Archive for April, 2011

May Culinary Group Dinner

Wednesday, April 13th, 2011

Our last dinner for this mushroom season will be on May 2, 2011. We plan to have the best darn Combination Plate of South of the Border specialties imaginable.
We meet at 7 pm at the San Francisco County Fair Building (aka, Hall of Flowers), Golden Gate Park, 9th and Lincoln, SF. The dinners are open to current MSSF members and their guests. Reservations are required and must be made no later than Friday, April 29th. Make your reservation online by going to the calendar or “Upcoming Events” for the link to “Event Registration”. You may also contact Pat George at (510) 204-9130 for reservations if you need to do that. We keep our reservation numbers at a maximum of 60 so reserve earlier rather than later.
Be sure to bring all you own tableware as the venue does not provide linens, dishes, utensils, glassware, etc. Also bring your favorite dinner beverage and an appetizer to share. The dinner will be $16 per person, $15 for seniors and students.
Margarita Punch………….Dan Long
Tamales…………Toni Kiely, Sarah Singer, Nathan Heilman
Chiapaneco Mole Sauce……..Lou Prestia
Carnitas and Tortillas………Dan Long, Liann Finnerty
Salsa………..Honoria Sarmento
Salsa………..George Collier
Frijoles negros………..Dave Bell, Dasha Bell
Arroz……….Ron Maykel
Ice Cream with Dulce de Leche……..George Willis
Coffee……..Carol Reed (Carol has graciously stepped in to make coffee temporarily; we need a volunteer for next season. Please consider taking it over . You will not be expected to cook if you make coffee for our dinners. See Carol or Pat for more details.)

We will have our riotous and righteous raffle so bring an item to donate that is of interest to mushroomers and cooks and you will receive 5 free raffle tickets.

Please be sure to help with the clean-up after the dinner.

AN IMPORTANT NOTE: May will be our last Culinary Group dinner for this season. We want to increase our volunteer cooks base. We are a participatory group. EVERYONE SHOULD VOLUNTEER AT LEAST ONCE A SEASON for the dinners, and not just to bring appetizers but take part in preparing mains, sides, dessert, punch. We are changing how we organize the dinners. We are considering reinstating the Culinary Group membership dues and will have sign-up opportunities at the May dinners in preparation for our next season, which begins in September. We anticipate having a leader (a captain, so to speak) and a crew of cooks volunteer for each monthly dinner, well in advance. We have a fine battery of kitchen needs, such as large pans and pots, available for volunteer cooks to use for the dinners and we have many people with expertise and experience willing to advise and assist, if needed. Volunteer cooks are, of course, reimbursed for their grocery expenses when they cook for us.
We welcome any suggestions our members have regarding the structure and functioning of the Culinary Group.
See you at dinner,

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