Those of you who read the book Under the Tuscan Sun, will remember the two chapters devoted to recipes generic to that region of Italy.  Tuscan food is noted for simple preparation that highlights the natural flavors of ingredients -- no rich tomato or creme sauces.  The menu for the Graduates gourmet dinner in October was taken from recipes in the foresaid book.  That menu follows:
 

                                              Bruchette with Pecorino and Nuts
                                              Porchini Salad with Roasted Red and Yellow Peppers
                                              Turkey Breast with Green and Black Olives
                                              Chestnuts in Red Wine
                                              Polenta Parmigiana
                                              Hazelnut Gelato or Pears in Vino Nobile

Cost:  Cost for the meal will be shared equally as computed on the night of the dinner.  It will include specially selected Italian wine paired with the food. You need not bring wine. 

Reservations:  Yes. 

There's a message there: Volunteer hosts are needed! 

Bon Appetit!