The menu for the Graduate  brunch on March 6 has now been planned by a committee of  Southern belle cooks (maybe southern Santa Barbara).  Marie-Paule Hajdu, Florence Michel, Nancy Lieberman, and Patty Jacquemin have searched their southern cookbooks for the following planned recipes:
 

Planter's Punch

Collard greens, mustard greens & watercress
Southern baked honey tomatos
New Orleans chicken salad
Creole jambalaya
Buttermilk biscuits
Bourbon trifle
Sweet potato chocolate bars
 

If you want to join in the fun of this brunch  and prepare a part of it contact Nancy at 569-2575 or orrie@cox.net.   Let her know too if you can host a table of six to ten at your home.   Most food will be prepared ahead of time and brought in by the diner/cooks  The event will begin at 12:30 on Sunday afternoon March 6.   Sign-up deadline is February 23 to allow time for table asssignment and recipe distribution.  To add a festive note the committee suggests a mardi gras color theme of green, yellow and purple.