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GRADUATE ADVENTURES in  GOURMET   DINING -- SATURDAY,  MARCH 4,  2006
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DINNER  FROM  SPAIN
Prepared by Graduates  at Home

MENU

           Tapas 
                  Endive with Cabrales cheese
                  Stuffed mushrooms
           Paella
           Spanish style salad
           Flan de Naranja (orange & caramel custard)
           Wine  from Spain 

Patty Jacquemin organized the event, which resulted in four host tables  As usual, costs were shared equitably by everyone preparing one of the menu items.

Guidelines for Graduates Gourmet Dining

- Hosts volunteer their home for dinner (8-12 people) 
- Participants are assigned among host homes 
- Menu sent to hosts and, at host's option, assigned to participants -- or participants select item(s) they will prepare for the meal 
- Participants prepare parts of menu and bring to host home. Same person finishes, presents, and serves their portion 
- All help set up and clean up 
- All share in costs of meal (Each participant brings receipts of costs and submits. 
- Tallying is done of entire meal and divided among participants, less costs of their menu item. Settlement done at event.) 
- Beverages are selected by host and costs shared as well. 
- Meals have run from $20-25 per participant. 
- Please follow instuctions for making reservations. If you must cancel, please do so immediately since once the menu is distributed, your item and participation is counted on. We will take as many participants and we have volunteers for host homes.


Jerry Jensen, Nancy Lieberman, Aida Bullock and Fred Anson enjoy pre-dinner conversation, 

as Roxana Anson and Ellen Lilley join in.
 

Looking the other way, Bob Lilley gets into the picture.

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Our gracious hosts for the evening, Fred and Roxana Anson set a lovely table surpassed only by the panoramic view from their home overlooking the city and ocean.

Nancy color-coordinates with the artwork.

 


Darlene Amundsen was a member of our happy group!

Good food, wine and conversation!