Gourmet Dining - February 11
 
The Graduates of Newcomers Gourmet
Sunday, February 11th at 5:30pm
“Sunday Winter Supper”
Click here for the pictures from the dinner with Nan and Dave Holt

MENU:
Beet Tartar on Toast Points
Parmesan, Rosemary, and Walnut Shortbread
Pork and Dried Cherry Pâté
Paired with Chardonnay and/or Pinot Noir

Braised Chicken with Dried Plums, Olives, and Capers
Buttered Noodles
Rustic Bread
Paired with Grenache

Escarole Salad with Pear, Red Grapes, and Prosciutto

Chocolate Hazelnut Cake with Raspberry and Bittersweet Chocolate sauces
Coffee and Tea
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Please let us know if you are interested in preparing part of this interesting meal and attending or hosting this gourmet dinner. 
Contact Marilyn Conrad clearly leaving your name and repeating your phone number twice. 
Cut-off date is January 26th.

The number of people attending will be limited by the number of host homes we have.
Please review the guidelines for the gourmet dining (below). We welcome all who are willing to prepare a portion 
of the meal and help with pulling it together at the host home. We appreciate an early cancellation if you need to do so.

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Guidelines for Graduates Gourmet Dinners

Chairs: Nancy Lieberman and Patty Jacquemin
Patty, Nancy and usually 2 others select a menu for the dinner. Suggestions welcome.

Hosts volunteer their homes for the dinners. It is preferable to have 8-10 at each.

Participants sign up and are assigned to homes to balance the mix of couples and singles. We take as many participants as we have host homes.

Hosts receive recipes and will contact guests of their home regarding assignments.

Participants buy ingredients and prepare their selection(s) and bring them to the dinner.
That person(s) prepares, presents, and serves their part of the menu.

All participants are asked to help in set-up and clean-up.

Bring your receipts with you with totals for ingredients. (It is advisable to prorate an item you only use a portion of.). All costs are tallied, including beverages, and divided by the number of people in attendance at that home. Each then pays in or is reimbursed.

Dinners have usually run around $25 per person.

Please make reservations as instructed by the date mentioned. If there is a need to cancel, please do so immediately so someone else can be assigned the portion of the meal. If last minute, please prepare your portion and bring it to the host for serving.