Let's cook and eat together: Sunday, January 21st

Buongiorno.
We had a terrific dinner on the 5th and the plans are firmly in place for the next one. All poultry except turkey (we've had enough of it after Thanksgiving) will be our meat of choice, organic and free-range whenever possible. That includes goose, duck, squab and chicken. Kiwi, which is now back in season and plentiful at the market is our chosen fruit. For the vegetables, the voting is open. Sign up early and come over hungry.
A presto,
Marco Flavio

The plan
25-30 of us will cook and eat together on January the 21st, starting at around 2:30.
The dinner will be in San Francisco. Jeremy has kindly offered his company's very large, multiple-range kitchen for our gathering. Thank you, Jeremy, for making this dinner possible.
There will be enough space for us to use the stoves and ovens in a couple of shifts.

Registration will be limited to 32 people (which means that realistically there may be around 28 people, with the California flaking-at-the-last-minute syndrome) and every person coming (including any guest you bring) will have to sign up for a slot and either cook something or provide wine and a piece of artisanal cheese (if beverages slots are available, see below).

As participation is limited, please let us know at least four days before the dinner if you're not going to be able to make it, so we can invite someone else to join us. Emailing me on shorter notice (or not at all) is unfair to us and to the people who wanted to participate and couldn't because all the slots were taken.

We'll divide the cooking among the participants this way:

4 participants will make appetizers for 12 each ALL SLOTS FULL
10 participants will make main courses for 3-4 people each (please include some vegetarian options)
4 participants will make salads for 8 people each ALL SLOTS FULL
4 participants will make desserts for 8-10 people each
5 participants will bring 2 bottles of good wine and a piece of artisanal cheese (think Cowgirl Creamery, in the Ferry Building). New for the January dinner: Participants who bring wine and cheese will be asked to introduce them, just like the cooks introduce their dishes.
2 participant will bring non-alcoholic beverages for 15 and a piece of artisanal cheese (sparkling water, juices, soda)

Please let me know who is coming by name. Once we reach 32 people confirmed, I will close the event and put people's name on my waiting list. If the slots are full for what you'd like to bring, please choose something else instead. (Don't worry: There will always be another event to showcase your skills.)

Ingredients
We decided to pick these together, so we'll work with what the group decides (Iron Chef-style, only without the competition bit). Poultry except turkey and kiwis are the already-chosen ingredients, and the others are up for voting.
Below I've suggested some seasonal January produce; now YOU get to vote the ones you want. We should pick 3 vegetables.

Here are the possibilities: 
Vegetables: Chinese broccoli, yams, walnuts, potatoes, Brussels sprouts (try them fresh, really!), Red (Swiss) chard

So post a comment here letting me know the following:
First and last name
Email address
What you'll be bringing (appetizer, main course, etc. and if it's vegetarian)
Your vote for ingredients (please pick 3 vegetables)
If you brought wine last time, you should now cook an appetizer or an entree, (unless you cooked as part of a couple and made a large entree).

I'll tally the results and post a list of the chosen ingredients, and who's bringing what.
If too many people pick the same course, I'll have to assign a different course to the last entrant.
If the votes are tied for ingredients, I'll flip a coin.

This is going to be great! So sign up before we have no space left.
Precedence will be given to the people who came last time, but please feel free to pass the word to fellow foodies.

A presto,
Marco Flavio

Comments

[Marco Flavio (the organizer)]

I will make various breads for the cheeses (Roasted walnut from Poilane in Paris, Focaccia with potato flour and herbs), an appetizer and...
I vote for walnuts, Brussels sprouts and Swiss chard.

[Joanna Tong]

Vegetarian appetizer (side dish)
Voting will come later.

[Jacqueline]

Thank you Marco.

This time I will make a (yam, if it gets voted in) dessert.
And I choose yams, walnuts and Red (Swiss) chard for the vegetables.

Thanks!

[Scott]

Hi guys. I'll bring an entree, and I'd vote for yams, walnuts and potatoes. Seeya in January, and have a good holiday season.

[tc heiner]

will bring 1 guest!
we will be bringing a kiwi fruit pie. and making 40 clove garlic chicken. and one bottle of red wine.

[tc heiner]

addition to comment -- i vote for walnuts, yams and broccoli.

[Samsara Oberle]

I'd like to bring wine this time.

I vote for: walnuts, potatoes, Brussels sprouts

I look forward to seeing everyone again!!

[Dan Schuster]

Hi cooks,

I'll bring appetizers this time. I'm thinking a pate. That should go well on Marco's bread! Perhaps with some home pickled beets & home made chutney.

I vote for the cole family of vegetables - Brussels sprouts, broccoli, rabe, etc.

I got the first Brussels sprouts at the farmer's market last week, still on the stalk. They were sweet and tasty. Steamed then sauted in butter with onions, garlic some bacon and a simple pan sauce.

[Benny and Stephanie]

Hello Marco & co.!

I'm excited to be cooking again. My vote for vegetables are:

yams, walnuts, and Swiss chard

We'll be making a vegetarian appetizer and cooking a main course

[Becky Hellwig]

I will bring 1 guest.

I will bring a vegetarian appetizer and my guest will provide a dessert.

I vote for sprouts and broccoli.

Thanks, Becky

[Suzanne]

Wow! Sounds wonderful! Wish I lived in San Francisco. Yum.

Suzanne Lieurance
The Working Writer's Coach
http://www.workingwriterscoach.com

[Ken Shultz]

I'll bring a vegetarian main course.

My vote is for Chinese broccoli, walnuts & potatoes.

[Korey capozza]

I'm new but would love to join (+1 guest). We will bring an entree (squab) and a salad. Korey

[Andrea Jadwin]

I'll bring white wine and cheese.

I vote for walnuts, winter squash and fennel.

[Erin O'Donohue]

I'll bring some type of roasted vegetable dish- not sure if you'd consider that a salad or a vegetarian main course. Looking forward to seeing you all again!

[Erin O'Donohue]

Forgot to include my veggie votes- yams, brussels sprouts, chard.

[Jonathan Mizrahi]

I'm New but we will Bring Kosher kiwi/mustard Injection chicken(2). & if needed anything else just ask. This sounds amazing! (1+ guest)

[SYDNEY PETERS`]

I will be there and a guest, Christie Weldon. I will bring a dessert (using walnuts) and a cheese with crackers/bread baked by mois. Since all of this will be made at home I would also like to make a vegetable dish on site. I vote for walnuts, swiss chard and yams. Happy holidays to you and yours. See you next year!!!!!!

[Nick Vorono]

Nick Vorono
entree
yams, brusseles sprouts, swiss chard

[Nancy Chan]

Nancy Chan & Max Chen
Large main course (for 2 people cooking), not vegetarian
chinese broccoli, walnuts, yams

[Maria Strom]

Hubby and I are bringing a veg main course and a salad.
Veg vote: yams, walnuts, chard. Thanks a lot, Maria

[margherita]

Hello,
This time I'd like to bring 2 good bottles of wine, sparkling water and soda and my guest will provide a salad.
My vote: walnuts, potatoes.

[Lyora Zadik]

I will be bringing a dessert.
My vote is for yams and carrots.

[Anna Rose]

Hi everyone,
I'd like to bring a Vegetable Gratin
and I'd like yams and Fennel Root (if the latter is an option)

Anna Rose

[Rena Goodman]

I'm with Jonathan Mizrahi (the +1 guest, thats me), and I'll bring wine and cheese. My vote is for walnuts, potatoes and chard.

[Alison Bing]

Me plus Lisa Park
I'll bring a wine and artisanal cheese, Lisa will make an non-vegetarian entree.
Vote: yams, walnuts, brussel sprouts
See you there!

[DeeAnn]

I'll do an an entree!

[mark russo]

I'll be happy to bring wine and artisinal cheeses. Vote for yams, walnuts and brussel sprouts.
Thanks and looking forward to meeting all of you foodies!
Best
Mark Russo

[Yiming Roberts]

Dessert - either fudge ribbon torte or something with kiwi. My guest will bring another dessert

[Amanda and David]

Hello all,

Amanda will prepare 2 appetizers:
-Yam chips with Pekin Duck with fried basil and plum reduction;
- Mini twice backed potatoes

I will be the bar tender and prepare a Sangrila and Caiipirinas!

Looking forward to cooking with you all!

Amanda and David

[Julia Kochi]

I'll bring a non-veggie entree. I'm not sure if I'll make chicken or a more exotic bird.
My votes: yams, walnuts, Red (Swiss) chard

[SYDNEY PETERS`]

Marco, it's incredible that all slots were taken within one day! The word has spread Bay wide about your fabulous idea. Anyway It appears that there are most of the entrees are vegetarian and many are bringing cheeses. So I will change from cooking a vegetable and bringing a cheese to making a chicken or duck entree and a dessert. XXOO Syd