We've just had our terrific Lunar New Year dinner, and plans are already in place for our March dinner.
As agreed last Sunday, for the March event we'll be having sustainable fresh fish (except salmon: we do that separately when wild-caught salmon is in season).
Fruit will be apples: anyone for a serious tarte tatin?
Go to the Monterey Bay Aquarium Seafood Watch for a complete list of sustainable seafood choices in California. Pick a fish from the Best Choices or Good Alternatives columns.
30-35 of us will cook and eat together on March the 18th, 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.
We're expanding registration to 40 people and I'm keeping at least 8 spots for newcomers to ensure everyone gets a chance to join us (as some of you know we usually fill the spots in a day or two).
Every person coming (including any guest you bring) will have to sign up for a slot and either cook something or provide wine and beer (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: ALL SLOTS FULL
4 participants will make appetizers for 12 each
12 participants will make main courses for 3-4 people each (please include some vegetarian options)
5 participants will make salads for 8 people each
5 participants will make desserts for 8-10 people each
6 participants will bring 2 bottles of good wine and some beer (no Bud or Miller, please)
2 participant will bring non-alcoholic beverages for 20 (sparkling water, juices, soda)
Please let me know who is coming by name. Once we reach 40 people confirmed, I will close the event and start another post for the 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.)
We decided to pick the vegetables together, so we'll work with what the group decides (Iron Chef-style, only without the competition bit). Sustainable fish as a main course and apples as a fruit are the already-chosen ingredients.
Below I've suggested some seasonal March produce; now YOU get to vote the ones you want. We should pick 3 vegetables.
Here are the possibilities:
Vegetables: Asparagus, garbanzo beans, leeks, mustard greens and mizuna (the Japanese mustard green), arugula, jerusalem artichokes (sunchokes).
So post a comment here letting me know the following:
First and last name
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.