We've just had our terrific vegetarian dinner, and plans are in the works for our August Seafood Watch dinner.
Since I'm off for Italy on Sunday and back 3 days before the event, I'm trying to get everything in place before my departure.
For the August event, we'll be having sustainable fresh fish.
The California wild salmon season is open, so wild-caught salmon is one possible choice. Please do not buy Atlantic or farmed salmon.
For a complete list of sustainable seafood choices in California, go to the Monterey Bay Aquarium Seafood Watch. Take your pick from the Best Choices or Good Alternatives columns.
Vegetables will be summer squash (that includes zucchini), tomatoes and corn: summer's holy trinity.
Fruit choices are up to you: Surprise us with what looks great at the market.
35-40 of us will cook and eat together on August the 19th, 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 at the last event. Since he's traveling, I've not had the chance to confirm. We did agree on the date but if there's a problem, I will let everyone know. 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 (we usually fill the spots in less than a day).
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).
Since 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 everyone, especially the people who wanted to participate and couldn't because all the slots were taken.
We'll divide the meal plan this way:
14 participants will make main courses for 3-4 people each (including some vegetarian options)
7 participants will make salads for 8 people each
7 participants will make dessert for 8-10 people each
8 participants will bring at least 2 bottles of good wine and some locally-brewed beer. Consider that most cooks spend $25-50 (and up!) just on their ingredients. If you're not cooking, you should be prepared to spend at least this much on beverages, out of respect for your chefs. We've had some complaints about this, so please do your part.
2 participants will bring non-alcoholic beverages for 20 (sparkling water and juices)
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.)
So post a comment here letting me know the following:
First and last name
What you'll be bringing (appetizer, main course, etc.)
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).
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 the spaces are gone.