Monmouth/Ocean/Middlesex Cnty NJ

[robinf]

Hi All-

I thought it about time we start a new thread. The old one was started 04/07/2001!

I too would be interested in a cooking class. I think there are a several in the area. I've only been to Mumford's a beautiful space - I would love to have his kitchen!

[SherylH]

Thanks for setting this new thread up, Robin. We should try to gather some info on Mumfords and bring it to the next event and discuss. I'm always game.

[PamR]

Just wanted to let you all know that FoodTV's website is doing a special on a Tapas Party. Check it out: http://www.foodnetwork.com/

[PamR]

FYI - the link I gave yesterday did take you to the Tapas Party info but now today it's different.
So you'll have to click on the Entertaining tab and then look for Tapas Party link.

Hope you find this helpful!

[SherylH]

Hi Guys, I wanted to post my tapas choices before I left for vacation and all the good ones were gone. I was thinking of making fried calamari and chorizo and figs. I will also be bringing some sangria. See you all when I get back from my trip. Perhaps we will have some pictures to show by then.

[robinf]

Needless to say I have no idea what I am going to make but I did want send my best for a great vacation Sheryl and John. Have a fabulous time. I am soooo jealous!

- robin

[robinf]

Has anyone (besides Sheryl) decided what they are making for our next dinner? I can't believe it is less than 2 weeks away. I am still not sure and hope to be inspired by your choices.

Sheryl - Not sure if you are back from your vacation yet but I hope you are having/had a great tim.

- robin

[KarenJ]

We are making Pears in Red Wine with a Fresh Cheese Filling for dessert. Looking forward to seeing everyone. Hope everyone's holding up during this dreary weather. I'm sure the sun will shine for us!

[kathleen415]

Although the current Yahoo forecast is for thunderstorms next Saturday, I'm hoping we can at least have the tapas outside. Is anyone allergic to seafood? I can make chicken and sausage paella separately and we can mix at the table.
Does anyone need oven time? or grill time?
We'll have some strawberry-kiwi sangria, and various sherrys for after dinner. I'll send directions later this week.

[SherylH]

Looking forward to Saturday. No need to separate the meat from the fish for me. It's up to the rest of the crowd. I will need a few minutes in the oven to reheat. Can't wait!!

[robinf]

With less than a week to go, I've at least narrowed down my choices of what to make to a few items. I am planning on making some sort of cold soup, a marinated vegetable antipasto and quince paste and cheese tartlets (thanks Pam for the FoodTV link since I stole this idea). I'll need a few minutes in the oven for the tarts.

Are we getting together at 5?

[Stefanie]

Hey everyone!! I can't believe its almost here...

My menu right now is grilled vegetables with romesco sauce, tomato bread and pan fried almonds with chilies.

Kathy, I'll need some oven and stove time since I'll be doing the almonds and tomato bread at your house.

Can't wait to see everyone!!

[Stefanie]

Oops! Sorry Robin, I didn't see that you were already doing a veggie thing. I'll do something else.

[robinf]

It's up to you but I don't think are veggies are all that similar. Mine are lightly blanched (cauliflower, carrots, celery, mushrooms, among others) and then marinated in a vinegary sauce with tomato, olives, anchovies and a bunch of other stuff.

[KarenJ]

If I may stick my nose into the discussion, I love veggies and don't think its possible to have too many. Both dishes sound great. Steph, make the veggie dish.

[robinf]

My thoughts exactly!

[Trishdi]

Hi guys,

I think I have finally figured out what I am making....I will be bringing Sauteed Mussels, Pate with Fresh Figs, and Crab Tartlets. I am looking forward to seeing everyone. I will be coming by myself..Nick has to be in the city on Saturday (work related) but he will join us later in the evening. Have a good one!

Trish

[SherylH]

I have finalized my dishes: chorizio with figs, fried calamari with 2 different sauces and a calamari with olives (very tasty.) I will need 10 minutes on the stove to heat everything up and I think I will try to do the calamari in my deep fryer at your house so it should not really be messy.

[PamR]

(Hoping for a sunny day!)

I'm sharing desserts with Karen and so far I'm making Pinapple Nieve with cinnamon chips.
Also thinking about making cinnamon ice cream (called mantecado) or maybe a flan.

Oh - And red sangria too ...
Looking forward to seeing everyone!

[SherylH]

Oh, I forgot. I am bringing sangria too. Going to try the recipe from Bobby Flay's Bollo restaurant.

[robinf]

We've got the port and/or sherry covered.

[kathleen415]

Directions were emailed. Let me know if you didn't get them.

[Stefanie]

I finalized my menu: marinated anchovies, olives, pan fried almonds and tomato bread. Until tomorrow...

[Trishdi]

Hi everyone,

We had a great time on Saturday! Thanks to Kathy and Tim for opening their home to us. You guys have a great house. I wish the weather had cooperated a little bit longer...but we all know we were lucky to be outside at all. I have put on my calendar the next two dates 8/16 & 9/13. Hope everyone is having a good week...talk with you soon!

Trish

[SherylH]

Kathy, apologies for the delay in thanking you and Tim. Your house is perfect for these events. John and I had a great time and the food, as usual, was fabulous. Kathy, you really out-did yourself on the paella.

[Stefanie]

Many thanks to kathy and tim for a delicioso meal!! Your house looks great! Everyone, as usual, outdid themselves. I loved everything!! Have a great summer until we see you in August!

[robinf]

I think I am still full from all the great food we had on Saturday night. Everything was delicious. Thank you Kahty and Tim for having us. You have the perfect set-up for getting together - a big kitchen and a big table!

[PamR]

Hi Ya'll

Okay we've decided on the theme for our next dinner: "Southern BBQ" and we're thinking about making Pulled Pork or Ribs and a Seafood dish - as soon as we know for sure we'll post.

So the rest is up to you guys .......

[KarenJ]

We would like to do a couple of sides. I know I'll probably do baked beans and something else. Since there may be a crossover between salads and sides, makes sure that y'all let me know what you're doing, so I don't duplicate. I love this kind of food!

Kathy and Tim, I do sincerely apologize for forgetting to post my thanks for hosting a great evening. I think in my excitement about my son's graduation and vacation, I didn't realize that I hadn't. The food was fabulous and I especially enjoyed getting to try some new tastes. Everyone did a great job as always!

Looking forward to August 16 ............

[SherylH]

I would like to do sides too. I plan on making a spinach cole slaw and a corn bread pudding.

[robinf]

YUM! Believe it or not, I will do desserts! I already have some in mind.

Happy Fourth!

[Trishdi]

Hi everyone,

For some reason, I have not gotten any updates...so I am sorry for replying so late...I will take soup. I have a "Dead Heat Kentucky Burgoo" that I would like to try...I will also do some kind of "buscuit"...I will let you know what kind of buscuit as we get closer....Have a good week...

Trish

[PamR]

Hi Y'All

So do we want to start at 5:00 or try for an earlier start time - and maybe go swimming??
I'm keeping my fingers crossed for nice weather!

[robinf]

Pam -
I have company leaving Saturday so I doubt we could make it much before 5 but don't let that stop everyone else from meeting earlier. I'm sure Alan and I can catch up to you all pretty quickly.

Right now I am thinking about a making peach cobbler, something with berries and pecan pie. ALan is busy perfecting a "lemonade" recipe need I say more about his recipes?)

- robin

[Stefanie]

The summer has been going by so fast, that I completely forgot that the next dinner is right around the corner. I'll do appetizers.
Robin, how was your trip??

[PamR]

Hey Y'all-

Haven't heard anything from Kathy - does anyone know if they were planning on coming?? I emailed her - no reply - hope everything is okay!

Dinner is about a week away so I thought we should finalize stuff.

I guess we'll keep the time at 5:00 - okay?
It looks like the courses are as follows:

Appetizers - Stefanie
Soup - Trish
Main Course - Pam
Sides - Sheryl & Karen
Dessert - Robin

There's no Salad course - if y'all want salad I can make just let me know ASAP

We're making Pulled Pork in the smoker (this way the grill is free if anyone needs) for the main course.

Please let me know if you need refrigerator/freezer space

Keep your fingers crossed for good weather!:cool:

[PamR]

I forgot to mention Alan's "Lemonade"!!

Don is really looking forward to trying it!!! And I'm sure the rest of us are too!

[Trishdi]

Pam,

I can do the salad also...I did not even realize that was not spoken for!!! Count on me for that course also....sorry

See everyone on the 16th...

[PamR]

Thanks Trish - but I heard from Kathy yesterday and they're having a scheduling conflict for next Saturday - it's Tim's birthday! They are trying to work it out so they can come to dinner. So if they come Kathy will do the salad.
So let's wait and see if they can make it ........

[kathleen415]

Unfortunately we will be in South Brunswick at 4pm on Saturday. Tim's mother just assumed we would be spending his birthday with them and planned a party with relatives and his sister and brother who are coming from out-of-state, 'cause it's a weekend. We were looking forward to Alan's lemonade and I love Pulled Pork, so we're definitely disappointed. We'll see you in September at Robin and Alan's.

[KarenJ]

I think we finally got the beans right after a trial run - "pork fat rules!" I will also be bringing Southwestern Roasted Corn Salad. I found what sounds like a great recipe for Rio Grande Limeade as well. See you all on Saturday.

[PamR]

I sent out directions -- let me know if you didn't get them.

I'll have some type of "special" drink too - not sure what, though ....

[robinf]

We got the directions. Thanks!

[robinf]

By the way - I think I've pretty much settled on the desserts I'll be making. I'll need refrigerator space for a trifle bowl and freezer space for a large tupperware container.

Beleive it or not - I've actually started baking - way ahead of schedule for me.

[KarenJ]

Thank you Pam and Don for your gracious hosting and we loved the pork, as well as the rest of the meal, and I WILL be writing for a few recipes. Glenn and I have decided on the soup course for our Asian themed get-together in September. See you in September!

[PamR]

GOOD EATS Saturday night! Everyone did a great job as always!
Missed you Kathy & Tim!

We'll do sides for the next dinner - thinking about a rice dish and a veggie dish so far ...

[robinf]

Thanks you all for a great time!
Everything was soooo good Saturday night I wish I could eat all over again. Thanks Pam and Don for your "southern" hospitality - everything was perfectt - except that Kathy and Tim could not make it.

As mentioned the next get together will be at our house - Saturday September 13. The theme is Asia - any country. I know I don't usuallymake my final decions on what to prepare until just before a dinner which makes it hard for everyone else. So, while I can't be specific yet I do plan on a noodle dish (something like pad thai, udan or soba)and a non-stir fried chicken or seafood. How spice tolerant is everyone? Some of our favorite dishes can be quite hot.

I know Pam has already grabbed sides and Karen soups. I think rather than going heavy on sides things might be better balanced if we do extra appetizers and/or desseert. What do you think?

- robin

[Trishdi]

Hi everyone,

We had a great time on Sat. Thank you Pam and Don for being such great hosts....The food was great! I even had a loss at weigh in on Monday!

I will take appys for our Asian theme...I will let you know as soon as I make up my mind! I did fwd the stew recipe to everyone...let me know if you did not get it and want it! See you all on the 13th...Have a good one

[PamR]

Robin if you'd prefer no sides than I can do appetizers with Trish - I guess we don't need a rice and a noodle dish too?? Just let me know so I start researching appetizers ...

[SherylH]

I need to figure out if I can make it that day, but provided I can, I will grab desserts. I will try to figure out if I can coordinate the times so I can do both the dinner and this bridal shower thing. Will let you know soon.

Pam and Don....great time as always.

[robinf]

Pam - I don't think you can have an Asian meal without rice! If you do a veggie side, I'll make sure at least one of my main courses doesn't have a lot of veggies. I'm leaning toward someting grilled or braised rather than a more traditional stir-fry or curry.

- robin

[PamR]

So I guess I'm confused?? is it okay if I do sides then??? If so - is it okay for me to do a rice side & a veggie side??

I agree you gotta have rice and I can keep the veggies simple so they won't interfer with your main course. I'll do some more research and let you know what I find hopefully it will compliment what you're making - maybe I'll find something with no veggies!! I just threw those two out 'cause they're the type of sides I always associate with asian food.

let me know what you think ........

[robinf]

Sorry for the confusion - yes, do veggies, yes do rice. I don't plan on doing a main course with lots of veggies as of now but I reserve the right to change my mind. And as I always say, you can never have too many vegetables.

By the way, I have an extensive Asian pantty - lots of spices, curries, sauces, vinegars, etc. If anyone needs something strange and would rather not have to purchase it, check with me. I'd be happy to supply you if I can.

- robin

[PamR]

Robin-
Okay Thanks!
- Pam :D

[SherylH]

It is with great regret that I inform you guys that I will be missing the next dinner. Boo hoo. I have a shower to go to in Westchester that day and I thought I could squeeze both things in, but after attending another shower there this past Sat. I realize it is just too much. So, guys, desserts are up for grabs (I even did my research already and had a few things picked out.) Have a Mai Tai for me.

[PamR]

Sheryl- Sorry you can't make it! We'll miss you & John.

Would be okay if I took dessert instead of sides? I haven't done dessert in such a long time I really would like to.

So if it's okay Sides are now avaliable.

[kathleen415]

I'll take sides.

[PamR]

Don & I will not be able to attend the dinner at Robin & Alan's. Sorry - but there's a big family party with relatives from out of town that got rescheduled from Sunday to Saturday.:(

[robinf]

Since neither Sheryl and John nor Pam and Don can make the 13th, maybe we ought to change the date. How does October 4th sound? While it would be fun to be able to be outside, I think it's more fun to have everyone together.

What are your thoughts?

[SherylH]

10/4 works for me. Let's see what the others say.

[Stefanie]

Sorry I haven't posted since the last dinner.

Very belated thank you to Pam and Don for the southern BBQ. My father loved the pulled pork leftovers we brought home.

Oct 4th works for us. I'd like to do appetizers, since I have an authentic lumpia recipe handed down from my grandmother. Its a filipino version of a eggroll, but lighter. They take a little time preparing and frying, but they're definitely worth it.

[Trishdi]

10/4 works for us!!!

[PamR]

Wow! We didn't expect you guys to change the date - but thanks! 10/4 is good for us too.

Maybe I can share desserts with Sheryl?

[robinf]

It looks like 10/4 may work better. I'll e-mail Karen and Kathy directly to make sure they are Ok too.

- robin

[robinf]

10/4 works for Kathy. Karen and Glenn had plans which she is seeing if she can change. She will get back to me Monday. I'll keep you posted.

[robinf]

At least for now, everyone can make October 4th for our next get together. I don't know about you, but I am a bit confused about who has what courses now since there was some switching. Where do we stand as of now?

[Trishdi]

I was going to take appys...I just have to narrow it down...I will let everyone know as we get closer....

Have a good one

[Stefanie]

I'm also doing appetizers..lumpia.

[kathleen415]

I'm doing sides - a sort of plain rice dish, & a vegetable dish. How does everyone feel about curry? and how about hot & spicy curry?

[robinf]

YUM! I am also intersted in people's heat tolerance as a couple of the dishes I have in mind can be fiery!

Let me see if I have this straight

Appetizers - Trish and Stefanie
Soup - Karen
Sides - Kathy
Desserts - Sheryl and Pam

Did I get it?

[SherylH]

I am a bit whimpy and cannot take anything too hot. I might add something besides desserts to the menu since Pam and I are sharing. Are we interested in a salad with carrot/ginger dressing? Let me know your thoughts.

[PamR]

I'm on the wimpy side too when it comes to hot& spicy. For Don however the hotter the better!

[robinf]

As of now, I am planning on making a Korean barbecue dish but will keep the hot stuff as condiments so you can heat it up as you like. I am also thinking about Pad Thai. Sheryl - I recall you are allergic to seafood. Is that right?

[PamR]

Robin - sounds yummy! We're really looking forward to this.

Sheryl- your salad sounds good too. As Robin says you can't have too many veggies. So I vote make it

Sooooooo - any ideas on what kind of "Asian" drinks we should be serving?? Post if you know of any and we'll bring the fixins'

[SherylH]

Robin I love Pad Thai. Don't worry about my allergies, I eat the stuff anyway and will make sure I have taken a pill. Go for it. Yummmm.

[robinf]

As long as you will be comfortable, Sheryl, I'll go ahead and use seafood.

As far as drinks go - We came up with Singapore Slings, Mai Tais, Sake, Sakitinis and a Chinese Cocktail (yech). Asian cultures are not known for their alcohol consupmtion. There are a few Chinese and Japanese beers around.

[kathleen415]

I'm not sure what I'm making, but we do want to see pictures of Tuscany, and sailing.
Robin - is a sakitini, a martini with sake instead of vodka or gin?

[robinf]

Yup, Kathy. That's what a sakitni is - I believe it is served with a cucumber slice instead of olives. By the way, does any one drink sake? And if you do, do you prefer hot or cold?

Directions will be going out shortly...

[PamR]

I think we'll be bringing Mai Tai's ....

Robin - For dessert we're making Carmel-Apple Egg Rolls which will have to be made at your house. I'm using my deep fryer, so we'll need someplace to plug it in and some counter space to prepare the egg rolls.
And Chinese Almond Cookies too.

Looking forward to seeing everyone!

[SherylH]

John and I will be bringing Mai Tais and some Asian beer (not sure if Japaneese or Chineese.)

Also, I am making ice cream (in developmental stage) and fortune cookies as well as a salad with carrot-ginger dressing.

It's been getting chilly and dark early. Hope this doesn't spoil our outside dining. See everyone Saturday!

[robinf]

I sent out directions this afternoon. If you did not get them, please let me know and I will resend them.

We can't wait until Saturday!

[KarenJ]

As always,I'm one of the last to post. We're making a Thai Shrimp Bisque. We've already tried it and have decided to cut down on the "heat" a bit. Sheryl, I didn't know you had allergy to seafood. I guess it hasn't come up in my presence. I hope this doesn't pose a problem for you. I was going to try a Hot & Sour, but ran out of time to try it ahead of time. Looking forward to Saturday.

[Trishdi]

Hi everyone....I will be making Asian Shrimp and Ginger Fritters w/Sweet Chili Dipping Sauce, and Cucumbers stuffed with beef and shrimp, and a Layered Ginger Chicken Dip. If I have time I also have a recipe for Tortellini Salad w/ Thai Dressing (but I am not promising that one) Sheryl, I was not aware of your allergy, I am sorry. I will keep it in mind for the next time....We are looking forward to Sat...are we still on for 5 pm? Trish

[robinf]

We may as well keep with the usual time - 5:00 pm at my house. See you all Saturday!

[SherylH]

Everyone, don't ever worry about my allergy. Technically, I am allergic to shellfish, but believe me, I eat it all the time. I take an allergy pill every day and can tell when my system can handle a little "action." If I don't feel like I can handle it, I don't eat it. But, please don't tailor any recipes based on me. I love shellfish and when I can, I indulge. See everyone on Saturday.

[kathleen415]

Fabulous dinner last night, as always. Robin & Alan - great music, great table, incredible short ribs, wonderful pad thai, and chicken curry. It's easy to understand why you eat Asian so much; you cook it so well.
Stefanie, whatever theme you choose, we'll take soup.

[SherylH]

Robin and Alan, thanks again. The food was fabulous everyone!!!

[Trishdi]

Robin and Alan you are wonderful hosts. We had a great time! Both Nick and I enjoyed the food tremdously! Everyone, out did themselves (as usual).....Robin, again, thanks for all your help this past week!
I have definetly learned alot about Thai and Asain cooking!

Trish

[PamR]

Robin & Alan thanks! Everything was fantastic!
There was just sooooo much good food I wish I could have eaten more!
We don't eat alot of Thai & Asian - so it was a great opportunity for us to try something new! Now we just have to find someplace that cooks it as well as you guys!!!!

[robinf]

I hope everyone had as much fun as we did Saturday. Everything was great. I was trying to decide what I liked best and decided it was the company!

[KarenJ]

Thank you Robin and Alan for hosting a wonderful evening of good friends and great food. What I tasted was wonderful and thanks to leftovers I had an opportunity to taste Kathy's sides (Kathy: we've had a different one each night for dinner, thanks). Looking forward, as always to our next dinner.

[Stefanie]

It was great to see everyone again and have such delicious food!! I agree with Robin, I can't decided what I liked the best, it was all so good. We haven't decided on our theme yet but we'll let you know. When in November is good to go out to eat?

[KarenJ]

How about the 15th or the 22nd. After that we're running into Thanksgiving. I would prefer the 22nd but let's see when everyone else is available.

[SherylH]

Either the 15th or 22nd should work for us too.

[PamR]

We're only available on the 22nd

[robinf]

Sorry it has takem so long to get back to everyone. The 22nd works for us as well. Does any one have any ideas on where to go?

[SherylH]

So guys, are we on for the 22nd? If so, where?

[Trishdi]

Nick and I are not going to be able to make it on the 22nd....Once again, I was not receiving updates to this thread. We already have plans... If something changes for the 22nd, I will let you know..I am so sorry that we are going to miss getting together....

[PamR]

So what happened to dinner tomorrow??

Stefanie - have you decided on a theme yet?

[KarenJ]

I guess everybody's really busy getting ready for the holidays - I know I am.....Steph, we would appreciate if you could let us know if you've decided on a theme for the January get-together. We want to be able to have enough time to plan. Thanks...Hope everyone had a nice Thanksgiving! Sorry things didn't work out for dinner. I think there was just too much going on for us....

[Stefanie]

Many apologies!! We've been crazy busy and finally decided on a theme. Just like the Iron Chef series we will be doing a theme ingredient, which will be (drum roll please)...CITRUS!! You can use any type (blood orange, clementines, grapefruit, meyers lemons, etc)

So sorry we dropped the ball for dinner out in November. We've been having problems with getting our kitchen finished, a whole bunch of things have been going on.

Hope everyone has a joyous, peaceful holiday!! See you in January 2004.

[SherylH]

Hey guys. Hope everyone is enjoying the "season" and the snow. Great theme....it was actually my choice when my turn came up next. I guess I will go back to the drawing board. I would like to claim appetizers and I know one already...orange dusted shrimp (from Jean George Vongershen (spelling wrong, I'm sure.)

[PamR]

HAPPY HOLIDAYS!!!!

I'll take the salad and bread course

See ya next year!

[robinf]

I'll take sides. Needless to say I haven't any idea what I'll be making. I'll let you know.

Best Wishes for the New Year.

- robin

[KarenJ]

If Sheryl doesn't mind, I'd like to share the appetizers. I really have no idea at this point, but I'll post as soon as I come up with something.

[robinf]

I am actually beginning to think about what to make for our next dinner. Stefanie - do you have any ideas on what you will be making as your entree(s)? I have a few things I am thinking about for the side dishes but want to make sure they will work with what you have planned.

I hope every one is enjoying their holidays.

HAPPY NEW YEAR!

- robin

[Stefanie]

Actually we've decided on entrees...fish with a tangerine sauce and chicken with lemon & herbs. Hope everyone had a joyous holiday!

[Trishdi]

Hi everyone,

Sorry I have not gotten back to everyone about 1/10 yet. I was trying to see if it was going to work for us. Unfortunately, we are not going to be able to make it. We were really looking forward to seeing everyone on the 10th but we just won't be able to make it. I know you guys will have a good time and I am looking forward to reading all the reviews after! Let us know when and where the next one is!!! Have a good time on Sat!!!

Trish

[kathleen415]

Sorry Stefanie that I didn't post, but the web site wasn't logging me in automatically and I just didn't get to figuring out how to do it.

We'd thought we'd try soup, since we haven't done that, but since no one is signed up for dessert, we'll do dessert.

Happy New Year all, and see you Saturday.

[SherylH]

Steph, can you send directions again. Hopefully today or tomorrow since this is my work e-mail. Thanks.

See everyone on Saturday.

[Stefanie]

I'll be sending out directions tonite. Does anyone need frig/freezer/oven space? See ya 5pm on Saturday.

[SherylH]

Having problems with the site. This is a test.

[robinf]

I plan on making a wild rice pilaf with oranges and dried cherries and roasted lemon-thyme vegetables. The vegetabes will be done ahead of time but will need to be warmed. The pilaf will be mostly done but I'll need to add the final touches and heat it up at dinner.

[Stefanie]

Many thanks to everyone for making last night such a success!! When I think we can't get any better, we keep doing it!! Fabulous jobs everyone...I don't know what I liked the most there was so much great food!!
I had numerous requests for recipes...
the pomegranate-tangerine sorbet recipe I got from Hungrymonster.com
the fish recipe I'll email to whoever's interested, it was super easy and super tasty
We missed you Trish, you certainly missed a great dinner!

Looking forward to our next one...I'm getting my atlas out now.

[SherylH]

Stef and Greg thanks for hosting. I agree with Stef that this was a wonderful meal--one of my favorites yet. Everyone did a great job...just the right amount of food too.

To confirm the next dinner...March 13th. Trish, the theme is mediterranian. Here is the catch, we each pick a mediterranian country, but once that country is chosen, no other course can be from that country. There are 20+ countries, so we should have no problem. I am picking first because I am hosting (he, he, he) and the entrees are important. Give me a week to do some recipe searching and I will post my countries. Then you guys get to work on your homework assignment. Looking forward to it.

Stef, yes, please email me the fish marinade recipe.

[robinf]

Needless to say, everything was great! Thank you Stefanie and Greg for hosting, thanks to everyone else for an enjoyable and delicious night. Stefanie, I'd love a copy of the fish recipe as well.

Sheryl - I've started to do some research on the Mediterranean and have a question for you. There are a number of bodies of water/seas - the Balearic, Ligurian, Tyrrenian, Adriatic, Ionian and Aegean - that the World Atlas defines as sub seas of the Mediterranean. Do they count in your definition? It really opens up the country list and adds some interesting variety. I'd like to appetizers.

On another note, I got a call from Chris Mumford asking if we were still interested in doing a cooking class in February. What do you all think? Friday 2/6 was available when I last talked to him. Would this work? The cost is a bout $1000 for a Friday night session, to be divided by whomever can make it. Let me know what you think.

[SherylH]

Robin, I am impressed. You really did your homework. Yes, I was including the countries that border those other seas (Balearic, Ligurian, Adriatic, etc.) From what I have read, they qualify as bordering the Mediterranean. I also noticed I was spelling Mediterranean incorrectly in my last e-mail. I knew it did not look right. Dah!!! We have plenty of countries to pick from.

As for Mumfords, I would be interested if the group did this as long as the price pp wasn't too high. I guess we need to see who wants to participate in order to determine that. The 6th would work for me so just let me know. Thanks for doing the homework on this.

[PamR]

Dinner was citrus-licious! Everyone did an outstanding job as always - Stef & Greg thanks for hosting - your home looks great.

I'd like the recipe for the fish too.

For our Mediterranean dinner I'll take sides.

AS for Mumfords I agree with Sheryl I'd like to do as long as the cost isn't too high and 2/6 works for me.

[Trishdi]

Hi everyone,

Nick and I were so sorry about missing Saturday night! I was thinking about you guys all night long! March 13th works for us! I have it down and it is a date! As for 2/6, I have a PL show that night, the only friday I am available in Feb is the 20th...I work alot on Friday nights.

Sheryl, I will take salad and bread course. I am not very good at geography, I will have my son help me! He is great in geography!
SO he will help me pick a country as soon as you let us know what yours is. Have a good week. TTYS

Trish

[robinf]

I just ran the numbners. If everyone except Trish and Nick want to do the class at Mumfords, it will be about $85 per person. Of cousre, the cost would go up if less people participate. To be honest, it seems kind of high for dinner to me but what the heck, I am sure it would be lots of fun.

[SherylH]

Still doing my research...I will make a meat and a fish, but wondering if everyone eats lamb. Otherwise I will stick to chicken, which is fine, but there were so many lamb recipes out there too. Please let me know.

[Trishdi]

I just read my earlier post and I meant to say that I would like to do soup and bread...if you want me to do salad also, that is fine. Sheryl, just let me know as it gets closer if you need me to do the salad too.

Trish

[Trishdi]

Nick and I like lamb...so don't worry about us! TTYS

Trish

[SherylH]

Trish, I think Kathy actually called soup for the next dinner so perhaps you should e-mail her to confirm whether she still wants it.

Still working on my countries.....

[Trishdi]

I have emailed Kathy..I'll wait to see what she has decided on.

Trish

[kathleen415]

Stef and Greg - Thanks for hosting, and setting such a lovely table. We had a great dinner, as always.

Sheryl - We both love lamb.

Trish - Yes, I had planned to do soup for the next dinner, thanks for checking.

Robin - We're confirming for Mumford's Friday, Feb 6th. $170. Where exactly is it and what time?

[Stefanie]

I agree with Robin. It would be fun, but anything over $85 pp seems a little steep. As long as everyone else signs on, we're available on 2/6.
Sheryl, we both eat lamb. Have you decided on the country yet? I guess we'll take desserts.

[PamR]

I didn't realize the cooking class was a "couples" class - Don really isn't interested - sorry. I've never done a cooking class before and would love to with the group - But I agree anything over $85 pp is steep...

[Pearlhanna]

Hi. My name is Wendy and I am interested in finding out about your supper club. Are there openings? Could the president or a member email me with the details.

Thank you.

Wendy Ann or Pearlhanna

[Trishdi]

Hi everyone,

I guest we will take appetizers also..if that would be alright with Robin? Let me know....

Trish

[SherylH]

I still have not figured out my dishes, but am leaning towards a few things. Sorry that I am still deciding, but my countries will be either Greece, Turkey or Morocco. Found a good site if anyone is interested: www.gourmed.gr then click recipes and then cuisine. You will get lots of recipes for the Med. countries. So, if everyone wants to start looking and cannot wait till I decide for sure, the other countries are all up for grabs.

Still waiting on whether we are all lamb eaters. Stef??? Robin??? Otherwise I am doing a fish dish and a chicken dish, which is fine too. Does anyone own a Tagine?

Robin, let us know about the 6th. John and I are in if it works out for the group. Let me know.

[SherylH]

Sorry, Stef. Saw you posted re lamb. That leaves Pam and Robin. Let me know ladies.

[PamR]

Don & I both like lamb - sorry :o(

for my countries - I'd like Algeria and one other I'm not sure about ....

[Trishdi]

Hi everyone,

I am going to take Italy and I will let you know if and when I decide on another....

Trish

[robinf]

Sorry it has taken me so long to get back to you. It doesn't look like we end up with enough people to make the numbers work for Mumfords. I heard of a couple of other places that do classes and will look into them.

Trish - You are more than welcome to do appetizers with me. There is a particular dish that I make for us that Alan wants me to make but I am not sure what country it technically comes from. I think there are several countries, mostly middle eastern, that have a variation of the dish.

Lamb is one of Alan's all time favorites!

[PamR]

Okay these are my 2 countries:
Algeria & Syria
and the side dishes are:
Syrian eggplant
Algerian green beans with almonds(Loubia)

[SherylH]

I am now officialy calling Greece and Morocco.

[KarenJ]

I'm baaaack....glad to be able to thank Stephanie and Greg for a wonderful evening. I'm not that crazy about citrus fruit to be honest and was pleasantly surprised at how much I loved everything. I also felt it was just enough food that I could really enjoy without being stuffed. I was planning on asking for salad and bread for our next dinner, so this works out great. I haven't had a chance to look at recipes yet, but will post as soon as I decide on something.

[robinf]

Wendy Ann -

I am sorry it has taken us so long to get back to you. Unfortunately, we don't have any space for new members in our club at this time. I'll hold on to your e-mail in case any one should drop out (though to be honest that is unlikely - we've been together for more than 3 years already).

- robin

[kathleen415]

Soup's from France.

[robinf]

Well, Alan wasn’t sure what country the recipe he wants me to comes from but I found a number of versions from Turkey so… I’ll take Turkey. I also have a great recipe for a spicy hummus so I’ll do Israel, too.

[SherylH]

Looks like we have Turkey, Isreal, Italy, France, Algeria, Syria, Greece and Morocco spoken for. Good job ladies. That is 8 countries, so if it gets too hard for desserts or salad, I guess you could double dip a country...unless the others have a problem with that.

[Stefanie]

Wow! I go away for a week and you guys snagged nearly all the countries!! I'll call Spain since its still left.

[KarenJ]

At this point, we're thinking of Fattoush which is Lebanese, but we're not 100% sure. I'll let you know if we come up with anything else.

[SherylH]

Hi, my recipes are all set. Can't wait.

A suggestion..Let's try to keep the food consumption under control at this dinner. I think if we have just 2-3 appys that will be plenty, so don't go crazy ladies. Stef's meal turned out to be perfect, and I think it was because we had less food to deal with. I think we will enjoy ourselves more if we don't end the evening feeling overly stuffed. I am trying to diet and get into a bathing suit, so humor me.

I have no idea about a "themed" beverage for this party. Anyone have any ideas....although wine always works too.

[PamR]

Yea! I agree - the last dinner was perfect for the amount of food.

And Don & I are really, really trying to be good, especially after the Holidays and are both on Weight Watchers and trying to get ready for the beach in April ........

[PamR]

Can you please post to tell me who besides Karen & I don't like mushrooms?
One of my side dishes has mushrooms ... and I'm trying decide if I should make 2 versions one with and one without.

thanks!

[SherylH]

I love mushrooms, Pam. But make what works for you.

[KarenJ]

Hey Pam! I LOVE mushrooms. I just don't make anything with them because I know you don't like.

[PamR]

Oh okay I didn't know - alright I guess I'll make it with mushrooms then ...

[robinf]

Hi All!

We love mushrooms.

I'll try to not make too much but it is just so hard. There are so many good things to make that I usually have a hard time picking and end up making everything!

[PamR]

Sheryl-
I'll need about 30 minutes of oven time for one of my sides and about 25 minutes stove top time for the other.

Has anyone found a "themed" beverage yet?

[PamR]

Stefanie - I left my 2 ramkins at your house can you please bring with you next Saturday?

Thanks - Pam

[SherylH]

It is a week away, but want to mentally prepare. Let me know if you need any stove/oven/fridge space (unlike lots of you, I only have 1 frig...what's wrong with that picture! If you do need space, John and I might just have to eat all the food in my fridge to make room...hmmm not a bad idea.) My dishes are a lamb tangine (Morocco)and snapper with garlic and split pea sauce (Greece.) Sounds weird, but it is good.

I will e-mail directions later next week.

[kathleen415]

We're doing French Onion Soup Gratinee so will need oven time/space to melt the gruyere.

[SherylH]

Kath, do you have crocks you are using in the oven. I have soup bowls that match my dishes, but I don't want them under the broiler to melt the cheese. Let me know. I did get oven-proof crocks for Xmas, but not sure how many...didn't use them yet and don't remember.

[kathleen415]

I planned to use cereal-type bowls that I have that are oven-safe. Not sure if they're broiler-safe though.

[SherylH]

I will try to remember to see how many and what type mine are. It could save you from lugging 14 bowls around.

[robinf]

I've started to make my shopping list for Saturday. Sheryl, I'll need the stovetop for 10 - 15 minutes to heat up the kofte. Can you give me an estimate of how long it should take me to get to your house? I need to let my babysitter know what time to come.

Thanks

- robin

[SherylH]

Robin I will send directions to everyone today...hopefully, I have all the correct e-mail addresses. Let me know if anyone does not get them by tomorrow.

It takes about 45 minutes to get to our house from your's.

[Trishdi]

Hi,

I will be making Pesto-Fontina Tarlets and Prosciutto Rolls w/Arugula and Figs. Sheryl, I got the directions. Thanks

Looking forward to seeing everyone on Sat....

Trish

[Trishdi]

Thank to Sheryl and John for being such great hosts!! We had such a nice time! The food was unbelieveable.....you guys do such a great job with whatever theme we do!! It was so nice to see everyone.

I just wanted to confirm our dates: May 1st-dinner out around Robyn's neck of the woods. June 5th at our house.

Have a great week.

Trish

[SherylH]

Trish your arugula wraps were my favorite part of the meal. Where did you get the recipe. I would love it.

Everyone, we had a great time. Looking forward to seeing everyone again soon.

[PamR]

Dinner was great! Everyone out did themselves - again.
Thanks Sheryl & John for hosting - your home is just beautiful.

I'd like to take appetizers for the next dinner. What's the theme again? Food made with liquor?

[KarenJ]

Thanks Sheryl and John for hosting a wonderful meal in your beautiful home. It was great to see everyone and I'm looking forward to our outing on May 1 and our next dinner. I think someone had grabbed dessert for the next one, is that true? If so, I'll do appetizers or sides. I just don't remember who said they wanted what. Please let me know.

[SherylH]

I called soup....or John did for us. He has an idea. Should be interesting.

[Stefanie]

Thanks everyone for a wonderful evening!! I think I'm finally recovered from the Club Raki - thanks Alan!! Sheryl and John, your home is beautiful and the food was, as always, fabulous.

I'd like to do the salad for our next get together.

[robinf]

Once again we out did ourselves. Everything was great.

Karen - Yes, I called desserts. If you hae sonmthing in mind, I don't mind switching. Let me know.

- robin

[KarenJ]

In that case, I'll take the sides. Trish, please confirm that the theme is foods made with alcohol.

[Trishdi]

Yes, that is the theme. Foods made with alcohol. The date is June 5th...

Trish

[kathleen415]

Sheryl & John - We had a lovely time with you as great hosts, and all of us as great chefs!

Robin - How about Sunsets in Belmar for the May dinner?

Stefanie - Are you doing bread with the salad? If not, I'll do bread and/or share appetizers if that's alright with you, Pam?

[Stefanie]

Kathy - you can certainly do the bread!!

[KarenJ]

I thought I posted the other day, but for some reason it didn't work. I wanted to suggest Klein's in Belmar for our May outing. It is also on the water. Glenn and I ate at Sunsets in late summer and we found it to be somewhat overpriced (I believe my entree was $36). I don't know what others think and of course majority will rule. Kleins is primarily seafood/sushi and is BYOB. What does everyone else think?

[PamR]

Yea I also heard that Sunsets was overpriced and not all that good.
Klein's sounds great and I think a BYOB is a good idea - we can all bring a bottle (or 2) of wine and share!

[SherylH]

Hi everyone. I have not heard of or eaten at Sunsets or Kleins, but I think that $36 entrees are a bit much, especially when it is not BYOB and the group tends to consume a good deal of alcohol. That could get really expensive. If Kleins is BYOB and has decent food, they get my vote.

[kathleen415]

Daniel's cub scout event on 4/24 was moved to 5/1 due to meeting space problems. Tim is one of the cub scout leaders, so we may not be able to make it on 5/1, but he's checking into it.

[Stefanie]

Sorry for not checking the board sooner. Our computer crashed and we just got online again. May 1st won't work for us. Have a great time!!

[PamR]

Hey All!

So whats up with dinner?
Are we still having dinner next Saturday even though Stefanie and Kathy can't make it? Sorry to hear you guys can't!
If so - where? I'd think we'd need to make reservations soon - right?

[Trishdi]

Hi everyone,

Nick and I are still able to make it on May 1st. ARe we still on? Hope everyone is having a nice weekend!

Trish

[KarenJ]

I have made reservations at Klein's this Saturday at 7:00. I will send directions to those who need them or if you prefer you can come to our house and leave from there. Let me know what you want to do.
Looking forward to seeing everyone. Don't forget to bring your favorite wine.

[PamR]

Sounds great! Karen - Thanks for making the reservations.

Robin - what's up? Are you & Alan still coming???

[Trishdi]

Karen, thanks taking charge! We will meet you guys at the restaurant. We have some softball games that day but we should be in Belmar by 7 pm.... See you Saturday!

Trish

[robinf]

I apologize for not getting back to you all sooner. Unfortunately, Alan and I will not be able to make it Saturday as we have to go to a first communion. We look forward to seeing everyone in June.

- robin

[KarenJ]

Hello everyone~

Hope you are all able to enjoy the beautiful weather and hope it continues for the 5th. Trish, I was wondering if you had decided on your main course(s) yet. I want to try to complement with the sides.

[KarenJ]

I really DO know how to spell "compliment."

[SherylH]

Can't seem to post anymore. This is a test.

[PamR]

Hey whats going on? You guys have been very, very quiet!!
We still on for dinner next week???

Trish one of the appetizers I'm thinking of making needs to be grilled - will I be able to use your grill?

[Trishdi]

Hi Guys,

Yes, we are still on! I don't always get the updates for this thread! Yes, my grill will be available! I am planning to have everything outside (weather permitting). If not, we will bring everything inside.

Karen, I am still up in the air about my entrees. I have been back and forth between a few. I will let you know as soon as I make the final decision.

Hope all is well

Trish

[Trishdi]

Hi everyone,

I finally decided on my entrees....

I will be making Rum-Runner Chicken and Grilled MahiMahi Skewers with Pineapple-Mandarin Sauce.

Sorry it took me so long....Things have been alittle crazy around here lately. Looking forward to seeing everyone on Sat. I will send out directions in a day or so...

Have a good day

Trish

[PamR]

Trish the entrees sound great!!! MMMMMM

For appetizers I'm making "drunkin' tomatoes", Tequila chicken on a stick and maybe beef w/bloody mary dipping sauce.
We will definitely need to use your grill for the chicken and stove for the beef.

Looking forward to seeing everyone -- it looks like the weather's going to be nice too!!!

[SherylH]

Trish, do you have soup dishes or should I bring?

[Trishdi]

Sheryl,

I have soup bowls....

Trish

[robinf]

We are looking forward to Saturday. As of now, I plan making a Red Wine Caramel Apple Tart and Zabgalione (SP?) Ice Cream.

Trish - I have a general idea of where you live but do need directions to make sure we actually get there.

Thanks

- robin

[KarenJ]

I think I've finally decided on Orange Baked Sweet Potatoes and String Beans with Vodka Vinaigrette. Unfortunately, it looks like there's been a change in the forecast. Looking forward to seeing everyone.....

[SherylH]

Trish, please do send directions. We don't remember how to get there.

As for my soup, it will either be a coconut-curry with sherry or a brie with sherry. Have not decided which one I prefer.

Looking forward to seeing everyone.

[Trishdi]

I sent out the directions this morning....anyone who did not receive them just let me know and I will re-send.

SEe everyone tmrw...

TRish

[SherylH]

Trish, thanks again to you and Nick. We had a great time and all the food was wonderful. Thanks for the recipe too. A definite keeper.

[kathleen415]

We had a great time last Saturday with our usual excellent food from everyone. Thanks, Trish and Nick!

I'd like to pick salad for the dinner at Robin's.

[Czarchef]

Hello everyone, do you know if theres any Supper clubs in the Central jersey area. Maybe theres ppl who wanna make new one.
I'm interested in joining a Supper club, I'm a pastry chef but I do savory food as well so any advice you need Ill be happy to help

[KarenJ]

Thank you Trish and Nick - you were great hosts. We had a wonderful time and the food was excellent as always. I would like to take dessert for the next one unless that course is already spoken for.

[PamR]

Trish & Nick thanks for hosting everything was great as usual!
I'd really like to get the chicken recipe please.

Hey Karen can I share desserts with you for the next dinner?

[SherylH]

Wow, people are picking courses and we don't have a theme yet. Have you decided on anything yet, Robin?

[SherylH]

Guess what....I went on the Whole Foods Market website and sent them an email about opening in Monmouth County. Of course I sent the note and then read stuff on the site so I did not see this first, but apparently they are in the developmental stages of opening one in Middletown on Rt. 35 at Chapel Hill. That's a few minutes ride for me, but I would do it. No date announced yet. Just wanted you guys to know since some of us had a converstaion on this topic.

[robinf]

Sorry it haas taken me so long to thank Trish and Nick for hosting our last supper. Jordana and I fought over the rum runner chicken. I am looking forward to making it again. We had a great time seeing everyone - and eating of course.

After careful thought, we've decided the theme of our next get together (Saturday August 7) -- Living La Vida Loca!

Alan gave me a Central and South American cookbook (with a little China Latina thrown in)for mother's day. The food looks fun and sounds delicious - perfect for a summer get together.

We can't wait.

- robin

[SherylH]

I will take appetizers.

[Trishdi]

I would like to take the soup course for Robin's....

Trish

[Czarchef]

I'LL TAKE DESSERT AND APPETIZERS

[SherylH]

Czarchef, at this point we are not able to add anyone to our group. We are already at 14 people and find our dinners are at a size that is still manageable. Any larger would be more than we would like at this point. We are very sorry, but will keep your email address in case anyone ever drops out. Good luck in the meantime with finding another group.

[Stefanie]

So sorry I haven't posted until now. Having problems with logging on...very belatedly thank you Trish and Nick for hosting a wonderful dinner. I have come to expect nothing from the best from you guys and you always deliver.

I'll take sides at the next dinner.

[PamR]

Hi All!

Don & I will not be able to make the next dinner.
We're closing on our houses on Aug 13th and we'll need all weekend to get ready for the move.
Have fun! I know it will be good eats!

[robinf]

Knowing how Karen likes to know ahead of time...I am planning making Grilled Flank Steak with Chimichurri Sauce (from Argentina) and Chicken Stew in the Style of Cartagena as my entrees for our next get together.

Pam - I'm sorry than you and Don won't be able to make, best of luck with the move.

- robin

[SherylH]

Sounds good, Robin. So far I know of only one appetizer which will be a scallop ceviche. Never tried making that before. Has anyone ever purchased conch? Let me know where I might get it. Wonder if Wegmans has it?

Seems there is a Brazilian liquor out there called cachaca. I will try to get my hands on a bottle so we can have Caipirinhas as a cocktail.

[KarenJ]

I would certainly try Wegmans Sheryl. I was able to buy crawfish there. I think they might even order it for you if you asked.
Good luck.

[SherylH]

Pam, I was thinking....I know you are not planning on attending the next event because you will be busy packing and won't have the time to make a dish, but why don't you guys try to come anyway. We always have so much food, I know I wouldn't mind. As long as you bring your own cocktails, I think we can feed you guys "on the house". What do you say ladies....in the spirit of neighborly love.

[robinf]

ABSOLUTELY!!

Pam amd Don - You should definately come! I'm sure you could use the diversion.

- robin

[Stefanie]

I agree with Sheryl and Robin - PLEASE come - early, late, whatever!! We'd all certainly like to see you guys.

[Trishdi]

Sorry I was away...but,I agree...Pam and Don should come!!! It is the company that counts!!

Trish

[PamR]

Thank You so much for wanting us to come!

The kids have been talking about having one last weekend in the pool with their friends so if that happens we won't be able to come - but who knows ...

I'll let you know by Friday if we can make it ...

[PamR]

I'm sorry to say that Don & I will not be able to make it tomorrow we still have so much to do.
Thanks for thinking of us ....

[Trishdi]

Thanks Robin and Alan for being such great hosts. I am sure the next time I am in your home, I won't even recognize it!! Good Luck with the renovations! Everything was wonderful (as usual). Sorry Nick and I had to leave early. I was really looking forward to dessert. I will have to live through the board for the reviews!! I am sure it was spectacular! Please let us know when our next get together is and what the theme is! Thanks again

Trish

[SherylH]

Robin, thanks again. John and I had a great time and bacci was so much fun. Everyone's dishes were just fabulous.

Trish, I don't want you to feel bad, but you missed one of the best deserts we have ever had. It could be served in a restaurant. Waiting for the recipe, Glen and Karen......even if it takes 5 hours to prepare.

Out next dinner is tent. scheduled for 10/23 at Karen and Glen's. Karen didn't have her schedule with her. No theme yet.

Good luck with the renovations, Robin, and we will talk about the fridge when I get back from Hawaii. Send me your cell number, please.

[KarenJ]

Thanks Robin and Alan for hosting and good luck with the renovations. I am especially looking forward to seeing the kitchen. The food was fabulous as always - we enjoyed everything.
Thanks for the compliment Sheryl. It is especially nice coming from someone who could quit her day job and become a pastry chef. Glenn saved the recipe in a wordpad file and we'll send it to whoever requests. It turns out I did commit to work on the 23rd, but since everyone is available, I will work it out. We're working hard on a theme and will let you know soon. Trish - I would like the recipe for the soup. It seems it would fit in with the WW lifestyle (back to reality!)

[Stefanie]

A big BRAVO to everyone!! ALL the food was fabulous, I can't even pick what was my favorite...Trish and Nick you certainly missed out on one of the best desserts ever!! Karen and Glen outdid themselves as well as everyone else!! I certainly want the recipe for that outrageous dessert. Sheryl and Trish, did you get both your recipes online? If so, where?

Robin and Alan did a super job as host - Greg is now a bocce addict, thank you very much. Can't wait to see the renovations. Pam and Don you really missed a good one. Hope your moving is going well.

[robinf]

As usual, we had a great time Saturday. Pam and Don, you missed a good one if I do say so myself, and I do! Nick and Trish, thank you for NOT being there for dessert as it meant more for the rest of us!
Trish, I too would like the soup recipe as I need to get back into a better WW lifestyle. Sheryl, may get the shrimp empanada recipe?

Thanks for all your hard work.

- robin

[kathleen415]

Wonderful as always, thanks Robin and Alan! I've started through my mags to find that LATINO magazine for the chimichurri recipe, it was so good. I'm also hoping to get that dessert recipe too Karen and Glenn, it was fabulous.
Tim received a bocce ball set for his birthday, has already played on the courts at Windward Beach, and has actually suggested laying out a 91 by 12 foot space for bocce with a horseshoe pit stuck in somehow.

[KarenJ]

Hello Everyone~
Hope you are all enjoying the last days of summer. The theme for the next dinner on October 23 will be Southern Italian. Glenn and I will make two dishes, one of which will be Chicken Cacciatore (Glenn's signature dish) and the other to be decided. We will not make the pasta, therefore throwing it out there as another dish. We are adding a twist however. Given it is the week before Halloween....we are adding a Saturday Night Fever theme. We are asking everyone to come dressed like the 70's (did you save your bellbottoms?). Choose your courses and get ready to boogie down.
(Did you all get the recipe for the cake? Glenn had trouble sending it)

[PamR]

This should be interesting -- not sure what 70's clothes are - any hints???

We'd like to do sides and will probably do a pasta dish ...

[KarenJ]

Pam and everyone else. Try this link - click on 1970-1980.

http://inventors.about.com/gi/dynamic/offsite.htm?site=http://www.vintageblues.com/history1.htm

There is a store in Belmar on Main street called Nostalgic Nonsense and they have tons of seventies stuff.

Was it THAT long ago?

[kathleen415]

We'll take desserts.

Yes, it was THAT long ago. Tim was still in elementary school for some of the 70s.

I didn't get the cake recipe.

[Stefanie]

We'll take appetizers.

I don't quite know what to say about the 70s attire, although I personally own a CD of Saturday night fever. Sounds like fun!!

[SherylH]

I guess I will take soup for this dinner. Karen, even if I did save my bellbottoms from the 70's, I surely wouldn't fit in them. I weighed about 85 lbs. back then. Sounds like fun!

[Trishdi]

Hi everyone,

I guess I'll share appitizers Stephanie? Let me know if that is ok with you.

Have a great Labor day weekend everyone!!!

Trish

[SherylH]

Changed my mind. Decided I want to try my hand at making bread, so soup is up for grabs and I will take bread and salad.

[robinf]

Sorry it has taken me so long to respond. We are just getting back from vacation. We had a great time on Block Island, RI.

It looks like soup is the only course left - unless you want to split up sides and pasta, Pam. I'll do either. Let me know.

- robin

[PamR]

Robin - sure we can split sides if you'd like.
I was planning on doing a pasta dish with maybe eggplant in it - but I'm not sure yet .... I make a good vodka sauce too but I'm not sure if that's Southern Italian !?!?!?

[robinf]

I think we'll have way too much food if we do apps, soup salad/bread, pasta, sides, entree and dessert. So, as long as no one else minds, I'll do non-pasta sides instead of soup.

Also, we'll be disconnecting our PC soon and I am not sure when Cablevision will be able to get the hook-up done at our rental so I'll be MIA for a while. Hopefully, it won't be for long.

- robin

[KarenJ]

Well, we're down to the wire and I wanted to touch base with everyone. We have decided our second dish will be shrimp fra diavolo. We will be careful not to make it too hot for those who are faint of heart. Please let me know who needs directions and I will be happy to send. I'm really looking forward to seeing everyone. Hope you're ready to "boogie, oogie, oogie."

[robinf]

I hope everyone is well. It took a while but we finally got our internet access squared away in our rental. I hope I haven't missed too much.

For my non-pasta sides I am thinking of making Polenta Verde Calabrese and Sicilian "Drowned" Broccoli. Pam, you mentioned you may do an eggplant pasta. Have you decided? If you are not doing eggplant, I'll make Caponata as well as I don't think you can do southern Italian food without it.

- robin

[KarenJ]

Robin, please feel free to make your eggplant regardless. I love eggplant, so I wouldn't be upset to have it X 2.

[Stefanie]

I agree. I LOVE eggplant! We'll be making a mussel appetizer. I hope everyone is ready to eat!!

Karen, I had a blast looking for the appropriate 70s clothing...Nostalgic Nonsense was so much fun!! Can't wait to boogy down on Saturday.

[PamR]

I am making "Ziti alla Norma" a Sicilian pasta eggplant dish.

Karen I will need the oven for about 20-30 minutes ...

[Trishdi]

Hi everyone,

Nick and I won't be able to make it this Saturday. We had a death in the family and the wake is Thurs and Friday and the funeral is Saturday (out of state). I am sorry to do this but I see no way we can make the supper club. Again, I apologize for the short notice. Please know we will be thinking about how great the food is that we are missing!!! I expect all the reviews when we get back. Karen and Glenn- you guys are always such great hosts.

Thanks for your understanding
Trish

[robinf]

Trish - I'm sorry to hear you won't be able to make it, especially under those circumstances.

Since caponata is actually an antipasti, I'll plan on serving it during appetizers.

Karen - I'll need the stove top to finish off the polenta and the oven to heat up the brocolli.

- robin

[KarenJ]

Trish and Nick - We're really sorry you guys can't make it. Please accept our condolences. We'll miss you - have a safe trip.

[PamR]

Trish & Nick we'll miss you -- our condolences too!

[PamR]

Karen & Glenn - we had a great time. The mystery dinner theme was lots of fun!
And the food was delicious too - everyone did a great job - like always.

I'd like to do appetizers for our next dinner ...

[SherylH]

Karen and Glen....thanks everything was good as usual and we had a great time.

Pam, thanks for the leftover pasta....it made a great lunch on Sunday.

[kathleen415]

Thanks for great southern Italian Karen & Glenn!

It will be Greek at our house next. Is everyone available for January 22nd? Entree will be a Leg of Lamb, and some sort of Fish or maybe Seafood.

[KarenJ]

Thanks everyone for being good sports and participating in the game. You looked terrific and I think a few of you will be up for Academy Awards next year. The food was wonderful too, as always. Kathy, January 22 works for us. Glenn and I are willing to take the soup course, but I would like a consensus. It doesn't seem like there's too much interest in soup,and with appetizer AND salad, it seems to be too much. We all seem to prefer the appetizers. We will do the soup or share the appetizers. What are your thoughts on this?

[Stefanie]

Karen & Glenn thanks for a most interesting evening...Greg really enjoyed playing "John Revolting"! The food was wonderful, again.

Kathy, the 22nd works for us. We'll take sides.

Karen, I agree with the soup course for this one. I think it might be better if you share appetizers, unless there is a soup you really want to try.