Mallory Gourmet Club 2011
General Guidelines and Program
Details
The Mallory Gourmet Club
presents a year-long program of
gourmet dining alternating with
dinners in private homes and at
the Colony Cottage Recreation
Center.
Membership:
Membership includes $20 per
person annual dues and a
one-time $6 badge fee. Your $20
dues pay for paper goods,
entertainment, test-kitchen
recipes, sharing of any special
ingredients, raffles, etc. We
have 66 current members and are
looking for about 10-12 new
members. If you know anyone who
wants to join, please let us
know. Checks made out to Ann
Marie Lombardi. Receipts will
be given for cash payments.
The
Process:
Approximately 5 weeks prior to a
dinner, you will receive an
email invitation asking for your
rsvp and if you can host. Once
all responses and hosts are in,
we then distribute the menu,
food preparation assignments,
and any other details. If you
cancel before the assignments
have been made, please contact a
committee member so we can
rework the assignments. If you
cancel after your assignment is
made, it is up to you to contact
the Host and do everything
possible to prepare the dish and
deliver to the host home.
Dinners:
We have planned four in-home
dinners and three in-Colony
Cottage dinners, each with a
unique menu and different
preparation techniques. The
Committee will:
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Hosting:
If you have not hosted this past
year or would like to host more
than once a year, we encourage
you to let us know as soon as
possible the dates you can
host. Given our past history,
we need 5 or 6 hosts per each
dinner. Hosting is fun and
gives you the unique opportunity
to spend intimate, quality time
with each other. Last year we
introduced a new approach to
hosting in Colony Cottage to
embraces the warmth and
atmosphere of an in-home dinner
and avoid the dreaded buffet
lines. So, be it an in-home or
in-recreation center dinner,
please volunteer to host this
year!!
For a better gourmet experience,
we recommend the following:
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Website:
Please be sure to check out
http://www.mallorygourmetcookbook.com
for all the menus and recipes
from our 2010 dinners plus many
other recipes submitted by
members. And, as a bonus, you
can register and enter your own
special recipes for sharing with
registered users. A special
thanks to Shelly Glickler who
built and maintains the
cookbook site.
The Committee will host a brief
meeting and collect membership
dues. A special selection of
desserts made by the committee
will be presented. And, since
it’s nearly Valentine’s Day, the
gentlemen should serve the
ladies and do any cleanup.
With the onset of springtime in
the Villages, we bring to you a
dinner, featuring lamb as our
main entrée. The dinner
includes two appetizers, soup
and/or salad, tasty sides and,
of course, dessert. You may
need sunglasses to enjoy this
bright meal.
Tired of the mundane ham, well
we’re kicking it up a notch with
a dinner featuring a luscious
ham with a recipe you’ll surely
want to make again. The dinner
includes two appetizers, soup
and/or salad, tasty sides, and a
light dessert. And, we will
have a surprise guest for your
entertaining pleasure.
Ahoy mates, you won’t need a
mask and snorkel to enjoy the
shellfish as the main feature
for this bounties of the sea
dinner. The dinner includes two
appetizers, soup and/or salad,
tasty sides, and a decadent
dessert.
As summer heats up, this dinner
will cool you down with a
special menu featuring a rustic,
seasonal main entrée, as well as
two appetizers, salad and/or
cold soup, tasty sides, and a
decadent dessert. And, some
entertainment fun is sure to be
a cooking.”
July/August
–
“What is sauce for the goose may
be sauce for the gander, but it
is not necessarily sauce for the
chicken, the duck, the turkey or
the Guinea hen.” Alice B.
Toklas. Confused, well don’t be
as we’ll provide you with a
tested recipe to make duck
breast with sauce for this
dinner’s main entrée. The
dinner includes two appetizers,
soup and/or salad, tasty sides,
and a lovely dessert.
Autumn is the time to dust off
the braising pot, caramelize
onions and other veggies, toss
in a few fresh herbs, deglaze
with wine and add meaty veal
shanks to make a silky Osso Buco
to share with your guests. The
dinner includes two appetizers,
salad, tasty sides, and a
low-calorie dessert.
“Beef, it’s what’s for dinner.”
This menu includes a special cut
of premium beef entrée, two
appetizers, soup and/or salad,
tasty sides, and a light
dessert.
Here’s
where you can showcase your
special cooking talents by
preparing and bringing a
favorite recipe for our holiday
party. And, a few festive
surprises will surely make the
occasion that much more special.
Your 2011 Committee:
Co-Chair Ann
Marie Lombardi, 430-3009
Co-Chair Pat
Hoover, 350-2263
Dixie Johnson,
753-9765 Jackie
Hart, 753-1225
Joyce Helveston,
350-2013
Sonya Frano, 350-2295
P.S. Remember to check out the
cookbook website for past menus
and recipes plus submit your own
recipe to share with registered
users.
Anyone interested in attending or
additional information: |
Gourmet
Club Pictures September 2008
|
The Mallory Square Gourmet Club met for their organizational meeting on Saturday, July 15, 2006. Of the 30 people who had joined, there were 21 present. |
Click here to see pictures from the September 2007 Dinner Meeting
