Site Title

Gourmet Club was once again a success!!  So glad to have it over (it's exhausting!).  But also thrilled with the results.  The whole point of Gourmet Club is to practice the art of cooking and entertaining.  To try something new…to stretch and grow in the kitchen.  The rules are that you have to serve at least 6-8 courses.  You have to make everything from scratch.  You have to try and perfect things before you serve them.  And I certainly did that this time..trying things I had never heard of or made before!  It was a great party!!  My partner/neighbor/friend/sister-from-another-mother Donna is a supreme cook and entertainer…she makes me look good at these things!

Our theme:  "Fresh from the Market" (and we really did buy lots of our produce at the farmer's market)

Our menu:

Peach Fuzzies (drink)
Stuffed Mushrooms
Crudites with White Bean Hummus (crudite is French for raw veggies served with dip – fancy, huh?)
Savory Pear, Goat Cheese and Onion Tart
Butternut Squash Soup with Corn Relish
Tomato and Watermelon Salad (this was more a piece of art!)
Strawberry Sorbet
Cornish Hens with Cucumber-Yogurt Sauce and Sauteed Spinach
Pavlova with Lemon Curd and Blueberries (pavlova is like a meringue)

The table: Each place had their own herb as their take-home gift, and we also adorned the table with those.  And we made "plant tags" with our guests pictures as place cards.  Each herb was just put into a paper bag that had been trimmed with ribbon. 

The guests:

Christi, Heidi, Phoebe, Anne, Callie, Misti, Michelle, Katie, Angela, Tiffany (a great bunch of ladies!)

p.s.  Julie – we missed you! 🙂