Looking Back At 2023
January 10, 2023
Theme: International Foods
Cooks: Bonnie G, Jenan A, Peggie Cn, Lois B, Linda C
Demonstration:
Coffee Set Up:
Theme: International Foods
Cooks: Bonnie G, Jenan A, Peggie Cn, Lois B, Linda C
Demonstration:
Coffee Set Up:
March 14, 2023
Theme: Lemons
Cooks: Sandy Mn, Jo Ann H, Linda S, Linda C, Jenan A
Demonstration:
Coffee Set Up:
Theme: Lemons
Cooks: Sandy Mn, Jo Ann H, Linda S, Linda C, Jenan A
Demonstration:
Coffee Set Up:
April 11, 2023
Theme: April 11, 2023 Julia Childs/French Cuisine
Demonstration: Blind Mustard Tasting - Lois B
Coffee Set Up: Jo Ann H
Meeting Recap: April Notes From Gary S
Hello Chefs. We thought it might be a good idea to start doing a recap of our meetings so we can pass on some of the happenings and information for those of you who could not attend. We’ll try to do these recaps each month going forward.
The theme for April’s meeting was dishes suggested by the movie “Julie and Julia” which featured the famous chef, Julie Child. We had a great variety of dishes from Beef Bourgogne to wonderful quiches and a great cabbage soup. Thanks to all the chefs who contributed.
Remember, please send the recipe for the dish you brought to our new web minder, Kathy G, so she can post them to the website. The email is cookingclubgross@gmail.com
Thanks to Lois B for the great job she did in presenting our first taste test offering! We did 6 different Dijon Mustards, and it was a fun and educational experience. Lois did a lot of research, and the results of the tasting were very interesting. We plan to do more of these tastings and are planning on doing an Olive Oil tasting at our June meeting. If you have an idea for a tasting, or better yet want to present, please let us know and we will get it scheduled at one of our upcoming meetings.
One of the items we talked about is the availability of fresh eggs from a local Rio Vista vendor. She is Kim and her number is 707-688-5064 and lives in the home at the intersection of Highway 12 and Church Road. Reservations to pick up fresh eggs can be made by calling Kim to set a time for pickup. More information to follow.
Several of the club members were able to attend the food tasting event put on by the Monarch Grill featuring the efforts of chef George Burghardt. It was a fun event with a tasting of 6 different dishes and a discussion of how each was prepared. Chef George will be doing more of these events and we will work to help get out the word to our members.
Another plan we talked about was the indication from the club members that holding off-site events would be a welcome offering. To that end, we are looking for members who would like to be planners of the “Off-Site” committee events. They would plan events like visits to an olive tasting provider or perhaps a wine tasting trip to local Suisun Valley tasting at Caymus Winery as examples. Lots of opportunities exist here in the region and these could be smaller events for interested members on a Saturday or whatever works. Please contact Jo Ann or me if you would be interested in doing this.
Okay, our next meeting is on Tuesday, May 9th and the theme is Salads. Members preparing dishes are those whose last name starts with letters from A to I, or, if you have a special salad you want to bring, please do!
See you in May.
Best, Gary
May 9, 2023
Theme: Salads
Cooks: Last Name A - I
Demonstration: Fried Rice Demonstration
Coffee Set Up: Christine O
Hello Chefs. Here’s the meeting recap for the Cooking Club May meeting.
The theme for May’s meeting was “Salad” and we had a great variety of fresh salads ranging from a classic Caesar Salad to Classic Macaroni to an excellent Strawberry Arugula salad. Thanks to all the chef’s who brought a dish.
Remember, please send the recipe for the dish you brought to our new web minder, Kathy G, so she can post them to the website. The email is cookingclubgross@gmail.com.
Thanks to our guest, Wayne A. for providing a demonstration on how to make “Fried Rice”. The demonstration was detailed and very informative and we thank him for his time and effort for the club.
We had a couple of new members, one of which contributed both a salad and a bit of interesting knowledge to our meeting. It turns out bell peppers have a gender! It seems that the number of lobes on the bottom of the pepper indicates the gender of the pepper with three lobes indicating a male pepper and four lobes a female. Attend the next meeting for more details!
Speaking of the next meeting, which is on June 13th in the Delta. The theme for June is BBQ and covers anything that is Barbequed or served with a Barbeque sauce. We will also havE an Olive Oil tasting with the help of Lois B. Lois did a great job with the Mustard Tasting in April, so we are sure to be informed and entertained again.
We are confirmed for the Christmas Cookie Exchange to be held again as last year at the 5th and Main B & B on the second Tuesday of December. More information will follow he next months.
We once again spoke of the possibility of creating a committee to plan events outside of the normal club meetings. So, if your interested in planning an outside event please let Jo Ann or I know.
The cooks for our next meeting will be those with last name initials from J to Q. Of course, if you don’t fit there, but still want to bring a dish……. Please Do! See you all next month.
Best, Gary
PS: The club does incur expenses such as the paper plates, cups etc. we use, as well as expenses related to tastings that we enjoy. We are looking for potential ways to raise funds to cover those costs so if you have an idea on how to do that, let us know.
Theme: Salads
Cooks: Last Name A - I
Demonstration: Fried Rice Demonstration
Coffee Set Up: Christine O
Hello Chefs. Here’s the meeting recap for the Cooking Club May meeting.
The theme for May’s meeting was “Salad” and we had a great variety of fresh salads ranging from a classic Caesar Salad to Classic Macaroni to an excellent Strawberry Arugula salad. Thanks to all the chef’s who brought a dish.
Remember, please send the recipe for the dish you brought to our new web minder, Kathy G, so she can post them to the website. The email is cookingclubgross@gmail.com.
Thanks to our guest, Wayne A. for providing a demonstration on how to make “Fried Rice”. The demonstration was detailed and very informative and we thank him for his time and effort for the club.
We had a couple of new members, one of which contributed both a salad and a bit of interesting knowledge to our meeting. It turns out bell peppers have a gender! It seems that the number of lobes on the bottom of the pepper indicates the gender of the pepper with three lobes indicating a male pepper and four lobes a female. Attend the next meeting for more details!
Speaking of the next meeting, which is on June 13th in the Delta. The theme for June is BBQ and covers anything that is Barbequed or served with a Barbeque sauce. We will also havE an Olive Oil tasting with the help of Lois B. Lois did a great job with the Mustard Tasting in April, so we are sure to be informed and entertained again.
We are confirmed for the Christmas Cookie Exchange to be held again as last year at the 5th and Main B & B on the second Tuesday of December. More information will follow he next months.
We once again spoke of the possibility of creating a committee to plan events outside of the normal club meetings. So, if your interested in planning an outside event please let Jo Ann or I know.
The cooks for our next meeting will be those with last name initials from J to Q. Of course, if you don’t fit there, but still want to bring a dish……. Please Do! See you all next month.
Best, Gary
PS: The club does incur expenses such as the paper plates, cups etc. we use, as well as expenses related to tastings that we enjoy. We are looking for potential ways to raise funds to cover those costs so if you have an idea on how to do that, let us know.
June 13, 2023
Theme: BBQ
Cooks: Last Name J - Z
Demonstration: Blind Tasting - Olive Oil - Lois B
Coffee Set Up: Sandy M
June Cooking Club Meeting Recap
Hello Chefs. Here’s the meeting recap for the Cooking Club June meeting.
The theme for June’s meeting was “Barbeque” and we had a great variety of innovative takes on BBQ. We had 12 different dishes so thanks to all the chefs who brought in a dish.
Remember, please send the recipe for the dish you brought to our new web minder, Kathy Gross, so she can post them to the website. The email is cookingclubgross@gmail.com.
Thanks to member Lois Benzel for giving us a great sampling of olive oils. She did a great job and we got to experience the very big differences in olive oils from various sources. The oils we tasted ranged from $0.33/ounce to $2.54/ounce. We tasted 5 oils:
Sciabica- Modesto
Tasty Olive- Monterey
Sonoma Harvest-Fairfield
Il Fiorello-Fairfield
Kirkland Brand-Costco
The top vote getter was……tah daah-Kirkland Brand @ 33 cents per ounce. Sciabica and Il Fiorello were the next vote getters. The Cannery Row tourist effort was not liked by any of the tasters so tells one to stay out of trendy tourist area tasting rooms.
Again, we had some first time attendees, one who has been in Trilogy just a couple of months, and one who’s been here 9 years! Great to have them both.
Speaking of the next meeting, which is on June 13th in the Delta. The theme for June is BBQ and covers anything that is Barbequed or served with a Barbeque sauce. We will also be having an Olive Oil tasting with the help of Lois Benzel. Lois did a great job with the Mustard Tasting in April, so we are sure to be informed and entertained again.
We are confirmed for the Christmas Cookie Exchange to be held again as last year at the 5th and Main B & B on the second Tuesday of December. The price for that will be $20.00 per person. We will be making more decisions on other details in the coming months with the idea of maybe reducing the number of dishes supplied and focusing more on the cookies and the social aspect of our get together.
We once again spoke of the possibility of creating a committee to plan events outside of the normal club meetings. So, if you’re interested in planning an outside event, please let Jo Ann or I know.
The cooks for our next meeting will be those with last name initials from R to Z. The theme is “Frozen”. This means anything that you serve in a frozen state. (So, frozen green peas are out). Of course, if you don’t fit in R to Z, but still want to bring a dish……. Please Do! That meeting will be on July 11th.
See you all next month.
Best, Gary
PS: I spoke about the Crawdad Festival in Isleton. Unfortunately, as described in a Facebook post my wife thought I had written, the whole thing was a “hot mess”! I attended early and there were traffic issues, ticket issues and long lines for everything. Finally settled on Crawfish Fries (not bad, but $16.00 for a plate) and bummed a single crawdad off of a nice young lady, so at least I can now say “I bit the tail and sucked the head” like a real Cajun. All in all, unless significant improvements are made, I will not go back.
Theme: BBQ
Cooks: Last Name J - Z
Demonstration: Blind Tasting - Olive Oil - Lois B
Coffee Set Up: Sandy M
June Cooking Club Meeting Recap
Hello Chefs. Here’s the meeting recap for the Cooking Club June meeting.
The theme for June’s meeting was “Barbeque” and we had a great variety of innovative takes on BBQ. We had 12 different dishes so thanks to all the chefs who brought in a dish.
Remember, please send the recipe for the dish you brought to our new web minder, Kathy Gross, so she can post them to the website. The email is cookingclubgross@gmail.com.
Thanks to member Lois Benzel for giving us a great sampling of olive oils. She did a great job and we got to experience the very big differences in olive oils from various sources. The oils we tasted ranged from $0.33/ounce to $2.54/ounce. We tasted 5 oils:
Sciabica- Modesto
Tasty Olive- Monterey
Sonoma Harvest-Fairfield
Il Fiorello-Fairfield
Kirkland Brand-Costco
The top vote getter was……tah daah-Kirkland Brand @ 33 cents per ounce. Sciabica and Il Fiorello were the next vote getters. The Cannery Row tourist effort was not liked by any of the tasters so tells one to stay out of trendy tourist area tasting rooms.
Again, we had some first time attendees, one who has been in Trilogy just a couple of months, and one who’s been here 9 years! Great to have them both.
Speaking of the next meeting, which is on June 13th in the Delta. The theme for June is BBQ and covers anything that is Barbequed or served with a Barbeque sauce. We will also be having an Olive Oil tasting with the help of Lois Benzel. Lois did a great job with the Mustard Tasting in April, so we are sure to be informed and entertained again.
We are confirmed for the Christmas Cookie Exchange to be held again as last year at the 5th and Main B & B on the second Tuesday of December. The price for that will be $20.00 per person. We will be making more decisions on other details in the coming months with the idea of maybe reducing the number of dishes supplied and focusing more on the cookies and the social aspect of our get together.
We once again spoke of the possibility of creating a committee to plan events outside of the normal club meetings. So, if you’re interested in planning an outside event, please let Jo Ann or I know.
The cooks for our next meeting will be those with last name initials from R to Z. The theme is “Frozen”. This means anything that you serve in a frozen state. (So, frozen green peas are out). Of course, if you don’t fit in R to Z, but still want to bring a dish……. Please Do! That meeting will be on July 11th.
See you all next month.
Best, Gary
PS: I spoke about the Crawdad Festival in Isleton. Unfortunately, as described in a Facebook post my wife thought I had written, the whole thing was a “hot mess”! I attended early and there were traffic issues, ticket issues and long lines for everything. Finally settled on Crawfish Fries (not bad, but $16.00 for a plate) and bummed a single crawdad off of a nice young lady, so at least I can now say “I bit the tail and sucked the head” like a real Cajun. All in all, unless significant improvements are made, I will not go back.
July 11, 2023
Theme: Frozen Anything
Cooks:
Demonstration:
Coffee Set Up: Linda C
Theme: Frozen Anything
Cooks:
Demonstration:
Coffee Set Up: Linda C
July Cooking Club Meeting Recap
Hello Chefs. Here’s the meeting recap for the Cooking Club’s July meeting.
The theme for July’s meeting was “Frozen” and we had 13 versions ranging from home made ice cream to frozen grapes. A lot of great “cooling” dishes and some new ideas to beat the coming heat.
Remember, please send the recipe for the dish you brought to our new web minder, Kathy Gross, so she can post them to the website. The email is cookingclubgross@gmail.com.
Again, we had some first-time attendees, and we want to welcome them to the club. Great to have them with us.
We discussed the need to move the September meeting back one week to the 19th, as Jo Ann and I both have travel plans for the 12th and will be away. Remember the September 19th meeting is our annual road trip to “Larry’s Produce in Cordelia. We will have a pre-visit lunch at a new restaurant that Jo Ann discovered. The restaurant is “The Landing at Village 360”. Village 360 is an event venue with coffee shops, restaurants and other amenities. This looks to be a great spot and is very near Larry’s (just outside of Mankas Corner).
We are confirmed for the Christmas Cookie Exchange to be held again as last year at the 5th and Main B & B on the second Tuesday of December. The price for that will be $20.00 per person. We will be making more decisions on other details in the coming months with the idea of maybe reducing the number of dishes supplied and focusing more on the cookies and the social aspect of our get together.
We once again spoke of the possibility of creating a committee to plan events outside of the normal club meetings. So, if you’re interested in planning an outside event, please let Jo Ann or I know.
The theme for the August meeting is “Watermelon”. This is an “all bring” event so we should have lots of variety. That meeting will be on August 8th.
Any questions or comments, give me a call. (714-473-2729).
See you all next month.
Best, Gary
Hello Chefs. Here’s the meeting recap for the Cooking Club’s July meeting.
The theme for July’s meeting was “Frozen” and we had 13 versions ranging from home made ice cream to frozen grapes. A lot of great “cooling” dishes and some new ideas to beat the coming heat.
Remember, please send the recipe for the dish you brought to our new web minder, Kathy Gross, so she can post them to the website. The email is cookingclubgross@gmail.com.
Again, we had some first-time attendees, and we want to welcome them to the club. Great to have them with us.
We discussed the need to move the September meeting back one week to the 19th, as Jo Ann and I both have travel plans for the 12th and will be away. Remember the September 19th meeting is our annual road trip to “Larry’s Produce in Cordelia. We will have a pre-visit lunch at a new restaurant that Jo Ann discovered. The restaurant is “The Landing at Village 360”. Village 360 is an event venue with coffee shops, restaurants and other amenities. This looks to be a great spot and is very near Larry’s (just outside of Mankas Corner).
We are confirmed for the Christmas Cookie Exchange to be held again as last year at the 5th and Main B & B on the second Tuesday of December. The price for that will be $20.00 per person. We will be making more decisions on other details in the coming months with the idea of maybe reducing the number of dishes supplied and focusing more on the cookies and the social aspect of our get together.
We once again spoke of the possibility of creating a committee to plan events outside of the normal club meetings. So, if you’re interested in planning an outside event, please let Jo Ann or I know.
The theme for the August meeting is “Watermelon”. This is an “all bring” event so we should have lots of variety. That meeting will be on August 8th.
Any questions or comments, give me a call. (714-473-2729).
See you all next month.
Best, Gary
Aug 8, 2023
Theme: Watermelons
Cooks: All Attendees
Demonstration:
Coffee Set Up: Peggie C
Theme: Watermelons
Cooks: All Attendees
Demonstration:
Coffee Set Up: Peggie C
Sept 19, 2023
Theme: Larry's Fresh Produce Market
Meet: Delta Club 11:00 a.m. and depart 11:15
Lunch: The Landing Restaurant
Located in Village 360
4949 Suisun Valley Road
Fairfield
Theme: Larry's Fresh Produce Market
Meet: Delta Club 11:00 a.m. and depart 11:15
Lunch: The Landing Restaurant
Located in Village 360
4949 Suisun Valley Road
Fairfield
October 10, 2023
Theme: Squash
Cooks: Members A - I
Demonstration: nuts.com - Donna D
Coffee Set Up: Richard D
Theme: Squash
Cooks: Members A - I
Demonstration: nuts.com - Donna D
Coffee Set Up: Richard D
November, 2023
Theme: Thanksgiving Side Dishes
Cooks: Members J - Z
Demonstration: Possible Chile Verde
Coffee Set Up:
Trilogy Cooking Club Meeting CORRECTION
Greetings Chefs, here is the update for our November 14th meeting. The meeting will be in the Delta as usual starting at 12:30.
This will be a busy and important meeting with lots to cover so please attend if you can.
Among the topics we will be discussing and was touched on in the October meeting is the need to start charging an annual membership fee, or as other clubs refer to it a “dues” system. This is necessary to cover our cost for supplies needed for the meetings and more importantly to cover the cost of items supplied when we do our tasting events. These events have been well received but the cost of items presented can be as expected and it is not fair to ask the presenters to cover those costs. Our discussions have indicated that a reasonable dues cost would be $15.00 per individual or couple. Dues will be due starting on January 1st, 2024. Dues payment will be required at the first meeting attended in the new year and will be valid for one year. First time guests will not pay dues, however if joining the club dues will be payable at the first meeting attended as a member.
To facilitate this transition, we are looking for a member to take on the role of Treasurer. If you are interested in taking on the position, please let Gary or Jo Ann know. We will fill in additional details at that time.
The theme for the November meeting is “Holiday Dressing” and “Thanksgiving Side Dish”. Members J-Z are bringing their favorite Thanksgiving dressing. Everyone else is asked to bring a Thanksgiving Side Dish such as cranberries or sweet potatoes as examples. Again, that meeting will be on November 14th. Don’t forget to bring your recipes.
We are finalizing details for the annual Holiday Cooking Exchange. Again, this year we will be visiting the 5th and Main Bed and Breakfast, who has agreed to host our event. Final negotiations are underway as to cost per member and we should have that information soon. This year the event will feature members provided appetizers, main dish lasagna, salad and breads with cookies for dessert. We are looking for volunteers to provide appetizers (8 dishes), providers of bread, and likely an assist with heating and delivering some of the lasagna. The salad is covered.
Please let me know if you would like to volunteer for appetizers or lasagna assistance.
Best wishes,
Gary
Theme: Thanksgiving Side Dishes
Cooks: Members J - Z
Demonstration: Possible Chile Verde
Coffee Set Up:
Trilogy Cooking Club Meeting CORRECTION
Greetings Chefs, here is the update for our November 14th meeting. The meeting will be in the Delta as usual starting at 12:30.
This will be a busy and important meeting with lots to cover so please attend if you can.
Among the topics we will be discussing and was touched on in the October meeting is the need to start charging an annual membership fee, or as other clubs refer to it a “dues” system. This is necessary to cover our cost for supplies needed for the meetings and more importantly to cover the cost of items supplied when we do our tasting events. These events have been well received but the cost of items presented can be as expected and it is not fair to ask the presenters to cover those costs. Our discussions have indicated that a reasonable dues cost would be $15.00 per individual or couple. Dues will be due starting on January 1st, 2024. Dues payment will be required at the first meeting attended in the new year and will be valid for one year. First time guests will not pay dues, however if joining the club dues will be payable at the first meeting attended as a member.
To facilitate this transition, we are looking for a member to take on the role of Treasurer. If you are interested in taking on the position, please let Gary or Jo Ann know. We will fill in additional details at that time.
The theme for the November meeting is “Holiday Dressing” and “Thanksgiving Side Dish”. Members J-Z are bringing their favorite Thanksgiving dressing. Everyone else is asked to bring a Thanksgiving Side Dish such as cranberries or sweet potatoes as examples. Again, that meeting will be on November 14th. Don’t forget to bring your recipes.
We are finalizing details for the annual Holiday Cooking Exchange. Again, this year we will be visiting the 5th and Main Bed and Breakfast, who has agreed to host our event. Final negotiations are underway as to cost per member and we should have that information soon. This year the event will feature members provided appetizers, main dish lasagna, salad and breads with cookies for dessert. We are looking for volunteers to provide appetizers (8 dishes), providers of bread, and likely an assist with heating and delivering some of the lasagna. The salad is covered.
Please let me know if you would like to volunteer for appetizers or lasagna assistance.
Best wishes,
Gary
December 12, 2023
Theme: Annual Cookie Exchange
5th & Main B & B, Rio Vista
Cooks: Everyone share 4 dozen cookies of ONE recipe
Demonstration:
Coffee Set Up: N/A
Trilogy Cooking Meeng Recap and Cookie Exchange Informaon
Hello all,
Well, if you missed the November meeting, you really, really missed out. The theme was Thanksgiving stuffing for part of our group and Thanksgiving side dishes for the rest of the attendees. This had to be one of the best collections of dishes we have had in a long time. (See what happens when you don’t attend!) We had everything from classic “One Cup” salad to green beans, cranberry sauces, a corn dish, and some really outstanding bread stuffings. I am hoping everyone who brought a dish will send Kathy the recipes (cookingclubgross@gmail.com) because there are lots that I would like to use for this year’s Thanksgiving dinner!
We covered a lot in our meeting. Among the things we discussed is the confirmation of the Club’s desire that we should begin to require an annual dues payment going forward. Dues will be $15.00 for individual membership and $20.00 for a couple joining the club on an annual basis. The first meeting as a guest will be free but attendance at future meetings will require payment of the membership dues. This change is due to our desire to offer more tastings and demonstraons for our members, and it is not fair to those who put on the tasngs etc. to foot the bill. Only reasonable. We will give members some time to make their first meeting in 2024 and will reduce the number of members who receive the email noces. We will continue to update the Trilogy Cooking Club website with calendar updates and meeting themes etc. that members can access.
Two of our members have volunteered to be co-treasurers – Janie Meacham and Bonnie Glass. Thank you ladies and we know you will do a great job!
The Club selected cooking themes for the first months of the new year are:
January Asian A-I
February Sliders J-Q
March Signature dish All Bring
April Sausages R-Z
There will be more detail on these plans in the months to come.
And now the most important news:
We have been able to secure the 5th and Main Bed n Breakfast again as the site for this year’s Trilogy Cooking Club Luncheon and Cookie Exchange. The event will be held on Tuesday, December 12th at 12:30pm. This year’s menu will consist of appetizers, lasagna, breads, and a salad. The club will provide the lasagna (warmed by Gary and Mike Thornhill) and we have a volunteer for the salad too. Appetizers are being provided by Thea Sorcher, Joan Roy, Janie Meacham, Don Moore and Joyce Kafader. Bread is being supplied by Stephanie D’Amato, Richard Drury and Lois Benzel. Thanks to all. We would like one additional appetizer volunteer so if you are interested, let me know.
As is our tradition for the cookie exchange, each member should plan on bringing 4 dozen cookies (of the same recipe, preferably Christmas themed) to share with the group and to be able to exchange for taking home. If anyone has quesons, please let us know. Please bring a container for the cookies you wish to take home.
The cost for the event is $20.00 per person and spouses/guests are at the same cost. 5th and Main will be providing coffee-tea-ice water along with all the serving dishes, utensils, linens, etc. If you wish to bring a bottle of wine to the event, there will be a corkage fee, and everyone will be on the honor system to see this is adhered to. More to follow on the fee.
Please RSVP to Gary Swieso not later than December 7th so we can give a firm number attending to our host. Early payment is appreciated and can be either cash or check. If paying by check, make it out to Gary Swieso as he is handling the funds. (omit here.) Again, the cost is $20.00 per person.
We expect the B n B to be pretty lavishly decorated, as it will be one of the homes on the Rio Vista Holiday Home Tour December 2nd. We hope to see as many of you as possible for this annual event.
Theme: Annual Cookie Exchange
5th & Main B & B, Rio Vista
Cooks: Everyone share 4 dozen cookies of ONE recipe
Demonstration:
Coffee Set Up: N/A
Trilogy Cooking Meeng Recap and Cookie Exchange Informaon
Hello all,
Well, if you missed the November meeting, you really, really missed out. The theme was Thanksgiving stuffing for part of our group and Thanksgiving side dishes for the rest of the attendees. This had to be one of the best collections of dishes we have had in a long time. (See what happens when you don’t attend!) We had everything from classic “One Cup” salad to green beans, cranberry sauces, a corn dish, and some really outstanding bread stuffings. I am hoping everyone who brought a dish will send Kathy the recipes (cookingclubgross@gmail.com) because there are lots that I would like to use for this year’s Thanksgiving dinner!
We covered a lot in our meeting. Among the things we discussed is the confirmation of the Club’s desire that we should begin to require an annual dues payment going forward. Dues will be $15.00 for individual membership and $20.00 for a couple joining the club on an annual basis. The first meeting as a guest will be free but attendance at future meetings will require payment of the membership dues. This change is due to our desire to offer more tastings and demonstraons for our members, and it is not fair to those who put on the tasngs etc. to foot the bill. Only reasonable. We will give members some time to make their first meeting in 2024 and will reduce the number of members who receive the email noces. We will continue to update the Trilogy Cooking Club website with calendar updates and meeting themes etc. that members can access.
Two of our members have volunteered to be co-treasurers – Janie Meacham and Bonnie Glass. Thank you ladies and we know you will do a great job!
The Club selected cooking themes for the first months of the new year are:
January Asian A-I
February Sliders J-Q
March Signature dish All Bring
April Sausages R-Z
There will be more detail on these plans in the months to come.
And now the most important news:
We have been able to secure the 5th and Main Bed n Breakfast again as the site for this year’s Trilogy Cooking Club Luncheon and Cookie Exchange. The event will be held on Tuesday, December 12th at 12:30pm. This year’s menu will consist of appetizers, lasagna, breads, and a salad. The club will provide the lasagna (warmed by Gary and Mike Thornhill) and we have a volunteer for the salad too. Appetizers are being provided by Thea Sorcher, Joan Roy, Janie Meacham, Don Moore and Joyce Kafader. Bread is being supplied by Stephanie D’Amato, Richard Drury and Lois Benzel. Thanks to all. We would like one additional appetizer volunteer so if you are interested, let me know.
As is our tradition for the cookie exchange, each member should plan on bringing 4 dozen cookies (of the same recipe, preferably Christmas themed) to share with the group and to be able to exchange for taking home. If anyone has quesons, please let us know. Please bring a container for the cookies you wish to take home.
The cost for the event is $20.00 per person and spouses/guests are at the same cost. 5th and Main will be providing coffee-tea-ice water along with all the serving dishes, utensils, linens, etc. If you wish to bring a bottle of wine to the event, there will be a corkage fee, and everyone will be on the honor system to see this is adhered to. More to follow on the fee.
Please RSVP to Gary Swieso not later than December 7th so we can give a firm number attending to our host. Early payment is appreciated and can be either cash or check. If paying by check, make it out to Gary Swieso as he is handling the funds. (omit here.) Again, the cost is $20.00 per person.
We expect the B n B to be pretty lavishly decorated, as it will be one of the homes on the Rio Vista Holiday Home Tour December 2nd. We hope to see as many of you as possible for this annual event.