Bill and April Dowd hosted the dinner, a meal inspired by a 1950s menu from the iconic Oak Room at The Plaza hotel in New York City. If that name sounds familiar to some of you, it may be because — in addition to its charm that has drawn celebrities and celebrity-spotters alike for more than a century — it is the home of the fictional six-year-old Eloise in the best-selling series of books by Kay Thompson.
For those who care about such things, a copy of the menu is shown below.
Attending were Carol Orvis, Jim and Diane Leyhane, Peter and Debbie Brown, Dick and Mary Drumm and Murray and Maggie Forth. Appropriate ’50s music set the tone for the evening, as did a program showing scenes from the Oak Room then and now, the original menu, and an introduction to Eloise, the “hostess in absentia” for the event. A variety of imported and domestic wines accompanied each course.
If you would like to host a “Rotary Home Cooking” dinner, the process is simple. Pick a date, plan a menu and let the word go out that you’re doing so. The host(s) pays for the dinner, the guest list usually is limited to 8 or 10 although you can raise or lower that number, and reservations are on a first-come, first-served basis. All guests pay a set amount — usually in the $25 to $35 per-person range — with all money going to the club’s treasury to support our community activities and programs.