Food’s finished, let’s pose for a photo

Seated (l to r): Roberto Martinez, Len and Jan Leonidas. Standing (l to r): Jim Leyhane, Dick and Mary Drumm, hosts Peter and Debbie Brown, Bill and April Dowd, Pat Bailey.
Seated (l to r): Roberto Martinez, Len and Jan Leonidas. Standing (l to r): Jim Leyhane, Dick and Mary Drumm, hosts Peter and Debbie Brown, Bill and April Dowd, Pat Bailey.

Rotary Home Cooking logoThis is the well-fed group that took part in the SRC club’s first “Rotary Home Cooking” dinner of the 2015-16 Rotary Year.

Hosts Peter and Debbie Brown outdid themselves, with several types of canapes and drinks, then serving a sumptious meal consisting of a carrot/rutabaga/leek soup, a beet and greens salad, salmon topped with a mushroom duxelle then baked in puff pastry and a buerre blanc on the side, and finishing with coffee and an apple crisp topped with a scoop of frozen yogurt. A selection of domestic and imported wines flowed through the meal.

A special thank-you to the Browns for their always-generous hospitality that resulted not only in a fine social evening, but $360 for the club treasury to help support our many community projects.

We will be looking for anyone else interested in hosting a home dinner after the holidays. If you’re interested, please let Terry Brewer know the date and main menu selection you’re planning, and whether there will be a theme.

If you’re new to the “Rotary Home Cooking” series, which began in 2011, here’s how it works:

The host(s) supply the venue and the food and beverages. That is the contribution. Each guest usually contributes anywhere from $35 to $45 for the club treasury. The figure is set by the host(s) depending on the projected cost of the meal. As to size, we have on average had as few as six guests and as many as 12.

Themes and style of food have varied greatly over the years. We have had “Chili On a Chilly Night” as a hearty, informal event; “A “Salute To the Oak Room” with a dinner based on a 1950s menu served in the restaurant of New York City’s iconic Plaza Hotel; a “Whiskies and Small Plates Night,”  and various ethnic dinners highlighting French, German, Irish, and other dishes.

We even had a one-time big-crowd blowout last spring largely underwritten by a group of club members and involving 18 guests with a professional chef and his team doing the work.

So, hosts are limited only by their imaginations and seating space. And, if you can’t host, feel free to attend. The only catch is that reservations always are accepted on a first-come, first-served basis.


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