This was the first time that Culinary Arts hosted a lunch at two different homes to accomodate our growing group numbers. The menu was identical at each lunch and eleven people attended at each home. Janice Kabel and Jackie O’Neil co-hosted at Janice’s home and Viki Brown and Linda Haynsworth-Kruger co-hosted at Viki’s home. Several cookbooks were used with “Dishing up Oregon- Celebrating Farm-to Table Flavors” by Ashley Gartland being the primary one. The dishes ranged from shrimp and white bean salad with cilantro vinaigrette, albacore tuna ragout with zucchini noodles to fresh berries with tequila-lime espuma. Each dish was delicious and on the light side, so nobody felt compelled to skip dessert. Each cook described her dish and commented on any recommended preparation tips as we sampled the food. We welcomed a new member, Elaine Sands, who joined the group for the first time and prepared wonderful feta and swiss chard stuffed lamb meatballs. Thanks to the hosts and to the cooks for another great event.
