Fourteen members worked their food preparation magic and sampled recipes from the cookbook: "Dishing Up Oregon" which featured fresh Oregon products including fruits, vegetables and herbs. Dianne Mihocko opened her home to the group as host and she was assisted by Ruth Jenks as co-host. There were stories of ingredient finding challenges (espresso stout beer, fresh bing cherries) and preparation tips discovered while putting the dishes together. Recipes from nectarine lemonade with fresh basil to lamb meatballs stuffed with goat cheese and swiss chard were featured on the menu. Dianne and Ruth combed through the cookbook to create a wonderful multi-course lunch. Thanks to Dianne and Ruth and to all the guest cooks. Sharing interesting food together is always fun. The next Culinary lunch will be in November, hosted by Brigitte Lemmerman and co-hosted by Gerene Leffingwell. It will feature the amazing food of New Orleans, Louisiana. Can't wait for that.
