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June 5, 2010

Sunol Hike Reunion Dinner Cooking Party 
Cooking starts 6 PM

The game plan

Everyone in the party is a cook and responsible for one item on the menu.

Look at the menu below to see which item you are responsible for. Use the link to get the recipe. Adjust for 11 people. Bring the ingredients you will need to the cooking party, except for the usual stock items (butter, salt, etc.), which we'll have. If you like you can prep your dish ahead of time and complete the dish as part of the dinner party.


 Le Menu
Click on links for recipes. Adjust quantities for 16 people.

Moroccan-Style Meatballs

Sweet Cheese Tarts From Santorini

Wines - BYOB, chose from Israeli, Sicilian, or Spanish if possible


Emily & Dave- Sha-Rob Il Ma-Wa-Red (Punch)
(St. Elias, Cleveland, Cuisine of the Fertile Crescent))

Susan & Ron - Pancetta-Grilled Apricots with Spanish Cheese ( & page 2)
(Steven Raichlen's, BBQ USA)

Caroline - Moroccan-Style Meatballs (& page 2)
(Williams-Sonoma Hors D'Oeuvers)

Primi piatti

Debby & Phil - Spinach and Ricotta Backed Pasta
(Donna Hay, Off The Shelf: Cooking From The Pantry)

Ron - Ciabatta (Bread)
Two loafs - regular & sun dried tomatoes flavor
(Ingram and Shapter, Bread & Bread Machines)

Secondi piatti

Marlene - Venison with Pomegranate Sauce (& page 2)
(Scott Givot, Grilling Genius)


Marie & Jim - Sweet Cheese Tarts From Santorini (& list of ingredients)
(Joyce Goldstein, Taverna)

Jim - Kahve (Turkish Coffee)
(Joyce Goldstein's Mediterranean: The Beautiful Cookbook)

Spinach and Ricotta Backed Pasta


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© R. Abileah2008 Last update April 26, 2010