Let's flex our culinary skills - Veggie, dairy free feast

  • January 3, 2013 · 7:00 PM
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MAIN:


DISH TO BE DEMONSTRATED:

HOW IT WORKS

The idea for these events is to create an opportunity for each Food Fiend to flex their culinary skills in each cuisine. This is done by participating in building a menu of complementary dishes around the nominated theme.  It would help to begin with the main dish so if you have a great main that you would like to share let us know as soon as possible so that other Food Fiends can then choose their complementary dish.

By the time everyone has chosen their dishes the menu should describe a well-balanced meal of dishes that work well together.

Each participant is to bring their recipe along with them to share with the other Food Fiends and expect to discuss their experiences with preparing their dish. This way we all learn something new, and it focuses the entire event.

We'd like to try demonstrating the preparing or construction of one dish for each event. You can opt to demo your dish: prepare from scratch or just prepare a discussion and demo the construction of the final product. You can engage the rest of the participants in the preparation of the dish or simply show them how it's done. That way the event becomes a bit more informative and experiential as well.

In summary:

  1. Someone nominate early to prepare a main.
  2. Other participants prepare a dish that complements the main dish.
  3. Bring copy of recipe for each participant.
  4. Plan to discuss your dish so we can all learn something new.
  5. One person to self-nominate to demo either preparation or construction or both, of their dish.

To date we've had between 6 and 8 people to a monthly dinner. Numbers will depend on the capacity of the venue. We would love to have more than one event running at the same time so if one event fills up do put your name on the waitlist, then we an post another similar event on the same evening for those on the waitlist.


Please bring along your tipple of choice.

Sue: roasted asparagus polenta loaf

Conny: Salad and starter

Ceedee: Desert

Lucy: Beet Bourguignon


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  • Lucy M.

    Thanks to Sue for hosting.

    January 18, 2013

  • Lucy M.

    Yum

    January 18, 2013

  • A former member
    A former member

    Nice evening with dishes I had never had before and were really yummy

    January 3, 2013

  • A former member
    A former member

    and yes we need to know the location too..

    January 2, 2013

  • Lucy M.

    Couldn't resist. Will make Beet Bourguignon. Vegan and gluten free creation based on the classic with beets intreat of beef. Please can you email me your address Sue. Looking forward to it.

    January 2, 2013

    • A former member
      A former member

      sounds very interesting...

      January 2, 2013

  • A former member
    A former member

    And thinking about what to make I wonder if it possible I do salad and starter and CeeDee can do dessert??

    January 2, 2013

    • Ceedee D.

      no problem - I like a challenge! one dessert without dairy coming up.

      January 2, 2013

    • A former member
      A former member

      Great Ceedee, you do the dessert I will do the salad and starter. The starter suits a raw food diet the salad not quite as ll put chickpeas in it :o)

      January 2, 2013

  • Lucy M.

    Great to see you guy's have sorted this one out. Sorry, have been away and dropped the ball. So it looks like it's turned into a veggie, gluten and dairy free feast. Sounds fab

    January 2, 2013

  • A former member
    A former member

    Hi all , just checking who is doing what, how many will be there and what is the address? So far I only know what Sue and myself are doing...

    January 2, 2013

  • A former member
    A former member

    my dining table allows only 4 seats so essentiall too small for 5/ 6 round the table dinner. If we can do a buffet style event my place is suitable though be aware I have 2 cats to might like to join in that case too :o))

    December 31, 2012

  • leonie

    Hi all - pretty sure Jo is out of country so someone else will need to step up as event host for this one (& organise a venue). I am rsvping as a maybe - my back is playing up at present and everthing's on a bit of a day-to-day basis.

    December 30, 2012

  • Ceedee D.

    I think vegetarian is a great idea. I am away from my cookbooks until 31st but I'll let you know asap what I'm doing when I get back.

    December 29, 2012

5 went

  • Lucy M.
    100% Foodie, Organizer
  • A former member
    +1 guest
  • A former member

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