Instructions: The dinner is now closed!
If you have questions, please write to me through the system ([masked]) or call me at (614)[masked] (work days) or (614)[masked] (weekends or evenings).
We will discuss which entrees you wish to prepare. Please review the menu and think about what dishes you want to make. When we have your commitment, I will add your name to the RSVP list and place your name after the entree.
There are more items listed here than I anticipate we'll end up with as the final menu, but we'll work that out by your interest. If no-one signs up to cook a given item, well we just won't have it.
The recipes are here:
The menu is below. The items in red need to be cooked. Those in black are accounted for. The number following the entree (e.g., 2) is the number of people who need to make the dish to serve 10 people. The recipes give portions of various size, some to serve 4, 6, etc. You will be asked to scale the recipe to provide approximately 10 servings. We need several people to make each dish to provide enough of each one.
Don't worry about trying to eat everything on the menu; this is not expected, even at a feast. The idea of a feast is to provide a wide variety of food.
Important note on 'guests':
Because of the difficulty getting an accurate count and other difficulties, I am now requesting that everyone who attends be listed officially as a member (or be approved by me). This will help in planning the amount of food to be cooked. So, if you want to invite guests, bear in mind that they will be expected to contribute to the meal preparation just like everyone else. It's not fair to the rest of the members to bring 'guests' who do not contribute.
Gorgonzola Stuffed Prosciutto Wrapped Figs (1-David & Melissa Cull)
Whipped Stockfish (Baccalà Mantecato) (2) (1-J. Trevor Major)
Shrimp & Mixed Bean Salad (2)
Asparagus (2 or 3) (1-Jennifer Flowers, 1-Bill and Kathy Easterling, 1-Cynthia)
Yota - Sauerkraut & Bean Soup (Chris Schiemann)
Vegetable Soup (Angelo & Tony Princi)
Breast of Chicken w/ New Peas (3) (1-David Dixon) (1-Marla Vucic)
Roast Lamb Shoulder (2) (1-Sue Bice, 1-Anton Wood)
Beef Manzo in Sguazet (3) (1-Chris Schiemann) (1-John Stacy)
Cima Genovese (Veal) (3) (1-Mike Scarpitti)
Sauerkraut & Pork (3) (1-Deb McWilliam, 1-David & Melissa Cull)
Swordfish with Sweet & Sour Sauce (2) (1-David Dixon, 2-Mary Damer + Guest)
Salmon & Mustard Sauce (2) (1-Sergio)
Broiled Shrimp Scampi (2) (1-Patricia Bendick, 1-xxxx)
Pasta, Rice & Polenta:
Basic Polenta (2) (1-Lisa Sansome, 1-Cynthia)
Risotto with Squash Blossoms & Zucchini (2) (2-Devorah Kermisch, Josh Saneda and and Casey Federspiel)
Spaghetti with Shrimp & Basil Sauce (2) (1-Tony Prince, 1-Cheryl)
Polenta with Fontina Cheese, Mushrooms (2) (1-John Stacy)
Salads & Vegetables:
Braised Treviso Radicchio (2)
Cheese and Potato Cake (2) (2-Devorah Kermisch, Josh Saneda and and Casey Federspiel)
Lentils (3) (1-John Stacy, 1-Lauren Pond, 1-Larry Minton )
Sauteed Zucchini (3) (1-Joyce, friend of Deb McWilliam, 2-Linda Browning)
Smothered Escarole Salad (2)
Istrian Wedding Bread (1 or 2) (Barbara Damiano)
Peach Tart (2) ( 1-David & Melissa Cull, Barbara Damiano)
Strawberry Tart (2) (1-Sue Bice, 1-Cheryl)
Figs & Grappa (2) (1-Chris Schiemann)
Espresso Mousse (2) (1-Karen Kramer)
Cheesecake (2) (1-Marla Vucic, 1- April Innocenti)
Recipes are taken from this book:
Though technically Istria is not part of Italy today (it is now in Croatia), it once was, and is Lidia's homeland. The influences are primarily Italian, but also German, Slavic, and Hungarian ones can be found.