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Lidia's Istrian Northern Adriatic feast!

  • Feb 4, 2012 · 6:00 PM
  • This location is shown only to members

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.



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  • Mary

    Truly an amazing experience - delicious food, interesting people, and amazing coordination for such a large event. I was impressed with my first experience with this meet-up group.

    February 12, 2012

  • David D.

    It was great, as always. The food was great, the people were great and this time the entertainment was great. I spoke to a couple of people who were attending their first meetup with this group and they said they were having a wonderful time. Can't wait until the next one.

    February 6, 2012

  • Cynthia

    The best one yet.

    February 6, 2012

  • Barbara D.

    Wonderful ! Food was great ! People were friendly ! The balance of flavors
    were fantastic........equal to a five star restaurant !

    February 5, 2012

  • ray m.

    Wonderful turn out! Great food, Lots of Vino and Fun!! Mike's hard work paid off again! Thanks to everyone that cooked, but special thanks to everyone that helped to clean up! Extra Special Thanks to Melissa Cull and Tom Large! Grazie!

    February 5, 2012

  • Chris

    Great food, great company, great coversation, as usual! We even had singers for entertainment. Nice touch.

    February 5, 2012

  • A former member
    A former member

    Wonderful evening! Wish I could have talked to more people but it was quite a crowd. Perhaps we could put the appetizers on the bar and mingle there from 6-7 pm and then start the courses? It would mean that appetizer people would be expected to be the early birds but I'm sure that could be taken into consideration when choosing what to bring.

    February 5, 2012

  • R. Sergio S.

    The biggest is not always the best, but in this case We had wonderful foods and perhaps the largest attendance yet. A great evening!

    February 5, 2012

  • Mike


    February 5, 2012

  • Trevor M.

    Great Meet-up! Food was awesome and I enjoyed meeting new people and seeing old friends again. My parents had a great time as well!

    February 5, 2012

  • A former member
    A former member

    Always so special! Remarkable food, good wine, and old and new friends...and this time live music!

    February 5, 2012

  • Trevor M.

    Ready to Ciao!

    February 4, 2012

63 went

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