• Spring Barbecue

    A Private Home in Napa

    After a long very wet winter, spring has finally arrived. Let's enjoy a BBQ with your favorite BBQ/picnic foods. Why not make a day out of it with a visit to a winery before arriving for the BBQ. Please sign up for your item. APPETIZERS: 1. Erica - Snap Pea Salad 2. Hilary - Fruit with Dip 3. David - Guests - Dumplings MAIN COURSE: 1. Fern -Tri-tip 2. David - Sausages 3. Ronni - Burgers SIDE DISHES/SALADS: 1. Carol- Warm Orzo Salad 2. Felicia - Santa Maria Pinquito Beans (vegetarian) 3. Ronni - Guest- Green Salad 4. DESSERTS: 1. Fern - Guest - Cheesecake 2. Lori - Brownies 3. Karim - Mango Dessert

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  • French Cuisine Potluck

    A West Portal Private Home

    OPEN R.S.V.P. begins March 9th For the April potluck, lets celebrate French Cuisine This Meetup group is for serious cooks who enjoy participating in collaborative menu planning in advance of the event, so please post your planned contribution to our menu when you RSVP, and please keep your commitment to show up with that dish because the rest of us will be planning our menu around you. If you are new to this group, the idea is for each person to read the comments already posted, and then post a comment to add to the menu with something that does not duplicate and is complementary to the other dishes already posted. Everyone works together to help us all end up with a fairly balanced mix of appetizers, and desserts. It's a self-managed team process, but it usually works well when everyone cooperates. We have group rules about last-minute cancellations because that adds a lot of work for event hosts who have to scramble to fill the menu holes, so please read the group rules before you RSVP too. APPETIZERS/SALADS -Savory Asparagus and Chevre Puff Pastries - Felicia -French Cheese Platter - Karim -Garlic Shrimp Crostini - John MAIN DISHES -Beef Bourguignon - Lori - Coq Au Vin - Carol - SIDE DISHES -Haricot Verts - Ronni -Lyonnaise Potatoes - Trevor -French-Morrocan herbed gabanzo - Elle DESSERTS -French Silk Chocolate Pie - Hilary -French Apple Tart - Jill -Lemon Tart - Lee Lee

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  • Mardi Gras Potluck

    A private home (will be announced in email)

    Let's celebrate Mardi Gras! Get your Cajun on! Open r.s.v.p.’s begin February 2, 2019. This Meetup group is for serious cooks who enjoy participating in collaborative menu planning in advance of the event, so please post your planned contribution to our menu when you RSVP, and please keep your commitment to show up with that dish because the rest of us will be planning our menu around you. If you are new to this group, the idea is for each person to read the comments already posted, and then post a comment to add to the menu with something that does not duplicate and is complementary to the other dishes already posted. Everyone works together to help us all end up with a fairly balanced mix of appetizers, and desserts. It's a self-managed team process, but it usually works well when everyone cooperates. We have group rules about last-minute cancellations because that adds a lot of work for event hosts who have to scramble to fill the menu holes, so please read the group rules before you RSVP too. Main Dishes FULL - Shrimp and Grits, Carol - Chicken Gumbo with rice, Felicia Side Dishes - Cajun black-eyed peas, Linda - Corn Maque Choux, Lori Desserts FULL - King Cake, Fern - Pralines, Hilary

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  • Valentine’s Potluck

    A private home (will be announced in email)

    OPEN RESERVATIONS BEGIN January 12, 2019. Let's do an early Valentine’s potluck! Your dish should be one that: -Contains Chocolate Or -Contains at least one red item Or - Is Heart-Shaped This Meetup group is for serious cooks who enjoy participating in collaborative menu planning in advance of the event, so please post your planned contribution to our menu when you RSVP, and please keep your commitment to show up with that dish because the rest of us will be planning our menu around you. If you are new to this group, the idea is for each person to read the comments already posted, and then post a comment to add to the menu with something that does not duplicate and is complementary to the other dishes already posted. Everyone works together to help us all end up with a fairly balanced mix of appetizers, and desserts. It's a self-managed team process, but it usually works well when everyone cooperates. We have group rules about last-minute cancellations because that adds a lot of work for event hosts who have to scramble to fill the menu holes, so please read the group rules before you RSVP too. Appetizers: FULL -Berry Salad, Hilary - Cheese, Crackers with Cherry Garnish, Ben Main Dishes: FULL - Stuffed Red Bell Peppers, Felicia - Cranberry Chicken, Diane Sides: - Baked Rosemary and Garlic Red Potatoes, Linda - Desserts: - Heart Shaped Cookies with ice cream, Carol

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  • Holiday Potluck & Cookie Exchange

    170 Off Third Club Room (4th Floor)

    Open r.s.v.p. will begin November 24, 2017. Break out your holiday spirit and come join us for what promises to be a terrific potluck and cookie exchange! This Meetup group is for serious cooks who enjoy participating in collaborative menu planning in advance of the event, so please post your planned contribution to our menu when you RSVP, and please keep your commitment to show up with that dish because the rest of us will be planning our menu around you. If you are new to this group, the idea is for each person to read the comments already posted, and then post a comment to add to the menu with something that does not duplicate and is complementary to the other dishes already posted. Everyone works together to help us all end up with a fairly balanced mix of appetizers, salads or side dishes, main dishes, and desserts. It's a self-managed team process, but it usually works well when everyone cooperates. We have group rules about last-minute cancellations because that adds a lot of work for event hosts who have to scramble to fill the menu holes, so please read the group rules before you RSVP too. In addition to your dish or dishes, please bring 1 dozen of your favorite cookies for the cookie exchange. I will have large ziplock bags on hand for taking cookies home! If you are bringing a guest, please bring two dishes. **Please post what you are bringing, dish or dishes and your cookies within 72 hours of your RSVP. Wait List: Because of the collaborative menu-planning approach we use, we really hope people will be thoughtful with their RSVP's and not cancel (especially at the last minute!). If cancellations sometimes cannot be avoided, advancing people from the wait list is not automatic. Wait list people who really want to attend should also post a suggested dish they will bring if a spot opens up. The hosts may choose to advance a wait list person based on which dish will best fill the hole in the menu created by the cancellation, or may opt to not advance anyone if there isn't sufficient prep and cooking time for a new guest. Salads: -Citrus and beet salad, Chao -Chicken and Goat Cheese Salad, LeeLee -Green Salad,, Ronni Appetizers: - Cranberry Salsa/Cheese Plate, Fern -Samosas, Karim -Swedish Meatballs, Maurice -Cocktail Franks, Ronni Main Dishes: - Santa Fe Christmas Eve Posole (Vegetarian), Felicia - Bucatini with Sausage, Hilary - Chili, Barbara -Marinated tofu and vegetables, Elle -Shrimp Scampi with Linguini, Diane Side Dishes: -Atakilit, Valerie -Seasoned Vegetables, John -Sweet potatoes, Ben -Carrot or buttnernut squash soup, Sandee Desserts: -Cherries O,Mally Pie, Carol -Buche de Noel, CJ -Banana Pudding, Maurice Cookies: - Graham Cracker Crack, Carol - Chocolate/Coconut Cookie, Ben - Anginetti (Italian Lemon Cookies), Felicia - Peppermint topped brownies, Hilary -Peanut Butter Cookies, Valerie -Sugar cookies, Gary -Pecan Chocolate Bars, Karim -Chinese Almond Cookies, LeeLee -Macaroons, Ben -Eggnog Sugar Cookies, C.J. -Molasses Cookies, Barbara -Almond Cookies, Diane -Rugelach with jam and nuts, Chao -Almond Coffee Cookies, Fern

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  • Halloween Potluck!

    170 Off Third Club Room (4th Floor)

    Bahaaaahaaahaaa! It's Halloween. Bring your tricks and treats... orange and /or black foods, scary food, sweet foods. Foods made and eaten by witches, goblins or ghouls... Costumes are encouraged, and prizes will be given for creativity. Come prepared to have FUN!! *This event doesn't open for sign-ups until Sept. 29th. PLEASE NOTE: This Meetup group is for serious cooks who enjoy participating in collaborative menu planning in advance of the event, so please post your planned contribution to our menu when you RSVP, and please keep your commitment to show up with that dish because the rest of us will be planning our menu around you. If you are new to this group, the idea is for each person to read the comments already posted, and then post a comment to add to the menu with something that does not duplicate and is complementary to the other dishes already posted. Everyone works together to help us all end up with a fairly balanced mix of appetizers, and desserts. It's a self-managed team process, but it usually works well when everyone cooperates. We have group rules about last-minute cancellations because that adds a lot of work for event hosts who have to scramble to fill the menu holes, so please read the group rules before you RSVP too. Appetizers: - Bell Pepper Jack O'Lanterns-Felicia - Mini Mummy Dogs-CJ - LeeLee Salads - Salad w/ Brussel sprouts and Faro-Ronni -Greem salad w/ beets and carrots-Sandee - Sides - Orangey acorn squash with walnuts-John - Fritter Eyes- Chao - Kim( Roasted Carrots or Ant-vampire Mashed Potatoes) Main dishes Black Rice-Mimi -Pumpkin Soup -Scary surprise-Ronni Desserts -Halloween Cupcakes-Hilary -Oreo Eyeballs-Ben -Pumpkin Bread-Carol -Blondies-LeeLee Coctails -Karim

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  • Harvest Potluck

    A West Portal Private Home

    OPEN R.S.V.P. begins September 1st For the September potluck, lets celebrate the abundance of Fall produce with a Harvest potluck. This Meetup group is for serious cooks who enjoy participating in collaborative menu planning in advance of the event, so please post your planned contribution to our menu when you RSVP, and please keep your commitment to show up with that dish because the rest of us will be planning our menu around you. If you are new to this group, the idea is for each person to read the comments already posted, and then post a comment to add to the menu with something that does not duplicate and is complementary to the other dishes already posted. Everyone works together to help us all end up with a fairly balanced mix of appetizers, and desserts. It's a self-managed team process, but it usually works well when everyone cooperates. We have group rules about last-minute cancellations because that adds a lot of work for event hosts who have to scramble to fill the menu holes, so please read the group rules before you RSVP too. Appetizers/Salad -Salad of beets, pears, goat cheese, pecans and greens - Lori -Rainbow Pinwheels - Ben -Pumpkin Soup - Trevor Main Dishes -Butternut squash baked pasta - Fern -Chili - Hilary - Side Dishes -Roasted corn with tomatoes and basil - Felicia -Vegetarian rice pilou- Karim - Desserts -Caramel, apple slab pie - Carol - Pumpkin Orange Pudding - Ronnie -

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  • Gourmet Picnic for Shakespeare in the Park - A Midsummer Night's Dream

    Lawn at the Presidio Main Post between Graham and Keyes Streets

    “Are you sure/That we are awake? It seems to me/That yet we sleep, we dream.” Yes, it's time for our annual Shakespeare in the Park gourmet picnic gathering! Potluck Theme: The Athenians will be romping in this production of "A Midsummer Night's Dream", so our theme is Athenian (Greek) cuisine. When you RSVP, please also post in the comments to tell us what home-made Athenian/Greek picnic contribution you will add to our menu. Time Schedule: Meet at 12:45. Lunch and social time is 1:00 to 2:00 p.m. Performance begins at 2:00, and we usually put the food away before the program starts so we can stretch out. Dessert during intermission! The performance is usually over by around 4:30. Meeting Location: On the grass in the seating area. Look for big purple picnic blankets pretty close to front and center. You can also call or text my cell at[masked] if you have trouble finding us. Bring: * Your home-made Athenian/Greek food contribution for the picnic. * Your own water or other beverage of choice (wine and beer okay here). * LOW lawn chairs or something else to sit on. (The ushers may make you take down high chairs that block people's view when the performance starts.) * Hats and sunscreen, and warm jackets in case the fog rolls in. * Plates, napkins, cups, utensils will be provided by the host. And here is our (hopefully final) picnic menu! Tzatziki with Pita Chips (Carol) Mediterranean Roasted Red Bell Pepper Flatbread (Chao) Horiatiki - Greek Salad (Ben) Greek Pasta Salad (Hilary) Herb-Roasted Eggplant with Pine Nuts (Felicia) Greek Lemon-Herb Roasted Chicken (Felicia) Kokkari Rice Pudding with Poached Pears (Lori) See you soon!

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  • Summer Stone Fruit Celebration Picnic!

    Yerba Buena Gardens

    Let's celebrate peak summer stone fruit season! We will challenge ourselves to prepare every course of our menu with recipes centered around peaches, nectarines, plums, apricots, cherries, and everything in between. This event is a gourmet picnic lunch on the esplanade at Yerba Buena Gardens. We will be enjoying the music of the Yosvany Terry Sextet, a contemporary jazz fusion group with a joyful sound perfect for the occasion. https://ybgfestival.org/event/yosvany-terry-sextet/. Our event schedule is: 12:00 Noon: Lunch is served! 1:00 p.m. - Concert starts, we usually put food away so we can stretch out 2:00ish - Intermission - Dessert! 3:00-3:30 - Concert ends Here is our final menu, based on everyone's comments and input: Appetizers (2)(FULL) - Crostini with Nectarines, shaved reggiano parmigiano, fresh basil and aged artisan balsamico / Crostini with Ricotta and Balsamico Bing Cherries (Felicia) - Plum salsa and chips (Ronni's guest) Salads (2)(FULL) - Green Bean and Peach Salad with Caramelized Onions (Anne) - Mixed Stone Fruit Salad with feta and nuts (Lori) Light Lunch Entrees (3)(FULL) - Savory Quiche with Peaches or Apricots (Barbara) - Grilled Shrimp and Peach Skewers (Ronni) - Cold Roasted Pork Loin with Plum Sauce (Diana) Desserts (2)(FULL) - Grandmother's Apricot Bread (Carol) - Cherry Nectarine Cake (Hilary) PLUS Mimosas (Carol) and Fresh Peach Bellinis (Felicia) The host will provide plates, napkins, cups, utensils. Please bring your own water, especially if it is a warm day. Please also bring sunscreen and a warm sweater or jacket in case the fog rolls in. Please also read our group policies before signing up. This is a group for serious cooks where RSVP's are treated like a commitment to show up to someone's home for a collaborative dinner party. We do expect you to participate in menu planning, make a serious attempt at cooking something fresh and original, and respond to messages from the host timely and with courtesy if you would like to join us.

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  • Citrus Potluck

    A private home (will be announced in email)

    Open r.s.v.p.’s begin Saturday, May 12th. Get your creative juices going and come join us for a Citrus Potluck. Your dish should include a Citrus ingredient (i.e. lemons, limes, oranges). This Meetup group is for serious cooks who enjoy participating in collaborative menu planning in advance of the event, so please post your planned contribution to our menu when you RSVP, and please keep your commitment to show up with that dish because the rest of us will be planning our menu around you. If you are new to this group, the idea is for each person to read the comments already posted, and then post a comment to add to the menu with something that does not duplicate and is complementary to the other dishes already posted. Everyone works together to help us all end up with a fairly balanced mix of appetizers, salads or side dishes, main dishes, and desserts. It's a self-managed team process, but it usually works well when everyone cooperates. We have group rules about last-minute cancellations because that adds a lot of work for event hosts who have to scramble to fill the menu holes, so please read the group rules before you RSVP too. If you are bringing a guest, please bring two dishes. **Please post what you are bringing, dish or dishes and your cookies within 72 hours of your RSVP. Wait List: Because of the collaborative menu-planning approach we use, we really hope people will be thoughtful with their RSVP's and not cancel (especially at the last minute!). If cancellations sometimes cannot be avoided, advancing people from the wait list is not automatic. Wait list people who really want to attend should also post a suggested dish they will bring if a spot opens up. The hosts may choose to advance a wait list person based on which dish will best fill the hole in the menu created by the cancellation, or may opt to not advance anyone if there isn't sufficient prep and cooking time for a new guest. Salads/Appetizers: FULL -Guacamole with fresh lime, Hilary - Orange, walnut and Gorgonzola salad, Ronni Main Dishes: FULL - Meyer lemon and asparagus Risotto, Felicia - Lemon Chicken, Lori Side Dishes: - Carrots with orange and dill, Sheryl - Desserts: FULL - Sunny Citrus Pound Cake, Fern -Key Lime Pie, Carol

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