Upcoming Events:
December Cooking Club
Wine and Cheese Event Tuesday, December 9th 7:30 PM
Host: Amy Paladini 28 Wood Road 664-1135
Contact: Amy Paladini RSVPCookingClub@reddingneighborsandnewcomers.org
There is nothing more pleasurable to the palette than delicious cheese paired with a complimentary wine! This month we will experience this pleasure first hand! Please bring a cheese you’ve researched along with a complimentary bottle of wine to share on Tuesday, December 9th at 7:30 PM at the home of Amy Paladini. When you receive the RSVP ASAP e-mail from Amy, please reply to all with your cheese and wine selections so we do not have duplicates. We look forward to enjoying an educational night together, just in time to share with family and friends for the holidays! Amy Paladini will be e-mailing the RSVP ASAP reminder and you can reply to all with the name of your dish. If you are new and would like to attend Cooking Club, please contact Amy at RSVPCookingClub@reddingneighoborsandnewcomers.org. Please remember to bring your dish prepared to serve with your own serving utensils and sign up with Kathy Fennimore at hostesshelp@reddingneighborsandnewcomers.org to be part of the clean up crew for this month. Also, visit our website at www.reddingneighborsandnewcomers.org to submit your recipe to Jenny Lambrech. We look forward to seeing you at the event!
Important Information for all Cooking Club Members:
Since our club event attendance is increasing, we are trying to minimize the efforts of the host and are implementing some new “rules”. Please come prepared to serve your dish which includes bringing your own serving utensils. We would also like to have a clean up crew each month which will be volunteers who stay on a rotating basis and help clean up after an event. Please contact Kathy Fennimore to volunteer about ½ hour of your time after an event. Kathy can be reached via e-mail at hostesshelp@reddingneighborsandnewcomers.org.
We appreciate everyone’s equal effort in making this club a success! We all like to entertain and be entertained as well!
One last housekeeping note, please visit our website at www.reddingneighborsandnewcomers.org and under Adult Events and Cooking Club, you will see a link that says “Submit Your Recipe Here”. Please send your recipe so we can maintain the website for future reference. Jenny Lambrech will be following up to get your recipes. If you have any questions, Jenny can be reached via e-mail at recipes@reddingneighborsandnewcomers.org.
As always, come enjoy the food and friendship and we look forward to seeing you at an event soon! Happy Cooking, Cathy Ann Drury, Founder, Cooking Club
If you have a recipe to submit from a past event, just click here to fill out the form to submit it.
Past Events:
November 2008
Heirloom Recipes
October 2008
Everything Apple or Pumpkin
October 2005
The Cooking Club's first event, Pairing Food and Wine with Michael Sautkulis from Merritt Wines was a very informative evening! Our taste buds were thrilled as we sampled five wines, each served with a food that accentuated the attributes of the wine.
We started the night toasting our glasses with Kim Crawford Sauvignon Blanc as we sampled Goat cheese canape. Then it was on to Domaine Shlumberger Pinot Blanc paired with chilled spicy Thai beef salad. A favorite of the group was the Kali Hart Chardonnay which was complimented by an amazing Lemon Herb Chicken salad. Before long, we moved to the reds and sipped some Bourgogne Domaine Jean-Marc Bouley from 2003, the year of the sun, as we learned. This red was accompanied with Roasted Garlic Chicken salad. We were all interested and surprised to learn that our red wines should be stored at 65 degrees and white chilled at 55 degrees. We ended the evening on a sweet note drinking Babcock Cabernet Sauvignon, which is a rich wine with a focused band of currant, cedar, cherry and pice paired with bittersweet chocolate truffles!
November 2005
Appetizer night was an amazing event hosted by Christine Polio. She showed us how to make a delicious goat cheese appetizer with roasted red peppers and olive spread. In addition, we sampled pumpkin dip, tortellini with pesto dip, crab dip, southwestern eggrolls and many more. We all shared our recipes and ideas for cooking as well as met new friends! The Cooking Club seems to be off to a great start! Click on Recipe xchange above to look at all of our Appetizer recipes.
December 2005
Dessert Night was a success after a few last minute changes in location due to winter colds! Jennifer Carello hosted the event and led the group by making Bananas Flambe. The dish was impressive as well as delicious! It was served with vanilla bean ice cream. Additionally, we all went around the room offering tips for each of our desserts and learned about whipping real cream and discussed the difference between convection and raditional ovens and how cooking temperatures and times vary. Some of the desserts we shared that evening were flan, apple chocolate chip cake, ricotta cheesecake, rum balls, and many more. The best part of the evening was when we all went around the table packing dessert samples to take home! Click on our Recipe Exchange above to look at all of our Dessert recipes.
January 2006
Soups and Stews night was cancelled due to some last minute cancellations by attendees. We apologize for the nconvenience as some of you expressed disappointment in our decision. Our soup and stew recipes will be posted on the website under the Recipe tab above.
March 2006
Pasta night definately lived up to the high expectations we all had! The event was hosted by Melissa Horicka and we tasted 7 different sauces that evening. We enjoyed Puttanesca Sauce, a bolognese, proscuitto and eas, pesto, Gorgonzola sauce, chicken with red sauce and sundried tomato cream sauce. The recipes will be posted shortly so be on the lookout!
April 2006
Salad Night proved that salad has endless possibilities! Trish Ledbetter hosted the event and demonstrated how to make an Asian salad with cabbage, bok choy, raman noodles, and sunflower seeds with a sweet dressing. Additionally we tasted fennel salad, two types of spinach alad, tuna salad, leafy green salad with fruit, Vietnamese spicy chicken salad and more.
May 2006
We hired chef Sherry Swanson from A Culinary Experience to teach us all about the Art of Knives. We learned all about different knives as Sherry demonstrated techiniques such as chopping, dicing, and slicing vegetables. Each member of the group tried different cuts and was able to feel the difference in nives that Sherry provided.
June 2006
Mexican Night
Amy demonstrated the preparation of chicken and cheese enchiladas, Spanish rice and warm black bean and corn salad. Other members brough home made salsa, guacamole, margaritas, sangria and spicy pepitas! For dessert we enjoyed Amy's Mexican chocolate cake with a crunchy ice cream loaf. Look for ur recipes under May recipes in the Recipe Exchange tab.
July 2006
BBQ Night
I think it is safe to say, BBQ night was our best night yet! WOW can this club cook! The weather was great and we all enjoyed this even hosted by Jennifer Carello. Our tastebuds were pleased with all sorts of flavors. We enjoyed Pork with a spicy rub, Jerk style hicken with complimentary pineapple rice, Caribbean Swordfish with mango salsa, grilled vegetables in an olive oil dressing, corn on the cob with manchego cheese and garlic butter, warm potato salad and even blueberry cobbler cooked on the grill.
August 2006
2006-2007 Planning Meeting
Thanks for supporting the Cooking Club and we look orward to seeing you at an event in the near future!
Happy Cooking,
Cathy Ann Drury
Founder, Cooking Club
