Seaside Mediterranean – April Dinner

Sauce for Greek Shrimp dish (2)
Easy prep. Photo: Joy Wright

Enjoy this OPA worthy main course — served up family style.  Imagine an outside café, a seaside breeze and a simple meal with your Gastro Club traveling companions. Prep is easy; results are amazing. Feeling adventurous? Start with a Greek Doctor or a shot of ouzo.

APPETIZER: Roasted Vegetables with Tahini Drizzle
Choose your favorite roasting vegetables or try something new. Present on platter with sauce drizzled or on side. Serve on small plates with knife and fork.

FIRST COURSE: Greek Salad
Almost too beautiful to eat… but do!

MAIN COURSE:  Baked Shrimp with Orzo and Feta
Tips from Joy Wright’s test kitchen: 1) Double recipe to make sure you have enough to feed the hungry, plus enough for seconds. 2) The jumbo Argentinian red shrimp available at HEB and Central Market come peeled and deveined for easier prep. 3) Spray orzo with olive oil so it doesn’t get sticky. 4) For extra flavor and spice, crank up the red pepper flakes. 5) A serving for 8 will require an extra large casserole dish.
Side #1: Zucchini or green bean saute. Choose your own recipe — maybe something with olive oil and garlic!
Side #1: Warmed pita bread to sop up the goodness

DESSERT: Pistachio & Honey Bougatsa
Experience yum.

  • Reminder to hosts that all costs are shared among guests. Host purchases the wine. Use this handy COST CALCULATOR when dividing up costs after the meal. Report what you spent to your host, at the dinner or soon after.
  • To receive automatic notices when new menus are posted, click on the “follow” request at the lower right of this page.

COMING SOON: Garden Party & House Concert featuring Lex Land
Saturday, May 4, 7:00 pm
at private member’s home. Lex Land was nominated as one of Austin’s top 5 female vocalists by the Austin Chronicle and featured on “The Voice“. Full & sub members, friends and family welcome. No cost, but bring a bottle and bite to share.

Save the date — make sure it’s on your calendar now! Stay tuned for invite and RSVP.

Check out Lex Land’s request list and send with your RSVP:  https://lexland.lpages.co/lex-land-request-list/

Lex Land

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Farm to Table Cooking Class — March

Private. Hands-on. Interactive.  
When: Friday March 29
Cost: $50 per person
Time: Starts 6:30 sharp — Arrive 6:00-6:30 to visit and open wine 
Location: 2921 E. 17th Street, Building C, Austin, TX 78702
What to Bring: A bottle of wine to share
 
This is a private hands-on cooking class and shared meal — salad, soup, main entry and light dessert. The menu will be customized to fit seasonal availability. Expect heavy focus on simple farm-fresh produce and Farmer’s Market ingredients, herbs and spices. The event takes place at the fabulous new demo kitchens at the Sustainable Food Center of Austin.
  • RSVP Here: Cooking Class
  • Space is limited
  • Your RSVP is your guarantee of payment
  • Send $50 per person to Diana Hyland via Venmo or check
  • Come alone, as a couple, or with a guest

 

 Photo: Austin Sustainable Food Center cooking classes

The Look of Love – February Dinner

feb dinner 2019Celebrate the month of love with an impressive spread of enticing delicacies. Earthy mushrooms, tempting artichokes, grilled lamb and the most decadent of desserts – crème brulee – made with rich dark chocolate! These indulgent recipes are sure to deliver a delicious evening for all.

MENU 
Pair courses with host-selected wine or bubbly. And as a reminder, always adjust recipes for eight. 

APPETIZER:  Guest 1
Artichoke Mushroom Cannelloni Lasagna

1st COURSE: Guest 2

Burgundy Salad with Poached Egg

MAIN COURSE: Host
Lamb Loin Chops with Gorgonzola Butter 
Serve your choice of sides or both:
Garlic Mashed Potatoes 
Asparagus Parmigiano

SOMETHING SWEET: Guest 3
Chocolate Crème Brulee 
Praline is optional. Feel free to complement with berries or small cookie.

TIPS…
  • Reminder to hosts that all costs are shared among guests: Use this handy COST CALCULATOR when dividing up costs after the meal. Report what you spent to your host, at the dinner or soon after.
  • To receive automatic notices when new menus or events are posted, click on the “follow” request at the lower right of this page.
  • Recipe credits to What’s Cooking America

COMING SOON: Farm to Table Cooking Class – March 29, $50 pp
Full & sub members RSVP here: Cooking Class

Soup’s On – January Season Kickoff

Break bread with friends new and old! Let’s reconnect over warm bowls of member-prepared soup and a crisp winter salad… plus a toast to the year ahead. What could be better or simpler?

DATE: Friday, January 18
TIME: 7:00 p.m.
WHERE:  Private

RSVP by January 14

WHAT TO BRING:  Soup! Or if you are rushed for time, some yummy cheese or a healthy side. Plus a bottle of wine or your choice of libation.

Pull out your grandma’s recipes or jump onto Pinterest and try something new. So many options! And if you are adopting a special eating plan, make a diet friendly option you can share.  We will have 6 burners, a crockpot and plenty of bowls.

Please include what you are bringing in your RSVP so we can plan ahead.

Fall Colors — October Dinner

Mashed-sweet-potato-bacon-cups-twoTake in the fall colors with a savory combination almost too beautiful to eat.  Crimson reds, orange, cinnamon and herbal accents make for a full sensory experience. Special thanks to Carla and Peter for dreaming up this fun, easy menu to end our dinner season.

MENU — Remember to adjust recipes for 8 generous servings.

Let’s toast the season with host-selected wine fit for a feast.

APPETIZER:  Guest 1
Mashed Sweet Potato Bacon Cups

1st COURSE: Guest 2

Roasted Beet & Heirloom Tomato Salad

MAIN COURSE: Host
Baked Garlic Pork Chops
Polenta with Wild Mushrooms

SOMETHING SWEET: Guest 3
Cinnamon Baked Apples – serve with whipped cream or ice cream

TIPS…
  • Reminder to hosts that all costs are shared among guests: Use this handy COST CALCULATOR when dividing up costs after the meal.
  • To receive automatic notices when new menus or events are posted, click on the “follow” request at the lower right of this page.

From Tapas to Tempranillo – September Soiree

Easy-Spanish-Tapas2Join the Highland Park Gastro Club for a tasting of Spanish wines and member-prepared delicacies — small-plate tapas, meats, salads, appetizers and finger food. Members Leah and Ian Burk will curate an indulgent selection of Spanish wines and a house-made specialty drink.

DATE: Saturday, September 22
TIME: 7:00 p.m.
WHERE:  Private

RSVP by Sept. 14 (evite)
COST: $30 per couple to cover wine/drinks ($15 if coming solo)
WHAT TO BRING: Something delicious  to share.

Need inspiration? Consider an authentic tortilla Española, garlicky prawns, saffron-infused paella, roasted pork, marinated olives, stuffed mushrooms or peppers, any variety of tapenade, cured meats (Jamon Iberico and Chorizo) or a simple Pisto, a stew of tomatoes, peppers, eggplant and zucchini.

Bring what you love! Ideas and recipes below:

 partyWeather permitting, we’ll take the festivities poolside and under the stars, so dress comfortably. Please RSVP early to help us with planning.  If you know what you want to bring, include that in your RSVP.  If you haven’t decided, just add that later.

 

 

New England Escape — August Menu

sheet-pan-clambake-103Longing for sea, sand and cool ocean breezes? Escape to the shore with this steaming hot menu featuring seafood favorites. You might have to turn up the AC, but the aromas are sure to fulfill any Yankee longings, real or imagined.

Kick it all off with a cold beer, sparkling rose or libation of choice, followed by…

APPETIZER: Guest 1
Farmers’ Market Crudites with Buttermilk Herb Dip

1st COURSE: Guest 2
Herbed Watermelon Salad with Goat Cheese

MAIN COURSE & SIDES:  Host
Seafood / Lobster Boil served with butter and lemon, plus Martha Stewart’s Cheddar Biscuits (or shortcut version)

TIPS: Adjust recipe to serve 8 Texas-sized appetites. Mix and match your favorite seafood as you wish. Don’t like clams? Replace with mussels. Love shrimp? Throw in a few lbs. to satisfy. There are dozens of similar recipes online, so feel free to choose one of your own or go freestyle with these tips from Epicurious. Tips on boiling lobster tails: here

DESSERT:  Guest 3
Boston Cream Pie
This is the real deal. The recipe states 1-hour prep time and recommends making the pudding creme center the day before.

  • Reminder to hosts: Use this handy COST CALCULATOR when dividing up costs after the meal.
  • To receive automatic notices when new menus or events are posted, click on the “follow” request at the lower right of this page.