GOURMET CLUB GUIDELINES



2016 Highland Park Gastro Club Guidelines Dec 21, 2015

What is it?

This is a private supper club for those who would like to meet their neighbors over a shared evening of conversation, food and wine in a casual, close-to-home environment. Includes dinners, parties and varied events.

Commitment: Members and Subs ($20 party fund required per person)

Please read level of commitment before signing up.

FULL MEMBER: Members will typically host 1 time every 6 months or 2 times per year. We are planning 6 months out to start. Because hosting takes some extra effort (planning menus, inviting guests, prepping meals, purchasing wine) please make sure you can host a dinner party with up to 6 guests.

SUB MEMBER: Subs will not host, but you will be invited as a guest when a member can’t attend. You will be assigned an appetizer, first course or dessert, just like the full member guests. All subs and members are included in the parties and other events.

Members –Highland Park West and nearby residents – couples or singles

Food interest –

• Enjoy cooking and experimenting with recipes and ingredients

• Willing to try new things, use qualify ingredients, follow a recipe (

How it works

Dinners are typically 7 or 8 people and scheduled on a Saturday night. You will be assigned a host month. Dinner guests are assigned randomly and rotate among members. Dates will be confirmed by designated hosts.

Singles, please let your host know if you are coming alone or bringing a friend.

1st Half 2016 Schedule: See below

• We may also plan small group outings, cooking classes or wine/beer tasting if there’s interest

• We’re also looking for volunteers to host parties or other events

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Communications – Dinners and party invites will be sent via email. Emails and addresses were sent via an email attachments only to members.

Dinner menus will be posted on the website. Bookmark that web page and sign up to “follow” the monthly blog.



1. USING SUBS: If a guest cannot attend, the host may invite a sub (from the list of subs). Please exhaust these possibilities before inviting a couple from outside the Club.

If a couple cancels within 48 hours of a dinner and there’s no replacement, they are responsible for providing the menu item assigned and their portion of the cost of the meal. If a sub couple is able to take their place, the substitutes will then be responsible for providing the menu item and paying their share.

2. COSTS:

The cost of the meal will be equally divided, per this example. Note: members who join as a single are invited to bring a friend or date. Together they cover a 2-person spot. If a coming alone, costs may need to be adjusted.

Couple 1 spends $110.00 (Main course, Wine)

Couple 2 spends $ 20.00 (Salad, Soup)

Couple 3 spends $ 18.00 (Appetizer)

Couple 4 spends $ 12.00 (Dessert)

The total ($160) is divided by four couples ($40 per couple or $20 per person). The amount owed to Couple 1 (the hosts) would be the per-couple cost minus expenses:

Couple 2 ($40 – $20) So they owe $20

Couple 3 ($40 - $18) So they owe $22

Couple 4 ($40 – $12) So they owe $28

Couple 1 will receive $70. $40 + $70 = $110, the amount they spent.

Please provide the host with your costs either in a note or via email, so the host can calculate how much each couple will owe. (You pay later – but try to pay host within a week of notice so they don’t have to send out reminders.) Use this handy COST CALCULATOR to make it easy and avoid the math.

3. MAIN HOST responsibilities: coordinate menu planning

• Contact other hosts to set up a menu planning meeting the month before your dinner

• Oversee meeting, usually at your home or coffee shop. (Other hosts to bring ideas and recipes)

• Feel free to meet via phone or email if you cannot meet in person

• Main host selects the final dinner menu

• Scan/type recipes for menu and distribute to each host, send copy to Diana to post on web

4. HOST responsibilities:

• Contact each couple in your group to arrange the dinner date the month prior to your dinner.

• Attend the planning session with the main host

• Assign courses and distribute menu with recipes to those attending your dinner

• Shop and plan for the main course and purchase wine.

• Calculate cost per couple and distribute via email shortly after your dinner

5. WINE & BEER: Most merchants will assist in the wine selection for dinners, and many will give discounts, typically 10%. Make sure to sure to bring your menu when shopping for wine. Beer and Champaign are OK too, usually for an appetizer course. If you have a relationship with an area business, please share with group.

• Host will pair wine with appetizer, 1st course and main course

• Talk to merchant on quantity for each course

6. TIPS ON KEEPING COSTS DOWN: (Average dinner cost per couple: $40-$60 including wine)

• GROUP SHOPPING: If a recipe calls for something you don’t have on hand and is rather expensive, share this item (and therefore the cost) with others making the same recipe that month. For example: A cheesecake may call for ¼ cup of Bailey’s Irish Crème. Please contact the other people making the cheesecake (the Hosts that month will know) and split the cost among the groups.

• BUY BULK SPICES: A teaspoon of bulk cardamom costs a mere 35 cents, verses $6 for a jar. If you decide to buy an entire jar and use only a teaspoon, consider this an investment in your kitchen and DO NOT charge the group.

• WINE: Please do not charge the group for wine you did not open. Also, do not offer expensive wines from your own collection if it puts the group over budget. If you need more wine than you anticipated, you can: 1) offer affordable wine that you keep on hand for such an occasion (at group expense), 2) offer a specialty drink from your own collection (at your expense), 3) move on to coffee.

• MIXED DRINKS/LIQUERS: The group divides the cost of wine/beer served before and during dinner. Any mixed drinks and/or after dinner drinks may be served at your discretion, but should not be included as part of the group costs.

• EXTRAS: Club costs are for food and drink only. Please do not charge for flowers, candles, etc.

• BASICS: Please do not charge for portions of items that you normally have on hand, such as 2 eggs, 1 of cup flour, 1 stick of butter, etc. This keeps the cost of our meals down.

7. PROBLEMS: If you have questions about a recipe, can’t find an ingredient or don’t have the right cooking utensil or pan, call a member – or send a group email. Someone will be able to help.

8. ALERGIES/DIETS: By joining this supper club, we all make an effort to try new things. If you have an allergy or an aversion to a menu item, say shell fish, tell your host ahead of time so she is aware and can make extra sides. If you are cooking the item, feel free to adjust the recipe so you can enjoy it.

9. COFFEE or TEA: A nice way to end a meal. You may also serve dessert wine or liquor, but that is optional and not to be billed to guests.

10. MAIN HOST PLANNING MEETINGS: Try to attend planning meetings when invited. The main host will be looking for your input and ideas. Feel free to bring examples from cookbooks, magazines, or online articles. If the group can’t decide, it’s up to the main host to make the final selection.

11. PARTY PLANNING: We will have 2-5 parties throughout year. They will likely be a big draw and offer a chance for subs and members to mingle and have fun. If we don’t have enough man power, we will call on members for specific tasks.

12. PARTY HOSTS: This is strictly volunteer, but we can’t have a party without a place. Please contact Diana Hyland if your home can accommodate a group party and you are open to hosting.

13. SCHEDULING DINNERS: If the host has NOT called you and your month is looking busy, by all means call them first. A friendly reminder is often all it takes to get things moving.

14. BE FLEXIBLE: Even with the best intentions, a meal sometimes goes over budget or a recipe turns out wrong. A soup might be too salty or the cake flops, burns and sticks to the pan. If a cooking catastrophe happens to you or a guest, remember….it’s just dinner. Enjoy the company and have another glass of wine.

Web page:

Contact: Diana Hyland hylandink@

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