Cooking Club 2.0

Date: July 16, 2008

Venue: Martha Ellen's House

Attendees: Founding Members + Guest of Martha Ellen - Bridget and Guest of MK - Katie.

Photographer: Katie see official photos by clicking here

Cost: $$

Menu: it was a 'seafood theme'

Caprese Salad (with basil, then sans basil for the succatash)
Crab Cakes
Grilled scallops on tortilla chips with cilantro paste or jalapeno puree
Succatash
Creme brulee

Highlights:
- Katie did all the shopping (on the expense account), while Bridget manned the fry-daddy
- Except for the parsley, vanilla sugar, and the okra. Fresh okra.
- It was smoky. Very smoky.
- Martha Ellen's stovetop pops up to clean it.

Key Learnings:
- Whipping cream can be interchanged with heavy cream.
- When heating milk for creme brulee, it easily bubbles over.
- An average of one bottle of wine per person is not acceptable. More is needed.
- Transportation home from cooking club should be planned ahead.
- Parsley is different that cilantro.
- Dry parsley is not an adequate substitute for fresh parsley.
- "Pledges" are valuable assets; we should develop bylaws to define their role