Our second meal event was very successful. We started cooking at 4:30 and sat down to dinner about 7:10 with a total of 21 diners. Everything went reasonably smoothly, despite a panicked search for the sausages, which were finally found in the back of my car where they had fallen out of one of the grocery bags en route to campus. I discovered that the Bosc pears I had selected at PCC for the pear tarts were not very ripe and so Theresa and Chris simmered the cut slices in a simple sugar syrup to sweeten them up. Lesson learned: select by fragrance and not just appearance! We had lots of pear slices left over, which were added to the roasted beet and fennel salad. Nothing was wasted: the beet tops were added to the dinokalopita as were the egg whites left over from the tarts.
Chris Brown archived the event with his camera and has promised to put the photos online soon. I will update this post once I get the link.
The cost of the meal came out at about $10 per diner. We now have an accumulated fund of about $130 (including the extra money from our first event). For our spring event, we might want to consider a more elaborate meal. Or we can use the accumulated extra funds to help fund our tentative plans for an "eat in."
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