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We meet as follows: Saturday nights in Sept., Nov.,
Jan., March, May, July. We have approx. 24 active members, usually
meeting in two houses. You do not have to be a wonderful cook
to join this group. You just need to have a kitchen, know how
to read and enjoy good food! Menu themes and hosts are selected
at the September Annual Meeting. It is decided at that time which
meetings will be held as a whole group and which will be split
into smaller groups. Normally, there will be two sets of hosts.
Both will follow the same theme, but the locations and menus
will be different. The two groups are encouraged to meet on the
same day; however, consider flexibility for times when a number
of members cannot make a specific date during a meeting month.
For months when two groups meet, the coordinator will provide
each host with a randomly determined list of the regular members
for each meeting. Each host is responsible for selecting the
menu for the meal based on the theme and notifying guests of
their assigned recipes. After the SIG Coordinator notifies the
hosts whom their guests will be, the hosts will send a notice
to each guest. Please have the recipes in the hands of your guests
approximately two weeks prior to the dinner.
The hosts may, at their option, invite additional alternate
or prospective members. While, in general, these guests are expected
to share in the cost of the meal, there are exceptions, such
as when it is the first activity for a new member. Hosts are
always free to "treat" a guest at their expense.
Traditionally, it has been the responsibility of the host
to provide the beverage selections, which are factored into the
cost of the meal. The hosting member is responsible for collecting
the receipts for money spent on provisions by the members and
determining the per-person cost of the meal, and then calculating
the amount due from/to each participant. Copies of the recipes
for all the menu items should be made available to members the
night of the dinner.
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