Under the Sea

JT's: "Under the Sea"
Imagine what you would see if you were able to walk under the sea! Did you know that more than 70% of the earth’s surface is covered with water? Oceans provide 99% of the Earth's living space - the largest space in our universe known to be inhabited by living organisms and more than 90% of this habitat exists in the deep sea known as the abyss...

For many people, seafood is one of the palate's greatest delights. Fish supply the largest percentage of the world's protein consumed by humans. And unlike a thick, juicy steak--clams, oysters, tuna, crab, and other creatures of the sea deliver high-quality protein that is often low in fat and cholesterol. It is said that eating fish twice a week is good for your heart, your brain and your entire body! Health experts from around the world tout the benefits of a seafood diet rich in Omega 3 fatty acids. So, let us take a journey beneath the waves to enjoy all that the ocean has to offer.

THE MENU
Entree: Jessica- Baked Snapper with a Creme-fraiche Dill Sauce
Appetizer: Camille- Spicy Coconut Mussels
Soup Starter: Sara- Citrus & Ginger Salmon Miso Soup
Starch Side Dish: Michelle- Kimchi Fried Rice
Salad: Amanda- Seaweed Salad
Dessert: Sara- Citrus Brulee

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SEAFOOD COMPLIMENTING BEVERAGES
BRENDA- Cocktail:Mixture of many ingredients + alcohol
CAMILLE- Sommelier:`Súmul'yey: manager of wine service
ERIKA- N/A Bev.:Simple drink, no alcohol ie. tea
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RECIPE RESOURCES:
http://web.foodnetwork.com/food/web/searchResults?searchString=seafood&site=FOOD&searchType=Recipe
http://seafood.allrecipes.com/
http://www.aboutseafood.com/?a=news&b=News%20Releases&year=&x=4011
http://homecooking.about.com/library/archive/blseaindex.htm?terms=seafood+recipies
http://www.fishingworks.com/seafood_recipes/index.cfm
http://www.jamieoliver.com/recipes/cats/fish_and_shellfish.php
http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat680&_requestid=83686
http://www.chefs.com/Recipes/SearchResults.aspx?search=fish

Tips on preparing seafood:
http://seafood.lifetips.com/

Gourmet in a Basket

Sara's "Gourmet in a Basket"

Along with the long-lazy-hazy days of summer comes sentimental memories of relaxed, outdoor eating. This evening we'll explore all that is great about the tradition of picnicking! Ah the picnic, time to sit back, visit, leisurely nibble at yummy finger foods, and sip refreshing beverages all while taking in the great outdoors... There is nothing quite like a good picnic!

The plan is to source and make one super-tasty, yet very portable gourmet picnic dish. Please feel free to come early and prepare your dish at my house. Otherwise lets meet at my place by 5:30pm, get things organized, and head to Spanish Banks together by around 6pm. I've got plans for setting the scene and will supply glasses, plates, cutlery & napkins too. Dig out those flip-flops and don't forget a sweater for when the sun goes down!

THE MENU
Michelle- Smoked salmon salad rolls
Jess- Gourmet greens & edible flowers
Camille- Three layer dip
Shellee- Focaccia sandwiches
Amanda- Veggie fritata
Erika- Yam fries with chipotle-mayo
Sara- Peaches & cream tartlets

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PICNIC BEVERAGES
MICHELLE- Sommelier:`Súmul'yey: manager of wine service
(Suggestion: 'disguise' wine in something like a spritzer or a sangria)
SHELLEE & SARA- N/A Bev.:Simple drink, no alcohol ie. tea
JESS- Sparkling Water
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RECIPE RESOURCES:
http://www.bbc.co.uk/food/recipes/mostof_picnicrecipes.shtml

Everything BBQ

Erika's: Everything Barbeque

The etymology of BARBEQUE:
It is quite vague, but there are a few possible explanations. The Oxford English Dictionary traces the word back to Haiti, and others claim (somewhat implausibly) that "barbecue" actually comes from the French phrase "barbe a queue", meaning "from head to tail." Bon Appetit magazine blithely informs its readers that the word comes from an extinct tribe in Guyana who enjoyed "cheerfully spitroasting captured enemies." The most convincing explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and that "barbacoa" became "barbecue" in the lexicon of early settlers.

Where ever the term barbecue came from ,one thing is for sure- everything tastes great when cooked over open flames. So lets dust off our grills and get cooking!

THE MENU
Erika: Argentine beef chimichurri
Brenda & Sue: Shrimp & mango kabobs
Shellee & Jason: Mixed greens with blue cheese & pecans
Camille & Chad: Abbotsford peaches & cream corn
Chris & Sara: Peach glazed pork loin
Jessica & Amanda: Veggie kabobs
Michelle & Cisco: Grilled pineapple with vanilla ice-cream

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BBQ BEVERAGES
JT & MICHELLE- Cocktail:Mixture of many ingredients + alcohol
SARA & BRENDA- Sommelier:`Súmul'yey: manager of wine service
CAMILLE & SHELLEE- Beer 'Barista'
ERIKA- N/A Bev.:Simple drink, no alcohol ie. tea
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RECIPE RESOURCES:
http://www.barbecue-online.co.uk/bbq_recipes.htm
http://www.epicurious.com
http://www.foodnetwork.com/

Sun-Kissed

Shellee's: "Sun-Kissed"

Spritzy Lemons & Limes, juicy Oranges & Grapefruits, zesty Tangerines & Clementines. Tonight we'll welcome the summer season with a celebration of the sun-kissed-citrus! I know we’ll have no problem showcasing the wonderfully refreshing and verstaile flavors & aromas of citrus in all of our recipes and drinks... the possibilities are endless!

THE MENU



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CITRUSY BEVERAGES
BRENDA- Cocktail:Mixture of many ingredients + alcohol
JESS- Sommelier:`Súmul'yey: manager of wine service
ERIKA- N/A Bev.:Simple drink, no alcohol ie. tea
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RECIPE RESOURCES:
http://www.sunkist.com/recipes/
http://www.ultimatecitrus.com/recipes.html
http://www.recipezaar.com/r/355
http://www.epicurious.com/recipes/find/advanced/