Purpose: To promote eating freshly cooked meals at home more often. At Club Dine In! beginner cooks, professional chefs and even Iron Chefs are all welcome. This club is about eating well and having fun while doing it. It is also to encourage members to break out of their eating mold and explore unfamiliar ingredients. Club Dine In! will explore different themes and events revolving around food each month and allow members to “show-off” their cooking skills in a fun environment.

Here is how it works: On a first-come basis, up to 15 members can sign-up to participate in this club focused exclusively on food literature and cooking. Participation involves reading and cooking through the cookbook selected, attending one social/discussion hour and showing off all that you learned in a potluck 3.5 weeks later. Members will stay connected through an online forum to share ideas, experiences and suggestions with each other.

Cookbook Club April-May 2010

“Where does your food come from and why does it matter?” is the theme for this month’s cookbook club. The cookbook selection for April is “Organic Marin: Recipes from Land to Table," by Tim Porter and Farina Wong Kingsley. We will explore the benefits of eating fresh, local, in season ingredients by cooking through the “Spring” and “Summer” chapters. However, you may still find ingredients at the farmer’s market or the grocery stores to cook recipes from the “Winter” chapter. The cookbook is vegetarian and meat-lover friendly.

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