Gourmet Dining

Click here for a slideshow of Groumet Diners!

This interest group is for people who enjoy preparing and partaking of fine gourmet cuisine with a touch of fun and conversation. Members are divided into groups of four or five couples and meet in members' homes with everyone sharing in the preparation and cost of the meal. An Opening Get-Together and an End-of-Year party are held for the entire group.

New Members are Welcome!

HOW TO JOIN: Members sign up in August and September by contacting the coordinators or by attending the Fall Welcome Reception on September 10 or the University Club Fall Luncheon on September 12, 2013. After September, if you are interested in becoming a Gourmet Club member, please call Nancy or Harriet to be put on the list for next year.


Chair: Nancy Stockton

Co-coordinator: Harriet Castrataro

E-Mail:  stocktnj@indiana.edu

E-Mail:  hcastrat@indiana.edu

Home phone: 339-6758
Work phone:  855-5711

Home phone: 334-0697

PLEASE NOTE: The opening dinner is on Saturday, September 14, but attendees must have replied to me by the luncheon on Sept 12 in order to attend. YOU CAN sign up at the Welcome Reception on September 10.

  Mail in Registration Form     Return as SOON as possible but no later than September 8, 2013
 "The Best Restaurant in Town".

This group is for people who enjoy preparing and partaking in fine gourmet cuisine with a touch of fun and conversation. Members are divided into groups of four or five couples and meet in members' homes with everyone sharing in the preparation and cost of the meal. An Opening Get-Together and an End-of-Year party are held for the entire group. HOW TO JOIN: Members sign up in August or September. If you wish to join after September, please call Nancy Stockton to be put on the list for next year.

OPENING DINNER is scheduled for September 14th PLEASE CALL Nancy Stockton or Harriet Castrataro to make your reservaton.

EXPECTATIONS OF MEMBERS:The Club is cooperative and its purpose is to explore gourmet cooking and sample new recipes. The following are some minimal expectations for all members so the work of the Club is shared and maintained:

  1. As a member, you are expected to plan and host one dinner per year sometime within the months assigned to you. Please see next page for details.

  2. When you are the host, you should schedule your dinner within the assigned months. If this is not possible because of conflicts among your guests' schedules, please make every effort to re-schedule your dinner at an alternate time.

  3. Hosts plan the menu and copy all the recipes for their guests. "Cooking couples" are usually given a recipe to prepare together; each "solo" receives a recipe to prepare as an individual.

  4. Dinners are planned with the idea that guests create and serve the recipe that has been assigned to them. The host should be consulted before changing anything in the recipe or if there are any problems with it.

  5. Occasionally, there may be a year or two when people cannot participate as full members, so there is an Alternates List. Alternate status is reserved for members who have previously been full members. Alternates are encouraged to return to full status as soon as they can.

SCHEDULING: The host is responsible for finding a date and time acceptable to all the members assigned to their dinner during the two months scheduled for their party.

  1. Hosts should contact their co-host and guests very early in the year to schedule their dinner - calendars fill up very quickly!

  2. Hosts who fail to hold their party may be asked to assume "alternate" status for the following year.

  3. If finding a common date among your assigned guests is impossible, you may invite another Club member and/or invite other friends instead. If you have sufficient space in your home, adding other guests to your dinner is also OK.

  4. If you find that you are unable to attend your dinner after the date has been set, immediately let the host know and help find an alternate.

EXPENSES: Dinner and cocktail party expenses are shared among the guests. Tally your expenses (guests do not usually charge for seasonings or staples) and bring the total cost to your dinner. Please be prepared to pay in cash. The cost of the dinners has been about $25 per person, but it can be lower or higher depending on the menu and the wines selected.

  1. The host is responsible for selecting and providing beverages. At the opening and closing parties, everyone brings 1-2 bottles of wine or beverages to share.

  2. Wines and aperitifs are generally considered part of the dinner expenses unless your group determines otherwise in advance.

A NOTE ON MENUS: When selecting a menu and assigning recipes, hosts should note special requirements such as labor intensity or the availability of ingredients/utensils. The host should account for special ingredients or utensils. If the recipe you receive poses a problem for you, please talk with your host before making changes or substitutions.

Photographs taken at the 2002 Opening Dinner

RETURN TO THE INTEREST GROUP PAGE!