GOURMET CLUB

Chair should make a contact list with names, telephone and emails for the members of the group including spares.  Then prepare a schedule for the year of who is doing what - when - where.  As this is a group centered on food, a list of allergies should be included.  If there are more members than can be accommodated in one group (8 is optimal – 10 is maximum) then the group should be separated into two.  The main roles of the members are divided each month into four areas of responsibility – Hostess / dessert; Hors D’oeuvres; Starter; and Main Course / Planner.  The member who is scheduled to prepare the main course also plans the whole menu including drinks to accompany each course.  Each member takes a turn and flexibility is important as these are guidelines and not rules.  Hostess who makes dessert also prepares tea / coffee unless there are special drinks to be included and cleans up. The group(s) usually meets once a month on the second Friday of each month beginning at 7 PM at member's homes - husbands included.   The member who is preparing the Hors D’oeuvres should arrive slightly earlier to have course ready for when guests arrive.  Each year there is a joint Christmas Hors D’oeuvres party and men's barbecue dinner in June - men do all the cooking. If a member is unable to attend they may ask to have the schedule changed or find a replacement from the spares list.

Refer to the Executive list for chairperson information