Pre-Valentine’s Sunday Supper – February 12th

Enjoy a cozy Sunday supper with your special someone(s). Three courses, with vegetarian and seafood options. Arrive at 6:00 p.m. for drinks, a few nibbles, and general socializing, and sit down for the first course when everyone has arrived.

Please use this form to sign up (also under the Members-only tab above). Please sign up by 5:00 p.m. Friday, February 10. You should receive a confirmation email within 24 hours – if you do not, or if you have any questions, please call or email your host, Deb, at 608-712-6368, ds83473@gmail.com.

Menu:

• To begin: Baked Brie, melted over baguette slices served with a salad of spicey greens
• Mains: Choice of seafood or spinach and cheese crêpe gateau, served with:
• Roasted broccoli
• wild rice pilaf
• Walnut fougasse
• Dessert:Almond chocolate meringue torte with raspberry sauce
  

  Crepes

School Woods announces the return of one-dish dinners!

Hearty family meals, served buffet style, with a main course, salad or side dish, and dessert. There’ll be 6 dinners in the 2012 series, every other Thursday in January & February, finishing up with two in a row in March. Menus will be filled in below as they are determined. Sign up using this form (also above under the members-only tab), by 5:00 p.m. the Tuesday before any dinner. Please call or email your host, Deb, at 608-712-6368, ds83473@gmail.com if you miss the deadline, or have any questions.

Thursday January 12th, 6:30 – 8:00 p.m.
Soup, glorious soup (if there are enough eaters, we’ll have three soups; less people only two, but there’ll still be meat and vegetarian choices):

• Beef and Beet Borscht – a meat & vegetable soup of Russian origins
• Anna’s Cream of potato (vegetarian), chunks of potato & grated carrot in a creamy soup
• Vegetarian curried lentil soup, a la Heidi Swanson [modified by deb]
• Assorted breads: Cheese-stuffed, dill dip inside a dark rye
• Raw vegetable platter to go with the rye & dill dip, above
• Coleslaw
• Apple pies and ice cream

Thursday January 26th, 6:30 – 8:00 p.m.

• Noodle casseroles: Turkey Noodle, Broccoli-Cheese-Mushroom Noodle
• Spinach salad
• Winter fruit salad
• Cookies

Thursday February 9th, 6:30 – 8:00 p.m.

• Pizza & Stromboli (rolled up pizza) – many toppings choices – most likely the pizza will be veggie, some with whole wheat crust; Stromboli will be meat-filled
• Roasted beet salad and green salad
• Chocolate pudding

Thursday February 23rd, 6:30 – 8:00 p.m.

• Shepherd’s pie – choice of beef or veggie
• Bread or rolls & butter
• Winter greens (spinach, arugula, etc.) salad with feta
• Lemon tart

March 8th, 6:30 – 8:00 p.m.

• Curry – Aunt Janie’s California style chicken curry and a vegetable curry (probably cauliflower
• Dal (curried lentils)
• Rice, raita, chutneys
• Chapatis
• Indian-inspired sweets: stuffed dates, honey & rosewater tapioca pudding with pistachios

March 15th, 6:30 – 8:00 p.m.

• Pasta with chick peas & greens
• Cauliflower gratin
• Garlic bread
• Almond cake with cherry compote

Another link to the sign up sheet

Join us at School Woods for a celebratory New Year’s Day Brunch!
Sunday, January 1, 2012
Served buffet style, in two seatings:

Reservations required – Please use this form to sign up (also found under the members-only tab, above)

Egg Dishes Drying On the Counter

• Shirred eggs – baked in individual dishes with a splash of cream and a sprinkle of Parmesan
• Greens & pepper jack gratin – creamy sauce, crunchy crumb topping, slightly spicey
• Hoppin’ John – black-eyed peas and rice cooked in vegetable broth with celery & onion – traditionally eaten on New years for good luck!
• Corn bread and crusty round loaves
• Bacon and sausage
• Fruit platter – grapes & clementines
• An array of tiny desserts – mini carrot cake cupcakes, rugelach, hazelnut chocolate truffles
• Coffee, tea, and orange juice – please BYOB if you’d like to add something alcoholic!

Please sign up on this form. The deadline for online reservations is Friday, December 30th. You should receive a confirmation email within 24 hours after signing up, with all the details you’ll need to get to the brunch. Please call or email your host, Deb at 608-712-6368, ds83473@gmail.com – if you miss the deadline or have any questions.

Thanks and happy New Year!

Treat yourself to a little luxury -

Eat a fancy dessert while wearing nice jewelery

School Woods Fall Fancy Dinner, Saturday, November 12

Starting at 6:30 p.m.

We’ll have four courses -

• Appetizer / Salad: Butternut squash and goat cheese galette / leafy salad with cider-reduction vinaigrette, toasted hazelnuts, and dried cherries

• Mains: Choice of prosciutto-wrapped chicken breast OR pan-seared tofu, both in a white wine tomato sauce with Asiago cheese and broth-braised lentils with greens

• Baguettes with roasted garlic, olive oil, and Parmesan

• Dessert: Salted caramel tart

• Cheese: Platter of local cheeses, with crackers and olives and various condiments

Served with sparkling and still water, coffee and tea after

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BYOB – please use this menu to create your own wine pairings -

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Please use this form to sign up – Sign up for fall fancy dinner. You can also find the form under Members-only, above. Please sign up by Wednesday, November 10th. If you miss the deadline, or have any questions, please call your host, Deb, at 608-712-6368, or email ds83473@gmail.com.

Thanks and see you at the table ◊◊◊◊◊

This event has been cancelled due to low enrollment – everyone have a great Labor Day holiday weekend, and please visit School Woods another time!

Kick off the Labor Day holiday weekend with happy hour at School Woods!
Served 5:30 – 7:30, Friday September 2nd

The menu includes plenty of choices for both vegetarians and carnivores, something sweet, and non-alcoholic beverages.

Strictly B.Y.O.B – We’ll provide the mixers for a cocktail designed to complement the evening’s foods, and make wine suggestions.

Kids welcome!

• Crostini Bar! Small toasts for you to use as the base for an array of toppings: tomato-basil; whole-milk ricotta & salami; white bean spread; olive tapenade; sun-dried tomato pesto
• Some variety of seasonal bean or pasta salad, like corn & black bean, or pesto-pasta
• Fruit kebabs with yogurt mint dipping sauce
• Nuts & other handfuls to munch
• Fancy chocolate to nibble – no-bake truffle cake

The suggested cocktail is:

A crisp white wine, like Pino Grigio, or a sparkling, sweeter white wine, like Prosecco or Asti; we’ll have Campari & soda and citrus for spritzers

Please sign up by 5:00 p.m. Thursday Sept. 1 – please email your host (ds83473@gmail.com) if you miss that deadline, or if you have any questions.