REMINDER

Just want to remind you about the big party tonight at Communal. It starts at 6:30 so we hope to see you there!

ONE YEAR!

Can you believe it's been a year? To celebrate Communal's one year anniversary we are going to have a party. This will take place instead of both dinner clubs. Monday September 27th from 6:30 to 8:30 at Communal. Everyone is invited so come celebrate with us! Dinner will obviously be served.

ODN

A local dinner group recently came to enjoy dinner at Pizzeria 712. This dinner group only eats at local, authentic eateries in the Provo/Orem area and decided to come to the pizzeria recently. They call their dinner group ODN which stands for Obscure Dinner Night and have a rather unique way of organizing. Instead of making phone calls or sending out a weekly email to coordinate, the group plans on eating everyone Monday night at 7:30pm. What is so unique is how they find out where they are eating Monday at 7:30pm. The dinner location is posted on the twitter handle, twitter.com/obscuredining, that everyone follows. The leader of the group posts the dinner location for the week on Monday morning and everyone that wants to come, checks twitter for the location and shows up at 7:30. Sometimes 20 people show, sometimes 5 people show up and as many as 42 people have come to a single ODN. ODN was started May 1st, 2009 and have had over 50 Obscure Dinner Nights. They have had over 140 individuals come to their dinner night and new comers show up each week. This group is made up mostly of mid aged singles in the Provo/Orem area and are open to anyone coming to dine with them, just don't expect anyone to give you a phone call invite.

This dinner group can on be followed on twitter by following @obscuredining.

Recipes.

If you are wondering what to do with all the beets and cucumbers you are growing in your garden then try these recipes out.

Beet Hummus.

* 1/2 pound beets, scrubbed clean, cooked, peeled, and cubed*
* 2 Tbsp tahini sesame seed paste
* 5 Tbsp lemon juice
* 1 small clove garlic, chopped
* 1 Tbsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.


Pickled Beets or Cucumbers.

1 cup water, piping hot from the tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/2 teaspoons Kosher salt
Fruit or vegetable, sliced thin

1. Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves.
2. Prepare vegetables or fruit and place in a quart container. Pour brine over the fruit or vegetable and refrigerate. You can eat immediately. But they will taste better after they've had time to sit.

Dinner Club 8.31.10

Pierogi.. riccotta corn puree, jely cherry tomato.


Raw shaved squash salad.. feta, arugula pesto and Corn, green beans with jalapeno butter.


Mole chicken.


Juni semi hard cows milk, nectarine, blanched almonds.


Peach custard tart.