Get Together Gourmets - A Cooking Club

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July's
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BBQ

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Welcome to
Get Together Gourmets^TM

Based in Bradenton, Florida, we're a group of local people looking to connect with other foodies and join a cooking club.

To date, we have over 200 foodies on the Florida Suncoast. There's no requirement to show up every single time, so each month 30-40 gourmets get together at 3 or 4 members' homes around the area. That way, you get to have dinner with a different group of people each time you come.

It doesn’t matter if you can make bouillabaisse with your eyes closed or can’t crack an egg. We’re looking for people who wish to broaden their cooking skills, share good food, and have a good time. We’re all about cooking outside the box, both literally and figuratively.

Join by yourself or with a couple of friends. There aren’t a lot of rules. It's just a chance to interact with others who are as interested in food, wine, and cooking as you are. The best part is – there’s no fee to join. The only expense you will incur is the cost of the ingredients in the dishes you prepare.

So why don’t you meet us for dinner? Join our mailing list to find out what's going on every month.

If you’d like to know more of the details, you can click here.

The Latest Entry from Inexpensive Eating
Jul 31, 2010 01:29PM

http://inexpensiveeating.blogspot.com/

Scott Duncan on 2010-07-26T05:30:00.670-04:00

Buitoni, Homework, and Wine: What Could Be Better?

I hope you will indulge me while I take an editorial detour for the day...

As part of the Foodbuzz Tastemaker Program, I received a boatload of Buitoni Riserva Pasta and a few bucks to host a party. (Who is going to turn down money to throw a party?) The idea was to come up with a vegetable side dish pairing to go with one of the Riserva Pasta flavors. Always the overachiever, I decided to come up with four side dishes ? one for each of the four Riserva flavors (What can I say? I use to do the extra credit assignments in school too).

Then, if that wasn?t bad enough, I decided to structure the party as a tasting. I mean, if I?m going to cook all day for people, they are darned well going to have to participate somehow. Everyone received a sheet that listed the pasta, Buitoni sauce, vegetable side dish, and a wine that was paired for that course. They then had to rate each individual dish and the whole course as a pairing (Of course, this probably explains why all the pictures look like the people are taking their SAT's).

Many thanks to Jonathan at the Wine Warehouse in Palmetto for coming up with great wine options that averaged $10 per bottle. And thanks to the Baroness for the use of her home for the evening.

Pan frying the Pub Course

This is Serious Work

Since I cooked all day, I decided to let my friends from the party write this blog. Below you will find each paired course, its overall score, and comments (positive and negative; useful and not) from the judges The names have been changed to protect the innocent (come to think of it, the names have actually been changed to protect the guilty).

The original side dishes will get some spotlight time over the next few weeks, and I?ll be back to my regular format next time. In the meantime, enjoy the party?

Pairing #1 ? the Pub
AVERAGE SCORE 9.25/10
Pasta: Buitoni Riserva Quattro Fromaggi Agnolotti (breaded and pan fried)
Sauce: Buitoni Tomato Herb Parmesan
Side: Baked Zucchini Fries
Wine: 2008 Ruffino Orvieto Classico

?Breading on ravioli makes it a great appetizer. I would consider taking this to a party.?
[side] ?fun appetizer. Healthy too. I think I could do this.?
?how clever?
[pasta] ?very fresh tasting, nice crunch?
[sauce] ?I like the chunky texture?

Everyone Waiting for Dinner

Pairing #2 ? Raw and Roasted
AVERAGE SCORE 9.6/10 (the winner)
Pasta: Buitoni Riserva Chicken and Four Cheese Ravioli

Sauce: Buitoni Pesto with Basil

Side: Roasted Corn and Tomato Salad
Wine: 2007 Teruzzi & Puthod Terre di tufi

?favorite pairing of all?
?the server is getting a bit snippy now??
[pasta] ?taste is somewhat lacking ? would have liked chunks of chicken?
?pesto was a little mild?
?pesto was nice addition to the 4 cheeses?
[side] way cute. The color is a welcome addition to the plate?
[pasta] ?moist and delicious?
?great combination; loved it!?
?they didn?t come together for me, seemed too different rather than complimentary?

Prepping the Next Tasting Round

Pairing #3 ? Hearty and Traditional
AVERAGE SCORE 9.0/10
Pasta: Buitoni Riserva Spicy Beef and Sausage Ravioli
Sauce: Buitoni Marinara
Side: Kale & Cannellini Beans
Wine: 2008 LeSalette Valpolicella

?didn?t taste beef & sausage too well?
?I?m getting in trouble for looking at Jane?s paper?
[wine] ?brings out the earthiness of the vegs; interesting spiciness?
[side] ?eating this, then following it with the wine brings out a very earthy flavor w/the kale mixture; nice pairing?

Two Tables, One Party

Pairing #4 ? Fast Forward to Fall

AVERAGE SCORE 9.1/10

Pasta: Buitoni Riserva Wild Mushroom Angolotti

Sauce: Buitoni Alfredo Sauce

Side: Sweet Potato & Fennel Gratin

Wine: 2007 Donna Marzia Primitivo del Salento

[pasta] ?the best ? delicious combo ? pasta is light, filling good flavor & texture?
[sauce] ?rich yet not cloying? (I don?t even know what this means, but it sounded good)
[pasta] ?delicious ? mushrooms tasted wonderful ? not overpowered by pasta?
?good PMS dinner?
[pasta] ?sharp mushroom flavor; not bland?
[side] ?best part of meal ? wonderful flavors?
[side] ?best dish ? want this often?

This Table Was Well-Behaved

This Was the Disruptive Table

And the best comment of the night:

?The people at this table confuse me. Or maybe the wine did.?

Thanks to the Wine Warehouse for the Great Selections

Hi, I’m Scott Duncan, the Head Foodie around here. As a kitchen designer, it’s my job to have conversations with clients about how they live in and use their kitchens. I have found that the ones who are most pleased with their remodeled kitchens are the foodies – the ones who really love to cook and entertain.

I also happen to be one of those people. I love trying out new recipes, getting together with friends and having a good time. I thought, “Why not bring all of these people together?” And that’s how Get Together Gourmets^TM was formed.

If you love combining food and friends as much as we do, I hope you’ll join us.