Sunday, April 19
11 a.m. to 2 p.m.
(directions will be provided to current members or those who want to become members at the brunch)
Please bring your favorite seasonal brunch dish and join other SFKT members as we toast spring, our recent chapter successes and a slate of exciting upcoming events.
A big THANK YOU goes out to member Mary Lou O'Brien, who has graciously offered to host the brunch in her historic Rocheport home.
In addition to being able to visit with fellow members and taste their delectable creations, this brunch also will be a time to hear about what we've accomplished since we began our chapter more than five years ago. There also will be opportunities that day to:
1) renew your membership or join our chapter for the first time
2) elect chapter officers
3) sign up for committee work (we continue to need people with some
good energy for the cause—for tasks small and large)
4) learn about our successful partnership with Lee School third graders in
our first Slow Food-in-Schools project
5) hear reports from our treasurer about fundraising efforts/financial affairs
6) reserve your spot for our first "dinner-in-the-vineyard," a June 14 event
where four local chefs will collaborate with SFKT, Les Bourgeois Winery
and local farmers to present an unforgettable local, seasonal feast in a
beautiful outdoor setting
We'll try to keep the business end of things lively, interesting and brief, while taking care of some necessary details. Bring your hiking shoes to walk the trail afterward!
Meanwhile, visit the farmers market next Saturday and dream of the local-food possibilities for your brunch creation: muffins with pecans; smoked trout and asparagus frittata; herbed sausage and shitake strata; mixed lettuce salad with fresh chives and goat cheese; Uprise ciabatta or rolls; and baby spinach-, garlic tops-and-cheese egg casserole. SFKT will provide beverages.
RSVP by April 15 to: