Gourmet Dinner Raffle in March!
 
Five excellent CCR "chefs" will entice you with mouth watering offerings.  $20 will get you 5 raffle tickets to bid on your choices.  Raffle tickets will be on sale the first 3 meetings of March, with the drawing on the 4th Thursday.  Dinner for six is served at their home on a mutually agreed to date.
 
Linda & Jim Bauer - scotch tastings paired with Scottish favorites including scotch eggs, mushroom barley soup, kale salad, clapshot, haggis bon bons with a whiskey orange marmalade, and a delicious trifle and lemon tassies.  End the evening with a viewing of Braveheart - after all that scotch, it becomes a comedy.
 
Jeff Groce & Sondra Wilson - Jeff's world famous meatloaf to include homemade mushroom soup, Sondra's Caesar salad, whipped garlic potatoes, appetizers, smores on the firepit and a bit of lemoncello or cognac. OR summertime burger bar with more fixings than you can imagine, homemade potato salad, Sondra's Caesar salad, corn on the cob, Aunt Jeri's baked beans, scotch, wine, cigars, smores, and a cool summer breeze.
 
Janine & Stanley Hales - Six course Italian dinner with carefully selected wine pairings for each course, (1) antipasti plate with champagne; (2) Caesar salad with parmigiana Reggiano; (3) tomato and tortellini soup with warm Italian bread; (4) a palate-cleansing fresh fruit sorbet; (5) chicken marsala, Stanley's eggplant parmigiana, and pest green beans; (6) homemade tiramisu and or spumoni ice cream.
 
MaryAnn & Mark Showalter - "Party-Cue" features your choice of brisket, tri-tip, or baby back ribs barbecued to perfection and served with a plethora of side dishes, including appetizers, roasted potatoes, wood fired focassia bread, smokey baked beans, corn on the cob, and decadent desserts, all coupled with well aged, local wine pairings.
 
Julie & Steve Wiley - Six-course gourmet dinner with wine pairings carefully selected from the Wiley's 1000 bottle cellar.  Enjoy appetizers and champagne, bib lettuce tomato relish, butternut squash soup with avocado and crab, olive oil poached halibut with tomato vinaigrette and fried artichokes, rosemary rack of lamb with haricot verts and polenta, chocolate soufflĂ© with raspberries and vanilla bean ice cream.
 
You won't be able to resist buying many tickets to these fantastic dinners.  Your donation goes toward your Foundation giving, with a match by the club.