BALLANTYNE MAGAZINE 39 WINTER 2014-2015
a retired pilot. "Any topic
is fair game at the dinner
table. But we do keep it
social and friendly."
Sharon says while members
of the Ardrey Commons
Gourmet Club are known
to use good china, crystal
and silver, the overall
feel remains casual and
relaxed. The group usually
has 16 to 20 participants
each quarter, and they are
divided between two homes
for dinner. While there is a
theme for the evening, each
host determines the menu.
Intimate Settings
Such intimate settings are
essential for a successful
dinner. Couples in the Piper
Glen Wine and Dine group are
divided among homes, with
no more than four couples at
a time where dinner is hosted.
The menu is pre-set so that
the same foods are served at
each home. The hosting couple
is in charge of preparing and
cooking the entree, while the
appetizer, salad and dessert
are assigned to other couples.
"You really get to know
people more intimately when
dining with four couples per
home as opposed to 40 or
more people in one house,"
says Ragland. "We normally
don't leave the dining room
table for hours. Everybody
really has a chance to get
Mike Arandas serves an
appetizer to Kathy Ragland
while her husband, John, (blue
shirt) and Scott Larson chat.
The Arandas served simple tidbits with pre-dinner wine.
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