A few announcements

Well, it's been a few months since we've gotten together. Now that we've finally gotten some well deserved sunshine, everyone's been busy with summer activities, which makes it hard to get 9 people in the same place at the same time.  A lot has happened since the last PDS post, so I thought I'd share a few announcements.  


Announcements

• First and foremost, we would like to introduce Joseph Patrick O'Leary (a.k.a Baby-O) to the PDS family. He was born a healthy 7lbs, 6oz to Tammy and Sean on Friday, July 9th at 5:46am. Lil' Joe will be taking Daddy Sean's place as the 9th member of PDS until Sean returns from Delaware after completing his Conductor training.  
• The Portland Digestive Society will, yet again, show off their master culinary skills at the 2nd Annual PDS BBQ Bash. I am excited to announce that it's less than a week away. Said BBQ will commence on Saturday, July 17th at 5pm at the Wise's. Jo and Josh will be making Brisket and Banana Pudding. Excited to see what everyone else will be bringing. 
• Eric will be leaving for Delaware on Sunday the 18th for 11 weeks to complete his Engineer training. To give him a proper sending off, PDS will be hosting its annual BBQ the day before he leaves. Can't wait to see you all there!
• Drookend 7 is just around the corner! 3 nights of camping, debauchery and good food! I, for one, always look forward to Saturday's feast put on by Droo and his dad. I heard a rumor that this year it's going to be.....tacos? 

April 2010: Bavarian Beerfest

Hosted by Annie. The theme for April's PDS will be Bavarian food and drink. Bavaria one of the oldest states in Europe located in southeastern Germany. The origins of Bavarian cuisine are rural, and closely connected to Czech and Austrian cuisine. The cuisine typically includes many meat and Knödel dishes, and the prominent use of flour. In leui of thematic cocktail, everyone will be required to bring a stein. We will be exploring a variety of German beers. Prost!


Menu


Appetizer: 
Homemade Pretzels and Bavarian Beer Cheese Fondue
Entree: 
Shwineshaxe (Bavarian Ham Hocks)
Sides:
Kaese Spaetzle
Bavarian Red Cabbage
Sauerkraut
Dessert:
Prinzregententorte (Bavarian Sponge Cake with Chocolate Filling)

March 2010: Pie Eatin' Time

Hosted by Josh. 3.14159265358979323846264338327950288.. Me oh my. I love pie. 


Menu


Pies:
Goat Cheese, Spinach and Apple Pie. Topped with Creme Fraiche, Scallions and Slivered Almonds.
Frito Pie
Shepherds Pie
Quiche 
Chicken Pot Pie
Lemon Shortbread Tarts
Cocktail:
American Pie

Feb 2010: Lupercalia - The Pagan Origin of Valentine's Day

Hosted by Tammy. Lupercalia is the pagan festival predating Valentine's Day. It took place on February the 15th of the Roman calender (which was actually in the Spring.) The festival celebrated the purification of Spring and Lupercus, God of shepherds. The festival centered around Lupercal the cave where legend has it that the founders of Rome, Romulus and Remus, were suckled by a she-wolf as infants who had been abandoned. (By the way Lupus is Latin for wolf.)

Our feast will celebrate Lupercalia by respecting the Roman's love of food and wine. Please bring a dish that would be fit for Caesar himself and don't forget your toga, yes that's right, I said it. Toga party!

Menu

Appetizers: 

Platters of Fruits, Meats, Cheese and Breads

Goat Cheese Stuffed Dates with Walnuts and Honey

Second Course:

Egg Soup with Cous Cous

Entree:

Porkloin Roasted with Cumin

Desserts:

Globuli dipped in Honey

Dates Boiled in Honey

Cocktail: Wine

Jan 2009: Family Traditions

Hosted by Phil. January's PDS topic is Family Recipies/Specialties. The idea here is to make a dish that is unique to your family. Try to make it something unusual that you have not seen many others make or eat. family made that you have not seen a lot of others make or eat. Alternatively, make a family dish that tops all others like it. This PDS will be served family style. 


Menu
Phil: 
Annie: Indian Tacos
Eric: Gourmet Mac'en
Angie: Bacon Wrapped Chicken Livers
Droo: Pearl Onions (?)
Joanna/Josh: Pork and Saurkraut
Tammy/Sean: Mom's Bagels
Jen: Buckeyes

Dec 2990: Bien Manger en Normandie

Hosted by Angie. Normandy's cuisine relies on two primary sources; freshly caught seafood, and rich cream that forms a basis for so many regional dishes and cheeses. Apple orchards are another regular feature of the Norman contry side, although only one variety of apple (red carlville) is cultivated on any great scale for eating. The majority are grown specifically to make a variety of ciders, also Cavados - a strong and hugely popular apple brandy. Poultry too, is exceptional all over Normandy, and the lamb particularly that from around the Cherbourg peninsula, is rate by many food experts as being some of the best in the world. 


Menu
Appertif:
Hors d'ouvres:

Dill Cured Salmon, Cheese & Crackers

Entree:
Trou Normand: (The mealtime trou normand, or Norman Break, is a pause between meal courses in which diners partake of a glassful of Calvados, and is still observed in many homes and restaurants.)
Apple and Calvados Sorbet
Main Course:
The things wrapped in caul fat
Dessert:
Tarte de Pommes a la Normande
Coffee and/or Digestif:
Apple Brandy Cider

Nov 2009: Mo'Rockin

Hosted by Joanna. The November Meeting of the Portland Digestive Society shall commence on Saturday, the fourteenth at seven o'clock. The theme shall be Mo-Rockin: A Feast!, which really just means a Moroccan feast but spelled weird. We shall eat in the traditional Mo-Rockin manner, using slices of bread and our right hands in lieu of utensils and eating from the same giant dish(es) in the middle of the table, thus providing a truly authentic experience for all diners.


Menu


Appetizer:
Lamb Balls on Skewers with Yogurt Mint Sauce
Khobz or Ksra
Second Course: 
Chicken and Vegetable Tagine
Matlouh: Morrocan Flat Bread
Entree: 
Chicken and Vegetables Served over Cous Cous
Dessert: 
Pastry with almond paste
Cocktail: 
Appertif: 
Moroccan Mint Tea

October 2009: Digestula: Food fit for the Undead

Hosted by Eric. Be it blood or gore or Carpathian delights, our coven will feast. Red bloody ghoulish foods to frighten your palates and drain your hunger. Treats from our native Carpathia nestled in the mountains between Hungary and Romania. It will be a frightful feast. Bring your vampire dudes. 

Menu:


Appetizer: 
Blood Sausage
Entree: 
Beef Heart
Sides:
Dessert:
Vampire Cheesecake
Cocktail: Something blue with Red Jello chunks in it.
Digestif: Ruby Port

July 2009: Jamaica Me Crazy!

Hosted by Sean. Hey Mon, get ready to taste the unique flavors of the Rastafari! Bob Marley never ate this good. 

Menu

Appetizer:
Entree: Jerk Chicken
Sides:
Dessert: Flambeed Something
Cocktail: Something strong because I can't remember much of the menu...or the night.

June 2009: Annual PDS Summer BBQ Bash

Hosted by PDS. The Portland Digestive Society will be showing off its culinary prowess at the first annual public even in which friends and family members are invited to sample treats hot off the PDS grillz.

Menu


Appetizer:
Entree: 
Peach Lacquered Chicken Wings
Teriyaki Chicken Wings
Tennessee Ribs
Grilled Tri-tip
Sides:
Mona's Potato Salad
Dessert:
Red Velvet Cupcake Cake
Drink: 
Assortment of Beer + Cocktails

May 2009: Thai Street Food

Hosted by Droo. Exploring the street for of Thailand. This would be the food sold on the streets and sidewalk of Thailand. What's the capital of Thailand? Bangkok! Here's a great blog showing pictures of what can be found of the streets of Thailand's busy capital. 

http://bangkokstreetvendor.blogspot.com/

http://www.realthairecipes.com/links/


Since our main theme is street food, don't worry about appetizer/something/happy ending. We'll have a special something mixed up that will make you want to shout "Soi Cowboy!"


Menu


Appetizer: 
Grilled Thai Meatballs with Sauce
Entree: 
Grilled Chicken Skewers
Sides: 
Thai Tomato Salad
Veggie Salad
Dessert:
Homemade Ice Cream: (2 flavors)
Cocktail:
Thai Buckets!

April 2009: God's Kitchen

Hosted by Annie: For thousands of years, the rich, simple flavors of Sicily have defied the country's meager means and scaled the culinary heights to create beautiful, robust foods. Sicilian cuisine has influenced Italy and the entire Mediterranean region, earning the Island's nickname, "God's Kitchen." Now it is our turn to scale these heights and create dishes reflective of the simple, elegant riches of Sicily. 

Menu: 

Appetizer:
Second Course: 
Seafood Pasta
Entree: 
Rabbit Amandine
Dessert: 
Cocktail: 
Sicilian Martini

March 2009: Viking Feast

Hosted by Josh. Put your rapin' and pillaging helmets on.

Menu:

Appetizer: Smoked Salmon

Entree: Ham
Side:
Dessert: Hazelnut Crumble with Berries and Cream
Cocktail: Mead

Feb 2009: Mardi Gras

Hosted by Tammy. Come get fat on Fat Tuesday....er Saturday. This month we will be celebrating the great New Orleans', pre-Lent tradition of Mardi Gras. Get ready to revel in the gluttonous feast and debauchery that is the yearly tradition in the Big Easy.


Menu

Appetizers:
Cheese Straws
Beef Croquettes with Buffalo Sauce
Entree:
Jumbalaya
Side Dishes:
Black Peas
Dessert:
Bread Pudding
Cocktail:

Jan 2009: Amuse Bouche - Fall in love in one bite.

Hosted by Phil. Amuse Bouche is a pre-appetizer that is eaten in one bite. The French term literally translates to "mouth amuser," for bouche means mouth and amuser means to please. Similar to an appetizer, but they are not ordered off the menu by patrons. Instead, they are served according to the chef's selection to excite the tastebuds and showcase the chef's culinary prowess. 

Menu

Phil: 

Provided a large assortment of liquors...that I think we nearly finished before we left. Oops. 

Annie + Eric: 

Carpaccio on Crostini: Carpaccio is very thinly pounded beef tenderloin served raw with olive oil, capers and parmesan and aoili. Raw meat never tasted soooo good! 

Deep Fried Ravioli: Deep fried in a bread crumb batter and served with whipped butter and cheese sauce and marinara. You can't stop at just one..

Angie + Droo: 

Wild Mushroom Ragout on Crostini: Yum! A delicious variety of wild mushrooms in a cream sauce served over grilled bread.  

Skewered Shrimp with Chimichurri Sauce: Chimichurri is a tangy puree of lime, parsley, cilantro, olive oil and peppers. Drizzled over grilled shrimp on skewers. Very light and refreshing.

Corndog Surprise! (I know...I was scared to eat it too.) Personally, I don't think that food should have the word "surprise" anywhere in it. However, these miniature corndogs were suprisingly good with a mixture of crab and lobster mousse inside and a traditional corndog batter served with dipping sauces.

Grapefruit Granita: It's like a slushy, but better. Served on porcelain spoons. 

Joanna + Josh: 

Mushroom Quiche: WOW, this was good. Flaky and buttery.

Tammy + Sean: 

Vichyssoise: Traditionally served cold, Vichyssoise is a French soup pureed with leeks, onions, potatoes, cream and chicken stock. Served in shot glasses. 

Filet Mignon Bites: Melt in your mouth steak bites.

Wow. What an amazing assortment of food. This one gets my vote for best PDS.

Dec 2008: Antalya, Turkey

Hosted by Angie. To celebrate the holidays, and more specifically Christmas, we have painstakingly traced the roots of Saint Nicholas to the Turkish port town of Antalya on the Aegean Sea which will be our theme. Good ol' St. Nick had a reputation for secret gift giving and placing coins in the shoes of people who left them out for him. Thus, he became the model for our modern day Santa Claus. Tah-dah! 

Menu

Appetizer: recipes coming soon!

Main Dish: 

Rack of Lamb

Side Dishes: 

Couscous with Apricots, Mint and Pistachios
Couscous is a TINY steamed pasta that hails from the regions of Morocco and Northern Algeria and is a staple for many cultures. Very versatile and tastes like...whatever you mix with it. 

Dessert: 

Turkish Coffee 

In some regions of Turkey, your fortune is told by the placement of the coffee grinds left in the cup. Do I see...the Grim?

Cocktail: recipe coming soon!

So much food!!  Thanks to all our guests that attended.