Dinner Club’s Next Gathering Will Be an Ingredient-Based Bonanza of Flavor!

Our next Dinner Club gathering is right around the corner and this one’s got a menu that I’m really thrilled about! Now would be the appropriate time to mention that, due to conflicting engagements on our very busy calendar, my husband and I will be unable to attend this Dinner Club. Shed a tear for me; I’m pretty sure that everyone’s heaven is unique and mine is the cheese aisle at Whole Foods Market!

Yes, while I won’t be there to taste each delicious morsel myself, I am counting on my fellow foodies to describe to me in depth afterward just how delicious (or not!) each and every dish was. How else could I report appropriately on it? I’m also counting on the rest of the group for photos, since I’ve vowed to become a better “documenter” of our good times!

The entrée for our meal this month is both delightfully delicious sounding and completely appropriate to the season. It’s a Stuffed Pork Loin with Butternut Squash and Blue Cheese. Fantastic! The wind has whipped itself into a frenzy today in Omaha and the leaves are turning the most fantastic shades of red, gold and yes, a rich squash-color of orange!

This menu is a sharp contrast to the theme dinner we organized for last month, and that’s exactly what makes Dinner Club such a fantastic experience! We fly from dress-up and food organized around a locale that’s far from here…. to an ingredient-based meal that is focused on right here, right now in Nebraska! This one’s all about the meal. The food is important. Not that it’s not always - it is a dinner club; but there’s nothing to distract from the dishes we’ve selected this time. See below for our menu for this month. Each and every item sounds absolutely mouth-watering! Cry for me!