LorettaEChi

I would be interested. Not Sept 14 as I will be out of town.

Fun Guy and I will be there! (Ray LaSala and Loretta Chi). Don't know yet what Chef Ray plans to bring.

Ray LaSala and Loretta Chi (FunGuy and LuvTeddyBears8) will be there.

Fun Guy and I will be there. Don't know what the chef plans to cook/bring. Loretta Chi and Ray LaSala

Ooops! The reservation is under the name Chi, not Loretta (which I believe in a previous email I said was the reservation name). So the reservation is for 12 people at 7pm tonight (Sunday, January 18) at Pacifica Cafe, Gaithersburg, MD under the name Chi. My cell is 301-204-4990. Loretta Chi

I have now changed the reservation to 12 people at Pacifica Cafe at 7pm tonight. We still only have one duck, but we can order other dishes as well. My cell is 301-204-4990. Loretta

I made reservations for eight people (I can change it to nine) for 7pm. The reservation is under "Loretta". I only reserved one duck as the person who answered the phone said that is enough if we order some other stuff as well. Loretta

Right now, I have six people including Ray and me. In order to acccomodate our latent Eagles fan, I am willing to change the time to 7pm. Please everyone let me know ASAP as I will put in the reservation today. TheMatt Sphere777 hm212 dalii

For some time, Fun Guy and I have been meaning to try the Eight Treasures Duck at Pacifica Cafe, 621 Center Point Way, Gaithersburg, Maryland, 301-519-1488 (see the attached article -- the description of Pacifica Cafe is at the end of the article) but the dish is so big even we cannot possibly handle it by ourselves! So we're proposing an event on January 18 (Sunday but a long weekend) at 6pm. I just called the restaurant and was told the dish is now $38 and can feed 10 people. We'll see about that -- they have never seen a Don Rockwell group in action! Reservations must be made at 24 hours in advance since the duck takes a long time to prepare. I would like to keep the group to 10 people. Three_Tastes_of_China_Article.pdf

Fun Guy (Ray LaSala) and I (Loretta Chi) will attend the Four Sisters event.

Has there been a day set for this? 'Cuz Fun Guy and I would be interested in partaking...

Fun Guy (Ray LaSala) and I are in. Loretta

Unfortunately, Mushman (now called Fun Guy) and I (Ray LaSala and Loretta Chi) will not be able to join in the dim sum feast. Have a sui mai (my fav) for me!

Fun Guy (Ray LaSala) and I (Loretta Chi) will be there.

Mush Man (Ray LaSala) and I (Loretta Chi) are up for Dim Sum any day. So why not both July 20 and August 3 -- one at Hollywood East and one at Good Fortune. Or we could go to A&J in Rockville?

I plan to attend. Probably will bring a Chinese noodle dish. I am bringing a girl friend as Mushman (Ray LaSala) will be out of town that weekend. I will be very happy to help either before or during the picnic. Just let me know. Loretta Chi

Mushman and I tried some of the traditional polish kielbasa with garlic. It was wonderful-- juicy, slightly smoky, and not particularly garlicky-- sliced, fried, and served with scrambled eggs.

Has anyone seen the weather forcast for tomorrow? What happens if the event is rained out? Loretta

Mushman and I (Ray LaSala and Loretta Chi) will be there, and perhaps may bring a foodie friend. Ray will be making a Greek cucumber salad.

A group of us had dinner at 1789 on Friday. The bread pudding was absolutely awesome! Does anyone know the recipe?

there will be two of us for Dec 18

Ray’s Famous Cole Slaw 1 Med Onion 70 gm 2 Tsb Sugar 25 gm ¼ tsp Salt ½ tsp Red pepper flakes 1/8 tsp Celery seed 5 Tsb Cider vinegar 75 gm ¾ Cup Mayonnaise 180 gm ½ Cup Sour cream 120 gm 1/3 Red bell pepper 100 gm 1 Carrot 100 gm 1 Tsb Minced fresh parsley 1 Green Cabbage 1 kg Dressing: Grate the onion. Add sugar, salt, red pepper flakes, celery seed, vinegar, mayonnaise and sour cream. Wisk until smooth. Vegetables: Core the red pepper, removing seeds and ribs. Shred pepper finely crosswise with a sharp butcher knife. Wrap shreds in a paper towel and wring out moisture. Peel carrot and cut into long shreds using a box grater. Wrap shreds in a paper towel and wring out moisture. Cut cabbage in half top to bottom. Cut each half into thirds top to bottom to yield six wedges. Remove the core from each wedge, and shred each wedge crosswise as finely as possible. Assembly: Mix vegetables, toss with dressing and serve.