BEGIN:VCALENDAR VERSION:2.0 CALSCALE:GREGORIAN METHOD:PUBLISH PRODID://MSSF//516358 BEGIN:VEVENT DTSTAMP:20260421T180148 VTIMEZONE:America/Los_Angeles DTSTART:20260505T003000Z DTEND:20260505T043000Z UID:516358 SUMMARY:"Northern California Spring Table w/ Chinese Notes" (Culinary Group dinner; 530pm) LOCATION: DESCRIPTION:"Northern California Spring Table w/ Chinese Notes" (Culinary Group dinner; 530pm)\n\n05/04/26 05:30 PM PST\n - 05/04/26 09:30 PM PST\Description:\nOur next Culinary Group dinner of the season is coming up soon: May 4, 2026. Space is limited -- so go NOW to the "Members Only" area of mssf.org, and follow the prompts there to register for the dinner.\n\nMSSF Culinary Group May 4, 2026 Dinner:\nTheme: “Northern California Spring Table w/ Chinese Notes"\n\nDinner Captain: Jane Li\nDate: Monday, May 4, 2026: 5:30pm - 9:30pm\n            (Appetizers and brief Culinary Group business meeting before the main meal.)\nWhere: Hall of Flowers (aka County Fair Bldg.)\n             9th Avenue & Lincoln Way; Golden Gate Park; San Francisco\nDinner Fee: $20; guests $25; kids 1/2 price. Payment at the event only: cash or check.\nTo register, go to the "Members Only" area of mssf.org, and follow the prompts there. (If you are in the "Members Only" area now, the prompts begin with the "Register For This Event" button below.) When registering, please check "pay at event" on the final screen, and ignore other payment options.\n\nMenu\nMain Dish: Pork Dumpling Lasagne w/ Shitake & Napa Cabbage\nVegetarian Main: Tofu Dumpling Lasagne w/ Shitake\nSide Dish: Roasted Carrots w/ Soy-butter, Toasted Sesame, & Scallions\nSeasonal Salad: Fava Beans, Pea Shoots/Sprouts, Shaved Radish w/ Black Vinegar Dressing\nBread: Homemade Sourdough + bread pairing (mushroom)\nDessert: TBD\nCoffee & Tea\nAPPETIZERS: Everyone is encouraged to bring an appetizer (preferably one containing mushrooms) for sharing with the Group before the main meal. As with all Culinary Group dinners, you must bring with you: table covering, dishes, cutlery, and beverage of choice (plus a container for carrying home dirty dishes and any leftovers); these are not provided.\n\nCOVID-19 NOTE: \nPlease do NOT register for or attend this event if you are feeling unwell or experiencing any cold or covid symptom on the day of the event (regardless of testing or vaccination status). Thank you for your cooperation.\n\nMUSHROOM I.D. TABLE: The Culinary Group shares fully in MSSF's educational mission. Please bring a freshly-foraged mushroom sample from the forest (or your yard) to place on our Group's regular Mushroom I.D. Table, where the more experienced mycologists among us will be helping the newbies learn how to spot the edibles and avoid the "loose your lunch bunch."  (Don't worry -- they won't go in the soup!)\n\nProblems? Call Paul Lufkin (415-515-1593) or Maria Pham (415-305-3316), Culinary Group co-Chairs. X-ALT-DESC;FMTTYPE=text/html:"Northern California Spring Table w/ Chinese Notes" (Culinary Group dinner; 530pm)

05/04/26 05:30 PM PST - 05/04/26 09:30 PM PST
Description:

Our next Culinary Group dinner of the season is coming up soon: May 4, 2026. Space is limited -- so go NOW to the "Members Only" area of mssf.org, and follow the prompts there to register for the dinner.

MSSF Culinary Group May 4, 2026 Dinner:
Theme: “Northern California Spring Table w/ Chinese Notes"

Dinner Captain: Jane Li
Date: Monday, May 4, 2026: 5:30pm - 9:30pm
            (Appetizers and brief Culinary Group business meeting before the main meal.)
Where: Hall of Flowers (aka County Fair Bldg.)
             9th Avenue & Lincoln Way; Golden Gate Park; San Francisco
Dinner Fee: $20; guests $25; kids 1/2 price. Payment at the event only: cash or check.
To register, go to the "Members Only" area of mssf.org, and follow the prompts there. (If you are in the "Members Only" area now, the prompts begin with the "Register For This Event" button below.) When registering, please check "pay at event" on the final screen, and ignore other payment options.

Menu
Main Dish: Pork Dumpling Lasagne w/ Shitake & Napa Cabbage
Vegetarian Main: Tofu Dumpling Lasagne w/ Shitake
Side Dish: Roasted Carrots w/ Soy-butter, Toasted Sesame, & Scallions
Seasonal Salad: Fava Beans, Pea Shoots/Sprouts, Shaved Radish w/ Black Vinegar Dressing
Bread: Homemade Sourdough + bread pairing (mushroom)
Dessert: TBD
Coffee & Tea

APPETIZERS: Everyone is encouraged to bring an appetizer (preferably one containing mushrooms) for sharing with the Group before the main meal. As with all Culinary Group dinners, you must bring with you: table covering, dishes, cutlery, and beverage of choice (plus a container for carrying home dirty dishes and any leftovers); these are not provided.

COVID-19 NOTE: 
Please do NOT register for or attend this event if you are feeling unwell or experiencing any cold or covid symptom on the day of the event (regardless of testing or vaccination status). Thank you for your cooperation.

MUSHROOM I.D. TABLE: The Culinary Group shares fully in MSSF's educational mission. Please bring a freshly-foraged mushroom sample from the forest (or your yard) to place on our Group's regular Mushroom I.D. Table, where the more experienced mycologists among us will be helping the newbies learn how to spot the edibles and avoid the "loose your lunch bunch."  (Don't worry -- they won't go in the soup!)

Problems? Call Paul Lufkin (415-515-1593) or Maria Pham (415-305-3316), Culinary Group co-Chairs. PRIORITY:3 TRANSP:TRANSPARENT BEGIN:VALARM TRIGGER:-PT5M ACTION:DISPLAY DESCRIPTION:Reminder END:VALARM END:VEVENT END:VCALENDAR