The Epicurean Bears Dinner Club 2015 Big Bear Camp Friends and Neighbors Potluck
Big Bear Camp is such a wonderful setting for a dinner party and we have great cooking facilities. We want to support the local foods movement, build community, meet new people and have fun together at our beautiful forested retreat. That’s why we’ve started a dinner club for people who love food, fun and cooking. We call it “The Epicurean Bears”.
NOTE: After doing the Epicurean Bears as a club for the past two years we will now be doing a themed potluck that all of Big Bear Camp’s friends and neighbors are welcome to attend. Guests are welcome and encouraged as well. We want to thank all the previous chefs who volunteered their time to make two years of many delicious, creative and wonderful meals.
There is no need to pay a club membership fee or a dinner fee. Whatever anyone brings is what we’ll be eating. Our past two potlucks were sensational. If anyone has suggestions for culinary themes, just let us know.
We hope to someday tie our themed meals into a movie night as well. We’ve got the large screen and even a local movie buff – thanks to David Eisler, who is willing to orchestrate the Movie Night. If anyone has access to a digital projector that we could use, let us know.
2015 SCHEDULE (tentatively either the first Saturday or first Thursday of the month. This could change if we have a camp retreat booking. Thanks for being flexible)
Saturday, March 7 – Comfort Food! Bring whatever you believe to be comfort food, We’ll be doing Mac and cheese.
Saturday, April 4 – Italian Big Bear Camp will make spaghetti.
Saturday, May 2 – Mexican Big Bear Camp will make refried beans and ? TBA
Saturday, June 6 – Greek, Mediterranean
Thursday, July 2 – Southern
Thursday, August 6 – “Tapas” or appetizers and finger food.
Thursday, September 3 – French
Thursday, October 1 – Indian – East or Native American
Saturday 14, Pre-Thanksgiving Thanksgiving Come about 1 P.M. so we can eat, visit, feel grateful, and eat some more. Our last Potluck of 2015. We’ll be back in March, 2016