The annual free feast at the Sonoma Community Center takes on a new flavor as guest chef Norman Piianaia, a resident of Hawaii and former captain of a cargo ship plying those tropical waters, adds some Hawaiian-themed dishes, including a whole roast suckling pig, to the traditional menu.
The dinner buffet is served on a first-come, first-served basis starting at 3 p.m. As part of the festivities, dancers from Sonoma’s Hula Mai will perform.
The gourmet, locally sourced dinner will also feature more traditional Thanksgiving offerings, including Willie Bird organic
turkeys, mashed potatoes, stuffing, vegetables, fresh-baked bread, homemade desserts.
The menu is the result of the culinary talents of volunteer chefs Matt Murray, Gary Edwards, Jon Deiderich, Sue Patterson, and Lisa
Thayer.
No reservations will be accepted. Guests are encouraged to bring their own wine and share with tablemates. A limited amount of wine will be sold by the glass to guests ages 21 and up.
The line for dinner begins forming around 2:30 p.m. Dinner will be served until 5 p.m. or until food runs out.
The community center’s Thanksgiving dinner is a CittaSlow approved event, meaning that it follows the tenants including using locally sourced, organic food and volunteer labor. Donations have come in from CittaSlow Sonoma Valley, The Red Grape, Rotary of Sonoma Valley, Paul’s Produce, Whole Foods, Green String Farms, Safeway, Broadway Catering, Carneros Caves, Elaine Belle, Basque Boulangerie, Homewood Winery, Tin Barn, David Cook.
Volunteers are needed for set-up, dinner host, and cleanup shifts. Children ages 12 and up only, please.Call 938-4626 x 1 to join the effort.
Homemade desserts and other food and preparation donations are also appreciated. Cash donations are gratefully accepted, and will help offset the cost of producing this free community dinner, as part of the Sonoma Community Center’s mission.
Be First to Comment