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Progressive Dinner on the San Bernard
Posted on Aug 27th, 2019

These folks enjoyed the “Progressive Dinner on the Bernard” auction item from last year’s fundraiser. The dinner took place on Saturday, August 24, 2019.
Juan and Joyce Chapa
George and Trish Franklin
Vicki and Corky and Melass
Carol McKinney
Every year at the annual FOR fundraiser, one of the most popular auction items offered is the "Progressive Dinner on the Bernard" that features a fabulous four-course feast for eight served at different homes along the river. An added enjoyment of the event is the water taxi ride as the diners view river sights as they are transported from home to home.
Seated at one of the four progressive dinner tables, the group is starting to feel the effects of a full stomach. >>
First stop - Appetizers
Dinner hosts Esther and Ronnie Wingo served Japanese style Panko seasoned San Bernard River fried Fish Balls and Cajun Style Boudin Balls with tartar and remoulade sauce washed down with bubbling Champagne. Assisting with the meal were Vicki and Wayne Head.
Second stop - Soup and Salad
Jim and Robyn Cooper, dinner hosts, dished up cold Thai Cucumber Avocado Soup spiced with a splash of sriracha and served with Greek Yogurt sauce and topped with Crunchy Cucumber Relish. A grilled Peach Caprese Salad dressed with Tuscany Balsamic Vinaigrette was the soup’s companion. Brut Rosé and Sauvignon Blanc was the wine pairing. Assisting the Coopers with the meal were Cathy and Kirk Wardlaw.
(Diners start to feel the burn!)
Third stop - Entree
Hosts Brenda and Mickey Goolsby, not wanting anyone to leave hungry, served grilled Lobster Tails, grilled Shrimp, stuffed Pork Chops, bacon wrapped stuffed Pork Tenderloin, bacon wrapped stuffed Axis and Cauliflower Casserole. Paired with Pinot Noir, Chardonnay and RosÄ— wines. Providing talent in the kitchen was son-in-law Chris and daughter Marcy Farley.
(Time to let out a couple of notches on the belt.)
Fourth stop - Dessert
Adding the final touch, hosts Suzanne and Mike Goodson pushed everyone over the top with a Chocolate Fudge Pecan Piecaken (pecan pie inside chocolate cake), topped with ice cream or whipped cream  and Ultimate Coconut Crème Pie. Coffee was served to help clear the palate and head but there was also a choice of red and white wines and various liquors.
(At this point, comatose had set in with the diners so everyone bid a farewell.)
Thanks to all who worked so hard to make this progressive dinner a success. Thanks to Lohn Zylicz for providing and captaining the water taxi and Mike Goodson for assisting. Thanks to Karen Zylicz and Suzanne Goodson for providing photos. Thanks also to the group who purchased and ate the progressive dinner. Recent reports say they were last seen heading to a Weight Watcher’s class.
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