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Progressive Dinner Held on the River
Posted on Aug 3rd, 2016
 A water taxi transports the guests to the different homes. This year’s water taxi Captain was Wayne Riley with crew Mike Goodson.
 Seated around the table at the first stop is, left, Corky Melass, Vicki Melass, Carol McKinney, Wayne Head, Vicki Head, Mike Pudlo, Sherrie Folger, Barb Pudlo, Tom Folger, Trish Franklin, George Franklin, and Jackie Brewer.
 The Progressive Dinner guests chill out at the Bailey resident while enjoying the chilled Cucumber Soup.
A four-course Progressive Dinner auction item for six guests is sold every year at the Friends of the River October fundraiser. Each course is served at a different home along the river.
This year’s menu included appetizers by hosts Sherrie and Tom Folger who served oven roasted water chestnuts wrapped in bacon; Dilly Cucumber Bites, served with Bermuda Rum Swizzles; followed by Island Pineapple Glazed Grilled Shrimp Kabobs and Bermuda Bruschetta washed down with refreshing chilled Mint Tea. The Folgers were assisted by Vickie and Wayne Head and Mike and Barbara Pudlo.
Second stop on the Progressive Dinner was soup and salad prepared by hosts Susan and Bob Bailey assisted by Marie and Bob Breakiron. It included chilled Cucumber Soup with fresh lemon and parsley Baby Spinach Salad tossed with fresh fruit and candied walnuts with a Balsamic Vinaigrette dressing.
Hosts Ana and Charles Pogue at the third stop served the entree of San Bernard Blue Crab Cakes with Beurre Blanc Sauce, oven roasted asparagus and Corn Maque Choux.
By now, trying to digest the food from the previous courses, the guests steadied themselves for dessert at hosts Suzanne and Mike Goodson's home. On the menu was Chocolate Bread Pudding with Spiced Cream Sauce and Vanilla Creme Brûlée with fresh raspberries, accompanied with coffee, dessert wines and liquors.
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