The Dinner Gild

Many of us make it a habit to dine at Gild Hall every Saturday beginning in October and into June of the following year. It's a perfect way to start a Saturday evening.

You can leave your name and contact information on the voicemail at the Reservation Line: 302 792-7139.

Dinners start at 6:00 p.m. unless otherwise notified. A few dinners will start at 5:30 p.m. if they are held on the same dates as certain Arden Club events.

The dinner prices ($9/members, $11/visitors and $5/children) have not increased for this season. One of our key objectives is to keep the price of the dinners as low as possible. Unfortunately, the cost of electricity, gas, water and labor continues to increase. We will hold the line on prices for at least the next season.

Newcomers: If you have never or rarely worked on an Arden Dinner Gild crew join the fun team for the Newcomers Dinner (February 23). It is an opportunity to learn how to prepare and cater for a large group while having a good time. You will be guided by people skilled in the culinary arts who will patiently teach you the tricks-of-the-trade. Please call Amy Pollock -302-529-1261 - to be become part of the team. No experience is required.

Upcoming menus and chefs:

• May 31 Annie Gutsche family and friends. Sesame-peanut noodles: Chinese noodles with mix of fresh vegetables for vegetarians (additional ham and/or egg for omnivores) topped with savory sesame-peanut sauce, Cilantro and chili garlic hot sauce for those who like it, Ice cream and almond cookie for dessert, Green tea. Comeprepared to practice using chop sticks! (Silverware will be provided) 
• June 7 Trotter/Pollock & friends. BBQ Baby-Back Ribs, home made potato salad, green salad, corn bread, dessert---- LAST DINNER until October.
• Call 792-7139 for reservations by 6 p.m. Thursday. Please call in your cancellations as well, especially if you are on the permanent list. No-shows will be billed. Prices are: Arden Club members, $9, nonmembers $11 and children $5.

Cooks - Please call David Scott, 302 475-0557, to discuss when you would like to lead a dinner.

The Dinner Gild had another successful season in 2007-2008. Over 4300 meals from a wide variety of menus were prepared and served at 33 regular Saturday night dinners, two community pot-luck dinners, two Sunday breakfasts, and a special dinner for the Ardensingers’ 60th Anniversary. Also, we provided food at the Christmas Shop, Antique Shop and Spring Fling, refreshments for the Shakespeare performances and meals for several groups of artists and technical crews that gave Concert Gild performances.
 
We wish to thank:

The lead cooks and their crews for both the wonderful dishes and the fun and enthusiasm they brought to the dinners. 

The Dinner Gild team - Seth Baker; Edmond Bischoff; George Brocklesby; Bob DeNigris; Gina and Bill Hall; Barbara Jacobs, Ina Jacobs, Denise Nordheimer Amy Pollock; Linda and Pat Toman; David Scott; and Laura Wallace. They provide the “glue” that holds our community “restaurant” together by managing the dinners, scheduling crews, dealing with health inspectors, buying kitchen equipment and ensuring that the dinners are community builders. 
The cashiers Rebecca Sutton; Cindy & Steve Cohen, Roy Dean; and Shari Phalan. 

The crew of young men, Max DiGiacoma; Balin Morrison; and Ian Stevenson , who clear and wash up the dishes and clean the hall.  We appreciate their hard work. The dinners would not be successful without their help. 

George Brocklesby – well for just being George. Not only does he ensure that the dining rooms are ready for the crews, he brings news and greetings with his cry of “Good Evening, Good Evening, Good Evening!”

While this is the end of the dinner season, the Dinner Gild will be in action at the Arden Fair with the corn and wine booths and we will be offering new and experienced cooking crews an educational and updating program at 2:00 p.m. Sunday, September 14. 

147 Photos from 2006

Click here to see images of our utopian community at its Saturday supper.

Call 792-7139 for reservations!