The Good News Is–Our Monday Night Dinners Will Continue!



We had an a great crowd last Monday in Palo Alto, serving nearly 100 dinners, and with lots of positive energy. And, we were happy to announce that our 25-year tradition of weekly dinners will continue–at least for now. Susanne Jensen and James Holloway will each cook two dinners in August, and James and I will share cooking duties in September. Jay Whitcraft, who’s been our de-facto dinner manager for the past few weeks offered to come in for a couple more weeks to help with the transition. Claudia Tomaso will serve as temporary dinner manager, and nearly all of our faithful volunteers have said they will continue. All of which I find really gratifying. Apparently there are plenty of people who value our dinners enough that they will do what it takes to see that they go on.  Meanwhile, we continue our search for a dinner manager, or managers.  Perhaps we will find a new solution to that as well. With this transition, other things may change.  We will probably need to raise the price a little. We should take a look at having a new generation of people involved, especially in the cooking, and we may want some people with fresh energy to serve on our board. Change, as always, is a bit unsettling, but, in the end, is unavoidable. Next week’s menu, and all the menus for August and September are after the jump. To reserve a spot for Monday’s dinner, call 650 599-3320, or make a reservation on line here.


Photo: Fumiko Arao and James Holloway, hard at work, preparing one of our Monday Night Dinners

August 6

Udon noodles  in clear broth

3-bean salad

Corn and barley salad

Roasted vegetable salad with balsamic vinaigrette

Sea Caesar salad

Lemon poppy seed cake

Herb tea

August 13

Chickpea soup with summer  vegetables

Tempeh in lemon coconut sauce over basmati rice

Roasted summer squash

Chopped salad with fresh mint and cilantro

Toasted almond cookies

Lemon ginger tea

August 20

Red Bean Vegetable Soup

Garbanzo Bean Cutlets w/Shitake Gravy

Quinoa and Fresh Corn Salad

Roast Cauliflower w/Braised Russian Red Kale

Romaine Ceasar Salad

Millet Sunnyseed Cookies

Mint Melange Tea

August 27

Tuscan Cannellini Bean Soup

Quinoa Tabbouleh Salad

Steamed Broccoli, Kale, and Red Cabbage

Hummus w/Pita Triangles

Greek Salad


Red Rooibos Tea

September 3–Labor Day Holiday

(no dinner)

September 10

Purée of Carrot Soup with Basil Swirl

Millet-Corn Croquette with Creamy Onion Sauce

Kidney Bean and Butternut Squash Stew

Steamed Broccolini

Mixed Green Salad with Lime-Ginger Vinaigrette

Fruit and Nut Carob Brownie


September 17

Creamy Corn Chowder

Tempeh Chili

Spanish Rice Pilaf

Roast Summer Vegetables

Wild Greens Arugula Salad

Chocolate Chip Cookies

Lemon Grass Tea

September 24

Minnestrone Soup

Artichoke Caper Tofu Fritatta

Brown Rice Pilaf

Summer Squash Melange

Kale, Red Onion, and Shitake Salad

Coconut Ginger Cookies

Rooibos Chai Tea

5 responses

  1. It is easy to see from this fine photograph of Fumiko Arao and James Holloway preparing the meal for the guests of the Monday evening dinner, that they are engaged in a real labor of love. One chef and one assistant cooking for one hundred! I quote James Holloway as saying that “cooking for 100 really is fun!” I can’t imagine, but seeing James and our long-time Chef Gary Alinder, or at times, Susanne Jensen, cooking in kitchen, you know it is true, and the truth is in the fabulous results.

    No one engages in this weekly event to make money or get rich; everyone pitches in to create a special place for appreciating the true bounty of gifts we have been given on this Earth with the organic foods, the loving preparations, the manager, chefs, and kitchen staff, the volunteers, the guests who benefit from attending and participating. Revererence for life. Something no amount of money can buy, but something that is freely exchanged with love and respect at the Monday night dinners. Yes, the dinners are continuing. So far, so good. Godspeed everyone! Sky ANN

  2. Hi Gary, I noticed you haven’t posted as frequently for the past few months. Are you taking a summer break or will you not be posting new recipes as often anymore beyond summertime? Sure hope it’s the former!

    • Stephen, I do hope to get back to posting recipes soon, however it will probably not be quite as frequently as before. Thanks for continuing to read MacroChef. Gary

  3. HI, I live in Southern CA and am studying macrobiotics through books, mostly, although I did take a class here in town in macrobiotics. I am curious about your Monday dinners. May I ask someone to tell me how it works. I would like to start something like this where I live. Thank you and best of luck with your blog and gatherings.

    • Greg, The most important thing for dinners like this to work is to have a community from which to build. Perhaps start with potlucks or talks or cooking classes or something to bring people together. In order for community dinners to succeed, you will need: 1) a cook who can make meals appealing to a wide variety of tastes and work within a budget, 2) someone to manage and publicize the dinners (these days most publicity will be on line, of course), 3) a small corps of reliable volunteers, and 4) a venue which has a workable kitchen, a comfortable dining area, and is in a neighborhood convenient for people. All of this is not easy to put together, but can be very rewarding if you do. Best of luck! Gary

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