The menu is set, and the chefs are ready to start cooking. All that is needed now are diners to enjoy a delicious array of food at the Colusa County Fair Progressive Buffet.
Held in the air-conditioned Community Center at the Colusa County Fairgrounds, the Progressive Buffet will begin at 3:00 PM and end at 9:00 PM o Sunday, June 12, 2016.
This is a free event, but guests do need to make reservations.
“Making reservations is simple,” said Kathy Craigo, organizer, and participant.
To make your reservation, call her at (530) 458-3704 or email email@example.com. Reservations can also be made by calling the fair office at (530) 458-2641.
“All guests need to do is reserve a spot for one or all of the courses that will be served,” said Craigo.
Craigo also commented that space is limited to 30 people during each course of the meal.
“We have a tasty lineup for this buffet,” Craigo said, “There are five courses to enjoy.”
Participating cooks will each bring prepared dishes for guests to sample while watching a demonstration on how to prepare the dish.
The five courses are:
■ 3:00 PM – Appetizers and non-alcoholic beverage with Michael Acosta serving Shrimp
Stuffed Cremini Mushrooms and Mint Spritz
■ 4:30 PM – Soup and Salads featuring Southwestern Chicken Soup with Nancy Newlin and Gelatin Salad and Spinach Pecan Salad prepared by Ralph Newlin
■ 5:30 PM – Side Dish made by Gina Moresco and Susan Gibbs
■ 6:30 PM– Main Course with Cajun Chicken served by Kathy Craigo and Bread, Wheat Bread in a Bag served by Gerry Hernandez
■ 8:00 PM – Dessert featuring Earthquake Cake and coffee served by Lloyd Green Jr. and a “surprise” dessert by Two Chicks Creations.
There will also be raffle prizes donated by area businesses and individuals at the end of each course.
Sponsors to date for the Progressive Buffet are Premier Mushrooms Inc., Central Valley Gas Storage, Richie’s Florist, Round Table Pizza, Terry Stephens and the 44th DAA.
The cooking demonstration stage has been a popular attraction for several years at the fair.
“This is the first year that it will feature a full menu served in courses throughout the day,” said Craigo, “we have some returning chefs who have participated in this event. Everyone is excited to give this venue a try.”