Silicon Valley Curling Club
Annual General Meeting 2021
Monday, January 18th, 2021 starting at 7 pm PST
Every January, SVCC holds an Annual General Meeting of members to report on the club’s accomplishments and member activities from the past year, and to elect members to the Board of Directors and vote on other club items. This year is a little different, but the idea is the same. We hope you can join us to catch up, reconnect, and discuss future plans.
This year, as with many things in 2020, our AGM is going virtual! The meeting will be hosted on Zoom. A link to the virtual meeting room will be distributed via email and shared in the Member Warmroom. Join us at any time during the meeting!
Annual Board of Directors Election
Each year, one or two of the five Director seats become available for election. This year, SVCC members will nominate and elect fellow members to fill two of those seats as Andy Carle and Jeremy Malerich reach the conclusion of their first term (terms are limited to two consecutive terms).Any regular Member in Good Standing is eligible to run for a position on the Board of Directors. Two candidates have accepted nominations and their statements are available below. Candidates were announced on Dec. 31, 2020. Voting is now open and will conclude during the AGM. NOMINATE A MEMBERREAD CANDIDATE STATEMENTSLEARN MORE ABOUT THE BOARD
Anyone planning to vote in the election must be a registered Member (Regular Member or Junior Member 18+ years old) on or before January 5th, 2021. You can check your membership status by logging in to the Member Warmroom. If you have questions, please contact our Membership Coordiator (Jennifer) or the Elections Committee.
Cheers! Skål! Slàinte! Salud!
Looking to share a drink with friends? We have a few Member-Inspired libations, shared by our very own members: Jay Diamond and Steve Shaffer
A Bay Area Curling Classic:
- Grab a tumbler or copper mug and then add…
- A few cubes of ice
- A shot of bourbon (recommend Bulleit)
- Five shakes of orange bitters
- Top it off with Ginger Beer (recommend Bundaberg or Fever Tree)
The Grunty Sweeper
- 1 oz. Cinnamon Whiskey
- 1 oz. Scotch Whiskey
- 1/2 oz. Kahlua (or other coffee liqueur)
- Gruntless Sweeper modification: sub 2 oz. of Sparkling Apple Cider or ginger ale for the whiskies and a splash of coffee for kahlua
The Vodka Pebbler
- 2 oz. Vodka
- 3/4 Oz. Lemon Juice
- 3/4 oz. Simple Syrup (50/50 sugar/water)
- 3/4 oz. Egg White (from 1 egg)
- Angosturo (or your favorite) Bitters
- Virgin Pebbler modification: substitute 7 Up for vodka and food coloring for bitters
Create a potluck at home by whipping up these delicious recipes submitted by our members.
FLAMING ORCHARD MARTINI Shared by Amanda Lundie
- +1.5 oz. Spicy Vodka*
- +1 oz. Apple Cider (non-alcoholic and NOT apple juice)
- +0.5 oz. Maple Syrup
- Rim the martini glass with a mixture of cinnamon and Baker’s Sugar.
ROASTED MEDITERRANEAN CAULIFLOWER
Shared by Mary RiordanRoasted Mediterranean Cauliflower is a simple yet rustic side dish dressed in a harissa-tahini sauce with fresh herbs, chopped dates and toasted pistachios for crunch, all inspired from True Food Kitchen.
- Prep time: 15 min
- Cook time: 25 min
- Total time: 40 min
- 3 cups cauliflower (about 2 small heads), cut into florets*
- 2 tablespoons olive oil
- ⅓ cup tahini
- 2 cloves garlic, finely minced
- 2 tablespoons of fresh lemon juice
- 2 tablespoon harissa, depending on spice preference*
- 4 tablespoons vegetable broth, plus 2-3 tablespoons as needed
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 3 dates, diced
- 2 tablespoons mint, roughly chopped
- 2 tablespoons dill
- ¼ cup toasted pistachios
- Preheat oven to 450°F and line a large baking sheet with parchment and set aside.
- In a medium-sized bowl, toss together the cauliflower florets, 2 tablespoons of olive oil, and a dusting of salt and pepper.
- Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes, tossing the cauliflower halfway through to ensure it cooks evenly.
- While the cauliflower roasts make the tahini-harissa dressing.
- In a small bowl, whisk together the garlic, tahini, lemon juice, harissa, vegetable broth, cumin, smoked paprika and salt. If the dressing is a bit thick and does not easily drizzle off the whisk, add more vegetable broth 1 tablespoon at a time.
- When the cauliflower is lightly browned and tender, remove it from the oven. Allow it to cool for about 5 minutes then transfer the cauliflower to a medium-size bowl.
- Toss the cauliflower with one-third to half of the tahini-harissa dressing (depending on your preference) then lightly fold in the dates and pistachios.
- Top with chopped mint and dill and serve immediately.
- Remaining tahini-harissa dressing can be stored for up to one week in the refrigerator and goes great on salads or other roasted vegetables.
- This recipe works well with all types of cauliflower — white, green, purple. Whatever you can find. I personally enjoy a mix of purple and green when they’re available.
- I found my harissa to not be very spicy so I added a ½ a teaspoon of red pepper flakes for a little extra punch. I enjoyed the dish even more with the added spice.