Dinner Gild

The Dinner Gild contributes to the strong sense of community among the residents of The Ardens, members of the Arden Club, and their guests, by providing opportunities to share wholesome, inexpensive meals in a neighborhood environment.  Bringing together our love of the arts, food, music, and most importantly, friendship.

FEBRUARY/MARCH 2019  DINNERS

Call 302-792-7139 or email adgreservations@gmail.com BEFORE 6PM the Thursday prior to the dinner. 

NO LATE RESERVATIONS WILL BE HONORED!

February 23 – Trish, Hope & Garm will be serving spaghetti and meatballs, with a meatless veggie alternative, accompanied by a wedge salad, assorted Italian condiment, bread and cannolis for dessert. One complimentary carafe of Italian wine per table will be provided, compliments of the chefs, with refills available at a nominal fee.

March 2 – Folk Gild’s wonderful Chicken Curry prepared by Ismet Shah and friends, with potatoes and eggplant with fenugreek, red lentils, fried rice with peas, a yogurt dill cucumber salad and naan/roti bread. For dessert, Vermicelli pudding lightly seasoned with cardamom.

March 9 – Arden Building & Loan will prepare Cajun Shrimp with rice, roasted
broccoli and red peppers, spinach salad, garlic bread, topping it off with French
vanilla ice cream for dessert.

March 16 – Celebrate St. Patrick’s Day with Chad Mix and friend who will start us
of with Potato Leek soup, followed by house-cured corn beef and cabbage, roasted
root vegetables and a dessert to be determined closer to the date of the dinner.
The veggie option will be Shepard’s pie.

March 23 – Arden Singers are going Pirate! Dinner will begin with a salad with a
coconut lime dressing followed by Caribbean pulled pork, coconut rice, and
pineapple slaw. Dessert will be ice cream with salted caramel sauce and rum soaked
raisins. The veggie option will be sweet potato Caribbean curry

March 30 – The Bridge Gild will prepare Steelhead trout with rosemary, lemon and
garlic along with jasmine rice pilaf and green beans almondine. Greek salad with
feta cheese and olives, rustic bread, and sorbet with pirouetts will round outthe
meal. There is no vegetarian options since this is a non-meat meal!

April 6 –  The Library Gild will start the meal with mushroom soup, followed by
chicken marsala, rice, mixed vegetables, and finish with ice cream with Chex mix
for dessert

A snapshot of each week’s menu is provided in the Club’s Monthly Newsletter, Arden Club Calendar.   A link to online copies of these newsletters are located on the upper right side of this page.  

Additionally, a detailed description of the menu is provided on our Dinner Reservation Line (302-792-7139) the weekend before.

When reserving your dinner(s), please specify if you are ordering the vegetarian alternative!  Bring wine if you like (over 21 only, please), glasses available.

Prices: remain Arden Club members: $11; Nonmembers: $13;  Child’s size: $6  Seating is limited. Carry-outs are available.  Dinner begins at 6pm

Please remember our no-show policy – if you cannot come to the dinner, cancel your reservation before Saturday at 3:00 p.m. or you will be billed.

Parking is limited and is shared with patrons attending events in the Gild Hall and the Buzz Ware Village Center across the street. So, if possible, please carpool, walk, or bike.

Contact Us:

Gildmaster Edmond Bischoff at 302- 593-3592 for information about cooking demonstrations. 

Gildmistress Claire Ennis at adgreservations@gmail.com regarding Saturday night dinners and all its details.

For scheduling and menus contact Laura Wallace, 302-743-5939.

Additional Information:

The Dinner Gild has several Facebook sites:

The Arden Dinner Gild

This is our current Facebook site with postings and photographs submitted by our Cooking Teams and Diners from September 2012 to just last week.

The Arden Dinner Gild Archive

This was our first Facebook site, with postings and photographs of our dinners from September 2009 to September 2012.

The Bored Gild

This site has a collection of the wonderful Chalkboard Art that David Yoder graces our dining room with each week.