The Taste of Dunsmuir

Skye Kinkade
Vietnamese chicken summer rolls, crispy golden tofu egg rolls, tamarind sauce and coconut tapioca dessert were served at Senthong's Restaurant during the Taste of Dunsmuir progressive dinner on April 12.

It was one culinary delight after another on April 12, 2010 for the diners who took part in the Taste of Dunsmuir fundraiser, a progressive dinner at five of the town’s finest restaurants, presented by the Chamber of Commerce.

Dunsmuir Chamber president Barbara Cross explained the event has been a successful fundraiser for the past five years, and thanked each of the restaurant owners, including Sengthong and Don Phelps of Sengthong’s Restaurant; Janet and Ed Stair of Cornerstone Bakery and Cafe; David Clarno and Aaron Greener of Dunsmuir Brewery Works; Nancy and Brett Lamott of Cafe Maddalena; and Robert Wallace and Cindy Foreman of the Brown Trout. Each of the restaurants provided their tasting at cost, Cross said, making a “generous contribution to the Chamber.”

She complimented each of them for their quick work, explaining that each restaurant has just 10 minutes to clear the tables and set up again for the next seating.

“I have attended many progressive dinners, and I must say this is the only town where you can walk from restaurant to restaurant,” Cross said. “It makes it all the more fun.”

For more about the Taste of Dunsmuir, see the Spotlight section in the Wednesday, April 21 print edition.