ABOUT SPEDs
HISTORY
The SPED’s having been together for many years and much of the original
core group is still attached though a few years older and a few pounds
heavier. Members come from all over the Bay Area with concentrations on
both sides of the Bay. Several members are wine makers, from small
producers for their own consumption through large makers. Mario-Perelli,
a longtime member who turned 100 in 2009, still gets out to sell his
wine. We have members from Silver Oak, Concanonn Winery and others. The
members work in a very wide variety of jobs as well as several being
retirees. Several members have induced other family to join, including
sons and in-laws. The club try’s to meet at least once a month for
events. An annual meeting is held each January at Massimo’s for a great
Italian brunch buffet. At the annual meeting rules are revisited and
officers elected. Menus have included HOR’d OEURE, appetizers, pastas
sea food, Osso Bucco, vegetables. Each member brings a bottle of wine to
each event. Designated driver are encouraged. The Irvine’s and Mark
Cuzner Held an event in Danville, catered by the Fundamental Gourmet,
with the hot item being 15 lb. of crispy fried sweet breads. Whole
roasted pig and 30 lb. of prime rib, using the clubs spit have been
downed with great joy. Many of the events held at homes have had the
assistance of the family members and friends of the house. Crab Chapinno
is an all-time favorite. Homemade brandy and grappa have made an
appearance at the end of the meal. Cigars, if the party is outside and
the lady of the house has no objections, quite often accompany the after
dinner drinks. Bocce is a sport enjoyed by many in the group and several
members have home courts. The SPED’s have their own team that competes
in the local area and does quite well. Food ranges from the Buffet
layout in a restaurant, a barbeque in the backyard of a member, moose
meat balls and pasta, ethnic food, and major set down dinners. Several
of those who have outdoor barbeques, have complete outdoor kitchens.
Dave Silva has a brick pizza oven in his back yard leading to some great
appetizers. Most functions are multi-course and the food just keeps on
coming. Of course with a bottle of wine each, there is plenty to go
around. Many of those
making their own wine bring larger bottles or additional bottles.
Because of the amount of wine consumed, we recommend a designated
driver for each event with groups from the same location choosing a
different driver each time.