{"id":805,"date":"2011-10-01T21:56:12","date_gmt":"2011-10-01T21:56:12","guid":{"rendered":"https:\/\/dpfr.org.uk\/wp_dpfr\/?p=805"},"modified":"2011-10-18T17:13:28","modified_gmt":"2011-10-18T17:13:28","slug":"","status":"publish","type":"post","link":"https:\/\/dpfr.org.uk\/wp_dpfr\/805","title":{"rendered":"Club Dinner, What better way to spend bonfire night &#8211; Book Now!"},"content":{"rendered":"<div><\/p>\n<p class=\"western\" style=\"margin-bottom: 0cm;\"><b>Starters<\/b><\/p>\n<p>Roasted Tomato and Basil Soup with Bread Roll (v)<\/p>\n<p>Warm Three Cheese Tartlet with Balsamic &amp; wild Rocket Salad (v)<\/p>\n<p><b>Main Course<\/b><\/p>\n<p>Slow braised Lamb Shank in Rich Minted Gravy<\/p>\n<p>Fresh Poached Salmon Fillets in a Champagne &amp; Dill Sauce<\/p>\n<p class=\"western\" style=\"margin-bottom: 0cm;\"><i>and for the veggies<\/i><\/p>\n<p class=\"western\" style=\"margin-bottom: 0cm;\">Roasted Cashew Nut and Herb Terrine (v)<\/p>\n<p><b>Desserts<\/b><\/p>\n<p>Warm Apple Pie with Custard<\/p>\n<p>Citrus Cheesecake with freshly Whipped Cream<\/p>\n<p class=\"western\" style=\"margin-bottom: 0cm;\"><b>The cost this year is \u00a328 per person<\/b><\/p>\n<p class=\"western\" style=\"margin-bottom: 0cm;\">Bookings for the dinner are now being taken by Lynn Bland so if you want to reserve a place please contact her by telephone or via ycca@supanet.com (with heading Club dinner) or in person on a Wednesday night. When booking she will need to know numbers and your choices for starter, main course and dessert.<\/p>\n<p class=\"western\" style=\"margin-bottom: 0cm;\">Payment for all bookings will be required in advance of the dinner (cheques made out to Dark Peak Fell Runners) \u2013 no cheque, no dinner.<\/p>\n<p class=\"western\" style=\"margin-bottom: 0cm;\">&nbsp;<\/p>\n<\/div>\n<div>&nbsp;<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Starters Roasted Tomato and Basil Soup with Bread Roll (v) Warm Three Cheese Tartlet with Balsamic &amp; wild Rocket Salad (v) Main Course Slow braised Lamb Shank in Rich Minted Gravy Fresh Poached Salmon Fillets in a Champagne &amp; Dill Sauce and for the veggies Roasted Cashew Nut and Herb [&hellip;]<\/p>\n","protected":false},"author":73,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-805","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/posts\/805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/users\/73"}],"replies":[{"embeddable":true,"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/comments?post=805"}],"version-history":[{"count":0,"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/posts\/805\/revisions"}],"wp:attachment":[{"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/media?parent=805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/categories?post=805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dpfr.org.uk\/wp_dpfr\/wp-json\/wp\/v2\/tags?post=805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}