Course One: Persian cucumber salad with wood ear mushrooms
Course Two: Dim sum sampler plate (4 items)
Course Three: Khao mun gai (Thai chik’n & garlic turmeric rice)
Course Four: Goji berry osmanthus jelly
Served with hot tea

 The food was really good at the SFVS's dinner at Imperial Gardens in the Portola District, but I'm afraid I'll always associate this outing on March 16 with the police alert I saw when driving Eva and Mo-Shuet from Maxine's house back to the Sunset afterwards.  More on that in another blog spot.

I had hoped that these good friends would realize how good food could be without any dead or suffering animals.  I was grateful that the "meeting" part of this SFVS gathering seemed no more than acknowledging Menny Ly, the creator of the menu, who spoke briefly.