THE CLUB
   The MEN'S COOKING CLUB of WIMBERLEY (MCCW) was initiated by Edgar Miller, a local website designer. During his latter years in his native Germany, he was a member of the CC-Club kochender Männer (Confrérie Culinaire - Men's Cooking Club). This club has existed for nearly 50 years and currently has about 1400 members in 125 local "Chuchis" all over Europe, organized in small groups of about 10 men.

   His dream was to start a men's cooking club here in Wimberley and in November of 2003, he and St. Edwards professor Allan Pevoto set forth to recruit members and find a professional kitchen for the Clubís monthly cooking events. A short time later, the owner of the Jitas n' Ritas (formerly The Golden Spoon) restaurant offered the use of his kitchen, and with four members the MCCW began its monthly dinners.

   Very quickly, the group grew to 10 members (amateurs only, no professional chefs allowed) and the club moved its activities to the Wimberley Cafe. Later on when Robin and Mac McCullough acquired the restaurant, they graciously allowed the continued use of their kitchen and dining room, for which the Menís Cooking Club of Wimberley is eternally grateful.

   The 10 members gather on the fourth Wednesday of each month to cook a 4 to 5 course menu, which the lead chef of the month has planned and for which he has provided the foodstuffs and the wines and beers that will be served. Each month, the 10 chefs rotate the lead chef responsibility, so everybody has a chance to show his talent once a year. This is one of the reasons we restrict the membership to only 10 men.

   Having previously selected the menu item they each wish to prepare, the members assemble at the restaurant at 5:30 p.m. to begin preparation for the dinner, which usually starts about 7:15 p.m.

   To include the member's wives, each year the club features two events, a "gourmet" picnic and in December a celebration of the holidays with an opulent Christmas dinner.

    In 2013, we celebrated our 10th anniversary as a club, and we look forward to being twenty years old and to many, many wonderful cooking and eating adventures.