GOG Girls’ Night


From Memorial Day to Labor Day, we’ll be doing GOGs Girls’ Night Summer of Celebration! 7 Nights, 5 gals/night = only 35 seats available! See dates, themes and menus below!

What is GOGs Girls’ Night? It’s a 4-course dinner with 5 business gals + Shonna who want to get to know more about the others’ businesses in a relaxed setting over dinner and drinks. This will be at Shonna’s house in Carlsbad. There will be conversation starters and interesting discussion throughout the evening. After dinner, we may enjoy some social/game time. Bring your own beverage of choice (suggested BYOB ideas below with each menu). $25 pp cash at door (to cover costs).

NOTE: We want to welcome any gal who would like to attend, however, it is preferred that you only submit the form if you are a GOG and are relatively active in attendance.

  • The first 5 to RSVP per date are “IN”!!!
  • No pre-planning for matching up people who are a “good fit”
    (we’ll let the universe do that).
  • No waiting to be invited.  If you RSVP, you are “IN”!
  • Please choose your 1st and 2nd dates as this is going to fill up fast!

AND PLEASE NOTE: No Shows are NOT an option.
If you RSVP, we’ll expect you to be there!

***Note on dietary restrictions***
After reading through the dates, themes and menus below, if you want a date, but need a MINOR menu alteration for one of the courses like “no tomato on my salad”, that’s totally cool! Just notate that in the “special instructions” part of the form. But if the dish is “baked tomatoes” – an alteration of “no tomatoes” is NOT a MINOR alteration LOL! Pick a different date OR note that you will be skipping that course. Please DO indicate any food allergies as well.

  • ALL days are SATURDAYS.
  • ALL times for each night are 6 PM – 10 PM.
    (First course served at 6:30 PM)
  • Location for ALL dates is Shonna’s house in Carlsbad.
    (Not far from Green Dragon. Actual address provided after form is received.)

Please, please, please… check your calendar before you submit and then COMMIT!


June 1st – LATIN NIGHT –
OMG! It was amazing!!!

~ Mexican Shrimp Cocktail ~
Chopped Roma tomatoes, fresh cucumber, green olives and red onion are mixed with a bit of fresh cilantro, diced avocado and chilled cooked shrimp in a zippy tomato-based sauce and garnished with fresh chopped cilantro.

~ “Guacamole” Salad ~
Sliced ripe tomatoes, slivered red onions and sliced avocado are plated and  topped with a cumin-lime vinaigrette with chopped cilantro.

~ Churrasco Chimichurri Rojo ~
A Cuban-style dish made with tender carne asada-style beef marinated in a tomato-based garlic and pepper vinaigrette, skewered and grilled to perfection. Served with a side of steamed white rice and black beans.

~ Sweet Potato Flan ~
A smooth and creamy cool custard made from sweet potatoes in an orange-rum caramel sauce.

(Suggested BYOB: Tequila, Sangria, Beer, Michelada, Sauvignon Blanc, Pinot Grigio, Malbec or Tempranillo)



~ Avocado-Tomato Melts ~
English muffins are topped with fresh, ripe avocado and tomato slices and farmer and Romano cheeses and then broiled until toasted and cheese is melted. Served with a side of fresh fruit and orange juice.

~ Caprese Eggs ‘Benedict’ ~
Smoked mozzarella is toasted onto English muffin halves and then topped with fresh spinach leaves, a poached egg and a crushed tomato sauce.

~ Spinach & Bacon Quiche ~
Eggs, heavy cream and cheeses are combined with spinach and bacon and baked to a lovely golden brown in a hash brown crust.

~ French Toast ~
Classic thick sliced bread is dipped in an egg and milk mixture with cinnamon and pan-fried. Served with 100% pure Maple Syrup and IRISH coffee with fresh whipped cream.

(Suggested BYOB: Champagne, Bloody Mary, Michelada, crisp white wines – OJ provided, other mixers, please bring)



~ Southwestern Crab Cakes ~
Diced red bell pepper, corn kernels, scallions and jalapeno are mixed with lump crab meat, cilantro, bread crumbs and southwestern seasonings. Cakes are then pan-fried and served with a chipotle-lime aioli.

~ Fried Green Tomatoes ~
Thick slices of green tomatoes are seasoned and dipped in buttermilk lightly infused with Tabasco, then dredged in polenta cornmeal and fried until tender and golden.

~ Creole Stuffed Shrimp ~
Bits of browned smoked sausage and green peppers married with crumbled butter crackers form a delectable stuffing to put atop large shrimp and baked until golden.  Served with a honey-mustard dipping sauce and a side of green beans sautéed in bacon and finely diced onion.

~ Classic Pecan Pie ~
A true Southern dessert that needs no description. Served with vanilla bean ice cream and decaf Southern Pecan flavored coffee.

(Suggested BYOB: Bourbon, Rye, Whiskey, Craft Beer, Sparkling Wine, White or Blush wines)



~ Bacon Cups with Deviled Egg Dip ~
A new twist on the summer cookout “go to” of traditional deviled eggs. Little cups made out of crispy bacon are stuffed with a deviled egg puree and garnished with fresh diced chives.

~ Green Bean & Cauliflower Salad with Bacon Pesto ~
Blanched green beans and cauliflower florets along with halved grape tomatoes are garnished with toasted pine nuts and served with a side of bacon pesto dipping sauce.

~ Hickory Smoked BBQ Chicken Thighs ~
Boneless, skinless chicken thighs are grill-basted with a house-made hickory smoked BBQ sauce and served with charred corn OFF the cob and BBQ baked beans.

~ Apple Crumb Pie ~
Light and flaky pie crust is filled with mixed apple slices that have been tossed with just the right amount of sugar and spice and topped with brown sugar-crumb topping. Served warm with vanilla bean ice cream (and a drizzle of chocolate sauce if you’d like)

(Suggested BYOB: Craft beer, wine coolers, wine spritzer, wine punch)


(Foods listed below that are underlined are considered to heighten sensuality… We’ll get you home in time to hang with your honey ;))

~ Oysters Rockefeller ~
Oysters on the half shell are topped with a spinach mixture, bread crumbs and crumbled bacon and roasted. Served with a side of tabasco buerre blanc.

~ Chez Amour Salad ~
Fresh arugula and spinach are topped diced avocado, slivered red bell peppers and minced jalapeno peppers* tossed in a creamy avocado dressing.
*chili peppers are more in line with the “aphrodisiac” theme, but we don’t want to get TOO spicy 😉

~ Ham, Asparagus and Swiss Crepes ~
House-made crepes are filled with chopped ham, shredded Swiss cheese and fresh asparagus spears, baked till golden and topped with a creamy stone-ground mustard sauce.

~ Chocolate-Almond Torte with Ganache Topping ~
A super-rich and dense dark chocolate torte is made with a bit of espresso and Amaretto and topped with a silky chocolate ganache and toasted sliced almonds served with fresh strawberries and sliced banana and paired with a vanilla and cinnamon decaf coffee with fresh-made whipped cream.

(Suggested BYOB: Bold red wines)


August 24th – SEAFOOD NIGHT – All Seats Taken

~ Grilled Shrimp with Warm Bacon Vinaigrette ~
Large shrimp tossed with olive oil and pepper flakes grilled to perfection and finished with drizzled bacon vinaigrette and minced cilantro.

~ Bistro Salad with Warm Walnut-coated Goat Cheese and Seafood Chowder ~
A fresh mix of crisp arugula, radicchio, green leaf lettuce and slices of juicy Anjou pears, tossed in a light white-wine vinaigrette and topped with warm walnut-coated goat cheese served alongside a cup of creamy seafood chowder.

~ Maryland Style Crab Cakes ~
An East Coast seafood delight. Lump blue crab meat, Old Bay, a bit of bread crumbs, egg and a little bit mayo are blended and formed into cakes and then broiled until golden and served with homemade tartar sauce and a side of mushroom wild rice.

~ Chocolate French Silk Pie ~
Chocolate, eggs and whipped cream are blended into a silky smooth filling, added to a homemade flaky buttery pie crust and served chilled.

(Suggested BYOB: Lighter reds like Ganache, Pinot Noir or a red blend, buttery Chardonnay, Pinot Grigio)


September 19th – ITALIAN NIGHT – All Seats Taken

~ Antipasto Autentico ~
Assorted Italian Meats and Cheeses (proscuitto, soprasatta, asiago and mozzarella) along with marinated roasted red bell peppers and artichoke hearts served with fresh baguette rounds and warm toasted garlic infused in olive oil for dipping.

~ Tuscan Minestrone with Fontina Crostini ~
Fennel, onion, carrot and celery are combined with diced tomato, sautéed zucchini, basil pesto and cannelloni beans, served over fresh spinach to wilt and a side of fontina crostini with lemon gremolata.

~ Spicy Tomato-Vodka Rigatoni ~
A crushed tomato sauce with vodka, cream and Romano with sautéed pepperoni, onion and basil served over rigatoni.

~ Chocolate Panna Cotta ~
A classic Italian dessert made with marscapone, semi-sweet chocolate and gelatin topped with an espresso-hazelnut sauce and chopped hazelnuts.

(Suggested BYOB: Sangiovese, Chianti, Buttery Chardonnay, Cabernet Sauvignon, Zinfindel)