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December 4, 2006

Equally diverse as the Greensboro Symphony Guild’s membership, the recipes in their new cookbook, Recipes of Note represent a variety of cooking styles, from gourmet to down-home fare.

From the opening strains of Tequilla-Marinated Shrimp (p.15), the first recipe in the book, to Hot Fudge Sauce (p.261) at the very end, this cookbook sings with diverse recipes for family meals or entertaining.

For more than forty years, the Greensboro Symphony Guild has provided support for the orchestra and its fundraising programs. Begun in 1964 with eighteen members and the assistance of the Junior League of Greensboro and The University of North Carolina at Greensboro, the organization now numbers more than 500 members and the Youth Symphony Orchestra they established has performed at the Lincoln Center’s Alice Tully Hall and the Kennedy Center’s Millennium Center. This collection of recipes represents a renewed fundraising initiative and continued commitment to the orchestra and the surrounding community.

Wherever Guild member gather, there is always good food and fellowship—fostering congeniality and the opportunity to make lifelong friendships. This communion provides the centerpiece for the Guild’s purpose, focus, and intent. The addition of a cookbook to the organization’s fundraising mix joined with the membership’s love of delicious food to create a true labor of love. This collective, all-volunteer effort represents the talents of many Guild talents from graphic design to the creation of fine art and food joined together to weave music into the fabric of daily life in their community.

Recipes of Note: A Collection of Recipes from the Greensboro Symphony Guild (ISBN: 0-9778390-0-1; $23.95; available at was edited, designed and manufactured by FRP in Nashville, Tennessee. Since 1961, FRP has produced more than 1000 titles for individuals, companies, and nonprofit organizations from coast to coast. Full support and consultation are available in the creation, production, marketing, and distribution of a cookbook. FRP is a division of Southwestern/Great American, Inc.

Media Contact: Stephanie Williams, FRP Senior Publicist
Phone: 866-569-6925

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