Food Notes: Sept. 12, 2012
Cooking school
The 2012 Taste of Home Cooking School comes to the Charleston at 2 p.m. Saturday, Sept. 15 at the Civic Center Little Theater. Advance reserved seating tickets are required. Tickets are $18 and may be purchased at the Civic Center Box Office or at Ticketmaster.com.
Tickets also include entrance to the West Virginia Food Fest, held from 10 a.m. to 5 p.m. at the Civic Center. Vendors from across the state will provide samples of food, beverages and other specialty items.
Raw foods demonstration
Wellness chef Linda Joy Rose will demonstrate raw fusion "uncooking" methods from 10 a.m. to 2 p.m. Saturday, Sept. 15 in the outdoor pavilion at Capitol Market. Throughout the session, she will make green smoothies, mango Dijon dressing with salad, cashew wraps with sesame dipping sauce, and flourless cake with berry jam glaze. Samples will be available. Call 304-444-5919.
Wine tastings
The Wine and Cheese Shop at Capitol Market will hold a Fall Harvest Tasting at 2 p.m. Sept. 23 at the store. Cost is $15. Another tasting will be held at 2 p.m. Oct. 14. Tickets are $10.
Call 304-343-9463.
Historic cooking
Susan Scouras, Archives and History librarian, will present "West Virginia Cookbooks" at 6 p.m. Thursday, Sept. 13 in the Archives and History Library at the Culture Center, state Capitol Complex in Charleston. The program is free and open to the public.
Participants are encouraged to register for the program, but advance registration is not required. To register, call 304-558-0230, ext. 163.
Grape Stomping Festival
Kirkwood Winery in Summersville will hold its annual Grape Stomping Festival from 10 a.m. to 6 p.m. Saturday and Sunday, Sept. 15-16. Activities include grape eating and grape stomping competitions, wine tasting and distillery tours as well as family activities.
Cooking school
The 2012 Taste of Home Cooking School comes to the Charleston at 2 p.m. Saturday, Sept. 15 at the Civic Center Little Theater. Advance reserved seating tickets are required. Tickets are $18 and may be purchased at the Civic Center Box Office or at Ticketmaster.com.
Tickets also include entrance to the West Virginia Food Fest, held from 10 a.m. to 5 p.m. at the Civic Center. Vendors from across the state will provide samples of food, beverages and other specialty items.
Raw foods demonstration
Wellness chef Linda Joy Rose will demonstrate raw fusion "uncooking" methods from 10 a.m. to 2 p.m. Saturday, Sept. 15 in the outdoor pavilion at Capitol Market. Throughout the session, she will make green smoothies, mango Dijon dressing with salad, cashew wraps with sesame dipping sauce, and flourless cake with berry jam glaze. Samples will be available. Call 304-444-5919.
Wine tastings
The Wine and Cheese Shop at Capitol Market will hold a Fall Harvest Tasting at 2 p.m. Sept. 23 at the store. Cost is $15. Another tasting will be held at 2 p.m. Oct. 14. Tickets are $10.
Call 304-343-9463.
Historic cooking
Susan Scouras, Archives and History librarian, will present "West Virginia Cookbooks" at 6 p.m. Thursday, Sept. 13 in the Archives and History Library at the Culture Center, state Capitol Complex in Charleston. The program is free and open to the public.
Participants are encouraged to register for the program, but advance registration is not required. To register, call 304-558-0230, ext. 163.
Grape Stomping Festival
Kirkwood Winery in Summersville will hold its annual Grape Stomping Festival from 10 a.m. to 6 p.m. Saturday and Sunday, Sept. 15-16. Activities include grape eating and grape stomping competitions, wine tasting and distillery tours as well as family activities.
Tickets are $10 for adults 21 and older, $5 for children 12 to 21 and free to children under age 12. Call 888-498-9463 or visit www.kirkwood-wine.com.
Indian benefit
An Indian Feast at 6 p.m. Saturday, Sept. 15 at the India Center will benefit Manna Meal. Tickets are $60 per person, which includes beverages, dinner, entertainment and a silent auction.
Purchase tickets at Manna Meal in St. John Episcopal Church, 1105 Quarrier St. Call 304-345-7121. All proceeds benefit Manna Meal Inc. soup kitchen and are tax deductible.
Tips and tipbits
Former Gazette food columnist Judy Grigoraci shared the following tips she recently spotted and found helpful.
Corn for a crowd:Shuck corn and place in a clean cooler. Pour boiling water over the top of the corn, about 2 quarts of water per dozen ears of corn. Close cooler lid and let sit for about 30 minutes.
Drain the cooler and keep lid closed. The corn will stay warm and at the right texture for about two hours.
Nutty flavorToast nuts in the microwave to avoid the perils of burning them in the oven or on the stovetop. Place nuts in a single layer on a plate and cook on high at 30-second intervals.
Generally, walnuts toast in about 3 minutes and almonds and hazelnuts in about 2 minutes, but keep a close watch. They burn easily. Remove as soon as they smell toasted.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
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