Food Notes: March 6, 2013
Healthy cooking class
CHARLESTON, W.Va. -- A free healthy cooking class begins Thursday at West Virginia Health Right, 1520 Washington St. E. The class, led by Robert Burton of the WVU Extension Service, is 2 to 3:30 p.m. each Thursday for eight weeks. Another eight-week session will start following that.
The class is limited to 10 people, each of whom will have his or her own cooking station for hands-on instruction. Classes are open first to Health Right patients and then the general public.
Call Robert Burton at 304-410-1105.
Nutrition and wellness class
The City of Charleston Parks and Recreation department and the WVU Kanawha County Extension Service are sponsoring a series of free nutrition and wellness classes for adults age 18 and up at the North Charleston Community Center, 2009 Seventh Ave. Classes are on Fridays from 11 a.m. to noon through April 5.
Contact Amanda Thompson at 304-348-6884 or amanda.Thompson@cityofcharleston.org.
Green Chili Shoot Out
Stop by Capitol Market between noon and 4 p.m. on March 16 for the Green Chili Shoot Out. The cook who simmers the winning chili verde in this International Chili Society-sanctioned event wins a cash prize and qualifies for the international competition.
Find contest details at www.chilicookoff.com.
Entries in the Corporate Challenge Division are not required to follow ICS chili cook off rules. Entry fee is $25. All proceeds benefit the Michael J. Fox Foundation for Parkinson's Research.
Call 304-344-1905 for details.
Kanawha Forum spring session
The Kanawha Forum concert and luncheon series begins April 3. The concerts are free and held between 12:05 to 12:30 p.m. at Kanawha Presbyterian Church, 1009 Virginia St. E.
Luncheons after each concert are available by advance reservations at a cost of $10.
April 3: Sarasvati Trio with Margaret Cooper, violin, Susan Bestul, cello, and Christine Kefferstan, piano
Menu: Cranberry-Raspberry Spinach Salad, Mushroom Quinoa Soup, Cheddar & Thyme Muffins, Eton Mess
April 10: Sandra Groce, viola, Ryan Kennedy, guitar
Menu: White Bean and Tuna with Radicchio Salad, Onion-Fennel Bisque, Bacon and Dried Tomato Scones, Chocolate Pecan Delight
April 17: Melanie Taylor, piano
Menu: Cherry Pecan Salad, North African Chickpea Soup, Sour Cream Biscuits, Blackberry Fool with Calvados
April 24: Brandon Brown, violin, Jacob Bumgarner, piano, Featured Young Artists
Menu: Spanish Chicken Salad, Asparagus Soup with Lemon Crème Fraî che, Lemon and Almond Scones, Eclair Cake
May 1: Victoria Berneking-Cavendish, piano, Ron Neal, organ
Menu: Pasta Salad with melon, Pancetta and Feta, Mom's Gazpacho, Easy Three-Seed Pan Rolls, Strawberry Angel Food Dessert
Treehouse Arts Ensemble will perform "Doubt: A Parable" as a dinner theater event Friday and Saturday at Tamarack. Dinner begins at 6:30 p.m. in the conference center. Curtain goes up at 8 p.m.
Reservations are required. Tickets are $45 and include a full dinner with dessert. The season concludes April 12 and 13 with "Driving Miss Daisy."
Tamarack's Easter Brunch returns on March 31 with two seatings, one at 10:45 a.m. and one at 12:45 p.m. Reservations are required for the brunch, which features more than 35 entrees, side dishes, and desserts. Cost is $29.95 for adults, $13.95 children 4-11. Children 3 and under eat free.
Reach Julie Robinson at email@example.com or 304-348-1230 with information to be included in Food Notes.