Heart & Soul
CHARLESTON, W.Va. -- East End Family Resource Center's Heart & Soul Dip Dinner on Saturday will feature a barbecued rib cook-off and tastes from Carver Culinary Institute, as well as the usual samples, or dips, of food provided for the fundraiser.
Churches, businesses and individuals all team up to provide the soul and home-cooked food such as meatloaf, jerk chicken, black-eyed peas, noodle kugel, chicken stir fry and chocolate chip bread pudding. Thomas Grant and his students from the Carver Culinary Institute, hosts of the event, will prepare and serve braised pork shoulder with white beans and pumpkin bread pudding with caramel sauce.
Attendees purchase tickets that they redeem for a "dip" of the dishes they choose, either at the event or in take-away packages. Proceeds benefit both the after-school and the senior programs at the center. Tickets will also be available at the door.
The Heart & Soul Dip Dinner will be held from 11 a.m. to 3 p.m. Saturday at the East End Family Resource Center, 512 Ruffner Ave. For advance tickets or more information, call 304-344-1656.
Wine and beer face off
FestivALL Charleston will host "FeastivALL," a five-course gourmet dinner with wine and beer pairings, on Saturday at Berry Hills Country Club.
Chefs Nick McCormick of Berry Hills and Café Cimino's Tim Urbanic will prepare the food. Sunday Gazette-Mail columnists John Brown, "Vines & Vittles," and Rich Ireland, "Beers to You," will select the wines and beers respectively. After each course, guests will vote for the beer or wine pairing they like best. Either Brown or Ireland will emerge as the winning selector at the end of the evening.