Food for Thought
Beet Surrender
Three simple ways to relish beets
Alain Passard, founder and head chef at L'Arpege in Paris, pulled meat from his menu in 2001 because, he announced, he wanted more culinary challenges. "One day I woke up and asked myself, 'What have I done with a leek, with a carrot?' Nothing, or maybe just 10 percent of what can be done with a carrot."
Image courtesy of Roadrunner Food Bank
EVENT HORIZON ()
Sip Soup for a Good Cause
Souper Bowl 2019
Enjoy soups and desserts from 40 local restaurants. Guests enjoy live music, sample food, vote for the winners and have a chance to win prizes.
Image via Pixabay
EVENT HORIZON ()
You So Saucy
The Five Mother Sauces Class
Learn to make all five mother sauces as well as how to extend them into other sauces. Walk out of this class with up to 30 recipes.
