Wednesday, November 11, 2009

'Tis the season for eating, drinking...and recycling?

Stop by the Ventura Farmers’ Market on Saturday the 14th (during the regular hours of 8:30 a.m. to 12 noon) to learn more about recycling in Ventura. An environmental Services Specialist from the City of Ventura, will be on hand to provide information on recycling and help educate the public on what is recyclable (like holiday cards and wrapping paper) and what is not. There will be interactive games for both children and adults, so check it out!

Sign up for a CAJUN & CREOLE THANKSGIVING Cooking class at Main Course California. It's on Friday, November 20th from 5PM -10PM. In this class, you'll learn the secrets of Cajun flavors and how to use them in delicious Thanksgiving dishes. The lipsmacking good menu includes:
  • Oyster Artichoke Soup with Pernod & Spinach
  • Mirleton Stuffed with Shrimp, Tomato & Cornbread Dressing
  • Boudin Blanc en Croute with Creole Mustard
  • John Folse's Aubergine Pie
  • Slow Roasted Duck with Louisiana Clementines & Louisiana Popcorn Dirty Rice Stuffing
  • Bruleed Upside Down Banana Bread Pudding with Rum Ice Cream
Check out Nancy Michali, owner of Ojai Culinary Studio, and her Make Your Own Thanksgiving Pie Class on Wednesday, November 25 at 9:30 am or 1:30 pm. Bring your own pie pan and face your pie crust fears as you make pies for family and friends to enjoy on Thanksgiving. Options include: My Mom's Apple Pie (with lattice crust); Apple Pie with Cheddar Crust (double crust); Southern Pecan Pie; Macaroon Pie (macadamia, pecan and coconut); Pear-Almond Tart; Pumpkin Maple Pie; Sweet Potato Pie with Gingersnap Pecan Crust; Butterscotch Chiffon; and Pear-Cranberry Pie. Cost: $20/pie

Make a reservation for Paradise Pantry's wine dinner on Tuesday, December 8th from 6:30-9:00PM. It will feature wines from Eric Kent Winery. Their showstopping menu includes:
  • Baby Beet & Pear Salad over Market Greens topped with Fried Shallots & Crumbled Goat Cheese paired with a 2007 Chardonnay
  • Crab Cakes served in a Spicy Cauliflower Curry Sauce paired with a 2007 Sonoma Coast Chardonnay
  • Herb Encrusted Salmon Served in a pool of Spicy Blackberry-peppercorn Sauce paired with a 2007 “Windsor Oaks”Pinot Noir

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