| Food Calendar
Scrapplefest, a celebration of the quintessential Pennsylvania breakfast meat, featuring scrapple samples, cooking demonstrations by local chefs, a mummers string band, children's activities, and more. Free admission. 10 a.m.-4 p.m. at the Reading Terminal Market, 12 and Arch Sts., 215-922-2317. Delaware Valley Regional Chili Cook-off, presented by the Gloucester County Chamber of Commerce and sanctioned by the International Chili Society, featuring a chili-cooking contest, live music, a classic-car showcase, children's activities, and more. $15 per carload; $10 per motorcycle. 11 a.m.-5 p.m. at the 4H Fairgrounds, 275 Bridgeton Pike off of Route 77, Mullica Hill. For more information, call 856-384-2655 or visit www.delvalchilicookoff.com. Tuesday, April 24 Dishes for Wishes, a fund-raiser for the Make-A-Wish Foundation of New Jersey that will include 20 of South Jersey's top chefs producing samples for all attendees and celebrity servers.
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(04-18) 17:33 PDT OAKLAND -- Zachary Runningwolf Brown, a leader of the Berkeley tree-sitters protesting development plans next to Memorial Stadium, appeared in court today with his new lawyer, famed criminal defense attorney Tony Serra. Brown, 44, faces a felony charge of resisting a police officer and a misdemeanor charge of making terrorist threats. The charges stem from a Feb. 23 incident at the oak grove next to the stadium when he allegedly threatened to shoot a UC police officer. Serra, whose previous clients include the Hells Angels and Huey Newton, is representing Brown pro bono. They spoke to reporters on the sidewalk today before their appearance in Alameda County Superior Court, where Serra is seeking to have the charges dropped. Another pre-trial conference was scheduled for May 30.
Top-shelf shortcuts: Help for homemade meals can come from a ...
ATLANTA — It starts with a twist of the wrist, or so says chef Nancy Silverton in her new book of the same name. For Silverton, who squeezes orange juice for her son every morning, using canned and jarred items was not a concept she came to naturally. So what motivated this leading proponent of organic and sustainable produce to change her only-from-scratch standards and to go as far as to write a whole cookbook about it? "I was alarmed that people were forgetting what to do in the kitchen," Silverton answers. "Everybody's so busy, they are turning to home-replacement meals to get dinner on the table. Even if they are forsaking fast food, they're buying takeout from supermarkets and gourmet stores. I wanted people to get in touch with the joy in preparing good food that fit within the parameters of their life." .
Hy-Vee Barlow says customers guided renovation plans
That's the direction the Rochester Hy-Vee Foods grocery store at Barlow Plaza is heading with a planning $4 million to $5 million renovation. This will be the first changes Hy-Vee has made to the store since buying it from Steve Barlow and Cathy Mestad in 1997. "It will be nice upscale store," said manager Mike Long. "The Barlows had that concept. That has always been the concept Hy-Vee wanted here." A Starbucks coffee shop, a cooking classroom, a walk-in clinic, a larger Weber & Judd drug store, expanded baby products to include clothes and strollers, a gourmet olive bar, a salad bar, new Asian and Italian food areas and a larger shopping area are included in the renovation project. "There will be quite a few changes, ... really good changes," Long said.
Happy Hour: PomIranian
Some nights I stay up too late catching up on email, work and my shows. One of my shows is Gourmet's Diary of a Foodie on PBS. The other night I caught an episode entitled "Raising the Bar" where they featured Bartender extraordinaire Scott Beattie. As bartender of one of Sonoma County's finest restaurants, Cyrus, Beattie is constantly pushing the envelope for mixed drinks - he even visits local farms to pick his own herbs and produce. His drinks are amazing looking (I only wish I could say I've tasted one personally) and contain things like candied lemongrass, thai basil, simmered fruit purees and essential oils. They also have ridiculously whimsical (actually they're terribly punny, but I love them) like PomIranian, Olallie Go Lightly and Grapes of Roth. Since most of us won't be able to head out to Sonoma to have one for ourselves, I thought I'd hunt down one of his recipes.
Tasty Maine
On April 7, Arrows Restaurant in Ogunquit, Maine will re-open for the season. For foodies all over the country it's an eagerly awaited sign of spring "" the restaurant's gardens will bloom and sprout with greens and vegetables, which chef/owners Clark Frasier and Mark Gaier will serve and they'll offer a bit of what they learned while on vacation, perhaps some exotic ingredient or idea from Vietnam melded with their innovative New England cuisine. This year, the award-winning chefs have a few more accolades under their belts "" a fourth James Beard Award nomination for Best Chefs, Northeast, the 2007 Restaurateurs of the Year Award from the Maine Restaurant Association and a rank of 14 on Gourmet Magazine's Top 50 Restaurants. Nice. Yes, they're big shots and deservedly so, but they aren't the only Maine restaurant or chefs to get all the prizes.
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