Those seeking a chance to expand their cooking skills and explore new tastes might find just that in a free cooking class tonight.
The monthly Cooking Fresh! course will take place in the family and consumer sciences room at Oxbow High School from 6 to 7:30 p.m.
The theme this month is Mediterranean and menu items will include involtini (a small bite of food consisting of an outer layer wrapped around a filling); garlic, sausage and kale naan pizzas; hummus; grilled polenta and vegetables with lemon-caper vinaigrette and barley salad.
The course, which is open to anyone, is free thanks to support from Hannaford and the Upper Valley Community Health Team and the Vermont Blueprint For Health.
To reserve a spot, email melanie.loschiavo@gmail.com or call 802-866-5511. For more information about Cooking Fresh! courses visit uvnutrition.com/events.
Learning Opportunities
Oh! Veggies will host a “Sugar Blues Workshop” in the Artisans Park in Windsor on Friday.
The workshop will include cooking demonstrations, dinner and conversation. Participants will learn how sugar negatively affects people, how to find hidden sugars in foods and ways to reduce sugar cravings.
The cost of the workshop is $20 per person. To register, call Terry McDonnell at 802-674-4280 or email terry@ohveggies.net.
Irene Fondriest of La Casetta Rossa in Norwich is offering two opportunities to learn to prepare pasta e fagioli (pasta and beans soup), a rustic and hearty Italian dish. These are demonstration-only classes. Participants will have a bowl of soup at the end of the course and have the recipe to take home.
The first class will take place on Friday from 5:30 to 7:30 p.m. and the second on Tuesday from 11 a.m. to 1 p.m. The cost is $40 per class. Classes will take place at 75 Hawk Pine Road in Norwich. To register, email irene@casetta-rossa.com. To learn more visit casetta-rossa.com.
Blake Hill Preserves will offer a hands-on marmalade-making course in Windsor on March 4.
The course will include selecting, preparing and cooking the fruit; creating special varieties, checking for set and safe canning techniques. Participants will take home a jar of class-made marmalade and get a 15 percent discount in the company’s shop the day of the course.
The course will take place from 9 to 11:30 a.m. and from 2 to 4:30 p.m. It costs $30 and will be held at Blake Hill Preserves in Artisans Park in Windsor. For more information, contact Mary Ball at info@blakehillpreserves.com or 802-674-4529.
Cider Week
King Arthur Flour will host a free Vermont Cider Tasting in Norwich on Saturday.
The event, timed to coincide with the statewide Vermont Cider Week, will include beverages from Citizen Cider, Stowe Cider, Eden Specialty Ciders, Champlain Orchards Cidery, Hall Home Place, Boyden Valley Winery, Woodchuck Hard Cider and Newhall Farm. It will take place from 11 a.m. to 2 p.m.
For more information visit kingarthurflour.com/visit/events.html.
CelebratingSpring’s Beginnings
The West Fairlee Community Club will kick off mud season with a Muddy Gras Brunch at the North Thetford Church on Sunday.
The meal includes a Louisiana-style brunch of French toast, eggs, sausage, fruit salad and jambalaya.
A silent auction begins at 11:30 a.m. and meal service starts around noon. There will be one seating only. The event also includes live music and dancing.
Tickets are $25 per plate and go toward supporting food and fuel assistance and keeping the West Fairlee Community Center open to the public.
For reservations, contact Linda Baccei at 802-333-9341 or lbaccei@myfairpoint.net.
Nora Doyle-Burr can be reached at ndoyleburr@vnews.com or 603-727-3213.
