Those seeking to celebrate St. Patrick’s Day with the traditional corned beef and cabbage will find opportunities to do so in the Upper Valley.
Home-cured corned beef and cabbage are on the menu at the West Fairlee Church for $12 for adults and $6 for kids, ages 5 to 10. The two seatings will take place at 5 and 6:30 p.m. Take-out meals will be available.
For more information, contact Steve Garrow at 802-685-3141 or the church at 802-333-4748.
The Enfield-Mascoma Lioness Club will host a Corned Beef and Cabbage Dinner at the Enfield Community Building on Saturday at 5 p.m.
The meal will include corned beef and cabbage, potatoes, carrots, turnips, onions, rolls, homemade pies, coffee, tea and punch. The cost is $12 for adults and $7 for children 12 and under.
Proceeds benefit the Lioness Club’s community service activities. For more information, contact Stella Butterfield at 603-523-4875 or email sjbutterfield@yahoo.com.
The Plainfield Volunteer Fire Department will host a St. Patrick’s Day Dinner including corned beef and cabbage, carrots, potatoes, rolls, homemade desserts and drinks on Saturday from 5 to 6:30 p.m.
Admission is by donation. For more information, contact Dolores Currier at dacurrier55@gmail.com or 603-469-3624.
Benefit Meals
Seven Upper Valley eateries will be serving food at the Hanover League of New Hampshire Craftsmen’s BowlFest fundraiser on Lebanon Street on Saturday from 11:30 a.m. to 2 p.m.
Participants are invited to purchase raffle tickets, bowls, napkins, napkin rings and candle holders. For more information or to purchase early, visit hanoverleague.org/event-listings//200-bowls-rings.
Participating restaurants include: Base Camp Cafe, Canoe Club, Carpenter & Main, Hanover Inn Catering, Salt hill Pub, Skinny Pancake and Orient Chinese & Japanese Restaurant.
For more information, call 603-643-5384 or email craftstudies@craftstudies.org
The Bradford (Vt.) Conservation Fund will host its annual Marchi Gras (Mardi Gras in March) Dinner and Auction at the Grace United Methodist Church in Bradford on Saturday at 6:30 p.m.
The price of $20 for singles and $35 for two includes appetizers, bread, jambalaya, salad, king cake, punch and coffee prepared by Bradford-based Bright Sun Kitchen’s chef Billy Brigtsen (pronounced bright), who got his start in New Orleans. The event will also include live zydeco music performed by the Patchy Fog Band.
Tickets are available at North of the Falls gift shop on Main Street in Bradford or by contacting Nancy Jones at npj@valley.net.
Tickets are on sale now for the 11th annual Chefs of the Valley, the Upper Valley Haven’s annual fundraising gala featuring more than 20 Upper Valley restaurants, cheesemakers and beverage providers. It will take place at the Hanover Inn on Sunday, April 30 from 4 to 6:30 p.m.
The early bird price per ticket is $65. After April 1, tickets cost $75. The price of the ticket includes food, wine and other beverages.
For more information, contact Jenn Merritt at jmerritt@uppervalleyhaven.org or 802-478-1806, or visit uppervalleyhaven.org/events/chefs-of-the-valley/chefs
Save the date for the 16th Flavors of the Valley, Vital Communities’ food-tasting expo featuring area farms and farm-related businesses, at Hartford High School on Sunday, April 9, 11 a.m. to 3 p.m.
The cost of the event is $12 per person, children 6 and under are free and there is a family maximum of $35. Attendees are asked to bring their own plates, cups and utensils to help reduce waste.
More information about the event is available online at vitalcommunities.org/valleyfoodfarm/flavors.
VINE Sanctuary, a nonprofit farm-animal refuge in Springfield, Vt., will host a Vernal Equinox Potluck at the Springfield Community Center on Main Street on Sunday from 5:30 to 7:30 p.m.
Participants are invited to bring a vegan dish (free from meat, dairy and eggs) to share. The event will also include a seed swap.
RSVPs appreciated, sanctuary@bravebirds.org
Learning Opportunities
West Lebanon Feed and Supply will host a beekeeping workshop on Thursday from 6 to 7:30 p.m.
The free workshop taught by expert Troy Hall is geared toward those seeking to get started with their own hives. It will include an instruction session, time for questions and refreshments.
For more information, call 603-298-8600 or visit the store’s Facebook page.
Strafford’s Cabin Fever University features a couple of upcoming cooking classes.
Rachel Kurland will show how to cook Indian dishes at her home on Star Mountain Road in South Strafford on Sunday from 3 to 6 p.m.
Participants will cook dishes from different parts of India, including pea kachori, channa masala (spicy chick peas), chicken in creamed coconut sauce, and royal eggplant (Shahi Baingan Bharta), accompanied by lemon and curry leaf rice. Those who have been to India are invited to bring stories.
The course costs $15.
And on Monday, Susan Hodges will teach a workshop titled “Custom Cakes” at the Newton School in South Strafford on Monday from 7 to 8:30 p.m. as part of Cabin Fever University.
Hodges will share photos from her 10 years of making custom wedding and special occasion cakes. She will also offer how-to techniques, special tools, a chance to try your hand at piping frosting and provide cake to eat.
The course costs $5.
For more information about these and other Cabin Fever classes, visit cabinfever.org, call 802-333-4303 or email info@cabinfever.org.
Upper Valley Farm to School and Vermont Food Education Every Day will host “Cultivating Farm to School” at Mascoma Valley Regional High School beginning on Tuesday from 4 to 7 p.m. The level I professional learning course is intended for school educators, staff, administrators and community members.
It is a graduate-level course and participants may choose to earn graduate credit through Castleton University for an additional charge.
Tuition is free for New Hampshire participants through the Wellborn Ecology Fund of the New Hampshire Charitable Foundation. For non-residents, the course costs $320.
In six interactive class sessions, participants will learn through hands-on cooking, networking, guest presentations and small group activities intended to deepen understanding of farm-to-school programs.
To learn more about the course and to register, visit bit.ly/2kQvAyY or contact Vital Communities’ Farm to School Coordinator Beth Roy at 802-291-9100 ext. 105 or Beth@VitalCommunities.org
Nora Doyle-Burr can be reached at ndoyleburr@vnews.com or 603-727-3213.
