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Saturday, December 20, 2014
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Published: Sunday, 10/8/2006

Events planned for Lynne Rossetto Kasper appearance

When The Blade Great Taste Toledo Food & Cooking Expo presented by The Andersons is held Oct. 17 and 18 in the Stranahan Great Hall and Theater, there will be several opportunities to learn about Italian cooking from Lynne Rossetto Kasper. Ms. Kasper is the host of public radio s national food show, The Splendid Table, which is produced and distributed by American Public Media.

(The radio show can be heard locally at noon on Sundays on WUOM-FM 91.7 in Ann Arbor.)

For those who want a sneak peak of the event, Ms. Kasper, author of The Splendid Table: Recipes from Emilia-Rogmagna, the Heartland of Northern Italian Food and The Italian Country Table: Home Cooking from Italy s Farmhouse Kitchens, will be at a book-signing at from 1 to 2:30 p.m. Oct. 15 at The Andersons Talmadge Road location.

Later that day, this affordable series of events will be officially kicked off. We ve planned an Italian Wine and Cheese Tasting and VIP Reception with Ms. Kasper from 7 to 8:30 p.m. Oct. 15 at Tamaron Country Club. This is a chance for 100 people to meet and talk with the renowned author. Both of her cookbooks will be available for purchase and can be autographed. The cost is $35 per guest; space is limited. For information and tickets, call Ron Shnider at 419-724-6366.

Plus, there s still time to get tickets for the cooking demonstrations.

Two complete menus will be demonstrated each day using a gourmet kitchen from Jan Merrell Kitchens. Each presentation is $5 per person.

Rustic Italian foods will be featured on An Italian Farmhouse Buffet menu presented at 1:30 p.m. and repeated at 7 p.m. Oct. 17.

Holiday recipes will be featured on An Elegant Holiday Dinner in Northern Italy menu presented at 1:30 p.m. and repeated at 7 p.m. Oct. 18.

The recipes and the ingredient lists promise that the demonstrations will be enticing enough to attend both. The recipes, using authentic Italian ingredients when possible, are doable in any home kitchen. Learn about ricotta and Parmigiano-Reggiano cheeses, balsamic vinegar, Italian olives, cacciatore bites, pistachio-pine nut pesto, and more.

Ms. Kasper, who shares her food stories with insight and enthusiasm, has a world of culinary information.

Meanwhile, in the Great Hall from 11 a.m. to 10 p.m. Oct. 17 and 18 there will be more than 40 food booths offering food samples, coupons, food demonstrations, and displays. Admission to the Great Hall is free. Among those participating are the Northwest Ohio Restaurant Association, The Chocolate Shoppe, cheese companies, deli meat brands, baked goods, specialty foods, and some area restaurants.

See you there!

Kitchen Tools & Skills in Perrysburg has announced it s fall lineup of classes, beginning with Ed Bartush of Wustof-Trident of America teaching Knife Skills on Oct. 10 ($15). Watch for Paula Dean-Inspired Holiday Brunches and Buffets taught by pastry chef Annie Abele on Nov. 6 ($35). Christine Wilson, former owner of Gourmet Curiosities, which closed earlier this year, will teach French Cooking From Home on Nov. 8 ($35). For the complete class list call 419-872-9090.

The National Mushroom Council s Make It With Mushrooms contest is seeking recipes using sauteed mushrooms or favorite everyday recipes made with mushrooms, prepared in any way. The top choice in each category will receive $1,000. The overall winner earns the $5,000 grand prize. For rules and to enter, visit www.makeitwithmushrooms.com. Deadline for entries is Oct. 31.

In the Quaker Oats For Your Heartthrob Recipe Contest, consumers have a chance to win a Grand Prize of $5,000 or one of 31 other prizes. Recipes may be entered in three categories: Breakfast in Bed; Dinner Dates, and Seductive Sweets. Recipes will be judged on taste and appearance, convenience, and creativity. Visit www.quakeroatmeal.com for details. The deadline for entries is Nov. 22. The top four winning recipes will be featured on the Web site in February in time for Valentine s Day. Recipe must be original.



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