Spring
Forward
Events
and news in the Eugene world of food.
BY
MARINA TAYLOR
COOKIN'
INTERNATIONAL
A series of four Indian and Thai cooking
classes begins on Saturday, April 26. The classes have been organized
by Chava Kronen and the nine-year-old meditation and service group
she is a member of. This is its biggest and most ambitious service
project yet, says Kronen. Funds raised will benefit Sri Mata Amritanandamayi
Devi's (also know as Ammachi) service projects in India. Ammachi
won the United Nation's Gandhi-King Non-Violence award this year,
and works to provide pensions for Indian widows as well as affordable
general housing, among other service projects. Ammachi has groups
all over the world. Visit www.ammachi.orgfor
more information on the specific projects and the organization.
The classes will be taught by native Indian chefs
and other experts, and will feature dishes such as Pakodas (Indian
vegetable fritters), chutney, curries, Indian rice pudding, green
beans with coconut (Thoran) and Thai green papaya salad.
The classes are $25 each, with discounts available,
and will be held in different people's homes. The price of the
class includes the prepared meal. Contact Kronen at 689-0634 for
more information or to register.
 |
| John
Duran |
COOKIN'
RAW
All kinds of raw food cooking classes
are available in Eugene this spring. The Eugene Raw Foods community
will be resuming its free monthly Introduction to Raw Foods class
on the first Tuesday of each month at the Red Barn (upstairs)
at 6 pm. Registration is required either by e-mail at raweugene@mindspring.com
or by calling 463-0800. The class includes handouts, questions
answered and info for people new to raw and vegan cuisine.
Saturday, April 19, is the first seminar of two
offered by professional chef John Duran on raw food preparations.
The first class covers nutrition information and recipes, the
second one, on May 3, is called "Apply Your New Skills to Build
Your Favorite Meals" and offers more recipes, including Not Tuna
Salad, Chocolate Silk Decadence, cream of zucchini soup and more.
The classes cost $60. To register, e-mail jdkit@efn.org
or call 607-9249.
VEGGIES
ON THE MOVE
Lane County Food Coalition (LCFC) jumpstarted
the growing season with a rally at the first Farmer's Market of
the season last Saturday. The organization is an advocacy and
publicity group for local farms and growers. Chill winds and sleety
rain didn't deter the group, which paraded around in vegetable
costumes, listened to speakers and sang together. Keep an eye
out for the LCFC directory of local growers, coming out soon.
BIG
NIGHT
Spring brings out Eugene's finest chefs
to the eagerly anticipated Chef's Night Out. This annual
benefit for FOOD for Lane County, held Tuesday April 15
from 6:30 pm 'til 9 pm, features Eugene's finest restaurants and
local vineyards in a six-story extravaganza at the Hult Center.
Tickets are $50 per person. Last year's selections began with
chocolate truffles and worked up to a whole roast pig, stopping
along the way for microbrews and wines, seafood ravioli, sushi,
Cioppino, crab and crayfish strudels, tiramisu, spicy Thai chicken
wings, blackberry BBQ salmon and Lamb Tagine. This year's event
promises to be even more extravagant, including martinis and a
greater selection of restaurants. Call 682-5000 for tickets, starve
yourself the day before, and get there early to beat the rush.
