The YMCA of Greater Westfield is looking for chefs and restaurants who'd like to compete in their upcoming "Three C's" cook-off. Planned for March 2,11:30 a.m. to 1:30 p.m., the event will give participants the opportunity to compete in three categories – chili, chowder, or chocolate. Though chefs entering the competition are responsible for providing enough sample-sized portions for...
The YMCA of Greater Westfield is looking for chefs and restaurants who'd like to compete in their upcoming "Three C's" cook-off.
Planned for March 2,11:30 a.m. to 1:30 p.m., the event will give participants the opportunity to compete in three categories – chili, chowder, or chocolate. Though chefs entering the competition are responsible for providing enough sample-sized portions for the anticipated 200 or so attendees, this year's competitors have the option of retailing larger amounts of the food specialty they enter. To sign up for place in the competition, contact Cindy Agan at (413) 68-8631, extension 323 or email cagan@westfieldymca.org
Max's Oyster Bar in West Hartford will be hosting its Fourth Annual Bourbon Bash Dinner on Jan. 24. Priced at $85 per person, the five-course dinner features a number of select Bourbons paired with a menu featuring sweet and sour short ribs. The event begins at 6:30 p.m.; reservations can be made by calling (860) 236-6299.
Canton-based Dunkin' Donuts has started testing gluten-free bakery products in a number of greater Boston locations.
Two options are being tested – cinnamon sugar donuts and blueberry muffins. Both come plastic wrapped to prevent cross contamination in shipping and handling.
A company spokesperson described the new gluten-free offerings as part of a product development process designed to offer Dunkin' customers more choices. No system-wide rollout date has yet been determined.
Frigo Foods in Springfield is once again presenting a series of winter season cooking classes.
Held on Monday evenings, this year's sessions will feature authentic Italian recipes. Participants get to sample each dish; selected wines are also paired with the courses demonstrated. The cost per class is $100 per person, with each session beginning at 6 p.m.
The first session, scheduled for Feb. 4, will feature artisan cheeses and salamis, homemade raviolis, stuffed chicken rollantini, and Italian panettone bread pudding.
Stuffed pork chop Marsala and Italian lemon blueberry cake will be demonstrated at the February 11 class, while the menu on February 18 will include potato gnocchi, brasciole, Mediterranean lasagna, and apple strudel.
Frigo's chef-owner Joe Frigo hosts each session. To sign up call Kim at (413) 732-5428. Frigo's also offers similar "Frigo's Night" events for small groups wishing to celebrate a special occasion.
Allium Restaurant in Great Barrington has announced the arrival of a new executive chef, Daire Rooney.
Part of the Allium team since November, Rooney has been working with Allium proprietor Nancy Thomas to develop a menu that features more small plates and healthy options.
Rooney brings to her new assignment varied professional experience that ranges from a stint as personal chef to actress Meryl Streep to a position of Lead Cook at the Augusta National Golf Club.
Rooney's return to the Berkshires was partially motivated by her interest in local sourcing and sustainable agriculture. Her commitment to both is reflected in the approach she's taking to Allium's menu.
A sample of Rooney's menu development efforts can be found at http://alliumberkshires.com/menus- wine-list/ Allium answers at (413) 528-2118.
Those looking for a winter weekend getaway might find a Vermont Culinary Retreat Weekend a great way to unwind and enjoy. A collaboration between Café Provence and the Lilac Inn, both located in Brandon, Vt., the retreats emphasize farm-to-table cuisine, with a focus on Vermont ingredients.
Guests begin with a small dinner and reception on Friday evenings; the actual cooking begins on Saturday morning. After lunch, optional farm tours or recreational activities are available, and the day wraps up with the final preparation and enjoyment of dinner in Cafe Provence's private dining room.
A Sunday morning breakfast demonstration concludes the weekend.
Vermont Culinary Retreat Weekends are offered on a twice-monthly schedule through late spring. The next weekend is planned for Jan. 25-26.
Brandon, located just north of Rutland off Route 7, is celebrated as one of Central Vermont's most picturesque small villages. For more information on the Culinary Retreat Weekends, contact the Lilac Inn at (800) 221-0720.
A new four-part lecture series, "A Feast for the Eyes: Food, Porcelain, Silver, and Luxury Fabrics" launches at the Sterling and Francine Clark Art Institute in Williamstown on Sunday at 3 pm.
Darra Goldstein, professor of Russian at Williams College, will present the first lecture in the series, entitled "Artful Dining: The Orchestration of the Meal."
Goldstein will explore feasts, from the ribald gatherings of the European Middle Ages through the opulent banquets of the Renaissance and on to the excesses of America's Gilded Age. Vivid illustrations will highlight the evolution of place settings and table decorations, as well as the progression of courses and novel foods.
A professor of Russian at Williams College in Williamstown, Goldstein is a well-known food writer and cookbook author.
To complement the lecture series, the Clark Institute will be mounting displays from its extensive collection of decorative pieces. Gallery admission is free during the off-season; contact the Clark Institute at (413) 458-2303 for more details.