From Latkes to Eggnog, you're going to need bigger pants.
THE MORE YOU KNOW
Wannabe bakers, now is your time to load up on some serious knowledge. Whisk has announced a line-up of classes on everything from mastering macarons to candy making to building amazing cakes. Every month, starting in January, Whisk will offer one very intimate, hands-on class for 6 to 8 people. It's a perfect group activity, and there are discounts on multiple ticket purchases; or just learn it up on your own, and surprise your skeptical friends. And the literal icing on the cake--every class ticket comes with a coupon for 10% off the purchase of a 6" or 10" cake!
HOW MANY LATKES, HOW MANY LATKES, HOW MANY LATKES CAN WE EAT
Easily my favorite part of Hanukkah is the open door policy on latkes--eat as many as you can over 8 days because you probably won't see another one for another year. I take it a a personal challenge, and I spend hours frying up shloads of traditional latkes for my family and friends.
If you've always suspected that your latkes may be award-worthy (my daughter swears that mine are the BEST EVER, but that's just because they are so liberally sour-creamed), put your name in the hat for Hadassah's Latke Cook-Off at the Weinstein JCC. If you're bold enough to compete among accomplished latke makers, act fast; the last day to register is Friday, December 16th!
And, since there are more than a few ways to celebrate the miracle of the long-burning oil, you can now pre-order sufganiyot, jelly- or cream-filled donuts, from Sugar Shack, because those folks understand the meaning of the world "mensch." Just call the store to place your order!
LET'S GIVE THEM SOMETHINGTOFOODABOUT
Musician and author Questlove has (at least) two passions--music and food. He'll be at the VMFA exploring the connections between the two art forms on January 15th along with singer/songwriter Natalie Prass, Chef Jason Alley, GWAR's Mike Derks, and University of Richmond president and accomplished cellist Dr. Ronald Crutcher.
The panel discussion, moderated by author and jazz lover Todd Kliman, is a rescheduled Fire, Flour & Fork event. After the panel, join the panelists for a dinner inspired by musical memories at Amuse, prepared by chef Greg Haley.
Head to the South of the James Farmers Market this Saturday, and grab the last of the Tomten goodies for the season. This is Tomten's last market appearance until Spring, so be sure to load up on root vegetables, leafy greens, red ranger chickens, and MUSCOVY DUCK. I mean, how impressed would your guests be if you served up a Christmas duck? I'm thinking v. impressed.
DO YOU KNOW THE MUSHROOM MAN?
Speaking of the South of the James Market, one of our all-time favorite market vendors is Steve Haas of Haashrooms. I wrote about Haas for RVANews in 2014, and I've been devoted to Steve and Liz and their mushrooms ever since. Richmond Magazine just published a short and sweet vendor profile on the mushroom man, whom you should get to know if you don't already.
USE YOUR NOGGIN
Growing up, I always thought that eggnog was this ubiquitous, gluey glorp in a carton that was best left to the old people who seemed to appreciate it, while I most certainly did not. Only recently, have my tastebuds been acquainted with eggnog in a form worthy of exaltation. Turns out this creamy yuletide treat is pretty dang good. Richmond Magazine has a great round-up of locally-made nogs, plus a recipe for one you can whip up for yourself.
Thanks to the intrepid leadership of CEO Doug Pick, the food bank organization FeedMore is hoping to close the hunger gap even more. According to Style Weekly, the nonprofit already helps to feed about 50% of the hungry population in our area, but Pick would like to see that figure get closer to 75%.
In the coming year, the article says, Pick will partner with other nonprofits to reduce inefficiencies and provide much-needed services, including transportation and skills training, to the people in our community who need it most. If you want to help Feedmore feed more, consider making a financial contribution.