The 12th annual Chocolate Lovers’ Gala is March 19 at Everett Events Center, 2000 Hewitt Ave., Everett.
Dinner begins at 6:30 p.m., but doors open at 5:30 p.m. for this benefit for the Snohomish County Center for Battered Women.
Cost is $50 and includes dinner and chocolate treats. Reservations are required by March 15. For information and reservations, call 425-259-2827, ext. 12.
Everyone is arguing over which diet is the best. Low-carb or high-carb? Atkins or South Beach? Even the USDA and Harvard University can’t agree on whether or not the Food Pyramid promotes healthy eating.
Well, there’s no need to worry any longer. Redhook Ale Brewery presents its “Cook With Hook” recipe collection for 2004.
Fueled by an influx of brewery restaurants and alehouses, consumer interest in cooking with beer has increased drastically. So now you can have your carbs and cook with them too.
These recipes feature flavorful combinations of culinary favorites and barley pop. Try Blackhook Porter chocolate truffles or duck braised in Nut Brown Ale.
According to Pamela Hinckley of Redhook, interested people can find the recipe book at www.redhook.com under the “Cook with Hook” section. For a free copy, just send an e-mail to redhook@redhook.comrequesting a copy. You can even send in your own Redhook recipes.
For more information about the “Cook With Hook” recipe collection, visit www.redhook.com.
Chefs Collaborative, Stonyfield Farm and Odwalla have released the second edition of the Chefs Collaborative Restaurant Guide.
The wallet-sized guide, categorized by city and state, assists diners across the country to find more than 160 restaurants in their own neighborhoods that belong to the collaborative and are devoted to sustainable cuisine.
Diners can find restaurants that support environmentally friendly practices and the use of local produce, organic foods, natural meat and seafood from abundant species.
For a copy of the Chefs Collaborative Restaurant Guide, a downloadable PDF formal is available at www.stonyfield.com. To request a copy, call 617-236-5200 or e-mail guide@chefscollaborative.org.
From Herald staff reports
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