Food & Drink: Alternative eating

Who says TV dinners are ways of the past?

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The Cavallo Point Cooking School is 1,200 square-feet in size--plenty of room to experiment with new dishes. Photo credit: Cavallo Point Cooking School

by Tanya Henry

With spring officially here—it’s the perfect time to support your micro-local farmers’ markets. The smaller ones that typically close down between the cold and rainy months of October through February will be back soon. They will be happy to see you!

TV DINNERS 2.0 Looking for tasty pre-packaged, ready-for-the-microwave chef-made entrees? The aptly named Noble Spoon has teamed up with The Council on Aging’s Meals on Wheels program, and all the proceeds from these pre-made meals ($7 a pop) support nutritional programs for seniors. How cool is that? Look for a line of Noble Spoon products including a pork and sweet potato cassoulet and chicken melitzana from renowned chef John Ash at Fairfax Market and Scotty’s Market. You can also find out where they will be demo-ing their products by visiting www.councilonaging.com/how-to-help/the-noble-spoon.

COOK UP SPRING ON YOUR PLATE Here is a great way to celebrate ingredients hitting the markets now. Jayne Reichert, who manages the cooking school at Cavallo Point, will teach a class titled, “From Spain with Love” on Friday, March 27 from 6:30pm-9:30pm. She has assembled a fabulous assortment of Spanish dishes that showcase the season’s fresh asparagus, leeks and artichokes. Here is the enticing menu: Albert Adria’s Majorcan toast (sobrasada, tomato, fresh oregano), romesco sauce “spoons” with asparagus tips and slivered mushrooms, purrusalda (leek and carrot stew) with salt cod, artichoke chips with alioli, spring greens, Spanish tortilla and torrijas (Easter French toasts). The cost is $85 per person. To reserve a spot, call 1-888/651-2003.

YOU CAN’T CELEBRATE EASTER WITHOUT EGGS  Left Bank Brasserie in Larkspur will be serving select brunch items from 10am-3pm on Sunday, April 5, including a Dungeness crab quiche, baby lettuces with asparagus, peas and a spring onion vinaigrette; beef brisket hash with roasted potatoes, two fried eggs and a green peppercorn sauce; French trout caviar and chives; and a spring pea vichyssoise with whipped cream and mint. Left Bank is located at 507 Magnolia Avenue in Larkspur.

BEER, WINE AND FOOD—OH MY! Mark your calendars now for the 34th annual Mill Valley Wine, Beer & Gourmet Food Tasting on Sunday, May 31. This delicious event sponsored by the Mill Valley Market features as many as 50 wineries, 30 specialty food products, more than 11 restaurants and multiple breweries. This year’s event is scheduled one month earlier than in previous years and will take place from 1pm-4pm in Mill Valley’s downtown plaza.
Share your hunger pains with Tanya at thenry@pacificsun.com.

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