Celebrity chefs stir things up for charity
More than 25 chefs will show off their dishes at the third annual Star Chefs of Baltimore Gourmet Fete 6 p.m. Nov. 25 at the Hyatt Regency Baltimore.
Among those scheduled to appear at the fund-raiser for the March of Dimes are Michael Gettier from Antrim 1844, Jaime Luna from Babalu Grill, Barry Rumsey from Bicycle, Cindy Wolf from the Charleston and Jerry Pellegrino from Corks.
In addition to a tasting, the chefs also have made donations for a live auction that includes private dinners and cooking lessons.
Tickets are $100 and advanced reservations are required. Call 410-752-7990.
Safety points for the tailgating crowd
Score points for food safety with these tailgating tips from the American Dietetic Association and ConAgra foods:
Pack moist towlettes for guests to clean their hands before eating.
Defrost meat at home in the refrigerator or microwave, not at the party. Marinate meat in the refrigerator.
If possible, pack meat products in one cooler and other foods in another.
Use a meat thermometer to make sure foods are cooked to the proper temperature.
Throw out perishable foods before entering the game. Foods should not be left unrefrigerated for more than two hours - one hour if the weather is hot.
Stand-up veggies
Put more vegetables on your table with Sur La Table's eggplant, zucchini and squash bud vases. The real-looking vases are handmade in a studio in Berkeley, Calif., of stoneware that is bisque-fired and glazed.
Prices range from $29.95 to $39.95. To order, call 800-243-0852 or visit www.surlatable.com.
Pumpkin-pie taste from a jar
Trader Joe's is offering the taste of pumpkin pie without the fat or calories. The dairy-free pumpkin spread can be poured over vanilla ice cream or spread on toast or waffles. It can even be used to flavor pasta sauces. A 9-ounce jar costs $1.69. The closest Trader Joe's is in Towson at 1 E. Joppa Road. Call 410-296-9851.
Events
Hear about trends in fusion cooking in a lecture and tasting presented by Edward Kim, chef of Soigne restaurant, 6:30 p.m. Monday at Soigne Restaurant, 554 E. Fort Ave. $70 for members of the American Institute of Wine and Food; $84 for nonmembers. Call 410-244-0044 or e-mail AIWFBaltimore@yahoo.com.
Learn to make Mediterranean-inspired side dishes 6 p.m. Nov. 20 at Donna's at Cross Keys. $45. Call 410-659-5248, Ext. 112.
Learn to make alternatives to traditional Thanksgiving foods in two classes at Williams-Sonoma in Cross Keys. On Nov. 18 chef Earl Huch will show how to make truffle-scented cornish hens. On Nov. 20 chef Charles Price will make Maryland Corn and Crab Pudding and other dishes. Both classes are $30 and are from 7 p.m. to 9 p.m. Call 410-435-6020.
Windows on the Bay Restaurant and Caterer will hold an appetizer and wine pairing 6 p.m. tomorrow at the restaurant, 1402 Colony Road, Pasadena. $65 a person. Call 410-255-1413 for reservations.