Cookbook author passes along tips for Passover fare
Gloria Kaufer Greene, cookbook author and former food editor of the Baltimore Jewish Times, will offer suggestions for Passover recipes at a couple of local events.
See her demonstrate recipes at 11 a.m. Sunday at the NA'AMAT USA Baltimore, Council, 3612 Fords Lane. NA'AMAT is the Women's Labor Zionist Organization of America, Inc. The program fee is $5. Call 358-3337.
Or attend her Kitchen Bazaar Passover workshops from 7 to 9 p.m. Thursday at the Galleria at Tysons II in McLean, Va., or 7 to 9 p.m. March 20 at the Mall at Columbia. Call your nearest Kitchen Bazaar store to register; a $3 fee is required and is applicable toward purchase of her book, "Jewish Holiday Cookbook: An International Collection of Recipes & Customs."
Slavic food festival
Got a taste for authentic homemade pierogi, stuffed cabbage and potato pancakes? Mark your calendar for 10 a.m. to 3 p.m. March 23 when members of the Patronage of the Mother of God Byzantine Catholic Church at Linden and Highview avenues in Arbutus, will hold the bi-annual Slavic Food Festival.
For more information or to order take-out food, call 859-1285.
A far cry from KP duty
The California Culinary Academy, in a tribute to members of the armed services who served in Operation Desert Shield/Desert Storm, has announced a special scholarship program to assist those wishing to pursue a career in the culinary arts.
Effective immediately and continuing through June 30, 1992, every enrolling veteran or reservist who served in the gulf during that time, will receive a $1,500 scholarship toward the academy's 16-month professional chef training program. The scholarship will be awarded in a lump sum and applied to the program's first-term tuition.
For further information, write Wayne J. Berning, vice president for institutional advancement, California Culinary Academy,
625 Polk St., San Francisco 94102, or call (415) 771-3536 or (800) BAY-CHEF.
From mouths of babes
At last, more restaurants are responding to parents' desires fo special children's menus. They've even gone a step further by educating parents about the importance of low-fat, high-fiber diets for kids.
National Restaurant Association studies show the items most frequently ordered for children in restaurants are soft drinks, french fries, hamburgers, pizza and fried chicken, in that order. According to the association, parents order less healthful food for their children because these items are familiar and children will eat them without fussing.
"We must develop new, healthful menu items with immediate appeal to children so well-informed parents need not be embarrassed by a fussing child in a restaurant," says Michael E. Hurst, NRA president.
For garlic gourmets
From Miami comes news of an all-garlic restaurant, the Garli Grill, with such menu items as garlic soup, baked head of elephant garlic, garlic shrimp strudel, grilled garlic Romanian skirt steak, fried sweet potatoes with aioli, even garlic mousse.
Restaurateur Eli Yamanoha, who feels strongly about the value of garlic, has opened the garlic emporium to use an empty space next to her existing German restaurant and microbrewery.
Can this be the next big craze? Doubtful.