Cook's Notebook

COOK'S NOTEBOOK

November 02, 2005

Kitchen Tip

No time for the bowl and spoon? Put cups of yogurt in the freezer. Stand a wooden Popsicle stick upright in each cup. Freeze overnight.

Knight Ridder/Tribune

Know a helpful shortcut in the kitchen? Send it to Liz Atwood, Food Editor, The Sun, 501 N. Calvert St., Baltimore 21278 or e-mail it to food@baltsun.com.

Events

Wine tasting -- Taste Alsace, Burgundy, Languedoc and Rhone Valley wines from 7 p.m. to 9:30 p.m. Saturday at the Wine Underground, 4400 Evans Chapel Road. $40. 410-467-1614. At 6 p.m. on Nov. 12, sample wines from Italian importer Vinifera at the Wine Underground before heading off to see Bellini's La Sonnambula at the Lyric Opera House. $125.

Family feast -- Learn the art of cooking the perfect Sunday night supper at 6:30 p.m. Nov. 9 at Donna's in Columbia, 5950 Waterloo Road. $35. Call 410-659-5248, ext. 112, for reservations.

Gourmet auction -- Attend the 6th Annual Celebrate Chefs of Baltimore festivities and bid on packages from 29 chefs to benefit the March of Dimes. From 6 p.m. to 9 p.m. Nov. 14 at the Baltimore Marriott Waterfront. $125. 410-752-7990.

Holiday menu -- Chef Timothy Dean will hold his first cooking class from 11 a.m. to 1 p.m. Saturday at his restaurant, Timothy Dean Bistro, 171 Eastern Ave. $50. Call 410-534-5650 to register.

Site Du Jour

MYPYRAMID.GOV/KIDS/

Kids ages 6 to 11 can check out a food pyramid created for them by the U.S. Department of Agriculture and play an interactive game where they can reach Planet Power by fueling their rocket with food and physical activity.

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