ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, November 6, 1996 TAG: 9611060108
SECTION: EXTRA PAGE: 8 EDITION: METRO
SOURCE: ALMENA HUGHES, FOOD EDITOR
Area chefs sharpen up for charity
CUTTIN' UP: Which chef can carve the most meat off a turkey in five minutes? Which can carve the most 1/4-inch slices in less than one minute, and whose carving techniques and presentation are best? Find out Nov. 13 at 10 a.m. at the Rescue Mission as Mark McDermott of the Roanoke Airport Marriott, Kevin Doss of the Patrick Henry Hotel and Gary Needham of Hotel Roanoke & Conference Center compete in the Honeysuckle White More to Share Turkey Carve-Off.
The carve-off helps kick off the Rescue Mission's Operation Drumstick drive, which runs through Nov. 28. Prayer cards for the drive, which helps raise the mission's food budget, were inserted with the Nov. 2 edition of The Roanoke Times. Through its national More to Share program, developed to help fill the meat and poultry shortages charities and food banks frequently experience, carve-off sponsor Honeysuckle White recently donated 100 turkeys to the mission, which anticipates feeding more than 600 people during this holiday season.
The carve-off turkeys are an additional donation from Honeysuckle White, and attendees at the event won't have to wait for Thanksgiving to have some. The spoils will be served along with dressing, green beans, corn and potatoes. The mission is located at 402 Fourth St. S.E. Call 343-7227.
WINING DOWN: The Charlottesville International Food, Wine and Holiday Gift Festival will be the site of food and wine samples and seminars Friday through Sunday. Some of Charlottesville's best chefs will prepare favorite dishes. Russell Cronkhite, executive chef of the Presidential guest house, and Bill Lay, chef on the Culinary Olympic Team, will be special guest presenters. Gourmet foods and gifts from around the world will be available; door prizes will be awarded. Musical accompaniments will range from classical to contemporary.
Hours for the fund-raising festival for the Senior Center of Charlottesville are Friday, 5-9 p.m.; Saturday, 1-8 p.m.; and Sunday, noon-4 p.m. Tickets are $13 in advance or $15 at the door. The center and festival site are located at 1180 Pepsi Place. Call (804)974-7756.
VEGGIN" OUT:Bring a favorite nonmeat dish and copies of its recipe (or at least its ingredients) and join the Virginia Vegetarian Society for a potluck gathering 7 p.m. Nov. 15 at the Unitarian Universalist Church, Grandin Road at Brandon Avenue, Roanoke.
A $1.50 contribution per adult helps offset the costs of beverages, building use and postage. Kids and human carnivores are welcome.
In case of bad weather, listen to WVTF radio 89.1 for cancellation announcements. For society information, call 380-2820.
FEED READ: Adrian Blevins-Church, R.H.W. Dillard, Cathryn Hankla, Jeanne Larsen, Opal Moore, Marilyn Moriarty and Eric Trethewey will be the writers reading at Hollins College on Nov. 14 as part of the national Share Our Strength- and American Express-sponsored Writers Harvest reading to fight hunger. One hundred percent of the profits from the Hollins event, which starts at 8 p.m., will go to the Roanoke Area Food Bank. Tickets are $10 for adults and $5 for students. Call 362-6451.
DECEMBER DEADLINE: People interested in pursuing culinary careers - including those already working in the field - can apply for 1997-98 academic year International Association of Culinary Professionals scholarships through Dec. 1. Seventy scholarships were recently awarded for the 1996-97 academic year. One $5 application fee encompasses all scholarships and work-study programs. Send it, allowing about two weeks for return information, to IACP Foundation Scholarships, 304 West Liberty St., Suite 201, Louisville, Ky. 40202, or call (502)587-7953.
CLASS ACTS: "Delicious Desserts" (without blowing your diet) Nov. 12, noon-12:30 p.m., $6, Health Management Center at Lewis-Gale. Call 772-3750.
The following, at the YMCA Open University, 403 Washington St. Southwest, Blacksburg, all meet at 6:30 p.m. and cost $12 plus a small supply fee. Call 231-4208:
"Vegetarian Workshop" - menu planning and meal preparation, Nov. 6.
"Gifts from the Kitchen" - mulled wine mix, shortbread cookies, chocolate-walnut surprises, marinated peppers and gourmet spice mixes, Nov. 11.
"Vegetarian Cocktail Party" - artichoke heart spread, Tex-Mex dip, spicy cheese puffs, stuffed snow peas, cheese and fruit platter, Nov. 13.
"Holiday Desserts" - pumpkin cheesecake, cranberry brownies, apple-pecan crisp and holiday cookies, Nov. 18.
The following, which all include food samples, are at Provisions Gourmet, Hunting Hills Plaza, Roanoke. Call 776-3264:
"The Art of Afternoon Tea" - history, rituals and fixings, Nov. 7, 3 p.m., $18.
"Advanced Pasta Making - Stuffed Pasta." Hands-on, including ravioli and tortellini. Nov. 12, 6 p.m., $23.
"Kids' Tea Party" with all the trimmings for ages 7-10. Optional dress-up. Nov. 16, 1-3 p.m., $12.
"Tea Tasting" with samples from various regions made by different processing techniques. Finger sandwiches and scones to accompany teas. Nov. 20, 6 p.m., $23.
LENGTH: Medium: 97 linesby CNB