Food File

By PEGGY ANDERS, Times Staff Writer
© St. Petersburg Times
published January 9, 2002

Special events and food tastings

BV WINE AT MIA'S: 6:30 p.m. reception, 7 p.m. dinner today, Mia's Restaurant, 1633 Snow Ave., Old Hyde Park, Tampa. George Foote hosts wine dinner; four courses are paired with Beaulieu Vineyard varieties: $75 per person, plus tax and gratuity. Call (813) 258-9400.

COOKING FROM KITCHENS PAST: 10 a.m. Mon., at Heritage Village, 11909 125th St. N, Largo. Ever wonder how bread was toasted before the invention of the toaster? Know what a crimper is? What special foods were served at funerals or elections? Folklorist Michael McManus answers questions on what cooking was like and what Americans ate long ago. Bring an old-time food-related item you've always wondered about for identification. Free. Call (727) 582-2123.

ABILITIES WINE DINNER: 6-7 p.m. reception, dinner follows, Jan. 17, at Redwoods, 247 Central Ave., St. Petersburg. Five-course dinner paired with wines from the Alsace region of France, to benefit the Abilities Foundation. Cost: $65, plus gratuity. Limited seating; call (727) 538-7370, ext. 345.

CULINARY CLUB @ ERIC'S: Chef Eric Weber prepares a signature appetizer, entree and dessert for sampling from the eric's@Sutherland menu, 2 p.m. Jan. 19 at this month's meeting of the Tampa Bay Culinary Club. Cost: $10. Call Jeanne at (727) 789-2605 to RSVP (required).

BAYFRONT ON VINE: 7 p.m. Jan. 19, Bayfront Medical Plaza, 603 Seventh St. S, St. Petersburg. Event combines fine wines and food tastes, silent auction, all to benefit Bayfront Medical Center: $50. Call (727) 893-6148.

Wine and beer tastings, classes

ZACA MESA: 7 p.m. Jan. 17, Roy's, 4342 W Boy Scout Blvd., Tampa. Zaca Mesa Winery showcases its wines, paired with samplings of Hawaiian fusion cuisine: $70 per person, plus tax and gratuity. Limited seating; call (813) 873-7697.

PIC PAC TASTING: 5-7 p.m. Fri., Pic Pac Fine Wine and Spirits, 6609 Central Ave., St. Petersburg. Free wine tasting features different selections each week. Call (727) 347-0743.

MAZZARO'S TASTING: 11 a.m.-2 p.m. Sat., Mazzaro's Italian Market, 2909 22nd Ave. N, St. Petersburg. Sample selection of wines at free tasting. Call (727) 321-2400.

TASTES FROM THE GRAPEVINE: 4-8 p.m. Fri. and 2-6 p.m. Sat., the Grapevine at Westchase, 12125 W Linebaugh Ave. Tampa. The "Wine Professor" offers wines for free sampling. Call (813) 818-9463.

Cooking classes

HEALTHY BEGINNINGS AND ALMONDS: Free vegetarian class shows how to start things off right with health-conscious recipes for the new year, 7-8 p.m. today, 10-11 a.m. Thur.; next week's class, "All About Almonds," has ways to use the nutritious nuts in various dishes, 7-8 p.m. Jan. 16, 10-11 a.m. Jan. 17. Nature's Harvest Market, 1021 N MacDill Ave., Tampa. Call (813) 873-7428.

OYSTERCATCHER'S MENU: noon Sat., Oystercatcher's Restaurant at Hyatt Westshore, 6200 Courtney Campbell Parkway, Tampa. Learn to make some of Oystercatcher's favorites; three-course meal with champagne and beverages. Cost: $50 (includes tax and gratuity). Limited seating; call (813) 207-6815.

INTERNATIONAL CUISINE: 6:45-9:30 p.m. beginning Tues., Azalea Adult Recreation Center, 1600 72nd St. N, St. Petersburg. Chef Diane VanEpps shares her knowledge of French, Mediterranean, Greek and southern Italian cuisine, plus seafood dishes, in this four-week hands-on cooking series. Cost: $32 for four classes, $51.20 for nonresidents, plus $5.25 per class food fee due from all. Call (727) 893-7150 to register.

SOUP AND SANDWICH: 6:30-8:30 p.m. Tues., Margaret Ann's Catering, 5625 Fourth St. N, St. Petersburg. Make-ahead menu for casual entertaining includes chicken and brie sandwich, filet with Stilton cheese sandwich, shrimp roll and soups. Cost: $35. Limited class size; call (727) 525-3983.

ROY'S CUISINE CLASS: 10 a.m.-12:30 p.m. Tues., Roy's, 4342 W Boy Scout Blvd., Tampa. Executive chef and partner Rand G. Packer prepares dishes for sampling. Class includes lunch and recipe booklet: $40, limited space. Call (813) 873-7697 to reserve.

Cooking demos

COOKING WITH HERBS AND SPICES: 7-9 p.m. Jan. 16, La Maison Gourmet, 471 Main St., Dunedin. Butternut squash soup with curried horseradish cream, glazed sweet potatoes with ginger and allspice, braised chicken with sloe gin and juniper, and chocolate mint truffle phyllo bundles among dishes prepared: $35. Call (727) 736-3070.

Worth sending for

VEGAN MEALS FOR ONE: The Vegetarian Resource Group's 216-page book, Vegan Meals for One or Two, solves the problems of cooking in small portions. Recipes include lentil spinach pilaf, potato tacos, almond rice pudding. Send check for $15 (including postage) to: Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203, or order online at www.vrg.org.

- Send news of coming events at least two weeks before the publication date to Food File, the Times, P.O. Box 1121, St. Petersburg, FL 33731.

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