Heart Day treats
CHARLESTON, W.Va. -- Charleston Bread owner Libby Chatfield baked special Valentine Day treats including heart-shaped focaccia with pink peppercorns and pink Himalayan salt, strawberry cupcakes and champagne filling and cherry chocolate scones and Hunk of Burning Love red velvet bar cookies.Charleston Bread, 601 Capitol St., 304-720-3022Critter Dinner
Dunbar's Critter Dinner will be held at noon Saturday at the Dunbar Armory, on the corner of 26th Street and Fairlawn Avenue in Dunbar. A team of Critter Dinner cooks will prepare dishes that feature water buffalo, opossum, trout, alligator, mountain oysters and frog legs, among other meats.Ham, chicken and baked beans will be available for less adventurous diner.Admission to the dinner is five cans of non-perishable food or a cash donation to the Dunbar/Institute Food pantry. Diners may park at Shawnee Park, where a shuttle service will take them to the dinner. Call 304-766-0223.Serious cereal shortageManna Meal
, where breakfast is served to those in need every day of the year, is in need of boxes of cereal. Please drop off donated boxes to Manna Meal's door on the alley behind St. John's Episcopal Church from 7 a.m. until 2 p.m.St. John's Episcopal Church is located at 1105 Quarrier St. Call 304-345-7121.
Heart & Soul
East End Family Resource Center's Heart & Soul Dip Dinner Feb. 23 will feature a barbecued rib cook-off and tastes from Carver Culinary Institute, as well as the usual samples, or dips, of food provided for the fundraiser.Churches, businesses and individuals all team up to provide the soul and home-cooked food such as meatloaf, jerk chicken, black-eyed peas, noodle kugel, chicken stir fry and chocolate chip bread pudding. Thomas Grant and his students from the Carver Culinary Institute, hosts of the event, will prepare and serve braised pork shoulder with white beans and pumpkin bread pudding with caramel sauce.Attendees purchase tickets that they redeem for a "dip" of the dishes they choose, either at the event or in take-away packages. Proceeds benefit both the after-school and the senior programs at the center. Tickets will also be available at the door.Call 304-344-1656 before Feb. 18 to enter the rib cookoff. The Heart & Soul Dip Dinner will be held from 11 a.m. to 3 p.m. Feb. 23 at the East End Family Resource Center, 512 Ruffner Ave. For advance tickets or more information, call 304-344-1656.
FireSide Grille hosts benefit
in Hurricane will host a "Dine Out for Hunger" event at 7 p.m. Feb. 21 to benefit the Huntington Area Food Bank
. The bank provides food to children, senior and families in need in Putnam County as well as nearly 100,000 people in 16 other counties in West Virginia, Kentucky and Ohio.The Bob Thompson Unit will be performing from 7 to 10 p.m. at the FireSide Grille, located off the Teays Valley/Winfield exit on I-64. For more information about the Food Bank, visit www.HAFB.org
or Facebook. Call 304-523-6029.Wine and beer face offFestivALL
Charleston will host "FeastivALL," a five-course gourmet dinner with wine and beer pairings, on Feb. 23 at Berry Hills Country Club.Chefs Nick McCormick of Berry Hills and Café Cimino's Tim Urbanic will prepare the food. Sunday Gazette-Mail columnists John Brown, "Vines &Vittles,"
and Rich Ireland, "Beers to You,"
will select the wines and beers respectively. After each course, guests will vote for the beer or wine pairing they like best. Either Brown or Ireland will emerge as the winning selector at the end of the evening.
Mountain Stage's Larry Groce will host brief performances between courses. Guests will also get a first look at schedule highlights and headliners for FestivALL 2013.A silent auction will be held before the dinner. Tickets are $100 per person, $40 of which is tax deductible. All donations above the ticket price are completely tax deductible. Tickets are on sale through Feb. 20 online at www.festivallcharleston.com
or in person at Taylor Books. Seating is limited.All proceeds from the event benefit FestivALL 2013.Reach Julie Robinson at email@example.com or 304-348-1230 with information to be included in Food Notes.