Dining Out for Life at the Cascade Room – March 12, 2009

On Thursday, March 12, I’ll be holding down the fort at The Cascade Room (2616 Main Street, at East 10th Avenue) for Dining Out for Life. On that day, more than 200 participating restaurants donate 25% of their food profits to A Loving Spoonful and Friends for Life, two local charities that support people living with HIV/AIDS.

So, mark your calendars and come join me on March 12 at the Cascade! If I’m going to pack the place full of my nearest and dearest friends, you’d better be there. If you can’t make it, please spread the word and help make this day a screaming success.

If the Cascade is out of your way, here’s a list of other participating restaurants.

If you’re so inclined, check out the Facebook invitation.

Many thanks to the Cascade for participating again, and to event sponsor Sumac Ridge Estate Winery.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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