Dining Out for Life is TONIGHT!

Dining Out for Life is this tonight! More than 200 restaurants will donate 25% of their food proceeds to A Loving Spoonful and Friends For Life.

All you have to do is eat at a participating restaurant, drink Stella Artois ($1 from every bottle sold tonight goes to charity), or buy something from Sumac Ridge Estate Winery ($1 from every bottle for the entire month of March goes to charity).

Could we make it any easier for you? I don’t think so. 

I’ll be at the Cascade Room (2616 Main Street) tonight. Stop by and say hi!

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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