Noshing Around
by Karyn Zoldan
Chocolate Wellness for Baby Boomers
Former Choc-Alot owner and avid chocoholic Nadia Larsen will host a wellness party at Choc-Alot Gourmet Chocolatier. Part of Larsen's presentation will focus on the health science relating to chocolate, specifically theobromine, the chemical stimulant found in cacao. Free chocolate-covered popcorn will be available, and a discount on chocolate shots (think liquid brownie) will be offered. The event is free and will be held Saturday, April 21, from 7 to 8 p.m. at Choc-Alot, 6350 E. Broadway Blvd. For more information, contact Sean McMillan at 240-4985.
Inside Native Seeds/SEARCH
Join Slow Food Tucson at 5:30 p.m., Wednesday, April 25, at the Native Seeds/SEARCH retail store at 526 N. Fourth Ave., where executive director Kevin Dahl will talk about seed conservation, community interaction and protecting crop biodiversity. Learn about the seed bank and its Patagonia farm. Shop and receive a 10 percent discount. Then cross the street to dine at Delectables Restaurant, where owner Donna DiFiore has created a menu using Native Seed/SEARCH products, including tepary bean hummus; prickly pear salsa and chips; cold avocado and chile soup; and blue corn tortilla enchiladas-- plus dessert and wine. The cost is $25 per person for Slow Food members, $35 for nonmembers. E-mail foodfoodfood@msn.com or call Barry at 290-1355 to RSVP.
Primavera Cooks Again
Primavera Foundation and Tucson Originals announce the 2007 season of Primavera Cooks!, a series of multicourse dining events paired with wine from May to September. People who like to cook may sign up as apprentice chefs for $250 per event and perform under the tutelage of professional chefs. Diners pay $125 per person (includes gratuity). All of the apprenticeship costs and a portion of the guest charge are tax deductible and directly benefit Primavera's programs and services, helping the very low-income, homeless and at-risk populations obtain self-sufficiency and find dignity in their lives. The event kicks off Wednesday, May 16, with dinner at Janos. To reserve, call 623-5111, ext. 101.
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