Cool Beans Coffee can be found online at www.wearecoolbeans.com or on Facebook (Cool Beans 405) and Twitter (@coolbeans405).
Chefs' Feast is back at city museum
The 26th annual Chefs' Feast is from 6 to 9 p.m. March 28 at the National Cowboy Heritage & Western Museum.
The event will include food from 25 of the metro area's best restaurants, serving gourmet foods and fine wines and spirits, which are included with the ticket price. Proceeds from the food and wine-tasting event benefit the Regional Food Bank of Oklahoma's Food for Kids childhood hunger programs.
Chef Don Thierry, from Market Source, and chef Christine Dowd, from Aunt Pittypat's Catering, are coordinating the event for a third year in a row.
The event also features fun music and great raffle items, like a $2,000 gift card to B.C. Clark and a wine pull.
Tickets are $120 in advance and patron tables, which include reserved seating for 10 and two bottles of fine wine, are available for $1,400. Tickets and patron tables are limited. Purchase tickets online by visiting www.regionalfoodbank.org.
For ticket information, call Angie Gaines at 604-7109 or email email@example.com.
Butchery and charcuterie workshop scheduled for Francis Tuttle CareerTech
American charcuterie teacher Kate Hill and French farmer/butcher Dominique Chapolard will be in Oklahoma City on April 16 and 17 as a guest of the Culinary Arts program at Francis Tuttle CareerTech, 12777 N Rockwell. This is a hands-on workshop that will help students discover the French way to butcher and break down a pig for charcuterie and create a butcher's dozen of traditional French Farmstead charcuterie, including: noix de jambon, jambonneaux, ventreche roulee, fricandeaux, pate de campagne, pate en croute, pate de tete, saucisse de Toulouse, saucisson, saucisse seche, paupiettes, rillettes and grattons.
To book a place go online to thefrenchpig.eventbrite.com. For more information, email Marc Dunham at MDunham@francistuttle.edu. Workshop fee is $875 and includes 15 hours of instruction, workshop materials, class-written materials, lunches and beverages. The workshop is limited to 20 participants.
From Staff Reports