ENTREE NOTES.Byline: The Register-Guard Marco Polo's travels inspire dinner at LCC (Leadless Chip Carrier, Leaded Chip Carrier) See leadless chip carrier, CLCC and PLCC. 1. LCC - Language for Conversational Computing. Written at CMU in the 1960's. Lane Community College culinary arts and hospitality management students have chosen the travels of Marco Polo as inspiration for the classical cuisine dinner to be held at 6 p.m. March 3, at the Center for Meeting and Learning, Building 19, on the main LCC campus. The dinner will feature dishes from India, China, Turkey and Italy. Dinner will begin with an appetizer of portabella por·ta·bel·la n. Variant of portobello. mushroom biryani bi·ry·a·ni also bi·ri·a·ni n. pl. bi·ry·a·nis An Indian dish containing meat, fish, or vegetables and rice flavored with saffron or turmeric. from India, followed by lamb and hot pot and bean curd curd the proteinaceous part of milk precipitated by rennin. Usually contains some fat when whole milk is used. soup from Mongolia. A fish course prepared Hunan style from China precedes the main course of chicken stuffed with tomatoes and feta fet·a n. A white semisoft cheese usually made of goat's or ewe's milk and often preserved in brine. [Modern Greek (turi) pheta, (cheese) slice, from Italian fetta, slice cheese. Panna cota with poached poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. pears, an Italian dessert, completes the eclectic menu. The evening's entertainment is as varied as the menu. Lane theater students will perform a skit of Polo's adventures; Ziola, a local dancer, will perform a traditional Indian dance; and the Damaka Bhangra bhangra (bhängˑ·r  ),n Latin name: Eclipta alba; dancers, a local troupe, will perform a northern Indian folk dance. Tickets are $35 each and can be ordered from the Culinary and Hospitality office. Call Joe McCully or Suzy Dahlstedt at 463-3516; or leave a message; or e-mail mccullyj@lanecc.edu. Feb. 28 is the deadline for ordering tickets. LCC culinary students to prepare Fungal Feast The Cascade Mycological mycological pertaining to or arising from mycology. Society will hold its third annual Fungal Feast at 7 p.m. Thursday in the northeast corner of the cafeteria in the Center Building on the Lane Community College main campus. Chef Clive Wanstall and LCC culinary students will prepare wild mushroom dishes. A cooking demonstration and description of the edible mushroom species will precede the tasting. The event is open to the public. A donation of $5 to $10 is suggested from those who participate. Special dinners SATURDAY Pfeiffer Vineyards - Villa Evenings, a gourmet club at Pfeiffer Vineyards, 25040 Jaeg Road, Junction City, will serve a five-course valentine dinner Saturday. The cost is $125 per person. For more information, go to www.villaevenings.com. For a reservation, call 998-2828. MONDAY Zalaya restaurant and wine bar - Zalaya, 839 Lincoln St., will serve a special prix fixe four-course dinner on Valentine's Day, with a choice of wild mushroom and leek leek: see onion. leek Hardy, vigorous, biennial plant (Allium porrum) of the lily family, native to the eastern Mediterranean and the Middle East. It has a mild, sweet, onionlike flavour. manicotti man·i·cot·ti n. 1. Pasta in large-sized tubes. 2. A dish consisting of such tubes stuffed with meat or cheese, usually served hot with a tomato sauce. [Italian, pl. or pan-roasted duck breast as the main course. The cost is $38 per person. For a reservation, call 349-9181. Eugene City Brewery - Euphoria Chocolate and Eugene City Brewery, 844 Olive St., will host a Valentine's Day beer and chocolate tasting Monday, with seating beginning at 5 p.m. and the tasting starting at 6 p.m. The tasting will feature 10 ales from Eugene City Brewery and Rogue Ales paired with chocolate concoctions such as pepper-fudge and Oregon Chocolate Sin Cake made with a heaping helping of Rogue's Dark Rum. Tickets are $25. For a reservation, call 345-4155. Garden Clubs TUESDAY Eugene Garden Club - Jim Toler will speak on the importance of biology in growing systems and will discuss the safety and effectiveness of using compost and compost tea. The talk, at 1 p.m. at the club, 1645 High St., is free and open to the public. Deadlines To be listed in Entree Notes on Wednesday, notices of food-, wine- or garden-related events must reach The Register-Guard by Tuesday of the week preceding publications. Mail to Entree Notes, The Register-Guard, P.O. Box 10188, Eugene, OR 97440. |
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