For nearly 70 years, Taste of Home hosted Cooking School events across the country in partnership with local media companies like the News-Democrat. This year, Taste of Home is debuting an entirely new event series, the Happiest Holiday Tour, which includes a stop Oct. 29 in downtown St. Louis at the Hyatt Regency Hotel at The Arch.
It’s a 90-minute live show where you’ll watch expert TOH chefs cook up a festive brunch, reinvent classic Thanksgiving recipes and demonstrate new baking and decorating techniques in time for the holidays. The Sunday show starts at 2 p.m., but there’s lots to do before and after.
▪ Pre-show: Sip on cocktails at a cash bar, snap a picture with friends at a photo booth and shop for cookbooks, gadgets and gifts.
▪ The show: Learn hottest holiday how-to’s during the demonstration-style show, ask the visiting chef questions and win prizes throughout the afternoon. A few lucky attendees will even get a chance to come up on stage to assist with a recipe or participate in a competition.
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▪ Post-show: Every attendee will sample one of the demonstrated dessert recipes.
Tickets are $25 (plus $2.37 fee) and seats are general admission. But, if have a group of four or more, the cost is $20 (plus $2.09 fee). Doors open at 1 p.m.
If you want the VIP Pre-Show Experience for $85 (plus $5.67), you get a full catered meal served at a private party one hour before show time, a meet and greet with the TOH chef, preferred seating and Taste of Home gift bag and cookbook.
Ticket sales end Oct. 28, so you’ve got plenty of time to go to tasteofhome.com (click on events) and place your order.
To get you in the mood, here are a pair of Taste of Home summer recipes.
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Summer Macaroni Salad
1 package (16 ounces) elbow macaroni
1 cup reduced-fat mayonnaise
3 to 4 tablespoons water or 2 percent milk
2 tablespoons red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 small sweet yellow, orange or red pepper, finely chopped
1 small green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
2 tablespoons minced fresh parsley
Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended.
In a large bowl, combine macaroni, peppers, onion and celery.
Add 1 cup dressing; toss gently to coat. Refrigerate, covered, 2 hours or until cold. Cover and refrigerate remaining dressing to add just before serving.
To serve, stir in reserved dressing. Sprinkle with parsley.
Yield: 16 servings (3/4 cup each)
Per serving: 160 calories, 6 grams fat, 5 mg cholesterol, 320 mg sodium, 24 grams carbohydrates (3 grams sugars, 1 gram fiber), 4 grams protein. Diabetic exchanges: 1 1/2 starch, 1 fat.
Zucchini & Sausage Stovetop Casserole
1 pound pork sausage roll
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long grain rice
1 teaspoon prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded sharp Cheddar cheese
In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Drain and remove sausage from pan.
In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend.
Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.
Yield: 6 servings.
Per serving: 1 1/3 cups: 394 calories, 26 grams fat, 60 mg cholesterol, 803 mg sodium, 24 grams carbohydrates (6 grams sugars, 2 grams fiber), 16 grams protein.