Cotton & Copper
Chef Tamara Stanger
See story in the Phoenix New Times
Tempe Community Action Agency is excited to announce the lineup of food and drink sponsors for Vicinity: Internationally Tempe, formerly known as First Crush.
Source: Wrangler News
In September of 1986, Hackett House opened it’s door to the public as a Public Welcome and Gathering Place and Tempe Sister Cities Headquarters. The re-purposed Bakery and living areas now serve as a gift shop, friendship rooms and a location for all sorts of events from 6th grade school tours to tea parties, dinner parties, and Young Artist receptions among many other programs. The space can be rented for YOUR own special occasion.
TO CELEBRATE THE HACKETT HOUSE BIRTHDAY, WE INVITE OUR CUSTOMERS TO ENJOY A SAMPLE SCONE AND A SIP OF TEA AND WISH THE HACKETT HOUSE A HAPPY BIRTHDAY AND A SUCCESSFUL FUNDRAISING YEAR!
Doors open from 11-5 (although scones may run out before 5!)
Tempe Public Library (BRiC)
3500 South Rural Road
Tempe, AZ 85282
Join us on the patio at Hackett House for our last cooking class of the season with Chef Lisa Brisch!
Chef Lisa will be featuring a menu which is as delicious as it is healthy, and includes:
•Orange and Radish salad with a citrus dressing.
•Shrimp Piccata Pasta, with a Green Bean Amandine.
•Individual Lemon Cheesecake.
Wine bar and gift shopping begins at 6pm, class starts at 6:30pm.
Cost is $50/per person.
This is our last cooking class of the season and space is limited. Please register on line at http://www.hacketthouse.com or call 480-350-8181
🌺It’s a tropical adventure of savories and sweets celebrating the Disney movie “Moana” join us for a children’s tea, arts and crafts! Costumes are encouraged!! Cost is $30pp. 🌺
🌺Seating is limited so please make your reservation today!!🌺
🌺On line at: http://www.hacketthouse.org or call 480-350-8181.🌺
Enjoy WildFlower Bread Company soup in a bread bowl, salad, drink and a cookie!
Monday, Jan 30 – Friday, Feb 3, 11:30 – 1:30
Suggested donation $10 – more is gretly appreciated!
All proceeds benefit Tempe Agencies that help the homeless: Salvation Army, CARE 7, Community Bridges, I-HELP
Sun, January 22, 2017
11:00 AM – 1:00 PM
$45 per person +tax
Want to start the New Year by learning how to cook simple dishes with a variety of farmer-fresh in-season local organic produce?
Learn how to cook produce from your CSA or farmers’ market with 3 simple culinary techniques and the skill of intuitive cooking led by Melanie Albert, Intuitive Cooking Expert and author of A New View of Healthy Eating.
Join The Farm at South Mountain and Melanie Albert of Experience Nutrition for a unique, hands-on cooking opportunity to create delicious dishes with simple culinary skills and fresh, in-season organic ingredients.
During the experience you’ll learn culinary skills and dishes from Melanie’s book, A New View of Healthy Eating. For the 2017 New Year we will create a unique citrus salad and perfect salad dressing, bamboo steamer farmers’ market veggies with citrus and walnut finishing dressing, and heirloom tomato lentil soup. Once you intuitively create your dishes, you’ll enjoy mindfully eating your beautiful creations with community in the beauty of The Farm.
Meet the Chef!
Melanie A. Albert, intuitive cooking expert, author, and speaker, is Founder and CEO of Experience Nutrition Group, LLC, in Phoenix, Arizona and author of “A New View of Healthy Eating, Simple Intuitive Cooking with Real Whole Foods.” Melanie has been active in wellness, integrative medicine, and nutrition for over 15 years. She is a 2007 graduate of the Institute for Integrative Nutrition in New York City, 2001 Integrative Medicine Fellow and 2003 Intuition Fellow of the Kaiser Institute, former marketing consultant for Weil Lifestyle, LLC / Andrew Weil, MD, current Holistic Nutrition instructor of Whole Foods Cooking and Conscious Eating at Southwest Institute of Healing Arts, in Tempe, Arizona, and 200-hour Registered Yoga Teacher. She received culinary training with the Rouxbe Cooking School Plant-Based Professional Cooking Certification. Experience Nutrition was an Official Health & Wellness Partner of the NFL Alumni Association in 2011. You can always find Melanie shopping at farmers’ markets, experimenting in the kitchen, or practicing yoga. Learn more at http://www.EXPNutrition.com
Are there ID requirements or an age limit to enter the event?
All ages welcome, although the agenda is geared for adults.
What are my transport/parking options getting to the event?
The Farm has parking at the end of the lane or across 32nd street.
What can/can’t I bring to the event?
Please wear shoes for walking and sunscreen if you need.
Where can I contact the organizer with any questions?
Please email classes (@) thefarmatsouthmountain.com with any questions.
Is my registration/ticket transferrable?
Tickets are non-refundable. Please email classes (@) thefarmatsouthmountain.com to discuss transfers.
Ray Madaghiele will teach the art and science of facilitating an inspiring strategic planning process. Participants will be guided to determine the best way to proceed with their own custom-designed strategic planning process for their unique organization. He will reveal his personal secrets, tools, and tips for bringing the entire company into the process. $25
Tempe vs. Phoenix Fire Depts Chili Cook-off:
Who will win this year’s chili cook off? Only you can tell us as you taste what comes out of the kitchen onto your plates. Tempe Fire Station # 273, located in the Hackett House’s backyard on McClintock, was the hands-down winner of last fall’s cook-off between three Tempe Firefighting Stations. Our guests were served each of three different chilis by the firefighters themselves. They voted and Station #273 won the top prize. The tradition continues this year with Tempe’s own #273 challenging Phoenix’s firefighters. Not only will the firefighters be cooking your chili, they will be serving you dinner throughout the evening — just as they have been serving our community throughout the years. And what chili doesn’t taste better paired with ice-cold beer? Join us to celebrate our very own firefighters as they dish up their fire house staple!
This class is $50 and includes wine (or possibly beer)
To register for this cooking class, please call 480-350-8181 or register on-line at: https://www.facebook.com/events/528739767324879/
We have a dream come true with Chef Lisa’s debut on the Hackett House patio. We know we all love good food; we know we all enjoy meeting the chefs in the valley; we know we care about our health. Many of us know how to make any dish taste good–cream and butter, right? Chef Lisa is one of the few who has made it her business to focus on great taste and lighten the fats in recipes. With her cooking, we don’t have to make a choice between treating our taste buds and caring for our bodies—we get both! Come for the taste. Come for the nutrition. Come for the recipes. Come for the food science. Come to taste gluten-free delicious food. Just come and you’ll leave happy.
•Autumn Kale Salad – Ribbons of kale in an apple cider walnut vinaigrette with golden raisins and toasted walnuts.
•Cranberry & Goat Cheese stuffed Pork Tenderloin with a Port Reduction – Pork tenderloin stuffed with dried cranberries and crumbled goat cheese with a drizzle of an herbed port wine sauce.
•Creamy Polenta with Wilted Greens – Slow cooked creamy stone-ground cornmeal with Parmesan cheese and sautéed spinach and kale.
•Pumpkin Mousse – Light and airy whipped pumpkin and cream with maple and ginger.
This class is $50 and includes wine
To register for this cooking class, please call 480-350-8181 or register on-line!
Beer: Mountain Standard Black IPA
Grilled Endive, Radicchio and Bleu Cheese Salad Served warm with a Light and airy Mountain Standard Sabayon
Beer: Isolation Ale
Crunchy French Crostini topped with savory herbed cream cheese, sweet caramelized dates and onions then finished off with rich balsamic pearls
A scrumptious marinated turkey leg deep fried to perfection alongside whipped parsnips and carrots blanketed with a warm Tuscan style sage gravy
Beer: Zard alu
A fun and whimsical deconstructed fruit tart. This plate is composed of buttery, crumbly shortbread cookies, apricot preserves, fresh fruit then topped with house made specialty whipped cream.