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X-WR-CALDESC:Events for Oli+Ve
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TZID:UTC
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TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=UTC:20200204T190000
DTEND;TZID=UTC:20200204T210000
DTSTAMP:20260617T023631
CREATED:20200116T025550Z
LAST-MODIFIED:20200116T025553Z
UID:5296-1580842800-1580850000@oliandve.com
SUMMARY:Celebrating Seasonal Produce - India
DESCRIPTION:Vegetables don’t have to be just supporting characters.  They can be the star of the show!  In this class\, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce available\, while also introducing you to the exciting flavors of India. \n\n\n\nMENUCurried Carrot and Cauliflower PicklesPotato Malai KoftaVegan Palak TofuCardamom Espresso Lassi Ice Cream \n\n\n\nBYOBRSVP to 770-587-4244 to pay and reserve your spotClass limited to 16
URL:https://oliandve.com/event/celebrating-seasonal-produce-india/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200211T190000
DTEND;TZID=UTC:20200211T210000
DTSTAMP:20260617T023631
CREATED:20200116T030216Z
LAST-MODIFIED:20200116T030307Z
UID:5298-1581447600-1581454800@oliandve.com
SUMMARY:The Thai Home Kitchen
DESCRIPTION:Thai food is fast becoming one of the most popular cuisines in the world.  The balance of sweet\, sour\, spicy\, and savory flavors are the hallmarks of the types of noodle and curry dishes you’ll learn in this class.  Along with new techniques (and shopping tips)\, you’ll enjoy an East Asian feast of a lifetime! \n\n\n\nMENU \n\n\n\nGreen Papaya SaladSeitan Pad Thai with Green Bean and PeanutGreen Curry Rotisserie ChickenBlack Rice Pudding with Sweetened Condensed Milk and Blackberries \n\n\n\nBYOBRSVP to 770-587-4244 to pay and reserve your spotClass limited to 16
URL:https://oliandve.com/event/the-thai-home-kitchen/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200218T190000
DTEND;TZID=UTC:20200218T210000
DTSTAMP:20260617T023631
CREATED:20200116T030844Z
LAST-MODIFIED:20200116T030847Z
UID:5300-1582052400-1582059600@oliandve.com
SUMMARY:Tapas Party
DESCRIPTION:A hallmark of Spanish cuisine is the tapas party.  Small bites\, served family style\, allows for not only the enjoyment of the food but also the company.  Even better\, a true tapas party enlists the help of your friends and family to prepare those delicious small bites! \n\n\n\nMENU \n\n\n\nSavory Date and Marcona Almond TrufflesBasque Pommes Dauphine with RomescoPork Albondigas Brava with ManchegoCaramelized Arroz Con Leche \n\n\n\nBYOBRSVP to 770-587-4244 to pay and reserve spotClass limited to 16
URL:https://oliandve.com/event/tapas-party/
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BEGIN:VEVENT
DTSTART;TZID=UTC:20200219T190000
DTEND;TZID=UTC:20200219T210000
DTSTAMP:20260617T023631
CREATED:20200129T211554Z
LAST-MODIFIED:20200129T211555Z
UID:5819-1582138800-1582146000@oliandve.com
SUMMARY:INSTANT POT - hands on class
DESCRIPTION:Fall in love with your Instant Pot in the month of February.  Join food artisan\, Alicia Fleck\, for a hands-on cooking class to introduce you to your new Best Friend – the Instant Pot!  (Every recipe will be made in the Instant Pot!) \n\n\n\nMENU \n\n\n\nFANCY HARD BOILED EGGS(with White Truffle Oil\, a sprinkle of Za’atar and a dash of Black Truffle Sea Salt)BUTTERNUT SQUASH SOUP(Gluten- free and Vegan)CILANTRO LIME CHICKEN and LENTIL RICE BOWLS(Protein Powerhouse Entree)BANANAS FOSTER(Served on Vanilla Bean Ice Cream) \n\n\n\nBYOBRSVP 770-587-4244 to pay and reserve your spot (cutoff 2 days prior to class)Class limited to 12
URL:https://oliandve.com/event/instant-pot-hands-on-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200227T190000
DTEND;TZID=UTC:20200227T210000
DTSTAMP:20260617T023631
CREATED:20200116T031623Z
LAST-MODIFIED:20200116T031705Z
UID:5303-1582830000-1582837200@oliandve.com
SUMMARY:Intro to French Sauces
DESCRIPTION:After knife skills\, sauce making is the next thing that chefs learn on their way to becoming confident in the kitchen.  In French cooking\, there are “mother sauces” that act as the base for hundreds of different variations.  In this class\, we’ll work with a few of those mother sauces\, ensuring that you understand the basics\, while also giving you some exciting real-world applications for how to use them at home. \n\n\n\nMENU \n\n\n\nHollandaise:  Open-Faced Ham  Cheese Sandwiches with HollandaiseVeloute:  Seared Chicken Thighs with Tarragon Pan SauceBechamel:  Blanched Asparagus with Gruyere MornaySabayon:  Vanilla Bean Marinated Berries with Champagne Sabayon \n\n\n\nBYOBRSVP to 770-587-4244 to pay and reserve your spotClass limited to 16
URL:https://oliandve.com/event/intro-to-french-sauces/
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