BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Oli+Ve - ECPv6.16.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://oliandve.com
X-WR-CALDESC:Events for Oli+Ve
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:UTC
BEGIN:STANDARD
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20190101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=UTC:20200305T190000
DTEND;TZID=UTC:20200305T210000
DTSTAMP:20260617T012904
CREATED:20200116T032437Z
LAST-MODIFIED:20200116T032439Z
UID:5305-1583434800-1583442000@oliandve.com
SUMMARY:Celebrating Seasonal Produce - Mexico
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 Mexico. \n\n\n\nMENU \n\n\n\nPan Con TomatilloCharred Vegetable Salad with Avocado CremaMushroom Chorizo Tacos with Adobo & QuesoMexican Chocolate Mousse with Marinated Seasonal Berries \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-mexico/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200312T190000
DTEND;TZID=UTC:20200312T210000
DTSTAMP:20260617T012904
CREATED:20200116T033107Z
LAST-MODIFIED:20200116T033109Z
UID:5307-1584039600-1584046800@oliandve.com
SUMMARY:Modern Spain
DESCRIPTION:Spain is fast becoming the defining cuisine of the modern food movement.  The nation’s chefs have done an incredible job of taking classic and authentic flavors and then rethinking the combinations\, preparations\, and plating techniques.  As a result\, the food is both familiar and new.  This class will highlight the secrets behind modern Spanish cuisine.  While using blowtorches and immersion circulators\, we will create a meal that is both comforting and exciting! \n\n\n\nMENU \n\n\n\nCharred Avocado Salad\, with Orange\, Manchebo\, and Sherry VinaigretteSous Duck Breast with Garlicky Ajo BlancoCreamy Sofrito Farro with Crispy JamonCaramelized Arroz Con Leche \n\n\n\nBYOBRSVP to 770-587-4244 to pay and reserve your spotClass limited to 16
URL:https://oliandve.com/event/modern-spain/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200318T190000
DTEND;TZID=UTC:20200318T210000
DTSTAMP:20260617T012904
CREATED:20200303T010150Z
LAST-MODIFIED:20200303T012511Z
UID:6723-1584558000-1584565200@oliandve.com
SUMMARY:Bread Baking Class
DESCRIPTION:Nothing better than the aroma of freshly baked bread in the home!  Learn how to make freshly milled whole grain wheat bread in less than 9 minutes creating an aroma and taste that will draw both your family (and probably your neighbors) to the table!   Six simple ingredients (including EVOO) is all it takes to make the healthiest bread for you and your family.  Find out the benefits to milling your own flour and much more in this bread baking class. \n\n\n\nYou will be served a cheeseboard and charcuterie during the class to enjoy while watching the demo.  \n\n\n\nBYOBRSVP 770-587-4244 to pay and reserve your spot(cutoff for reservations is 2 days prior to class)Class limited to 16
URL:https://oliandve.com/event/bread-baking-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200319T190000
DTEND;TZID=UTC:20200319T210000
DTSTAMP:20260617T012904
CREATED:20200116T033524Z
LAST-MODIFIED:20200129T204903Z
UID:5309-1584644400-1584651600@oliandve.com
SUMMARY:Knife Skills: Hands On
DESCRIPTION:In this class\, Chef Kyle will help you build the essential foundation to confidence in the kitchen.  Over the course of 2 hours\, you will learn how to julienne\, chop\, chiffonade\, and dice your way through any recipe!  Charcuterie\, accompanied by Oli+Ve Oils\, Vinegars\, and condiments will be provided as your meal to enjoy throughout the class. \n\n\n\nBYOBRSVP 770-587-4244 to pay and reserve your spot (cutoff 2 days prior to event)Class limited to 12
URL:https://oliandve.com/event/knife-skills-hands-on/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200324T190000
DTEND;TZID=UTC:20200324T210000
DTSTAMP:20260617T012904
CREATED:20200116T034141Z
LAST-MODIFIED:20200116T034143Z
UID:5311-1585076400-1585083600@oliandve.com
SUMMARY:Spring Pasta Workshop
DESCRIPTION:One of the most life-changing techniques you can add to your kitchen repertoire is pasta from scratch.  In this class\, Chef Kyle will demystify the process\, leaving you not only full but also confident that you too can make homemade pasta like the pros! \n\n\n\nMENU \n\n\n\nFresh Pasta DoughHand-Cut Pappardelle with Peas\, Bacon\, and ParmesanGoat Cheese Ravioli with Spinach PestoRicotta Gnudi with Tomato Ragu and Asparagus \n\n\n\nBYOBRSVP to 770-587-4244 to pay and reserve your spotClass limited to 16
URL:https://oliandve.com/event/spring-pasta-workshop/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200325T190000
DTEND;TZID=UTC:20200325T210000
DTSTAMP:20260617T012904
CREATED:20200303T012047Z
LAST-MODIFIED:20200303T012049Z
UID:6726-1585162800-1585170000@oliandve.com
SUMMARY:Instant Pot - hands on class
DESCRIPTION:This was such a hit last month we decided to do it again!  Join food artisan\, Alicia Fleck for a hands-on cooking class to introduce you to your new Best Friend – the Instant Pot!  Every recipe in this class will be made in the Instant Pot. \n\n\n\nMENU \n\n\n\nFANCY HARD BOILD EGGS(with White Truffle Oil\, a sprinkle of Za’atar\, a dash of Black Truffle Sea salt and a dollop of Kiss of Heat Hot sauce\, if desired) \n\n\n\nBUTTERNUT SQUASH SOUP(Gluten-Free and Vegan) \n\n\n\nCILANTRO LIME CHICKEN and LENTIL RICE BOWLS(Protein Powerhouse Entree) \n\n\n\nBANANAS FOSTER(Served on Vanilla Bean Ice Cream) \n\n\n\nBYOBRSVP 770-587-4244 to pay and reserve your spot(cutoff for all reservations is 2 days prior to the class)Class limited to 12
URL:https://oliandve.com/event/instant-pot-hands-on-class-2/
END:VEVENT
END:VCALENDAR