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X-ORIGINAL-URL:https://oliandve.com
X-WR-CALDESC:Events for Oli+Ve
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BEGIN:VTIMEZONE
TZID:UTC
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TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=UTC:20200507T200000
DTEND;TZID=UTC:20200507T210000
DTSTAMP:20200501T203917Z
CREATED:20200501T203916Z
LAST-MODIFIED:20200501T203917Z
UID:7387-1588881600-1588885200@oliandve.com
SUMMARY:Virtual Cooking Class / Mother's Day Edition
DESCRIPTION:Make Mother’s Day an extra special occasion…Impress her by preparing a delicious home cooked meal with a dining out taste!
URL:https://oliandve.com/event/virtual-cooking-class-mothers-day-edition/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200521T190000
DTEND;TZID=UTC:20200521T210000
DTSTAMP:20200421T171119Z
CREATED:20200129T200346Z
LAST-MODIFIED:20200421T171119Z
UID:5806-1590087600-1590094800@oliandve.com
SUMMARY:SPRING PASTA WORKSHOP  (possible rescheduling needed due to COVID-19)
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\n \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 770-587-4244 to pay and reserve a spot (cutoff 2 days before event)Class limited to 16
URL:https://oliandve.com/event/spring-pasta-workshop-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200526T190000
DTEND;TZID=UTC:20200526T210000
DTSTAMP:20200421T171104Z
CREATED:20200129T202402Z
LAST-MODIFIED:20200421T171104Z
UID:5809-1590519600-1590526800@oliandve.com
SUMMARY:PARISIAN BISTRO  (possible rescheduling needed due to COVID-19)
DESCRIPTION:The bistro is the true home of French cooking.  Steeped in history and technique\, while also being rustic and comforting\, the classic bistro menu is the perfect start to a date night in Paris!  In this class\, you will learn the secrets behind the flavors that make France the epicenter of haute cuisine. \n\n\n\nMENU \n\n\n\nSOUPE A L’OIGNON WITH GRUYERE BRULEEPAN-ROASTED SALMON WITH FENNEL SOUBISECHILLED FRENCH BEANS WITH LEMON AND THYMENECTARINE TARTE TATIN WITH CHANTILLY \n\n\n\nBYOBRSVP 770-587-4244 to pay and reserve your spot (cutoff 2 days before event)Class limited to 16
URL:https://oliandve.com/event/parisian-bistro/
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