Food fests and cook-offs
Maybe it’s the weather, but autumn seems to bring out the inner chefs in many of us.
Take Facebook, for example. Lately my friends seem to be on a frantic mission to keep everyone well-fed.
My cousin has posted a stream of gluten-free recipes that look so good I might even give some a try. Desserts, pasta and breads that threaten to lead me astray keep coming from an old friend and my brother. Even a couple of inspired vegetarians are in the mix. (Sorry, Sheri. Those cauliflower breadsticks just didn’t work out.)
Here at The Gazette, I only have to look at my inbox to see the uptick in festivals, classes, contests and other food-related events.
At the Albany Institute of History & Art, beer is on the menu.
The Institute will host a ceremonial “cask tap” on Nov. 2 from 5 to 7 p.m. to celebrate the resurrection of Amsdell’s Albany XX Ale.
The 1901 brew has been renewed and adapted by the C.H. Evans Brewing Co. in conjunction with The Albany Ale Project. Tickets for the tapping are $15 and are available at www.albanyinstitute.org.
Baking is also big this time of year.
If you’re like me, you hesitate to turn on the furnace too soon and will bake a batch of muffins or cookies when you want to warm up.
Our ancestors used a brick oven, and you can too during a workshop on Saturday from noon to 3 p.m. at The Farmers’ Museum in Cooperstown. The cost is $40 and you can get more information at www.farmersmuseum.org.
Bake-offs and other contests are also filling our email inboxes this year.
I will be entering my first baking contest later this month at my son’s school. Apple pie. Wish me luck.
In Glens Falls, Temple Beth El is getting ready for a fry-off as part of Latke Fest on Dec. 1. Contestants are needed. The deadline to enter the competition is Nov. 15. Send an email to firstname.lastname@example.org.
If your inner chef needs some motivation or your kids won’t eat anything that you make, you might want to visit the exhibition “What’s for Dinner?” at the Chapman Museum in Glens Falls.
You won’t find any microwaves, Keurigs or other modern conveniences, but you could bring home some unusual recipes from period cookbooks (1870-1930).
Cauliflower breadsticks might not seem so bad after all.