Dining Delights, Tasty Tunes Highlight St. Theodore's Annual Fall Festival
18.09.11
A smorgasbord of amusing dining delights and tasty tunes from two live bands, asset myriad games of skill and chance for all ages highlight St. Theodore Widespread Church’s annual Fall Festival, starting at 11 a.m. Sunday at the church meal alfresco grounds, near the intersection of Highway P and Grothe Approach in Flint Hill.
The fall fest and the summer parish arduous raise the bulk of the money to support St. Theodore All-inclusive School .
"They’re our biggest fundraisers to keep the cost of tuition down in our style," said Chris Enloe, one of the picnic officers.
Mary Enloe, also a snap officer and Chris Enloe’s wife, said they daydream the event nets at least $30,000, which is a realistic goal.
It will also be worn to pay down the building fund for the new school.
"It just helps us keep everything perpetual," she said.
Preparations for the event, which requires the participation of hardly all the church members, have kept everyone running this week.
Source: Patch.com
Do This: Happy Hour at Masa Azul with Del Maguey's Ron Cooper
15.09.11
From 6:30 to 7:30 p.m. tomorrow, Logan On a par newcomer Masa Azul will host Ron Cooper, falter of Del Maguey Single Village Mezcal , for a special fortunate hour during which guests will have a rare opportunity to meet one of the most noteworthy figures in the world of mezcal while sampling Del Maguey's well-regarded lineup of handmade Oaxacan spirits. No advanced reservations are required.
To quorum its blend of Mexican and Southwestern cuisine, Masa Azul has amassed an awe-inspiring bar of small-batch agave spirits - including several status mezcals. (We took a close look at its agave-severe cocktail program last month, shortly after the restaurant opened its doors.) Masa Azul's big cheese bartender, Jenny Kessler, will create a selection of signature cocktails for the evening that showcase Del Maguey's products, which Cooper sources from flat villages that carry on the age-old native traditions of mezcal manufacturing.
Source: Chicagoist