Arts Splash 08/02/09

Concert-goers are encouraged to bring lawn chairs, blankets, and picnic dinners. No alcoholic beverages are permitted at any of the concert locations. If there is a threat of rain, call 336.889.ARTS after 4pm Sunday to get the latest update on the event.

The Muddy River Band (Dixieland)
6:00 - 7:30 PM

GTCC Amphitheatre
901 S. Main Street , High Point

Arts Partner:
The ARC of High Point

Pumpkin Sausage Balls

[caption id="attachment_146" align="alignleft" width="150" caption="Pumpkin Sausage Balls"][/caption]This is a fun recipe as you can adapt it in so many different ways.  The last time I made it I used sweet potatoes instead of pumpkin.  You can also vary the amount of heat and the amount of cheese that is used.

1.5 Cups Bisquick Mix
1 Cup Sharp Cheddar Cheese, shredded
1 Cup Cooked and Mashed Pumpkin (either fresh or canned)
1.5 Pounds of Fresh Pork Sausage (I prefer the sausage from Lowes Foods)
1 Tablespoon Chipotle' Chili Pepper (feel free to vary the heat as much as you like)

Heat oven to 350 degrees.  Line a baking pan with parchment paper (this helps to soak up some of the grease from the sausage).

Combine all ingredients in a large bowl and mix until well blended.  I usually like to put the Bisquick Mix and Shredded Cheddar in first and mix the cheese around - the Bisquick will coat the cheese and help it to distribute through the mix much better.

With moist hands form 1 inch balls (I use a 1 inch scoop) and place on baking sheet with room between.

Bake for 25 to 30 minutes, or until lightly brown on tops and deeper brown on bottoms.

This recipe will make about 50 1 inch  Pumpkin Sausage Balls.

Enjoy!

Arts Splash 072609

July 26, 2009

6:00 to 7:30 p.m.

Boys from Carolina (Bluegrass)

High Point Museum & Historical Park

1859 E. Lexington Avenue , High Point

Arts Partner: High Point Museum

Concert-goers are encouraged to bring lawn chairs, blankets, and picnic dinners.  No alcoholic beverages are permitted at any of the concert locations.  If there is a threat of rain, call 336.889.ARTS after 4pm Sunday to get the latest update on the event.

Cantaloupe & Brie Appetizer

Ok, I have been wanting to serve this drink for some time and I keep forgetting to prepare it when I have guest over. The cantaloupe cocktail is amazing and I would suggest some baked brie and french bread to accompany as the first course.

Cantaloupe Cocktail: (this recipe comes from the Lowes Foods Daily Recipes)
Ingredients
4 cups cantaloupe, cubed, cold
1/2 cup fresh lemon juice, cold
1/4 cup dark rum
dash ground ginger (I prefer fresh)
1 Tbs honey
salt and pepper to taste
Baked brie and loaf French bread, heated through

Directions
Place cantaloupe cubes, lemon juice, rum, ginger and honey into a blender or food processor. Process until smooth and foamy.
Season to taste. Pour into glass mugs and serve immediately with the Baked brie and French bread. Serves 4 as a first course.

Blackstones California Merlot

[caption id="attachment_110" align="alignleft" width="150" caption="Dinner Photo "][/caption]

This past weekend I had the pleasure of enjoying this fabulous merlot with friends and family.  It was full of flavor and fruity aromas.  It went very well with the cheesy shrimp and grits meal that I served.

The tasting notes state that it will pair well with lamb, burgers or tomato based pasta dishes.  However, if you enjoy a rich full flavored red wine with your meal, this merlot will go quite nicely with just about any menu.  It even worked with the fresh fruit dessert.

Enjoy!

Pesto Recipe

My friend Michele requested a simple pesto recipe.  Therefore, I searched through my own recipes to find one that would be both easy and adaptable to any menu.

Basil pesto is only one kind of pesto that can be made.  I have also used Oregano and a blend of Basil and Oregano and thrown in some fresh chives for a little more spicy pesto.  Pesto is largely associated with the Northern Italian region of Italy known as Liguria and can include a variety of different ingredients and used on bread, pasta, pizza and even used as a vegetable dip.

The following recipe is about as simple as it gets and the variations are vast (only limited to your imagination and taste buds):

• 2 cups fresh basil leaves, packed


• 1/4 cup grated Parmesan cheese


• 1/2 cup Olive oil


• 3 tablespoons pine nuts (I prefer mine toasted - some use them raw)


• 3 garlic cloves

Place all ingredients in a food processor and pulse until you have a smooth paste. You might have to scrape the sides a couple of times to get everything well blended and smooth.

Please enjoy and by all means let me know what your imagination and taste buds create.

Free Sunday Afternoon Concert

Join the Arts Council outside of Robert's Hall on the campus of High Point University for a concert by The Mason Smith Band.  Country music will fill the air around campus as concert goers relax on the beautiful grounds of the University.  Everyone is encouraged to bring a picnic dinner to enjoy during the concert, and who knows your selection just might appear on this blog.

So, mark your calendars and start planning your menu now for an enjoyable evening of music on one of the most beautiful campuses in our area.

Concert-goers are encouraged to bring lawn chairs, blankets, and picnic dinners.  No alcoholic beverages are permitted at any of the concert locations.  If there is a threat of rain, call 336.889.ARTS after 4pm Sunday to get the latest update on the event.

Go Out For Art

Feed your body, feed your soul and feed the arts all in one night. Join the High Point Area Arts Council's Friends of the Arts on Thursday, July 16, at the new Dan Thai Jazz Bistro at 1116 Eastchester Drive in the Center Stage Shopping Center in High Point. Ten percent of that night's gross will be contributed to the United Arts Fund Drive!
 
Throughout the evening, the Bob Sanger Trio and featured musicians will be playing jazz. Along with good music, there will be great food. The Dan Thai Jazz Bistro serves Thai, Japanese, French, and Fusion cuisine created by Chef "Jackie" Teatong of Bangkok. And the restaurant's décor complements the music and food for a dining experience that satisfies all of your appetites!
 
There will be four table seatings, so reservations are necessary. Call Dan Thai Jazz Bistro at 889-3896 to choose a dinner time of 5:00, 6:00, 7:00 or 8:00 p.m. Come early and enjoy Thai Orchid Martini specials at the bar from 5:00 to 9:00 p.m. or stay late to partake in champagne and dessert specials after 9:00 p.m.
 
Restaurant owner, Dan Doby, is a performing artist himself having acted on in television and movies and on stage. Building on the success of his first Dan Thai restaurant in Burlington and the charity benefits he hosted there, Dan thought of helping the Arts Council in High Point and all of the arts organizations that it serves. This is the first of many Go Out For Art events in High Point!
 
Although the cuisine and restaurant are up scale, dress is casual for the Go Out For Art benefit. "No ties allowed, we provide the Thai," joked Dan. Meet up with High Point's Friends of the Arts and enjoy an evening of smooth jazz with like minded folks on July 16 at Dan Thai Jazz Bistro ... come see what the buzz is all about in High Point!

Food and Fun at Arts Splash

This past Sunday was filled with R&B sounds of The Company Band from Charlotte, NC.  The band played for a very energetic crowd at Washington Terrace Park in High Point.  There was a little something for everyone, young and old alike.

And, to go with the soul soothing sounds of The Company Band was a selection of picnics that ranged from chicken salad croissants with fruit salad to grandma's barbeque chicken grilled on the spot.  I encourage everyone to put together a picnic and join us for the next Arts Splash Concert which will be this coming Sunday, July 19th from 6 to 7:30 PM at High Point University.  Watch this blog for more information.

Bayou Bash in the Bog - Update

The Bayou Bash in the Bog was a pretty cool event, until the rain began to fall.

The food selections were a little off from what you might think of as Bayou food.  However, there was one vendor (Fincastles) that was serving up some Jambalaya.  Not sure how it tasted since the rain fell before we could make our way back to the food area.  I also noticed vendors with a selection of teas, cup cakes and typical festival fair (hamburgers and hotdogs).

We did get to see the fire-dancer, which was very exciting especially since it was raining during the performance.

This makes for the second year of rain and not much time to enjoy the events or the food.  Maybe next year will be better.

Coastal Vines Pinot Noir

Rich, plum color with cherry notes and a touch of vanilla accentuate this wine's soft flavors and finish.  This is a perfect wine to serve to those guest who might not be avid red wine lovers.  Coastal Vines Pinot Noir will not impress all the would be wine snobs as it is a very smooth and mellow pinot.  The soft flavors of this wine make it easy to enjoy with just about any cuisine.  This wine goes well with everything from burgers to salmon.

I hope you enjoy.

Asian Slaw

I thought it was time for a great summer recipe especially since I was posting all of these outdoor summer events. This is a great recipe especially for a summer picnic. It goes well with a chicken salad, fresh fruit and a nice Shiraz. I hope you enjoy.

Asian Slaw

2 Packages Broccoli Slaw (you can substitute regular coleslaw if you do not like broccoli)

1 Can (11 oz.) Mandarin Orange Segments, drained

1/2 Cup Catalina Dressing

2 Tbsp. Soy Sauce

1/3 Cup Honey Roasted Peanuts

Toss broccoli slaw and mandarin orange segments in a large bowl.

Mix dressing and soy sauce in a small bowl. Pour dressing mixture over slaw mixture; toss gently until well coated.

Cover and refrigerate for at least 2 hours to allow the flavors to combine.

FREE Sunday Concert in the Park

July 12, 2009

6:00 to 7:30 p.m.

The Company Band (R&B)

Washington Terrace Park

108 Gordon Street, High Point

 

 

Concert-goers are encouraged to bring lawn chairs, blankets, and picnic dinners.  No alcoholic beverages are permitted at any of the concert locations.  If there is a threat of rain, call 336.889.ARTS after 4pm Sunday to get the latest update on the event.

 

Bayou Bash in the Bog

June 11, 2009 : 5:00 - 9:00 PM

Bayou Bash is a family-centered, fun filled evening in Greensboro's wonderful Bog Garden at Benjamin Park and Starmount Farms Lake. Walking along wooden passageways, illuminated by bamboo torches, one can find entertainment for all. Live Cajun music, storytelling, food, educational programs and a rain room for cooling off. What a great way to spend a sultry summer evening! This event is sponsored by Greensboro Parks and Recreation.

Event Website

Help Support the High Point Museum

[caption id="attachment_34" align="alignleft" width="300" caption="High Point Museum Fundraiser"][/caption]

The High Point Museum will be participating in a Kool Kreme Social at Krispy Kreme Sunday, July 12 from 2 pm to 5 pm. We will have a display table and a children’s activity. Krispy Kreme will donate 20 percent of the proceeds during the event to the Museum.

WWW.HIGHPOINTMUSEUM.ORG

The First Post

OK, so I decided that the first post for the blog had to be a recipe.  Why?  Well, because recipes have been around since the beginning of time.  Everything has a formula even if it is just in someones head.  Whether Grandma wrote it down and gave it to you or you learned it after watching her over and over again.

I chose this first recipe because I recently shared it with my friend Kim.

Blueberry Cobbler (This is a very simple and easy recipe):

• I used Biscuit Flour (about 2.5 Cups)

• Put your berries in a baking dish (I use butter flavored Pam to oil the dish) - which ever size works for the amount of berries that you have.

• Sprinkle a little sugar over them - depends on how much you want to use.

• Pour a fourth of a cup a lime juice over berries -

• Mix about two table spoons of corn starch with 1/4 cup of hot water - pour over berries.

• Mix the flour with about a 1/2 tspn of baking powder - sift and mix well.

• Add a stick of room temp butter to flour - using a fork - mix the butter into the flour until it is crumbly.

• Then add the sugar, a pinch of cinnamon (depends of your taste) and enough milk (about 1 1/2 cups) to make the mixture thick yet still pourable.

• Cover berries with batter.

• Sprinkle a little more sugar on top of batter.

• Place in a Preheated 350 degree oven and bake until done - about 30 to 40 minutes or until toothpick inserted into dough comes out clean.

• Let cool for at least 15 minutes - then enjoy with or without ice cream!

Like I said - this is a very simple recipe and is amazing delicious - especially with fresh berries.

I do hope you enjoy.