Kick off weekends with Whole Foods's Friday night samplers
Disclaimer: I swear, I am not now nor will I ever be a Whole Foods Market shill nor is the chain paying me in vegan General Tso's chicken. The fact that my most recent posts are all loving paeans to the blessedly vegetarian-friendly chain is mere coincidence.
I discovered Whole Foods Market's vegan General Tso's chicken while grocery shopping on a Friday night (yes, I am that old and boring). That evening, the store also celebrated its Derby Day-themed Friday Five after Five sampler. In between grocery shopping, I talked to some patrons and Rachel DesRochers, the Norwood store's marketing specialist, about the ongoing event. My story, available online now, should appear soon in the Hometown Enquirer edition.
The events are held each Friday from 5 - 7 p.m. at both the Norwood and Deerfield Township locations and offer five different food and wine pairings for just $5. So, technically, it's Five After Five for Five, but I understand this is somewhat of a linguistic tongue-twister. Each Friday features a different theme around which food and wine are paired. Upcoming themes include:
May 16 - Local
May 23 - Grilling - great beer & wine
May 30 - Chilean
June 6 - Pool party
The samplers have become wildly popular with both foodies and fledgling and seasoned wine enthusiasts, said DesRochers. I'd say. On the night I went, I could barely nudge my way through the crowded aisles in which tables were situated and my "Excuse me's" were all drowned out by the din of the crowd.
Recipes are offered for some of the food samplings. Below is one offered for the Kentucky horserace pie that shall not be named because it's copyrighted. The whole idea of double-broiling anything is too much for my culinary simpleton brain, so if you try the recipe, let us know how it turns out.
4 oz. semi-sweet chocolate chips
2 tablespoons melted butter
1/3 cup sugar
1 cup corn syrup, dark or light
1 tsp. vanilla
1 1/4 cup pecan halves
1 unbaked pie shell
Pre-heat oven to 350 degrees.
In double broiler, melt chocolates and butter. Let cool slightly.
Beat eggs in medium bowl. Add sugar, corn syrup, chocolate mix and vanilla; stir until well-blended and then stir in pecans.
Pour filling into pie shell and bake 50 minutes.
Cool before cutting.
(In photo, Rachel DesRochers and team member Lindsey Taylor)