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The Community House

By Staff | Oct 17, 2018

The Community House, at 2173 Periwinkle Way, Sanibel, presents the following:

‘Smoke on the Island’ Hog Roast

A “Smoke on the Island” Hog Roast will be held on Oct. 20 from 6 to 8 p.m. Resident Chef Jarred Harris will cook up slow-roasted pig with his special BBQ sauce, tomato and fresh mozzarella salad, and black beans and rice. Advance tickets are $15 or $18 at the door; children ages 10 and under are $10. For an additional $5, enjoy a Love Boat Ice Cream bar that include Harris’ homemade sauces. Limited number of tickets available. Online payment accepted.

Floral Design Workshop

Denmark Master Floral Designer Mark Frank will host a workshop and demonstration on Oct. 24 from 3 to 5 p.m. A multiple talented designer based in Hilversum in the Netherlands, he has been working for over 20 years on national and international projects, arranging flowers for exhibitions, corporate events and luxurious weddings. The cost is $95 and includes all of the supplies and a completed project to take home. Advance registration required.

Christmas in October

Christmas in October will take place on Oct. 24 at 5 p.m. Sponsored by Floral Artistry and The Community House, there will be edible delights, tips and more from local professional chefs on holiday entertaining, plus the opportunity to prebook musicians, photographers, caterers, bakers and more. Raffle prizes will be handed out. Tickets are $15 in advance or $20 at the door; glass of champagne included. Tickets available through The Community House or Floral Artistry. For more information, call 239-472-3040.

Cooking Demo

Resident Chef Jarred Harris will provide a cooking demonstration on Oct. 25 from 4 to 6 p.m. The menu will feature lentil pate, toasted brioche and pear chutney, seafood stew and grilled focaccia, and frozen lemon souffl. Cost is $35 for members and $50 for guests. Advance registration required.

Baking Class

French baker Andre Gratesol will teach a cooking demonstration and hands-on cooking class on Oct. 26 from 10 a.m. to noon. The focus of the class will be French macaroons and special bread. Cost is $50 per session. Advance registration required.

Pumpkin Decorating

Decorate and carve two pumpkins with Resident Chef Jarred Harris on Oct. 30 from 4 to 6 p.m. He will provide carving and design ideas, along with a fall treat cooking instruction. One pumpkin will be taken home immediately, while the other will be tagged and displayed for the holiday carnival then be taken home afterward. The class is designed with youth in mind, but is fun for all ages; participants and adults waiting for children can also help decorate the facility for the Halloween carnival. Cost is $35 per person; advance reservation required.

Halloween/Fall Family Candy and Costume Carnival

The Halloween/Fall Family Candy and Costume Carnival will be held on Oct. 31 from 5 to 7 p.m. Wear your costume and have fun at the carnival-style festival. There will be games with candy, a prize booth, dining area serving $2 meals and hay rides. Admission is a bag of candy. Over 50 volunteers are needed to help with planning, decorating, overseeing the games and food booths, distributing prizes and clean up afterward. Adults and high-schoolers are encouraged to sign up; community service hours will be awarded.

Kids Cooking

Kids Cooking is held on the first Monday of each month, except March, from October through May from 2:30 to 5:30 p.m. Resident Chief Jarred Harris will teach fundamental nutritional cooking skills and help students develop basic kitchen awareness and food preparation. The culturally-based menus will stress healthy and nutritious whole foods. Students will make the items, then sit down for a meal together. Cost is $50 per class, $175 for four classes or $375 for all eight classes; some scholarships will be available due to sponsorships by the Rotary and Kiwanis clubs and private citizens. Prepaid registration with required paperwork is encouraged. The following class menus are planned:

– Nov. 5: Oven-roasted tomato basil soup, butternut squash bisque, bean and vegetable cassoulet, bread sticks, and turkey and dumplings

– Dec. 3: Gingerbread and sugar cookie ornaments, caramel-covered cream puff towers and chocolate truffles

– Jan. 7: Homemade cheese ravioli, fettuccine, cheese sauce, tomato sauce, and cannoli and cream

– Feb. 4: Homemade sushi rolls, chicken teriyaki and vegetable tempura

– March 1: Caribbean bean soup, curried chicken and roti, pineapple-glazed fish, coconut and vegetable stew, and banana fritters and honey

– April 1: Vegetable quesadillas, chicken tamales, fish tacos, homemade salsa and guacamole, and fried ice cream and churros

– May 6: Surprise menu

The Community House is selling hostess gifts and gifts for Thanksgiving tables. There is local honey from its hive and mango chutney made from locally-grown mangoes. In November, it will have holiday spiced pumpkin chutney available in 8-ounce and 16-ounce jars.

To register, contact info@sanibelcommunityhouse.net or 239-472-2155. Those interested in donating toward the scholarships can contact Executive Director Teresa Riska-Hall at 239-472-2155.

For more information, visit online at sanibelcommunityhouse.net.