In the battle to get kids to eat healthy, parents may feel like the underdogs.
In one corner you have large corporations with millions of dollars in slick advertising campaigns armed with chicken nuggets and ice cream.
In the other corner, the parents stand armed with carrot sticks and celery and "because I said so" in a not-so-slick advertising campaign.
So when a group like Live54218 partners with other local organizations and chefs to put on the Kids Food Event - aimed at showing parents and children that eating healthy is more than choking down vegetables - it shouldn't be a surprise that the 400 spots sell like, well, hot cakes. They sold all 400 spots in just three days.
The event happens 4 to 7 p.m. Saturday at The Children's Museum of Green Bay and will be every bit as hands on as the museum's exhibits, promising a "healthy, food-focused event at which families can try healthy, delicious foods by local chefs and learn about proper nutrition in a fun way."
Local chefs will be there with recipes for families to sample including: Lynne Stahl, The Lorelei, Healthy Apple Crisp; Kaysie Kimps, Cheesecake Heaven, Crispy Fish Sticks and Butterscotch Carrots; Dan Froelich, St. Norbert College Dining Services, Turkey Shawarma; Patti Phillips, Sisters of St. Francis Convent, Whole Wheat Cheese & Veggie Manicotti and Dan Follese, Schreiber Foods, Yogurt Parfaits.
There are also a number of other healthy food-focused activities including: Mystery Yogurt Taste Testing with Schreiber Foods; Healthy Beverage Choices with Prevea Health; Plant-a-Veggie with Green Bay Botanical Garden and Cook with Deb from Budding Chefs.
Live54218 Director Jen Van Den Elzen is thrilled by the response and intends for this to become an annual event.
New chef in town: Justin Johns is the new executive chef at Syrah Restaurant and Wine Bar, Scott. Johns returns to the Green Bay area after spending more than 10 years honing his culinary skills in Florida, including a stint at the highly rated Clear Sky Beachside Café in Clearwater Beach, Fla. For more information, (920) 406-9463 or www.syrahgb.com.
Ribs with a cause: Eating ribs and chicken could benefit Marion House and other local organizations. The Green Bay Exchange Club will host the 14th Annual RibsFest on April 26 at Riverside Ballroom, 1560 Main St., Green Bay. RibsFest includes a silent auction, hors d'oeuvres an all-you-can-eat ribs and chicken buffet and music by Mike Garrity. Guests will also hear from a former Marion House resident discussing her experience while she and her child were there. Tickets are $50 with $30 from each ticket purchased being tax deductible. Get your tickets by emailing Paula at the Green Bay Exchange Club at email@example.com.
Pin it or skip it
This week's find is a Honey Beer Bread. The recipe is easy and quick with just five ingredients: 3 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt, 2 tablespoons honey, 1 bottle (12 ounces) beer, 4 tablespoons (half stick) melted butter - you can double the butter if you'd like.
Mix everything except the melted butter together in a bowl with a wooden spoon. Pour half the melted butter in the bottom of a bread pan, put in the mixture and brush tops with remaining butter. Bake at 350 for 50 to 60 minutes.
The loaf looks great when it's done. My mistake was using a mild beer, leaving the loaves a bit bland. This recipe also works in a mini-loaf pan that makes several small loaves. Bake them at the same temperature for 25 to 30 minutes.
Pin it: Yes, but make sure to use a robust beer to ramp up the flavor. Also, it doesn't keep well and should be eaten immediately or certainly within a day after baking.
You can find this recipe pinned to my Bread board on Pinterest, I'm the Daniel Higgins with a black lab as an avatar.