FOOD CALENDAR
PUBLIX APRONS COOKING SCHOOL
Polo Club Shoppes, 5050 Champion Blvd., Boca Raton, 561-994-4884
■ Red, White, and YouNew Year’s Eve Celebration, 6:30 p.m, Saturday and 5 p.m. Sunday. Celebrate and welcome the New Year in style with an incredible demonstration dinner. Menu: Pan seared octopus with pears, prosciutto, and miso vinaigrette paired with sauvignon blanc; sweet potato and goat cheese gnocchi with brown butter, sage and macadamias paired with chardonnay; cast iron strip steak with black- ened tomato chimichurri and chick pea hash paired with red blend; dark chocolate cremoso and hazelnut parfait paired with cabernet sauvignon. $60.
■ I’m Just Warming Up, 6 p.m., Tuesday. Shake off the cold winter months with a few heartw arming recipes that you can prepare in the comfort of your own home. Menu: New England chicken chowder; croquetas de jamon with manchego mornay dip; salisbury steak stroganoff with buttered egg noodles; warm caramelpecan skillet brownie. $50.
■ Date Night: New Year’s Eve, 4to6p.m.and7to9 p.m., Sunday. Welcome 2018 with an incredibly lavish dinner. Menu: Blinis with gravlax and crème fraiche; pan seared steak with brandydijon cream (steak diane); truffled mashed potatoes; dark chocolate soufflé with cocoa nib cream. $85 per person.
SUR LA TABLE
438 Plaza Real, Boca
Raton, 561-953-7670
■ Spectacular Spanish
Paella, 10 a.m. to noon, Sunday. Learn to make this quintIN THE KITCHEN essental dish from Spain with Gallery Square North, its signature saffron hue, 3 89 Tequesta Drive, heavenly scent and incrediTequesta, www.inthekitchble flavor. Menu: Mixed sea- ennow.com food paella, orange fennel ■ Farm to Table: and black olive salad; classic Healthy New Year, 6:30 chicken and chorizo paella. to 8:30 p.m., Jan. 4. Enjoy $69. local, seasonal, healthy ingre
■ Homemade Pasta dients at this demonstration Workshop, 1 to 3 p.m., Sundinner. Menu: Zucchini “nooday. Learn the step-by-step dles” with fresh herbs, garlic techniques for making pasta and oil; red lentil soup with at home. Menu: Classic pasta pesto and lemon; pounded dough; pappardelle with Tusbeef tenderloin, grilled and can sausage and caramelized topped with a salad of aruonion ragú; farfalle with walgula, watercress, tomatoes; nut pesto, lemon and goat chocolate avocado mousse. cheese. $69. $85.