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Home&Real Estate OPEN HOME GUIDE 61 Also online at Home Front NEED TO SHRED? ... Palo Alto residents can bring up to five bankers’ boxes filled with confidential documents to shred at the Sunnyvale Materials Recovery and Transfer (SMaRT) Station, 301 Carl Road, Sunnyvale, on Saturday, Nov. 3, from 8 to about noon. Documents must be removed from binders, but staples, paper clips, spiral notebooks and rubber bands are OK. Proof of residency is required. WORM COMPOSTING ... Alane Weber, San Mateo’s “worm lady,” will teach a class on “Worm Composting” from 10:30 a.m. to 1:30 p.m. on Saturday, Nov. 3, at Common Ground, 559 College Ave., Palo Alto. The class covers how to set up and maintain a worm-composting system. Cost is $39. Information: 650493-6072 or FILIPINO COOKING ... A class on Filipino Cooking, with emphasis on combining sweet, sour and salty flavors, often marinated, will be offered from 5 to 8 p.m. on Sunday, Nov. 4, in the catering kitchen of the Oshman Family Jewish Community Center, 3921 Fabian Way, Palo Alto. Cost is $50 for nonmembers, $40 for members. Advanced registration is required. Information: Elisheva Salamo at 650-2238618 or esalamo@paloaltojcc. org CANDY BOUQUETS ... Sherri Hill will show how to create inexpensive, delicious gifts — “Candy Bouquet Arrangements” — from 6 to 8:30 p.m. on Monday, Nov. 5, at the Arrillaga Family Recreation Center, 700 Alma St., Menlo Park. Materials include a variety of candies, from chocolate bars to lollipops. Cost is $59 for nonresidents, $45 for residents, plus $15 materials fee payable to instructor. Information: 650-330-2200 or www. ELEGANT HOLIDAY DINNER ... Yannette Fichou Edwards brings back her popular “Elegant Holiday Dinner” class from 6:30 to 9 p.m. on Tuesday, Nov. 6, at Palo Alto High School, Room 103, 50 Embarcadero Road, Palo Alto. She’ll show, with audience participation and sampling, how to make Salmon en Croute (filled with shiitake mushrooms and leeks), Potatoes Parisienne, Blanched Carrots with tar(continued on page 48) Creating a ‘foolproof’ Thanksgiving by Lisa Kellman “S he is the modern day Julia Child,” claims Sur La Table chef Hilary Freeman. While Julia Child brought French cooking to the masses, Ina Garten, also known as Food Network’s Barefoot Contessa, made it accessible. Freeman along with Garten’s new cookbook, “Barefoot Contessa Foolproof: Recipes You Can Trust,” will be making Thanksgiving dinner accessible to a limited-seating cooking class at Palo Alto’s Sur La Table this November. Freeman, who graduated from culinary school and now owns her own catering business, believes that sticking to the basics is key. She cautions that can be “overwhelming” if you try to make more than the basic traditional foods like turkey, stuffing and pumpkin pie. Ina Garten enhances these traditional foods. “I am obsessed with Ina. ... She makes the most amazing pumpkin pie that even people who don’t like WITH A LITTLE INSPIRATION FROM INA GARTEN, THE COOK CAN ACTUALLY ENJOY THE DINNER (continued on page 47) ÜÜÜ°*>œÌœ"˜ˆ˜i°Vœ“ÊUÊ*>œÊÌœÊ7iiŽÞÊUÊ œÛi“LiÀÊÓ]ÊÓä£ÓÊU Page 45

Palo Alto Weekly 11.02.2012 - Section 2

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