food
30 • Thursday, November 13, 2014
OVER THE MOUNTAIN Journal
Vulcan Event Honors Birmingham’s Italian Community
Amanda and Andrew Turner, with daughter Frances Mae, said they’re looking forward to opening their Sprout & Pour juice bar in Edgewood soon. Journal photo by Lee Walls Jr.
Italian cooking is one of the features of La Storia: Birmingham’s Italian Community, an exhibition open until September 2015 at Vulcan Park and Museum. The event honors the city’s Italian-American community and its contributions to the city and park. Admission to the exhibition is free for Vulcan members. Tickets for nonmembers are $6 for adults, $5 for ages 65 and older and for members of the military, $4 for ages 5-12 and free for ages 4 and younger. For more information, visit www.visitvulcan.com.
Seeds Coffee Will Have Benefit Dinner
Culinary Community News and Events
Seeds Coffee will have its benefit dinner at Avon Theatre Nov. 14 from 6:30-8:30 p.m. The event will help the Homewoodbased coffee shop pay off debt, help provide higher wages for coffee farmers and help the coffee shop improve its sustainability. Admission is $55 per person or $100 per couple. Call 259-6405 or visit seedscoffee.com for more information.
Free the Hops Presents Fall FestivAle
Pouring It On Cold-press Juice Bar Set to Open in Homewood
By Donna Cornelius
Journal features writer
W
hen Amanda Blake Turner first tried selling her fresh cold-pressed juices at a downtown Birmingham farmers’ market, she didn’t know how well her new products would go over. The juices made quite a splash. “I got us into Pepper Place as a vendor, and we sold out the first time,” Turner said. “We kept making more—and we kept selling out.” The business has—well, sprouted. Turner and her husband, Andrew, started Sprout & Pour in April. They’re opening a storefront in Homewood’s Edgewood neighborhood soon.
‘We have nutritionists, doctors and athletes among our customers. We try to promote juicing as a way to promote healthy eating.’ The juice bar will be at 927 Oxmoor Road. “We’ll be doing the juicing there,” she said. “People can come in for juice, smoothies and some healthy snacks. We’ll also have smoothie bowls, which are smoothies with toppings like granola and nuts. They’re really popular in
piggly wiggly
®
California.” Sprout & Pour’s juices are made in a Norwalk press, which extracts juice from fruits and vegetables through a hydraulic press. Produce is ground into a pulp. The pulp goes into a porous cotton cloth, and then the pressure is applied. “There’s no heat involved. It’s kind of like making wine,” Turner said. “Juices made this way last longer—up to four days in the refrigerator.” Turner said the juices are nutritious—and taste good, too. “They’re healthy supplemental snacks,” she said. “We have nutritionists, doctors and ath-
See juice bar, page 32
www.pigbham.com
From The Farm To The Table The freshest, juicest turkey available for your holiday table, is a turkey from Bate’s Turkey Farm located in Ft. Deposit, Alabama. Only available at Piggly Wiggly. See your butcher to pre-order a fresh Bate’s turkey. Only the best! Happy Thanksgiving from Piggly Wiggly
Tickets are on sale now for the fourth annual Fall FestivAle presented by Free the Hops. The event is set for 7-11 p.m. Nov. 21 at Regions Field in downtown Birmingham. Beers from several Alabama breweries and some out-of-state special beers will be available. The J. Clyde will provide food. Tickets are $29 when purchased in advance at fallfestivale.com and $39 at the door. Tickets include six 6-ounce pours. Additional pours are $1 each. Designated drivers get in free. For more information, visit fallfestivale.com.
Hoover Author Will Sign Cookbooks
Hoover resident Jon McClure will be at the Hoover Public Library at 6:30 p.m. Dec. 4 to talk about his latest book, “Alabama’s Best Restaurants Cookbook.” The book includes recipes from several Hoover restaurants. A book signing will follow the talk. The event is free. For more information, call 444-7840.
Ross Bridge Will Host Dec. 9 Wine Dinner
The chefs at Brock’s Restaurant at Renaissance Ross Bridge Golf Resort and Spa are teaming up
See foodie news, page 33