Events
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Start: 19:30
End: 21:30
The book focuses on the cuisine of South West France and mixes recipes with insights into the region, its people and its culture. My copy has only just arrived, but I am already hungry. Because of the nature of this book we are going to make this next meeting a potluck get together at my house in Oxford. The idea is to bring along a dish from the book (more or less) to fuel our chat. I hope it sounds good - I'm planning to put together one of the soup recipes to warm up the evening. When you know if you can make it, please send me an email and I'll send out directions to my house. | ||
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Start: 19:00
End: 22:00
The Oxford Bread Group Launch Event November 26, 2008 at 7:00 pm at The Vaults & Garden Café | ||
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01 / 14
Start: 19:30
End: 21:30
The next book group will focus on "Indulgence: One Man's Selfless Search for the Best Chocolate" by Paul Richardson and we will meet on Wednesday January 14th at the Summertown wine cafe at 7.30pm. If you feel inspired by the book, please bring along a small sample of your favourite chocolate to fuel our discussion.
Liz | ||
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Start: 18:30
End: 22:30
Dear all Happy New Year to you all, wishing you safe, local, engaged and delicious food in quantity to satisfy your appetite! It is this time of the year and we are setting ourselves for the AGM. Account reports are being finalised, summary of last year's event drafted and we are sharpening our pencils for this year's plan | ||
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Start: 11:30
End: 15:00
Date: 21 Feb 09 Time: 1130hrs Location: Brill This a visit to the Vale Brewery in Brill followed by Lunch in one of their local pubs Min Attendees: 20 - Event confirmed. Cost: £13.50 including beer at the brewery and lunch | ||
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Start: 10:30
End: 16:30
Thanks Paul for letting us know about this
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Start: 19:00
End: 23:00
Dear all, attached are the details of an event we are holding on the 20th March, in Falmouth . Hosted at the Greenbank Hotel in Falmouth with Head Chef, Prosenjit Kumar, a champion of sourcing local produce which supports a wealth of small local businesses. Prosenjit trained with Raymond Blanc and was formerly Chef in Charge to HRH King Fahad of Saudi Arabia . | ||
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03 / 25
Start: 19:30
End: 22:00
Our next book is Heat by Bill Buford. This is a book that promises to take us back into the frenzy of the professional kitchen, so I hope you enjoy it. It also has the subtitle " An amateur's adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany." What's not to like about that? | ||
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