BY KAREN YOUNG

SATURDAY

Street Food Cinema and Stand By Me: It’s a summer event series that features outdoor movies, gourmet food trucks and music from emerging Los Angeles musicians every Saturday this summer from Memorial Day Weekend thru Labor Day weekend. Movies will be presented with cinema quality sound and projection on a screen that is 40 feet wide by 22 feet high! Opening night on May 25 features STAND BY ME based on the Stephen King short story “The Body,” director Rob Reiner’s easygoing nostalgia piece starring River Phoenix, WilWheaton and Corey Feldman…and performing live with his band will be Corey Feldman.  Food trucks this week include: Don Chow, Cousin’s Maine Lobster, Good Greek Grub, Trailer Park Truck, Grilled Cheese Truck, India Jones, Sweet Arleen’s and Perk Up Coffee Mobile.  Bring your friends, family, and even your dog. WHEN: Every Saturday this summer from Memorial Day through Labor Day. Doors open at 5:30p.m. Band plays at 6:30p.m. Movie begins at 8: p.m.. WHERE: Exposition Park near USC ( field in front of the Coliseum), 700 Exposition Park Drive, Los Angeles. The $10 grounds fee includes access to food trucks, entertainment, park amenities and free movie. Group rates are also available for 4 people or more atwww.streetfoodcinema.com

 SATURDAY AND SUNDAY

The 24th Annual Simi Valley Cajun & Blues Music Festival 2013: It’s a full weekend of nonstop entertainment featuring international and award winning Cajun, Creole, Blues and Zydeco music acts, food booths, crafts booths, a kids area featuring bouncers, rock walls, specialty acts, crafts and talent shows. Saturday and Sunday, 10:30 a.m.- 8 p.m. Rancho Santa Susana Community Park, 5005 Los Angeles Ave., Simi Valley. Kids under 5, free; Kids 5 – 12, $15; Adults (13 and up): $18. Simi Valley residents get a $ 3 discount at the box office with ID or online using their zip code as an access code.

SATURDAY, SUNDAY, MONDAY

40th Annual Valley Greek Festival: Enjoy a cultural experience for the entire family with live music, dancing, gourmet food, homemade pastries, cooking demonstrations, children’s activities, a Greek market, and a variety of shopping boutiques. This admission-free fundraiser is the largest festival of its kind in the area. Saturday, Sunday, Monday, 1 p.m. — 9 p.m., St. Nicholas Greek Orthodox Church, 9501 Balboa Blvd., Northridge. Free admission; cost for food.

Mexican  Art Show & Sale:  Enjoy an extraordinary variety of Oaxacan wood carvings, Mata Ortiz pottery and Zapotec rugs. Meet premier Oaxacan wood carver Jacobo Angeles and master Mata Ortiz potter Jorge Quintana.Santa Monica Mountains Interagency Visitor Center. 11 a.m. to 4 p.m. Check website.

SUNDAY

Memorial Day Parade and Festival in Canoga Park: Monday, 11 a.m. – 3 p.m. Along Sherman Way from Owensmouth Ave. to Desoto, Canoga Park.  Watch the Memorial Day Parade and then enjoy a festival with food, music, and and after parade entertainment at Quimby Park in Canoga Park.  Free.

Free Day at LACMA: Celebrate Memorial Day on Monday from noon to 8 p.m. with FREE general admission to the permanent galleries and non-ticketed exhibitions. Enjoy a live performance by Musicantica at 12:30 and 2:45. The Los Angeles County Museum of Art (LACMA) is the largest art museum in the western United States, with a collection extending from ancient times to the present.Los Angeles County Museum of Art  with bilingual tours, free programs, art-making activities, and live music by the Music of China Ensemble at UCLA. Performances at 12:30 and 2:45 pm. 5905 Wilshire Blvd, Los Angeles.

SUPER SALES

Hotel Surplus Outlet Annual Blow-Out Sale   Now through May 31, this enormous furniture warehouse is having its  annual blow out parking lot, warehouse and clearance sale on furniture and accessories with discounts on prices already slashed 50%-90%.  Tables, chairs, sofas, tables, lamps, drapes and more…as low as $10!  There’s even kitchen appliances. Click here for a rundown on what’s available.    Read all about it in this archived article from My Daily Find.

No Roses Gallery owned by Lisa Sirlin Hall and Tracy Hall, features  jewelry artists, fine artists and fine crafters.  You’ll find an eclectic, unique selection of jewelry for both men and women made from a variety of metals, silver, gold, semi-precious gemstones, textured glass, leather, petrified stone, wood and industrial fiber.  Many of the unique pieces are under $100. And brand new to New Roses — beautiful, big bling by Beverly Friedman, L.A., jewelry designer to the stars. Her fabulously bold, colorful gemstone jewelry is all over the red carpet.    Get 20% off all designers with MY DAILY FIND through May 31.  13624 Ventura Blvd. Sherman Oaks (818) 986-1246

The Saturday Sale: Get downtown to the California Market Center  this Saturday (and there’s clothes for men and kids too!).  Peruse through such designers such as DKNY, Single, Young Fabulous & Broke, The Loom Lodge in LA, XCVI, Kay Celine, My Tribe, ZZLACA, Stiletto, Staples USA, Alberto Makali, Color Me Cotton, California Connections(jewelry & accessories), River Up (hats), Mesmerize, Christine Alexander, Doctrine Apparel, MG Concepts, Cordova Enterprise (jewelry& accessories) City Girl, David Cline, Nu Paris. 10 a.m.-3 p.m.

Hollywood Pianos Memorial Day Parking Lot Sale is happening Saturday to Monday from 10a.m.-6 p.m. Save 35%-75% on new and used pianos from concert grands to digital pianos. Find hundreds of pianos all in one place by Steinway, Estonia, Young Chang, George Steck, Samick, Albert Weber, Roland, Yamaha and more. Used uprights start at $199, Used grand pianos start at $495, New uprights start at $1995 and new grands start at $2995. Digital pianos start at $199. 323 South Front Street, Burbank (818) 954-8500

Memorial Day (Decoration Day) is to honor the solders that have sacrificed their lives in service to this country.

On May 5, 1868, General John A. Logan declared in General Order No. 11 that the 30th of May 1868 is designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village, and hamlet churchyard in the land. In this observance no form of ceremony is prescribed, but posts and comrades will in their own way arrange such fitting services and testimonials of respect as circumstances may permit.

During the first celebration of Decoration Day, General James Garfield made a speech at Arlington National Cemetery, after which 5,000 participants helped to decorate the graves of the more than 20,000 Union and Confederate soldiers buried in the cemetery. It also represents the first day of summer grilling.  So raise a glass to all of our friends and family members who lost their lives in war. Peace and cheers!

The Artillery Cantaloupe Green Tea Cocktail

1 ounce green tea

3 ounces vodka

6 ounces frozen cubed cantaloupe

2 ounces coconut milk

Splash of lemon juice

Lemon wheel and mint leaf for garnish

Steep tea at four  times normal strength for two minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving.  Serve on the rocks, garnish with lemon wedge.

Cousins and co-partners Josh Kahn and David Czinn

Step aside broccoli smothered in cheese, tricking kids  (and some adults) into eating vegetables has just gotten a whole lot more fun, tastier and healthier. Fruigees, an all-natural pudding snack, packed with organic fruits and vegetables, has hit the Farmers Market circuit (including Studio City this weekend) and answered the prayers of parents to picky eaters everywhere.

Cousins David Czinn and Josh Kahn were raised by a family of doctors, growing up knowing the value of healthy living by healthy eating. But like most teenagers, the pair left for college with their fingers in their ears and goals that strayed far from those of their parents. After college, David was hired by a top finance firm and Josh took his organizational psychology degree to reform business practices in education. But, when their grandmother was diagnosed with pancreatic cancer, Josh and David felt like they should be doing something more meaningful. “Without sounding cliché, we wanted to try and make the world a better place,” said David.

$3 for 4 oz. and $5 for 8 oz.

Thinking that meant admitting that the apple doesn’t fall far from the tree, David enrolled at USC for his Post-Bac, a vision of medical school in his near future. But life has a way of taking surprising turns and it was there, in a class at USC, when he tasted a friend’s homemade avocado pureed with banana snack. “It tasted awesome,” says David. Vegetables that taste like dessert? Fruigees was born.

With lots of vegan and vegetarian friends that lamented over the lack of good snack options, David and Josh originally envisioned Fruigees to be just that. Quickly, however, the partners realized that there was a more pressing need.

According to the CDC, more than one-third of children and adolescents in the United States were overweight or obese in 2010. This number is more than double in children and triple in adolescents than it was 30 years ago. Childhood obesity is an epidemic and David and Josh are on their way to eradicating the disease one pudding cup at a time.

theactorsdiet.com suggests using Cherry-Beet Fruigees as a replacement for jelly in your next PB&J

After seven months perfecting the recipe in their grandparent’s kitchen, Josh and David finally moved to the Chef Center of California in Pasadena and Fruigees stepped out into the world. Currently, the snack is at the Studio City,  Sherman Oaks and Brentwood Farmers Markets with the goal of hitting stores like Whole Foods in the next three to four months.  There’s also interest by pediatric hospitals, schools, yoga studios and gyms.

Fruigees is available in  three flavors, Grape-Kale, Cherry-Beet and Orange-Carrot. It is vegan and free of gluten, nuts, dairy and soy.  There are no preservatives or added sugar and is only 60-70 calories for the 4oz container and 120-140 calories for an 8oz.

“Fruigees is this brand new unique product…that’s not only healthy but tastes great. At first I thought Fruigees would appeal to parents, to get kids to eat their fruits and vegetables, but it’s so good everyone loves it,“ says Kathy Gold, the Studio City Farmers Market Manager.

“The best part about this is doing something you love and building something from the ground up. Now is the time to take risks. It’s amazing to be working on my own product and watch it come to fruition,” says David about his experience thus far.

With a positive mission, passionate founders and a great taste, Fruigees is hard not to love. Check them out at the Studio City  Farmers Market this Sunday and Sherman Oaks Farmers Market on Tuesday.

Fruigees alternate every other Sunday at the Studio City and Brentwood Farmers Markets between 8 a.m. and 2 p.m. They are also at the Sherman Oaks Farmers Market on Tuesdays from 3pm-8pm. 

Carina Walker is a born and raised Valley girl who works in television development at Sony Pictures Television. She is a graduate of Campbell Hall and Stanford University.

Strawberries work in many dishes.

It is the start of strawberry season and the open-air market is overflowing with these juicy berries. The mix of tart and sweet are at theie glorious and abundant best this time of year. I catered a fundraiser last week and one of the parents brought a fruit platter with fresh cherries and the best strawberries I have had all season. I asked where she got them, thinking that they came from a super expensive high end market and she said “Jons Market for 99 cents a basket.” So keep your eyes peeled for  berries and great prices.

The strawberry is a symbol for Venus, the Goddess of Love, because of its heart shape and red color. Look for bright red berries with fresh green caps on. Visually check each package, making sure there are no signs of mold growth. If one berry is molded, mold spores will have traveled throughout the entire package. When purchasing strawberries by the pound, one-and-a-half pounds equal one quart. This will yield about four cups of sliced strawberries.

Store unwashed berries loosely covered with plastic wrap in the coldest part of your refrigerator for two to three days at most. Do not wash berries until ready to use.

Sharing this magnificent fruit can be one of the most romantic things you can do. Try them lightly dusted with powder sugar and slowly dipped in warm chocolate.

Strawberry Muffins

2 1/2 cup flour

1/2-cup sugar

2 teaspoons baking powder

1-teaspoon baking soda

1/2-teaspoon salt

1 1/2 cup buttermilk

1/3 cup melted butter

2 eggs, slightly beaten

1-teaspoon vanilla

1 pint fresh strawberries, hulled and chopped

Sugar mixed with cinnamon for topping

Pre heat oven to 400. Spray muffin tin with bakers joy spray or line muffin cups with paper cupcake liners. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Gently fold ingredients just until moist. Do not over mix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2-teaspoon sugar and cinnamon mixture. Bake 20 to 25 minutes. Makes 1 dozen.

Strawberry Bread

4 cups flour

2-teaspoon baking powder

1-teaspoon baking soda

1/2-teaspoon salt

2-teaspoon cinnamon

1 1/2 cups sugar

2 sticks butter, softened

3 eggs

3 cups fresh strawberries, thinly sliced

3/4-cup sour cream

Preheat oven to 350. Spray 2 loaf pans with Baker’s Joy. In a medium bowl combine flour, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer cream together the sugar and butter until light and fluffy. Add the eggs one at a time beating well after each addition. Gently stir in the strawberries using a wooden spoon. Stir in one third of flour. Add 1/4-cup sour cream. Repeat twice mixing well after each addition. Divide the batter into the two loaf pans. Smooth the top. Bake for one hour until a toothpick inserted in to the center of each loaf comes out clean. Cool for 1/2 hour in pan and then remove and complete cooling on racks. Makes 2 loaves.

Strawberry Salsa

Great with chips or over chicken or fish.

 From “The Sweet And Savory Cookbook” 2012 Huqua Press

1 cup coarsely chopped strawberries

1 red onion, finely chopped

1 clove garlic, finely chopped

1 inch ginger, peeled and finely chopped

2 tablespoons red wine vinegar

1 tablespoon orange juice

1 teaspoon grated orange peel

Mix all ingredients in a bowl. Chill. Makes 4 cups.

Strawberry, Spinach and Avocado Salad

1-pint fresh strawberries

2 bunches fresh spinach

1 red onion, slices

1 avocado, sliced

1 shallot, minced

2 tablespoons Dijon mustard

1/2 teaspoon Worcestershire sauce

Splash Tabasco

1/2-cup olive oil

1/2-cup balsamic vinegar

Toasted pecans (garnish)

Wash strawberries under cool running water. Remove caps and set aside to drain. Wash spinach and remove large tough stems. Tear large leaves into small pieces. Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach Onion and avocado. In a medium bowl combine remaining ingredients and whisk together. Pour dressing over all and toss. Sprinkle with pecans and serve. Serves 4-6

Grilled Shrimp and Strawberry Salad

½ cup coconut  oil

Juice of one lemon

1 Cup strawberries

2 Tablespoons sesame seeds

Salt and pepper to taste

12 jumbo shrimp, shelled and deveined

4 cups mixed greens

2 cups strawberries, halved

Combine coconut oil 1/2 the lemon juice, 1cup strawberries salt and pepper in a blender. Blend well and then add the sesame seeds. Thread shrimp on skewers and sprinkle with the remaining lemon. Cook on a high hot grill for about 6 minutes turning once. Toss the greens with the dressing to coat. Place shrimp on top Garnish with strawberries. Serves 4.

Grilled Chicken with Strawberry Glaze

1-cup strawberries

1/2 cup lemon juice

Lemon zest

1 shallot, minced

1-tablespoon mint, minced

2 tablespoons olive oil

Salt and pepper

4 boneless chicken breasts

5 fresh strawberries and mint for garnish.

In a blender puree strawberries down to 1/4 cup. Add the lemon, zest, shallot, olive oil and mint. Marinate the chicken with the strawberry mixture 4 hours or overnight in the refrigerator. Grill on medium heat basting frequently. Turn after 10 minutes. Cook for about 20 minutes longer. Garnish with mint and strawberries. Serves 4.

Strawberry Risotto

4 cups chicken stock

6 tablespoons butter

1 onion, finely chopped

3 cloves garlic, minced

1 ½ cups Arborio Rice

2 cups dry white wine

2 3/4 cups hulled strawberries

1-cup heavy cream

Salt and freshly ground white pepper

Mint For garnish

Pour the stock into a pan and bring to a boil, then reduce the heat and simmer. Meanwhile, melt half the butter in another pan. Add the onion and garlic and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter. Add the wine and cook for 5 minutes. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 20 minutes.  Set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with the reserved whole strawberries and fresh mint. Serves 4-6

Strawberry Popsicles

4 cups strawberries, hulled and puréed

1-cup sugar

1 ¼ cups water

To make the sugar syrup: Using a saucepan, simmer the sugar and water until the sugar has dissolved. Allow to cool. To make the popsicles: Stir together the puréed strawberry and 1 cup sugar syrup then pour into popsicle molds and freeze. Makes 8 popsicles.

Strawberry Rhubarb Pie

Pastry for a 2 crust 9 inch pie

4 cups chopped rhubarb, fresh or frozen

2 cups sliced strawberries

1 1/3 cups white sugar

1/4-cup cornstarch

1 tablespoon lemon juice

1/2-teaspoon cinnamon

1/2-teaspoon pumpkin pie spice

1 egg, beaten

Preheat oven to 425 degrees F. Roll out half the pastry and line a 9-inch pie plate. Trim leaving 1/2 inch over the pie plate. Combine rhubarb strawberries, sugar, cornstarch, lemon juice and cinnamon. Place in the pie shell. Roll out remaining pastry and cut into 1-inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the strips even with the pie plate. Fold the 1/2-inch of the bottom crust over the ends of the strips. Seal and flute the edges. Brush lattice with egg. Place on a baking sheet or tinfoil in the oven and bake for 15 minutes, until the crust starts to brown. Reduce heat to 375 degrees and continue to bake for 50 to 60 minutes. Serves 8.

Basic Pie Pastry

3 cups all purpose flour

1/2-teaspoon salt

½ cup shortening

½ cup butter

Up to 8 tablespoons ice water

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the shortening and butter into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to 8) until all the dough is moistened. Divide dough in half. Form each into a ball you can do this the evening before wrap in plastic. . This is enough for 1 nine-inch double-crusted pie or two baked pastry shells.

Strawberry Rhubarb Ice Cream

3 1/2 cups half-and-half

1-cup sugar, divided

3 large egg yolks

2 cups chopped fresh rhubarb

4  cups chopped fresh strawberries (about 1 pound)

Combine half-and-half in a heavy saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge (do not boil). Combine 1/2-cup sugar and egg yolks in a large bowl, stirring with a whisk until pale yellow. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat for about 3 minutes, stirring constantly. Place pan in a large ice-filled bowl for 20 minutes or until custard cools completely, stirring occasionally.

Combine remaining 1/2-cup sugar and rhubarb in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes or until rhubarb is tender and liquid is syrupy. Remove from heat; let stand 10 minutes. Combine rhubarb mixture and strawberries in a blender; process until smooth. Strain mixture through a sieve over a bowl, pressing with a wooden spoon; discard solids. Stir rhubarb mixture into custard mixture. Pour custard into the freezer can of an ice-cream maker according to manufacturer’s instructions. Chill for at least 6 hours and let sit out for 15 minutes before serving. Serves 6.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies.   CLICK HERE to Learn from Gwen through her instructional videos featured on EHow. Check out her websites www.Backtothekitchen.net and  http://magpieminipie.vpweb.com.  Her Sweet and Savory Cookbook is available through AMAZON .

Click here to get t the Kindle version free May 20-24

The Oprah Winfrey  Show was one of the most successful talk shows in television history with Winfrey inspiring and informing her viewers  on a daily basis.  The show ran  for 25 seasons and won 47 Emmy Awards until Winfrey withdrew her show from the competition in 2000.

The lessons Oprah offered on her show were at times trivial (finding the perfect bra), and other times transformative (the power of forgiveness and the concept of passing it forward).  Any way you look at it (and whether you followed her or not), her impact on culture is undeniable. She single handedly drove a nation to read books in unprecedented numbers. Being listed as one of “O’s Favorite Things” could catapult a company.  Indeed, an Oprah appearance could change a career.

However, since her show itself ended two years ago, there seems to be a void  of that “Oprah magic” because Winfrey’s OWN Network hasn’t lived up to the expectations (even with the Lance Armstrong interview).

So, the question remains — do people still consider the Oprah legacy relevant?

Two San Fernando Valley residents believe she does.  Authors Nancy Mehagian and Judith Proffer have shared  their perspectives about how Oprah touched lives in their book, The Oprah Effect  — an insightful volume of twenty-five life lessons the authors consider to be the most significant “takeaways” from The Oprah Winfrey Show.  It’s a simple, yet valuable book that targets the essence of that Oprah magic.

Now, to commemorate the two year mark since Oprah left her daytime show, amazon.com is giving  away FREE copies ($4.99 value) of The Oprah Effect (Kindle version)for five days only, May 20-24. 

Authors Judith Proffer (L) and Nanchy Mehagian (R).

Mehagian and Proffer themselves are  an intriguing  combination as authors because they come from opposite perspectives regarding  the Oprah phenomenon. Moreover, they  also come from different life experiences and have formed an unlikely friendship over the past decade.

In The Oprah Effect, they  share their own personal stories, emphasizing how the lessons learned from Oprah impact every day life experiences.  Mehagian (the author of the award-winning “Siren’s Feast” and “The Supernatural Kids Cookbook,” as well as a healer and teacher) was a  frequent viewer,  while Proffer (writer, media producer, book publisher and former newspaper publisher/owner) was a skeptic until she watched the final season.

“The real void in Oprah not being on the air daily is not lacking another couch for a celebrity to sit on – or leap atop – for promotional chats,” says Proffer. “Oprah is a student and a teacher at heart and she often presented lessons at lightning speed. She is still serving up her bountiful offerings on her network, but the Oprah community has yet to be replicated there. The lessons Oprah offered over the years were significant and life altering. Sometimes seismic movements, other times gentle shifts. We wrote the book to capsulate some of the teachings we embrace, as a reminder for Oprah fans and as an introduction to those who may never seen the Oprah show.”

To get your free Kindle e-book  (May 20-24),  click here to visit Amazon.

*****Click here and LIKE the Facebook post for your chance to WIN!

WIN BIG! WIN A FREE DEAL! MyMovieDeals.com Giveaway:   Enjoy a great night out at the movies this weekend for FREE from MyDailyFind and our friends at MyMovieDeals.com. We are teaming up to give you a chance to win the most popular offer from MyMovieDeals.com: Two tickets to any movie at the AMC Burbank Theatres, one popcorn, a free entree (with purchase) at the Burbank locations of Barney’s Beanery, Chevys Fresh Mex or Wahoo’s Fish Taco, and free dessert (with purchase) at the Yogurtland and the Cinnabon in Burbank. It’s their popular “Movie & Meal + Popcorn + Dessert” deal–normally a $50 value for only $25 but FREE for one lucky winner! See “Star Trek Into Darkness” or any showing of any film at any of the AMC Burbank Theatres with the deal! LIKE the MyDailyFind Contest post on the MyMovieDeals Facebook page and you’re automatically entered to win!

FRIDAY THROUGH SUNDAY

First Annual Sherry Theatre Spring Arts Festival: A mix of visual arts and performance, the three day festival will be a multifaceted, family friendly event filled with music, performance, and engaging programs. Hosted by founder & Artistic Director, Scott aAze and Jim Parrack, Creative Director, the event will be featuring talent by local and world known artists such as: James Franco, Jeff Wack Matt Smiley and more. Click here for a the schedule via the Noho Arts District.  The Sherry Theater is located at 11052 Magnolia Blvd. (between Lankershim and Vineland) in North Hollywood.

 Santa Monica Bead Show:   Find thousands of top-quality beads and beading supplies at affordable prices. This long-running country-wide  touring show will be at the Santa Monica Civic Auditorium today through Sunday. Exhibitors from around the world will be present their wares. Peruse stunning and unique jewelry creations, eye-catching beads, beading tools and much more. Those who purchase a beading kit will get to attend, for free, a beading class led by beading expert and author Wendy Simpson-Connor.

SATURDAY AND SUNDAY

The Strawberry Festival has something for the whole family.

California  Strawberry Festival: Jam-packed with strawberries and all your indulgences, the 30^th Annual California Strawberry Festival Celebration Saturday and Sunday, May 18 and 19 in Oxnard is pure goodness with proceeds benefiting charities. What’s not to enjoy with non-stop concerts, Strawberryland For Kids with free rides and attractions, 250+ Arts & Crafts exhibits, celebrity chef demonstrations, incredible food, and yummy delicacies like strawberry pizza, deep fried strawberries, chocolate dipped strawberries and even strawberry beer. The tart toss and pie eating contests get your face in the fun that runs 10 a.m. to 6:30 p.m. On 50 acres, the Festival is among the nation’s top outdoor celebrations. Tickets start at $5, and are available with more information at http://www.strawberry-fest.org. or call 888-288-9242. Use the free park n ride shuttle to get there fast and save $10 on parking.

The 27th Annual Bug Fair: It’s all things buzzy, creepy and crawly…and tasty this Saturday and Sunday at the Natural History Museum. Nearly 70 exhibitors will fill the museum halls for this year’s theme — BEES! Explore bees, cradle a bug or two, learn about the homes and habits of a wide variety of roaming insects, meet the zombie fly, participate in citizen science projects, and a taste of bugs.

SATURDAY

A music festival in our own backyard.

CHAMPS Annual 12 hour Music Festival: AER (Arts & Entertainment Radio)and CHAMPS Charter High School present the 4th annual music festival – CHAMPSFEST 2012 on Saturday from noon to midnight.This year’s 12 hour live festival will feature a diverse array of music that includes popular artists from L.A.’s underground Hip Hop scene  as well as members of other music and dance collectives. Food trucks, The Melt, Menchies and more will be on hand to feed the public. The station, recently adopted by the Grammy Foundation as a ‘buddy’ school, is visited by a steady stream of famous artists including Dave Grohl ofthe FooFighters, who commented ” This is amazing, I wish I had a station like this in my High School!” CHAMPS Charter High School of the Arts ) 6952 Van Nuys Blvd., (818) 570-2237,  $7 presale;  $10at the door. http://www.aertalk.com/champsfest/

A Grand Souk Festival: Celebrate the Big Read Program of the National Endowment of the Arts and the Museum of the San Fernando Valley this Sunday, May 19 11:30 a.m.- 5 p.m. The Bazaar features musicians, singers, dancers, story-tellers, weavers, artists and muralists from many Los Angeles communities. Food and beverages are available for a modest cost at the Rancho’s cantina on-site. Free Parking at the Rancho & lots of street parking. All children must be accompanied by a responsible adult. Free to the Public. Donations appreciated. El Rancho Cordillera del Norte, 9015 Wilbur Ave. , Northridge. (Southwest Corner of Nordhoff & Wilbur). For more information, visit www.TheMuseumSFV.org

SUNDAY

Venice Art Walk

34th Anuual Venice Art Walk and Auctions: There’s no way to see more of Venice and the best of Venice, than the Venice Art Walk & Auctions this Sunday.  Google headquarters in Venice hosts the silent auction for this event that benefits the Venice Family Clinic.  Starting at a $50 donation, attendees enjoy access to more than 50 studios on the “Art Walk” proper, as well as several pop-up galleries and special exhibits, plus a shot at more than 400 original works in the Silent Art Auction. Food trucks, kids area and more. All proceeds from the Venice Art Walk & Auctions, which also features separately ticketed Art & Architecture Tours.

The 53rd Annual Topanga Banjo-Fiddle Contest and Folk Festival:  It’s happening this Sunday, May 19th at Paramount Ranch, Agoura Hills featuring a main stage with over 100 instrumental and singing contestants competing for cash and gift awards, many professional bands, a dance barn with square dancing, clogging and other dancing to live music, jam sessions (bring your instruments), a childrens’ area, folk art and wares, great food, etc.   For tickets and more, click here.

Concerts on the Lawn: It’s the first concert of the season at this annual season of outdoor concerts at a home in Toluca Lake.  This Sunday, it’s the return of The Ukelele Orchestra of the Western Hemisphere. Get ready for this wall of ukulele sound — 15+ ukes plus vocals. Be prepared for NO Hawaiian songs. Instead think David Bowie,The Cars, Aerosmith, Radiohead … vintage TV show themes mash-ups … maybe some Peggy Lee or a Phil Spector classic. Come to The Lawn to find out what these ukers can do with the happiest instrument on earth. Please RSVP here or email your confirmation at: lawnconcerts@aol.com to get the private address if you need it. It helps to have a head count so they have room for you, your friends or family. BYOC (bring your own lawn chair) and be prepared to chill out under the trees. Suggested donation for this show is $10, cash preferred. Kids are free! For an extra $5 (total $15), you can pre pay via Paypal and have a lawn chair of your own reserved and waiting for you, front row seating. Side gate opens at 4:30 p.m.and the lawn will be totally shaded by then. Street parking is available, and please be conscious of their neighbors.

What are you doing this weekend? What do you want to do?

Over the years I have made thousands of chocolate chip cookies so I honor National Chocolate Chip Day in a very special way! Here are a few grown up ways to enjoy a childhood favorite treat! Cheers!

 Chocolate Chip Martini

2 ounces white creme de cacao

2 ounces dark creme de cacao

1 1/2ounces chocolate vodka

1/2ounces butterscotch schnapps

10 chocolate chips, for garnish

Place 5 chocolate chips in each of 2 martini glasses. Fill a cocktail shaker halfway with ice cubes. Add the white and dark creme de cacao, the vodka and butterscotch schnapps and shake well. Strain into the glasses.

Mint Chocolate Chip Martini

2 ounces rum

2 ounces crème de cacao

2 ounces crème de menthe

2 ounces half-and-half

fresh mint, for garnish

chocolate chips, for garnish

Fill a cocktail shaker halfway with ice then add the above ingredients, shake vigorously. Strain into two chilled cocktail glasses. Garnish with fresh mint and chocolate chips.

The main dining room downstairs

One of my favorite go-to restaurants “over-the-hill” is Fig & Olive  in West Hollywood. I first enjoyed the restaurant in New York (where there are three locations), so when it opened here  nearly 2 1/2 years ago  I was eager to visit — and have returned countless  times since. Located on the corner of Melrose and La Cienega,  it is a gorgeous,  casual, yet chic, airy  8,000 restaurant — two stories with soaring ceilings, a tasting bar with communal table,  street patio,  olive oil “marketplace” and an indoor/outdoor space.  Apparently it impressed the Obama campaign as well since it was chosen as a key fundraising  venue during the last election.

This room has an indoor/outdoor feel

Fig & Olive is a mediterranean restaurant founded by Laurent Halasz  that celebrates the flavors of the South of France, Italy and Spain. Executive Chef Pascal Lorange recently introduced the new spring and summer menu which continues the emphasis on fresh, seasonal cuisine highlighted by refined favors of subtle herbs and rich olive oils which are an integral part of every dish.  The menu is perfect for sharing with both small and large plates.  Make reservations to dine on a full meal or stop by the bar area for a drink and some small bites.

Crostini

Each dining experience begins with a tasting selection of three olive oils and bread which is introduced by the server.  Unique to Fig & Olive is an appetizer selection of crostinis topped with combinations of such ingredients as figs, mushrooms, artichokes, goat cheese, carmelized onion, burrata, marcona almonds, proscuitto, salmon and ricotta. Order different combinations by three or six.   There is also a fine choice of crudo and carpaccio, including a zucchini dish with pine nuts. lemon and parmesan that looks simple, yet tastes elegant.   The Andalucia Gazpacho is memorable with a smooth consistency and prepared with tomato, bell pepper, cucumber, onion, basil, pine nuts, olive oil, bread and sherry vinegar.

Octopus a la Gallega

Other highlights are the Scallops with Eggplant Caviar prepared with a confit  of cherry tomato, black olive and basil. If you like octopus, then the Octopus a la Gallega is a must — it’s thinly sliced braised octopus topped with marinated bell pepper, fingerling potato, black olive, basil, arugula, pimenton lemon dressing made with Cobrancosa olive oil. My favorite salad year round is the Fig & Olive Salad with fig, apple, manchego, gorgonzola dolce, tomato, walnut, olive, romaine,mesclun, scallion, fig balsamic and Arbequina olive oil.  Also, new  for spring and summer is the Lobster Salad served with a generous portion of lobster with watercress, arugula, heirloom cherry tomato, cucumber, celery root, basil and a lemon oil emulsion.

Ravioli

If you are looking for more substantial dishes,  the choices include Zucchini and Goat Cheese Ravioli, Truffle Risotto and Fettuccine Shrimp Marscapone.  There’s also a delicious selection of fish, poultry and meat dishes, such as lamb, veal and filet mignon.  A specialty is the  Moroccan Free Range Chicken Tagine  served with fig, olive, apricot, carrot, zucchini, cipollini onion, tomato, toasted almond, couscous with cilantro and harissa.  On my last visit, I enjoyed the Yellowfin Seared Tuna that was accompanied with roasted cherry tomato with herbs de provence, smoked eggplant caviar, nicoise and basil olive oil.

Refreshing cocktails

The cocktail menu is perfect for as the weather warms up with refreshing mixology drinks featuring martinis, juleps, mojitos and other vodka and gin concoctions using fresh herbs and seasonal ingredients.  There’s also an extensive wine list by glass and bottle, as well as dessert wines.

Andrew’s Tasting and Sharing Dessert Plate

The dessert menu  was created by Executive Pastry Chef Andrew LeStourgeon whose specialties include a dessert crostini with cherry and mascarpone in  pistachio shortbread  with a touch of basil, warm  chocolate souffle, chocolate pot de creme and apple tarte. My personal favorite is  Andrew’s Tasting and Sharing Plate  that features the dessert “crostini,”chocolate pot de crème , crunchy praline  and mango sorbet.

Don’t miss the “marketplace” on the wall behind the entrance desk. It’s stocked with  30 different extra virgin olive oils , as well as infused oils,  aged vinegars, specialty olives and spreads.  There is also an online store with all the products, plus a gift basket selection.   They stock one of my favorite oils from Marquez de Grinon in Spain.

Shop the marketplace or online for specialty olive oils, vinegars, spreads and more.

There’s a few special opportunities coming up this month.  Through June 1,  enjoy a daily three course prix fixe menu and a glass of Veuve Clicquot champagne for $65 per person — or if you dine Monday through Thursday, choose  the  prix fixe menu that includes a crostini tasting  followed by three courses for $45 per person (no alcohol).   Also,  check out the special brunch on Memorial Day weekend (May 26-28) for $28 per person.

Fig & Olive, 8490 Melrose Place, West Hollywood,  310- 360 9100.

Recipes for a crowd

It is that time of year again — school fundraisers and end-of-the -year potlucks. Event locations like football fields play yards and parking lots can often create logistical nightmares.  I have rented equipment and built kitchens anywhere you can possibly think of —from the beach to the mountains, as well as a mausoleum at a cemetery.

For this column,  I created a lunch menu of all salads. Some of the challenges involved in preparing for a large crowd are satisfying the many different tastes and eating styles. This menu is simple and can be prepared ahead of time and kept for the day in coolers. It has lots of different powerful flavors and has something for vegetarians, vegans and meat eaters. You can serve two bowls of orzo, one without feta and even make a “chicken -less” salad for the vegans. These recipes can easily be expanded and you can add or delete items as it suits you. Have all of your elements washed, chopped and placed in plastic bags and kept in a cooler until ready to toss!

And speaking of fundraising here are two sites for all kinds of fun food related items: Fun Pasta Fundraising, Rewarding Fundraising Ideas.  If you want to learn how to fundraise,  here’s a book by Studio City resident Sarah Barrett that will get you started — A Mom’s Guide to Fundraising — it puts fundraising into perspective by comparing it to cooking.

Round this menu out  with whole fruit and sliced melon. Play with these recipes so you can create a perfect end of the year event or friends and family gathering!

Caprese Salad

1 pound dried orecchiette or pasta of your choice

2 pounds tomatoes roughly diced

1/2-1 pound fresh mozzarella, diced

1/4 cup balsamic vinegar

1/2 cup olive oil

3 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1 cup basil, thinly sliced

1/3 cup toasted pine nuts

Bring a large pot of water to a boil and salt it heavily add the pasta and cook until done aldente (usually 2 minutes less than the package suggests.) Meanwhile, prepare the tomatoes and cheese and put them in a very large bowl. Whisk together the vinegar, olive oil, garlic, salt and pepper. Drain the hot pasta and shake it dry and add it to the bowl with the cheese and tomatoes and stir with a rubber spatula to combine. Add the dressing, and stir again, then fold in the basil and pine nuts. Garnish with more fresh basil. Serves 8.

Angel Hair Pasta Salad

1 pound dried angel hair pasta, broken

2 medium tomatoes, chopped

1-cup broccoli florets

1-cup cauliflower florets

3 carrots, sliced

2 stalks celery, sliced

1 medium red and yellow sweet pepper, chopped

1 medium onion, chopped

1-cup mushrooms, sliced

2 cups pitted ripe olives, drained and sliced

3 cloves garlic, minced

1-cup maple balsamic vinaigrette (recipe follows)

1/4 cup snipped fresh parsley

1/4 cup grated Parmesan cheese

Prepare pasta according to package directions. Drain; rinse with cold water. Meanwhile, in a very large bowl, combine chopped tomato, broccoli, cauliflower, carrot, celery, sweet pepper, onion, mushrooms, olives, and garlic. Add drained pasta to vegetable mixture. Add salad dressing; toss to coat. Sprinkle salad with parsley and Parmesan cheese. Toss again. Chill, covered, in the refrigerator for 4 to 24 hours. Stir before serving. Serves 8-10

Maple Balsamic Vinaigrette

2 cloves garlic, finely chopped

2-tablespoon Dijon Mustard

1-tablespoon maple syrup

6-tablespoon balsamic vinegar

1-cup olive oil

Fresh ground pepper

Whisk all ingredients together and let stand for one hour.

Grilled Vegetable Salad with Buttermilk Balsamic

1 bunch asparagus

1 zucchini

2 yellow squash

1 eggplant

1 red pepper, seeded

2 ears corn

1 small jicama, chopped

10 cherry tomatoes, halved

1 bunch arugula

1 head romaine

Salt and pepper

Lightly coat asparagus, zucchini, squash, eggplant, pepper and corn with olive oil. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with jicama and Tomatoes. With buttermilk balsamic dressing e in a bowl. Arrange on platter and top with grilled vegetables. You can top with ground pepper, shaved Parmesan or crumbled goat cheese.

Serves 10

Buttermilk Balsamic Dressing

3 garlic cloves, minced

4 teaspoons Dijon mustard

1-cup well-shaken low-fat buttermilk

1 1/2 tablespoons fresh lemon juice

1-cup balsamic vinegar

1-cup olive oil

Whisk together all ingredients until well mixed. Let stand for one hour.

Turkish Salad

2 cucumbers, peeled and sliced

1 bunch radishes (about 10), sliced

1/4 pound feta cheese, crumbled (about 3/4 cup)

1/4 cup coarsely chopped parsley

1/4 cup coarsely chopped mint

3 tablespoons lemon juice

3 tablespoons olive oil

1 clove garlic, peeled and pressed

Kosher salt and freshly ground pepper, to taste

50 cherry tomatoes, halved

1 (6-ounce) bag pita chips, crushed a little in the bag

In a large bowl, mix together the cucumbers, radishes, feta, and herbs. In a separate bowl, whisk together the lemon juice, oil, and garlic, then stir just enough into the vegetables to moisten. Refrigerate the salad for an hour or two if possible. Just before serving, stir in the tomatoes, more dressing to taste, and the pita chips, salt and pepper. Serves 8.

Asian Chicken Salad

For the dressing:

In a small bowl whisk together:

3 clove garlic, finely chopped

1 inch ginger, peeled and finely chopped

1-cup peanut butter

1/4-cup soy sauce

1-cup rice wine vinegar

1-tablespoon wasabi paste

3 tablespoons toasted sesame seeds

Crushed red pepper to taste

In a slow steady stream add:

1/4-cup sesame oil

1/2-cup canola oil

For the salad:

2 pounds chicken breasts, poached (see below)

3 cups white cabbage, shredded

3 cups red cabbage, shredded

2 large carrots, peeled, grated

4 scallions, thinly sliced on the diagonal

1/2 cup finely chopped cilantro

Toss together and then lightly dress. Serves 8.

A note on poaching chicken breasts:

This is the simplest way to cook chicken breasts. (It even works for the frozen breasts in a bag.) Everyone says that my chicken is so tender. Place the breasts in a pot. Fill to cover with cold water. Add what ever you have and like. Garlic, salt, pepper onions, carrots, celery, fresh herbs, white wine. Bring to a boil and remove from heat and let stand for 20 minutes. It will be the most amazing chicken ever.

Broccoli Salad

1 large head broccoli

8 slices cooked bacon, crumbled

1/2 cup finely diced red onion

1/2 lb sharp cheddar cheese, grated

1-cup mayonnaise

¼ cup Dijon Mustard

2 tablespoons rice wine vinegar

1-cup cherry tomatoes, halved

Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly. Place in a large bowl and add crumbled bacon, onion and cheese; stir. In a small bowl combine mayo, mustard and vinegar. Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavors blend. Just before serving, add the halved cherry tomatoes and stir again. Serves 12.

Orzo and Feta Salad

2 boxes (16 ounces) orzo pasta

2 tablespoons olive oil

3 cups feta cheese, diced

2 cucumbers, diced

2 red peppers, diced

2 pounds asparagus, grilled and chopped

2 cans large olives, sliced

1/2 cup fresh parsley, chopped

1-cup basil, chopped

1-cup virgin olive oil

1 cup lemon juice

Splash green Tabasco (to taste)

Salt and pepper to taste

In a large skillet heat 2 tablespoons olive oil. Sauté 1 box of the orzo until golden brown. In a large soup pot bring water to a boil and cook all orzo until al dente. Drain and rinse with cold water. Once orzo has cooled, in serving bowl mix orzo, olives, feta, red peppers, cucumbers, asparagus, parsley and basil. In small bowl, whisk together oil, lemon juice and green Tabasco. Mix into salad. Salt and pepper to taste. Refrigerate and chill before serving. Serves 12.

Soybean and Corn Salad

6 cups edamame, shelled and cooked

5 cups corn, off the cob cooked and cut or frozen, cooked

2 red bell peppers, finely chopped

1 red onion, finely chopped

1 bunch cilantro, chopped

3/4-cup limejuice

1-tablespoon cumin

Salt to taste

Mix all together. Taste. Adjust the lime. Unfortunately limes vary greatly in there flavor and juiciness. I always buy a few more than I need. Serves 8.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies.  

CLICK HERE to Learn from Gwen through her instructional videos featured on EHow.

Check out her websites www.Backtothekitchen.net and  http://magpieminipie.vpweb.com.  Her Sweet and Savory Cookbook is available through AMAZON .

BY KAREN YOUNG

Now in Sherman Oaks and Woodland Hills.

The Local Peasant just opened its second location in Woodland Hills in the space that formerly housed Casa De Carlos.   It’s  very similar to the original location in Sherman Oaks except they feature 27 craft tap beers and a glass walk-in keg cooler in the middle of the restaurant. Their emphasis on seasonal local ingredients remains key to the eats menu which includes bar snacks, salads, burgers and main dishes such a fish & chips, short ribs, chicken stew and more.  Their bar menu includes ‘prohibition’ themed cocktails.  22901 Ventura Blvd., Woodland Hills (just west of Fallbrook).

Blu Jam Cafe is opening in Sherman Oaks this Saturday.

Blu Jam Cafe opens its second location in Sherman Oaks this Saturday, May 18.  The very popular eatery  has been a mainstay on Melrose Avenue for nearly seven years serving up Blu Jam will be open for breakfast and lunch with breakfast served all day (8 a.m. – 4 p.m.). The cafe is known for its eclectic menu of homestyle cooking with an emphasis on a healthy menu using top ingredients and local resources.  Blu Jam Cafe replaced Cafe 50s at 15045 Ventura Blvd.

Luca’s in Toluca Lake is having their grand opening celebration this Wednesday,

Photographer and restaurateur Baret Lepejian  (nearby Lucy’s 51) will formally transition the former Chez Nous on Riverside Drive to Luca’s Restaurant with  a grand opening celebration and ribbon cutting ceremony  on May 15 from 5 p.m. to midnight that will include stilt walkers, jugglers, magicians, and live Dixieland music. Complimentary hors d’oeuvres will be served in addition to the regular menu, and a portion of the night’s proceeds will benefit the Anne Douglas Center for Women in Downtown LA.  Where: Luca’s Restaurant, 10550 Riverside Dr., Toluca Lake, RSVP (818) 760-0288.

Teen “happy hour” at Loteria Grill in Westlake.

Lotería Grill, The Promenade at Westlake, the newest location of Chef/Owner Jimmy Shaw’s authentic regional Mexican restaurant and taqueria, is now offering a “Teen Hour” daily from 2:30 p.m. – 5 p.m.  The special menu will include  $5 appetizers with proof of student ID, including: Guaca-Salsa & Chips,   Los Nachitos (fresh corn tortilla chips, black beans, pico de gallo, jack cheese, tomatillo salsa),  Los Chicanitos (four crispy taquitos – two potato, one chicken, one beef – served with fresh guacamole, crema Mexicana, and queso fresco), Quesadillas Norteñas (flour tortilla quesadillas served with fresh guacamole and pico de gallo). The Promenade at Westlake, 180 Promenade Way, #I5, Thousand Oaks

Beer luncheon at Saddle Peak Lodge with Ladyface Ale brews.

Saddle Peak Lodge and Ladyface Ale Companie are collaborating for a five -course Beer Luncheon on Saturday, May 18 at noon, hosted at Saddle Peak Lodge in Calabasas. Ladyface Ale Companie is an award-winning microbewery and restaurant in Agoura known for its ales, lagers and stouts. Christopher Kufek, executive chef of Saddle Peak Lodge, and Jen Carter, the Ladyface’s sommelier and mixologist, have collaborated to created a pairing menu that includes…Asparagus Salad with lemon, prosciutto, filo dough crisps and tete de moine cheese (La Blonde), Crab Salad with watermelon and cucumber (Trois Filles Tripel), Pork Belly Slider (Blind Ambition), Lamb Poutine with curry mustard, cheese curd and sweet potato fries (Truth or Dare), and for dessert, Devil’s Food Cake with Oak barrel ice cream with chocolate cremeux (Picture City Porter). The cost is $55 per person excluding tax and gratuity – space is limited. Saddle Peak Lodge, located at 419 Cold Canyon Road in Malibu Canyon, just 10 minutes from Highway 101 and an equal distance from Pacific Coast Highway, features a denim-friendly dress code. For reservations, call 818.222.3888.

La Frite Express food truck

La Frite Cafe in Sherman Oaks has just launched its own food truck, La Frite Express, with the intent of  bringing a Paris bistro feeling to the streets. La Frite has been a fixture in the 818 for over 40 years. Just last year, it got a huge makeover by Gordon Ramsey on “Kitchen Nightmares.”  The truck menu includes a variety of crepe casseroles, specialty burgers,  salads,  french onion soup, fries  and more.  Looks for daily specials as well. So far you can find the truck at The Rabbit Hole in Canoga Park Thursday through Saturday from  10 p.m. – 2 p.m.  for a late night taste of Paris (22105 Roscoe Blvd. West Hills).  If you have a suggestion for a truck location, let them know on the La Frite Express website.

Poquito Mas in Encino

Poquito Mas just opened in Encino at  16545 Ventura Blvd. in the shopping center anchored by Tony Roma’s just east of Rubio.

Got news? Tips? Email: karen@mydailyfind.com

What: Luca’s Restaurant Grand Opening Celebration

Featuring complimentary hors d’oeuvres

Portion of all proceeds from sale of menu items, baked goods, and beverages will benefit the Anne Douglas Center for Women

Visuals:

· Ribbon Cutting Ceremony – 6pm

§ Officiated by the Hollywood Chamber of Commerce

· Performers

§ Stilt walker

§ Juggler

§ Magician

§ Table stroller

§ Live music from Dixieland Band

When: Wednesday, May 15th

5pm to 12am