|
Join the Dance
The Irish Barn Dance, otherwise known as a Ceili. Live music by Bubble & Squeak and a caller/teacher. Get in the St. Patrick's Day Spirit with a rousing evening of dancing Irish style. On March 14th from 6:30 to 9:30pm.
|
Soul Collaging at The Eagle Harbor Inn
Friday April 24, 6:30 pm through Sunday April 26, 2009 12:oo pm
Collage the story of your life onto cards weaving your personal story into the larger life story. Create cards that foster self exploration and self-acceptance.
Retreat will be held at The Eagle Harbor Inn, if you would like to make a room reservation please contact us at nedd@eagleharbor.com. The cost of the Retreat is $200 wich includes lunch and afternoon snack on Saturday only, as well as all supplies. Early Bird Discount (before April 1st is $185). Please contact Chris Le Grand for more information on the Retreat at clegrand@wi.rr.com or 414-828-1856.
|
|
|
My Goodness, My Guinness
 Celebrate St. Patrick's Day and the 250th year of the production of Guinness beer with this 5 course gourmet Irish themed dinner, a black velvet Champagne & Guinness, a glass of wine or beer, and demonstration cooking class with recipes to take home. Concluding the meal Chef Milligan will use Ireland's other terrific beverage, Bailey's Irish Cream, in the presentation of a memorable dessert.
This event will be held at The Inn at Kristofer's on Friday March 27th, for $59 per person. To learn more about this fabulous dinner just click on the link below.
|
Door County Hot Stone Massage
 Heated smooth stones collected from the shores of Door County are used to warm your muscles and body tissue for deep relaxation and relief of soreness and stiffness. Using long gliding strokes, the therapist holds the stones and massages tensions away. The heat from the stones increases blood flow to these areas of the body. You will come away with a unique grounded feeling. To make apointments please contact The Spa at Sacred Grounds.
Price: $120
|
Spring Asparagus Soup  1 pound fresh asparagus, trimmed & peeled
5 tablespoons unsalted butter
2 leeks, white part only and 2 inches of the green, thinly sliced (3 cups)
5 cups chicken broth
1 pound fresh spinach, stemmed
1 teaspoon sugar
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup fresh peas (optional)
1/2 to 1 cup heavy cream OR milk
1 cup heart of Boston or Bibb lettuce, leaves separated (optional)
Finely snipped fresh chives and/or watercress leaves, for garnish
1. Cut Asparagus stalks into 1-inch pieces; reserve tips separately.
2. Heat 2 tablespoons butter in heavy saucepan or Dutch oven. Add leeks and 1/3 cup broth; cover and cook over medium heat until the stalks of the leeks are tender, about 5 minutes. Add asparagus stalks. Cover and cook 3 minutes. Add remaining broth. Bring to boiling. Lower heat; simmer until asparargus is very tender, 10 to 12 minutes.
3. Add 2 packed cups of spinach (reserve remaining spinach for Step 5) and the sugar to saucepan. Cook until spinach is tender, about 5 minutes. Working in batches, place liquid and solids in food processor. Whirl until very smooth. Set aside.
4. Heat remaining butter in saucepan. Whisk in flour until well blended. Cook, stirring, 1 minute; do not let brown. Whisk in pureed soup until smooth and blended. Bring to boiling. Season soup with salt and pepper. Lower heat. Add peas; simmer until barely tender, about 5 minutes, or less time if peas are frozen. Add asparagus tips; simmer until the asparagus is tender, about 5 minutes.
5. Add heavy cream and heat through; do not boil. Stir in remaining spinach and lettuce. Gently heat; do not boil; the lettuce should remain somewhat crisp. Garnish with chives and/or watercress.
Make-Ahead Tip: The soup can be made ahead through Step 4 and refrigerated for a day or two, or frozen for up to 1 month. Defrost overnight in the refrigerator, gently reheat, and proceed with Step 5.
Makes 8 servings (about 9 cups)
Nutrient Value Per Serving: 225 calories, 6g protein, 17g fat, 15g carbohydrate, 736mg sodium, 50mg cholesterol.
|
Plan now for the DC 1/2 Marathon
The Door County Half Marathon will be held Saturday, May 2, 2009 at 10 a.m. The entire half marathon takes place on paved surfaces within Peninsula State Park. This USTAF certified course starts and finishes near Nicolet Beach. The course winds through the park giving runners an opportunity to experience breathtaking views of the water, shaded areas through the woods, challenging hills and ever changing scenery throughout Door County's most popular park. The course will open to traffic at 1:30 p.m. All finishers will receive a t-shirt, finisher's medal as well as food and drink at the finish line. Awards will be presented to the top male and female runners, top male and female master runners and the top three finishers in each age group.
|
|
