Learn the magic behind Voodoo Doughnut and Chinese New Year dishes
The "Magic is in the Hole" at Voodoo Doughnut.
Voodoo Doughnuts has had lines out the door since it opened last month on East Colfax. And although some of this popularity is just luck -- luck, and really sweet doughnut flavors -- there must be some magic in the air, too.
Anythink, an interactive library, will host "The Magic of Voodoo Doughnut," a program with Voodoo Doughnut's chief operating officer, Robin Ludwig, for students in grades 6-12. The discussion will touch on the responsibilities of running a business, the process of designing new and creative doughnut recipes, how the doughnuts are made -- and the talk will be illustrated with free samples! "This program is a wonderful opportunity to show teens that anyone can take something they love and turn it into a fun business," says Michelle Hawkins, Anythink teen guide. "Teens will be able to interact with Voodoo Doughnut staff and ask questions about how to start and run a business and make work fun." Register at Anythink's website..
And if you are blessed with the ability to resist the temptations of fried and frosted dough -- or just exceed the age limit for the doughnut class -- you can prepare for the longest and most important celebration in the Chinese calendar, the Chinese New Year, at the Seasoned Chef Cooking School . From 6:30 to 8:30 p.m. tonight, Chef Andrew Lubatty of the Avenue Grill will demonstrate how to make dishes on this Year of the Horse menu including Szechuan Bang Bang Chicken Lo Mein, Kung Pao shrimp with snow peas, and tempura bananas with red bean paste and vanilla ice cream. Tuition is $80,and can be purchased online.
For information on dozens of culinary events around town, visit our online Food & Drink listings -- and if you have information for a culinary event you'd like included in our online calendar, send it to email@example.com.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.