Kids’ Cupcake and Cookie Decorating Class
The little ones will be in sugar heaven at this “Kids Cupcake and Cookie Decorating Class,” 2 p.m. April 28 at The Village Bakery in Woodside.
Executive Pastry Chef Janina O’Leary will guide kids through this hands-on class that will take them through glazing, frosting, piping and sprinkling.
The kids will take home their sweet creations, as well as a surprise gift from O’Leary.
The class is designed for kids 5 years and older. Kids are asked to arrive at 1:45 p.m. Parents can hang out there or drop off the little ones, then make a reservation to dine at the Village Bakery dining room next door.
Tickets to the class are $45.
Tapestry Suppers Presents An Afternoon with Sam Shem
Tapestry Suppers, which celebrates the myriad of immigrant cuisines in Silicon Valley, will host an intimate gathering, “Dream of the Other,” 12:30 p.m. April 28 in Palo Alto.
The brainchild of South Bay photographer Danielle Tsi, Tapestry Suppers brings people together to share authentic food and stories from all over the globe.
The April event will feature Canadian artist and pastry chef Sam Shem, who will be creating a 6-course vegetarian tasting menu of sweet and savory dishes. Shem is the founder of a weekly dessert pop-up Saturday Sweets in Mysore, India.
Enjoy treats such as “Roasted Walnut Tart with A Medley of Spiced Nuts” and “Matcha Nanaimo Bar with Raspberries.”
The event will take place at a private home in Palo Alto. The address will be given out once you RSVP to the event. Tickets are $75.
Fifteen percent of proceeds will be donated to UndocuFund, which was set up to help undocumented immigrants rebuild their lives following the devastating 2017 NorCal fires.
Gather Restaurant Hosts Community Giveback Dinner
The restaurant is offering a $60 four-course prix fixe, available that night from 5 p.m. to 9 p.m., with 10 percent of all food and drink sales to benefit the Foundation for the Future of Literature & Literacy, which hosts the annual Berkeley book festival, which will be held this year, April 28-29.
Chef Anthony Lee has created a menu that features options including lamb merguez with braised garbanzos, spinach and lemon; roasted chicken with morel, charred cabbage, farro, walnut, and red miso; and olive oil cake with vanilla ice cream or vegan and gluten-free chocolate coconut ice cream.
Reservations are recommended.
The community dinners follow the new “Cocktails for Change” beverage program initiated by the restaurant in February. All proceeds from the sales of four special, seasonal cocktails, each priced at $13, will be donated to non-profits that provide everything from immigration protection to planting trees in national forests.