HEALTHY HAPPY DISHES
Palette: Supper Club- Brazilian Inspired
Bass River Arts Campus
Friday, June 21, 2024 at 05:30 PM – 08:00 PM Price: $60
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Embark on a journey where the vibrant strokes of a painter’s palette inform the rich flavors of a culinary palate and reserve your table at our new pop-up restaurant – Palette. Led by Chef Nicholas Caplice, Palette promises a unique alfresco dining adventure that will make your mouth water and nourish your soul with weekly menus inspired by the Center’s diverse programming and gallery exhibits.
This week’s menu theme is Brazilian, inspired by the Fred Fried/ Marcelle Gauvin Quartet, appearing in the Great Hall on Saturday, June 22, and features three courses: fired eggplant napoleon with cotija cheese and arugula, followed by moqueca-Brazilian fish stew, and finished with Brazilian pavé.
This is a BYOB event. Reservations are required. Your table will be waiting for you; arrive any time between 5:30-8pm. This is an alfresco experience, weather permitting, but will be moved indoors if needed.
Thali Dinner, with Chef Nicholas Caplice
Bass River Arts Campus
Monday, June 24, 2024 at 06:00 PM – 08:00 PM Member Price: $50 Price: $55
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Recently, Holi was celebrated—a popular and significant Hindu festival marking the arrival of spring and all its color and romance. Chef Nicholas Caplice will celebrate our upcoming spring and summer season with an Indian culinary extravaganza on “thalis,” traditional Indian plates used for special occasions. Enjoy an authentic Indian meal with several options to fill up your thali!
We will have both vegetarian and non-vegetarian options with some of our crowd-pleasers including Chana Masala, Kali Dal, Matar Paneer, Chicken Tikka Masala, Nan, Cucumber salad, and a special Indian dessert. Dinner will be served with a complimentary glass of wine.
Irish Cooking, Stories and Song, with Aoife Clancy
Bass River Arts Campus
Thursday, June 27, 2024 at 04:00 PM – 06:00 PM Member Price: $37 Price: $40
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Join Chef and Musician Aoife Clancy as she demonstrates her Irish Heritage Cooking, while sharing stories from her upbringing in Tipperary and singing songs passed down by her family. Aoife’s menu, which participants will receive samples from, includes a starter of dates and goat cheese with homemade pesto, baked salmon with homemade mango salsa served with Irish brown bread, and baked zucchini and squash with red onion, sweet baby peppers, garlic, black olives and fresh herbs, and green salad with pear, baby tomatoes and scallions served with a pear vinaigrette. A fun, interactive event. Everyone goes home with recipes, along with a song or two.
Aoife Clancy
Aoife Clancy is a vocalist and instrumentalist who was born and raised in Tipperary Ireland, growing up in a family steeped in music. Her father, Bobby Clancy, was a member of the group “The Clancy Brothers,” who became famous in the States and worldwide for performing Irish music in the 1960s.
Aoife learned how to play the guitar at an early age and, by the age of 13, was performing with her father in Folk Clubs and festivals around the country. She moved to the States in 1990 and was asked to join the well renowned Irish American Ensemble Cherish The Ladies, out of NYC, where she performed over 200 dates a year touring the States and Europe. The group went on to record under RCA Victor and were nominated for a Grammy on a live recording with the Boston Pops titled the “Celtic Album”, under conductor Keith Lockhart. Aoife has also featured as a soloist with the Boston Pops and other symphonies around the US.
She has recorded many CDs over the years: three solo projects, several with Cherish The Ladies, various compilation projects, and a CD with her cousins Robbie O’Connell and Donal Clancy as part of “The Clancy Legacy”. She was the founding member of the group The Jammin Divas, whose members included local singer/songwriter Becky Chace.
In 2019, after spending many years on the road touring she decided to follow her passion for cooking by starting her own personal chef business called Divine Necessities. While running Divine Necessities, Aoife was often asked to share her heritage and sing songs from her upbringing in Ireland. She came up with the idea to provide cooking demonstrations while sharing stories on her background, along with songs that were passed down by her family.
Aoife offers a variety of recipes ranging from healthy meat dishes to some vegan and vegetarian options. When in season, her ingredients are sourced from a local farmers market and prepared with a blend of fresh herbs and spices. Aoife now spends her time between NC and Massachusetts.