January was a frigid month, but locals have found a place to warm up, even if it’s just for a couple of hours.
Rink DaVee hosts the Thursday night dinners for 10 to 12 people at Shake Rag Alley. It’s the same space where he runs Green Square – part grocery store, part buying club, part farmers market – Thursdays from 3-6 p.m. and Sundays from 2-4 p.m.
The intimate weekly dinners feature local, seasonal ingredients and offer a chance to sit down with old friends and make some new ones. Last Thursday’s main course was St. Louis-style ribs from Valley View Farms, baked beans and winter slaw. For dessert: pie made with Door County cherries.
Full disclosure: The guest chef was my husband, Bill Webb. (And to answer your question, yes it is awesome to have a husband who knows his way around the kitchen.) While the ribs were finishing up in the oven, Bill demonstrated how to prepare St. Louis-style ribs. You can watch part of the demonstration here.
This Thursday’s meal will be buffet-style and will announce the 2014 Alley Stage schedule. “Rink is providing a fantastic platform for creating discussions,” says Managing Artistic Director Ainsley Anderson. “I’m hoping that people will want to come out on Thursday and hear what we’ve got planned for this season. It will be a great chance for our audience to ask about the process of how a season is decided, about season ticket options, and about how to get involved.”
The following week de la Pear’s Arlene Byrne takes the reins with a Valentine’s Day theme.
“It has been wonderful each week to see the different groups of people and the resulting conversations,” says Rink.
Want to sign up for the Thursday night dinner? Visit Green Square at Shake Rag Alley during store hours or email Rink at email@example.com. To receive weekly emails and participate in Green Square, sign up at greensq.net. It’s easy, free and a great way to buy local.
TODAY AT GREEN SQUARE: Super Granola Contest. Bring your entry to the Shake Rag store by 1 p.m. Everyone is encouraged to join in the judging.
– Contributed by Susan Webb