Wine and food add brew to the mix

Home to hundreds of vineyards, fresh seafood, and native plants this area is prime ground to host a event that centers around such digestible goods. The annual Oregon Wine, Food, and Brew Festival covers all such bases during its two day event on Jan. 8-9.

Held on the Oregon State Fairgounds, the festival added to its name and line-up this year local microbrews. This event also features a plethora of vendors such as Burly's Catering, It's All Good BBQ Restaurant, and numerous wineries including but not limited to Abiqua Wind Vineyards, Coelho Winery, Duck Pond Cellar, Hauer of the Dauen Winery, Honeywood Winery, and Orchard Heights Winery.

Entertainment during the event includes a music lineup as well as a featured artist, sculptor Rip Caswell.

In addition to entertainment and eats, there will be cooking demonstrations as part of the festival.

General admission is $10 and VIP is $25 and both include complimentary parking. Tickets can be purchased in advance through absolutelytix.com or at Elsinore Gallery in downtown Salem.

For more information, go to www.oregonwinefoodbrewfest.com.

A healthful twist to soups and sauces

Cooking doesn't come naturally to all, so altering recipes to fit certain diet can be tricky. Many local chefs teach classes to help take the worry out the process.

Registered Dietician Nancy Ludwig is guest chef this month at Kelly's Cooking School.

On Jan. 25, from 6-8:30 p.m. Ludwig teaches a course entitled, "Creating Gluten Free, Casein Free Soups and Sauces."

These two common foods often go uneaten for those who are gluten intolerant. In this demonstration class, participants create variations on a basic white sauces without dairy or gluten.

Students learn what thickener to use, options for creamy non-dairy ingredients, and how to use these sauces as a base for soups. These recipes are also corn, soy, and egg free.

This class costs $55. For more information, call 503-378-1793.