Jean Johnson is a cookbook author and food historian. www.measurefree.com She will be doing a live demonstration of the recipe "Antipasti Riff" straight from the pages of Hippie Kitchen.

Thawing a carton of home-cooked beans makes whipping something up on the fly so easy an old stoner could pull it off. Warmed limas in olive oil and red wine vinegar with summer savory and toasted walnuts, for example, are great for late lunch with crackers or toast. Or try a similar treatment with garbanzos, roasted red peppers, Spanish olives, and toasted hazelnuts. With a jug of Dego red, you'll be cruising Led Zeppelin's "stairway to heaven." 

 Jean will be in our cafe sampling her dish along with a taste of wine!

Don't miss it! She is very entertaining, her food is Delicious and she is full of energy!

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