Art A La Carte: Food and drink for a good cause

Indulge me. I'd like to put in a plug for a party I'm throwing (with a bunch of my friends) for a good cause. Art A La Carte, Nov. 15, is a fundraiser for the St. James After School Program, a 501(c)3 not-for-profit that provides arts and music enrichment to fourth- and fifth-graders from low-income households at no cost to their families. It's a great little program, and I happen to be prez of the board. We work with Arts Partners, Roots&Shoots, Communities in Schools and USD 259 to give these children avenues to be creative and have fun in a nurturing environment.

My good friend David Kamerer is helping immeasurably with this. His WSU communcations students are working hard to promote the event. Other friends, including Joe Stumpe and Carrie Rengers, are donating valuable stuff for our auction (in Joe and Carrie's case, an elegant dinner party to be cooked in your own home!) David's gypsy jazz band, the Nouveau Quintet is providing music. Also Lisa Hittle of Friends University will be performing with her jazz trio. We'll have wine, excellent food (provided by the folks who run Uptown Bistro, Sabor and Oeno Wine Bar) and an art auction too, in the newly renovated Guild Hall at St. James church. Do not miss this party. Tickets are $50 ($35 of which is tax-deductible) available by sending a check to St. James ASP, 3750 E. Douglas, Wichita, KS 67208. If you're reading this blog post from so far away that you can't attend the party, consider sending a tax-deductible donation to this excellent little program. I'd be so grateful, and the kids will be grateful too.

Cook up righteous pizza with whole-wheat crust

I love making pizza. I should do it more often. One night last week, we had pepperoni, artichoke hearts and a few Kalamata olives left over from Dave's Greek pasta salad fixings. So after work, I made quick pizza crust using my food processor. I followed the recipe but used one cup of whole wheat flour, 2/3 cup of white flour. For topping, I sauteed 1/2 cup chopped sweet onion with half a chopped red bell pepper in some olive oil. I brushed my crust with some canned tomato sauce, added the onion and pepper with a few spinach leaves, a handful of grated mozzarella, the Greek salad stuff, then sprinkled some dried oregano and parmesan on top before baking. This recipe doesn't take any time to make. Try it next time you're thinking of calling for Papa John's.

Greek pasta salad is excellent picnic fare

I have not been cooking much this fall, and what little cooking I have done has all been repeat fare. After more than a year of blogging, I may have about hit my limit in terms of what I know how to cook. Or I could be just going through a slow phase. Fortunately, Dave has been picking up the slack so we've been eating pretty well. The other night we went to a potluck picnic and concert at Botanica. Robin Macy provided entertainment, and we met a group of friends who brought fried chicken, potatoes, Parkerhouse rolls, hummus, apple crisp, baklava and other good food. The ever elegant Bonnie Bing contributed a case of wine glasses so we didn't have to sip our Cabernet from plastic cups. It was a perfect fall evening and best of all, I didn't have to prepare anything myself. Dave made this excellent Greek pasta salad as our contribution:

Greek pasta salad

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3 teaspoons garlic powder
3 teaspoons dried basil
3 teaspoons dried oregano
1/2 teaspoon ground black pepper
1 and 1/2 teaspoon sugar
5 cups cooked rotini pasta
1 cups fresh sliced mushrooms
30 grape tomatoes, halved
1 chopped red bell pepper
2 8-ounce containers crumbled feta cheese
1 cup chopped green onions
1 and 1/2 cups sliced kalamata olives
3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegars, garlic powder, basil, oregano, black pepper, and sugar. Add remaining ingredients. Toss until pasta is evenly coated. Cover and chill until ready to serve.