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LeMont heads for the beach | TribLIVE.com
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LeMont heads for the beach

Tribune-Review

Edward and Anna Dunlap, owners of LeMont restaurant on Mt. Washington, have opened another location in West Palm Beach, Fla.

LeMont Palm Beaches is on the 20th floor of the Northbridge Tower on North Flagler Drive. The restaurant can accommodate parties of as many as 350 guests.

Chef William T. Aschenbrenner, who oversees the culinary team at LeMont in Pittsburgh, also will run the West Palm Beach location.

Details: (561) 820-2442.

ONLINE EASTER IDEAS

Easter dinner is a great time to try some fun new recipes or an entirely new menu.

A new Web site from Pillsbury allows you to search for a favorite recipe and plan a complete meal.

The site, www.pillsbury.com/holidays , also features family Easter activities and projects, as well as answers to some of the most frequently asked Easter cooking and baking questions.

VEGETARIAN CLASS

Learn to make easy spring vegetarian dishes April 18 at Sweetwater Center for the Arts.

The class, 'Fresh Start: Light and Easy Vegetarian Cooking,' will feature Creamy Pea Soup with Garlic Croutons, Sauteed Couscous with Seitan and Vegetables, Steamed Greens with Daikon and Shiitake Mushrooms and Almond Pudding.

The class will be from 6:30 to 8:30 p.m. The cost is $20.

Sweetwater Center for the Arts is at 200 Broad St. in Sewickley.

Details: (412) 741-4405.

CLASSES

The following classes will be at Crate, 1960 Greentree Road in Green Tree:

  • Spring Dinner Party: 6:30 to 9 p.m. Thursday. Learn to make a special spring dinner party. $40.

  • Homemade Ravioli: 11 a.m. to 2 p.m. Saturday. Learn how to make fresh pasta doughs and fillings. $45.

  • Baum Vivant: 6:30 to 9 p.m. April 16. Baum Vivant owner Toni Pais will prepare special dishes. $40.

  • Lunch & Learn: Noon to 1 p.m. April 18. Make Roasted Fontina and Vegetable Puff Pastry Tart, Herbed Grape Tomatoes with Truffle Oil and Fresh Strawberries with Creme Fraiche. $15.

  • A Taste of Florida: 6 to 9 p.m. April 19. Make warm-weather food with chef Paul Teal. $50.

  • Main Course Salads: 11 a.m. to 2 p.m. April 20. Learn to make main course salads with duck, smoked salmon, wild rice and grilled pork tenderloin. $40.

  • Pierogi is Correct: 11:30 a.m. to 1:30 p.m. April 21. Learn to make pierogi dough and filling. $40.

  • Cooking with a Partner: 1 to 4 p.m. April 22. Learn to prepare and cook a fabulous meal. $100 per couple.

    Details: (412) 341-5700.

    GOURMET EASTER HAM

    If you want to make Easter dinner a little easier this year, call Impromptu Gourmet.

    The New York-based company has employed Hudson Valley chef Peter Kelly, owner of Xaviars, to prepare 10- to 12-pound hams for Easter delivery.

    Each ham is cured with molasses and is slow-smoked over hickory, oak and black walnut. The ham is trimmed and scored with a checkerboard design and comes with all the ingredients required for a simple preparation.

    Each ham is $79.95 plus shipping via Federal Express.

    Details: (866) 467-7662.

    SMOKE-FREE RESTAURANTS

    The American Cancer Society has just published its annual Smoke-Free Dining Guide for southwestern Pennsylvania.

    The guide features nearly 100 restaurants in the region that are committed to being 100 percent smoke-free.

    A number of chain restaurants also have joined in going 100 percent smoke-free, including Burger King, Pizza Hut, Dunkin' Donuts, Hoss's Steak & Sea House, Wendy's, Boston Market, Bruegger's Bagel Bakery, Bruster's, Panera Bread, Taco Bell and Subway.

    For a free copy of the Smoke-Free Restaurant Guide, contact the American Cancer Society.

    Details: (412) 919-1100 or (888) 227-5445.

    HAM HOW-TO

    Ham is tasty, versatile and easy to prepare. Here are some tips from the Pork Information Bureau to keep in mind when choosing and cooking your Easter ham:

  • When serving boneless ham, plan on 4 to 5 servings per pound. Count on 2 to 3 servings per pound with a bone-in ham.

  • Don't freeze a ham before you use it; refrigerate it instead. Both bone-in and boneless hams, in their original packaging, will keep for several weeks in the refrigerator.

  • Most hams on the market are precooked, so they only need to be reheated to an internal temperature of 140 degrees for serving. An uncooked ham will be labeled 'cook before eating' and requires an internal temperature of 160 degrees for doneness (or about 30 minutes per pound).

  • Refrigerate a ham within 2 hours of serving, and enjoy the leftovers for as many as 5 days.

    - From staff and wire reports

    Send food and nutrition news to A La Carte, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA 15212. Fax: (412) 320-7966. Or e-mail tribliving@tribweb.com .