Belgian Beer Dinner We are calling upon all self-proclaimed beer geeks and beer lovers alike to join us for Panzanella's first ever Beer Dinner! As many of you know, the Pop the Cap campaign prevailed in its efforts to repeal the ban on beers over six percent alcohol in North Carolina. Ever since, the true beer nerds have come out of the woodwork with a vengeance, and they have certainly unveiled their true colors! Since much of the excitement has been over the fine Belgian beers now available to us, we've decided to kick off our Beer Dinner series with a Belgian theme. Our own fellow worker and serious beer purist, Jason Cole, will be our speaker for the evening. More

Friday Night Wine Tastings Sample Table Fresh Face for the Salad Bar and Hot Bar

January Bread Class MLK, Jr. Day Sustainable Farming Classes

French Wine Dinner 10% Owners Discount Artist's Reception

Weekly Produce Specials

Product Feature: Australian Cheddar

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Belgian Beer Dinner continued

He will educate us on Belgian beers and their many styles, and help demystify beer terms such as 'top fermenting' and 'bottle-conditioned.' As beer critic Michael Jackson states, no other country (even those with far more breweries) has among its native styles of beer such diversity, individuality, idiosyncrasy and color as Belgium. Find out the difference between Trappist Ale and Abbey Ale. Are wheat beer and white beer the same, and what exactly is a 'Farmhouse Ale'? Inquiring minds and palates will be rewarded with numerous tasty dishes and beer offerings. Loyal wine enthusiasts beware! You'll find serious competition in the 'food and drink pairing' arena here, since good beer may change your dining experience forever! Come join a lucky minority of people who will have truly experienced great beer and food in delicious harmony! Monday, January 30, 7 pm - 9 pm Tickets are $30 and may be purchased at the Panzanella Restaurant or at the Customer Service Desk at our Carrboro store.

Weekly Produce Specials
	Organic D'Anjou Pears	$1.00 lb.	save 89¢ lb.
	Organic Hass Avocados	5 / $5.00	low price
	Organic Washington State Braeburn Apples	3 lb. bag - 2/$8.00
Read more about other Weaver Street Market Specials.

Feature Product: Australian Cheddar

Cheddar cheese is a hard-working cheese. It's so versatile; it can be used in sandwiches, mac & cheese, sauces, in scrambled eggs, salad, and on crackers. Now any cheese that has to do all that should not cost too much or your wallet will explode. That's why this month's feature cheese is the Australian Cheddar. At $3.99/lb you can use the heck out of it and not feel the pinch. Our Australian Cheddar is made by Farmers Union and is aged for 9 months, making a pleasant, medium sharp cheese.

Read more about Aussie Cheddar here.

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Friday Night Wine Tastings

Carrboro: 4:30-6:30pm Southern Village 5:00-7:00pm Every Friday night, Weaver Street Market offers a selection of wines for you to taste in our Carrboro and Southern Village Wine Departments. Knowledgeable wine representatives are on hand to talk about the wine and where it comes from. This is a great opportunity to expand your wine palate, stock your cellar, or buy a gift for that upcoming dinner.

Sample Table

Throughout the month of January our sample table will continue to offer you the opportunity to taste before you buy. This week we'll be sampling on Thursdays from 4-7 pm at our Southern Village location and from 3-6 pm on Sundays at our Carrboro store.

Find out about all of the Weaver Street Market Events here.

Fresh Face for the Salad Bar and Hot Bar

While most of us were shopping, cooking, wrapping, and visiting these past few weeks, Weaver Street Market Kitchen Manager, Carla Stubbs, was searching cookbooks for fabulous new salads and new hot entrees to perk up both the Salad Bar and Hot Bar. She uncovered 65 new recipes that will be rotating into the current Salad Bar line-up. You'll be able to look forward to yummy new treats such as Flammifero, a broccoli salad with made with the stalks of the broccoli chopped up like matchsticks, tomatoes, parmesan cheese, roasted garlic and a lemon-vinegar dressing; or Gado Gado, with cabbage, carrots, celery, cucumber, mung bean sprouts, peanuts, onions, ginger, jalapeños and peanut butter. Wow! 25 new entrees hit the Hot Bar including Vegetarian Express, made similarly to lasagna with marinara sauce, penne pasta and roasted veggies, Beef & Mushroom Pie topped with a yummy, buttery crust, Lamb Shepherd's Pie, Sweet Potato & Black Bean Enchiladas, and Tofu & Black Bean Sauce. These new Salad and Hot Bar items are featured at both our Carrboro store and our Southern Village location. With over 90 fresh new recipes you're bound to find one (or more) you'll love.

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January Bread Class

The ArtsCenter & Weaver Street Bakery bring you another round of: Beginning Artisan Bread Making Classes Your experience is hands-on from start to finish in this course taught by our chief bakers in the WSM bakery. All materials will be provided. Call The ArtsCenter at 929-2787 to sign up. Cost is $95 plus a $20 supplies fee. Classes meet for four weeks from 6-8 pm each session. Sign up now for upcoming sessions: January 23, 30, February 6, 13. This will be the only bread class offered this Winter/Spring so if you need to fine-tune your bread baking skills, sign up now.

Learn more about the Arts Center here.

Martin Luther King, Jr. Day

Monday, January 16 Weaver Street Market will be donating 5% Each year Weaver Street Market donates 5% of sales to the MLK Scholarship Fund which awards scholarships to deserving Chapel Hill-Carrboro high school students. Since 1993, they have awarded over 50 scholarships to students from a variety of racial, ethnic and religious backgrounds.

Read more about the MLK Scholarship Fund here.

Sustainable Farming Classes

Central Carolina Community College located in Pittsboro offers a variety of classes in sustainable farming, gardening, and more. Register for spring classes now. Classes beginning this week include: New! Wool & What to do with it. Thursdays 6-9 pm, 1/12/06-2/26/06. Taught by Mary Ann Pagano. Back by popular demand - Sustainable Poultry Production. Mondays 6-9 pm, 1/9/06 - 3/20/06. New! Biofuels. Mondays, 6-8:50 pm, 1/9/06 - 5/8/06. Taught by Rachel Burton & Leif Forer. To register call 919-542-6495 ext 223. Watch this spot for more class highlights next week.

Learn more about the Sustainbable Ag Program here.

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Organic French Wine Dinner Monday, January 16, 2006 7:00 - 9:00 pm Organic wines, just like organic foods, are being sought out for their purity, quality, and deliciousness. While wine-producers in the US are just now figuring out how to make good organic wines, in Europe, they have been doing it for centuries. Hundreds of years ago, chemicals were not available as they are now, so wine-producers came up with natural ways to keep vines and grapes healthy. France is definitely the most famous and well-respected wine-producing country in the world, and many wine-producing families have been making organic wines for centuries. Interested in tasting delicious French wines? Well you can do it while knowing they are all organically produced! We'll taste wines from all over France; regions like the Loire, Provence and lots more! Join us for an evening of wonderful wines and plenty of delicious food created to complement the wines by Panzanella Chef, Peter McCloskey. Tickets are limited, so reserve early! Cost is $35. You may purchase tickets in advance at either Panzanella or the Customer Service Desk at Weaver Street Market in Carrboro. Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). 10% Owners Discount In celebration of our Owners We love our owners so much we've extended the 10% off to all owners through the month of January. Chef Peter is brewing up some great new items for the menu, so treat yourself to a nice night out. Alcohol is not included in the discount. This offer is valid Sunday-Thursday only. Print your Discount Coupon here. Artist's Reception Vistas II: works in mixed media water colors on paper December 13 through February 12 Reception Monday, January 9, 2006 5:30 - 7:30 pm Working in mixed water-based media on paper, Nerys Levy portrays the forms and forces of nature—North Carolina forests and marshes, Alpine masses and glaciers, cloud formations, gardens, and architectural forms altered by time and light. She often does a series of works of the same subject in shifting light, seasons and weather. Her Dogs In Motion paintings are achieved by following her subject as it moves freely through its familiar environment. Born in Wales and now a resident of Carrboro, North Carolina, Nerys Levy is deeply rooted in her native country's language and culture, which has influenced her painting. Levy had a first career in race relations, community work and education, working in India, the Caribbean and London. She has a Ph.D. in South Asian History from the University of London. Although she painted throughout much of her childhood, Levy began serious art studies in 1980 in La Jolla, California, working with various members of the Visual Arts Department of the University of California at San Diego. Nerys has had many solo exhibitions, including the Galleria Santo Stefano Exhibit in Venice, Italy, the Louise Jones Brown Gallery Exhibit at Duke University, and recently at the National Humanities Center, and has participated in many group exhibitions. She has been represented by the Principle Gallery in Alexandria, Virginia. Her paintings are in many private collections in the United States and Europe. View Nerys' work here.