Thursday May 17, 7pm

Vagabond Theatre Group’s There Will Be Words is a new play reading series aimed at introducing original works to Boston audiences. Following the reading, audience members will have the opportunity to discuss the script and assist in its development.

Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.

Join her for a free cooking workshop, where she will teach us to make authentic Japanese cuisine.

Read about the event in the Boston Globe!

Join the Fresh Ink Theatre Company for an Ink Spot, where audiences will have the opportunity to preview each of the new plays they are producing this season.

Join New England’s most acclaimed award-winning crime and mystery writers for a reading and discussion of their book.

When we drew as children, we never worried about making mistakes–we took risks and trusted ourselves, and had fun in the process. But as we become adults, anxiety steps in: “Am I doing this right?”. Deborah Putnoi’ will help us reconnect to that open, nonjudgmental state, which she calls the “drawing mind.” Her bold, lively drawings and encouraging instructions lead you on a process of self-discovery, first reclaiming the freedom to express yourself through drawing and then learning how to take that freedom into the activities of your daily life.

Jim Henle, Laurie Rosenblatt, and Susan Jo Russell are 3 of the members of the Henry Street Poets.  They have been writing together for over 10 years. They’ll present a lively round-robin of poetry.

Jim lives and works in Cambridge.  He cofounded the Ellen LaForge Memorial Poetry Foundation and co-organized a “Poets for Haiti” benefit for earthquake relief.  Jim’s recent work has appeared in Sanctuary and Consequence. Laurie is a psychiatrist and poet whose new book In Case is forthcoming from Pecan Grove Press. Cloud 10, a collaboration with the painter Richard Raiselis, has just been published, and her chapbook Blue (University of Toledo Press) is also due out in 2012. Susan Jo Russell is an education writer from Somerville. Her long poem, “Southern Girl, Chicago, 1943-1946,” based on letters her father wrote to her mother during World War II, won the 2009 Chautauqua poetry prize.  Her chapbook, We Are Not Entirely Abandoned, was published in 2012 by Finishing Line Press.

The Boston Homegrown Cookbook features mouth-watering recipes from 28 chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. Join editor Leigh Belanger and featured chef Rolando Rebledo of Clover Food Lab for a cooking demo and presentation.  They’ll be talking about the book and preparing a recipe for all to try.

An up-close look at grassfed beef, Pure Beef chronicles the rural education of a city transplant and former vegetarian among the ranchers and cattle of the eastern Oregon grasslands. Along with in-depth and illustrated beef cooking instructions, this cookbook presents a trove of modern and creative beef recipes arranged by cut for easy reference. Join author Lynne Curry for a demo and discussion of her book!

Courtney Flynn, Manager

Even if you’re not a fan of Patti Smith’s music, you’ll be engaged by the fluidity of her language and her exceptional experiences in her rise to fame alongside life-long friend Robert Mapplethorpe.

Grilled Vegetable Lasagna with Carrot and Garlic Coulis

Serving Size: 2

Ingredients:

1 zucchini

1 summer squash

1 red pepper

2 portobello mushrooms

12 dry lasagna noodles

12 oz ricotta cheese

2 oz asiago

2 oz parmesan

Sprig basil, thyme and oregano

1 carrot

2 oz fresh garlic

3 oz olive oil

Lasagna:

1) In boiling salted water cook the lasagna noodles until al-dente. Once cooked, cool them and oil them and set aside in the fridge.

2) Grill the squashes, red pepper and portobello mushroom. Set aside.

3) Mix ricotta, asiago, parmesan and herbs together and 1 oz of the garlic.

4) Build the lasagna by layering the cooked noodles, ricotta and cheese mixture.

5) Heat the lasagna in a 325 degree oven in a covered casserole dish for 10-15 minutes or until hot.

Carrot and Garlic Coulis:

1) Boil the carrot in salted water until fork tender.

2) Place the carrot and garlic in a blender and blend the vegetables whole slowly adding the olive oil. Blend until smooth.

3) Ladle the coulis over the lasagna and garnish with a pinch of chiffonade of basil.