Looking for home-baked pies without the baking? The University of Akron’s Hospitality Management Program is holding a pie sale just in time for Thanksgiving.
The pies are made from scratch (trans-fat free) by students and faculty in the program. Deep dish apple and pumpkin are $9 each, and pecan is $11.
To order, phone 330-972-7113. Orders will be taken until noon on Tuesday. Pies can be picked up between noon and 5 p.m. Nov. 21 at the Crystal Room Bistro inside Gallucci Hall, 200 E. Exchange St. (corner of Grant), Akron.
Holiday wine tastes
The West Point Market, 1711 W. Market St., Akron, announced dates for two of its most popular wine tasting events of the year.
The annual Holiday Wines tasting is 7 to 9 p.m. Friday, and the market’s annual Bubbles Bash champagne and sparkling wine tasting is 7 to 9 p.m. Dec. 7. Both events include appetizer pairings.
Each event is $30, with reservations paid in advance required. Phone 330-864-2151.
Another sign of the season
Tickets are on sale for the annual Madrigal Dinners at St. Paul’s Episcopal Church, 1361 W. Market St., Akron.
The menu includes mulled wine, spiced cider or ale, pates and breads, Christmas pie, braised winter greens, saute of cauliflower and carrots, poached salmon, roasted pork, buttered cabbage with apples and onions, artichokes in cream, asparagus spears, stuffed turkey breast and a variety of desserts.
The dinners are Dec. 7 and 8 at 6:30 p.m., and Dec. 9 at 4:30 p.m. Tickets are $40.
All proceeds benefit the church choir’s travel fund. Visit http://stpaulsakron.org/madrigal-dinners.aspx to reserve.
New places to eat in town
The University of Akron announced its plans to reopen the Schumacher restaurant inside Quaker Square. The restaurant is off the hotel lobby.
The university will be kicking off the reopening with an open house and reception Nov. 28 from 4 to 6 p.m. The restaurant has an updated bistro menu, and features breads and desserts from the Pie Factory.
Also putting out an open sign is Tree City Coffee & Pastry of Kent, which has announced plans to open a second location in December inside the Summa Wellness Institute in Hudson, 5625 Hudson Drive.
Partners Mike Beder, Evan Bailey and Brian Bower sell organic, direct trade coffees and healthful foods. Visit Tree City at www.rootedinkent.com or 135 East Erie St., Kent.
Veterans Day is over, but you can still let vets know you care by taking part in the Heinz Ketchup Our Turn to Serve campaign.
The campaign encourages consumers to use their phones to scan the QR code on the back of ketchup bottles to send a thank-you note to veterans and active duty service members.
Heinz will donate $1 to the Wounded Warrior Project for each thank you sent and an additional 57 cents for each message shared on Facebook or Twitter through the campaign, up to $250,000.
Speaking of veterans
The Chef’s Garden Farm, the Culinary Vegetable Institute and their owners, the Jones family, are offering a free traditional Thanksgiving dinner to all active military members and their families at noon on Thanksgiving.
It’s the seventh year for the dinner, which this year will be prepared by chef Carl Swanbeck and executive chef John Selick.
The Culinary Vegetable Institute is at 12304 Ohio Route 13 in Milan. Call 419-499-7500 by Nov. 20 for reservations.
Vegan pierogi for sale
Autumn Johnston, also known as the Pierogi Lady, is offering 16 vegan varieties of her pierogi in addition to her more than 50 traditional varieties.
Johnston said she simply converts her regular recipe to replace the egg and cheese with vegan alternatives.
Vegan varieties offered include potato, potato broccoli, cabbage, mushroom and apricot.
Johnston sells her pierogi in the Hartville Marketplace, and they also are available at Our Daily Bread, 270 West Ave., Tallmadge; Crooked River Herb Farm, 1719 Reimer Road, Wadsworth; and the Green Farmers Market.
Visit www.mypierogilady.com for more information and a complete list of flavors.
New lunches at church
Annunciation Greek Orthodox Church, 129 S. Union St., Akron, revamped the menu of its popular Thursday lunches.
In addition to freshly carved gyros, the menu includes grilled marinated chicken souvlaki sandwiches, larger salads, soups made from scratch, and Greek pastries and desserts including baklava, galaktoboureko and rice pudding.
With the exception of major holidays and Greek Orthodox Holy Week, the Thursday lunch is available from 11 a.m. until 2 p.m. There is free parking, and takeout orders are available by calling 330-434-0000.