Our 2017 NEA Big Read is coming to a close over the next few weeks. We are grateful for the many inspirational and practical programs Attleboro’s 1ABC partners and members have developed for this year’s project. You can feel, as well as see, the dedication and love for what they do coming from our Emergency Management Teams, Oak Knoll Wildlife Sanctuary, Attleboro Land Trust, Attleboro Arts Museum and artists, The Literacy Center, the Writers Groups, Community Visiting Nurses Association, Master Gardener, and Attleboro Garden Club Member, Kathi Gariepy and our numerous volunteers. All of their programs were well received by our community members.
But wait, there are a few great events left that you may wish to consider.
The Attleboro Area Industrial Museum will be showing the film, “Attleboro’s Great Fire,” on Saturday, October 14th at 1 pm; the Colonel Blackinton Inn Carriage House will be the setting for “Shakespearean Cocktails” with appetizers, thanks to a donation from Gary of Footworks on Tuesday, October 17th at 6 pm; “Survival is Insufficient” panel discussion with Ethan Gilsdorf, writer, Mim Fawcett, Executive Director, Attleboro Arts Museum, Martha Douglas-Osmundson, Executive Director of Shakespeare in the City, and Ann Sear, Wheaton College Music Department Chair, on October 19th at 7pm at Bristol Community College; Indie Author Day with advice from published authors, book store owners, and small press for writers, at the Library on Saturday, October 21st 1 pm; tour of The Sun Chronicle on Tuesday, October 24th at 6pm.
Don’t miss the Grand FINALE: the Dystopian Dinner of local foods prepared by the Culinary Arts Department at Attleboro High School! Tickets must be purchased by Friday, October 19th so that the students can properly prepared for this exquisite experience!
October 26, 2017
6:00 to 8:00 – 6:45 Dinner
Blue Pride Bistro
$10.00 @ person, available at Attleboro Public Library
All proceeds benefit the Culinary Arts Department
Check out the menu:
Appetizer – Turkey Brochette with Corn Salsa
Grilled mulled cider marinated turkey served with native corn and black bean salsa.
Salad – New England Maple Cranberry Wakame Salad
Wakame seaweed blended together with a garlic and pure maple syrup marinade, and then tossed with poached fresh cranberries and sliced Anjou pears. Garnished with julienne carrot and chive sprigs.
Entrée – Grilled Rosemary Garlic Boneless Pork Shoulder Steak
Fresh rosemary, garlic and onion marinated pork shoulder steaks grilled and served with onion jam.
Starch – Vegetable Rice Medley
Long grain and wild rice blended with fresh herbs and finely diced vegetables.
Vegetable – Autumn Roasted Vegetable
Roasted butternut and acorn squash with carrots, turnip and leeks blended with fresh thyme and natural honey.
Dessert – Apple and Cranberry Crisp
Baked apples and cranberries topped with an oats and honey crust.
Beverage – Cranberry Mint Tea
