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April 1,2011 I The Clarion
Arts & Life
BC hosts Zumba for Japan
Brevard College's Center for Multicultural & Service Initiatives is
teaming up with Hiro Martin, a local Zumba instructor, to raise funds for
victims of the recent earthquake and tsunami in Japan.
Zumba for Japan - which will include a Latin-inspired dance-fitness
workout and a Silent Auction - will be held from 2 p.m. to 4 p.m. on
Sunday April 3 in the College’s Auxiliary Gym.
All proceeds from the event will benefit the American Red Cross’ Japan
Zumba instructors from Brevard, Asheville, Hendersonville and Horse
Shoe will be there to help participants work up a sweat. Participants
will also have an opportunity to bid on a number of items in a Silent
Companies and individuals who have donated Silent Auction items
include: Chaff Mcllhenny; Judith Duff; John Dodson, Pete Mockridge,
Charlie Parker and Jason Serres (Mud Dabbers); Nick Friedman (The
Duckpond Pottery); Mountain Forest Studio; Amy Biamonte; Lauren
Weed; Fry Nursery; SORA; Poppies market; Fideauz's Friend; Cielito
Lindo; Betsy (Kitty) Edwards; Curves; and Hiro's Workshop. Additional
items are expected to be added to the Silent Auction this week.
Tickets are $12 in advance and $15 at the door Tickets are available at
the Brevard Racquet Club, Rockin' Robin, Curves and Hiro's Workshop.
For more information, please contact Hiro Martin at hiro@citcom.
net or 828 553-1164. To team more about Zumba fitness, visit www.
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Fridays at 11:30 a.m.
in IVI-G 102
Fries Quatro Queso Dos Fritos
from Chef(s) ...Brian and Dan
Average Cost of Meal: $5-10
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Serving Size: Brian and Dan
2 tablespoon butter
2 tablespoon flour
1 cup milk
2 oz Velveeta
2 oz Monterey Jack
2 oz Colby
2 oz Sharp white cheddar
6 potatoes (round as possible)
6 slices bacon
1 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 bottle beer
oil for deep frying
Ancho chili sour cream:
1/2 cup sour cream
1-2 tablespoons ancho chili powder
1. Cook bacon
2. Par boil potatoes: Cover with room temperature
water and bring to a light boil. Boil 10-15 minutes,
depending on size. Done when easily pierced with
a toothpick. Take off the heat and immerse in cool
3. Make cheese mixture: In small saucepan, melt
butter. Mix in flour. Gradually whisk in milk (it must
be warm to avoid lumps) and bring to boil. Lower
heat. If you have time, let it cook on low (while stir
ring regularly) for about 15 minutes; this will get rid
of the flour taste. Add cheeses and stir constantly
until melted. Let cool, stirring occasionally.
4. Inject cheese: Use a decorating bag with the
smallest nozzle you can find for this. Fill bag with
cooled cheese, jam nozzle into potato, wiggle it
around a bit, squeeze.
5. First Fry: Preheat oil to 375 degrees. Fry potatoes
in small batches until golden brown, about 2 min
utes. Place on rack to cool.
6. Second Fry: Mix ingredients for batter. Dip pota
toes in batter and fry again until golden brown.
7. Blend chili powder and sour cream. Serve on side
Editor’s Note: If you prepare thiis, please con
tact Brian Burgess at (704)473-7247 and share.