BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20210325T213000Z DTEND:20210325T224500Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:Virtual After Hours Wine Down - March 2021 DESCRIPTION:Join us for our Virtual After Hours Wine Down\, hosted by the Flint & Genesee Chamber Membership team. From your own home\, enjoy an hour of virtual networking\, along with your favorite adult beverage. \n\n\n\nThis month's After Hours will be broadcast from Sauce Italian American Kitchen in downtown Flint's Hilton Garden Inn! Executive Chef Antwain Trimble will prepare Zucchini\, Portobella and Pancetta Pasta and Dan Wright\, General Manager of Food and Beverage\, will mix up the accompanying drinks -- Negroni and Basil Lemonade. A full list of ingredients is below. Why not do a little grocery shopping prior to joining us and cook along with Chef Antwain?\n\n\n\nDon't worry\, joining us is easy! \n\n \n\n1. Register for After Hours Wine Down\n\n2. Look for your confirmation email from our friends at Remo\n\n\n3. Review these helpful links to prepare for your first Remo experience: \n\n\n\nGetting Started as an Attendee \n\n\n\nComplete Your User Profile \n\n\n\nConnect Your LinkedIn Profile \n\n \n\n\n\nWe look forward to seeing you there! \n\n\n\nIngredients for March After Hours Wine Down\n\n\n\nZucchini\, portobella and pancetta Pasta\n\n3.5 oz pancetta or thick cut bacon diced small\n\n1 oz white wine\n\n1 tbsp garlic minced\n\n7oz cooked pasta ( fettucini or pappardelle)\n\n1 large portobella mushroom cap or 4 mini portobella\n\nVegetable base\n\nWater\n\n4 oz fresh grated parmesan cheese\n\n1 oz extra virgin olive oil\n\n1 shallot minced\n\n1 zucchini squash diced\n\n1 yellow squash diced\n\n1 tbsp dry thyme or 2 tbsp fresh thyme\n\n3.5 oz goat cheese\n\n\n\nCocktails\n\nNegroni\n\n1oz Campari\n\n1oz Gin of choice\n\n1oz Sweet Vermouth of Choice\n\n1 orange\n\nSmall pitcher\, stirring spoon\, rocks glass\, Strainer\, vegetable peeler\, ice\n\n\n\nBasil Lemonade\n\n2oz Gin\n\n6-8oz of lemonade\n\n3-4 basil Leaves Boston Shaker\, 16oz glass\, ice X-ALT-DESC;FMTTYPE=text/html:

Join us for \;our \;Virtual After Hours \;Wine Down\, \;hosted by the Flint &\; Genesee Chamber Membership team. \;From your own home\, enjoy \;an hour of virtual networking\, \;along \;with \;your \;favorite \;adult beverage. \;
\n
\nThis month'\;s After Hours will be broadcast from Sauce Italian American Kitchen in downtown Flint'\;s Hilton Garden Inn! Executive Chef Antwain Trimble will prepare Zucchini\, Portobella and Pancetta Pasta \;and Dan Wright\, General Manager of Food and Beverage\, will \;mix up the accompanying drinks -- Negroni and Basil Lemonade. A full list of ingredients is below. \; Why not do a little grocery shopping prior to joining us and cook along with Chef Antwain?
\n
\nDon&rsquo\;t worry\, joining us is easy! \;
\n \;
\n1. \;Register for After Hours Wine Down
\n2. Look for your confirmation email from our friends at Remo

\n\n
\n

3. \;Review these helpful links to prepare for your first Remo experience: \; \;

\n
\n\n
\n

Getting Started as an Attendee \;

\n
\n\n
\n

Complete Your User Profile \;

\n
\n\n
\n

Connect Your LinkedIn Profile \; \; \;
\n \;

\n
\n\n
\n

We look forward to seeing you there! \; \;
\n
\nIngredients for March After Hours Wine Down

\n
\n
\nZucchini\, portobella and pancetta Pasta
\n3.5 oz pancetta or thick cut bacon diced small
\n1 oz white wine
\n1 tbsp garlic minced
\n7oz cooked pasta ( fettucini or pappardelle)
\n1 large portobella mushroom cap or 4 mini portobella
\nVegetable base
\nWater
\n4 oz fresh grated parmesan cheese
\n1 oz extra virgin olive oil
\n1 shallot minced
\n1 zucchini squash diced
\n1 yellow squash diced
\n1 tbsp dry thyme or 2 tbsp fresh thyme
\n3.5 oz goat cheese
\n
\nCocktails
\nNegroni
\n1oz Campari
\n1oz Gin of choice
\n1oz Sweet Vermouth of Choice
\n1 orange
\nSmall pitcher\, stirring spoon\, rocks glass\, Strainer\, vegetable peeler\, ice
\n
\nBasil Lemonade
\n2oz Gin
\n6-8oz of lemonade
\n3-4 basil Leaves Boston Shaker\, 16oz glass\, ice LOCATION:Click Here to Register for After Hours Wine Down UID:e.2606.11904 SEQUENCE:3 DTSTAMP:20260415T043321Z URL:http://members.flintandgeneseechamber.org/events/details/virtual-after-hours-wine-down-march-2021-11904 END:VEVENT END:VCALENDAR