Borderland residents looking for a treat should consider attending the fourth annual Ethnic Food Festival March 17, when a variety of entrees from around the globe will be offered.
The event is offered from 5-7 p.m. at the Backus Community Center.
The Ethnic Food Festival will feature authentic dishes from about 20 countries including Vietnam, Italy, Africa, Korea, Spain, Ireland and others.
Kay Arnold, who has been involved in the event since the first festival in 2008, will be cooking tapenade, a popular Spanish hors d’oeuvre.
“My son-in-law, Antonio Areal, is from Barcelona, Spain, and he taught me how to make tapenades,” Arnold said. “The appetizer is quite abundant in Spain and are commonly served in bars. You order a drink, you get a tapenade.”
Arnold described her hors d’oeuvre as finely chopped olives, capers, anchovies and olive oil. The mixture is served topped on a toasted piece of French bread with a slice of Parmesan cheese.
“It’s very tasty,” she said.
In the past, Arnold has prepared dishes from Germany, Norway, and this is her second time a cooking Spanish treat.
Joining Arnold in the kitchen will be other familiar names from around the community including Hoa Sobczynski, Joe Gust, Sue Nordquist, Dean Lindstrom, Darrell Schmidt and others.
“We’re always trying to recruit new volunteers as well as keep the veterans coming back,” said Michelle Misner, event coordinator for Backus. “This event is the big, fun one that people look forward to every year.”
Misner added that this is her first year being involved in the festival and she is excited to see the turnout.
“This has all been a new experience for me,” she said.
Festival goers can purchase tickets for $1 each to sample the foods provided by volunteers. Beer, wine, and other beverages will also be available for sale. All proceeds will go into the Backus fund, Misner said.
Anyone who is interested in volunteering for the festival or would like to donate a dessert or roaster of food samples can call the Backus office at 285-7225 for more information.
