WHAT TO DO AROUND CLERMONT THIS APRIL
By the time April has rolled around, Clermont tends to slow down a bit. But that doesn’t mean there aren’t still fun activities for the whole family. Here are a few of the most promising events from around the area this month.
to restore his once-grand theater to its former glory. Bring a blanket and enjoy the movie’s hilarious singing competition, rain or shine. THE CLERMONT FARMERS MARKET Where: From City Hall to Livi & Tate on West Montrose Street When: Every Sunday from 9 a.m. to 2 p.m. (except Easter Sunday) Admission: Free Website: clermontdowntownpartnership. com/farmers-market This community staple may have started up again last January, but we’re guessing a few stragglers still haven’t checked it out. Spend a lazy Sunday perusing the local fresh produce, scarfing down delicious
pastries, and checking out some incredible handmade arts and crafts.
THE CLERMONT PHILHARMONIC ORCHESTRA PERFORMS MOZART’S ‘REQUIEM’ Where: The Clermont Performing Arts Center
MOVIES UNDER THE STARS Where: Waterfront Park When: April 13, 8–10 p.m. Admission: Free!
When: April 8, 3 p.m. Admission: $22–$44
Anyone who thinks classical choral music is stuffy and tame has yet to encounter the masterpiece that is Mozart’s “Requiem.” The entire suite is considered one of music’s crowning achievements, with bombastic, emotional moments littered throughout. With the Clermont Philharmonic at the helm, this is sure to be one afternoon you won’t soon forget.
This spring, the Clermont Parks and Recreation Department is bringing fun family movies to the best park in the area. Join other outdoor moviegoers for this second installment, featuring the popular animated movie “Sing,” about a pig trying
WITH SUDOKU TAKE A BREAK
ROASTED ASPARAGUS WITH LEMON BREADCRUMBS
INGREDIENTS • 2 pounds asparagus
• 1 cup panko breadcrumbs
• 1/3 cup plus 2 tablespoons extra- virgin olive oil
• 1 tablespoon flat-leaf parsley, chopped
• Kosher salt
• 2 teaspoons lemon zest
• Freshly ground pepper
• Juice of one lemon (not packaged lemon juice)
• 2 garlic cloves, minced
DIRECTIONS 1. Heat oven to 425 F. Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and bake for 20–26 minutes, turning asparagus halfway through. 2. When asparagus is nearly done, heat remaining olive oil in a small skillet over medium heat. Add
garlic and cook for 1 minute. Add breadcrumbs and cook for 5 minutes, stirring frequently. Remove from heat and fold in parsley and lemon zest. 3. Transfer asparagus to serving platter, drizzle with lemon juice, and top with breadcrumb mixture.
Solution on Pg. 4
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