BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//InvisionCommunity Events 4.7.23//EN
METHOD:PUBLISH
CALSCALE:GREGORIAN
REFRESH-INTERVAL:PT15M
X-PUBLISHED-TTL:PT15M
X-WR-CALNAME:At My TV
NAME:At My TV
BEGIN:VTIMEZONE
TZID:Europe/London
TZURL:http://tzurl.org/zoneinfo/Europe/London
X-LIC-LOCATION:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20180325T020000Z
RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=-1SU
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20181028T020000Z
RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=-1SU
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
SUMMARY:Man\, Fire\, Food 8x12 - Light My Latin Fire
DTSTAMP:20180802T115702Z
SEQUENCE:0
UID:90432-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:Roger Mooking fires up two delicioso Latin-inspired feasts. 
	InSt. Augustine\, Florida\, Roger meets Nick Carrera\, a grillmaster and g
	rill maker. They roast whole lambs and vegetableson Nick's asado crosses a
	nd asado grills for an Argentiniancookout. In Smyrna\, Georgia\, Roger han
	gs out with Chef AndreGomez\, the owner of Porch Light Latin Kitchen\, who
	 cooks upPuerto Rican classics in his backyard when he's off the clock.Rog
	er and Andre build a rustic cinder block pit to roast awhole pig. While th
	e meat cooks\, they make empanadas byencasing shredded braised pork cheeks
	 in a dough made fromgreen plantains\, and they shallow-fry them in a pan 
	of oil setover a bed of hot coals.
DTSTART:20180816T010000Z
DTEND:20180816T013000Z
END:VEVENT
END:VCALENDAR
