Newspaper Page Text
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♦ WEDNESDAY, OCTOBER 4, 2006
State hosting wine celebration
By Doc Lawrence
Special to the Journal
The “All American Wine
Celebration” this Saturday
and Sunday is a Georgia
first and has much more to
offer thnh mi st wine events
I attend throughout the
country.
It will be held in Dahlonega
and is worth your attendance.
The upcoming historic week
end will add significantly to
Georgia’s growing wine heri
tage. It is the first multi-state
celebration of Cynthiana,
the elegant and genuinely
American red wine.
Cynthiania is literally the
celebrity star of this two
day gala at Three Sisters
Vineyards in the ancient
Cherokee village of Frogtown
just outside Dahlonaga.
In Cherokee, Cynthiana
means “summer grape”
and wine pioneer Thomas
Jefferson early on recognized
its potential for outstanding
New World wine.
“The All-American Wine
Celebration” combines the
magic of wine, food, edu
cation, incredible Southern
folk art and first-rate live
music.
Throughout the week
end, we’ll honor Thomas
Jefferson’s vision by pour
ing Cynthiana from wineries
in Georgia and other states.
You will be amazed at how
delicious and food friendly
these wines are.
When I first tasted
Cynthiana years ago in New
Orleans- a personal epiph
any-I became a believer. It
truly compares to many of the
HOLIDAYS
From page jfl
before you get to the first
recipe.
Taste of Home has the
recipes cooks have used for
generations and is presented
in a less scientific style than
the Test Kitchen book. But
either one would be'a perfect
first cookbook and a long
cherished gift.
The accomplished home
cook is always looking for a
new source of inspiration.
The Bon Appetit Cookbook
(Wiley, $34.95) has more than
1,200 recipes taken from the
enduring food magazine.
This one is definitely for
the more experienced cook.
The photos aren’t next to
REA
From page j B
and seasonings. Cover and
simmer for 15 minutes.
Clam Chowder
This is so good and easy
1 stick butter
1 can cream of celery
soup
1 can cream of potato
soup
1 can clam chowder
1 pint half-and-half
Melt butter and add other
ingredients. Simmer 10 min
utes and serve.
Egg Drop Soup
1 egg, beaten slightly
<3i setraraqanza
Massee Lane Gardens
October, 19tk 11:30a.m.
S2O
V Z TvcVf
CacVton
Saoe Tke Date foe Lots of Fun & Faskiorvs.
Me. Dan Wells of Waenec Robins will be Mastec of Ceremony.
Tables aee available in groups of 8 & 10
Also single tickets aee sold.
WWW.caeltoninteeioes.com
great red wines from France.
Cynthiana, also known as
Norton, is the state grape/
wine of Virginia and Missouri
and probably should be
Georgia’s.
Go to www.threesisters
vineyardß.com for directions
and all the details about the
great bands and the guest
wineries.
As a bonus, you’ll get a
sneak preview of some of
the renowned folk art galler
ies that are coming from as
far away as Chicago, Myrtle
Beach, Seaside, Roanoke,
Virginia and Marco Island,
Florida.
You’ll see the commem
orative folk art festival
poster “The World Comes
To Frogtown,” painted by
acclaimed Georgia artist
Olivia Thomason. Join in
the celebration and tast
ings and get your collectible
poster for a keepsake. (Ms.
Thomason will be there to
autograph them).
I’ll lead some discussions
on Saturday and Sunday,
introducing folks like Patty
Held-Uthlaut of nationally
respected Stone Hill Winery
in Hermann, Missouri, the
brilliant John Seago, owner
of Ponchartrain Vineyards
in Louisiana, our own Doug
Paul, co-owner of Three
Sisters and many others.
The folk art adds a new
dimension to this wine
event. Missionary Mary
Proctor, one of the world’s
most prominent names in
self-taught art will be there.
Missionary Mary, who lives
in Tallahassee, is one of my
the recipes; instead, they’re
clumped together randomly
to break up the pages and
pages of print. The recipes
are straightforward, but the
layout is uninspired. Still,
the recipes are easier to read
than those in last year’s
Gourmet Cookbook, which
was printed with a pale yel
low ink that made it hard on
the eyes.
These recipes go the extra
step and feature more sauc
es and flavor enhancers. A
cook could randomly flip to
any page and find something
interesting to prepare.
For example, I turned to
Page 372, Buttermilk Corn
Bread; Page 153, White
Beans with Ham, Cilantro
and Mint; Page 473, Braided
Egg Bread; and Page 280,
2 drops vegetable oil
1 quart chicken stock
3 tablespoons corn
starch mixed with 3
tablespoons water
1/4 teaspoon mhnoso
dium glutamate
3/4 teaspoon salt
1/4 teaspoon sugar
Beat egg and add vegeta
ble oil.
If a grade-A egg is used,
thin with one teaspoon
water.
Cooking: Bring stock to
boiling point and thicken
with cornstarch solution.
Turn flame off and add
egg very slowly, stirring con
stantly.
Add monosodium, sugar
and salt.
Serves flour.
Included:
A fabulous lunck
Holiday Arrangements
FASHION SHOW witk
Jackets • Lounge Pajamas
Jewelry • Handbags
etc ect ect
heroes.
The magnificent lady has
been featured on CNN and
NBC and has been on the
cover of international art
publications.
Her colorful and radiantly
optimistic paintings are in
the Coca-Cola corporate col
lection and adorn the walls
of my home and office.
I enjoy them daily; they
comfort me, always pro
viding a reason to smile.
David Leonardis, the high
ly-regarded Chicago art
gallery owner will join the
celebration. David was with
Georgia’s legendary Rev.
Howard Finster the day he
died in 2001, and has dedi
cated his life to preserving
the Finster legacy in Georgia
and throughout the world.
The art work he brings
this weekend is stunning.
This is a family friendly
gathering.
The Blue Ridge Mountafhs
are beautiful, the live music
toe-tapping good, and there
will be great barbeque, soft
drinks and more besides the
great wines.
We’ll talk about America’s
wine, Cynthiana, Thomas
Jefferson, pairing great wines
with traditional and ele
vated Southern cuisine and
dance and sing together. The
bands are fabulous, particu
larly if you like a little swing
with your weekend wine!
I’ll see you in Frogtown
just a little below heaven-
October 7 and 8 . . . and
ladies, please save a dance
for me.
Roast Prime Rib au Poivre
(sounds fancy but it’s really
easy). All four are doable
without much fuss.
If you have a gourmet on
the list, get The 150 Best
American Recipes by Fran
McCullough and Molly
Stevens (Houghton Mifflin.
S3O).
The authors culled some
really interesting recipes
from various food publica
tions.
One advantage to buy
ing this book early: You
can copy the Spice- Rubbed
Turkey with Sage Gravy and
Wild Mushroom Stuffing
recipe and serve that for
Thanksgiving.
Just make sure the gift
recipient isn’t sharing that
holiday meal with you.
Chicken Soup-
Salad
1 whole chicken
1 1/2 cup rice
1 medium cabbage
Salt
1 carrot
1 cup vinegar
1/2 cup sugar
Pepper
Boil whole chicken with
rice, salt and pepper. When
done, remove chicken and
take off the bones. Slice cab
bage very thin. Grate 1 car
rot. A
dd to mixture of vinegar
and sugar.
Add chicken and let set for
15 to 20 minutes. Serve with
rice soup.
This is wonderful.
903 Carrol St.
Perry, GA
478-987-4511
FOOD
Pairs with coffee?
I was standing in line at
Starbucks, waiting for
my order and taking in
the scene around me, and
eventually grabbed a nap
kin and a pen and, you
know, did what writers do.
I scribbled a few notes.
I was struck by the new
advertising campaign the
coffee purveyors had going
and how much it paralleled
the wine world’s terminol
ogy and philosophy. You’ve
probably seen the “Pairs
with...” advertisements.
Then I read the hand
written text above the fea
tured coffee flavor.
“Juicy acidity,” it read,
along with, “depth and
complexity.”
Now wait a minute. Is
this java or Vino?
What I believe this really
is reveals an awakening
in the American palate. I
believe this is a sign of a
sweeping change in the way
Americans are viewing food
and drink.
Just a few years ago, it
was difficult to find real
wine lovers outside a few,
culturally aware cities here
in the states. Now you find
wine bars in Kansas, qual
ity vineyards in Oklahoma,
and boutique wine stores in
Missouri.
In the same way, peo
ple wanted their food fast,
cheap, and convenient.
Sure it should taste good,
Gratins: More than just potatoes
Special to the Journal
These gratin recipes are
presented with permission
from “Better Homes and
Gardens.” Check out their
October issue for more.
Potatoes Gratin
6 medium potatoes (2
lb.), peeled, if desired,
and thinly sliced (about
6 cups)
Vi cup chopped onion
(1 medium)
2 large garlic cloves,
minced
2 tablespoons olive oil
or cooking oil
Vi cup all-purpose
flour
1 teaspoon salt
Vi tsp. ground black
pepper
3 cups milk
1 cup shredded
Parmesan (4 oz.)
Preheat oven to 350°F.
Cook potatoes in lightly
salted boiling water for 5
minutes. Drain; set aside.
For sauce, in a saucepan
cook onion and garlic in
hot oil over medium heat
until tender.
Stir in flour, salt, and
pepper. Add milk all at
once.
Cook and stir until
thickened and bub
bly. Remove from heat.
In a greased 2 1/2- to 3-
quart au gratin or rect
angular baking dish or
two 1 1/2-quart au gratin
dishes layer half the pota
toes. Pour half the sauce
over potatoes. Sprinkle
1 00038844
but that was compared to
boxed macaroni and cheese
or frozen pizza.
Coffee was a jolt of caf
feine in the morning and
wine was barely a thought
unless it was someone’s
anniversary or New Year’s
Eve.
But all of that has been
changing in recent years
and it’s gaining momen
tum.
Restaurants are increas
ingly offering more fla
vorful dishes that reflect
awareness of regional cook
ing, fresh
ingredi
ents, and
the over
■MHHn all expe
rience of
'’'TffilL* a meal.
Produce
■I ■! s c r
Brian Goodell erocerv
The Wine Guy ® J
Morris News Service StO T e S
are
burst
ing with herbs, vegetables,
and exotic fruits that would
have been difficult if not
impossible to come by in
the not so distant past.
As the number of “food
ies” grows, so does the need
for the supply chain to keep
up.
What good is it to read
cookbooks, but not be able
to find the ingredients?
And as people begin to
with 1/2 cup cheese. Repeat
with remaining potatoes
and sauce.
Cover and refriger
ate remaining cheese.
Bake, covered, for 35 min
utes for large dish, and 20
minutes for small dishes.
Uncover; top with remain
ing cheese. Bake 35 min
utes more or until pota
toes are tender and top is
golden.
Let stand 10 minutes
before serving. Makes
8 side-dish servings
Granny Smith and Smoked
Cheddar Gratin: Cut 2
large cored Granny Smith
apples in thin wedges. Add
2 teaspoons snipped fresh
thyme to sauce. Place half
the apples over each layer
of potatoes then pour over
sauce. Substitute smoked
cheddar or Gouda for
Parmesan cheese.
Seafood and Goat
Cheese Gratin: Add 1
tablespoon snipped fresh
tarragon to sauce. Layer
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478-224-8888
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HOUSTON DAILY JOURNAL
see food as more than just
sustenance, they begin -
sorry, Taco Bell - to ask
more of the meal than just
to be full. With this comes
the search for ideal pair
ings of meals with bever
ages, desserts, and so on.
Themed dinners, and an
authentic dining experi
ence are becoming a much
more common occurrence,
and wine is a natural part
of this.
Interestingly enough, so
is coffee from what I’ve
learned.
Just a few years ago, an
article about coffee tasting
in a major wine magazine
was met with scorn by read
ers who wrote with their
objections, but I suspect the
tide is turning favorably as
we wind down 2006.
Feel free to send hate mail
to the address below if you
don’t want to hear about
coffee in the Wine Guy’s
column, but for those of you
who are still trying to make
sense of the whole “food
and wine” and “learning
what it’s all about” experi
ence, come back next week
and we’ll talk wine, food, a
good cup of joe, and what
ever else fit’s the mood.
To share your wine experi
ences, ask questions, or just
to talk wine, write me at
goodellwineguyOi sbcglobal.
net Until next time, happy
pours.
8 ounces smoked salmon
or whitefish, skin removed
and salmon flaked, on first
layer of potatoes before
adding sauce.
Substitute goat cheese for
Parmesan cheese. Served
with a green vegetable, this
gratin becomes a main dish.
Mushroom and Blue
Cheese Gratin: Cook 3
cups sliced cremini mush
rooms with the onion and
garlic. Add 4 teaspoons
snipped fresh sage to
sauce.
Substitute crumbled
blue cheese for Parmesan
cheese.
Test kitehen Tip: To
Make Ahead: Gratins can
be assembled and refrig
erated, covered, up to 24
hours. Bake, covered, in a
350°F oven for 50 minutes
for a large dish or 40 min
utes for small dishes.
Uncover; top with
remaining cheese. Bake 40
to 50 minutes more or until
potatoes are tender.
929-0624
2508 Moody Road
00038805
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