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4B ♦ 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 Come See Our Newly Expanded Showroom! MtUU Georgia* Larsen Selection Of Lighting Fixture* «S3E Just The Right Look * Imm -///<> L.itj/ithiy Stcre A Division of Southeast Electrical Supply 926 Carroll St. • Perry, GA 31069 478-224-8888 M-F9am-spiii SAT 10am-2pm m SOUTHERN LIGHTING HOME LIGHTING CENTER Est . 1987 Fans, Framed Prints Lamps & Framed Mirrors Hours: Mon-Fri 8:30-5:30 Sat 10-2 pm 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 |«MKMISS4 ,‘XX'W' J