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Lewes, Delaware
Jim's Towing Service
March 24, 2000     Cape Gazette
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March 24, 2000

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Wine Continued from page 60 on Route 64 West. This location is about seven miles from the York- town historic site. The restaurant is very well known in the area. I wish I could clone one up here. In addition to the steaks and chops, the restaurant also served venison stew and sausage. I couldn&apos;t resist. Speaking of resist- ing, my pursuit of the perfect wine and food pairing has result- ed in an expanding waistline, so be prepared for some stories on wines that go well with lettuces. I had the venison sausage. My next dilemma was which wine to choose for the venison and the strip. On the list of wines by the glass, a Cotes du Rhone named Cote Rotie leapt from the page. This celebrated wine comes from the same region as my fa- vorite white wine, which I'm sure you remember is named Viognier. Food Continued from page 60 and garnish with lime wedges. SPRING VEGETABLE PASTA WITH SCALLOPS AND BASIL PESTO 1 lb. asparagus, trimmed, cut in- to 1 1/2-inch pieces 1/2 lb. haricots verts (green beans) trimmed, cut into 1 1/2- inch pieces 3 T butter 1 lb. fresh peas shelled 2 lbs. sea scallops, quartered 1 1/2 C basil pesto sauce 3/4 C whipped cream 2 T fresh lemon juice Bring large pot of salted water to boil. Add asparagus, haricots verts and peas, cooking until ten- der but still crisp, about five min- utes. Remove vegetables from water with a slotted spoon reserv- ing water. Set the vegetables aside in a large bowl. Add fettucine to water and boil until just tender but still firm to bite, stirring pasta occa- sionally. Meanwhile, melt 1 1/2 table- spoons butter in heavy large skil- The name of the vineyard means "roasted coast." It is believed that this derives from the southeast ex- posure of the vineyard. The vine- yard is divided into two areas: Cote Blonde and Cote Brune. It's said that the original Compte de Rotie named them after his two daughters, one blond and the oth- er brunette. It is more likely that this is romance and the names come from the color of the soil in each area, as it is quite distinctive- ly brown and yellow. There is a subtle difference in the wine from each slope, but since they are gen- erally blended, it is of no interest in this context. The principal grape planted here is in Syrah, with about 5 percent in Viognier. The white Viognier is blended to add acid and spice to the Syrah. In a good year, the Cote Rotie is a lush, opulent wine. It is spicy to the nose, deep pur- ple to the eye and although it is graceful, it usually has good body and a long finish. This lovely '96 let over medium-high. Add as- paragus, haricots verts, and Eng- lish peas. Season with salt and pepper; stir until heated through and coated with butter, about I minute. Return vegetables to bowl. Melt remaining 1 1/2 table- spoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and saut6 un- til just cooked through, about 1 minute. Remove from heat. Drain pasta and return to skillet. Add vegetables, scallops; basil pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve. Speaking of the Flying Burritos makes me think of this true story about tacos. A friend's daughter went to Taco Bell and ordered a taco. She asked the individual behind the counter for minimal lettuce. He said he was sorry, but they only had iceberg. See you at the sock hop at the Rehoboth Convention Center Fri- day night. All proceeds benefit Beebe Medical Center. And who knows, maybe you'll catch a Fly- ing Burrito Brother. CAPE GAZETTE, Friday, March 24 - March 30, 2000 - 61 was a perfect example of the wine. As usual, for my taste, it could have stood a bit more bottle age, but then the restaurant proba- bly wouldn't have been able to sell it for $7.50 per glass. This, by the way, was another good value. Suggested retail is between $17 and $20. I was surprised at the amount of blush wine that was being con- sumed in this restaurant; after all, it was a steak house. I was more surprised that the choice was Beringer. I tried a glass to confirm my memory. It was not very ap- pealing. When I returned home, I brought out the beverage journal to do a price check. Sure enough, a bottle of Rose d'Anjou by Tavel costs $1 less than the Beringer. While I try to buy American, when it comes to ros6, the French have it all over us. It still doesn't go with a nice beef dish as far as I'm concerned. How about you? Whole Foods Expo 2000 set March 26 Whole Foods Expo 2000, presented by the Center for Advancement in Cancer Education, Hippocrates Health Institute,, Fresh Fields/Whole Foods Market and WYBE Public Television, will begin at 9 a.m., Sunday, March 26, at the Twelve Caesars/Radisson in Philadelphia. Activities for the day include seminars, book signings, exhibits, food preparation demonstrations and a raffle drawing. The cost of the event is $15; the cost for students and seniors with identification cards is $10. Additionally, vegetarian lunches are available; the cost is $21. To reg- ister, send checks payable to Center for Advancement in Cancer Edu- cation, with a self-addressed stamped envelope, to P.O. Box 48, Wyn- newood, PA 19096. For more information, call 610-642-4810 or visit the Web site <>. PRODUCE Fmmmmummmmmmmmmmmmmmmummmnm m I I I i i i Hours - Monday - Thursday 11-6 Friday & Saturday 10-6 Sunday Noon-5 I I Carryout 226-3776 4131 Highway One Seafood 227-3551 I B- B B B am mi m mB m m B m n mm B m n n IBB mm i m B B n mm ===nm m m m m B m l m-II Return Day Committee seeks recipes The Sussex County Return Day Committee is collecting recipes for the souvenir cookbook it is publishing this year. Anyone who would like to submit a favorite recipe for the book is asked to call chairman Tally Cohee at 856-4951 or the Return Day office at 855-0772, or fax it to the office at 855-9088. More than one recipe may be submitted, but the deadline is drawing near. Open All Year! LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware Mahi Mahi S0099 rob. --While supplies last- Retail & Wholesale Sun. 12- 5 Mort.- Thurs 12- 7. Fd. & Sat 11-7 644-0708 gas ,mIi!i;ii!i!iil iili! li