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November 19, 2004     Cape Gazette
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116 - CAPE GAZETTE, Friday, Nov. 19 - Nov. 22, 2004 Food Continued from page 115 until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown. If you would rather have your cranberries on the side, try this stuffing. HERBED OYSTER STUFFING 2 loaves French bread, cut into l/2-inch cubes 8 oz. smoked bacon, sliced thick and cut into 1/2-inch pieces 2 T extra virgin olive oil 2 medium onions, finely chopped 2 C chopped celery 3 T chopped fresh thyme 1 T finely chopped fresh sage 1 T minced garlic 1/2 t salt 112 t pepper 2/3 C finely chopped fresh flat- leaf parsley 1 stick unsalted butter, melted 20 or so, of the biggest, fattest oysters you can find 2 1/2 C chicken broth Preheat oven to 325 E Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching posi- tions of pans halfway through baking, until golden brown. Cool bread in pans on rack, and then transfer to a large bowl. Meariwhile, cook bacon in a 12- inch heavy skillet over moderate heat, stirring occasionally, until very crisp. Transfer to paper tow- els to drain, reserving fat in skil- Wine Continued from page 115 ing, good value, varietal wines, of as many varietal types, as can be squeezed into the time allotted. It is rare that I don't convert more than half of those in atten- dance to a new "favorite" wine. This week's group was no excep- tion. Over the two-day period we sampled and discussed 14 varietal wines. At the conclusion of the classes most agreed that when it comes to wine, most go better with the proper menu. The big two Chardonnay and Cabernet Sauvignon are the least food friendly of their respective colors. Naturally, I led them down the path of reason, as to the relative value of wine. In a vertical tast- ing, using 2-year separation, most agreed that there was value in cel- laring wines. I did, however, cau- tion these folks that it is difficult to compare wine of different vin- tages due to the effects of climate on production. One such vertical was a Gallo Reserve Cabernet Sauvignon. As soon as most saw the name, they said I could have chosen a better-regarded name to exhibit. As you who read these words know, I regard Gallo Reserve Cabs as one of the best-guarded secrets in the wine biz. This company, so well known for its jug wines, has a tremen- dous amount of wine crossing its threshold. Finding a really good lot or several with which to make its reserve wine is easily accom- plished. Better still, in most years they are true value wines, selling at half the price of their comparable brethren. Following are a few of the choices picked by this group along with the food selections they accompanied. Kim Crawford Sauvignon Blanc Malborough 2004, $17, rated 91 points. A very aromatic wine loaded with spices, herbs, and pepper irr the nose and pear, apple, melon and mineral flavors. The wine had a long, clean finish and was well balanced. Served with a platter of smoked scallops, it was delicious. Oysters and Sancerre are a matchup you won't soon forget. If the Sancerre is Domaine Laporte du Rochoy 2002 you should be especially pleased. The wine is loaded with chalky lime and flint tones. It is rated 90 points and costs about $21. Definitely not for the cellar, it will be best to drink it all before 2005 wanes. Another Cab, the Sebastiani Sonoma County 2001, was a nice surprise when served with lamb shank. Rated 89 points and priced at a reasonable $17, the wine sur- prised with its ripe, rich, opu- lence. Black currants and berries were highlighted by cookie dough and oak-derived vanilla. The wine was balanced and focused with hints of tannin over a long finish. There were plenty of tannin and acid to cleanse the palate. A platter of turkey was enhanced by an 89-rated St. Urans-Hof Riesling QbA Mosel- Saar Ruwer 2003. Priced around $12 a bottle, this will brighten a traditional Thanksgiving Day meal. The nose is minerals and smoke and the flavors were mango and passion fruit, The bal- ance was just a tad soft but the wine finned up over a pleasant, intense finish. Finally for those Chardonnay drinkers who persisted as a great Bordeaux would to the dregs of the column, Mac R0Stie Chardonnay Carneros 2002 makes a wonderful side dish for a lobster dinner. Rated 90 points and priced at a reasonable $20, it is a fine value. The wine isn't really for the cellar, but it should last into 2007 comfortably. It opened with floral, lemon and other citrus aromas. The flavors of lemon and pears at the opening give way to spices, figs and apri- cots over a lovely finish. This is a decent food wine for a Chardonnay. The wine is delicate and the flavors are subtle. KIDS EAT FOR $1 Sunday - Thursday If you need another reason to drink lots of wine, I venture this question. Why are the mainstream media and our state department treating Yasser Arafat as some kind of statesman? He was a despicable terrorist, a thief of Palestinian aid, a murder- er and an unshaven lout. I will need a great deal of wine to erase the ugly taste in my mouth and the cacophony of "newspeak" perpe- trated by the mainstream press Casual, Affordable Dining For the Whole Family VISIT OUR WEB SITE FOR A CASH DINNER COUPON] www.larosanegrarestaurant.com Live Entertainment for Your Dining Pleasure Saturday Featuring the Jazz Imports Caterlqg for all occasions in our Tuscany room, or offpremise Friday, November 6, 2004 Flamenco dance and dinner show, Featuring from Washington DC, Micaela Moreno and MicJael Pere Seat from 0 to &.)Tm, show starts at 7:45pm, axission $10.00/person Visit our fabulous bar for happy hour, daily  to 7 pm Open For Lunch Mon-/Fri- 11:$0 am to 2.q)O pm Open for Dinner Daily at 6.q)0 pm 101 SAVANNAH ROAD, LEVcT For Reservations Call 646-1980 let. If the bacon renders less than a 1/2 cup fat, add enough oil to skil- let to total 1/2 cup. Cook onions, celery, sage and thyme, and gar- lic, salt, and pepper in fat in skil- let over moderate heat, stirring occasionally, until vegetables are softened. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter and oysters. Drizzle with stock, then season with Salt and pepper. Toss well. Transfer stuffing to a buttered 3 1/2-quart shallow baking dish. Bake, covered in the middle of the oven for 30 minutes. Then bake uncovered until browned, about 30 minutes. You'll have a pearl of a dish. In closing, my fellow Americans, why did the turkey cross the road? Because it was the chicken's day off. Or, my per- sonal favorite. Why did the turkey cross the road? To prove to the squirrel it could be done. Don't let the turkeys get you down. Happy Thanksgiving. I am Anne Graham and I am stuffed. AYCE Crabs. 00nowcrabs & 00hrimp 00hen available. ',i !ii00iiiiiiii!i00i,,i] Signature's Bar & Grill at The Clubhouse at Baywo0d Happy Hour Schedule Monday- Happy Tuesday- Happy Wednesday- Happy Thursday- Happy Friday- Happy Sunday- Extra Happy Signature's Bar & Grill features Happy Hour 3:5:30 p.m. Monday- Friday and Sundays noon-6 p.m. Choose from five large screen TVs, daily drink specials and a tasty light menu. If you still haven't reached your happiness threshold, Signature's Restaurant offers a diverse menu of contem- porary American , cuisine served in  pleasant sur- i roundings. lttkYWOOD Clubhouse www.baywoodgreens.com Make plans now to attend the Baywood Clubhouse New Year's Eve celebration. Signature's Bar & Grill, Baywood's exelusively public dining room is open 8 a.m. to 8 p.m. T'-I"TI-" -T-T- lrVRgT1 ]llmmmllmlEIlEIIINIlllllllllllnEm'llI T [ rI" I TT ..... I 116 - CAPE GAZETTE, Friday, Nov. 19 - Nov. 22, 2004 Food Continued from page 115 until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown. If you would rather have your cranberries on the side, try this stuffing. HERBED OYSTER STUFFING 2 loaves French bread, cut into l/2-inch cubes 8 oz. smoked bacon, sliced thick and cut into 1/2-inch pieces 2 T extra virgin olive oil 2 medium onions, finely chopped 2 C chopped celery 3 T chopped fresh thyme 1 T finely chopped fresh sage 1 T minced garlic 1/2 t salt 112 t pepper 2/3 C finely chopped fresh flat- leaf parsley 1 stick unsalted butter, melted 20 or so, of the biggest, fattest oysters you can find 2 1/2 C chicken broth Preheat oven to 325 E Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching posi- tions of pans halfway through baking, until golden brown. Cool bread in pans on rack, and then transfer to a large bowl. Meariwhile, cook bacon in a 12- inch heavy skillet over moderate heat, stirring occasionally, until very crisp. Transfer to paper tow- els to drain, reserving fat in skil- Wine Continued from page 115 ing, good value, varietal wines, of as many varietal types, as can be squeezed into the time allotted. It is rare that I don't convert more than half of those in atten- dance to a new "favorite" wine. This week's group was no excep- tion. Over the two-day period we sampled and discussed 14 varietal wines. At the conclusion of the classes most agreed that when it comes to wine, most go better with the proper menu. The big two Chardonnay and Cabernet Sauvignon are the least food friendly of their respective colors. Naturally, I led them down the path of reason, as to the relative value of wine. In a vertical tast- ing, using 2-year separation, most agreed that there was value in cel- laring wines. I did, however, cau- tion these folks that it is difficult to compare wine of different vin- tages due to the effects of climate on production. One such vertical was a Gallo Reserve Cabernet Sauvignon. As soon as most saw the name, they said I could have chosen a better-regarded name to exhibit. As you who read these words know, I regard Gallo Reserve Cabs as one of the best-guarded secrets in the wine biz. This company, so well known for its jug wines, has a tremen- dous amount of wine crossing its threshold. Finding a really good lot or several with which to make its reserve wine is easily accom- plished. Better still, in most years they are true value wines, selling at half the price of their comparable brethren. Following are a few of the choices picked by this group along with the food selections they accompanied. Kim Crawford Sauvignon Blanc Malborough 2004, $17, rated 91 points. A very aromatic wine loaded with spices, herbs, and pepper irr the nose and pear, apple, melon and mineral flavors. The wine had a long, clean finish and was well balanced. Served with a platter of smoked scallops, it was delicious. Oysters and Sancerre are a matchup you won't soon forget. If the Sancerre is Domaine Laporte du Rochoy 2002 you should be especially pleased. The wine is loaded with chalky lime and flint tones. It is rated 90 points and costs about $21. Definitely not for the cellar, it will be best to drink it all before 2005 wanes. Another Cab, the Sebastiani Sonoma County 2001, was a nice surprise when served with lamb shank. Rated 89 points and priced at a reasonable $17, the wine sur- prised with its ripe, rich, opu- lence. Black currants and berries were highlighted by cookie dough and oak-derived vanilla. The wine was balanced and focused with hints of tannin over a long finish. There were plenty of tannin and acid to cleanse the palate. A platter of turkey was enhanced by an 89-rated St. Urans-Hof Riesling QbA Mosel- Saar Ruwer 2003. Priced around $12 a bottle, this will brighten a traditional Thanksgiving Day meal. The nose is minerals and smoke and the flavors were mango and passion fruit, The bal- ance was just a tad soft but the wine finned up over a pleasant, intense finish. Finally for those Chardonnay drinkers who persisted as a great Bordeaux would to the dregs of the column, Mac R0Stie Chardonnay Carneros 2002 makes a wonderful side dish for a lobster dinner. Rated 90 points and priced at a reasonable $20, it is a fine value. The wine isn't really for the cellar, but it should last into 2007 comfortably. It opened with floral, lemon and other citrus aromas. The flavors of lemon and pears at the opening give way to spices, figs and apri- cots over a lovely finish. This is a decent food wine for a Chardonnay. The wine is delicate and the flavors are subtle. KIDS EAT FOR $1 Sunday - Thursday If you need another reason to drink lots of wine, I venture this question. Why are the mainstream media and our state department treating Yasser Arafat as some kind of statesman? He was a despicable terrorist, a thief of Palestinian aid, a murder- er and an unshaven lout. I will need a great deal of wine to erase the ugly taste in my mouth and the cacophony of "newspeak" perpe- trated by the mainstream press Casual, Affordable Dining For the Whole Family VISIT OUR WEB SITE FOR A CASH DINNER COUPON] www.larosanegrarestaurant.com Live Entertainment for Your Dining Pleasure Saturday Featuring the Jazz Imports Caterlqg for all occasions in our Tuscany room, or offpremise Friday, November 6, 2004 Flamenco dance and dinner show, Featuring from Washington DC, Micaela Moreno and MicJael Pere Seat from 0 to &.)Tm, show starts at 7:45pm, axission $10.00/person Visit our fabulous bar for happy hour, daily  to 7 pm Open For Lunch Mon-/Fri- 11:$0 am to 2.q)O pm Open for Dinner Daily at 6.q)0 pm 101 SAVANNAH ROAD, LEVcT For Reservations Call 646-1980 let. If the bacon renders less than a 1/2 cup fat, add enough oil to skil- let to total 1/2 cup. Cook onions, celery, sage and thyme, and gar- lic, salt, and pepper in fat in skil- let over moderate heat, stirring occasionally, until vegetables are softened. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter and oysters. Drizzle with stock, then season with Salt and pepper. Toss well. Transfer stuffing to a buttered 3 1/2-quart shallow baking dish. Bake, covered in the middle of the oven for 30 minutes. Then bake uncovered until browned, about 30 minutes. You'll have a pearl of a dish. In closing, my fellow Americans, why did the turkey cross the road? Because it was the chicken's day off. Or, my per- sonal favorite. Why did the turkey cross the road? To prove to the squirrel it could be done. Don't let the turkeys get you down. Happy Thanksgiving. I am Anne Graham and I am stuffed. AYCE Crabs. 00nowcrabs & 00hrimp 00hen available. ',i !ii00iiiiiiii!i00i,,i] Signature's Bar & Grill at The Clubhouse at Baywo0d Happy Hour Schedule Monday- Happy Tuesday- Happy Wednesday- Happy Thursday- Happy Friday- Happy Sunday- Extra Happy Signature's Bar & Grill features Happy Hour 3:5:30 p.m. Monday- Friday and Sundays noon-6 p.m. Choose from five large screen TVs, daily drink specials and a tasty light menu. If you still haven't reached your happiness threshold, Signature's Restaurant offers a diverse menu of contem- porary American , cuisine served in  pleasant sur- i roundings. lttkYWOOD Clubhouse www.baywoodgreens.com Make plans now to attend the Baywood Clubhouse New Year's Eve celebration. Signature's Bar & Grill, Baywood's exelusively public dining room is open 8 a.m. to 8 p.m. T'-I"TI-" -T-T- lrVRgT1 ]llmmmllmlEIlEIIINIlllllllllllnEm'llI T [ rI" I TT ..... I