Wednesday, March 27, 2002

Smart mouth

You heard it here first

Just In

        Nick Zannis, owner of Mediterranean Foods in Clifton, has opened a second shop in Finneytown (6045 Winton Road) with his son, James. The new store offers a variety of Greek and other imported foods, along with a carryout menu that includes gyros, falafel, baba ghanoush and Greek salad. Open: 10 a.m.-8 p.m. Monday-Saturday; noon-6 p.m. Sunday. 681-8060.

Market Scan

        Rhubarb first became popular as a cooking ingredient in 19th century Great Britain, as cane sugar arrived from the Caribbean. (Sugar is needed to make sour rhubarb palatable.) Hot house rhubarb is available nearly year-round; field grown in spring. Look for stalks that are flat, not curled or limp. Size is no indicator of tenderness, but deep-red colored stalks are sweeter and richer. Wrap rhubarb in ventilated plastic and store in coldest part of refrigerator no more than a few days. Cut off and discard leaves (cooked or raw, rhubarb leaves are toxic). Trim tips and rinse; chop and stew or simmer until tender with sugar to taste. Use as pie or tart filling alone or with other fruit such as strawberries or pears. Or puree and use as a tart foil to rich meats, poultry or foie gras.

— Vegetables from Amaranth to Zucchini (Morrow; $60)

Sip It

        Orkney Dark Island ($2.15): From the brewery that brought us the magnificent Skullsplitter barleywine, Dark Island is a normal strength beer for a change: a dark mild in the Scottish tradition, with a wonderfully fruity aroma and caramel flavor overtones.

— Ed Westemeier

Web Grazing

       Forage for morels, fiddlehead ferns, ramps and other spring things at

Hot Date

       Grailville Conference Center in Loveland hosts an Easter buffet Sundayand “Fresh Spring Affair” buffet April 7. Both dinners begin at 5 p.m. and cost $15 ($6 for children ages 4-10). Reservations: 683-5548.


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- Smart mouth
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Get to it