Wednesday, October 13, 2004
Helpings
Tips on Dining In & Dining Out
Required Reading
An entertaining miscommunication gave Lou Jane Temple and A. Cort Sinnes the idea for The Big Platter Cookbook (Stewart Tabori & Chang; $29.95). Arriving with a group of friends three hours late for a dinner party, they discovered that when all the food was ready to eat, the party was much more fun. The host and hostess were relaxed, because no one had to jump up and down from the table. All the recipes in this book can be prepared ahead; can be served at room temperature, if necessary; and are designed to be served on a big platters or in bowls, creating a generous, simple entertaining style.
Learn to Cook
The Art of Entertaining is a new cookwares and housewares store at 2019-2021 Madison Road in O'Bryonville that specializes in tabletop decor, wine glasses, barware and beautiful serving pieces.
In addition, owners Julie and Don Dowty have planned a series of cooking classes in their demonstration kitchen. For the first class, Nov. 10, chef Nathan Jolley of Teller's in Hyde Park will prepare a dinner party of contemporary American cuisine.
Other chefs teaching classes this fall include Paul Dagenbach of Sturkey's (Nov. 15); Jackson Rouse (Nov. 18 and Dec. 6); and David and Liz Cook of Daveed's (Jan. 25). Chateau Pomije wine store, next door, will provide drink pairings.
Classes, each 6:30-9:30 p.m. and costing $35-$45, must be reserved with a payment: (513) 871-5170. Details at www.cincyartofentertaining.com.
Timely Tip
Instead of using canned pumpkin, take advantage of fresh pumpkins for a delicious pie.
Cut a pumpkin in half lengthwise, remove the stem and scoop out the seeds. Cut each half into four quarters and place flesh-side down onto a parchment- or foil-lined baking sheet. Bake in a 350-degree oven for 45 to 60 minutes, or until the flesh is tender. Allow to cool, then scoop out the flesh and puree for a fresh pumpkin pie filling.
From Judith Fertig, author of Prairie Home Cooking
Sips
When we get into transitional weather, it's good to remember some beers that are just as great in cold weather as in the middle of summer. One of my favorites, Red Seal Ale from North Coast Brewing (about $7.95/six-pack), works beautifully as a year-round standard.
Red Seal is a California amber ale that's loaded with flavor, but its claim to fame is that it's the perfect beer to introduce someone to the world of hop flavor. It has enough sweetness to balance out the bitterness, and the net result is a beer that offers rich malt flavor and pleasing hop flavor, without the intense bitterness typical of highly hopped beers.
In my book, that makes it perfect for both beginners and connoisseurs - a trick more brewers should learn.
Ed Westemeier
E-mail hopfen@malz.com
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