Sterling additionShoppers who frequent trendy Towson Town...

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September 06, 1992|By Karol V. Menzie | Karol V. Menzie,Staff Writer

Sterling addition

Shoppers who frequent trendy Towson Town Center shopping mall can take a break for nostalgia at the new Silver Diner on the first level next to Nordstrom.

Starting at 7 a.m. on Tuesday, diners can sample meatloaf and milkshakes, club sandwiches and Caesar salad, pancakes and eggs, biscuits and sausage gravy, not to mention the daily blue plate specials. It's nostalgia with an update, however. Also on the menu are health shakes of yogurt, fruit, honey and wheat germ and heart-healthy specials, marked with a little heart on the menu, that are lower in salt, cholesterol or fat than traditional diner fare.

The 206-seat diner is accessible from the parking lot and from inside the shopping center. It's open from 7 a.m. to midnight Sunday through Wednesday and from 7 a.m. until 3 a.m. Thursday through Saturday. The diner is a sibling to two others in Rockville and Laurel and to one in Potomac Mills, Va., established by Robert Giaimo, founder of the American Cafe restaurants, and Ype Hengst, executive chef for the American Cafe and Dominique's.

A gourmet wine and food tasting called "A Vintage Affair" and featuring the creations of Maryland caterers and winemakers from around the region will benefit Voices for Children, a nonprofit program that aids child abuse victims. Caterers such as Bunny Dwin's of Baltimore, the Classic Catering People of Owings Mills, Golden Gourmet of Columbia and Absolutely Perfect of Ellicott City will offer their best hors d'oeuvres or desserts. Participating wineries include Basagnani from Maryland, Chaddsford from Pennsylvania and Prince Michel from Virginia.

Tickets for the event, from 8 p.m. to 11 p.m. Friday, cost $35 per person. The event will be held at Oakland Manor in Columbia. For tickets or more information, call Voices for Children at (410) 740-0933 before 1 p.m. weekdays.

Paul Prudhomme at BICC

There are many great chefs, and even many famous chefs. But among living chefs, none perhaps is so much a legend as Paul Prudhomme, the man who made "blackened" a household word with his sought-out restaurants, K-Pauls in New Orleans and New York, his best-selling cookbooks, his television appearances, and lately his line of seasoning blends. So it's quite an occasion when Chef Prudhomme stops by a local culinary college to give a cooking demonstration. That's exactly what's happening in Baltimore, when Chef Prudhomme, who'll be in town for the Chefs and Restaurant Advocates for the Bay benefit for the Chesapeake Bay Trust, offers a demonstration class at Baltimore International Culinary College Sept. 14.

There are a few public tickets for the event, which begins at 11:30 a.m. in the college's demonstration theater, 206 Water St. The cost is $25 and reservations are essential. Call Kate at BICC, (410) 752-4983 before Friday.

Reports of the demise of Ball home canning equipment have been exaggerated, the Ball Corp. says. Recent news reports said the company plans to spin off seven of its divisions into a new company. But that doesn't affect the Indiana company's continued production of jars, lids and other products people have used for generations to capture the bounty of their gardens. "We've been making and selling home-canning supplies for 108 years," said Joseph Clark, Ball's consumer products division president, in a press statement, "and we have every intention of going for another 100 years."

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