BSO's Fanfare '94 features a variety of Far Eastern foods


September 04, 1994|By Karol V. Menzie

Flavors of the Far East will be on the menu Saturday, when the Baltimore Symphony Orchestra holds its 12th anniversary gala, Fanfare '94. Sesame chicken cakes, shrimp in Thai peanut sauce, Oriental gravlax canapes, tenderloin in Hunan barbecue sauce, and baby carrots in orange caramel sauce are some of the dishes the Classic Catering People will be preparing for 1,000 guests at the Joseph Meyerhoff Symphony Hall.

The event will kick off with a concert by the symphony, a preview of the program it will be performing on its fall tour to Japan, Taiwan and Korea. After dinner, there will be dancing to the Swing Central Band. The gala is a major fund-raising event for the orchestra, which hopes to raise at least $250,000 to support the 1994-'95 season.

Tickets are still available at the $350- and $500-per-person levels. For information, call the symphony ticket office at (410) 783-8027.

Help for canners

Preserving summer's bounty through home canning, just as Grandma used to do, is regaining popularity among savvy gardeners and cooks. For those who don't have a handy parent or grandparent to call and ask for advice, the makers of Ball home canning products offer help: A toll-free hot line consumers can call to get home-canning guidelines and tips on avoiding or resolving problems. The number is (800) 240-3340; call during business hours Monday through Friday, except holidays.

All about salsa

What's hot this summer among Baltimore cooks looking for new books to inspire them? How about the long-awaited "The Great Salsa Book," by noted Southwest cuisine advocate Mark Miller, with Mark Kiffin and John Harrisson (Ten-Speed Press, $14.95).

Mr. Miller is the proprietor of the Red Sage restaurant in Washington; his flagship restaurant is the Coyote Cafe in Sante Fe.

Arlene Gillis, owner of the Books for Cooks shop at Harborplace, says Mr. Miller has a strong local following. "People love his creativity. They wait for his books -- and they're usually late, so people are coming in and asking, 'Are they here yet?' " she says.

Ms. Gillis thinks the appeal is in the unusual flavor combinations Mr. Miller creates. "Who else would think to combine such things" as lemon and figs, or apple and green chilies?

Here's a sample recipe:

Hawaiian Pineapple Salsa

Makes about 2 cups

2 cups diced fresh pineapple

2 tablespoon minced, seeded red bell pepper

2 teaspoons minced serrano chile, with seeds

4 teaspoons minced fresh cilantro

1 teaspoon sugar

1 tablespoon unseasoned rice wine vinegar

Thoroughly combine all ingredients in a mixing bowl.

Serving suggestions: With chicken or pork.

Sicily celebration

Cafe Troia will be celebrating the wines and foods of Sicily with a dinner and wine-tasting next Sunday. On the menu are rice croquettes, fava and artichoke salad, Sicilian meat loaf and tuna stew.

Wines include Regaleali Bianco '92, Regaleali Rosso del Conte '89 and Bartoli Moscato di Pantelleria. The cafe is at 28 W. Allegheny Ave., Towson. The event costs $32 per person and reservations are necessary: Call (410) 337-0133.

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