Keeping the heart in soul foodFormer caterer and Kraft...

Tidbits

February 14, 1996|By Karol V. Menzie

Keeping the heart in soul food

Former caterer and Kraft food scientist Wilbert Jones aims to keep the soul in soul cooking, while jettisoning some of its fat, cholesterol, sodium and calories in "The New Soul Food Cookbook" (Birch Lane Press, $14.95).

Sweet-potato bread, baked grits and barbecue are among the traditional flavorful favorites getting makeovers. An unusual blend of cuisine and musical entertainment is on the menu at Orchard Market Cafe in Towson for Feb. 22. Chef-owner Michael Mir will present a four-course Persian dinner and soprano Louise Taliesin will entertain.

One lucky diner will win dinner for two, and two tickets to the Baltimore Opera Company's presentation of "The Pearl Fishers," which opens at the Lyric Opera House March 9. The dinner costs $29 a person (excluding tax and tips). For reservations to the event, which starts at 7 p.m., call (410) 339-7700.

Steak sauce with bite

American palates are heating up as more people embrace the joys of fiery food. Tabasco, famous for its hot-pepper sauce, has introduced two new steak sauces, New Orleans-style and Caribbean-style. Both varieties include a bit of the Tabasco pepper pulp for extra bite.

The retail price is about $2.50 to $2.90 for a 10-ounce bottle.

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