New bread flavors rise sage, hazelnut, cherryCornbread...


February 19, 1997|By Karol V. Menzie

New bread flavors rise sage, hazelnut, cherry

Cornbread with sage and toasted pine nuts, hazelnut bread, and chocolate sourdough bread with cherries -- those are just a few of the unusual assortment in "Flavored Breads: Recipes from Mark Miller's Coyote Cafe" (Ten Speed Press, 1997, $19.95). To order toll-free call (800) 841-2665. Recipes also include bread machine directions. (Photograph above by Judith Vejvoda and Scott Vlaun.)

Sunday marks the first of a series of four Sunday wine dinners at Boordy Vineyards, featuring dishes from Towson's Cafe Troia. Among items on the menu: Poached salmon or Cornish game hen with asparagus and saffron herbed rice. There will be a select wine tasting before the meal. Cost is $36.75 per person. Reservations are required; call (410) 592-5015

Seeds of change

Garden dreamers longing for heirloom nine-star perennial broccoli seeds? Mizuma mustard greens? Heirloom Burbank red slicing tomatoes? Thai basil? Call toll-free (888) 762-7333 for a copy of the Seeds of Change Organically Grown Seeds 1997 Catalog. Or write Seeds of Change, P.O. Box 15700, Santa Fe, N.M. 87506.

Fire in the belly

Got a hankering for hot sauce? Check out Chip Hearn's Peppers catalog, offering about 600 hot sauces, from Brother Bru-Bru's Mild African Hot Sauce to Pure Cap ("Nothing is hotter"). Hearn, along with his sister Randi and his father, Luther Jr., also operate a Peppers store in Rehoboth Beach, Del., and the Starboard and Saint Somewhere restaurants in nearby Dewey Beach. For a copy of the catalog, call (800) 998-FIRE

Pub Date: 2/19/97


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