Wine for the barbecue crowd While we often think of...

THE DISH

July 10, 2002|By LIZ ATWOOD | LIZ ATWOOD,SUN STAFF

Wine for the barbecue crowd

While we often think of beer, soda, iced tea or lemonade to quench the thirst of an outdoor barbecue, don't forget wine can be a perfect partner to grilled foods.

For a burger topped with lettuce, tomato, onion and ketchup, try an Australian shiraz or California syrah. If you prefer pickled relish and yellow mustard on your bur-ger, go for a white zinfandel. And if your tastes are more toward toppings of sauteed mushrooms and Swiss cheese, try an Italian chianti or California sangiovese.

For more wine-and-food-pairing ideas, visit www.wineanswers.com.

The Orioles as hot stuff

If you think the Orioles are hot, you'll like Hot Sauce Harry's Baltimore Orioles Hot Sauce.

The cayenne-pepper sauce, which comes in 5-ounce bottles sporting the team's logo and colors, is one of 30 Major League Baseball hot sauces the Dallas company produces.

The company thinks about half of the bottles are never opened, but are kept as souvenirs. Whether it's for display or to eat, the sauce can be ordered online at www.hotsauceharrys.com or by calling 800-588-8979.

Thinking before you eat

Taking a family vacation doesn't have to mean taking a vacation from sensible eating.

Weight Watchers International offers the following advice for eating on the go:

* Be wary of the all-you-can-eat buffet. Review the entire buffet table before digging in, and splurge on the boundless display of fresh fruit and vegetables.

* Avoid drive-through fast food while traveling. Instead, take along snacks like biscotti, graham crackers, popcorn, pretzels and fresh fruit and vegetables.

* Don't skip meals. Going for long periods without food can lead to overeating.

Space-saver cooler

Here's a compact way to keep food and beverages cold in the car and at the beach -- Rubbermaid's Slim Cooler. The 13-quart container is 7 1/2 inches wide and can squeeze between or behind car seats. It comes with a padded shoulder strap to leave your hands free and has the capacity to hold 12 12-ounce cans.

The cooler is available in blue and white or red and white for a suggested retail price of $12.99.

For more details or to see an online catalog of other Rubbermaid products, visit www.rubbermaid.com.

EVENTS

* Classic Catering People chef Amy Bernstein will teach a class on making lighter Mediterranean dishes from 6:30 p.m. to 8:30 p.m. Wednesday, July 17, at the Classic Catering People Commissary, 99 Painters Mill Road, Owings Mills. $50 per person. Call 410-356-1666 to make reservations.

* Join Corks chef Jerry Pellegrino for a trip to the farmers' market and a brunch, 8 a.m. Sunday at A Cook's Table, 717 Light St. $40. Call 410-539-6845.

* EarthSave International, a nonprofit educational group, will celebrate the fifth anniversary of its Baltimore chapter with a vegan potluck dinner and lecture by Towson University instructor Jim Curran at 6 p.m. Saturday at 517 Talbott Ave., Lutherville. Event is free. For information, call 410-252-3043.

* Celebrate Bastille Day Sunday at Crepe du Jour, 1609 Sulgrave Ave. There will be French food, dancing, music and karaoke. Cancan dancers will perform from 5 p.m. to 8 p.m., and there will be a raffle for round-trip tickets for two to Paris with proceeds benefiting the Mount Washington Pediatric Hospital. For information, call 410-542-9000.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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