Julia's kitchen: all set for folks to pour in One of...

THE DISH

August 14, 2002|By Liz Atwood | Liz Atwood,SUN STAFF

Julia's kitchen: all set for folks to pour in

One of the most famous kitchens in America will go on display Monday at the Smithsonian Institution's National Museum of American History.

Julia Child's kitchen will be on exhibit, giving a glimpse into the life of one of the most influential cooks in America. The 1,200 items in the exhibit range from her blue cabinets and mammoth Garland commercial stove to vegetable peelers. Curators spent six months unpacking and cataloging the contents of more than 50 crates and boxes that contained the contents of the Cambridge, Mass., kitchen.

Child donated the kitchen to the Smithsonian in November 2001 when she left her home of 45 years to return to her native California. The kitchen was the setting for three of Child's TV shows. The exhibit is located in the museum's West End Gallery and admission is free.

For information, visit www.americanhistory.si.edu.

A new blade on culinary scene

Tupperware, the company known for creating containers that "burp," gets on the cutting edge with its Chef Series collection of knives. New this summer is a 2 3/4 -inch beak paring knife with a curved blade for trimming, paring, peeling and removing seeds from melons and creating vegetable garnishes.

The paring knife retails for $49.99 and is part of a collection that includes professional-grade knives for a range of cooking needs.

To find the nearest Tupperware consultant, call 888-919-8099 or visit www.tupperware.com.

Delivering the delicacies

If you have an appetite for Burgundy snails, black truffle powder or apricot confiture, there's no need to fly to France. NextDayGourmet.com has joined with Ritz Paris and Ritz Escoffier cooking school to provide a new line of French culinary delicacies that you can enjoy at home.

The 140 items available range from a jar of cocktail onions for $4.38 to a box of Gianduja Chocolates with Whole Hazelnuts for $59.80.

For more information or to order, visit www.nextdaygourmet.com.

Iron chefs in France

Chairman Takeshi Kaga (pictured left) takes his kitsch and his kitchen warriors to France with the Food Network's Iron Chef: France Battle at 9 p.m. Sunday.

Viewers will see Iron Chef French, Hiroyuki Sakai, and Iron Chef Japanese, Koumei Nakamura, defend their title in the grandeur of a French chateau kitchen.

Events

The American Institute of Wine & Food will celebrate Julia Child's birthday with her favorite foods, including cheeseburgers, french fries and Caesar salad, from 6:30 p.m. to 9:30 p.m. Tuesday at the Four Seasons Hotel, 2800 Pennsylvania Ave. N.W.,Washington, D.C. Cost is $75 a person for nonmembers, $50 for members, with proceeds going to benefit AIWF Food & Wine History Fund. For reservations and information about this and other AIWF Julia Child birthday events, call 800-274-2493 or visit www.aiwf.org.

Linganore Winecellars will hold its annual Bayou Wine Festival from noon to 6 p.m. Saturday and Sunday. The event includes music, guided winery tours and tastings. Admission is $8 for adults. Minors are free with an adult. The winery is located at 13601 Glissans Mill Road in Mount Airy. For information, call 800-514-8735.

Fiore Winery will hold its annual Wine, Jazz and Art Festival from noon to 6 p.m. Saturday and Sunday at the vineyard, 3026 Whiteford Road, Pylesville. Tickets are $8 in advance, $10 at the gate. For information and tickets, call 410-879-4007 or 410-836-7605.

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