Sprinkling in a change of taste


May 19, 2004|By Liz Atwood | Liz Atwood,Sun Food Editor

Try shaking up your recipes with sea salts from around the world. William Bounds Ltd., a company known for its pepper grinders, is offering salts from Hawaii to France.

Its new Alaea Hawaiian Red Sea Salt is a blend of salt gathered from Hawaiian reefs and the islands' rich volcanic red clay. Its Celtic Light Grey Onion Sea Salt is a blend of dehydrated onion flakes and salt crystals harvested off the coast of northern France. The company also has California garlic sea salt, coarse sea salt and kosher salt.

The salts are available in 4-ounce tubes and 8- or 12-ounce gift bottles at specialty stores and online retailers, including kitchen kaboodle.com (800-366-0161). Suggested retail prices range from $2.99 to $20.99.

Coffee in an instant

For those with no time to spare, Philips Electronics has developed the Senseo coffee maker.

With a rush and a mighty gurgle, the Senseo brews coffee for two in 30 seconds. The machine uses prepackaged coffee packets that come in mild, medium and dark roast and decaffeinated.

The perky machine, which resembles a cartoon version of a kitchen gadget on the run, comes in cobalt blue, black and white, with two little white mugs.

The machine has a suggested retail price of $69.99 and is available at Wal-Mart and Hecht's. For more information, visit www.senseo.com.

Beard Foundation names winners

A cookbook developed by the employees of King Arthur Flour Co. in Norwich, Vt., has been named the best cookbook of the year by the James Beard Foundation.

The book, The King Arthur Flour Baker's Companion (Countryman Press), was one of 11 food and beverage books to receive awards.

In other categories, New York City's Chanterelle was named the outstanding restaurant of the year and Judy Rodgers, chef and co-owner of the Zuni Cafe in San Francisco, was named outstanding chef.

The foundation also honored eight regional chefs in the ceremony last week. Ann Cashion of Cashion's Eat Place in Washington was named best chef in the Mid-Atlantic.


* Explore the history of rum from 6 p.m. to 8 p.m. Friday at Homewood House Museum, 3400 N. Charles St. A presentation by Franklin W. Wright, an authority on Latin American and Caribbean culture, will be followed by a tasting. $20 for members, $25 for nonmembers. For more information, call 410-516-5589.

* Taste wines from California's central coast 6 p.m. to 8 p.m. tomorrow at Bin 604, 604 S. Exeter St. $29 in advance, $35 at the door. Call 410-576-0444.

* Chef Jerry Pellegrino shows how to make barbecue sauces 3 p.m. Saturday at A Cook's Table, 717 Light St. $45. Call 410-539-8600.

* Taste wine and listen to blues bands noon to 6 p.m. Saturday and Sunday at Linganore Winecellars, 13601 Glissans Mill Road, Mount Airy. Call 800-514-8735.

* Learn to make fast Mediterranean seafood dishes 6:30 p.m. May 26 at Donna's, 5850 Waterloo Road, Columbia. $35. Call 410-659-5248, Ext. 112.

* Celebrate Lei Day, the Hawaiian holiday marking love and friendship, 5 p.m. to 10 p.m. Tuesday at Roy's restaurant, 720 B Aliceanna St. $75 for prix-fixe dinner and a lei. Call 410-659-0099 for reservations.

A new way to begin the day

Ice cream for breakfast? Not quite. But Yoplait Yogurt's new frozen breakfast bars and sandwiches almost taste too good to be breakfast food. The bars are made with low-fat frozen yogurt, fruit and a cereal coating or a wafer cookie. They are fortified with 12 vitamins and minerals and contain 30 percent of the recommended daily requirement for calcium.

A box of four has a suggested retail price of $3.99. Look for it in the frozen-breakfast section of your local supermarket.

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.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.