The Dish



A well-kept kitchen

Need help getting your kitchen organized? The Food Network's new show Kitchen Accomplished surprises viewers with kitchen makeovers each week. For those not lucky enough to be selected, here are some tips to do it yourself:

Go through your kitchen and unclutter. If you haven't used an item in a year or two, or the expiration date has passed, get rid of it.

Take seldom-used appliances off your counter and tuck them away in an accessible place.

Get rid of chipped glasses, cups and plates.

Store items where you most likely use them - pots, pans, utensils and spices near the cooking areas, dishes near the dishwasher or the table.

Organize like pantry items together on shelves for quicker access while cooking. For instance, nuts and baked goods on one shelf, a cereal shelf and any canned vegetables such as tomatoes on another.

Clean out your refrigerator and assess its inventory once a week to keep it clutter-free.

For colorful creations

Just in time for fall school bake sales - neon food colors from McCormick.

The new shades of electrifying blue, pink, purple and green are available in a four-pack for $3.69. Look for them in the spice aisle of your local grocery.

Sweet competition

Aspiring chefs can win scholarships to the Culinary Institute of America. It's as easy as pie. Or as easy as creating the winning apple-pie recipe.

This year, 14 finalists will earn a trip to the school in Hyde Park, N.Y., and all will receive $4,000 toward tuition.

Entries must be received by Jan. 15, 2005. For more information, call 800-CULINARY or visit

Chosen martini

Donna Turner, bartender at Turner's on East Cross Street in Baltimore, was inspired by her golfing patrons to create a winning recipe in a recent Grey Goose Vodka competition. Her Winter Green Martini is one of 48 recipes featured in an entertainment guide published in this month's Vogue, GQ, Vanity Fair, Gourmet and other Conde Nast publications.

The recipe calls for 2 parts Grey Goose Le Citron Vodka, 1 part dark creme de menthe, 1 part light creme de cacao and a splash of half-and-half. Just shake the ingredients with ice and serve with a garnish of lime, mint leaf and gooseberries.


The American Institute of Wine and Food/Baltimore Chapter will hold a market mystery dinner in which chef Jerry Pellegrino will create a five-course meal of fresh, seasonal ingredients 6:30 p.m. Sept. 30 at Corks Restaurant, 1026 S. Charles St. $65 for members, $80 for nonmembers.

The Brandywine Valley Harvest Festival will be held 12 p.m. to 6 p.m. Saturday and Sunday at six area vineyards. $15. Call 717-442-4915.

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