Does your winery produce the perfect vintage to serve with oysters? If so, you'll want to enter the 16th annual Pacific Coast Oyster Wine Competition sponsored by Taylor Shellfish Farms in Shelton.
Oysters on the half shell are one of the fastest growing restaurant trends. There aren't many wines that pair well with oysters, but when one clicks ... bingo. It's a beautiful pairing.
Typically "oyster wines" are dry, crisp, clean-finishing white wines.
The entries will go through a preliminary judging in Seattle with five judges narrowing the wines down to 20 in a blind tasting. Those 20 then will be judged three more times, once each in Los Angeles, San Francisco and Seattle. There will be a panel of 12 judges in each city and the scores of all of the judges will be combined to find the 2010 "Oyster Award" winners.
The contest is open to all West Coast wineries. Deadline to enter is 6 p.m. March 19.
For more information and entry information, go to www.oysterwine.com or contact competition organizer Jon Rowley at 206-963-5959 or via e-mail at rowley@nwlink.com.
Did you know?
It's a surprise for many to discover that -- according to the U.S. Potato Board -- one medium potato (5.3 ounces) with the skin contains 45 percent of the daily value for vitamin C; as much or more potassium (620 milligrams) than bananas, spinach or broccoli; 10 percent of the daily value of B6; and trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc -- all for only 110 calories and no fat.
Break the recipe rut
Next time you're looking for a new recipe to try go to www.recipegoldmine.com. It's home to thousands of recipes including a section of "Bona Fide and Clone" restaurant recipes. Want to make Olive Garden's Toasted Ravioli, Arby's Horsey Sauce or Famous Dave's Kahlua Fudge Brownies? This is where you'll find the recipes.
New read
The book: Pantry-Friendly Mexican Cooking by LeeAnn Bird.
Cost: $32
Best for: Authentic Mexican dishes that go together in less time than it takes to order out. The author has collected nearly 100 delicious recipes and tips showing you how to save money by buying exactly the ingredients you need and storing them correctly.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via e-mail each Tuesday register at tricityherald. com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week.
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Food for Thought: Wineries holding holiday events
Food for Thought: Wineries holding holiday events
If you're spending Thanksgiving in the Mid-Columbia, this is a great time to seek out a new winery, try a new vintage or simply get out and explore.
You can take advantage of the Yakima Valley and Rattlesnake Hills Wine Trail wineries' Thanksgiving in Wine Country events.
In the Yakima Valley, several wineries will hold a holiday open house with special tastings of wines, music, art displays and discounts on purchases Friday and Saturday. Check out the appetizers and homemade dark chocolate brownies at Agate Field Winery in Zillah or book a seat for one of the seminars at Desert Wind Winery in Prosser.
Food for Thought: Wine fest still has tickets available
Food for Thought: Wine fest still has tickets available
Tickets are still available for the Tri-Cities Wine Festival on Nov. 4-5 at Three Rivers Convention Center in Kennewick.
Now in its fourth decade, the festival is the oldest, continuously running, wine judging in the Northwest.
The festival opens with a Best of Show wine dinner on Nov. 4. Tickets are $95 each and include a dinner with the menu matched to Northwest wines. Dinner tickets must be purchased in advance.
Food for Thought: Learn to couple chocolate, dinner
Food for Thought: Learn to couple chocolate, dinner
Pairing red wines with chocolate treats is easy. What is hard is finding savory dishes featuring this tasty New World food.
Sign up for the Feb. 18 Death by Chocolate Dinner at Desert Wine Winery in Prosser, and you will discover four ways to incorporate chocolate into a dinner menu. Plus you will end the evening on a sweet note with two delectable desserts.
The menu is: Butterflied prawns in chocolate sauce with a chocolate-cherry tomato pop, a mixed green salad with cocoa nibs and Chukar Cherries, spiced chocolate and tomato bisque, stuffed pork tenderloin with a cacao-chile rub and chocolate polenta, chocolate ganache torte with raspberry coulis and, for an after-dinner treat, chocolate port with chocolate dipped bacon.
Food for Thought: Kitchen deserves overhaul in 2012
Food for Thought: Kitchen deserves overhaul in 2012
If you're searching for a useful, and doable, New Year's resolution here's one for you. Go through your utensil drawers in the kitchen and clear out those gizmos and whatchamabobs you never use.
Who really needs more than one citrus zester, or an oyster shucking knife? What are those square plastic things tucked in the far corner anyway?
Three rolling pins for someone who never bakes a pie seems excessive. Keep grandmom's, donate the rest.
Food for Thought: Pair wine, treats Feb. 18-19
Food for Thought: Pair wine, treats Feb. 18-19
More than 40 Yakima Valley wineries will celebrate their annual Red Wine & Chocolate weekend Feb. 18-19 by sampling some of their premier vintages and offering special chocolate treats to pair with them.
Purchase a premier pass and at many wineries you will be invited to share in exclusive wine and chocolate pairings, guided cellar tours, library tastings, discounted events and other activities not available to the general public. The cost for a pass is $30 if bought by Feb. 11, or $35 if bought during the Red Wine & Chocolate weekend at the wineries.
For information about the weekend or to buy a pass, go to www.wineyakimavalley.org.
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