Whether you enjoy gourmet dining or want to learn some new recipes, Desert Wind Winery in Prosser is the place to go.
The first in the 2012 series of Supper Club gatherings at the winery is scheduled for March 30.
The three-course, Southwest-inspired menu will feature a grilled romaine salad, tres pimiento stuffed filet mignon and bunuelos with a light syrup. Each course includes a matching wine.
The atmosphere is relaxed at these festive monthly dinners with guests seated at long communal tables. The pre-dinner reception begins at 6:30 p.m.
Cost is $55 per person, and reservations are required.
If you can't make the dinner -- or love the dishes if you do attend -- sign up for the winery's first cooking class of the year at 6 p.m. April 4. The interactive class will feature the same dishes served at the dinner the month before.
The class is limited to 12 and reservations are required. Cost is $55 and includes a meal and wine.
The dishes served at the Supper Club gathering one month will be the ones taught, and tasted, at the next cooking class.
To register for the dinners or cooking classes, go to www.desertwindwinery.com and click on "events." Or call 509-786-7277.
The American Heart Association has been busy. First it gave the nod to the National Pork Board to use the Heart-Check mark on tenderloins, and now the Almond Board of California can use it, too. The symbol signifies both foods are heart-healthy.
A one-ounce serving -- about a handful -- of almonds provides six grams of protein, 13 grams of unsaturated fat and only one gram of saturated fat. They also contain 3.5 grams fiber, 75 milligrams of calcium and 7.4 milligrams of vitamin E, among other nutrients.
The book: The Italian Baker, Revised by Carol Field.
Best for: This is one of the few comprehensive books, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes and pastries. There is even a chapter on using leftover bread -- with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.
This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides and weights.
*Loretto J. Hulse: 582-1513; firstname.lastname@example.org. 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.