Culinary Calendar

"Join the Mexico Culinary Trip"
By My Table Staff

Update—Culinary Trip to Mexico Now Going to Puebla

Click on the following link for all the details:
Mexico

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Appeteasers

"Beautiful Bubblies"
By My Table Staff

Check out the December/January issue of My Table for Chuck and Randy’s latest ratings of several booodacious bubblies.

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A La Carte

"Heard languishing over lunch"
By My Table Staff

  • The Hotel Icon was sold in mid-October. The 135-room hotel is now owned by Lowe Enterprises Investors, based in Los Angeles. The group has 30 hotels around the country, including the Driskill Hotel in Austin. The Icon will remain a luxury boutique hotel, but the future of its Bank Jean-Georges restaurant and Whiskey Bar is unknown at this time.
  • Diedrich’s, the very popular coffee shop on Westheimer and Hazard across from Lanier Middle School, closed on Nov. 6. The adjoining spa is
    taking over the space. The neighborhood is in a funk, and not just from caffeine withdrawal.
  • Having opened and been serving since 1962, The Stables on Main Street will soon follow its sister venue (previously on Westheimer) into
    oblivion. Owner Alex Pratti received an offer “too good to turn down” from a local real estate entrepreneur who has also purchased the
    adjacent residential properties. Last day for steak and lobster at the old-time watering hole is December 22, and the building must be razed by January 1, apparently for tax purposes.
  • Jon Buchanan has been named executive chef at Trevisio in the Texas Medical Center.
  • Mandola Estate Winery will host a tour and wine tasting on Saturday, November 18 from 2:30 to 5:30 p.m. at the winery located at 13308 FM 150 W in Driftwood, Texas.

Co-owners Damian and Trina Mandola and Drs. Standly and Lisa Duchman, along with winemaker Mark Penna will host the event. Visitors will learn about the wine making process, from grape to glass, see Mandola’s wine making equipment and sample up to six wines. Visitors must be 21 and over to participate in the wine tasting. Children are welcome to attend with adult supervision.

From 3:30 to 4:30 p.m. Damian Mandola will hold a cookbook signing. Mandola’s cookbooks will be available for purchase.

For more information and directions, call 512-858-1470 or visit mandola wines

  • Foodies may want to check out the new issue of “The Fire and The Hearth—An ocasional letter devoted to food, wine and those things that make for good life.”

To see the issue click fireandhearth

  • Did you know that the fall welcomes the arrival of citrus season in Texas? For many years, the Rio Grande Valley has been a reliable source for award-winning and superb quality citrus. From grapefruit to oranges, the Valley is a well-known Texas produce sweet spot.

For more information on Texas’s citrus and produce, including great recipes, visit picktexas

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My Recipe

"Veal Chop 'Milano'"
By John Watt
Chef at Prego

Veal Chop “Milano” with Chopped Arugula, Sliced Olive Salad, Oven-dried Tomato Tapenade and Gremolata

4 veal chops
Flour
2 eggs, beaten for eggwash
Romano crust (recipe follows)

Pound veal chops until slightly flat. Dip in flour, eggwash and then Romano crust. Saute in olive oil in sautepan until golden brown – may need to finish in the oven depending on desired doneness/temperature.

Romano Crust
2 cups sifted Romano cheese
2 cups sifted unbleached white flour
1 tablespoon white pepper
1 tablespoon granulated garlic
1/2 tablespoon poached thyme
½ tablespoon poached oregano
1 tablespoon sea salt

1 pound arugula, rough dice
16 each kalamata and Sicilian green olives, chopped

Toss together with gremolata (recipe follows)

Gremolata
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
4 cloves garlic
1/4 cup Italian parsley
1/2 tablespoon lemon zest
Salt

Puree together all ingredients. Add zest and season with salt to taste.

Tomato Tapenade
1 cup oven-dried tomatoes
1/4 cup extra virgin olive oil
4 garlic cloves
Salt

Puree together ingredient. Serve in cup on the side.

Place veal chop on plate, top with salad and serve with tapenade on the side

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From the Wine List

"Possible help for Alzheimer's Disease"
By Randy McCrea, CSW
Owner and principal, A Class of Wine, LLC

  • According to the website WebMDhealth.com, red wine might put a cork on the formation of brain proteins tied to Alzheimer’s disease, a new study shows.

But don’t raise your wine glass to celebrate yet. The study only included mice. It’s too soon to know if the findings apply to people. Still, the data deserves further study and support the theory that one daily drink of red wine for women and two for men “may help reduce” Alzheimer’s risk, write the researchers. They included Jun Wang, PhD, of the psychiatry department at New York’s Mount Sinai School of Medicine.

Wang’s team notes that alcohol has risks as well as benefits, and they’re not recommending anyone to start drinking wine for Alzheimer’s prevention.

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Copyright My Table magazine, 2008

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