Readers: My buddy David Weyrich, down in
Paso Robles, has just opened a super-luxurious bed-and-breakfast called Villa Toscana.
David produces some of the finest California-Italian varietal wines anywhere at his
"Martin & Weyrich" winery, and is father to "Cabernet Etrucso", a
fabulous blend of Cabernet and Sangiovese. There are only eight villas and one is 3,500
square feet! Every suite offers special touches such as hand made Italian linens,
fireplaces, oversized Jacuzzi tubs, custom made furniture, down pillows and views of the
vineyards. Fine wines, hors d'oeuvres and a full breakfast sounds like the perfect weekday
quickie to me folks. It is definitely worth a try - call 805-238-5600 or check out www.myvillatoscana.com. |
| Readers: If you haven't made it yet, you're
missing one of my hottest restaurant tips. It's Lincoln Court in Carmel. The proprietors
are my old friends, Wendy and Bob. Check it out and see if you agree with me. |
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Q:
Dear John, Whenever my Sicilian cousins and friends come back from salmon fishing in
Alaska, they always make a traditional "Sicilian salted salmon" with the salmon
they bring home. Do you have a recipe for this or a source for the salted salmon?
Phil Coniglio Jr., Via e-mail
A: Okay Phil, let's talk about salted fish first. We all know
that salt has been used as a preservative for hundreds, if not thousands, of years. In the
Mediterranean, salted anchovies, herring and sardines are very common. When Italian
fishermen from Monterey started to fish for salmon in Alaska, it was a natural for them to
salt their catch. Folks, if you're lucky enough to know one of these fishermen, see if you
can get a taste - it is very good. If you want to make your own, my brother-in-law John
(372-2655), would be glad to share his recipe. As for eating, the best is on pizza or
desalted and served with olive oil, lemon, black pepper and a high ball. Watch out though
if you're concerned about high blood pressure. |
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Q:
I always enjoy your column and recipes in the Herald. We too very much enjoy grouper
(mentioned in last week's column), but rarely see it in stores. Can you recommend a
source?
Helena Greenwood
Via e-mail
A: Checking with Buster at Monterey Fish Company, he tells me
that New Zealand grouper is available 5 to 6 months each year. The restaurants, however,
prefer our local white sea bass, which is available at about the same time. Remember
folks, eat what is in season and what is closest to you. Buster says if you order 500
pounds of the grouper, he'll get some for you. |
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