Wine lovers, imagine being able to taste wines from more than 40 California vintners during an evening that includes fruit, cheeses and breads, and a silent auction -- and 50 percent of every ticket benefits the Walters Art Gallery's exhibition and educational programs.
It's all part of the Napa Valley Vintners Association's 1995 National Tour. Among the wineries participating are Beaulieu, Clos Pegase, Domaine Chandon, Frog's Leap, Mumm Napa Valley, Opus One, Robert Sinskey, Stag's Leap, Trefethen and William Hill. The Baltimore event takes place from 6 p.m. to 8:30 p.m. March 7 at the Omni Inner Harbor Hotel, 101 W. Fayette St. Tickets cost $40 per person, and must be bought in advance.
Make checks payable to the Walters Art Gallery, and include a self-addressed, stamped envelope. The address is: Special Events Office, the Walters Art Gallery, 600 N. Charles St., Baltimore, Md. 21201. For information, call (410) 547-9000, Ext. 313.
Pages of pungency fill this cookbook
According to the latest news from the realms of pop culture and medical research, garlic won't ward off vampires -- but it can help prevent cancer. So there's at least one good reason to sample a recipe from "The Stinking Cookbook," by San Francisco restaurateur Jerry Dal Bozzo (Celestial Arts, $9.95), whose Stinking Rose restaurant in North Beach uses 3,000 pounds of garlic each month. The 36 dishes range from the simple (baked brie) to the sublime (garlic mashed potatoes) to the unbelievable (garlic ice cream). There are also tips on buying, storing and using garlic. Here's a sample recipe:
Roasted Garlic
Serves 6
6 large heads of garlic
2 tablespoons extra virgin olive oil
salt and pepper to taste
Heat oven to 325 degrees.
Remove outer skin of garlic heads and cut 1/4 inch off the tops so that the cloves are exposed.
Place cut side up in a small oven-proof casserole, drizzle with oil, season with salt and pepper, and cover with aluminum foil.
Bake 1 1/2 hours.
Cloves should be soft and spreadable. Serve with toasted crusty bread and brie, or use in other recipes that call for garlic.