It won't take you 80 days to go around the world with a new line of snacks from Derwent Valley Foods of Consett, England, and distributor Shaffer, Clarke Inc. of Darien, Conn. Named for legendary traveler Phileas Fogg, the snacks come in four flavors, representing four countries: Mignons Morceaux (France, sauteed French bread with garlic); Bagel Chips (New York, bagel chips with pastrami seasoning); Punjab Puri (India, wheat crackers with Indian seasonings); and Thai Kin Khao (Thailand, rice crackers with Oriental black bean and spices). The snacks are available at the Expresso shop in Harbor Court Hotel, and in Safeway stores for about $2.29 for a 4-ounce bag.
Sutton on the Run
Having a dinner party? How's this for one-stop shopping: Shop for a new outfit, find a perfect vase for the flowers, pause for lunch -- say the Napoleon, roast turkey with brie, honey mustard, lettuce and tomatoes on a French roll -- find a new pair of shoes, then stop in and pick up the dinner: a 13-layer omelet "gateau" from Jean-Louis Palladin, roast chicken breasts stuffed with goat cheese and basil, some marinated mushrooms, a nice Caesar salad, some crusty French bread and a good Stilton cheese, and, for dessert, a chocolate raspberry truffle cake.
Those are the options folks will have when Sutton Place Gourmet opens its first Sutton on the Run shop in Baltimore in the Village of Cross Keys on July 15. The shop will feature a full line of #F prepared foods, plus bakery items, deli meats, sandwiches and platters, limited produce, and some items such as olive oil, condiments, jams, and pasta and sauces. There will be seating for 38, an espresso bar, and, for the convenience of Cross Keys residents, the store will carry some sundries.
That slogan promoting tourism in Virginia might be missing a word: A new book from the Virginia Chefs Association and Martha Hollis Robinson indicates that "Virginia is for food lovers." The book, "Culinary Secrets of Great Virginia Chefs" (Rutledge Hill Press, $19.95), offers more than 200 recipes from chefs across the state. Here's a recipe from Winslow Goodier, executive chef at the Hermitage Country Club in Richmond.
Shrimp With Angel Hair Pasta
4 ounces angel hair pasta
4 teaspoons virgin olive oil
3 cloves garlic, chopped
half a yellow bell pepper (about 3 ounces), seeded and sliced
2 sun-dried tomatoes, chopped
1 cup (8 ounces) broccoli florets
6 ounces shrimp, peeled and deveined
1/4 cup (2 ounces) white wine
2 tablespoons (1 ounce) fresh lemon juice
3 fresh basil leaves, chopped
salt and pepper to taste
Cook angel hair pasta, rinse and drain well. Set aside. Place olive oil in hot nonstick saute pan. Add garlic, peppers, sun-dried tomatoes and broccoli. Saute approximately 4 minutes, then add shrimp. Continue sauteing for 2 to 3 minutes, then add white wine, lemon juice and basil. When shrimp is cooked, add angel hair pasta and mix well. Add salt and pepper to taste.