Food File

By PEGGY ANDERS

© St. Petersburg Times, published January 3, 2001

Special events and food tastings

BLACK PEARL WINEMAKER DINNER: 7 p.m. Jan 15, the Black Pearl, 315 Main St., Dunedin. Fess Parker wines paired with five courses from chefs Karen Schluntz and Mark Hrycko. Nick Scalerese of Fess Parker will share the history of this Santa Barbara County, Calif., winery. Cost: $85, plus tax and tip. To reserve, call (727) 734-3463.

EINSTEIN ON WINE: 6-9 p.m. Jan. 20, MOSI (Museum of Science and Industry), 4801 E Flower Ave., Tampa. Here's a chance to uncork the mystery of tasting and enjoying wines. Annual benefit offers wines from around the world to sample, plus tastes from local restaurants and music. Proceeds benefit children's science center at the museum. Cost: $50, call (813) 987-6000.

A PALETTE FOR THE SENSES: Jan. 18-20, most events at Orlando Museum of Art, 2416 N Mills Ave., Orlando. Grand wine tasting and silent auction: 5:30-8:30 p.m. Jan. 18, $55; winemaker dinners (times and locations vary) Jan. 19, $350 package price (includes Jan. 20 dinner); Champagne reception, auctions and gourmet dinner, 5:30-10 p.m. Jan. 20, $250. Limited availability on some events; for tickets, call (407) 896-4231, ext. 230.

Cooking classes

RETURN TO HEALTHY BASICS: 11 a.m. Sat., Nature's Food Patch, 1225 Cleveland St., Clearwater. Chef Debby DeGraaff teaches this free class on getting back to the basics of healthful eating. Call (727) 443-6703.

SKILLS AND TECHNIQUES COURSE: 6:30-9 p.m. beginning Mon., Home Gourmet Kitchen Emporium, 471 Main St., Dunedin. Nine-week course covers basic cooking techniques: cutlery and cooking skills; making sauces, entrees and side dishes; bread baking; and dessert class. At graduation, students prepare full meal for the class, instructor and guests. Cost: $495, includes textbook. Call (727) 736-6400.

Cooking demos

EAT YOURSELF HEALTHY: 6:30-9 p.m. Jan. 11, Home Gourmet Kitchen Emporium, 471 Main St., Dunedin. Guest chef Charles Stratton and nutritionist Kristin Hope show participants how to modify recipes to cut calories, fat and some of the carbohydrates and still have flavorful meals. Recipes include: crab Avery tossed with aioli, sauteed shrimp, mushrooms and garlic in beurre blanc sauce, eggplant over linguine with creamy Parmesan sauce, dark chocolate mousse with chantilly cream. Cost $35. Call (727) 736-6400.

Contests

SPICY CONVERSATION: Win the chance to experience authentic Mexican cuisine as Encarta Language Learning and chef/owner of Chicago restaurants Frontera Grill and Topolobampo, Rick Bayless, team up in the Spicy Conversation Sweepstakes. The contest's grand prize is a trip to Mexico for four, complete with three-day culinary tour guided by Bayless. Other prizes include autographed copies of Bayless' new cookbook: Mexico -- One Plate at a Time, Frontera products and Encarta Language Learning Spanish. Enter online through Jan. 31 at: http://www.encarta.com/spicysweeps/, or by mail by sending in 3- by 5-inch card with your name, address, phone and e-mail address to: Spicy Conversation Sweepstakes, P.O. Box 4044, Grand Rapids, MN 55730-4044 by Jan. 31.

PEOPLE'S CHOICE BEST CHEF OF TAMPA BAY: 7-9 p.m. Tue., Home Gourmet Kitchen Emporium., 471 Main St., Dunedin. In this preliminary round, Karen Thomas of Bayou Bistro in Dunedin and Richard Coots of Mango Millie's in Ozona square off to create a winning menu from surprise ingredients. Watch as they prepare a meal for 17 people in 45 minutes or less, then vote for your favorite: $40 per person (includes meal). Portion of proceeds benefits Hospice of Florida Suncoast. Call (727) 736-6400.

Table talk

Send news of coming events at least two weeks in advance of the publication date to Food File, the Times, P.O. Box 1121, St. Petersburg, FL 33731.

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