Tidbits

Temptation island

Looking for a great getaway – and an even better glass of wine? Check out the eighth annual Nantucket Wine Festival, which takes place May 19-23 at the White Elephant hotel. The event will feature world-class wines paired with cuisine from renowned East Coast chefs, as well as tastings, a winemaker symposium, a charity gala, Great Wines in Grand Houses tour, wine and food seminars. For more information, call (508) 228-1128 or visit www.nantucketwinefestival.com.

Chowdered up

Hey chefs, does your chowder have muscle (or mussel)? Enter it in the 23rd annual International Schweppes Great Chowder Cook-Off in Newport, R.I. The contest is open to chefs who work at restaurants, businesses and institutional dining facilities, and it’s not just limited to seafood – clam, seafood, corn, potato or other creative chowders will be put to the test on June 5. For an application, contact Richard Hopkins at (401) 846-1600, Ext. 218, or visit www.chowdercookoff.com.

Green party

Looking for a way to jazz up a boring pasta salad? Try frisee. The slightly bitter, curly endive leaves add an unexpected flavor twist and a burst of color. Look for it in the lettuce area of the grocery store. EVS Farms, which sells chicories under the Royal Rose brand name, offers the following recipe for Wild Thing Pasta Salad: Cook, drain and cool 8 ounces penne pasta. In a large bowl, toss together pasta; 1 head frisee, cleaned and chopped; 1 cup sliced mushrooms; and 1 red bell pepper, seeded and diced. In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 crushed garlic cloves, salt and freshly ground black pepper to taste. Pour over salad and toss well. Add 1 cup crumbled blue cheese and 1/4 cup toasted walnuts, coarsely chopped. Toss again and serve immediately. Makes 6 servings.

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