Cereal, Noodles, Wines, Hams, Doggies and more!

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Laura Avery speaks with Troy Regier of Dinuba Farms about the end of peach season. She also speaks with Josiah Citrin of M-lisse, who will be at the Santa Monica Farmers Market on Wednesday, August 31 to share some unusual pairings of melon and basil.

David Hoffman discusses his new book The Breakfast Cereal Gourmet, which not only contains recipes by famous chefs using breakfast cereals, but also explores cereal as a Pop Culture Icon.

Toni Patrick tells how her book, 101 Things to Do with Ramen Noodles, would have come in handy in her college dorm room where she was only outfitted with a hot pot. She has experimented widely with this versatile noodle and her book offers recipes for everything from salads to desserts.

Stacie Hunt from Du Vin Wine and Spirits has some white wines that may be new grape varietals, ready for your experimentation, and, of course, a little -think pink- for the sunset time of day.

'04 Markowitsch, Austria ($12.99)

  • Gruner Veltliner is the grape varietal. This is an alternative flavor profile to Riesling or Gewurztraminer. This grape also turns up in Italy and Germany, but Austria has the lock on its flavor.
  • Pale, yellow gold in color; highly aromatic of white citrus buds and honeysuckle.
  • Enjoy on its own as you contemplate the day; or pair with salty snacks; or cream sauces. Especially wonderful with creamy cheeses.
  • '04 Petale de Rose, France ($15.99)
  • (Only at Du Vin.) Rose is such a wonderful wine for summer eves; good friends; romantic notions; and succulent flavor!
  • This rose is made from Grenache (for juiciness and fruit flavor), Cinsault (for some backbone) and Mouvedre (for muscle). This is not a rose to be taken lightly. Not a sweetie.

  • Nancy Mahaffey of Newsom Country Hams fills us in on the ten-month curing process. The ham is rubbed by hand and stored at a specific temperature in a salt cure, then hung and dried. Nancy, who smokes the hams herself, knows when they're done just by looking at them with experienced eyes.

    Gustavo Arellano, food editor of the OC Weekly, has discovered Pho Hien Vuong, the first Vietnamese restaurant in Southern California ever to serve Pho, the beef noodles soup so many foodies are crazy about. Gustavo recommends the Pho Dac Biet (Dac Biet means -house special-), the -b-n,- a vermicelli noodle salad that is very refreshing for summer, or the Lemongrass Chicken.
    Pho Hien Vuong (714-554-2696) is at 2525 West 17th Street in Santa Ana.

    Mark Bodnar of Three Dog Bakery introduces us to his gourmet treats for man's best friend. You can buy a -snickerpoodle- or a -pupcake- for your pooch. Or if Maggie is a little snob, you can give her a nice selection of hand made -ruffles-.

    Carol Firenze has combined her Italian heritage with her love of history and penned The Passionate Olive, which offers 101 uses for olive oil, from cleaning your pearls to removing a tick.