“EAT YOUR BEETS!” I remember hearing this from my mother over and over as a child and being apprehensive of the shiny purple disks on my plate. Not alone in my trauma of overcoming canned beets (the single most popular canned vegetable during World War II), I have found that many of us remain skittish and unsure what to do with fresh beets.

Now as an adult with a palate that extends beyond chicken fingers, I can appreciate the beauty of beets and the splash of vibrant color and flavor they add to an otherwise ordinary meal. When you discover just how easy it is to roast, grill or sauté them, beets can become a delicious, nutritious staple in your weekly meals.

Beets, sugar beets and garden beets originate from the same family as Swiss chard. Chard is the term commonly used that applies to the beet leaf without a large, fleshy root. Beets have the highest sugar content of any vegetable, and sugar beets are processed for sugar. Beets have been used throughout the centuries to cure everything from tuberculosis and scurvy to toothaches, to ward off mosquitoes and even to rouge the cheeks of Russian women.

Originating in the Mediterranean, beets migrated eastward in prehistoric times. One of the first known writings about beet root occurred in the 1300s, found in English recipes. Beets as we know them gained popularity after
the Christian era. Until then, they were mostly used for medicinal purposes. The ancient Greeks and Romans ate only the leaves, which were thought to be the most nutritious part.

Once beets were introduced to the United States, other varieties developed, such as the red beet, the long red, the Bassano and the Flat Egyptian. Today there are many different types and varieties, with colors ranging from blackish purple to red, bright green to white. When cut transversely, some varieties display alternating light and dark rings.

John Galindo, executive chef and owner of Cedar Grove Steakhouse in Wimberley, provides two delicious beet recipes to try this summer.

helpful hints for prepping

Beets are notorious for bleeding bright reddishpurple juice, which makes them messy for clothing, countertops and hands. To protect hands (and clothing) from the red dye, wear plastic gloves and an apron. If you do get stains, don’t
panic—they are not permanent and can easily be removed with fabric stain remover.

To lessen this effect and help preserve flavor and nutrients, cut off beet tops and leave about one inch of the stem and the roots. Wash and boil them whole (and unpeeled). Large beets can take from 30 minutes to an hour to become tender. Test doneness with a fork. When beets have cooled, cut off the roots and the stem ends. The skins should rub right off. The beets are ready to be sliced, chopped or put into your favorite recipe.

nutrition

cooking methods

Beets are versatile, allowing for endless possibilities. They can be cooked in almost every possible way—pickled, sautéed, roasted, grilled, steamed or broiled. However, before cooking your beets, remember the greens! They are edible, delicious and packed full of nutrients. Try to consume them as soon as possible—they do not keep. Clean and coarsely chop greens and place in a small saucepan (like spinach leaves, they cook down dramatically). Place about 1⁄2 inch of water across the bottom of the saucepan. Toss in some salt and the juice of 1⁄2 a lemon. Cook the greens uncovered over high heat until cooked down.

Raw Beets: Sprinkle raw beets on salads, slice them alongside cucumbers with a
vinaigrette or serve grated beets as a side dish. To prepare, wear your plastic gloves and apron. Chop off the root and stem ends of the beets, peel and coarsely grate them. Keep in mind when you toss raw beets into a salad, the entire salad will “blush,” which can have a beautiful effect.

Roasting: Peel and cut off both root and stem ends. Slice the beets, and drizzle with a tablespoon or so of canola oil. Spread the beets on a roasting pan and place in oven at 400 degrees for approximately 30 minutes or until fork-tender. For extra flavor, add your favorite spices prior to roasting, such as salt, oregano, thyme or dill.

Sautéing: Scrub beets and slice off the stem and root ends. Peel them, and using a sturdy knife, cut into slices about 1⁄2 inch thick, then stack and dice. Sauté the pieces in a skillet or wok with a small amount of water and about a tablespoon of olive oil. To help beets retain their color, add a small amount of lemon juice or vinegar. Add water as needed while stirring and feel free to throw in your favorite spices. Stir until beets are tender.

Grilling: Brush quarter-inch slices with oil. Grill over medium-high heat for 15 to 20 minutes or until fork-tender. Flip as needed. An alternative method is to wrap beets in foil and place them on the perimeter of a medium-hot grill for 45 minutes to an hour. See recipe to the right for a delicious beet sauce to use on grilled meats.

3 large red beets, without greens
2 large golden beets, without greens
Canola oil
1⁄4 cup shallot, minced
2 tablespoons white balsamic vinegar
3⁄4 teaspoon salt
1⁄4 teaspoon cracked fresh black pepper
1⁄4 cup extra virgin olive oil
4 ounces Texas fresh goat cheese
8 ounces lump crabmeat
3 tablespoons shelled pistachios, chopped
1 ounce micro greens

1. Preheat oven to 300 degrees. Scrub beets, drizzle in canola oil and separately wrap red and golden beets tightly in double layers of foil. Roast until tender, about 2 hours.
2. While beets are cooling, whisk together shallot, white balsamic vinegar, salt and pepper in small bowl, then add oil in a stream, whisking.
3. When beets are cool enough to touch, slip off and discard skins. Separately cut red and golden beets into 1⁄4-inch dice and put in separate bowls. Add 21⁄2 tablespoons dressing to each bowl and toss to coat.
4. Place PVC mold in center of plates. (Lightly oil first.) Place 1⁄8 of red beets in mold and pack down with fingertips.
5. Break up 2 teaspoons goat cheese on top, then 1⁄8 of golden beets, packing down. Add
   one ounce crab meat.
6. Gently lift mold. Repeat 7 more times.
7. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
8. Toss micro greens with remaining dressing to coat and gently mound on top of beets. Serve immediately.

1 large red beet, without greens
4 roasted red peppers
1⁄2 cup sweet red vermouth
1 tablespoon kosher salt

1. Boil beet until tender. Cool and peel.
2. Roast and peel peppers.
3. Combine all ingredients in blender and mix for 2 minutes on high.
4. Strain through cone strainer and store in plastic squeeze bottle. Will hold for up to 3 days.
5. Serve with grilled meats such as seasoned pork or lamb.

At the Omni Hotel on May 8th, along with many Austin wine lovers, I got ZAPPED! Rolling into town on one of their annual select city tours, the Zinfandel Advocates and Producers road show was the equivalent of a major rock festival á la wine! More than fifty producers showered attendees with the pleasures Zinfandel wines have to offer. 

To be honest, I was never a fan of Zinfandel. In my journey through the world of wines, I have steered clear of it. My palate leans towards classically styled wines that are into seduction rather than abduction. And yet how could a wine lover pass up the chance to have so many examples of one wine’s different styles, producers and winemakers (many hailing from top companies) in one spot at one time? Not I!

I decided to get there early for the press and industry tasting, with the idea of scouting out the selection in a leisurely manner. Pulling into the hotel parking garage at 1:45 p.m., I quickly saw that this was going to be less a trip to the symphony than a Rolling Stones concert in Zilker Park. The garage was already full, so I joined a line of others cruising for a spot.  Out of the elevators and into the lobby: there it was. The place was packed! Everyone in the Austin wine press and industry seemed present and tasting. A very long line had formed as an excited crowd waited to purchase tickets for the 5:00 p.m. public tasting. Producers and winemakers ran the gamut from scholarly looking and serious to tattooed bikers. And there were plenty of women winemakers, as is generally the case at large wine tastings. It's always an eclectic and colorful cavalcade, and today was no exception.

What was the deal? This was Zinfandel, the wine I'd disparaged until recently as the Coca-Cola of wines. I was prejudiced against Zins because the ones I'd sampled in my sommelier studies were too fruity, too alcoholic, sometimes too green and stemmy. They were brash and bitter. After a few tastes, my palate was shot for the evening. I felt hammered by the wine, rather than courted. So I closed my mind to Zins. With so many great wines out there, why bother with Zinfandels?

Then one day I was asked to help a friend, who was moving, go through his wine cellar. He had decided to downsize his collection by throwing a moving party featuring a wine tasting from his cellar. How sad to go through this collection and discard wines that were so far past their prime that some were dead!!

However, I noticed that he had several cases of 1990 & 1991 Ridge Zinfandels from Geyserville and Lytton Springs. I'd been to a small tasting of Ridge wines at Mirabelle’s earlier in the year, and there I'd met the gracious winemaker, Paul Draper. Tasting his recently released Zinfandels, I enjoyed and appreciated what his wines had to offer. I liked their restrained style—but I saw Draper’s wines as an anomaly. I still thought Zinfandel came on too strong. 

Even so, I took samples from my friend’s cellar and opened them. Three of us were present: cellar owner, a wine-knowledgeable friend and I.  We were all bowled over! There was a classic beauty to these wines, especially the Geyerserville. Paul Draper was right!  This wine had great potential to age. The Ridge wines were the favorites of the evening, even beating out a good Bordeaux.

I realized then that I had been judging all Zinfandels in their youth. I'd never before tasted a well-aged Zinfandel.  This was new.

Funny how wine always comes around to being analogous to life. With Zinfandel I was reminded of my relationship with my husband. I am positive that had I met him in his youth I would have run the other way. A risk taker, daredevil, wanderer without the foundation of wisdom and experience, in his youth he would have been bad and dangerous to know. But by the time I met him, maturity had softened the brassy edges without diminishing the sparkle.

That’s what I have discovered about Zinfandels. You have to leave aside these young wines. Zinfandel has taught me something new about wine. If a wine tells me who it is, I should believe it! After being ZAPPED I went on a binge researching Zinfandel, and thus I discovered what has come to be known as “America’s Grape.”

Zinfandel was originally thought to be the only native example of vitis vinifera found in North America. However, after investigation, Zinfandel's parentage was traced back to the eastern coast of the U.S., and linked to the Primitivo grape brought over by Italian immigrants. With migration to California in the mid-1800’s, Zinfandel found its perfect home in the cool climes of California’s coastal region. However, the hunt for Zin’s true parentage did not end there. DNA fingerprinting finally pointed to Primitivo (and thus Zinfandel) Croatian lineage, where the grape is known as Crljenak Kastelanski. Even before California’s population exploded with the gold rush in 1849, a grape-growing boom was in full swing, with Zinfandel leading the way in planted acreage.

As a variety, Zinfandel is a prolific producer and was even able to survive Prohibition, due to the admiration of the grape by immigrant home winemakers, who loved its robust, fruity, early and easy drinking ability as well as the mutability of the grape in the winemaking process. Zinfandel possesses a chameleon-like character and can be grown and vinified to produce a variety of wine styles ranging from dry to syrupy sweet. These styles reflect the cultural “melting pot” of America. There was never a traditional winemaking stance for this grape. In the past, styles and quality would swing wildly from year to year. For example, “The Me Decade” of the 1980’s became the decade of the White Zinfandel. Fruity, sweet cocktail wines perfectly suited the palates of a generation raised on soda pop. Today, Zins usually take a more reserved approach.

In Zin—The History and Mystery of Zinfandel, David Darlington writes:

This lack of a coherent Zinfandel tradition is, however, another thing that makes it a purely American wine. Like the country in which the vine found a home, the wine had no precedent and hence had to invent itself.  Makers of Californian Cabernet know that their yardstick stands in Bordeaux; producers of Pinot Noir and Chardonnay compete with the climate and soils of Burgundy; American Rieslings are judged by how well they evoke the valley of the Rhine. These standards have developed in Europe over several centuries, while the vines that produce such wines in the United States have scarcely been in the ground for decades. The world’s oldest Zinfandel vines, however, are growing in California. Its tradition-such as it exists after only a hundred years (roughly 125 now)-has evolved along with American winemaking and is still evolving. For better or worse, Zinfandel has been California’s native contribution to the international world of wine.

Zinfandel also mirrors the state of the American wine industry today. What are we trying to attempt in this “vinis” adventure? Rather than learning about our climates and geographies, and planting the appropriate grape varieties in the right spots, is our goal simply to please palates and tastes already programmed by beverages other than wine? As Darlington so aptly and writes, "the bottle of wine itself, (is) a point where culture and agriculture meet.”

So Zinfandel might be seen as a grand experiment. Perhaps that's why it has attracted so many advocates. It complements many traditional American foods, from the Thanksgiving turkey, to grilled/barbecued meats, to regional foods such as Cajun cuisines.

The ZAP winemakers are still the alchemists of the wine world. They continue to strive to unlock more of the magic from this grape. They constantly work with new formulas. Some, such as Paul Draper, love what American oak has to offer, but Draper also knows how to tame its wildness. Other vintners find the grape aggressive, adding too much tannin and overpowering the subtleties and finer qualities they want in the wine. Still others prefer utilizing French oak. The blending of some Carignan and Petit Syrah is another technique that winemakers such as Draper take. He believes this gives backbone and ageability to his wines. Finally, there are the purists--those who deplore overripe grapes and believe this leads to one-dimensional wines that lack complexity and the ability to age long and well. Trying to nail down a traditional winemaking process or style for the Zinfandel grape is almost impossible.

So Zinfandel is a tricky mistress. The grapes tend to ripen unevenly. Berries can range from green to almost raisinated on a single cluster, forcing a careful harvest. Notable producer Doug Nalle made the following comment in Darlington’s book, "I follow pH and taste as much as I follow degrees Brix now.” A winemaker needs to keep an eye on Zinfandel at every moment in the field to in the winery.

For all these reasons, Zinfandel deserves the title "America’s Grape." Although it Just it has no definitive style, at its best it can startle you with its bold and lust taste. 

Quest For Fire
by Susan Cashin

Ever wonder when, where and how the first barbecue took place? According to anthropologists, our ancestors (homo erectus) garnered mastery of fire about 500,000 years ago somewhere in what is now sub-Sahara Africa. How? We can only imagine. Was there a swiftly moving fire over the grasslands that left burned and charred animals in its wake—animals that our ancestors found and consumed? Or did a bolt of lighting strike a tree trunk, producing a glowing mass of charcoal? Perhaps, while our forbears were huddling for warmth in winter near a fire, a piece of raw meat accidentally dropped onto the flames, and the resulting carmelization, tenderizing and overall enhanced flavor of the meat sparked one of the most important Eureka moments for early man and civilization. (Maybe use this term since there were no light bulbs in prehistoric times. . .)         

Fast forward half a million years. Today, some form of grilling meats is found in every culture’s culinary tradition. In the past decade alone, grilling meat has taken on a life of its own. Cooking shows dedicated entirely to this cooking technique pepper the airways. An entire revolution in outdoor living has centered on the activity of grilling. The simple portable barbecue grill has morphed into entire outdoor kitchens, with state-of-the art gas grills, infra-red flash grills & rotisseries surrounded by luxurious pools and furnished outdoor rooms complete with widescreen digital TV’s and surround sound music systems.

But the beauty of grilling is that some of the most wonderful experiences use the most primitive means, in the most rustic places. Who can forget that first camp-out as a child, where the marshmallow was impaled on a stick and then grilled over the flickering fire until the blackened, bubbling puff of sugar was pulled off the stick and positioned between two Honey Graham crackers and half a Hershey’s chocolate bar? The marshmallow would be so hot that the chocolate became lava-like, and many a burned lip and tongue resulted.
     
Or remember the hamburgers and hotdogs grilled at school and church picnics and the family reunions. On special holidays, one member of the family was designated to get to the park early and stand guard over the cherished spot, usually the one closest to the water and music, and under the most beautiful tree. The cicadas sang their song as smoke rose from the grill pit and carried the smell of summer across the park. The scent touched the primordial regions of the brain and lured people to the communal table.
     
So grilling is in our souls, our very DNA. Once relegated mainly to summertime and the outdoors, grilling has invaded all seasons, situations and places. It has been elevated to an art from - sometimes intimidating the novice. But grilling is a basic skill that anyone can learn and master. A few wonderful resources are available to turn you into the Grilling King or Queen of the neighborhood. One of the best is The Barbecue Bible by Steven Raichlen, which contains everything you ever wanted to know about grilling.Raichlen spent three years, traveled to 25 countries and compiled over 500 grilling recipes in order to write this go-to guide to all grilling.
     

Also, Cook’s Illustrated magazine has a Web site chock full of information about cooking, ingredients and product research. This Web site requires a paid membership, but the price is reasonable because it saves time, trouble and money. When reading recipes, be sure to note the country and region of the recipe, and look to wines from those country and regions to match to the recipe. Grilling recipes usually reflect the heart, soul and foundation of a region's culinary tradition, and the wines from that particular region usually will be a good match. However, in the recipes I provide in this article, I decided to think outside of the bottle and provide some alternative pairings with the menu.
     
Now let’s get down to the meat of the matter. You can grill anything - from apples to zucchini! However, when anyone says, “Let’s barbecue or grill something tonight!” eggplant is not the first thing that comes to mind. It’s meat--beef, chicken, pork and fish—that springs to mind. Recipes, styles, rubs, and marinades are too numerous to list, but we'll take a look at some unusual choices to add to your grilling repertoire.
     
We recommend obtaining local meat from farmers’ markets and regional specialty meat shops. Look for meats from animals that were grass-fed and raised in sustainable and humane conditions. We are fortunate here in central Texas to have access to a wide range of locally and regionally grown meat products such as Berkshire pork, grass-fed lamb, Longhorn beef, bison, and wild boar, antelope and deer. One caveat on grilling grass-fed meats is that they tend to be leaner and require 30 percent less cooking time, on average. Care and practice are required, but the results are well worth the added effort.  Scientific studies are showing that animals raised utilizing organic and sustainable methods are lower in cholesterol and bad fats, and that they contain substances that are proving to be beneficial to our health. 
     
The flavors these unique meats impart bring a new taste experience to our table. Try some grass-fed lamb from Loncito’s Grass-Fed Lamb. You’ll love the Berkshire pork from Peach Creek Farm. Broken Arrow Ranch in Ingram, Texas, can ship wild boar, antelope, and axis deer to your doorstep. (See Sidebar for contact information.) I recently tried an antelope burger from Broken Arrow Ranch and the flavor was amazing. I wished for a superb Pinotage from Bon Courage Estate in South Africa, or a Geyserville Zinfandel from Ridge.
     
Experimenting with grilling different foods adds new notes to the symphony of the palate. New food and wine partnerships are there to be discovered. Simple grilled shrimp, with a crisp New Zealand Sauvignon Blanc from Marlborough, will set the stage for a grilled feast.  Follow with some spicy shrimp and/or sausage and bring a Gewürztraminer or Alsatian Riesling to the dance floor. If you decide on a sweet and sour sauce on your shrimp, try a lovely Chenin Blanc from South Africa.

Appetizer
Simple Lemon/Lime Shrimp

2 lbs. Jumbo Shrimp
3 tablespoons fresh lemon juice
3 teaspoons coarse sea salt
3 teaspoons freshly ground white pepper
1 large, juicy lime

1. Preheat grill to high.
2. Rinse shrimp, blot dry, and place in glass dish and sprinkle w/lemon juice and 1 teaspoon each of salt and pepper.
3. Cut lime into 4 wedges. Place each wedge in small shallow bowl or dish and ½ tsp. of salt on one side of the lime and a ½ tsp. of pepper on the other.
4. Oil grill grate and grill shrimp in their shells until the flesh is firm and pink (about 2 minutes per side. Use tongs to turn.
5. Place shrimp on serving plates.  Squeeze lime over salt and pepper in bowl and mix together. Peel shrimp, dip into lime mixture and enjoy.

Wine suggestion: New Zealand Sauvignon Blanc from Marlborough

Main Course
South Texas Antelope Burgers

1. Set grill heat to medium
2. Oil grate so antelope patties won’t stick. Patties contain 15% beef to add some much needed fat. Be sure not to overcook patties. Cook so that patties are still pink inside. Over cooking with produce a dry burger.
3. Lightly butter burger buns and grill just prior to antelope burgers being done.
4. Have plate of sliced Texas 1014Y onions (if in season), sliced tomatoes, sliced cheddar cheese (preferably Brazos Valley Cheese), and lettuce leaves ready and waiting accompanied by mustard and mayo if you like.

Wine suggestions: A Geyserville Zinfandel from Ridge for a real treat! If you can find a well-crafted Pinotage from South Africa give it a whirl. And never forget that beer is a fantastic choice. My favorite for summer is the Rio Blanco Pale Ale from Real Ale Brewing Company.

Grilled Corn accompanied with Mixed Grilled Veggies

1. Have grill on high heat
2. Make spiced butter.  Place 1 stick salted butter, 3 tablespoons cilantro, 1 clove garlic, two whole chopped scallions, and ¼ tsp. cayenne pepper into food processor.  Pulse until mixture is smooth and spreadable.
3. Take 8 ears of whole corn and shuck.
4. Place ears on oiled grill grate, turn with tongs and grill for 8 to 12 minutes and brush with butter spread occasionally.
5. Cut and slice other veggies i.e. summer squash, bell peppers (green, red, yellow), zucchini, carrots and grill along with corn.  It helps to have a grilling veggie basket.  Brush veggies also with spiced butter mixture.

Dessert
Banana Rama
Prepare the bananas at least 3 hours in advance.

1. Take 4 slightly green bananas.
2.  Peel and grill on oiled grated. Turn with tongs until pleasantly browned all over about 6 to 8 minutes.  Remove from grill and slice on the diagonal into bite-sized pieces.
3. Have already prepared and cooled the marinade.  ½ cup maple syrup, ¼ cup dark rum, 1/8 cup of sugar, ¼ tsp. ground cinnamon, 1/8 tsp. freshly grated nutmeg, 1/8 tsp. ground cardamom.  Combine ingredients and heat gently, do not boil, until sugar is dissolved.  Remove from heat and set aside to cool.
4. Place hot grilled bananas into marinade. Let cool to room temperature, cover and marinate in refrigerator for 3 hours.
5. Place favorite vanilla ice cream (Blue Bell Homemade Vanilla) in dessert bowls. Spoon bananas with some marinade over the ice cream. Sprinkle with toasted coconut, and nuts of choice (esp. macadamia or almonds).

Wine suggestion: Ice wine – Look to Canadian ice wines. Great values and wonderful flavor profiles. Inniskillin and Peller are recommended producers.

Gourmet on the Texas Gulf Coast
by Amy E. Lemen

It’s that time of year when our thoughts turn to vacations, especially on a beach. With an easy commute of four to six hours, depending on your destination, a beach weekend away from Austin is the ideal getaway.

But there’s much more than fried food (although there’s certainly something to be said for that!) to scarf down on the Texas Gulf coast. Now, beachgoing vacationers can find the same gourmet food they’re used to at places like Central Market and Whole Foods Market at specialty gourmet grocery stores popping up all over the Texas coast. These fine food havens are featuring specialty foods, fine wines, and even catering services.

And why not? It’s all about meeting demand, often those who can well afford it. The real estate boom alone from about-to-retire Boomers and those investing in real estate on the coast has created a demand for the same comforts of home – including the ability to shop for gourmet goodies.

Consider that, in 2005, second home purchases accounted for 40 percent of all sales, according to the National Association of Realtors – and many of those were on or near the water. Research shows that resort and vacation areas tend to attract second homebuyers who don't need to be near jobs and schools.

Of course, those same homeowners still want the convenience of a Central Market or a Whole Foods Market with their artisan cheeses, freshly baked breads and knowledgeable food and wine staff.

Luckily, vacationers won’t have to look too far to find something other than cheap white zinfandel for beachside quaffing – or raid the wine cellar before heading southward. Enterprising foodies and entrepreneurs are recognizing the need for something a little more upscale and are beginning to serve up style along the Texas coast.

Take Veste, which opened a few months ago on Padre Boulevard in South Padre Island. Offering fine food to-go, ranging from Eggplant Napoleon to comfort food like lasagna and meat loaf, it’s proven a popular hangout and already has its share of regulars – both full-time islanders and those with second homes. A large selection of wines and gourmet goods (think extra-dark chocolate truffles, free trade coffee beans, gourmet pasta sauces and olive oils, and more); frequent tastings and events; artisanal cheeses; homemade breads; and gourmet picnic baskets for al fresco dining on the beach – or at home – have made Veste a must-stop for foodies.

In Galveston, Maceo Spice & Import Company (2501 Market; 409-763-3331) serves a large selection of muffalettas, plus fine imported and specialty foods. But it’s the muffalettas that are the real story here. Italian immigrant Tony Lovi created the famed muffaletta in the French Quarter of New Orleans in 1901. A tantalizing blend of fine Italian salami, ham, provolone cheese in a freshly baked Italian bread round, topped with the olive dressing that keeps true fans coming back for more.

Long story short, in 1926, eight-year-old Rosario Maceo helped his Uncle Tony make those muffalettas in the French Quarter, selling them on street corners. Now, Rosario’s son, Ronnie, runs the store, but Rosario’s usually there, too, making a special muffaletta to order and still getting up each morning to make the muffalettas made famous by Uncle Tony.
Besides the muffalettas, Maceo’s also has a retail store featuring a line of fine imported and specialty foods, such as olive oils, olives, pasta, meats and cheeses, capers, coffee and tea, plus hard-to-find-at-the-beach specialty food items. Maceo’s also offers both catering and gift basket services to suit. Even better, if you suddenly develop a craving for one of Maceo’s muffalettas – and you’re home in Austin – they’ll deliver it to your door.

Also in Galveston, you’ll find the longest running retail store on The Strand. The Old Strand Emporium (2112 Strand; 409-515-0715) specializes in Texas foods and gifts, offering fresh fudge, a deli, cold drinks and The Strand's largest assortment of imported and domestic beers and Texas wines.

Offering eclectic menus that change regularly, The Market on Avenue L (1528 Avenue L at 16th Street, Strand Historic District, 409-621-1100) is beachgoer’s source for beach gourmet off the beach.

Dubbed an “upscale boutique market catering” with delivery, take-out or dine-in options and the brainchild of well-known Houston caterer Jim Manning, The Market on Avenue L features local organic produce on its menu, artisan cheese, grass-fed meats and fresh bakery selections. Choose from food-to-go, catering, on-site dining and a selection of specialty retail items like spices, wine, hard-to-find ingredients and more.

Manning is a member of the Southern Foodways Alliance, the Slow Food Movement, and is a member of the Chef's Advisory Board for Recipe for Success' Chefs in Schools Program. He’s also been recognized in My Table magazine and in The Houston Press as one of Houston's top caterers and as Caterer of the Year. In any case, Manning’s food philosophy will surely resonate with all food and wine fans.

“Food should be visually and gastronomically enticing, always impeccably fresh and always real,” he says on the market’s website. “Customers will enjoy the best quality menu items available and a convenience concept that’s devoted to the Galveston Island lifestyle.”

After all, gourmet in a French five-star restaurant (and as artfully portrayed in the newest children’s – and foodie parents’ – movie Ratatouille, which had none other than Thomas Keller of French Laundry fame as the movie’s consultant) is a bit different scenario than simply wanting great food that may occasionally get sand in it. And that, of course, is part of the charm.

Although the market was still awaiting its liquor license (as of July 2007), the market encourages patrons to bring in their own wine (or beer). A $10 corkage fee applies – for the wine, that is – unless you’re toting in a vintage corked beer like Edition vintage 2005 Belgian strong pale ale with that homemade pimiento cheese, or the duck comfit and chicken liver palate – two of the sample offerings on Avenue L’s summer 2007 menu.

Not too far away in Port Aransas, Liquid Town was founded in 1951 as a family-owned and operated business in Corpus Christi and, since its beginning, both the family and the business have experienced considerable growth. With eight locations in the area, all are locally owned and managed by the same family.

Find your favorite spirits, plus a huge wine selection, fine cigars, kegs for that party on the beach, custom-designed gift baskets for the client you neglected to inform of your impending beach vacation, and complete party planning services – in the event that you’d rather just, well, lay on the beach with the latest Dean Koontz novel.

In the Rockport-Fulton area, known for its fishing, it’s no surprise that Alby's Seafood Po-Boys (3402 Hwy 35 North, Fulton, 361-729-1521) is the place to go for the best from the Gulf coast. A family-owned operation for the last 24 years, their goal is to “bring the Rockport/Fulton area the freshest seafood available.”

“My mission is to use my many culinary experiences to bring the same fresh seafood to you as traditional Gulf Coast fare,” says Hope Godinich, chef and Alby family descendant. “All our seafood is hand-breaded and cooked to order using the finest ingredients available.”

Try the mahi, grouper, amberjack, tuna, snapper, flounder and black drum – all are fresh fish regulars at Alby’s. They also carry premium quality farm-raised catfish and redfish, plus a variety of specialty items such as blue crab meat (jumbo, regular lump, claw meat and crab fingers), as well as fresh Gulf oysters, and ready-to-cook items like stuffed crab, shrimp, jalapenos, crab cakes, frog legs and much more.

Summer Fruit Drinks
by Sam Armstrong

With the tyrannical summer heat preparing to bully all but the toughest Texans, delightful Lone-Star state produce and vinicultural bounties combine to create the perfect recipe for keeping summer at bay. Two of Western Europe’s most popular traditional beverages - the Spanish Sangria and the Italian Bellini - present the perfect opportunities to showcase delicious Texas produce such as Fredericksburg peaches, Poteet strawberries, and Rio Grande Valley oranges.

According to Jane Nickles, Austin Wine Educator and author of WineSpeak 101, she can hardly get ten minutes into her introductory wine course before someone asks about Sangria. In her sparkling wine course, everyone wants her to serve Mimosas.

“Miss Jane,” as her students call her, says she is always happy to teach about Sangria, a delicious Spanish wine punch. Punch made from wine is a long tradition in Europe, having been traced back to the “Claret Cup Punch” popular in England in the 1700’s.  This type of beverage is perhaps akin to our “Vodka in the Punch Bowl” tradition here in the states.  In other words, it's an inexpensive party drink that delivers a good dose of alcohol to get party guests.

Traditional Sangria is a red wine punch, made with Red Rioja or a similar dry, Spanish red wine. However, in Penedes, a sparkling version of Sangria is made with Cava.  In the south of Spain, Sangria is called zurra, and is made with peaches and nectarines – of which delicious Texas varieties abound this time of year. The crowd-pleasing punch can also be made with white wine, at which point it becomes 'Sangria Blanco.'

Sangria was introduced to the U.S. at the 1964 World’s Fair in New York City, where it was an instant hit. More than thirty years later it remains popular.  Nickles shared her favorite recipe for traditional Sangria. "But be careful," she warns. "In the finest 'punch bowl' tradition, it packs an alcoholic wallop, belied by its fruity sweet flavor." 

As for sparkling wine, Miss Jane says she hardly ever starts a bubbly class without someone's enthusiastically expressing their love of that common brunch staple, the Mimosa.  While she is happy talk about Mimosas, and offer a simple recipe (one part Orange Juice to two parts bubbly), she does warn students not to “waste” their good Champagne or Sparkling Wine in a Mimosa. She prefers a unique alternative for joining sweet fruits with sparkling wine. “If you want a really good cocktail made with sparkling wine," she says, “I will talk you into a love affair with the Bellini.”

From the end of May through the crippling heat of late August, Texas stone fruit (peaches, apricots and nectarines) are at their most delicious and readily available to combat the scorching temperatures.  Nature’s timing makes the warmer months the perfect time to embrace the true Bellini - a revitalizing drink made with Prosseco and Peach Puree. Some compare the drink to a Mimosa, but according to Miss Jane, that's like comparing apples and oranges, or, more precisely, peaches and oranges. What I'm saying is, there is no comparison. 

The Bellini was invented in 1948 at Harry's Bar in Venice, Italy. Giuseppe Cipriani was the head bartender at the time, and had a yen for Italian white peaches. He worked long and hard trying to develop a perfect cocktail which would use the peaches as a base. Eventually he tried the simple combination of pureed white peaches and a sparkling Prosecco, and the Bellini was born.

According to Nickles, some Bellini recipes might call for Peach Schnapps, Peach Nectar, or other ingredients.  However, a real Bellini is made from fresh white peaches (from Fredericksburg, for example), peeled and pureed to a smooth consistency. 

“If you must, you can substitute any type of peaches for the white peaches, and you’ll still have a refreshing drink,” Nickles says. “But don’t call it a Bellini!”  (How about Peachini?) 

“Serve any time of day for a refreshing, cool drink,” says Nickles, “I guarantee you will feel ten degrees cooler upon your first sip.”

Here is the original Bellini Recipe.