Around the Table — GO Bama!

There’s nothing like standing in the voting line for two hours to work up a hefty appetite. Not that I’m complaining, mind you. (I wonder how many calories are burnt while standing ...) In any case, I’m starving and you look hungry, too, so let’s gnosh ...

COCKTAILS
Diamond Dining/Fine Flavors of Florence is gearing up to be a real pleaser for the fine wine and quality beer crowd. Not only will this event feature the best cuisine from local eateries, but it will shine the spotlight on seasonal and small batch beers and holiday sparkling wines. The date is Nov. 18, the place is Florence Civic Center, and the tasting fun begins at 6 p.m. Don’t have your tickets, yet? Get them today. They are only $30 a person, too — an affordable price for all that and a nice silent auction, too. Call the Greater Florence Area Chamber of Commerce at (843) 665-0515 for details. No one younger than 21 will be admitted.

APPETIZERS
What news could be as big as getting a new president? Getting a new bagel shop, that’s what. I’ve been contacted by representatives of Einstein Bros., a national bagel shop chain. They tell me that an Einsteins is looming on the Florence horizon. I’ll be speaking with someone later this week who will give me a timeline and more info on this exciting new development. Check back here early next week for the latest.

There is still time to enter The Grove Park Inn Resort & Spa’s 16th Annual National Gingerbread House Competition and win the grand prize of $3,000 in cash plus a two night Club Floor package including two nights accommodations, dinner for two and breakfast each morning. Deadline to enter is Nov. 10 — just a few days away. Entry forms are available at http://www.groveparkinn.com. If you’re entering, be sure to let me know!

Head to ScienceSouth from 11 a.m. to 2 p.m. this Saturday, Nov. 8 for a “revolutionary” taste of the old days. “Family Fun in Revolutionary Times: General Francis Marion Cordially Invites You to a Revolutionary War Encampment and Food Tasting” will feature tents, muskets and plenty of fireside cooking, including samples of such colonial favorites as “Pine Bark Stew.” (Did you say “Eeeew!” See below for more about this regional dish that actually sounds appetizing ...) For more info on this event, call (843) 679-5353.

ENTREE
Alabama is playing LSU Saturday afternoon, and that makes me a little nervous. It’s been a long, long time since we Bama fans claimed No. 1 status and it feels soooooooo good! (Most of my candidates came out on top in the election, too — it’s been decades since the stars aligned this beautifully for me. I’m trying not to expect a catastrophe!) But, this Crimson Tide fan is cautiously optimistic of our national title chances. So I’ll be in the kitchen Saturday morning getting the “good luck” gameday menu together.
That means I can’t attend “Revolutionary Times” at ScienceSouth on Saturday, though the Pine Bark Stew sounds intriguing. So I decided to do a little research about it and found this tidbit. Seems as if this historic, regional dish is really a rustic fish stew — and we do love fish stew in the Pee Dee. I think I’ll pull out the cast iron pot this weekend and give it a try. It was good enough for the “Swamp Fox” — perhaps it will bring a little revolutionary good luck to the game? Roll Tide! Go Bama!

PINE BARK STEW (excerpted from “Country Cooking” by Time-Life Books)
“Explanations for the curious name of this fish stew from South Carolina are colorful, if not particularly believable. One theory suggests that the stew was always made with freshly caught fish and cooked right at river’s edge in a cauldron set over a pine bark fire. The fish traditionally used — catfish, bass, and sheepshead, for example — are native to South Carolina’s Pee Dee River, but any firm-fleshed white fish will do. Be sure not to leave out the ketchup; it adds a spicy flavor and is an essential part of the dish.”

Ingredients:
¼ pound bacon (4 to 6 slices)
1¼ cups chopped onion
3½ cups coarsely chopped plum tomatoes
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 tablespoon sugar
2 teaspoons chili powder
1 pinch cayenne pepper
½ cup canned chicken broth
1 pound boiling potatoes, peeled and sliced
1½ pounds tilefish fillets, cut 2-inch square pieces (or other firm-fleshed white fish)
¼ cup chopped parsley (for garnish)

In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside. Add the onion to the bacon fat and saute over medium heat until the onion is softened but not browned, about 10 minutes.
Add the tomatoes, ketchup, Worcestershire sauce, sugar, chili powder, and cayenne, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the tomatoes fall apart, 10 to 15 minutes. Add the chicken broth. Increase the heat to medium-high and bring to a boil. Add the potatoes, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the potatoes are just tender, 5 to 8 minutes.
Add the fish and simmer, gently stirring, until the fish is opaque, about 5 minutes longer.
Serve hot, garnished with the bacon and parsley.

TAKE OUT
Not good with gravy? Banish your anxiety with a little help from McCormick. Here’s an easy way to make a great turkey gravy that’s full-bodied and tastes like homemade. Visit McCormick’s Web site for a host of helpful holiday cooking tips.

Perfect Turkey Gravy
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
2 packages McCormick Turkey Gravy Mix
¼ cup flour
3 cups cold water
1 cup turkey pan drippings or turkey broth

Directions:
1. Mix gravy mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth.
2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Makes 15 (¼-cup) servings.
Nutritional Information per serving:
About 52 Calories, Fat 4g, Protein 0g, Carbohydrates 4g, Cholesterol 4mg, Sodium 188mg, Fiber 0g

DESSERT
Messenger Holiday Recipe Contest
The Messenger is having a Holiday Recipe Contest. Deadline for entry is Nov. 10. The recipes will be published in a special holiday cookbook edition, and there will be prizes for the winners in each category.
Categories are: main dish, appetizers, side dishes, desserts and bread.
To enter, submit your recipe along with your name, address and daytime phone number to:
The Messenger c/o Ardie Arvidson
P.O. Box 1865
Hartsville, SC 29550
or
e-mail to .

Like to cook? Try these great recipes courtesy of The Food Channel:



DON’T MISS EVENTS:
Florence Museum’s Oyster Roast Thursday, Nov. 6 at Florence Museum, located at 558 Spruce St., in Florence. Tickets are $50 and are available at Florence Museum, 558 Spruce St., Florence. Call (843) 662-3351.

Catfish Festival: Saturday, Nov. 8 at St. David’s Academy in Society Hill. Features parade, live music, arts and grafts, games, plenty of catfish food items and much more. Free. Call (843) 378-4700.

Hobnob Italian Holidays: Wednesday, Nov. 12 at Hobnob Gourmet, Florence Mall, and Thursday, Nov. 13 at the Hartsville location, 113 W. Carolina Ave.; Features open house holiday specials, hors d’oeuvres, Italian wine and more. Call (843) 664-0486 or (843) 857-4681 for details.

Junior Women’s Club Annual Oyster Roast: Saturday, Nov. 15 at the National Bean Market Museum, Lake City. Call (843) 374-8611.

Diamond Dining/Fine Flavors of Florence: Tuesday, Nov. 18 from 6 to 9 p.m. at Florence Civic Center. Featuring food from area chefs, beer and wine tasting, and an auction. Ultimate Gullah of Conway will also be a featured food attraction. Tickets are $30. Visit http://www.florenceciviccenter.com.

Kole Miller Barbecue Fundraiser: Young Chef’s Academy is sponsoring a fundraiser for Kole Miller on Wednesday, Nov. 19 featuring a barbeque plate with slaw, beans, bread and a dessert. Tickets are $8 and available at Young Chefs Academy, 1257 Celebration Blvd., Florence. For more info, call (843) 679-1805.
Kole is a 4-year old student at McLaurin Elementary who was recently diagnosed with an inoperable brain tumor. He is currently being treated at St. Jude Medical Center. Funds raised will be used to defray expenses for the family. To learn more about the fundraiser and how you can help, call (843) 679-1805. Click here for updates on Kole’s condition.

A Toast to Totes: Nov. 20 6 to 9 p.m. at The Cottage at Francis Marion University; an evening of decadence featuring hors d'oeuvres, chocolates, champagne, and more than 75 handbags up for sale or auction. Proceeds benefit the Florence Literacy Council. Purchase tickets here. For more information, call (843) 667-1908.

Posted by on 11/05 at 10:42 AM