ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, July 3, 1996 TAG: 9607030073
SECTION: EXTRA PAGE: 10 EDITION: METRO
COLUMN: Du Jour
SOURCE: ALMENA HUGHES
BAD SERVICE is so often spotlighted these days, reader Cheral Ward-Dixon, who is visiting Roanoke from Virginia Beach, wanted to praise some service that she considered exceptionally good. Recently, when Ward-Dixon opened her take-out steak dinner from the Golden Corral restaurant at home, she discovered it wasn't what she'd ordered. She phoned the restaurant and was told the dinner would be replaced if she'd bring it back.
She declined the restaurant's offer, explaining that she is pregnant and didn't feel up to another trek across town in the heat. Manager Tim Coyle then volunteered to bring her a dinner, which he did within 15 minutes. Ward-Dixon said that such service and concern probably wouldn't have occurred in Virginia Beach. It made her replacement meal, which was perfect, even better, she said.
TEA SERVICE was the topic for readers who responded to a story in our food section about how to personalize a tea. Fresh herbs make the Lavender and Lace Tea Party plan that Susan Alkhadra found in an old Victorian herbal book perfect for summertime. Alkhadra, a Roanoke spinner, weaver and dyer, said she thought the "little touches made the tea so beautiful." They include:
Tie three or four sprigs of fresh lavender together with a narrow lace ribbon and attach to a white place card.
Put purple jelly beans or any other lavender/purple hard candy in the center of a 6-inch square of tulle, tie with ribbon and sit on a tiny white paper doily at each place.
Mold butter into squares or rounds and rechill. Using a sprig of lavender in bud, with a few leaves, press into the pat of butter several times making a "spray of lavender" design on the top.
For the ultimate touch, set up your tea party in the garden, next to the fragrant lavender plants themselves, and enjoy the beauty and fragrance that only the garden can provide.
Alkhadra said the menu's lemon verbena tea, made by steeping 1 teaspoon leaves per cup for at least five minutes, is her favorite. She also recommends a refreshing iced lavender mint tea punch. To make it, brew a pot of mint tea, using 1 teaspoon mint per cup and steeping at least 10 minutes. Add 1 tablespoon lavender and allow to cool. Strain and add a 1-liter bottle ginger ale and 1 cup purple grape juice. Add ice cubes with a fresh mint leaf frozen in the middle of each; serve immediately.
Joan Pennock said that the Winridge Bed and Breakfast, near Lynchburg, serves a three-course afternoon tea between 11:30 a.m. and 4 p.m. Monday, Thursday, Friday or Saturday by reservation. Pennock, who caters the teas, said, "I bake the bread for the salad sandwiches in tubular molds that, when sliced, are shaped like flowers, stars and hearts." She also fancy folds the linen napkins and places in a pocket or crevice of each a flower that coordinates with the centerpieces. Winridge teas cost $10 per person. Call (804) 384-7220.
YEARS OF SERVICE as a teacher, supporter of the arts and organizer of special events were rewarded at the recent retirement roast for "Cookin' Cheap" TV co-chef Laban Johnson. Wearing a king's robe and crown and holding a mock scepter, Johnson received "The Ladle to the City of Roanoke" from Mayor David Bowers and a personal computer system from co-workers and friends. The city of Roanoke also named the amphitheater in Elmwood Park the E. Laban Johnson Jr. Amphitheater. Johnson retired at age 54 from his job as Roanoke special events coordinator in April after suffering a massive heart attack and other serious health problems in recent months. Lighter in weight and slower in gait, he said he nevertheless plans to continue his cornball syndicated TV cooking show, which he's co-hosted with Larry Bly for 15 years.
WHAT TO SERVE VEGETARIANS is an oft-asked question that may have some answers in cyberspace. For a copy of the nonprofit Vegetarian Resource Group's eight-page "Online Resources for Vegetarians," send $3 to the group at P.O. Box 1463, Baltimore, Md. 21203. You can view the latest version on the World Wide Web at http:/envirolink.org/arrs/VRG/online.html.
The Virginia Vegetarian Society's potluck, 7 p.m. July 12 at the Unitarian Universalist Church in Roanoke, will offer some nonmeat meal ideas that you can literally sink your teeth into. Bring a favorite nonmeat dish and copies of its recipe (or at least its ingredients) as well as any ideas you have for possible future programs. A $1.50 contribution per adult will help defray beverage, building-use and postage costs. Kids and human carnivores are welcome, too. Call 380-2820.
PEOPLE WHO HAVE SERVED our country will be honored in a special ceremony Thursday from 8:30-9:30 a.m. at Liberty Lake Park, Bedford. The program, co-sponsored by the City of Bedford, will include the presentation of colors, Pledge of Allegiance and a tribute to veterans, who'll be able to fill up for free on sausage biscuits, raisin biscuits, fresh fruit and beverages courtesy of Hardees of Bedford.
WHEN TO SERVE or when to dispose of various foods is succinctly covered in the Food Marketing Institute's updated "The Food Keeper." Especially helpful during these hot summer months are sections on preserving refrigerated and frozen foods. The brochure also lists optimal storage times for shelf-stable, frozen and refrigerated foods, bakery items and fresh produce. To receive a free copy, send a self-addressed, stamped envelope to Food Marketing Institute, Publications Department, 800 Connecticut Ave. N.W., Washington, D.C. 20006-2701.
Du Jour runs occasionally in the Extra section. If you have an interesting food item or event, write to DuJour, c/o Features Department, The Roanoke Times, P.O. Box 2491, Roanoke, Va. 24010-2491.
LENGTH: Long : 102 linesby CNB