THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, July 6, 1995 TAG: 9507040013
SECTION: FLAVOR PAGE: F4 EDITION: FINAL
LENGTH: Short : 47 lines
SUMMER ISN'T just for peaches and berries. Potatoes are in season as well.
Unlike those big bakers from Idaho, Virginia-grown Irish potatoes are only about 2 inches around. Their firm, moist texture makes them ideal for potato salads because they'll hold their shape.
They also are good boiled, grilled or fried, reports the Virginia Department of Agriculture and Consumer Services.
Virginia potatoes will be at their peak through early August. Look for them at area grocery stores and farm stands. VINEGAR DU JOUR
Infused vinegars are nothing new, but the flavors are becoming bolder. Along with balsamic and walnut, you can buy roasted garlic, tomato or mustard seed vinegars.
If you want to try before you buy, Williams-Sonoma in Virginia Beach will offer tastings Friday and Saturday of Savory Vignettes, a line of flavored vinegars made by Consorzio.
The store also will offer a few salad-making tips, such as:
Choose lettuces with no signs of discoloration or wilting.
Rinse lettuces and dry thoroughly, then gently roll in a towel and refrigerate until ready to use.
Always dry lettuce before using. Dressings won't cling to wet lettuce leaves.
Add dressings to potatoes while the vegetables are still warm. They will absorb the flavors of the dressing better. SIP STEAMSHIP
Magnolia Steak on Colley Avenue in Norfolk will host a beer-tasting dinner at 7 p.m. July 18.
Featured will be brews from Steamship Brewing Co. in Norfolk and Pete's Brewing Co. in St. Paul, Minn.
The menu for the evening will include corn fritters, turkey barbecue, filet mignon of tuna, salad and ``Portabella Rockafella.''
Cost for the evening is $25, including tax and gratuity. Reservations are required. Call 625-0400. by CNB