THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, January 4, 1996 TAG: 9601030056
SECTION: FLAVOR PAGE: F6 EDITION: FINAL
COLUMN: A LA CARTE
SOURCE: DONNA REISS
LENGTH: Short : 47 lines
NORFOLK CULINARY school Johnson & Wales University has placed several of its 1995 graduates in plum kitchens, including Richard Barnes, now cooking aboard the Delta Queen Steamboat in New Orleans; Danny Trace, at Commander's Palace, New Orleans; and Joe Lane, at The Inn at Little Washington, Washington, Va. LEARN TO LOVE WINE
Sip your way through the semester, exploring wine varietals with Professor Roy Williams of Old Dominion University. The popular 14-week wine appreciation course begins Wednesday. Limited to 50 students, the course costs $175. Guest speakers will include winemakers and wine experts; the final class will be a food-and-wine evening. For more information, call 683-4091; to register, 683-4247. AN ITALIAN EVENING
Italian wines will accompany five courses of Italian foods at 7 p.m. Jan. 22 at Cafe David, 1423 N. Great Neck Road in Virginia Beach.
Chef-owner David Watts will prepare Ligurian fish stew, braciola and other dishes; John Blazon of Robins Cellars will be host. Cost: $55, including tax and tip.
On Jan. 29, Watts will cook Cajun in a five-course demonstration and dinner. Learn to make gumbo, jambalaya and etouffee, and sample the results with matching wines. Cost: $50.
Call 496-3333. BUILDING A BIGGER BAGEL
. . . Actually it's a bigger Chesapeake Bagel Bakery, 2808 Sabre Road, off Lynnhaven Parkway in Virginia Beach (call 631-8230).
Fans will find the same menu of fresh bagels, sandwiches, soups, salads and sweets but twice the seating capacity of the original bakery at 296B Constitution Drive in the Pembroke area (473-9331). Both are locally owned by John Turner. by CNB