Food & Drink

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By Bob Lipinski

Bob Lipinski

I enjoy using cheese as an ingredient in cooking, and its texture, flavor and color add another dimension to the finished dish. Cheese can be added in chunks, diced or even shredded to food at the beginning, middle or even end of cooking. You can fry, bake or broil cheese; add it as an ingredient to many of your favorite recipes; or make an incredible grilled cheese sandwich. Some of my hints for cooking with cheese are…

• Bring cheese to room temperature before use in cooking.

• When melting or blending cheese into a recipe, use a low temperature for a short period. Cheese is high in protein and prolonged cooking or cooking over high heat will cause the cheese to separate and result in a stringy, tough, somewhat rubbery product. When used in the oven, never exceed 375 F or the cheese will break down.

• Hard cheeses can tolerate higher temperatures than soft cheese because more of the protein has been broken down into small, less easily coagulated fragments.

• A double boiler keeps the heat moderate, thus avoiding a hard, stringy mess.

• Do not add cheese too soon during cooking; it may curdle or melt away to a stringy mess.

• To prevent cheeses such as Swiss types and mozzarella from becoming stringy during cooking, add a little wine or lemon juice before melting them.

• When stirring cheese, use a wooden spoon and never use a slotted spoon, which will become clogged with cheese.

• Cheese works well with sauces that have been thickened with flour or other starches. To avoid a lumpy cheese sauce, add a little flour, cornstarch or arrowroot at the start of the recipe (before adding the cheese). You can heat the cheese for an extended period and the sauce will remain smooth and creamy.

• Dice, shred or crumble cheese into dishes to hasten its melting time and ensure an even distribution throughout the dish. Grated cheese blends into sauces better than chunks or julienned pieces.

• When melting cheese on top of food, add it near the end of the cooking time. For a brown crispy layer of cheese, add it early in the cooking process.

• The rind of a Parmigiano-Reggiano wheel is edible and adds an incredible flavor to soups, stews, gravies and even pasta. Toss the rind into the simmering food and cook until it softens. Remove, chop into small pieces and return the bits to the pot.

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at OR

Stuffed Artichokes

By Barbara Beltrami

If they had a beauty contest for vegetables, I think the artichoke would win. It’s such a pretty veggie, so flower-like and mysterious with its closed leaves and well-hidden heart deep in its center. Actually a member of the thistle family, it is more specifically known as a globe artichoke and unfortunately is as difficult to find as it is to prepare, but well worth the effort ultimately.

A good artichoke feels heavy, its leaves are tightly closed and squeak when you squeeze it. Because it is such a special veggie, it can be steamed and eaten with a simple lemon and butter sauce; on the other hand, because it has such an interesting construction, it lends itself beautifully to a breadcrumb, garlic and olive oil stuffing in between the leaves. Or when in Rome or not in Rome, do as the Romans do and braise it in white wine, garlic, lemon juice and olive oil and season it with a generous sprinkling of fresh parsley.

Prepping and Steaming an Artichoke

YIELD: Makes 4 servings


Juice of one whole lemon

4 globe artichokes

4 slices lemon

4 garlic cloves

1 fresh bay leaf


Fill a large bowl with cold water and lemon juice; as you prepare the artichokes as follows, place them in the lemon water to keep them from turning brown. With a kitchen scissor, cut off the thorny tips of the outer leaves. Using a serrated knife slice about 1 inch off the tip of the artichoke. Pull off any small leaves at the base near the stem. Cut off an inch or so at the bottom of the stem, and using a vegetable peeler, remove the tough outer skin.

Alternatively all but an inch or so of the stem can be removed and peeled and cooked separately. Gently prying the leaves open, run the artichoke under cold water. Set up a pot large pot with about 3 inches water and a steamer basket. Place the lemon, garlic and bay leaf in the water and bring it to a boil; stand the artichokes in the steamer basket, cover and simmer for about 30 minutes, until outer leaves can be easily pulled off. Serve hot, warm, at room temperature with melted butter or hollandaise sauce.

Eating an artichoke

Pull off a leaf; gripping it between your thumb and forefinger, dip it in butter or sauce.  Bite down on leaf and scrape away tender pulp with your front teeth. Discard leaf. Continue with each leaf until you get to the tender inner leaves with the purple tips; eat only the light-colored parts. With a spoon or knife, scrape out and discard the fuzzy inedible choke that covers the heart, which is the best part of all and well worth all that preliminary work. Cut the heart into quarters and dip it into the sauce. Enjoy.

Stuffed Artichokes

Stuffed Artichokes

YIELD: Makes 4 servings


½ cup unflavored breadcrumbs

½ cup grated Parmesan cheese

2 tablespoons minced fresh garlic

2 tablespoons chopped fresh flat-leaf parsley

1/3 cup extra virgin olive oil

Salt and freshly ground pepper, to taste


Preheat oven to 375 F. In a medium bowl combine breadcrumbs, grated cheese, garlic, parsley, 3 tablespoons of the olive oil, salt and pepper. With the heel of your hand, press down on artichokes to force leaves to separate and open a little. Divide breadcrumb mixture into 4 equal portions and stuff each artichoke between leaves and in central cavity; drizzle with remaining olive oil.

Wrap each artichoke in aluminum foil, place in baking dish and bake for 30 minutes; remove foil and bake another 10 to 15 minutes until browned and tender. Eat as in Eating an Artichoke but be sure to scrape away and discard fuzzy choke. Serve with rustic Italian bread and a tomato and mozzarella salad.

Strawberry Soufflé with Fresh Raspberries

By Barbara Beltrami

OK, so it’s officially spring, and I’m thinking of working up a feast to fete Demeter who forced old Zeus to send Persephone back from the underworld. Frankly, I don’t know what we would do if he hadn’t struck that bargain with Pluto. Amid the fanfare of daffodil trumpets it is time to pay homage to Persephone’s return to Demeter and the regeneration of our world, to hail with delight the little sprouts that are harbingers of the greening of Mother Earth.

Long before I clean closets, wash windows or don my gardening gear, I change menus, imperceptibly at first, but soon in my pantry lumpy root veggies give way to green sproutish things like asparagus and artichokes while cabbages and beans relinquish their staple status to tender green onions and peas. Soups still simmer on my stove top, but they’re more likely to be potages of spring leeks and new potatoes than hefty minestrones. Pastas always stay, but sauces become lighter, less robust.

The minute I see the first basket of berries I swear off apples and pears; I put away the stock pot and clean up the grill and exchange the bittersweet in my vases for pussy willows.  So let the elysian games begin! Nothing but the best to honor Mother Earth. If I were to actually cook a dinner honoring the rites of spring here’s what it would be:

Carpaccio of Fresh Salmon

Spaghettini with Fresh Asparagus Puree

Roast Leg of Spring Lamb with Mustard Glaze

New Potatoes, Braised Leeks

Garden Salad with Spring Onion Vinaigrette

Strawberry Soufflé with Fresh Raspberries

Spaghettini with Asparagus Puree

Spaghettini with Asparagus Puree

YIELD: Makes 4 to 6 servings


1 to 1½ pounds fresh asparagus, washed and trimmed

2 garlic cloves, minced

½ cup extra virgin olive oil

Salt and freshly ground pepper to taste

1 pound spaghettini


Bring a large pot of water to boil for the pasta. Meanwhile, steam asparagus until tender and just at the point of turning a yellowish green. Cut off asparagus tips; reserve. In a food processor, puree asparagus stems, garlic, oil, salt and pepper. Cook spaghettini according to package directions.

Meanwhile, transfer pureed asparagus to a medium saucepan and cook over low heat, stirring frequently, until gently bubbling. Drain pasta, transfer to serving bowl and toss with puree. Scatter reserved tips on top. Serve hot or warm with a chilled dry white wine.

Strawberry Soufflé with Fresh Raspberries

Strawberry Soufflé with Fresh Raspberries

YIELD: Makes 6 to 8 servings


1 heaping pint fresh strawberries

8 eggs, separated

½ cup sugar + 1/3 cup sugar

Freshly squeezed juice of half a lemon

2 tablespoons kirschwasser or Chambord liqueur

Butter for greasing soufflé dishes

Confectioners’ sugar

½ pint fresh raspberries


Preheat oven to 450 F. Hull, wash and drain strawberries; place in bowl of food processor and puree till very smooth. Scrape puree into a large bowl, add egg yolks, half cup sugar, lemon juice and liqueur. Beat and blend thoroughly.

Generously grease bottoms and sides of 1½-cup capacity soufflé dishes. Beat egg whites until stiff; beat in remaining 1/3 cup sugar, then fold into strawberry mixture. Spoon equal portions of mixture into prepared dishes, place on baking sheet and bake 7 minutes. Reduce heat to 425 F and bake 7 minutes more.

Serve hot sprinkled with confectioners’ sugar, garnished with fresh raspberries and accompanied by crisp vanilla wafers.

From left, Dan O’Brien, area director, Panera Bread, Doherty Enterprises Inc.; Jennifer Fitzgibbon, oncological dietician and coordinator for the Healthy Forks Survivorship program, Stony Brook University Hospital; and Jackie Boyd, general manager of Panera Bread at Stony Brook University Hospital. Photo from BML Public Relations

Panera Bread, makers of bread items, soups, salads, sandwiches and more, celebrated the grand opening of its new café at Stony Brook University Hospital, 101 Nicolls Road, Stony Brook on March 11. Owned and operated by franchisee Doherty Enterprises, the restaurant will employ about 60 people, according to a company statement.

Prior to its opening, the café and hospital personnel hosted a fundraiser for the Stony Brook University Cancer Center where employees donated directly to the Cancer Center, raising a total of $1,500.

The café is open daily from 6 a.m. to 10 p.m. and is located on the fifth floor of the hospital in a newly constructed wing named The Brook.

For further information, call 631-632-6000.

Celebrated chef Michael Maroni died unexpectedly at age 57 Friday, March 8, while swimming in an indoor pool. One week later, his namesake restaurant in Northport resumed operations to the rhythm of the rock ’n’ roll music that he loved. 

Jose Vasquez of Maroni Cuisine. Photo by Donna Deedy

“Maroni’s is open,” said wife Maria Maroni. “Not only our doors but our hearts. Mike always said, ‘Maroni’s is not just business … it’s a beating heart.’ That’s what everyone feels when they come through these doors, not only amazing food and service … but love. Not only will that continue, but that heart will beat stronger and better than ever to make Mike proud. The beat goes on … come and see for yourself. If I can do it … so can you. Love wins.” 

Operations will continue with the same six chefs that have been cooking in the kitchen since Maroni Cuisine was established in 2001. The dining room and kitchen staff, Maria said, are committed to carrying on the legacy. 

The spot gained renown for both its menu-less, gourmet tasting meals and its hotpots of meatballs, prepared from the 110-year-old family recipe of Michael’s grandmother. The meatballs are served in cherry red enamel crockpots that are available for take out in a variety of sizes. 

The novel idea of serving fine cuisine alongside good home cooking became a quick success, Maria said, when she and her husband opened the restaurant near the harbor 19 years ago. 

Just a few wooden tables are arranged in the dimly lit dining hall. Candlesticks decorate the tabletops, while rock ’n’ roll memorabilia hangs on the wall.

The couple married in 1995 and from 1997 to 2003 they owned and operated Mirepoix, a popular upscale French-American restaurant located in Glen Head, before opening a second restaurant.

Somehow they have connected with the Northport community in a special way.

The couple’s photo is on display in the restaurant’s dining room. Photo by Donna Deedy

“Yes, the meatballs are good, but it’s really not just about the meatballs,” said Emily Climo, who prepares floral arrangements for the restaurant. “It’s about the love.” 

Lindsay Ostrander is co-owner of The Wine Cellar on Main in Northport. Her establishment offers patrons the cooking of other village restaurants, including Maroni Cuisine. She said that Maria’s eulogy for her husband was a moving, powerful and life-changing experience for her.

“I’m not sure if there’s a greater message,” Ostrander said. “Love wins.”

The original version of the story that appeared in the March 21 edition of the Times of Huntington Northport & East Northport incorrectly had the date of Maroni’s death. We apologize for the error.

Roasted Lemon Chicken

By Barbara Beltrami

There’s been a new development in our kitchen. It used to be that I did the dishes and cleaned up the kitchen and my husband did the pots and pans. But lately I find myself doing the pots, or most of them, too. I think it’s because we recently got new cookware and, the control freak that I am, I want to keep them looking new and shiny, so I do them myself. That has led to another interesting development, though. In the interest of self-preservation, I’ve started to lean toward one-pot recipes, and of course I’ve gravitated toward the most obvious ones … those with chicken. Here are two I’ve tried that I think you’ll like too. They both go nicely with a tossed salad, but then, of course, there’s that bowl to wash.

Chicken with Black Beans and Corn

Chicken with Black Beans and Corn

YIELD: Makes 4 servings


½ tablespoon ground cumin

½ tablespoon ground coriander

Salt and freshly ground black pepper to taste

2 boneless skinless chicken breast halves, pounded thin

3 tablespoons olive oil

½ medium red onion, chopped

1 jalapeno pepper, seeded and finely chopped

1 frying pepper, seeded and diced

Two 14-ounce cans black beans, rinsed and drained

2 cups thawed frozen corn kernels

One 14-ounce can diced tomatoes, lightly drained

2 tablespoons wine vinegar

3 tablespoons chopped cilantro

4 scallions, trimmed, washed and sliced


Combine the cumin, coriander, salt and pepper and rub into both sides of chicken. Heat oil in a large skillet over medium heat; brown the chicken, turning once, until golden, about 4 minutes per side. Remove from skillet; set aside to keep warm. In same pan, stirring constantly, cook onion and peppers over medium heat, about 2 minutes. Add beans, corn, and tomatoes and cook over medium heat until liquid is evaporated. Place in serving bowl and toss with vinegar, cilantro and scallions; add more salt and pepper to taste. Slice chicken and place over mixture. Serve hot or warm with green salad and rustic bread, if desired.

Roasted Lemon Chicken

Roasted Lemon Chicken

YIELD: Makes 4 servings


2 large lemons

One 3½- to 4-pound chicken, cut up

2 pounds carrots, peeled and cut into 2-inch diagonal slices

4 medium potatoes, scrubbed and quartered

1 large onion, cut into 8 wedges

¼ cup olive oil

2 tablespoons fresh oregano or 2 teaspoons dried

Coarse salt and freshly ground pepper to taste


Preheat oven to 425 F. Squeeze the juice and scrape the pulp from one lemon. Cut the other lemon into 8 slices. In a shallow roasting or baking pan, toss together the chicken, carrots, potatoes, onion, oil, lemon juice and pulp, oregano, salt and pepper until thoroughly coated. Place a lemon slice on each chicken piece. Roast, turning the veggies once or twice, until carrots and potatoes are tender and chicken is golden, about 45 to 50 minutes.  Serve hot with a green salad, if desired.

Photo from WMHO


Congratulations to Priscilla Kirch of Hauppauge, the winner of the Ward Melville Heritage Organization’s first Irish Soda Bread competition. Held during the St. Patrick’s Day celebration at the WMHO’s Educational & Cultural Center in Stony Brook on March 3, the contest drew eight delicious entries. Above right, Kirch receives her prize, a $150 gift certificate to the shops and restaurants at the Stony Brook Village Center from Kristin Shea, the director of the Educational & Cultural Center.  

Irish Cream

By Barbara Beltrami

‘Tis a challenge to write about St. Patrick’s Day without resorting to the clichéd corned beef and cabbage. Sure and there are other Irish dishes that can also celebrate the wearin’ o’ the green.

There’s colcannon boiled potatoes and cabbage mashed together with butter and salt and pepper. Then there’s shepherd’s pie, a dish as hearty as they come, made with ground meat and veggies and topped with a mashed potato crust. I’d never made colcannon before, but after looking up a few recipes, it was easy to come up with my own version. I dug up shepherd’s pie from deep in my recipe files where I’d forgotten all about it and have happily restored it to my current repertoire. But I think my favorite is Irish cream, a whiskey blend with cream and an alcohol by volume content of 15 to 20 percent that will put green beer to shame.




YIELD: Makes 4 servings


2 pounds potatoes, preferably Yukon Gold, peeled and quartered

¼ pound unsalted butter

2 leeks (white and light green parts only) washed and thinly sliced

¼ large head cabbage, shredded

1¾ cups half-and-half

Salt and freshly ground black pepper to taste


In a large saucepan over medium heat boil the potatoes in salted water until fork tender. Meanwhile in another large saucepan melt half the butter over medium heat, add leeks and cook, stirring frequently, until very soft, about 8 to 10 minutes. Add cabbage and cook, stirring frequently, until soft; add half-and-half, stir and bring to simmer. Add potatoes, two tablespoons of the remaining butter and salt and pepper; stir and coarsely mash whole mixture. Transfer to serving bowl; melt final two tablespoons butter and drizzle over top.  Serve hot with fish, meat or poultry.

Shepherd’s Pie

Shepherd’s Pie

YIELD: Makes 4 servings


3 to 4 medium potatoes, peeled and boiled in salted water until very tender

¼ pound unsalted butter

1 large onion, chopped

1 cup diced carrots

1½ pounds ground beef

½ cup vegetable or beef broth

1 cup frozen peas, thawed

Salt and freshly ground black pepper to taste


Preheat oven to 400 F. While potatoes are boiling, melt half the butter in a large skillet over medium heat. Add the onions and carrots and cook, stirring frequently, until tender, about 8 minutes. Add the ground beef to the skillet and cook, stirring frequently, until no longer pink. Add the broth and continue to cook, covered, over medium heat until liquid is absorbed, about 10 minutes. Stir in thawed peas and season with salt and pepper. Mash potatoes with remaining butter. Spread meat and vegetable mixture in an 8×13-inch greased baking dish; spread potatoes on top to form a crust; bake until mashed potatoes turn slightly golden, about 30 minutes. Serve hot with a crisp green salad.

Irish Cream

Irish Cream

YIELD: Makes approximately 6 cups


1 cup heavy cream

One 14-ounce can sweetened condensed milk

1¾ cups Irish whiskey

½ cup coffee liqueur

¼ cup chocolate liqueur

1 teaspoon vanilla extract


Combine all ingredients in a blender and blend 20 to 30 seconds. Transfer to a tightly sealed container and refrigerate. Serve at room temperature with hot coffee, over ice or with crispy cookies such as biscotti or wafers. Top with whipped cream if desired.

By Heidi Sutton

Teamwork was the key ingredient at this year’s Junior Iron Chef competition. The annual event, now in its 7th year, was held on March 9 at Whole Foods in Lake Grove. Hosted by Cornell Cooperative Extension of Suffolk County, the one-day cooking challenge, described as “part ‘Chopped,’ part ‘Iron Chef,’ and part ‘Food Network Challenge,’” gave middle and high school students the opportunity to work in groups of three to five to complete a delicious dish of their choosing in under an hour. Fifteen teams from all over Long Island competed this year for the ultimate title of Junior Iron Chef.

“This is an amazing event,” said DJ Anthony Cafaro, from WEHM, who has served as the event’s emcee since its inception. “It’s cool to see some repeat competitors from year’s past and it’s awesome to see a lot of new competitors here,” he said.

The purpose of the event was to encourage budding chefs to learn new cooking skills and lead a healthier lifestyle while promoting the use of local food to support our local farmers and environment. Each team was required to  create a new healthy vegetarian or vegan based recipe that used local ingredients and could be easily implemented into school cafeteria menus.

“This is the seventh year I’ve done this and by far this was the greatest year with the best flavors,” said Cafaro as he tasted all the dishes.

Celebrity chefs Kayla Mitchell and William Connor helped judge the event last Saturday.

Among the 11 judges who graded the dishes based on flavor, health value, creativity and presentation was 14-year-old William Connor from Northport, a past contestant on “Chopped Junior” on the Food Network,  and 13-year-old Kayla Mitchell of Center Moriches who was a contestant on the third season of “MasterChef Junior” on Fox Broadcasting.

High school teams were given a secret ingredient at the last minute, a Sumo Citrus, to incorporate into their dish. Some chose to use the peel, others the juice. While the teams created their dishes, Cafaro kept the ever-growing crowd entertained with fun trivia and giveaways to places like the Long Island Aquarium and concerts.

While the judges deliberated, Executive Chef Jason Keubler and Anthony Cafaro visited each station, tasting each dish and giving feedback to the aspiring chefs. While Cafaro raved over everything that was put in front of him, Keubler gave positive feedback, from “These eggs are spot on,” “Flavors are very balanced,” “Great knife skills,” to pointing out the cleanliness of their workstation and asking them what their greatest obstacle was. “It’s all about teamwork and it shows in your work,” he complimented one team.

First place in the middle school division went to Team G.O.A.T. (Greatest Of All Time) from Seneca Middle School in Holbrook. Students Leah Ferraro, Sofia Iacono, Jacqueline Volo and Gianna Scolaro, guided by coach Robert Frontino, won the judges over with their creative Caribbean Breakfast Salad, which was comprised of cinnamon sugared French toast, grilled pineapple and arugula salad with goat cheese, topped with a raspberry vinaigrette dressing.

“That’s insanely good,” drooled Cafaro as he reached for a napkin. “The cinnamon and the goat cheese go so well together,” agreed Chef Jason. “The color is super vibrant, the spiciness goes with the sweetness with nice textures. Beautiful presentation,” he said adding that he was impressed by how nicely they worked together “just like in a professional kitchen.”

Second place was awarded to The 3 Breakfasteers from Suffolk County 4-H Trailblazers of Yaphank for their Vanilla Fruit Crepes filled with whipped cream and diced strawberries and garnished with blueberries. Corey Burke, Alexis Vladikin, Nora Nemickas and coach Nicole Vickovich made up the team.

The Junior Porters from Greenport Union Free School District grabbed third place for their Mediterranean Breakfast Crepe with an Herbed Whipped Cream. Coached by Katherine Ryan, Rocio Azama, DeShawn Solla, Aleyana Gungar, Ayania Smith and Brynn Dinizio were awarded for their healthy crepe stuffed with baby spinach, sundried tomatoes, black olives and low-fat feta cheese.

Team Almost Master Chef from Sachem North High School in Ronkonkoma captured first place in the high school division. Kaitlyn Seitz, Hailey McKishi, Kayla Salvate and Victoria Corcaran, under the guidance of coach Lindsey Shelhorse, impressed the judges with their Brunch For Lunch Chilaquiles dish featuring homemade tortilla shells topped with fried egg, cheese, onion and cilantro.

Second place was awarded to the Greenport High School’s Bacon Bits – Jhon Ramirez, Tommy Tsaveras, Colin Rossetti, Mateo Arias and Charles Staples – for their Gyro Style Veggie Burger on Whole Wheat Pita, which was served with sautéed onions and tzatziki sauce with a cucumber garnish. The team was coached by Marianne Ladalia.

The Salt Shakers from the Suffolk County 4-H Trailblazers garnered third place. Olivia Unger and Lexington Carrera, under the guidance of coach Adrienne Unger, were given high marks for their crispy Potato Latkes topped with a dollop of sour cream and garnished with chives and scallions.

The Mise en Place (everything in its place) awards were presented to Seneca Middle School’s Taco Bellas (Emma Bollinger, Amanda Madigan, Madeline Turano and Adrianna Sigler with coach Robert Frontino) and Almost Master Chef.

The Public Presentation awards, for the team with the best poster/informational display and judge presentation, were presented to G.O.A.T. and Bacon Bits.

“The kids today were just tremendous,” said Vito Minei, executive director of Cornell Cooperative Extension of Suffolk County. “This is truly a Long Island Junior Iron Chef competition with teams coming all the way from Floral Park, Franklin Square and Greenport,” he added. “I want to thank all the parents and families.You should be proud. These kids were fabulous. They all practiced teamwork and each child had an opportunity to shine.”

Brunch for Lunch Chilaquiles 

by Team Almost Top Chef, first place winners in the high school division


Tortilla Shell

10.5 ounces of all purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup vegetable oil

7-8 ounces of hot water (110-120F)


Diced yellow onion

Diced and seeded jalapeño

3 tablespoons olive oil

2 cloves of garlic

1 tablespoon ground chili powder

1 teaspoon ground cumin

3 tablespoons flour

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon

Can of tomato paste

2 cups vegetable broth

1 teaspoon distilled white vinegar

Freshly ground black pepper, to taste

Filling and Topping Ingredients

Can of drained and rinsed black beans

12 oz. Fiesta Blend Cheese (365 Everyday Value Brand)

3 oz. cotija

Diced red onion


6 Eggs


 Instructions for sauce

  1. Sauté the diced onion and jalapenos to the pan.
  2. Crush and smash cloves of garlic and salt and add to the onion mixture.  Add the cumin and chili powder.  Add the flour, oregano, garlic powder and salt into a small bowl and place it near the stove.
  3. Add the flour/spice mixture.
  4. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  5. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes.
  6. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
  7. Stir in the black beans

Instructions for tortillas

To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Pour in the lesser amount of hot water (plus the oil, if you’re using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy dough.Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 15 minutes.  Preheat ungreased cast iron griddle or skillet over medium high heat, about 400°F. Working with one piece of dough at a time, roll into a round about 8″ in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Then cut into wedges and fry them and add salt to taste.


Fry the eggs. Layer the fried tortilla shell with spoonful of sauce and cheese.  Top with the fried egg, more cheese, dice red onion and cilantro.

Caribbean Breakfast Salad

By Team G.O.A.T., first place winners in the middle school division


16 oz of arugula

8 oz of goat cheese

2 boxes of raspberries (7 oz. each)

1 pineapple

1 loaf challah bread

1/2 cup olive oil

1/2 tsp Dijon mustard

1/4 tsp. oregano

1/4 cup white vinegar

1/2 cup brown sugar

1/3 cup white sugar

1/4 cinnamon

4 eggs

2 tbsp honey


Challah French Toast

Preheat skillet to 350 degrees. Mix eggs in large bowl. In a separate bowl mix sugars and cinnamon. Dip the challah bread slices into egg mixture and then the sugar blend. Cook until golden brown, 3 to 4 minutes.

Arugula Salad

Mix oil, vinegar, honey and mustard and whip until blended. Strain the raspberries. Add raspberry juice to oil mixture until smooth to taste. Toss arugula, whole raspberries and cheese together with liquid dressing.


Cut outside skin of pineapple. Cut one inch horizontal slices. Dip in sugar mixture. Grill on both sides for 2 to 3 minutes.

All photos by Heidi Sutton

The reds are elegant and fresh with layers of delicate juicy red fruit and great balance. Stock photo

By Bob Lipinski

Bob Lipinski

Overall, the 2017 vintage in Burgundy was excellent, providing both high quality and considerable quantity. Both reds and whites have a good fruit-acid-alcohol balance.

The whites are splendid; perhaps the best vintage since 2014, with Chablis showing particularly well with floral aromas and flavors of melon, citrus and honeysuckle.

The reds are elegant and fresh with layers of delicate juicy red fruit and great balance – classic Burgundian pinot noir flavor profile. The best wines of the vintage should age well for 20 years.

At a recent trade event, I tasted over 100 wines with tasting notes below.

NV J.J. Vincent Crémant de Bourgogne (sparkling 100 percent chardonnay): Brioche, celery, dried flowers and citrus. Excellent balance.

2017 J.J. Vincent Bourgogne Blanc: Wow! So much fruit; orange blossoms, citrus.

2017 J.J. Vincent Pouilly-Fuissé “Marie Antoinette”: Subtle hints of tangerine, citrus and oil of bergamot. Don’t miss this one!

2017 Château Fuissé Pouilly-Fuissé “Tête de Cuvée”: Bouquet brimming with orange, citrus and yellow plums. Well-balanced.

2017 Château Fuissé “Les Combettes”: Light bouquet with fruit flavors of honeydew melon; fruit-acid balance is superb.

2017 Château Fuissé “Les Brûlés”: An aroma and flavor of green apples, citrus, orange, pears and honeysuckle.

2017 Domaine Jean-Luc & Eric Burguet Gevrey-Chambertin “1er Cru Les Champeaux”: Bouquet and flavors of raspberry, cherry, spices, licorice and oak. Smooth finish; great aftertaste.

2017 Domaine Jean-Luc & Eric Burguet Chambolle-Musigny “Les Echézeaux”: Bouquet and flavor of ripe pinot noir berries; well-balanced; soft in the mouth

2017 Domaine Jean-Luc & Eric Burguet Vosne-Romanée “1er Les Rouges du Dessus”: Full bouquet and flavor of raspberries, black cherries, yellow plums and hints of earth and brown sugar.

2017 Domaine du Comte Armand “Bourgogne Aligoté”: Perfumed aroma of white peaches, citrus and green apples. Hints of almonds and pine with an underlying tartness. One of the best wines made from the Aligoté grape I’ve tasted in years.

2017 Domaine Dominique Gallois Gevrey-Chambertin “1er Cru, La Combe aux Moines”: A fruity bouquet of plums, almonds and black currants. Great aftertaste.

2017 Armand Rousseau Gevrey-Chambertin “Clos du Château”: Aromas of ripe berries, citrus and violets. Great balance.

2017 Armand Rousseau “Chambertin Grand Cru”: Sweet, concentrated, jammy, spicy fruit: layers of berries, plums, spices and vanilla.

2017 Armand Rousseau Ruchottes-Chambertin “Clos des Ruchottes Grand Cru”: Medium-full bouquet and flavor of blackberries, jam, chocolate and Damson plums.

2017 Armand Rousseau “Chambertin Clos de Bèze Grand Cru”: Bouquet of jammy spices, plums, cola and cherries. Almost a sweetness in the mouth. Although young, it’s beginning to get velvety. What a wine!

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at OR