Wine & Country Living

On Saturday, I was putting away my garden tools, when up drove my long-time cooking collaborator and friend, Desi Kitchens, arriving from California.

Desi is an excellent cook and also a lover of great wine. She and I together remind me of Simca and Julia Child, wandering the Parisian markets searching for the best in food and wine. She had stated in an email that when she arrived, we should go to Jim German's Bar, to Whoop Em Up Café and to Cavu Cellars.

At "Whoopee," we ordered a barbecue platter that drooled down our arms in perfect Southern hospitality.We walked into Jim German Bar, and like a Clint Eastwood Spaghetti Western, the whole room stopped talking, but instead of riddling us with bullets, everyone said, "hello!" I have to admit, it's nice when you walk into a bar and everybody knows your name.

At Cavu Cellars, chef-turned-winemaker Joel Waite creates wine-flavor profiles for the foodie that lives in us all. In fact, Washington Chefs know Joel Waite's wines. For instance; Cavu's ' 08 100 percent Malbec. Here, we find a red wine soaked in dried blueberries, orange zest and sassafras with a succulent passion fruit ribbon gently wrapped around the tongue. Cheeks and taste buds profuse in crumpled leather and crushed bay. For our industry, like wine is like owner, and Joel is our cockeyed optimist. This Malbec is a handsome bottle waiting to go on your next date. Because your consistency in life portrays through your wine, yours truly, Judith Henderson of Wine and Country Living gives winemaker Joel Waite 98 points for your Cavu '08 Malbec wine. Congratulations Joel! Cavu Cellars: 509-540-6352.

Until next week, "Eat Art Drink Imagination!"

Candied Orange Zest Scatter over Organic Green Salads or Pecan Pancake Batter.

3-orange zest into long strips

1-cup white sugar to cook

½-cup water

2-cups white sugar to toss

Method: In a sauce pan, bring sugar and water to a boil, add zest and turn down heat; simmer gently until zest is translucent. Strain zest through mesh strainer and place into a bowl with 2-cups white sugar; toss gently to coat. Wait 12 minutes, toss again, adding more sugar if needed. Toss three times in sugar until well coated. Store zest in more sugar until needed. Shelf life is one week in dry place.

Hear Judith's Commentary with recipes and photo at www.chefjudithhenderson.com