See food editor's blog for ideas
If you're running out of menu ideas waiting for next week's A la carte section, Mail Tribune food editor Sarah Lemon is cooking up more for her new blog, The Whole Dish.
Launched last week on the newspaper's Web site, The Whole Dish promises a food-lover's look at local trends, products, businesses and events that didn't make the weekly A la carte section. Readers also get a peek inside Lemon's home kitchen and the flavors that inspire her meals and newspaper stories.
The Whole Dish reveals, for example, that last week's A la Carte feature on farm-fresh eggs was hatched from Lemon's stint living as a student in rural France (and trying to subsist on a student's budget). The March 9 post, like many others, includes a recipe available only online.
Some blog entries, like the March 8 announcement for opening day of the Rogue Valley Growers and Crafters Market, serve as friendly reminders of which produce is freshest or which is worth the few extra pennies if purchased from a local grower.
And for those regional foodstuffs that are simply better straight from the source, such as South Coast seafood mentioned in Monday's post, Lemon will offer suggestions on how to get it home and make the most of it.
Today's continuation of the "Pink Sauce" saga, is just the first post inviting readers to act the role of food critic and dish out their opinions.
This time, the target is a Hawaiian company's substitute for Kim's signature condiment that disappeared in 2005 upon the Medford restaurant's closure.
Try Keli's Hawaiian Sweet & Sour Sauce, which can be purchased at several local, independent grocery stores, and log your verdict at www.mailtribune.com/blogs/. Registering a user name and e-mail address takes only a few seconds.
The Whole Dish is just the appetizer course, so to speak, for a larger, Web-based A la carte section due to launch later this spring.