Menus and Music

Menus and Music "Tasting the Wine Country" by Sharon O'Connor

Tasting the Wine Country - Recipes from Romantic Inns and Resorts and Music by the Mike Marshall Quintet
Great food, wine, and music for perfect getaways at home! Chefs from 21 acclaimed inns and resorts offer more than 100 dishes for breakfast and dinner, all formatted for the home cook. Inspiring paintings, quotations, and photography will transport you to the wine country. The music CD offers brilliant performances by Grammy-Award winning musicians. Their joyful music combines classical, bluegrass, Latin, and jazz. To your health and happiness! Click here to see photos from Tasting the Wine Country.

Bookmark and Share
The Cookbook:
Birchfield Manor, Yakima Valley
Maidstone Arms, Long Island
Rose Inn, Fingerlakes
Meadowood Napa Valley, Napa
Sonoma Mission Inn, Sonoma
Clifton Inn, Virginia
Youngberg Hill Inn, Virginia
23 contributors, 224 pages

The Music: Solera
Opus 2
Minor Swing
Vintage Niagara
Tra Vigne
Long Weekend
14 selections, 50 minutes


Apple-Mango Salsa
1 small mango, peeled and diced
1 Golden Delicious apple, peeled, cored, and grated
1 jalapeno chili, seeded and minced
2 tablespoons chopped fresh cilantro
1/4 cup finely diced Walla Walla or other sweet onion
Salt and freshly ground pepper to taste
1/2 tablespoon packed brown sugar
1 tomato, peeled, seeded, and diced
1/4 cup dried bread crumbs
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
4 salmon fillets, pin bones removed
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 cilantro sprigs for garnish

To make the salsa: In a medium bowl, combine all the ingredients and stir until blended. Cover and let stand at room temperature for at least 1 hour, or refrigerate for up to 1 day.

Preheat the oven to 350F. In a shallow bowl, stir the bread crumbs and sesame seeds together. Sprinkle each fillet with salt and pepper and dredge in the bread crumb mixture to coat evenly.