The telephone number for Sur La Table at Tysons Galleria in McLean in the April 23 Food section was incorrect. The correct number is 703-749-1125. (Published 4/24/03)


Salmon With Honey-Lime Drizzled Grapefruit

(4 servings)

Wild salmon from the Pacific Northwest is once again in season. The nicely marbled, rich, supple salmon needs little more than a slightly acerbic addition to counter the rich texture and flavor.

The original recipe, adapted from a recent issue of Vogue Entertaining + Travel magazine, called for papaya, but you could swap anything similarly fruity, crisp and light, such as cantaloupe or halved grapes.

1 avocado

1 lemon, halved

2 large pink grapefruit

1 papaya, 1/2 cantaloupe or a handful of grapes

1/2 cup honey

Juice from 4 limes (about 1/2 cup)

Four 4- to 6-ounce salmon fillets

Salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees.

Halve the avocado lengthwise. Using a spoon, remove the pit and scoop the fruit from the peel. Slice the avocado, transfer to a bowl and squeeze the lemon over the slices. Set aside.

Peel and segment the grapefruit. Peel and slice the papaya or cantaloupe or halve the grapes. Arrange the fruit and avocado slices in alternating fashion around the perimeter of individual plates. Set aside.

In a small saucepan over medium-low heat, heat the honey and lime juice, stirring, just until well combined. Remove from the heat; set aside to cool.

Heat an ovenproof skillet over medium-high heat. Pat the salmon dry and season with salt and pepper to taste. Place the fillets in the skillet and do not move or turn them for 2 minutes. (If the fillets stick to the skillet, they are not properly seared; cook for 30 more seconds and try again.) Turn and cook until lightly browned and crisp but not cooked through, 1 to 2 minutes. Transfer the skillet to the oven and finish cooking to the desired degree of doneness.

To serve, place a salmon fillet in the center of each plate and spoon the honey-lime mixture over the fruit.

Per serving (using 6-ounce fillet): 526 calories, 36 gm protein, 60 gm carbohydrates, 19 gm fat, 94 mg cholesterol, 3 gm saturated fat, 155 mg sodium, 7 gm dietary fiber

-- Renee Schettler

Safeway's Deli Offerings

Restaurants often use "signature" as a menu designation for dishes that highlight their cuisine. Safeway has climbed on board with a line of nine signature soups as well as a selection of new sandwiches in the deli department that are a full notch above similar fare found in the average supermarket. Broccoli cheesy-cheddar is a nice cream-based soup that has not a trace of flour or filler. Broccoli and mellow cheese were all we tasted. The well-balanced stompin'steakhouse chili is full-flavored with good ingredients and, pleasingly, it's neither too spicy nor too mild. Mediterranean vegetable soup was rich and satisfying but suffered somewhat from one too many dried herbs. On a daily basis, some soups are sold hot ($2.99 for a 16-ounces). Others are available cold ($5.29 for 32-ounces) to reheat at home. Check your store for availability. The weighty sandwiches are made-to-order with superior deli meats piled atop fresh, airy French bread ($4.99 for a six-inch sandwich). Our favorite is called California dreamin' -- sliced turkey breast, avocado, bacon, lettuce and tomato. Available at Safeway stores.

'USDA Organic' Restored By Congress

Last-minute language inserted in the February federal spending bill without a public hearing undermined new organic standards, which had become law last October after 12 years of negotiations. The move stunned organics advocates, legislators and consumers. But on April 12, led by Sen. Patrick Leahy (D-Vt.) and Rep. Sam Farr (D-Calif.), Congress repealed the language that made it possible for farmers to give their animals conventional rather than organic feed if the organic feed cost twice as much, and still call their livestock organic. "This will help maintain confidence in the new standards," said Leahy. "Consumers need to know that the 'USDA Organic' label means what it says."

Hot Handles

The waterproof,

silicone Orka oven mitt was designed to protect hands for short periods of time from boiling water and oil or any hot surface. We like the slip-resistant rib design that allows a firm grip. (Still, this thick mitt does, somewhat, limit dexterity.) It's dishwasher safe. The Orka mitt ($19.95 each) is available at Sur La Table stores: Friendship Heights (5211 Wisconsin Ave. NW; call 202-237-0375), Pentagon Row (1101 S. Joyce St., Arlington; call 703-414-3580) and Tysons Galleria (1720 M International Dr., McLean; call 703-749-2235). By mail: call 800-243-0852. Web site:

Join Jacques Pepin Online

Want to know the secrets of a great chef? Or find out what it was like to cook with Julia Child? Or learn the best way to roast a chicken? Join Jacques Pepin online Friday at 12:30 p.m. on Pepin will be discussing his new memoir, "The Apprentice: My Life in the Kitchen" (Houghton Mifflin, 2003), the charming tale of how a French boy who started cooking in his mother's kitchen moved on to some of the most elegant restaurants in France and New York and became one of the most loved chefs in America.

Today's Tip

To store cheese, first tightly wrap it to keep odors out and moisture in. Then refrigerate it for seven to 10 days for soft cheeses or up to several weeks for firm and hard cheeses. Freezing cheese compromises the texture and is not recommended.

-- From "On Cooking: Techniques From Expert Chefs"

by Sarah R. Labensky and Alan M. Hause (Prentice Hall, 2002)

To Do

TONIGHT: Belgian ale tasting class at $25. 7- 8:30 p.m. 20A Grand Corner Ave., Gaithersburg. Call 301-987-5933.

FRIDAY: A Taste of Literacy: a Celebration of International Culture and Cuisine -- lecture, food tasting from local restaurants and silent auction. Benefits the Literacy Council. $40 per person; $75 per couple in advance. 6:30-10 p.m. National Rural Electric Cooperative Association, 4301 Wilson Blvd., Ballston. Call 703-237-0866 or see

FRIDAY: Discussion and book signing with "The Apprentice: My Life in the Kitchen" author Jacques Pepin at Olsson's Bethesda. Free. 7 p.m. 7647 Old Georgetown Rd. Call 301-652-3336.

SATURDAY: Olives, Almonds & Wines of Austria -- tasting at the Epicurious Cow. Special guest: Klaus Wittauer of Anton Bauer. Free. 2-6 p.m. 13830 Lee Highway, Amissville, Va. Call 540-675-2269.

SATURDAY: Fruhlingfest at Schifferstadt -- German spring celebration including food and wine tastings. Free admission. 11 a.m.-4 p.m. 1110 Rosemont Ave., Frederick. Call 301-663-3885.

SATURDAY: Book signing with "The Apprentice: My Life in the Kitchen" author Jacques Pepin at Sur La Table. Free. 11 a.m.-1 p.m. 1101 S. Joyce St., Arlington. Call 703-414-3580.

SATURDAY: Tea and the Etiquette of Tea -- tasting and lecture at Epiphany Lutheran Church. Special guest: "The Tea Lady" Judy Larkin. Sponsored by the Southwood Garden Club. $20. 1 p.m. 5521 Old Mill Rd., Mount Vernon. Call 703-360-3368 or 703-799-4419.

SUNDAY: Book signing with "The Apprentice: My Life in the Kitchen" author Jacques Pepin at FreshFarm Market. Sponsored by Borders Books & Music. Free. 10:45 a.m. Riggs Bank parking lot, between 20th and Q streets at Dupont Circle NW. Call 202-362-8889.

TUESDAY: Oregon Pinot Gris and Pinot Noir dinner at Corduroy Restaurant. $90 includes tax and tip. 7 p.m. 1201 K St. NW. Call 301-424-2975.

TUESDAY: Bodegas Montecillo wine dinner to honor chef Jose Andres at Zaytinya restaurant. Special guest: Montecillo winemaker Maria Martinez-Sierra. Sponsored by Les Dames d'Escoffier. $75 includes tax and tip. 7 p.m. 709 Ninth St. NW. Call 202-973-2168.

TUESDAY: Franciscan Estates wine dinner at the Ritz-Carlton, Pentagon City. $115 includes tax and tip. 7-10 p.m. 1250 S. Hayes St., Arlington. Call 703-412-2760.


MAY 2: Chateau Musar wine dinner at Lebanese Taverna restaurant. $75 includes tax and tip. 6:30 p.m. 2641 Connecticut Ave. NW. Call 202-841-1501.

MAY 2: An Island Experience -- reception featuring food tastings from local restaurants, cooking demonstrations and garden tour. Sponsored by the Young Benefactors of the Smithsonian Institution and Gourmet magazine. Benefits the Smithsonian's educational programs. $55 for nonmembers in advance. 7-10 p.m. Smithsonian Castle building, 1100 Jefferson Dr. SW. Call 202-357-3030 or see

MAY 3: Southern cooking luncheon and cooking demonstration with guest chef "The Gift of Southern Cooking" co-author Scott Peacock. Benefits the Washington Youth Garden. $60. 12:30 p.m. Galileo, 1110 21st St. NW. Call 202-426-0176.

JUNE 7-8: Catering Weekend -- two-day intensive workshop on how to build a lucrative catering business. Sponsored by L'Academie de Cuisine. $525. Saturday, 8:30 a.m.-4:30 p.m.; Sunday, 9-4:30 p.m. 16006 Industrial Dr., Gaithersburg. Call 301-986-9490 or see