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
SAMPLE RECIPE:
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.
