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Feast sustainably

The program promotes seafood choices from fisheries that are well managed and friendly to the environment.

Chef Tom McNary of "Carried Away" created four salads for guests to sample -- grilled albacore with sweet pepper; smoked fish with Asian pears, endive, frisee and lemon-chive vinaigrette; wild salmon with aioli over a summer salad of beans, tomatoes and potatoes; and a Thai-style squid salad.

Guests voted for their favorite salad and the winner is ...

Smoked Fish Salad with Asian Pears, Endive, Frisee and Lemon-Chive Vinaigrette

3 oz. smoked fish [trout and salmon recommended from Dave's Gourmet Albacore]

¼ lb. mixed endive, frisee and radicchio

1 lb. Asian pears, peeled and sliced

1 bunch radishes, quartered lengthwise

the dressing

Juice of 2 lemons or 3 Tbsp.

3 Tbsp. chopped chives

1½ Tbsp. Dijon mustard

1 Tbsp. honey

1 Tbsp. champagne vinegar

ª cup extra-virgin olive oil

Salt and pepper

Break up smoked fish into bite-size pieces. Make dressing by whisking together first five dressing ingredients until thoroughly combined. Slowly drizzle in olive oil and emulsify with whisk. Season with salt and pepper to taste. Toss salad ingredients with dressing and adjust seasoning if necessary. Serve immediately.

November is Diabetes Awareness Month

Every 21 seconds a person is diagnosed with diabetes.

In the United States alone, there are more than 21.8 million people with diabetes, with 1 million new cases diagnosed annually.

Because one of the biggest obstacles for the newly diagnosed is how to select the right food, the Web has proven to be great resource, in particular the award-winning Web site http//www.diabeticfoodcritic.com.

The Diabetic Food Critic site also features a monthly column written by a diabetes educator and nutritionist.

Check it out.

Wine lovers abound in Santa Cruz

Rich Diaz, CEO of Entrabase, an Internet services company, and Scotts Valley Chamber of Commerce board member loves wine so much he recently launched CrazyAboutWine.com, a Web portal for wine enthusiasts of all stripes -- producers, sellers and consumers.

The site posts events, tasting schedules and the latest offerings from local wineries, especially those of the Santa Cruz Mountains appelation. In the near future, Diaz expects the site to serve the Central Coast and later, the entire state.

An opportunity to taste rare vintages

The Santa Cruz Mountains Winegrowers Association invites you to the Marriott Hotel in downtown San Jose this Saturday to taste some the finest cabernets from the Santa Cruz Mountains appellation.

The event will run 5 -8 p.m., costs $125 per person and include the wines of 16 mountain wineries.

RSVP at 685-8463.

Bargetto wins gold medal

Soquel-based Bargetto Winery will soon need a new display case for all the gold medals it keeps winning for its pinot grigios.

Recently, its 2006 pinot grigio won a gold medal at the Indiana International Wine Competition.

It's the winery's ninth consecutive gold medal for pinot grigio.

Learn more at http://www.bargetto.com.

Roudon-Smith modernizes

At 2364 Bean Creek Road in Scotts Valley, change is in the wind.

The Roudon-Smith Winery, founded in 1972, has modernized its barrel room by replacing the original wood-framed bay system with a steel barrel rack system.

The winery has also streamlined its workflow with a re-configured crush pad, new drainage swales, wider pump hoses and a realigned gravity flow to reduce the effects of strain on the grape juice.

The improvements were implemented to inspire new, attractively priced wines.

Fall wine passports now available

Wine passports to local wineries are now available for the one-day event scheduled for Saturday, Nov. 17.

For $30, passport holders can visit wineries not normally open to the public, meet winemakers, taste wines and even get a discount on meals from participating restaurants.

It all takes place 11 a.m. to 5 p.m.

For more information, call 685-8463 or visit www.SCMWA.com.

Five Star event at Sanderlings

On Friday, a special dinner featuring Wines of Stages Leap Winery will be held in a private dining room in Sanderlings Restaurant in Seascape. This event features a five-course dinner with the cuisine of Executive Chef Karb Staub of Seascape Resort. Each of the courses will be paired with a different wine. The reception begins at 6:30 p.m. followed by dinner at 7 p.m. The cost is $99 per person, which is all inclusive. All those attending must RSVP to Sanderlings Restaurant at 662-7120.

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