Oats are not high on my list of staples, and I rarely think about using them, except in the winter when we occasionally have oatmeal for breakfast. On the other hand, I had a friend who ate only oatmeal for breakfast every day for all of his adult life.

Local wineries put their best fruits forward at the recent State Fair Wine Competition and came away with a lion’s share of ribbons at the Montpelier Center for Arts and Education.

Enjoy a Barren Sunset in Fishersville on Friday

Driving across Tennessee recently Allan and I found a delightful Italian restaurant near Exit 374 off of Interstate 40, west of Knoxville. The restaurant is called Vinny and Me.

Cashmere Jungle Lords head to Cardinal Point

It is always amazing to me how many items in the culinary field we take for granted — such as the great variety of spices. Although we may not use them every day, food would be awfully dull without spices.

I frequently experiment with recipes and recipe ideas. This was the case the other day, when I was reading about the traditional French Tart Tatin. It is really an upside-down apple tart made with puff pastry. Thus I thought, “Why not make it with something besides apples?”

Emperor will compete
in sushi competition
Bryan S. Emperor, executive chef at Ten on the Downtown Mall, has been selected to compete at the 2008 Sushi Awards, which will take place in October in London.
The event brings together connoisseurs, food journalists and members of the public to taste the original creations of the best sushi chefs worldwide, dubbed the Seven Sushi Samurai.
Expert judges and guests will vote to determine which of the samurai will win the coveted Sushi of the Year Award 2008.
Emperor was selected from the awards appearance after competing in a sushi battle during the National Sushi Society’s Grand Sushi and Sake Tasting in Washington earlier this month.
For details about Emperor, visit http://www.ten-sushi.com.

Every once in a while a familiar household food product graces our TV screens, even though pharmaceutical and car ads dominate these days. This was the case the other day when I noticed an ad for Oreo Cookies, a well-known product of the National Biscuit Company (NaBisCo).

Keswick offers taste of life from Down Under
Keswick Hall’s Australian Wine Dinner will begin with a reception 6:45 p.m. Thursday, followed by dinner at 7 p.m.

I told you about the importance of Chinese food in the history of world foods. This week I’ll delve into the Greek contribution in food history. As with food of China that of Greece is closely linked to the country’s history, philosophy and art.
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Bake a pie, make a date at Friday’s auction
Charlottesville Food Not Bombs will offer its “pie-date auction’’ at 8 p.m. Friday at Ourspace.
The rules are simple: Bake a pie, and the highest bidder on the pie gets a date with the baker.

I have noticed that more and more people are including chicken, in one form or another, in their grocery baskets. Is this a sign of the times? It is for Allan and I. We have enjoyed chicken for years, and s we grow older, we are eating less and less red meat.

Wines of Virginia and France featured in gala
The International School of Charlottesville will present its Gala 2008: From Champagne to Charlottesville at 6 p.m. Thursday at the University of Virginia’s Alumni Hall.
The event begins with a silent auction and wine tasting featuring wines from Virginia and France, sponsored by Acorn Hill Winery, Thibaut and Janisson Sparkling Wines and Crush Wine Shop. Dinner and a live auction will follow.

One of my favorite interests is history, particularly food history. The other day I was wondering about who created our cooking techniques and early cuisines. I often had wondered when and by whom national and ethnic foods came into being. Did they start with the Chinese, Greeks or Romans? Or did they start at about the same time from many sources?

Catfish is what’s for dinner at American Legion
The Madison American Legion Post will have a catfish supper Saturday.
The menu includes Southern deep-fried catfish filets, hushpuppies, cole slaw, black-eyed peas, buttered potatoes with parsley, applesauce, desserts, iced tea and hot coffee. Only fresh, U.S. farm-raised catfish will be served, and the boneless filets will be cooked in vegetable and canola oil.
There is a choice of catfish or hotdogs for children.
Johnny Broyles and his band will play live country music during the supper.
The supper is $12, $5 for children ages 12 and younger. The Legion Post is at 310 Thrift Road in Madison. The event is a fundraiser for the Legion Post Boys State and Girls State programs. For information, call (540) 948-6683.

I frequently use only use one leek when I make soup or a stew. It gives a sweetness and mild onion-like flavor to the dish and is not as strong as an onion. Occasionally I also use leeks as a vegetable to accompany roast beef. A British friend gave me the recipe, saying that the sweetness of leeks balanced the heavy flavors of roast beef.