I bought a new Tivoli light blue enamel sauce pan with a glass lid and am pretty happy with its 
addition to my kitchen. For the price, it looks cool and cooks evenly. It will be good for sauces.
For a look at Tivoli products visit them at www.tivolicook.com
New Orleans has shared many things a person into the arts can appreciate.
The city has flavored many musicians, jazz and otherwise.
Another gift of New Orleans is the Po’ Boy sandwich. (www.poboyfest.com/history)
Pictured here is my tribute to the Catfish Po’ Boy with pepper jack cheese.
Imagine that table filled with platters of various appetizers, while we sip sangria served up by kitchen mermaid Rachael Ray and enjoy the smells of BBQing meats outside blowing in through the open french doors.
In the meantime, the music plays and we wait for the Dude of Food to throw the fresh coconut crusted whitefish in the pans heating up on the grill of this kitchen in the home of some cool people.
Murphy-Goode Winery Santa Rosa, CA 
MURPHYGOODE.COM
This wine posses a heavy thick leg but lands on the taste buds
gracefully, reminding the senses of a bouquet of sweet berry flavors.
The flavor doesn’t linger long on the red carpet, before it melts away,
providing opportunity for another pleasurable taste.
For under $13. this is a pretty good wine, not so much over $15. as
you have entered a region of price where premiere tastes become more
pronounced.
Murphy-Goode cab is not a bad wine, but if you like a heavier full
flavored red wine, then the Bodega ELENA de Mendoza offers a bit more
bang for a little less bucks.
This product of Spain is a tasty red table wine. 
Las Rocas USA in Hayward, CA.
This is a lighter wine than the Malbec’s and Cabernet’s.
The wine has thin streaky legs. The taste immediately
reveals sweet berries and then lightly tapers with a fume
of apricot and pear. Not heavy. Not too sweet.
Great for day sipping, happy hour or with meals. This
wine would go well with a meat, cheese and olive platter
as well as your favorite steak salad.
If you pay more than 10. it’s not a good deal. It is not the
average bottle, so be a unique wine buyer and try this.
Bodega ELENA de Mendoza 2011
Vinted and bottled by B.E.D.M. Wines
Imported by Wine Brokers Unlimited, Hayward, CA
Product of Argentina
This is the Dudes favorite Malbec yet tasted! This is the first of the bottles
that I have opened that came with a real cork. Good 1st impression. Upon
tasting this wine, I was immediately aware that the taste game had changed.
The bar had been raised. This was serious wine.
The full bodied wine smoothly drifts over your taste buds, dangling flavors of
blackberries and plums, leaving a rejoicing smile and desire for more.
There was no crazy tinny aftertaste. This was immediately my new favorite Malbec.
If it is a dollar more than the other Malbec’s in this price range, pay it!
Get this Malbec!
(side note) April 2013 issue of Bon Appetite magazine includes McCormick
gourmet selection recommending this wine also.
The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet. It recommends to avoid the following due to overfishing or harmful conditions-
Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Grenader
Lobster (Brazilian)
Mahi Mahi (imported longline)
Monkfish
Pacific Snapper/Rockfish (trawled)
Shrimp (imported)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)
It goes on to say minimize the following consumption due to mercury levels-
California Halibut
Caviar Sturgeon (wild imported)
Chilean Seabass
Dogfish (US)
Lingcod
Marlin (striped pacific blue)
Orange Roughy
Salmon (farm raised including Atlantic)
Sharks
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)
Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.
Chianti Green Screen from peter pearce on Vimeo.
Come get friendly on the facebook page of the Dude of Food. We can socially share our secrets and describe our food dreams together in a rainbow of flavors of food bliss.
The Dude of Food meets Border Grill’s, Sue Feniger.
Roast Beef with Tomato, Egg and CheeseToast some bread in the toaster. While it’s toasting heat up a pan for some sliced roast beef. When the toast pops, spread mayo on the bread and add some sliced cheese on one side and some sliced tomato on the other. When the pan gets warmed up, put some sliced roast beef in it and heat it for a minute then flip it and heat the other side for a minute. When the roast beef is warmed up stack it on top of the cheese that’s on the bread. Then while the pan is still hot cook a scrambled egg in it and put the egg on the sandwich too. It is delicious, easy to make and gives you a great start to the day.