Ruggero's Bistro and Martini Bar
Opens in Ft. Lauderdale  

In a joint venture between three successful entrepreneurs, Bruce Rossmeyer , CEO of 11 Harley-Davidson dealerships including the World's Largest at Destination Daytona, Dr. Harold ìHackieî Reitman and Butch Samp are pleased to announce the grand opening of Ruggero's Bistro and Martini Bar , a place where friends can gather and people can come to meet new friends, on Oakland Park Boulevard in Ft. Lauderdale.

Serving an eclectic mix of contemporary Italian cuisine prepared by Executive Chef Louie DeGennaro and offering an intimate yet chic atmosphere at both its plush piano bar and martini bar, Ruggero's, managed by Jennifer DeGennaro , is open Monday through Friday for lunch from 11:30am to 4pm and serves dinner nightly from 5pm to 11pm.  

Ruggero's lunch menu includes a variety of fresh salads, internationally-inspired wraps, traditional hot and cold sandwiches, Italian pastas and low calorie platters. Menu items include: Caprese Martini Salad with sliced fresh mozzarella, diced tomatoes, red onion and garlic topped with an oregano-basil vinaigrette, served in frosty martini glass ($8.95); ìGodfatherî Wrap with salami, cappicola, ham, provolone, lettuce, tomato, onion, basil, oregano, vinegar and oil ($9.95); Chicken Piccata Sandwich with scallopine in butter, caper and white wine sauce served on warm ciabbata bread ($9.25); as well as a the low-calorie Tuna Steak platter served on a bed of lettuce with cottage cheese and assorted citrus fruits ($13.95).

Ruggero's Bistro and Martini Bar's more extensive dinner menu, includes salads such as the Panzanella Salad, which includes tomatoes, roasted red peppers, Kalamata olives, capers, and toasted bread with extra virgin olive oil and balsamic vinegar with basil dressing ($9.95); appetizers like the Stuffed Portobello ($9.95), Grilled Asparagus and Prosciutto ($10.95) as well as escargot, which is complimented with garlic, butter, shallots, sherry, herb cheesy and crispy crustini ($9.95).   Ruggero's entrees feature a selection of carne (meat), vitello (veil), pollo (chicken), and pesce (fish), including the 8 oz Filet Mignon ($26.95), Veal ìSinatra,î topped with prosciutto, spinach and melted provolone in a Portobello mushroom and Marsala wine sauce ($21.95); and Sea Bass Oreganato ($28.95). Ruggero's pasta entrees include Cherry Tomato Pomodoro ($16.95), Capellini Roma with sautéed asparagus, artichoke, grilled radicchio in extra virgin olive oil, fresh lemon and topped with toasted herb breadcrumbs ($18.95), and Ma-Ma's Everyday Gravy, including chunks of slow roasted pork, meatball, sausage and marinara served or rigatoni with fresh ricotta cheese ($23.95).

Additionally, Ruggero's Martini Bar features more than 11 signature martinis ranging from the traditional Ultimate Ketel One Martini with dry Vermouth ($10) to sweet, desert-like martinis like the Van Gogh's Masterpiece Martini featuring Van Gogh Dutch Chocolate Vodka, Crème de Cocao and Cream ($11), including the refreshing mandarin Orange Blossom Martini, featuring Hangar One ìMandarin Orange Blossomî Vodka, Cointreau and a splash of cranberry ($11). Ruggero's signature martinis are also available at Ruggero's piano bar, which features a single baby grand piano with surrounding bar, allowing patrons to enjoy their cocktails literally on top of the piano, while sampling the sounds of a variety of local pianists from 7pm to 11pm nightly.

Although Rossmeyer is best known throughout the motorcycle industry as a phenomenal businessman who grew his first Harley-Davidson dealership into an empire, his latest venture with co-owners , Dr. Harold ìHackieî Reitman , founder and former Chief Executive Officer of Orthopedic Associates USA, one of the premier Orthopedic Surgery Multi-specialty Groups in the Southeast, and Butch Samp, who owns Fort Lauderdale's landmark eating establishments, the Floridian Restaurant on Las Olas Blvd., as well as Ernie's on federal Highway , comes as his fourth dining venue.

Ruggero's Martini Bar and Bistro is located at 2671 East Oakland Park Boulevard, Ft. Lauderdale, Ruggero's serves lunch Monday through Friday from 11:30am to 4pm and dinner nightly from 5 to 11pm, accommodating up to 140 persons (90 in the Bistro and 25 in each the Piano Bar and Martini Bar). For more information, please call Jennifer DeGennaro at 954-563-4683.

PHOTO IDS

1&2. NO CAPTIONS

3. Executive Chef Louie DeGennaro and Restaurant Manager Jennifer DeGennaro

Coral Springs is known as the chain restaurant capital of South Florida. The city’s main drag, University Drive, is littered with everything from red and yellow fast food signs to eateries with commercial jingles that easily roll off the tongue.
 
Though convenience and predictability are big factors when most of the suburbanite local families are deciding where to eat, those with an appreciation for great food in a unique environment go to Thai Pepper.  And they’ve been doing so for 15 years.
 
Unlike most Thai restaurants, Thai Pepper is decorated with panache.  Dim lighting, jazzy music and warm woods surround diners as they sit at the cozy booths and custom-made tables. If you look closely, you’ll notice that each tabletop has a unique design. A 30-foot mural on the north wall, which was hand-painted in Thailand specifically for Chef Mike Ponluang’s restaurant, illustrates classic Thai tales and features Buddha, various angels and a boat built for a king. On the far left is a depiction of a man and a woman, a couple who appears to be as engaged in each other as Chef Mike and his lovely wife, Varisara, who manages the eatery.
 
Why do they have that certain sparkle in their eyes? Not only were they happy to find each other in South Florida (an area not known to have a huge Thai population), but together they have built, run and expanded a restaurant that is constantly making news. If you don’t believe that, just look at the walls laden with framed reviews from restaurant guides and every local paper. Thai Pepper has been showered with compliments, including “Best Ethnic Food” (Coral Springs/Parkland Forum) and “Readers’ Choice” (South Florida Magazine). Even the Miami Herald, with the glut of its readers located an hour’s drive away, claimed the restaurant is “worth the drive” and noted “detail and attention put the Thai Pepper at the head of the class.”
 
In 2003, the South Florida Sun-Sentinel named Thai Pepper one of the Top 100 Restaurants in Broward County and also awarded the Ponluangs with three-and-a-half out of four stars, featuring the recipe for one of Chef Mike’s most popular specialty dishes, keang nia, in its write-up. Though it is found in good company with the restaurant’s Thai and Japanese entrees, many made with curries and noodles, the keang nia deserves its star status. The selection consists of a certified Angus center-cut filet mignon, char-grilled and topped with homemade masaman curry sauce, avocado, Portobello mushrooms, asparagus and potatoes.  
 
Unusual twists on traditional recipes are to be expected at Thai Pepper. Though Chef Mike claims his most popular offerings are the pad Thai, pan-fried Chilean sea bass with curry sauce, curry puff appetizer and his soon-to-be world famous peanut sauce, his fusion dishes are the ones with which he is most proud.
 
“I have to create something new all the time,” the chef explained. “I love to make the customers happy.”
 
To appease his fans, Chef Mike started serving sushi at Thai Pepper in 1999. His menu included the traditional rolls, along with some offerings for the more adventurous, and a handful of fusion creations: The chicken peanut roll consisted of grilled chicken, spinach, asparagus, lettuce and peanut sauce. 
 
The public loved his sushi so much that he decided to take the rolls on the road. Opening any day now will be his latest endeavor, Coco, a Thai Asian bistro and bar, in Fort Lauderdale.
 
Now that Chef Mike is well on his way to opening a new, more upscale restaurant, has he lost his affinity for his first-born?  “I still love the place,” Chef Mike says.  “The time has passed so fast.  But it’s always exciting being here.”
 
PHOTO IDS
 
1. Thai Pepper owner and executive chef, Mike Ponluang

Tasteful Tuesdays for 2006
 
by Patty Robinson Bethuel
Special to EN&V

Fine Dining on Tuesdays, at special prices, has experienced huge success for both restaurants and their customers since 2004. Greater Miami, the Beaches, and Fort Lauderdale have enjoyed the many benefits of Tasteful Tuesdays. And, the memorable occasions continue in 2006, starting Tuesday, January 10 at one of South Florida's most hallowed eateries: The Forge on 41st Street on Miami Beach.
 
A host of new restaurants are being featured, as well as the winners of "The Summer of Tasteful Tuesdays for 2005.”
 
Ciopinno at The Ritz Carlton Key Biscayne came in First Place & Palme D'Or at The Biltmore came in Second. Coming in Third was Tuscan Steak.
 
For more information and a Tasteful Tuesdays 2006 schedule, call 305-933-4005 or email Taste_America@Webtv.net.

Small Bites
 
by Nancy Powell
Culinary/Special Events Columnist

Roger’s Happy Hour is Best Deal in Town
Eat and drink like royalty—and find your prince or princess! $5 BBQ, 2-for-1 cocktails/shrimp/raw oysters, free valet parking, a kick-ass DJ and a jaw-dropping waterfront view, Roger’s is the newest Friday night Happy Hour (think Love Connection) to hit Miami Beach! 4pm – 7pm; Party inside at Roger’s circular mahogany bar or outside by the bay and garden area; Roger’s barbecue features twelve-spice dry rub signature ribs, chorizo, herb-marinated mahi mahi skewers, mini-burgers and chicken lollipops. Roger’s signature drinks (Watermelon Margaritas) made with fresh fruit puree; 1601 79th Street Causeway, Miami Beach, 305-866 7111.
 
Azul’s 2006 Interactive Cooking Class Series
Azul, the signature restaurant at Mandarin Oriental, Miami, starring award-winning chef Clay Conley, is offering individual classes or reservations for the entire six-class series. Chef Conley shares cooking tips and prepares the ultimate gourmet lunch; 3-course tasting menu is matched with flights of premium wines selected by Azul’s sommelier, Richard Hales. Student chefs receive recipe cards, cooking notes, and, upon completion of the class, graduates receive a certificate of participation and a signature Azul apron. 9:30am - 1pm, Saturdays; February 4, 2006 – “Couples Cooking”; March 25, 2006 “Springtime Flavors”; June 3, 2006 “Summertime Grilling”; August 5, 2006 “Everything Tomato”; October 14 2006 “Festive Fall”; December 9, 2006 – “Cooking for the Holidays.” Call 305-913-8358.
 
The Ritz-Carlton, Key Biscayne Named Miami’s 1st and Only AAA Five Diamond Resort
Of the 50,000 properties AAA evaluates each year, less than one-half of one percent earn the Five Diamond distinction. The Ritz-Carlton, Key Biscayne is the only new Miami property added to the list. Each year, AAA’s 65, full-time evaluators assign each approved hotel a rating of One to Five Diamonds, describing the level of complexity in service, décor, and amenities – from simple to luxurious. The Ritz-Carlton, Key Biscayne, an island sanctuary and spa destination, seems as though it’s a world away with its lush, tropical surrounding, infinity ocean views, award-winning spa, remarkable dining and world-class tennis received the coveted 2005 editions of the Travel + Leisure “World’s Best” list & Condé Nast Traveler “Gold List.” Call 800-241-3333 or 305-365-4500.
 
Kudos to Seminole Hard Rock Hotel & Casino’s Donation of $105,330
Donations of ticket proceeds from recent Doobie Brothers concert went to Rick Shaw & Donna Davis of Majic 102.7 FM to benefit the Majic Children’s Fund, one of the most efficient charities in South Florida because all operational costs are covered by Majic 102.7 and Jefferson-Pilot Communications. “Every dollar put into the Fund directly benefits children here in our community,” said Mike Bloom, Seminole Hard Rock Hotel & Casino president. Seminole Hard Rock Hotel & Casino is located at State Road 7 (U.S. 441) exit Stirling west; Hollywood, 954-327-ROCK; 800-937-0010.
 
February 24 – 26, 2006 South Beach Wine & Food Festival’s 5th Anniversary Presented by Food & Wine Magazine
Moët & Chandon Bubble: Friday, February, 24, 2006, always sold out!;  with “grill masters” Bobby Flay & friends (Dean Fearing, Kevin Rathbun, Adam Perry Lang, Jack Stacks, Douglas Rodriguez, Claude Troisgros, Kenneth Collins, Vicki Wells), under the stars, beach side at the casual-chic Delano Hotel.
 
Best of the Best Reserve Tasting: Friday, February, 24, 2006, the finest reserves from 25 of the country’s top wineries will be poured by their respective winemakers and principals and matched with the mouth watering bounty of sophisticated cuisine prepared by some of today’s hottest culinary masters including Michael Mina, Scott Conant, Laurent Tourandel, Alfred Portale, Tom Colicchio, Geoffrey Zakarian, Todd English, Angelo Elia, Dewey LoSasso, Michael Bloise, Mark Militello and Clay Conley; Fontainebleau Hotel & Resort.
 
Salute to Spain’s Most Celebrated Chef, Ferran Adria: Feb. 25, 2006, Spearheaded by Jose Andres; with Emeril Lagasse, Marc Ehrler, Norman Van Aken, Thomas Keller, Gray Kunz, Nobu Matsuhisa, and Pierre Herme; following dinner, South Florida’s top pastry chef, Hedy Goldsmith, will host the greatest dessert party seen in South Florida; decadent desserts baked by local and national pastry chefs, paired with cognacs, ports, coffee and liqueur at Loews Miami Beach Hotel.
 
Grand Tasting Tents & Culinary/Lifestyle Demonstrations: Feb., 24-. 26, 2006; South Florida’s 75 greatest restaurants & caterers, 150 world-class wineries and spirits; with Alton Brown, David Lieberman, Al Roker, Emeril Lagasse, Rachael Ray, Giada De Laurentiis, Tyler Florence, Paula Deen, Pierre Herme, Margaret Braun, Daisey Martinez, Anthony Bourdain, Nobu Matsuhisa, Ming Tsai & Bobby Flay. 
 
NEW: Kid’s Cooking Demonstrations by Emeril Lagasse and Rachael Ray: Feb. 25- 26, 2006; the Dade-County school system introduces inner-city kids to the culinary world by designing programs to create healthier eating habits; Kids will be selected to attend demonstrations based on their participation in these programs.
 
The annual wine & food extravaganza raised more than $2.5 million in support of educational programs and facilities at the nationally respected School of Hospitality and Tourism Management at Florida International University, home to the state-of-the-art Southern Wine & Spirits Beverage Management Center. Visit www.sobewineandfoodfest.com.
 
Send your culinary events, requests for reviews or questions to PowellReviews@aol.com.

Ginger Grove, Exotically Delicious
 
by Marguerite Gil
Arts and Entertainment Writer

 
 
The Mayfair Hotel in the heart of Coconut Grove is presently home to a new restaurant that promises to become a meeting place for hungry tourists and locals alike. Enter the landmark Mayfair and stroll towards the lounge area of Ginger Grove for a great meal, signature cocktails or just to lay back and unwind after a hard day’s work.
 
Once inside, your first impression is one of being whisked away to an exotic location that envelopes guests with Asian influences. The downstairs area, which is airy and open, is separated from the garden and fountains by ceiling to floors glass walls. The lounge is decorated with rich leathers, dramatic lighting and slanted oversized island banquettes brimming with overstuffed colorful pillows. The mood is relaxing, romantic and very inviting. Features such as Buddha heads collected from around the world are placed next to silk paneled walls and richly textured romantic vignettes through the eatery. 
 
Commence your culinary journey by tasting one of their beautifully prepared drinks. The full bar features specialty cocktails, champagne and vast selections of wines from around the world. Prices range from $9 for a Ginger Kiss (Ginger infused Ketel One Vodka, Triple Sec and cranberry juice) to $28 for a bottle of Chardonnay from Washington. A bottle of Veuve Clicquot Champagne will set you back $85.
 
When guests are ready to dine, they can ascend the limestone staircase, illuminated by lanterns to the second floor where a professional wait staff will cater to every diner’s whims and wishes. From small bites to large portions, Ginger Grove’s menu, created by Consulting Executive Chef Plotczyk will dazzle visitors with adventurous dishes that include flavorful spices and ultra fresh ingredients. Tingle your palate with appetizers such as fried or steamed Pork Dumplings with sweet pureed plum sauce. Treat your taste buds to Tuna Tartar Citrus infused cucumber Ceviche on a tempura Shiso leaf. I tried the Miso Marinated Butterfish accompanied by tempura Shisito peppers and fresh cucumbers that was silky and delectable. Ginger Grove has a very eclectic choice of dishes. Some are very spicy and others very seasoned with fruity sauces and glazes. Dishes are served family-style with generous, well-priced helpings that ensure satisfaction but leave just enough room for unique desserts. Appetizers start at $7.50, and entrees start at $17. Sides are mostly under $10 and desserts are all priced at $8. 
 
I overheard one guest say, “Finally the Grove will have an elegant, affordable and tasty place to hang out.”  If you feel like I do, you’ll never want to leave this exotic and delicious oasis.
 
Ginger Grove is located at 3000 Florida Avenue. They are open for breakfast, lunch and dinner. For more information, call 305-779-5100.
 
Send your arts and entertainment events information for consideration to megs@gate.net.
 
 
PHOTO IDS
1. Ginger Grove

2006 South Beach Wine & Food Festival
Celebrates its 5th Anniversary
 Friday, February 24 – Sunday, February 26, 2006

As the South Beach Wine & Food Festival lights its fifth birthday candle in 2006, some of the world’s greatest culinary superstars and wine & spirits experts will converge in Miami Beach to celebrate the Fifth Anniversary of the festival Friday, February 24 – Sunday, February 26, 2006.
 
On opening night, Friday, February, 24, 2006, the always “sold out” Moët & Chandon BubbleQ will feature Bobby Flay & friends (Dean Fearing, Kevin Rathbun, Adam Perry Lang, Jack Stacks, Douglas Rodriguez, Claude Troisgros, Kenneth Collins, Vicki Wells), a brad-pack of  “grill masters” gathered from all corners of the USA, under the stars, beach side at the casual-chic Delano. 
 
While the bubbly flows at the Moët & Chandon BubbleQ, the finest reserves from 25 of the country’s top wineries will be poured by their respective winemakers and principals and matched with the mouth watering bounty of sophisticated cuisine prepared by some of today’s hottest culinary masters including Michael Mina, Scott Conant, Laurent Tourandel, Alfred Portale, Tom Colicchio, Geoffrey Zakarian, Todd English, Angelo Elia, Dewey LoSasso, Michael Bloise, Mark Militello and Clay Conley at the Best of the Best Reserve Tasting held at Miami Beach’s crown jewel, the Fontainebleau Hotel & Resort.

The highlight of the 5th anniversary will take place on Saturday, February 25, 2006, when Spain’s most celebrated chef, Ferran Adria, will be honored at a dinner orchestrated by some of his peers and friends, at the Loews Miami Beach Hotel.  Adria’s long time friend Jose Andres will spearhead this dinner and will be joined by Emeril Lagasse, Marc Ehrler, Norman Van Aken, Thomas Keller, Gray Kunz, Nobu Matsuhisa, and Pierre Herme to prepare the ultimate salute to the man who has influenced their creativity in cooking.  Preceding this dinner, South Florida’s top pastry chef, Hedy Goldsmith, will host the greatest dessert party seen in South Florida. Guests will be invited to enjoy decadent desserts baked by local and national pastry chefs, paired with cognacs, ports, coffee and liqueur while celebrating the Festival’s fifth birthday under the stars.
 
“We are so honored to have such world renown legends like, Ferran Adria and Maida Heatter be part of our 2006 anniversary celebration. Their contribution to the personal growth and professional development of chefs working all over the world needs to be commended” said Festival Founder and Director, Lee Brian Schrager.
 
On Friday, February, 24, Saturday, February 25, and Sunday, February 26, 2006 more than 75 of South Florida’s greatest restaurants & caterers, and more than 150 world-class wineries and spirits producers will offer their best under the Grand Tasting Tents set against the backdrop of beautiful South Beach. There, festival guests will be invited to partake in a series of Culinary and Lifestyle Demonstrations, featuring top food personalities like Alton Brown,David Lieberman, Al Roker, Emeril Lagasse, Rachael Ray, Giada De Laurentiis, Tyler Florence, Paula Deen, Pierre Herme, Margaret Braun, Daisey Martinez, Anthony Bourdain, Nobu Matsuhisa, Ming Tsai & Bobby Flay to name a few. 
 
In addition, The South Beach Wine and Food Festival introduces a new initiative:  A series of Kid’s Cooking Demonstrations hosted by Emeril Lagasse and Rachael Ray on Saturday, February 25 & Sunday, February 26, 2006. The festival plans to collaborate with the Dade-County school system to introduce inner-city kids to the culinary world by designing programs to create healthier eating habits for kids. Kids will then be selected to attend the cooking demonstrations (is this correct?) based on their participation in these programs, which will take place in the months leading up to the festival. The South Beach Wine & Food Festival hopes to bring healthier eating into the Inner-City classrooms by creating excitement for healthy yet delicious foods and cooking as well as giving these children the once in a lifetime experience to interact with celebrity chefs like Emeril Lagasse and Rachael Ray.
 
“We are so proud of our students who share their time, energy, expertise and professionalism to several areas of event production, from food preparation, logistics, to marketing, ticketing and hosting our guests,” said School of Hospitality and Tourism Management Dean Joseph West. Festival Founder and Director, Lee Brian Schrager, adds, “The students’ contribution is an essential element to the mix. Many of the students work side-by-side with the grand luminaries of the culinary world who make this a gastronomically thrilling affair.”
 
The annual wine & food extravaganza has collectively raised more than $2.5 million in support of educational programs and facilities at the nationally respected School of Hospitality and Tourism Management at Florida International University, home to the state-of-the-art Southern Wine & Spirits Beverage Management Center. The South Beach Wine & Food Festival has quickly grown into one of the country’s most-exciting, well-attended and successful events of its kind. For more Festival information visit our website www.sobewineandfoodfest.com.

The 25th Anniversary of
Hospitality & Tourism Associates in 11 Pictures

1. Patty Robinson Bethuel at the first Taste of America ® Trade Show in Miami, Florida in 1981
2. Claude Bethuel with Robert Mondavi, the godfather of American Wineries, in his vineyards
3. Patty with the Corporate chef for Hilton Hotels at the event staged for all the international Press Corps attending the Summer Olympics in Los Angeles
4. Taste of America at the 44th Presidential Inauguration of Ronald W. Reagan
5. The Eiffel Tower in Ice at the event for Mayor Dianne Feinstein and French President Francois Mitterand
6. Claude with two fellow-French assistants at the event for the National Democratic Convention in San Francisco
7. Patty and Claude with one of the foremost of the Michelin 3-star Chefs of France, Bernard Loisseau
8. Patty with New Orleans’ most famous chef, Paul Prudhomme, at the 50th anniversary event for the March of Dimes
9. President William Jefferson Clinton at the event for the U.S. Conference of Mayors
10. Claude with the Executive Chef Henry Haller for two events with the White House
11. Thierry Budin, President Director General for Champagne Perrier-Joueit, in Reims France celebrating many years of a Marketing Partnership
 
 
A toast to the next 25 years for Hospitality & Tourism Associates and Entertainment News & Views.

Food Finds:
Figs in Menus Everywhere
 
 by Nancy Powell
Culinary/Special Events Columnist

Figs are sophisticated, alluring and versatile, and now appear as a popular menu item in everything from appetizers to deserts. Blue Orchard Choice Figs is the largest handler of figs in the US; this cooperative is based in the fig capital of the world, Fresno, California with over forty growers. The figs grow from June to late August; then ripened on the tree from August through September.  Dried California figs are available in local grocers year-round, either whole, sliced or diced; Mission Figs are dark purple with a sweet and fruity taste), and the Calimyrna Figs are amber and exude a nutty flavor. Add figs to traditional recipes or consider adding them to a rustic pizza of caramelized onions, pancetta, and goat cheese; mixed into a chopped salad with aged balsamico dressing and extra virgin olive oil, or stuffed with almonds and dipped in chocolate. Wow your guests with these easy recipes!  
 
Roasted Salmon with Caramelized Onions, Figs and Red Wine (Serves 4):
 
2 tablespoon olive oil
1 pound yellow onions, halved and thinly sliced
1 cup (6 oz.) Blue Ribbon Orchard Choice figs, stemmed and halved
one-half cup red or white wine
one-half cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 tsp dried rosemary
1 to one and one-third pounds salmon filet, skinned and cut into 4 portions
Chopped parsley
 
Swirl olive oil in bottom of medium nonstick skillet. Add onions; sprinkle √ tsp salt. Cover and cook over medium-low heat, stirring occasionally, until onions are soft (10 minutes). Remove cover and cook, stirring often, until golden (15-20 minutes). Stir in figs, wine, broth, vinegar and fresh rosemary. Increase heat to high and simmer until fig sauce thickens (5 minutes). Add salt and pepper to taste. Keep warm. Preheat oven 450 degrees. Sprinkle salmon with salt and pepper to taste. Place on lightly oiled heavy baking sheet. Roast for 7-10 minutes or until fish flakes. Sprinkle salmon with parsley. Serve over fig sauce.
 
Brie-Stuffed Figs with Fresh Rosemary:
 
Trim off stem tips. Slice open one side of each fig; tuff with a small piece of Brie or Camembert cheese and chopped fresh rosemary leaves. Sprinkle with freshly ground black pepper. Place cheese-side up in baking pan. Bake 350°; 7 minutes.
  
Bacon-Wrapped Fruited Figs:
 
Bake bacon at 400° for 10 minutes or until bacon is cooked but still flexible. Cut strips in half. Trim and cut open figs. Stuff fig with a small chunk of fresh peach, nectarine or mango; wrap with half-slice bacon; fasten with toothpick. Bake 400°; 7 minutes.
 
Send your culinary events, special events, requests for reviews or questions to PowellReviews@aol.com.
 
PHOTO IDS
 
1. Salmon and caramelized onion
2. Stuffed fig appetizers
3. Stuffed figs