Sources for ingredients

California Cuisine
1505 Hollard Rd
PO Box 596
Maumee, OH 43537
PHONE: (419) 893-5149
Source for Rykoff-Sexton concentrated stock bases, including Nature’s Beginnings, thelow-sodium chicken and beef base concentrates and MSG-free chicken stock base.

Cipriani Bellini Base

At Harry’s Bar in Venice, younger customers may order Virgin (or, baby) Bellinis, in which the peach juice used to make a grown-up Bellini is mixed with soda water instead of sparkling wine. Now, Cipriani, which owns the restaurant in Venice and others in New York, has introduced Cipriani Bellini Base, a carbonated peach soft drink. It can be served over ice for a nonalcoholic Bellini or mixed with rum, vodka or gin.

Though it makes a rather aggressive Bellini when combined with sparkling wine, add it to a dry white wine and you have a budget alternative to the classic drink. Cipriani Bellini Base is $1.75 for a 6.7-ounce can at Cipriani Le Specialità, 110 East 42nd Street. It is also sold at Grace’s Marketplace, Mangia and Citarella stores.

Don Johnston’s Honey

Don Johnston is a cardiologist inRochester, Minnesota who enjoys this endeavor on the side.

His honey, creamed honey, soapsand hand cream are available at:

Bibelot Shop, three Twin Citieslocations, 4315 Upton Av. S., Minneapolis, 612-925-3175; 1082 Grand Av., St.Paul, 651-222-0321; and 2276 Como Av., St. Paul 651-646-5651.

Cooks of Crocus Hill, 877 GrandAv., St. Paul, 651-228-1333; and 3925 W. 50th St., Edina, 952-285-1903.

Kowalski’s Market, four TwinCities locations, including 8505 Valley Creek Rd., Woodbury, 651-578-8800.

Turtle Bread Co., 3415 W. 44 St.,Minneapolis, 612-924-6013.

Live a Little Gourmet Foods
P.O. Box 10916
Oakland, CA 94610
PHONE: (510) 594-1406
Source for a tasty, though eggless, Caesar dressing, Balsamic Vinaigrettedressing, Very Blue Cheese dressing, and an unusual Mango-Lime dressing as wellas croutons which are far superior to anything I have found to purchase and evenbetter than some of the homemade croutons I have turned out on nights when Iam too rushed to do a good job with croutons as well as throw together thesalad they will join.

From the Mailbag:
Virginia Davis, a partner in Live a Little, sent this comment, 8-16-00:

“. . . we’re really not suited up to ship to individuals unless they were to buy by the case. Of course we ship to. . . stores and more is always better. All dressings are $45/cs and croutons are $30/cs. 12 in each box.” [Contact Live a Little by double clicking hereon: virginia@livealittle.com]

RAO’s Homemade Sauces etc.
If you are very lucky, you have eaten at the source, but most of youliving beyond metropolitan New York may be lucky if you can find Rao’s sauces inyour grocery store.
For all the rest of us, there is www.raos.com

Also, you can contact Rao’s by phone at 1-800-HOMEMADE

Last, but not least, if you cannot get reservations at Rao’s, or, if you wantto be in the lead “discovering” an excellent restaurant in Manhattan,try Baldoria’s on 49th St., conveniently located within walking distance ofTimes Square. If you love fresh oysters, run don’t walk.

TheFrench Laundry Cookbook byThomas Keller (publ. Artisan, 1999) www.workmanweb.com

Silpat: a flexible silicon-coated, nonstick fabric sold in sized to fit commercial baking sheets and available from such places as Williams-Sonoma and Sur La Table. I actually bought one and trimmed it to fit my own bakingpan. Just rinse and dry and its ready to go again. Tom Keller says in hisFrench Laundry Cookbook that you can use parchment paper or a non-stickbaking pan if you do not have a silpat. I purchased one in my favoritelocal kitchen store, Everything for the Kitchen in East Hartford,Connecticut. Williams-Sonoma sells them in our local mall; other kitchen supply stores sell them too. I do not know if they are availablevia catalog.

You can find the above recipe(s) by tapping here on the Home Cookin’ index.

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