SHOW & RECIPE FOR AUG. 4

LA VISTA SPREADS ITS QUIRKY WINGS
Around Houston, a little restaurant called La Vista first attracted attention as one of the only places that wasn’t trying to sell you wine – or for matter, wasn’t going to hit you up with a big “corkage fee” if you brought in your own bottle. Since they weren’t licensed to sell the stuff, they saw no reason why you shouldn’t enjoy it. In fact, everything about Greg Gordon’s La Vista seemed a little bit off, starting with people drinking their own wines while waiting outside for a table. Greg joins us to tell us how the place became such a big success, he’s had to open a second location.

CAPT. SPARROW’S BEVERAGE OF CHOICE
Most of us grow up, at one time of another, singing that pirate song with the refrain, “Yo-ho-ho and a bottle of rum!” These days, with Disney’s ride Pirates of the Caribbean spawning not one but three hit movies, the song and all it implies are more a part of pop culture than ever. And that means rum is part of it too. Our good friend Jean-Francois Bonnette, always welcome to bring us tasting portions of Pierre Ferrand cognac, this time shows up with his company’s Plantation Rum. Arrgh, we can’t wait – yo-ho!

TUNA LIVES – IN VEGAS
Some years back, when we first heard about a Texas-inspired, Texas-built comedy show called “Greater Tuna,” we wondered what on earth the name could mean – but didn’t expect to hear about it again. We were so wrong: not only has “Greater Tuna” been produced again and agin, but its creators have enjoyed immense success with the various sequels. Now, with the premiere run of “Tuna Does Vegas” in Galveston, creators (and stars) Jaston Williams and Joe Sears take the colorful characters of Tuna, Texas, on the road to Sin City. And they’ll be in our Sin Studio to tell us all about it.

This Week’s Delicious Mischief Recipe…
CHILLED TOMATO AND PEANUT SOUP

2 tablespoons olive oil
1 cup finely chopped onion
2 tablespoons all-purpose flour
3 cups whole milk
½ cup smooth peanut butter
1 teaspoon celery salt
Freshly ground black pepper to taste
3 cups tomato juice

Heat the oil and sauté the onions until softened but not brown, then stir in the flour and cook for 2 minutes. Remove the pot from heat. In a bowl, stir the milk gradually into the peanut butter until the mixture is smooth, then add the celery salt and pepper. Add this slowly to the onion mixture. Return the pan to the heat and simmer, stirring often, until soup thickens. Stir in the tomato juice. Refrigerate at least 1 hour before serving in a tureen or in individual soup bowls. Serves 6.