SHOW & RECIPE FOR SEPT. 15

WHAT AM I BID FOR…?
There are wine dinners nearly every week around Houston, and some blessed weeks indulge in more than one. Still, it is a rarity when one of the city’s most innovative chefs teams up with the tradition-laden auction house called Sotheby’s to produce a great menu and a wine collection worthy of it. That’s what Chef Ryan Pera of 17 at the Hotel Alden joins us in the studio to talk about, both the wines that will be poured and the creative dishes he has come up with to showcase them.

RUNNING WITH WINE BOTTLES
The fact that Washington State produces some of America’s best wines shouldn’t be “new news” to anyone who’s been paying attention, but like every other wine region, Washington has its ups and downs – starting with the fact that everybody not there thinks only of Seattle and imagines the place rains all the time. Not so, says winemaker Kerry Norton of Covey Run: the main producing area is east of the mountains, away from the ocean, and likely as not to be dry. In today’s Grape & Grain segment, we taste our way through the wines Norton makes, learning every sip of the way.

WEEKEND OF CONTEMPORARY DANCE
Those listeners who enjoy both traditional ballet and contemporary “modern dance” must be aware we live in a city with much to offer. Between the big productions staged by Houston Ballet and the dozen or so smaller groups worthy of our attention, dance lovers are seldom all dressed up (or not) with no place to go. We chat with the principals involved in the upcoming Weekend of Contemporary Dance, a gathering place for creativity that culminates with free performances at Miller Outdoor Theater. The interview, like dance itself, should be lively.

This Week’s Delicious Mischief Recipe…
OPEN-FACED HOT MUFFALETTA

Olive Salad:
1 cup coarsely chopped, pitted, large green Greek olives
1 cup coarsely chopped queen size Manzanilla olives with pimentos
1 (15.5 ounce) jar Italian giardiniera vegetables, chopped
1 tablespoon minced fresh parsley
1 tablespoon Roasted Garlic Puree
2 teaspoons capers, drained and rinsed
½ teaspoon dried oregano
½ cup plus 1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes

1 15-inch loaf French bread
¼ pound sliced Genoa salami
¾ pound sliced provolone cheese
¼ pound sliced baked ham
¼ pound sliced mortadella

Prepare the Olive Salad by combining all ingredients in a large bowl. Cover and let marinate in the refrigerator for at least 4 hours before using. Slice French bread in half lengthwise. Lay open halves on a baking sheet and spread the tops with olive salad, using about 1 cup and reserving the remainder in the refrigerator. Divide the salami over the sandwiches, followed by half the cheese, the ham and the mortadella. Top with the remaining provolone. Drizzle with a bit of olive oil from the Olive Salad, if desired. Bake in a preheated 350-degree oven for about 10 minutes, until the cheese is melted, then broil for 2-3 minutes to turn the top golden brown. Slice each open-faced sandwich into 8 pieces and serve. Makes 16 pieces.