SHOW & RECIPE FOR DEC. 1

CORK OR NO CORK
Wine lovers everywhere love to pop the cork. But what was once a given of the industry is now more of a question, with traditionalists standing tall for the tradition but a host a growing (and surprising) voices sounding off for artificial corks as well as what we all once dismissed as “screw caps.” Author George Taber, who once chronicled another wine revolution – California’s victory over French wines in 1976 – joins us to talk about his new book. “To Cork or Not to Cork” gives all the arguments for all the sides, in a really fascinating way.

HOP IN THE DIRECTION OF SCOTCH
In the past few months, we’ve been lucky enough to sit down with several representatives of Scotch whiskey distillers and learn more about their revered product – and especially those examples of the tradition now known as “single malt.” We’ve been known to partake happily of blended whiskies from Scotland, so all the better when we sit down for a tasting with our new best from Macallan. We’ll surely taste again how soil, climate and craft affect the taste of a fine Scotch, just as they do a fine wine.

THEATER WITH A MESSAGE
Here, just by chance, is another segment inspired by Scotland. A theater troupe born on that northernmost of British Isles has recently spun off an outlet right here in Houston – and when Acting Up puts on a show, its actors aren’t just hoping for a round of applause. Acting Up does theater with a message in mind, one usually having to do with on-the-job safety, and it puts its talents in service to oilfield companies and others who need to hear it. We chat with the Scottish recruiter who set up the program, and the local actor chosen to make it real.

This Week’s Delicious Mischief Recipe…
WARM GERMAN POTATO SALAD

5 potatoes
½ pound bacon
1 large onion, chopped
2 ribs celery, chopped
1 teaspoon chopped fresh tarragon
½ teaspoon chopped fresh basil
½ cup bacon drippings
½ cup cider vinegar
½ cup water
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon celery seed
¼ teaspoon black pepper

Boil the potatoes in salted water until cooked, then peel and slice while still warm. Fry the bacon, drain and crumble. Add the ½ cup bacon drippings to the pan. Saute the onion, celery, tarragon and basil for 5 minutes, then stir in the vinegar and water. Bring to a boil. Add the sugar, cornstarch, salt, celery seed and pepper. Combine the dressing with the potatoes and serve warm. Serves 8.