A New Type of Tasting

A wine tasting conjures up the image of well-dressed men and women sipping delicately and chatting softly about important social issues. A tequila tasting conjures up, well, something else entirely.

That’s what concerned Jim Foley, owner of the California Grill in Camarillo, when he announced his Tequila Tasting Dinner, set for April 13. But Foley wants to assure would-be guests that the elegance and civility of wine gatherings will be carried over to his event.

“I was concerned about people thinking, ‘Oh, tequila. We’re going to get ripped,’ ” he said. “But we’ll do it responsibly. There’s going to be a total of just 4 1/2 ounces served over several hours.”

The tequila list for the evening will include six varieties--El Tesoro Silver, El Tesoro Anejo, Patron Silver, Cuervo Tradicional, Sausa Hornitas and Herradura Gold.

Foley said despite what most folks think, a good tequila, like a fine wine or a good scotch, should be savored.

“We’re not trying to promote drinking; that’s not what this is about,” Foley said. “Tequila is meant to be sipped. We’re just kind of educating people.”

As with wine tastings, the tequilas will be compared and contrasted. A representative from El Tesoro and the Southern Wine & Spirits distributorship will be on hand to discuss the various styles of drink.

“The finest tequilas are the ones that are 100% blue agave, that come from the agave plant. There’s no cutting it with any other plant,” Foley said. “Customers say the difference is the smoothness of it. Just like any bourbon or scotch, the better it is made, the smoother and less harsh it is.”

Foley’s menu will open with chips and a variety of salsas, followed by oysters with a pico de gallo sauce, albondigas (meatball) soup and a salad of grilled mahi mahi in a cilantro-lime vinaigrette. For the entree, Foley will serve a Southwest chicken dish.

Cost is $42 per person plus tax and tip. The restaurant is at 67 Daily Drive. For reservations call 987-1922.

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Sometimes the best part of a wedding is the wedding cake. Diane Jacobs, owner of The Cakeworks bakery in Los Angeles, probably knows that as well as anyone.

Jacobs will be among a panel of experts at a bridal tea Saturday at Barnes & Noble bookstore in Thousand Oaks. The program will be hosted by Montecito-based wedding expert Beverly Clark, author of “Planning a Wedding to Remember.”

Along with the assorted teas and coffees to be served, Jacobs will offer samplings of her butter cream creations and discuss her work. A photographer, florist and dress designer also will be on hand.

The tea will run from 2-4 p.m. Barnes & Noble is at 160 S. Westlake Blvd.

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Everyone just loves your grilled polenta. Relatives say it’s the best they’ve ever tasted. Friends lavish praise during dinner parties, telling you there’s something special about the taste, something they don’t find in other polentas.

And they all want your recipe. Which, of course, you don’t give them.

This may frustrate your acquaintances, but on the bright side, your covert activity makes you eligible for “America’s Best Kept Flavor Secret” essay contest, sponsored by Land O’ Lakes company.

In 120 words or less, Land O’ Lakes wants to know to what lengths home cooks go to conceal a special ingredient, preparation method or other recipe secret.

Judges will look for the most inventive and original tactic for concealing the secret and how effective it has proven; humor and creativity; and pride in cooking. Dishes must be prepared on a stove, not in an oven.

Entrants, age 18 or older, should include the name of their secret recipe, though it is not necessary to reveal any secrets. Mail entries, by June 2, to Land O’ Lakes “America’s Best Kept Flavor Secret” Contest, Shandwick, 8400 Normandale Lake Blvd., Suite 500, Minneapolis, MN 55437-1080. Entries may also be faxed to (612) 831-8241.

Land O’ Lakes will pay for a dinner party for up to 120 guests at a restaurant of the winner’s choice.