Open House - letters - Brief Article

Sunset, Dec, 2000

Letters from our readers

At the farmers' market with the Sunset Club

We have solved a delicious dilemma: It is difficult to sample most of your recipes before the next issue arrives. So we created the Sunset Club of Davis, California, in September 1977. Currently we have about 25 members. Every month each member signs up to make a different recipe, then we get together at a member's home to eat, potluck-style.

Recently the manager of the Davis Farmers' Market asked our club to create all the recipes featured in "Farmers' Market Feast" (September, page 111). We displayed the dishes at the market one Saturday in a "grand open-air spread," as your story suggested, then we offered free samples. The easy, fresh salad dressings were a big hit, and people gobbled up the Roasted Grapes and Onions. In a half-hour, it was all gone.

Marylee Hardie

DAVIS, CA

The land of Zion, revisited

As frequent visitors to Zion National Park, we were excited to read "Land of Zion" (September, page 98). Nicky Leach's article and Glenn Oakley's photographs captured the essence of this truly special place. One omission: Sol Foods, located across the river from the visitor center complex, is the newest dining mecca for the park. This gourmet grocery and cafe serves delicious food. Imagine poached salmon with cilantro sauce chased by an icy beer after a hot day of hiking.

Cathy and Michael McCormack

LAS VEGAS

Sunset.com to the rescue

We were planning a weekend get-together. We recalled enjoying fish tacos accompanied by a citrus guacamole. I knew the recipes came from an issue of Sunset in the summer of 1997. I couldn't find that particular issue in my collection. I decided to look on-line and see what I could find. Voila! Within three minutes I had printed out recipes for the fish tacos and the Citrus Guacamole. Thank you for making the process so simple.

Barbara Witkoe

SPOKANE

Editor's note: Readers can find free electronic versions of most recipes published in Sunset since January 1997 on our website, www.sunset.com.

Another wine to serve with spicy food

I greatly enjoyed "Beyond Beer: Wine with Mexican Food" (Wine Guide, September, page 194). However, I feel one varietal was missed--Viognier, made from a white grape from the Rhone Valley of France. I've enjoyed it with the spiciest of foods--Mexican, Chinese, and Indian--and it has always paired up fine.

Cliff Graber

ONTARIO, CA

Karen MacNeil-Fife replies: You're right, Viognier's rich, superfruity floral character; plus its good weight on the palate, make it a natural for many spicy dishes.

Rediscovering the slow-cooker

Re: "Slow cookin'" (October, page 158). I have had a crockpot, or as you so elegantly call it, a "slow-cooker," for over 15 years. Thanks to your great recipes, I have a new relationship with the old slow-cooker.

Suzanne Rockey

SONOMA, CA