A la carte

  • Tuesday, August 3, 2004 9:00pm
  • Life

The Zillah Fruit Loop and Wine Tour is a day trip to the fruit stands and wineries of the Yakima Valley.

Everett Parks &Recreation Department is offering a chauffeured trip, complete with salmon lunch, on Aug. 28.

Local chef Jeanne Judd leads the tour. Along the way, pick up fresh produce, such as cherries and peppers, directly from the growers, plus tour two of the valley’s wineries.

The coach leaves Everett Station at 8 a.m. and returns at 9 p.m.

The tour is $49 per person and registration is required. Persons attending this tour must be 21 years or older.

For information or to register, call 425-257-8300.

Calling Betty Crocker

The Puyallup Fair is seeking entries for more than half a dozen cooking contests for this year’s fair held Sept. 10 through 26 at the Puyallup Fair Grounds.

Contests include:

* The C&H Sugar Parent-Child Peanut Butter Cookie contest

* The Dillanos Search for the Best Biscotti

* Pillsbury’s Refrigerated Pie Crust Fruit Pie Championship contest

* Puyallup Fair’s Berry Pie contest

* Fleischmann’s Yeast Bread competition

*the SPAM National “Best SPAM Recipe” competition

* The Puyallup Fair Scone contest.

Each contest has separate rules and requirements.

To view complete contest information, visit www.thefair.com, click on “Premium Books,” then “Home Arts.”

Portable meal safety

Here are some tips for transporting picnic and potluck meals safely.

* Thoroughly clean coolers, thermal bottles and other portable containers before packing with frozen gel ice packs or ice and food.

* Keep perishables such as fresh beef, sandwiches and salads in insulated coolers packed with frozen gel ice packs or ice until it’s time to remove them for cooking or serving.

* For transporting, package foods in airtight containers, plastic wrap or sealable food storage bags.

* Keep the cooler in the shade whenever possible and open only when necessary. Do not let it stay open.

* Return foods to the cooler as soon as possible after eating. Foods should not stand outside the cooler for longer than one hour – less time in the sun.

* Pack premoistened towelettes, paper towels and trash bags for easy cleanup.

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