Seattle and Portland are stuffed with vegetarian and vegan choices for adventuresome diners and those looking for simpler pleasures.
“Veg Out Vegetarian Guide to Seattle &Portland” ($12.95) is the latest addition to Gibbs Smith, Publisher’s series of vegetarian dining guides, which also cover Southern California, New York City, the San Francisco Bay Area and Washington, D.C.
Author and Seattle chef George Stevenson serves readers a comprehensive list of Seattle and Portland restaurants offering vegan and vegetarian menus.
Each entry in the 183-page book includes an address, phone number, hours and type of cuisine. Also included are payment options, parking locations, alcohol selection and atmosphere. Restaurants are categorized by location and each entry includes a brief description of menu.
Stevenson is currently the banquet chef at Willows Lodge Hotel and executive chef at DiStefano Winery in Woodinville.
The “Veg Out Vegetarian Guide to Seattle and Portland” is available at bookstores.
Wine for festive meals
Picking the perfect wine to complement your holiday dinner and please your guests palates can be a puzzle. Master sommelier Andrea Immer has several wine suggestions to guide your choice:
* In many homes, ham is a Christmas favorite for guests of all ages. This holiday tradition is best paired with tangy, racy white wines from the Riesling grape.
* Prime rib, or another fine cut of beef, is a hearty way to celebrate the season of giving. A rich Australian shiraz pairs beautifully with red meat.
* Try pairing tasty gingerbread men and other Christmas cookies with demi-sec (slightly sweet) Champagne or sparkling wine to complete your Christmas meal.
* Shrimp is the perfect finger food for a New Year’s Eve cocktail party. Paired with pinot grigio these tender morsels taste sweet and succulent.
* The raw vegetable flavor of crudites is enhanced with a racy, herbaceous sauvignon blanc.
* Guests will savor the taste of demi-sec (slightly sweet) Champagne or sparkling wine while chocolate-covered fruits.
Safe ground beef
Ensure your ground beef purchases are healthy and safe by following these simple steps.
Check the label to determine the lean-to-fat ratio. Choices can range from 70 percent lean (30 percent fat) to 95 percent lean (5 percent fat).
Look for a bright, cherry-red color. Vacuum-packaged ground beef can appear purplish, but when exposed to air, it will turn bright red. Purchase by the “sell by” date on the package.
Use safe storage procedures and refrigerate or freeze ground beef as soon as possible after purchase. Refrigerate it in its original transparent packaging and use within one or two days or freeze in its original packaging up to two weeks.
For longer storage, up to four months, wrap in heavy-duty aluminum foil or place in a food-safe plastic freezer bag. Always defrost in the refrigerator.
Always properly cook ground beef thoroughly to 160 degrees (medium doneness) as determined by an instant-read thermometer or until it is no longer pink and the juices show no pink color. Do not eat undercooked ground beef.
Store leftovers promptly in the refrigerator, covered, immediately after eating, up to four days.
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