•  Letter from the Chef
•  Grilling on a Budget
•  Whatís for Lunch? Hot Weather Salad
•  Adventures in Marmalade
•  All the Latest News
•  Fantastic Food Events
•  Farmers' Market Finds

The long, slow days of summer are at our front door. The smell of fresh cut grass, ice cold beer, long dips in the pool, and that hallmark of summer cooking, the outdoor grill!

As the cost of apple pies, organic hot dogs and baseball tickets go through the roof, so does the price of prime cuts of meat. So we need to look for ways to cut the fat, if you know what I mean. Before the thought of spending up to $25 per pound on a prime cut of meat makes you reach for the mac and cheese, read these grilling tips for the budget-conscious.

Choose Less Expensive Cuts of Meat
I know how difficult it can be to move past that beautiful, tender, dry-aged beef at the butcher counter, or to stop picturing how majestic that rack of lamb would look perched atop your dinner table. Trust me. Keep moving.

The date was June 21st, undoubtedly the hottest day of the year. I had been planning to make roast chicken and potatoes for the office lunch. But given the weather, I couldnít possibly make such a heavy meal for the crew; before you knew it they would be taking a nap. What to do? Take a peek in the fridge to see if anything feels right.

Iím always asked ìwhatís your favorite dish to make?î And I always reply, ìdepends on the weather.î This recipe is a perfect example of something I made because of what Mother N whipped up. A cold, crisp salad with just the right amount of acidity, salt, heat and body. Hope you enjoy the simplicity of this satisfying meal.

It all started with a 10-pound bag of oranges.

What resulted, after several hours of research and quite a bit of trial and error, was six jars of orange marmalade, and the kind of knowledge that only experience can deliver. Perhaps just a bit short of unlocking the secrets of marmalade perfection, I offer here a few words of wisdom to demystify this ancient delicacy.

Though marmalades can be traced back to France nearly six centuries ago, it was the British who brought them to popularity in the late 17th century. Orange marmalade is by far the most common, and the British are very serious about what constitutes a true orange marmalade. For starters, it must be made with Seville oranges: a European variety known for its bitter peel, sour fruit and high pectin content.

In fact, Seville oranges are so sour as to be almost inedible, and for this reason are hard to find in US grocery stores. Because I was using the more common Valencia, my goal was to come up with a recipe which would bridge its differences with the Seville. The trick here is to add grapefruit peel for added bitterness, lemon juice for acidity and powdered pectin to fortify the pectin-challenged Valencia pith.

Mike Jones will soon graduate from the Le Cordon Bleu program at the California Culinary Academy in San Francisco, and is currently completing his externship with Hands On Gourmet.

Come see Chef Stephen in action at the Ferry Plaza Farmerís Market on July 22. Donít miss the Market to Table event, 10:30 am in CUESAís Dacor Teaching Kitchen. Watch Chef Stephen demonstrate how to make a seasonal dish featuring ingredients from the Farmers Market. All in attendance receive free samples and a copy of the recipe, to boot.

Hands On Gourmetís Molly Fuller was recently featured in Business Week Online as one of the winners of the Make Mine a $Million Business award, sponsored by Count-Me-In for Women's Economic Independence, a New York- based nonprofit that supports women-owned businesses, and OPEN from American Express. Read the article.

Introducing the Hands On Gourmet Client Appreciation Program. We value your business, and are proud of how many clients come back with repeat business. So weíre saying thank you in the best way we know how: with a delicious meal. For our new client appreciation program, you will receive a gift certificate for a great restaurant dinner when you book another culinary gathering with us. Look for your introductory letter in the mail.

Jocelyn Wines "Day in the Vineyard" Event. Join Jocelyn Wines at their new estate property for a "Day in the Vineyard" summer celebration. Meet winemaker Jamey Whetstone, taste current and future wine releases, indulge in gourmet food and wine pairings prepared by The BBQ Boys, listen to live music, and soak up the spectacular view.
Saturday, July 15, 2006, 1:00 - 5:00 pm. $25 More information.

Savor South Africa. African music and dance, and wine tasting, poolside at the Bambuddha Lounge! Featuring over 30 delectable South African wines, including Pinotage, a unique and distinctively South African varietal. Light hors díoeuvres from the Bambuddha Lounge will complement the wines.
July 18, 6:30 ñ 9 pm, at Bambuddha Lounge, 601 Eddy St., San Francisco. $25 advance purchase, $35 door (if available). More information.

Livermore Valley's Wine & Food Experience: ìA Taste of Terroir.î Join us to celebrate the wonderful things that happen when the food, wine and people of a unique region come together. This event showcases the art of winemaking and the fresh flavors that come out of our home soils right here in Livermore Valley. Local restaurateurs and chefs pair with area wineries for this award-winning event.
Thursday, July 20, 6:00 pm, Palm Event Center, Pleasanton, $55 For tickets call 925-447- WINE.

Catal·n Festival. Sparkling wine, tapas, flamenco and other Catalonian treats come to Sonoma. In addition to sampling Spanish wines, guests can enjoy cuisine from local restaurants and live flamenco music and dance, the ìGegants de Mataroîófifteen-foot-tall puppets of the King and Queen of Spainóand cooking demonstrations.
July 22-23, 10:00 am ñ 4:00 pm. Gloria Ferrer Champagne Caves, Sonoma. $40 For details, call 707- 933-1999 or visit www.gloriaferrer.com.