Dayton Daily News from Dayton, Ohio • 17

"00' IT i a. 5k. TASTE OF WINE Impact of Cincy wine festival felt in Miami Valley COMING THURSDAY Tips on mulch matters to get you ready for spring INSIDE LIFE A Taste of Wine, 2C Things to Do, 3C At the Movies, 3C Comics, 6-7C Television, 8C PAGE 2C WEDNESDAY, MARCH 6, 2002 Dayton Daily News SECTION 11 STUFF Jazz fans outraged by changes WMsfm. bV 3 3. 0 1 CHRIS ANTICOLI greets customers as they come America's appetite for going out to eat i in to dine at Caffe Anticoli at 8268 N.

Main St, in SHIL0H CRAWFORD IU0AYT0N DAiLY NEWS Clayton. The sluggish economy hasn't affected Despite uncertain times, Americans continue to feed the economy QUICK HITS FROM THE WORLD OF FOOD BY ANN HELLER A mysterious hue ystery meat on the dinner menu? Perhaps some mystery sauce is in order. I Heinz, which has already broken the ketchup mold with its EQ Squirt green- and purple-shaded condiments, is introducing Mystery Color next month. Bottles with the mystery label will hit the shelves nationwide in late April. Consumers won't know which color they've bought either Passion Pink, Awesome Orange or Totally Teal until they get home.

Heinz obviously knows a good thing when it sees it. More than 20 million bottles of the green and purple versions have been sold since October 2000. Only 1 million Mystery Color bottles will be sold, the company says. Brian Hansberry, vice president of marketing for Heinz, says the colored ketchups allow kids "to be artists at the tablc- TOp prize for panini It won Denise Yennie of Nashville, $1 million. Will the grand prize winner at the Pillsbury Quick and Easy Bake-Off win accolades from your family? Try the recipe and find out CHICKEN FLORENTINE PANINI Makes 8 sandwiches; 4 servings 1 (10-ounce) can Pillsbury Refrigerated Pizza Crust 1 (9-ounce) package Green Giant Frozen Spinach cup light mayonnaise 1 garlic clove, minced 1 tablespoon olive oil ,1 cup chopped red onion 1 tablespooasugar 1 tablespoon vinegar (cider, red wine or balsamic) 2 boneless skinless chicken breast halves Vi teaspoon dried Italian seasoning 1 garlic clove, minced 4 (4-inch) slices provolone cheese Heat oven to 375 degrees.

Unroll dough; place in ungreased 15-by-10-by-1-inch baking pan. Starting at center, press out dough to edges of pan. Bake for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as -directed on package.

Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender.

Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.

Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust Into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture.

Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large cast iron skillet over medium-high heat until hot. Place sandwiches In skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 4 to 6 minutes or until crisp and heated, turning once.

Cut each warm sandwich Into quar ters. DENISE YENNIE'S i prize-winning jy'' paninL Station manager defends IVYSO's decision ByBobBatz Dayton Daily Newt YELLOW SPRINGS Last week's announcement that WYSO-FM (91.3) will dump its locally produced jazz shows and some other programming has brought a flood of criticism from programmers, musicians and listeners of the National Public Radio station. By Tuesday dozens of people had contacted the Dayton Daily News to protest station manager Steve Spencer's plan, which will eliminate weeknight jazz shows, the long-running Women in Music program on Sunday afternoons and the eclectic Sound Canvas show hosted Sunday afternoons by Ken Hanes. Ten volunteer Js will lose their slots. The station has received about 32 e-mails regarding the changes since Spencer said he would make the changes in an effort to build WYSO's audience, membership and donor funding.

"That's 32 responses from the 50,000 or so people who listen to the station," Spencer said. "We are sensitive to the feelings of our listeners. If I could make things different in Public Radio, I'd wave the magic wand. "The difficult thing is the way in which programming is decided at any station. There is a sense that this is more simple and straightforward than it really is.

But like any business, radio has lots The changes, which SpenceV said will be implemented this month, call for replacing the sta tion's Monday-through-Thursda i night jazz programs with rebroad-casts of two shows Public Radio International's World Cafe and the locally pro-" duced Book Nook program of author interviews by WYSO's Vick Mickunas. Blues will replace Women in Music a WYSO fixture since 1975 on Sunday afternoons. Women in Music's last show is March 24. Spencer confirmed reports that two volunteer show hosts have resigned in protest of the programming changes. Mike Reisz and Bill Flint, who front Lunch in the Pub, WYSO's longtime Celtic show, quit at the end of their last air shift on Saturday, even though their program won't be affected by the changes.

Meanwhile, Wright State University filmmaker Steven Bognar a longtime WYSO supporter has organized a letter-writing campaign to the Antioch University's Board of Trustees. The university owns and operates the radio station. Please see WYSO5C tover Hh AR 1 MONROEPALOOZA. Ricky Skaggs and an all-star crew celebrate the music of the late, great Bill Monroe during a program broadcast this week on PBS stations in the Miami Valley. The All-Star Bluegrass Celebration features performances, also available on a recently released CD, recorded during a January get-together onstage at the Ryman Auditorium in Nashville.

Depending on your PBS options, the show can be caught this week tonight Thursday or Saturday night. Consult your local listings. Lawrence liuaa THIS IDEA FOR decorating Kettering's fiberglass art cars for its 50th anniversary this year came to us from reader Adam R. Carroll, 20, of Dayton. mm chains, such as TGI Friday's, Outback Steak-house and Don Pablo's, as well as locally owned and operated casual dining spots.

DeSimone said the Red Lobster chain is doing its best business since 1993. "And 1993 was a huge year for us," he said. DeSimone said the baby boomer generation has basically reached middle age with money to spenda love of seafood and a history of eatmgoujfunV fe "A casual restaurant gives them a chance to eat out more often than a fine dining restaurant because our prices are friendlier," DeSimone said. "But they are sophisticated, demanding diners. If you don't give them great culinary choices, great beverages, great service and a great atmosphere, there are a lot of other restaurants out there that will" Jay Haverstick, who owns Jay's Restaurant in Dayton, is chairman of the Ohio Restaurant Association.

Though his seafood eatery probably fits better in the fine dining category than in casual dining, he's had enough conversations with other restaurant owners to know how business is going tn all catego- Please see DINING5C By James Cummings Dayton Daily New When Michelle Hardyman decided to quit her job at Samaritan North Health Center, some of her friends decided to take her out for a farewell celebration. Like many families and groups of friends looking for a relaxing good time, Hardyman's co-workers took her to a casual restaurant for dinner. Nationally and locally, sit-down restau- 1 rants in the moderate price range are doing a booming business. And they're booming in part because of circumstances that have hurt other businesses: a sluggish economy and Americans' reluctance to fly since the Sept 11 terrorist attacks. "People may be cutting back on the big-ticket items like a trip to Florida, but they still want to have a good time," said Jim DeSi-mone, communications director for Red Lobster.

"If you don't take the big vacation, you've got more time and money for a few extra family dinners at a local restaurant' The group from Samaritan North chose to Family recipe scores big hit with sassy sauce eat at Caffe Anticoli because the Clayton restaurant is close to the health center. All the women around the table said they normally go out to dinner at least once a week, and they all had their favorite spots Applebee's, O'Charley's, Chili's, Olive Garden and Cookers, for starters. According to the National Restaurant Association, the average American older than the age of 8 dined out 3.5 times per week in 1981, 3.8 times per week in 1991 and 4.2 times per week in 2001. The percentage of food budgets spent oh meals away from home grew from 25 percent in 1955 to 461 percent today. That means Americans will spend about $408 billion eating out this year, the association says.

By 2010, projections say; we'll spend more to eat out, 53 percent, than we spend for food prepared at home. The restaurants riding particularly high now are those in the casual dining category. Those restaurants serve alcohoL have waiters and waitresses that take the orders and bring food to tables and offer full meals and desserts costing about $10 to $20 per diner. The category is full of national and regional CHRIS STEWARTDAYTON DAILY NEWS JAMESE WRIGHT, left, and her mother, Bobby, are marketing Mrs. Wright's Sauce, an all-purpose condiment known to Dayton Dragon fans." "ri existing only in the heads of the women who manned the stoves.

They used it as dipping sauce for bread, a topping for hamburgers, an addition to spaghetti sauce and chili it fit Just about everywhere. "Everyone in the neighborhood loved it," said Jamese, 43, "they'd say we should bottle it. But when anybody wanted a good sauce, they'd Just go down to Bobby's, and she'd give them A a some." When Bobby's husband; James, died in the mid 1990s, she fell into a depression to which there seemed no end "I wouldn't even come out of my room," she recalled. Jamese, who was living in Texas, then looked to the spicy red mixture for medicinal purposes, to pull her mother back into the world. She made Bobby teach her how to make the sauce, becoming the latest keeper of the recipe.

And she didn't stop there. On Sept. 8, 1988, she sold her first bottle to a customer of a friend's restaurant in Austin, Texas, where she'd been granted use of the kitchen. She sent her mother a case of the sauce, and Bobby Wright took it to the streets. First, the Little Store on Peters Pike and Christy's Restaurant in Vandalia picked it up; then the Dragons announced plans for a stadium and where there's baseball, there are condiments.

The Dragons' concession operator made a deal with Bobby Wright, and Mrs. Wright's Sauce has been at the ballpark ever since. She's made successful pitches to the Kroger stores on Gettysburg, Needmore Road, Union Blvd. in Englewood, Brandt Pike in Huber Heights, Seibenthaler, Alex-Bell Road, East Please see SAUCE5C Mrs. fVright's all-purpose condiment is picked up by the Cincinnati Reds By Laura Dempsey Dayton Daily Newt Mrs.

Wright's Sauce has made it to the big leagues. The all-purpose condiment a staple at Dayton Dragons' games since the team's first Opening Day back in April 2000, has been picked up by Cincinnati Sports Service, concession operator for Cinergy Field, home of the Reds. And there's more: The sauce, the recipe for which existed only in the head of Bobby Wright until her daughter, Jamese, made the pitch for a mass market, is heading down the Interstate 75 corridor to select Cincinnati-area Kroger stores, continuing its crawl into everybody's kitchen. The story of the little sauce that could began more than 100 years ago, with Bobby Wright's great-grandmother. It was a family tradition, passed down through four generations and 1 1.