The Commercial Appeal from Memphis, Tennessee • 43

up w'e-wmp -g i'' C3 The Commercial Appeal Memphia Wednesday May 25 1983 3 American fare reaches summit FOR MEDNIKOW BRIDES ROLLS-ROYCE SERVICE By CRAIG CLAIBORNE Th Niw Varfc TlmM Naw I COUPON and a couple of other from Zarela Martinez: NEW YORK The economic summit meeting scheduled for Memorial Day weekend in Williamsburg Va will be among other things a remarkable occasion for American cooking The representatives of Britain Can vegetable accompaniment Following that a cheese course: baked California goat cheese with native oil dressing Logistics for a culinary undertaking of this size are complicated and James Miles the vice president of the hotel and restaurant division of Colonial Williamsburg is responsible for much of the coordination If any of the heads ot government have a sweet tooth thi 5000 QUALITY STAMPS with the purchase of ANY Living Room Bedroom or Dining Room Suite Hurry offer expiree Sunday May 291 FURNITURE WORLD 3457 Summer Ave between Highland A National PARK IS REAR Daily 'til 8 M-T til 8 Bun 1-8 :7 i ilties grilled in corn husks and served with a fresh coriander sauce and a great new specialty butterflied filet mignons stuffed with chilies and cheese The last menu for the conference for the will consist of what might be called nouvelle American cuisine Almost entirely the creation of Wolfgang Puck chef-owner of Restaurant in Los Angeles this meal will begin with American caviar which at its best ranks in my opinion with the finest imported caviar and a roast rack of American lamb salad with greens vinaigrette the greens to include Kentucky limestone and watercress The main course is boneless quail South Carolina-raised and stuffed with what may be the most interesting of all indigenous American foods wild rice Buttered sugar snap peas will be the have difficulty indulging at this conference Among the desserts they will be able to choose from are pecan pie coconut pie Key lime pie assorted cheesecakes and black walnut ice cream The hotel and restaurant division of Colonial Williamsburg which has a fine pastry and confectionery kitchen will provide many of these including the black walnut ice cream Maida Heatter will be making the Key lime pie (with genuine Forlda Key limes) ecutive chef of Colonial Williamsburg and a former chef at in Paris will coordinate the kitchen activities at Williamsburg during the conference) Our aim was not simply to devise menus on the basis of favorite recipes although that was certainly a factor but to select dishes that display both the geographic and gastronomic diversity of the United States In short I wanted to show what cooking in this country is all about Altogether there are five menus two for lunches three for dinners for the three-day conference which begins May 28 Barbecue which many people consider to be the most American of dishes is the centerpiece of the Saturday dinner menu There are any number of barbecue styles from many different regions of the South and Southwest most of them laying claim to being the best and most authentic We settled on my own preference which is known in North Carolina as Lexington-style barbecue The name comes from the town in the Piedmont area of the state There barbecue whether it be pork shoulder chicken or beef (beef I must add is a minor barbecue item in North Carolina) is always cooked over hot oak or hickory coals in a pit The sauce is vinegar-based with red and black pepper and ketchup To go along with the barbecue will be a cheese and chili corn bread Other Southern specialties round out this menu: deep-fried catfish and hush puppies for a soul-food touch and to add a bit STANLEY STEEMER The carpet cleaning company women recemmend "The carpet in our home looked temble Instead of replacing it we tried Stanley Steemer first We were amazed The carpet now looks "I always use Stanley Steemer The people are friendly They take good care of my furniture and really get my carpet clean Stanley Steamer la American number one carpet cleaning company for one very good reaaon We get your carpet beautifully dean No other carpet cleaning company worka harder to do the job right Rely on Stanley Steamer for quality and aarvlce and ave money too Stanley Steemer Commitment tonlsy ilosmor doan smiM sscOon at your dlrttsel carpet you re net rmmitstMy silfi ml leave wtti NO CHANGE to you SUPER SUMMER SHOE Scoop! 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I ANY 2 ROOMS! ada France Italy Japan West Germany and the United States will be served special menus comprising dishes made from American ingredients and American inspiration The fare for those three days will range from pork barbecue to Maine lobster from Tex-Mex fish tamales to a Louisiana crayfish specialty known as Cajun popcorn from smoked sturgeon to Key lime pie from baked California goat cheese to gingersnaps Some of the biggest and brightest names on the American culinary scene among them Paul Prudhomme Wolfgang Puck Maida Heatter and Zarela Martinez will be on hand to contribute their skills to the event which will be a rare opportunity to display what is going on in this country's kitchens It all started at a White House dinner last fall when Michael Deaver President Reagan's deputy chief of staff mentioned possibility to me Several later he asked if I would plan the menus around an all-American Our aim was not simply to devise menus on the basis of favorite recipes although that was certainly a factor but to select dishes that display both the geographic and gastronomic diversity of the United States In short I wanted to show what cooking in this country is all about theme Of course I agreed American cooking unfairly maligned for so many years has recently been getting the attention and re-ct it deserves Now it was to be lown off in front of these heads of government to be associated with such an undertaking is a pleasure So where to begin? With the ample variety of American foods that are available coming up with ideas for the dishes a problem No the problem is in preparation For international events on the scale of an economic summit it is customary to serve classic French food This however was something else again how I wondered will Prime Minister Yasuhiro Naka-sone of Japan feel about shoo-fly ie? Would President Francois itterrand of France stand still for pork barbecue? If we were to make such a bold departure from custom then the food at the summit meeting must be on a par with the finest to be found from coast to coast To that end I invited to assist in this adventure Prudhomme chef-owner of K-Paul's Restaurant in New Orleans and one of the foremost authorities on Creole and Cqjun cooking Miss Martinez a highly respected Tex-Mex cook from El Paso Puck the young Los Angeles chef whose innovations with American fare are widely admired Maida Heatter an expert on desserts Wayne Monk of Lexington NC referred to by many as the barbecue king of North Carolina Tom Slough of Jackson Miss a businessman whom I consider the best catfish cook in the country and Leo Steiner owner of the Carnegie Delicatessen in Manhattan (Pierre Monet the ex sd the Mr! EXTRA BONUS WITH ROOM SPECIAL 3M 8cotchgard Carpal pro-tactor applied to opan and traffic araaa for OFFER EXPIRES 6-11-83 RESIDENTJALfitfUL asa I of grandeur blackened redfish an invention of plus his chicken and sausage gumbo and a group of desserts that includes pecan pie Lunch on Sunday will be a buffet that will display the variety of crabs and their sauces from Maine to California: West Coast Dungeness crabs with traditional crab Louis dressing the Chesapeake blues with their typical American sauce (ketchup lemon Kce horseradish and Tabasco) bsters from Maine oysters from Virginia and clams on the half shell from Long Island plus Southern fried chicken and Virginia ham are also on that menu We felt that New York should be represented and what better way than with delicacies that will also be on the midday menu Sunday: platters of smoked salmon smoked sturgeon cole slaw cream cheese onion rings bagels and capers and rye bread and I what else? cheesecake A basic cheesecake and with a bow to Hawaii one filled with ground maca- damia nuts and a third with toast- ed hazelnuts The entire meal on Sunday evening will consist of Cajun and Creole dishes To start there will RESIDENTIAL ONLY I ovxmi It a ttt be Cajun popcorn an irresistible appetizer made with deep-fried crayfish plus deep-fried crab as featured in your fauorite New England catalog flOTTON SHIRTS your choice ypj claws served with a thin mayonnaise lightly tinged with garlic Broiled redfish with oyster and shrimp sauce will follow For the main course there will be roast ducks (Southern Muscovy) boned and served with a delicate Louisiana pecan sauce made with a brown roux Dessert will be chocolate cabins neatly fashioned little structures of rich chocolate which melt when hot strawberry ice cream sauce is poured over them As a lagniappe as is said in the South there will be Louisiana pralines A series of definitive all-American menus without a Tex-Mex meal would be unthinkable and the one designed for Monday lunch Includes nachos those fried corn chips with refried beans jalapeno pepper strips and grated cheese baked until melted chili con came salsa picante I the cold tomato and chill sauce (Selling elsewhere: 24 to 34) Stock up on summer's favorite 100 cotton knit shirts in a fabulous array of styles CLASSIC SHORTS jtP (Selling elsewhere: 38 to 55) From Bermuda to camp shorts pick cotton or cotton blend shorts In solids madras plaids or prints SUMMER SKIRTS AND SLACKS A xw' UNFORGET ABLE SAVINGS at MWERMITY WbRHOUS I vour choice (Selling elsewhere: 4 8 to 65) Summer shapes up In skirts or slacks in a fantastic assortment of cotton or cotton blend solids prints madras plaids and more from America's leading manufacturers fa MATERNITY W6ARHOUS6 OUTLET 8ALE ENDS May 31 Loehmanns PlazaPark Place 1256 Park Place Mall Memphis Tennessee Mon Thu: 10-9 Tlie-Wed Fri-Sat: 10-6 683-1113 4 i3JSummWAWriu6833p4 Monday through Frldayl0-9TsaturdayA10-6 Sunday 1-530.