Shoestring Gourmet: It’s a Grand Old Flavor

by Alan Gore

May’s Shoestring, on the theme of cold dishes, was the first to be hosted by Esther Shaw in her beautiful new Sun Lakes home. As we gathered to nibble on Esther’s relish tray of sweet picked garlic, pickled roasted peppers, and stuffed Spanish olives, we were entertained by quail and grackles parading by outside. Alan Gore cut up mangos and pineapple to make a no-brainer appetizer, the real cook being on vacation this month. Nedra and Glenn Case served vegetarian bean salad, while newcomers Theron and Lynn dished out steamed asparagus salad.

Our main entrée, Esther’s oven-roasted chicken with bitter orange adobo sauce and fresh rosemary, went well with Nedra and Glenn’s steamed spinach with pine nuts and bread made from their own homeground flour. From Lynn Bolander, we got green beans with red potato salad, and from Ken Brown a Sonoran mixed seafood cocktail. All went well with glasses of sekt (German champagne), and several interesting red and white wines. We wrapped up with John Nangle’s chocolate layer cake and Esther’s iced espresso coffee.

Our hosts in June will be Glenn and Nedra Case, and our theme will be the red, white and blue foods of July Fourth. Glenn and Nedra have plenty of counter space on the patio, with a large grill, an oven, and a smoker. If you can’t do foods of the Fourth with such equipment, you ain’t a cook. Why an early Fourth? Since our Annual Gathering falls in July, there will be no Shoestring. For this reason, our June event will take place at 6 pm on Saturday, June 22, so you won’t have to wait so long for the next one. Please remember to call Glenn at 480-821-1445 before Thursday, June 20 to coordinate dishes.