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Show B-6 Scene. THE PARK RECORl WEDNESDAY, OCTOBER 22, 1 997 SCENE EDITOR Melissa O'Brien 649-9014 extlKM October lerndlar 22 - 28 22 Wednesday Mountain Regional Exhibit of the Oil Painters of America " through Nov. 2, Kimball Art Center. For info call 649-8882. A Lucia di Lammermoor by the Utah Opera at the Capitol Theatre, SLC, through Oct. 24. For info and tickets call (801)355-ARTS. (801)355-ARTS. Thursday A The Salt Lake Acting . J Company presents, "Last Lists of " My Mad Mother," every Thur. - Sun. until Nov 9. For info and tickets call ARTIX at 355-2787. Story time at the Park City Library; preschoolers (ages 3-6) at 10 a.m., and toddlers tod-dlers (ages 2-3), 11 a.m., 645-5140. A Friends of the Library Fall Book Group meeting, 1 p.m. . Techniques and Mediums of the Artist Visual Literacy Workshop. First in a series of four to be offered every other Thursday. For more info and to register call the Kimball Art Center at 649-8882. 24 Friday The Park City Historical Society and Museum Dungeon Party, members meeting and membership mem-bership drive, 5:30 - 7 p.m., Park City Historical Museum. Harvest Market at Sundance Farms in Charleston, 12-6 p.m. For info call 654-2721. A Conexion Amigo informal meeting. 6 p.m., at the Rec. Building at City Park. For info call 783-5831.. 14th Annual Scottish Celebration and Blessing of the Clans, First Presbyterian Church, 12 "C" Street, SLC. For a schedule of events and activity prices call 363-3889. 25 Saturday Women of the Wasatch Mountain Challenge, Women's Rugby tournament, 10 a.m.. City Park. Benefit for the Cancer Wellness House, 8 p.m. -12 a.m., Lido Gallery. For info call 236-2294. 236-2294. :mv, A "Mrs. Brown," Park City Film Series, 8 p.rrCJim Santy Auditorium, $5 admission. . , Harvest Market at Sundance Farms in Charleston, 10 a.m. - 4 p.m. For info call 654-2721. 654-2721. Boo at the Zoo, 10 a.m. - 2 p.m., Hogle Zoo. For info call 582-1631 ext. 701. Hawkwatch Field Trip with Roadside Trapping, 7 a.m. For meeting place and more info call 524-8511. 26 Sunday Halloween at Glenwood Cemetery, 1 - 3 p.m. For info call 649-5619. Young Life benefit banquet at the Yarrow Hotel, 6:30 p.m. For info call 655-8213. 27 Monday A "Shakes: Rattle and Role," Shakespeare Festival production, 9 p.m., KBYU-TV, Channel 11. 28 1 s d a y Park City Cancer Support Group and I Can Cope meeting at the home of Julie Wenner, 2427 Iron Mountain Dr. For info call at 649-7633. A CATS opens at Kingsbury Hall. For info and tickets call 355-ARTS. For music see B-2 Fall gardening can be more than just bulbs Contrary to what many people may think, fall is a great time to garden by Melissa O'Brien OF THE RECORD STAFF Wasatch Mountains have experienced over the past several days, many people think that after the first snow hits the ground, their planting days are over for another season. But according to several prominent Park City gardeners, fall is one of the best times of the year to spruce up the garden. Protecting the roots "You can still plant as long as the ground is soft enough to dig," said John Barrett of Park City Nursery. The most important step gardeners can take now to protect any potted plants they've grown over the summer is get them in the ground. The most vulnerable vul-nerable portion of a plant is the roots, and if they are exposed, or the plant is in a pot through the winter, it is likely to die. Although the top few inches of the soil freezes, farther down the roots of plant remain protected. To preserve their left-over stock of plants through the winter, Barrett said Park City Nursery typically 'mulches' their potted shrubbery and trees with sawdust to protect pro-tect the roots. "Gardeners in Park City can expect root growth from now until the end of November," Barrett said. There are, however, a few special breeds of roses that require special winter win-ter care. These plants should be surrounded sur-rounded by a cardboard ring filled with soil. While not necessary, Barrett said MM mil" Si .V ft - i 1 s-. ( ' a i MELISSA O'BRIEN PARK RECORD The cool days and crisp nights of October may seem to signify the end of the gardening season. But there is still lots of planting that can be done before the ground freezes in November. some gardeners prefer to cover the tops of their roses bushes with burlap during the winter months. "It also helps to plant new rose bush es on the south or east side of your home," Barrett said. Planting bulbs As any green thumb would tell you, fall is the time of the year to plant bulbs. Although planting bulbs is one of the Please see Gardening, B-7 Mercato Mediterraneo: authentic Italy in Park City "Autumn in Tuscany" celebrated the food and wine of Tuscany by Melissa O'Brien OF THE RECORD STAFF On Friday, Oct. 17 Park City's Mercato Mediterraneo and the Olive parrel, restaurants hosted "Autumn in Tuscany," a celebration of food and .' wine from the Tuscan region of Italy. Held at the Mercato, the event was highlighted by a visit from Rolando Beramendi, a representative from the Avignonasi winery in Tuscany, and is the first in a series of theme dinners the Mercato and Olive Barrel will be hosting throughout the winter. The evening's menu was carefully selected by Mercato and Olive Barrel owner Eric DeBonis. "This Tuscan dinner is a culmination culmina-tion of the many years I've spent in Europe studying food and the Mediterranean culture," Debonis said. DeBonis opened the Olive Barrel, located at Silver Lake Lodge, in 1993 with the goal of emulating the feeling he associated with the food cooked by his Italian-immigrant grandmother when he was a young child. And after spending several summers while he was in college travelling trav-elling through Europe, opened the Mercato with the intention of mimicking mimic-king the communal lifestyle of Mediterranean communities. "Eric tries to represent a very traditional tra-ditional aspect of Mediterranean Italy in both of his restaurants," Beramendi said. "We want to show people Italian food isn't all tomato sauce and parmesan cheese." The meal started with Verdura Misti alia Griglia, wood-fire grilled vegetables with oven-roasted tomatoes, toma-toes, garlic and basil; Prosciutto di Parma a Fichi, thin slices of Parma prosciutto with fresh figs and Crostini di Fegatini, toasted Tuscan bread topped with a chicken liver, sage and garlic spread. The bartenders recommended recom-mended a light Avignonasi red wine, made from grapes in the Chianti family fam-ily as an accompaniment. The first course, or Primi Piatti consisted of Fusili Col Bueo con Cappa Santa. In English: seared sea scallops, accented with an essence of fennel and saffron. Mercato waitstaff delivered the second-course wine, a 1995 chardonnay, from Avignonasi vineyards as well. According to Beramendi, Italian chardonnays are fermented in stainless stain-less steel containers to achieve a high acidity, and aged only six months to retain crispness. "Tuscan chardonnays are meant to cleanse the palate, rather than overwhelm over-whelm the flavor of the food as an oaky or buttery chardonnay that has been aged in an oak barrel may," Beramendi said. The main course consisted of Bistocca alia Fierentina, a classic Tuscan main meal. Very rare wood-fire wood-fire grilled T-bone steak seasoned with extra-virgin olive oil, lemon and garlic was served with grilled wild porcini mushrooms, grilled radicchio, polenta and a salad of arugula greens. DeBonis chose a 1994 Avignonasi red wine, Vino Nobile di Montepulciano to complement the meat. The main-course wine, unlike the chardonnay, was aged two years in large oak aging barrels, containing the equivalent to the volume of 3,000 bottles of wine. The large oak barrels bar-rels are utilized to soften the tannins in the wine, to avoid the sensation that "you are chewing on the New York Times," Beramendi said. Lastly, dolci, or dessert, a traditional tradi-tional Tuscan chestnut torte, was served with honey gelato and a fresh fig compote. The after-dinner wine, an Avignonasi Aleatico followed. This subtle dessert was paired with a DAVE FIELDS PARK RECORD Eric DeBonis (left) owner and executive chef of the Mercato Mediterraneo Di Nonna Maria Italian Restaurant in Park City hosted a celebration of Italian food and wine "Autumn in Tuscany" ori ' Friday, Oct. 17. Rolando Beramendi (right), a representative from the Avignonasi winery of Tuscany, Italy, explained the history and significance signifi-cance of the wine served to compliment each course. very sweet, dry wine, made from a rare Tuscan grape dating back to the Renaissance. After the initial shock of the wine, as described by one guest as, "drinking a port with a shot of Jack Daniels thrown in," the contrasting con-trasting flavors of the dessert and robust wine mingled well to end a meal any Tuscan would surely be proud to serve. "I believe in authentic food 1 because there's something behind it. I try to take the simplest ingredients,, of the highest quality and freshness,,,, and allow them to stand on their ; own," DeBonis said. : DeBonis' next theme dinner is " scheduled for Oct. 30 and will feature ! French Mediterranean cuisine and '. French winery representative Maison ; Marques de Domaine. For more ., -infomation call 647-0030. Life Fitness Instant Rebate $200 cash back when you buy Life Fitness in-home Fitness Equipment Expires November 15th, 1997 7 RECUMBENT BIKE Back Support Self Powered (no plug) Healthclub Quality Pl Heart- ,-, JV rate Monitor T jp5 1 TREADMILL LIF EST RIDE Patented Flex Deck Heartrate monitor Longest running surface M Simply the Best Equipment in the World FrM Dllvry Financing available 1 ' i ' A lVv ? . 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