From Just Grapes’ website at http://wineshop.justgrapes.net:

Join Erinn Benziger from Benziger Family Wineries for this Master Class demystifing the concepts of biodynamic farming and winemaking for the everyday consumer. We will answer the questions of what is Biodynamic/Organic winemaking and farming, what is the difference between the two, how does it effect flavor of the wine in my glass and why is it more expensive? We will demonstrate the principles we discuss with wines from Benziger and other global wineries.

This class will be held February 26th from 6-8 pm at 560 W. Washington Blvd., Suite 100. For more info, call 312-627-WINE or visit their website and look under “Events.” (For some reason their website no like the linky.)

“I have never admitted that I am more than twenty-nine, or thirty at the most. Twenty-nine when there are pink shades, thirty when there are not.”

-Oscar Wilde (1854-1900) “Lady Windemere’s Fan", 1892

Lots to see and do at the 830 N. Michigan Avenue Borders in Chicago in the next couple of months.

On November 8th at 7 pm, Bobby Flay will be signing copies of his book Bobby Flay’s Mesa Grill Cookbook .

Anthony Bourdain will sign copies of his new book Anthony Bourdain: No Reservationson November 28th at 7, and Charlie Trotter will sign My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes, a compilation of famous chefs’ ideal last meals on earth, at 7 pm on December 13th.

I *heart* Anthony Bourdain’s writing, as I have stated here before. I have also said that he’s probably one of the few writers I would stand in line to see. The Czarina supposes she should make good on this statement.

WHY are some people irrationally prejudiced against brown sugar in an apple pie?

Once again the Czarina made the semifinals in the Bucktown Apple Pie Contest, but didn’t quite make it to the finals. However, neither did the Czar, who made his own pie. He also made it to the semifinals. This intra-marital competition caused a lot of cheerful and surprised comments when we dropped off our pies. Later we were told that some of the volunteers were hoping we would both make the finals so they had a good story to tell. Unfortunately for all involved, it didn’t work out that way.

We haven’t decided if we’re cooperating or competing against each other next year, but we will be there – oh, yes. A pie made by a committee of, I believe, five people (!) made it to the finals. I was curious to see how that worked, since there is that old adage about too many cooks. But obviously they did something right.

Since the Czar and I both used brown sugar in our pie, we were interested to note that none of the finalist pies appeared to have any. We cornered Gale Gand, a final round judge, and asked her. As far as she was concerned, none of the finalist pies had noticeable amounts of brown sugar. She said that she liked brown sugar in pies. The Czar spoke with another judge, a pastry chef from the Peninsula Hotel, who gave the Czar the benefit of his experience as a participant in pastry competitions. Brown sugar gets no love amongst those looking for a traditional apple pie, apparently.

Well, I’m rebelling…pushing the pie envelope…shifting the pie paradigm…advocating for pie diversity. So, here’s my apple pie filling that is dismally untraditional. Try it, you’ll like it!

Yes, you need to cook the apples first before you stick them in your pie. Quit whining.

CZARINA’S APPLE PIE

2 pounds apples (Granny Smith, Fiji, Jonathan, or Ida Red)
1 oz. butter
7 tablespoons sugar

**

2 oz water
3.5 tablespoons cornstarch
3 tablespoons light brown sugar
2 tablespoons white sugar
3 tablespoons dark brown sugar
1/5 teaspoons salt
1 teaspoons cinnamon
1/4 teaspoons nutmeg
2 teaspoons lemon juice
1/4 teaspoon ground ginger
.67 oz candied ginger, minced
.25 oz butter

Saute apples with the first quantity of butter until they are a little soft. Add in first quantity of sugar. Mix water and starch until it blends into a paste like substance. Add starch mixture to the apples and boil until liquid looks thick. Remove from the heat and add the rest of the ingredients. Stir until all ingredients are blended and apples are coated. Cool completely before using.

Fill your preferred pie shell with glorious brown sugar apples.

Viola! Pie heresy!