Publisher’s Word

Thu, 30 Oct 2008 13:24:03 -0700

A Special Time of Year

BY JEANINE Z. BOSWORTH

All but the hardiest of leaves (yellow ones, I’ve noticed) have finally given up the ghost, the Lake’s eerily devoid of boaters and downtown Bemus looks a little – well – lonely, I guess. The golf clubs have been stuck away for another year (thank the lord) and the frosty mornings have eliminated the need to mow or bother with the garden. It’s late Fall in the Chautauqua Region, and all we have left are the memories of a truly wonderful and sensational season. We’re all like kids on a rainy day, asking “NOW what are we going to do?”
In a word: PLENTY! Ol’ Mom Nature has something magical up her sleeve to keep us all entertained. October’s just about done and already we’ve gotten a fair amount of the white stuff, haven’t we? For those who can’t wait for the lake to freeze, the snowmobile trials to open and the slopes to get a skiable base, you just hang in there for a little bit more. It’s coming, sooner than you think, and if you believe the Farmer’s Almanac we’re in for a real humdinger this year!
In the meantime, how about taking your favorite sweetie for a romantic, candle-light dinner at The Italian Fisherman, or any of the other fantastic restaurants Chautauqua has to offer? More the “stay at home” type? A warm crackling fire, a beautifully dry glass of cabernet, (bottled locally, of course), and a nice warm blanket spells cozy with a capital ‘C’. Add in a free foot rub, and I’ll bet you’ll be in for the night!
There’s so many things to do – if you need some ideas, just take a look through these pages. It’s really prime time, if you think about it – time to relax, recharge, have a little fun and get ready for our next season. Okay, I’ll say it – WINTER! There… That wasn’t so bad, now – was it? Enjoy!

Cruising The Seas

Thu, 30 Oct 2008 12:34:52 -0700

Travel the Unspoiled Beauty of the Caribbean!

In April, Pastimes Travel Agency in Bemus Point, New York, is offering great trips for a great price. They specialize in group travel. Please read the following to find out about the beautiful places in the Caribbean we will be exploring!
The spirit of the Dominican Republic is captured in its music, food and national pastime. It is known for its professional winter baseball, handcrafted cigars and music festivals. In the Dominican Republic, culture means adventure! In the Dominican the tropical wildlife is astounding. There are: 19 national parks, 6 scientific reserves, 15 natural reserves, 2 marine sanctuaries, 5600 plant species, 303 bird species, and a very rich underwater world. The average temperature in the winter months is 75-90 degrees.
Come with us in April to discover the beauty of the second largest island in the Caribbean, Puerto Plata. Most of the beaches are unspoiled and underdeveloped. There is a lively Latin culture with the friendliest people you would ever want to meet.
By day you can go four wheeling through jungle roads, play golf, sport fish, snorkeling or diving, golf or just take it easy on one of the many beautiful beaches. At night enjoy dancing , dining, and sipping French wine beside the beach. No matter your lifestyle Puerto Plata is a relatively good value.
Another place in the Dominican Republic is a place all about the beaches, Punta Cana. It is all about 25 miles of white sand beach, coconut trees, and more than 35 resorts. Relax by the sea, sport fish, golf, take a safari adventure, visit an ecological reserve or enjoy a spa. Punta Cana is the perfect atmosphere for families, couples, or friends who are looking for a resort style vacation.
Cancun is the ultimate vacation and resort destination. Cancun is know for its crystal blue Caribbean waters and romantic beaches. Water parks,
Surfing, kayaking, fishing, swimming, diving and snorkeling, hanging out in the tropical sun and an abundance of other amusements are a few of the great features of Cancun. Whatever your age you won’t want to leave!
The island with a European flair and Caribbean flavor is the island of St. Martin. This is an island with two distinctly different international cultures-Dutch and French. The beaches on the French side and the nightlife on the Dutch side are world famous. The best of both worlds. Two great experiences! White sand beaches, cozy lagoons, exciting nightlife and casino action is all part of the beautiful island of St. Martin.
So, for a relaxing spring get away at a great price, get in touch with us at PASTIMES TRAVEL. You can contact our travel agent, Becky at 716/ 386-7430.

Uncle Gino’s Recipes

Thu, 30 Oct 2008 12:22:56 -0700

Fresh Orata Panfried (golden sea bass)

INGREDIENTS:
1 Orata fresh (about 2 pounds)
1 fresh sprig of rosemary
1 fresh sprig of thyme
3 Tablespoons of extra virgin olive oil
Pinch of sea salt
Pinch of black pepper

METHOD:
Scale and clean fish. Leave head, skin and tail. Rinse well. Pat dry. Rub with olive oil outside and inside. Stuff with rosemary and thyme. In a large, non-stick frying pan on medium heat, add fish and cook 3 minute each side. Remove frying pan from the stove. Using a fork and spoon, open the fish. Remove the spine bone and other small bones. Sprinkle with olive oil, salt and pepper and serve.

Shrimp Riviera (serves 4)

INGREDIENTS:
12 Large shrimp peeled and deveined
1 small head of fennel cut in half, remove core, cross cut in very thin slices
6 large fresh green asparagus tips (cut down to 3”)
3 anchovy filets
6 fresh leaves of green lettuce washed and dried
2 Tablespoons of mayonnaise
2 teaspoons of Dijon mustard
3 Tablespoons of extra virgin olive oil

METHOD for Sauce:
In a food processor, add mayonnaise, mustard, anchovies and olive oil. Slowly blend to achieve an amalgamated liquid sauce. Remove the sauce into a small container.

SERVING:
Place one lettuce leaf in the center of the plate topped with 3 shrimp, leaving a hole to insert one asparagus standing up (like a palm tree). Place fennel slices over the shrimp. Drizzle sauce over the shrimp and around the plate. Ready to serve, cold.
Variation: Nested shrimp. Prepare as above, but julienne the lettuce and place in the center of the plate. Follow serving directions.