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What's
the latest at lunch? What's the dish during dinner? Here's where you'll
find out what's new in the food world, from new temptations in the
market to new cookbooks in your bookstore's cuisine section. Check
in frequently for updates. After all, news is like food — you
want to get it when it's fresh!
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 Broccolini,
or baby broccoli, is coming to a market near you. It is a delicious
new hybrid of classic broccoli and gai lan, a Chinese broccoli,
yielding a vegetable that is lighter in weight and easier to eat.
Broccolini
is also easy to prepare and has a sweet, delicate flavor. Broccolini
stalks are as long as regular broccoli but they are much thinner,
more tender, and do not need peeling in order to eat. The florets
are also lighter in texture and less delicate than garden broccoli
— no little green buds all over the kitchen when you prepare
broccolini. Broccolini costs more than its larger cousin, but there
is no waste. So you come out ahead, not to mention the new vegetable's
superior taste. 
We
have added broccolini to soups, salads, and casseroles but found
that to bring out its best flavors, a simple preparation is the
best: Steam broccolini for 3 minutes; chop stems into 1- inch pieces;
toss with a coating of extra virgin olive oil, fresh lemon juice
and a seasoning of salt and pepper, and serve immediately.
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Tea
now comes in matchboxes with the advent of a product called Steep.
Fifteen petite boxes (1 3/4-inch x 2-inches) are tucked inside a
larger box. Each small box holds a different flavor such as Up Chai
Down, a honey hemp chai flavor; Broening's Brew, a cinnamon taste;
Urban Catnip, a mint green tea; Always Mary, a pure vanilla; and
Naked Fruit, a tropical mango flavor. 
The
idea is funky and so are the names, but the tea is quality. Each
of the fifteen different matchboxes contain a tea ball with whole-leaves
that are rich, robust, and full of very good flavor; no after-taste
and no bitterness. The Connecticut-based company has us guessing
what the names all mean, but who cares. The taste is everything,
and the new company has already won numerous awards. For more information,
call 1-800-SteepCo.
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 Shhh,
we have the scoop on America's first culinary museum. The American
Center for Wine, Food and the Arts will open in 2001 in Napa, California,
to the tune of $44 million. The first-of-its-kind cultural and educational
center is being built on 13 acres on the Napa River, with the endorsement
of such culinary luminaries as Alice Waters and Julia Child. It
will include a 75,000-square-foot, two-story main pavilion and six-and-a-half
acres of working and decorative public garden and amphitheater.
The museum will foster traditional and experimental programs in
cuisine, viticulture, agriculture, artistic and literary expression,
science and the politics of food, nutrition and health, and emerging
issues such as sustainable agriculture and the world food supply.
For more information or to become a charter member, call 707-257-3606.
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