A fondness for herbs?

Colorfield Farms Fall Garden Festival

This weekend, learn all kinds of great tricks for outsmarting South Florida's problematic growing conditions at the annual Colorfield Farms Fall Garden Festival.

The event will include the tasting of recipes using herbs as well as educational demonstrations on growing herbs and commonly used veggies, container gardening, low-volume irrigation, and pests, bugs, sap suckers and other undesirables.

When: Oct. 16 - 17, 9 a.m. to 5 p.m.

Where: Colorfield Farms, 8221 State Road 674 in Wimauma

Cost: Free

Information: (813) 833-2545

Surreal Brunch 2010

This is a not-to-be-missed experience for foodies and their friends, featuring a culinary demonstration by the Food Network's "Surreal Gourmet," and an elegant four-course brunch, all aboard Holland America's finest ship, the ms Ryndam.

The Surreal Brunch is hosted by the Dali Guild and is a benefit for the new Dali Museum.

The pairing of food and surrealism is an enjoyable way to honor Dali and the grand new building that will house the largest collection of his work outside Spain.

Bob Blumer, "The Surreal Gourmet," has been a frequent guest of the Museum, and his wow-inspiring dishes, whimiscal presentations and unusual cooking methods would make Dali proud.

* When: Sunday, October 24 Guests aboard the ms Ryndam at 10 a.m. sharp. Brunch is served at 11 a.m. and Bob Blumer's presentation is at 12:30 p.m.

* Where: ms Rydam, Port of Tampa, Terminal 3

* Tickets: $125.00, that includes an autographed copy of Bob Blumer's cookbook, The Surreal Gourmet.

* Information: You may reserve a seat at the Surreal Brunch by contacting Leigh Winkler at (727) 823-3767 x3043 or by email at lwinkler@thedali.org. Be advised that boarding the cruise ship involves paperwork required by Homeland Security. Please reserve by October 18.

www.thedali.org

Pineapple upside-down cake. The liquid version.

I was at Beanie's tonight to hear Bill Floyd sing AND I was craving Beanie's chicken wings. The bartender, Angela, breezed by carrying three glasses filled with exactly the same pretty, red drinks.

"What were those?" I asked.

Angela said they were pineapple upside down cakes, as she nudged the remaining drops in the shaker my way.

WOW! It was good! So I ordered one. (Smart bartender!)

Vanilla vodka, pineapple juice and a splash of grenadine mixed together; this drink smells and tastes exactly like its name! Try one...

A perfect puree makes a fine soup

From this week's Table Scraps column, Bobby Flay's Sweet Potato-Coconut Soup - with a spicy relish... oh, how decadent can you get?

This is a simple soup recipe, too - a mesh of sweet potato, coconut and fresh ginger, but it includes a wee bit of heat - just enough to give this more depth than the usual puree.

Go here to read about it.

A gussied-up BLT

Although I love guacamole, I think avocados are best eaten with minimal fuss. I pack them for lunch, sliced in half with a sprinkle of salt, and then eat them straight from the shell with a spoon — perfect.

I also use them to top off my salads, serve as side dishes with meals and dice for avocado vinaigrette and salsa.

Avocados pair beautifully with crab, cucumber, grapefruit, mangoes, red onions, oranges, pineapples, shrimp and bacon.

A personal favorite is adding avocado to the quintessential BLT. It's a gussied-up version of the American classic.

Crispy Peppered Bacon and Avocado Sandwiches with Herbed Mayo

6 slices peppered bacon
5 Tbsp. mayonnaise
3 Tbsp. fresh garlic chives, chopped
2 Tbsp. fresh dill, chopped
1 firm ripe avocado
1 tsp. fresh lemon juice
4 slices whole-grain bread, toasted
1/2 c. sprouts
Salt and pepper

Stir together mayonnaise, garlic chives and dill in a small bowl, then salt and pepper to taste. Cook peppered bacon in a skillet over medium heat, turning occasionally, until crispy, and then transfer to paper towels. Halve, pit and peel the avocado, then slice lengthwise onto a plate. Squeeze lemon juice over the avocado slices to prevent discoloring. Assemble sandwiches with toast, herb mayonnaise mix, avocado, peppered bacon and sprouts.

Makes two sandwiches.

Source: www.thefloridachef.com.