Until then, I've got a few fun recipes to share. These were the three winning recipes in a contest held at Washington and Lee University in Lexington. W&L spokeswoman Sarah Tschiggfrie tells me this is the sixth year they've had a "Recipes from Home" contest for first-year students and their parents. This year, the contest drew 75 recipes. The winning recipes were served at the college's Parents and Family Weekend Luncheon last Saturday.

I remember being a homesick transfer student at Roanoke College, so I can imagine how wonderful it would be to see one of my mom's signature dishes piled up on the plates of my fellow students.

Enjoy, and have a great weekend!

Cincinnati Chili
Student: Sarah Gorman, Moores Hill, Indiana

2 Tbsp. olive oil
1 ½ lbs. ground beef
8 oz. Italian sausage
8 oz. green bell pepper, diced
8 oz. red bell pepper, diced
1 lb. onions, diced
1 Tbsp. garlic, chopped
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 tsp. kosher salt
½ tsp. black pepper
¼ tsp. ground cinnamon
¼ tsp. cocoa powder
8 oz. beer
2 lbs. canned diced tomatoes
1 lb. canned black beans
1 lb. canned kidney beans
1 Tbsp. Texas Pete hot sauce
1 tsp. granulated sugar

1. Cook ground beef and Italian sausage in oil in a large pot until browned.  Add onions, garlic and bell peppers and cook until tender.
2. Add cumin, chili powder, salt, black pepper, cinnamon and cocoa powder. Sauté 5 minutes.
3. Add canned tomatoes, beans and beer and simmer to blend flavors.
4. Taste and adjust flavor with hot sauce, sugar and salt if necessary.

Lindsey's note: Cincinnati chili is typically served over pasta. There was no note of this in this recipe, but I'd imagine that's what Sarah and her family do.

Mediterranean Pasta Salad
Student: Lauren Schultz, Holliston, Mass.

14 oz. bowtie pasta
½ cup olive oil
12 oz. red onions, diced
12 oz. cucumbers, peeled and sliced
12 oz. cherry tomatoes, halved
4 oz. feta cheese, crumbled
12 oz. black olives, sliced
¾ tsp. oregano
½ tsp. basil
½ tsp. kosher salt
¼ tsp. black pepper

1. Cook pasta according to package directions. Drain and toss with half of the olive oil. Allow to cool.
2. Combine the remaining ingredients (including the second half of the oil) in a bowl and mix well.
3. Combine with cooled pasta and allow to rest to combine flavors.

Oreo Brownies
Student: William Smithson, Cary, North Carolina

1 ½ lbs. Oreo crumbs
4 oz. butter
2 lbs. chocolate chips
3 ½ cups sweetened condensed milk
2 tsp. vanilla extract
12 oz. pecans, chopped

1. Melt butter and combine with oreo cookie crumbs. Press into a sprayed baking pan to form a crust.
2. Melt chocolate chips in condensed milk and add vanilla. Spread chocolate/milk mixture over crumb crust.
3. Sprinkle with chopped pecans.
4. Bake in a 350 degree oven for 20-25 minutes.

Recipes courtesy of Washington and Lee University.

He clarifies a bit more in the opening sentences that this list might not need to be followed to the T by all restaurants because, let's face it, there are lots and lots of different restaurants. I believe personally that what he is advising on is service for fine dining restaurants, but that doesn't mean all restaurants cannot take something away from the list.

Once again, do you guys agree/disagree with anything in particular on this list?

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

59. Do not leave place settings that are not being used.

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

62(a). Do not let a glass sit empty for too long.

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

64. Specials, spoken and printed, should always have prices.

65. Always remove used silverware and replace it with new.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

68. Do not reach across one guest to serve another.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

75. Do not ask if someone is finished when others are still eating that course.

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

77. Do not disappear.

78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.

81. Know what the bar has in stock before each meal.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

87. Do not stop your excellent service after the check is presented or paid.

88. Do not ask if a guest needs change. Just bring the change.

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.

Bonus Track: As Bill Gates has said, “Your most unhappy customers are your greatest source of learning.” (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)

Amazon.com

Has this geeky Food Network star's television show really been on for an entire decade? Dang.

It's hard for me to believe (then again, I'm not his biggest fan), but it must be true, because they just put out this fat, hardback book commemorating the 10-year anniversary. It's a highly amusing book, jam-packed with recipes, pictures and stories about the first years of the show. In fact, each early episode has its own chapter in this book, "Good Eats: The Early Years" by Alton Brown. The book jacket even turns into a fold-out poster.

Want it? Leave a comment on this blog entry and I'll do a random selection at the end of the day tomorrow.

Every year, "Peanuts" character Linus waits around for a Great Pumpkin who never shows. This year, grocery store shoppers were almost in a similar predicament.

Fortunately, the Great Canned Pumpkin Shortage of 2009 was over before panic and dismay began to set in. After all, what would Thanksgiving and Christmas be without a golden brown slice of pumpkin pie?

At the risk of sounding too maternal, I will say that this little scare creates a perfect learning opportunity -- in the absence of canned pumpkin, one can still create a delicious pie with just a few tricks and tips.

First, the lowdown on the shortage.

Click here to read the rest of the column.

See steps for turning a whole winter squash into pie filling, as well as a squash custard pie recipe, here.

Those of you who keep a close eye on The New York Times site may have noticed that one particular business blog, "You're the Boss," recently racked up more than 1,000 comments in a short period of time - so many comments that they closed the comments after only a couple of days.

The topic? "100 Things Restaurant Staffers Should Never Do (Part I)."

It seems this blogger, Bruce Buschel, is in the process of opening a new seafood restaurant and has been blogging about his experiences along the way. He devised a list of 100 service rules for his new staff and posted just half of them on his blog. The result, as I said, was astounding. Most people felt that Buschel had pretty much hit the nail straight on the head.

I'm going to paste the rules below. Please read them and tell me if you agree with them or not. I agree with almost every one, with the exception of a few that I think would make the server seem a bit impersonal and cold. But I think these skills are sadly lacking in lots of local restaurants. Is there a restaurant in all of Southwest Virginia that gets all (or most) of these things right?

From "You're the Boss":

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.

I've skimmed the list of stores that carry Fairbank Farms beef and it does not look like we have any of those stores in The Roanoke Times coverage area. In fact, the only store names I recognized were Trader Joe's and Giant. But for the full list, click the link above.

We've been talking lately about the safety of ground beef here on the old Fridge Magnet blog. Find a link to a New York Times story here, and information about grinding your own beef at home here.

www.myrecipes.com

I had little or no exposure to Brunswick stew before I met my husband, which is a bit surprising considering that it is a Southern specialty and I'm a Southern gal. But I think this stew is more common in barbecue country because it is traditionally served as a side dish with barbecue, and Roanoke and the Alleghany Highlands really aren't "barbecue country," in my mind.

Most folks suspect the hearty concoction was invented in Brunswick County, Virginia and named for that place. Down near the border of North Carolina - now that's probably closer to barbecue country. It was invented by hunters who traditionally used rabbit, squirrel or chicken in the mix.

My husband just loves Brunswick stew, so I thought I'd try to make a pot of it for the first time last night. I chose a recipe from "Joy of Cooking: All About Soups & Stews." My only complaint with this recipe is that it called for waaaaaay too much chicken. Even bone-in, five pounds of chicken is too much. I also chose to pull the meat off the bone near the end of the cooking process. I'd just rather have tender chunks of chicken in my stew than have to cut it away from the bone in my bowl.

So, you might say I stuck with tradition and made this with bone-in chicken and barbecued pork, but broke from tradition by removing the bones before serving. I also left out the lima beans (gasp! I know, not traditional) because I didn't want to see the sad little pile of them that hubby would no doubt collect in one corner of his bowl. I added some Great Northerns instead because I would have at least missed the texture.

Let me know what you think if you try this recipe. And also let me know if you think you've got a better one, because I'm not wedded to this one.

Brunswick Stew
Serves 6 to 8 (armies, that is. Not people)

5 pounds chicken parts, seasoned to taste with salt and pepper (and about 1/2 tsp. crushed red pepper, if desired)
2 Tbsp. bacon fat or vegetable oil
1 cup onion, chopped
1 cup celery, chopped
3 cups lima beans, fresh or frozen
2 cups barbecued pork or smoked ham, cut into 1/2-inch chunks (optional)
1 1/2 to 2 cups chopped, seeded peeled tomatoes, fresh or canned
1 cup barbecue sauce
1 cup tomato puree
1 cup chicken stock or water
1 Tbsp. minced garlic (optional)
2 bay leaves
Salt and pepper to taste
Ground red pepper to taste
3 cups corn kernels, fresh or frozen
Several drops Worcestershire sauce
Several drops of hot red pepper sauce

1. Heat oil or bacon fat in a heavy, large Dutch oven over medium-high heat until shimmering.

2. Add chicken pieces in small batches and brown on all sides. Remove to a plate as they are done. Remove all but 2 Tbsp. of the fat from the pan. Reduce the heat to medium and add onions and celery.

3. Cook vegetables 5-7 minutes or until tender. Return chicken parts to the pan with any accumulated juices. Add lima beans, pork or ham (if using), tomatoes, barbecue sauce, tomato puree, stock or water, garlic (if using), bay leaves and salt, pepper and red pepper to taste. Bring stew to a boil over high heat. Reduce heat to low, cover the pan and simmer gently until the chicken is nearly tender, 35 to 45 minutes.

Note: This is the stage at which I pulled out the chicken parts and removed the meat from the bone, then added the meat back in to the stew.  - LN

4. Add corn kernels. Simmer, uncovered, for 10 more minutes. Skim any fat from the gravy with a spoon. Season with more salt and pepper if needed. Add Worcestershire sauce and hot sauce. If desired, serve topped with minced fresh parsley and toasted fresh breadcrumbs.

Source: "Joy of Cooking: All About Soups and Stews" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.

Sometimes on a Monday moaning - er, morning - a person just needs a little positive reinforcement. I got mine in the form of a photo of my tiniest fan. Apparently, my friend Beth's daughter, Hayden, decided to pick up the most important section in the paper last Wednesday. See what she is reading? Hahaha...

I'll be back later with a Brunswick Stew recipe that'll feed the entire neighborhood. I know it'll be feeding us for the rest of this week!

PLEASE keep those ideas for "Diners, Drive-ins and Dives" coming (blog post below)! Meanwhile, I have big food news out of Maryland -- the 30th Annual National Oyster cook-off has ended and several people went home with shiny silver trays and big grins on their faces. I know Maryland is not super local to Southwest Virginia, but the winter holidays are probably one of the biggest oyster-eating seasons in these parts, so maybe you guys will enjoy these recipes.

Jackie Hardin of Galena, MD won Grand Prize with her Oyster Tacos with Chipotle Cream Sauce. Your first reaction may be similar to mine - oyster tacos? But they actually sound pretty good - fried oysters with a cornmeal coating served in soft taco shells with slaw and the sauce. If you like oysters and you like fish tacos, this might be a neat twist.

Other winners were Jim McDuffie of Durham, NC, with his Outer Banks Poached Oysters on Smoked Pimento Cheese Grits with Fried Green Tomato Croutons, Brendan Cahill of Lusby, MD with Beach House Oysters with Sherry and Loic Jaffres of Leonardtown, MD with Oysters Bourguignon in Puff Pastry.

I'm going to share a couple of these recipes with you now. I'm trying to figure out if the rest are available online somewhere or if you have to write in to the Maryland Department of Agriculture to buy the cookbook. As soon as I hear back from the PR lady, I'll let you all know.

Oyster Tacos with Chipotle Cream Sauce
Jackie Hardin, Galena, MD
Serves 4

1 pint select Maryland oysters
1/2 cup flour
1/4 cup fine yellow cornmeal
Salt and pepper to taste
2 eggs, beaten with 1 Tbsp. water
Oil for frying

8 flour tortillas
1 (8 oz.) bag coleslaw
1 cup mayonnaise
2-4 minced canned chipotle chilies in adobe sauce
Lime wedges and cilantro for garnish

1. Combine mayonnaise and chipotle peppers and set aside. Wrap tortillas in foil and place in a warm oven.

2. Drain oysters and feel through for any wayward shells. Combine flour, cornmeal, salt and pepper in a bowl. Dip each oyster in beaten egg, then into the flour mixture. Heat 2 to 3 inches or oil in frying pan to 375 degrees. Fry oysters, a few at a time, until golden brown, about two minutes. do not overcook. Drain on a plate covered with paper towels.

3. When all oysters are cooked, remove tortillas from oven. On each tortilla, spoon chipotle cream and coleslaw and top with fried oysters. Garnish with cilantro and lime.

Beach House Oysters with Sherry
Brendan Cahill, Lusby, MD

1/4 cup chopped shallots
1/4 cup sliced mushrooms
1 tsp. dry mustard
Pinch cayenne pepper
1 stick butter
3/4 cup flour
2 cups milk
1/2 cup dry sherry
2 egg yolks
2 dozen Maryland oysters in shell

Saute shallots, mushrooms, dry mustard and cayenne in butter. Add flour and cook 3-4 minutes. Add milk and cook 8-10 minutes. Add sherry. Remove from heat and add egg yolks.

Shuck oysters, reserve shells. Place oyster on top of shell, top with sauce and bake for 10 minutes at 350 degrees.

Guy Fieri/www.foodnetwork.com

"Diners, Drive-ins and Dives" is my favorite show on the Food Network. Even if I've just consumed an entire turkey and a pie (which I've never done before, but I'm just saying), I would probably still have to go find a snack while watching D, D & D. It just makes me so hungry.

Every greasy spoon visited by host Guy Fieri has obviously been highly recommended by the locals, and always has at least one really good signature dish. Fieri spends time back in the kitchen while the chef or head cook shows him how they make those signature dishes. Usually, it's a lengthy, from-scratch process. I don't know that I've ever seen anyone start by throwing a frozen beef patty on the grill or hauling out cartons of ready-made stock, but then again, I don't watch every episode or I'd weigh 400 pounds by now.

Every time I do tune in, I wonder what greasy dive Guy Fieri would find worth visiting in Southwest Virginia. Would he love watching the guys at Texas Tavern making a batch of chili? Drool behind the scenes at Short Sugar's Bar-BQ in Danville? Moan with ecstasy while devouring a plate of biscuits with sausage gravy at The Roanoker? Do any of those places even qualify as diners, or drive-ins, or dives? What does?

I posted this question over Twitter and Facebook last week and got some interesting suggestions about where Guy should go in Southwest Virginia. Read on for the list so far. Please keep adding to it, and if we can come up with a solid suggestion or two, I will send them to Mr. Fieri.

* Texas Tavern, downtown Roanoke
* Dip Dog Stand, Marion
* Hi-Lo Burger, Abingdon
* Burger Bar, Bristol
* Wildflour, Roanoke (I really like Wildflour, but I don't think this qualifies as a D, D or D)
* Pink Cadillac Diner, Natural Bridge
* Roanoke Weiner Stand, Roanoke
* Tavern on the Market, Roanoke
* Cavalier Store, Lynchburg (more like Central Virginia, but that's OK)
* Lil' Cucci's, Daleville
* Lew's, Roanoke
* Kenny's, Buena Vista
* New York Pizza, Vinton
* Dogwood Cafe, Vinton
* Gillie's, Blacksburg (Does Guy even do vegetarian?)
* Starlite Drive-In, Christiansburg