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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Jan 16, 2008
Page
15
Cache River Basin Vineyard and Winery, seven years old, markets Swamp Water White as its top seller. Owner Jack Dunker notes Cottonmouth White as a nearby favorite, while Catawba Red and Hummingbird Nectar offer variety. Dunker says quirky names aid memory after a favorable taste.
Dunker opened Vineaux's after growing a winery in Cache River Basin. Tom Tucker, a former Lick Creek chef, crafted a Napa Valley inspired menu featuring blue ribbon inside out and duck roulade with grape leaf braising. The Belknap burger with blackberry wine barbecue sauce, Certified Angus Beef steaks and lunch service define the casual yet upscale dining experience.
Wineaux's offers steak pheasant duck roulade seafood and barbecue with unique red and white wines at Cache River Basin Winery Belknap Illinois. Hours are 11 a.m. to 8 p.m. Wednesday to Saturday and 11 a.m. to 5 p.m. Sunday with dining overlooking a pond. Local customers praise the addition to the area.
Health mindful bakers use applesauce and now apple butter to add depth while cutting fat. This spice cake with ginger cinnamon allspice and cloves bakes in 35 to 45 minutes in a 7 by 11 pan yields 12 servings with 238 calories and 6 g fat per slice.
A rich lentil mulligatawny soup combines onion garlic ginger and jalapeno with coriander cumin and turmeric. Lentils simmer in chicken broth until tender then coconut milk and lemon juice finish the creamy soup garnished with cilantro sprigs and lemon wedges.
Recipe outlines roasting carrots celery tomatoes turnips and onions with thyme then simmering with potatoes leeks celery stock and cream to make a thickened roasted vegetable soup. Steps include roasting at 400 degrees for an hour blending to smooth, adding roux and thyme, then simmering 20 minutes before serving.
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