Happy Lasagna Day!

BRIO Tuscan Grille at The Gardens Mall is celebrating “National Lasagna Day” today (Thursday, July 29) by offering its full-size Lasagna Bolognese Al Forno for half price ($8.12 for lunch, $8.47 for dinner) at all of its locations nationwide.

Brio is at 3101 PGA Blvd in Palm Beach Gardens.

Call the restaurant at 561-622-0491 or visit www.brioitalian.com for details or reservations.

Never let it be said that the Swirl Girls aren’t the first on the scene for new wines… sometimes, anyway.

That’s the case with trying the Casa Silva Reserva Sauvignon Blanc 2009. You won’t find many tasting notes about it because it’s fairly new on shelves. We had a bottle sent to us for review. You can find it at Gardens Wine & Spirits and at Carmine’s Gourmet Market, both in Palm Beach Gardens (costs about $12). Bottom line: I’d say it’s worth it.

Made from a Chilean Colchagua Valley winery with vineyards that were first planted in 1892, it’s a pretty light gold sauv blanc, with a nose of apples and flowers. It tastes of pears, and has a crisp, zingy (is that a wine word?) side, with a fairly short, round finish. I enjoyed drinking it by itself and would definitely drink it again in a minute.

I made one of my favorite pasta dishes with tuna, white beans and tomatoes, and the wine paired beautifully with that. Both the dish and the wine have a tang to them that makes a very tasty combination.
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The Pelican Restaurant in Lake Worth serves breakfast and has an Indian menu. (J. Gwendolynne Berry / Palm Beach Post)

More: Directions, write a review

The Pelican Restaurant is not your ordinary diner. Behind the Florida kitsch facade of this quaint Lake Worth breakfast nook lies the fire of the spiciest Indian cuisine this side of the Atlantic. These curries can reduce even the mightiest of men to babies crying for water. Even the strongest tongues should tread carefully.

The Pelican is open for breakfast daily and serves a variety of traditional diner foods with a few Indian specialties. In the high season, they also serve lunch until 2 p.m.

But Friday nights are when things really heat up.

My husband and I have stopped in for the Friday Indian dinner menu many times in the past year, and the food has always been delicious. What sets it apart from other Indian restaurants is its authenticity. This is not the Americanized version of the cuisine.

On Fridays, co-owners Mohammad and Tahira Sami offer a variety of traditional vegetarian and meat dishes served with basmati rice, yogurt and naan (Indian flatbread). There are also a few appetizer selections and weekly specials.

We started out sharing an order of Indian spring rolls ($4.95) with mango, cilantro and chicken marinated in Indian spices. The juicy mango was a great balance to the spice of the chicken and refreshing on the tongue. Next, we tried some lentil fritters ($7.95). The tasty bite-sized treats were fried and served with a cilantro and jalapeno dipping sauce that lit that fire right up again.

For dinner, my husband ordered the Nihari beef shank ($16.95). The slow-roasted beef was marinated in cilantro and ginger and cooked on the bone in a spicy and savory curry. Just one bite was enough to make steam come out of my ears, but the dish was so tasty, I couldn’t help coming back for more punishment. My husband, who has a higher spice threshold, gobbled down the whole meal without even looking at his water.

My Tandoori mahi mahi ($16.95) was not the best dish I’ve had at the Pelican. Maybe they took my request for “mild” a bit too seriously. The fish was a bit bland compared to the more flavorful curries I’ve enjoyed before. The meal was good, but it didn’t do justice to the greatness of past visits.

The check came with a complimentary scoop of mango ice cream to soothe our scorched taste buds.

We decided to return for breakfast over the weekend to try out the regular menu. My husband ordered a very American steak and eggs with toast and roasted potatoes ($12.95). The eggs were a perfect sunny side up and the steak was juicy and tender.

I couldn’t help but try another Indian-inspired dish on the daily specials board. The eggs Nissa ($12.95) were scrambled in a green curry and served with fresh ginger, cilantro, tomatoes, jalapenos, black olives and feta cheese, alongside roasted potatoes, naan and yogurt. Even ordered mild, this dish was fiery but flavorful. The ginger in the dish was especially good and the cheese and Indian yogurt helped cut the spice. Washed down with a large glass of fresh orange juice ($3.50), it was a lovely start to the weekend.

R E V I E W

The Pelican Restaurant

FOOD: A-

SERVICE: A

ADDRESS: 610 Lake Ave., Lake Worth

TELEPHONE: (561) 582-4992

PRICE RANGE: Moderate

HOURS: Summertime hours M-F 6:30 a.m.–noon, Sat-Sun 6:30 a.m.–2 p.m. Special Indian dinner Fridays, 6-10 p.m. During season: Daily 6:30 a.m.–2 p.m. plus Friday night Indian dinners

CREDIT CARDS: Visa, MC, Discover

RESERVATIONS: No

WHEELCHAIR ACCESS: Yes, including restrooms

WHAT THE GRADES MEAN:

A — Excellent

B — Good

C — Average

D — Poor

F — Don’t bother

By AMANDA FARINOS

Juan Cruz is an animated guy. Sit at the counter of his Stuart restaurant, the casual Aloha Cafe, and he will chat you up with all sorts of stories, keeping you company while you watch him cook.

Three years after finishing culinary school, Cruz was surprised by a letter from Hawaii, and learned he had a half-brother who’d been searching for Cruz for years. The families met in Hawaii, and the brothers became close friends.

That trip, and Cruz’s experiences with his long-lost brother, inspired him to open the cafe, a place where he serves breakfast and lunch dishes with influences from Hawaii and Kentucky, where Cruz was raised.

Here you can have biscuits and gravy or fried rice for breakfast, or experience something of a Southern/island fusion with the Loko Moko ($7): a mound of rice and hamburger patties topped with fried eggs and sausage gravy.

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Super Tuscan

No doubt about it, many of the wines that come from the Tuscan region of Italy are super, indeed.

But the popular term Super Tuscan was coined for wines made in Tuscany that did not adhere to the strict, traditional blending laws of the Denominazione di Origine Controllata (DOC) or Denominazione di Origine Controllata e Garantita (DOCG) classification system.

Super Tuscans are proprietary blends of sangiovese and other grapes, typically cabernet sauvignon and merlot, many of which have become world-class wines. Some are even blends with a majority of cabernet. Italian winemakers began experimenting with these blends in the late 60’s and early 70’s.

Two of the more prestigious (and expensive) Super Tuscans are Sassicaia, produced by Tenuta San Guido, and Tignanello, produced by Antinori.

(Perfect Pairings, Evan Goldstein and Wikipedia)

Events
* Art & Wine Promenade, 6-10 p.m. Friday, Northwood Village, West Palm Beach. Partake in art- and wine-related activities in Northwood Village, located one mile north of Palm Beach Lakes Boulevard. Enjoy three locations of live entertainment, 17 free wine-tasting locations, streetside artist trunk shows and two community art projects. Visit www.northwoodvillage.org or call (561) 822-1554 for more information.

* Boys & Girls Clubs Benefit Nights at Pollo Tropical, 5-8 p.m. today, Pollo Tropical, Boca Raton. Help the Boys & Girls Clubs of Boca Raton and Delray Beach raise money for their capital programs. The two Boys & Girls Clubs are hosting simultaneous Benefit Nights at their neighborhood Pollo Tropical restaurants (2499 N. Federal Highway in Boca Raton and 950 Linton Blvd. in Delray Beach). Guests presenting a Benefit Night Voucher tonight will have 20 percent of their purchases donated to the clubs. Vouchers are available at www.bgcpbc.org. Call (305) 751-7001, Ext. 8004 for more information.

Classes
CHEFCORP TRAINING SITE, 3822 Northlake Blvd., West Palm Beach. (561) 676-7076.
* ChefStart Cooking Camp Summer Program, 9 a.m.-3 p.m. Monday to Aug. 6. A weeklong cooking camp for children.

WHOLE FOODS MARKET, 11701 Lake Victoria Gardens Ave., Palm Beach Gardens. (561) 691-8550.
* Gimme 5 Fridays, Friday. Bring by your No. 5 recyclable items to customer service and receive a free Whole Foods Market Better Bag.

WHOLE FOODS MARKET, 1400 Glades Road, Boca Raton. (561) 447-0000.
* Summer Block Party, 5:30-7 p.m. today. Each department throughout the store will create an interesting recipe for you to taste and create at home. Free.
* Whole Deal Demo: All About Grilling, 6-7 p.m. Thursday. Learn how to navigate the Whole Deal, the bi-monthly book of budget-friendly tips and savings. Free.
* So You Think You Can Taste: Wine Class, 6:30-8 p.m. Friday. Come test your wine taste buds. $10.

RISTORANTE SAPORI, 99 Royal Palm Plaza, Boca Raton, (561) 367-9779.
* Beginner cooking classes, 11:30 a.m.-2:30 p.m. every other Saturday. Chef Marco Pindo offers these classes for three. Must call to arrange a spot. Classes are geared to beginners, and include pastas, quick sauces and basics on fish, vegetables and other food. $50.

WHOLE FOODS MARKET, 2635 State Road 7, Wellington (561) 904-4000.
* Chef Chris Paul’s American Classics, 7 p.m. Friday. Enjoy a five-course, five-star meal, prepared by Master Chef Chris Paul from Wild Orchids Fusion. $35.

IN THE KITCHEN, Gallery Square North, 389 Tequesta Drive, Tequesta. (561) 747-7117 or www.inthekitchennow.com.
* Evening in Barcelona, 6:30-8:30 p.m. Aug. 5. Learn to create sensational small plates including tortilla de patatas, paella cakes with garlicky shrimp and beef carpaccio. $60.

PUBLIX APRON’S COOKING SCHOOL, Polo Club Shoppes, 5030 Champion Blvd., Suite D2, Boca Raton. (561) 994-4461 or (561) 994-4883
* Backyard BBQ Party, 6 p.m. today. Learn how to create an unforgettable summer feast. $40.
* Seafood and Eat It!, 6:30 p.m. Thursday. Learn to cook items from a regionally inspired menu. $45.
* Couples Cooking: Date Night Pizza, 6 p.m. Friday. Spend some quality time with your significant other and learn how to create gourmet pizzas at the same time. $80 per couple.
* Roland Mesnier, 6:30 p.m. Saturday. Celebrity chef demonstration from the former White House pastry chef. $45.

My search for a tender, juicy and flavorful breaded chicken sandwich took me to the place where so much great thinking begins — the beer aisle.
After playing with various ways and ingredients for imparting flavor and moisture to this most ubiquitous of bird meats, I discovered that a beer bath had the biggest payoff in terms of big flavor with almost no effort.
Dump beer in bowl. Add chicken. Refrigerate. Drink more beer while waiting.
There’s no magic here. The acidity and sweetness of the beer simply work wonders with the flavor and texture of the meat.
What you do after that is really up to you. The chicken could be seasoned and tossed on the grill. But I liked the idea of breading and frying them, then serving them over a simple slaw on a bun.
As for what to drink with it? Well, if I need to spell that out, you haven’t been paying attention.

Honey Dijon Beer-Marinated Chicken Sandwich with Slaw
Servings: 4

2 boneless, skinless chicken breasts
12-ounce bottle pale ale beer
11⁄2 cups broccoli slaw
1⁄4 cup mayonnaise
2 tablespoons sweet relish
1⁄4 cup Dijon mustard
2 tablespoons honey
1⁄3 cup slivered almonds
1 cup panko (Japanese-style) bread crumbs
1 teaspoon garlic powder
3⁄4 teaspoon salt
3⁄4 teaspoon ground black pepper
1 egg
2 tablespoons of butter
4 sesame seed hamburger buns

One at a time, slice each chicken breast horizontally through the center to form 2 thin halves.
In a medium bowl, combine the beer and the chicken. Refrigerate for 30 minutes.
In a small bowl, combine the slaw, mayonnaise and relish. Mix well, then refrigerate until needed.
In a small bowl or cup, whisk together the mustard and honey. Set aside.
Meanwhile, in a food processor, pulse the almonds until coarsely ground. Transfer to a wide, shallow bowl. Add the panko, garlic powder, salt and pepper, mixing to combine.
When the chicken is ready remove it from the beer and pat dry with paper towels. Whisk the egg in a wide, shallow bowl. One at a time, dredge each chicken cutlet through the egg, then through the bread crumb blend.
Melt the butter in a large skillet over medium-high. Working in batches and adding more butter as necessary, add the chicken and cook for 4 to 5 minutes per side, or until cooked through.
To assemble the sandwiches, layer a quarter of the slaw mixture over the bottom half of each bun.
Top with a chicken cutlet. Spread a generous amount of the mustard over the top half of the bun, then place over the chicken.

Per serving: 579 calories; 181 calories from fat; 20 g fat (6 g saturated; 0 g trans fats); 98 mg cholesterol; 66 g carbohydrate; 26 g protein; 4 g fiber; 1,333 mg sodium

Bringing home the bacon used to be a noble thing. Today, it’s considered a health hazard.
So what’s a bacon lover to do? Read the nutrition labels and use common sense.
The good news is that bacon is so loaded with flavor a little bit goes a long way. Using just a bit to garnish a salad or speckle a meatloaf or burger can feel indulgent without ruining a diet.
Also look for center-cut varieties, which often have less fat and fewer calories per serving than the regular stuff. Low-sodium variations also are available.
And consider poultry-based bacons, which can be surprisingly good. Just be sure to read the labels and compare the amounts of fat, saturated fat and sodium. Some turkey bacons, for instance, have as much fat per serving as pork varieties.
This double chicken club sandwich with saffron aioli makes a great packed lunch or light supper for a busy school night. It has a sophisticated flavor adults will love, but can easily be tailored to younger tastes by using lettuce rather than arugula and subbing plain mayo for the saffron aioli.
The sandwich was developed using Murray’s Uncured Chicken Bacon, a low-fat variety that has nice flavor and crisps up quite well. It has just 35 calories per ounce. If you can’t find it, use center-cut pork bacon or one of the leaner varieties of turkey bacon.

Double Chicken Club with Saffron Aioli
Servings: 4

Pinch of saffron threads, crumbled (4 to 5 threads)
2 teaspoons warm water
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Ground black pepper, to taste
6 ounces chicken or turkey bacon
8 slices whole-grain sandwich bread
8 ounces sliced cooked chicken breast
2 cups arugula or leaf lettuce
1 large tomato, sliced
1/2 small avocado, sliced (optional)

In a small bowl, combine the saffron and warm water. Let stand for 5 minutes.
In a blender or mini food processor, combine the saffron mixture, mayonnaise, lemon juice, mustard and garlic, then blend until smooth. Season with pepper to taste. Set aside. The aioli can be store, covered, in the refrigerator, for up to 1 week.
Cook the chicken (or turkey) bacon according to package instructions. Toast the bread.
To assemble the sandwiches, spread some of the saffron aioli on each piece of toast.
Divide the bacon, sliced chicken breast, arugula (or lettuce), tomato and avocado (if using) among 4 slices of toast; top with the remaining toast.

Per serving: 398 calories; 172 calories from fat; 19 g fat (4 g saturated; 0 g trans fats); 60 mg cholesterol; 35 g carbohydrate; 24 g protein; 6 g fiber; 1,535 mg sodium

Anthony Bourdain is such a star, he isn’t relegated to some basement bookstore for a reading. He recently got the main stage at Moore Theatre in Seattle.

The former New York City chef who made it big 10 years ago with his Hunter S. Thompson-esque prose in Kitchen Confidential returns with Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. It debuted Sunday at No. 2 on The New York Times best-seller list .

Much has happened since his cult classic, which dished on the underbelly of the restaurant world. Bourdain, 53, now hosts the food-travel show No Reservations and has remarried.

Gone is the earring. He’s a dad now, after all, a calmer, more content Bourdain.

Still snarky, though. In his latest book, he dissed the slow-food icon Alice Waters and has some scores to settle with his nemeses in the food world.

We caught up with Bourdain by phone interview from West Hollywood.

Question: You’re not going to sing, dance or cook. What are you gonna do on stage?

Answer: I will be reading from the book and having a conversation with the audience. I love when people ask me questions I am not expecting. It keeps me awake and alive.

Q. Craziest thing that has happened?

A. It was a speaking gig, one-hour talk, with Q and A. A guy was shouting and begging to come up on stage to show me his tattoo. He gets up and drops his pants. He has (a tattoo of chef Eric) Ripert and (Iron Chef Masaharu) Morimoto and me. It was like Mount Rushmore on his hairy upper thigh. And he wanted me to sign it

A year later, he was in the Midwest, he jumped on stage. This time he was not wearing any underwear. Oh, and someone delivered a baby in one of my gigs. She started laughing and spit the baby out.

Q. You were a judge on Top Chef five times. You love that show. Why?

A. The level of competition. There is real suspense after they weed out the deadwood any of these guys could win the grand prize.

Q. You say Thomas Keller is the best American chef. Who’s No. 2?

A. Oh, wow, there’s a lot of great American chefs out there. I couldn’t say. Possibly Grant Achatz (in Chicago) as far as sheer talent, he has to be in the running.

Q. Why the sequel now, 10 years later?

A. Kitchen Confidential was written by a guy standing in a kitchen. I’ve lived a privileged life (since). It (the book) talks about how my life has changed in 10 years.

Q. The next big thing? The next pork belly?

A. As much as I like it to be pig’s tail, it’s the lamb neck.

Q. Other trends?

A. The trend toward more casual dining continues. (And) what’s happening in Paris is the prix-fixe menu four-course menu with the following dishes. No choice at a reasonable price. That is happening now in Paris and it is very exciting.

Andrea Curto-Randazzo would really, really like to answer questions about Bravo’s Top Chef: D.C., on which she is currently competing.

"Wish I could!" says the curly-haired Curto-Randazzo, greeting diners at The Water Club, the sprawling waterfront restaurant that she and her husband, Frank, formerly of Miami Beach’s Talula, recently opened as co-executive chefs.

Perhaps when Curto-Randazzo’s run on the Wednesday night reality cooking competition is over, she’ll be willing to sink into one of The Water Club’s 500 seats and dish over one of the 150 selections from the restaurant’s cozy wine room, a mojito martini or one of her decadent, warm, cinnamon sugar-slathered doughnuts.

Hopefully, that won’t be for a while, because she’s one of our favorites among the season’s culinary heavy hitters, including new PGA National executive chef Kenny Gilbert. But while we’re waiting for the full rundown from the chef, we’re more than willing to enjoy The Water Club’s comfortable but chic charms by ourselves.

Located in the space formerly occupied by Shooter’s Waterfront Bar and Restaurant at the Intracoastal Mall in North Miami Beach, the multilevel, seafood-centric restaurant comprises more than 27,000 square feet, most of which provides a perfect view of the Intracoastal Waterway, as well as the beautiful boats lined up at the facility’s 500-foot dock.

Outside, there’s also a deck for dining, a full bar and a pool, which hosts the hip "Soak Pool Party" with DJ Ivano Bellini on Sundays, and inside, there’s that wine room, a wood-shelved sommelier’s dream that’s available for private parties.

But no amount of beauty, of which The Water Club has plenty, would matter if the food wasn’t noteworthy, and rest assured that the Randazzos have created an impressive, tasty menu that’s heavy on the former sea dwellers but has plenty of other dishes to keep the carnivores happy.

Start with one of the cleverly named clam and oyster platters classified as "Bivalves and Their Friends," or the plump Crispy Fried Oysters ($11.95), served with watermelon-blackened corn salsa and move on to the creamy, ingredient-exhaustive chopped salad ($12.95) or the Hang Over Burger ($12.95) with a glistening sunny side up egg right on top.

Our favorites include the satisfyingly salty seared sustainable salmon filet ($17.95), served with a warm potato-fennel salad, and the crispy 16-ounce skirt steak ($18.95). Finish up with the ridiculously delicious and aforementioned doughnuts ($6.95), served with an espresso cream for dipping, or the tasty Key lime pie ($6.95).

We can’t wait to talk to her . But until then, you can find us on the deck, with the doughnuts, our eyes on the water and our fingers covered in sugar.

The Water Club, 3969 N.E. 163rd St., North Miami Beach. (305) 944-8411