It was time once again to go “drawer diving.”

As in the desk drawers, where my cohorts Sweet and Dry hoard the bottles of wine the Swirl Girls are sent for possible review.

So I dug in and came out with a wine I’d never tried before, from a winery I didn’t know.

I took a bottle of 2009 WillaKenzie Estate Pinot Blanc (all of their grapes are estate grown using sustainable farming practices), from Willamette Valley in Oregon ($21 on the winery’s web site and $19.99 on wine.com), to a dinner party, along with pasta primavera. Read the full story

The cook: Roger Dikon of Jupiter

His story: I grew up in New Jersey and Vermont and went to college in Maine and Vermont. I am married and have two children, a 20-year-old daughter and an 18-year-old son.

I have had tours as a chef in Killington, Vt., Rock Resorts in the American and British Virgin Islands, and Jackson Hole, Wyo., Florida, California and Hawaii.

I was an executive chef for 17 years at two major hotels in Hawaii. I was one of the founders and co-developers of Hawaiian Regional Cuisine, along with 11 other Hawaiian chefs, among them Roy Yamaguchi, Alan Wong and Sam Choy. We formed Hawaiian Regional Cuisine Inc., a not-for-profit organization designed to promote the “new cuisine of Hawaii” through the creative use and cooking of Hawaii’s agricultural products and foods of the sea.
Read the full story

Gnocchis with Lobster and Peas. Larry Crowe/AP

In my kitchen, versatility trumps all. A recipe that isn’t fussy makes it easier for me to cater not only to my tastes, but also to my schedule, lifestyle and budget.

Take this recipe for gnocchi with lobster and peas. The lobster adds a decadent splurge to an easy weekday meal. But if lobster isn’t in your budget, frozen cooked shrimp or canned lump crabmeat are fine, fast and more affordable alternatives.

If you decide to go for the lobsters (this recipe calls for the meat of two small ones), have them cooked in the grocer’s seafood department while you shop. This saves you time and mess, and usually is free. Read the full story

Sometimes my wine selection starts with a long meander down Publix or Total Wine or an hour of researching something very particular I want. And sometimes, it starts when you’re running out the door late and thinking “the only thing I have for dinner is that package of lobster ravioli…” and you end up grabbing the only wine that makes sense.

Which is how my night (and wine choice) went earlier this week. Thank goodness we had a bottle of Chardonnay that had been given to the Swirl Girls for review sitting around.

The wine comes from the Burgundy region of France and contains 100 percent Chardonnay grapes. It’s fermented in 60 percent oak barrels and 40 percent stainless steel. They use about 10 percent new oak. It’s bottled after a year and retails for $22.99. Total Wine in Boynton Beach carries Olivier Leflaive wine and will be able to order it for you if you like.

The color is so light it’s almost clear. It has an aroma of apple, citrus and woodiness. Either my glasses were dirty or it contained a tiny bit of effervescence. On the palate, it’s light and tart with a short to medium finish. It was oaky in the way we expect of Chardonnays but not so much I felt like I was chewing on bark. It held together as a fairly balanced wine and is a good example of a French Chardonnay.

It paired fairly well with our dinner of Caesar salad, corn on the cob and the lobster ravioli. It didn’t make me swoon (or even finish the bottle) but it was a good choice for a mid-week table wine. I wouldn’t buy it again, but if you’re a big Chardonnay fan, then you’re probably going to appreciate it.

Riggin's Crabhouse and Seafood 607 Ridge Rd Lantana. Eliza Gutierrez/The Post

MENU

At Riggins Crabhouse and Seafood Market in Lantana, it’s all about the seafood. It’s well-known for its Maryland-style steamed crab. Apart from blue crab, another signature dish is garlic crab, offered as “all you can eat” for $26. The menu offers other seafood favorites such as lobster, shrimp, calamari, mussels, scallops, mahi-mahi and much more.

ATMOSPHERE

Riggins is ready for messes, covering its tables with paper liners and placing a roll of paper towels on them.

OUR FAVORITE FOOD/PRICE

The stuffed jumbo shrimp ($19.95) was amazing. The stuffing is the crab cake spread over the shrimp and coated in Riggins’ imperial sauce, which includes mayonnaise and mustard. The rich, creamy and slightly sweet stuffing truly made the dish. The spinach, artichoke and crab dip appetizer came in a close second with a thick texture and plenty to go around.

REASON TO GO

Tough day at work? Just order some crab and hammer away at your dinner. There’s something about interacting with your food that takes the dining experience to a whole new level. And even if your meal choice requires only a fork, rest assured, it’ll be delicious.

SERVICE

The servers are all trained to assist customers in shelling the seafood, so you get the most out of your meal.

NOISE LEVEL

Noise is not an issue here.

KID-FRIENDLY?

There were a number of families with children in tow while we dined. And a kid’s menu offers seafood, chicken and
cheeseburgers.

Riggins Crabhouseand Seafood Market

607 Ridge Road, Lantana; (561) 586-3000

Hours: Monday to Thursday, noon to 9 p.m.; Friday, noon to 10:30 p.m.; Saturday, 2 to 10:30 p.m.; and Sunday, 2 to 9:30 p.m.

Note: Post staffers will anonymously visit a restaurant in your neighborhood in search of the best menu item. They’ll tell you about that item and why they liked it each week in this spot.

If a trip to the beach (or just a desire for one) has you thinking about seafood, try this simple and intense seafood salad.

The trick for making this more than just a glop of seafood and mayonnaise is to combine plenty of contrasting flavors and textures. The dressing, for example, blends creamy mayonnaise, spicy whole grain mustard and a splash of hot sauce. Read the full story

MENU
We were told the menu changes every few days. When we went, appetizers ranged from salsa and chips ($4.95) to shrimp ceviche ($8.95). There were a few soup options — including stone crab bisque ($5.75) — and nearly a half-dozen salads ($2.95-$9.95, without meat or fish). Entrees included shellfish, fish, beef or chicken. The menu touted the desserts (all $4.95) made from scratch. There is also a separate bar menu.

ATMOSPHERE
South Florida paradise. Ferns and palms flank the walkways connecting large tiki huts spread out across the outdoor restaurant’s waterfront site. The views are beautiful.

OUR FAVORITE FOOD/PRICE
For starters, we picked the Chilean empanadas ($7.95). Three fried empanadas came accompanied by jalapeño jelly. We loved them. The dough was light and the ground beef was well seasoned. The Bahamian fried lobster ($21.95) was the best entree. The batter was golden and crispy, and the sweet jalapeño mustard sauce gave the lobster a subtle kick. We also cheered the chocolate tortilla dessert ($4.95).

REASON TO GO
The views, the atmosphere and a menu that offers tasty fare and fun.

SERVICE
The wait staff is helpful. But the first time we tried having dinner here, the wait for a table was more than 90 minutes. We were told their slower nights are Sundays and Wednesdays.

NOISE LEVEL
This is no library. Bob Marley music blared by the bar, but it played at a comfortable level where we were.

KID FRIENDLY
We saw no kids menu. But there certainly are dishes the younger members of the family can enjoy, such as the appetizer fruit plate ($8.95) and smothered chicken burrito ($14.95).

— ANA X. CERON

Guanabanas
960 N. A1A, Jupiter, (561) 747-8878
Hours: W-Sun., 11:30 a.m.-3 p.m.,
4:30-10:30 p.m. Bar is open longer hours: W-Th. to midnight; F-Sat. to
2 a.m.; Sun. to 11 p.m.
Note: Post staffers will anonymously visit a restaurant in your neighborhood each week in search of the best menu item. They’ll tell you about that item and why they liked it in this spot each week.