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GREAT BRUNCHES FROM AMERICA'S FINEST HOTELS

 SAINT HELENA, Calif., March 2 /PRNewswire/ -- "The Search for the Ultimate Brunch" is how Marc Mondavi describes The Charles Krug Winery's program featuring Winemaker Brunches at five of the top hotels in the country.
 "We've asked five of the most innovative chefs in America to develop Sunday brunch dishes, complete with recipes and serving suggestions, and I've matched them up with our most popular wines," said Mondavi. "The result is a set of great brunch ideas."
 The program is a special project for the Peter Mondavi family, which is celebrating 50 years of great Napa Valley winemaking at The Charles Krug Winery. "We wanted something that would reach people across the country," said Mondavi. "And I think brunches are the most relaxed, enjoyable meal there is."
 One of the winning combinations teams Mondavi and his Charles Krug wines with distinguished chef Katsuo "Suki" Suguira at the Grand Bay Hotel in Coconut Grove, Fla. Chef Suki's Sauteed Florida Mahi-Mahi in Tropical Ginger Sauce (see recipe below) is drawing rave reviews from seafood lovers.
 "All of the participating chefs really got excited about this," said Mondavi. "The only guidelines we gave them were that the food had to be fun, creative, and enjoyable. They loved the idea, and really came up with some wild and wonderful things."
 Hotels included in the spring segment of the program are San Francisco's Garden Court at the Sheraton Palace (March 28), Dallas' Conservatory Room at the Hotel Crescent Court (April 4), New York's Palm Court at the Plaza Hotel (April 28), Minneapolis' Whitney Grille at the Whitney Hotel (May 16), and Miami's Grand Cafe at the Grand Bay Hotel (May 30). Fall and holiday Charles Krug brunches will be announced in early May.
 Chef Katsuo "Suki" Suguira, the Grand Cafe at the Grand Bay Hotel,
 Coconut Grove, Fla., proudly presents:
 Sauteed Florida Mahi-Mahi in Tropical Fruit Ginger Sauce
 (Serves four)
 1/4 cup virgin olive oil
 1 1/2 teaspoon grated ginger
 2 tablespoons lime juice
 4 7-ounce filets of Mahi-Mahi (lake bass or pike are also suitable)
 2 tablespoons vegetable oil
 2 scallions, chopped
 4 slices ginger
 1 garlic clove, crushed
 5 whole star anise
 1/4 cup dry cooking sherry
 2 tablespoons ketchup
 1 small bay leaf
 1 tablespoon brown sugar
 1/8 cup (1 ounce) guava juice
 3/4 cup chicken stock
 salt and pepper to taste
 1 teaspoon arrowroot
 1 tablespoon fresh chilled butter
 1/4 cup each of papaya, mango and pineapple, diced
 Mix olive oil, grated ginger and lime juice in small bowl and rub onto filets. Saute for 4 minutes on each side. Set aside.
 Sauce: heat vegetable oil in saucepan. Add chopped scallions, ginger slices, and garlic and saute for two minutes. Add anise, sherry, ketchup, bay leaf, brown sugar, guava juice, chicken stock and salt and pepper to taste.
 Reduce the sauce by half, strain and add arrowroot and butter to thicken. Immediately before serving, stir in papaya, mango and pineapple. Pour sauce over fish and serve.
 Suggested wine accompaniment: Charles Krug Chenin Blanc.
 Other recipes are also available:
 -- Savory French Toast with Foie Gras and Lobster and Charles Krug Riesling Cream (Garden Court)
 -- Plaza Scones (Palm Court at the Plaza Hotel)
 -- Maine Lobster and Pacific Salmon Medallions with Roasted Red Peppers and Pesto Beurre Blanc (Silverado)
 -- Walnut Crusted Minnesota Walleye with Wild Rice Cakes and Herbed Scrambled Eggs (Whitney Grille)
 -- Smoked Pheasant and Cheese Omelette with Herb Salad and Chili Oil (Conservatory at the Hotel Crescent Court)
 -0- 3/2/93
 /NOTE TO EDITORS: Black-and-white photographs and color transparencies of each dish are available upon request./
 /CONTACT: Paul Wagner or Sara Moore of Balzac Communications, 707-255-7667, for The Charles Krug Winery/


CO: The Charles Krug Winery ST: California IN: LEI SU:

TM-SG -- SFFNS01 -- 1735 03/02/93 07:32 EST
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Date:Mar 2, 1993
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