› Chima Brazilian Steakhouse’s specialty dessert, papaya cream:
Recipe
- 2 scoops of vanilla ice cream
- 1/2 papaya
- Cut the papaya in small pieces. Put into the blender with the vanilla ice cream. Blend for 30 seconds for a creamy consistency. Before serving, pour cassis liqueour and decorate with a mint leaf. Makes 1 portion.
- The papaya cream has to be served right after it is made.
› Drink It Up
Restaurant Editor Robert W. Tolf’s bonus wine pick for July:
White Wines
Robert Mondavi Private Selection Chardonnay 2005
$11
One of the many Mondavi labels, eminently drinkable now.
Chateau Ste. Michelle 2005
Horse Heaven Vineyard Sauvignon Blanc
$16
An excellent example of Washington state's happy valley with a finish that lasts and lasts, vibrant all the way.
Red Wine
Goats Do Roam Red
South Africa
$10
A blend of Cinsault, Grenache and Pinotage with fruit finish and spicy nose.