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The buzzards are circling The Little Rooster, but don't worry - that's good news for beer drinkers looking for a lively new microbrew.

Buzzards Bay Brewing produces several notable beers that are ideal for summer entertaining.

And, they're the featured beers this month at The Little Rooster.

Buzzards Bay (the place) has long been familiar to motorists and sailors who know it as the entrance to Cape Cod.

Buzzards Bay (the brewers) have been around since 1998. They're gaining a well-deserved reputation for excellence at their craft. Their lager recently won a Gold Medal at the Great American Beer Festival in Denver.

Buzzards Bay spring water brewed lager, pale ale and golden ale are crisp and refreshing and a wonderful accompaniment for all sorts of summer fare. They combine rich malt with ample hops to produce some memorable brews.

Here's a versatile summer dry rub that you can use on chicken, fish, ribs or most anything other meat for the barbecue. It's so easy it will only take you away briefly from enjoying your Buzzard(s) on the patio.

Rooster Rub for Most Anything
¼ cup paprika
1½ tbs. packed brown sugar
2 tsp. salt
1 tsp. celery salt
1+ tsps. freshly ground black pepper
Cayenne pepper to taste
1 tsp. each garlic and onion powder
2 tsp. cumin

Shake it up in a jar and rub gently on whatever you're barbecuing. The great thing about dry rubs is that they are inexpensive and easy. Try experimenting with other ingredients on your spice shelf, such as marjoram, dry mustard, and fennel.

Did you know?
Beer has been around at least since ancient Egypt. The first beer was probably made by mistake. Although beer recipes vary widely, the essential ingredients remain the same: water, malt, yeast and hops.

These common ingredients ferment together magically to produce everything from light pilsners to the heaviest, darkest stouts and porters.

The origin and variety of these basic ingredients, added to the brewer's technique and expertise, give us an endless array of beers that can vary subtly or dramatically.

Never before in history have we been able to sample so many beers from so many nations and brew masters. The Little Rooster is a good place to begin exploring.


Cockatoo Ridge 2000 Chardonnay 2000 Cabernet-Merlot The Cockatoo Ridge line of wines represent an excellent value for the money. The labels are taken from an original painting by well-known Australian artist Russell Morrison. The Cab-Merlot blend is 80% Cabernet Sauvignon and 20% Merlot carefully selected from Australian vineyards. The wine is medium cherry in color and the taste is one of generous peppers, red berries and cherries, with leathery hints. Lamb or other rich meat dishes are recommended as entrees with this wine. The Chardonnay is bright straw yellow in color and is full bodied. It displays the ripe characteristics of peach and melons and is supported by the flavors of vanilla oak and a nutty fermentation. It has a creamy-to-the-mouth feel with a long finish. Pasta, seafood and light meat dishes are recommended. Affordable at just $7.99 per bottle all month at the Little Rooster.		I welcome all of you to the second edition of our newly redesigned newsletter. You will find need- to-know information regarding our August wine tastings as well as a host of related tidbits. The launching of our website is just days away. Through our website you will be able to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We will aim to educate and inform and hope that you will come back to visit us online often. This month I am proud to introduce a new section to the newsletter - Guest of the Month. Here we will feature knowledgeable people in the wine, beer and food industries to help educate us on their expertise. This month a good friend and current supplier of fine Italian wines will be my guest. Don't miss Janna Waite's (Angelini Wines) column in this issue! Last month, we introduced our Rooster Wine and Beer Guys. We asked YOU to help us name them. So far we have received a number of suggestions but will be ending the contest by the time of our September newsletter. So, if you haven't sent in a name(s), get it to us right away! If we select your suggestion, you'll be the proud owner of a 2002 Little Rooster Liquor T-Shirt. Send your suggestions via e-mail. Remember to also e-mail us with questions, comments, special order requests, and for estimates on supplies for your next party or event. Remember, we'll deliver within our area on the day of your event for larger orders. Summer is upon us and we look forward to hearing from you and seeing you when you visit to the store.
Fri. 8/2 4:30-7:30 pm - Wine of the Month! - Cockatoo Ridge 2000 Chardonnay and 2000 Cab-Merlot blend Fri. 8/9 4:30-7:30 pm - Chateau Julien 1999 Cabernet Sauvignon, Bortoluzzi 2001Pinot Grigio Fri. 8/16 4:30-7:30 pm - Chateau Ste Michelle 2000 Chardonnay, Meridian 1999 Merlot Fri. 8/23 4:30-7:30 Chiopris 2001Sauvignon Blanc, Clemente VII 1999 Chianti Classico Fri. 8/30 4:30-7:30 San Guiseppe 2001Pinot Grigio and 2000 Merlot		Why is a red wine red, and why is a white wine white or, well ... yellow? Actually, all wine juice is white or clear. The color comes from the skins and pulp of the grape. White wines can range from almost clear, such as Pinot Grigios, to a dark yellow. Chardonnays, for example, pick up their darker yellow colors from oak aging. With white wines, as the wine gets older in the bottle after its peak drinking time, it will get much darker, turning eventually to a golden color, due to oxidation. Red wines get their color from the skins, pulp, and stems of the grape. This color is then absorbed in the juice. The process is called maceration. The deepness of the red color is determined by many factors including the type of the grape, the length of the maceration process, and if it is aged in oak or steel. Rose wines are blush or pinkish in color. The color is produced by blending white wine with red wines. Rose wines are also red wines in disguise, such as White Zinfandel. This wine is made from the Zinfandel grape, which is red. The maceration process for Rose wines is much shorter. The skins are separated from the juice in a shorter time than usual producing a blush color. Then, it follows the white wine fermentation process. Congratulations! You now understand the "art" of wine coloration.
Exploring Italian Wines by Janna Waite Angelini Wine, LTD As the weather heats up, on your hard work in the garden pays off, consider enjoying the rest of the summer with some white wines FROM Italy that are currently available at the Little Rooster. Being a sales representative for an Italian wine importer, I have the opportunity to share with restaurateurs and fine wine shop proprietors some of Italy's lesser-known wines that have recently gained in popularity with the consumer. Varietals such as Vernaccia from San Gimignano, Verdicchio from the Marche region and Gavi from Piedmont are hot trends in restaurants from downtown West Hartford to the Connecticut shore. Why the growing interest? I'll offer you three good reasons: value, quality and boredom with Pinot Grigio. The lesser know white offer delicate fruit on the palate, but finish with a firm structure that stands up to grilled foods, Asian and Mediterranean cuisine, or just backyard noshing. With so much Pinot Grigio available, savvy customers are exploring new styles that deliver on the palate as well as in the wallet. Little Rooster's recent tasting of one of Italy's unsung heroes, Soave, turned out to be a huge success. Coming this month Little Rooster, along with my assistance, will be exploring a Sauvignon from the Friuli, a region famed for its Pinot Grigios. Look for the tasting dates in this issue of the newsletter. Remember, a bottle of wine is only as good as the food and people that accompany it. Celebrate the last days of summer, and enjoy the bounty of your garden, with a good bottle of white wine from Italy! Salute! Janna has been in the fine wine industry for eight years, focusing her work in Italian wines.
The buzzards are circling The Little Rooster, but don't worry - that's good news for beer drinkers looking for a lively new microbrew. Buzzards Bay Brewing produces several notable beers that are ideal for summer entertaining. And, they're the featured beers this month at The Little Rooster. Buzzards Bay (the place) has long been familiar to motorists and sailors who know it as the entrance to Cape Cod. Buzzards Bay (the brewers) have been around since 1998. They're gaining a well-deserved reputation for excellence at their craft. Their lager recently won a Gold Medal at the Great American Beer Festival in Denver. Buzzards Bay spring water brewed lager, pale ale and golden ale are crisp and refreshing and a wonderful accompaniment for all sorts of summer fare. They combine rich malt with ample hops to produce some memorable brews. Here's a versatile summer dry rub that you can use on chicken, fish, ribs or most anything other meat for the barbecue. It's so easy it will only take you away briefly from enjoying your Buzzard(s) on the patio. Rooster Rub for Most Anything ¼ cup paprika 1½ tbs. packed brown sugar 2 tsp. salt 1 tsp. celery salt 1+ tsps. freshly ground black pepper Cayenne pepper to taste 1 tsp. each garlic and onion powder 2 tsp. cumin Shake it up in a jar and rub gently on whatever you're barbecuing. The great thing about dry rubs is that they are inexpensive and easy. Try experimenting with other ingredients on your spice shelf, such as marjoram, dry mustard, and fennel. Did you know? Beer has been around at least since ancient Egypt. The first beer was probably made by mistake. Although beer recipes vary widely, the essential ingredients remain the same: water, malt, yeast and hops. These common ingredients ferment together magically to produce everything from light pilsners to the heaviest, darkest stouts and porters. The origin and variety of these basic ingredients, added to the brewer's technique and expertise, give us an endless array of beers that can vary subtly or dramatically. Never before in history have we been able to sample so many beers from so many nations and brew masters. The Little Rooster is a good place to begin exploring.
Active time: 15 min Start to finish: 25 min 1 cup fresh basil 1/4 cup fresh flat-leaf parsley 1 large garlic clove 4 tablespoons extra-virgin olive oil 1 tablespoon water 1 tablespoon fresh lemon juice 4 (6- to 8-oz) sea trout, bluefish, or mackerel fillets, with skin Accompaniment: lemon wedges Preheat broiler. Finely chop basil, parsley, and garlic together in a blender. Add 3 tablespoons oil and purée, then blend in water, lemon juice, and salt and pepper to taste. If desired, thin with more water. Arrange fillets, skin sides down, in an oiled shallow (1-inch-deep) baking pan. Brush fish with remaining tablespoon oil and season with salt and pepper. Broil 5 to 6 inches from heat until just cooked through, about 7 - 10 minutes. Serve fish with sauce. Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish. We recommend a crisp Sauvignon Blanc such as Honig, 2000 or a medium-bodied Chardonnay like J. Lohr, 2000. Makes 2 servings.