Today, I received word about a food contest I'd entered and won. This was a bet I took from a friend who said I was too good to send a recipe into Tony Tantillo, Safeway Stores fresh produce representative.

The truth is I am neither too smart nor too old to think I am too good at anything. So, I took the challenge and won. You can pick up the recipe in Safeway's "Fresh Start Magazine," a free-bee located in the produce departments of Safeway, distributed across America for the month of May.

I received a call this afternoon from Tony Tantillo himself. Of course, I thought he was calling to congratulate me for my silly salad recipe winning, but no, he was calling to invite me to attend his annual Food and Wine Festival on Long Island as a demonstrator and speaker representing the Long Island Organic Growers Association, in New York State.

After a lengthy conversation, I agreed to fly out for the event and to appear on Tony's CBS-affiliate television produce spots, preparing salads and dressing recipes.

Although our careers have crossed paths, I don't know Tony, but as a kid growing up in the San Francisco bay Area I do remember the Tantillo family operating the produce depot in South City. My father and I would drive up from Santa Clara Valley to the depot to negotiate the sale of our apricots and figs.

It was here that I'd listen and learn about bidding and contractual agreements for live produce. The depot was always chilly and noisy with growers and haulers rotating produce. It was exciting to me. I recall these days with great affection. Today, I'll watch RFDTV before The Housewives of Orange County show.

I stopped in at Bunchgrass Winery and asked to taste the '08 Founders Blend red wine. This 67% Cab Franc/33 % Merlot is a wine laden in blueberry fruits. Upon first pour, I thought this was certainly a young wine due to the violet ribbon embracing the wine glass at the rim, usually a sign of immaturity.

I slowly sniffed and was surprised by the plump current nose. I sipped, chewed and a rush of juicy blueberries pelted my cheeks, my tongue was swooshed in cedar tannins with a long winding toasty finish.

This wine says drink me now. To Bunchgrass winemaker Bill vonMetzger, congratulations, you have earned 98 Points from Wine and Country Living for your well-balanced '08 Founders, a wine so obviously caught in a Cab Franc lipstick smear.

Until next week; "Eat Art Drink Imagination!"

Nightshade Chutney Serves 4

1-cup chopped eggplant

1-cup chopped rhubarb

2-cups blueberries

1/6-teaspoon red pepper flakes

1-cup honey

1-bay leaf

1-teaspoon each: curry powder, cardamom

1-cinnamon stick

1-cup red wine

Method: In a sauce pan over medium high heat, add all ingredients and simmer slowly until reduced by half, thickened and glossy. Remove bay leaf and cinnamon stick cool and serve. Great with roast chicken.

Hear Judith's Quarterly Web Cast @www.chefjudithhenderson.com