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Acton/Georgetown, Friday, August 11, 2006 27 Gerry and Dave nosh at historic hotel Gerry is writing today. The "how to travel like a retired person" story continues. As I was mentioning in a previous article, Dave and I have discovered that you can have a wonderful experience at some of the best hotels in the world, without having to stay there. At the really great ones, one meal will give you the idea. While on our merry travels we decided to stop at the Arizona Biltmore Hotel-- another historic, first-class resort that we couldn't quite rationalize splurging to stay at, but certainly wanted to see-- so we thought we'd try their Sunday brunch. I am not generally big on buffets, except for brunch. What a fabulous presentation of foods-- one of the most creative we had ever seen. The brunch included one choice of entrée, the starter buffet and the dessert buffet. Imagine noshing (a highly culinary term for nibbling) through all of that and then be served an entrée! One of us enjoyed the griddled apricot brioche cristo and the other had a three-egg omelette with everything but the kitchen sink inside, served with chicken apple sausage. The starter buffet featured mountains of jumbo shrimp, king crab legs, smoked salmon, grilled lamb chops, fabulous cheeses, salads, veg- Lori Gysel & Gerry Kentner etables and breakfast pastries. Then the awesome dessert buffet obviously created and prepared by a pastry chef! All I could manage was a tiny custard tart, but how enticing everything looked. I threatened to start with dessert, but the seafood gets me every time. Again, after a three-hour brunch, we toured the facility inside and out. This property was designed by Frank Lloyd Wright, the famous American architect in the 1900s, whose work we have been following recently. The design, the grounds, the history and the overly gracious staff sure made this experience a highlight of our trip. By the way, the other interesting savings to the whole experience was that it turned out to be a one-meal day. Have fun and keep cooking! (Gerry and Lori can be reached at whatscookin@independentfreepress.com) French Baked Chicken Ingredients · 12-16 chicken breasts, boneless, skinless · 2 cups Dijon mustard · 2 cups olive oil · 2 tsp dried tarragon · 1/2 tsp white pepper · 3 cups cornflake crumbs · 2 tsp crushed rosemary leaves Horse Lovers Expo set for Fairgrounds in Erin on Saturday Erin and the surrounding communities are gearing up for the second annual Horse Lovers Expo tomorrow (Saturday) from 9 a.m.-5 p.m. at the Erin Fairgrounds. Admission is $5 per person with children under 5 free. The theme is horse-related but you do not have to be a horse enthusiast to enjoy a day in the country. The main building will be filled with vendors selling and advertising all sorts of horse-related products and services. Flyers and brochures will also be available on a variety of horse products and services for you to pick up during your visit. In the same building, the opening ceremonies featuring Mayor Rod Finnie will take place at 11:30 a.m. Outside activities include a Fun and Games Show which features speed classes for both English and Western riders of all ages. Games such as barrel racing, pole bending and hunter pairs will keep the audience on the edge of their seats. For the younger set, there will be pony rides available from 9 a.m. until noon and an exotic animal display. Throughout the day, from 10 a.m.- 4 p.m., there will be a variety of demonstrations going on in four different rings. These will include training techniques, health care presentations, equine rescue and adoption programs and a variety of breed displays. After the presentations, the horse owners will be more than willing to answer questions and provide additional information. As well, there will be a used tack sale. Draws will also be held throughout the day. For more information check out www.horseloversexpo.com or call 519-855-6046. Method In a mixing bowl, place the Dijon mustard. Slowly drizzle in the olive oil, constantly whisking as oil is added. Add the tarragon and pepper. Stir. Pour the mixture over the chicken breasts and refrigerate for two hours. In a separate bowl, place the cornflake crumbs and rosemary. Stir. Take chicken out of mustard mixture and slightly pat to remove excess mustard mixture. Dip the chicken in the cornflake crumbs and place on greased baking pan. Bake at 350 degrees F. for about 20-25 minutes or until golden and chicken is cooked through. Serve. Cook's note: this recipe is a large batch, but it divides easily and can be cut into half or a quarter of the original quantities.