CHAMPAGNE SALMON OVER LINGUINI 2 fresh salmon filets, 8 oz. each salt and pepper to taste  2 oz. canola oil 1/2 c. button mushrooms 4 Roma tomatoes,sliced 1 bunch scallions,chopped 2 cloves garlic,minced 2 shallots, peeled and minced 1 c Duplin Almond Champagne 4 oz. chicken stock 1 tbsp. paprika 1 tbsp. lemon juice 2 oz. whole butter, floured In a hot pan, saute the presentation side of the seasoned salmon filet in canola oil until golden in color. Drain excess oil from the pan. Add the mushrooms, scallions,garlic,shallots and tomatoes. Remove the pan from heat and add champagne.return to increased heat and add chicken stock. Quickly reduce champagne to half. Add paprika and lemon juice. Add flour coated cubed butter and reduce the heat to simmer. Place the salmon atop fresh pasta and spoon the sauce over it. Garnish with fresh parsley. Serves 2 to 3
	BASIL BURGERS     1/2 Cup loosley packed, minced basil leaves     1/4 Cup red onion     1/4 Cup Italian bread crumbs     1/4 Cup Bald Head Red Wine     1-2 tsp garlic salt     2lbs lean ground beef     8 slices Monterey Jack cheese     4 hamburger buns     In a large bowl, combine basil, onion, bread crumbs, wine and garlic salt.    Crumble beef over mixture and mix well.  Shape into 8 patties.  Grill uncovered over medium heat for 5-7 minutes on each side or until temp reaches 160 degrees.  Top with cheese.  Serve on buns.  Yield: 8 servings