By Sandra J. Pennecke Correspondent KEMPSVILLE Chef Dan Murphy is cooking up a meal to show that Hispanic food is not all rice and beans. Murphy, the head chef in the Ordinary, a dining facility located in Regent University's student center, is known for the delicious fare - which is far from ordinary - he and his staff prepare.

By Jim Raper I KNOW OF VERY FEW people who collect Virginia wines, although there are plenty of wine fanciers in these parts who drink the state's wines and are wowed by a bottle now and again. These folks save their cellar space for wines known to be ageworthy - the stellar bottles from Bordeaux, Burgundy, the Rhone Valley, Tuscany, Ribera Del Duero, Oporto and so forth.

The interactive map at the state's official wine Web site,  might make you think that the Virginia wine boom has bypassed South Hampton Roads and that our residents don't have much reason to celebrate Virginia Wine Month each October.

Stealth seemed in order for this adventure. As I stood behind my kitchen counter preparing dinner, my fifth-grader and I debated the answer to a math problem and which part of a particular sentence was the predicate. I avoided all talk of dinner.

By Irene Bowers Correspondent BAYSIDE To find Spanish items in quantity, Chesapeake's Katherine Diaz travels to a Korean supermarket in Virginia Beach. Her destination is Grand Mart International Food, a growing chain first opened in Northern Virginia.

By Tammy Jaxtheimer Restaurant critic

What readers want   We have a backlog of reader replies to recipe requests. Today, instead of running more requests, we'll run replies. What readers have Trash Many readers responded to a request for an old snack recipe called Trash. This recipe comes from June Welch of Chesapeake. 1 (12-ounce) box Honey Grahams cereal 12 ounces raisins 3 cups peanuts or other nuts

By Ann Wright Special to The Virginian-Pilot

Produce Pumpkins, butternut squash and crushaw squash, along with a late crop of okra, are among the seasonal veggies at B&H Produce at the Suffolk City Market on Main Street. Crushaw squash is a big, long-necked green squash that can be sliced and sauteed in butter like other squashes or made into a pie, said B&H owner Howard Piland.

 Sweetly! (Hint: The cakes on the left are prize-winning) Follow Pilot epicure Lorraine Eaton as she and a team of the 757's best bakers competed in the baked goods competition at the State Fair of Virginia in Richmond last weekend.  Get the cake play-by-play from  Lorraine's blog.  (Scroll to her Sept. 26 entries).  Want your dessert first? Click here for the results