When the Smithsonian opens its exhibit celebrating the American wine industry, among the items on display will be the suitcase and a stack of books that Mike Grgich took with him when he left his native Croatia in the 1950s, setting out to make his mark on wine history.

The economic impact of America’s grape industry, including winegrapes, was more than $162 billion in 2005. More than 23,000 farms, 90 percent of them smaller than 100 acres, in all 50 states grow grapes, on 934,750 acres.

Silver Oak Cellars winemaker Daniel Baron has specially blended a full barrel of 2006 Napa Valley cabernet sauvignon for the auction at the Vintage High School Athletic Boosters Crab Feed on Saturday.

Each Tuesday The Register reviews an area restaurant, with an emphasis on establishments where a couple can dine for $30 or less. Reader suggestions are welcomed.

Ever imagine yourself cooking with the big boys — or gals, for that matter?

Super Bowl Sunday means one thing: It’s time to throw your annual party that’s as outrageous as the game is overhyped.

A meat, potatoes and pasta upbringing in a family that gave little thought to food made Jason Weber an unlikely foodie candidate.

Real men don’t rely on significant others to cater their Super Bowl parties. With a bit of planning and the right recipes (read as easy), even a kitchen idiot can pull together a Bowl bash that keeps guests munching during the big game.

Gone are the days when the grill was the only spot manly men could express their culinary leanings. A wave of man-friendly foods, gadgets and food-media have made it safe for guys to get in the kitchen. Here are a few recipes to play with while there.

WASHINGTON  — More than 30 heads of state, the nation’s governors and a prince, among countless others, have dined there with President Bush, on such delectables as rack of lamb with pistachio nut crust, celery broth with crispy shrimp and warm pear souffle with caramel sauce and chocolate macaroons.

Some fat-free foods just aren’t worth eating. Cream cheese is among them. Which isn’t to say a food has to be brimming with saturated fats (or any other kind) to be good.