I’m a brand new note on a table d’hôte

If you ascribe to Wolf’s Law, then it will come as no surprise that one of the finalists at this year’s Pillsbury Bake-Off® was pianist/composer Sherry Klinedinst, who made it to Dallas with her Creamy Smoked Salmon Cups. Klinedinst tours around Indiana on a regular basis (or you can just watch videos); her music is cheerfully all over the map—described on her website as “Yanni, John Williams, Jim Brickman, Aaron Copland and George Gershwin all rolled up into one.” My tastes bat .600 from that list, but sound clips reveal her latest to be better than the average jazzed-up hymn album, with “I Want Jesus to Walk With Me” reimagined à la “Minnie the Moocher,” and a “Holy Manna” laced with nice instrumental touches that call to mind Smile-era Brian Wilson.

Critic-at-large Moe and I did our journalistic duty this morning and whipped up a batch of salmon cups.

The verdict? I could eat these all day long.


  1. Does the lemon-pepper seasoning need to happen, or could you make do with fresh lemon and pepper?Also, does anyone know how long this would take at 15,000 ft.?

  2. Chopped lemon zest and pepper was my substitution, which I like better than the stuff in a jar anyway. <>15,000 feet<>? No kidding? I would imagine just cook it even longer—Pillsbury dough is probably pretty robust by design, and the filling just needs to be heated through. But honestly, I have no idea.

  3. Hi Matthew,Just got home from a gig and was googling myself when I came across your blog. Thanks for trying my cups! Yes, fresh lemon is better, but Pillsbury goes for convenience, ya know, so I went with the jar. I hope to have some PBO pics up soon on my site (sherryk.com). It was an experience I will never forget!Thanks again,Sherry K

Leave a Reply