apierleoni@sacbee.com (Allen Pierleoni)

Web Site: http://www.sacbee.com/books/index.html


Bidwell Street Bistro to become Bacchus House

Apr 17, 2014
Bidwell Street Bistro to become Bacchus House

Bidwell Street Bistro in Folsom is changing ownership again. The new proprietor is Eric Adams, owner of Bacchus Elegant Events catering and event-planning of Sacramento. Here’s how it’s playing out:


Typical lunch fare at Bidwell Street Bistro is an Angus burger and a grilled portobello sandwich. The menu will change...

Bring an intellectual appetite to Michael Pollan appearance

Apr 17, 2014
Bring an intellectual appetite to Michael Pollan appearance

Michael Pollan has been called many things, including “liberal foodie intellectual.” by the New York Times. True, but add to that “journalist, author, activist, university professor.” Pollan has helped raise the nation’s food-culture awareness through his lectures, essays and best-selling books, which include “The Omnivore's Dilemma,” “In Defense of Food,” “Food Rules” and “Cooked.”

Darrell Corti has the answers to 10 questions

Apr 17, 2014
Darrell Corti has the answers to 10 questions

Intentionally known food and wine authority Darrell Corti — who insists on calling himself a “grocer” — holds a roomful of awards and honors bestowed on him during a long career. He also sits on various boards in advisory capacities.


Darrell Corti tends the wine in his legendary market in...

Cinco de Mayo dinner coming to Evan’s Kitchen

Apr 17, 2014
Cinco de Mayo dinner coming to Evan’s Kitchen

Sacramento chef Evan Elsberry is at it again, hosting another themed wine-paired dinner at his restaurant, Evan’s Kitchen. The Cinco de Mayo Fiesta will start moving dishes at 6 p.m. May 5; cost is $75 a person, with reservations at (916) 452-3896. Motor over to 855 57th St., Sacramento, in the Antiques Mall; www.chefevan.com.

Farm-to-fork forum offers a special invitation

Apr 16, 2014
Farm-to-fork forum offers a special invitation

Sacramento’s farm-to-fork persona continues to evolve.


Alice Waters, who helped pioneer California cuisine and the slow-food movement, will co-host the Farm-to-Fork Capital Forum Series.

Feast on 50 dishes from 50 novels

Apr 10, 2014
Feast on 50 dishes from 50 novels

Last year, writer-art director Dinah Fried posted five “photographic recreations of meals from classic and contemporary literature,” dishes she assembled and styled herself. As a result, her site www.dinahfried.com got more than 200,000 hits and was mentioned on TV shows and blog sites, and in newspapers and magazines.


Author-designer Dinah...

Eggs Over the Capitol will take pitmasters to BBQ school

Apr 10, 2014
Eggs Over the Capitol will take pitmasters to BBQ school

Big barbecue event coming to Sacramento Tri-tip will be among the smoked offerings at Eggs Over the Capitol

Limited-edition muffins and bagels are full of vanilla, cinnamon and maple

Apr 10, 2014
Limited-edition muffins and bagels are full of vanilla, cinnamon and maple

New limited editions of Thomas’ English muffins and bagels


Thomas’ five new limited-edition baked offerings include Cinnamon Vanilla English muffins and Maple French Toast bagels.

Davis startup RezKu has no reservations about challenging OpenTable

Apr 6, 2014
Davis startup RezKu has no reservations about challenging OpenTable

Three men huddled at the hostess podium inside Crawdad’s River Cantina on a mid-March morning, their eyes riveted on a 20-inch multitouch screen displaying an image that mirrored the restaurant’s seating layout. Here was the outside deck. With a finger swipe on the screen, the dining room materialized. A tap produced the evening’s reservations...

Getting the word from the pros

Apr 1, 2014
Getting the word from the pros

Setting the bar for the nation’s cooking/dining/dining scenes is the the International Association of Culinary Professionals (IACP), whose members “work in culinary education, communication, or the preparation of food and beverage.” It’s a serious body whose mission is to “serve as a resource and support system for food professionals worldwide.”



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