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Being that they’re hotels with casinos built around them, Harrah’s and Harveys at Stateline, Nev., know how to throw a party. Right now they’re prepping for the fifth annual South Lake Tahoe Food and Wine Festival, Oct. 18-19.
Sacramento’s second annual Farm to Fork Week was a hit, and the Sacramento Convention & Visitors Bureau has the numbers to prove it. The SCVB acted as producer of the celebration, which ran Sept. 13-28 and showcased our region’s unique position as “the largest producing state of agriculture in the nation.”
Someone at the family-owned Spease Bees Honey Company in Elk Grove reached back to the 1920s for its slogan to describes its product: “It’s the Bee’s Knees.” Meaning it’s the cat’s meow. Or, if you prefer, the cat’s whiskers or the cat’s pajamas. Translation: “the height of excellence.”
Thomas’ bakery has been busy this year with limited-edition offerings of bagels and English muffin. Over the past few months, consumers have seen maple french toast-flavored bagels and cinnamon-vanilla English muffins, followed by cinnamon-redolent apple pie muffins and bagels.
Chef Evan Elsberry specializes in a number of dishes at his restaurant, Evan’s Kitchen, including prime rib, rack of lamb and seafood pasta. He also regularly matches ethnic cuisines with appropriate wines, usually coming up with some surprises. In past months, he’s sold out his Italian, French, Spanish and German wine-pairing dinners.
Chocolate is expensive. We’re not talking Hershey’s Kisses, though everybody likes ‘em, but fine chocolate from Belgium and Switzerland, and from small-production companies in California. For instance, we’ve seen 2.5-ounce artisanal chocolate bars made in the Bay Area sell for as much as $12 at specialty stores, and bars of imported chocolate bars typically...