Ask a Chef

Two kinds of chilies were used in my version of the Red Chile Sauce; the Ancho chili and the California chili.  Both are dried chilies from their original fresh peppers.  The Ancho chili is a dried poblano and the California chili is a dried Anaheim...

The tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx . As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can variegate in colors when ripe, to include ye...

Chefs are up in arms about the ban on foie gras in California as it is one of the most delectable ingredients to many foodies.  The feel of the velvety liver accompanied with the perfect selection of accoutrements is a sure bet for a culinary delight. 

Do you know where your potatoes, citrus and cucumbers have been? Unless your fruits and vegetables are organic, they grew up in fields sprayed  with pesticides and herbicides. Although the USDA states the pesticide residues on fruits and vegetables a...

Join the family of Sacramento chefs on Sunday February 19th at 5:30PM as we turn the Pig on the Corner, 19th and L, into a soup kitchen.

This week I joined a group of restauranteurs, chefs and Sacramento cuisine enthusiasts to meet about our businesses in the downtown and midtown areas.

It’s Citrus Season!!

The holidays are a time of the year when we are inspired to spend time with the family and close friends to give thanks for our relationships and love for each other.  Thanksgiving Day marks the start of the holiday season with the exception of the r...

We all eat every day; okay, unless we are fasting.  What we eat will make a difference with how we feel.  Ask yourself.  When I eat a fast food burger; how do I feel?  Once we get past the satisfaction of the flavor of the sodium and fat that plea...

At last, fall has arrived!