cooking

FOX40
Winner of Wild Salmon Week

Sep 24, 2014
Winner of Wild Salmon Week

Paul Robins samples Chef Mike Lim’s Forbidden King Salmon, winning dish of Wild Salmon Week.

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FOX40
Craving Crawfish Southern Style

Sep 10, 2014
Craving Crawfish Southern Style

Not sure what you’re doing this weekend? Head down to the Yolo Fairgrounds to check out the “Coors Light Crawfish & Catfish Festival.” Lots of food, music and fun with a Southern influence thanks to organizer Louisiana Sue Ramon. And if you’re not sure how to eat the sea fish, Trip Fuchs of Bon...

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FOX40
Opa! It’s the 51st Annual Greek Festival

Aug 29, 2014
Opa! It’s the 51st Annual Greek Festival

Sacramento is celebrating 51 yeras of Greek culture in the region. Paul Robins samples some of the treats that will be served, including traditional Greek cookies and coffee.

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FOX40
The Gouda Things in Life

Aug 25, 2014
The Gouda Things in Life

FOX40 celebrates 830 years of Gouda cheese with Whole Foods Market’s gouda cookies and gouda granola bars.

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FOX40
Eating Italian, Organic and Gluten-Free

Aug 18, 2014
Eating Italian, Organic and Gluten-Free

7 Sisters Chef Todd Morgan whips up spaghetti carbonara and a seafood dish without gluten


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FOX40
Mixing It Up with Hock Farm Craft & Provisions

Aug 13, 2014
Mixing It Up with Hock Farm Craft & Provisions

Eric Rucker learns how to make the Margarita De Verano with Mixologist Brad Peters. Here’s how you can make it.

RECIPE:

Margarita de Verano
1.5 oz. Casa Noble blanco
.5 oz Aperol aperitivo
.5 oz agave nectar
.75 oz fresh …


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Chronicles of Nothing
How do you Independence Day? July 4th it!

How do you Independence Day? July 4th it!

One week from today is July 4th. Is it just me or does this feel like the summit of summer? After Independence Day it feels like summer is on the down slope. We are all coasting into fall. Oh the barbeques! In some places they are called cookouts. Whatever you call the gathering of...

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The Blue Muse
#100HappyDays: The science of peanut brittle

Jun 21, 2014
#100HappyDays: The science of peanut brittle

Peanut brittle, batch the second. Batch the first was more like PayDay innards. June 15, 2014I admit, crankypants Shawna showed up to our early Father's Day BBQ. I stomped in in a huff, cursing my peanut brittle. Well, what should have been peanut brit...

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Sierra FoodWineArt Magazine
Visit downtown Grass Valley: A cool small town

Visit downtown Grass Valley: A cool small town

THE FOOTHILLS ARE HOME TO SOME OF THE WEST’S coolest small towns, and Grass Valley is at the forefront. Downtown Grass Valley is livable, walkable and historic. Whether you’re shopping, dining, staying or playing, you’ll find an abundance of options. Grass Valley’s historic downtown core— about 15 walkable blocks—continues to be the community’s main shopping...

Sierra FoodWineArt Magazine
“Chef’s Table” with Chez Panisse veteran Alan Tangren at Tess’ Kitchen Store

“Chef’s Table” with Chez Panisse veteran Alan Tangren at Tess’ Kitchen Store

This weekend we joined about 10 other people in the restaurant-quality kitchen at Tess’ Kitchen Store in downtown Grass Valley for a preview of “Chef’s Table,” a new monthly cooking series with Alan Tangren, who worked at the venerable Chez Panisse restaurant in Berkeley for 22 years, as a chef and forager. Tess’ “Chef’s Table”...

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