pizza

Sierra FoodWineArt Magazine
Lefty’s Grill now serves cocktails to go with its imaginative dinner menu

Lefty’s Grill now serves cocktails to go with its imaginative dinner menu

On Valentine’s Day, Lefty’s Grill in Nevada City began serving cocktails to go with its imaginative dinner menu, another milestone in its eight-year history. This week we visited with Chef John Cammack, a co-owner and one of the “left handed chefs,” at the popular Nevada City restaurant to discuss the cocktail program, as well...

Sac Foodies
SLICED: A Celebration of All Things Pizza

Oct 15, 2015
SLICED: A Celebration of All Things Pizza

A celebration of all things pizza, you say? I, for one, LOVE pizza, (refer to “favorite food” in my SacFoodies bio), so I knew that I immediately needed to get the details on this Sacramento pizza celebration. Over the next week or so, the SLICED Pizza Celebration will bring Sacramento pizza-lovers a wealth of...

Crazy for Crust
Copycat Uncrustables

Aug 8, 2015
Copycat Uncrustables

Happy Saturday!! School starts for us in ONE WEEK. I’m jumping for joy, seriously. I know some of you all have already started (LUCKY!) In preparation for the start of school I’m making lunches ahead of time. I’m the queen of “hate to make lunch” so I always try to have some prepared and...

Sierra FoodWineArt Magazine
Pete’s Pizza & Tap House: fresh oven-baked pizza, craft beers

Jul 8, 2015
Pete’s Pizza & Tap House: fresh oven-baked pizza, craft beers

PIZZERIAS ARE BOOMING THROUGH-OUT our region. Award-winning Old Town Pizza plans to open a third restaurant in Roseville in late summer, and upscale Pizza Bar opened this spring in downtown Truckee. One of the most popular pizza restaurants in western Nevada County, Pete’s Pizza & Tap House in Grass Valley, just expanded to a new,...

Sierra FoodWineArt Magazine
Crowdfunding for food startups grows in the Sierra Foothills and Truckee

Crowdfunding for food startups grows in the Sierra Foothills and Truckee

CROWDFUNDING, RAISING MONEY FROM a large number of people on the internet, is democratizing entrepreneurship. In recent years, the crowdfunding economy has more than tripled to more than $5 billion. Nowhere is the practice better suited than to our region, where entrepreneurs can launch their businesses with community donations. This includes becoming a “new bank”...

Crazy for Crust
Red Velvet Fruit Pizza

May 21, 2015
Red Velvet Fruit Pizza

I think red, white, and blue is my favorite color combination. Especially when it comes to food! Last week Jordan had to square dance with a BOY at her school’s open house night. It was a huge deal, and I mean, it should be. Boys are totally gross! (According to her, anyway.) It’s a 4th...

Amy is the Party
Get Your Party On: Pizza & Beer Shower

Get Your Party On: Pizza & Beer Shower

Seriously, how gorgeous is this pizza and beer bridal shower? The shower was designed by a company called The Gathery. To be honest, it’s been a little while since I’ve...

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The State Hornet
Ash Wednesday on campus marks 40 days of surrendering favorite habits until Easter

Feb 19, 2015

The Newman Catholic Community Club at Sacramento State hosted two masses in observance of Ash Wednesday, the follow-up to Fat Tuesday, at the University Union.

Sierra FoodWineArt Magazine
Artisan pizza abounds in Grass Valley, Nevada City and Truckee

Artisan pizza abounds in Grass Valley, Nevada City and Truckee

THE ITALIANS WHO CAME TO THE FOOTHILLS in the Gold Rush-era brought winemaking to the region, but they also introduced the tradition of baking in stone ovens. Area restaurants and wineries have revived the tradition, from North Auburn to Grass Valley to Nevada City to Truckee. Sierra Knolls’ Bear River Wine Tasting room, just off...

The Blue Muse
Wishful thinking: Cooking Light’s sausage and kale pesto pizza

Jan 31, 2015
Wishful thinking: Cooking Light’s sausage and kale pesto pizza

Let's be clear: I wanted to love this pizza.My version of Cooking Light's sausage and kale pesto pizza, cooked in a cast iron skillet.The image of bubbly cheese, bronze crust, rich pesto and sausage jumped off the pages of my January Cooking Light...

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