What's Cooking

A look at the latest in local food, dining and drinking news
6 sweet spots to usher in fall this weekend at Apple Hill

08/28/14

6 sweet spots to usher in fall this weekend at Apple Hill

Apple Hill, that iconic foothills destination for family fun and fields full of phenomenal fruit, kicks off its 50th season this Labor Day weekend. Whether considering your first journey up the hill or an annual venture that’s as comforting as apple pie, here are a few ways, both new and old, to enjoy one of our region’s favorite seasonal stops. Rainbow Orchards The first thing that hits you upon approach of this Apple Hill haven is the wafting aroma of Rainbow Orchards’ famous hot apple cider donuts. Pick up one (or a couple dozen) of the sweet treats with the top-secret recipe—a light, fluffy cake donut slightly spiced and fried to order by orchard co-owner Christa Campbell. Mon-Thurs. 9 a.m.-4 p.m. Fri-Sun. 8 a.m.-5 p.m. 2569 Larsen Dr. Camino....

Posted at 03:42 PM | Permalink

10 Monday brunches worth savoring on Labor Day

08/28/14

10 Monday brunches worth savoring on Labor Day

The approach of Labor Day weekend may signal that summer’s days are numbered, but the living is still easy as many local restaurants are opening their kitchens for Monday brunch service. Check out some of our favorite spots below, and have a delicious holiday! Awful Annie's A local breakfast institution with locations in Auburn and Lincoln, Awful Annie's will serve up its customarily tempting breakfast items this Labor Day. The hardest part is deciding among the offerings, which range from eight variations on eggs Benedict to five kinds of waffles, 15 omelets, 11 scrambles and the signature Big Mess (home-fried potatoes with cheese, bell pepper, green onion, mushroom, tomato and zucchini, and topped with avocado and sour cream). awfulannies.com Cafe Bernardo...

Posted at 11:00 AM | Permalink

Local food experts to discuss past, present and future of farm-to-fork at California Museum

08/27/14

Local food experts to discuss past, present and future of farm-to-fork at California Museum

If you’re a fan of Sacramento’s local food scene, an upcoming event at The California Museum is your chance to hear from some of its most esteemed voices. On Sept. 9, KFBK host Kitty O’Neal will moderate “Secrets of California’s Farm-to-Fork Movement,” a panel discussion featuring culinary experts like grocer Darrell Corti, Paragary Restaurant Group’s executive chef Kurt Spataro, Soil Born Farms founder Shawn Harrison, and The Center for Land-Based Learning founder Craig McNamara. “We hear so much about farm-to-fork that it seemed a worthwhile idea to dig beneath the slogan and find out what that term really means as it applies to different people in the food industry,” O’Neal says. The panelists will...

Posted at 10:29 AM | Permalink

Local company bringing eco-friendly beer growlers to craft-crazed Sacramento

08/22/14

Local company bringing eco-friendly beer growlers to craft-crazed Sacramento

Sacramento now has another pioneering product in its craft beer movement, but this time it’s not a new brew. EcoGrowler is a lightweight, eco-friendly beer growler launched in March by Rancho Murieta resident Nathan Andreatta and his business partner Leah Stoker. Flexible, reusable, portable, made out of 100 percent recyclable materials (including foil inner layer and vinyl outer layer), and sporting an airtight cap, the EcoGrowler is the only patented collapsible, carbonation-retaining beverage product currently on the market. “As a craft beer lover, I felt there was a lot of great beer out there but not a lot of great products to augment one’s love of craft beer,” Andreatta says. “Outside of buying a pint glass or poster, there’s not a...

Posted at 10:44 AM | Permalink

TBD Fest brings leading chefs to square off in The Pit

08/22/14

TBD Fest brings leading chefs to square off in The Pit

TBD Fest, the three-day music and culture festival set for West Sacramento this October, is serving up news on the local food front as well. Organizers today revealed plans for The Pit, a wood-fired cooking demonstration zone featuring 14 chefs from acclaimed regional eateries including Grange, Hawks, Hook & Ladder, Lucca, Mother and Paragary’s. The chefs from each restaurant will face off for what TBD Fest is calling “Friendly Fire,” in which their teams will have roughly three hours to prepare a dish for festival attendees, who will then vote for a winner. “It’ll be the chefs’ version of the stage,” says Michael Tuohy, the kitchen mastermind at LowBrau and Block Butcher Bar (both co-owned by TBD Fest founders Michael Hargis and...

Posted at 10:39 AM | Permalink

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