What's Cooking

A look at the latest in local food, dining and drinking news
Golden 1 Center unveils new menu for the 2018-19 season

10/17/18

Golden 1 Center unveils new menu for the 2018-19 season

Just in time for the Kings’ home opener on Oct. 17, Golden 1 Center (G1C) has switched up its starting food lineup, offering a smorgasbord of brand-new dishes for the 2018-19 NBA and concert season. Here's a sneak peek of the new additions to the menu of elevated arena fare with local flair (90 percent of the food is sourced from within 150 miles of the arena) helmed by G1C's executive chef Brien Kuznicki, such as the brat mac and bier cheese, with bratwurst from midtown sausage mecca LowBrau, and the new Burger Patch Cart, whose fast food items—like the Patch Burger with a Beyond Meat vegan patty—are 100 percent plant-based.  And on opening night, when the Kings will face off against the Utah Jazz, the arena will offer six special flavors of...

Posted at 10:19 AM | Permalink | Comments

Drake's Brewing sets opening date at The Barn

10/16/18

Drake's Brewing sets opening date at The Barn

The west bank of the Sacramento River is about to get a whole lot sudsier. Two years after announcing its forthcoming West Sacramento pizza restaurant and beer garden, Drake’s Brewing Co. is set to open its doors at The Barn on Wednesday, Oct. 24. A collaboration between The Barn and San Leandro-based Drake’s, the 2-acre space is anchored by the swooping cedar-shingled pavilion designed by Dutch architect Jerry van Eyck, and will feature a 30,000-square-foot lawn (more on that later) and a 400-seat open-air biergarten. The bar will boast 50 taps pouring popular Drake’s mainstays like the signature Best Coast IPA and the boozy Denogginizer Double IPA, along with guest brews and new specialty releases, including 30 Motels, a reference to a...

Posted at 09:14 AM | Permalink | Comments

Gourmet "hipster-hop" doughnut shop Milk Money sets opening date

10/15/18

Gourmet "hipster-hop" doughnut shop Milk Money sets opening date

For well over a year, foodie tongues have been wagging about the eagerly anticipated gourmet doughnut shop Milk Money that promises brioche doughnuts in wildly original flavors. And starting on Friday, Oct. 26, they can stop wagging and finally start eating when the bite-sized shop — doughnuterie? — will open its doors at the Ice Blocks in midtown, near the corner of 17th and R streets.  In August, pastry chef Edward Martinez, who had nurtured the concept throughout its prolonged pre-opening phase, departed the Milk Money team helmed by Michael Hargis and Brock Macdonald of Lowbrau, Block Butcher Bar, and Beast & Bounty, but accomplished pastry chef Rebecka Smith quickly stepped into Martinez's shoes. The shop will...

Posted at 09:12 AM | Permalink | Comments

Grange to celebrate its 10th anniversary with an all-star chefs' dinner

10/04/18

Grange to celebrate its 10th anniversary with an all-star chefs' dinner

Normally, 10 cooks in the kitchen might seem like too many, but not for Grange Restaurant & Bar's 10th anniversary dinner, which is bringing together 10 top chefs from around the region to create a 10-course gustatory extravaganza.  On Nov. 10, Grange will offer three seatings for its birthday dinner, during which patrons will be served 10 courses, each created by a different member or former member of the restaurant's team. While the menu will nod to the eatery's California-style cuisine, every dish will be influenced by the individual chef's specialties, which range in fare from Italian to British. "There really are no parameters," says executive chef Dane Blom, who will be preparing the meal’s second course comprising chilled spot...

Posted at 10:45 AM | Permalink | Comments

Two local brothers transform instant ramen into a healthy, protein-packed meal

09/21/18

Two local brothers transform instant ramen into a healthy, protein-packed meal

With their new locally based venture Vite Ramen, twin brothers Tim and Tom Zheng are using their noodle and reimagining instant ramen, turning the convenient college meal into an equally convenient, but nutrient-rich option for health-conscious folks on the go.  Each package of ramen—which comes in three flavors, garlic pork, soy sauce chicken and vegan mushroom shio (sea salt)—will contain noodles made with wheat and quinoa flour, and will boast 27 grams of protein (roughly equal to a 4-ounce piece of rib eye) and 25 percent of a person’s daily essential vitamins and minerals like calcium, iron and potassium. The siblings were inspired to develop Vite Ramen in 2017 during their senior year at UC Davis (Tim studied...

Posted at 11:13 AM | Permalink | Comments

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