The Sacramento Bee hosts a network of high-quality news providers and bloggers in the Sacramento region. Here is a sampling of the best of the current food and dining blogs. Check out the full postings: www.sacramentoconnect.com.
Undercover Caterer makes asparagus and chevre tart
We had this lovely thing for dinner with a salad, but it would be equally lovely as a brunch dish with some potatoes and fruit. Another thing, if you haven’t tried the Cypress Grove line of chevre yet, I recommend you do so. Great on a baguette, on salad, on a fork, whatever. There are a lot of different flavor combinations, as well as just a plain goat cheese. The most popular is probably the Humboldt Fog. It’s a soft aged goat cheese with a line of ash down the center. Yes, ash, don’t worry about it. It’s vegetable ash, whatever that is. It’s amazingly delicious.
Read more: www.undercovercaterer.com
SacFoodies soaks in local walnut orchards
In December, I started working on an exciting video project with California Walnuts, helping to tell the story of the California walnut from seed to store shelves. Aside from the fact that I’ve seen walnut trees my whole life as a Northern California native, I was relatively unaware of the hard work and precise process that goes into growing walnuts.
A Girl and Her Fork samples the goods at Seakor Polish Delicatessen and Sausage Factory
On a trip to San Francisco, my friend Amanda suggested that since we were going to be in the vicinity of the Inner Richmond we should stop at a Polish delicatessen/butcher shop, that her boyfriend (a local chef) recommended – Seakor Polish Delicatessen and Sausage Factory. ... If you’re not in the neighborhood, the butcher also told us that from time to time they make their way to Sacramento to the Polish American Community Hall in Roseville to sell their products (at the Christmas Eve dinner, Easter breakfast and Spring Festival).