It’s the time of the season for feasting, and to do that with a dose of panache, carve the bird correctly. This classic Bee video from 2008, featuring former food editor Gwen Schoen and Shawn Menard from Chops restaurant, provides a step-by-step guide for getting that bird most pleasingly on the platter.
The holiday season provides plenty of opportunities to make culinary magic. These videos featuring former Bee food writer Gwen Schoen as well as some of the region’s top food experts showing the best techniques for kitchen success.
Dungeness crab season is upon us, and delightful though they are, these crustaceans can be a challenge to clean. Former Sacramento Bee food writer Gwen Schoen and chef Ed Jayousi demonstrate how to get past the shell and into the meat of the matter. As was said on screen and remains true today: “Ya gotta love crab.”
To pair with traditional holiday fare, think pinot noir, riesling and zinfandel. You also can also be the most hospitable of hosts and set the table with whatever wine you like and whatever you expect your guests will like.
Like a jovial street merchant from days of old, a bearded Collin Samaan stood on Liestal Row between 17th and 18th streets Friday in Sacramento, vending healthy foods out of his newly christened West Sac Veggie Trike.
Let’s face it, our national day of feasting features multiple dishes, all of which require different cooking times, temperatures and techniques. But there are people who cook this way all the time: professional chefs.