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.
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.
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.
Believe it or not, we’re just a couple calendar Xs away from Black Friday, traditional start of the holiday shopping season. If you’re starting to think about stocking stuffers, host gifts or under-the-tree presents for foodie friends or family members, we’ve got some ideas cooking.
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.”
Federalist Public House, a new beer garden and restaurant in midtown Sacramento, is hosting a mini-job fair Thursday at its novel shipping-container site. The restaurant, which is set to open Thanksgiving week, occupies an alley location at 2009 N St. and is made entirely of shipping containers.