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.
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.”
Parties can be tricky territory for the healthy eater. If you host, you want to serve guests something tasty enough to make the occasion feel special. And if you are a guest, you want to bring something delicious and impressive, but that won’t totally blow your diet. My solution? Tuck something nutritious and delicious on that hors d’oeuvres tray.