The first distiller to open in Sacramento County since Prohibition now is in full swing.

If you’ve ever sampled sushi in the Sacramento area, chances are the seafood industry’s caught you in some bait and switch.

In a squat cinder block building, a destination restaurant awaits.

Blackbird 2.0, six months removed from a mini scandal after it shut down suddenly and then broke the news to unsuspecting employees via email, has three new business partners, a new craft beer emphasis, a more tightly focused menu and a revamped floor plan that adds seating to the main level of this very attractive restaurant and bar.

Mother’s new weekend brunch menu includes three kinds of Dutch babies. Haven’t seen those in a while.

Big barbecue event coming to Sacramento

Last year, writer-art director Dinah Fried posted five “photographic recreations of meals from classic and contemporary literature,” dishes she assembled and styled herself. As a result, her site www.dinahfried.com got more than 200,000 hits and was mentioned on TV shows and blog sites, and in newspapers and magazines.

New limited editions of Thomas’ English muffins and bagels

A tasting turned up terrific sours and barrel-aged beers.

Nature’s pure food sweetener finds new fans as they catch the buzz.

New research focuses on rice’s role in better nutrition.

When vegetarians tell me they’re in a cooking rut, I tell them to try one or all of the following strategies: Go global, go seasonal, go spicy.

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.

It’s April, and we’ve broken all of our well-intentioned resolutions by now. So let me propose a new one, at least for wine fans. Repeat after me: “At least once a month I will taste a wine I’ve never had before.”

Learn to make and use fresh seitan, the wheat-based meat substitute.

Readers, can you help with these lost and found recipes?

Here are several suggestions to sip in garden or on deck through the real spring.

As if nabbing a reservation at The French Laundry wasn’t tough enough, the landmark three-Michelin-starred restaurant in Yountville will be closing temporarily to undergo a renovation. According to the Napa Valley Register, proprietor and chef Thomas Keller is negotiating with Silverado Resort and Spa to host a series of pop-up restaurants while The French Laundry goes temporarily offline.

A new Senate bill, if passed, would place seafood suppliers and restaurant owners on the hook for a $1,000 fine and up to a year in jail for selling mislabeled seafood.

The Hayward festival is a reliable indicator of who is making some of the best India pale ale in the U.S.

While RezKu's ability to challenge OpenTable's dominance is far from being determined, it's clear that the tech world loves nothing more than the disruption of established power structures.

For a place with a superb chef, a savvy and opinionated owner with a propensity for blogging, and a retail wine shop with an excellent inventory of hard-to-obtain bottles at easy-to-like prices, Carpe Vino does not generate nearly as much buzz as it should.

Known for his study on the genetics of milk and its effect on humans, UC Davis geneticist Juan Medrano recently has been turning his research efforts toward coffee.

Known as the first ‘Apprentice’ champion, the host shakes up cooking competitions with a Las Vegas-style twist. Chef Roulette, anyone?

When it comes to shocking reversals, few stories rival that of California’s so-called “glove law.”

Read up on the history of bourbon or visit the Sacramento Beer & Chili Festival

You know that dream you have of being invited into someone’s home while traveling in, say, Paris, and being served the most delicious meal? Bistroy Les Papilles is that dream.

Leftover spaghetti from homes in Sacramento’s Elmhurst neighborhood is being turned into fuel for garbage trucks.

‘Year of the Egg’ sees this ingredient used creatively in all sorts of dishes and every meal.

Learn how to cook Persian-styled wild salmon with two herbal side dishes.

Have you guys started your spring gardens yet? I just planted most of mine Sunday. This year Mr. S and I are being a bit more selective regarding what we stick in our dirt box. Last year we went all empire and planted tons of tomatoes and loads of peppers … they came in like gangbusters but we’re not huge fans of either and ended up feeling overwhelmed.

Malbec, the flagship red grape of Argentina, may make the world’s most user-friendly wine. With its saturated violet hue, aromas and flavors of black cherries and milk chocolate, ripe, velvety tannins and full body, it epitomizes the New World style in red wines.

Sunday afternoon. Cloudy. I’m reading Fuchsia Dunlop and getting very, very hungry. I need a bowl of dan dan noodles immediately and make out a grocery list for that and her recipe for wontons.

Bill Rancic hosts new cooking competition show on the Food Network.

Pinot noirs from the Willamette Valley winery are at home in Sacramento.

With the right recipe and a light touch, an unadorned shortcake can achieve greatness. But it’s when you ladle on juicy, slightly sugared strawberries and add a cloud of freshly whipped cream that shortcake is thrust into classic status among desserts.

This week’s requested recipes are for gumbo and hummus pizza.

Best-selling author Michael Ruhlman explores egg’s versatility while tackling the basics like a top chef.

Setting the bar for the nation’s cooking/dining/dining scenes is the the International Association of Culinary Professionals (IACP), whose members “work in culinary education, communication, or the preparation of food and beverage.” It’s a serious body whose mission is to “serve as a resource and support system for food professionals worldwide.”

Let’s raise a glass to Dan Huckelbridge for putting together the definitive history of bourbon, the penultimate American whiskey, in “Bourbon: A History of the American Spirit” (William Morrow, $25.99, 288 pages).

Hey now, Second Saturday isn‘t just an excuse to troll midtown for drink specials with your bros while occasionally ogling local art. A new culinary component is being added each Second Saturday through the fall, via the Midtown Farmers Market.

I recently posed the question on Twitter: How important is it to you that a restaurant has manageable acoustics?

Though the Vaca family rarely gets name-checked outside the local restaurant industry, chefs say they're kitchen all-stars, and scramble to recruit them if word leaks that they're looking for a new gig.

Aji may have some hits on the menu, but this is a big restaurant with big ambitions, and the food program doesn't seem to know when to say when.

Today we begin a new column devoted to ethnic markets throughout the Sacramento region.

The many accolades earned by chefs in this city are rooted in what the land offers. They succeed by adaptation to their environment.

Despite recent rains, the great parching of California continues, with much of Folsom Lake still resembling Burning Man’s craggy Black Rock Desert and Central Valley farmers preparing for a dust-bowl spring and summer.

International inspiration part of movement’s next step in preserving ancient foods with an eye on the future of farming.

Salted watermelon jelly is an inspired idea for appetizers.

First Impressions visits dining spots in the region that are new or have undergone recent transitions. Have a candidate for First Impressions? Email us at taste@sacbee.com.

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