The owners of midtown’s LowBrau are eyeing a project that will bring a new set of food and drink options to West Sacramento’s riverfront.

Even at $75, the Broderick Roadhouse “Off the Bridge” dinner scheduled for Sept. 28 was a relative deal. The multi-course meal on the final day of Sacramento’s “Farm-to-Fork Week” celebrations was designed as a more affordable alternative to the $175 Tower Bridge dinner that same day - not to mention some relief from the abundance of pricey farm dinners held regularly throughout the region.

Just as barbecue season continues (does it ever really end?), so does our search for great spice rubs and sauces. After years of tasting hundreds of them, we’re favoring on Kit’s Kansas City BBQ Rub by Miner’s Mix (think brown sugar), Roy’s Seasonings and Dizzy Pig rubs.

Over the decades, pizza takeout boxes from pizzerias nationwide have been adorned with surprisingly intricate art. Some boxes depict involved scenes showing pizza-makers at work in their kitchens, for instance; others are covered in scenes displaying everyday life in Italian villages.

After a four-year hiatus, it’s time to pig out again.

A class action suit filed in Los Angeles Superior Court alleges that the Sacramento-based Farmers’ Rice Cooperative misrepresented the rice it sold to rice brokers, retailers and sushi restaurants.

Sacramento is a booming craft beer town, with more breweries opening, several breweries expanding and plenty of breweries winning prizes. But sometimes it’s worth checking out the scene elsewhere to see what’s new and exciting and, possibly, what might fit in back here.

If you think the food at Centro Cocina Mexicana tastes as good as your grandmother’s, you’re very close to uncovering a crucial secret to this 20-year-old Sacramento restaurant’s success.

Learn the basics of safe dehydration techniques as a method of preserving foods.

Though tsimmes (a.k.a. tzimmes), a traditional part of the Rosh Hashana meal, generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.

Whether or not the weather cooperates, September marks the beginning of fall baking season. It’s also the perfect time to try some recipes for “ordinary” cookies – good enough for a weekday lunch but not tied to any major holiday.

For so long the chia seed, though a nutritional powerhouse, was relegated to late-night television commercials hawking sprouting cat-shaped clay planters.

Every now and then, you might want to make a meal that, as Tina Turner said, is nice … and easy.

Mussetter Distributing Inc. specializes in bringing more variety and flavor to greater Sacramento area.

Several years ago, Lyonnaise salads were quite the rage in New York’s French bistros. Then the fad faded and I forgot all about them. That is, until this past summer, when I had the happy opportunity to teach some classes in Lyons and reacquainted myself with this regional delight.

The weather was ideal for the crowd of 2,000-plus foodies who gathered this past weekend at Northstar-at-Tahoe near Truckee, and spilled over into the ultra-luxurious Ritz Carlton hotel, a gondola ride above the ski resort.

Kathy Joseph’s command center is in Davis, but her winery and vineyard are in Santa Barbara County.

It took cheese to teach me how good white wine is.

Roseville’s Sammy Hagar-themed restaurant is set to reopen next Monday, and the legendary rocker will take center stage at a downtown welcome concert this Saturday.

On the shelves at Corti Brothers market, the cornflower blue boxes of the Sacramento Cookie Factory’s signature Sacramento wafer sit among the standard Nilla Wafers and Oreos, catching the eye with a distinctive drawing of the state Capitol on the packages. Food maven Darrell Corti is an ardent fan.

Local eateries must pay to participate in the “Restaurant Weeks” portion of the upcoming celebration of Sacramento as “America’s Farm-to-Fork Capital.” Flying the official “farm-to-fork” flag during the event, which runs Sept. 12-28, will cost $100 or $200.

If you want to know which additives are in the wine you’re drinking, looking at a label will do you little good, as most labeling is voluntary in the U.S.

Two of the three best steaks I’ve had in recent memory were at High Steaks, the upscale steakhouse inside the massive Thunder Valley Casino complex in Lincoln.

Sukhi’s Gourmet Indian Foods Korma Curry Sauce

Computers not only help restaurant staff handle mealtime crowds, but they help manage food purchases and expenses. For diners, everything has changed, from making a reservations to paying the check.

From matzo ball soup to homemade strudel, traditional foods draw a crowd to Carmichael synagogue.

If you’re among the 740 guests who paid $175 a head to break bread at the second Tower Bridge Gala Dinner on Sept. 28, you’re probably eager to see the menu.

When it comes to pizza, everybody has an opinion — including the foodies in the field who report to the editors at the Daily Meal, the website that covers all things food and drink.

The Best In the West Nugget Rib Cook-Off in Sparks, Nev., was a big-time throwdown at which 23 professional cookers competed for cash, trophies and braggin’ rights. Over the five-day Labor Day “weekend,” they sold 250,000 pounds of St. Louis-style bones (and a whole lot of funnel cakes, onion rings and roasted corn) to a Rib Nation a half-million strong.

The chill of fall is slowly moving in, close enough to warrant a big bowl of red at the fourth annual Firefighter Chili Cook-Off.

There’s a reason Indian restaurants are so popular in the Western world. The spices, the sauces, the robust cooking and the beautiful complexity of flavors are at once exotic, mysterious, welcoming and accessible.

This Carmichael restaurant may be small, but its menu is big.

In the restaurant industry, the staff eats a meal together that’s often very different than what the guests enjoy.

Learn to preserve apples with the help of master food preservers.

Editor’s note: This story has been updated to reflect Apple Hill’s 50th anniversary from a version originally published on Oct. 14, 2013.

My grandma Ursula relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it.

Editor’s note: Last year at this time we published a list that included 25 regional breweries. This year we’re happy to report there are now 31 breweries in the Sacramento region. That calls for a toast and another beer ...

Editor’s note: This 2008 story is a reader favorite from Bee archives, along with a recipe for making caramel apples.

About four or five years ago, Janet Vollan of Sacramento saved a Bee recipe that included sliced home-grown tomatoes, zucchini cut into matchsticks, fresh corn cut from the cobs, dill, bread crumbs and olive oil.

A taste of Sacramento beer will now be easier to find around California and beyond. Rubicon Brewing Company, a stalwart of Sacramento’s microbrewery movement, has partnered with DBI Beverage Sacramento. DBI is a major distributor of beers, with a portfolio that includes Heineken USA and major brands under the MillerCoors umbrella. DBI also distributes such craft beer favorites as Russian River Brewing, Dogfish Head, Bear Republic and Lost Coast.

Legislation signed by Gov. Jerry Brown amends the California Health and Safety Code to allow dogs in outdoor restaurant areas where food preparation does not occur, providing the dog is on a leash and does not walk through the indoor portion of the restaurant to get to the permitted area.

Editor’s note: With dove hunting season opening today, we had to run this story that originally published in September 2009.

The Sacramento region is home to and a gateway to many of the world’s best wineries, breweries and food. This time of year, there is a bounty of outstanding festivals, events and fundraisers bringing fine beverages and food together to create moments of tasting nirvana. Unless otherwise noted, the following events are restricted to adults 21 and older. Cheers.

Italians eat heartily. Well, a lot of them do. Wild boar bagged by hunters in the mountains. Big steaks with garlic and rosemary. Pasta dishes heavy with butter, cream, cheese, truffles.

So get ready to celebrate the end of summer and the beginning of fall by serving up a big bowl of this scrumptious apple cinnamon caramel crunch ice cream.

A Rib Nation of 500,000 ‘cue lovers converged on the Nugget Casino Resort in Sparks, Nev., last Wednesday through Monday for the 26th annual Best in the West Nugget Rib Cook-Off, the biggest such throw-down in the country. Along the way, the hungry crowds took on 240,000 pounds of St. Louis-style pork ribs, rubbed, smoked and sauced by 23 professional cooking teams that travel a national circuit.

No white after Labor Day? Not when it comes to wine.

Every night before bed, Sue Patterson packs a lunch for her daughter, Emmy, 10, that resembles a work of art.

Farm-to-fork experiment means kitchen has to ‘stay on its toes’ and work according to nature’s clock.

Kim Arburua and her husband, Frank, know something about farm to fork.

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