Cracker Barrel opened its doors Monday hoping to deliver good country food to California. Despite issues with service and the company’s signature biscuits, the food closely mirrored its southern counterparts.
Sun-Maid Raisins is one of the most recognizable brands in the United States. But even the company’s red bonnet-wearing farm girl isn’t enough to keep this century-old cooperative from losing its once dominant role in the marketplace.
Range Kitchen & Tap in Roseville is a solid dining experience from start to finish. You won’t find the next big thing here, by any means, but if you’re looking for well-executed comfort food, you’re unlikely to leave hungry.
After decades in some of Sacramento’s best kitchens and opening restaurants in Chicago, Miami and Cabo San Lucas, Jonathan Kerksieck and Katie Kinner-Kerksieck new Italian restaurant Cacio opens August 21 in Pocket.
In Wisconsin, as in California, small producers struggle to get attentive and effective wholesale representation. On top of that, competition for a spot on grocery-store shelves and restaurant wine lists has intensified with expansion of the wine trade nationally.
On a recent trip to the market, some of summer's best and freshest local produce was showing up. There were bushels of beautiful kale, baskets of early Red Haven Peaches and, of course, tons of zucchini and tomatoes.
Raw fish is a hard sell for some people, and I’ll admit it had been for me at one point. That aversion can be a turnoff when it comes to something like sushi. Ceviche, however, is a good intermediate step for the raw fish skeptic, because of its preparation.
Crunchy apples, celery and walnuts mixed with turkey make a crisp, cool salad perfect for a hot summer night or anytime. The original combination of apples, celery and mayonnaise was served at the Waldorf Astoria Hotel in New York City over 100 years ago. This updated version still has the pleasing combination of textures and flavors that has made the salad a classic.
I spend an inordinate amount of time flipping through cookbooks and food magazines. I salivate over glossy photos of peach pie and slices of too-moist-to-be-true double-decker chocolate cake. I lick my fingers while staring at gorgeous close-ups of glazed chicken wings, imagining the tingle of sweet heat on my tongue. All that beautifully styled food draws me in, but then I'll read the recipe and say, "no way."
Some of my favorite summer memories include sweet corn – dripping with butter at the state fair; popped and salty at the drive-in movie theater; slathered with mayonnaise, cheese and chile powder at street festivals; sweet and crunchy in salads at the family picnic.
Lunch is all but gone at Empress Tavern, the meat-centric restaurant under Sacramento’s historic Crest Theatre announced to customers Monday. A cheeseburger and fried chicken sandwich are all that remain at 1013 K St.
In theory there are no wine-drinking seasons. You could say that late November is Beaujolais nouveau-drinking season – current vintages are released at that time of year, of course – or that late December is the prime season for drinking sparkling wine, but depending on where you are at those times of year, the outside temperature could vary immensely. Sparkling wine has no particular affinity for the snowy Decembers of Wyoming, nor does Beaujolais nouveau seem a logical choice for the balmy Novembers of Key West.