Food & Drink

Consume: Our favorite food stuff this week

The $14.99 Basque Cake from Andrae’s Bakery in Amador City is topped with walnuts.
The $14.99 Basque Cake from Andrae’s Bakery in Amador City is topped with walnuts. Bee staff


▪ Andrae’s Bakery Basque Cake

$14.99; available at Corti Bros. or via shipping from bakery;

This slim little cake from Andrae’s Bakery in Amador City looks like any other pound cake, but one bite and you’ll know you’ve found a new favorite. Topped with walnuts and with pastry cream baked into the middle, it’s rich, buttery and utterly addictive.


▪ Kit’s Organic Fruit + Nut Bar

$2.39 each; available at the Sacramento Natural Foods Co-Op and other markets;

Landing somewhere between candy and health food, these small treats from Clif Bar are decadent enough to satisfy a craving, while virtuous enough to keep the guilt at bay. Made with dates, walnuts, unsweetened dark chocolate, almonds and a pinch of salt, their goodness lies in their simplicity.


▪ Hoppy Hour ice cream

$10 a quart; available at Corti Bros. and other markets;

Among a batch of new ice cream flavors from the creative team at Petaluma’s Clover dairy is Hoppy Hour. The carton explains: “The good folks at Bear Republic have been winning awards all over the world for their distinctive Racer 5 IPA. Could it ever be an ice cream? The answer is in your hand.” We scooped it into a parfait glass and added cherry-flavored Kasteel Rouge, a Belgian ale, to make a “real beer float.” The result was a sweet, carbonated concoction with wonderful aromas.


▪ Sauce Castillo

$4.99 per bottle;

Thank closed captioning and three-point shooting for your new favorite condiment. New York-based Musashi Foods has started bottling a spicy little number called “Sauce Castillo,” in honor of the nickname granted to Sacramento Kings rookie Nik Stauskas. It’s described as “smoky and sweet, but also a little hot.”


▪ “Chef’s Table”

Premiering tonight on Netflix; available with subscription

New documentary series “Chef’s Table” takes viewers into the minds, lives and kitchens of six of the culinary world’s most renowned boundary pushers, chefs such as Massimo Bottura (Osteria Francescana in Modena, Italy), Magnus Nilsson (Fäviken in Järpen, Sweden) and Dan Barber (Blue Hill at Stone Barns and in New York City). Directed and produced by filmmaker David Gelb (“Jiro Dreams of Sushi”), the series promises mesmerizing imagery and meaningful explorations of character and craft.

Bee staff

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