Food & Drink

Consume: Our favorite food stuff this week

A Bellini mix is worthy of Ernest Hemingway

An irresistible twice-baked potato features rich Gruyère cheese

A race with tray-carrying waiters celebrates Bastille Day

Twice baked potato from Corti Bros.
Twice baked potato from Corti Bros. Anita Chabria


San Benedetto Cipriani Bellini Mix

$10.99 for a four pack; Corti Brothers (5810 Folsom Blvd., Sacramento);

Pop open one of these elegant Italian bottles of pure peach purée mixed with a bit of sugar – from the original recipe of Giuseppe Cipriani, whose Venetian haunt Harry’s Bar drew the likes of Ernest Hemingway and Sinclair Lewis and made the Bellini a summertime tradition. Top with bubbly and enjoy.


Bittermilk No. 4 New Orleans Style Old Fashioned Rouge

$15 for 8.5 ounces; Total Wine;

Made in Charleston, S.C., this little bottle of bitters packs a big flavor punch. Add it to whiskey and soda and any angular edges disappear, mellowing it into a refreshing, slightly herbal cocktail.


Sacramento Bastille Day Waiters’ Race and Street Festival

3-6 p.m. July 12; 18th and L streets;

Few local food events match the excitement of Sacramento Bastille Day Waiters’ Race and Festival, now in its sixth year. Watch as many as 50 local restaurant servers hustle around the block while balancing a tray holding a bottle and glasses and trying not to spill. Attendees can also enjoy food and beverages from local establishments as well as other street-side entertainment at the festival that celebrates the start of the French Revolution.


Twice-baked potato

$5.99 per pound; Corti Brothers;

How is it that Corti Brothers can make even the simple dishes taste so good? This twice-baked potato looks like any other, but the rich Gruyère cheese mixed inside and layered on top makes it seriously yummy.


Wayfare Tavern’s buttermilk fried chicken

$25 (a la carte); 588 Sacramento St., San Francisco; (415) 772-9060;

For years, we’ve been hearing about the buttermilk fried chicken served at S.F.’s Wayfare Tavern, owned by celebrity chef Tyler Florence. We happened to be in the city recently and gave it an order. The fragrant chicken arrived with a heap of flash-fried fresh rosemary on top, and a bulb of roasted garlic and a lemon wedge on the plate. It was aromatic and tender, meaty and juicy, surprisingly pale in color, but with a fine crunch.

Bee staff

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