Food & Drink

Consume: Our favorite food products this week

Netflix’s new series “Cooked” is based on the 2013 book from Michael Pollan.
Netflix’s new series “Cooked” is based on the 2013 book from Michael Pollan. Netflix

Spread

Alexian Truffle Mousse

$5.99 for 5 oz.; Raley’s and other retailers; www.alexianpate.com

This pâte is ridiculously rich with its blend of pork fat, turkey liver, chicken liver, truffles, wild mushrooms, eggs, milk and sherry. Your heart may not thank you, but your taste buds will.

Try

Next Organics snacks

$5.69 for a 5-ounce bag; Nugget, Safeway; www.nextchocolates.com

Fifteen years ago, Tropical Valley Foods was a tiny company in Haiti producing dried organic mango. Since then, it has grown into Next Organics, known for covering organic fruits and nuts in dark chocolate. We recently tried the crystallized ginger and loved it – sweet from the dark chocolate with a hot zing from the ginger. Delicious.

Watch

‘Cooked’

Free with subscription; Netflix; www.netflix.com

Anti-corporate-food crusader Michael Pollan (the award-winning author and UC Berkeley professor) stars in this four-part documentary-series – based on his 2013 book – that highlights “our primal need” to spend time cooking and the importance all things sustainable and homemade. The series is directed by Academy Award winner Alex Gibney (“Taxi to the Dark Side”).

Order

Nutella croissant

$2.75 each; Freeport Bakery (2966 Freeport Blvd., Sacramento); www.freeportbakery.com

What could be better than the nutty-chocolate flavor of Nutella encased inside one of Freeport’s buttery, crisp-skinned croissants? It’s a decadent way to start the day.

Drink

Kern’s Nectar

90 cents for an 11.5-ounce can; area supermarkets; www.kerns.com

Few drinks bring to mind upcoming warm-weather days quite like Kerns noncarbonated juice drinks, especially its peach and mango flavors. They’re not cloyingly sweet (despite the high-fructose corn syrup), and, served cold, are a tasty thirst-quencher.

Bee staff

To suggest items for Consume, please send submissions to sacfeast@sacbee.com.

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