Food & Drink

Consume: Our favorite food products this week

Buy

Chef’s Cut Real Jerky

$6.49 for 2.5-ounce bag; www.chefscutrealjerky.com

Chef’s Cut is the filet mignon of beef jerky, with a moist and tender chew that’s miles away from the molar-ripping gas station versions. It’s also nitrate-free. Traditionalists will want to stick with the beef version, but Chef’s Cut also makes surprisingly supple turkey, chicken and bacon jerkies.

Serve

Torres Selecta Caviar Potato Chips

$5.79 for 3.88 ounce bag; Taylor’s Market: www.patatastorres.com

These Spanish potato chips with dehydrated caviar sprinkled on top have a rich umami flavor and an addictive crunch, a sophisticated upgrade to the usual Lay’s and a great bowl filler for cocktail parties.

Try

Local Eden Granola

$14 for 12 ounces; www.localeden.com

Deborah Wasserman of Napa has mastered the art of granola making. As evidence, consider her Local Eden-brand organic peanut butter-maple flavor, which we recently found at Napa’s Oxbow Public Market. It has pleasantly subtle maple syrup and peanut butter flavors. But for us the real selling point is the chewy, crunchy mouthfeel of the oats, almonds, pecans, pistachios, wild blueberries, cherries and several types of seeds.

Read

“Ice Cream Adventures”

$24.99; 213 pages; Rodale Wellness; www.rodalewellness.com

Summer is coming. Get treat ready with this decadent book by Stef Ferrari that goes far beyond the plain cone with flavors including key lime vanilla bean and brown sugar sour cream, along with innovative recipes like ice cream pancakes that kids are sure to appreciate.

Go

Russian River Valley Winegrowers Single Vineyard Night

$45; Library Galleria (828 I St., Sacramento); rrvw.org

Can’t make it to the Russian River? Then head to the downtown library from 6-8 p.m. April 7 for this tasting featuring 25 winemakers and growers from the region, pouring small-lot vintages from places such as MacRostie, MacMurray Estate and Square Peg.

Bee staff

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

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