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Elaine Corn

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Weed Cuisine

Warning: I’m from a generation that’s smoked pot (sorry, weed) for so many decades we created the modern necessity for teeth whitening. Marijuana-infused brownies were our first college course. Today, nothing makes you forget...

There is Nothing Like Les Dames

It’s not as if I’m disgruntled. As a longtime long-distance member of the San Francisco chapter of the prestigious, invitation-only Les Dames d’Escoffier, I’ve enjoyed hobnobbing with some of the Bay Area’s culinary lights—all...

Crash Course: Sugar and Spice and Everything Nice

At Karen's Bakery in Folsom, a request for more whipped cream is considered neither rude nor gluttonous. I'd chosen a pear tart with a whipped cream garnish that I thought needed some, um, enhancement.Word...

Crash Course: Happy New Year, Chinese Style

You don’t have to be Chinese to get into the spirit of Chinese New Year. Now’s when Chinese restaurants strut their stuff with a lion’s dance of special dishes. Banquets are yours for the...

Sacramento’s Best Chefs

These local chefs are a diverse lot: male and female, young and not so young, classically schooled and trained in the trenches. But there’s one thing they all have in common: a passion for...

The Holly-Jolly Office Party

The holiday season has always been good for the office&emdash;the office party, that is. If you've got the bucks, you can spend $7,000 to buy out the main dining room of a Granite Bay...

Restaurants Worth the Drive

Sure, there are plenty of great restaurants right here in Sacramento. But sometimes a culinary road trip is in order. Turns out, there’s a host of gastronomic gems just waiting to be discovered in...

Crash Course: Hot-and-Sour Soup: Chinese Penicillin?

Hot-and-sour soup, sought by the well and the unwell for its reviving powers and the intrigue of its potentially repellant adjectives, springs from the capsicum-drunk region of Sichuan even as restaurants specializing in food...

The Producers

I always start my customers with pork chops, says John Bledsoe from behind his table at the far west end of the Sunday farmers market under the WX Freeway. They have a lot of...

How’d They Do That?

Luc Dendievel, the Belgian chef at Restaurant 55 Degrees in downtown Sacramento, seems surprised that anyone would notice he cooks fish perfectly. How he does it is the real surprise: The fish is cooked...

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