Marybeth Bizjak
Home Cookin’ – Homemade Pasta & Meatballs
On cold, short winter days, we tend to turn to comfort food for, well, comfort. Food professionals—chefs, bakers, restaurant owners and the like—are no different. At this time of year, homey braises, filling pastas and old-fashioned desserts are on their...
Home Cookin’ – Black-Eyed Pea Soup
On cold, short winter days, we tend to turn to comfort food for, well, comfort. Food professionals—chefs, bakers, restaurant owners and the like—are no different. At this time of year, homey braises, filling pastas and old-fashioned desserts are on their...
Home Cookin’
As the days get shorter and temperatures grow colder, we tend to turn to comfort food for, well, comfort. Food professionals—chefs, bakers, restaurant owners and the like—are no different. At this time of year, homey braises, filling pastas...
Fine French Takeout in the Foothills
Eric Alexander and Courtney McDonald never envisioned opening a restaurant in the middle of a pandemic. But that’s exactly what happened when the couple opened Restaurant Josephine in the foothills town of Auburn. Originally set to debut in March, the restaurant finally started serving private outdoor dinners in September....
P Is for … Pot Pie?
For Adam Pechal, 2020 has been the year of the pandemic pivot. The Sacramento chef, who once owned the highly regarded Tuli Bistro and Restaurant 13, was working for Hog Island Oyster Co. in Larkspur last March when COVID-19 hit, costing him...
Dining’s Front-Line Workers
Being a restaurant worker in a pandemic is no picnic.After recently talking with more than a half-dozen servers and bartenders, I came away with a new appreciation for these unsung heroes. For the past eight months, they have...
Taylor’s: One of the Best for Meat
Taylor’s Market was named one of the country’s best meat markets and butcher shops in America by Food & Wine magazine.F&W gave the small Land Park grocery store a shout-out as a “classic corner...
Cookie Delivery
CSA subscription boxes filled with produce have been around for decades. Now there’s a subscription service for people who love sweets. Red Door Desserts Club offers a monthly delivery of cookies, made from scratch by women...
Kru Comes Out With Bento Boxes
With indoor dining recently halted because of rising COVID-19 numbers, restaurateurs are getting increasingly crafty in their attempts to make money and feed the public. Exhibit A: Billy Ngo, owner of Kru Contemporary Japanese Cuisine, the upscale...
Dining in the Time of Coronavirus: Meet the ‘Streaterie’
When it became clear that indoor dining might not return for a very long time, restaurateurs took their show on the road, setting up tables on city sidewalks, in parking lots and even, in...
