Bread Is His Life
IF YOU’VE NEVER TASTED a Portuguese dessert, Jeremiah Duarte Bills would like a word with you. A concert flutist turned baker whose sausage rolls...
Hard-Boiled Memories
At Revolution Winery & Kitchen, owner Gina Genshlea likes having deviled eggs on the menu “because the best things are the simple things.” In...
All in the Family
A QUARTER-CENTURY IN BUSINESS is nothing to scoff at these days. With restaurants closing right and left, one that remains open and successful (not...
Brown, Strong and Good
What whiskey will not cure, there is no cure for. So goes the old Irish proverb. Take the cure at LOCKED BARREL, a whiskey...
The Handle District
The Handle District may be the biggest little neighborhood in town. Belted by 18th and 19th streets in one direction and L Street and...
How It’s Made: Taylor’s Roasted Beet and Pear Salad
Beets are ubiquitous on Sacramento menus, typically appearing in salads we’ve all seen before. But few chefs get as creative with this humble root...
Interview with a Bartender
Karina Martinez, the widely respected bartender currently slinging drinks at The Snug, has learned a lot during her decade-long career. In this conversation, she...
Chicken Soup for the Soul
A friend of mine, sick in bed for almost two weeks, recently asked me to bring her some chicken soup. It was a busy...
FOOD & DRINK
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Fundraiser to Benefit Joshua’s House Hospice for the Homeless
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