BarBersQ
You cannot imagine my pleasure in discovering BarBersQ restaurant! I miss really good Southern-style barbeque, and I absolutely love the food at BarBersQ! On my first visit, I tried the Vande Rose...
View ArticleEl Dorado Kitchen in Sonoma
I recently had lunch at El Dorado Kitchen. El Dorado Kitchen is located inside El Dorado Hotel on the plaza in Sonoma. This restaurant is casual but elegant, and the food is exquisitely prepared and...
View ArticleZuppa
I recently met my friend Norm for lunch at Zuppa Restaurant in San Francisco. I loved the atmosphere of this place from the time I opened the door. The rustic walls, the gorgeous windows, the wood...
View ArticleNapa Valley Wine Radio
Have you ever wanted to know more about wine and food topics such as: why wines have sulfites, what makes wines balanced, what does it take to plant a vineyard and get it into production, what is...
View ArticleLa Tur
I was offered a taste of this cheese when I walked up to the Whole Foods cheese counter in San Francisco last week. I really loved its smooth, silky texture and the slightly acidic flavor. I just...
View ArticleGarrotxa
This is a lovely goat’s milk cheese made in the gouda style. It is produced from pasteurized goat’s milk in the Pyrenees region of Spain (in Catalonia). It is surrounded by a natural mold rind....
View ArticleSaenkanter Aged Gouda
This cheese has a very complex, rich flavor. It comes from northern Holland and is made from pasteurized cow’s milk. It is aged for more than three years and has a rich, butterscotch flavor. You will...
View ArticleFiscalini Farms Bandaged Cheddar
This is a raw cow’s milk cheese that has been made in the tradition of an English cheddar. It comes from Fiscalini Farms in Modesto and has been aged for 30 months. It has a rich, sharp flavor. This...
View ArticleColston Basset Stilton
This is a Colston Basset Dairy pasteurized cow’s milk blue cheese. The Colston Basset Dairy, located in Nottinghamshire, England, was built specifically to make Stilton cheese. This cheese has been...
View ArticleQuick Breakfast Apples
I love the floral fragrance of warm apples. This is a very simple recipe that combines a little honey and cinnamon (if desired) with the apples. It is a great side dish for breakfast. Ingredients 2...
View ArticlePumpkin Cheesecake with Creme Fraiche
Ingredients For the crust: 1 ½ cup roasted, unsalted almonds 3 T. melted butter 3 T. brown sugar ¼ t. cinnamon For the cheesecake filling: 3 8oz. packages cream cheese, softened 2 cups fresh pumpkin,...
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Persimmon Pudding with Hard Sauce
English-style puddings remind me of luscious fruit cakes – only much more moist. This one is made with one of my favorite fruits, the hachiya persimmon. There are so many persimmons in our farmers...
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Fig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
View ArticleCoconut Lentil Soup
I adore the taste of coconut in savory dishes. This recipe uses coconut oil to add that rich coconutty goodness. You can use any kind of lentils. I typically use either green petite French lentils or...
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