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Ann Evans

SHED, a modern grange in Healdsburg

Like a previous generation of restaurants started as gathering places around a new paradigm for food and agriculture — Chez Panisse in Berkeley, White Dog Café in Philadelphia and Restaurant Nora in Washington, D.C., come to mind — SHED is a modern grange. Like The California Grange, it supports and advocates for healthy communities, family farms and local economies. […]

Ringing in the Year of the Sheep with dim sum

By Ann M. Evans Tiny white plates and bamboo steam baskets of food on double-decker stainless steel trollies burst out of the kitchen’s double doors. Cantonese-speaking wait staff in gold-brocade vests push their trollies around the banquet hall filled with 600 people. This is dim sum. Various cultures have the tradition of small plates for […]

March 04, 2015 | Posted in Food & Drink | Tagged ,

Dim sum!

March 04, 2015 | Posted in Media Post

Bitter stokes the appetite

Bitter is an underappreciated yet important part of the flavor spectrum — and the topic of a new book. We love the taste of bitter — from horseradish to winter greens such as radicchio and escarole to coffee and IPA beer. Bitters, high-proof alcohol infused with botanicals and other aromatic ingredients, have been around for centuries, and are […]

January 14, 2015 | Posted in Food & Drink | Tagged ,

Sweet potato pie, chicken and waffles: food for the soul

Sweet potato pie is the only item on the dessert menu of Brown Sugar Kitchen that is served every day. Executive chef and owner Tanya Holland says you’d be surprised how many people have it for breakfast. We’re fans of Holland, her restaurant and her new cookbook with Jan Newberry, “Brown Sugar Kitchen — New Style, […]

November 12, 2014 | Posted in Food & Drink | Tagged ,

From the ground up: Rediscovering classic cheesecake

As autumn begins, pumpkins come to mind, and there are plenty of savory as well as sweet ways to use them, for example, pumpkin cheesecake. Georgeanne makes this for her family at Thanksgiving. Cheesecake, however, has been on my mind since the summer, when I ate a slice in Philadelphia. I confess I hadn’t tasted […]

October 01, 2014 | Posted in Food & Drink | Tagged ,

From the ground up: Tales of a home beekeeper

The first two years of keeping honeybees were easy: “work them” periodically, which basically means looking for signs of a healthy hive, harvest honey and honeycomb twice a year. This spring, that changed. Unbelievably, our hive swarmed five times, and that was just the beginning. “Oh no, not again,” I’d say, looking out my window in […]

August 13, 2014 | Posted in Food & Drink | Tagged ,

A taste of tradition: chorizo from Spanish grandfather’s recipe

Walk into Lorenzo’s Town and Country Market in Winters and head to the meat counter in the rear of the store. Next to thick, rib-eye steaks, slab bacon and 2-inch-deep pork chops, you’ll find a wide row of coiled reddish sausages – Spanish-style, housemade chorizo. The real deal, made from John Lorenzo’s family recipe, handed […]

July 02, 2014 | Posted in Food & Drink | Tagged ,

From the ground up: Spring remembered in a glass — elderflower cordial

Last summer throughout England, my husband and I encountered the traditional, quintessential countryside English drink of elderflower cordial everywhere we went. Fragrant, light and refreshing, this cordial could be a Yolo County classic given the elderflower’s ubiquitous nature on our back roads. The lacy, large-clustered cream-colored flowers line the roadsides and creek beds from now […]

May 07, 2014 | Posted in Food & Drink | Tagged ,

From the Ground Up: Winter holiday gift-giving

As the days grow shorter and colder, our thoughts turn to cracking open a new book and reading it by the fire, to family coming home and to holiday gift-giving. There are so many books, old and new favorites, to choose from for those on your list who love food. Here we pair a few […]

December 05, 2013 | Posted in Food & Drink | Tagged ,

From the Ground Up: Here are some summer drinks to remember

By Ann M. Evans and Georgeanne Brennan Special to The Enterprise We often talk of the experience of different meals we’ve had, but in recent months we’ve both been struck by the extraordinary drinks we’ve had and how the memory of the experience can be reconstructed, sip by sip, at home. Each of our collective […]

August 07, 2013 | Posted in Food & Drink | Tagged ,
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