Chicken Burritos

Over the last few articles, I’ve talked about herbs and spices and some of the thoughts behind their usage. Now, let’s put some of...

Tartar Sauce

By Chef David “Smitty” Smith ·  I recently spent two weeks on the East Coast and reached the pinnacle of the food experience for the...

Great wines for spring

The summer season is just around the corner, which for me means shifting primary attention from the Bay Area wine scene and concentrating on...

Argentina: Real Mountain Wines

It’s all the rage in the wine world to talk about wines of origin and the trendiest of terroirs are those from high-mountain locations....

Empanash opens at Ski Run

Enjoy the Argentinian cuisine of long-time catering company Empanash anytime at its new, brick and mortar location in the Ski Run Marina in South...

Pairing hors d’oeuvres with wines

Hosting a party isn’t always easy. It can be a challenge deciding what hors d'oeuvres or appetizers to serve with the perfect wine. What is...

Spinach Cheese Dip

Spring is the time of year for us to come out of our snow caves and socialize. Cocktail parties and light appetizers are just...

Morgan’s Lobster Shack

It’s my fifth visit in the last month, and I’m already looking forward to another delicious, just flown-in, freshly prepared meal at Morgan’s Lobster...

Beef Stock and Demi-Glace

With today’s techniques of freezing, preserving and packaging food, the difference between store bought and homemade can be minor; sometimes it is not worth...

Coffeebar: Community, coffee & conversation

Community, coffee and conversation are the culture of the Coffeebar in Truckee. Owner Greg Buchheister opened the European-style café four years ago and has created...