BiteClub Eats

Local rancher turns to pork while her chicken production recovers

Local Yucatan chef gets a brick and mortar in Hburg

Local and Alaskan salmon are peaking. Find out where to get it and how to make it.

Russian River Brewing’s Double IPA Beer of the Year

Local chef hawks outstanding and authentic Asian curries and banh mi

Straus to McClellands, the Butter Belt’s best bets

John Franchetti is a mozzarella guru

Food trucks, produce and tomatoes? Count us in.

Wine Garden will be part of forthcoming Wednesday Night Market

Ancient flavors make their way back into modern kitchens

Great picks for leafy greens — from arugula and chevre to a hearty Caesar

International awards announced for wine biz: Plenty of locals

Jumpin Java, what’s next?

Zazu chefs are the official pork prince and princess, now headed to Aspen

I cooked this steak – with a simple red wine-honey reduction and a creamy parmigiano-peppercorn salad – in honor of one of my especially snarky fans, someone who objects strenuously every time I buy something from a supermarket for what I’ve billed as a “cooking locally” weblog. I’ll stipulate the point, but my money says I’m not the only parent in the County who’d like to serve their kids a decent, healthy steak for a few less bucks. But is it a decent, healthy steak?

If you like local food and wine, and the idea of watching an entire pig morph from carcass into dinner doesn’t scare you, then you could do worse than a Sunday afternoon spent eating and drinking alongside 5 local winemakers, 5 local chefs, and their 5 porcine victims – all from heritage bloodlines, all sustainably [...]

Inaugural Sonoma County Food Forum focuses on ag, food and economy

As a rule, I wince when I hear the words artisanal and Pinot Noir in the same sentence, conjuring as they do the pretension of restaurants that proclaim “house-made” and people who’ve watched the movie Sideways more than once. But exceptions prove rules, and every so often I’m lucky enough to be reminded of the [...]

Aged gouda to a oiled-up chevre log, tell BiteClub what kind of cheese is the fastest!

Valentines or just because, the best local choclates and sweets

Russian River Brewing has ‘em lined up for blocks

Forgive the hackneyed analog, but I’ve just eaten a Lennon-McCartney harmony of food and wine over at J Winery; OK, maybe that’s too much, but a solid Bee Gees, at least! Seriously, if we wore socks on our teeth, then Chef Mark Caldwell’s Lobster Bisque, together with winemaker George Bursick’s Hoot Owl Vineyard Viognier, would knock them clean off. And I don’t even like Viognier, as a rule.

Fancy Food Show 2011 gourmet food products recap includes Happy Goat caramel sauce, Guy Fieri’s BBQ sauce, yuzu marmalade and wine alternative beverages

Good Food Awards celebrate American craft producers

I have mixed feelings about school fund-raisers: On the one hand, like most parents, I have kids in public schools that fall chronically short of financial resources; on the other, I believe that I already pay more than enough in taxes to expect a properly funded system of public education, that the root of the problem is not the quantity of money available, but rather the means by which it is allocated. In any case, on the morning after our Pigs ‘n Pinot fund-raising dinner, I am hungover, fat, and happy all the same.