Comment Archives: Stories: Food & Drink: Dining
Re: “Kitchen Call”
Is certain that Chefs Kronmark and Dopplefeild were able to offer top- notch training for our returning veteran warriors. Both have a professional demeanor that lends itself to proper guidance and direction rather than the idiotic, stereotypical shouting matches that are popularized by some current TV shows. These men have what it takes to provide the necessary ingredient for our wounded recovering vets... and that ingredient is heart.
Re: “I'm Just a Po'Boy”
Man, that sounds good. Let's get some the next time I'm in town, urall.
Re: “Fresh Blood”
Spot on article. Angelo Chambrone is a force to be reckoned with in the culinary world of Northern California. His skill and passion will only increase with time.
Re: “Fresh Blood”
He is a very talented young chef... and a great young man with loads of potential.
Re: “Fresh Blood”
Wonderful article! I've known this kid (man? Haha.) since he was 11. I worked with him and his parents at Sweet Lou's and all I can say is that his blood ran as deep in passion for food as it does now. I've had the pleasure of enjoying his amazing menu at Barolo. They definitely scored with him in the kitchen. Congrats, Angelo!
Re: “On the Avenue”
Wish Criminal opened earlier one-two days a week...but this news is great!!!
Re: “Vintner's Brew”
do you know how ai could get in touch wtih Kevin Robinson? by e-mail or cel ph (not via Sonoma Spring Brewing.
Re: “I'm Just a Po'Boy”
Great story young Nicolas. I might steal NSFD. Hilarious.
Re: “My Yolk Is Heavy”
The wisdom of one's body is the best guide as to how one should eat. Some of us need to eat prior to beginning in earnest our day; some of us need protein, but can do without carbs and fat, at the start of the day; others can go for many hours after waking up without any negative, and perhaps possible, effects.
Nearing 60, I don't need to eat "first thing in the morning" like I did twenty or more years; and, not eating until noon, or later, feels right for me.
We do well by our body by listening to it about hunger—genuine hunger versus anxiety-induced or other psychologically-induced "need" to eat.
If you're not hungry at your traditional breakfast time, don't eat.
Thanks for another point of view about breakfast's necessity, one of many food and eating myths having achieved inappropriate unquestioned and potentional harmful status among too many of us.
Re: “Pure Imagination”
So now what am I going to do with all these cocoa beans I ordered?
Re: “Healdsburg's Royal Family”
The Diaz family has been extremely generous in the Healdsburg community. It has been an honor to know them.. They were our major Sponsors for Ancestors of Mexico presented by the
Healdsburg Museum & Historical Society...
Re: “Healdsburg's Royal Family”
I wrote about the family for Healdsburg Patch. Wonderful people, wonderful community members! Excellent article.
Re: “Like Them Apples”
How can I contact Scott Heath & Ellen Cavalli - Cider lean? We have just purchased a property with vintage apple trees & want to share the apples with them. Tried looking them up & the article had no contact info. Much Thanks, Debora & Jeff
Re: “Healdsburg's Royal Family”
What a great article! And what a lovely family. We know Octavio and Pedro. They are wonderful people and a blessing to have in Healdsburg. Not only do they run excellent restaurants and a store, but they continually give back to their community. The Diaz family is truly Royal!
Re: “Tiny Bubbles”
I will never forget Endless Crush ~ loved it!
Re: “Chicken and Pie, Hidy Ho!”
Hi all! A few updates on this article: Butcher & Cook will be closed this Sunday Dec. 23rd for the holiday but will resume service on Friday 28th at 5pm and will be serving every Friday through February. You can place a pre-order either by phone or through our website butcherandcook.com
John Lyle is no longer working with us~Chef Chris Hanson has joined me at the fryer! Hope to feed you all some fried chicken real soon~Berry Salinas
This Week's Issue
Re: “Tipsy-Turvy”
I absolutely believe that tipping your wine host/hostess is appropriate. Having worked in the industry, I know that the hardworking folks with smiles, knowledge and a bottle in their hand are doing everything to get you as excited about the wines as they are - for $12 an hour. One would be foolish to not recognize that an average Denny's employee is likely bringing in more income (not to denigrate Denny's employees by any means). If a wine steward gets you feeling the rush of history, fruit and the passion going into a wine that demands you have some for yourself, reciprocation is in order. No question.