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Comment Archives: stories: Food & Drink: Dining

Re: “Jar of Magic

EDIT: Jenny McGruther is not able to make it. Charles Bamforth, Professor of Brewing Sciences at UC Davis will join us on the main stage!!

Tickets available at

Posted by Jennifer Harris on 08/15/2013 at 10:00 AM

Re: “Gaagggh Uuuh Muuff Guhh

love this article!

1 like, 0 dislikes
Posted by Jeannie Clark on 08/15/2013 at 2:47 AM

Re: “Flavor Trippin'

Wow, that's trippi.But dangerous. I would advise don't mess around, could lead to harder spices. But, If any cure for onion ........

Posted by Thefatherfigure on 08/12/2013 at 10:24 PM

Re: “Chilled Out

Amazing to see such unique greatness come out of what could have been viewed as a negative situation! This is incredible!

3 likes, 0 dislikes
Posted by Jon West on 08/03/2013 at 4:58 PM

Re: “Hot Out of the Oven

Jessica, "aplomb" (3rd paragraph, 1st line) means "poise". You used the term incorrectly here. You may open to many other things, e.g. applause, acclaim, horror, indifference, but you wouldn't open to aplomb.

0 likes, 2 dislikes
Posted by justplainsam on 07/24/2013 at 2:47 PM

Re: “Scream for Joy

Fantastic! We're thrilled to hear it's going so well!! Alexis and Arnaud in Tahoe!

1 like, 0 dislikes
Posted by Alexis Robin on 07/24/2013 at 1:18 PM

Re: “Taco Jackpot

The sad part is that the casino's own study shows that local bars and restaurants will suffer a 13% loss of business after the casino opens. In an industry that operates on such a small profit margin, this will mean that businesses will be forced to shut down. That will mean loss of tax revenue, higher unemployment and an overall job loss that is typically found in communities that host casinos. The City of Rohnert Park has already predicted a $6.25 million loss of sales revenue and the resulting loss of tax revenue for the city ($511,000 in the first year alone) as a result of casino traffic. One win, lots of losses. Read "10 Things Every Business Owner Should Know About Casinos" at

9 likes, 6 dislikes
Posted by Stop the Casino 101 Coalition on 07/10/2013 at 9:13 AM

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.

3 likes, 0 dislikes
Posted by Wendi Cherie Scruggs on 06/14/2013 at 10:26 AM

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.

1 like, 0 dislikes
Posted by Christopher Sullivan on 05/11/2013 at 9:47 PM

Re: “I'm Just a Po'Boy

Man, that sounds good. Let's get some the next time I'm in town, urall.

Posted by Thefatherfigure on 04/09/2013 at 6:04 PM

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.

1 like, 0 dislikes
Posted by CTenret on 04/02/2013 at 2:00 PM

Re: “Fresh Blood

He is a very talented young chef... and a great young man with loads of potential.

1 like, 0 dislikes
Posted by Denise Schmid Cavoly on 03/31/2013 at 12:43 PM

Re: “Fresh Blood

Great article!

1 like, 0 dislikes
Posted by Cassandra Cape on 03/28/2013 at 12:54 PM

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!

3 likes, 0 dislikes
Posted by Natalia Jaramillo on 03/28/2013 at 12:30 PM

Re: “On the Avenue

Wish Criminal opened earlier one-two days a week...but this news is great!!!

1 like, 0 dislikes
Posted by Adam Gabriel Reyes on 03/17/2013 at 11:30 PM

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.

Posted by andy on 03/15/2013 at 1:28 PM

Re: “On the Avenue

Go Berry Go!! Can't wait!!

Posted by Mariah Smith on 03/06/2013 at 6:55 PM

Re: “I'm Just a Po'Boy

Great story young Nicolas. I might steal NSFD. Hilarious.

4 likes, 0 dislikes
Posted by Heather Irwin on 02/27/2013 at 10:02 AM

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.

3 likes, 0 dislikes
Posted by Bruce on 02/22/2013 at 2:03 PM

Re: “Pure Imagination

So now what am I going to do with all these cocoa beans I ordered?

Posted by Thefatherfigure on 02/06/2013 at 9:40 PM

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