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My passion for baking ignited from a very young age. It was from the sweet memories of my beautiful grandmother Evelyn Dean, a strong black woman who moved from Texas to California when she was a young girl. To those wondering where Stockton is, it is about 30 miles south of Sacramento in California. I remember being four years old, playing in her kitchen with whatever kitchen appliances I could get my hands on while waiting to taste the sweet aroma from her warm peanut butter cookies that lingered throughout the house. My grandma loved to cook and bake for her family. I recall my favorite time of the year was during the holidays because I could always count on her to cook her favorites sweet potato pie, seven-up cake, chocolate chip cookies, and her specialty; peanut butter cookies. She taught me how to crack an egg, how to use a flour sifter, and even taught me all about child labor as she taught me how to clean her kitchen while she baked. You can say that spending time with her, and tasting the different pallets from her desserts and savory southern cooking, inculcated a passion for baking and cooking in me. I was 30 years old, working a full-time job as a Medical Assistant, and driving 100 miles round-trip every night to pursue my passion at Le Cordon Bleu School. I never missed a day of class, as having 100 percent attendance was a must to graduate. Of course, until one day when I forgot my kitchen shoes. I remembered as it was yesterday, right at the beginning of class, the Chef asked us to line-up so that she could check our uniforms, nails, and shoes. Like a drill surgeon from the USMC, she lined us all up across the kitchen with our hands out to check everyone. I had forgotten to pack regular kitchen shoes, so I wore my sneakers. When she looked down at my feet without missing a beat, she dismissed me for the night. Did I mention this program required 100 percent attendance? As you can imagine, I left that night upset and mad at myself for forgetting such an essential item. And all-of-sudden- like a message from God, I thought to myself, rather than going home, buy shoes. Thus, I googled the nearest Walmart and bought another set of shoes that night. I returned to class with the right pair of shoes, and when the Chef looked at me wearing the right pair of shoes, she smiled and said, “I will only mark you tardy you may return to your station.” From that moment on, I was never more sure of my determination. My professor knew my dedication and love for food. I knew then I was there for all the right reasons, to continue to learn and always value my grandma’s recipes. In the last decade, I have spent my time perfecting the chemistry of my desserts. I have participated in Sugar Showdown , from The Food Network show, where I have showcased some of my favorites, and in the last year have been invited to several other shows. I am grateful to venture into a new endeavor and share my favorite grandma’s recipes with everyone around the United States. [read more]
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Use this area to tell visitors about your company and what you do. You can focus on your core products or services, the areas you serve, your company history, or what makes you unique. Be sure to complete the rest of your listing details by uploading images, adding a menu, including your hours of operation, and much more. [read more]
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A casual Mexican restaurant comes to downtown’s Cesar Chavez Plaza. You’d think by now Sacramento would have had its fill of tacos. But that didn’t stop the city from signing a lease with Ernesto Delgado to open a fast-casual Mexican restaurant in Cesar Chavez Plaza downtown. La Cosecha debuted this year on Cinco de Mayo, taking over a small, city-owned building on the park’s west side. Delgado, the owner of Tequila Museo Mayahuel on nearby K Street, hired a pair of restaurant veterans—chef Adam Pechal and bartender Chris Sinclair—to create the food and cocktail menus. La Cosecha isn’t strictly Mexican; Sacra-Mexican is more like it. Pechal’s fusion menu marries Mexican cuisine with Sacramento ingredients. The emphasis is on fresh, seasonal and local. (La Cosecha is Spanish for “the harvest.”) On Wednesdays, Pechal ducks out of the restaurant and heads to the farmers market in the plaza for inspiration and a bit of shopping. A case of strawberries might end up in that week’s aqua fresca; sunburst squash will make an appearance in quesadillas and ceviche. If peaches are in season, they’ll wind up in the salsa. And when corn is at its peak, Pechal will add elote—grilled Mexican street corn—to the menu. Even the beans in the Mission-style burrito are local: heirloom Eye of the Goat beans from Elegant Beans in Lodi. Click Here to read entire article. [read more]
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Frank Fat’s is more than a restaurant; it’s a culinary institution, a pillar of the community, a quintessential American success story. Located in the heart of downtown Sacramento—just a few blocks from the State Capitol building—James Beard America’s Classic award winner Frank Fat’s has been bringing Sacramento’s movers and shakers together since 1939. Started by an immigrant dishwasher, Frank Fat’s single-handedly created a downtown political scene, along with a tradition of legendary modern Chinese cuisine and unparalleled service. Come discover why the oldest family-owned restaurant in Sacramento has been thriving for over seventy-five years. [read more]
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Use this area to tell visitors about your company and what you do. You can focus on your core products or services, the areas you serve, your company history, or what makes you unique. Be sure to complete the rest of your listing details by uploading images, adding a menu, including your hours of operation, and much more. [read more]
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Estelle is a charming, warmly lit French bakery & pâtisserie that is dedicated to quality, located in Sacramento. All of our baked goods are made fresh daily on site and use the finest and freshest local ingredients available. Owner Esther Son's passion for pastries started at an early age. She recalls stopping by the bakery on her way to school and savoring madeleines instead of her lunch. Although not a professionally trained chef she is the creative force behind Estelle, serving up decadent macarons, artisan breads and French style pastries. [read more]
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Use this area to tell visitors about your company and what you do. You can focus on your core products or services, the areas you serve, your company history, or what makes you unique. Be sure to complete the rest of your listing details by uploading images, adding a menu, including your hours of operation, and much more. [read more]
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Use this area to tell visitors about your company and what you do. You can focus on your core products or services, the areas you serve, your company history, or what makes you unique. Be sure to complete the rest of your listing details by uploading images, adding a menu, including your hours of operation, and much more. [read more]
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Use this area to tell visitors about your company and what you do. You can focus on your core products or services, the areas you serve, your company history, or what makes you unique. Be sure to complete the rest of your listing details by uploading images, adding a menu, including your hours of operation, and much more. [read more]
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OUR RESTAURANT SHOWCASES THE BEST OF SACRAMENTO At Prelude Kitchen & Bar, our chefs work directly with Local Farmers to source fresh, local ingredients for our restaurant. We believe food and dining is more than sustenance, it’s a connection between guests, chefs, farmers and the nature that surrounds us. Our menu is crafted from scratch, ensuring that every dish resonates with exceptional taste, genuine flavor, and uncompromised quality [read more]
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Nestled in the Midtown Sacramento Boulevard Park neighborhood, Midtown Bakery is a Northern California Dessert Boutique featuring exquisite offerings. Created by Angela Harris to bring her love of baking incredibly delicious and beautiful desserts to Midtown. Visit Midtown Bakery for small batch, handcrafted cakes, cookies, pies, and savory treats! [read more]
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My name is Brittany and here is my mini story of why I create marshmallows. I am a mom of a 5 year old named Nathan, he is my world. He is also pretty much allergic to everything. Since he was born, immediately health problems and as he got older more problems but this time with food. I knew we could great a better marshmallow then the store brand. I use a minimal amount of ingredients in all the marshmallows. I create marshmallows that are Gluten Free, Dairy Free, and Eggless. The marshmallows have gotten so unique at this point that we just want everyone to at least try one, so they can get that bad taste of what a "marshmallow" tastes like from the store. All the flavors use the purest forms of whichever flavor I create. Example: Chai spice uses chai tea, ginger powder, cinnamon, cloves, and so much more. "Supporting small businesses one shop at a time, can change the world" [read more]
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Use this area to tell visitors about your company and what you do. You can focus on your core products or services, the areas you serve, your company history, or what makes you unique. Be sure to complete the rest of your listing details by uploading images, adding a menu, including your hours of operation, and much more. [read more]
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At Bangkok At 12 we offer meals of excellent quality and invite you to try our delicious food. The key to our success is simple: providing quality consistent food that taste great every single time. We pride ourselves on serving our customers delicious genuine dishes like: Thai Eat delicious food. Grab a drink. But most of all, relax! We thank you from the bottom of our hearts for your continued support. [read more]
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