Category: BiteClub

Why I’m Trying To Make a Perfect Mac-n-Cheese

An old friend of mine and nascent PK supporter, a certain Ms T (you know who you are), recently put in a request in for my best take on mac-n-cheese. Not just any mac-n-cheese, mind you, but a "rich, rich, rich, very adult mac-n-cheese". This, T must have intuited, sits squarely in our wheelhouse because, here at the Proximal Kitchen, we love cheese, we love pasta, and we're not scared of butter. But for me, and I suspect for T and probably most of you, it's also about much more than that:

Brasserie | Santa Rosa

Eclectic Railroad Square restaurant eatery gets an updated menu

QOW: Best Desserts

Favorite Sonoma County treats for your sweet tooth

Just Three: Tomatoes, Chilis, and Parsley

As I've already confessed elsewhere and at length, I'm a pretty lousy gardener, but - as with most things in life - luck trumps skill, and Lady Luck planted a big, wet snog on my tomatoes this year. Seriously, to judge by my Green Zebras, she might even have slipped them some tongue.

AV Chardonnay Calls BS on ABC (Part 2 of 3)

I may live in the Russian River Valley – indisputably, home court to any number of world-class Chardonnay winemakers – but I’m here to tell you that, if well-made, sexpot Chards are your thing, then you need to get your Chard-guzzling booty over to the Alexander Valley, and stat. You won’t find nearly the selection […]

AV Chardonnay Calls BS on ABC (Part 1 of 3)

Google "ABC Anything But Chardonnay" and you'll get something on the order of 19,000 hits in the first few tenths of a second. The oldest reference I could be bothered to find dates to 1995 in a column by Frank Prial for the NY Times, but as recently as 2008, someone actually took the time to write a book with the same dated and misguided tag line, so