Category: BiteClub

The next time Incanto’s Chris Cosentino asks me if I want to watch him break down a whole pig–nose-to-tail–I swear I’m going to take him up on it. One of my biggest foodie regrets, in fact, was passing by the chance to see this offalist at work, elbow-deep in hog. Because while most of us […]

After months of anticipation, Railroad Square’s Toad in the Hole pub will open at the auspicious hour of 4:20pm Friday, July 27. If you don’t get the significance, uh, ask your kids. The English style bar and eatery will offer Bangers & Mash, fish and chips, meat pies and other tasty Brit fare from former […]

Back by popular demand: Fatt Hos at Della Fattoria. Think homemade Ho Hos–those delightful little rolled sponge cakes layered with pastry cream and drenched in chocolate. Della Fattoria, 141 Petaluma Blvd. N. (bet. Washington St. & Western Ave.), Petaluma, 707.763.0161. Ubuntu almost open: Napa’s new restaurant/yoga studio has attracted top Bay Area toques (most notably […]

There’s nothing like watching thin, rich, tan people frolicking poolside from your dinner table to inspire a little caloric restraint. Then again, if you’re anything like me, the sight of all that taut skin inspires an order of beef short ribs with polenta, a peach tart, some flatbread and a strawberry mojito. Oh, and uh, […]

It’s not often you meet a Kentucky Colonel. Let alone three at one sitting–and not a bucket of fried chicken in sight. Gathered at the behest of local bourbon connoisseur and Straightbourbon.com webmaster Jim Butler, folks from around the globe (and closer to home) trek to Santa Rosa each year to meet up with similarly […]

I feel so wrong. So very, very wrong. Wafts of my lunch chastise me at regular intervals from the patchwork of drips and stains covering my clothes. My sated stomach gurgles. My conscience is troubled. Without a second thought or even a napkin, I have scarfed down a sandwich the size of Cleveland–beef brisket covered […]

Just in time for a mass bee die-off, honey has become the hottest alcohol flavoring of the year. Seems whatever apiaries are left will be putting in some serious overtime. No longer relegated to Renaissance Fairs, mead (an ancient recipe for wine made with honey instead of grapes) is among the most popular bee brews, […]

If you’ve ever watched Iron Chef, you’ll pretty much get the premise of the recent Steel Chef cook-off during Sonoma Showcase last weekend–throw a good-natured group of chefs into an impossibly stressful cooking situation in front of an audience; keep the key ingredients a mystery until the last second; set the timer for 30 minutes […]