
It was the 13th day of my birthday festival and my dear friend Rosa, was gonna show me
a good time. I had a late lunch, so when we got to the Rrazz Room, a couple of
juicy sliders, a piece, hit the spot. We followed up with a plate of buttery
Added by GraceAnn Walden on August 31, 2010 at 8:19am — No Comments
558 Sacramento
SF(415) 772-9060
Compared to the former Rubicon, this time the
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By DON PAELLA.
Paella is believed to have originated around the mid-18th century in Valencia near lake Albufera on the east coast of Spain. Many Valencians see Paella as one of thei
… ContinueAdded by Youry Tundidor on August 18, 2010 at 10:15am — No Comments
Added by GraceAnn Walden on August 1, 2010 at 12:00pm — 1 Comment

We have just opened our doors with (3) entries in the BBQ sauce line up here in Ireland. Our primary offering is "California BBQ Sauce", with its roots coming from a Kansas City Style of Red and Smokey Sweet. When we produced it in the Bay Area, it was known as "Rusty's Humping Dog Red". However,
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Added by Babette Hassid on July 17, 2010 at 11:50am — No Comments
Added by GraceAnn Walden on July 11, 2010 at 10:30pm — No Comments
Added by GraceAnn Walden on July 11, 2010 at 10:30pm — No Comments
Here are a couple of reviews of places that I just loved. Enjoy!
NAME Boca Pizzeria & Wine Bar
ADDRESS 454 Ignacio Blvd., Novato
PHONE NUMBER (415) 883-2302
HOURS Dinner seven nights; lunch coming soon.
WEBSITE www.bocapizza.com
DÉCOR Spectacular and dramatic interior from designer, Michael Brennan (think Marinitas,Revival). Reclaimed wood, industrial fixtures and warmcolors.
PRICE RANGE moderate
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Added by GraceAnn Walden on July 2, 2010 at 8:35am — No Comments
Added by Denise Ward on July 1, 2010 at 1:30pm — No Comments
Although I bake bread regularly and have done so for years, I never made English muffins.
A few weeks ago I ran across a recipe for Honey Wheat English muffins in the King Arthur Flour Catalogue and decided to give them a try. They were simple and delicious. The recipe calls for some specialized ingredients, but the high fiber-whole grain payoff is worth the effort. I have been a regular customer of King Arthur Flour since my Boston days and I have subscribed to their bimo
… ContinueAdded by Gene Burns on June 30, 2010 at 5:00pm — No Comments
Earlier this year, Merle Ellis, butcher, cookbook author and broadcaster, passed away at the age of 76, in Tiburon. I learned more about butchering from Merle's book Cutting Up in the Kitchen than I did in cooking school.
In his honor, here is one of his recipes:
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Remember the good ole days, when San Francisco had a pack of family-style Basque restaurants? I remember dining at Des Alpes on Broadway and the Basque Hotel up Romolo Alley in North Beach.
These days the Basque Cultural Center, in South City, is about the only place where you can get a hearty Basque meal. (
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Added by Linda Weldon on June 25, 2010 at 7:23pm — No Comments
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Added by Gene Burns on June 21, 2010 at 4:54pm — No Comments
Added by Roger Coryell, Editor on May 17, 2010 at 4:30pm — No Comments
FREESTONE FERMENTION FESTIVAL Second Annual fund-raising event expands with more children's
activities and entertainment, a thrilling line-up of musical acts, three expert
speakers and a full roster of “how to” fermentation demonstrations.
Added by Michael Stusser on May 10, 2010 at 4:02pm — No Comments
We are all very accustomed to the written review in a newspaper or blog. With internet speed increasing, it’s now become possible to provide reviews in a video format. This type of review has the advantage conveying the emotion of those who have just finished dining at the restaurant. Subtle cues in body language and tone of voice afford the viewer an opportunity to gauge whether they trus
… ContinueAdded by Resort Interviews on May 9, 2010 at 1:30pm — No Comments
© 2010 Created by Roger Coryell, Editor.