BY MIKE MADISON / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

an 11th century 1

The Bayeux tapestry is a linen scroll, 20 inches wide and 230 feet long, on which is embroidered an account of the Norman invasion, with wonderful illustrations picked out in colored woolen threads.


In 1066 William the Conqueror sailed from Normandy to England, where he defeated the English in the battle of Hastings, setting himself up to become king of England. This was just one of many ancient cross-channel skirmishes and squabbles over the throne.

What makes it special is that it was recorded in an amazing document. The Bayeux tapestry is a linen scroll, 20 inches wide and 230 feet long, on which is embroidered an account of the invasion, with text in Latin and wonderful illustrations picked out in colored woolen threads. The story is engrossing, and the art is lively and compelling.

Read more: An 11th-Century Norman Feast

BY ANDREA THOMPSON / PHOTOGRAPHY BY DEBBIE CUNNINGHAM

in locke the past 1

Historic Moon Café Gallery on Main Street


A small, aging town nestles up against the levee on the Sacramento River. Inland from the river, grows a garden full of fu gwa, dow gok, hong zou and cee gwa. The bitter melon, long beans, jujubes and luffa are only a few of several edible plants grown there yearly, and every one is a link to the town's rich history.

From each planted seed grows another opportunity to learn about the town's former residents and their culture.

Read more: In Locke, The Past is Growing

BY MIMI GIBOIN / PHOTOGRAPHY BY MIMI GIBOIN

edible travel 1

Chawri Bazar is its own India. One step into the market, colors, sounds and smells magnify in intensity. The narrow streets pulse with stories. Every vignette springs from chaos; every movement catches your eye; every person is eager to tell you something.

The food looks and smells seductive: Sweets decorated with flowers, steaming curries, deep-fried delights all tempt you as you pass by.

Read more: Edible Travel: Essence of India

BY GEORGEANNE BRENNAN

recipes for the holidays

There is nothing like the holidays to bring out the cook in us. No matter how many seasons have passed, there is still an excitement about entertaining family and friends with food, whether it is buffet style or all sitting around a table.

I can spend days dreaming up menus, making lists, considering different decorations—that's half the fun of it for me.

Here I've put together some favorites from several of my books. For a full meal, there is an appetizer, first course, a main course with a side dish and a dessert. However, any of these could stand alone.

I've also included a fun and festive one-dish meal, Seafood Paella.

Happy holidays!

BY AMBER K. STOTT / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

labeling farm to fork 1"By definition all food is coming from farms and ending up on our forks. It's crazy that our food system got to the point that we have to create these things to put an emphasis on nutritious food. There's a revolution of just wanting to get back to the land the way it used to be and should be." - CHEF ERIC ALEXANDER CARPE VINO


In the last issue of Edible Sacramento, I began a journey to understand how our community feels about defining our Farm-to-Fork Capital with a set of criteria. When we label a restaurant as "farm-to-fork," how does that restaurant meet certain standards? Or does anyone sourcing products from farms in the region, no matter the size or the quality of the farm product, have a claim to use the farm-to-fork seal?

I started this series of articles by asking regional food thought leaders for their opinions on the matter. For them, what mattered most was increasing education, both of chefs and consumers, to improve the sustainability of local food. (Be sure to read our previous September/October 2014 issue for the whole story.)

For this article, I talked to chefs throughout the region who cook with local, seasonal ingredients. What do they think about having a farm-to-fork standard by which they must operate? Even among chefs, opinions vary. Some think the effort should be bigger, others fear it could become nothing more than a diluted marketing campaign.

Read more: Labeling Farm-to-Fork: Chefs' Opinions

BY SUSAN BROWN CSW

wine for the masses 1You've picked the date, you've invited your guests and you've selected your food. Now the tiny beads of sweat start slowly trickling down your forehead as you vacillate back and forth on that final element of your celebration, the one that can make even the savviest of entertainers doubt their party-throwing capabilities: the wine selection.

I talk with a lot of people about wine. It is safe to say I do that every day. As a known wine educator and writer, people love to chat with me regarding my recommendations and latest reviews. During these interactions, what I hear time and time again is that most everyone is quite intimidated by wine. Just standing in the wine aisle at the grocery store is overwhelming for most. Whether I'm conversing with a manicurist, lawyer, grandpa or grad student, the same words are spoken, "Which wine should I buy" and "I don't want to spend a lot of money."

Somewhere around the ninth century BCE, Homer said it well when he opined that "The wine urges me on, the bewitching wine, which sets even a wise man to singing and to laughing gently, and rouses him up to dance." Seriously, when a beverage has the power to do all of that, it should be a part of any significant event you may be planning.

Read more: Wine for the Masses: A few tips to ease choosing (and buying)

BY JULIANNA BOGGS

malty matchmakers 1

Emily's idea was to offer a similar style of locally sourced ingredients for cooking classes and include wine pairings, but Darin had a different idea for which their endeavor is now known: beer pairings.


A salty hot afternoon of sunburns and beach volleyball? There's a beer for that.

 

Sweatshirt clad in the Sierras gathered around a crackling winter fire? There's a beer for that too.

In fact, since the number of craft breweries began springing up a few years ago, there's a craft beer for just about any situation you can imagine, and for food too. Where once wine and cheese pairings were the only matchmaking advice to be found, more and more restaurants and connoisseurs are enjoying the flexibility and variety that beer offers to complement everything from steak to seafood to roasted veggies and sweet desserts.

Read more: Malty Matchmakers: Local Couple Pioneers Beer Pairings

BY AMBER K. STOTT / PHOTOGRAPHY BY MARITA MADELONI

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California Congresswoman Doris Matsui was among the prominent speakers featured at the event.


 Sacramento's historic rail yards once served as the western terminus of the 1860s Transcontinental Railroad. Today, the 244-acre site is the largest unused urban development space in a metropolitan area in the United States.

Once a bustling transportation hub, the properties have long sat vacant. Redevelopment of the area has begun, promising mixed-use retail, housing, museums and more. On September 28, city officials and land developers partnered with the nonprofit Food Literacy Center to breathe life into the site once again. One of the development's bridges and an old warehouse served as the stage for a farm-to-fork five-course dinner created by more than 10 area chefs using food from more than 15 local farmers. The event, chaired by Food Literacy Center board member Peg Poswall and sponsored by LDK Ventures, brought together 120 attendees and raised $61,000 to expand food literacy education to low-income children.

Read more: Dinner at the Overlook

BY ERIN MEYERING / PHOTOGRAPHY BY ASA GILMORE

fresh from the orchard 1Think fresh, innovative and delicious.

This mantra was rushing through Fran Toves' mind when she conceptualized her company, Common Cider.

After selling a Salt Lake City–based ice cream company about four years ago, the self-proclaimed foodie and Reno resident was looking for another project to get her hands, and taste buds, on.

Her now-34-year-old son, Jeremy Shea, was an avid hobby home brewer at the time and had entered—and won—Backwash, a craft-brewing competition in Reno.

This created a friendly, but relatively serious, beer rivalry between Shea and Toves. The competition brewing between mother and son pushed them both to enter the Sierra Nevada Homebrew Competition.

Toves, although never having made a cider before, quickly learned the technical nuances of cider making and came in third place for People's Choice with her Clementine Cardamom. She entered three ciders and all of them placed in the top 10. The unexpected success and interest in her cider helped spur Toves' newfound love for producing and experimenting to evolve into a business.

Read more: Fresh from the Orchard: Local brewer brings crisp cider to market

BY STEPHANIE RILEY / PHOTOGRAPHY BY CALLISTA WENGLER & JOAN CUSICK

gather around 1

Is it the crispness in the air or the impending end of the year that feeds a desire to share a special meal with loved ones? Perhaps it's both. Sacramento chefs are masters at combining gourmet comfort dishes with handcrafted cocktails that warm you from the inside out. The winter menus at Ella, Shady Lady Saloon and Hock Farm show that you don't need a special occasion to celebrate the bounty of Northern California. Savor a charcuterie plate, a platter of homey fried chicken or a tower of fresh seafood for a festive gathering. This may be a digital age, but there's never been a better time to gather some friends for some true face time.

Read more: Savor the Season with Winter Menus at Ella, Shady Lady Saloon and Hock Farm

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