Hungarian pork sirloin goulash stewed with onion, garlic, paprika, caraway and red cabbage, served with spatzle and a pint of Warsteiner Pilsner

A Pub with Pizzazz

Forester Pub & Grill is not your typical joint

While Bill Carey is amply appreciative of Highway 50 patrons looking to reconnect with his former establishment, the German-style St. Pauli Inn, he is just as quick to point out that his Forester Pub & Grill is not a Continental restaurant.

Oct 1, 2012 Douglas Curley
Grass-fed New Zealand beef burger with caramelized onions, Manchego cheese, pickled cucumber, tomato and aioli

Doughboy

Juno’s Kitchen & Delicatessen

When I sit down at Juno’s for one of the best burgers of my life, Chef Helms starts by telling me he doesn’t want to be a namedropper. The fact that he mentored under legendary French Chef Jean Luc Chassereau of The Cookery and Reda Bellarbi Saleha of Aioli Bodga Espanola is not the point. 

Sep 1, 2012 Douglas Curley

Sports Bar 2.0

Television, beer and a modern spin

Failing in the restaurant business is a great way to go broke. The risks are huge, and the collapse rate is high yet there’s always the chance you’ll hit the sweet spot.

Aug 1, 2012 Laura Coyne Steel

Drink for a Cause

Young social entrepreneurs value altruism over profits

Ashley Coleman has wine in her blood. Great-granddaughter of winemaker Julio Gallo, she grew up tending grapes in the family vineyard and working at its winery in Livingston. She knew the family business would color her future, but she never dreamed she would use wine to drive social change.

Mar 1, 2012 Carol Crenshaw

Greasy Spoon Favorite

A West Sac icon keeps it classic

Emile “Whitey” Boisclair was 47 years old in 1963 when he quit his job as a sheet-metal worker and bought a struggling West Sacramento burger joint called Jolly Kone.

He had no experience in the restaurant business, and friends worried he’d fail.

Emile “Whitey” Boisclair was 47 years old in 1963 when he quit his job as a sheet-metal worker and bought a struggling West Sacramento burger joint called Jolly Kone.

He had no experience in the restaurant business, and friends worried he’d fail.

Feb 1, 2012 Dixie Reid
Photo by Karin Higgins, UC Davis

The Science of Suds

Fewer than two miles from a fraternity scene marked by late-night keg stands, chugging contests and beer pong rallies is a quiet UC Davis classroom above Sudwerk Restaurant & Brewery where the next generation of brewers learn the chemistry behind the craft.

Dec 1, 2011 Allen Young

The Cupcake Skinny

Will the confectionary craze last?

If there’s anyone more excited than a kid in a candy shop, it’s a middle-aged woman in a cupcake shop. The national cupcake craze also has hit all regions and demographics, according to those in the bakery industry.

Mar 1, 2011 Linda DuBois

Girl Crush

Female winemakers gain market share

When Gay Callan left her Bay Area sales job to grow grapes in the Sierra foothills in the early 1980s, people told her that she — a city slicker and a woman to boot — was crazy.

Mar 1, 2011 Christine Calvin
Segiun Moreau Napa Cooperage

Aging Gracefully

An oak by any other name is not just another barrell

Just as winemakers won’t put just any old juice in a barrel, they won’t use any old barrel either. For one wine, it’s French oak. For another, American. For yet another, Hungarian. In some cases the wine goes into a steel tank and never touches oak of any kind.

Sep 1, 2010 Robert Celaschi