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.

Aug 31, 2010 Robert Celaschi
The Firehouse Restaurant sommelier Paul Marsh and wine buyer Richard Macias agree - high alcohol or not, drink what you like

Big Red

Industry experts weigh in on high-alcohol vino

Bold wines are big sellers these days, and to meet consumer demand, winemakers across California are pushing their wines to the max by replacing white varietal vineyards with reds and allowing fruit to stay on the vine a little longer.

Jun 30, 2010 Christine Calvin

Working Lunch with Christopher Artinian

It was the end of 2008 when the economic dominoes began to fall: Lehman Brothers was upside-down, housing crashed, the stock market swooned, banks faltered and the domestic car industry all but went belly up. It wasn’t the best of times to be a high-end American steakhouse.

Jun 30, 2010 Douglas Curley
Mas Cocina Mexicana in Roseville.

Good Eats

Restaurants get creative to pad the bottom line

Mikuni Japanese Restaurant and Sushi Bar felt the recession in April 2008 when catering sales began to slide. When the financial pinch hit the chain’s eight restaurants in the second and third quarters of 2009, its management team refocused marketing efforts.

May 31, 2010 Joanna Corman
James Herwatt, CEO of Cork Supply USA, which typically sips about 15 million corks a month

Chain Reaction

Auxillary industries weather the wine storm

Northern California manufacturers and distributors of everything from barrels to bottles to pesticides for the region’s wine industry are using the same juxtaposition to sum up the wine market: “up and down.”

Dec 1, 2009 Christine Calvin