![Esohe Fawole, a Ph.D. candidate in the Department of Chemical Engineering, taught the summer coffee course with guidance from Professor Tonya Kuhl, professor of engineering at UC Davis and co-creator and director of the UC Davis Coffee Center and course. (Photos by Fred Greaves)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/ucd_coffee_2023_07_21_fg__fg18431_final.png?1694801330)
Brewed to Perfection
The most popular course at UC Davis teaches engineering students the scientific art of making coffee
Coffee is a $225 billion industry in the U.S., providing 1.6 million jobs. But are we growing, roasting and making the best cup possible? That’s what an innovative program at the UC Davis School of Chemical Engineering has been working on for the past 10 years.
![Pila Kava sells its kava-based beverage in a variety of flavors, featuring teas from Sacramento’s Classy Hippie Tea Co. (Photos by Debbie Cunningham)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/dsc_8240_f.png?1691694589)
The Kava Capital
Sacramento has a thriving kava scene. Will newcomer Pila Kava offer something new?
The first sip of Pila Kava hits like a low dose of novocaine, numbness spreading across the surface of the tongue. This soon fades into a background hum as the flavors bloom. The first note is the earth and spice of the kava itself — the root of a pepper variety native to the South Pacific.
![E2 Family Winery in Lodi has created wines for clients including WWE, NFL, ViacomCBS and the state of Tennessee. (Photos by Devin Clarke)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/_j7a8815.png?1689961643)
From Stargazing to Star-Sipping
How a Lodi family winery bottles the entertainment industry
Some moments in pop culture deserve a toast, such as when Season 3 of “Star Trek: Picard” sent critics and “Trekkies” on a warp-speed ride of jubilation, most hailing it the franchise’s best story in decades. Thanks to a small winery in Lodi, enthusiasts who were on that galactic high could pour their pleasure right into a glass.
![Hand-carved al pastor tacos are among the diverse offerings available at Sky River Casino’s food hall. (Photos by Joe Wong)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/cs_skyriver-7466.png?1687803937)
Gambling on Dining Dollars
Local casinos amp up their food offerings to attract a younger and more diverse clientele
Chris Gibase, president and chief operating officer of Sky River Casino in Elk Grove, goes so far as to assert that Sky River “is a place for foodies.” And the new casino, which opened in August 2022 and is owned by the Wilton Rancheria tribe, isn’t the only local gambling spot that’s placing its bets on food service.
![N’Gina Guyton, the latest chef to take over storied Sacramento diner Jim-Denny’s, plans to bring a more “elevated” and intimate experience to the 90-year-old restaurant. (Photos by Andrew Calisterio)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/lead_calisterio-3__final.png?1683645996)
The Next Best Thing
Chef N’Gina Guyton, formerly of South, reopens Sacramento institution Jim-Denny’s while building her own brand
When the restaurant opens in late spring, you will still be able to get a chili dog or a hamburger griddled to a dark sear on the flat top grill. But you can also order a hot dog called a “Catalina wine mixer”: chicken based and topped with kale, avocado and pungent garlic-anchovy mayonnaise.
![Owners Matt and Fred Haines (front), with chefs Victor Cruz and Antonio Mejia, sit in the egaming room of Roc&Sol Diner, a restaurant that offers both food and games. (Photos by Jayson Carpenter)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/taste_1_final.png?1681161580)
The Restaurant at the Edge of the Metaverse
Longtime restaurateurs open egaming-friendly diner near R Street Corridor
Go by the business that recently opened in the former home of Waffle Square Country Kitchen and there are still some remnants from what was there before, such as the brown pleather booths. Otherwise, though, something very different is going on here.
![Located next to WAL Public Market on the R Street Corridor, Plant Power Sacramento is the chain’s first Northern California location. (Photos by Debbie Cunningham)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/plant_power_f.png?1679674243)
Vegan Convenience
Plant-based fast food restaurants in the Capital Region target all palates
Just as meat alternatives have expanded, so have the eating patterns of people interested in plant-based food. A diverse set of diners are embracing plant-based restaurants, thanks to the proliferation of less restrictive plant-based diets.
![Chef Billy Ngo of Kru hosts weekly omakase sessions for a maximum of five people. (Photo by Katie Karns)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/kru-17.png?1676402564)
Trust the Sushi Chef
Local chefs bring high-end omakase tradition to the Capital Region
From Japanese, omakase translates roughly to “I leave it up to you.” It is a covenant in which the diner cedes all decision-making power to the chef.
![South Lake Brewing Company in South Lake Tahoe attracts both tourists and locals to its lively, alpine-themed tasting room. (Photos by Fred Greaves)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/south-lake-brewing_2022_12_09-fg2083.png?1673310084)
A Winter Wonderland of Breweries
South Lake Tahoe’s craft beer scene is exploding
These days, Lake Tahoe’s south shore has enough breweries for a full tasting tour, giving explorers more reason to drive into the mountains.
![Wendy Cooper runs her meal prep business, Cooper’s Clean Eats, out of a ghost kitchen in Citrus Heights. (Photo by Robin Douglas)](https://www.comstocksmag.com/sites/main/files/imagecache/tile/main-images/wendy_coopers_clean_eats_liddawis_kitchen.png?1670349566)
Ghost Kitchens Spread in Sacramento
Rentable kitchen spaces offer a flexible business model for food entrepreneurs and landlords
A trend that helped many restaurants stay afloat during the pandemic has become a burgeoning new business model.