Whether in Sacramento or the upper climbs of the Gold Country, craft distillers are ready to give the drinking public a taste of all of the possibilities within libation. 

Afternoon tea evokes something people have always sought — “a feeling of rarely experienced elegance and class,” Mueller says.

When Jet Bonanno started his shoestring home-based food operation, he never dreamed it would morph into a thriving brick-and-mortar restaurant. But that’s exactly what happened when Bonanno opened Jet’s American Grill & Bar at the ripe old age of 22.

These nomadic eateries, which surged in popularity around the Great Recession, came in vogue again during the COVID-19 pandemic, often as the only option for cooks in lockdown.

Pan dulce (in English, sweet bread) is being reimagined by intrepid bakers across the Capital Region. Comstock’s recently spoke with three local panaderos who are taking pan dulce to new heights while simultaneously paying tribute to the cultural traditions and food memories that shaped them.

Across the region, health food businesses are branching beyond acai bowls and chia-seed puddings to offer customers a broader spectrum of health programs and treatments. From juice cleanses to lattes with a side of ionic detoxification, the spread of these businesses demonstrates that customers are willing to invest in their health — and are looking beyond the traditional health care system to do so. 

Your experience of social media may be as a fun time-waster, an angst-producing FOMO (fear of missing out) machine or the reason you know your Uncle Dennis believes in ancient aliens. But to many restaurant owners, social media is a necessity.

Winning a Michelin star is something ambitious chefs spend a lifetime dreaming of and working toward. A star from the world-famous Michelin Guide promises life-changing benefits: Money. Customers. Fame. There’s even a term for it: the Michelin effect.

The solution to one of the wine industry’s most costly and threatening problems may be coming soon from Lodi — and it will trot out on four feet, tails a-wagging, with noses keener than even advanced scientific equipment. 

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.