Author: Eileen

Congratulations to Buffalo Chips Pizza & Yak’s on the 5

 Named #5 of the 10 Most Highly Rated Restaurants in Northern California, Buffalo Chips Pizza is just up the street from our magazine office; (we eat there often). In March, 2018 Only In Your State ( announced the top ten restaurants in Northern California, based on their ratings on Google, TripAdvisor, OpenTable, and Facebook. Buffalo Chips Pizza in Westwood ranked number 5. It was noted for serving some of the most scrumptious soups, salads, sandwiches and pizza and for their charming structure. Buffalo Chips is housed in an historic bunkhouse from the Red River Lumber Company, founders of the...

Read More

Mexican Grilled Corn Recipe

            Ingredients 8 ears fresh corn 1/2 cup mayonnaise juice of 1 lime 1 tablespoon ground ancho chili pepper or chili powder 1 teaspoon paprika 1/4 cup melted butter 1/2 cup grated Cotija or parmesan cheese salt to taste chopped cilantro Directions Mix mayo, chili pepper, paprika and lime juice in a small bowl and set aside. Drop shucked and washed corn in salted boiling water and cook on medium high for 5 minutes. Transfer corn to the  grill, brush with the butter and cook 3 to 5 minutes until tender and kernels start...

Read More

Craft Jams & Raw Honey Misbeehaven Farm

  By Eileen Majors Choosing American-made, shopping local and eating local is big these days. Craft Kitchens are popping up everywhere and the craze is worth celebrating freshly prepared food products, made with love. And that’s just what Stacy Grimes of Misbeehaven Farms will tell you about her popular line of jellies. She’s created over 80 recipes that she jars and sells at special events and online. She carries many traditional flavors like Blackberry, Strawberry and Classic Plum, along with her fresh, hand cut marmalade. She calls it Rich’s Orange Marmalade, named after her father for his love of...

Read More

Pinot Noir Blueberry Barbecue Sauce

                  Ingredients 1 medium yellow onion, finely diced 1/2 tablespoon canola oil 2 cups fresh blueberries 1/2 cup ketchup 1/2 cup Pinot Noir 1/4 cup balsamic vinegar 1/4 cup light brown sugar 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Dash of celery salt   Directions: Saute’ the onions in the canola oil over medium heat until clear and soft, about 5 minutes. Add the blueberries, ketchup, pinot noir, balsamic vinegar, brown sugar, salt, cayenne pepper and celery salt. Mix and bring to a boil. Reduce heat to low and simmer about...

Read More

Subscribe to our magazine

Join our mailing list to receive the latest news and updates from Northern California!

You have Successfully Subscribed!