Sign up to receive email notification
when a new newsletter is posted.
Click here for past issues.

Autumn in California
Vol. 14 No. 11

Enjoy overnight guests by making something easy and delicious for their breakfast: Breakfast Pizza, jazzed up with RedBeards Hot Sauce.

Take comfort food to a new level with this recipe from La Tourangelle Artisan Oils for Butternut Squash Soup, which uses their Pumpkin Seed Oil.

It's the time of year for great seafood. Make Mussels Steamed in Beer and Mustard, above, with Mendocino Mustard.

Pescavore's Seafood Jerky is so versatile. Stephanie Harris-Uyidi, The Posh Pescatarian, came up with this Wild Tuna & Potato Frittata, above.

Truffle Tremor from Cypress Grove will impress guests all on its own. And, with a few simple steps, it makes a scrumptious Truffle Tremor® and Shiitake Mushroom Tart.

Two of Mrs. A's Salsa Buena go into making Verde-Rojo Chili, above.

Stay healthy during the holiday season with Bento Box Lunch, which is dressed with Farmhouse Lab's Red Sunflower Dressing.

Proper's Pickle has created a Michelada Mix, and with it you can mix a “Proper” Michelada, below, something special for the beer drinkers at your holiday parties.

Everyone will love this side dish's taste and presentation: Honey Roasted Acorn Squash, below, made with True Gold Honey's Mountain Sage Honey.

This recipe from Just Date Syrup tastes just as good as it looks. It can be a side or part of the entrée for vegetarians: Charred Brussels Sprouts with Dates and Walnuts, below.

Giusto's Specialty Foods Premium Polenta pairs up with fall mushrooms for Polenta with Sautéed Mushrooms & Onions, below.

Chili and chilly weather go together. Make this recipe from Fall River Wild Rice, either with or without meat: Wild Rice Chili Con Carne.

Take a side dish of squash from ordinary to special with a rub from Cowboy BBQ: Butternut Squash Roasted with Pork Wrangler Rub, below.

The Q Soo Ginger Lime Ready-to-Drink Sparkling Tonic, made by Purely Drinks / Q Soo Sparkling Tonic, below, is the perfect beverage for rich holiday meals.

Duck Confit Parmentier, above, is a classic dish from the Gascon region of France. Make it with the Duck Confit from Fabrique Délices and serve with salad and a glass of Bordeaux--voilá.

Surprise guests with a new twist on a favorite dish: Tikka Masala Lobster Rolls, above. What makes them easy and uniquely tasty is the bottled Tikka Masala Sauce from Saucery. Now in 1-gallon food service size.

Judge Casey's Irish Country Ketchup perfectly enhances the flavor of Pork Loin Roast, above. Be sure to serve extra Judge Casey's, so diners can add a dollop to their serving.

The spice mixture in this recipe is the Dukkah from Clif Family Napa Valley. Its nutty flavor makes this dish special: Crunchy Chicken Cutlets with Sesame and Pistachio Dukkah.

Wine is a predictable ingredient in beef dishes, but the surprise ingredient in Beef Stew with Coffee and Wine is Jeremiah's Pick Coffee. It's really important to use both good wine and good coffee!

The stick-to-your-ribs goodness of a BBQ Pulled Pork Sandwich is so welcome in the cooler weather. Follow the recipe from Sonoma Brinery and then top it with their Outrageous Bread & Butter Pickles.

Chef Sean O'Toole developed this recipe using Salute Santé! 's Grapeseed Oil: Akaushi Beef Short Ribs, above. So rich and so good!


Copyright 2003-2019 by Savor California. All rights reserved.