Lodi ZinFest 2013 began this past Friday night, May 17, in Lodi Lake Park with the Vintner’s Grille barbecue, attended by over 500 people.  The Friday night dinner sells out every year because it is the perfect opportunity for Lodi wine enthusiasts to mix and mingle with Lodi vignerons, who make up nearly half the crowd and are identifiable by their blue buttons saying “Lodi Growers… we’re kind of a big deal.” And they’re becoming a bigger and bigger deal every year, judging from the number of tickets (over 4,000) pre-purchased for the following Saturday afternoon’s ZinFest Wine Festival.  While,.. VIEW MORE »... Read More

Elizabeth Smith

Mention the start of grilling season to a diehard grill master and prepare to get an earful about how grilling is always in season. It certainly was in my house growing up. The Midwest’s unforgiving weather didn’t deter my father from firing up our grill. The frequency of grilled meats, fish and veggies at my house meant we experimented a lot with added flavors, from Cajun to Asian-influenced, smoky to sweet spices.  

Dry Rubs: Jamaican Me Hungry
If you haven’t already befriended dry rubs, it’s time. They add depth of flavor to your favorite grilled foods, but try them when you’re baking and pan-frying too. The right combination of spices can give your meal a Southern kick, an island flare or a Texas twist. Try them with beef, tofu, fish, pork chops, chicken breasts and vegetables.

Explore a wide variety of combinations and follow these guidelines for best results:... Read More

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It’s been a while since I’ve had time to blog, but I couldn’t wait any longer to share this with you. Have you ever had marshmallow creme? This awesome stuff is like fluffy, spreadable marshmallow. You can sandwich it between cookies, use it in s’mores, spread it on a cupcake…   or just lick it off a spoon... Read More