Eggs must be one of the most versitale foods. Not to go all Forest Gump, but you can serve them scrambled, hard boiled, poached, sunny side up - well, you get the point. But too often it's served only in the mornings.
Sac Mag's Cathy Cassinos-Carr finds three great restaurants featuring eggs in meals besides breakfast.
Kupros: At Kupros Bistro, chef Christopher J. Wood likes to perch poached eggs on top of salads. “Using an egg goes back to the classic French dish,” he says. “It’s redoing classical dishes to a more updated style.”
Red Rabbit: A fried-egg burger has been a staple at Red Rabbit Kitchen & Bar since the restaurant’s opening earlier this year.
Sac Mag also features Tucos in Davis. I ate at Tucos on Mother's Day dinner this year and it was surprisingly good. It doesn't have a lot of buzz, but it has great food at relatively affordable prices.
Read the entire story in Sac Mag.
Best Thing I Put In My Mouth This Week: Store Bought Ice Cream Edition - So far I’ve only been able to find it at Taylor’s. Strauss Family Creamery Brown Sugar and Banana Ice Cream (with dark chocolate chunks). It’s incredible, delectable, and packaged in a diminutive enough container so as not to cause gastric expansion on a geological scale. On The Sac Rag.
A Sweet Way to Beat the Heat: Midtown's Devine Gelateria - Feeling grouchy and hot? Make the trek to midtown’s Devine Gelateria, where you can indulge in a dizzying lineup of handmade-on-the-premises, creatively-flavored gelatos and sorbettos. Kira O'Donnell in Sac Mag.
Millennials drive restaurant drink trends - By 2018, all the young consumers in the Millennial demographic group will be of legal drinking age, but the cohort already is having a significant effect on alcoholic beverage trends in the restaurant industry, according to new research from Technomic. Mark Brandau in Nation's Restaurant News.
Tax collectors bite taco trucks - The truck owners say the state is handing them tax bills for tens of thousands of dollars, based on unrealistic estimates of their taxable sales. When you buy food at the trucks, a burrito and Mexican-bottled Coca-Cola (the kind with real sugar, rather than the icky corn syrup) may cost, say, six bucks. That's all you pay, as opposed to a restaurant, where state tax would be added onto the transaction. The trucks don't collect a per-item tax, but owners later estimate their sales and send their money to the tax man. The BOE, truck owners say, used to tax them based on realistic sales estimates and used to account for the fact that many of the items they sell are nontaxable. They say the BOE also used to work with them to make their tax bills and treated them respectfully. No more. Steve Greenhut in the OC Register.
Audio: Friday Food With Vanilla Bean Bistro - Chef/Owner of Vanilla Bean Bistro & Trio, Gonul Blum joins KFBK Kitty O'Neal for this week's Friday Food feature. On KFBK.