26-2 Summer Issue
Michael Rodier (who just so happens to be the general manager at Wood’ys Grill & Bar) and his crew created an avocado appetizer just for the readers of Bakersfield Magazine. It’s flavorful, it’s made with locally-grown produce, and it’s easy (and quick) to prepare.
25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson
Hors d’oeuvres need not be cheese and cracker plates fussily attended to with just the right sprig of dill on each delicate wedge of Lacey Swiss. Who has that kind of time? Sometimes, a simple, fiery dip is all it takes to whet the appetite in preparation for the meal and evening ahead. Served with blue corn tortilla chips, Italian bread sticks, or sliced vegetables, a bowl of this ultra-simple spicy dip will please everyone, especially the host.