24-2 Summer Issue
“I like to put something good on the table, Appetizers get people excited about what’s coming next.” Brian Kirkland with glee. Master this recipe and then you will be the master chef of the house.
25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson
For some, salad is the beginning of the meal but for Gino Valpredo, owner and proprietor of Luigi’s, a fresh salad takes its place right next to the main course. When it comes time to serve up dinner, nothing could be simpler than starting with a fresh green salad that you’ve prepared in advance. In this case, Gino suggests pairing the sweetness of fresh orange segments and the peppery tang of arugula. Very few salads can match the sheer simplicity, yet complex taste, of this Italian-inspired course.
Entertaining Tip: Give your guests the option of creating their own salad by assembling a small buffet of salad greens and ingredients. A perceptive host will quickly know which ingredients to omit the next time guests arrive.