Food and Wine

Nothing says “Opa!” quite like pasticcio, and the Greek foodies at Goose Loonies have given us a secret recipe for this delectable dish to pass on to you, our awesome readers. Give this recipe a try the next time you’re craving a rich, traditional Greek meal.

One of the great lunch specials in Bakersfield is at a small, family-owned restaurant in northeast Bakersfield in an old shopping center across from Bakersfield College...

Two such wineries underscored for me how passion, commitment, focus, and great grape sources combine to make fabulous wine. Surh Luchtel Cellars and Selene Wines exemplify what happens when those qualities converge.

When we challenged Mark Huggs, owner of 24th Street Cafe, to whip up a special dish just for our readers, we had no idea he had such a sense of humor...

Long has the five o’clock rule been abandoned and the stiff traditions of clinking high balls. New fusion cocktails and mixology make for interesting imbibing, and Firehouse has a top-tested drink that is nothing short of intriguing...

I heard about Mill Creek Deli long before I ever stepped foot in the place. My wife, Carol, one of the cheerful volunteers at the Assistance League of Bakersfield, and her colleagues, discovered the Mill Creek Deli shortly after it opened in November 2009.

The biggest hurdle for the uninitiated wine drinker is wine’s complexity. It’s not a simple beverage. It’s a living thing with a lifespan much like a human’s. It’s like a bell-curve, going up from infancy and plateauing at maturity, then beginning a slow decline to old age.

The aroma grabs you first; that smell of seasoned meat grilling on an open fire. There’s nothing like it. It gets your mouth watering and your taste buds quivering in anticipation...

Nestled on Wall Street Alley in downtown Bakersfield, Guthrie’s Alley Cat is the type of bar where you could easily spend more than a few hours...especially if you’re ordering the Bloody Mary...

Believe it or not, there are still some people who are afraid to attempt cooking seafood at home. Maybe they’ve never been good at finding that magic minute; that minute the seafood is cooked all the way through, but not yet overcooked (rubbery shrimp comes to mind)...