Brenda Wright, owner and manager of Curt’s Catering Affairs submits a Roulade of Beef Tenderloin with Gorgonzola cheese and wilted Spinach served with penne paste and garlic butter. This dish is guaranteed to curb any carnivore’s appetite.
This is amazingly easy and tastes great.
Executive chef Robert Varble has provided this recipe for Silver Saddle Chicken, “one of the ranch’s favorite dishes. The rich, creamy sauce has a multitude of flavors.”
The menu features many old family recipes. Sixth-generation Sarah Rankin Wilder considers Di’s pasta salad one of the best: “Our guests rave about it!”
Chef Orland Rogers of Capistrano’s thought long and hard about creating a special appetizer just for the readers of Bakersfield Magazine. What he has come up with will have your taste buds soaring and you happily recreating it in your own kitchen.
This is a fun twist on an old favorite. Easy to make and even easier to eat. Chef Dom Ariza loves creating appetizers and jumped at the chance to create a new recipe for Bakersfield Magazine. “Appetizers are something you can be creative about.” He says, “You can dream it up, and leftovers are a creative way to invent your own appetizers.