Recipe: San Joaquin Chilled Gazpacho

I took my cue from my friends at the Department of Agriculture to fill me in on the ingredients best suited for harvest in the mid-summer months. Naturally, this led me to the only logical conclusion. Of course, I had a little help from the staff where my friend Anna shares my passion for good food and entertaining friends. It was with their expert knowledge of fresh seasonal produce and Anna’s excitement for food that this collaborative effort was born.

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Recipe: Murray Farms Berry Tartlets

With berry season upon us, there is no excuse not to enjoy this “berry-licious” dessert that you can also make for a snack using local crops grown right here in the luscious fruit fields of Bakersfield. Murray recommends you make this healthy dish with fresh, hand-picked cherries and boysenberries, but you can make it with just about any berry. And here in Kern County, we grow them in abundance. And the best part is that aside from being deliciously refreshing, this treat is also great for your body.

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Recipe: Anna’s Potatoes

Nothing speaks to the variety of cultures and influences in Bakersfield more than Chef Rafael Hernandez of Uricchio’s Trattoria; a man of Mexican descent heading up the culinary staff of one of Bakersfield’s’ premier Italian restaurants who offers up this stunning French-inspired potato side dish. Another deceptively simple dish that is easy to prepare ahead of time, Anna’s Potatoes are served at Uricchio’s by special request only, but now you can make them anytime!

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Recipe: Kelly’s Savory Chicken Meatballs

Kelly’s Chicken Meatballs have everything a staple of a good Dinner Party should have: Flavor, and tons of it; ease of preparation, flexibility and, dare we say a slightly healthier approach to its red-meat counterpart. This dish can be prepared a day or two in advance and served as an entrée or appetizer. Who could ask for anything more? The recipe, of course…

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Recipe: Gino Valpredo’s Arugula with Oranges

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.

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