Given to me by my best friend, James (a sublime host in his own right, whose parties usually end up as melees of cocktail combat), this superb chicken dish combines the simplicity of grilling with note-worthy asparagus and a firm polenta. To make things a little easier, I suggest preparing the polenta a couple days in advance according to package directions.
As the days get longer, choosing the most comfortable time to dine is relatively easy. Inviting guests over just before sun-down will allow everyone to enjoy a simmering sunset over a glass of Classic Spanish Sangria with a twist.
A dessert this simple, delightfully refreshing, and light will make even the muggiest of Bakersfield nights seem like a cool retreat to the far north.
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.
A modern twist on shrimp cocktail, Miles Johnson gives you his recipe for the easiest and most delicious chilled shrimp. It will add class and flavor to any gathering.
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.