Food and Drink

Photos from 2013 ZinFest — real peeps at Lodi Lake Park

Submitted by rss-admin on Tuesday, May 21st, 1:30 pm

Lodi ZinFest 2013 began this past Friday night, May 17, in Lodi Lake Park with the Vintner’s Grille barbecue, attended by over 500 people. The Friday night dinner sells out every year because it is the perfect opportunity for Lodi wine enthusiasts to mix and mingle with Lodi vignerons, who make up nearly half the crowd and are identifiable by their blue buttons saying “Lodi Growers… we’re kind of a big deal.” And they’re becoming a bigger and bigger deal every year, judging from the number of tickets (over 4,000) pre-purchased for the following Saturday afternoon’s ZinFest Wine Festival. While,.. VIEW MORE »... Read More

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Smiles in Isleton

Submitted by Kate Davis, Don't Wait Call Kate 916-519-9707

Sunday, May 19th, 2013, 9:30am

Fuzzy Fotos by Kate Davis

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Incredible Crab

Submitted by Whole Foods on Wednesday, May 15th, 3:00 pm

Alana Sugar

My Louisiana roots give me a deep appreciation for good food and, in particular, crab. I have fond memories of eating king crab legs, crab cakes, French Cajun creamy crab bisques and spicy crab salad. Dad used to say: “Us Cajuns get mighty crabby without our crab!”

There are two types of crab meat: lump and claw. Lump crab comes from the leg muscles. It’s the tastiest. Claw meat is the dark meat of the crab. Both are interchangeable in recipes, but as a general rule, lump meat is used in hearty crab cakes, crab cocktails and salads. It’s a pretty white color and stands well all by itself. The less expensive claw meat can be reddish-brown and is often used in mixed dishes such as soups, dips and appetizers.

Crab can be steamed, boiled, baked and fried (I only eat fried on very special occasions though). Soft-shell crabs are eaten whole, including the shell but otherwise just the claw or leg meat is eaten... Read More

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Amazing variety of alternative wines to be poured at ZinFest

Submitted by rss-admin on Tuesday, May 14th, 9:00 am

Planning or still thinking about coming out to Lodi ZinFest this coming Saturday, May 18 (12-5 PM at Lodi Lake Park)? One thing to take note of: it’s not just all about Zinfandel at ZinFest. It will also be about Albariño and Alicante, Grenache and Grenache Blanc, Barbera and Sangiovese, Merlot and Montepulciano, Tempranillo and Graciano, Souzão, Syrah, Petite Sirah, Petit Verdot, and a dizzying host of other varietal wines and imaginative blends now being produced by Lodi’s finest. As a matter of fact, the Lodi AVA has always grown a wider range of wine grapes than any other region in.. VIEW MORE »... Read More

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Strawberry patch cocktail

Submitted by AllParenting.com on Monday, May 13th, 2:00 pm

What's better than fresh strawberries? Fresh strawberries with rum. Bacardi Dragon Berry Rum to be exact, an exotic, strawberry-infused rum with dragon fruit. It's a great rum cocktail for enjoying on those hot summer days... Read More

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Abba Vineyards grows Grenache comparable to “Pinot Noir”

Submitted by rss-admin on Thursday, May 9th, 1:47 pm

Michael McCay, the owner/winemaker of McCay Cellars, believes that Lodi might have discovered “its own Pinot Noir.” He’s thinking, however, that it may be red wines made from the Grenache grape. “There is a lot of potential for Grenache in Lodi,” says McCay. “It may become one of the great grapes of Lodi, right up there with Zinfandel. It’s the perfect fit for our Mediterranean climate.” Wherefore the Pinot Noir analogy? Explains McCay, “We can make can make an incredibly elegant style of wine in Lodi because of our consistent, predictable growing season. The sun comes up over the Sierras.. VIEW MORE »... Read More

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Slushy margaritas for Cinco de Mayo

Submitted by AllParenting.com on Saturday, May 4th, 10:15 am

Entertaining for Cinco de Mayo? Put down the overly sweet, premade margarita mix and pick up your favorite tequila. You'll need it for these slushy margaritas that are sure to please a crowd (and yourself)... Read More

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