Read some articles from back issues of the print edition and supplemental content.
It might not be Main Street, but don’t let the warehouse fool you. Café Tommy, the latest brainchild of chef Tommy Chavez, offers gourmet food in a laid-back atmosphere.
“My whole career is 30 years of basically going from construction to kitchen, back and forth,” says James Jessen, owner and chef at Visalia’s Tazzaria.
It’s like recalling a past instance, a moment that carries you to another time; where families sat around the dinner table exchanging stories from their day while Elvis Presley’s “Jailhouse Rock” reverberated from the kitchen radio.
So goes the poetic observation of the great thinker Plato, as he mused on the nature of one of humanity’s greatest technologies: music.
As a child, Kristi Nanamura was a picky eater, but not when it came to beef jerky. “We’d go to the store and even between candy and jerky, I would choose jerky a lot of the time,” she says.
Summer’s promise is upon us, with sunshine-soaked days and warm, starry nights.
“Communication skills are the pathway to life’s opportunities.” So reads the tagline at the top of Deborah DeLong’s business card.
“I have turned my lifestyle into a business that is changing lives, while improving our own. ”
This bright, colorful orzo pasta and chicken salad is packed with an assortment of chopped fresh vegetables and tossed with a refreshing lemon dressing.