Just because we’re tight on cash these days doesn’t mean we need, or should have to, skimp on quantity or quality!  There are a lot of restaurants who have added value driven specials to their menus but you just have to know how to find them.  The number one quick and easy tool at your disposal is their website.

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Fresh, local asparagus is upon us in Northern California, and these delicious shoots can provide an opportunity to flaunt your knowledge of culinary etiquette, as most diners are unfamiliar with the proper utensil for picking up the vegetable.

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Whether you’re dining ‘al fresca’ at Left Bank, sipping on an Organic Strawberry Vodka Infusion at Village or dancing to the Mariachi Band at recently reopened El Jardin, there is no doubt that Spring is in the air!  Spring brings more to us than just warmer weather though, it offers a wide variety of new fresh fruits & vegetables long lost since last year.

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Hot Aussie chef Curtis Stone-aka The Learning Channel’s “Take Home Chef”-will be the latest in a long line of celebrity chefs to visit Santana Row when he stops by next Saturday, April 11 to promote his new cookbook Relaxed Cooking with Curtis Stone.

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Rooted in a number of religious traditions, fresh, high-quality American lamb is available year round, but is most prevalent among Easter and Passover feasts.  Acting as a culinary bridge across many cultures today, this common Spring staple nearly doubles in sales this time of year.

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