25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson

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!

24-5 Health Issue
Quick Bites

24-5 Health Issue
Recipes

24-4 Fall Issue
Quick Bites

Lisa Borda, owner of Borda Petite Catering swears by this next recipe. She says it’s a perfect dish for any event. From a classic full-house party to an intimate, easy dinner, this finger food is always a treat to prepare and serve.

24-3 Dream Homes Issue
Recipes

The menu features many old family recipes. Sixth-generation Sarah Rankin Wilder considers Di’s pasta salad one of the best: “Our guests rave about it!”
 

24-2 Summer Issue
Quick Bites

“I like to put something good on the table, Appetizers get people excited about what’s coming next.” Brian Kirkland with glee. Master this recipe and then you will be the master chef of the house.
 

24-2 Summer Issue
Recipes

Chef Orland Rogers of Capistrano’s thought long and hard about creating a special appetizer just for the readers of Bakersfield Magazine.
What he has come up with will have your taste buds soaring and you happily recreating it in your own kitchen.
 

25-6 Winter Issue
Entertaining the Bakersfield Way by Miles Johnson

It doesn't get any simpler! These potoates are a perfect side dish to almost any meal...and they're a cinch to make. They'll add elegance and taste to any romantic dinner for two.

26-2 Summer Issue
Quick Bites

Michael Rodier (who just so happens to be the general manager at Wood’ys Grill & Bar) and his crew created an avocado appetizer just for the readers of Bakersfield Magazine. It’s flavorful, it’s made with locally-grown produce, and it’s easy (and quick) to prepare. 

26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson

For the recondite-wary cook, an egg souffle might sound too complicated. Trust me when I say: if you can slice, dice, and stir (or “fold”), you can make a souffle your friends will marvel over.

26-6 Winter
Entertaining the Bakersfield Way

And you can’t have meat without potatoes! Rather than going through the hassle of mashing or peeling your spuds, try tiny fingerlings. They’re quick to cook and easy to eat. Plus, they’ll complement your chicken with subtle spices, rather than overpowering it.

26-6 Winter
Entertaining the Bakersfield Way

Don’t forget your veggies. An elegant side to your chicken is asparagus. Asparagus is easy to prepare, no matter what style you like. But I recommend keeping it simple.

27-1 Spring Issue
Entertaining the Bakersfield Way

This tart is very grown-up, but since it looks like pie and tastes smooth and creamy, kids love it, too. You can choose to either make your own pastry, or buy pre-made pastry—whatever you’ve got time for. While it tastes great hot, this tart is best when served at room temperature, which is what makes it a perfect picnic menu idea.

27-2 Summer Issue
Entertaining the Bakersfield Way

Each and every one of these easy-to-prepare recipes is guaranteed to be a hit with your block party guests. 

27-2 Summer Issue
Quick Bites

Blowing in on a summer breeze this issue is a wonderfully cool recipe from Camino Real Mexican Restaurant.

27-3 Dream Homes Issue
Quick Bites

This time of year, the oven is certainly not our friend. When we see the words “pre-heat,” we flip the page in the cookbook, right? 

27-4 Corporate Relocation Issue
Quick Bites

It’s not often that we declare someone’s pesto the “best-o,” but, in this case, it’s warranted.
When we asked Executive Chef Ben Cude from the Bakersfield Marriott at the Convention Center to cook something special up just for our readers that would be fresh, local, and elegant, he did not disappoint. Instead of traditional basil pesto, he prepared a cilantro pesto that has our mouths watering. He also didn’t skimp on the fresh flavor!
But don’t take our word for it...try it yourself. 

27-4 Corporate Relocation Issue
Entertaining the Bakersfield Way

No taco bars for this menu. Let’s try something different: Tricked-Out Chicken Chili! This is a savory chili, full of flavor, with just the right amount of kick to give your guests a skip in their step!