Bottled Up at Tomaso's

Tom Pagano looks to sell the local sauce and distribution outfit

(February 14, 2019) When it comes to cooking, Tom Pagano is a homerun hitter. He not only helped start Ramone's Café & Bakery and the Plaza Grill, he's also built a local...

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'Not Like it Used to Be': Why Mazzoti's Eureka Shut Down

(February 7, 2019) Peer through the darkened windows of Mazzotti’s in Old Town and you’ll see the chairs have been upside down on the tables long enough to gather yellowed leaves from...

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Folie Douce's New Flavors

Change in ownership brings Lebanese and North African dishes to town

(February 7, 2019) After a 30-minute break and a glass of dark iced tea following lunch service, Reda Salhi was back at the prep counter, sharpening a chef's knife with a steel. Satisfied,...

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How French is the Dip?

(February 2, 2019) In the long list of things we call French — like fries (probably Belgian), toast (the Romans were already onto it by the fifth century) and manicures (possibly French...

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New Owner and Lebanese Menu for Folie Douce

(February 1, 2019) Before you go into full panic, the artichoke cheesecake is still on the menu. Plenty else, however, has changed. On Nov. 26, 2017, Reda Salhi took over the kitchen at...

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Together for a New Year Feast

Chinese savory rice ball soup

(January 31, 2019) Chinese New Year is around the corner, falling on Feb. 5 this year. To celebrate the Year of the Golden Pig, my southern Chinese family's tradition is to have savory...

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The Monday Night Polenta Club

(January 24, 2019) A wine cork's downhill roll from Brick & Fire is 2 Doors Down (1626 F. St., Eureka), its wine bar sibling, drawing its menu from the same tight kitchen....

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Celery at Center Stage

Celery braised with leeks

(January 24, 2019) An ingredient of Italian soffritto, French mirepoix and the Cajun holy trinity, celery is rarely at center stage in a recipe. We'll change that in 2019. Celery has a long...

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Local Businesses Give Federal Employees a Break

(January 20, 2019) Here we are on Day 30 of a partial federal government shutdown and those going without paychecks are feeling the pressure. The city of Eureka has set up a...

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Drag Me, Vegans

Failing less miserably at a plant-based diet

(January 17, 2019) Last week a sample of Milkadamia arrived at my office in artsy packaging that bore the competing slogans "Moo is moot" and "Cuddle in a cup." It looked like the...

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in our blogs...

Massive Fish Farm Proposed for Pulp Mill Site (Video)

(February 10, 2019) The Humboldt Bay Harbor, Recreation and Conservation District and Norwegian company Nordic Aquafarms are set to formally sign a lease Monday for the development of a massive fish farm...

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'Not Like it Used to Be': Why Mazzoti's Eureka Shut Down

(February 7, 2019) Peer through the darkened windows of Mazzotti’s in Old Town and you’ll see the chairs have been upside down on the tables long enough to gather yellowed leaves from...

Read On >

How French is the Dip?

(February 2, 2019) In the long list of things we call French — like fries (probably Belgian), toast (the Romans were already onto it by the fifth century) and manicures (possibly French...

Read On >

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