Edible – San Joaquin Valley – Spring 2023

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valley

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farmland.org

Discrimination against marginalized groups in agriculture negatively affects all Americans by limiting the opportunities for farmers, workers, and consumers.

AFT is raising up diverse voices in agriculture, because we believe diversity contributes to a more resilient agricultural system, a stronger economy, and a more equitable society.

At American Farmland Trust, we believe agriculture is strengthened through diversity.

Photo by Edible Staff

Yvonne Mazzotta is inspired by the need. A publisher, content creator, graphic designer and mother of three, she brings beauty to all that she does. Executive Director for a local fashion alliance, Yvonne is grateful to bring fashion to the forefront of her community. Whether it’s feeding her curiosity or finding the right balance in a brand campaign, you can guarantee, she’s on it!

Michelle Adams is a publisher, designer, photo-retoucher, accountant, wife and mother who puts the M in multitasking. Michelle brings the calm and steady to an often chaotic environment and is a force of great wisdom with a gift for color choice. She loves bringing the great stories to life within the pages of multiple publications through beautiful design. But her favorite thing to do is spending time with her husband and daughter.

Monica Fatica is queen of the juggle. From editing community magazines to dabbling in the farming industry, there aren’t many tasks Monica won’t try. When she isn’t running from job to job, the married mother of three is loving all over her fur babies and granddaughter. Her passion for helping others and the love for her community inspire her to contribute to spreading all the good happening in the valley.

Ronda Alvey is a wife, the mother of four remarkable grown children, “Gaga” to six beautiful grandchildren and an incredible multi-tasker, making sure the pieces and parts of a project come together as needed. When not working, she enjoys gardening, trips to the coast, loving on her grandchildren, and volunteering her time at several non-profit organizations.

SPRING 2023

After a chilly winter, we’re thrilled to see those colorful spring veggies are starting to pop up. From cauliflower steaks to fennel and lemon roasted asparagus, there’s no limit to the imaginative side dishes you can dream up using some of spring’s finest produce. And what a bounty of citrus we have this time of year - grapefruits, lemons, oranges and mandarins make the perfect base for a fresh cocktail, mocktail, salad dressing and so much more.

Did you know that honey is the only food that contains all the substances necessary to sustain life? Grab a jar from your favorite farmers market and use it to sweeten your favorite dishes. Honey gives our Roasted Beet Salad with Feta and Walnuts the perfect amount of sweetness.

If you’re looking for a new date night spot, we’ve got a variety of fun suggestions for you to check out on pages 10 and 11. We’ll also share some of our favorite quick, healthy breakfast options that are packed with nutrients and will keep you running until lunchtime.

love the smell of rain and growing things.”

— Serina

YVONNE MAZZOTTA publisher

MICHELLE ADAMS publisher

MONICA FATICA editor in chief KERRI REGAN copy editor

www.ediblesjv.com

1261 Market Street Redding, CA 96001 530.246.4687 office 530.246.2434 fax

Email General/Sales and Advertising information: info@ediblesanjoaquin.com

©2023 by Edible San Joaquin Valley Magazine. All rights reserved. Reproductions without permission are strictly prohibited. Articles and advertisements in Edible San Joaquin Valley Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.

“I

Hernandez

Photo Courtesy of Old Town Flea Market

OLD TOWN CLOVIS

FARMERS MARKETS

Saturdays 9-11:30am year round

Located at Pollasky between 5th & Bullard

Seasonal market, Fridays 5:30 to 8:30pm

April 29 – October 28

VISALIA FARMERS MARKETS

Saturdays 8-11:30am year round

Located at Caldwell and Shady St.

FARMERS MARKETS —a quick look—

DOWNTOWN

VISALIA’S CERTIFIED

FARMERS MARKET

Thursdays 4-7pm (after daylight savings) Church & Main

RIVER PARK FARMERS MARKET

Tuesdays 5-9pm / Saturdays 10am-3pm

River Park Shopping Center, Nees and Blackstone 220 E Paseo del Centro, Fresno

FORT WASHINGTON

FARMERS MARKET

Year round

Sundays 9am-2pm / Wednesdays 5-9pm

Riverview Shopping Center at Fort Washington and Friant Roads, across the street from the east entrance of Woodward Park, Fresno

VINEYARD

FARMERS MARKET

Year round

Wednesdays 3-6pm / Saturdays 7am-noon

Rain or shine

100 West Shaw Ave., Fresno

TESORO VIEJO

FARMERS MARKET

Through the end of November

Sundays 9am-noon

In Tesoro Viejo Town Center Highway 41 and Avenue 15/ Tesoro Viejo Blvd. 4150 Town Center Blvd., Madera

HARLAN RANCH

FRESH MARKET

Year round

Wednesdays 5-9pm

1620 N. Leonard Ave., Clovis

Please contact each market association for information regarding rules and regulations.

To add farmers markets to this list, email:: info@ediblesanjoaquin.com

local & in season

Spring Harvest

VEGETABLES

Asparagus

Beets

Broccoli

Carrots

Cabbage

Cauliflower

Celery

Chard

Cilantro

Fennel

Leeks

Lettuce

Parsley

Radish

Spinach

FRUIT

Grapefruit

Lemons

Navel Oranges

Mandarins

Date Night

This newly opened restaurant describes its cuisine as an interpretation of Napa Valley meets Mexico City. They offer unique menu items such as Hamachi Crudo, Lobster Baja, Charcoal Roasted Eggplant and Bluefin Pizza; according to patrons, the flavors do not disappoint. Their bar options mirror their cuisine, where they let the high-quality ingredients shine. All of this is served up in an upbeat vibey atmosphere with decor that rivals some of the best places in LA or San Francisco.

The

House Restaurant

Located in downtown Fresno, Valentino’s at The Galleria is described as warm and welcoming with meals rivaling those made by “mama” from the old country. The owner Rafael’s (aka Rafa) love for Italian culture inspired him to open a restaurant serving made-toorder dishes. When stepping inside the doors, you’ll be engulfed by the aroma of freshly sauteed garlic. The owner recommends trying the Rigatoni Rosso, Chicken Alfredo, or house lasagna.

Situated in the outskirts of Sanger about 20 miles east of Fresno sits a building built in 1890 that was remodeled and opened as a restaurant in 2012. The conscious effort to preserve original details such as the school stage in the main dining area and drinking fountains in the hall add to the charm. They offer house-made American cuisine using seasonally fresh and local ingredients. Notably, their chef graduated from the California Culinary Academy in San Francisco and worked at acclaimed locations in Napa Valley.

Roger Rocka’s Dinner Theater

A California congressman once referred to this local dinner theater as “Fresno’s gateway to Broadway.” In fact, multiple Tonyaward winner Audra McDonald made her first performance debut here. Locally, it’s known as the perfect place to spend a special occasion eating some of the best food while enjoying a Broadwayquality show. Visitors say to try their brunch and mimosas but you can’t go wrong with their entree options. A convenient perk is the kitchen will accommodate those who need glutenfree and vegetarian options.

CheyAnne’s Steakhouse & Lounge

@cheyannes_kingsburg

Parma Ristorante

| @parmafresno

Parma was launched almost 25 years ago with a desire to bring the authentic flavors of Northern Italy to Fresno, and it’s appropriately named after the owner’s hometown. When visiting, you’ll find pasta made from scratch, authentic Italian flavors and top-notch service. The conversations spoken in Italian only add to the romantic environment. We hear that trying the Chef’s Choice is the way to go but you also can’t go wrong with lasagna, Tortelli di Zucca or Tortelli d’Erbetta.

Rock’N Ranch

Once a wine tasting room, ApCal in Madera has evolved into an outdoor concert venue with food trucks and a full bar. They kick off their season the last three weekends in April with festivals featuring music from Motown, rock and Latin genres. Some of the more popular shows feature cover bands who sing the tunes of notables like Journey, Prince, Stevie Nicks, Selena and Depeche Mode. You can grab a lawn chair and set up camp or go with a group and share a VIP table.

Located off Highway 99 in Kingsburg is one of the newest steakhouses in Fresno County. Visitors say the atmosphere and hospitality are great, but the food is even better. They offer classic options with a twist, including house sides like creme fraiche potato puree, pepperjack mac and cheese, truffle fries and glazed pork belly. Their steaks served on a cutting board add to the farm-to-table experience. You may need to take dessert to go since the portions are hearty!

Oh, Honey

A Few Sweet Facts About Honey

A LONG, LONG TIME AGO

Due to its low moisture content and high sugar content, honey can be stored for years without going bad. It has been found in ancient Egyptian tombs still edible after thousands of years.

THE GOOD STUFF

Honey is the only food that contains all the substances necessary to sustain life, including enzymes, vitamins, minerals, and water.

BY THE POUND

Honeybees fly an average of 55,000 miles and visit 2 million flowers to make just one pound of honey.

GET BOOSTED

Honey is composed of simple sugars such as fructose and glucose, which are easily absorbed and utilized by the body, making it an excellent source of quick energy.

POWER PLAYER

Honey contains hydrogen peroxide, which is a natural antiseptic, making it useful for treating wounds and skin conditions.

IN THE MIX

Different types of honey have different flavors and colors: The flavor and color of honey vary depending on the type of flower the nectar was collected from.

GET WELL SOON

Honey is a natural cough suppressant and has been used as a traditional remedy for sore throats.

medium beets, peeled and cut into wedges

We've got the Beet

Roasted Beet Salad with Feta and Walnuts

This colorful and flavorful roasted beet salad is a perfect dish for any occasion. The sweetness of the beets pairs well with the salty feta and crunchy walnuts, while the balsamic and honey dressing brings it all together. Enjoy!

T honey

¼ cup chopped fresh parsley

INSTRUCTIONS

STEP 1: Preheat oven to 400 degrees.

STEP 2: On a baking sheet lined with parchment paper, place the beet wedges in a single layer. Drizzle with olive oil and season with salt and pepper.

STEP 3: Roast the beets for 25 to 30 minutes, or until they are tender and slightly caramelized.

STEP 4: In a small saucepan, heat the balsamic vinegar and honey over low heat until the honey is melted and the mixture is combined.

STEP 5: In a large bowl, mix together the roasted beets, crumbled feta, chopped walnuts, balsamic and honey mixture, and chopped parsley.

STEP 6: Serve the salad warm or at room temperature.

Healthy Twist

Cauliflower Steaks with Lemon and Herbs

Enjoy this delicious and healthy dish, where cauliflower takes center stage.

INGREDIENTS:

1 large head of cauliflower

3 T olive oil

3 cloves of garlic, minced

1 tsp. dried thyme

1 tsp. dried basil

½ tsp. dried rosemary zest and juice of 1 lemon salt and pepper to taste

INSTRUCTIONS

STEP 1: Preheat oven to 400 degrees.

STEP 2: Cut the cauliflower head into 1 ½ inch steaks. You should get 4 steaks out of the head, and the remaining florets can be used for another dish.

STEP 3: In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried basil, dried rosemary, lemon zest, lemon juice, salt and pepper.

STEP 4: Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides of the steaks with the oil mixture.

STEP 5: Bake the cauliflower steaks for 25 to 30 minutes, or until they are golden and tender.

STEP 6: Serve the cauliflower steaks hot, garnished with fresh lemon wedges and chopped herbs.

—Breakfast of Champions—

Quick and Healthy Breakfast Options

OVERNIGHT OATS: Fiber-rich oats keep you feeling full throughout the morningTo make overnight oats, simply mix together oats, milk or yogurt, and any desired toppings (such as fruit, nuts or honey) in a jar or container and refrigerate overnight. In the morning, you’ll have a ready-to-eat breakfast.

OVERNIGHT CHIA PUDDING PARFAITS: Nutrient-dense and packed with healthy fats, proteins and fiber for a great way to start the day. Mix ¾ cup chia seeds, 1 teaspoon of vanilla extract, 2 cups of almond milk, ¼ teaspoon of cinnamon and 2 tablespoons of honey together in a bowl. Cover and place in the refrigerator overnight, stirring occasionally. In the morning, layer the chia pudding in individual glasses with 1 cup of plain Greek yogurt, 1 cup of fresh or frozen figs and ½ cup of chopped walnuts. Serve chilled.

SMOOTHIE: Pack a lot of nutrients into a convenient, portable package with a delicious smoothie. Try blending together some frozen fruit, yogurt and spinach or kale for a colorful breakfast on the go.

AVOCADO TOAST: Avocados are a great source of healthy fats. Toast some bread and top it with mashed avocado and any desired toppings (such as salt, pepper or a fried egg).

GREEK YOGURT AND BERRIES: With plenty of protein, Greek yogurt will power up your morning. Top it with some fresh berries for added flavor and nutrients

HARD-BOILED EGGS: Make these ahead of time for a grab-and-go breakfast that's high in protein.

VEGGIE OMELETTE: Whisk together some eggs and add any vegetables you have on hand, such as diced bell pepper, spinach, or mushroom. Cook in a skillet and you will have a balanced, protein-rich breakfast.

BREAKFAST BURRITO: Wrap scrambled eggs, diced veggies and beans in a whole-wheat tortilla for a satisfying breakfast.

BREAKFAST QUINOA BOWL: Quinoa is a complete protein and can be cooked in advance and topped with your choice of fresh fruits, nuts and seeds.

Remember, breakfast is the most important meal of the day, so take the time to make sure you’re starting your day off with a healthy meal that will keep you energized and satisfied until lunchtime. •

dill

The herb dill has a fragrant, anise-like flavor and aroma. It is often used to add flavor to various dishes, such as soups, salads, vegetables and fish. Dill is an annual plant with feathery leaves and umbels of yellow flowers. The leaves, stems and fruits of the plant can be used in cooking and have a mild, sweet taste.

ABOUT SAGE

Botanical Name: Anethum graveolens

Fragrant, anise-like flavor and aroma. Often described as being sweet and slightly sour.

Full sun

Well-drained soil with a pH between

Summer to early fall

Yellow

Hardiness Zones: 4, 5, 6, 7, 8, 9,

Special Features: Great companion plant, attracting beneficial insects to your garden

WHERE TO USE:

Dill is best used in soups, salads, vegetables and fish dishes. It also pairs well with eggs and potatoes. Dill can also be used to garnish a variety of dishes, or it can be used to make herbal tea.

•Dill and Ranch Potato Salad

•Feta and Dill Salmon

•Greek Yogurt and Dill Dip

•Dill and Garlic Roasted Potatoes

It’s a big

THE POWER OF POLLEN

Dill

FENNEL POLLEN-ENCRUSTED cut of pork eaten in Italy so inspired journalist Peggy Knickerbocker that she decided to write about it for her local San Francisco newspaper. Rebb Firman of Exeter read that story and, as a plant propagator by trade, decided to try his hand at harvesting fennel pollen himself.

“He found fennel flowers growing wild in the San Francisco Bay Area, figured out how to extract the pollen from the flowers and the rest, as they say, his history,” says Gary Woolley, general manager of Pollen Ranch in Exeter, a business Firman created from his success capturing pollen and agreement with Knickerbocker when she would later write in Saveur: “If angels sprinkled a spice from their wings, this would be it.” 4

continued on page 20

Fennel an

Pollens from Pollen Ranch in Exeter

Story by Melissa Mendonca

Pollen Ranch is now the leading purveyor of culinary fennel pollen to high end restaurants worldwide and has expanded to package not only fennel pollen, but dill pollen and a wide range of culinary pollen blends to enhance everything from fish and meats to desserts.

“The reason they love the product is what it does around other ingredients,” says Wooley. “It’s very unique. It fades into the background and supports the other ingredients. You can barely taste the fennel pollen itself but the other ingredients really pop.”

Wooley can list a variety of uses for their pollen, but waxes poetic describing a pear sautéed in butter or olive oil, filled with a scoop of vanilla ice cream, and then drizzled with chocolate and Divine Desserts blend of culinary pollen. “If you just put Divine Desserts on a pear it’s off the charts,” he says. There are twelve blends total, including such popular offerings as Big Devil, Pollen Asian, M-Ocean, Hog Heaven and Zen-Sational.

The blends have been developed by famed San Diego chef Bernard Guillas. “There literally is no cooking award he hasn’t received,” says Woolley. “He’s also a Master Chef of France. We met him at a trade show. His grandmother had fennel in her yard. He grew up knowing how to cook with and use fennel. And he’s just a wonderful person.”

The interest in dill pollen began when Firman saw dill flowers at the farmers market and realized they looked almost exactly like fennel flowers. He decided to collect their pollen as well. “Dill is kind of the opposite of fennel,” says Woolley. “It doesn’t have the nose. It doesn’t have the overwhelming aroma. My favorite way to use it is on salmon. The longer you let it set the more the flavor opens up.”

The interest in culinary fennel pollen has grown steadily since Firman harvested his first batch. “Every year we pick a significant amount and we sell out,” says Woolley. The team started by collecting wild pollen and has grown to harvesting from an 80 acre field on Mare Island to now planting a new field in Rio Vista on the Sacramento Delta. “It just did really, really well,” he adds. “We’ve been running out for the last four years and I hate doing that.”

Like Guillas, Firman also learned from his grandmother, and credits her with starting him on a career in plant propagation. Mina Firman lived in the Yakima area of Washington and worked with a college professor to learn hand pollination of trees. Firman worked for her and used those skills to develop a pollination business in the San Joaquin Valley after she passed away.

He started with plums, cherries, peaches and apples, and moved into the abundant work of pistachios and almonds. “There can be lots of problems with natural pollination,” says Woolley. “He developed a

EASY RECIPE USING DILL POLLEN

Dill and Lemon Crusted Salmon

Ingredients:

6 salmon fillets

2 T dill pollen

1 T lemon zest

1 tsp. garlic powder

2 T butter

Pinch of salt and pepper

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place salmon on the sheet and top with the dill pollen, lemon zest, garlic powder, salt and pepper. Melt the butter and pour over the salmon. Bake for 15 minutes or until the salmon is crisp on the outside and flaky on the inside.

process to collect pollen so it can be used later. It supplements what the bees do.” That business remains, and Pollen Ranch became a serendipitous addition.

“We’re a really big fish in a very small pond,” says Woolley of Pollen Ranch. Culinary fennel pollen is a niche product but interest in it has only grown since Pollen Ranch first began production. High profile articles in Forbes, Bon Appetite and the Wall Street Journal have generated spikes in sales, as well as a follow up mention by Knickerbocker herself when Firman informed her of his endeavors. And then there’s the internet giant Amazon. “We retail quite a bit of it on Amazon,” says Woolley. “A lot of people experiment with it.”

While most pollen is sold to a distributor and via Amazon, Pollen Ranch maintains an online shop with a blog chock a block with recipes using the many blends of pollen they sell. The recipes cover everything from breakfast dishes to appetizers to poultry and drinks such as a chocolate fig martini and spicy fennel pollen bloody Mary.

Pollen Ranch has proven a wonderful outlet for both Firman and Woolley, who had a long career in Bay Area finance before supporting his friend at the company. He had moved back to Exeter after a series of life changes and is grateful to have reconnected with his hometown.

“We’ve really been the drivers of the market,” says Woolley, noting that they’ve been able to lower their prices over the years, making culinary pollen available to a wider range of people interested in using it. Because certainly everyone should have access to that spice that falls from angels’ wings. •

Pollen Ranch • www.pollenranch.com

1150 N. Olive St., Exeter • (559) 594-8460

Find them on Facebook and Instagram

EASY RECIPE USING FENNEL POLLEN

Fennel and Lemon Roasted Asparagus

Ingredients:

1 bunch asparagus

2 T extra virgin olive oil

1 tsp. fennel pollen

1 tsp. lemon zest

Pinch of salt and pepper

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place the asparagus on the sheet and drizzle with the olive oil. Sprinkle with the fennel pollen, lemon zest, salt and pepper. Bake for 10 minutes or until the asparagus is tender.

FINDING TREASURE

Karen Chisum, owner of The Foundry in Old Town Clovis, started The Old Town Flea Market in 2013. Along with her partner, Cherish Stockdale, the two-day event traditionally occurs during Mother’s Day weekend and again the first weekend in November. It has become one of the most treasured shopping events in the Central Valley, and this year, the show is celebrating its 10-year anniversary.

Story by Edible Staff | Photos Courtesy of Old Town Flea Market

Old Town Flea Market, Celebrating its 10th Year

Edible: How did the Old Town Flea Market come to be?

Old Town Flea Market: The Old Town Flea Market began 10 years ago as a way to connect creatives and community in the Central Valley - a place where small business owners can gather and support one another, while connecting with our community.

Edible: How has the market evolved over the years?

Old Town Flea Market: It brings me the most joy to celebrate our vendors at each market as they continue to grow their businesses, sharpen their skills and connect with our community. So many have started small, and are now brick-and-mortar shops (KLSD, Flora Flower Cart, Kuppa Joy Coffee, Basilwood, etc).

COME HUNGRY - THE GOURMET FOOD TRUCK OPTIONS ARE ALWAYS AMAZING. WEAR COMFORTABLE SHOESTHERE IS A LOT TO SEE WITH MORE THAN 100 VENDORS.

Edible: Please share about your vendors and the types of items that can be found at the event.

Old Town Flea Market: We have antique collectors, jewelry makers, coffee connoisseurs, metal workers, original artwork, curated vintage collections and more.

Edible: Are you looking for new vendors or specific types of items to showcase?

Old Town Flea Market: We traditionally sell out of vendor spaces weeks in advance, so any vendors interested in applying should not wait, as the number of available spaces is very limited. This event is juried with strict vendor guidelines, with all vendors being hand selected based on the products they sell.

Edible: How should shoppers prepare to get the most out of their time?

Old Town Flea Market: Come hungry - the gourmet food truck options are always amazing. Wear comfortable shoes - there is a lot to see with more than 100 vendors. Bring a shopping bag. Dress to the weather, as this is a rain or shine event.

Edible: What else would you like to share with us?

Old Town Flea Market: Along with our market favorites, we have several new vendors this May, bringing you all things antique, vintage and artisan made. Follow us on Instagram for vendor highlights, sneak peeks and event information. •

Old Town Flea Market

oldtownflea.com

@theoldtownfleamarket

Clovis Rodeo Grounds

May 13-14

HIT THE ROAD (House)

Welcome to Roadhouse in Kingsburg

Brothers and co-owners Adrian and Ernie Perez recently relocated their restaurant from a run-down building into the heart of downtown Kingsburg and haven’t skipped a beat since. In fact, they haven’t had an issue drawing customers to the new spot that has quickly built a reputation for friendly service, flavorful food and a solid bar menu, with drinks made from the freshest ingredients. In this issue, they share about the hard work and dedication it took over the past eight years to get to where they are at today.

Story and Photos by Edible Staff

Edible: How did Roadhouse come to be, and what do you serve?

Roadhouse: Roadhouse was never meant to be a long-term thing. Back in 2014, my brother and I were working in two very different fields, with Ernie in the AG world and myself in the casino industry. The roadhouse was right down the street from our house and was shutting down for good. We decided to take a chance and take out a loan to buy the business and reopen it. At 22 and 21 years old, we thought, “Let’s try this and see if we can make anything work.” We reopened the doors in July 2014 selling burgers, wings and sandwiches. Over time, adding craft beer and wine, we became a local hole in the wall for farmers and families looking to enjoy a quality meal.

Edible: Please tell us about your new location and the inspiration behind the move to downtown Kingsburg.

Roadhouse: Year after year, our business grew, and by the end of 2019, we had outgrown the building. It was then that we started the conversation about moving into a new building. At first, we wanted to build something in the country playing toward our country roots, but were ultimately convinced that downtown would be a better fit. After looking at multiple buildings in town, we fell in love with the huge empty shell that is now Roadhouse. It was an empty canvas for us to design and build. We knew we had to design the new place to be better than the last one, but still stay true to our roots. So we got together with Kingsburg High School’s AG department and other local companies to give us our rustic but modern look.

Edible: How would you describe the style of food and atmosphere?

Roadhouse: We like to think of ourselves as an American bar and grill, specializing in burgers, wings and off-the-wall specials. Our atmosphere, I think, is one of a kind. We wanted to elevate the customers’ experience without the need to get dressed up or ditch the kids - great food, great cocktails without the need for a suit and tie.

Edible: What techniques or signature menu items are unique to Roadhouse?

Roadhouse: We are always experimenting with food and drinks at Roadhouse. You’ll never be disappointed trying something new on our menu or asking about our special of the week.

Edible: What can people expect when visiting and do you have any recommendations for a first-time visitor?

Roadhouse: Good things come with time. Being a newer business downtown, sometimes we have extended waits for tables as we seat people on a first-come, first-serve basis. So get here a little early and enjoy a drink or app while you wait for a table. You won’t be sorry if you order our BBC Sprouts or pork belly bites. And for the main course, you can’t go wrong with our get figgy with it burger or New York steak sandwich.

Edible: Is there anything on the horizon for Roadhouse or anything else you’d like to share with us?

Roadhouse: We’re always working on new menu items. But we’ll let you in on a little secret. We’re working hard to bring the people two new things. First, brunch! Hopefully we will be introducing Sunday brunch in the next month or two. And lastly, our whiskey club - more details to come, but expect featured pours of whiskey and handselected barrel picks.•

Roadhouse • 1515 Smith St., Kingsburg

roadhousekingsburg.com • (559) 897-5433

@roadhousekingsburg

Tuesday-Thursday 11am-9pm, FridaySaturday 11am-9pm

Advertise with Us!

Our readers are informed and passionate consumers who place premium on quality. Edible readers are champions of local businesses and not just when it comes to food and drink— they are seeking an experience and a relationship with businesses they patronize. They can discover your business in the pages of edible San Joaquin Valley, focused in Fresno County.

San Joaquin Valley

tells the stories of the extraordinary farmers, ranchers, cheesemakers, bakers, brewers, winemakers, chefs and other food and drink artisans in Fresno County and surrounding areas of the valley.

www.ediblesjv.com

Email info@ediblesanjoaquin.com for more information.