Jersey Boys at the Woodminster Amphitheater is a musical biography of the Four Seasons. The rise, the tough times and personal clashes, and the ultimate triumph of a group of friends whose music became symbolic of a generation.
Far from a mere tribute concert Read more…
This beloved French loaf is what we reach for time and time again. They arrive fresh every day and are gobbled up quickly. The Semifreddi’s baguette has its place at the table for any meal, casual or elegant. Semifreddi’s baguettes are just flour, water, salt, and yeast, how can this taste so Read more…
The 2024 Temescal Street Fair, the District’s longest-running street festival, is taking place this Saturday along Telegraph Avenue in the Temescal District. This is an admission-free, family-friendly event. All are welcome!
You will find live music on three stages, Read more…
Seafood Summer
When the mercury starts to climb, my diet becomes sushi, ceviche, and shrimp cocktail heavy. Maybe it is because the high temps outside make a lighter meal sound more appealing. Or maybe it’s because I spend more time at the beach. And, you can’t not have seafood at the beach. But, during the summer months, I eat a lot of seafood.
I am especially fond of anything steamed or stewed in a light broth that requires some gorgeous crusty bread for dunking. Mussels, clams, shrimp…? Bring ‘em on. They are tasty. They are fast. And, any of the possibilities pair well with a salad and a cold glass of white or rose.
The added bonus? There is just something about a tasty bowl of mussels or shrimp that immediately transports you to a seaside village in the South of France. The smell of the salty air. The sound of the boats rocking on the water. Ahhhhhh!
Marseille Style Shrimp Stew
Adapted from Melissa Clark for Food and Wine
Yields 4 generous servings
In our recipe for Marseille Style Shrimp Stew, jumbo shrimp are stewed with savory fennel, cloves, tomatoes, orange zest, and wine. It is served with a rouille, or delightfully flavored mayonnaise, spread on a toasted baguette slice. Read more…