- Vegan carrot nut burger patty
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This nutritious burger is more than just a signature dish at Mother; it's Mike Thiemann's tribute to Greta Garverick, one of his first mentors and owner of a long-popular—but now closed—Sacramento vegetarian restaurant.
- Tasso ham with creamy polenta and local eggs
- Chef Mark Estee says, "This is a great dish for brunch or a late-night snack. Actually, we like to eat this any time of day, because the tasso ham really fires us up!"
- Lamb sliders on Kalamata biscuit buns
- Warning: Napkins or shirt sleeves required. This is one juicy burger!
- Summer garden salad
- Sometimes the simplest of salads have the most to offer. Here, nectarines are the star of the show on a bed of baby greens, with cheese and pistachios to liven things up.
- Wine country flapjacks
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Discover for yourself the nutty, chocolaty note and toothsome texture grapeseed flour can impart to your baked goods and other treats.
- West Coast grilled pizza burger
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Laurie Figone's love for grilled pizza and burgers is what inspired this creation. It's the best of both worlds.
- Smoked beef brisket
- After it has finished cooking, let the foil-wrapped brisket sit at room temperature for about a half-hour. "This resting period is very important," barbecue restaurateur Marty Wells said. "During that time, the brisket will reabsorb its juices."
- Baby back pork ribs
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One important tip from restaurateur Marty Wells: "Make sure the ribs are skinned so the smoke can penetrate the whole rib." He recommends using hickory, white oak or pecan wood.
- Carolina pulled pork
- Perfection can't be hurried: For fall-off-the-bone tenderness, cook the pork for eight to 10 hours over hickory, white oak or pecan wood. It's delicious in sandwiches, sliders, carnitas, flautas or quesadillas—or put chunks in your barbecue baked beans.
- California Grill prawn and vegetable stir-fry
- Because of its versatility, broccoli can be used in countless dishes, but chef Pablo Ramirez said one key step in preparing broccoli is to first poach it in boiling salt water to preserve its greenness. This colorful entrée is a favorite from the California Grill menu.