Cooking Demos
- Oxtail Stew
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Ranch 45's Chef DuVal Warner show us how to make a hearty oxtail stew and gives us all the details about their in restaurant "Butcher Shop" and exclusive partnership with Brandt Beef.
- Ice Cream with Balsamic Vinegar
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Olivo Amigo's Gloria Molist shows us how to pair vanilla ice cream with balsamic vinegar for a tasty treat!
- Federalist Pizza - Margherita Pizza
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Get ready for O.G. fluffy, bubbly crust only found at Sacramento's Federalist Pizza. In this delicious segment, owner Marvin Maldonado shows us how they handcraft the perfect Neapolitan style margherita pizza with locally sourced ingredients, cooked to perfection in their wood-fired oven.
- Beet Salad
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Chef Chris Shackelford of Trelio Food & Wine in Clovis, California, shows us how to make a beautiful beet salad using golden beets and locally-sourced cheese from Rocky Oaks Goat Creamery.
- California Prunes
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California Prunes are making a comeback, because what's old is new again. Learn why California Prunes are good anytime of year and how they can be incorporated into so many recipes both savory and sweet.
- Farm Bureau Foodies: Shrimp N Grits
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Our Farm Bureau Foodies Insider Anna Genasci visits the Redwood Cafe in Oakdale, CA where Chef John cooks up a savory dish of shrimp n grits using Fiscalini bandage wrapped cheddar cheese.
- Scallop Ceviche recipe
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Winemaker and lifestyle expert Amy LaBelle shares her recipe for a tasty scallop ceviche infused with white wine.
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