Cooking Demos

Play up the flavors in an aged ribeye steak. Ranch 45’s chef Aron Schwartz shows us how to season, sear and slice up a juicy cut.

California Bountiful got a chance to watch Chef David go to work on a delicious Nettle Cappelletti with spring garlic hedgehogs and Seville sour oranges.

Executive Chef Dane Blom of Grange Restaurant& Bar takes California Bountiful into the kitchen and shares his passion for food and the farmers who grow it. He shares his locally sourced, seasonal approach to the menu and dishes at Grange, along with why practicing a farm to fork philosophy makes his cuisine even more delicious.

Food Bureau Foodies Insider Anna Genasci gets a fist-hand taste of Robert's Ferry Gourmet's famous Central Valley "Almond Butter Shake!"

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.

Olivo Amigo's Gloria Molist shows us how to pair vanilla ice cream with balsamic vinegar for a tasty treat!

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.

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 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.

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.