Subscribe to the Dine & Wine Newsletter for FREE! Receive local dining coupons, reviews and news in your inbox!
|
|
|
|
 
With one of the region's most extensive archives of restaurant and wine reviews, Style Media Group launches this new site that gives readers a look into many of the region's restaurants. From breakfast to lunch to dinner, casual to fine dining, or for that perfect romantic spot, the reviews of the region's eateries and fine wines will help you find the perfect place for a grand time, or maybe just a nosh.
Dine & Wine Online Magazine offers great savings as well! Special offers to Dine & Wine members via our bi-monthly Dine & Wine newsletter gives members updates on what's new at local dining spots as well as special offers.
Enjoy browsing the site and be sure to sign up for membership and our contests. And, if you have a spare moment, we would love to hear from you – please click on Contact Us above and tell us what you think of Dine & Wine Online Magazine!
 Featured Dish
Recipe provided by:
Thai Paradise
2770 E. Bidwell Street,
Suite P100
Folsom •
916-984-8988
|
Thai Yellow Curry Chicken- 1 cup chicken breast, thinly sliced
- 1/2 cup cubed sweet potato, blanched
- 1/2 cup carrot, sliced
- 1/2 cup yellow onion, sliced
- 1/3 cup yellow curry paste
- 1/2 tsp. curry powder
- 3 cups coconut milk
- 1 cup water
- 1 tbsp. fish sauce
- 1/2 tsp. salt
- 3 tsp. brown sugar
- 1/2 tsp. chicken broth mix (optional)
- 1/3 cup salad oil
|
Preparation:
In a stock pot over medium-high heat, stir-fry curry paste and curry powder in salad oil for two minutes. Add coconut milk and water, adjust heat to high and bring to boil. Add chicken breast and cook for three minutes. Add potato, onion and carrot, and cook for another two minutes. Season the curry with fish sauce, salt, brown sugar and chicken broth; mix and let simmer on medium-high heat for a couple minutes. Serve immediately with steamed jasmine rice. Yields two servings. |
|
 Featured Chef
Chef Shane McMahon
From
La Provence – Restaurant & Terrace
110 Diamond Creek Place,
Suite 150
Roseville, 916-789-2002
laprovenceroseville.com |
 |
When asked if he had ever cooked for a celebrity, Chef Shane McMahon said everybody who comes into La Provence is a celebrity. "A big TV star or politician should get the same treatment as someone coming in for an anniversary, or just out on Friday night for fun. The food shouldn't be any different."
McMahon is the youngest of seven children. At 16 years-old he began his professional cullinary career. He enjoys the teamwork and camaraderie in the kitchen, and the fast pace of it all. "There [is] always something to do," he says. McMahon got much inspiration early on from his colleagues, whom took great pride in their jobs and were very good at them too. McMahon cooked for seven years, went into the Marine Corps and then to culinary school. He worked on the American Orient Express, a private luxury train, for 12 months. He likens it to a cruise ship on rails.
La Provence and Chef McMahon offer wine dinners every month (except December); they invite a winemaker and create a menu around their wines. Everything is from scratch – all stocks, soups and butchery are constructed from the ground up. McMahon's menu at La Provence follows closely their concept of being as Provencal French as possible, with a fresh California influence. — Vivian Gundestrup
|
|
|
|
