Gumbo
Not the traditional roux thickened gumbo. It is a hearty soup topped with gingered greens and served with cornbread. Changes daily. Ike’s has been “keeping it Creole” for a decade.
Ike’s Quarter Cafe
401 Commercial St., NC, 265-6138
IkesQuarterCafe.com

Chicken Tortilla Soup
Fresh chicken and homemade tortillas in a cream base, topped with sour cream, chives and tortilla strips. “Just the right kick.”

Chile
Made from scratch and simmered “low and slow” with house-ground beef, beans, stewed tomatoes, fresh onions, garlic and other ingredients. Enjoy a bowl during Grass Valley’s Cornish Christmas celebration.
Tofanelli’s Gold Country Bistro
302 W. Main St., GV, 272-1468
Tofanellis.com

Vegetarian Chile
Perfect for fall. Green chiles, red peppers, tomatoes, tender black beans and onions in a thick stew, topped with green onions, cheddar cheese and sour cream. Served with a corn muffin.
Summer Thymes
421 Colfax Ave., GV 273-2904
134 S. Auburn @Booktown, GV 273-9866
SummerThymes.com

Hearty Minestrone
A San Francisco-style minestrone, packed with vegetables, beans and pasta. Served with crusty Italian-French bread. Owner/Chef John Kane is a native San Franciscan.

Clam Chowder
An “old-school” New England chowder that is thick, creamy and loaded with clams. A generous portion.
Kane’s Family Restaurant
120 E. Main St., GV, 273-8111
KanesRestaurant.net

Mussels Fra Diavolo
One pound of North West Blue mussels simmered in a spicy broth of garlic, fennel, tomato, chardonnay and a pinch of chili flake served with garlic pesto bread.
Lefty’s Grill
221 Broad St., NC, 265-5838
LeftysGrill.com

Burgundy Braised Beef
Braised beef served in a rich burgundy sauce with carrots, button mushrooms and onions, surrounding garlic mashed potatoes. Sublime. (Use a fork, though).
Simplicity Bistro
111 W. Main St., GV, 205-9365
SimplicityBistro.vpweb.com

Jambalaya
Penne pasta with andouille sausage, shrimp and blackened chicken with black beans and green onion in a spicy creole sauce.
Served with garlic bread. Try it with Anderson Valley’s Winter Solstice, one of owner Matt Marguiles’ craft beers on tap.

Clam Fettucini
Clams, tomato, green onion, shallots and garlic in a white wine sauce.
Matteo’s Public
300 Commercial St., NC, 265-0782
MatteosPublic.com

Shrimp Paella
Prawns, clams, chorizo and vegetables with crispy Spanish rice.

Teriyaki Tofu Rice Bowl
Marinated and grilled tofu served over rice and vegetables.
Monkey Cat
805 Lincoln Way, Auburn, 888-8492
MonkeyCat.com

Chile Verde
Succulent bites of pork sautéed with fresh roasted tomatillo sauce. Served with warm tortillas. Try it with a Negra Modelo beer.

Chile Colorado
Pork sautéed with dry roasted red chiles.
Maria’s Mexican Restaurant
226 E. Main St, GV, 274-2040
MariasGrassValley.com

Tom Yum
Chicken, vegetarian or shrimp in hot and sour soup with lemongrass, kaffir leaves, onions, mushrooms and tomatoes.
Taste of Thai
204 W. Main St., Suite 103, GV, 274-2968

Veal Emince
A Swiss specialty served with mushrooms and cream sauce, spaetzli dumplings. A dining institution on Tahoe’s West Shore.
Swiss Lakewood Restaurant
5055 W. Lake Blvd., Homewood, 525-5211

FALL-TO-WINTER HEARTY BEEF SOUP
This is how you lure them in from splitting wood, tossing the football, or a conversation on the front porch. Serves 8 voracious adults.
I 2 1/2 lbs. Stew Meat
I 3 med. Tomatoes or 14-oz. can crushed Toms
I 2 stalks Celery, chopped
I 1 small Onion, chopped
I 5-6 c. chopped seasonal Vegetables
I Sprig of Rosemary
I 1 Bay Leaf
I 4-6 c. Water (plus 1-2 c. Red Wine, optional)
I Salt and Pepper to taste
In an 8-qt. pot over med. heat, sear beef on both sides. Add enough water to cover meat. Add bay leaf and cook over med. heat 15 min. Turn to simmer and let meat cook 1-1/2 hours. Remove meat, set aside.
In the same skillet you used for beef, sauté onion. Add all vegetables and rosemary to the soup stock, cooking on med.-low until vegetables are tender; about an hour.

Add beef to pot when vegetables are close to tender. Serve with a crusty bread.

Source: Nevada County Free Range Beef

photo credit: Keith Sutter

Now Maria Ramos’ loyal following received a new treat: An outdoor patio, round bar and expanded restaurant.

“We’re going to make the patio look like Mexico,” says Maria, who learned to cook from her Mexican- born mother. “It’s going to be fun.”

Maria’s expansion—the biggest in the local restaurant scene— was wrapped up this summer.

The patio includes cowhide chairs, a bell tower, a fountain and pink flowering plants such as Crape Myrtles. It seats more than 60 diners, who also can enjoy an outdoor bar.

Inside, the expansion includes added seating and a spectacular round bar.

Maria’s menu will be enlarged too. Maria’s plans to add specials, such as a freshly roasted poblano chile enchilada, to the regular menu.

The new bar offers fresh-fruit margaritas and more than70 kinds of tequila.

The expansion fulfills a longtime dream for Maria, who opened her restaurant in 1992. The downtown building had been a burger joint, and she gradually transformed it into a
Mexican eatery.

Her tamales, chicken enchiladas suiza and carne asada were popular draws, according to Maria’s father, Moses. The consistency of the food kept people coming back.

Maria came up with a long-term plan for her restaurant and bought the adjacent land when it came up for sale about five years ago. She hired an architect to come up with a Mexican style, complete with red-tile roofs.

Maria looks forward to serving a new generation of customers. “People feel comfortable here,” she says. “It’s like going to your grandma’s.”

Maria’s Mexican Restaurant
226 E. Main Street, Grass Valley
530-274-2040 marias-grassvalley.com

(photo credit: Lisa Redfern)