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

Credit: Lisa Redfern

Smith will open its tasting room at 142 Mill Street, where Bunce’s Place was located. The winery has renovated a building that dates back to 1871, when Ulysses Grant was president.

“We like being part of the downtown community,” said co-owner Chris Smith.

The Smith family’s winemaking tradition began in 1987 with Gary’s father, Dr. Wayne Smith, and his three sons. The family business is now three generations strong, as Gary and Chris, with their own three sons, handcraft small lots of classic varietals.

Smith becomes the fourth tasting room in Grass Valley, behind Avanguardia, Sierra Starr and Lucchesi.

Meanwhile, SummerThyme’s — a popular Grass Valley deli and bakery — is opening an outlet at Book Town Books, at 107 Bank Street, on April 23. The “baby” SummerThyme’s, as its owners like to put it, will feature art from local artists as well.

A wine tasting room featuring four wineries, called the Grass Valley Wine Company, is planned this summer. The wineries include Pilot Peak, Solune, Montoliva and Bent Metal.