INTERVIEW: Raissa de la Rosa talks about expanded business openings
(Audio) KSRO’s Michelle Marques talks with Raissa de la Rosa, City of Santa Rosa Economic Development Manager, about the Friday updates to the SIP order which allow for expanded business openings, and how restaurants are adapting.
INTERVIEW: Supervisor Susan Gorin on Memorial Day Weekend at Local Parks
(Audio) KSRO’s Michelle Marques talks with Supervisor Susan Gorin about the holiday weekend and keeping social distancing protocols in place at our parks. Supervisor Gorin also talks about expanded testing.
Chef Douglas Keane – Tri-Tip of Beef with Sweet Corn and Arugula
Tri-Tip of Beef with Sweet Corn and Arugula 4 servings 1 lb 8 oz Tri-Tip Beef, cleaned 1 TBS cooking oil (corn, olive, or grapeseed) 6 Ears Fresh Sweet Corn, creamed 1 bunch chives, sliced thin 2
Chef Douglas Keane – Grilled Asparagus with Shaved Fennel and Feta, Arugula
Grilled Asparagus with Shaved Fennel and Feta, Arugula 4-6 servings as an appetizer or side dish 2 bunches of fat thick asparagus, trimmed 2 TBS olive oil 2 tsps salt 1 shallot, minced 1 garlic clove, minced
Chef Douglas Keane – Chilled Cucumber Avocado and Buttermilk Soup with Mint
Chilled Cucumber Avocado and Buttermilk Soup with Mint 4 servings 6 Cucumbers, chopped (skins left on) 3 Avocados, peeled and pitted 2 cups Yogurt (plain whole milk) 2 cups Buttermilk 1/2 cup Red Wine Vinegar 2 tsps
Bruce Aidells – Spicy Yogurt Marinated Lamb Kebabs
Spicy Yogurt Marinated Lamb Kebabs 4 servings When it comes to a great way to enjoy lamb it’s pretty hard to beat lamb kebabs and one of my favorites has always been the classic mixture of fresh
Bruce Aidells – Bacon Burger Sliders with Bacon Mayonnaise
Bacon Burger Sliders with Bacon Mayonnaise 4 Servings I like my burgers medium rare made with the freshest meat I can get so I grind my own (see Box for instructions on grinding your own hamburger using