By Juliet Farmer

Don't miss the two-part Top Chef: Las Vegas season finale, which was shot in Napa. The two-parter airs Wednesday, December 2 at 10p.m. ET/PT, with the
final episode the following week, Wednesday, December 9 at 10 p.m. ET/PT.

On December 2, the final four get narrowed down to three, and then, in a very dramatic and pressure-filled final challenge, the three finalists get a surprise wake-up and fight for the title of "Top Chef" where only one winner will be named.

The finale was filmed at the Rutherford Hill and Chimney Rock wineries in Napa Valley, and will feature wines from Terlato Wines International, vintner of
the new Top Chef Quickfire Cabernet Sauvignon and Quickfire Chardonnay.

During the season's final days, fans can visit the site for personal videos and photos from Napa from "Top Chef" judge Gail Simmons and Bravo exec Andy
Cohen. Also, check out never-before-seen home videos, hidden talents, and lightning round Q & A's with the chefs, plus, play blackjack, slots and poker in the Top Chef Casino. (Don't worry, you won't lose a penny!) Viewers will once again be able to vote and crown one chef the Top Chef Season six Fan Favorite. To get all the steamy scoop, click here
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By Juliet Farmer

This month, the Sacramento Natural Foods Coop (SNFC) is offering lots of holiday-themed cooking classes. Pre-registration is required for all classes. Register at the Sacramento Natural Foods Coop., 1900 Alhambra Blvd., call 916-455-2667, or register online. All classes, lectures, and workshops are held at the
Coop Community Learning Center, located at 1914 Alhambra Blvd., adjacent to the Coop store.

Sparklers & Appetizers Holiday Wine Tasting
Thursday, December 3, 6 p.m. to 8 p.m.
Participate in an evening of wine tasting and holiday appetizers featuring sparkling wine, from Champagne to Cava. Each selection will be paired with an appetizer perfect for holiday entertaining, and recipes are included so you can try them at home.
Non-owner $35, Owner $25

Fun with Phyllo
Saturday, December 5, 10 a.m. to 12:30 p.m.
Phyllo dough is delicious, flaky and versatile. Learn tricks and tips on how to easily handle fragile phyllo dough and create mouth-watering appetizers: small triangles filled with savory shrimp; bite-sized pastries filled with cinnamon scented lamb and three types of Greek cheeses; and small dessert turnovers filled with walnuts, almonds and spices.
Non-owner $45, Owner $35

Gifts from the Citrus Harvest
Saturday, December 5, 3 p.m. to 5:30 p.m.
Learn to preserve various citrus fruits in creations to give as gifts or to brighten up dishes in your own kitchen. Learn water-bath canning to turn your favorite fruits into marmalades. You'll also learn to make a delicious lemon curd and zesty garlic-lemon vinegar to take home.
Non-owner $45, Owner $35

Holiday Party How-to
Monday, December 7, 6:30 p.m. to 8:30 p.m.
Learn how to host a delicious holiday party, whether it's for 10 or 50 people. Learn to make apple, blue cheese and walnut salad on endive spears; ham and Gruyère phyllo bites; grilled shrimp cocktail with two sauces; mini roast peppered beef sandwiches with arugula, caramelized onion jam andhorseradish aioli; and roasted vegetable crudités with sesame yogurt dip. Discuss make-ahead tips and how many appetizers you should provide per person.
Non-owner $39, Owner $30

Meat and Potatoes
Tuesday, December 8, 6:30 p.m. to 8:30 p.m.
Learn delicious and savory recipes perfect for winter entertaining and family-style cooking. Menu: beef bourguignon with creamy mashed potatoes; herbed brined roasted chicken with roasted root vegetables; apple and rosemary stuffed pork chops with bourbon glazed sweet potatoes; and savory and tender braised brisket with twice baked cheddar and herb potatoes.
Non-owner $45, Owner $35

Healthy Holiday Appetizers
Thursday, December 10, 6:30 p.m. to 8:30 p.m.
Learn how to make scrumptious appetizers that are healthy too, including walnut pesto; cashew cheese and roasted eggplant torta; pomegranate and chipotle white bean dip; winter roasted vegetable croquets with sweet garlic glaze; and pecan, pumpkin and sage-stuffed mushrooms.
Non-owner $39, Owner $30

Eileen's Kitchen
Friday, December 11, 6 p.m. to 9 p.m.
Join Eileen Murray for a delicious community dinner highlighting seasonal vegetarian fare. Menu: stuffed mushrooms; white bean soup; vegetable lasagna; broccoli spears; Caesar salad; Wakame orange pickle; and raspberry torte cookies. Proceeds benefit Soil Born Farms Urban Agriculture &
Education Project.
Non-owner/Owner $25

Specialty Cheese Appetizers
Monday, December 14, 6:30 p.m. to 8:30 p.m.
Learn to make holiday party foods with cheese as the star of the show, as well as how to put together the perfect cheese board for a holiday party featuring a variety of cheeses including local, artisan and farmstead producers. Make gorgonzola flat bread with prosciutto and fig jam; cheese fondue with Italian salsa verde; pear and brie quesadillas; chile relleno wontons; stuffed piquillo peppers with manchego cheese; and arancini- saffron risotto cakes with smoked mozzarella.
Non-owner $45, Owner $35

Holiday Feast
Tuesday, December 15, 6 p.m. to 8:30 p.m.
Learn how to make Dungeness crab cakes with romesco aioli; warm spinach salad with bacon; organic prime rib with herbed crust; mascarpone and chive mashed potatoes; winter greens with roasted garlic; and chocolate soufflé cakes for dessert.
Non-owner $45, Owner $35

A Very Vegetarian Holiday Feast
Saturday, December 19, 2:30 p.m. to 5 p.m.
Create a memorable and beautiful vegetarian and dairy-free meal perfect for your holiday celebration. Make and sample a holiday salad with pomegranate seeds; pistachios and herbed tofu cheese with pomegranate vinaigrette; seitan and wild rice stuffed Portobello mushrooms with pinot noir-mushroom reduction; celery root mash with buttery balsamic roasted Brussels sprouts; braised winter greens with lemon, garlic, thyme and toasted pine nuts; and candy cane crème brulee for dessert.
Non-owner $39, Owner $30

The following classes have already filled up, but you might still be able to squeeze in if you get on the waiting list:

Cookie Traditions for the Whole Family
Saturday, December 12, from 10 a.m. to 12 p.m.
$20 Non-owner (price includes one adult & one child), $15 owner (one adult &
one child). Click here to get on wait list.

Homemade Pasta Workshop
Saturday, December 12, from 3 p.m. to 5:30 p.m.
$45 non-owner, $35 owner. Get on the wait list here.

Holiday Cookie Workshop
Thursday, December 17, from 6 p.m. to 8:30 p.m.
$45 non-owner, $35 owner. Click here to get on the wait list.

Kids in the Kitchen: Holiday Treats
Saturday, December 19, from 10 a.m. to 12:30 p.m.
$45 Non-owner, $35 owner. Get on the wait list here.

Tamales for the Holidays
Monday, December 21, from 6 p.m. to 8:30 p.m.
$45 Non-owner, $35 owner. Click here to get on the wait list.

by Juliet Farmer

Thunder Valley casino isn't just about the fun and games-there are also a lot of great meal deals to be had.

Members of the Thunder Club (which is FREE, by the way--join here score a bevy of Feast Buffet deals throughout the week, including brunch Monday through
Saturday from 9 a.m. to 3 p.m. for only $7.95 (regularly $9.95); Champagne Brunch Sundays from 9 a.m. to 3 p.m. for $14.95 (regularly $16.95); and dinner Sunday, Monday, Wednesday and Thursday from 4 p.m. to 9 p.m. for $9.95 (regularly $14.95). And don't miss Fat Tuesdays, where from 4 p.m. to 9 p.m., $12.95 (regularly $14.95) includes all you can eat prime rib and much more; Crab Feed Fridays from 4 p.m. to 11 p.m. for $19.95 (regularly $24.95); and T-Bone Saturdays from 4 p.m. to 11 p.m. for $19.95 (regularly $24.95).

There are also Thunder Club food deals on your kiddos between the ages of five and 12, and children under the age of five are free. (Club pricing is excluded on holidays.) Plus, earn Thunder Club points when you play, and turn those points into meals, gifts, valet parking and other member benefits.

The 500-seat Feast Buffet is an all you can eat extravaganza, offering tastes from around the world, including Asian, Italian, Traditional American, Latin and Seafood selections, as well as freshly baked pastries and desserts.

Thunder Valley is located at 1200 Athens Avenue in Lincoln. For more information, call 916-408-7777 or click here.

by Juliet Farmer

If you're ideal Thanksgiving meal is less about the gobble gobble and more about the fruits (and vegetables) of your labor, boy do I have some recipes for you!

I used to never like sweet potatoes when I was growing up, but boy have they grown on me in the last few years. Midwest Living magazine has some great sweet potato recipes, one of which is sure to hit your sweet spot. Get the recipes here.

It's green bean season right now, and what better way to celebrate than with a bevy of green bean recipes courtesy of Midwest Living magazine. Click here to get the greens goods.

Sure, salads are a great summer staple, but winter is also a good time to enjoy a fresh take on salad. Try one of these recipes from Midwest Living magazine, and enjoy.

If you're looking for a yummy Thanksgiving side dish, try this one for Crunchy Baked Fennel, or this one for Roasted Brussels Sprouts, both courtesy of Food & Wine magazine.

If you're still stumped for what to make this Thanksgiving, head to Whole Food Market, 1001 Galleria Blvd. in Roseville, on Thursday, November 19, from 5 p.m. to 7 p.m. for A Vegan Thanksgiving, a free class that will go over vegan options for the Thanksgiving holiday meal. For more information, call 916-781-5300.

by Juliet Farmer

Tonight on Bravo television channel at 11 p.m. ET/PT, tune in for "Chef Academy," the latest foodie show to hit the small screen. Watch Jean Christophe Novelli, world renowned Michelin and 5AA Rosette award-winning chef with restaurants in London, France and South Africa, and voted "World's Sexiest Chef" by The New York Times, as he moves to Los Angeles and opens a test program for a top-notch culinary institute and trains and transforms those who aspire to cook like professionals.

Nine students will be his test subjects for his first Academy, chosen during the season premiere after performing the simple culinary task of cooking an egg. The students represent an array of backgrounds from newly trained chefs to anxious homemakers hoping to learn some new culinary tricks. Students are assessed weekly via a variety of tests from preparing bread to gutting a fish--failing three tests is grounds for dismissal from his Academy.

The nine students selected to enroll in Chef Novelli's esteemed Academy are Kyle Daley (29), Salt Lake City and residing in San Diego; Emmanuel DelCour,
Bordeaux, France, and residing in Venice, Calif.; Zoe Feigenbaum, New York City; Leanard Goodloe (28), New York City; Sarah Jacobsen (29), Chicago;
Kyle Kupiszewski, Virginia Beach, Va.; Carissa Loughead (26), Charlotte, N.C.; Tracie Norfleet (46), Honolulu, Hawaii/Venice, Calif.; and Suzanne Winn (47), Mission Viejo, Calif.

The Novelli Academy Cookery School in the UK has placed in the "Top 25 Cookery Schools in the World," but will it work as well in the U.S.? Watch and find out. Click herefor more information about Bravo's "Chef Academy."

by Juliet Farmer

On Thursday, November 19, from 4:30 p.m. to 10 p.m., head to the Sacramento Convention Center, 1400 J Street, for Sacramento Magazine's 11th Annual Best
of Sacramento Party. This event, a partnership between the March of Dimes and Sacramento Magazine, draws crowds of up to 8,000 guests and has been
named the "#1 "Best of" event in the country. In the last eight years, the event has contributed over $2,000,000 to the March of Dimes.

Tickets are $75 in advance and $95 the day of the show (attendees must be 21 or older). The Best of Sacramento Party kicks off with a silent auction at 4:30 p.m. (featuring more than $120,000 worth of items has been donated by local businesses), with doors opening for all attendees at 5:30 p.m. At 9 p.m., stick around for music by Hip Service and The Spazmatics.

The Best of Sacramento features winners of Sacramento Magazine's readers' polls and editors' choice awards. The winners are invited to participate in the party, exhibiting or presenting their specialty-look for tasty food samples provided by Austin's Steakhouse, Classique Catering, Crush 29, McCormick & Schmick's, Ernesto's Mexican Food, Fran Fat's, Jack's Urban Eats, Scott's Seafood, Dawson's, Thai Basil Café, The Firehouse, Tower Café, 58 Degrees & Holding Co., California Café, Big Spoon, Panera Bread, and Blue Diamond Almonds.

The event masters of ceremonies are Jack Armstrong and Joe Getty from talk 650 KSTE, Sacramento's top-rated morning radio show, and event co-chairs are
Adrienne Bankert and Chris Riva from KCRA 3 News.

For more information, call 916-808-5181, and to purchase tickets, click here.

by Juliet Farmer

Stop by The Kitchen (2225 Hurley Way, #101, Sacramento), Selland's (5340 H Street, Sacramento) or Ella (1131 K Street, Sacramento) right now and buy $1 raffle tickets for your chance to win dinner for two at The Kitchen. This fundraiser is to help Ms. Slaughter's 4th Grade class at Phoebe Hearst Elementary School purchase a new White Board. The winning ticket wins dinner for two at The Kitchen, including tax and gratuity (beverages not included). The drawing will be held at Selland's Market-Café on Monday, November 30 at 7:30 p.m., but you need not be present to win.

While you're at Selland's, be sure to place your order for Thanksgiving Dinner (pre-order by Friday, November 20). Selland's Thanksgiving Dinners are prepared slowly from scratch using only the best ingredients - locally and sustainably grown wherever possible - and are a surprisingly great value as well.

Choose from the all-inclusive Thanksgiving Dinner Packages, or put together a personalized menu from their wide selection of entrees and sides. Specially-priced full Thanksgiving Dinner Packages are only available by pre-order. A la carte Items and personalized dinners are also at special reduced prices if you pre-order by Friday, November 20th, after which they will have Thanksgiving Items available for purchase the week of Thanksgiving while supplies last and at regular price. Pick-up for Thanksgiving orders is Wednesday, November 25th. All orders come with full re-heating and serving instructions.

Traditional Turkey Dinner
Traditionally Roasted Boneless Turkey Breast or Citrus-Curry Marinated Turkey Breast
Traditional Sourdough Stuffing w/ sauteed mushrooms, celery, onions and rich turkey stock
Creamy Mashed Potatoes with butter and chives
Housemade Roast Turkey Gravy w/ roast turkey pan drippings
Blue Lake Green Beans sautéed with bacon and onions
Roasted Autumn Squash in maple glaze
Fresh Cranberry Sauce with a touch of orange
Dinner for 4/ $99.00

Honey-Glazed Ham Dinner
Oven Roasted Honey-Glazed Ham w/ a glaze of honey, mustard, brown sugar and fresh cloves
Selland's Macaroni & Cheese with 4 cheeses and topped with bread crumbs
Creamy Mashed Potatoes with butter and chives
Blue Lake Green Beans sautéed with bacon and onions
Roasted Autumn Squash in maple glaze
Fresh Cranberry Sauce with a touch of orange
Dinner for 4/ $89.00

For the full menu of Thanksgiving options at Selland's, click here

by Juliet Farmer

Think you or someone you know has what it takes to be crowned top pastry chef? Last month, Bravo television channel announced the series pickup of its newest culinary competition series, "Top Chef: Just Desserts," a spin-off of the Emmy and James Beard Award-winning "Top Chef." The series will consist of pastry chefs competing against one another in a series of challenges.

Open calls for chefs interested in competing in the high-stakes culinary competition are as follows:

DALLAS, TX, November 11, 10:00 a.m. to 2:00 p.m. at Abacus

LAS VEGAS, NV, November 11, 10:00 a.m. to 2:00 p.m. at Craftsteak

LOS ANGELES, CA, November 15, 10:00 a.m. to 2:00 p.m. at Craft Restaurant

PORTLAND, OR, November 15, 10:00 a.m. to 2:00 p.m. at The Benson Hotel

The Emmy-nominated Magical Elves will produce "Top Chef: Just Desserts." Dan Cutforth, Jane Lipsitz ("Top Chef," "Top Chef Masters," "Project Runway," "Top Design") and Casey Kriley serve as executive producers. Bravo is a program service of NBC Universal Cable Entertainment, a division of NBC Universal, one of the world's leading media and entertainment companies in the development, production, and marketing of entertainment, news, and information to a global audience. Bravo has been an NBC Universal cable network since December 2002 and was the first television service dedicated to film and the performing arts when it launched in December 1980.  For more information, visit www.BravoTV.com.

by Juliet Farmer

Run to Feed the Hungry is an annual holiday tradition that began in 1994 with only 800 runners. The event now ranks as Sacramento Valley's largest annual run/walk. In 2008, over 28,000 participants attended and raised $750,000 for Sacramento Food Bank & Family Services. (Run to Feed the Hungry is dedicated to race founder Gaylord Walker and SFBFS founder Father Dan Madigan.)

The 10K run and 5K run/walk is held Thanksgiving morning, Thursday, November 26, rain or shine at Sac State from 7:30 a.m. to 9:00 a.m. The 10k starts at
8:45 a.m., the 5k at 9:05 a.m., and the 5k fun runners, walkers, strollers, and baby joggers will follow the 5k runners.

Fees are $35 for adults ($40 on race day); $20 for children 15 and under ($20 on race day); $35 for virtual runners, and $50 for team members. This year, Sacramento Natural Foods Co-op has a team, team number 101, that Co-op shoppers, fans, owners and everyone else can join!

There are several ways to pre-register for the Run to Feed the Hungry. REI registration dates are Friday, November 20, through Wednesday, November 25,
during REI business hours, except for Wednesday, November 25, when all three REI store registration will end at 7:00 p.m. Sacramento REI is the only location to register for both timed and untimed events; Roseville and Folsom only offer untimed registration.

Pre-registration deadlines are as follows: mail-in registration forms must be received by Monday, November 16; online registration is open through Tuesday, November 24; in person pre-registration will beheld at REI November 20 through 25.

Pre-registered participants who wish to pick up their bib and race shirt prior to race day can only do so at the Sacramento REI store (be sure to bring your registration confirmation that you received via email when you registered; if you don't have it available or are picking up for friends and/or family members, bringing the bib numbers is just as helpful).

All who pre-register prior to the start of REI walk-in registration (Nov. 20th) have the opportunity to be rewarded for their timely decision to register early--one male and one female will each be randomly selected to receive a TAG watch donated by Rogers Jewelers. The winners will be announced on Race Day by the CEO of the Sacramento Food Bank just before the start of the first race. You do not need to be present to win. Winners will be contacted by Sacramento Food Bank & Family Services.

All pre-registered runners and walkers are also guaranteed a long-sleeved t-shirt in their size (there is no guarantee that Race Day registrants will receive a shirt).

To register of for more information, click here.

by Juliet Farmer

The Sacramento Bee's sixth annual Turkey Decorating Contest has a reading theme this year, and the turkey illustration has been drawn by award-winning Bee designer Margaret Spengler. The turkey illustration will be published in The Bee on Saturday, Nov. 8, and Wednesday, Nov. 12, in the Fun & Games section.

Enter your child's artwork in one of three age categories: Ages 1-4, 5-8 or 9-12. Send your entries to Turkey Decorating Contest, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852 (they must arrive by Nov. 16). There is also a drop box in the lobby at The Bee, 2100 Q St., where you can drop off entries through 5 p.m. Nov. 16. Include the contestant's name and age, the parent or guardian's name, the address and a daytime telephone number.

Please observe the following contest rules: One submission per contestant. Entries must be submitted upon original forms. No copies or facsimiles will be accepted. The entry must contain contestant’s name, complete mailing address and telephone number. Parental/guardian consent must also be indicated by signature.

Winners will be selected by a contest selection committee comprised of staff from The Sacramento Bee. Decisions of the selection committee are final. Any entries received with several participants of varying ages will be judged in the age category of the oldest contestant. Received entries will be judged for creativity, aesthetic appearance and spirit of their display.

At the conclusion of the entry period, the contest selection committee will select a first place, second place and third place winner from each age category. First place, second place and third place winners will be selected from each age category.

Each winner will be notified by telephone and/or mail. Each winner must be willing to have their photo taken in The Bee's photo studio. Each winner and his/her parent or guardian will be required to execute & return an Affidavit of Eligibility and Liability/Publicity Release within 5 days of issuance of notification. Non-compliance with any of the foregoing may result in disqualification & awarding of prize to an alternate winner at The Sacramento Bee’s sole discretion.

The winners will be announced in The Bee’s Thanksgiving issue. To obtain a winners list after November 27, 2008, send a self-addressed stamped envelope to: Turkey Decorating Contest – Prize Winners List, The Sacramento Bee, PO Box 15779, Sacramento, CA 95852.