Good Eats with Chef Fred Haines

Flavorful. Fresh. Seasonal.

Saturday, April 26, 2014

Baja Tacos Bistro Style

Posted by Chef Fred Haines at 1:43 PM No comments:

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Friday, April 25, 2014

Lite and Fresh tonight

Posted by Chef Fred Haines at 6:16 PM No comments:

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Saturday, April 19, 2014

Delta Asparagus,Basil Aioli, Fried Egg and Tomato Vinegarette

Posted by Chef Fred Haines at 1:27 PM 1 comment:

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Thursday, April 17, 2014

Apple Panini 33rd Street Bistro

Posted by Chef Fred Haines at 8:39 PM No comments:

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Friday, April 11, 2014

Sausage and Peppers Bistro Style

Posted by Chef Fred Haines at 6:56 PM No comments:

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Labels: Grilled Andouille and Artichoke and Chicken with Tangerine Habanero Mustard

Thursday, April 10, 2014

33rd Street Bistro & Rick Kushman Month Dinner

Posted by Chef Fred Haines at 12:10 PM No comments:

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Thursday, April 3, 2014

Skuna Bay Salmon all Dressed for Spring

Skuna Bay Salmon , Applewood Smoked Bacon, Spring Onions , Pea Shoots ,Yukon Gold potatoes with a lemon Oregano Vinagrette. Looks Crazy Eats Great.

Posted by Chef Fred Haines at 10:38 AM No comments:

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About Chef Fred Haines

Chef Fred Haines: Sacramento , CA, United States; Chef Fred Haines and his brother Matt Haines opened 33rd Street Bistro in 1995, bringing a taste of the Pacific Northwest to the East Sacramento area. With more than 25 years of experience under his apron, Chef Haines has cooked with some of the world's finest in the business, including chefs Daniel Boulud at Daniel and Cafe Boulud in New York and Thomas Keller at Greystone in the Napa Valley. His cooking style captures the Northwestern flare with a touch of the Pacific Islands. He strives to use the freshest produce, meats, and cheeses from the nearby farms in the California region while creating new, fresh ideas for his Northwest inspired restaurants.

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