Good Eats with Chef Fred Haines

Flavorful. Fresh. Seasonal.

Saturday, May 31, 2014

Slow Roasted Pork Belly


Posted by Chef Fred Haines at 1:03 PM No comments:
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Labels: Slow roasted for 11 hours

Thursday, May 22, 2014

Salted Chocolate Carmel Tart with Peanut Brittle Crunch


Posted by Chef Fred Haines at 12:12 PM 1 comment:
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Labels: 33rd Street Bistro

Friday, May 16, 2014

Just for Fun

Posted by Chef Fred Haines at 6:14 PM No comments:
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Friday, May 9, 2014

Seared Alaskan Halibut with Wild Mushroom Ravioli and Asparagus Salad

Posted by Chef Fred Haines at 6:00 PM 2 comments:
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Monday, May 5, 2014

May Kushman Event at 33rd Street Bistro







We had another great Kushman event last week!  We focused on spring ramps and fresh English pea soup.  Taking advantage of all the fresh spring greens!

We still have several spots for June...call 33rd Street today and reserve your spot.

Posted by Chef Fred Haines at 10:52 AM No comments:
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Sunday, May 4, 2014

Sometimes I get it Right!


Posted by Chef Fred Haines at 3:31 PM No comments:
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Labels: Grilled Filet with seared Gnocchi and Roasted Shallot Butter
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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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