Good Eats with Chef Fred Haines

Flavorful. Fresh. Seasonal.

Tuesday, September 30, 2014

Our Chefs are killin' it on Burger Monday!
Stop in to see what they come up with next week! Monday's just got a whole lot better!

Posted by Chef Fred Haines at 11:18 AM No comments:

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Friday, September 12, 2014

Kushman September

Posted by Chef Fred Haines at 6:19 PM No comments:

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Labels: Great Wine Event everyone has a great time

Thursday, August 28, 2014

Great Pizza Tonight! Prosciutto,Fig Jam,and Goat Cheese

Posted by Chef Fred Haines at 7:53 PM No comments:

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Tuesday, August 26, 2014

Duck Sliders and 33rd Street Bistro

Posted by Chef Fred Haines at 5:37 PM No comments:

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Labels: Duck Sliders Greek Yogurt Thai Chili Sauce and Jalapeño Slaw House Made Chips

Friday, August 22, 2014

Swordfish and Skuna Bay Salmon tonight

Posted by Chef Fred Haines at 5:29 PM No comments:

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Labels: Arugula and lemon Oregano Vinaigrette, BBQ Skuna Bay Salmon with Fresh Plum Relish, Grilled Swordfish with Heirloom Tomato

Wednesday, August 13, 2014

Today at 33rd 14hr Slow roasted Brisket Sandwich with lime Chili Mayo and pickled Onion

Posted by Chef Fred Haines at 12:35 PM No comments:

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August Kushman Wine Event

Posted by Chef Fred Haines at 12:32 PM No comments:

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Labels: and the Coffee Rubbed Brisket and slow roasted for 14 hours with Bacon Fig Chutney, Skuna Bay Salmon Cake with Greek Panzanella Salad, Watermelon Gazpacho and Green Olive and Heirloom Tomato Flatbread

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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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