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 By Dennis Cowden    Community    April 15, 2017 

Mixing the wet and dry

In the last two articles, we developed the wet portion of our cookie dough. Now we’re going to complete the mixing by adding the dry ingredients. The dry goods like flour, baking powder, baking...

 

St. Paddy's Gourmet Dinner Party Club, March 25

"I had the right to be silent, but being Irish I didn't have the ability." That will start off the many one liners and jokes told with an Irish accent by ASCAP Singer/Songwriter/Author Ron Gaiser at...

 

There's a new cupcake in town!

Every Tuesday at Uneek Findz in Tehachapi, you can meet the "Cupcake" Lady. Vicki Conroy said she started "Cupcake Tuesdays" so people can try the different flavors of cakes she makes. Working out of...

 

Creaming butter and sugar

How often have you seen a recipe begin with the words "mix the butter, sugar, eggs and vanilla"? What this really means is to cream the butter and sugar, and then add the eggs and vanilla as the...

 

The IPC creative duo present Valentine's Gourmet Dinner

International Party Chef (IPC), the same company that last year brought you Tehachapi's only Gourmet Dinner Party Club, is now presenting a new special event: A Valentine's Gourmet Dinner! The duo,...

 

Show off your baking skills

The Tehachapi Apple Festival is taking place on Saturday, Oct. 8 and Sunday, Oct. 9 in Downtown Tehachapi. If you are an excellent baker, love to make apple pie, feel that apple pie is one of your spe...

 

Congratualtions to an Outstanding Tehachapi Resident

During the 2016 NASA Honor Awards at Armstrong Flight Research Center Cynthia J. Bixby, Chief of Engineering and Integration branch at NASA was presented with an Outstanding Leadership Medal for provi...

 

Pizzarami opens in Downtown

Teresa and Christopher Carlson of Papa's Pizza in Stallion Springs, worked tirelessly (in the photo to the right, you can see how we knew Christopher was making pizza) preparing a sampling of their...

 

'My toppings are falling' –

I still smile at the memory of hearing the three-year-old's voice as he stated, "My toppings are falling." Even knowing the context fails to remove my amusement. John's voice was almost filled with...

 

Holidays equals great eating!

When families and friends get together to celebrate Thanksgiving, Christmas, and other mid-winter festivals, what is it they gather around? Most of us converge around the dining room table loaded with fabulous traditional food! All that cooking follo...

 
 By Mano Lujan    Community    April 25, 2015

Love of my craft

Food and its preparation, is something that I hold very dear and the love of my craft, well; it pumps through me like the lifeblood of my soul. I have a deep respect for my profession. Food plays such an important role in our lives and in our...

 

Grilled 3 Cheese Sandwich at Moessner

Cheddar, Provolone and Swiss on grilled Sour Dough and Tomato Soup for only $4.95....

 

Ah, Shrimp Napoli

Sometimes recipes come about in different ways and for different reasons. Some arrive out of necessity, some out of cravings, some due to lack of, or excess of, ingredients. Some are inspired by a...

 

Moessner Farms, Local Pastries/Jams

Moessner Farms offers jams and jellies made from their fruit orchard. They are famous around here for their German cookies and pastries, too. Each summer you can find them participating in the local Farmers Market. During their off season, you can...

 

Let's Talk Lasagna

Many of you know after all these years of eating at La Bella Amore that I'm not Italian – I'm Irish. That said...lasagna was NOT a staple in my diet growing up. In fact I never tasted lasagna until...

 

Portobello Mushroom Melt at Moessner's

Moessner’s Portobello brushed with garlic olive oil and balsamic vinegar, roasted red bell pepper, provolone cheese on parmesan sourdough with wasabi mayo on the side. Served with soup or salad (maccaroni salad pictured) with their famous pickle....

 

Harvest Turkey Melt

Featured this issue is Moessner's Harvest Turkey Melt, made with caramelized onion and apple, cheddar cheese on sourdough Parmesan bread, with cranberry wasabi mayo on the side. All grilled to...

 

Good Eats at La Bella Amore

Let me introduce you to La Bella Amore's famous Chicken Parmesan. Oh, yeah...take a good long look. Here at La Bella we use boneless skinless chicken breast of the highest quality, which we hand...

 

Portobello Mushroom Melt

Featured this issue is Moessner's Portobello mushroom melt, made with garlic olive oil and balsamic vinegar, roasted red bell pepper, provolone cheese on parmesan sourdough, with wasabi mayo on the...

 

Chicken Mole at Taco Samich

Dark chocolate and spices add richness to the Mexican chile sauce called mole (pronounced MOH-lay). Served over chicken, with rice and beans, this dish is available on Mondays at Taco Samich in...

 

Rueben Classic at Moessner Farms

Tender pastrami, imported Swiss cheese, and Moessner Sauerkraut on rye bread with 1,000 island dressing. Served with soup or salad (maccaroni salad pictured) with their famous pickles. All for just $7.95. See their ad below for more...

 

Discover LaBella Amore

Here at La Bella Amore Italian Bistro we are making our way through our seventh year in business at a swift pace. Having been here so long I’m always surprised when locals come in for the first...

 

Moessner Farm Fruit & Veggie stand open 11-5

Moessner Farm Fruit & Veggies stand is located in the Cummings Valley area of Tehachapi, California. The Moessner family has been farming in Tehachapi for over 30 years. Paul and Ursula Moessner...

 

A Kinder World

Why is it so hard for us to accept those who are different from us? Are we afraid that if we accept them, we will become like them? If we accept same sex relationships does that mean we secretly want...

 

Distracted to Death

Our lives are so filled with distraction, and it doesn’t stop when we enter our cars. Today’s vehicles are equipped with communication centers, navigation systems, entertainment systems, and of co...

 

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