temp-post-imageWe are excited to announce our 'Dinner & A Show' special with our soon to be neighbors!

Read more


This month, we'd like to introduce you to Berkley Bar's rockstar bartender, Marisa Heyne.

Read more


While snickerdoodle cookies can be enjoyed all year long, there is something special about indulging in the cinnamon and sugar treat during the holidays. Baking cookies can be a fun family activity, and it makes your house smell simply delicious. Enjoy this recipe for yourself, or bake some snickerdoodles for your friends. Baked goods make the best gifts because they really show someone you care. Enjoy!

Simple Snickerdoodle Cookies

Author: Laurel Sanders, Paragary Bakery
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
Serves: About 2 dozen


  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 3 cups flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon Sugar:
  • 1 Tablespoon cinnamon
  • ¼ cup sugar


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream room temperature butter and sugar until light and fluffy, about 4 minutes.
  2. Add the eggs one at a time, scraping down the sides of the bowl and mixing well after each addition.
  3. Add the dry ingredients and mix until the dough comes together.
  4. Scoop cookies using a tablespoon onto a baking sheet.
  5. Place in the refrigerator to chill for at least 30 minutes (unbaked cookies can also be frozen at this point).
  6. Preheat oven to 350°F.
  7. While the cookies are chilling, combine the cinnamon and second measure of sugar in a
  8. shallow bowl.
  9. When cookie dough is thoroughly chilled, gently lift each one off the baking sheet and coat it in cinnamon sugar.
  10. Return cookies to the baking sheet, spaced about 2 inches apart.
  11. Bake for 15-20 minutes, rotating pans halfway through baking.
  12. Allow to cool on a rack.
  13. Enjoy!
Read more

Perfect on it's own or as an addition to any meal, Cafe Bernardo's quinoa & roasted vegetable salad is a fall delight. Learn how to make this seasonal salad at home to enjoy on your own or bring to parties to impress your friends.

temp-post-imageCafé Bernardo's Quinoa & Roasted Vegetable Salad
Serves 2-4



  • 3 cups cooked quinoa (red quinoa is preferred)
  • ½ cup Butternut squash, cut into ½” cubes
  • ½ cup cauliflower, cut into small florets
  • 2-3 Tbsp olive oil for roasting
  • ¼ cup chopped roasted almonds
  • 3 Tbsp golden raisins
  • Handful of wild arugula leaves
  • Salt and freshly ground pepper

Cider Vinaigrette:

  • 2 Tbsp minced shallots
  • 1 Tbsp honey
  • 2 Tbsp cider vinegar
  • 2 Tbsp sherry vinegar
  • ¾ cup extra virgin olive oil
  • 1 tsp salt



  1. In a mixing bowl, toss vegetables with olive oil and season with salt
  2. Transfer the vegetables to a sheet pan and roast in a 400 degree oven until
  3. tender when pierced with a fork and browned in spots
  4. When vegetables cool, toss them with the remaining ingredients
  5. Mix in 3 oz of vinaigrette
  6. Season with salt and pepper


  1. Macerate shallots in salt and vinegars for 10 minutes
  2. Whisk in honey and blend well
  3. Whisk in the oil in a slow, steady stream

The air is getting cooler, days are getting shorter and leaves are changing color - it's fall! Celebrate autumn with the perfect chai tea recipe. The combination of sweet and spicy is perfect hot or cold!


Read more

Paragary's twist on the classic French '75 has become a guest favorite at our Midtown bistro. With local, seasonal fruit, and house-infused gin, this cocktail truly is farm-to-glass.

Learn how to make this classic, sparkling cocktail with our September recipe.


Summer Paragary’s ‘83 Recipe

  • 2 TBS peach infused gin (recipe below)
  • 1.5 TBS fresh lemon

    Paragary's Summer '83

  • 1.5 TBS black tea syrup (recipe below)
  • 6 TBS sparkling wine
  1. Mix gin, lemon juice and tea syrup over ice
  2. Top with sparkling wine
  3. Gently stir.
  4. Enjoy.

*Optional: Garnish with sliced lemon or peach

Infused Gin Recipe

  • 3 cups fruit
  • 1 liter gin

** Optional: add complementing spices (cinnamon, vanilla, etc.)

  1. Soak fruit in gin for approximately 4 days
  2. Strain & use as recipes guide

Black Tea Syrup Recipe

  • 2 tea bags (any black tea will do)
  • 1 cup hot water
  • 1 cup sugar
  1. Soak 2 black teas bags in 1 cup of hot water for approximately 5 minutes
  2. Remove tea bags and add 1 cup of sugar, stirring until sugar is fully dissolved.
  3. Let cool

It's summer, which means corn is in season.temp-post-image

Impress your friends with Centro's classic Elote Asado - the perfect summer BBQ treat.


Elote Asado
Recipe from Chef Fidel Lopez, Centro Cocina Mexicana

Serves 4


  • 4 ears of California-grown corn, unshucked
  • 1/2 cup Rizo Bros California Creamery Cotija cheese or queso fresco
  • 1/3 cup 365 Everyday Value Organic mayonnaise
  • 1 Tbsp ground Spicely Organic New Mexico chile powder
  • 1 lime, cut into quarters


  1. Preheat a grill or grill pan.
  2. Carefully pull the husks back from the corn, remove the silk and trim the husks as needed, leaving some husks behind to use as handle.
  3. Place corn on grill and cook for 10-12 minutes, turning until bright yellow, tender and slightly charred
  4. Remove corn from grill and brush with mayonnaise.
  5. Sprinkle with cotija cheese and the chile powder.
  6. Serve with lime wedge.


*Ingredients can be found at Sacramento Whole Foods Market on Arden

Watermelon, cherry tomatoes and mozzarella come together to make the perfect summer salad. Impress your friends with this simple, seasonal dish at your next summer gathering, or enjoy on your own for a refreshing treat on a hot day.


  • 2 cups cubed seedless watermelon
  • 2 oz fresh mozzarella, cut into ½” pieces
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, thinly sliced several basil leaves, torn
  • 1-2 Tbsp extra virgin olive oil coarse salt


  1. Combine watermelon, cherry tomatoes, and red onion in mixing bowl.
  2. Add the olive oil and a generous pinch of salt and gently toss.
  3. Divide ingredients between two serving plates.
  4. Scatter the cheese and basil over the salads.
  5. Sprinkle a little more salt over the salads and serve.


temp-post-imageThe sliced mushroom salad has been on Paragary’s menus since it opened in 1983, and is still a guest favorite to this day.
This simple salad is easy to make and sure to impress your guests.


  • 3 cups thinly sliced mushrooms
  • ½ cup grated Jarlsberg cheese
  • 4 tbsp fresh parsley (finely cut)
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • Salt and pepper to taste


  • Mix all ingredients in large bowl
  • Salt and pepper to taste
  • Share & enjoy!

Serves 4

To clean mushrooms, simply wipe mushrooms with damp towel to clean - soaking or rinsing them makes them takes away from their flavor!

Who doesn't love a margarita? Margaritas are wonderful to enjoy both at restaurants or in the comfort of your own home. With this easy-to-follow recipe, you can say goodbye to store-bought margarita mix and hello to the simple, yet classic margarita recipe.


Read more


(paragary restaurant group)

(cafe bernardo)

(esquire grill)

(centro cocina mexicana)