Food

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Carl Kanowsky | Lee and Chavez ruminate on the future of wine

Lee and Chavez ruminate on the future of wine  As you will recall from my last column about Adam Lee, I met up with Adam and his general manager for Clarice, Morét Brealynn Chavez, at World of Pinot Noir in Santa Barbara in early March.  Besides working with Adam at Clarice, Morét is also a winemaker in her own right,

City introduces Eat Local program

Some Santa Clarita restaurants can now expand their outdoor service with the city’s Eat Local program, which hopes to encourage more residents to dine locally.

#QuarantineCooking inspired by YouTubers

By Perry Smith Sunday Signal Editor  The Guinness World Record Book once estimated that every minute,  YouTube users upload about three days’ worth of video.

Taking a walk on the wild side

As lines at Santa Clarita Valley grocery stores grow longer, naturalist Pascal Baudar is spending his time in the fresh air of the Angeles National

Looking for Something to Eat?

Here’s an interactive map showing many the Santa Clarita Valley restaurants and food establishments that are open and serving. If you’d like to be added,

Business up 50% at local Farmers Market

Despite COVID-19 concerns and inclement weather, the Old Town Newhall Farmers Market in Newhall experienced a large turnout on Saturday.  The Old Town Newhall Farmers

When we go green for the fun of it

It’s almost time to don your green or get pinched as St. Patrick’s Day is just around the corner. Though we’re a few thousand miles

Life lessons from the kitchen

Though the master chef at Bella Cucina Italian Restaurant, Luca Luca Toumadi, considers his kitchen a fun one, he still compared an internship with him

Women’s Conference returns to SCV

College of the Canyons has announced the return of its annual Women’s Conference to take place on March 21 from 8 a.m. to 2 p.m.

A few of the SCV’s most romantic restaurants

If you’re like 70 million other Americans, you’re probably planning to spend Valentine’s Day at a restaurant this year. The National Restaurant Association found that