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It’s nearly April, but it almost seems like Oktoberfest judging by the updates from Inland craft breweries.
Columnist John Plessel has all the local beer news, everything including the Kitchen Sink Brewing Company.
It’s also time to start planning for Passover.
Faye and Yakir Levy share some recipes for appetizers using mushrooms and root vegetables.
Meanwhile, restaurants are taking bookings for Easter meals. Look below for ideas.
And with fresh strawberries on prominent display in local supermarkets, food writer Cathy Thomas has some ideas on how to use them.
Also, Riverside’s The Brickwood has reopened after being closed roughly a year, Woodhaus is celebrating its grand opening in Yucaipa, and Brandon’s Diner has opened two new locations. Read more.
Augment the traditional holiday fare with Cheese Puffs with Mushrooms and Leeks, Quinoa with Beets and Walnuts and Roasted Potatoes with Leeks. Read more.
Heat-and-serve meals include such entrees as ham and prime rib, plus sides. Most require pre-order. Read more.
From ham to green bean casserole, here’s what the casinos will serve on Easter Sunday. Read more.
A new shopping center to be built this year east of the 215 Freeway will house a Wingstop and a Piara Pizza, according to city staff. Read more.
This recipe is from Ellie Krieger, Food Network and PBS host and registered dietitian and nutritionist. Read more.
Preserves made with fresh strawberries, sugar and balsamic vinegar go great atop angel food cake with ice cream. Read more.