Bistro 33
Sep 30, 2008 05:00PM ● By Super Admin
Seven seems to be Chef Fred Haines’ lucky number. He is a seventh generation Sacramentan, he ranked seventh in a national ski competition in the 44-49 age group and he and his brother opened their seventh restaurant this year, called Tre, located on Howe Avenue in Sacramento. Tre features a chef’s table in the kitchen with community seating that can be bought by the hour as a group or individually. “The chef is constantly making things and breaking it into smaller portions. It can be really fun.”
Chef Haines’ foundation of culinary knowledge began in the early days with many hours in the kitchen with his mother, and then he spent much time learning with the big chefs of the world including Thomas Keller, Daniel Boulud and Catherine Brandel. Haines was also fortunate enough to work for Restaurants Unlimited in Hawaii, where he picked up even more skills.
Above all, Chef Haines’ favorite canvas is salmon. “The theme of Bistro 33 is northwest-inspired, a lot of hardwood roasting of salmon, with things like blueberries and hazelnuts.” The bistro strives to provide a scenic setting with a comfortable atmosphere and a sensible price. “We cook with the idea of flavor first and work on being reasonable so people can have a great night out, even in today’s economy.”
For more about Chef Fred Haines including his recipe for Ginger Cream Sauce, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.
Chef Haines’ foundation of culinary knowledge began in the early days with many hours in the kitchen with his mother, and then he spent much time learning with the big chefs of the world including Thomas Keller, Daniel Boulud and Catherine Brandel. Haines was also fortunate enough to work for Restaurants Unlimited in Hawaii, where he picked up even more skills.
Above all, Chef Haines’ favorite canvas is salmon. “The theme of Bistro 33 is northwest-inspired, a lot of hardwood roasting of salmon, with things like blueberries and hazelnuts.” The bistro strives to provide a scenic setting with a comfortable atmosphere and a sensible price. “We cook with the idea of flavor first and work on being reasonable so people can have a great night out, even in today’s economy.”
For more about Chef Fred Haines including his recipe for Ginger Cream Sauce, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.