Bakersfield Life

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Food For Thought

This month Bakersfield Life asked some well-known ladies from locally popular eateries what their thoughts were on diets, desserts and other dining dilemmas.


Julie Shine
Co-Owner - Narducci’s Café

Claire Uricchio-Porter
Uricchio’s Restaurant Manager

Maria Gueldner
Owner - Substation
Sandwich Shop

Jennifer Sanderson
Co-Owner - Valentien
Restaurant and Wine Bar


What are your thoughts on trendy diets?

Claire Uricchio-Porter – They are a short-term solution to a lifelong problem. Ideally moderation and exercise should be the goal but that is easier said than done. I have tried most of the weight loss trends and am ready for a new one in 2008…pole dancing classes perhaps?

Julie Shine – I think trendy diets are great if you only have a few pounds to lose.  But unfortunately the best way to stay thin is through moderation, watching your caloric intake and eating healthy foods. Oh, and don’t forget the dreaded exercise. Yuck!

Maria Gueldner – All diets seem difficult. I find that eating what you like in moderation can help you maintain a healthy weight.

Jennifer Sanderson – They don’t work. You might lose weight short-term, but what’s the point if you gain it all back?  Also, I don’t think it’s a balanced way to get all of the nutrients you need.  I once tried to cut fats completely, and my hair started falling out.


Have you encountered a diet that has worked for you?


Claire Uricchio-Porter – The low-carb diet worked well for me because I avoided all the food that calls to me. Unfortunately, when I began adding carbs back into my diet, I over did it and the pounds returned.

Julie Shine – A low or good carb, high fiber diet is the only diet that works for me.  Not that I practice it.

Maria Gueldner – I haven’t found a diet that works for me. That is why I find eating healthy with exercising can help you lead a healthy lifestyle.

Jennifer Sanderson – Moderation, moderation, moderation. I actually have never dieted, per se.   I admit it is hard to be surrounded by amazing cheese and great bread and stick to anything close to “balance.” The constant tasting of sauces that I do can also quickly add to my hips. So, I try to eat a healthy mix of protein, grains, and vegetables whenever possible. People might be surprised to know I have been a vegetarian for fifteen years, but it works for me.  Also, schedule permitting, I’d rather go to Inner Bodyworks for a yoga class than stick to a restrictive diet.  I could never give up cheese.


What dessert can you not live without?


Claire Uricchio-Porter – See’s Candy, chocolate chip cookies, brownies – I could live without them, but have not chosen to do so, yet!

Julie Shine – Hmm….my favorite dessert, crème brulee or chocolate.  Chocolate cake that’s it.  Or maybe carrot cake? Ok, it’s a toss up!  No final answer, it’s cheesecake – cheesecake is definitely my most favorite dessert.

Maria Gueldner – I’m not really a “sweets” person. But of course, Frosting Ink cupcakes. It’s my daughter’s business and I find I have to try all new creations.

Jennifer Sanderson – I love most desserts and always have at least a taste.  I justify it as research.


Is it easier to dine at home or dine out on the weekdays? How about the weekends?


Claire Uricchio-Porter – I am able to dine “out” often because dinner finds me at work at the restaurant. However, when not at work, I still love to dine out. In my opinion, it is one of the great pleasures of life.

Julie Shine – During the week and on the weekend we eat out almost every meal. We’re lazy. It’s faster, easier and let’s face it probably way better than anything I could make.  Oh and virtually no clean up.

Maria Gueldner – Dining out on weekdays seems easier when you run your business. There just isn’t enough time left at the end of the day for cooking. Weekends are the time for cooking and to enjoy a meal with friends and family.

Jennifer Sanderson – Since I only have one day off a week – I eat almost every meal at work.  I’m not sure if that’s eating out or eating at home. The two places have started to blur together.


What dishes do you prefer to cook at home and which dishes do you prefer to order from a restaurant?


Claire Uricchio-Porter – At home…does melted butter on popcorn count? Grilled ham and cheese, simple tostadas…that’s my dine-in culinary line up. As I stated earlier I love all that goes with a good restaurant experience…the food…the service and the socializing!

Julie Shine – I come from a long line of great cooks. Out of all of them I’m probably the worst! When we were little, any time I would cook, my brother Michael would call it witchcraft.  My 11-year-old nephew Brent is a better cook than me!  But I do love to cook when I’m in the mood.  On a Sunday I like to make a big pot of soup or stew and toast some baguette. My poor boyfriend Jon! I can never seem to keep to the recipe and I love to wing it.  On a week night, a good well seasoned steak seared to medium rare in my cast iron pan combined with a really good salad with balsamic vinaigrette and blue cheese crumbles is nice too.  Or maybe just a grilled sandwich on good crusty sourdough and tomato soup.  Easy, homey, and yummy!

Maria Gueldner – The dishes cooked at home are always multi -cultural since I like to experiment with different recipes. The dishes ordered at a restaurant would be lobster because I haven’t mastered the technique of cooking it just right.

Jennifer Sanderson – At home I love to cook simply and let food’s natural flavors shine. I am quite creative at cooking healthy vegetarian dishes. I also actually like to cook lamb, beef, and poultry for my partner Jeramy and our friends and family.   Generally, I try to eschew heavy cream based sauces, in favor of herbs, spices and a bit of olive oil.  When Jeramy and I do get the chance to eat out, we usually way over-order.  We want to try everything! When I eat out I don’t pay too much attention to calories, or worry about fat content.  I love to see different chefs’ interpretations of a dish. For me, eating out is a celebration.  If that means I have to take up jogging, so be it.