Sac Foodies

By Brittany Mohr

If you truly are what you eat, then I must be a more fresh, organic and delicious version of myself after dining at the “soft-opening” of Paul Martin’s American Bistro in Roseville this Saturday. The restaurant’s mantra, “Eat organic. Believe in sustainable. Buy local. Love fresh.” is more than just a slogan – it proved to be an ambiance, a sense of professionalism and a delightful flavor that came in many forms.

Upon entering the softly lit bistro on Eureka Road, my first impression was one of extreme preparedness. Especially for a “soft-opening,” the staff at Paul Martin’s American Bistro was both attentive and abundant (not to mention well-dressed and the perfect blend of edgy and clean cut, although that has nothing to do with the food).

We were seated immediately, despite arriving a bit early for our 12:00 reservation. The well-thought décor matched the classic chic vibe; with dark wood and warm colors enveloping an otherwise relaxed environment.

My guest for lunch (also known as my mom) and I were greeted by our waitress Crystal who guided us in choosing the buttermilk breaded calamari as a starter. Crystal does not mislead – the calamari was deliciously light, a tough feat for any fried food to accomplish.

For the main course, I ordered the Skirt Steak with roasted maple-bourbon sweet potatoes and arugula and my (health conscious) mother decided on the butternut squash soup. I don’t know about you, but the phrase “family style” is a way of life between my mother and I, so sharing plates is always a given.

The skirt steak was perfectly cooked to a medium-rare, just the way I’d ordered it. The sweet potatoes were basted with a maple syrup glaze that could have bumped them right over to the dessert category. The arugula even proved to be a nice touch, turning an otherwise filling meal into a lighter, more complete plate.

The butternut squash soup with sage pesto and croutons was a dish that I could easily feast on every day through the winter months. Its vibrant color stood out almost as much as the comforting taste it delivered.

We almost ended the meal there, which would have been a near tragedy. But to finish it all of, we chose the devil’s food cake, three layers with rich ganache made from Grass Valley Dorado chocolate and garnished with sour cherries and whipped cream. Our waitress mentioned (in a half joking tone) that the first time she tasted the Devil’s Food Cake, she nearly cried. It was just that good.

With great service and excellent food, I left feeling both satisfied and impressed. Even beyond that, however, the restaurant’s greatest selling point may be it’s commitment to buying local. It is truly great to find a place that lets the best of Northern California take center stage. With meat from Superior Farms (Dixon) and Diestel Family Farms (Sonora); seafood from Ports Seafood (San Francisco); produce from Greenleaf Produce (San Francisco); bread from the Acme Bread Company (Berkeley); and dairy from Clover Stornetta (Sonoma), Paul Martin’s is drastically upping the local ante.

Last night marked the official grand opening of Paul Martin’s American Bistro, and if the evening went anything like my preview lunch on Saturday, I’m sure it was a huge success!

See what others are saying about Paul Martin’s American Bistro:

The Sacramento Bee

The Sacramento Business Journal

Edible Sacramento

Tastes of Life

Sacatomato

Vanilla Garlic

By Christine Moravec 

I’ve been on a discovery kick lately, trying to familiarize myself with vegetables that I don’t usually incorporate into my diet.  For example, my mom passed along an awesome recipe for celery root salad; I have to admit, I found a strange pride in having to identify the large root to the cashier at the market. 

This week I’d like to share a recipe that highlights kale – another vegetable that I’m “embracing.”  Now don’t get me wrong, the addition of sausage automatically gives any dish points in my book, but I’m now a huge fan of kale and am happy there’re leftovers of this soup in my fridge!

Italian Kale Soup

1 lb   smoked Italian sausage (I recommend spicy, it adds a kick!)
2   yellow onions, chopped
12 cloves garlic, chopped
1 tsp  dried crushed red pepper
1 cup  dry white wine
8 cups  vegetable broth
2 cans  diced tomatoes in juice
2   potatoes, peeled and diced
2   carrots, diced
1 can  kidney beans, rinsed and drained
1 large bunch kale, stems removed and chopped (8+ cups)
2  green bell peppers, diced
3 tbs  red wine vinegar

Cook sausage in oversized pot over low heat for about 10 minutes.  Increase heat to medium; add onions and sauté until translucent.  Stir in garlic and dried red pepper.  Add wine, stock, tomatoes (with juices), potatoes, carrots and beans.  Bring to boil.  Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.  Add kale, bell peppers and vinegar to soup and simmer until kale is just wilted, about 5 minutes.  Enjoy with warmed whole wheat French bread and a glass of merlot!

By Brittany Mohr  

Tucos Wine Market and Café proved to be the perfect setting for good times amongst great people last weekend as a few friends and I finally found our way to the adorable restaurant and wine bar on G Street in Davis.

I’d heard the buzz surrounding Tucos from a few friends, including fellow foodie Jenna Kirkwood, who recommended it highly – so I knew it was time to see for myself. Tucos (pronounced two-coze) has been pleasing the taste buds of Davis residents since 2004 and now I know why!

We each started with a flight of choice, the perfect introduction into the unknown. If you’re into white wines, I recommend the “White Discovery” flight. For a red-favoring palate, try the “Old World Discovery.”

Of course we couldn’t leave without something to snack on, so we chose the Pradera Aged Gouda of Holland and a memorable (although I seem to have forgotten the name) Brie. The cheeses at Tucos are served in ounce-portions and come with ACME bread, oven-roasted almonds, dried fruit, sliced apple, and olive oil.

Overall, the atmosphere was delightful and the food and drinks were perfect. I will be returning at the next opportunity! Tucos can also be visited at the Davis Farmers’ Market on Wednesday nights. Click here for more information and definitely call ahead to make a reservation on weekend evenings!

By Jenna Kirkwood  

Our office threw a surprise baby shower for our very own mommy blogger Shelly Kessen and not just any center piece would suffice! Okay, so maybe its not edible, but it is a cake, right?

Leave it to SacFoodies to find a tie between diapers and food! Here are a couple of photos of our lovely diaper cake, which to be perfectly clear, is diapers arranged in the shape of a cake: 

By Jenna Kirkwood 

We’re all foodies here, right? Okay good, then I’ll let you in on a little office secret… we are regular consumers of frozen lunches, not only that, I would say that we could be considered frozen lunch connoisseurs. Well, like any office, we enjoy our fair share of left-overs, sandwiches and take-out salads, but as I was standing in line at the microwave one day last week, waiting for one Lean Cuisine to be done so my Eating Right meal could get its due four minutes and thirty seconds, I decided to take an informal office poll – What are our favorite frozen lunches?

The new Chicken Tuscan Panini from Lean Cuisine…

SacFoodies:

Kim and I have discussed frozen lunches in the office kitchen on many occasions and I would place her recommendations in high regard. 
Kim’s Top 3 Faves:

1. Sesame Chicken from Lean Cuisine
2. Lasagna with Meat Sauce from Eating Right
3. Lemongrass Chicken from Eating Right

“Mommy Blogger” Maria eats Lean Cuisines, but is so busy, she can’t remember the names! However, she just had the Butternut Squash Ravioli for the first time and reported it was delicious.

Butternut Squash Ravioli…

Christine’s thoughts on the subject:

“In general, I enjoy the [Lean Cuisine]  ‘Spa Cuisine Classics’ - Butternut Squash Ravioli and Salmon with Basil are my top faves. When on sale, I also splurge for the Kashi frozen entrees, of which I would recommend the Lemongrass Coconut Chicken.”

Amy Jackson is an Amy’s Organic loyalist (no relation). She loves how the product line offers a low-sodium option and says the portion sizes are good. Amy once accidentally ate Shelly’s because she also brings in Amy’s Organic (imagine the confusion in our office freezer!). In particular, Amy likes Amy’s Pesto Torellini, Vegetable Lasagna, Enchiladas and Black Bean Casserole. 

Our office freezer…

Amy’s Organic Enchiladas…

Honorary Fleishman-Hillard Sacramento SacFoodies:

Super-Intern Jacqueline says that Butternut Squash from Lean Cuisine is her absolute favorite and she could eat it everyday. She also likes their Chicken and Spinach Panini and Chicken Mediterranean. She enjoys the Chicken Enchilada and Chicken with Creamy Mushroom Sauce from Eating Right and says that their Lasagna is so good, even her fiancé likes it!

Chicken with Creamy Mushroom Sauce…

Although Gayla has switched to sandwiches and salads lately, when the weather gets cooler she’ll be back to the freezer section for a hot lunch. Here are Gayla’s Top 3 Faves:

1. Lemongrass Chicken from Lean Cuisine
2. Lime Cilantro Shrimp from Kashi
3. Butternut Squash Ravioli from Lean Cuisine

Ali admitted to eating frozen lunches, too. She likes Cheese Pizza from Lean Cuisine, Escalloped Chicken and Noodles from Stouffer’s (although it’s not a low fat meal, she says that it’s not that many calories and she likes the breadcrumb topping), and Swedish Meatballs from Lean Cuisine.

As for me, I’ll try anything once, and that includes most flavors of frozen lunch. I like to mix it up, but I do definitely make repeat purchases of certain ones… did anyone mention Lemongrass Chicken or Butternut Squash Ravioli???

Do you have any frozen lunch recommendations? Leave us a comment!

By Jenna Kirkwood   

This week’s morsels include upcoming cooking classes and an olive orchard tour and luncheon… get out there and eat it up, foodies!

In honor of this post, here is a photo of olives from Nugget Market that I enjoyed last night…

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Upcoming East Bay Culinary Center Cooking Classes

Friday, Oct. 5th, 11:00 a.m. - 2:00 p.m.

The Food of Piedmonte
Experience Northern Italy with Dr. Giovanni & Dr. Sheri Gaudio of Gaudio Culinary of the Fairplay Wine Region.

Space is limited to 40 participants - the fee is $50.00

Saturday, Oct. 6th, 11:00 a.m. – 2:00 p.m.

Men Can Cook!
Chefs Thelma & Louise (Chef Joan Lapuyade of Joan Lapuyade Catering and Sacramento & East Bay Chef Caroly Kumpe) will be teaching guys how to impress their sweethearts with a masculine, yet sexy, simple & elegant meal, including this delicious line-up:

*Salad of Autumnal Delights
*Savory Bread Pudding with Pancetta, Fontina & Sage
*Capellini Fritatta with Pecorino Romano, Cracked Black Pepper & Dressed Arugula
*Seasonal Fruit in Prosecco

Space is limited to 40 participants – the fee is $40.00
East Bay Restaurant Supply Inc.
522 North 12th Street, Sacramento
MON - FRI: 8am - 5pm
SAT: 9:30am - 5pm
(916) 440-0620 - Main

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Saturday, Oct. 13 from 10:30 a.m. - 2:30 p.m.
Pre-Harvest Tour & Feast at the Historic Wolfskill Ranch

UC Davis Olive Oil, Yolo Agricultural Marketing Initiative and Slow Food Yolo invite the public to attend a guided walking tour through the olive orchards, olive oil tasting and four course luncheon at the historic Wolfskill Ranch in Winters. The luncheon will be served outdoors, at a table set for 150 guests, beneath Wolfskill’s 146-year-old olive trees and Paul Vossen, UC Davis Olive Oil Sensory Expert will give a short presentation.

The Menu:

Appetizers
*Olives
*Rosemary & Sea Salt Almonds
*Walnut Stuffed Wolfskill Figs

First Course
*Salad of Local Greens, Persimmons, and Pomegranates with UC Davis “The Silo” Olive Oil Vinaigrette

Main Course
*Sheep Dreams Ranch Capay Red Lamb Cooked Three Ways
*Gratin of Leeks
*Roasted Mixed Peppers
*Braised Greens
*Stuffed Butternut Squash (vegetarian entrée)

Dessert
*Walnut & Almond Tarts
*Dried Apricot Tarts
*Coffee

With Cabernet Sauvignon donated by the UC Davis Department of Viticulture & Enology

Location:
Wolfskill Ranch
4334 Putah Creek Road, Winters

Tickets:
Tickets are $75 per person and $65 per person for Slow Food members and can be purchased in advance at Steady Eddy’s Coffee Shop, (5 Main St., Winters), by calling (530) 795-4995 or online. Seating is limited and reservations are necessary. Visit Slow Food Yolo for more information.

By Amy Jackson 

Sac Foodies would like to give a warm welcome to a new foodie blog, the Potato Underground. A handful of us created this blog for our client, the United States Potato Board. Check out Patty Mastracco, a Sac foodie in her own right, as she shares a quick new way to make au gratin potatoes in the microwave. Potato lovers welcome!