Sac Foodies

Anyone who has been to a Sacramento King’s game at Arco Arena knows the feeling - it’s the beginning of the fourth quarter of a close game and a timeout is about to conclude. All of a sudden you hear a thunderous boom coming from the speakers in the arena. Then slowly rising from the vibrations, you can hear the beginnings of “Sirius” from The Alan Parson’s Project and Big Mike’s voice begins the now infamous Arco Arena dialogue “Welcome to the fourth quarter, in 28 other cities it’s only a game…But this is Sacramento. This is Arco Arena. Now let me hear you make some NOISE!” As fans and players alike can tell you, this is now the time to buckle down and be as much of a part of the game as you can. It seems as if the concessions from around the arena are encouraging it, as they all shut down around then as well.

The problem is that, this usually happens at around 9 o’clock and by the time you get home, it’s going to be too late to eat dinner. If you didn’t bring any food with you, that leaves you only a couple choices. You can either a) go through a drive through and understand the real meaning of the word ironic as you ponder “fast food”, or b) you can surprise yourself at the variety of food at the arena itself.

The doors of the arena typically open about an hour and half before game time. When those doors open, just about every concession stand is as open and ready for your money as your stomach is for their food. Between pregame, timeouts, and halftime (or even the game itself if you are there because your significant other dragged you there), there is plenty of opportunity to scout around for what will make the perfect meal that night.
The most common place for any fan to go eat is at the concession stand. You don’t need me to explain to you about King’s Dogs, nachos, popcorn, churros, etc, etc. Try something new, though - did you know that every concession stand has a carving station where you can try meats that are carved right in front of you such as tri-tip, roasts, or turkey?

Honestly though, except for the meat carving, once you’ve been to one concession stand in any arena or ballpark in the country, you’ve been to them all. The real trick to uncovering some good food is to walk around the concourse. By doing so, you may be surprised to discover an array of choices that are very appetizing. There is Mexican food (made to order burritos, tacos, taco salads, etc.). You can pick up an Asian rice bowl, or go outside to the Arena grill for all of your BBQ needs. But no matter what you have for dinner, make sure you stop off at Dreyer’s ice cream for a ginormous (so big that I needed to create a word) ice cream cone that you won’t soon forget.

Image courtesy of Arco Arena

There is also one more secret to dining at the arena, and that is the Skyline Restaurant. It is on the fourth floor with as good a view of downtown Sacramento, the river, and the Tower Bridge as you can have. They offer a delicious buffet of premium carved meat, cheese, and pasta. Of course, there is full bar for your “gametime energy drink” needs. Another secret about the restaurant is that it opens a half hour before the rest of the arena, so you can come in before anyone else. Just ask the stadium personnel where to go to get in.

Save the hotdog for that Rivercats or Giants game that starts in April, expand your entertainment center palette. There are all kinds of crown jewels as far as food in the house of the Kings.

By Steven Frith

Call me crazy, but I love winter storms. We just don’t get enough rain around here, so when we do it provides this cook with the perfect opportunity to take out my Dutch Oven and simmer something for hours on the stove. The aroma makes my house a home, and I’m happy serving my boys something that their great, great, great Italian Nonnie would have prepared for her family.

When it comes to food from the Mediterranean, my favorite expert is Joyce Goldstein. Joyce is someone I heartily admire. She’s a brilliant woman who can give a lecture on just about any topic regarding food, run a ground-breaking famous restaurant in San Francisco, write cookbooks, teach cooking classes, and still manage to be supremely involved with her children and grandchildren. I’ve been fortunate enough to attend a tasting in her home when she was a spokesperson for one of my clients, and it was one of those food experiences you never forget. I particularly liked her office that looks like the library of an academician, filled with well-worn cookbooks and food reference tomes from around the world.

My mom and I went to one of Joyce’s classes at Draeger’s specialty foods store in San Mateo when Joyce’s beautiful cookbook, Italian Slow and Savory, came out. The class was held several years ago, so I don’t remember all of the recipes she prepared, but one I will never forget was Chickpea Soup with Pork Ribs. My mouth still waters thinking about it.

Sadly, this particular cookbook of Joyce’s is just out of print. It’s one of my favorites in my large collection. If you spot it in a bookstore, nab it! You won’t be sorry.
To sample some of her magic with food, try making Joyce’s Ragú alla Bolognese (Meat Sauce from Bologna) on the next blustery day when you have time to let the flavors simmer. Joyce says that “This dish is ideal and comforting on a cold and miserable day. It’s also delicious at any time when one needs a substantial and satisfying pasta dish.” This recipe is definitely one of my “go to” standards. I hope you’ll add it to your repertoire!

Ragú alla Bolognese*

3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 celery stalk, chopped
1 carrot, peeled and chopped
1 yellow onion, chopped
½ pound boneless beef chuck or brisket, chopped
½ pound boneless pork shoulder, chopped
2 ounces prosciutto, chopped
2 ounces pancetta, chopped
2 tablespoons tomato paste diluted in ½ cup water
¼ cup tomato purée (optional)
1 cup dry red wine
1 cup meat stock, or as needed
1 cup milk (optional)
Salt and freshly ground black pepper

FOR SERVING
1 pound fresh tagliatelle (fettuccine) or pappardelle, cooked
Unsalted butter (optional) and Parmesan cheese

In a large sauté pan, melt the butter with the olive oil over medium heat. Add the celery, carrot, and onion and sauté until softened and lightly golden, about 15 minutes. Add the beef, pork, prosciutto, and pancetta and sauté, stirring often, until the meats lose their redness, about 10 minutes. Stir in the tomato paste, tomato purée (if using), and wine and cook until the wine is absorbed into the meats, about 10 to 15 minutes. Add the 1 cup stock and the milk (if using), cover, reduce the heat to the lowest setting, and simmer gently for about 2 ½ hours. Check from time to time to see if more liquid is needed, adding more stock if necessary to prevent scorching. At this point, you should have a rich, concentrated sauce. Season with salt and pepper.

Toss the sauce with the pasta. Top each serving with a pat of butter, if desired, and some grated Parmesan.

Suggested Wine: Joyce recommends serving Sangiovese di Romagna with this dish. She says that good producers are Castelluccio, Tre Monti, Fattoria Zerbina, and Fattoria Paradiso. If you cannot find these, opt for a Nebbiolo, Barbera d’Alba, or Merlot.

*Recipe and photo from Italian Slow and Savory by Joyce Goldstein, Chronicle Books copyright 2004. Used with permission from the publisher.

By Amy Kull

It had been a particularly long day, and the second I hit the door my son jumped out of bed and ran down the hall with arms outstretched. I scooped him up and we started talking about things that matter to a three year old and his mom: “I played trains today at school. Jake took my ball. I cried. We ate ta-ghetti. Tessa is a pretty girl.”

The litany of pre-school highlights and heartbreaks continued as I poured each of us a glass of milk and unwrapped the Thin Mint Girl Scout cookies. He promptly showed me that Thin Mints float in milk – who knew? This is just another item on the long list of things he has taught me in the past 36-plus months.

But, on this night, the real lesson was that I could have enjoyed a dozen or more high-dollar, four-star dinners and none of them would be as memorable as that midnight snack.

By Shelly Kessen

The Shack will be hosting a Belgian Beer Tasting on Tuesday, March 4th from 6 - 8pm. The Cost will be $20 in advance or $25 the day of the event.

Gary, owner and chef at The Shack, will be pairing the beers with food, and everyone will go home with a Belgian Beer Glass.

To register, either stop by (5201 Folsom Blvd.) or call (916-457-5997).

Dinner and a movie. For some, this equates to a boring night out. But for those of you who have children – you know that sitting down uninterrupted to eat a meal that’s actually your own is the opposite of boring. Then, throw in a feature movie that doesn’t involve big red dogs or monkeys wearing yellow hats – now that is truly exciting.

My husband and I have always enjoyed dinner and a movie – even in our pre-parenting days when our dining straits weren’t quite so desperate. I guess you could say it’s our thing – try a new restaurant, experience a new film –analyze and discuss them to shreds. Of course, there’s no better time to do this than around Oscars time. We attempt to see the five films up for Best Picture prior to Oscars night.

Which brings me to the purpose of this post: This past weekend, we went out for – you guessed it – dinner and a movie, and decided to try Más, a Mexican restaurant in Roseville that’s in close proximity to the theatre.

We were seated immediately on the patio, which featured brightly colored walls, heat lamps, and a lovely fountain that spanned the length of one wall. As we studied the extensive menu, sampling warm tortilla chips with both salsa fresca and bean dip, we talked about “No Country for Old Men” which was our movie pick of the night. Soon our entrees arrived: We discussed plot and setting while my husband enjoyed the tres tacos – one each of chicken, steak and carnitas – served on homemade corn tortillas with a spicy salsa. Over my bowl of albondigas soup, better known as meatball soup, we recounted the violence, particularly Javier Bardem’s character and the thoroughness with which he takes on the persona of a psychopathic killer.

And while I enjoyed a summer salad featuring strawberries, jicama and pineapple over spinach in a wonderful zesty citrus vinaigrette, we discussed the hubris which becomes the downfall of Josh Brolin’s character.

Of course, it’s the movie’s ending that had us talking the most. And so, though we were full, we couldn’t leave without trying dessert. Over traditional flan and while my husband devoured the churros (which were delightful – filled with warm custard and served alongside vanilla ice cream) we discussed the many interpretations of Tommy Lee Jones’ enigmatic ending.

As with any great “dinner and a movie” night, it’s the unexpected that keeps you talking. And it did. We created our own little world out there on the patio at Más. But what more can you ask for, except for your surroundings to meld into the background and for the food and discussion to leap to the forefront.

I don’t know which movie will win the Oscar for best picture (my husband thinks it will be “No Country for Old Men,” and I think it could be “Juno”), but I do know this: I’ll always look forward to dinner and a movie.

By Maria Chacon Kniestedt

I love California. Just when I think I have uncovered all this Garden of Eden has to offer, I come across another proverbial apple tree. This past weekend’s temptation was Bella Piazza in the beautiful Shenandoah Valley wine country. With scenery so stunning this time of year, I can only imagine how beautiful it will be when the old vine zins wake from their sleepy slumber later this spring.

Located just an hour and some change southeast of Sacramento, I envision the valley being what the Napa region might have been 25 – 30 years ago. No traffic, low crowds, free wine tasting and a refreshing realness about it all. Don’t get me wrong; Napa and I are one. I adore our graceful neighbor to the north. But for a lovely trip to the country, the homey wine region next door is worthy of a lifted glass. Cheers.

By Shelly Kessen

“A hamburger can be a work of art,” he said matter of factly. This, while I was rolling my eyes that my infinitely better half would even dream of ordering a hamburger at a casual, yet, classy joint like The Fig Café in Glen Ellen. I mean, really – who would go to a place with menu items such as tart du jour, café eggs Florentine, grilled butcher’s steak and steamed mussels – and order a hamburger? Especially when he always orders hamburgers.

So, while I was busy sipping a mimosa and awaiting my very own tart du jour, he was drinking in a deep cabernet with visions of ground beef in his head, no doubt. All the while I was thinking how nice it was to have a far more sophisticated pallet than the cave dweller with whom I dined.

Then it happened.

The waitress brought my wild mushroom tart – good albeit – but God bless America, it looked puny next to the best-looking burger I had ever seen. If it was art, this burger was a Picasso. So there I was: major mea culpa followed by begging for a bite. Thankfully he obliged. He’s pretty gracious…for a cave dweller.

By Shelly Kessen

The other day while at work I received a call from my boyfriend, “I heard a rumor,” he said. My ears perked up.

“Really? What was it?” I asked, intrigued.

“I heard a rumor … that you’re making meatloaf tonight.”

“Oh. Okay.” I conceded, somewhat disappointed.

Not very exciting, I know, but this is how dinner plans are often arranged between the two of us. One of us usually decides what the other will be cooking and attributes it to a secret outside source. So, the other night I made meatloaf – you can find the recipe below. I guess my twist is that I use ground turkey and add in pretty much anything yummy that’s in the fridge. Another twist this time was that I couldn’t find our loaf pan! I really don’t know how or why kitchen items disappear, but the loaf pan was no where to be found. Somewhat panicked, I remembered something I’d seen perhaps on an episode of 30 Minute Meals, to make individual meatloaves. I formed the little loaves by spreading the meatloaf mixture into an 11 x 13 pan and dividing it into “individual” loaves. Turned out great and took a lot less time to cook!

Turkey-Apple Meatloaf

1 pound ground turkey
1 large apple, diced
1 green, red or yellow (or combination) bell pepper, diced
1 yellow onion, diced
2 garlic cloves, minced
1 egg
½ cup breadcrumbs or torn bread pieces
¼ cup milk
A few splashes of Worchester sauce
Salt and pepper

Preheat oven to 350. Mix all ingredients together in large bowl with hands. Transfer mixture to loaf pan, or to create individual meatloaves: spread mixture into large pan, cut into eight sections with a knife and separate each section with hands. Bake for 40 – 50 minutes, or individual loaves for about 20 – 25 minutes.

By Jenna Kirkwood

Even if February 14th means nothing more than “Thursday” to you, today’s blog entry is still a must. Also known as Valentine’s Day, this Thursday is full of fun for Sacramento residents looking to show a little love. Here is a sampling of Sacramento’s finest – for every palate and pocketbook. If you know of additional Valentine’s Day food events or special menus happening around town, please leave a comment and we’ll be happy to spread the word!

Exotic Valentine’s Day Feast
Friday, 5:30 — 10 p.m.
Maharani Indian Restaurant
$21.95 per couple
441-2172 (reservations required)
Spice up your valentine’s dinner with a taste of the Middle East from Maharani. Dinner for two includes wine, fresh bread, rice, vegetable samosa and your choice of sensually aromatic entrée.

Special Valentine’s Dinner at the Supper Club
Thursday Feb. 14, 6:30 p.m.
Make it a night to remember. This Valentine’s day will be unforgetable in the romantic setting of the Supper Club. You will fall in love with the six-course meal, each course paired with wine. $155 with selected wines, $120 without wines.

Raw Passion
Wednesday — Sunday
Nishiki Sushi
$60 per couple
This 5-course Japanese feast includes hot sake, soup and appetizers, tempura, rice and choice of sushi and teriyaki entrees. Also comes with green tea ice cream for dessert.

Dinner from David Berkley
Thursday — Saturday
$99 per couple
929-4422
For those who would rather snuggle up at home, this complete take-out treat for two includes appetizers, salads, entrees, side dishes and dessert, accompanied by flowers and champagne. It’s pricey, but the food is great.

Chocolate Fondue for Lovers on Valentine’s Day
(Demo-Style Cooking Class)
6:30 p.m. $30 Wine will be served; Must be 21 to attend.
With Jeremy Mosher, Whole Foods Cheese and Chocolate Specialist
This saucy class will feature 3 fabulous chocolate fondues with various dipping items: strawberries, bananas and a few other surprises. And chocolate fondue would not be complete without port and dessert wine. Caution: May include tantalizing Mayan Spices! A perfect class for couples, friends or singles.

Biba Restaurant
Four course special Valentine’s Day menu
$75 per person, plus tax and gratuity

Ella Dining Room
Special Valentine’s Day Menu

By Brittany Mohr

Image courtesy of Bogle Winery

February 9th-10th, 2008
11:00am - 5:00pm
at the Bogle Winery Tasting Room

With Valentine’s Day less than a week away, why not get a head start at Bogle Winery this weekend where they’ll be celebrating the 10th anniversary of Bogle Port?

More Information
Directions to Bogle Winery

If you can’t make it this time around, be sure to get a taste of Bogle at the “Chocolate, Port and Coffee Tasting Soirée” hosted by Slow Food Sacramento on February 23.