Sac Foodies

 Just like an ice cold beer hits the spot on a warm day working out in the yard, seeing our first “buds” this spring brought a huge smile to my face.  As the new owner of a home on a small Lodi vineyard, I can’t wait to watch and learn as our gnarly vines transform this season.  Are these twisted, creeping stumps of wood really going to produce fruit in just a matter of months?  These first buds sure are a good sign.  It’s also a good sign that we’re not the only people in town with some vines around the house.  Nearly 40 percent of California’s premium wine grapes are grown in the Lodi region.  In fact, Lodi is the winegrape capital of the world!  We have a lot of friends around town who know a thing or two about making a delicious bottle of wine.  It’s going to be a fun journey making our own first barrel this fall.  I smile just thinking about that first taste of our own rich red wine with blackberry and cherry flavors, along with a taste of pepper.  Whether or not we get that exact taste that we so love on our first try, that first glass of wine is definitely going to hit the spot.

By Alison Liebich

The color pink is not one of my favorites. I much prefer reds and golds over the blushing shade of pale pink or the startling hue of magenta. But I have learned to love this color for a very special reason.

It’s not because pink is the color of ribbons that we wear to show our solidarity in the fight against breast cancer. Neither is it because pink is symbolic of women in the workplace. Yes, Pink’s the name of a famous singer, but I have to admit I’m having trouble recalling any of her songs. And, it’s not because “Pink” is the last name of a British custom shirt-maker that I’d love to try someday, but haven’t.

No, in our home, pink is best associated with a little girl who flits around the house, celebrating all things pink: pink glittery shoes, pink socks, pink t-shirts, frilly pink dresses, polka dot pink hair bows, and pink backpacks. Our playroom is literally a sea of pinkish flotsam and jetsam, interspersed with all the other colors of the rainbow.

My thoughts turn to pink mostly due to the fact that my daughter turned four this past weekend. In advance, she decided on a ballerina theme for her birthday party. So, what better way to capture the essence of her fabulous fourness, than to celebrate with the color that we most associate with her?

Now, I had in my over-achieving mind thought I would prepare everything for the party from scratch. Yeah, right. So, on Friday, one day before the party, I found myself somewhat frantically calling Karen’s Bakery. I described my no-cake dilemma, and Karen assured me that they could create something that would be perfect for my daughter’s pink ballerina party.

When I picked up the cake, I couldn’t believe how in one 9-inch round they had captured the essence of my little girl. The pink butter cream frosting had been fashioned around the cake in delicate, wavy ribbons to resemble a tutu, and the top of the cake was adorned with jewels (edible, no less!). Amid much oohing and aahing, this stunning pink cake became the centerpiece of the party.

Not only did the cake look spectacular, it was delicious! The frosting was wonderfully creamy and not overly sweet, and the filling of strawberries and cream between layers of vanilla cake was simply perfect.

Just as perfect as turning four on a bright spring day surrounded by all things pink.

By Maria Chacon Kniestedt

In 2007 I made the resolution to make the perfect roasted chicken. This may have seemed easy to resolve, however, it took more practice than one would think. I tried many different recipes, even a recipe out of Glamour magazine called “Engagement Chicken,”  but with no luck.

It wasn’t until sometime in early November did I find a winner, and of course, as with all my other culinary successes, it came from Ina Garten’s first book, “The Barefoot Contessa.” Ina makes this recipe every Friday for her husband Jeffrey, and I’ve taken to making it every Sunday for my husband Matt. You can make gravy using the pan drippings and flour, but I found it a bit too salty and fatty, and one of my 2008 resolutions is to eat more healthfully, so no more gravy for me.

What’s great about this chicken is that it’s so versatile when it comes to leftovers. I’ve made soups, tacos, pasta…you name it! I probably only have a few more weeks to enjoy this ritual because I don’t like to use the oven as much when the weather is so nice, so I’ll need to think about how to make this on the grill.

Perfect Roasted Chicken

1 4-5 pound whole chicken (remove neck and giblets)
Salt and pepper
1 lemon, halved
1 garlic bulb, halved crosswise
1 bunch thyme
2 tablespoons butter, melted

Preheat oven to 425°F degrees. Rinse out chicken and place in roasting pan. Liberally sprinkle salt and pepper in the cavity of the bird (add more than you think you would). Stuff lemon, garlic and thyme in cavity. Tie together legs to close cavity and tuck wings under. Brush butter on skin and sprinkle on additional salt and pepper. Cook for 1 1/2 hours. When cooked, remove from oven and cover with aluminum foil and let stand for 10 minutes.

 By Kim Bedwell

Brittany’s thoughts on Kru:

If you’re an avid SacFoodies visitor then it should be no surprise that when it comes to sushi, the majority of this office seems to have what some might call a clinical dependency. As we continue to explore all that Sacramento has to offer in the way of raw fish and rice, one newfound favorite is certainly Kru.

Located at 2516 J Street, Kru is contemporary Japanese cuisine with friendly staff, an enticing ambiance and yummy sushi to boot! Last week, a few of us headed to Kru for lunch and feasted on teriyaki chicken and beef, the Philadelphia roll, the Spicy Liz and (not one, but two) Ziggy rolls!

Insider’s tip: While the Ziggy roll is far and beyond my personal recommendation, it is no longer on the menu. But do not fear, they will be more than happy to make it upon request!

Jenna’s thoughts on Kru:

Similar to the fun of ordering “animal-style” at In-N-Out Burger, it is always appealing to order something that’s not on the menu – enter, Ziggy roll. If you ever have a hankering for sushi that tastes like meat, this is the roll for you! I’m honestly not quite sure what makes up this meaty roll, but it is HUGE and de-licious! I would liken it to a “sloppy joe” of sushi. No really, it’s good!

After our enormous lunch at Kru, I fell victim to the dreaded tryptophan of the sushi-world - what I refer to as a “sushi-coma.” So lunch-goers beware - especially if you need to be productive in the afternoon.

Steve’s thoughts on Kru:

There is always that one person in a group that goes to sushi who just isn’t a raw-fish aficionado, and in our trip to Kru, that was me. That did not detract from the experience, however, because there is almost always chicken teriyaki at a sushi place. Apparently they know people like me (or 12 year old kids) still come in.

So on cue, I ordered the smothered goodness and was not disappointed. The grilled strips of chicken with teriyaki sauce drizzled on top was very satisfying after a hard half day at work. But what might be my favorite part of most Asian food restaurants is the rice. I can eat the stuff as if there is a separate compartment in my stomach.

While the food at Kru was very good, eating lunch with co-workers, not necessarily eating the food, is the best part of a lunch break. As someone who is relatively new, it gives me a chance to get to know my co-workers other than asking for work favors or the occasional American Idol chat (which is a weekly ritual in our office). Just keep that in mind next time a co-worker wants to grab a bite and you pass because you want to finish that one last thing. You may have just passed on the best part of your day.

Joey’s thoughts on Kru:

When it comes to sushi, I am lost sometimes. What do I order? What’s actually inside that little seaweed roll? I usually have no clue. I do know one thing though . . . I LOVE it. Taking a look at the menu at Kru I had no idea where to begin, so I decided to let the others order for me and point me in the right direction. That was a great idea! The Ziggy roll was by far the best sushi I had ever tried. So good, in fact, we got seconds! Can’t wait for next time.

Emerald Green. Forrest Green. Lime Green. Seafoam Green. Pine Green. Light Green. Dark Green. Yellow-Green. Blue-Green. Hunter Green. Army Green.

No matter your favorite variation, everything today seems to be about the green. You’re green with envy, you’re green-friendly. There’s the Green Party, green tea, and good old jealousy - the green-eyed monster. But come this weekend – green is what you better be wearing if you want to avoid the looming pinch of friends and acquaintances.

According to the History Channel,

“St. Patrick is believed to have driven the snakes from Ireland. The St. Patrick’s day we celebrate today is based on the original saint’s feast day also thought to be the date of St. Patrick’s death. In 1737, Irish immigrants to the United States began observing the holiday publicly in Boston and held the first St. Patrick’s Day Parade in New York City in 1766.”

If Ireland isn’t on the books for your St. Patrick’s Day weekend, do not fret – there are plenty of options right here in Sacramento!

I was lucky enough to find myself in Ireland on St. Paddy’s Day two years ago – an experience I will never forget! This shot was taken in the bar atop the Guinness Factory in Dublin.

Bars and Restaurants

O’Mally’s Irish Pub
1109 2nd St, Sacramento, CA

Gallagher’s Irish Pub
1201 K St, Sacramento, CA

Club 2-Me
4738 J St, Sacramento, CA

BonnLair
3651 J St, Sacramento, CA

Brew It Up! Brewery & Grill
801 14th St, Sacramento, CA

Streets of London (www.streetsoflondon.net)
1804 J St, Sacramento, CA

Move over apple, apparently it’s a “Guinness A Day!””

Not in the mood for the pub/bar scene? Here’s a fun, green alternative:

The 12th Annual St. Patrick’s Day Parade in Old Sacramento on March 17! Hosted by the Old Sacramento Business Association, Old Sacramento Management and the Embarcadero Lions Club, this year’s parade will feature Irish dancers and costumed marchers, school bands, floats, military regiments, police and fire representatives and other cultural organizations.

By Brittany Mohr

While attending a training in New York City last month, fellow Sac Foodie, Jenna Kirkwood, and I were fortunate to dine at some fantastic restaurants.   We enjoyed almost every culinary experience, but Rock Center Café at Rockefeller Center stood out as the most entertaining.  Yes, entertaining.  Not only was the  Italian-influenced cuisine phenomenal (see photo highlights below),  we enjoyed the tremendous “people watching” opportunities as the restaurant looks out onto the Rockefeller Center ice skating rink. 

There was one gentleman ice skater that was particularly memorable.  Dressed in a trench coat and hat, he used the rink as his own personal stage and gave restaurant patrons a Fred Astaire-like performance!  See a snippet of his show HERE. 

By Julie Ficker 

Even though I am at the age in which I should be in birthday denial, I always look forward to the monthly birthday celebration at work. This is when the person(s) whose birthday falls within the month gets to choose which sweet treat is brought in to the office for everyone to share.

My choice for birthday cake has always been a German Chocolate cake and Freeport Bakery makes one of the best I have ever had. Not only is the chocolate cake moist with just enough of the coconut pecan frosting to not overpower the cake, but they also add a coconut custard filling in between the layers which makes it extra moist.

By Gayla Schlittenhart 

Under the Brooklyn Bridge

Lucky enough to be in New York City for business, I spent the weekend with my older brother who made the move to the Big Apple a few years ago. What do we do every time I visit? EAT! For me, a trip to NYC is not complete without downing that cheesy, saucy, tomatoey (it could be a word!) pie known as pizza. Although I’m a West Coast girl, I can fully appreciate the uncomplicated masterpiece that is New York pizza: incredibly thin, crispy crust, thin slices of melted mozzarella cheese, tomato sauce, a sprinkle of fresh basil.

Knowing that I cannot hold back when it comes to this style of pizza (“Thinner crust means fewer calories,” I tell myself), my brother and I decided to work for our lunch. Our destination was Grimaldi’s, one of the city’s finest pizzerias housed in an unassuming building tucked underneath the Brooklyn Bridge. So what better way to burn off our anticipated calories, than to walk across the Brooklyn Bridge before lunch?

Two extra-larges later, and only a few slices wrapped up as left-overs, we trekked back across the bridge, albeit much slower than on the way there, but it was a beautiful clear day and we were in no hurry. No trip to New York is complete without pizza and if you find yourself on the Brooklyn side of the bridge, Grimaldi’s is definitely a must try!

By Jenna Kirkwood

Keeping it Classy in Tallahassee

I’d consider myself to be fairly open minded, so when it comes to pizza, I don’t ever discriminate. Thin crust or deep dish, plain cheese or all the toppings – you name it and I’ll give it a try. After a recent trip to Tallahassee, FL – I’ve added a new favorite to the ever-expanding list of pizza places I couldn’t live without: Momo’s! With the slogan “Slices as big as your head” and an eclectic vibe perfect for any rumbling tummy, this place is right up my alley.

If there’s one thing cheesier than my blog postings – it has got to be the pizza at Momo’s. They don’t skimp on any of the toppings!

While I may regret admitting this, I feel that it’s only fair to say that I frequented Momo’s twice in a four-day time span during my trip to Tallahassee – if that doesn’t scream delicious then I don’t know what does. I tried the sun-dried tomato and artichoke, mushroom, buffalo chicken with blue cheese and plain cheese – each as delicious as the next. So if you ever find yourself rooting for the FSU Seminoles or just enjoying the Florida sunshine, be sure to check out Momo’s – it’s worth the trip!

By Brittany Mohr

If you don’t find Tallahasse or Brooklyn in your upcoming travel plans, here are a few other recommendations from the FH Foodie Team:

Kris Caputo Hurley: “The margarita pizza at Trattoria dell’Arte in NYC is my favorite in North America!!”

Joey Chapman: “Luigi’s Pizza! It’s on Stockton Blvd. and they just opened another one downtown; there is nothing better.”

John Caffrey: “You can’t beat Round Table – I like the combination.”

Kim Bedwell: “Luigi’s Pizza Parlor at 3800 Stockton Blvd.”

Steven Frith: “Chicago Fire’s Deep Dish Pepperoni”

Christine Moravec: “Mary’s Pizza Shack (originally from Sonoma, but franchises are popping up across Northern California) – Margarita Pizza, extra thin crust with a side of ranch dressing. Second runner up is Pizza Orgasmica & Brewing Company in San Francisco.”

Maria Chacon: “I love Pizzeria Classico in Folsom - they have the most delicious BBQ chicken pizza. A close second is Original Pete’s Pizza on J Street. They also have amazing, tender artichoke hearts deep fried to a light crispness in a tasty beer batter and served with a mild garlic butter. Oh, and the pizza’s great, too. My favorite there is the veghead pizza.”

Vanessa Smith: “Non-local: George’s Pizzeria in NYC…really any pizzeria in NYC…all cheese all the time! Local: Giovanni’s Pizza does a pretty good job on NYC style pizza.”

Julie Ficker: “I always love good old Round Table pizza - maybe it’s the result of our pizza reward conditioning!”

Melinda McRae: “Giovanni’s on Folsom Blvd. New York style with a thin, crispy crust with a good chewy bite to it. Our favorite is the Da Bronx Bomber with fresh ricotta, garlic and tomato sauce with generous-sized meatballs. They also make their own sausage and offer roasted red bell peppers, yummy! The slices are super huge, so ask for a double-cut if you don’t plan on eating it New York style (folded in half). Our other favorite is Garolbi’s Hot City Pizza at 5642 J Street – they do a whole wheat crust, so we think we’re eating healthy.”

Alison Liebich: Our favorite pizza place is at home. Bob makes the best pizza! Our Superbowl Sunday creation was a thin crust topped with mushroom, olive and onion.