Sunday brunch at Taylor’s Kitchen is warm, nuanced and punctuated with charm. Not unlike the ever-changing basket of homemade pastries from Pastry Chef Jodie Chavious! Think: Guinness black bottom cupcakes, apple and sour cream muffins with streusel, and the life-changing Hummingbird Bunt Cake (plucked from a Depression-era Southern recipe book).
Archives for March 2012
Dine for a Cause Tomorrow, March 21
Do you have plans for breakfast tomorrow? How about lunch?
Dine at Café Connection on March 21 and 30 percent of proceeds will be donated to the American Lung Association in California. This “One Day of Change” event is designed to raise funds, build awareness and also to promote the Fight for Air Climb that will happen this Saturday, March 24, in the Wells Fargo Building on Capitol Mall (which happens to be a SacFoodies neighbor!).
What: Grab a bite to eat!
Where: Café Connection, 1007 L Street, Sacramento
Date: Wednesday, March 21
When: Stop by any time between 7 a.m. and 4 p.m.
Visit the event website for more information.
Paesanos
As gloomy weather descended upon Northern California, I was in the mood for something warm, hearty and comforting. For me, Italian food is always a wise go-to. To satisfy this craving I decided to stop by a long-time Sacramento favorite, Paesanos, and treat my mom to dinner (insert Best Son Ever award here).
Paesanos’ inviting atmosphere was immediately a relief from the dreary rain drops falling from the sky. We arrived shortly after happy hour, but I still decided to indulge in a lovely glass of wine as we took in the eclectic art that adorns the walls.
We started with my favorite appetizer on the menu, the Bocce Balls. These crisp yet fluffy pieces of rolled pizza dough are superb. They are placed on a plate filled with garlic butter, parmesan and basil—every garlic lover’s dream. They were so good, they were gone as quickly as they arrived.
For our dinner, we decided to do it family style and share our entrees. First, the delicious Tortellini Formaggio: cheesy little tortellini’s of goodness tossed in a pesto cream sauce with sun-dried tomatoes and topped with parmesan cheese. Tortellini is usually my pasta go-to, as is anything smothered in pesto. Paesanos has found the perfect blend of deliciousness by keeping their sauce perfectly creamy and satisfying. Asparagus, shrimp, chicken or soy-ginger skirt steak can be added to any of their pasta dishes for an extra kick.
Secondly, we settled on quite possibly my favorite food choice ever: pizza. As a recent college graduate, I must say, I have done my fair share of pizza sampling; But the Pizza at Paesanos is truly something special. After much indecisiveness, we settled upon the Greek, a truly divine pie topped with garlic (see a trend?), roasted peppers, red onions, spinach, black olives, mozzarella, feta and my favorite pizza topping of all time, artichokes. It wasn’t just the perfectly crisp and light crust paired with the toppings that made this pizza a standout; it was the touch of fresh lemon squeezed on top that made it a real home run for me.
Paesanos is a great choice if you are looking for something that always satisfies and won’t break the bank (our entire meal was under $35). In addition, you can be sure that you will get outstanding service with a smile. Both our waitress and hostess were wonderful.
With locations in midtown, Elk Grove, or Davis one can find a location in the Sacramento area that’s right around the corner!
Paesanos
1806 Capitol Ave.
Sacramento, CA 95814
(916) 447-8646
Inaugural Sacramento Beer and Chili Festival Delivers Big Taste in Small Packages
On March 3, the Sacramento Artists Council, in partnership with Dad’s Kitchen and The Sacramento Press, hosted the inaugural Sacramento Beer and Chili Festival at Southside Park. With proceeds going to art programs for youth, event organizers estimate that approximately 500 attendees gathered to sample beer and taste chili for a good cause.
While the beer was refreshing (including established Sacramento favorites like Ruhstaller and Hoppy, fresh-on-the scene Track 7 and Loomis Basin as well as SF favorite 21st Amendment), it was the chili cook-off that really got our blood pumping.
SacFoodies caught up with first place winner in the “Individual” chili category, Russa Boyd of “Team Boyd” to talk beans and find out what goes into making an award winning chili (one surprising revelation: after burning their first batch they had to run to the store and improvise their entry!).
SacFoodies: What is the key to a great chili?
The most important thing is the spice blend. One thing people never guessed [in our chili] was the cumin. And, because there were so many guys [at the festival], we added bacon. Ultimately, the key is to keep playing around with it. Play with your spice blend and meats. Our chili had chorizo in it which gave a nice heat and porky flavor. I also suggest experimenting with beans and random vegetables like corn.
SacFoodies: What is your must-have ingredient for chili?
Based on what we’ve done, I have to go with bacon and finding the right spice blend. Some people don’t like the heat factor; ours had a good “back heat” which was a good compromise. We included fresh jalapeños and habeneros and I think it was the fresh peppers that did it for us.
SacFoodies: When do you most enjoy eating chili?
Every Christmas Eve, my grandma had an amazing recipe for chili with ranch style beans and corn. It’s really perfect for a winter get-together.
SacFoodies: How long do you cook your chili?
After I brown everything, I keep it in the pot simmering on low for at least two hours. The longer the better.
SacFoodies: What is your culinary background?
I don’t really have a culinary background. My sister, Krista, is a naturally gifted cook. We just like to get people together and enjoy good food.
SacFoodies: Since this is a chili and beer festival, what is your favorite beer to pair with chili?
I like IPA’s. We used Fat Tire in our chili because we didn’t want something too heavy. I recommend a medium beer with a little boldness. Don’t use a light beer in chili.
SacFoodies: Let’s play “Either/Or.” Spicy or Mild?
Spicy.
SacFoodies: Meat or Vegetarian?
Meat!
Nutrition Fuels Fitness Walk/Run Race in Elk Grove
Nutrition. Noun. The interrelated steps by which a living organism assimilates food and uses it for growth; the process of being nourished. (Sourced from The American Heritage Dictionary.)
Here at SacFoodies we examine all things food-related which often includes newly discovered recipes and reviews of local eateries. However, today I am taking a side-step to make a tribute to food as nourishment. Food plays an integral role in our mental and physical health – and as the adage goes, we are what we eat.March is National Nutrition Month, an annual nutrition education campaign created by the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). Originally launched in 1973, National Nutrition Month is a reminder about the basics of healthy eating. This year’s theme is “Get Your Plate in Shape,” which focuses on the importance of making informed food choices and developing sound eating and physical activity habits. For eating tips, healthy snack ideas and other nutrition information visit the National Nutrition Month website.
Enough talk. Lace up your running shoes and celebrate National Nutrition Month with a fun local event for you and the whole family!
Nutrition Fuels Fitness Race
Join the community in celebrating healthy eating and fitness with a 5K/10K race and a family fun festival. Race options include: a 5K Run, 10KRun and Kids Half-mile.
When: Sunday March 25, 2012
Where: Elk Grove Regional Park
Features:
- Separate Kids’ Fun Run
- Custom T-shirts
- ChronoTrack Disposable Tag Timing
- Awards
- Fueling Station—complimentary breakfast sponsored by local food vendors
- Family Fun Festival
Why: The race benefits the Northern Area Dietetic Association and its grant-funded childhood obesity prevention programs.
To register for the race visit: www.nutritionfuelsfitness.org