Saturday February 23 – 5:00 to 7:00 p.m.
Old Soul Coffee Company
1716 L Street (rear alley)
$25 Slow Food Members, $30 General Public
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Life is uncertain. Eat dessert first. We at Slow Food Sacramento echo American writer Ernestine Ulmer’s sentiments and are pleased to partner with three local treasures: Old Soul Coffee, Ginger Elizabeth Chocolates and Bogle Winery to host an educational seminar to learn about the dynamics of chocolate, coffee and port pairings, and to meet some of our area’s finest food and beverage artisans. And, after dessert, port and coffee, why not have dinner at one of Midtown’s excellent eateries?
Image courtesy of the Sacramento Bee.
Chocolate.
Ginger Elizabeth Powers, purveyor of Ginger Elizabeth Chocolate in Midtown Sacramento, will discuss the different kind of cacao beans and the trees they come from, as well as how chocolate is made and how fine chocolate differs from regular chocolate.
See what others are saying about Ginger Elizabeth Chocolate:
Sacramento Bee
TwinSoup
Sacatomato
Vanilla Garlic
Port.
Winemaker Eric Aafedt from Bogle Vineyards and Winery in Clarksburg will share his port-making approach as well as the family’s history and winemaking style. Eric is responsible for crafting Bogle’s unique Petite Sirah Port, sourced from the Old River Vineyard, directly across Elk Slough from the Bogle homestead.
Coffee.
Jason Griest, expert coffee roaster and co-owner of the Old Soul Company, will host the educational seminar and talk about his philosophy of community, using only fair trade and organically grown beans.
Dine Downtown Restaurant Week 2008
Downtown’s top restaurants come together for week of fine dining at an unbelievable price!
Through this Friday Jan. 18, local chefs from 22 of Downtown’s top restaurants will create special three-course dinner menus for only $30 per person at participating venues. It’s a great way to experience the best of Downtown Sacramento’s dining scene. We tried McCormick & Schmick’s Seafood on Saturday night and were quite impressed with both the quality, and quantity of food. Participating restaurants and pre-fixe menus can be found on the Downtown Sacramento Partnership’s Web site.
East Bay Restaurant Supply Inc – Sacramento Winter Culinary Expo
Thanksgiving Recap
Jamie and Allie with the before pie…
and after
With help from my nieces Jamie and Allie, the “Modern Mince Pie” turned out quite good! It was difficult to tell if I really liked it or not being so disgustingly stuffed after dinner, so I tried it for breakfast the next morning and gave it a thumb’s up (not my favorite pie, but happy the old man liked it.)
“Run for the Hungry” race at J and 47th
We started the day with what has become my favorite Thanksgiving tradition – a bloody mary and gin fizz from Club2Me while cheering on the participants of “Run to Feed the Hungry” race. We were thrilled to see fellow FHer Vanessa Smith with her husband Lance among the runners, and they are a couple after my own heart – both had a mimosa in hand – cheers!
FHer Vanessa Smith with her husband Lance
Since this was the first year hosting Thanksgiving, it was also the first year of leftovers. We had the traditional “leftover” dinner on Friday night; made broccoli soup from the hardly touched side dish along with turkey paninis Saturday night; simmered stock and made meatballs by putting leftover turkey in the food processor, then rolled with egg and bread crumbs for a delicious twist on Mexican albondigas soup (recipe from the “Two Hot Tamales”) on Sunday night. It was so yummy we’re having it again for dinner and as my husband said, ‘after tonight, we’re finished with Thanksgiving!’ Yep, we’ve got a tree to decorate tonight so bring on Christmas and all the festive food we look forward to making and eating!
Holy Tamale!
Tamale-making is an important ritual in the Mexican culture during the holidays. Women traditionally gather in the kitchen during the holidays to make dozens and even hundreds of tamales to be shared with family and friends at Christmastime. As Mexican immigrants brought their customs to the United States, many Americans have become interested in exploring this particular custom, especially because of the association of holidays and families.
Chef and culinary educator Carolyn Kumpe will discuss the significance of tamale making during the holidays as well as lead a hands-on demonstration of savory with meat, savory vegetarian, and sweet tamales. Two will be demonstrated and one will be created collectively to take home.
Slow Food Sacramento is partnering with the East Bay Culinary Center to hold the tamale-making seminar in the Center’s beautiful new demonstration kitchen on Saturday Dec. 1 from 1:00 p.m. – 3:00 p.m. Cost for participation is $25 for adults, $10 for children, and a discounted rate of $20 Slow Food members. Space is limited. Tickets can be purchased at http://www.brownpapertickets.com/event/24160 by Nov. 27th, 3:00 p.m.
East Bay Culinary Center‘s Demonstration Kitchen
522 North 12th Street
Sacramento, CA 95814