Both Memorial Day weekend and the St. Anna Greek Food and Wine Festival in Roseville have officially marked the start of summer for me two years running. It’s never too early to mark your calendar for 2018 and plan to spend a day kicking off your summer, Greek-style.
When I think Greek festival, I think amazing, authentic Greek food – of course, custom and culture, too, but if I’m being honest, the food is top of mind for me. From Moussaka, to spanakopita, and a plethora of salads in between, you have to come hungry and try a little of everything.
But even better than the food this year was the special sampling of five imported Greek wines from vines throughout Greece. Didn’t know Greece was a wine producer, did ya? Well, Greece is one of the oldest wine-producing regions in the world, but Greek wine is not widely available here in the U.S. Well, until now that is, thanks to a local importer, Shaji Mathew, who is introducing Greek wines to festival-goers across the region. Now in their second year serving up the Greek Festival in Roseville, his imports are catching on and selling out by the glass.
Shaji and his wife, Vijna, have a belief in sharing the wines “from people who want to swim against the current,” Shaji says. They travel throughout the world to visit wineries and to meet winemakers, mostly those who produce 30,000 bottles or less from Greece, France, Spain, Italy, and Argentina, with plans for introducing some Mexican wines soon.
“I travel to meet the winemakers, get an understanding what the wines are about, to know what they’re doing in their vineyards, so I know what to expect in the wine. Authenticity is key. These wines are not mass produced and there’s a story behind each one.”
With each taste, I was instantly transported to the islands of Crete and Evia, with their blue waters and white rooftops. The white and light red blends were refreshing for a hot summer day: Pop Art, a dry white blend of Athiri and Malagousia varietals from Lykos Winery reflected subtle stone fruit flavors, and my fruit-forward favorite, a Grenache Rouge by Idaia Winery, was very pleasing to the palate.
All the vineyards Shaji works with grow their grapes sustainably, and many also practice organic and bio-dynamic farming. He brings the fruits of that meticulous labor here through his website Terra Vigna, wine club and at festivals, re-distributing throughout the U.S. (where possible), for all to try.
Visit Terra Vigna’s website to learn more about Greek wines, or consider visiting one of these two upcoming festivals to experiences the wines first-hand:
San Jose Greek Festival: June 2, 3 & 4
Reno Greek Festival: August 18, 19, 20
And, cheers! Or, in Greek, ΥΓΕΙΑ (phonetic pronunciation: Yamas)!
Nana’s Eggnog
I was feeling a little festive last week, finally getting into the swing of the season, and decided to tackle an eggnog recipe in advance of the SacFoodies holiday party. I stumbled upon Nana’s Eggnog recipe, courtesy of Nugget Markets, which seemed fabulously festive and easy on the prep and cook time.
First things first, I needed to stock the bar with some serious alcohol to brew up this homemade nog – rum, whiskey and brandy – go, Nana, go! I also purchased two glass bottles (33.75 oz each) with an easy-to-latch swing top – each simple enough to fill and dress up for a hostess gift or to add to any holiday bar.
Nana’s Eggnog
Yield 1.5 gallons
Prep Time 20-25 minutes
Cook Time 8-10 minutes
Ingredients
1 dozen eggs
I cup sugar
5 cups whole milk
12 ounces (1 can) evaporated milk
1 fifth of whiskey (3.2 cups)
1 cup rum (dark)
1 cup brandy
Sprinkle and mix in Nutmeg before chilling
Directions
Beat eggs and sugar in a mixer at high speed about 4-6 minutes, until thickened, light and frothy. Meanwhile, in a large saucepan, heat whole milk and evaporated milk to 200°F (use a candy thermometer). Put mixer on low speed and slowly add hot milk. Transfer mixture to a double boiler and heat, whisking slowly, to 165°F or until thick. Remove from heat. Finish by adding whiskey, rum and brandy slowly, one at a time. Chill and then transfer to glass bottles.
A few notes: I made a last-minute decision to cut back on the whiskey only adding 1 cup versus more than 3 cups, because (wow) it was getting very strong. While the flavor was more pleasing to my palate, it changed the consistency after cooling, making it a bit thicker than one would want their eggnog to be … but mixed with a little milk once chilled, it was back on track. Lastly, the directions seemed easy at the onset, but I wish I would have made sure I had all the items I needed on hand before starting the process: a candy/oil thermometer, double boiler and several mixing bowls. With simultaneous mixing and heating to the perfect temperatures, it would have been helpful to have everything out on the countertop in advance. Don’t be afraid. Try it!
Pete’s Pizza & Tap House
Looking to get out of town for a quick day trip? Even though it’s September, we’re all still looking for ways to beat the Sacramento heat, so take a day trip up to the Sierra foothills to Grass Valley, one of the area’s most famous Gold Rush towns.
While you’re there, check out Pete’s Pizza & Tap House for some handmade, stone-baked pizzas and a great local brew collection, featuring ol’ Republic Brewery, Loomis Basin, Knee Deep and more. Their motto –“That’s how we roll!” – is very fitting for their eclectic and fresh ingredient menu, friendly and down-to-earth staff, and casual and welcoming environment.
From wings and subs to calzones and pizza by the pie or slice, there’s something on the menu for everyone. We tried the Yuba (Oh, Yeah!), with garlic and olive oil, bacon, pepperoni, pineapple, and jalapeño-topped cheddar cheese. (When I say “we” I mean I only had a bite; as you know, jalapeños scare me!). My favorite was the summer Peach Pizza special, topped with mozzarella cheese, thinly-sliced and locally-grown peaches, bacon, bleu cheese crumbles, fresh arugula, and balsamic reduction.
While you’re there, be sure to say Hi to owners Aaron and Lorri. If they’re in, they will most likely be pouring beers or helping in the kitchen but will welcome the shout out. And ask what their favorites are, because they’ll make some recommendations and guide you to what’s good and fresh that day. Enjoy!
Pete’s Pizza & Tap House
New Location:
114 West Main Street
Grass Valley, CA 95945
(530) 274-9600
and
239 Commercial Street
Nevada City, CA 95959
(530) 264-7004
National Chocolate with Almonds Day
By Vanessa Sapino
I’ve discovered a new treat: bark THINS. It was a secret obsession, until now. And, as if I needed a reason to eat the best sweet and salty combination ever, it seems like today is the perfect day to share this obsession with you all, in honor of National Chocolate with Almonds Day (who knew we had a day for that, but seems there’s a day to celebrate everything). I’ve been a bark THINS Dark Chocolate with Almonds and Sea Salt purist, until I tried the bark THINS Dark Chocolate Toasted Coconut with Almonds combination this past weekend. It’s a toss-up now on which one is my favorite. Either way, you must try these. And, hint, they go great with a glass of red wine. I’ve brought them camping and they can even be added to a graham cracker and marshmallow combo, to add a new twist to an old snacking favorite, if you know what I mean. Good times and even better snacking.
For a full list of products and where to buy, visit http://barkthins.com/
Holiday Merriment at Paul Martin’s
Recently SacFoodies was invited to try the holiday menu at Paul Martin’s American Grill in Roseville. Never having dined there, I quickly raised my hand!
From now until January 3, plan a night out to try their holiday selections of Southern Fried Game Hen, Linguine and Clams and Grilled Lamb Sirloin. If those dishes don’t tempt you, their traditional dinner menu offers many delectable choices for every craving, anytime of year.
My top three menu items ran the gamut from sweet to savory. To start, a must try is the Jack Martin, a classic 1920s inspired cocktail, muddled with Italian Amaretto, sweet cherries, lemon juice and shaken with a smooth blended brandy. Next were the Salt and Pepper Prawns, buttermilk battered and paired with a zesty pesto aioli dipping sauce. Following my entrée, I rounded out the meal with a decadent piece of Devil’s Food Cake with rich ganache, cherries and fresh whipped cream.
Besides the ambiance and great service, the best part of Paul Martin’s American Grill is their motto to bring fresh, seasonal, and local selections to the menu, making each dish from scratch every day. Pressing even further with our server, Eric, this philosophy also means they pride themselves on not using pre-made sauces or frozen ingredients, and they select only the freshest raw ingredients to start, which includes 100% natural meats, sustainable seafood, and seasonal produce in every dish. This is a mantra close to our hearts and worth sharing.
Next time, I’ll plan to pop over for happy hour or to try their Monday Wine Dinner, a great deal for two at $49 including a bottle of wine.
Paul Martin’s American Grill
1455 Eureka Road
Roseville, CA 95661
(916) 783-3600
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