By Tricia Juanitas Read more »
By: Amanda Frew and Jake Ferguson
For those of us that work in downtown Sacramento, keeping us in the area after work hours is not easy to do with midtown’s many bars and restaurants luring us away after we leave the office. On a recent visit to Blackbird Kitchen + Beer Gallery though, two of us Sac Foodies found ourselves happily whiling away the evening without the slightest thought of our usual midtown haunts.
This February, Blackbird reopened its doors with a new identity. They now feature dishes starring local farm-fresh produce and incredibly fresh fish for their many raw offerings and to live up to their namesake as a “Beer Gallery,” Blackbird also boasts over 50 beers on tap from all over the world. It’s not often you have the chance to partake in upscale food with such a wide range of craft beers, but we highly suggest you visit Blackbird soon to do so. Below is a recap of our delicious evening.
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When a fellow SacFoodie shares her garden’s bounty, one must make Tomato Jam!
The fine people at Farm Fresh To You hosted a fabulous Farm-to-Fork dinner Sunday night, with the help of Chef Oliver Ridgeway and his amazing team from The Grange Restaurant and Bar.
The summer feast was a start to finish culinary masterpiece, which began in the garden with passed hors d’oeuvres of Collins Farm Endive with North Valley Farms Goat Cheese, honey and pistachios, Andouille Sausage slices topped with a stone fruit chutney and seasonal mustard, and Blistered Padron Peppers tossed in olive oil, sea salt and lemon. The seated family-style dinner on the farm overlooking the beautiful Capay Valley began with a first course of Capay Organic Melons and Tomatoes, tossed with feta, herbs and chili. Next, we enjoyed Passmore Ranch Trout Nicoise tossed in lemon vinaigrette with green beans, peppers and potatoes – this dish also included deviled eggs topped with Passmore Ranch caviar. So decadent! A Stone Valley Farms Porchetta rounded out this palate-pleasing meal, filled with summer squash, eggplant, succotash and salsa verde. Each dish paired nicely with donated libations from David Girard Vineyards and Ruhstaller Beer.
It’s time to raise your glasses, Sacramento – to the 7th Annual Midtown Cocktail Week!
Starting tomorrow, Midtown Cocktail Week will offer a week-long party including main events, pop-ups and education courses throughout the area. Stop by Centro on Wednesday night for a tequila-infused snow cone; brace yourself on Thursday for an evening of Amari Cocktails and Antipasti at the Shady Lady; swing by the Citizen hotel on Friday to learn what it takes to make award-winning Bloody Mary’s with “a jar, a few ingredients and a little patience.” Whatever your cup of tea (er, glass of scotch), Midtown Cocktail Week has something for you.
For a full list of main events, pop-ups and education courses, visit http://www.midtowncocktailweek.org/.
When the folks from Cutty Sark Whisky contacted the SacFoodies to ask if we’d like to sample their Prohibition Edition Blended Scotch Whisky, we simply could not say no. They suggested we use our sample to create a Presbyterian Cocktail which mixes Cutty Sark, ginger beer and soda water for a refreshing summery beverage – so we did just that. Sound as good as it looks? This drink is currently available at Sacramento’s popular restaurant Hook & Ladder.
Available at Hook & Ladder
Created by Chris Tucker
2 oz. Cutty Sark Prohibition Edition
1 oz. Ginger Beer
1 oz. Soda water
Shake and serve over ice.
Centro Cocina Mexicana, a Sacramento staple, turns 20 this week and the restaurant is celebrating with a week of specials. Starting today and continuing through Sunday, August 17th, Centro will feature a commemorative anniversary menu and table-side guacamole preparation.
In addition to satisfying your appetite, no birthday celebration would be complete without some special drinks. Centro will feature $6 Anniversary Infusion Margaritas and $5 Centro Margaritas—which just so happened to be the price in 1994. You can also catch former Centro bartenders who will be returning on Tuesday and Wednesday to celebrate.
Born out of the desire to bring a new kind of Mexican cuisine to Sacramento, PRG Executive Chef Kurt Spataro and partner Randy Paragary opened Centro after an extensive culinary tour of Mexico. The Midtown restaurant, located on the corner of 28th and J Street, is known for its moles made from scratch, fresh corn tortillas, festive atmosphere, and fabulous Tequila infusions.
If you’ve never had the chance to make it to Centro, or if you’re due for a visit, be sure to swing by this week and wish them a Happy Birthday!
Centro Cocina Mexicana
2730 J St.
Sacramento, CA 95816
My family loves Tahoe summers. You can escape the Sacramento triple-digit days and soak in the cool mountain air while dining by the lake or taking in a few holes of miniature golf. So when a very significant birthday of mine was on the horizon, I knew a long week in Tahoe was exactly where I wanted to be on my special day.
While there are many amazing restaurants in Tahoe perfect for a special occasion, I have three kids under 5, so going out for a fancy meal isn’t always an option. Thankfully my thoughtful husband took matters into his own hands, and hired a chef to cook me the ultimate birthday dinner at the house we had rented in Tahoe City. Chef Derek Hagglof of Real Tahoe Food created a custom menu that was incredible starting with nibbles on the patio with a glass of Champagne and heaping spoonfuls of Burrata atop crisp grilled bread with homemade tomato jam. Pure birthday bliss! Chef Derek even enlisted the help of my very curious 4-year-old in the preparation of my birthday cake, which warmed both my heart and my belly.
Being able to celebrate my big day with friends and family in the comfort of home (with “Toy Story” quietly playing in the background) made this a birthday I will never forget.
Kim’s Birthday Menu
Burrata with Grilled Sourdough, Tomato Jam, Roasted Garlic, Oven Dried Grapes, Honeycomb
Crab Fritters with Tarragon Aioli
Roasted White Corn Soup with Caramelized Shallots
Maple Pork Belly Risotto with Chive Oil
Braised Short Rib with Cauliflower Mash, Grilled Asparagus and Buttermilk Onion Rings
Molten Bittersweet Chocolate Cake with Vanilla Ice Cream and Espresso Ganache