Mar
23

My Blue Apron Experience

by

I recently took up a discount offer from Blue Apron and finally had my first food subscription experience. Undeniably, I was just plain thrilled about the idea of having three days’ worth of (good) dinner ingredients and recipes delivered right to my door step! You can choose from the “2-person plan” or the “Family Plan” and can request that your box be delivered on any day, Tuesday-Friday.  The recipes are different each week and you can always opt to skip out on certain weeks when you don’t want a box. I was able to cook two of the three recipes I received with my “2-person plan” and then I gave the third to a friend, as I had dinner plans and didn’t want to risk the final recipe ingredients for the Tilapia Meuniere going bad.

My recipes:

Crispy Chicken Thighs with Braised Lettuce, Kimchi & Maitake Mushrooms

Lamb & Beef Shawarma with Creamy Radish Salad

Tilapia Meuniere with Moroccan-Spiced Lentils & Rainbow Chard

photo 1-ingredphoto 1-ingredients

The recipe concepts were a little intimidating, I’ll admit, but the recipe sheets in your box clearly outline every detail, not to mention the ingredients are already pre-measured and individually labeled. I was also pleasantly surprised to find all ingredients, from meat to herbs, were totally fresh!

photo 2_chickenphoto 4 shawarmaA subscription like this is convenient not only for people with no cooking skills at all, but also for people with an experienced palette who just want easy-to-cook, quality meals. I loved that this particular selection of recipes were concepts that I would have never thought to whip up myself, yet now I know how to do it on my own. The Crispy Chicken Thighs and Lamb & Beef Shawarma were amazing and there was plenty for two people. I unfortunately didn’t get a chance to try the tilapia, but I have no doubt it was just as delicious.

I would definitely order again, but most likely only for a special occasion, such as right before a trip so that I wouldn’t have to stock up on groceries. If you’re interested, you can easily sign up online and/or take a look at their recipes online!

Share | Tags: · · · · ·
Mar
20

March Madness Munchies

by

So, you can’t catch a flight to see the NCAA games up close and personal at one of the venues across the country, but you’ll be watching in the comfort of your own faux leather recliner – your bracket clutched tightly in one hand, an ice-cold beverage in the other. Why not up the ante, so to speak, and make the home-watching experience as memorable as some of the March Madness moments that are sure to come over the next few weeks?

We scoured our favorite food inspiration sites and found some new ways to celebrate bracket wins on an extremely full belly.

Game-on snacks – Here are 50 ideas (yes, 50) for some easy starters for your gathering. Don’t forget the chips!

Photo Courtesy of Hungry Happenings

Photo Courtesy of Hungry Happenings

Mini CheeseburgersA little involved, but we love the thematic element. Plus, you just can’t go wrong when potatoes and cheeseburgers are mentioned in the same sentence.

Photo Courtesy of FoodNetwork.com

Photo Courtesy of FoodNetwork.com

Indulgent Mac ‘n Cheese – Feeding a crowd? Check out Pioneer Woman’s recipe for mac ‘n cheese with some indulgent fixings. P.S. “Ice-cold beverage” could also mean chilled Chardonnay, which is a great pairing with mac ‘n cheese.

Photo Courtesy of MarthaStewart.com

Photo Courtesy of MarthaStewart.com

Don’t Forget Dessert The dessert “bar” is open for business! Deliciously sweet one-pan dessert bars equal minimal fuss. And in our book, that’s a slam dunk.

Tell us about your go-to snacks during March Madness.

Share | Tags: · · · ·
Mar
19

Sacramento Food Film Festival

by

Food + film, you say? We call that a perfect pairing. The Sacramento Food Film Festival kicks off tonight and we have the scoop.

From March 19 to 29, there will be pairings of food and food-related movies at unique locations throughout town. There are a number of events to meet every taste and budget, with prices ranging from free to $70.

Hungry for more? Below are the bites to expect at some of the key events in the coming weeks. Visit Food Literacy Center online for the complete list of event details, locations, costs and to purchase tickets!Food Film Festival

Thursday, March 19
Sacramento Food Film Festival Premiere (Goldfield Trading Post)
• Chefs will be pairing bites with each film. While the chefs are secretive about their dishes, it’s a safe bet to guess that Michael Thiemann of Mother will be creating a cauliflower recipe for the winning American short film, “How Does It Grow: Cauliflower.” James Beard Award-winning Chef Hank Shaw will be creating a dish for the South African film short in the International category, “Stand Up.” Based on Shaw’s time spent in South Africa as a journalist, we can expect something traditional and delicious.

Friday, March 20
Soul of a Banquet (Frank Fat’s Catering Facility)
• Chef Mike Lim is trained in authentic Asian cooking, and it shows! Attendees are in for an entirely new spin on what is traditionally thought of as Chinese food. Expect lotus leaf-wrapped rice, chicken, seafood treasure hot pot, stir fried vegetables with grass-fed lamb, mushrooms.

Saturday, March 21
Urban Farm Short Films and Urban Ag VIPea Bus Tour (McClatchy Park)
• While the chefs haven’t made their menu public yet, we know that Payam Fardanesh will be on board the bus to share his newest Silk Road flavor: ginger!

Sunday, March 22
The Farmer & The Chef (Ruhstaller Brewery + Tap Room)
• Not only will they have bites—the chefs will also be performing live demos on stage! Demos include: a beet cracked with a hammer to form beet chips, pig’s head butchery demo, and that’s just the beginning.

Tuesday, March 24
Federalist (Federalist Public House)
• Chef Shannon McElroy will be throwing down pizza creations using plenty of farm fresh ingredients. Tables will be garnished with a new twist not typical at the restaurant: jars of pickled produce!

Wednesday, March 25
Terra Firma (Central Library Gallería)
Hot Italian will create farm-fresh pizzas, while Ginger Elizabeth will provide Plum Jasmine Macarons with plums from Ferrari Farms.

Wednesday, March 25
Hundred Foot Journey (Lucca)
• Attendees will enjoy a full four-course Indian-inspired menu based on the film, with dishes including Shrimp Pakora, Lamb Tartare and Yogurt Crème Cuite.

Thursday, March 26
The Way Back to Yarasquin (Chocolate Fish Coffee Roasters)
• The entire menu will be coffee-inspired! Celebrated pastry Chef Elaine Baker is creating a sticky toffee-coffee cake and a chocolate coffee cream tartlet. One Speed will be serving up coffee-pork sliders.

Friday, March 27
Willy Wonka & The Chocolate Factory Family Movie Night & Dinner (Clunie Community Center)
Selland’s Market-Café will be serving up their popular spaghetti dinner and adding a slice of blueberry pie for dessert, inspired by the character Violet Beauregarde’s three-course meal chewing gum.

Saturday, March 28
Sriracha (Preservation & Co.)
• Attendees will enjoy one of Sacramento’s best bloody Mary’s using mix from Preservation & Co. alongside bites by chef Matt Brown of Forrester Foods.

Sunday, March 29
Food Chains (Turn Verein)
• Chips and salsa donated by Chipotle will be served alongside beer and Food Literacy Center’s famous popcorn with seasonings made by the kids, including a spicy Southwest mix.

Share | Tags: · · · · ·
Mar
18

Wordless Wednesday: Grange

by

Dinner and dessert at Grange Restaurant & Bar.

grange white

Grange Restaurant & Bar
926 J Street
Sacramento, CA 95814

Share | Tags: · ·
Mar
10

13th Annual Folsom Wine & Jazz

by

Feeling like enjoying a little wine and jazz? Head to the Folsom Community Center this Saturday, March 14 from 6:00 PM to 9:30 PM for the annual Folsom Wine & Jazz event, featuring the Folsom High School jazz band and jazz choir, as well as the Sutter and Folsom Middle School jazz bands. Organized by the Folsom High School Music Boosters, this event supports excellence in music education at Folsom High School.fwj-online-ad-2015

There will be a wide variety of regional wines, such as Carvalho Family Winery, Clos du Lac Cellars, Renwood, Sobon Estate and so many others. There will also be local beers to taste, from both Lockdown and Sudwerk Brewing Cos., as well as food from La Huaca, Sutter Street Steakhouse, Back Wine Bar, India House, Great Harvest Bread Co., Hawks, Willow Cafe and Sweetery, and Jake’s Desserts – to name a few.Restaurant Tables

For a full list of vendors, and for tickets which are $40 each, go to FolsomMusic.org.

Cheers!

Share | Tags: · · · · ·
Mar
09

Blaze Pizza

by

 

logo 2Blaze Pizza is taking the nation by storm. After opening 50 locations in the last year, the chain is quickly gaining attention for its chef-driven recipes and “build-your-own pizza” assembly-line format.

Often compared to Chipotle and described as the ‘modern’ pizza joint, I had heard nothing but rave reviews since Blaze opened in Gold River.  So, when the opportunity came up to tour the kitchen and meet Executive Chef, Bradford Kent, this lucky Sac-Foodie jumped at the chance.

Upon arrival, we dove right in to discussing everything from the local food scene to the history of Blaze. Brad ran through every ingredient, where it was from, and why he selected it for Blaze. It’s not often that you associate chains with fresh, local and health-conscious ingredients but quality is the cornerstone of Blaze Pizza’s whole operation. They even have vegan and gluten-free options on the menu, so no patron is left without a pie of their own.  Pizza 1

When it came time to customize my own personal pizza, I chose the white cream sauce, mozzarella and gorgonzola cheese, turkey meatballs, salami, artichokes, black olives and spinach to top my masterpiece.image3

After a few quick minutes of waiting for the pizzas to be “fast fire’d,” we had our pies, and they were glorious. The baguette-style crust bubbled beautifully and my selected toppings had all the fresh flavor one could ever hope for.

image 5

Blaze is also known for their S’more pies

Overall, Brad was the perfect host with a clear passion for pizza – we even got to do an impromptu olive oil tasting! Yum! Visit the Blaze Pizza nearest you and tell us how you personalize your pie.

Blaze Pizza
2137 Golden Centre Ln.
Gold River, CA 95670

10325 Fairway Dr.
Roseville, CA 95678

(Coming Soon)
212 F St.
Davis, CA 95616

Mar
05

Employee Appreciation Day + Hock Farm Craft & Provisions

by
Hock Farm Craft & Provisions

Photo courtesy of Hock Farm Craft & Provisions

Tomorrow is Employee Appreciation Day, and here at SacFoodies we know there’s no better way to say thanks to your loyal staff than offering up the chance to enjoy some top-notch food and spirits.

Yes, you CAN become the most beloved boss of all time tomorrow – simply invest in some tickets to Hock Farm Craft & Provisions’s Ruhstaller five-course dinner with beer pairings, running through Saturday. Dole these coveted tickets out with all the grace of the benevolent leader you are, and your gift of grub will pay you back tenfold with all those hours of extra, happy productivity.

Tickets run $65 a pop, but what expense is too large when it comes to showing appreciation for your fellow man? With each ticket comes a delicious showcase of the best local fare, punctuated with delicious items like beer risotto and beer-braised Angus beef (you see the Sacramento Beer Week theme here).

So get your tickets now, and go down in history as the favorite CEO, “Culinary Experience Offer-er.”

I know. I challenge you to come up with a better acronym.

Feb
25

Wordless Wednesday: Lola’s Lounge

by

Paella from Lola’s Lounge in Old Town Elk Grove.

Lola's 3

Lola's 4

Lola’s Lounge
9085 Elk Grove Boulevard
Elk Grove, California 95864

Share | Tags: · ·
Feb
24

Sacramento Beer Week #SBW2015

by
10929900_10153506960058222_7136753619716169831_n

(Photo courtesy of Sacramento Beer Week)


Attention Sacramento: Sac Beer Week 2015 has arrived. If you frequent any of the local establishments in town, you’ve probably seen fliers touting the specialized events and menus that will be popping up across Sacramento from February 26-March 8.

Sacramento Beer Week is flanked by two “main events.” First, the Sacramento Brewer’s Showcase is taking place this Thursday, February 26 at the California Auto Museum from 5:30 – 9 p.m. In addition to sipping local brews, attendees can peruse the over 150 cars on display at the museum. Admission will grant you unlimited tastings at the over 30 local breweries in attendance and tickets start at $40 in advance and $45 at the door. Designated drivers can get in for $10 and you can also upgrade your ticket cost for $10 to include special IPA flights during the event. Click here to purchase.

Finally, Beer Week wraps up on Sunday, March 8 with the Capitol Beer Fest spanning four blocks on Capitol Mall from 2-5 p.m. The day will include tastings at over 100 craft breweries, live music and a variety of food trucks to keep your taste buds happy while sipping. Tickets for this event also start at $40 in advance and $45 at the door and can be purchased here.

The event options at local restaurants and bars are seemingly endless, so you may want to choose wisely. Thankfully, the folks at Sacramento Beer Week have put together a super handy listing of events that highlight the special offerings and menus throughout the week. Check it out here.

It would be nearly impossible to make it to every event, so I’ve decided to narrow it down to two options and go from there. First, the Ruhstaller and Santos Brewing Beer Flights and Cheese Pairings starting at noon at The Rind, this Saturday, February 28. Second, Steal the Glass Night at Der Biergarten, from 3-9 p.m. on Thursday, March 5, in which the beer stein is yours to keep with purchase of a beer.

Overall, Sacramento Beer Week is sure to be a great time for beer lovers and supporters of the local food scene alike. Which events will you be checking out?

10989118_10205840686918493_298637766177484216_n

Share | Tags: · · · ·
Feb
13

The Sweetest Valentine’s Day Brunch

by

So, who out there procrastinated and missed out on all the hot dinner reservations for tomorrow night? Anyone willing to admit it? Well, instead of feeling bad about it, make it up to your sweetie with a beautiful Valentine’s Day brunch! Just think how wonderful it will be to start off the day with the one you love, sipping bubbly (or a Bloody Mary, whatever your fancy) and enjoying some delicious breakfast together in your pajamas. If you ask me, brunch + mimosas + pajamas are the recipe for a perfect day and much better than a cliché dinner date, anyways. Actually, now that we’ve talked about it, bonus points for thinking outside-the-box this Valentine’s Day. Aww, how sweet are you?!

Below is a great coffee cake recipe from Barbara Bakes I recently made using Meyer lemons from my tree. Sweet, tart, light but rich, serve this with some eggs, bacon and fruit and you have a meal that screams “I love you.” Enjoy!

Processed with VSCOcam with g3 preset

Lemon Blueberry Coffee Cake

Yield: 12 Servings

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1 tablespoon lemon zest
2 cups blueberries, fresh or frozen

Crumb Topping
1/2 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter, melted

Icing
1 cup powdered sugar
1 – 2 tablespoons lemon juice

Directions
Preheat oven to 350º. Spray a 9-inch spring form pan with non-stick cooking spray with flour. Prepare crumb topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.

Spread batter evenly into prepared pan. Sprinkle with crumb topping.

Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you’re like us and would rather eat it hot even though the cake doesn’t cut as well.)

Crumb Topping
In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.

Icing
Whisk together powdered sugar and lemon juice to create a thin glaze.

Share |