If I had to choose one food to eat forever, Thai would be my choice. There is something always satisfying about the fusion of fresh ingredients and a spicy kick. My favorite?- Pad Se Ew from Thai Basil. This dish comes with broccoli, thick rice noodles and pan-fried egg in a sweet soy sauce; all with your choice of chicken, beef, pork, tofu or mixed vegetables.

Also, the majority of their dishes can be made vegan or gluten free. Yum!

Thai Basil
2431 J Street
Sacramento, CA 95816
916.442.7690

When the SacFoodies team was offered the opportunity to try all seven flavors of Wonka™ Ice Cream, we had to hold back from shouting a collective, “Daddy, I want it nooooow!” à la Veruca Salt.

As the weather hit the mid-80s on a Friday, we were delighted to receive a cold, frozen box filled with pint after pint of seven deliciously innovative flavors (although, sadly, nothing snozberry-inspired).

We gathered round and tested each one. Here’s what we thought and who liked what best:

•         Kerfuffle Truffle (creamtastic chocolate ice cream with rich chocolate truffles and swirls of fudge) – Talk about a chocolate overload! We loved the richness and decadence of this one.

•         Chipperberry Swirl (luscious black raspberry and vanilla ice cream with liquid chocolate chips) – If you love fruit mixed with chocolate, this is right up your alley. Noticing that this one resembled the flavors of a raspberry truffle, one SacFoodie exclaimed, “It’s berry-tastic!” (This one was favored by the majority – Jon, Brooke, Vanessa and Dan)

•         Chocolate Mintropolis (a most mintrific combination of chocolate mint ice cream with peppermint patties and chocolate mint cookies) – Reminiscent of a Girl Scout cookie, this one boasted some surprise as we experienced bites with varying textures—chewy peppermint patties and puffy mint cookies. (Jenna’s favorite)

•         Caramel Nut Kadoozle (rich, caramel ice cream with mixed nut brittle and wondrous walnut caramel swirl) – You’d be nuts not to like this one! Each bite overwhelmed our mouths with nutty flavors, and we absolutely loved the crunch this one had. (Kris was this one’s biggest fan)

•         Chocolate Chipper Chip (silky smooth vanilla ice cream with chocolate and potato chip bark pieces) – Wait, potato chips in ice cream?! It’s a junk food lover’s dream! We were really digging the innovation of this one and especially enjoyed the sweetness of the ice cream followed by the salty crunch of the potato chips. (This one got votes from Jake, Shelly and Tracy)

•         Chocolate Snowflakes (not-so-plain vanilla ice cream with melt-in-your-mouth chocolate flakes) – If you’re not into some of the other wilder flavors, this one was an all-around classic rendition of yummy, rich vanilla ice cream with perfectly sized chocolate chunks.

•         Kernelpuff Caramelstuff (mouthwatering caramel corn ice cream with crispy kernels, pecan pralines and salted caramel swirls) – Picture the unique smells and tastes you experience when you’re eating treats at the fair, and this one wraps those up in a pint-sized parcel. It features crunchy, pop-in-your-mouth popcorn amid creamy, caramel deliciousness. (Kim was all about this one)

We savored every last bite, making it nearly impossible to heed the advice of Augustus Gloop’s mother and “save some room for later!”

Wonka™ Ice Cream is available now in select grocery stores throughout Northern California and Reno, Nev., including Safeway, Raley’s, SaveMart, Lucky, Walmart, Target, CVS, Nugget Market, 7-Eleven, Chevron, Lunardi’s, Gene’s Fine Foods, Draeger’s and Key Marketsand. It retails for $4.99 a pint. For more details, visit www.wonkaicecream.com.

The Wonka™ Ice Cream was provided to the SacFoodies, and the opinions expressed are our own.

By Meagan Cross

Although I have lived my entire life in California, which is notorious for temperate weather, I am in love with the changing of seasons. Every time they show themselves, a little excitement trickles through my body. I don’t want to pick favorites, but I have to say that the change from spring to summer is pretty exciting! Although it’s not quite here, I can feel the warmth coming through, which means backyard barbecues, pool parties and delicious summer sippers.

There are so many refreshing beverage options, but one of my favorites is sangria, and this Spanish cocktail is ideal for more than one reason:

1)    Seasonal fruit – Let’s face it, although we live in California and have more options than most year round, the best time to buy or harvest fruit is during the summer months.
2)    Versatility – I am a bit of a traditionalist, but you can make Sangria HOWEVER you want: kumquats, loquats, white wine, red wine, lime water, bubbly water. The sky is the limit, and that’s what makes sangria THE COOLEST.
3)    Perfect for entertaining – Preparing sangria can be done in advance of a party. I love me a flavored martini or margarita, but sangria is sure to impress without the maintenance of blending or shaking.

Many of my recipes come from my father, who I refer to as “Papa Callahan.” He is a master entertainer, chef and mixologist whose sangria, although traditional, packs a punch!
Papa Callahan’s Traditional Red Wine Sangria

Ingredients
4 medium oranges
1 medium lemon
1 medium lime
3 bottles red wine
½ cup simple sugar syrup*
2 cups sparkling water (experiment with your favorite flavored sparkling water)
½ cup brandy

Preparation
In a one gallon container, squeeze the juice of the oranges, lemon and lime. Add squeezed fruit skins into the container. Pour the wine over the fruit and juices. Refrigerate for three hours or overnight.  

When Ready to Serve
Fill pitcher half full of ice. Then fill three fourths of the pitcher with sangria mixture. Sweeten with simple syrup and add sparkling water and brandy. Serve over ice and garnish with orange slices.

I enjoy my sangria with Spanish tapas, but it’s also the perfect addition to a traditional barbecue or during an evening of entertaining friends!

* To prepare simple syrup, place 1/2 cup water and 1/2 cup sugar in small saucepan and cook over medium heat until sugar is completely dissolved into water. Let cool. Psst…you skinny girls out there: substitute cane sugar with Splenda and enjoy a guilt-free summer beverage.

Congratulations to Laura, the winner of our “Bubbles & Bling” ticket giveaway! Laura will enjoy a showing of the classic movie “Breakfast at Tiffany’s” at the Crest Theatre, along with champagne, wine, appetizers and desserts. The event benefits the California Youth Crisis Line. Have a great time, Laura!

If you’re interested in learning about this event, check out our post on the benefit. If you’d like to purchase tickets, click here and support a great cause.

Bubbles & Bling
The Crest Theatre
Doors open at 5:30 p.m.
Movie begins at 7:00p.m.

It may be warming up, but a hearty bowl of soup is the perfect comfort food year-round.  A drive to Napa and about $9 will get you a satisfying bowl of Soupe Gratinée à l’Oignon (or simply, French Onion Soup) at Angéle Restaurant & Bar on Main Street. Bon appétit!

A rising trend in craft beer and artisanal ice cream inspires a new generation of foodies as this unlikely pairing churns out a delectable treat.

Ben and Jerry’s, take your clever Schweddy Balls ice cream and move aside. This SacFoodie has bravely tapped into this summer’s cool rising foodie trend: Craft Beer Ice Cream.

You read that right. Beer and ice cream combined into one delectable frozen treat. Normally when people think about beer and ice cream combinations, they conjure up visions of root beer-inspired floats. Now, foodies are taking it to the next level with beer-flavored concoctions. As a craft beer enthusiast and ice cream lover, I was naturally intrigued.

I caught up with the founder of Frozen Pints Ice Cream out of Atlanta, Georgia (name withheld to protect his day job until the company officially launches this summer) for the scoop behind this delicious concept.

Tell me a little bit about Frozen Pints. What inspired you to get started?
I came up with the idea about two years ago, and it actually was an accident. We were having a barbecue, and a friend of mine happened to bring over an ice cream maker. We’re all craft beer geeks, so of course we had some solid brews around. One thing led to another, and my buddy actually spilled his beer right next to the ice cream maker. I was drinking one of my favorites at the time, I saw it happen, and it just kind of clicked—why not pour it in and see how it turns out? = The first batch came out pretty tasty, so I picked it up as a hobby. Fast forward a few months, and I realized that I was actually onto something and decided to go at it full blast. I’m a craft beer fanatic, and I finally found something I can work on that I really love.

How long have you been in business and where are you based?
We first took Frozen Pints to the public last May, sampling at beer festivals in the Atlanta area (we’re based in ATL). It was a huge hit, and we’re going to be rolling out an official launch this summer, so it’s a very exciting time for us!

What is your favorite flavor of ice cream?
I don’t think I can pick a favorite flavor—I love them all. But Vanilla Bock was our first…

Beer and ice cream can seem like an unlikely pairing. Why do they work together so well?
Yeah, you’d think it would be kind of an odd combo at first. But craft beers tend to have very sophisticated flavor profiles, and the key is to pick the correct ones. We try to derive as much of our flavor from the beer as possible, and we only add other ingredients when we think it will pair well. If you balance it right, the sweetness of the ice cream blunts some of the bitterness in the beer, which lets the deeper flavors shine through. We also leave the alcohol content in our product to really get that beery feel—it’s quite unique.

Is this a rising trend? Why do you think so?
You see it in the rise of artisanal ice cream, and you see it with the huge growth in craft beer, but really I think it’s a bigger trend where people are seeking more sophistication across all different types of things they eat (and drink).

How would you describe the taste of beer ice cream?
Tough to put into words. All of our flavors are distinct, so you can’t really pin down the specific taste of beer ice cream. It’s exactly the same as if someone asked you to describe the taste of ice cream. Suffice to say, we’re combining two of the greatest things that exist—you know it has to be good.

For someone exploring beer ice cream at home with an ice cream maker, what are some expert tips to get started? Key ingredients?
Without question the beer is the most important component. You can’t make good beer ice cream from just any old beer—it needs to be flavorful and unique. I’d say take a trip down to your local craft beer spot and get a handle on some different flavor profiles.

Any other advice?
Go for it! Life is about pursuing your passions to their fullest extent. For us, that’s beer ice cream—and we can’t wait to finally get it out there.

Inspired by his advice, I dusted off my ice cream maker tried this simple Beer Ice Cream recipe from the Los Angeles Times. After much debate (do I dare go for the tart limbic or more classical with a dark porter?) I figured the smooth chocolate and vanilla flavor profile of Lincoln, Calif.-based Knee Deep Tanilla Porter would provide the perfect building blocks for my ice cream.

The resulting product was creamy and delectable and full of chocolate, coffee and vanilla tones. I was surprised at the richness and the depth of flavor. Had I not made the ice cream, I would not have guessed that beer was an ingredient.

(Pro tip: don’t skip the straining step in this recipe. The cooking process causes proteins to coagulate leaving tapioca-esque lumps that need to be removed for a smooth result.)

So, brave reader, after my successful run at this unlikely combination, I encourage you to give the concept a try. Let us know what you think in the comments below.

By Jon Schuller & Tracy Tierney

Here’s what happens when two SacFoodies take a gamble on dinner at Thunder Valley Casino, just outside Sacramento in Lincoln.

Puns, that’s what!

And fine dining. A surprisingly elevated seven-course meal awaited us at the casino’s aptly named High Steaks steakhouse. Last month, we scored big time with an invitation to be the guest of the restaurant’s monthly Chef’s Table that pairs seven fine wines with an inventive prix fixe menu (cotton candy apéritifs, anyone?), plus an intimate audience with Room Chef Bryan Beneke.

Interested to hear how it all went down? We bet you are.

Apéritif: Candy Tree / Michele Chiarlo Nivole Moscato d’Asti
Tracy: I was delighted to arrive at the Chef’s Table to discover it was decorated with several candy trees—swirling vines made of wire that housed various flavors of fresh cotton candy. I instantly looked around to see if I could spot Willy Wonka before I indulged in several candy “leaves” off of the tree and sipped a glass of sweet Moscato. A sugary start to a dinner might seem like we were going in reverse, but we were told these sweet flavors would open our taste buds.
Jon: Like something out of a diabetic fever dream, twisting white branches set abloom with Technicolor cotton candy in blues, pinks and yellows immediately drew my eye (and my mouth). An unconventional start to a meal, sure. But when in Rome (or Thunder Valley), right? Paired with the sweet Moscato, this awakened both taste buds and interest in the courses to come.

Read more »

Food Trucks, one of the hottest trends to hit the foodie world continues to gain moment in cities all over the country and the capital city is no exception. Food Trucks have been a huge hit right here in Sacramento, which is why the 4th SactoMoFo is sure to be a hit!

This spectacular event is taking place April 21st from 11 a.m. – 6 p.m. at Southside Park (6th & X) and sounds like an amazing way to enjoy a spring Saturday.

With 28 food vendors from Sacramento and the Bay Area, there is sure to be plenty of options for everyone to enjoy. Some of the participants that might ring a bell are: Fuzion Eats, Mini Burger (hello, sweet potato tots!), Chando’s, Coast to Coast, Nom Nom SF, Smoothie Patrol, and Sanguchon (Peruvian faire from San Francisco).

The event will also feature live music and a beer and wine garden.

The fun filled day will showcase the diversity of food choices available in Sacramento.  As an insider tip, “like” the SactoMoFo Facebook page to get  the schedules and locations of several area food trucks throughout the week.

Lastly, be sure to bring canned food donations for the Sacramento Food Bank & Family Services to receive free parking (space is limited).

Still need more convincing? Check out the event commercial here.

For the best Bear Claw (think light-as-air pastry with a cinnamon-sugar apple filling), head to recently opened B. J. Cinnamon, 402 East Bidwell, Folsom. Their Maple Bar with Bacon gets two thumbs up, too!

Recently a good friend was visiting from Wisconsin and wanted to indulge in some culinary goodness that wasn’t the same back home. We immediately thought sushi. Being relatively new to Sacramento, it was difficult to narrow down which spot to try and we decided on Mikuni. After this dining experience, I may have found my new favorite midtown restaurant!

Before even browsing the menu, we were both pleased. Mikuni Midtown is housed in a beautiful space adjacent to P.F. Changs at 16th and J in the East End Lofts building. It is an open building with high ceilings, exposed beams and a hustle and bustle that not only makes it trendy, but very welcoming.

After browsing the extensive menu, we decided on the four courses for $40 special (what a deal!) Two people can select two starters, two rolls and a dessert to round out the deliciously decadent meal.

For our first course we selected the crispy goyza.  Eight pieces of perfectly cooked pork pot stickers that weren’t too crispy or too soft, and paired wonderfully with the dipping sauce.

When selecting our second indulgence, it was a no brainer- mixed tempura. Bestowed before us was a plate bursting with color and plenty of food to satisfy two people. The mix included sweet potato, mushroom, asparagus, zucchini, carrot, broccoli, onion and four gigantic pieces of shrimp.

Then came the third course (cue hallelujah music): The rolls we picked were undoubtedly the best sushi I have ever had. It’s hard to even write about without calling in an order for takeout!

The first roll we chose was the Marilyn Monroll- scallop, avocado, crab mix, panko shrimp, sauce, masago and onion. Yum! Secondly, we decided on the Michi Roll, a similar roll with panko shrimp, cream cheese, crab mix, avocado, sauce, masago, onion, and my favorite- seared tuna.

Then came the grand finale! For our final course on this culinary journey we selected the triple chocolate mousse. Three layers of light and fluffy chocolate paired with a delicious raspberry sauce.
If you’ve never been or if you’re looking for another reason to head into Mikuni’s, the 2-for-$40 deal should be your reason, you won’t be disappointed.

Mikuni Midtown
1530 J Street
Sacramento, Ca 95814
(916) 447-2112