Three of our SacFoodies were recently interviewed by SubMerge Magazine, a local entertainment and lifestyle publication, as part of a feature on Sacramento food blogs.

We were definitely among some great company, so check out what we had to say about why we think Sacramento is a food town and what our last meals on Earth would be. You can read the article and latest issue of the magazine here.

This holiday season, help the deserving and your appetite by putting Plates Café and Catering Center on the top of your to-eat list. Created though a partnership with St. John’s Shelter for Women and Children, the Plates Café and Catering Project helps once-homeless women transition into a state of self-sustainability. By working at Plates, each year 1,200 women learn valuable skills for careers in the foodservice, catering, retail and hospitality industries. Women also have the opportunity to earn their GED through the program, and are offered housing and childcare at no cost.

Plates Café offers full-service catering Monday through Friday, with a wide range of holiday and year-round favorites, including hot appetizers, tray-passed hors d’oeuvres, sit-down dinners and buffet service. Take a look at some of its breakfast, lunch and dinner menus, and you’ll be sure to see something that catches your eye.

Recently, Plates Café catered a local holiday party, which included a three-course dinner with a wine pairing for each course. Here are some of the highlights:

Vegetable fricassee with sweet corn, runner beans, fingerling potatoes, cherry tomatoes, summer squash, pancetta, and Dijon-shallot-basil butter

Fresh pasta (from The Pasta Queen), local and sun-dried tomatoes, fresh mozzarella, chili flakes, sweet corn, and house made basil-walnut pesto

So keep Plates Café and Catering Center on your radar. After all, eating savory food and supporting such a great cause is something anyone can enjoy, especially at this time of the year.

Plates Café & Catering
Located in Depot Park
14 Business Park Way, Building 149
Sacramento, CA  95828
(916) 381-2233

For a recent holiday party, I opted to make my favorite rum cake to bring to the hostess as a gift that she could indulge in on her own or share with her party guests. So, with only mere hours to go until the party began, this tried-and-true Bermuda rum cake connoisseur took to the web to find an “easier” recipe than other recipes I’ve used in the past. With luck, I stumbled upon one courtesy of Bermuda’s The Elbow Beach Hotel then headed out to get all the ingredients. (Lucky for me, I had Gosling’s Black Seal dark rum on hand – what self-respecting, half-Bermudian doesn’t? – and was spared a very last-minute run to a specialty liquor store).

After a just over an hour of mixing, baking and glazing, I had this “rummy” treat to bring to the festivities. For an added personal touch (if you have time), print the recipe to accompany the gift. Happy Holidays!

Ingredients

Cake:

1 package yellow or chocolate cake mix (note: to save time, get the one with pudding already in the mix and omit the pudding mix below)
1 3/4 oz package instant vanilla or chocolate pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark or gold rum (use Gosling’s Rum for authentic Bermudian version)

Glaze:

1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark or gold rum

Directions for Cake:

Preheat oven to 325F. Grease and flour 10-inch tube or 12-cup Bundt Pan. Mix all cake ingredients together. Pour batter into pan. Bake for 1 hour. Set on rack to cool. Invert on serving plate.

Directions for Glaze:

Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes stirring constantly. Stir in rum and remove from heat. Prick top of cake with fork. Drizzle and brush glaze evenly over top and sides.

Source: The Elbow Beach Hotel, Bermuda

With the holidays right around the corner, the SacFoodies will be posting some last-minute food gift ideas this week.

It’s no secret the SacFoodies team loves food – especially Sacramento food. So we were all excited to experience a few local eateries in a new way on a walking tour in the midtown and East Sacramento neighborhoods earlier this month, courtesy of Local Roots Food Tours. So, if you’re looking to give the gift of food to someone (not just foodies), I highly recommend giving one of these tours.

Here are some of the highlights from our tour:

Cafe Bernando

Our first stop was a private tasting at the Capitol Ave. location of this Paragary Restaurant Group property, which included a tasting of the eatery’s creamy, flavorful Orrechiette pasta dish. Not only does Cafe Bernardo use fresh and local ingredients, but the restaurant also makes its own pasta at a nearby bakery. The Orrechiette was outstanding—every bite was filled with the flavors of cauliflower, leeks, pancetta and Parmesan cheese.

Paragary Bakery

This private shop services all of the Paragary-owned restaurants, and the SacFoodies were lucky enough to score a sneak peak of the inside. Of course, the industrial-sized mixers and ovens were not much to see, but what came out of those were some of the tastiest morsels of the day—gingerbread cookies with browned butter cream cheese frosting (simply: WOW).

Cool fact: The bakery makes everything from pizza dough to bread to pastries, and it uses an average of 70 lbs. of butter per day.

Coffee Works and Juno’s Kitchen & Delicatessen

Coffee Works, one of the oldest coffee shops in Sacramento that does its own roasting, provided us with a much-needed caffeine pick-me-up. We were shown how the roasting process works, which was a bit more complex than the Keurig Single Cup Coffee Maker I’m used to.

Juno’s was a quick surprise stop on the tour, and while streetside, we got to try their Israeli Couscous with a side of roasted potatoes.

Both Coffee Works and Juno’s are the kind of neighborhood joints that make the Sacramento food scene so great—these gems are a bit off the beaten path but offer delicious options.

La Trattoria Bohemia

What would a food tour be without beer? At this Czech and Italian restaurant, we were able to enjoy a nice cold pilsner on the side of Margherita pizza and tiramisu. It was a refreshing treat, despite most of us already feeling stuffed to the gills.

Centro Cocina Mexicana

Our final stop concluded with another Paragary-owned restaurant, and by this time, we could barely fit another bite in our mouths. Thankfully, there’s always room for tequila! We ended our fabulous tour with one of Centro’s tequila infusions. As we sipped our fruity tequila (which one SacFoodie insisted tasted just like juice—but with a little extra kick!), we all agreed that the Local Roots Food Tours are a great way to experience a taste of the Sacramento dining scene.

Local Roots Food Tours
(800) 838-3006
www.localrootsfoodtours.com

A big thank you to our friends at the Frosted Cake Shop and Best Friends for Frosting for bringing some holiday cheer to the SacFoodies today. We’ve been fans of Tessa’s work since earlier this year, and we were excited to meet Melissa today. Thanks again!

I love that the holidays allows me to share with my friends the recipes I have learned throughout the year. As I got prepared for a recent holiday gathering I was hosting at my house, one of the things I struggled with was finding a good appetizer that is simple, yummy and pairs well with beer.

Let’s face it – appetizer pairings for wine are a dime a dozen. How often we neglect our beer-loving friends – and with two brewers attending, the pressure was on to find the perfect pairing.

Enter the soft pretzel – in bite form!

It’s a classic pairing with lots of options for getting creative with sauces and finishes, and it is a lot easier to make than you think!

There are a million different recipes out there, but here is the one I keep going back to as the best (*cough* easiest) with a couple of tips that I have picked up along the way. Pair with a lager, a robust Märzen or a dark lager to combat the bite if serving with a spicy mustard.

Soft Pretzel Bites

Ingredients

1 1/2 cups warm (110 to 115 degrees) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. *See SacFoodie Notes Below!

Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

SacFoodie Notes:

• Zap the water for the yeast in the microwave for 30 seconds to make sure that your yeast will be activated. Hot tap water is not warm enough. (Found that one out the hard way!)
• Don’t skip the baking soda bath – it gives the pretzels that beautiful brown chewy skin.
• Instead of forming into a rope – split the dough into 16 balls, and then take a knife and cut into quarters to make the perfect bite size.
• As you take your pretzels out of the bath – drop them onto a paper towel to get rid of that extra water before you bake them. It makes them crispier.
• Rough ground salt of any kind works in lieu of pretzel salt and is yummy with Hawaiian pink salt, truffle salt for a kick, or a rough ground sea salt.

Alternative to kick it to the next level:

• Instead of coating with salt – tumble pretzel bites in 1/4 cup of butter right as they come out of the oven and coat with a cinnamon sugar mix (1/3 cup of sugar, 1 tablespoon cinnamon) or with freshly grated parmesan cheese.
• Serve with a melted cheddar cheese sauce instead of mustard.

Recipe courtesy of Alton Brown from Food Network’s foodTV.com.

I’m obsessed with my immersion blender and can’t believe I made soups in the past without it.  It is literally mess-free and so easy. As the folks at The Gutsy Gourmet describe below, “just grab it, stick it in the pot and blend away.”  Couldn’t say it better myself so I won’t try.  So, put it on your wish list and make this Cream of Pumpkin Curry Soup for instant gratification.  Ho, ho, ho!

I have many “favorite things” in my kitchen. I often pull out the Le Creuset Dutch oven to boil, sauté or braise. I adore Kitchen Basics Chicken Stock. And I think tongs may be the most underrated utensil in the drawer. But the one thing that I’ve become borderline obsessed with, and is my 2011 “Favorite Thing” is… (cue the booming Oprah-style intro) Tabasco Green Jalapeno Pepper Sauce! Yes, the mild jalapeno/vinegar condiment tops my list this year and has been the star of breakfast, lunch and dinner all year long at my house. I’ve always been a fan of the original Tabasco, but this milder sauce is so much more versatile, and because it’s not as spicy, I find myself just pouring it on. I’m hoping Santa is a SacFoodies reader because I’ve been very good this year, and I’m hoping that more Tabasco Green Jalapeno Pepper Sauce finds its way into my stocking.

The holiday season is one of the SacFoodies’ favorite times of year, so for this week we will be posting some of our other favorite things – everything from favorite recipes to condiments to kitchen utensils.

You read that right, I said my blender. Boring, you say? I think not! My Vitamix blender is at the top of the list of my favorite things in my kitchen right now, mainly because it is so much more than a blender. Here are a few of the reasons why:

A Favorite Things Ode to My Blender

Berry fruit smoothies and cheesy fondue
Easy hollandaise sauce and warm pumpkin soup
Even quick and delicious coffee cake toppings
This is why my Vitamix is one of my favorite things

When the ice crushes
When the blades whirl
When I watch it go ‘round
It simply whips up something yummy
And then I don’t feel so down

Okay, my horrible attempt at rhyming aside, I do confess that I am somewhat obsessed with everything I can make with my Vitamix (yes, it even makes hot soups!). While pricey, it makes for an amazing gift for any serious foodie.

What’s your favorite thing in the kitchen right now? (Bonus points for rhyming.)

I have dreamt of bacon.

Just soak in that declaration for a minute. Because while that sentence could very well serve as the working title of my memoirs, it’s also an unabashedly true statement in my life.

Yes, bacon. That salty, slightly crisp, crackling strip of heaven! Whose visions haunt me even now with their lotus charm.

So you can imagine my luck (nay, ecstasy) when I got the chance to attend one of INK Eats & Drinks’ Second Wednesday tastings. They offer a monthly tasting of different types of beverages, like martinis, margaritas, gimlets, beers and wine. Only for the first time, the late-night hot spot threw a food pairing in the mix: bacon.

And just like that, my dreams came true.

What followed was a tender waltz through five small, bacon-themed courses that paired each plate with an inventive drink also infused with the cured meat. Sad you missed it? You’re in luck!

INK will hold an encore Bacon Tasting at its sister restaurant, House Kitchen & Bar, on January 31 from 6-8 p.m. Why am I telling you this so far in advance? Because spots fill up incredibly fast. The menu will be similar in nature, but more suited to House’s culinary talents (and include bacon beer!).

For reservations, call (916) 498-9924 or email houseoncapitol@gmail.com.

And so, without further ado, a photographic journey documenting my trip down the Highway to Hog Heaven. With a designated driver, of course.

First Course
BLT Cocktail: Bacon-infused vodka with muddled grape tomatoes, served up with a baby romaine garnish
Food: Baby romaine salad with blue cheese crumbles and black pepper vinaigrette

What looks like a simple Bloody Mary in stilettos tasted much lighter than you’d expect, considering the opacity of the mix. The drink really picked up the fresh, almost sweet flavor of the grape tomatoes with a light, smoky finish thanks to the bacon-infused vodka. The salad greens and bits of blue cheese helped round things off, though I probably would’ve thrown in a dash of salt, for good measure.

Second Course
The Butcher: Jerky-soaked Bacardi Anejo with pineapple, honey syrup and finished with a flamed orange
Food: Bacon parmesan spread with chives on crostini

Hands down my favorite drink of the night. And because I know you’re probably wondering what a flamed orange is, here’s the sitch: an orange slice was heated with a lighter against the rind for a few seconds, then turned over and squeezed against the flame, causing a spark as citrus oils and vapors ignited and distributed over the top of the liquid. This creates a savory, but surprisingly sweet and tropical quality. Almost Caribbean! Fruitiness made a nice contrast to the thick, savory taste of the crostini spread.

Third Course
Meat & Potato Martini: Ultimat vodka martini with hints of savory flavors
Food: Chicken-fried bacon and mashed red potatoes with gravy

Not my favorite drink of the night, but an intriguing concoction nonetheless. It was memorably different. Even my scribbled notes say something to the effect of “Thanksgiving in a glass” and “alcoholic gravy, but in a good way!” So while the drink was a tad overwhelming for some, I can say that the consistency was light enough to allow my taste buds sip after curious sip. Those “savory flavors” were an interesting mélange of house-made au jus, bitters, Worcestershire sauce and a touch of half-and-half for creaminess. Inventive, sure. But a bit heavy when paired with the ambrosial chicken-fried bacon and mashed potatoes. I mean, look at that bacon. I kind of lost my mind when it was placed in front of me, all crisp and lightly fried. Resting on a down-like bed of expertly whipped red potatoes, this was by far my favorite dish of the night.

Fourth Course
Babe and Blackberry: Bacon-infused Bulleit Rye Whiskey with blackberries, honey syrup and orange bitters
Food: Goat cheese-stuffed dates wrapped in bacon

It was a great first date—and second and third. In fact, it was the pairing itself that really made this course my favorite of the night. The sweetness of the date, the sharpness of the cheese, all wrapped in a taught little Snuggie made of bacon. I would have been the awkward guy at the bar stuffing these morsels into his coat pockets to enjoy later. But these were small plates. INK was smart to pair this explosion of flavor with the light Babe & Blackberry, whose soft fruit melody was due to the Knott’s blackberry purée and interesting use of Ocean Spray blueberry juice. Not a stellar drink on its own. But when paired with the dates, haltingly harmonious.

Fifth Course
Bacon Apple Martini: Apple and bacon-infused Bushmills Whiskey with maple syrup and egg white
Food: Bacon Chocolate Cheesecake

This drink! You can imagine I was quite chatty at this point, so I quizzed the bartender on how one would go about infusing whiskey with both apples and bacon. You start by soaking the apple slices and bacon in the whiskey for three to four days. Then you remove the apples, purée, and add to the drink mix (basically, whiskey applesauce). The bacon is removed as well, while the infusion is then cut in half using the original Bushmills Whiskey to lessen the flavor kick. The result? Something equal parts subtle and complex, tart, kicky, yet smoothed to perfection via the frothiness of the egg white. It also helps to pair this little number with a few creamy bites of chocolate cheesecake dusted with—you guessed it—candied bacon.

The Verdict
All in all, a fun couple of hours and a great way to try a classic ingredient in five unique and inventive ways. The portions were small, so plan on grabbing a bite afterwards to fill you up. When making reservations, request a spot at the bar so you can witness the mixologists lining up each drink. INK’s marketing and promotions manager, Jocelyn McGregor, is super friendly and happy to answer questions about the inspiration behind each concoction.

The only downside? These word-of-mouth monthly tastings fill up fast! So be sure to call well in advance to book your spots. Here are a few upcoming tastings at both House Kitchen & Bar and INK Eats & Drinks:

House Kitchen & Bar (Last Tuesday of each month)
December 27: Champagne Tasting
January 31: Bacon Tasting

INK Eats & Drinks (Second Wednesday of each month)
December 14: Holiday Tasting (new twists on traditional drinks, plus goodies like egg nog and hot-buttered rum)
January 11: Beer Tasting

Cost : $30 in advance, $35 at the door, $25 if you sign up at a current tasting.

INK Eats & Drinks
2730 N St.
Sacramento, CA 95816
(916) 456-2800

House Kitchen & Bar
555 Capitol Mall
Sacramento, CA 95814
(916) 498-9924