As gloomy weather descended upon Northern California, I was in the mood for something warm, hearty and comforting. For me, Italian food is always a wise go-to. To satisfy this craving I decided to stop by a long-time Sacramento favorite, Paesanos, and treat my mom to dinner (insert Best Son Ever award here).

Paesanos’ inviting atmosphere was immediately a relief from the dreary rain drops falling from the sky. We arrived shortly after happy hour, but I still decided to indulge in a lovely glass of wine as we took in the eclectic art that adorns the walls.

We started with my favorite appetizer on the menu, the Bocce Balls. These crisp yet fluffy pieces of rolled pizza dough are superb. They are placed on a plate filled with garlic butter, parmesan and basil—every garlic lover’s dream. They were so good, they were gone as quickly as they arrived.

For our dinner, we decided to do it family style and share our entrees. First, the delicious Tortellini Formaggio: cheesy little tortellini’s of goodness tossed in a pesto cream sauce with sun-dried tomatoes and topped with parmesan cheese. Tortellini is usually my pasta go-to, as is anything smothered in pesto. Paesanos has found the perfect blend of deliciousness by keeping their sauce perfectly creamy and satisfying. Asparagus, shrimp, chicken or soy-ginger skirt steak can be added to any of their pasta dishes for an extra kick.

Secondly, we settled on quite possibly my favorite food choice ever: pizza. As a recent college graduate, I must say, I have done my fair share of pizza sampling; But the Pizza at Paesanos is truly something special. After much indecisiveness, we settled upon the Greek, a truly divine pie topped with garlic (see a trend?), roasted peppers, red onions, spinach, black olives, mozzarella, feta and my favorite pizza topping of all time, artichokes. It wasn’t just the perfectly crisp and light crust paired with the toppings that made this pizza a standout; it was the touch of fresh lemon squeezed on top that made it a real home run for me.

Paesanos is a great choice if you are looking for something that always satisfies and won’t break the bank (our entire meal was under $35). In addition, you can be sure that you will get outstanding service with a smile. Both our waitress and hostess were wonderful.

With locations in midtown, Elk Grove, or Davis one can find a location in the Sacramento area that’s right around the corner!

Paesanos
1806 Capitol Ave.
Sacramento, CA 95814
(916) 447-8646

On March 3, the Sacramento Artists Council, in partnership with Dad’s Kitchen and The Sacramento Press, hosted the inaugural Sacramento Beer and Chili Festival at Southside Park.  With proceeds going to art programs for youth, event organizers estimate that approximately 500 attendees gathered to sample beer and taste chili for a good cause.

While the beer was refreshing (including established Sacramento favorites like Ruhstaller and Hoppy, fresh-on-the scene Track 7 and Loomis Basin as well as SF favorite 21st Amendment), it was the chili cook-off that really got our blood pumping.

SacFoodies caught up with first place winner in the “Individual” chili category, Russa Boyd of “Team Boyd” to talk beans and find out what goes into making an award winning chili (one surprising revelation: after burning their first batch they had to run to the store and improvise their entry!).

SacFoodies: What is the key to a great chili?

The most important thing is the spice blend.  One thing people never guessed [in our chili] was the cumin.  And, because there were so many guys [at the festival], we added bacon.  Ultimately, the key is to keep playing around with it.  Play with your spice blend and meats.  Our chili had chorizo in it which gave a nice heat and porky flavor.  I also suggest experimenting with beans and random vegetables like corn.

SacFoodies: What is your must-have ingredient for chili?
Based on what we’ve done, I have to go with bacon and finding the right spice blend.  Some people don’t like the heat factor; ours had a good “back heat” which was a good compromise.  We included fresh jalapeños and habeneros and I think it was the fresh peppers that did it for us.

SacFoodies: When do you most enjoy eating chili?

Every Christmas Eve, my grandma had an amazing recipe for chili with ranch style beans and corn.  It’s really perfect for a winter get-together.

SacFoodies:  How long do you cook your chili?

After I brown everything, I keep it in the pot simmering on low for at least two hours.  The longer the better.

SacFoodies: What is your culinary background?

I don’t really have a culinary background.  My sister, Krista, is a naturally gifted cook.  We just like to get people together and enjoy good food.

SacFoodies: Since this is a chili and beer festival, what is your favorite beer to pair with chili?

I like IPA’s.  We used Fat Tire in our chili because we didn’t want something too heavy.  I recommend a medium beer with a little boldness.  Don’t use a light beer in chili.

SacFoodies: Let’s play “Either/Or.”  Spicy or Mild?

Spicy.

SacFoodies: Meat or Vegetarian?

Meat!

Momofuku. Má Pêche. Milk Bar. Ko. The list goes on. Next time I’m in New York, I’m determined to go to one of Chef David Chang’s celebrated restaurants, no matter how long the wait for a table may be. But, while I’m waiting for that day to come, it turns out that one of his most talked about dishes is entirely possible to create at home. Referred to as the “Bo Ssam Miracle” by New York Times food critic Sam Sifton, Bo Ssam is a Korean take on a slow-roasted pork shoulder, pulled apart and served in lettuce wraps with rice, kimchi and an array of condiments.

So my friends, without further ado, behold the Bo Ssam Miracle:Ready to attempt this one at home? You can find David Chang’s very own recipe here.

Nutrition. Noun. The interrelated steps by which a living organism assimilates food and uses it for growth; the process of being nourished. (Sourced from The American Heritage Dictionary.)

Here at SacFoodies we examine all things food-related which often includes newly discovered recipes and reviews of local eateries. However, today I am taking a side-step to make a tribute to food as nourishment. Food plays an integral role in our mental and physical health – and as the adage goes, we are what we eat.March is National Nutrition Month, an annual nutrition education campaign created by the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). Originally launched in 1973, National Nutrition Month is a reminder about the basics of healthy eating. This year’s theme is “Get Your Plate in Shape,” which focuses on the importance of making informed food choices and developing sound eating and physical activity habits. For eating tips, healthy snack ideas and other nutrition information visit the National Nutrition Month website.

Enough talk. Lace up your running shoes and celebrate National Nutrition Month with a fun local event for you and the whole family!

Nutrition Fuels Fitness Race

Join the community in celebrating healthy eating and fitness with a 5K/10K race and a family fun festival. Race options include: a 5K Run, 10KRun and Kids Half-mile.

When: Sunday March 25, 2012
Where: Elk Grove Regional Park

Features:

• Separate Kids’ Fun Run

• Custom T-shirts

• ChronoTrack Disposable Tag Timing

• Awards

• Fueling Station—complimentary breakfast sponsored by local food vendors

• Family Fun Festival

Why: The race benefits the Northern Area Dietetic Association and its grant-funded childhood obesity prevention programs.

To register for the race visit: www.nutritionfuelsfitness.org

The Purple Place in El Dorado Hills—half restaurant, half bar—prides itself on fresh, delicious food and drinks served in an upscale diner-like atmosphere (and it should). But with a name like The Purple Place, there’s bound to be a “colorful” history that is just as compelling.

The restaurant is built on land that once served as a stop on the Pony Express, and there is at least one customer who still rides in on horseback for his Purple Place fix. Perhaps the most interesting story is how The Purple Place earned its name. Legend has it, according to owner Mike Hountalas, Folsom Prison donated leftover paint for The Purple Place. There wasn’t enough of any one color, so the owners mixed all of the paint colors together. The result? You guessed it—purple. And later, when the owners considered repainting it a different color, there was such an outcry from patrons that The Purple Place remains purple to this day.

I’d been hearing about The Purple Place for some time, so on a beautiful March morning I had the pleasure of ordering three of their breakfasts: the waffles with berries, a pancake and the vegetarian eggs benedict. I happened to be dining alone and planned to sample just a bit of each. That was difficult! The breakfasts were fresh, delicious and beautifully presented. The single pancake was the size of a plate (and easily the equal of a stack of four regular-sized pancakes). The coffee was hot and plentiful, and the friendly service (thanks, Hillary!) made the experience truly enjoyable.

The Purple Place’s breakfast menu offers a variety of choices from healthy (organic granola and berry parfait, fresh berries and cottage cheese) to items from its griddle (a variety of pancakes and waffles), to omelets and specialty eggs (think every type of egg benedict you’ve ever dreamed of).

There are a couple of surprises on the menu—in particular the B.O.C. (a.k.a. Breakfast of Champions) which includes a 24 oz. can of Budweiser or Bud Light in a brown bag, along with a heaping plate of hardwood, honey-smoked bacon, plus ranch and syrup for dipping. There was a diner interested in trying this breakfast, so thank you to Carey Stewart for being a great sport and trying the B.O.C. so I could get a photo.

If you’re looking for a great breakfast place, head over to The Purple Place (they also serve lunch and dinner). Eat at the counter, in the dining room or outside on the patio—and bring the kids (they do have a kids menu). They are particularly busy on the weekends; however, they open up the bar area for additional breakfast seating so the wait isn’t very long.

I can’t wait to head back to The Purple Place (and not alone this time) for another breakfast. Although, I think a review of the bar may be in order!

Tell me, do you have a favorite breakfast spot?

The Purple Place
363 Green Valley Road
El Dorado Hills, CA 95762
(916) 933-2313

Dan Stevens, a member of the Fleishman-Hillard San Francisco office, shared a fun food spot with us that he recommends checking out if you happen to be in the Napa or San Francisco area.

Venezuelans eat arepas 24/7. This pita-like, corn-based bread is grilled, sliced horizontally and stuffed with a variety of fillings—meat, cheese, plantains, beans, veggies or even tofu.

This Venezuelan staple is now available right here in California, at the Pica Pica Maize Kitchen in Napa and San Francisco. Pica Pica is co-owned by Caracas, Venezuela natives and father/daughter team Leopoldo Lopez Gil and Adriana Lopez Vermut. They serve a variety of arepas, as well as sides such as Yuca fries, empanadas, soups and salads. If you enjoy Latin-style fare, it’s a great change from a burrito or taco. Plus, since arepas are corn-based, Pica Pica is also naturally 100 percent gluten-free.

If you’re looking to bring a taste of Venezuela into your own kitchen, here is an arepa recipe from Pica Pica that’s relatively easy and fun to make with kids, too:

Arepas

Yields: 9-10 servings

Ingredients
2 cups corn flour (Masa AREPA or Harina PAN, found in specialty Latin stores)
1 teaspoon salt
2 ½ cups water, heated to a boil

Directions
Combine flour and salt in large mixing bowl. Add water and mix to form a soft dough. Let dough rest for 5 minutes, then knead for 5-10 minutes, until dough is smooth and elastic. Shape dough into arepas (about the shape and size of an English muffin). Cover to keep from drying until ready to grill.

Cook arepas on a hot grill (tap center of an arepa to determine doneness; it is ready when it sounds hollow), approximately 5 minutes on each side. Take warm arepa, cut in half lengthwise and insert desired fillings.

Pica Pica Maize Kitchen
401 Valencia Street (@ 15th Street)
San Francisco, CA
(415) 400-5453

610 First Street (Oxbow Public Market)
Napa, CA
(707) 251-3757

We have a winner of our ticket giveaway for the first ever Sacramento Beer and Chili Festival. Congratulations, Toby! We hope you have a wonderful time!

We appreciate all of the comments we received!  Even if you didn’t win those tickets, you should still check out the event since it all goes to a good cause to benefit art programs for local at-risk children.

Beautiful weather is expected Saturday, and we hope you are able to attend the event and taste some delicious chili and beer!

Cheers!

Deep Fried Garbanzo Beans are $4 on the weekend brunch menu at Dad’s Kitchen.  Who knew garbanzo beans could taste this amazing? Move over, hummus.

I have always had a sweet tooth and as a new mom, my window of opportunity to sit down and bake something elaborate is no longer a reality. When I found this fun, simple recipe that was a cute riff off of the classic rice krispy bars, I couldn’t wait to give it a shot! As an added bonus, I can’t wait to make this ooey-gooey mess with my son once he is older. Meanwhile, he enjoyed being my little helper as you can see below.

Smores Bars

Ingredients
3 Tablespoons butter
1 (10.5-ounce) bag mini marshmallows
1 (12-ounce) box Golden Grahams
1 (12-ounce) bag milk chocolate chips

Instructions

1. Crush the Golden Grahams. I like to have a good mix of rubble and bigger pieces. It helps if you have a good assistant.

2. Melt the butter in a large pot. Add the marshmallow and cook until they melt completely.  You can also do this in the microwave.

3. Mix in the Golden Grahams. Coat completely with the marshmallow. Careful!  It gets really sticky here.

4. Pour the mixture into a 9×13 pan coated with cooking spray. You can sprinkle in some of the chips now, but they start to melt. I like my chips to stay whole, so I add them later.

5. I spray a piece of wax paper or parchment with a little cooking spray and press it into the pan.

6. Sprinkle with milk chocolate chips and enjoy!

Who doesn’t love beer and chili? But eating a variety of delicious chili, while sipping local beer to the tunes of area musicians, is even better when you’re doing it in the name of charity. The 1st Annual Sacramento Beer & Chili Festival kicks off on Saturday, March 3, towards the end of Sacramento’s third annual Beer Week, rain or shine at Southside Park.

The proceeds from the fun event will benefit art programs for Sacramento at-risk children, and local kids who are part of homeless families. Donations will also be accepted and used to help support Sacramento regional schools’ Adopt-a-School Art Program.

The tasty day will include a chili cook-off with three categories: individual, corporate and industry. There will be a wide variety of meat and vegetarian options to experience. Regional and local beer vendors include: Sutter Buttes, River City, Track 7, 21st Amendment and Lost Coast.

If you’ve got a scrumptious chili recipe that you think will knock out the competition and have patron’s mouths watering, then try entering the cook-off competition! An entry form can easily be filled out online or mailed to the Sacramento Arts Council. Click here to visit the event website and get all of the details.

Tickets are a steal, at only $15 for chili tasting and $35 to sample both chili and beer. Tickets can be purchased online or at Little Relics or Dad’s Kitchen. There will also be tickets available for purchase the day of the event for only $5 more.

Luckily, for our SacFoodies followers, we are giving away a pair of tickets for the event! It’s easy, just leave us a comment here or on our Facebook page telling us what brewery you are most looking forward to trying and we will pick one lucky winner! You’ve got until March 1 (one week), to give us your answer and we will notify the lucky winner that day!

Pair of Tickets is for Beer & Chili tasting, must be 21 to win.