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.
While I enjoyed every bite of this amazing dinner, I was most excited for the dessert (no surprise), a Capay Organic Candystripe Fig and Summer Fruit Trifle. This creamy layered dish of strawberries, peaches and pound cake took this traditional English dessert to a whole new level of sophisticated bliss, topped with the gorgeous striped figs.
Not only did we benefit from an amazing evening on the farm with the Barsotti/Barnes family and Chef Ridgeway, proceeds from the dinner went to the Sacramento Food Bank & Family Services and the Kathleen Barsotti Non-Profit for Sustainable Agriculture, which gives school supplies and backpacks to farmworkers’ kids and awards an annual agriculture scholarship.
For upcoming events, including wine tasting at the Capay Crush event September 20, visit www.farmfreshtoyou.com.
Spring Sips
What better way to celebrate the first weekend in spring than with some good sips and tastings! Here is a quick round-up of a few events that are sure to get the spring season started off on the right foot:
Revolution Wines—Friday Night Specials! Believe it or not, each week, Revolution Wines puts together a delicious wine/entrée pairing for only $15! Stop in from 5-10 p.m. every Friday to see what they’re serving up! On tonight’s menu: Cioppino with a glass of 2011 Zinfandel.
Philanthropic Beer Tasting—Whole Foods Market in Roseville will be hosting a beer tasting event ($15 per person) and all proceeds will be going to the store’s non-profit, Whole Planet Foundation. The tasting will have three different start times (5, 6, and 7 p.m.) for you to participate. Sounds like a win-win to us!
Spring Tasting Menu at The Grange—Debuting this Saturday, The Grange’s seasonal menu includes a fabulous gourmet three-course meal with a glass of wine for $40. Click here to see the menu.
Champagne Brunch Cruise—The Empress Hornblower will be featuring a relaxing Sunday itinerary: Floating down the gorgeous Sacramento River with a glass of bubbly and gourmet brunch buffet, with live entertainment on the boat. The cruise leaves the Old Sacramento dock at 11 a.m. and lasts about 2 hours. Click here for tickets.
Planning to attend one of these? Let us know how it goes!
An Olympic-Sized Happy Hour at Grange Restaurant and Bar
As the world’s elite athletes gathered in London for the 30th Summer Olympic Games, the SacFoodies came together last Friday to kick off the opening celebrations with a gold medal-worthy happy hour at Grange Restaurant and Bar.
The Grange’s Executive Chef, Oliver Ridgeway, has pulled together a brilliant happy hour menu inspired by his home country’s traditional British cuisine. But this is no ordinary pub fare – each dish incorporates seasonal and fresh ingredients.
And while there is no Olympic event for eating, Team SacFoodies has perfected the sport of tasting to bring you the menu highlights:
Jake
Favorite sipper: The West Bengal Cocktail – which is made with Hangar One Mandarin, orange zest and Darjeeling-Infused Yellow Chartreuse giving it a taste of tea-fitting for celebrating London
Gives the appetizer gold to: Artisan Sausages with Flavored Mustards
Won’t miss Olympic event: Swimming
Sarah
Favorite sipper: California London Style Gin Flight – favorite gin was the No. 209 San Francisco CA
Gives the appetizer gold to: Wild Salmon Croquettes
Won’t miss Olympic event: Any swimming event with Ryan Lochte
Shelly
Favorite sipper: The English Ale
Gives the appetizer gold to: Miniature English Scones with House Preserves and Clotted Cream (crazy good!)
Won’t miss Olympic event: Women’s gymnastics
Vanessa
Favorite sipper: The house sangria
Gives the appetizer gold to: Wild Salmon Croquettes with Pickled Cucumbers
Won’t miss Olympic event: Women’s gymnastics
Kim
Favorite sipper: What the Blue Blazes, but loved the presentation of the California London Style Gin Flight
Gives the appetizer gold to: Artisan Sausages with the Horseradish Mustard
Won’t miss Olympic event: Swimming!
Liz
Favorite sipper: What the Blue Blazes (this isn’t part of the Olympic Happy Hour menu, but it’s delish!)
Gives the appetizer gold to: Chilled Watanabe Tomato “Tea” with marinated baby tomatoes
Won’t miss Olympic event: Gymnastics! It’s the most nerve-wracking sport to watch
Rachel
Favorite sipper: The No Pimm’s no. 1 Cup
Gives the appetizer gold to: The Scotch Eggs with Jalapeno Remoulade
Won’t miss Olympic event: Women’s gymnastics and diving
Tracy
Favorite sipper: The No Pimm’s no. 1 Cup – so refreshing and scores a gold for presentation
Gives the appetizer gold to: Artisan Sausages with Flavored Mustards
Won’t miss Olympic event: Women’s gymnastics – I hold my breath during each event!
Sallie
Favorite sipper: The No Pimm’s no. 1 Cup – huge fan of Pimm’s cup and this one did not disappoint!
Gives the appetizer gold to: The English Style Cheeses with Chutneys and Pickles
Won’t miss Olympic event: The water sports – swimming, diving and water polo
This high tea happy hour runs for only a limited time until August 12 from 3-6 p.m. daily, so head over to the Grange to cheer on Team USA in true foodie fashion.
A special thank you to the Grange and Chef Oliver Ridgeway for providing us with a complimentary spread of their happy hour menu.