Just like an ice cold beer hits the spot on a warm day working out in the yard, seeing our first “buds” this spring brought a huge smile to my face. As the new owner of a home on a small Lodi vineyard, I can’t wait to watch and learn as our gnarly vines transform this season. Are these twisted, creeping stumps of wood really going to produce fruit in just a matter of months? These first buds sure are a good sign. It’s also a good sign that we’re not the only people in town with some vines around the house. Nearly 40 percent of California’s premium wine grapes are grown in the Lodi region. In fact, Lodi is the winegrape capital of the world! We have a lot of friends around town who know a thing or two about making a delicious bottle of wine. It’s going to be a fun journey making our own first barrel this fall. I smile just thinking about that first taste of our own rich red wine with blackberry and cherry flavors, along with a taste of pepper. Whether or not we get that exact taste that we so love on our first try, that first glass of wine is definitely going to hit the spot.
By Alison Liebich
Archives for March 2008
All Things Pink
The color pink is not one of my favorites. I much prefer reds and golds over the blushing shade of pale pink or the startling hue of magenta. But I have learned to love this color for a very special reason.
It’s not because pink is the color of ribbons that we wear to show our solidarity in the fight against breast cancer. Neither is it because pink is symbolic of women in the workplace. Yes, Pink’s the name of a famous singer, but I have to admit I’m having trouble recalling any of her songs. And, it’s not because “Pink” is the last name of a British custom shirt-maker that I’d love to try someday, but haven’t.
No, in our home, pink is best associated with a little girl who flits around the house, celebrating all things pink: pink glittery shoes, pink socks, pink t-shirts, frilly pink dresses, polka dot pink hair bows, and pink backpacks. Our playroom is literally a sea of pinkish flotsam and jetsam, interspersed with all the other colors of the rainbow.
My thoughts turn to pink mostly due to the fact that my daughter turned four this past weekend. In advance, she decided on a ballerina theme for her birthday party. So, what better way to capture the essence of her fabulous fourness, than to celebrate with the color that we most associate with her?
Now, I had in my over-achieving mind thought I would prepare everything for the party from scratch. Yeah, right. So, on Friday, one day before the party, I found myself somewhat frantically calling Karen’s Bakery. I described my no-cake dilemma, and Karen assured me that they could create something that would be perfect for my daughter’s pink ballerina party.
When I picked up the cake, I couldn’t believe how in one 9-inch round they had captured the essence of my little girl. The pink butter cream frosting had been fashioned around the cake in delicate, wavy ribbons to resemble a tutu, and the top of the cake was adorned with jewels (edible, no less!). Amid much oohing and aahing, this stunning pink cake became the centerpiece of the party.
Not only did the cake look spectacular, it was delicious! The frosting was wonderfully creamy and not overly sweet, and the filling of strawberries and cream between layers of vanilla cake was simply perfect.
Just as perfect as turning four on a bright spring day surrounded by all things pink.
By Maria Chacon Kniestedt
The Perfect Roasted Chicken
In 2007 I made the resolution to make the perfect roasted chicken. This may have seemed easy to resolve, however, it took more practice than one would think. I tried many different recipes, even a recipe out of Glamour magazine called “Engagement Chicken,” but with no luck.
It wasn’t until sometime in early November did I find a winner, and of course, as with all my other culinary successes, it came from Ina Garten’s first book, “The Barefoot Contessa.” Ina makes this recipe every Friday for her husband Jeffrey, and I’ve taken to making it every Sunday for my husband Matt. You can make gravy using the pan drippings and flour, but I found it a bit too salty and fatty, and one of my 2008 resolutions is to eat more healthfully, so no more gravy for me.
What’s great about this chicken is that it’s so versatile when it comes to leftovers. I’ve made soups, tacos, pasta…you name it! I probably only have a few more weeks to enjoy this ritual because I don’t like to use the oven as much when the weather is so nice, so I’ll need to think about how to make this on the grill.
Perfect Roasted Chicken
1 4-5 pound whole chicken (remove neck and giblets)
Salt and pepper
1 lemon, halved
1 garlic bulb, halved crosswise
1 bunch thyme
2 tablespoons butter, melted
Preheat oven to 425°F degrees. Rinse out chicken and place in roasting pan. Liberally sprinkle salt and pepper in the cavity of the bird (add more than you think you would). Stuff lemon, garlic and thyme in cavity. Tie together legs to close cavity and tuck wings under. Brush butter on skin and sprinkle on additional salt and pepper. Cook for 1 1/2 hours. When cooked, remove from oven and cover with aluminum foil and let stand for 10 minutes.
By Kim Bedwell
Kru, Sacramento
Brittany‘s thoughts on Kru:
If you’re an avid SacFoodies visitor then it should be no surprise that when it comes to sushi, the majority of this office seems to have what some might call a clinical dependency. As we continue to explore all that Sacramento has to offer in the way of raw fish and rice, one newfound favorite is certainly Kru.
Located at 2516 J Street, Kru is contemporary Japanese cuisine with friendly staff, an enticing ambiance and yummy sushi to boot! Last week, a few of us headed to Kru for lunch and feasted on teriyaki chicken and beef, the Philadelphia roll, the Spicy Liz and (not one, but two) Ziggy rolls!
Insider’s tip: While the Ziggy roll is far and beyond my personal recommendation, it is no longer on the menu. But do not fear, they will be more than happy to make it upon request!
Jenna’s thoughts on Kru:
Similar to the fun of ordering “animal-style” at In-N-Out Burger, it is always appealing to order something that’s not on the menu – enter, Ziggy roll. If you ever have a hankering for sushi that tastes like meat, this is the roll for you! I’m honestly not quite sure what makes up this meaty roll, but it is HUGE and de-licious! I would liken it to a “sloppy joe” of sushi. No really, it’s good!
After our enormous lunch at Kru, I fell victim to the dreaded tryptophan of the sushi-world – what I refer to as a “sushi-coma.” So lunch-goers beware – especially if you need to be productive in the afternoon.
Steve’s thoughts on Kru:
There is always that one person in a group that goes to sushi who just isn’t a raw-fish aficionado, and in our trip to Kru, that was me. That did not detract from the experience, however, because there is almost always chicken teriyaki at a sushi place. Apparently they know people like me (or 12 year old kids) still come in.
So on cue, I ordered the smothered goodness and was not disappointed. The grilled strips of chicken with teriyaki sauce drizzled on top was very satisfying after a hard half day at work. But what might be my favorite part of most Asian food restaurants is the rice. I can eat the stuff as if there is a separate compartment in my stomach.
While the food at Kru was very good, eating lunch with co-workers, not necessarily eating the food, is the best part of a lunch break. As someone who is relatively new, it gives me a chance to get to know my co-workers other than asking for work favors or the occasional American Idol chat (which is a weekly ritual in our office). Just keep that in mind next time a co-worker wants to grab a bite and you pass because you want to finish that one last thing. You may have just passed on the best part of your day.
Joey’s thoughts on Kru:
When it comes to sushi, I am lost sometimes. What do I order? What’s actually inside that little seaweed roll? I usually have no clue. I do know one thing though . . . I LOVE it. Taking a look at the menu at Kru I had no idea where to begin, so I decided to let the others order for me and point me in the right direction. That was a great idea! The Ziggy roll was by far the best sushi I had ever tried. So good, in fact, we got seconds! Can’t wait for next time.
St. Patrick’s Day in Sacramento is Greener than Green
Emerald Green. Forrest Green. Lime Green. Seafoam Green. Pine Green. Light Green. Dark Green. Yellow-Green. Blue-Green. Hunter Green. Army Green.
No matter your favorite variation, everything today seems to be about the green. You’re green with envy, you’re green-friendly. There’s the Green Party, green tea, and good old jealousy – the green-eyed monster. But come this weekend – green is what you better be wearing if you want to avoid the looming pinch of friends and acquaintances.
According to the History Channel,
“St. Patrick is believed to have driven the snakes from Ireland. The St. Patrick’s day we celebrate today is based on the original saint’s feast day also thought to be the date of St. Patrick’s death. In 1737, Irish immigrants to the United States began observing the holiday publicly in Boston and held the first St. Patrick’s Day Parade in New York City in 1766.”
If Ireland isn’t on the books for your St. Patrick’s Day weekend, do not fret – there are plenty of options right here in Sacramento!
I was lucky enough to find myself in Ireland on St. Paddy’s Day two years ago – an experience I will never forget! This shot was taken in the bar atop the Guinness Factory in Dublin.
Bars and Restaurants
O’Mally’s Irish Pub
1109 2nd St, Sacramento, CA
Gallagher’s Irish Pub
1201 K St, Sacramento, CA
Club 2-Me
4738 J St, Sacramento, CA
BonnLair
3651 J St, Sacramento, CA
Brew It Up! Brewery & Grill
801 14th St, Sacramento, CA
Streets of London (www.streetsoflondon.net)
1804 J St, Sacramento, CA
Move over apple, apparently it’s a “Guinness A Day!””
Not in the mood for the pub/bar scene? Here’s a fun, green alternative:
The 12th Annual St. Patrick’s Day Parade in Old Sacramento on March 17! Hosted by the Old Sacramento Business Association, Old Sacramento Management and the Embarcadero Lions Club, this year’s parade will feature Irish dancers and costumed marchers, school bands, floats, military regiments, police and fire representatives and other cultural organizations.
By Brittany Mohr