Looking for a gift idea that doesn’t require hitting the mall? This Saturday, learn how to make Holiday Gifts from the World Kitchen at the East Bay Restaurant Supply Culinary Center in Sacramento. Join Chefs Carolyn Kumpe, Dani Luzzatti and Shankari Easwaran to learn how to prepare delicious and simple recipies that make great handcrafted gifts. Some of the foodie treats you will learn to make are Vanilla Bean Spritz Cookies, Spiced Tomato Chutney and Herbes de Provence. At the end of the day, you will have created a gift basket full of treats to take home!
The class is Saturday, December 13 from 11:30am to 3:00pm. Call (916) 440-0623 for reservations.
Archives for December 2008
Lunch at Bistro 33 in Midtown Sacramento
Over the summer, we shared a review of one Sac Foodie’s late-night dining experience at Bistro 33 Midtown. Recently, I also had the pleasure of trying this trendy restaurant, although my experience was during daylight hours. It was mid-day on a Saturday and my dining companions and I were facing a dilemma: Where could we eat lunch that would be a step-up from bar food but still allow us to watch the Cal v. Stanford football game? We found ourselves at Bistro 33 in Midtown Sacramento and it could not have been more perfect; complete with a cozy corner booth facing a flat-screen TV which the staff was more than happy to change to the game we wanted.
The restaurant was serving both brunch and lunch menus, which made deciding on entrees difficult . . . at least for me! Once decisions were made and our food arrived, we found ourselves perfectly happy with our meals, and the score of the football game.
The Linguine Carbonara was piled high and included chicken, pork belly and toasted walnuts in an egg cream sauce. To say the dish was creamy would be an understatement. A big plus was the generous amount of chicken and pork belly – the Linguinie could easily feed two people!
The Midtown Chop Salad included chopped romaine, smoked turkey, red onion, tomato, goat cheese, pepper bacon and toasted almonds in a creamy green goddess dressing – and this was the small size! The salad was delish, crisp and perfectly dressed.
The Roasted Sirloin Dip sandwich might have taken the prize for favorite dish of the meal. The meat was tender and juicy and the au jus sauce was poured hot table-side. Plus, it came with fries that we all got to share!
If you find yourself looking for a place to dine for lunch on a weekend, you might consider Bistro 33. A cozy atmosphere, friendly servers, TV’s with sports, great food and a vast drink selection make this spot perfect for foodies and sports aficionados alike!
Bistro 33 Midtown
1020 16th Street (at K)
Sacramento, CA 95814
916-233-3633
Morton’s Has Moved!
Many Sacramentans may know that Morton’s has been a long-time resident of the area, but did you know that Morton’s recently made the move from 521 L Street over to 621 Capitol Mall? Thanks to an invitation from their friendly staff, I was able to attend a sneak preview of the new location for lunch. As a first-timer at Morton’s, I was equally impressed with the décor and the food.
I knew what I was going to order the second I laid eyes on the menu – the Lobster Bisque to start and their Sliced New York Sirloin for my entrée. For my dining partner-in-crime, it would be the Colossal Shrimp Alexander followed by the Chicken Christopher. Truth be told, it didn’t really matter who ordered what, there was a mutual understanding that everything on the table would be fair game. After placing our order, we immediately dove into the massive bread round that graced our table.
The Lobster Bisque and Colossal Shrimp Alexander turned out to be a great way to start our lunch. The Bisque was both creamy and light, while the Colossal Shrimp truly stood up to its name – each shrimp was practically the size of my hand.
When our chicken and sirloin dishes arrived, we were almost too full to indulge. The sirloin was surprising as I didn’t realize we’d ordered a sandwich until it arrived. But with grilled onions and mushrooms, this sandwich was a pleasant surprise.
The Chicken Christopher was also delicious. Coated in bread crumbs and lightly sprinkled with lemon juice, this dish is a must-try. To be honest, we originally chose it because of the name – how can someone named Chris not order the Chicken Christopher?! That turned out to be a blessing in disguise – had I known what Chicken Christopher was before dining at Morton’s, I probably would have tried it anyways.
For dessert, we selected the Double Chocolate Mousse. It was both incredible and food coma-inducing. Enough said.
With the same great menu and a brand new home, Morton’s in downtown Sacramento is certainly one to keep in mind when planning business lunches or evenings out. Have you been to the new location? Let us know what you think by leaving a comment below!
Morton’s The Steakhouse
6210 Capitol Mall
Sacramento, CA 95814
(916) 442-5091
Foodie NewsBite
As Sac Foodies, we have a serious passion for food – both professionally and personally. While we love sharing our dining out and home cooking experiences, we also think it’s important to keep a pulse on foodie news. Are you a foodie news addict too? If so, check out the below 2009 predictions from Epicurious.com.
Epicurious Predicts Top 10 Food Trends for 2009
1. “Value” is the new “Sustainable”
These days, the economy dictates our cooking and shopping decisions: Bargains are in, no matter where they come from.
2. The Compost Pile is the new Flower Garden
Growing your own now refers to vegetables, not just herbs, and that will in turn help feed the gardener’s compost pile. Live worm garnishes, however, will not make it to the house salad.
3. Peruvian is the new Thai
You thought Peruvian cuisine was all about seviche, maybe? Guess again: Peru boasts culinary influences from Spanish, Basque, African, Chinese, Japanese, Italian, French, and British immigrants. Pisco Sour, anyone?
4. Noodle Bars are the new Sushi Joints
With some seafood being suspect or overfished and raw fish prices high, noodles make complete sense. If there’s no ramen, udon, or soba shop in your neck of the woods, there will be soon.
5. Ginger is the new Mint
Move over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin Gin Mule, and Ginger Smash) are bubbling up at places like The Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York.
6. Smoking is the new Frying
You know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders are smoking their bourbons (Eben Freeman at Tailor, for example), and chefs, recognizing the national craze for BBQ, are smoking more than just salmon and ribs: nuts, salts, even smoked steelhead roe (at Chicago’s Alinea). Who says smoking’s bad for you?
7. Regional Roasters are the new Starbucks
It’s come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded and overreached, and the little neighborhood coffee roasters thrive again, like Stumptown (Portland, OR), Bluebottle (San Francisco), and La Colombe (Philly).
8. Portland (Maine) is the new Portland (Oregon)
Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo’s, and Fore Street to start.
9. Rustic Food is the new Molecular Gastronomy
Wacky-weird-science cuisine that requires fancy-schmancy equipment doesn’t necessarily make food taste better, and more often than not it adds needless complexity (there are exceptions). Most importantly, no one really wants to do this at home. Expect to see comfort food stage a comeback. Again.
10. “Top-Rated” is the new “Critic’s Pick”
Power to the people; single critics are a dying breed. Why believe what one person says when you can read and reflect on what hundreds think?
Leave us a comment: What are your predictions for the food world in 2009?
A December Dinner to Remember
I live in East Sac so dinner with the Selland’s is a family weeknight favorite when we don’t feel like cooking. On the flip side, there’s only been one lucky night in my life that I was able to experience Randall Selland’s The Kitchen. I was just reminded of that wonderful day in December a few years ago when this month’s menu (see below) arrived in my email inbox. A true foodie cannot deny how delicious this menu reads. Apparently reservations are still available. Call now for reservations (916.568.7171) if you’ve never been. It’s worth the splurge and the dining room is stunning during the holidays!
The Kitchen: December Menu 2008
– First Course –
Randall’s Classic French Onion Soup
with Cave-Aged Swiss Gruyère Fried Bread
This is one of our perennial favorites at The Kitchen. With a deep and richly flavored mix of all organic red and yellow cipollinis, red and white pearl, and sweet Walla Walla onions, this comforting classic is a winner. For the cheese, we are using a decadent and intensely flavorful cave-aged real Swiss Gruyère melted on sourdough bread and then fried. On top, a bit of crisp micro-chive is a perfect last touch.
– Second Course –
Fresh Dungeness Crab Chopped Salad
with Preserved Meyer Lemon, Celery Heart, Chervil
and Vetrice Orchard Designated Olive Oil
We follow the French Onion Soup with a crisp, delightful salad of fresh local Dungeness Crab chopped with romaine hearts and topped with crunchy celery heart and chervil drizzled with a touch of our house preserved Meyer Lemon to really accent the crab. We also have a beautiful orchard designated Vetrice Olive Oil from Prunatelli that is made from picholines for a robust and earthy counterpoint. This is a lovely, light second course to lead you into our tempting Sushi and Sashimi Intermission.
– Sushi – Sashimi – Crudo –
– Third Course –
Our Signature Perigord Black Truffle-Maine Lobster Pot Pie
This is one of our all-time best-loved dishes. It’s so simple, but the excellent ingredients don’t need much gussying up. We take our flakey, buttery house made pot pie crust and fill it with fresh butter-poached Maine lobster and first-of-the-season real Perigord black truffles. In truth, the lobsters this month are coming from slightly further north off the East Coast of Canada, where the colder waters make for a lobster with a harder shell and sweeter meat. And the aromatic, divine black truffles are just becoming available and are pure heaven with the lobster. We are really excited to serve this dish in December.
– Fourth Course –
40-Day Dry-Aged Five Dot Ranch Strip Loin,
Roasted Root Vegetables, Béarnaise and
Baby ‘Baked’ Butter Potatoes
My favorite beef is back! Five Dot Ranch out of Susanville raises the tastiest all-natural, lean yet full-of-flavor beef. We usually use the tenderloin, but this month we are taking the New York strip that is dry-aged a whopping 40 days to delicious effect. These cuts are aged hanging with the bones and fat still attached to allow for optimal moist and tender flavor. With the grilled strip, we are serving roasted root vegetables from the farmers markets – most likely parsley root, parsnips, Tokyo turnips and the like – along with Stan’s baby baked butter potatoes. Our Sous Chef Stan Moore loves these miniature potatoes simply baked and then topped with our house made crème fraiche. As a final touch, a creamy, rich Béarnaise sauce will delight your palate.
– Dessert Course –
The Kitchen’s Funnel Cake with
Chocolate-Swirl Ice Cream, Black Walnut Brittle
and Caramel-Huckleberry Broth
This is a new and fun dessert that is pretty indulgent a bit decadent, but hey, it’s the holidays. Our version of a deep-fried funnel cake will be topped with a house made chocolate and vanilla swirl ice cream and a black walnut brittle. Now, normally walnuts can be a little bitter, and they don’t scream, “brittle” or “dessert.” But these black walnuts are unique. Locally grown, they have a higher oil content and are much sweeter than traditional walnuts. For a sauce, Noah is using these delicious little garden huckleberries from Del Rio Botanicals to make a sweet and rich caramel-like syrup.