Super Bowl Sunday is almost here and it’s all about the great food…oh, and football of course! Do you have your menu ready yet?? Here’s what some of the Sac Foodies have lined up for the big game!
Maria Chacon Kniestedt – I’ll be serving up some delicious chicken and andouille sausage jambalaya on Super Bowl Sunday because, well, all of the signs were there: Just this past weekend, my husband asked if I would make some Cajun fare, like jambalaya or red beans and rice, for dinner soon . Then, I learned the New Orleans Saints would be in the Super Bowl – not that this made an impression (clearly, I’m focused on Kings basketball not football!). Right now, I’m reading a great book that’s set in New Orleans (James Rollins’ Altar of Eden), and then, this morning, the epiphany: the perfect recipe for jambalaya in today’s Sacramento Bee. I simply can’t ignore a good theme! I’ll add a crisp green salad, some crusty pugliese and whip up some beignets for dessert. You know it’s going to be a great day when food AND books AND sports come together.
Brittany Mohr – My favorite part of the Super Bowl is almost always the commercials! But when it comes to food, you just can’t beat the dips – homemade guacamole is usually my vice.
Karlie Bettencourt – My grandma always made Wiener Crescent Roll-Ups for holidays and birthdays. So in honor of tradition, whenever I need to make an appetizer, Wiener Crescent Roll-Ups are the first thing that comes to mind. They are so easy to make (only two ingredients: cocktail wieners and crescent rolls) and are always devoured within 10 minutes. Try serving them with mustard, ketchup, or other dipping sauces for a little extra flavor. My Super Bowl just wouldn’t be the same without them!
Cecily Fuller – I’m all about the dips on Super Bowl Sunday. Salsa, seven layer bean dip, guacamole – you name it, I’m game. Guacamole is always a favorite, so I’ll definitely be whipping up some of that, but I want to try something new, too. I think this Spicy Blue Cheese Dip I found on the Food Network Web site will be the perfect addition to those spicy chicken wings I can never seem to get enough of!
What’s on your Super Bowl menu? Are you trying out a new recipe, using an old standby or ordering out? We’d love to know!
Archives for 2010
Smith Island Baking Co.
I’m pretty sure that by now our obsession with food has come across loud and clear. And, while we focus on our beloved Sacramento area, we’re on the prowl for good food with a good story anytime and anywhere. Recently, one Sac Foodie took a trip back east to Maryland for the holidays and stumbled upon a gem that we just couldn’t ignore: Smith Island Baking Co.
Smith Island, Maryland is a remote fishing community with a rich history…that produces quite possibly even richer cake! The story goes that as far back as the 1800s, watermen’s spouses on Smith Island would send them out during the autumn oyster harvest with quilts, their daily necessities and, of course, cakes. When they noticed that the traditional, thicker cakes became stale too quickly, they developed a method that would bring fame to this little island in years to come.
Smith Island cakes are made from scratch with seemingly impossible-to-make thin layers, stacked high with cooked fudge in place of the typical butter cream frosting. The unique cakes kept the Smith Island watermen full and satisfied for days back in the 1800s and have become a staple for the island in their ability to be shipped across the country without losing flavor or moisture.
When Smith Island Baking Co. kindly offered to send the Sac Foodies one of their Chocolate Fudge cakes to review, we happily accepted the “difficult” task! Now, keep in mind that this cake traveled all the way from Maryland to Sacramento – so this was the true test. – Cecily Fuller
Jenna Buhagiar – Such a dense, filling cake! A sliver is really all you need to get a delicious sweet fix. I’m thinking it might also be good at breakfast-time accompanied by a steaming cup of coffee, so I may just have to try that out.
Kim Bedwell – What I liked about this cake is that it wasn’t too sweet. Just the right balance of chocolate and cake. I bet it would be even better with a fresh cup of coffee.
Christine Schunk – While I was cutting myself a piece of this layered goodness, the packaging the cake was shipped in actually caught my eye. Smith Island sends their cakes in a really cute cake dome-type tin – love it!
Shelly Kessen – Yummy! The cake is so pretty, too. It was the first time I had heard of them, but it won’t be the last that I give them a try.
Brittany Mohr – I’m not a big cake person, and I had THREE slices. I only admit that because it was so good that I don’t regret my decision to indulge. Some things are just worth the splurge, and the chocolaty layered goodness of Smith Island Cake is one of them.
John Armato – Beautiful presentation, both cake and charming cake tin. Loved the fudge. Drier than I expected. Have a GREAT back story. Loved the history.
Smith Island cakes can be ordered online at http://smithislandbakingco.com.
Smith Island Baking Co.
20926 Caleb Jones Road
Ewell, Smith Island, MD 21824
(410) 425-2253
Tightwad Tuesday: Do you feel lucky?
Head over to Centro Cocina Mexicana tonight any time between 5 p.m. – 9 p.m. and try your luck with their 50/50 Tuesday special. Order any food item off the dinner menu and when it comes time to pay the tab, you’ll be asked to roll a die instead: odds, Centro pays for your meal up to $20, evens, you pay. It’s that simple.
Centro has an extensive dinner menu that includes empanadas, chalupas, tamales, enchiladas, tacos, burritos, and more. They also have a Happy Hour which runs Tuesday – Friday, 3 p.m. – 6p.m. With a menu like that, it looks like you’ll be a winner either way!
Visit Centro’s Web site for more information about the 50/50 Tuesday special.
Centro Cocina Mexicana
2730 J. St.
Sacramento, CA 95816
(916) 442-2552
House Kitchen & Bar: It's Officially Open!
When we got word that House Kitchen & Bar, the new restaurant at 555 Capitol Mall, had finally opened, we promptly scheduled a lunch trip down the street. Not that we don’t love our old standby lunch destinations like Il Fo, Subway and the hot dog cart, but we’ve been looking forward to having a new dining option within walking distance of our office.
Arriving at the restaurant at Noon, we found the place bustling and almost every table full of diners. We even caught a glimpse of Sacramento Mayor Kevin Johnson digging into lunch at the new restaurant.
Unfortunately, we working girls did not have time for table service, so we placed a to-go order instead. Here’s what we tried:
Liz Conant – “I had the a sandwich called the hot press (I think!) with turkey, bacon, ham, cheddar, tomatoes and a special aioli mayo on foccacia. Served with a side of fries, this was more than a filling lunch! I’m looking forward to going back and sampling more menu items, especially when House opens for dinner, which I hear should be soon….”
Brittany Mohr – “I’d heard that House was going to be all about comfort food, and in my book comfort food = mac and cheese. So, I ordered the Five Cheese Elbow Mac & Cheese with Applewood Smoked Bacon and it proved to be the epitome of all things comforting. Perfectly warm and cheesy, this dish is listed on the starters section of the menu but was more than enough to satiate my appetite. Next time I’m there, I want to check out the drink menu … anything for the excuse to sip from a Mason Jar while out to eat!”
Jenna Buhagiar – “It was feeling like a ‘go big or go home’ kind of day, so I opted for Christopher’s Spicy Chicken Sandwich dipped in hot sauce with melted bleu cheese and it sure was big. Like the other sandwiches, it also came piled with a side of tasty fries. I’m always a fan of a super-messy, saucy and spicy chicken sandwich, but could always go for more bleu cheese. I’m glad I was able to sneak a bite of Brittany’s mac & cheese – can’t wait to order a bowl for myself next time.”
House Kitchen and Bar
555 Capitol Mall
Sacramento, CA 95814
A New Kind of Sushi Comes to Roseville
From the opening of House Kitchen & Bar (review to come tomorrow!) and the Mason’s makeover announcement, there seems to be a lot going on lately in the Sacramento restaurant world. Of course, foodie news is our favorite kind of news so we have no complaints! In fact, we’ve got one more announcement to add to the list.
Tonight marks the Grand Opening of Sake House at The Fountains in Roseville. Sake House is a new undertaking by Randy Paragary of Paragary Restaurant Group and Bob Simpson, owner of Social Nightclub in downtown Sacramento. The mix of their unique backgrounds has resulted in a new type of sushi and sake experience. The restaurant/bar/lounge/nightclub offers a fully furnished 2,000 square foot patio making for a vibrant dining experience that transforms into an upscale lounge late in the evening with DJ music and dancing.
Whether you’re looking to relax, drink or dine, Sake House promises to have it all!
Sake House
1017 Galleria Blvd. #160
Roseville, CA 95678
(916) 782-5040