Recently a good friend was visiting from Wisconsin and wanted to indulge in some culinary goodness that wasn’t the same back home. We immediately thought sushi. Being relatively new to Sacramento, it was difficult to narrow down which spot to try and we decided on Mikuni. After this dining experience, I may have found my new favorite midtown restaurant!
Before even browsing the menu, we were both pleased. Mikuni Midtown is housed in a beautiful space adjacent to P.F. Changs at 16th and J in the East End Lofts building. It is an open building with high ceilings, exposed beams and a hustle and bustle that not only makes it trendy, but very welcoming.
After browsing the extensive menu, we decided on the four courses for $40 special (what a deal!) Two people can select two starters, two rolls and a dessert to round out the deliciously decadent meal.
For our first course we selected the crispy goyza. Eight pieces of perfectly cooked pork pot stickers that weren’t too crispy or too soft, and paired wonderfully with the dipping sauce.
When selecting our second indulgence, it was a no brainer- mixed tempura. Bestowed before us was a plate bursting with color and plenty of food to satisfy two people. The mix included sweet potato, mushroom, asparagus, zucchini, carrot, broccoli, onion and four gigantic pieces of shrimp.
Then came the third course (cue hallelujah music): The rolls we picked were undoubtedly the best sushi I have ever had. It’s hard to even write about without calling in an order for takeout!
The first roll we chose was the Marilyn Monroll- scallop, avocado, crab mix, panko shrimp, sauce, masago and onion. Yum! Secondly, we decided on the Michi Roll, a similar roll with panko shrimp, cream cheese, crab mix, avocado, sauce, masago, onion, and my favorite- seared tuna.
Then came the grand finale! For our final course on this culinary journey we selected the triple chocolate mousse. Three layers of light and fluffy chocolate paired with a delicious raspberry sauce.
If you’ve never been or if you’re looking for another reason to head into Mikuni’s, the 2-for-$40 deal should be your reason, you won’t be disappointed.
Mikuni Midtown
1530 J Street
Sacramento, Ca 95814
(916) 447-2112
Archives for April 2012
Bubbles & Bling Benefit – and a Giveaway!
Looking for a way to turn a night of fun into a night of fun for a good cause? Well, you’re in luck because coming up on April 20, the Crest Theatre in Downtown Sacramento will be hosting “Bubbles & Bling,” an event to benefit the California Youth Crisis Line.
The Crest will feature a showing of the classic film “Breakfast at Tiffany’s.” The movie will be accompanied by champagne, wine, appetizers and desserts. There will also be a silent auction and music by local band The Honey Trees.
This is sure to be a fun and entertaining event that is also going to help an important cause. All ages are welcome, but the bar is reserved for the 21 and up. Tickets are a breeze to purchase and can be done entirely online by clicking here.
Luckily for our readers, we will be giving away a pair of tickets to this spectacular benefit! All you have to do is leave a comment on this post by 5 p.m. on Wednesday, April 18, telling us the title of your favorite classic movie and we will select a winner!
Tres Hermanas, Davis
Brunch. It’s one of my favorite ways to spend a leisurely Sunday. Davis has a handful of notable options, from Café Bernardo to Caffé Italia, but last Sunday I wanted something a little different than the typical Benedict. We were wandering aimlessly around the downtown area for inspiration and found some on Second Street. Tres Hermanas serves breakfast food? Yes, mi amigo, they sure do!
I had the sausage and eggs plate, which came with beans, potatoes, salsa and warm tortillas.
I’m not sure the rest of the town realizes that Tres Hermanas is a breakfast option since the typically bustling restaurant was fairly quiet. And this Sunday that was A-OK by me; it meant that I didn’t feel bad savoring my cup of coffee just a little longer as we watched the world go by, or at least the usual mix of students and families in downtown Davis.
Tres Hermanas
805 2nd St
Davis, CA 95616
(530) 756-8737
Attention Foodies: Join us and start #twEATing!
Once upon a time, people really did have to shoot their food before dinner. Killing a wild animal was the only way they were going to get anything on the table.
But today people “shoot” their food to share it. It’s that almost innate need at the table when a divine piece of culinary beauty is before you and you must capture it. Even though not everyone thinks a camera belongs next to the salad fork, we say it deserves its own table setting.
If, like us, you don’t mind the click of a shutter before you reach for the butter, you might as well make it official. According to CNET, 47% of millennials (those born after 1982) and 32% of all people are tweeting their fabulous food photos. That’s why we’re starting to use the hashtag #twEATing and calling all foodies to celebrate with a photo and a few short words about what’s good, what’s sweet, what’s new, what’s hot, what’s salty, what’s leftover, and what’s cooking in general.
Start #twEATing and sharing your awesome food photos. The hashtag #twEATing will now be showing up on our Twitter feed on SacFoodies.com, so keep a look out for yours (by the way, is it any coincidence it’s called a “feed”?). No reason why you can’t use it on Facebook, Flickr and Pinterest as well. For the ultra app-savvy foodie, whip out your smart phone and use it on Instagram and Evernote!
So, pass the word and pass the peas. Let’s get #twEATing!
Q & A with a Food Photographer: Keith Seaman
Ever curious about the art of food photography, I jumped on the opportunity to chat with Keith Seaman, a veteran photographer of 35 years and a long-standing friend of Fleishman-Hillard’s Sacramento office. Keith’s studio is located in Fresno, California, and over the years he has produced a fabulous food and wine portfolio for some of our clients.
How did you get interested in food photography?
My friend sold me his 35mm camera. Soon after I started at the Art Center College of Design and then apprenticed with some photographers in Los Angeles. I’ve always been a generalist, but my interest in food came later when I moved to the San Joaquin Valley.
Who comprises your photography team on the set?
The food stylist and myself. Also a creative director who ensures that the needs of the client are satisfied.
What is the job of a food stylist?
A food stylist is someone who understands the food and prepares it for the camera. The food must look good and must faithfully represent the recipe. Food stylists and photographers work as a team—without a great food stylist I wouldn’t be shooting food!
Let’s talk tools of the trade. Which camera and lenses do you use for shooting food?
My favorite food camera combo is my Sinar F view camera paired with my Phase One digital back and a 150mm f2.8 lens. The view camera gives me the opportunity to change the focus angle with any lens. This is useful because I can keep both the food and the wine labels in focus.
You have your own studio and you also travel?
Correct. I occasionally shoot in my home, but I also have a 4,000 square-foot studio in downtown Fresno. My studio has a full kitchen and I also built a “Cyclorama” space, which is a seamless room with no corners, for shooting reflective objects. It’s like being inside of a white egg.
What is your most memorable food-related photoshoot?
About one year ago I had the opportunity to do a portrait of Chef Charles Phan at his Slanted Door restaurant in San Francisco. It was incredibly fun! I put together a team of five people and we spent 1.5 hours taking two photos. They turned out great. Afterwards Chef Phan used my photo when he was inducted into the Who’s Who in Food and Beverage in America at the James Beard Foundations Awards.
What is the most difficult aspect of food photography?
Well, some food needs to be shot immediately. Like soufflé. You take it out of the oven and it immediately starts to deflate. Another example is real ice cream. There’s no time once it is on the set.
What are your top 3 tips for taking vivid food photos?
- Be aware of the angle. Find the angle where the best parts of the food are facing the camera.
- Use color saturation appropriately. Increasing color saturation can brighten a photo but it may misrepresent the food. When altering color, make sure it still looks real and appetizing.
- Lighting is critical. You can’t shoot good food with bad lighting. Window light is always nice. If indoors, make sure there aren’t too many different light sources, since each source has a different color.
So what happens with the food after you finish?
We try to save as much as possible. Usually we split the food and everyone takes home a bag. When there is a ton of food left, I arrange to have it delivered to a charitable organization. My home studio is adjacent to a Salvation Army Retirement Home.
For more about Keith, visit Keith Seaman Photography.
This interview was condensed and edited.