If the best things come in small packages, there’s perhaps no smaller package quite as good as the shack-like building directly behind Thomas Keller’s restaurant ad hoc in Yountville. Formally known as addendum, the bite-size establishment is home to some of the biggest flavors I’ve ever experienced. As a Northern California girl, I’m mildly ashamed to admit that my first trip to Yountville was just a few weeks back. But better late than never, right? When a friend convinced me to make the quick trip from San Francisco to Yountville for a sunny lunch outing, I didn’t quite know what to expect. What I found, much to my delight, was a quaint and charming place chock-full of impressive food and drink. Enter, addendum.
My friend prepped me for the trip by explaining that addendum is known for its finger-lickin’ fried chicken, and I was immediately sold. With a limited menu and equally limited hours (they serve boxed lunches exclusively, Thursdays through Saturdays), our choice was easy: “We’ll take one of everything.”
For a seemingly steep $16.50, we had the choice of buttermilk fried chicken or barbeque (we got one of each), both served with drool-worthy, seasonal sides. We had potato salad and kale with pancetta, and house-made raspberry sorbet for dessert. Worth every penny.
You practically had to roll us off the picnic benches, but we managed to enjoy almost every last bite (and truth be told – even stopped by Bouchon Bakery for a macaron before heading out of town). If you’re in the neighborhood, addendum is absolutely worth a visit!
addendum
6476 Washington St
Yountville, CA 94599
707.944.1565
Facebook: adhocrestaurant
Twitter: @addendumatadhoc
Archives for May 2012
Tis’ the season for fresh veggies
With spring progressing and summer swiftly approaching, I’m getting excited at the prospect of my vegetable garden finally producing delicious produce (crossed fingers) and the season of fabulous farmer’s markets. If you’re looking for a new way to enjoy your veggies, try checking out this yummy vegetable-packed side dish.
Zucchini Casserole
1 tablespoon butter
7 zucchinis, sliced
3 tomatoes, sliced
Salt and pepper
1 cup Cheddar Cheese, shredded
1 cup Swiss or Monterey Jack Cheese, shredded
Seasoned croutons
1. Coat large casserole dish with butter.
2. Steam zucchini for about 5 minutes until soft.
3. Alternate in layers- zucchini, tomatoes, salt and pepper, cheese and croutons
4. Bake uncovered for 30 min at 350° degrees.
Serves: 6
When it comes to my cooking ability, I prefer any recipe that is quick and easy. I decided to pair my veggie dish with a totally simple and delicious bruschetta cheese Panini (hello cheesy goodness.)
Bruschetta Cheese Panini
4 slices pancetta
2 Ciabatta rolls, split or 1 loaf of Ciabatta bread, cut into 2 pieces and split
4 oz Smoked Mozzarella, thinly sliced
¼ cup bruschetta topping (store-bought)
4 large fresh basil leaves
Olive oil cooking spray
1. Place pancetta between double layers of paper towels on a microwave-safe plate and microwave on high for 3 minutes, or until crispy.
2. Place equal amounts of cheese on roll bottoms and top with bruschetta, basil and pancetta.
3. Coat with olive oil cooking spray and cook in a hot Panini grill for 5 minutes, or in a hot skillet for 5 minutes on each side, pressing sandwich down firmly with a large plate.
Recipe may be doubled.
*I chose sun-dried tomato bruschetta, as opposed to regular and added sliced avocado for a creamy texture.
Recipe adapted from Raley’s Something Extra Magazine
Bangkok Garden, Sacramento
In the seminal ’80s classic “One Night in Bangkok,” Murray Head’s new wave chorus belts, “One night in Bangkok makes a hard man crumble!”
I prefer a twist on the original, adding in two well-deserved syllables every time I venture out to my favorite Thai restaurant in Sacramento.
Because it’s true. One night at Bangkok Garden will make a hard man crumble—at this Buddha-dotted altar of exceptionally good food.
Camoflaged between a Starbucks and a Jim Boys Tacos in a Natomas strip mall (stay with me), this place is like a secret club. Those who know of it are ardent fanatics, eagerly trying to convert the uninitated with tales of plate-licking curries, drunken noodles and plum-sauce-drenched goong hare.
Those who haven’t heard of Bangkok Garden (and I wouldn’t blame you—this culinary oasis doesn’t even have a working website) are in for a treat.
I’ve been going for a couple years now. Regularly. In addition to the food, I look forward to the ridiculously friendly service from every single member of the staff and the eye-catching wall temples with their ornately dressed figurines. And be sure to listen up or you’ll miss the soft-rock soundtrack featuring traditional Thai instruments that play the likes of Celine Dion, Simon & Garfunkel, and Credence Clearwater Revival. I’m obsessed.
I’ve got my usual fare from which I rarely deviate. But for you, I ordered up a few different entrees to share. So consider this your invite to join one of Sacramento’s most exclusive clubs. Just don’t tell anyone else.
Appetizer: Goong Hare
A harmony of textures, this elegant app consists of marinated shrimp wrapped in egg noodles, deep fried, and served with a savory-sweet plum sauce. They’re fun, filling, if not a little difficult to eat. Consider it a great ice breaker for a first date or a shameless, mouth-shoveling good time with your one true love.
Entrée: Eggplant and beef sauteed with onion, bell pepper and basil in coconut milk and chili paste
Meet the dish that haunts my dreams. I’m not kidding when I say that I literally think about this several times per week. The sauce alone—so coconutty and savory!—deserves its own mention. But when paired with the soft, ample slices of eggplant and tender strips of beef (I always order extra), this will easily convert any non-believer into full-fledged Bangkok Garden fanaticism. Be sure to order sticky rice so you can mop up every last bit of sauce, too. Because your only other option is to lick the plate. And even then, I wouldn’t judge.
Entrée: Basil chicken with chili paste, sweet basil and bell pepper
Another fan favorite, I like to order this one with a little extra spice and serve it over a snow-white bed of steamed rice. The sodium profile is pretty high, but I love that sort of thing. Especially when I always get hints of a welcomed bit of tanginess at the end. That’s my palate’s reaction to sweet basil, and this dish has plenty of it.
Entrée: Sauteed green bean chicken with onion, bamboo shoots, bell pepper and chili paste
There’s that chili paste again! I love the way they sneak this into my favorite dishes without overpowering the taste profile of the other ingredients. This is another hearty plate, though the green beans and bamboo shoots help break up the intensity with some welcomed fibrousness. This also holds up well in your refrigerator for lunch the next day.
Entrée: Drunken noodles with chicken, sweet basil, chili paste, onion, bell pepper and tomato
Another fan favorite, these pan-fried flat rice noodles carry a nice lightness to them that mixes well with this entrée’s perfect heat level. One of my favorite things about Thai cuisine is the unusual and often-striking flavor combinations, too. The addition of tomato adds a welcomed burst of character that almost makes you think of salad (no doubt bolstered by the bed of lettuce on which the dish sits).
Dessert: Ube ice cream
Did I have room for dessert? You tell me:
Baskin Robbins may have 31 flavors, but it doesn’t have this: Ube. Ube, also known as the purple yam, is a vegetable root indigenous to the Asian tropics. Bright lavender in color, it’s used in a variety of desserts, including this game-changing ice cream you have to save room for. I’m not kidding. If you like coconut (and even if you don’t!), this delicious reprieve cleanses your Thai-spiced tongue and serves as the perfect way to cap-off your one night in Bangkok Garden.
Though undoubtedly, you’ll be back for more.
Bangkok Garden
3230 Arena Blvd.
Ste. 215
Sacramento, CA 95834
(916) 285-0608