For some, Thanksgiving tradition is cooking up turkey with all the yummy fixins. For others, it’s letting someone else do the work and enjoying their Thanksgiving feast at a restaurant. My family has gone the restaurant route a time or two, and I actually liked it quite a bit. You’ll often find many more side dishes and desserts to choose from, and my personal favorite, no dishes to clean!
Here’s a list of restaurants open this Thanksgiving. We suggest making reservations in advance.
The Firehouse, 1112 Second St., Sacramento, 916-442-4772
Grange, 926 J St., Sacramento, 916-492-4450
La Provence, 110 Diamond Creek Place, Roseville, 916-789-2002
The Mustard Seed, 222 D St. #11, Davis, 530-758-5750
The Porch, 1815 K St., Sacramento, 916-444-2423
Ruth’s Chris Steak House, 501 Pavilions Lane, Sacramento, 916-286-2702
Sienna, 3909 Park, Dr., El Dorado Hills, 916-941-9694
Ten22, 1022 Second St., Sacramento, 916-441-2211
Zinfandel Grill, 2384 Fair Oaks Blvd., Sacramento, 916-485-7100
Archives for 2012
News Bite: Yellowbill Bakery and Café Now Open
A new bakery and café has come to downtown Sacramento. The owners of Magpie Café and Caterers, a SacFoodies favorite, have recently opened Yellowbill Bakery and Café, offering house made baked goods and coffee and espresso drinks.
If their baked goods are anything like Magpie’s infamous cookies, I’m sure we’ll see downtown foodies flocking to Yellowbill.
Yellow Bill Bakery and Café
1425 14th Street, Suite C
Sacramento
(916) 668-7514
Baked Apple Doughnuts
This weekend I was delighted when my friend passed on this recipe for baked apple doughnuts. Baking not only saves the hassle of hot oil, it lightens up the fat content as well (taking away about 30 calories per mini doughnut). Plus, the cute mini size is the perfect portion for a sweet snack without over-indulging. Enjoy!
Ingredients
1/2 cup vegetable oil
3 large eggs
1 cup sugar
1 1/2 cups unsweetened applesauce
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
For topping:
1/2 cup sugar
1 teaspoon cinnamon
Variation: Substitute canned pumpkin puree for the applesauce for an equally delicious fall treat
Instructions
Preheat the oven to 375°F.
Beat everything except the flour together until smooth. Add flour and stir until just mixed. Lightly grease two standard doughnut pans. Fill the wells of the doughnut pans about three-fourths full, using a scant one-fourth cup of batter in each well; a tablespoon cookie scoop helps with this task.
Bake the doughnuts for 12 to 15 minutes, or until toothpick inserted into the center comes out clean. Remove the doughnuts from the oven and after about 5 minutes, loosen their edges and transfer them to a cooling rack. While the doughnuts are still warm but no longer fragile, gently shake them in a bag with cinnamon-sugar.
Yields 24 mini donuts
Original recipe courtesy of King Arthur Flour.
Rediscover Il Fornaio
While working so close in proximity to Il Fornaio for nearly nine years now, the restaurant has become a main staple for quick grab-and-go sandwich from their lunch window, or from time to time a nice sit-down leisurely meal. On a recent weeknight, I had the opportunity to dine in and I was reminded of their clever regional menu approach, delivering food and wine samplings from different regions in Italy, characterized each with their own locally inspired delicacies.
From now through November 18, Piemonte (Piedmont) is the focus region on the menu. Located in Northwest Italy, Piemonte is the region at the top left of the boot, anchored by Torino and bordered by the Alps and France. My grandparents immigrated to the U.S. from Piemonte in the 1930s and I still have cousins (by the dozens) who live in small towns throughout the region.
From the Menu Della Cena, I quickly found familiar offerings from the region decorated throughout – from porcini mushrooms in salads, soups and sauces, to soft cheeses, white truffle accents, Bosc pears and rabbit ragu. (Rabbit – or coniglio in Italian and “cunee” as my grandmother called it in Piemontese, the Italian dialect of the region – was one of her favorites and served only on very special occasions. I’ve tried rabbit once and let’s just say I plan to reserve the samplings in the same way my grandmother did!)
I selected the Risotto con Porcini e Gamberetti, rice with shrimp, porcini mushrooms, baby spinach, shallots and a touch of cream. I learned from the menu that the rice from the region is considered by some to be the best in the world, and the area produces more rice than any other Italian region.
The full line-up of wines from Piemonte included four whites and three reds, which you can conveniently sample in a flight of three-half glasses, if you’re having trouble choosing just one. Other special offerings include a 3-course tasting menu where you can select one item per course for your own special regional tour.
With so many delectable choices on the menu, I plan to find another Piemonte dinner opportunity before November 18th! And next up, from December 5-18, enjoy their Best of Festa menu, where you can select from dishes spanning the regions for a sampling of authentic food and wines from throughout Italy. Buon Appeitito!
Food Truck Frenzy!
By Liz Conant and Kris Caputo Hurley
Our office recently made an exciting discovery: GoFoodMob.com. We’re really not sure how we didn’t become aware of this gem of a website sooner, but no matter – now that we’ve got our thumb on the pulse of the Sacramento food truck scene, we’re game to try out a new truck anytime one is near our office (we particularly love the 520 Capitol Mall outpost – more there please!).
So far, we’ve had the pleasure of trying fare from three food trucks: Addison’s Originals, Wicked Wich and Mama Kim Cooks.
Wicked Wich certainly lived up to the expectations set by the name of this truck. The again, how can you really go wrong with French fries and cole slaw on a sandwich? We tried the turkey and the roast beef and both were delicious and filling.
Mama Kim Cooks did not disappoint either – in fact, we’ve visited this truck more than once for the fish tacos. If you like toppings, you’ll love these tacos topped with slaw, avocado pico, and queso then served with a side of homemade sweet potato chips. YUM!
Addison’s Originals had us at Molten Lava Tater Tots, which were traditional tater tots glued together by a crispy, cheesy shell. We also loved the idea of mixing and matching sliders – your choice of tri tip or pulled pork. You better believe we’ll back to try the Bacon Mac & Cheese.
Hungry for a food truck lunch now? Visit GoFoodMob.com to find out what trucks are near you today!
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