We’ve been fans of Ten22 ever since they opened. Not only do they have great food and a relaxed atmosphere, but they are also supporters of several Sacramento non-profit organizations…which we love.
On Sunday, September 30, 2012, Ten22 is helping the Southside Art Center celebrate 26 years of supporting adults with disabilities in Sacramento with a delicious evening of food, wine and art. The festivities begin at 4:30 with cocktails and appetizers, and the five-course winemaker’s dinner and live auction begins at 5:30 p.m. All proceeds from this fundraising event will go to support Southside Art Center programs.
The SacFoodies got a sneak peek at the menu and they allowed us to share:
Hand Dive Mexican Sea Scallop
Crawfish Nantua with Black Truffle
Gilbert Farms Pheasant Breast
Roasted Pear Polenta Cake with Rosemary Butter
Pork Belly Confit
Wild Frisse, Braised Onion, Black Pepper and Maple Vinaigrette
Colorado Bison Medallion
Bacon Cheddar “Torte” with Fig Demi-Sec
Chocolate Genoise Cake
Mousse Cake, Sponge Genoise
Auction items include original artwork by Southside Art Center participants, luxurious trips, priceless memorabilia and more. Tickets are $125 per person and are still available online. I’ll be there…hope you will be too!
Not able to attend the event but still interested in learning more about Southside’s artwork? Check out their gallery at Country Club Plaza.
For more information, visit http://www.southsideartcenter.com/frameevent.html.
Archives for 2012
Firestone Public House
On a recent Friday evening, I had a serious craving for a cold hoppy beer and some food to go with it. I love a good ale house and the newly-opened Firestone Public House on the corner of 16 and L Streets seemed like a bustling spot I needed to try.
First and foremost was my hankering for a cold beer. My desire was quickly fulfilled the second I set my eyes on the vast selection of beers on tap; wheat, stout, IPA, Pilsner, literally something for every craving. I selected the Lagunitas Pilsner, which is one of my favorites!
Next, my dining partner and I were tasked with the seemingly impossible mission of selecting something to have for dinner. Firestone has a really great menu and nearly everything sounded delicious to the both of us.
My final selection, the Shrimp Fettuccini, was superb. The fettuccini itself was fresh and cooked perfectly with large helpings of shrimp, corn, cherry tomatoes, garlic, basil and parmesan all tossed in a light and creamy sauce. Pasta is usually one dish that always leaves me with leftovers, but not with this number, I ate every last bite.
My dining partner chose the Grilled Salmon, which upon sneaking a bite, was cooked wonderfully. The dish came with summer beans, tomatoes, yellow corn and a spicy tomato sauce that provided a generous kick.
I asked about whether these two selections were standard options and the waitress informed us that the menu has a tendency to change as the chef prefers to use locally-sourced and in-season ingredients.
Overall, Firestone Public House is a great addition to the Sacramento dining scene. They feature a standard happy hour Monday through Friday from 3 to 6 p.m., as well as late night happy hours Sunday from 9 p.m. to close, and Monday through Thursday from 10 p.m. to close. My next visit will certainly be to check out their robust brunch menu!
Firestone Public House
1132 16th St
Sacramento, CA 95814
916.446.0888
Shrimp and Mango Salad
For our recent SacFoodies potluck, the group voted for a color category theme – yes, you guessed it, dishes selected by their dominant color, from red, orange, green, purple and brown (for good measure). I took to the web for inspiration and found the perfect recipe for a light, no-cook, orange-colored Shrimp and Mango Salad, thanks to MyRecipes.com and Sunset magazine (March 2008).
Not only is the recipe easy to prepare, it can be made a day or two in advance and can be quickly doubled to accommodate a large group. Paired with my newly-acquired, island-inspired salad servers from a recent trip to Bermuda, I served the salad atop a bed of butter lettuce to extend the portion sizes for the masses.
Next time I make this dish, I plan to serve it individually in dessert glasses for Caribbean-style Shrimp Cocktails. I can’t wait!
Ingredients
3 tablespoons fresh lime juice
2 tablespoons grapeseed oil or vegetable oil (Tip: I used grapeseed oil even though it’s the pricier option, because it provides a lighter, crisper taste)
1 tablespoon sugar
2 large firm-ripe mangoes (2 lbs total) (Tip: Check the pre-cut fruit section in your grocery store for mangoes and save yourself some time, or click here to learn how to slice a mango)
2 medium firm-ripe avocados (1 lb. total)
2/3 cups each thinly sliced green onion and chopped cilantro
1 tablespoon minced fresh hot red or green chilies or 1 tsp. of dry red chile flakes. (Tip: I didn’t add either in my version and I still felt this dish had a ton of flavor!)
1 pound (70 to 110 per lb) peeled, cooked shrimp. (Tip: I thawed frozen shrimp the day before, and then marinated them in a lemon, rosemary dressing the day of preparation. The marinade added a bit more zest to the recipe and probably made up for the lack of chile spice.)
Directions
In a large bowl, whisk together lime juice, oil and sugar until sugar dissolves.
Dice mangoes and avocados into ¾-in. cubes; add to bowl. Add green onion, cilantro, chile and shrimp. Mix gently. Cover and chill for up to 1 hour.
If making in advance, prepare all the ingredients – except for the avocado – and store each separately. Cut the avocado when you’re ready to mix everything all together and chill the final mixture for up to 1 hour prior to serving.
Last Tip: Leftovers keep surprisingly well for about 2-3 days because the lime juice helps protect the avocados from turning brown. And, yay for leftovers!
Makes 6 servings.
Grasshopper Pie
Since the SacFoodies 5th Anniversay Potluck was at my house this year, I needed a recipe that I could prepare in advance and not have to fret over. With the theme of “colors” for this year’s potluck, I chose green and the first recipe that popped into my head was Grasshopper Pie.
It’s been years since I’d had this icy minty dessert, and who doesn’t love the chocolate-mint combo? I read more than a dozen different recipes and decided to go out and try my own concoction. I made a few twists on the classic recipe that I think may have actually worked. The first was substituting the traditional cookie crust for brownies. I loved the richness and texture it brought (it’s especially good if the brownies have chocolate chips in them). The second change I made was doing individual servings. At a potluck, it’s very easy for a frozen treat like this to fall apart on the countertop, so I opted for individual containers so that I could put out a couple and once those were gone, a few more went out. Overall, definitely a recipe I’d make again.
Grasshopper Pie
Ingredients
Crust:
1 box fudge brownie mix, prepared according to directions on box
Filling:
1 7-ounce jar of marshmallow cream
¼ cup Crème de Menthe liquor
Green food coloring, as necessary
2 cups whipping cream
Prepared whipped cream
Cool Mint Oreos, crumbled
Directions
Prepare brownies according to instructions on the box and let cool. Once they are cool, cut brownies and crumble into large bowl. Place crumbled brownie on the bottom of individual bowls or cups and press down lightly. Freeze for 15 minutes.
To prepare filling, use an electric mixer to blend together marshmallow cream and Crème de Menthe. The mixture will be a very light green color, so if you want it darker, add food coloring (note: I added about 4 drops). In a separate bowl, whip cream until slightly stiff. Fold into the mint marshmallow mixture and then spoon blended mixture on top of brownie crumbles in each individual bowl. Cover with plastic wrap or lid and freeze overnight.
To serve, leave on countertop for about 5 minutes to soften. Top with whipped cream and Cool Mint Oreos.
Tasty n Sons, Portland, Oregon
Recently, I had the pleasure of visiting one of my favorite US cities, Portland, Ore., to attend the International Food Bloggers Conference (IFBC) on behalf of one of our clients, the United States Potato Board. Tough job, right?
It gets better. Not only did I get to dine with award-winning cookbook author Diane Morgan, (her car license place says it all), as a Portland local she knew exactly where to take us: Tasty n Sons. And now I know why. As we made our brunch plans, Diane stressed that we needed to arrive earlier than their 9am Saturday morning opening time – and she was right. When we arrived at 8:45am there was already a line out the door…and it only grew longer as we waited in anticipation.
Sitting down at our table, I knew I was in for a treat when I was immediately impressed by the presentation of my iced coffee (Stumptown, of course). We started our meal with two “appetizers” (is it typical to order appetizers at brunch?) – Griddled Bacon-Wrapped Dates and Chocolate Potato Doughnuts (you did catch that I was in Portland on behalf of the US Potato Board, right?). If the bacon-wrapped dates weren’t delectable enough, the chocolate potato doughnut with crème anglaise was to-die-for. I only wished I could save room to get another order after the meal, for dessert.
Next up were the entrees, all of which are designed for sharing. Between the four of us, we tried:
• Potatoes Bravas with over easy eggs (the most amazing flavors!)
• BBQ Chicken Hash with potatoes topped with over easy egg (another winner)
• Polenta & Sausage Ragu with mozzarella & fried egg (glad we shared because this dish is rich)
• Summer Muffin with heirloom tomato, Beecher’s cheddar, summer greens, pickled beets & fried egg (cutting the sandwich into fourths left a perfect bite for everyone)
If I had to choose favorites, I would pick the Chocolate Potato Doughnuts and the Potatoes Bravas, but would easily order any of these menu items again next time I visit. Which reminds me, I’ve got to figure out a reason to get back to Portland and Tasty n Sons – it’s that good!
Tasty n Sons
3808 N. Williams Street
Portland, OR 97212
(503) 621-1400
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