Sacramento-Area Restaurants Open for Christmas
If December 25 rolls around and you are fa la la la-ed out, then perhaps you can find some yuletide cheer at one of Sacramento’s many restaurants open this year for Christmas. Reservations are filling up fast, so check Open Table to see what’s still available.
Benihana 5489 Sunrise Blvd., Citrus Heights, 916-961-2791
Buca di Beppo 1212 Galleria Blvd., Roseville, 916-771-7463 / 1249 Howe Ave., Sacramento, 916-922-6673
Capitol Garage 1500 K St., Sacramento, 916-444-3633
McCormick & Schmick’s Seafood Restaurant 1194 Roseville Pkwy., Roseville, 916-960-4875 / 1111 J St., Sacramento, 916-442-8200
The Porch 1815 K St., Sacramento, 916-444-2423
Scott’s Seafood on the River 4800 Riverside Blvd., Sacramento, 916-379-5959
Sacramento-Area Restaurants Open for Thanksgiving
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
Taking a Bite Out of America’s Best Sandwich
On a recent trip to Philadelphia, I wandered into one of my favorite markets… the Reading Terminal Market. There is so much to love about this place… gooey sticky buns from Beiler’s Bakery, a steamy hot cup of coffee from Old City Coffee or a delicious pastrami sandwich from Hershels East Side Deli. But on this blustery Saturday, I was intrigued by a line 40+ deep, so I jumped in it, not quite sure what Philly treat I had awaiting me. Thanks to my Google app, I was able to uncover that the line I was in was leading me to America’s Best Sandwich. I couldn’t believe what I had stumbled upon. I don’t just love sandwiches, I’m obsessed with them. There is nothing finer than a Grade A, primo sandwich, and apparently I was 20+ minutes away from sinking my teeth into America’s finest.
So how does Tommy DiNic’s Roast Pork with Broccoli Rabe find national recognition? A few months back, Adam Richman from Travel Channel’s “Man vs. Food” went in pursuit of America’s best sandwich, and the ultimate winner was DiNic’s Roast Pork masterpiece (note: I also added the Sharp Provolone per a fellow customer’s suggestion). The star of this sandwich is by far the pork. I’m not sure I’ve had a more flavorful serving of pork in my entire life. It was tender, juicy and the gravy they serve on top is out of this world. Now, put that on a bun that is the perfect texture with the bitterness of the broccoli rabe dotted with little chunks of garlic, and you have a pretty unbelievable sandwich.
But, my foodie friends, is it America’s Best Sandwich? I’m not sure. I don’t know if I’ve had enough sandwiches in my lifetime to name an overall winner (but it was really, really good). Plus, think of all the great sandwiches right here in Sacramento. I know I can’t get enough of the Banh Mi sandwich from Magpie Café. Or, pretty much any of the specialty sandwiches at Sampino’s Towne Foods.
So SacFoodies readers, what is the sandwich you can’t get enough of?
September 30 Winemaker Dinner at Ten22 Supporting Southside Art Center
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.
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.
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