Our office threw a surprise baby shower for our very own mommy blogger Shelly Kessen and not just any center piece would suffice! Okay, so maybe its not edible, but it is a cake, right?
Leave it to SacFoodies to find a tie between diapers and food! Here are a couple of photos of our lovely diaper cake, which to be perfectly clear, is diapers arranged in the shape of a cake:
Frozen Lunch, Anyone?
We’re all foodies here, right? Okay good, then I’ll let you in on a little office secret… we are regular consumers of frozen lunches, not only that, I would say that we could be considered frozen lunch connoisseurs. Well, like any office, we enjoy our fair share of left-overs, sandwiches and take-out salads, but as I was standing in line at the microwave one day last week, waiting for one Lean Cuisine to be done so my Eating Right meal could get its due four minutes and thirty seconds, I decided to take an informal office poll – What are our favorite frozen lunches?
The new Chicken Tuscan Panini from Lean Cuisine…
SacFoodies:
Kim and I have discussed frozen lunches in the office kitchen on many occasions and I would place her recommendations in high regard.
Kim’s Top 3 Faves:
1. Sesame Chicken from Lean Cuisine
2. Lasagna with Meat Sauce from Eating Right
3. Lemongrass Chicken from Eating Right
“Mommy Blogger” Maria eats Lean Cuisines, but is so busy, she can’t remember the names! However, she just had the Butternut Squash Ravioli for the first time and reported it was delicious.
Butternut Squash Ravioli…
Christine’s thoughts on the subject:
“In general, I enjoy the [Lean Cuisine] ‘Spa Cuisine Classics’ – Butternut Squash Ravioli and Salmon with Basil are my top faves. When on sale, I also splurge for the Kashi frozen entrees, of which I would recommend the Lemongrass Coconut Chicken.”
Amy Jackson is an Amy’s Organic loyalist (no relation). She loves how the product line offers a low-sodium option and says the portion sizes are good. Amy once accidentally ate Shelly’s because she also brings in Amy’s Organic (imagine the confusion in our office freezer!). In particular, Amy likes Amy’s Pesto Torellini, Vegetable Lasagna, Enchiladas and Black Bean Casserole.
Our office freezer…
Amy’s Organic Enchiladas…
Honorary Fleishman-Hillard Sacramento SacFoodies:
Super-Intern Jacqueline says that Butternut Squash from Lean Cuisine is her absolute favorite and she could eat it everyday. She also likes their Chicken and Spinach Panini and Chicken Mediterranean. She enjoys the Chicken Enchilada and Chicken with Creamy Mushroom Sauce from Eating Right and says that their Lasagna is so good, even her fiancé likes it!
Chicken with Creamy Mushroom Sauce…
Although Gayla has switched to sandwiches and salads lately, when the weather gets cooler she’ll be back to the freezer section for a hot lunch. Here are Gayla’s Top 3 Faves:
1. Lemongrass Chicken from Lean Cuisine
2. Lime Cilantro Shrimp from Kashi
3. Butternut Squash Ravioli from Lean Cuisine
Ali admitted to eating frozen lunches, too. She likes Cheese Pizza from Lean Cuisine, Escalloped Chicken and Noodles from Stouffer’s (although it’s not a low fat meal, she says that it’s not that many calories and she likes the breadcrumb topping), and Swedish Meatballs from Lean Cuisine.
As for me, I’ll try anything once, and that includes most flavors of frozen lunch. I like to mix it up, but I do definitely make repeat purchases of certain ones… did anyone mention Lemongrass Chicken or Butternut Squash Ravioli??? 😉
Do you have any frozen lunch recommendations? Leave us a comment!
Midweek Morsels
This week’s morsels include upcoming cooking classes and an olive orchard tour and luncheon… get out there and eat it up, foodies!
In honor of this post, here is a photo of olives from Nugget Market that I enjoyed last night…
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Upcoming East Bay Culinary Center Cooking Classes
Friday, Oct. 5th, 11:00 a.m. – 2:00 p.m.
The Food of Piedmonte
Experience Northern Italy with Dr. Giovanni & Dr. Sheri Gaudio of Gaudio Culinary of the Fairplay Wine Region.
Space is limited to 40 participants – the fee is $50.00
Saturday, Oct. 6th, 11:00 a.m. – 2:00 p.m.
Men Can Cook!
Chefs Thelma & Louise (Chef Joan Lapuyade of Joan Lapuyade Catering and Sacramento & East Bay Chef Caroly Kumpe) will be teaching guys how to impress their sweethearts with a masculine, yet sexy, simple & elegant meal, including this delicious line-up:
*Salad of Autumnal Delights
*Savory Bread Pudding with Pancetta, Fontina & Sage
*Capellini Fritatta with Pecorino Romano, Cracked Black Pepper & Dressed Arugula
*Seasonal Fruit in Prosecco
Space is limited to 40 participants – the fee is $40.00
East Bay Restaurant Supply Inc.
522 North 12th Street, Sacramento
MON – FRI: 8am – 5pm
SAT: 9:30am – 5pm
(916) 440-0620 – Main
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Saturday, Oct. 13 from 10:30 a.m. – 2:30 p.m.
Pre-Harvest Tour & Feast at the Historic Wolfskill Ranch
UC Davis Olive Oil, Yolo Agricultural Marketing Initiative and Slow Food Yolo invite the public to attend a guided walking tour through the olive orchards, olive oil tasting and four course luncheon at the historic Wolfskill Ranch in Winters. The luncheon will be served outdoors, at a table set for 150 guests, beneath Wolfskill’s 146-year-old olive trees and Paul Vossen, UC Davis Olive Oil Sensory Expert will give a short presentation.
The Menu:
Appetizers
*Olives
*Rosemary & Sea Salt Almonds
*Walnut Stuffed Wolfskill Figs
First Course
*Salad of Local Greens, Persimmons, and Pomegranates with UC Davis “The Silo” Olive Oil Vinaigrette
Main Course
*Sheep Dreams Ranch Capay Red Lamb Cooked Three Ways
*Gratin of Leeks
*Roasted Mixed Peppers
*Braised Greens
*Stuffed Butternut Squash (vegetarian entrée)
Dessert
*Walnut & Almond Tarts
*Dried Apricot Tarts
*Coffee
With Cabernet Sauvignon donated by the UC Davis Department of Viticulture & Enology
Location:
Wolfskill Ranch
4334 Putah Creek Road, Winters
Tickets:
Tickets are $75 per person and $65 per person for Slow Food members and can be purchased in advance at Steady Eddy’s Coffee Shop, (5 Main St., Winters), by calling (530) 795-4995 or online. Seating is limited and reservations are necessary. Visit Slow Food Yolo for more information.
New Foodie Blog Alert!
Sac Foodies would like to give a warm welcome to a new foodie blog, the Potato Underground. A handful of us created this blog for our client, the United States Potato Board. Check out Patty Mastracco, a Sac foodie in her own right, as she shares a quick new way to make au gratin potatoes in the microwave. Potato lovers welcome!
Aloha!
Aloha! As you may have guessed, my summer vacation was a trip to Maui with my hubby, 7-month old son, and my parents (babysitters!). My husband and I hadn’t been back to Maui since our honeymoon four years ago, and one thing we remembered fondly was the food. We were looking forward to enjoying the wonderfully fresh seafood and tropical cocktails again. Here’s a few highlights!
Our first stop was the touristy Hula Grill in Whalers Village. Our condo wasn’t quite ready yet and we were absolutely starving after the five hour flight. It was barely lunch time so we got a table quickly before the lunch crowd took over the “barefoot bar.” It was my first Mai Tai of the trip and I ordered the Kapulu Joe with Mac Nut Slaw (barbecued pork, grilled onions, toasted ciabatta bun and mango barbecue sauce). Both were superb. What a way to kick off a great trip!
The nearest restaurant to our quaint little condo was an Italian grill called Basil Tomatoes. I was hesitant to try Italian in Maui, but I remembered how much I love the seafood in Italy so we went for it. I’m glad we did! The plantation-style architecture overlooking the Kaanapali golf course we were staying on was incredibly charming. The food was great too! I tried the special, a pan-fried monchong (I hadn’t heard of this native Hawaiian fish before) served with artichoke risotto and asparagus. It was decadent and delicious!
Josh and I celebrated our anniversary at the highly recommended Sansei in Kapalua. Maui’s #1 sushi restaurant doesn’t take reservations so we knew we had a wait ahead of us. While waiting for a table and sipping on Sauvignon Blanc at the bar, we struck up conversations with other guests and the bartender, Trudy. Trudy ordered us an amazing appetizer of mango and crab wrapped in a mamenori served with a Thai chili sauce. She offered to order the rest of our dinner and we took her up on it. We had no idea what was coming next but Trudy’s choices were magnificent and it sure made for a fun dining experience!
The one reservation we did make was at our favorite Maui restaurant, Mama’s Fish House. We wanted to take my parents there so they could experience the spectacular sunset and fabulous food. We weren’t disappointed! I enjoyed my favorite meal of the trip, the Bouillabaisse. Lobster, prawns, scallops, mahi mahi, and mussels swam in an herb and butter broth that was deliciously drinkable. The garlic butter toast that accompanied the dish melted in your mouth after a quick dunk in the broth. It was heaven in a bowl.
My final highlight was breakfast at the Castaway Café. My mom and I walked along the coast every morning and passed this delightful restaurant daily. On our final morning in Kaanapali, we dragged the boys over to the hidden gem. My mom splurged and ordered the combo pancake platter, a combination of macadamia nut, pineapple and banana pancakes served with Lanai sauce, a coconut-like syrup. To-die-for!
All in all, Maui food no ka oi!
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