It was a night that couldn’t have been more perfect at The Shack on Thursday, August 9, yet it was still “the pits!” Actually, just one pit, a hand-built-for-the-occasion roasting pit, that yielded the succulent spread for “Food From a Hole Night.” At about 7:30 PM, Chef Gary and his buddy “Kiwi Bob,” with shovels in hand began unearthing the delicacies that awaited the captivated crowd. The food had been roasting for several hours and after the dirt and the coverings were removed, a troop of helpers began carting away seemingly endless mounds of steaming whole chickens, roast pork, potatoes and cabbages.
The bounty was served with an amazing shrimp and citrus salad, and delicious mini-meat pies that were also a huge hit. The music of Section R added to the ambience of a most beautiful night (this is Sacramento in August, right?), and the evening was capped off with a delightful fruit pavlova, made with kiwi, strawberries and fresh whipped cream, all layered between homemade meringues. It was one of those desserts that made you think, “I’ll just have a little of this,” and before you knew it, you were wishing that society allowed you to lick the plate. Another in a seemingly never-ending string of great Thursday nights at The Shack!
***********************************************************************************
Tomorrow is Second Saturday — Julie Ficker will report on activities at her favorite midtown spots including Java City, L Wine Lounge, Phoenix Gallery, and more!
Chef’s Table – a Bay Area Dining Experience Not to Miss
I received a comment which reminded me of a recent dining experience, and decided that I had to write a post on it. If you’re a foodie and looking for a truly unique dining experience in the Bay Area, I HIGHLY recommend visiting The Chef’s Table, in Lafayette. The concept: renowned chef couple cooks for you and seven of your closest friends, in their personal gourmet kitchen. The experience is fun, educational (for the food-hearted), and entertaining, especially if you come with a lively group of people, which of course, is how I roll.
First, Chef Howard Karp has an amazing resume. He’s taught at several culinary institutions, and has held esteemed positions such as the director of food and beverage operations for the famed Waldorf-Astoria and consultant to the famous Balducci’s Food Operations. However, what really caught my attention was that he’s cooked for FOUR U.S. presidents (including Nixon and Clinton). So of course, my expectations hit the roof before we even walked in the door. Howard runs the home kitchen with his wife, Chef Jamie Imhoff, who is a former student of his and amazing dessert chef herself.
I was accompanied by seven former colleagues, AKA: a rowdy group of self-acclaimed food and wine connoisseurs. We were greeted by Howard and Jaime as they welcomed us into their cozy home and brought us to their gourmet kitchen – with an oversized island surrounding the range: plates and stemware set for eight. The seasonal menu was set a week in advance, and guests are required to supply the wine. The wine was my duty so I “took one for the team” and went wine tasting through the Carneros appellation the weekend prior so that we would have a professionally paired bottle for each of the five courses. I know, life’s hard.
Our dinner was phenomenal. Honestly, one of the best, and definitely THE most gourmet meal I have ever tasted. The first course was baked cream of onion and apple soup with gruyere cheese and calvados, followed by roasted foie gras and port, figs and frisee. The Chefs then gave us a bit of home-made sorbet to cleanse our palate before we proceeded to the main course, which was a white fish dish with a lobster-reduction sauce (from the looks of their Web site they have since removed the dish from the menu, and I don’t remember exactly what it was, however, it was probably the weakest link in the meal so any of the current options would probably be better anyhow). Our fourth course was a refreshing artesian salad. We ended our three-hour meal with a pear tart and homemade cinnamon ice cream.
The best part of the dinner: as the Chefs are preparing these amazing dishes they are explaining the preparation and cooking process; it’s like your personal Food Network show! They discuss favorite local markets as well as answered our (many) questions from ingredients to the latest kitchen tools. Needless to say, Chef’s Table met my expectations.
One tip: Guests select their menu in advance, but I recommend not missing the onion apple soup – the couple is known for it, and for good reason. Pair it with a good “oaky” chard, and you can officially die happy.
Midweek Morsels
By Melinda McRae
Check out Kira O’Donnell and the Real Pie Company in today’s Sacramento Bee food page:http://www.sacbee.com/107/story/313154.html
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Today on “Good Day Sacramento” Chef David Katz and David Mirassou shared wine and food pairing tips with Julissa Ortiz. Chef Katz demonstrated his Cabernet Marinated Flank Steak with Italian Salsa Verde along with Marinated Shrimp and Citrus Salad while David discussed cooking with wine.
David Mirassou and Chef Katz prep for Good Day segment with Julissa Ortiz
David Mirassou with Good Day Spanish translator Flavio Soria
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
We saw Shack owner and chef Gary Seppy last night at a “National Night Out” block party in East Sac and he shared that he’s going to build a pit, bury the food and slow cook it. Here’s the menu for this Thursday’s theme ~
It’s ‘Kiwi’ Night at The Shack – New Zealand Pit BBQ (yes, Gary is building a pit!)
“Buried” Chicken, Pork, Red Potato, Cabbage Meat Pies
Shrimp & Mango Salad
Mixed Fruit Pavlova
Section R will be playing on the patio.
The Shack – 5201 Folsom Blvd
Open at 6:00, dinner at 7:00
M.O.A.C.C.I.
(“Mother Of All Chocolate Cake Inventions,” as named by Cindy’s husband, Brian)
1 bar (4 ounce) German Chocolate Bar
1 box plain vanilla cake mix or yellow cake mix
1 box (3.4 ounce) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 cup semisweet chocolate chips
Preheat oven to 325 degress. Lightly mist 10” tube pan (or 3 – 8” loaf pans) with cooking spray then dust with flour. Shake out any excess flour. Set pan aside.
Grate chocolate bar in food processor or hand grater. Set aside. Place cake mix, pudding, milk, oil and eggs in a large mixing bowl. Blend on low speed for 1 minute. Fold in the grated chocolate bar and scrape down sides of the bowl.
Increase mixer speed to medium and beat 2 more minutes. With spatula, fold in chocolate chips. Pour batter into the prepared pan, smoothing it out with a spatula. Place in oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, approximately 50 Minutes. (If using loaf pans please check around 25-30 minutes.)
Place on cooling rack for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack then invert it again so it is right side up.**
** can be frozen ( well wrapped in foil) for 6 months
Call Me Cheesy
Snacking on cheese might just be my favorite pastime. A mozzarella stick is the first thing I grab when I get home from work to tide me over while I make dinner. Slices of cheddar washed down with OJ are the best on the weekends, in between a big breakfast and dinner out with friends. I’m a cheese fanatic and know no bounds when it comes to gruyere, brie, camembert, or chevrè.
In our indulgent post-college days, my husband and I would start off most weeknight dinners with a brie, sourdough loaf, and beer course – which we still do partake when we’re not watching our waistlines – and I used to lure friends over for havarti and ham paninis. But as much as things change, they stay the same. Now, I feed my habit by perusing the selection of local and imported cheeses at my neighborhood Nugget Market.
Don’t get me started on dishes that revolve around cheese. I have a nostalgic relationship with macaroni & cheese (just read my bio). When I travel for work, I like to sample mac & cheese off side menus, which provides a sense of home that comfort food does so well. Over the years, I’ve become fascinated by the varieties of cheese – often more than one – and pasta incorporated into different recipes. Layovers at Denver Airport require a trip to Wolfgang Puck Express for the four-cheese fix. In Chicago, I recently indulged in a gooey variation at Hotel Monaco’s South Water Kitchen.
Cheese evokes emotion and forges bonds in mixed company. Have you ever ordered a wine bar cheese plate and not had multiple hands reaching for the knife or cooing in unison? Some of my favorite memories include tasting chevre varieties from the counter at Dean & Deluca in St. Helena, or noshing on Flagship Cheese and award-winning “World’s Best” Mac & Cheese at Beecher’s Handmade Cheese in Seattle’s Pike Place Market (once graced by Anthony Bourdain for an episode of “No Reservations” – my favorite foodie show!).
While my go-to party dish is my family’s notorious – and very cheesy – bean dip recipe, we’ve been known to whip out some of Cousin Carol’s “Toy Soldiers” for cocktail parties. Of a mysterious breed to some, the combination of green olive, pineapple, and Monterey Jack is a surprisingly pleasant package of salty, sweet, and savory flavors. Here’s the recipe, which couldn’t be easier to assemble for last minute party invitations.
Cousin Carol’s Toy Soldiers
1 block Monterey Jack cheese, cubed*
1 can pineapple chunks
1 jar of green olives (pimento-stuffed)
Toothpicks
Cut cheese into ¾-inch cubes and spread out onto a cutting board or serving plate. Stick a toothpick into each cube of cheese, so the toothpicks are anchored vertically, “standing at attention” (like a soldier). Slide a pineapple chunk onto each toothpick, on top of the cubes of cheese. Next, slide a green olive on top of each pineapple/cheese/toothpick combo. Cover with plastic wrap and refrigerate until ready to serve. (Note: Overnight refrigeration will make the cheese soggy from the pineapple juice, so this recipe is best served immediately.)
*For an added boost of Omega-3 fatty acids, try Omega Farms Monterey Jack Cheese. A Hayward-based client of ours, Omega Farms offers a full line of Omega-3 fortified dairy products. Check out http://MegsOmegaFarms.com for more information and a store locator.