By Cheyenne Cameron-Pruitt
Bella Bru is a classic in the Sacramento area, we love their bread and we really love their desserts. Great news, we found, even more, to love during our recent trip to Bella Bru!
We visited the Carmichael Bella Bru with a few of our foodie friends To say we were impressed with the new items that Chef Tony has created, would be a massive understatement. Each bite was absolutely delicious, the flavors clearly put together with care and experience and you just can’t beat the presentation! Chef Tony has spent quite a bit of time traveling and flavor inspiration from all over is evident in each bite. We’re excited to head back to Carmichael location for this AMAZING menu, and we suggest you come right along with us.
Just a few of our favorite bites below, head over to our Instagram (@sacfoodies) to see more!
Tower Bridge Dinner Menu Preview
It’s that time of year again, when we all get a little green with envy at the thought of the ever exclusive Tower Bridge Dinner. This year, the envy is at an all-time high because the one and only Jeremiah Towers is hosting! I know, hold the applause. Traditionally, each chef chosen from the community brings one dish to the table that is specially created, cooked and plated. But this year, the Tower Bridge Dinner is celebrating community and the dinner will be a totally collaborative effort by all chefs, for a menu that is as cohesive as it is inspired. Oh, you’re gluten-free and dairy-free, you say? No worries, the chefs have made sure this dinner is inclusive for all.
Although we didn’t make the guest list, we were lucky enough to partake in the next best thing, the menu preview event! Five courses of beautiful, local, inspired and above all, delicious food. P.s. for more photos head to our Instagram.
So let’s start with the bread. Delicious, flavorful, sesame encrusted bread. Called Epi Bread, this really should have been called EpiC bread because let me tell you, that’s what it was. Served with olive oil and cultured butter, because, of course.
Course 1: Roasted fresh local veggies. Oh boy, why doesn’t every meal start with an overflowing bounty of summer squash, cherry tomatoes, roasted eggplant and blistered peppers? I think we should all, as a society decide to start all meals this way from now on. Especially when it comes with a side of sesame seed gremolata.
Course 2: Sturgeon. This dish was my favorite dish we sampled. Smoked sturgeon with sturgeon skin chicharon, a lightly pickled lemon cucumber salad, and of course, caviar. The deep flavor of the fish paired amazingly with the briny caviar and rich Russian dressing. Spy that pink sauce in the background? Remoulade. Fantastic.
Course 3: Duck. Confit leg of duck and roasted breast was served with cardamom and black pepper roasted figs, mahgoney and black rice, and charred grapes in late harvest zinfandel. Chef Brad Checci described this dish as duck served with everything a duck would eat. I’m sold.
Course 4: Lamb. Braised shoulder of lamb with roasted cipollini onions, tomato confit, heirloom been gratin and salsa verde. I will admit, I’m not the biggest fan of lamb, but this dish might have converted me. The lamb was so tender and flavorful, and the roasted onions were the perfect counterpart.
Course 5: Cheese. Ricottage cheese with preserved peaches and lemon verbena, chicories and baked pears, preserved Meyer lemon vinaigrette, and tomato oil crackers. The Chef’s inspiration for this dish is the man himself, Jeremiah Towers. Jeremiah ate canned peaches and cottage cheese when he was a kid, so the chefs of the Tower Bridge dinner stepped it up a notch with a local ricotta and cottage cheese blend paired with preserved summer peaches. The best part, the cheese maker from Orland Farmstead Creamery will be on the bridge serving this iconic dessert.
And now for the main event…the chefs!
The Village Feast 2018
September in Sacramento is one of our favorite times of the year, and it’s not just because the weather is FINALLY cooling down . . . it’s because it’s Farm to Fork Month! We’re preparing (emotionally, mentally, physically) for a month of non-stop foodie fun and we can’t wait to see what Farm to Fork Month has in store for us.
One of the events we’re most excited for is the upcoming The Village Feast, a communal meal held outside at Central Park in Downtown Davis from 1:00pm – 4:00pm, September 29. The Village Feast will bring up to 350 people together for a meal highlighting local farmers and the bounty of the Sacramento region.
How does it work? You bring your own table settings (picnic baskets, plates, silverware, glasses and napkins) and sit down for a family-style meal of passed platters and local wines. This year’s menu includes heirloom tomatoes, grilled leg of lamb, local vegetables and a pear galette. For a full menu and wine list, take a look here!
This seasonal soiree benefits the Sacramento chapter of Les Dames d’Escoffier and Davis Farm to School, two charitable organizations who work in support of education in food and agriculture. The Dames provide scholarships to women pursuing careers in food, wine and agriculture, and Davis Farm to School provides garden grants, field trips and support for local fresh food in schools.
At The Village Feast you get a fantastic local meal in a beautiful place and it goes towards a great cause. Is there a better way to celebrate Farm to Fork Month?
To purchase tickets (before they sell out!) click HERE.
Summer Salads with SacFoodies
We don’t know about you, but this summer weather makes us dread the heat and humidity that comes with cooking in the kitchen. Whether you live in a house with central A/C or a studio apartment with a feeble window unit, a Sacramento summer is no joke and we’re looking for every way to stay cool this season!
In an attempt to stay away from baking, roasting, and any sort of frying, we’ve whipped up some cool-as-a-cucumber salads that work as a workday lunch or for a family dinner – just adjust the measurements to fit your group.
Keep an eye on our story every Wednesday from now until the 27th for new salad ideas and how-to’s. First up? A kale salad that’s as simple as it’s delicious.
Oh Kale Yeah!
Salad:
1 bunch of kale
1/2 cup cherry tomatoes
1 medium-boiled egg
Dressing:
1 cup olive oil
1/2 cup balsamic vinegar
3 cloves garlic, smashed
1 pinch of salt
1 tbsp red chili flakes
lemon juice to taste
Instructions:
This salad is delish and is best prepped in advance so the kale can soak up the dressing. Kale is a tougher green and can hold a heavier dressing than lettuce, making it an ideal make-ahead work lunch.
Make the dressing and boil the egg the night before if time allows! This will save you time the next day and allow the dressing flavors to meld and intensify.
To make the dressing, peel and smash 3 garlic cloves and toss into a mason jar. If you like a heavier garlic flavor, add more! Combine the olive oil, balsamic, salt, red chili flakes and lemon juice to taste in the same mason jar. Shake to combine and set aside.
For the medium-boiled egg, bring a pot of water to a boil and add the egg (or eggs, if you want more than one). Cover and boil for 2 minutes. At the 2-minute
mark, turn off the heat and leave the pot covered for 7-8 minutes. This should leave you with an easy-to-peel, perfectly done medium-boiled egg. If you prefer a hard-boiled egg, leave covered for 9-10 minutes.
Cut the kale off of the rib, chop roughly and rinse. We use a salad spinner, but you can rinse and dry the kale in a colander if you don’t have a spinner. Wash the cherry tomatoes and cut in half. Combine kale and tomatoes. If you want to get creative with toppings, we recommend avocado, sun dried tomatoes or Parmesan shavings. This salad is a great base to work off of, so have fun with it!
Add the dressing, toss and serve. Enjoy!
This is Rad…ish
Salad:
2 handfuls of mixed greens
1/2 avocado, sliced
1 radish, sliced
1/4 red onion, sliced
1 chicken breast, sliced
Dressing:
4 tablespoons red wine vinegar
1/4 cup honey
3/4 cup vegetable oil
1/2 teaspoon dried oregano
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 chipotle peppers in adobo sauce
4 small garlic cloves, roughly chopped
Instructions:
This salad couldn’t be more simple and delicious. The crisp radishes and creamy avocado add levels of flavor to a simple green salad. To save time, purchase pre-cooked chicken from the deli section of your favorite grocery store, use rotisserie chicken or use left over chicken from last nights dinner! For even more of a protein punch, use leftover flank steak.
First, prep your dressing! Combine all the ingredients in a food processor or blender, and blend until smooth. Adjust the seasonings to taste. I like my dressing super garlicky, so I always up the amount of garlic. This recipe makes 1 cup of dressing which can be stored in the fridge in an airtight container until necessary.
Rinse your greens and place in a bowl. Add toppings, protein, and drizzle with dressing. Toss, and enjoy!
All the Fun Without the Bun
Salad:
2 handfuls of spring mix
1/4 lb cooked ground beef
4 cherry tomatoes, halved
1/2 cup of pickles, diced
shredded cheese (as much as your heart desires)
Dressing:
1/2 cup of ranch dressing
1 teaspoon sprinkle of crushed red pepper flakes
1/2 teaspoon of paprika
1 tablespoon of No Sugar Added Ketchup
Instructions:
This salad is a delicious go to when I am eating keto! Cheeseburgers are a favorite of mine and fortunately, the bread is not what makes them delicious, it just happens to be a vehicle to eat them. This salad gives all the tasty goodness of a cheeseburger without all the carbs and heaviness of the bun, it is also SUPER filling. You won’t be missing the bun or the fries.
First, cook up your ground beef. I season mine with a garlic salt and crushed red pepper flakes. Once that is fully cooked, leave it to cool a bit and prep you’re dressing.
Here is where the salad gets personal. Whether you’re a Big Mac lover, a BBQ burger type of person, prefer heavy mustard or take your burger a different way there is likely a Keto friendly dressing that will meet your needs. I’m pretty simple when it comes to my burgers, I like a little bit of ketchup and a little bit of spice. I use a classic ranch as a base and mix the no sugar added ketchup with paprika and crushed red pepper flakes. Its the perfect amount of spicy for me and the ranch and ketchup give it that classic burger flavor.
Once the dressing is done and the ground beef has cooled a bit, chop your tomatoes and pickles and gather any other keto friendly burger toppings (BACON!), toss, sprinkle with a little (or a lot, in my case) cheese and enjoy!
Best Vegan Hot Spots in Sacramento
Sacramento – the city of trees and farm-to-fork living – is quite accommodating to its vegan friends. While not many restaurants are 100% vegan, you can often find totally vegan menus or offerings at many most-loved hot spots.
After going vegan about a year and a half ago, I’ve eaten my way through the city to find the best of the best—well, and the worst—but I won’t talk about that today.
Below are my tried-and-true top vegan picks for any occasion. Looking for a recommendation that wasn’t covered here? Leave a comment; I’m here to help!
Best Baked Goods: Pushkin’s Bakery
If you’re a Sacramento native, this will absolutely come as no surprise. Holy moly does Pushkin’s do vegan goodies well. If you have time to spare, my best piece of advice is to visit on a Sunday when they offer an array of vegan doughnuts. The line around the block is proof of their goodness!
Best Brunch: Hook & Ladder
While I absolutely love everything at Pushkin’s Restaurant, no brunch is a true brunch without a Bloody Mary. And Hook & Ladder does it well. And fortunately, they have a yummy vegan menu for that other important part of the brunch deal.
Best Lunch: Vibe Health Bar (on Broadway)
From juice cleanses to acai bowls, I’ve tried it all here. But, my favorite menu items happen to be fall in the lunch department. Their “Root Awakening Wrap” is insanely, good, boasting ginger beet hummus, quinoa, avocado, fermented veggies and carrots. They also have the best Avocado Toast in town.
Best Dinner: Veg Café
Veg Café comes from Suleka Sun-Lindley, owner and chef of the Thai Basil restaurant family. This cute and quaint little spot is directly above Thai Basil on J. The menu is bright and flavorful, and totally vegan. Order from the delicious assortment of daily specials!
Best Pizza: Hot Italian
I’ve ordered the #21 “Muti” vegan pizza so many times I can’t even count. It’s simply seasonal vegetables, tomato sauce and arugula. Should you please, you can also add Daiya vegan cheese. Regardless, do NOT forgot to ask for spicy oil and rosemary oil.
Best Thai: The Coconut on T
Whether you’re dining in or ordering delivery, The Coconut makes it super simple to vegan-ify your order. I often mix it up, but one of my favorite dishes is Cashew Nut with Organic Tofu. Bonus: they even have vegan vanilla ice cream!
Best Indian: Curry Club
Living only a block away, I often find myself ordering takeout from the Curry Club on a busy weeknight. The staff is so friendly and the food is so, so good. My favorite dishes are Channa Masala and Aloo Muttor. Ask, and they will special-order vegan naan flatbread for you!
Best Sushi: Lou’s Sushi
I loved Lou’s before, but I’ve come to appreciate this spot even more as a vegan. They have a vegan appetizer and sushi menu, and everything is truly dynamite. Order the “Vegan OMFG” roll and “Vegan Firecracker” ASAP!
Best “Burger”: Broderick Roadhouse (Midtown)
If you’re not munching on a “Carrot Nutburger” from Mother, and looking for more of an “it tastes like the real thing”-kind-of-burger, Broderick is the spot for you. They offer Beyond Burgers and/or Impossible Burgers, and vegan items are clearly marked on the menu (including buns!), making it easy to order tasty vegan accompaniments.
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