Looking for a fun way to spend your weekend with family and friends? Try taking an agri-tour along the Sacramento Delta at the Passport to the Farms Weekend this Saturday and Sunday.
Hosted by the Sacramento River Delta Grown Agri-Tourism Association, the tour includes 17 farms and wineries along the river’s Delta Grown Farm Trail. Activities include farm tours, kids’ activities, wine tastings, farm equipment displays, wildlife viewing and fresh produce.
Farms will be open from 9:00 am to 5:00 pm, wineries are open from 11:00 am to 5:00 pm and maps are available at all locations. Proceeds from ticket sales will go towards sustaining the local family farms.
Tickets are $15 for adults and free for children 16 and under. To purchase tickets, click here.
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.
Midweek Morsels
Soil Born Farm Fifth-Annual Autumn Equinox Celebration
Saturday, Sept. 22 from 4:30 – 8:30 p.m.
Soil Born Farm, an urban agricultural oasis nestled in the heart of the city, is inviting the public to join them for an evening of great music, seasonal and organic food prepared by prominent local chefs, and sample exceptional wines from a variety of local wineries.
Fine Food:
The Waterboy
SpataroEsquire Grill
Mulvaney’s Building & Loan
Magpie Caterers
Kasbah Lounge
Tapa the World
A Healthy Kitchen
Sacramento Natural Foods Co-op
Piatti Locali
Slocum House
Regionale Produce
Basil’s by the Lake
Paragary’s Bar & Oven
Eileen’s Kitchen
Quarry Ponds Market Hall
Hawks
Spirit of Sacramento
Wine Tasting:
Bogle
Hey Mambo
Boeger
Lolonis
White Knight
Davis Wine
Plungerhead
Jewel
Music:
Mind X Quartet
Spillit Quikkers
Silent Auction:
Bid on an abundance of items including art, gardening supplies and gift certificates.
Location:
Soil Born Farm
3000 Hurley Way, Sacramento
(916) 486-9686
Tickets:
Tickets are $50 per person and available in advance at the Sacramento Natural Foods Co-op, 1900 Alhambra Blvd., or from Soil Born Farm (916) 486-9686. Tickets will not be available at the door and space is limited. Sponsored by the Sacramento Natural Foods Co-op — all proceeds benefit the Soil Born Farm Urban Agricultural Project 501(c)(3).
East Bay Culinary Center Cooking Class
Saturday, Sept. 22nd, 11:00 a.m. – 2:00 p.m.
Fun With Fall Vegetables!
Chef, cookbook author, sacatomato.com co-founder and culinary educator Ann Martin Rolke will be signing her books and demonstrating how to make yummy dishes using seasonal ingredients, including:
*Pork Chili With Sweet Potatoes
*Nutty Pumpkin Lasagna With Almonds And Sage
*Butternut Squash & Black Bean Enchiladas
Samples will be provided, but space is limited to 40 participants — the fee is $40.00
East Bay Restaurant Supply Inc.
522 North 12th Streett, Sacramento
MON – FRI: 8am – 5pm
SAT: 9:30am – 5pm
(916) 440-0620 – Main
Midweek Morsels 08.23.07
Tonight, the Shack takes you to Trinidad & Tobago:
- Calypso Chicken
- Curried Pork
- Rice & Peas
- Roti
- Shrimp stuffed peppers
Open at 6pm, food and music around 7pm.
The Shack
5201 Folsom Blvd
457-5997
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Nobody likes Mondays. To most, they mean early morning alarms and the start of another workweek. But at the Mohr family household, we have found the cure-all solution to those Monday blues. My family returns home every Monday evening to a simple cardboard box filled to the brim with the best organic produce Capay Valley has to offer.
Last week, we received:
- Tomatoes (2 lb)
- Peaches (1.5 lb)
- Bartlett Pears (1.5 lb)
- Figs (.5 lb)
- Lemon Cucumbers (1 lb)
- Green Seedless Grapes (1.5 lb)
- Mixed Peppers (12 oz)
- Mixed Eggplant (1.5 lb)
- Fresh Lavendar (1 bunch)
- Melon (1)
The best part is that each delivery is accompanied by a Farm Newsletter that incorporates the contents of the box in three delicious and healthy recipes. For example, with last week’s produce we made a Marinated Heirloom Tomato Salad which was the perfect summer treat! The “Farm Fresh To You” organic produce box has not only expanded my fruit and veggie vocabulary but has also helped my family to start the week on a healthy note!
This delivery service comes with additional options, including a “Small Box” or “Mostly Fruit” choice. You can sign up online at www.farmfreshtoyou.com!
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East Bay Restaurant Supply Center opens new Culinary Center – Open House
Sat., Aug. 25 – so much local talent, and it’s FREE!
I have been to the East Bay Restaurant Supply Center a few times and it is like being a kid in a candy store – so many fun foodie gadgets! They are now adding a culinary center and the public is invited to its open house this Saturday. Former San Francisco chef, Charlotte’s Bakery owner, and current culinary instructor, Carolyn Kumpe is leading the new culinary center. Her goal is to showcase local chefs and restaurants, and have fun with food. Saturday’s culinary class schedule:
- 8-9 a.m. Chef Ann Martin Rolke/Sacatomato: Summer fruit coffee cake, Fridge-cleaning frittata, book signing of Hands-Off Cooking
- 9-10 a.m. Chef Ginger Elizabeth Powers/Couture Chocolates
- 10-11 a.m. Chef Tim Jordan/Old Soul Bakery: Fabulous Flatbread
- 11 a.m.-12 p.m. Chef Oahn Nguyen/Andy Nguyen Restaurant #2: Shrimp & Pork Imperial Rolls
- 12-1 p.m. Chefs Dani Luzzatti and Yvette Woolston/Wine Konnection
- 1-2 p.m. Chef Adam Pechal/Tuli Bistro: Pizza by Tuli
- 2-3 p.m. Chef Michelle/Crepe Cafe: Crepes Suzette
- 3-4 p.m. Chef Richard Hyman/Old Arch Brewerey, Lodi: House-Made Mozzerella and Caprese Salad
- 4-5 p.m. Dr. Giovanni Gaudia/culinary instructor direct from Italy: Authentic Regional Italian Cooking
Free samples and demonstrations provided by:
- Bella Bru Baking Company
- Chef Andreas Hoffman — “Blatter’s by Hoffman” — Fine Foods & European Wholesale Bakery
- Knife Sharpening Demonstration by Star Sharpening — Bring 3 dull knives get 1 sharpened for free
- Ellen’s Gourmet Kitchen — Gourmet Caterer
- “Whiskey Wild” Contemporary Saloon “Opening Soon”
- Cheese Works Wholesale Fine Cheese Distributor
- Chef’s Warehouse Wholesale Fine Food Distributor
- Produce Express Wholesale Fine Produce Distributor — Jim Mills and Suzanne Ashworth
- Chef Antonio Lozano from Yuba City & Marysville — “Antonio’s Quick Lunch”
- King Smith from “Mighty Kong Muffins”
- Mad Dog Mesa EVOO Bob & Amy Day — “Extra Virgin Olive Oil Tasting”
- Chef Raul Soto — “Super Churro & The Whole Enchilada”
- Chef Labella Pasto — “Personal Chef Services Fine Dining Without Leaving Home”
- Carl Yasbeck from Walter Zebrowski Manufacturing Representatives — “Crepes & Panini”
- Woody Clarke from Premier Marketing Group — “Restaurant Equipment: Wolf, Vulcan, Hobart, Traulsen Etc.”
East Bay Culinary Center in Sacramento
522 N. 12th Street (off of Richards Blvd.)
Saturday, Aug. 25, 8 a.m. to 5 p.m.
916.440.0620
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Oto’s is Oishi!
Oto’s Marketplace — my blue “Townie” is parked out front
Former chef, fellow Slow Food member and produce expert Jim Mills told us about Oto’s Marketplace and stated it had the freshest fish in town. My husband and I rode our bikes over there this weekend, and by 1:00, they had already sold most of their supply, but we did find a gorgeous selection of sushi-quality seafood, including ahi tuna, salmon, snapper, octopus and Chilean sea bass (which we bought – I have never seen such a beautiful, thick piece of sea bass before. By the way, according to the U.S. State Department, Chilean sea bass is not an endangered species, however, there is a problem with illegal fishing of sea bass.) We grilled the fish and served it with baby artichokes, morel mushrooms, corn fritters (that we had seen on America’s Test Kitchen that morning) and a yummy, rich sauce reduction.
Sushi-quality fish is displayed on ice
Sushi master Ray Yamamoto, his assistant is wondering, ‘why is that gaijin taking pictures?’
Sushi master Ray Yamamoto creates about 150 packages per day, and Oto’s sells out by 4:30. (The Bee’s Bob Sylva recently wrote about Yamamoto-san.) In addition to offering fresh fish and sushi, they also carry a huge selection of Japanese food items, sake and Japanese beer – kanpai! Oto’s will be hosting a grand opening celebration on Sat., Sept. 8 that will include food demonstrations, free samples, a special gift for the first 100 customers, as well as chances to win many other prizes.
Finally — Pocky for MEN!
Various fish cakes, bean paste and boiled yam delicacies
Oto’s Marketplace
4990 Freeport Blvd.
Sacramento, CA 95822
916.424.2398
Open seven (7) days a week
Monday to Friday – 9 a.m. to 7 p.m.
Saturday – 9 a.m. to 6 p.m.
Sunday – 11 a.m. to 5 p.m.
For the "Love" of Lamb
Sampling chops, ribs, legs, shoulders and even bellies prepared by “cowboy” chef (and Iron Chef winner) Tim Love, this past Monday was a lamb-alicious day for me and colleague Kris Caputo Hurley. The American Lamb Board is a client based in our Austin office and we were asked to help with media and events in the Sacramento area. It’s a tough job escorting a celebrity chef and enjoying my very favorite delicacy, but hey, we are team players!
The day started in Dixon with Superior Farm’s “Culinary Day” which included a facility tour and a delicious barbecue prepared by Chef Love at the Dixon fairgrounds. Attendees included area chefs, local media and members of the San Francisco Food Society. Chef Love also participated in a video news segment where he demonstrated cooking techniques and shared tips for preparing and cooking lamb. After grilling pounds of legs, chops, ribs and sirloin, the group enjoyed lunch with Chef Love (by the way, I just love saying Chef Love – Chef Loooove!). The day could not have been better – it was a rare 80-degree July afternoon with a cool breeze that one would expect while in the L.B.C. rather than Lambtown U.S.A
The next event was a dinner at Mulvaney’s Building & Loan (homage to “It’s a Wonderful Life”). Owner Patrick Mulvaney is one of our favorite chefs – and people – in Sacramento, and he just happened to be one of the attendees at the Culinary Day. When we were charged with planning a dinner, we thought of Patrick right away because he is known to do a whole lamb and pig on spits for “All Saints Day” and pretty much invites the whole town. Since the goal of the American Lamb Board is to educate consumers about lamb preparation, and encourage people to buy locally, we invited members and friends of Slow Food Sacramento, as well as food writers and local farmers.
For those who have not yet had the great pleasure of dining at Mulvaney’s, it is in the old New Helvetica building on 19th near L Street. The menu is seasonal and Patrick is one of the few chefs in town who buys only locally grown produce and meats. He also owns Culinary Specialists catering company (which we used for our open house party last year – to this day, that’s what people remember – the awesome food!)
The weather continued to be spectacular and Mulvaney’s patio was set up beautifully with the lamb gently spinning on the spit. The Trefethen family provided wine for the guests and passed appetizers included smoked salmon on housemade potato chips with crème fraiche and chives, crispy fillo cups filled with summery delights, marinated lamb pinxtos, and mushroom risotto cakes with truffled cream. Chef Love created a surprise lamb “gnudi” (a.k.a. ignudi, nudi, or nude ravioli – a favorite of Kris’ and mine that we were introduced to by our grape commission client at the Spotted Pig in Greenwich Village. I swear, we really do work hard!)
Chef Love is the real deal. From the moment he arrived, he jumped right in – Patrick had told him earlier, “My kitchen is your kitchen.” There was something quite touching and sentimental in seeing these two very different chefs working in harmony, not speaking, but communicating in a secret chef language, it was like the most beautiful pas de deux I’ve ever seen.
Chef Love and Patrick carved the lamb together and then the show began – a parade of servers, along with Patrick and Chef Love, marched out with family style platters of various lamb cuts with Tuscan salsa verde, Ray Yeung’s heirloom tomatoes with handmade mozzarella, basil, and Apollo olive oil, Sloughhouse corn ravioli with fresh savory, Del Rio cherry tomato with grana padano, Uncle Bob’s potatoes, and grilled Full Belly Farms’ squashes.
We had planned to have an intimate gathering of 50, however, nearly 100 guests showed up taking every last one of Patrick’s stashed chairs. It was a great, eclectic group with farmers and chefs mingling with doctors, lawyers and politicos, us PR people and neighborhood foodies. As I took a moment to take it all in, I noticed how happy and relaxed everyone looked. People were passing platters to their neighbors, insisting they take the last ravioli and sharing bites of Chef Love’s smoked lamb belly from their forks. Good food and good wine truly are the great equalizer.
My husband made a new friend (you see, I was working after all) from Bear Flag farms, Tina Reikers, who supplied the peaches for the stone fruit strudels with lavender ice cream. Chef Love also made my husband’s night when he talked about his appearance on Iron Chef – he asked what the secret ingredient was, and when Chef Love replied, “chilies,” my husband shrieked like a Justin Timberlake fan, “I remember that episode – you beat Morimoto!” As the dessert plates were taken away, the place was still roaring with cheerful diners. As I made my rounds to say goodbye, people expressed how much they enjoyed the event and shared with me their favorite lamb dish of the evening. I’m sure all would agree that when lamb is on the menu at Mulvaney’s, they’ll be baaaaaack.