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…
****************************************************************************
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
****************************************************************************
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.
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!