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.