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Mid-Thanksgiving-week Morsels

November 21, 2007 by SacFoodies

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With Thanksgiving tomorrow (already?!), this week’s morsels include some Turkey Day tid-bits from a smattering of the SacFoodies and fellow FHers (those who are in the office today). . .   
Aside from spending time with friends and family tomorrow, what are you looking forward to most?
Ali: A morning bike ride around the Lodi vineyards before Bob and I put the turkey in the oven and begin preparing the big meal! 
Gayla: Shopping on Black Friday. It has become a tradition that my sister-in-law and I have done for 3 years now.We don’t get up too terribly early but do go to at least 3 different major shopping malls, then meet up with the more family in the evening for dinner and drinks. Most people think we are crazy for tackling the crowds but we have a great time.
Vanessa: My mother-in-law’s cranberry sauce made from scratch with a hint of orange zest! I put it on everything…well, except her deviled eggs — another holiday favorite that competes for a first place spot on the list every year. 😉
Jacqueline: Helping my parents put up their outdoor Christmas lights before eating dinner. It starts out as a project for my step-dad and I to work on together, but it always ends up being me laboring alone while he stands back to admire “our” work! I love it though because Christmas is my favorite time of year, so hanging the lights signifies the beginning of the holiday spirit. After hanging the lights we turn them on, open the front window blinds, and enjoy the twinkling icicles while we eat our yummy food!
Brittany: Eating Yorkshire Pudding. For me, it wouldn’t be Thanksgiving without Yorkshire Pudding on the table. But, this year I’m especially looking forward to making my first Thanksgiving contribution – the Pumpkin Pie. Check back next week and I’ll let you know how it went!
Christine: Going for a pre-meal walk. My family always goes for a walk before the big meal, so I look forward to that because it makes me feel much less guilty when I indulge in all the great food later. Top on my list of indulgences is fried baby artichokes.
Kim: Sharing my nephew Jack’s first Thanksgiving with him. 🙂
Melinda: Making “modern” Mince Pie for the first time ever. It’s my husband Johnnie Beer‘s favorite and I really want it to be good. (Here’s the recipe.) I also picked up a Pumpkin Pie from the Real Pie Company so I know that will be delicious, but my Mince Pie needs to impress! I’m also excited because it’s the first time that Johnnie and I have hosted Thanksgiving… below is the menu I created for our meal.

Kris: Kris is in the Big Apple this week, providing support for client the United States Potato Board, whose spokes-spud Healthy Mr. Potato Head is a featured balloon in the Macy’s Thanksgiving Day Parade!
Me: Eating crescent dinner rolls. For some reason, I’ve become completely obsessed with crescent dinner rolls on Thanksgiving, probably because it’s the only day of the year that I have them. The simple, flakey, buttery dough out of a tubular cannister will always hold a special place in my heart, and a spot on my plate, on Turkey Day.
Check back next week, when we will update you on our Thanksgiving happenings.

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Article One-Year Anniversary Party – Eat, Drink and Dance in Style

This Saturday, Article salon, spa & boutique is celebrating its one-year anniversary and as usual, is doing it in good taste.  Festivities will start at 7:30 pm and will include a fashion show at 9:30 pm with hors d’oeuvres and small plates from Supper Club and Fran’s CafĂ©. 

And if you over-indulge in all the amazing food as I did last Boulevard Bash when I ate a plate of Kobe Sliders with Shaft Blue Cheese, Guajillo Maui Onion Jam, Blackened Tomato & Micro Arugala on Old Soul Mini Buns and Sushi (I know, what a combo!) you can burn off the remorse by dancing to music from DJ Riggatony. Below is a picture of my friends Talia, Julia and me, at the Boulevard Bash in September. . .

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In proper PR style, see below for all the info!

WHAT:  
Article One-Year Anniversary Party / Boulevard Bash
WHEN: 
Saturday, November 24
Doors open at 7:30 pm
Fashion show starts at 9:30 pm
WHO:  
Article salon, spa & boutique
Supper Club
Fran’s Cafe
WHERE:  
1616 Del Paso Boulevard
Sacramento, CA 95815
COST: Cover is $5 and the event is open to those 21 years and older. 

For more information, call (916) 921-7400

Categories // Uncategorized Tags // Midweek Morsels, Parties, Thanksgiving

Midweek Morsels

October 3, 2007 by SacFoodies

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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.

Categories // Uncategorized Tags // Classes, Farms, Italian cuisine, Midweek Morsels, Olives

Midweek Morsels

September 19, 2007 by SacFoodies

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

Categories // Uncategorized Tags // Beer & Wine, Farms, Midweek Morsels

Midweek Morsels 9.12.07

September 12, 2007 by SacFoodies

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Here’s a sneak peek of the new wine and cocktail lounge at Bidwell Street Bistro, which officially opens with a ribbon cutting ceremony at 6 p.m. on Thursday, Sept. 13:





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Thursday, Sept. 13 is “Cuban” Night at the Shack:
Roasted pulled pork
Plantains
Shrimp salad
Black beans & rice
Flan for dessert
Dinner will be served around 7 p.m. Be sure to arrive early for patio seating and live music!
The Shack
5201 Folsom Blvd.
(916) 457-5997

Categories // Uncategorized Tags // Midweek Morsels, Restaurant

Midweek Morsels 08.23.07

August 22, 2007 by SacFoodies

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.”
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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.   

Categories // Uncategorized Tags // Farms, Fruit, Midweek Morsels, Organic, Sushi, Vegetables

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