Lately, I have been very selective in the events I attend and the restaurants, products, services, et cetera I choose to promote, but last week when I was invited to attend the monthly wine dinner held at Dawson’s at the Hyatt Regency in downtown Sacramento, I jumped at the opportunity.
For a while now, Dawson’s has been one of the most underrated restaurants in town. Andy and I had attended a few of the Dawson’s wine dinners last year and found them to be quite economical (despite a $79 per person price which might seem like a lot of money to spend on a Thursday night). The value is to be found in the quality and amount of the food (4 courses with wine pairings), the wine featured (always a higher-end label) and the service (look for Ardy and tip him well–he’s terrific). Dawson’s even offers free valet parking to wine dinner guests upon arrival. I am not sure you can get a better deal anywhere else.
Before dinner, we were treated to a charcuterie, cheese, fruit, and sparkling wine reception. Andy and I were then introduced to the chef (Jason Poole) and the wine representative (LT Nedjar) Mr. Nedjar was there representing the label featured that night: Goldschmidt Vineyards. Follwing our introduction, both gentlemen returned to going over the menu and the wines one last time to make sure the experience would be seamless for the dinner guests.
Upon seating, we were presented with the menu. Typically, the menu and the pairings get published online and via an email blast before the dinner. I love the email blasts because I can sit at my desk at work and daydream about what I am going to eat that evening! Below is the menu from Thursday night’s dinner:
Just before our seating, the sous chef Michael Grande walked us through the menu. Both times I have seen Chef Grande, he has been so enthusiastic about the wine dinner’s course line-up and his excitement is contagious. Soon, we were invited into the dining room for the meal to begin.
The first course of the evening was a Hamachi Crudo with baby coconut, Rising C Ranch Melogold Grapefruit, Blood Orange and Avocado Oil, Yuzu Emulsion, and it was paired with the Boulder Bank (a label owned by Goldschmidt) Sauvignon Blanc, Marlborough 2011. The acidity and fats in the dish balanced very well with the Sauvignon Blanc (New Zealand-style, high acidity, though not a complete grapefruit bomb. I was actually reminded more of canned peaches, as the wine was a touch sweet.) Still, it was a perfect compliment to the hamachi and the fruit essences in the dish.
The second course was a Coke Farms Baby Beet Caprese Salad with house-made mozzarella (yes!!), an herb salad, morel ash, and finished with double Solera Vinegar. It was paired with the Chelsea Goldschmidt Merlot, Dry Creek Valley 2011. We were told that the grapes that go into this particular merlot are literally on the front of the property at the winemaker’s residence, so they get extra attention. My only complaint about this course was that I wish I had been served a little more of it. The cheese had the wonderful elasticity that fresh mozzarella has, with just a hint of salt. The beets were earthy and al dente. The merlot was a delightful pairing for this course.
And then the third course happened. And I was officially wowed. It was a Cranberry Bean Cassoulet with a Confit Duck (leg), house-made boudin blanc, Tails and Trotters Pork Belly, and County Line Farms Baby Mustards. It was paired with two different wines to highlight the different proteins and flavor profiles in the bowl. The first wine was the Forefathers Cabernet Sauvignon, Alexander Valley 2009, and the second wine was the Hillary Goldschmidt Cabernet Sauvignon, Oakville 2011. The last time I had duck as part of an entrée was back in the fall at Chez Panisse in Berkeley. It was a grilled breast and braised leg served with roasted wine grapes. As memorable as the main course was at Chez Panisse, I will say without hesitation that the cassoulet at Dawson’s was the better dish. I am still thinking about the slice of crispy pork belly that topped the cassoulet at Dawson’s. For me, it was the best bite of food of the night, and I will be daydreaming about the cassoulet for a long time to come! I could have used an extra slice of that salty, rich pork belly instead of the sausage that was nestled underneath the duck. I am not sure how the dish was intended to eat, but I enjoyed its components one at a time. Maybe I was doing it wrong, but everything tasted oh so right!
Ultimately, to me, the food was more remarkable than the wine (sorry, Goldschmidt!), but there are some really great things going on in the kitchen at Dawson’s. However, the wine made a terrific impression with Andy, as he purchased a case of Cabernet that evening before we left.
But before our exit, we were served coffee and one last course, the dessert. Usually, there is a dessert wine presented at the Dawson’s wine dinner, but this time it was suggested we save a little of the Forefathers Cabernet to pair with our dessert. The dessert was a Dark Fruit Consommé (interesting concept there!) with a Crispy Hazelnut Cake, Dark Chocolate Pave, and Toasted Fennel Oil.
I loved the texture of the cake–it was spongey and soaked up the fruit consommé’s vibrant flavor. The chocolate on top served as a ganache-type frosting. It was a well-executed part of the meal and a memorable finish.
About the winemaker: Nick Goldschmidt, originally from New Zealand, gained international notoriety as winemaker at Simi Winery. Since 2007 he has been a consulting winemaker for several premium brands around the world, and is very well known for his single vineyard, handcrafted, small production artisanal wines that consistently score in the 90s in most wine publications. In fact, all his wines are 100% single variety, 100% single vintage, 100% single vineyard. You can find more information on their website here, or find them on Facebook here.
Dawson’s wine dinners are held every third Thursday of the month and have featured labels such as Alpha Omega, Far Niente/Nickel & Nickel, Jordan Vineyard & Winery, Hall Vineyards, Palmaz Vineyards, and Rodney Strong.
Tip: Check into Dawson’s using your smartphone and receive special perks for being a loyal customer. A free glass of select draft beer using Foursquare or a free glass of select wines using Yelp!
Back in Napa again at last and a return to one of our favorite places to stay: The Meritage Resort. By the way, at the end of this column, read about the inaugural Masters and Makers @ Meritage event being held at The Meritage Resort in February over Valentine’s Weekend. Attention couples, a great way to celebrate!
Here’s the lobby at The Meritage, and a shot of the room in which we stayed.
After checking into our room, we had a glass of wine to kick off a romantic evening. I was so excited to return to the Napa Valley Wine Train for dinner, and this time I was able to bring Andy as my guest. I originally wrote about The Wine Train on my other website: cakegrrl.com. You can read the entry by clicking here.
The Wine Train Depot is located at 1275 McKinstry Street in the Oxbow district, just 5 minutes from downtown Napa on foot.
This is a diagram of the wine train. The Napa Valley Wine Train consists of nine rail cars and two engines on point: Lounge Cars (3), Lounge Car with Wine Tasting Bar (1), Gourmet Express Dining Cars (2), Silverado Car Al-Fresco Style Dining(1), Vista Dome Dining Car (1), Power Car (1), Chef de Cuisine Kitchen Car with Glass Observation Corridor (1)
Andy and I were assigned to the beautiful Vista Dome.
The Vista Dome is a 1952 Pullman domed rail car that offers the most private dining experience. The Vista Dome Car is an elevated observation style dining car expertly refurbished using Honduran Mahogany paneling and brass accents. Perfect for a private function or one of our special events, this domed rail car hosts up to 56 dining guests.
Above is a picture taken inside the Vista Dome! I was feeling so spoiled and lucky to be sitting beside Andy. Especially when the server brought out the welcome glass of Chandon. All guests on the wine train get a glass of sparkling wine included with their dinner.
Corkage on the Napa Valley Wine Train is $15.00 per 750ml bottle and $30 for a Magnum sized bottle. If you bring one bottle of wine on board and buy a bottle
on board, they will waive the corkage for that bottle. FYI, most of the wines on the Wine Train menu are very reasonably priced.
Here’s a picture the dinner menu we chose from. It is slightly different from the other dining car. Executive Chef Kelly Macdonald offers a unique menu for this dining option with all selections prepared in the kitchen located on the first floor of this car. The meals are freshly prepared on the train using fresh, environmentally responsible ingredients, humanely raised, hormone free meats and fresh, line caught fish. For a closer look, you can click here.
For our appetizers, Andy went with the Salmon Crepe and I chose the Rabbit Confit. The lighting in the Vista Dome was dim, but I did not want to use a flash, so please forgive the photos I took of our meal. They are slightly dark.
The Salmon Crepe is served with Crème Fraîche, American Caviar and Honey Onion Marmalade.
It was a shrimp and seafood bisque, and though we have been experiencing warmer than normal temperatures this winter, the temperature had dropped enough by the time we boarded the train to appreciate a delicious soup.
The salad was not for dieters. It was a Red and Green Apple Endive Salad with Gorgonzola Cheese, Hazelnuts and Mustard Vinaigrette. I was happy because I am on a real hazelnut kick right now and have been for a while.
After our second course, a sorbet trio was brought out. I forgot to snap a photo of it. The flavors were mango, pineapple, and mixed berry. They are made by the chefs at the Wine Train and were a wonderful intermezzo.
Then it was time for the entrees. Andy and I both chose the Roasted Beef Tenderloin on Potato‐Fennel Gratin topped with Fried Lotus Root and Red Onion Marmalade in a Red Wine Cabernet Reduction. I had reviewed the menu ahead of time and chosen my entrée and that is mainly why Andy brought the Bell Cabernet. The wine pairing was excellent. And though I gave a little bit of my beef portion to Andy to finish, it was all so good I had nothing left on my plate.
It was quite the adventure walking from car to car and fun to catch some fresh air between courses. It sort of felt like we were in a James Bond movie! After that, we were re-seated to enjoy our desserts, as well as a glass of port that Andy and I shared.
Below is a picture of the dessert I chose, a Chocolate “Pot Pie” and below that, Andy’s dessert: a Blondie with Mint Ice Cream. This job is so tough, isn’t it? In typical fashion, I had a few bites and then shoved my dessert over to Andy, who did not object to finishing it. I was eying the blondie on his plate and asked for the chocolate-dipped edge. He gladly shared with me. I love eating meals with my best friend.
Wine Train FAQs I found particularly interesting:
Q: Is a tip included in the price?
A: Optional tipping is solely based upon the guests’ experience on board. It is not unusual for guest to leave 3%-8% additional based upon receiving excellent service. Your tip should be on your food and beverage service (the value of your on board pre-paid meal is $55.00) per person tax included, and not the train fare.
- Q: Is Wine Included?
A: One glass of welcome wine is included with every Wine Train package for guests who are over the age of 21. Wines are included during the Vintner’s Lunches and the monthly Moonlight Escape Dinners. Cocktails, beers and wine can be purchased on board throughout your journey. More than 100 wines are on the wine list and in the Wine Tasting Car.
- Q: Do you have to drink wine on the Napa Valley Wine Train?
A: No, you do not have to drink wine on board the Napa Valley Wine Train. For our guests who do not want to drink wine, we also offer juice, soda, non-alcoholic wines, beers, cocktails and brandies.
During the 3-hour-long, 36-mile (58 km) round-trip between Napa and St. Helena, passengers can choose to enjoy a gourmet meal prepared on board. They can also sample several of the region’s wines available at the wine bar located in one of the lounge cars. The train offers optional stops for tours of Domaine Chandon Winery in Yountville, Grgich Hills Estate in Rutherford, and a motor coach tour of Raymond Winery in St. Helena and ZD Winery in Napa for an additional fee. The train hosts several special events throughout the year including murder mystery dinner theater, vintner’s luncheons, appellation dinners and holiday excursions. Guests are invited to explore the rest of the train after the entree and prior to the dessert.
The Napa Valley Wine Train has been in operation since September 16, 1989 and has now carried more than 2 million passengers.
Here’s a list of special events on The Wine Train, including a special Valentine’s lunch and dinner.
Since I was a return guest, I was presented with some chocolates as a parting gift. (Some guests around us were repeat customers and also got chocolates as well, not just the journalist!) Since I was a little sad my mom (who lives in Ohio) was not there to enjoy this experience with us, I decided to send them to her and they are currently en route to the midwest.
The next morning, it was time to pay for all those glorious calories and the night of indulgence aboard the Wine Train. Lucky for me, The Meritage Resort has a killer gym with a great view. And I put in over an hour on this bad boy:
Then it was time for a well needed shower, just in time for check out. Thanks for everything to the staff at The Meritage Resort and see you next time!
The Meritage Resort and Spa will host the inaugural Masters and Makers @ Meritage Napa Valley food and wine experience February 14 to February 16, 2014. This celebration will showcase Napa Valley and Sonoma County wines and farm-fresh foods through creative wine tasting experiences, seminars, culinary classes, a wine maker dinner in the Estate Cave, a wine tasting gala and more. Join The Meritage Resort’s Executive Chef, Krisztian Karkus, Master Sommeliers, including Gillian Balance from Treasury Wine Estates/Beringer and Fred Dame with Southern Wine and Spirits as well as some of the best and most well-known wine makers in the region.
The weekend of events is aimed at teaching each attendee, no matter their wine tasting background, from novice to aficionado, more about the wines the Napa Valley is famous for. Guests are able to choose from a variety of educational and fun activities throughout three days of tastings and events with master wine makers and master sommeliers making this the wine event that is not to be missed.
Masters and Makers @ Meritage begins Friday, February 14 with The Master and The Makers Tasting, an Amuse Bouche set to highlight five quintessential blended wines from the Napa Valley. Guests will taste the wines and listen as a Master of Wine and Master Sommelier taste and review each of the wines, giving their opinions and helping guests understand the art of wine tasting. The Friday night Reserve Wine Dinner in the Estate Cave will be led by Master Sommeliers as they take attendees on a food and wine journey and featuring Pine Ridge Vineyards.
On Saturday, guests are able to choose from one of three activities during the day and attend the evening wine tasting gala. The daytime activities include a Custom Wine Tour set to visit three classic Napa Valley wineries with tours and tastings at each, plus a picnic lunch. The Perfect Blending, an educational and hands-on course about what makes the perfect Bordeaux Blend including lunch and your own “Meritage Blend” with a custom wine label. Foodies may want to choose Cook to This! Trinitas Cellars Cooking Class and Wine Pairing, giving attendees the opportunity to create their own multi-course lunch with the help of culinary experts perfectly paired with wines selected by Trinitas Cellars.
The Gala and Grand Tasting on Saturday evening will transform The Grand Ballroom at The Meritage Resort into a majestic tasting room with live music and over 65 wineries from Napa Valley and Sonoma County to showcase many of the finest wines produced in the region. Alongside the wines will be endless culinary creations from the chefs at The Meritage Resort including a selection of seafood, caviars, cheeses, meats and decadent desserts.
Masters and Makers @ Meritage will close on Sunday with the farewell Bubbles & Brunch and a casual afternoon of tasting 30-40 wines at the Appellation Tasting paired with cheeses and charcuterie.
“We’re looking forward to bringing all of the premier wineries to one convenient spot to offer a premiere wine and food experience,” said Michael Palmer, general manager of The Meritage Resort and Spa. “Our goal with the Masters and Makers @ Meritage is to give attendees an exclusive weekend wine and food experience that only Napa Valley can provide.
Masters and Makers @ Meritage 3-Day All Access Passes are $509 per person, and include entry into all events on Friday, two events on Saturday (one daytime event and the evening gala) and all events on Sunday. Guests may also choose to purchase events and activities individually. Discounted room packages are also available, the $950 package includes a 3-Day All Access Passes for two and a two night stay, valid February 14-16, 2014 only. A portion of all ticket sales from The Gala and Grand Tasting will be donated to the Napa Valley’s COPE Family Center. Complete Information is available at TheMeritageResort.com/Napa-Valley-Restaurants/Masters-Makers/.
About The Meritage Resort and Spa
The Meritage Resort and Spa is an extraordinary four-diamond Napa Valley luxury resort set against a hillside vineyard. A destination unto itself, it features 322 Tuscan-inspired guestrooms and luxury suites, seasonal farm-to-table cuisine at the Siena Restaurant and wine tasting in the Estate Cave featuring Trinitas Cellars. Regain a healthful balance with curative treatments at Spa Terra—a lavish underground spa with steam grottoes, soaking pools, treatment alcoves and tranquil walls of water. The resort boasts the most comprehensive event and meeting space in the wine country, including the two largest ballrooms in the Napa Valley, the Estate Cave and three covered terraces. Crush Ultra Lounge offers guests a chance to relax with a full bar, sports entertainment and six bowling lanes. Far more than a place for relaxation, our unique property is an Old World escape from the ordinary. The Meritage Resort and Spa experience is the perfect blend of gracious hospitality, unrivaled amenities and peerless personal care. The Meritage Resort and Spa, We are Napa. TheMeritageResort.com.
Last week, Andy and I had the privilege of attending a private wine tasting at Total Wine & More to select my holiday picks that will be featured in the Sacramento area Total Wine & More stores, as well as right here and right now on cavegrrl.com. For the next month, I’ll be pictured next to my wine selections (with a tag that will resemble the one below) in Sacramento area stores with a link back to this website.
Total Wine & More is pretty much my version of a Chocolate Factory and Theo Snyder is my Willy Wonka. She’s the manager of the Arden Total Wine & More, and has come to know my tastes in wine. For the tasting, she pulled several wines for me that were a refreshing departure from the normal Chardonnay and Pinot Noir picks synonymous with Thanksgiving and other holiday meals.
And now, I get to pass them on to you. As not only fantastic beverage choices that will leave your taste buds dancing, but also as picks of value. Nothing in this round up is more than $29.99 per bottle, and you could actually buy all 6 wines on my list for $112!
First up is a sparkling wine that hails from Lodi! It’s the Oak Ridge Sparkling Wine (Private Cuvee) that as far as we know is probably a bubbly made from grapes of Pinot and Chardonnay. It’s $12.99 per bottle and approachable for all of your party guests. It’s off dry, and spectacular with appetizers… a great pairing with anything that has little cheese or a buttery crust. I like sparkling wines so much I could drink them during my entire meal.
Next up is a wine made by Shenandoah Vineyards (Sobon Family Wines). It’s their 2011 Amador Chenin Viognier Blend. I don’t want to give away my favorite wine of the tasting so soon in the blog post, but I have to tell you… this is the wine I am really still thinking about a week later. It was so unique. It was earthy, buttery and had a certain petroleum characteristic to it. I really love those kinds of wine. They can stand by themselves or pair beautifully with the first course of your holiday meal! Well done, Sobons! A true gem for the $14.99 price.
For my next pick, we’ll travel into Placer County near the Newcastle/Auburn area to Dono dal Cielo. That’s the 2009 Zinfandel (Foothills) I have chosen to drink with our holiday meal. Maybe you aren’t on speaking terms with your parents, but this wine will ease the tension and have everyone singing together by the second course. It’s also the most expensive wine of my picks coming in at $29.99, but I am pretty sure that’s cheaper than therapy and a whole lot more palatable.
Let’s travel back to Lodi for a visit with one of my favorite wineries, St. Amant. They make two of my favorite local wines in existence: a Barbera and a Tempranillo (the grapes in the Tempranillo hail from Amador). You can find both the Barbera and the Tempranillo at Total Wines & More, but for today, let’s focus on their Tempranillo. Tempranillo is probably my favorite red wine. I love the subtle fruit and the earthiness of the varietal. If I see it on a wine list next to any other red wine, I always choose it. It’s typically cheaper than most other reds, but far more interesting. I would drink this Tempranillo with any of the following ingredients: mushrooms, truffle, olives, meats like pork chops, prosciutto, pancetta, etc, stews, hard cheeses.
Are you ready for a powerhouse wine? Then try the 2011 Macchia Barbera Delicious. ($21.99) Macchia is located in Lodi and makes some of the best (and more potent) wines in the region. Barbera is an Italian grape varietal is the second most widely planted grape variety in Italy. If you are into big and bold, you’ll love the Delicious. It’s an intense concentration of berries with a 14.8% alcohol content.
When God gave out wine making talent, he gave an unfair advantage to Paul Sobon. I don’t think he could make a bad wine if he tried. He’s also the winemaker behind my final holiday selection, and a perfect ending to any celebration, the 2011 Sobon Zinfandel Port ($14.00, 375 mL). Port is something I only drink on very special occasions (and usually during winter) because its sugar level is very high. I treat it like dessert: I would rather have a little glass of it with some fruit and cheese instead of a piece of pecan pie any day! Another reason I like port is because it keeps longer than other wines do in the refrigerator, so no pressure to drink it all in one day. (Even though I don’t think that will be a problem with the Sobon port!)
I’ve had the privilege of attending numerous food and wine events (at no cost to me) since I started writing about the topic in 2005. See, this website is good for something. My love of wine began when I was about 24. Someone introduced me to a few labels you could actually get in Ohio back in 2002 without traveling very far: Yellowtail Chardonnay, Penfolds Shiraz, and Beringer (shriek) White Zinfandel. I was intrigued with wine not only because I liked the flavor and smell, but because it seemed to amplify flavors in food and make all the things I cooked taste so much better. Even the White Zinfandel
So I kept drinking the very mainstream stuff until I came out to California for the first time in 2003. I visited Napa Valley and had my first winery tour at Mondavi. I also saw V. Sattui and Coppola’s estate. It was really something for me to experience. I felt something I had never felt before standing there in front of the chateau at Francis Ford Coppola Winery: like I belonged there. In California. In Napa Valley. On a Sunday. A warm, breezy afternoon, two glasses in. Feeling this warm, true, honest feeling as much as possible. This. Is. The. Life.
After my inaugural trip, I became obsessed with relocating to California and living my dream.* I worked two jobs and by June of 2004, I made it happen, moving myself and my most essential belongings 2,319 miles in my car in 3 days.
Fast forward 9 years later, and I am still loving wine, learning more about it everyday and have (not so) secret aspirations to eventually become a sommelier. In an effort to learn more and an indulgence to taste some really great selections, Andy and I recently attended a wine class at Total Wine & More led by Theo Snyder, the manager at Total Wines & More, Arden Location.
It was titled “Romancing the Rhone”. A “Bordeaux, How do I love thee … let me count the ways” class will be offered on Thursday, October 10th, from 6:30 to 8:30pm.
And does it ever. At the class, you get a printed breakdown of all the wines you’ll be trying, as well as a writing utensil to take notes. You can write all the things you liked/disliked about the wines. Theo is an encyclopedia of knowledge and I promise you, you will walk away with something you didn’t know before the class.
My mind was um, blown to say the least with this white châteauneuf-du-pape (25% Roussanne, 25% Grenache, 25% Bourboulenc and 25% Clairette) which I didn’t even know was produced/existed. That one is a must try.
We tried about 6 different wines during the class. Beyond that, they were all French wines (hence the Rhône name of the class) and very obscure to me. I don’t have the chance to try them that often, because I usually try new wines at local fundraisers and wine events, at which mostly local wines are poured. I loved having a forum to taste new things and discuss them with people of all knowledge levels. To hear feedback from other class members noting what they liked and why. And to hear Theo tell me all the stuff I didn’t know.
You can visit Total Wine & More’s facebook page here. Cheers!
But, it wasn’t a dream. It was real…
The latest cavegrrl.com getaway was to the idyllic Stonepine Estate Resort, located in Carmel Valley. Carmel Valley is twelve miles inland from Carmel, (its more celebrated sibling). To be honest, I preferred Carmel Valley because of the sunshine and warmer temperatures.
The Estate boasts 330 secluded acres of gently rolling oak-studded hills, an affiliation with the Historic Hotels of America (formerly Relais & Chateaux). The Mediterranean-style Chateau (pictured above) is framed by 12 formal gardens. Chateau Noel includes eight luxuriously appointed suites, each lavishly named and decorated (with namesakes’ approval) after the Hentschels’ (the current owners of the Estate) favorite designers, champagne, china, jewelry, honeymoon location, philosopher and artist. There are also four cottages on the property: the Briar Rose, the Paddock House, the Gate House and the Hermes House.
Our visit was tailored to one of the packages now offered at Stonepine called the Carmel Valley Wine Discovery, which included:
- 2 Nights in One of Stonepine’s Houses or Cottage Accommodations
- Welcome Amenity Upon Arrival
- Full European Breakfast Each Morning
- Romantic Fireside Dinner for Two in the Chateau Noel
- Chauffeured Carmel Valley Wine Tour in the Stonepine Rolls Royce (optional upgrades to Cachagua Vineyards are available)
- Wine, Cheese and fruit at One of Stonepine’s Picturesque Venues
We were treated to a stay in the Don Quixote suite, which is actually hidden behind the wall of the library on the first floor of the Chateau Noel. The suite features a separate sitting room with fireplace, king bed, two bathrooms and French doors leading to a secluded garden and patio.
Andy and I already felt welcome and knew we were in for one of the best hosted trips I have ever experienced.
Our room boasted 2 bathrooms (a his and hers).
After rubbing our eyes and giggling in delight about the state of our room, we got ready for dinner. Typically, dinners are held in the dining room, but the staff at Stonepine had something more special in mind for us. Here’s a shot of the dining room, which is the setting for the Estate dinners.
There is another dining table alongside this one that is identical to it. There are wine bottles of everything (Palmaz, Far Niente for example)
randomly decorating the room… just waiting to be opened…
We were led into the great room which has a beautiful fireplace and a piano, to enjoy a glass of wine and some appetizers before our dinner.
Dessert was a chocolate mousse (Andy polished off both of them, and I didn’t get any photos, because dessert just isn’t my thing (anymore) However, I did enjoy another glass of wine and time together in front of the fireplace with Andy. The whole setting was just unbelievable/surreal, and you have to experience it someday yourself.
The next day, we worked out and ran around the Estate. It was some of the hardest running I have done in a while… basically like a cross country course. Here’s the map:
Then it was off to breakfast. I loved the buffet spread. Plenty of Paleo options!! My favorite was the fruit salad. It had the best raspberries I have ever tasted, so I am pretty sure they were local and probably picked within a day of serving them.
Andy and I also ordered two poached eggs each, which I have found is the safest way to order eggs so that they don’t come cooked in butter or some strange oil. They were served with a sautéed spinach and onion mix and some tomatoes.
Then a few hours later, our concierge Jordan took us wine tasting in downtown Carmel Valley. That’s him on the right. He’s from France and pretty familiar with the grape! Our first stop was Mercy Vineyards Tasting Room located at 40 W Carmel Valley Road, Unit A, Carmel Valley. All the wines at Mercy showcase the Monterey County Arroyo Seco AVA and are sourced from three contiguous vineyards, all located in a specific part of the appellation - the dried riverbed.
The partners at Mercy come from Foley Estates. The vintners Mark and Mike have known each other over ten years and combined have been in the wine industry for over 45 years. They specialize in chardonnay and pinot noir, but also make a sauvignon blanc and a syrah. They are open for wine sales and tasting Thursday-Sunday, 11:30am-4pm.
Our next stop was Talbott Vineyards. (25 Pilot Road, Carmel Valley Village) Their tasting room is decorated with a menagerie of bikes and things with wheels, all lining the walls and hanging from the ceiling!
Talbott Vineyards is an estate winery that grows & produces Chardonnay & Pinot Noir from two of Monterey County’s grand cru sites: their Diamond T Vineyard in Carmel Valley & the Sleepy Hollow Vineyard in the Santa Lucia Highlands. The winery was founded by Robb Talbott, and the wines are crafted by Dan Karlsen.
The tasting menu at Talbott has two columns. One for Chardonnay and the other for Pinot Noir. The wines from Talbott were really something to experience. Especially the Pinot Noirs. My favorite was the RFT Pinot Noir, while Andy favored the Sarah Case Pinot. $75 per bottle. Yowza! Thanks 30% industry discount. Like a boss, Andy bought a bottle of each of them plus whatever else I liked. Thanks, Andy.
Our third (and final) stop was Cima Collina. Their tasting room was also impressive, but in a different way. It looked very country-rustic. The wines were impressive as well. The winemaker at Cima is Annette Hoff and she specializes in Pinot Noir, Chardonnay and Cabernet blends. Andy and I also found some really nice wines to buy there, too. One of our favorites was their Chalone Pinot Blanc, and I really liked their Non-Vintage “Howlin’ Good Red (of which 25% of the profits from the sale of this wine goes to the local SPCA), so again, I made Andy buy some.
The folks at Cima really made an impression on me, and I wanted to let you know about their event on October 12th. It’s a fundraiser for the Monterey County SPCA, so if you are in the area and are an animal lover, this is the event for you! See the poster in the photo below for details!
After all that tasting, I was ready to relax. Jordan drove Andy and I back to the chateau at Stonepine. We relaxed in our room for a little while ;), then shortly after, we walked across the lawn to the Waterfall Pavilion and were treated to an afternoon happy hour wine and cheese presentation. Jordan prepared several cheeses for us to sample along with a bottle of local Chardonnay by Heller. #magic #ilovecheese #jordanhowdidyouknow??
This was a book I stumbled upon in the collection of books at the Waterfall Pavilion. It was a great read! I got a kick out of reading some of the passages to Andy because he already practiced them (like a good gentleman)
After our time at the Waterfall Pavilion, we decided to head out to dinner. We ended up at a place recommended by Jordan called Cafe Rustica. I will recommend the restaurant, too. We sat outside on the patio and were warmed by a little heat lamp. The food was good and my company was even better. It was a charming European bistro. I can’t wait to come back to Carmel Valley and try another one of many dining establishments. I also hear Corkscrew Cafe is a great lunch place.
The next morning we went on another run, this time a little longer. Here’s the map of that run:
Not the fastest run of my life, but at least it was a workout. After we cleaned up, we headed for breakfast number two. I was feeling a little sad because it was almost time to leave Stonepine, and this is not a place one is eager to leave! This time for breakfast Andy and I ordered an omelet and two bowls of fruit. OK, I eat like a truck driver sometimes. Don’t judge. I gave Andy my croissant (he needed it more than I did, although I did take one bite of it). It was superb, but my omelet was even better, and once again, the fruit was so good: a mixture of 3 kinds of melon, pineapple, strawberries and raspberries. And bottomless coffee. We were spoiled!
Andy and I have agreed we will come back to Stonepine (annually, perhaps), as we love Carmel Valley so much. It’s funny because I didn’t know such a place existed even a year ago, yet so many celebrities ( Johnny Depp, Clint Eastwood, Tom Cruise, Nicole Kidman, Diane Sawyer, Brooke Shields, Bill Gates, Jim Carrey, Renee Zellweger, Warren Buffet, The Rolling Stones, Shakira and Joe Montana) have made Stonepine their destination. Now I know why. It’s a very special and private place. Once you are past those gates (and believe me, it’s a high security place for people who don’t want to be seen), it’s like stepping back in time, even into another country.
I can’t say enough about the kindness of the staff at Stonepine. They are all people I hope to see year after year. Thank you to Relevance PR for arranging my visit and a huge thank you to Gordon and Noel Hentschel for accommodating us. Stonepine Estate is one of the most lovely places we have ever experienced and I look forward to our return.
Sierra Curtis Neighborhood Association’s 23rd Annual Wine Tasting, Silent Auction & Beer Garden Event: October 5th, 2013, 4-7pm
It’s that time of year again, and I can’t believe it’s already here! The Sierra Curtis Neighborhood Association’s 23rd Annual Wine Tasting, Silent Auction & Beer Garden event presented by Cook Realty, benefitting Sierra 2 Center for the Arts & Community, McClatchy High School Drama Club and Debate Club, and Bret Harte Elementary School will take place on Saturday, October 5th, 2013 from 4-7pm at the Sierra 2 Center.
If you are a wine lover and only attend one event per year, this is the one you should experience. Make it your mission to visit Taylor’s Market wine booth to meet Dick Ebert (wine guru at Taylor’s Market) and check out “Dick’s Picks.”
cavegrrl.com readers may recall this event as especially important to me because it is where I met Andy almost 2 years ago. If you don’t know our story, here’s my post from last year to get you up to speed
This year, the event boasts more than twenty of the areas finest restaurants, fifty wineries, and a dozen breweries will be sampling their culinary treats and beverages to nearly six hundred enthusiasts within the halls and courtyards of the historic Sierra 2 Arts & community Center. Attendees will spend an indulgent three hours sampling food and drink, vying for high-end auction items and ‘experiences’, and socializing with other guests. In addition to the usual tasting rooms and outdoor pavilion, the event features an outdoor Craft and Belgian Beer Garden orchestrated by Pangaea Two Brews Café and, as a unique offering, cooking demonstrations by Roxanne O’Brien’s culinary students from American River College’s Oak Cafe.
The Wine Tasting & Silent Auction committee has confirmed some of its favorites will return again, like The Supper Club, Lucca, Aioli Bodega, Tower Café, Chops Steakhouse, Espresso Metro, Taylor’s Market, American River College’s Oak Café, Dad’s Kitchen, Gunther’s Ice Cream, and Freeport Bakery.
Scott’s Seafood will also be returning with their fabulous oyster dish. Newcomer of Wicked ‘Wich mobile food truck fame is Chris Jarosz, introducing his brick and mortar restaurant, Broderick’s.
On the beverage front, the aforementioned Dick Ebert, is again coordinating the more than fifty wineries to bring the palate to a perfect state of seduction. There will be no shortage of ways to pair the food options with the beverages flowing from table to table, with representatives on hand to answer questions and provide suggestions.
As tantalizing as the gustatory elements might be, they’re not the only aspects of the event that patrons look forward to. Each year over one-hundred fifty items are put up for bid on silent auction or included in a raffle. The spa certificates, unique art and photography pieces, ceramic sculpture, “green building” consultations, fencing lessons, and musical instruments have no problems finding bidders. But the items that cause the most stir are the experience-based packages and the private group dinners. These ‘experience packages’ combine the best in educational and cultural outings, culinary and gustatory adventures, and outdoor recreation experiences. Vacation rental packages for Lake Tahoe, Santa Cruz, and Cabo San Lucas will surely get even the most reluctant bidder in the game.
In addition to the art, entertainment, and service donations, we have lined up such things as Date Night packages, Private wine tastings in Napa, Cut your own organic Christmas Tree outing, Create the Flavor of the Month at Gunther’s Ice Cream and more. Italian language classes packaged with Italian delicacies and Chianti, Date-night packages including restaurant and entertainment vouchers, private wine-tasting experiences at wineries, and the opportunity to create the ‘Flavor of the Month’ at Gunther’s Ice Cream are small representatives of what will be offered this year. Not to be missed!
One of the most fun and unique aspects of the Curtis Park Wine Tasting & Silent Auction event is the ‘neighborhood dinners’—privately hosted, themed events for six or more people, donated to SCNA for individual seat purchase by neighbors. This year, more than a dozen of these “dinners” will include themes such as southern-style Kentucky Derby Day brunch, a ‘Pub Crawl’, French and Indian cuisine, Specialty Wine and Cheese pairings, and more.
The Sierra 2 Center for the Arts and Community is a charming, Andalusian Spanish Revival-style stucco building built in 1923 as an elementary school.
Located on three lushly landscaped acres in the beautiful Curtis Park neighborhood within easy reach of midtown and downtown Sacramento, the historic site was saved from demolition by SCNA in 1979. SCNA’s members and community volunteers renovated the school, transforming it into a non-profit center for artistic, cultural and educational activities.
Included as a beneficiary of the event in 2013 are two groups that are as important to the development of young people in our community as any: the C.K. McClatchy High School Drama Club and the Debate Club. SCNA is proud to promote and support these two groups through our fundraising efforts. Additionally, local school Bret Harte Elementary has been gifted with $30,000 since 2003 for its participation in the event.
The remainder of the event proceeds goes to the upkeep and restoration of the Sierra 2 Center, and to support SCNA initiatives such as the operation of the Senior Center at Sierra 2, hosting neighborhood gatherings such as Music in the Park and children’s playgroups, the artisan festival in William Curtis Park-Curtis Fest, and enhancing general neighborhood quality of life.
Advance tickets thru 10/2: $35 SCNA Members; $45 Non-members. Tickets from 10/3 to event day are $50 for everyone. To purchase tickets or receive more information on the Sierra Curtis Neighborhood Association’s 23rd Annual Wine Tasting & Silent Auction, please call the Sierra 2 Center at (916) 452-3005. Tickets may also be purchased online at www.sierra2.org thru 10/2. The Sierra 2 Center is located at 2791 24th Street, Sacramento, 95818
Well, I’m kind of in the mood to celebrate. The past few days have gone way better than my past few months. I started this morning by calling the bank and paying off my school loan. I start working again tomorrow after being laid off twice this year. So that means I get to proceed planning for Andy’s birthday. And, tomorrow is 21 months together! Yep, longevity like a McDonald’s cheeseburger left in a coat pocket!
Anyway, if I could pick a place to celebrate right now, I’d go back to Fandango Restaurant in Pacific Grove. We dined there the last night of our Carmel weekend in June. The staff sat us right by the fireplace at a table for two. It was a little chilly that evening and the perfect little nook for our perfect little dinner.
The restaurant was named for the dance (scroll to about 30 seconds in), fast and often furious. The “dance” at Fandango began in 1983, when a man by the name of Walter Georis decided to turn an old house into a restaurant. Among the first customers were Pierre and Marietta Bain, who eventually became the owners in 1986. Pierre was no stranger to the hospitality industry when he took the helm–his family has operated Grand Hôtel Bain at Comp-sur-Artuby in the south of France since 1737, and he had been the manager of Club XIX at The Lodge at Pebble Beach for several years.
Shortly upon being seated, you are greeted with a bowl of olives, an ample cube of butter and a loaf of fresh bread. The olives have been a staple since the beginning and something the owners feel would be missed by loyal customers if they were to disappear. That’s Andy in the background, frantically flipping through the wine list (which is more like a Bible at Fandango, and I mean that in a good way). Jaw droppage took place when he spotted a 1929 Chateau Lafite Rothschild. OK, maybe another time.
Since the Bains purchased Fandango, they have added an upstairs dining room with its own kitchen, and converted the outdoor patio into a new dining room. What did not change is the atmosphere, the charm of the restaurant and the classic European food. Dishes like steak frites, paella, osso bucco and duck a l’orange offer something pleasing for any palate.
We followed up with another appetizer. A classic that happened to be on the specials menu that evening. A caprese salad. The tomatoes were beautiful and just coming into season. It was perfect. I just love fresh basil. It’s probably one of my favorite summer ingredients. It’s the ribbon that ties together the acidity of the tomatoes, the butteriness of the olive oil and the creaminess of the cheese.
For our main courses, Andy
and I decided on this bottle of Jordan Cabernet Sauvignon, because it complemented both entreés. (You know me, I could drink rosé with everything!)
Andy ordered the short ribs, a regular menu item, which are slowly braised in red wine and served with seasonal vegetables.
And I ordered the petite filet and shrimp duo (also a regular menu item). It was served with broccoli and scalloped potatoes. The shrimp were cooked in butter, garlic and wine (scampi). The steak was served with green peppercorn, cognac, wine sauce. I usually order a steak rare so that if it is over-cooked by a little it still comes out suitable for me at medium rare, and I don’t have to send it back. This one came exactly as I ordered it, because this is a place that handles meat and seafood with precision.
These were just two appetizers and two of many classic dishes served at Fandango. I was tempted by other selections such as the lamb shank, a cassoulet, the lobster tail and even curious to see their take on a hamburger and fries! Other less paleo-friendly selections include canneloni with veal, salmon fettucine, pasta puttanesca, spaghetti siracusa and tortellini maison.
COMING SOON! Fandango Restaurant is celebrating the mushroom for the whole month of September. Pierre and Marietta have created a dish called Mushroom Provencal and are including it with soup or salad to start and dessert to finish for only $14.95. Available September 1-30 (for lunch only).
There are several recipes on Fandango’s website so you can enjoy the restaurant’s favorites in the comfort of your own home, or if you are more interested in learning about the story behind Fandango (it’s a pretty fascinated and celebrity studded one!) you can order the book here. PS: It has a ton of recipes in it, too! I was lucky enough to have Pierre himself sign my copy.
You can find Fandango Restaurant on Facebook here and follow them on twitter here. I would like to graciously thank Pierre and his staff for a wonderful meal and service. I am looking forward to dining at Fandango again soon and sitting across from Andy at our table by the fireplace.
A few weeks ago, I was chosen by Total Wine & More for their Total Wine & More “Local Favorite!” program. This program features a local media “influencer” each month and allows them to pick their favorite wines to recommend to customers. For the next month, I’ll be pictured next to my wine selections (with a tag that will resemble the one above) in the Sacramento (Arden) store with a link back to this website.
I was very honored to be approached, and I quickly decided I would select some rosés for the month of August. I couldn’t think of a more perfect wine for summer––a wine that pairs well with almost anything. I feel rosés are overlooked, slightly under appreciated and all too often confused with that sickly sweet white zinfandel stuff that was first made by mistake, (but a serendipitous one for them at that) by Sutter Home in 1975.
No, the rosés I am talking about are so much more than their cloying white zin “dopplegängers”. These wines have finesse, refinement and are fruity and flavorful, yet much drier. I discovered I truly did like pink colored wines again (and the difference between a white zinfandel and a rosé) a few years ago (2008 to be exact) when I tasted the Valley of the Moon Rosato di Sangiovese at the California State Fair’s Grape and Gourmet event. Since then, the rosé thing has been slowly catching on. I have tried and enjoyed several since: Bray Vineyard’s Rose of Barbera and Nichelini’s Rose of Cabernet to name a few.
Since that Grape and Gourmet event, every time the thermometer rises, my go-to wine is a rosé. And I think this summer especially, I am completely
obsessed with interested in them and want to try as many as possible so I can learn even more about them.
Andy and I met up with Total Wine’s (Arden Store) Wine Manager Theo Snyder last Friday evening to taste an assortment of French and California rosés, so I could personally recommend three of them to you and the customers at Total Wine & More, Arden.
My first selection is a French rosé, Domaine Rabiotte Aix Provence Rosé 2012 ($11.99). It would fall into the “very dry” category, and it’s almost apricot/peach in color. It’s great appetizer wine, but I would be just as happy drinking it with sushi, a light fish dish, or even pork loin. It’s everything I look for in a rosé and it’s French, so it has sex appeal, no?
My second pick is the Sobon Rose Rezerve 2012 ($11.99). This rosé is a special blend of grenache, syrah and carignane and another great food wine. I could really smell the fruit when I examined the wine, and I could taste some minerality (I tend to love a little bit of earthiness in my wines) present. I wasn’t shocked that this rosé made my top three, because I have been a Sobon fan for years. Check out their Cougar Hill Zinfandel and their Barbera for more tasty adventures.
My third choice is the Truett Hurst Zin Rosé Dry Creek 2012 ($17.99), which I feel is the perfect rosé wine for red wine lovers who might think they aren’t a fan of rosés. It delivers a burst of flavor and settles in between a Goldilocks-esque not-too-sweet, yet not-too dry flavor. This one works with or without food and if I stuck with straight rosés through a whole dinner, I would have this one for dessert with fresh fruits and cheeses.
Here’s a press release from my friends at Eres Rice Communications! Don’t forget to leave a comment below and enter to win a pair of tickets to Off to the Races, Saturday, August 17th at the Pavilions!! -cg
SACRAMENTO––As Race for the Arts celebrates 15 years, “Off to the Races,” the Race for the Arts’ premiere event, continues its tradition in the beautiful garden setting of The Pavilions Shopping Center on Fair Oaks Boulevard. Guests will be treated to music performed by six-time Elly Award winner El Dorado Musical Theatre, along with additional entertainment.
Guests will taste a sampling of wines from Napa Cellars, St. Supéry Vineyards & Winery, Mount Aukum Winery, Sean Minor Wines, Cielo Estate Winery, Barefoot Wines, Heringer Estate Winery, and Lava Cap Winery.
An assortment of scrumptious hors d’oeuvres will be prepared by Ruth’s Chris Steak House, Fabian’s Italian Bistro, Monsoon – Cuisine of India, Roxy’s Restaurant & Bar, Sutter Street Steakhouse, The Mandarin, T&R Taste of Texas, Florez Bar Grill, Cafe Bernardo, and Raley’s Fine Foods, and Starbucks.
Honoring this year’s artwork provided by world-renowned Sacramento artist Wayne Thiebaud, Capital Confections will be sampling their Sofi-Award winning gelato.
August 1 – 17, enter the Pavilions’ Shopping Spree – a chance to win a $1,000 Shopping Spree at any of the shops in the Pavilions Shopping Center. Additionally, win $1,000 for your chosen arts organization or school program. One entry form per store per day, please.
“Off to the Races”, Race for the Arts’ premiere event, a wine & food tasting sponsored by The Pavilions
When: Saturday, August 17
Time: 5:30 – 8:00 pm
Where: Pavilions Shopping Center, Fair Oaks Boulevard (east of Howe Avenue) Sacramento
INFORMATION: (916) 933-4056, www.raceforthearts.com, and tickets available online and at the door.
ENTER TO WIN! Win a pair of tickets to Off to the Races by leaving a comment below. Which one of the featured restaurants (listed above) are you looking forward to trying? I will draw a winner on Friday. Remember, if you follow me on twitter and retweet this blog post, you get an extra entry!
My friends at Whole Foods had this great idea for a gift card giveaway on cavegrrl.com and sent me $40 to buy ingredients and showcase a recipe. Well, I spent a little over $40, but I did get more than a pound of chicken sausage (1.12 pounds), a package of sliced pancetta, a 1/2 pound of hazelnuts, 1/3 pound of mushrooms, 1 1/3 pounds yellow squash, 1 1/3 pounds zucchini squash, 1/3 pound of olives, 1 package of tarragon, 3 shallots, 1 lemon, an entire bag of kale salad (1 pound), 2 baguettes made by Against the Grain Gourmet, AND a bottle of French white wine.
And what did I prepare with all of the groceries? A brown butter summer squash linguine with chicken sausage, a warm kale salad, garlic buttered baguettes, served with a French blanc de blancs.
For the warm kale salad you will need:
1 pound kale salad
1/3 pound mushrooms, sliced
1 package of pancetta, sliced or diced (if sliced, you will want to chop/cut into finer pieces)
3 shallots, finely diced
1 Tbs olive oil
In a large sauté pan, heat the oil and sauté the shallots until they are translucent. Then add the pancetta and the mushrooms and cook together until the pancetta browns. Add the kale and turn with the ingredients, allowing it to wilt in the pan. Cover the pan with a lid to help wilt the kale. Add all of the salad and steam until the kale is barely tender. Set aside and prepare your summer squash linguine.
For the Brown Butter Squash Linguine, you will need a tool called a julienne slicer. I just bought one this past weekend in order to make the recipe and it has kind of changed my life. I’ll be making squash linguine at least once a month now!
I snagged the recipe from Fine Cooking.com and you can click here to find it.
1-1/2 lb. young yellow (summer) squash (about 4)
2 Tbs. unsalted butter
2 Tbs. finely chopped almonds or hazelnuts
1 tsp. kosher salt
2 tsp. chopped fresh tarragon or parsley
You’re basically going to slice 4-6 summer squashes (I used green and yellow) to their core with the julienne slicer. It’ll make fine strips that when cooked are the texture and size of spaghetti noodles (linguine, maybe not so much as the recipe advertises)
You’ll melt the butter and add the hazelnuts cooking until the butter reaches a nutty brown color, about 2 minutes. Then you’ll add the squash and salt. Coat the squash with the butter and hazelnuts, and continue cooking for about a minute. Then you’ll stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. It’s a pretty easy and totally rewarding operation!
The sausages were easy to prepare. I bought the house special chicken sausage with spinach and feta, exclusively made at Whole Foods. All I did was sear them in a hot pan and finish them off in the oven. Then, I sliced them on a bias to serve.
The bread was prepared with a little bit of crushed garlic stirred into melted butter and lightly brushed on the baguette slices. I placed them under the broiler until they were toasted to perfection.
And that, my friends… is one wonderful meal at about $13.50 per person including wine.
My friends at Whole Foods want to give you a $20 gift card. So, enter by commenting below (tell me your favorite summer recipe or meal), and if you have a twitter account, follow me and retweet the link to this blog post for an extra entry (be sure to leave me your twitter handle in your comment!). I will announce the winner this Sunday. Good luck!
AUBURN, Calif., July 16, 2013—Many Sacramento residents aren’t aware that there are nearly 20 award-winning wineries right in their own backyard—along the Placer County Wine Trail. The trail runs from Lincoln to Loomis, Newcastle to Auburn and up into Meadow Vista, which is also convenient for Reno and Tahoe residents. On August 3rd and 4th from 11 a.m. to 5 p.m. Placer County vintners invite local residents to try the region’s noteworthy wines at Grape Days of Summer, a farm-to-table wine tasting event.
Vintners are partnering with local restaurants and artisans for the annual event in which attendees will enjoy wine and barrel tastings, complementary fare, live music, vineyard tours and educational experiences. Educational activities will include sessions on winemaking, farming, sustainable practices in the vineyard and more. Tickets are $30 per person in advance and can be purchased at http://bit.ly/vKYTb3, $40 per person at the door.
Highlights of Grape Days of Summer include:
- Celebrate local agriculture at Le Casque with an Alpaca demonstration, hayrides and a historical farm tour. Food provided by Flower Farm Catering.
- Dono dal Cielo will feature the local sounds of Ghost of the Opera House on Saturday afternoon and Two Barrels Shy on Sunday afternoon. Karen McGillivray, the winery’s owner, will lead educational vineyard tours at 12 and 2 p.m. both days and food will be provided by the Chef’s Table.
- Have a “A Zinful Experience!” at Lone Buffalo Vineyards, where you’ll experience an interactive sensory tasting, sip the winery’s gold medal-winning 2010 Thunder Beast Zinfandel, and enjoy grass-fed bison and PlacerGROWN beef sliders prepared by Café’ Zorro’s Gourmet Garage Catering.
- Popie Wines and Ciotti Cellars will provide an interactive bottling session of a special PlacerGROWN blend of wine and the High Hand Café will provide food & wine pairings.
- Wise Villa Winery will offer guests live music and gourmet tastes from its on-site bistro.
For a Grape Days of Summer event map and other information, visit www.placerwine.com.
ABOUT PLACER COUNTY VINTNERS ASSOCIATION:
The Placer County Wine Trail is organized by the Placer County Vintners Association, a nonprofit association created to provide a forum for wineries to collaborate on events and programs. Together the Association also develops marketing programs to raise awareness of the Placer County wine region. The group believes that sharing best practices with all county wineries inspires the vintners to provide a high quality experience for winery visitors. For more information and maps, visit www.placerwine.com or call (916) 663‐4486.
Supported by Placer County, PlacerGROWN is the information source dedicated to educating residents about the freshest agricultural products the region has to offer. Through its website, social media channels, and other outreach programs, PlacerGROWN connects community members with the farms, orchards, ranches, wineries, nurseries, farmers’ markets and specialty food stores in one of the most diverse growing areas in Northern California. To discover the bounty of agricultural products produced by farmers who call Placer County home, or for more information about PlacerGROWN, visit www.placergrown.org.
The Placer County Wine Trail runs from Lincoln to Loomis to Newcastle and Auburn and is easily accessible from I-80 and Highway 49.
Photo Credit: Barry L Walton
Yesterday around 9:30am, I received an invitation to a preview tasting of Capital Dime, Midtown Sacramento’s newest (and highly anticipated) restaurant owned by Noah Zonca (former chef at The Kitchen) and Rick Lobley (co-founder of Ink and Empire). I sent in my RSVP with Kobayashi-like hot dog eating speed. OMG! What do I wear?!?!?
What is the concept of Capital Dime? According to the Chef, the restaurant’s goal is to make the farm-to-fork movement accessible to affordable for almost everyone. Most of the the plates will be priced around $10, in a setting that can be formal, but not snobby (there are booths in the downstairs along with a few flatscreen TVs). And their logo is pretty neat, too.
In my opinion, the odds of success are in Chef Zonca’s favor. He waited until the real estate prices were lower to open Capital Dime, and has several long time relationships with farmers and suppliers (securing good pricing for him to pass onto customers). Not to mention all those loyal fans from The Kitchen. And the great location. And the tasty plates were tried:
To start, Andy and I enjoyed a cocktail named ”Boxers and Bobbysocks,” created by head bartender Rene Dominguez (who has worked at Ella Dining Room and Bar), containing gin, bitters, muddled cherries and rosemary.
Some of the bites we tasted were (shown above in the slideshow) an artichoke dip on a crostini paired with pulled pork in a mini tostada. The next course was a spicy shrimp and watermelon salad featuring a few Asian ingredients: bonito flakes, fish sauce juxtaposed with fresh mozzarella and squash blossoms arranged beautifully on a tea leaf. I liked the salad more and more with each bite as it took me a minute to wrap my brain around the combining flavors. I like just about anything with watermelon in it this time of year. The next sampler was a slider of pastrami (cured and smoked in house) paired with shoestring fries. The fries were topped with what appeared to be gravy, bacon and cheese. Look ma, no calories!!
The dessert was a soft chocolate-chip cookie. I try to stay away from these types of things, happy with the natural sugar level in my drink, so Andy happily snarfed had four of them. Andy, thanks for taking one for the team, I know it’s hard work. The chef says there will not be a dessert menu and doesn’t currently have a pastry chef. Noah, this is my formal application. LOL. Pick me! I’d serve my gluten-free s’more pie from the party and I put on at Caverna 57 on Saturday.
Capital Dime will be participating in Sacramento’s Bastille Day Celebration on July 14th. They will have a booth with free appetizers from 11:30 am to 3 pm.
Capital Dime is located at 1801 L St., Suite 50, in the former space of L Wine Lounge. You can find them on Facebook here and follow them on twitter here. Here’s a video from last night posted by The Sacramento Bee, with Zonca being interviewed by Janelle Bitker. Andy and I are in the very beginning!
Ultimate wine pairing: Rhubarb Ketchup and New Harbor Sauvignon Blanc.
Yes, believe me. It happened. I made butternut squash fries and a nifty little “ketchup” to pair with them. It turns out that the wine I happened to also be sampling was a perfect match for the tangy, tart New Harbor Sauvignon Blanc.
Here’s the recipe, it’s very simple.
3 stalks rhubarb
1/2 large yellow onion
2 Tbs molasses
3 packets of stevia or 2 Tbs honey
1 tsp salt
Chop rhubarb into 1 inch pieces and finely dice the onion. Heat 1 Tbs olive oil in a pot and sauté the onion until it’s translucent. Then turn down the heat to low-ish/medium and add the rhubarb. Then add the molasses, salt, and stevia, and about 1/2 cup of water. Cook on low heat until the mixture becomes a thick ketchup consistency.
Its just that easy. Serve on top of potatoes, pork, chicken, or better yet, lamb burgers!
Happy 4th of July!
What do you eat when it’s this hot outside? Salad! This is a great meal for the current weather.
Since going gluten and grain-free, I have denied myself one of my favorite dishes: Panzanella Salad. I was surprised to find out that Andy had never had the salad before.The people at Julian Bakery make Paleo Bread, and they kindly sent me samples of the almond and coconut to use as I pleased––I had the salad in mind. The Paleo Bread™ Almond is Gluten Free, 60 Calories, 1 Net Carb, 7g Protein and 5g of Fiber Per Slice. Grain Free, Soy Free, Corn Free and GMO FREE.Panzanella Salad
6 cups Paleo Bread cubed (I used the almond variety, but the coconut variety will work, too!)
1 teaspoon kosher salt
2 large, ripe heirloom tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
2 red bell peppers, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons olive tapenadeDressing Ingredients:
1 Tbs finely minced garlic
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil (we use Frate Sol)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepperCut the Paleo bread into cubes and toast in the oven until browned. You can also toast the cubes in a pan in some olive oil.
To make the dressing, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, red onion, basil, and tapenade. Add the Paleo bread cubes and toss with the dressing. Season liberally with salt and pepper. Allow the salad to blend it’s flavors for about 30 minutes to an hour.
“Feel the heat burning you up, ready or not…”
I feel extremely lucky right now. I live in a small one bedroom condo and the air conditioning works great. I have access to a pool. I might not have a lot of money, but I am counting my blessings now that I have a steady job and the financial bleeding has stopped (until something else dastardly happens).
This week’s temperature predictions top anything I have ever seen since I have been here (it’s my 9th summer) and according to Andy (a life-long Sacramentan) anything he has ever lived through as well. It’s supposed to be 109° today, but rather than bitch about it (like most people) I am going to swim, tan, sweat, drink water, eat ice and just get through it with a smile on my face. I’d like to apologize for said face in advance: melted, smeared and greasy! Ah, the fresh look of summer! Also, there will be lots of bad, half fixed hair (wig) days. Again, sorry.
To help YOU make it through the swelter, [yellow tail] Wines has sent me this lovely beach kit, which I am going pass on to one lucky reader. I want to help [yellow tail] introduce their latest wines: The [yellow tail] Pink Moscato (with notes of strawberry and watermelon) and Sweet White Roo (flavors of tropical fruit and lemon sorbet)! They’re a perfect match for your backyard BBQ or bringing to the beach (screwtops!)
The Summer Survival Wine Kit (pictured above) Contains:
One bottle [yellow tail] Pink Moscato
One bottle [yellow tail] Sweet White Roo
One huge beach towel
One pair sunglasses
Set of plastic wine glasses
One straw hat
One pair of sandals
…All in one big pink tote! (sorry, ice cubes not included!)
OK wine lovers (especially you sangria people out there, because this wine makes a great base for sangria or summer cocktail!) The Summer Survival Kit is up for grabs for anyone local to Sacramento!
To win, please share this post via twitter or Facebook and leave a comment below. WHAT ARE YOUR PLANS FOR 4th of JULY? Feel free to share a link to your favorite recipe or blog!
I’ll pick a winner on the morning of July 3rd, so you can have your bag o’ fun by the 4th of July! Stay cool out there. xo
Remember a few weekends ago when Sacramento felt hotter than Christie Brinkley in the Uptown Girl video? (Here’s a link for the children in the audience). Well, Andy and I were able to escape the brutality (before melting) on a little getaway in Carmel, kindly hosted by the Hofsas House Hotel.
It happened to be my birthday weekend, which made the trip even more awesome. And again, so happy to have Andy in my life and to treat him to fun couple of days in return for treating me to great wine and occasional dinners out, as well as most of dinners made at his home on the weekend. Below is the front of the part of the hotel in which we stayed. I have never seen such great landscaping in my life as I saw in Carmel. All the flowers and plants just seem to love the cool (but not cold) climate.
Upon on our arrival, this spread of wine and cheese (from The Cheese Shop) was waiting for us (a $30 upgrade for hotel patrons), along with a lot of information about the hotel, and two passports for The Carmel Wine Walk by-the-Sea.
For visitors to Carmel, the wine tasting passport is $65 which entitles the buyer to one $10 flight at each of the ten tasting rooms. It can be used in one day or spread out over a weekend, several weeks, or even months. The Wine Tasting Passport is available for purchase at the Carmel Chamber of Commerce Visitor Center on San Carlos between 5th & 6th in Carmel-by-the-Sea or for purchase online here.
The Wine Walk by-the-Sea is a self-paced self-guided stroll to ten tasting rooms in the 1×1 square mile of Carmel-by-the-Sea: Blair Estate, Caraccioli Cellars, DeTierra Vineyards, Figge Vineyards, Galante Vineyards, Manzoni Cellars, Scheid Vineyards, Shale Canyon Wines, Vino Napoli and Wrath Wines.
Carmel Wine Walk by-the-Sea offers the opportunity to savor superior still and sparkling wines without ever having to think about transportation, parking, or even dinner plans. Each tasting room on the Wine Walk will offer recommendations for dinner or call to make reservations. As an added bonus, corkage is waived for bottles purchased at a Carmel Wine Walk by-the-Sea tasting room at participating restaurants for one bottle per visit, per party. You can find Carmel Wine Walk-by-the-Sea on Facebook here, or follow them on twitter here.
We decided to wait until the next day for the wine walk, as we had dinner reservations at 7:30pm at Mundaka. Before dinner, we sat on the balcony of our room, enjoying the wine and cheese left for us and the beautiful view on an unusually warm evening.
We also were treated to the Sunset Beach Package (available July-October 2013).
The Hofsas House Sunset Beach package Includes: Wood and starter for a 3 x 3 foot beach fire, Comfy oversized beach blankets to relax upon, all the fixings for s’mores including marshmallows, Hershey bars, graham crackers and long handled roasting sticks (for 10 people), and a safety flashlight.
Total cost for this upgrade is $60. Return the beach package tote bag and skewers and you will receive a $10 refund. Beach fire must be ordered from the Hofsas House 24 hours in advance and subject to availability. This particular package can be booked through the Hofsas House concierge or if reserving online use Booking Code: HHSunset.
Speaking of upgrades, there are several at Hofsas House. Other packages available are:
1. In-room his and her couples massages starting at $160 for 45 minutes.
2. Hotel room decoration (for a special event: anniversary or birthday theme) for $75.
3. Beach fire setup including flowers, s’mores, blanket, flashlight and message in the sand for $139.
4. Golf add-ons (Hofsas has partnerships with 6 area courses) starting at $65 per person (including cart).
5. Two-for-one admission Monterey Bay Aquarium tickets.
6. Champagne and cheese pairing with Hofsas House engraved flutes.
Included with your stay at Hofsas House is a continental breakfast, abundant with fresh French Roast coffee, tea, juice, fruit and pastries from a neighborhood bakery. For those of you like myself who do not eat wheat, there is also fruit available. Most importantly, there is a refrigerator in your room, and you can pack necessary breakfast items. We brought a Tupperware container full of cantaloupe. Below is a picture of the lobby, warm and welcoming.
Below is a shot of the Brut Rosé from Caraccioli Cellars. We stopped at two wineries on the Carmel Wine Walk By-the-Sea and Caraccioli was one of them. If you’re lucky, a sweet young lady named Anyssa will wait on you. You can find them on Facebook here. And on twitter here.
The other tasting room, and actually part art gallery we stopped by was Figge Cellars. Along with superb wines, the tasting room was also a unique art gallery with pieces like the one below. You can find them on Facebook here and on Twitter here.
In Carmel-by-the-Sea, the Theis family is celebrating six decades of European hospitality in this Bavarian-inspired Hofsas House Hotel.
The Hofsas House Hotel is within walking distance of everything Carmel has to offer, including a stunning beach, fine restaurants and shops, and the aforementioned wine tasting. It provides peaceful respite and European charm just minutes from Monterey, Pebble Beach, Big Sur and Pacific Grove. The Hofsas House’s 38 spacious, one-of-a-kind rooms boast European comfort and lovely views, not to mention amenities like fireplaces, private balconies, wet bars, kitchens and patios. Large suites provide the perfect stay for newlyweds and everyone else seeking an extra special getaway. Dutch doors in every room allow guests to welcome in the ocean air, and free WiFi enables them to stay connected if they wish.
The Hofsas House Hotel family works to ensure every visitor’s experience is special, striving to offer the highest quality personal services. or the personalized concierge services for guests and their families, including their four-legged family members, who are welcome, as well. The pet fees are as follows: $25 fee per night for one dog, and $40 per night for two dogs. If you mention you would like the “Tail Wagging Package” you’ll get these items with your room upon arrival:
1. A Hofsas House dog frisbee
2. Special dog bed
3. Letter from the onsite pet concierge Cajun
4. Tips and recommendations for your four-legged friends stay
5. A Package of treats
6. Coastal Canine Magazine
7. A special amenity package from California Pup
Hofsas House Hotel is located on San Carlos Street, north of Fourth Avenue in Carmel-by-the-Sea. For more information, call (831) 624-2745 or visit www.hofsashouse.com. You can like them on Facebook here and follow them on twitter here.
I’d like to extend my gratitude to the Hofsas House Hotel for hosting us during our stay in Carmel and being a direct ambassador to the wineries and restaurants we visited during our stay.
It was very convenient that it happened to be our montha-versary
Sunday morning, June 2nd, Andy ran the Lake Chabot Half Marathon. It’s worth noting because he finished 27th out of 179 runners, and it was trail run. (Meaning rather treacherous and very hilly at times).
Then we were off to Sonoma for a night’s stay at MacArthur Place Hotel. I was approached a few months ago via email to schedule a visit to this former 19th century estate just few blocks from Sonoma’s Historic Plaza. Now, MacArthur Place is a luxurious 64-room retreat and spa. I’m not kidding when I tell you: this place is magical.
Each of the Inn’s 64 rooms and suites are individually designed. Suites include special touches like fireplaces, original art, 2-person hydrotherapy tubs and patios or balconies that overlook the estate’s opulent gardens. The in-room shampoos and soaps are made locally with grapeseeds from neighboring vineyards, organic olive oil, lavender and rosemary.
These are beautifully appointed rooms, rich with woods and luxuriant bedding, some with outdoor showers, many with decks where you can sunbathe in privacy. Yes, please.
Upon check in (we stayed in the Azalea suite), I was greeted by a card and a box of chocolate truffles.
Here are some interior shots of our suite:
I was so excited when I saw the room. It also had a fireplace that could be seen from the huge tub/hot tub.
We decided to change into our swimsuits and enjoy the pool area before dinner. We brought a bottle of dry rosé and some plastic cups and laid out in the sun. It was heavenly. I thought about the fact that we had to check out the very next day and I became momentarily depressed!
Then it was off to Happy Hour, because Lord knows, I can’t miss complimentary wine. MacArthur Place offers a daily Happy Hour in the Library complete with good local wines and appetizers (cheese, fruit, and crackers) – just enough to get your appetite going for dinner. If you’re lucky, you’ll get Cynthia pouring your wine for you!!
Speaking of dinner, the Inn’s restaurant Saddles is housed in a century old barn that was designed to replicate the barn at Thomas Jefferson’s Monticello. Originally used to house prize Trotter horses and buggies, the Barn is now home to a top-of-the-line steakhouse featuring a wide selection of Prime, Grass Fed and Dry Aged Beef. After Happy Hour in the library, we headed to our room to gussy up again, and then we walked across the property to Saddles Steakhouse.
During that walk, I encountered the largest wall of jasmine I had ever seen! It’s just about my favorite thing that grows wild here in California.
Though not gluten-free, we did try out the bread. Come on, it’s brioche, housemade, and comes with two different spreads. If you’re going to treat yourself, this is the time to do it!
Andy ordered the Oysters on the Half Shell with house mignonette, and I ordered the Chopped Iceberg Lettuce with bacon, tomatoes & a blue cheese dressing. My plan was to cut up my steak and eat it with the salad… BOOM! Steak salad with blue cheese!
The next morning, the treadmill was waiting for me. The gym at MacArthur Place is small, yet you can still get the job done. There’s an elliptical, a treadmill, a bike and some other standard gym equipment (weights, mats, etc.). You can also opt to run outside, like Andy did.
The grounds of MacArthur Park are particularly lovely. There are statues made from different mediums everywhere. One piece of giant artwork are these life-sized stone chess pieces sitting on a giant chess board.
MacArtur Park Hotel also offers complimentary continental breakfast (inside Saddles Restaurant) from 7am-10am. Andy and I were able to grab some fruit and a few other things before we checked out and headed back to Sacramento.
May is Celiac Awareness month and Mikuni Sushi has created a special Gluten-Free menu for people seeking to avoid wheat.
Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye. An estimated 1 in 141 Americans has celiac disease, yet 83% of those who have it are either undiagnosed or misdiagnosed.
Non-celiac gluten sensitivity (also known as NCGS or gluten sensitivity) is a non-specific immune response to gluten that presents with symptoms similar to celiac disease. Non-celiac gluten sensitivity does not result in damage to the intestine, according to preliminary research. It is estimated that about 6% of the population has this condition. Researchers don’t fully understand the long-term effects of non-celiac gluten sensitivity, but a strict, lifelong gluten-free diet is the current recommended treatment.
The demand for gluten-free food has skyrocketed in the past few years, I think as a result of more being discovered about Celiac’s and NCGS. Also, many diets have shown increased weight-loss results by cutting back on wheat or cutting grains out altogether (as we do in the Paleo diet). Let’s face it. It’s hip to be gluten-free, and if you manufacture a product that contains wheat, it’s a great idea to have a gluten-free alternative.
Also, I am of the belief that eating rice is ok in moderation or as a treat. Andy and I might eat at a sushi restaurant once every couple of months, and sometimes we eat rolls/dishes with rice in them and sometimes not. I wanted to showcase a variety of dishes with and without rice, even if not completely Paleo.
I sat down with the Executive Chef of Mikuni (Midtown), Daniel Schmoock (who is heading off to Japan this weekend to keep up-to-date on the latest food trends happening in the Far East) to talk about the gluten-free menu and its development. Chef Daniel has been with Mikuni’s for about 15 years and began his tenure with the restaurant group at the Fair Oaks location.
It turns out the gluten-free menu was born from customer demand and a rather lagging economy. The challenge was to make the menu interesting and fun like some of the unique rolls on the established Mikuni menus. A lot of those rolls contain gluten because they have tempura shrimp or vegetables in them. Chef Daniel told me it was also tricky because some of the ingredients used in a normal menu (such us the fish roe or tobiko) had been cured in soy sauce that contains gluten, making the ingredient unsuitable for use in a gluten-free menu. One contaminated ingredient spoils the whole dish. Chef Daniel also commented on the labels of some imported products (frequently used in restaurants) stating that some ingredients are not always entirely listed.
Before our chat was over, he recommended a few of his favorite dishes on the gluten-free menu–The Aerojet Roll and the Gluten-Free Kyushu Hamachi–for us to try first.
Our server recommended the Gluten Free Black and White (pictured above): Lightly seared, buttery Albacore tuna toro (belly), topped with thinly sliced jalapeños, gluten-free citrus sauce and sesame seeds.
Probably the most Paleo item on the menu: the Gluten-Free Sea Steak: Seared rare tuna in Mikuni shichimi gluten-free soy dressing on top of daikon radish with sesame seeds. I could probably eat this “allday errrday” and not tire of it.
There are several other creations on the menu including nigiri and sashimi options, a few other rolls (1,2, and 4 in addition to the #3 we tried) as well as a few salads, gluten-free miso soup and there are non-raw options like Gluten-Free Shioyaki Salmon, Teriyaki Salmon, Teriyaki Chicken and Teriyaki Beef.
On June 1st, the “Oh Snap, Let’s Eat! Mikuni Photo-a-Day Instagram Contest” begins. Each day of June, there will be a theme (like “This is How I Roll” or “Chop it Like it’s Hot”) and a daily prize. To enter, you’ll need to follow @mikunisushi on Instagram and post a photo that best represents the theme of the day with the #mikuniexposed hashtag and mention @mikunisushi. There are no limits to the number of entries per day and you can be as creative as you like!
I also wanted to point out that Mikuni even offers a Karui (Lite) Menu featuring Mikuni dishes that are 500 calories or less, but are not necessarily gluten-free. It’s great to have so many choices. I love it that I could go to Mikuni and splurge with a deep-fried creation on a special occasion (like the recent Here We Stay roll), or just keep it lean on a normal day.
You can find Mikuni on Facebook here and on twitter here. Thanks to Mikuni Midtown for the inside scoop on the gluten-free menu and thanks to Chef Daniel for taking time out to sit down with us before our meal.
Even a year ago I never thought I would be the first female across the finish line at a 5K. Or at any race for that matter.
See, I’m a TREADMILL runner. I only started road racing competitively back in May of 2011 (before then it was just a few fun runs here and there). The Hot Pink 5K in Roseville was the first race I remember really trying to run fast. My time was 25:55. And then, I met a real runner (who would quickly become my boyfriend), and oh Lord, did I have something to prove!
The next 5K I ran, I got a race comp in exchange for advertising. It was the Race for Awareness 5K in Lodi. I improved my time by a whole minute (24:55)! Yes, I admit I ran 20 seconds faster per mile just to impress a man. But, I am more of a long distance runner, and I don’t have a lot of natural speed. I am more like a
stubborn determined freight train. Still, my confidence grows with almost every race I run, and I am getting faster. Part of this is honing skills, but I think more of it is just knowing I can do it.
I ran the Carlsbad 5000 in 2012 and my time was 24:59. I was encouraged because the course is a lot more challenging, and I knew the 24:59 would have been worth a 24:50 or so on a flat course. I chose to run the Zoo Zoom 10K after Carlsbad, and my time was 50:31. This is my standing PR for a 10K. I am intimidated to try and best it.
In the fall, I joined the River City Rebels, and I ran their annual Cross Country race “The Rebel Rebellion 5K”. My time on that course was 25:32. It was my first cross country race and one of the first times I felt like a REAL runner. I felt like my ancestors (I am 1/8 Cherokee Indian) running in the wild. The course is rocky and hilly, and the hills are quite steep. I was running with some really fast women: Jaymee Marty, Krystal Buck, Carol Parise, and some of my new teammates Samantha Lawler, Lori Wray and Karen Jeffers (currently the fastest woman on our team). That day, all I wanted was not to suck or come in last place. I didn’t do either.
PS: It’s a great race and I highly recommend you join us for the next one. There is also people’s race for all speeds and fitness levels.
Then last December, I ran the Woodland Holiday Mile, and my time was 7:25. This is not at all an elite time, but this is amazing for someone who used to run a 9 or 10 minute mile at maximum speed. I won 3rd female overall at the race, and my confidence level was boosted so much that I signed up for a race the very next day. The Fit for Girls 5K. I just HAD to try and beat my 24:55 road PR. I improved my time to 24:32 and I won 3rd in my division. I couldn’t believe I was earning things other than finisher’s medals. Surreal.
So, I waited until this month to try and PR again with the Girls on the Run 5K. The conditions were perfect. The race is exactly 1.4 miles from my house, giving me a great little warmup run on my way to the starting line. Looking around at everyone, I never imagined the outcome of the race. Once the race began, all I could think of was Andy telling me to go out fast and that I needed a 7:50 mile. I think I might have run a 7:35 or 7:40. All I knew was that there were only 5 people ahead of me and I could actually see the cyclists. Whaa?
Now, I am sure it was perfectly strange for the kids ahead of me (I’m guessing their ages here, but an 11 year old girl, an 8 year old girl and a seven year old little boy) to have a 35 year OLD lady huffing and puffing behind them. Especially the little boy, who looked back at me strangely and every time I would try to pass him, would cleverly cut me off and keep his lead by a few feet. The other two people ahead of me were: a woman who was pacing the 11 year old (who probably would have beaten me by at least a minute had she not been running for and with the little girl–I’m not sure), and a guy in this 20s who was in the lead for most of the race.
The most surprising part of the race came at around the 2nd mile when the lead runner started walking or perhaps had some sort of shoe malfunction (I’m really not sure what happened) and I FINALLY passed those kids (all three of them, and the pacer). I took the LEAD, and held onto it for at least a 1/4 of a mile. I don’t want to exaggerate, but it felt like longer. Of course, every second of a 5K can feel like an eternity. But, every time I felt like I wanted to slow down, I heard Andy in my head yelling, “If you don’t feel like you’re dying, you’re not running hard enough!!” Well OK then! The cyclists were getting a kick out of me, I think. This short little choo-choo train huffing and wheezing and puffing, running for dear life. Like, “you’re being chased by a knife-wielding lunatic” dear life. Andy says that’s what it feels like when you’re in the lead. Also, never look back!
It was fun for a while, but I was passed by the guy who had previously been in the lead the whole time, and another guy in his twenties. I had no illusions of winning the race, but we were almost 2.75 miles in and it hit me that I could actually be the first female across and win the award. At this point one of the two cyclists stopped to wait for the runners who were behind us, and the other cyclist kept going to lead us home. As I passed about the 3 mile mark, I heard a girl cheering, “Looks like you’re gonna get third!” I was encouraged by this at a time when I was almost out of gas. I looked at the clock and it said “23:59″. I was hoping to break 24 minutes, but I wasn’t crushed I didn’t make it. I knew I was going to PR again, and be the first female across the line, and that was enough for me!
As I finished, I looked at the clock and it said “24:18″. Mission accomplished! One of the race volunteers handed me an award. It was a $50 gift card for Athleta. Wow.
Stubbornness Hard work really does pay off.
I think the shoes (pictured above) I decided to test out that day (Skechers GOrun) helped me take 5 seconds off my total time. They were sent to me from Skechers through the River City Rebels. I was really able to push off every stride and propel myself a tiny bit further. So, a big thanks to Skechers for the shoes. I plan on running my next road mile in them as well.
Well, I got the celebrity treatment from Andy that day. He opened a special bottle of bubbly to celebrate my win, and made scallops for dinner (so the pictures of him and the wine above are from that). Swanky! I need to win more often! LOL. Love that guy.
The truth is, I may never win a race again, but the importance of it all to me is how far I have come, and I know I’m going to get even faster. And if I can do it, you can do it, too!
The Girls on the Run of Greater Sacramento‘s 3rd annual 5k spring race was held last Saturday at North Natomas Regional Park. Girls on the Run of Greater Sacramento, a registered 501(c)3 non-profit organization, which currently serves over 600 girls throughout Sacramento, Natomas, El Dorado Hills, Elk Grove, Folsom, Rocklin, Roseville and Yolo County. The mission of Girls on the Run is to inspire girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.
Girls on the Run of Greater Sacramento is a curriculum based youth sports program for girls in grades 3-8. The program stresses the importance of equally developing the emotional, mental, social and physical aspects of each girl. The curriculum encourages independent thinking, healthy group dynamics and problem solving and emphasizes the importance of making healthy choices. The girls, led by trained coaches and volunteers, meet two times per week for 12 weeks every spring and fall. The goal of the program is to foster a respect for healthy living while celebrating each girl. Every practice focuses on fitness, character development, positive reinforcement of each individual child, and having fun, while training each girl to run a 5K. Each of GOTR’s 12-week seasons culminate in a 5K run where parents, coaches, teachers, families and friends gather to celebrate and support the girls who, for many, are running their first 5K.
Sometimes you just need to eat a pizza. Like, damn.
The crust for this pizza was made with Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix, which contains rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum, so it’s not Paleo, but is a much healthier wheat crust alternative. It gives the crust such a close-to-the-real-thing texture, but you can omit the mix and just use cauliflower and cheese and eggs, but like… it just won’t be very close to real CRUSTY goodness.
But this will:
1/2 package Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix
1 head cauliflower
1 tsp salt
1/4 cup of shredded parmesan cheese
Line a pizza pan with parchment paper and preheat oven to 385°F.
Follow Bella Gluten-Free Pizza Dough package directions for 1/2 the package. Steam cauliflower in the microwave until it is “falling apart” tender. Allow to cool. Pulse the cooled cauliflower in your food processor with the rest of the ingredients until they are well combined.
Spread onto lined pizza pan and place in oven to bake until raised and slightly browned. Meanwhile, prepare the BBQ sauce! When your crust does become slightly browned, you will want to remove from oven, but keep oven on, as you will be using it again to bake the pizza after you top the crust.
BBQ Sauce Ingredients (adapted from Mark’s Daily Apple BBQ Sauce Recipe):
1/3 cup (about 3 ounces) tomato paste
1/2 cup tomato sauce
1/2 – 1 teaspoon hot sauce
1 – 2 tablespoons honey
2 – 3 tablespoons apple cider vinegar
1/2 teaspoon Colman’s mustard
2 tablespoons water
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon paprika
1/2 teaspoon onion powder
In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, mustard and water. In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder. Mix the spices in with the wet ingredients. OK. There you go.
Spread on half baked pizza crust and then top with your favorite toppings. This time, I did mushrooms, onions, and chicken (tossed in a little of the BBQ sauce and whatnot).
Then bake until it’s all browned and bubbly like. Come on, I know you have enough common sense to figure it out! xoxo
Drink some fine Milan Ruz with the pizza! Cheers!
Saturday, May 25, 2013 from 3:00 pm-7:00 pm at the California Automobile Museum: 2200 Front St., Sacramento, CA 95818
Participating Wineries: Aliénor Wines, Bell Hill Vineyards, Brassfield Estate Winery, Bullion Creek Vineyards, Cache Creek Vineyards, Chacewater Winery & Olive Mill, Diamond Ridge Vineyards, Gregory Graham Wines, Langtry Estate & Vineyard/Guenoc, Mt. Konocti Winery, Noggle Vineyards & Winery, Rosa d’Oro Vineyards, Shannon Ridge Winery, Six Sigma, Steele Wines, Thorn Hill Vineyards, Vigilance Winery & Vineyards, Wildhurst Vineyards.
During the wine tasting, guests are invited to view the opening of the Elegance in Motion: Cars of the Golden Age exhibit. It will feature luxurious marques from the Roaring 20s and Art Deco Era highlighting over twenty of the most stunning vehicles ever manufactured. The display will include deluxe models such as Stutz, Hispano-Suiza, Duesenburg, and Auburn.
I was honored to be invited to yesterday’s media tasting of the America’a Classics Menu at Frank Fat’s. Of course, the menu at Frank Fat’s is not a perfect editorial fit for my Paleo/Primal website, but a James Beard award is not something you win everyday. I was happy and excited to attend and celebrate with members of the Fat family (who had just barely returned from the awards ceremony that took place Monday night in New York). It was like being a part of Sacramento history and a great excuse to take a little vacay day from being strict Paleo. Andy and I sat down with one of the most interesting amalgamations of Sacramento food writers and media personalities including Hank Shaw (also a winner of a James Beard award this year), Kitty O’Neal, Tina Macuha, Sarah Singleton, Chris Macias, and Chef Michael Tuohy (bonus)!
We were served family style at a large round table. As servers placed each course in the center, the plates spun around on a lazy susan, and smart phones hastily snapped pictures of each dish before they were
devoured sampled. Even Kitty O’Neal was live tweeting her lunch! It was great. Now, Andy is such a well behaved sidekick. He has been trained in the ways of food bloggery. He is well aware of the “wait, I have to take a picture of the food first before you dive in” rule.
So, without further delay, here’s a rundown on what we enjoyed.*
*Disclaimer: I did try almost everything we were served except for two dishes, a chow mein and the banana cream pie dessert, but only because I don’t react well to wheat or sugar.
The first course was a Char Siu Slider: Honey glazed pork with pickled vegetables served in a steamed “laughing” bun. These sliders could be a meal by themselves, and it would be fun to see variations of this dish with different fillings for the little pockets of dough.
Next was the ever popular Fat’s dish and an award-winning recipe: Honey Walnut Prawns–Crispy shrimp with glazed walnuts and a special sauce. Props to the chef for being light handed with the “mayernaise” (sic), as it is delightful to enjoy the crispiness of the fried shrimp, along with the creaminess of the sauce which includes mayonnaise (too much = soggy), and the sweetness and crunch of the walnuts. The trifecta of delectable was achieved.
Alert alert!! Bacon alarm sounding!! OK, so bacon in everything has come (and actually gone) as a “thing” (and as a food writer I feel like it’s rather silly), but not when it comes to the classic pairings. Bacon Wrapped Scallops were up next. And this dish puts bacon back where it belongs. Wrapped around seafood! The scallops were served with green beans and an oyster cream sauce. I handily gobbled 2 of these, as they were the closest thing to Paleo on the menu, and a combination of two of my favorite foods. What a classic dish, and Fat’s version has such a pretty presentation. The scallops reminded me of little snails on green grass.
The Gai Lan served as a tasty side to our meal. It’s a Chinese broccoli dish, drizzled with oyster sauce. Just love the emerald color on those greens!
The San Gai Shee Chow Mein is comprised of egg noodles with chicken, black mushrooms and snow peas. I passed on it only because I was filling up fast, and I heard there was steak coming. And, yes, I’m a wimp. Well, actually, I was trying to avoid gluten as much as possible. It looked and smelled delicious!
Then it was time for Frank’s Style New York Steak. It’s described on my menu as “smothered” in onions and oyster sauce, and from the picture you can see it’s true. That meat is getting no air at all! It’s practically choking in caramelized onion-y goodness! I was happy to see another gluten-free offering. Kevin Fat, (one of the family members, Director of Business Administration for Fat’s Restaurants, and the main host for the luncheon) remarked that it was one of the original dishes on the Frank Fat’s menu. It’s fascinating to think that “fusion” cuisine began ages before the term was actually coined.
For dessert, we were each presented with a slice of Fat’s Famous Banana Cream Pie which was apparently so good that Andy had 2 slices (one was mine) and even brought a third one home! Fat’s makes 15-25 pies twice per day. Now, that’s a lot of time on the treadmill. If you want to impress your friends, you can bring one of their pies to the next party you attend, as the pies can be ordered as a whole (with a 12 hour notice) if you simply call the restaurant. It’s up to you if you want to slip it in some tupperware and pass it off as your own. Not that you would ever do that!
The James Beard America’s Classics Award has been given every year since 1998 to recognize the most beloved regional restaurants. Characteristics of the nominees and winners include timeless appeal and quality food that reflects the character of their communities. Along with Frank Fat’s, this year’s other nominees included: Prince’s Hot Chicken Shack in Nashville, TN, C.F. Folks in Washington D.C., Keen’s Steakhouse in New York City, Kramarczuk’s in Minneapolis, MN. The Fat Family was honored and quite taken aback by the nomination and the award win (they did not nominate themselves).
“This award recognizes everything my father believed in – outstanding food, generous portions, caring service and a simple, but deep-rooted desire to make people happy, ” says Frank Fat’s President and CEO, Jerry Fat. “He loved his customers, they all loved him, and I believe that his spirit is what has kept us so successful all these years.”
To celebrate the James Beard award, Frank Fat’s will be hosting America’s Classics Month May 13-31, featuring same menu served at the media lunch and showcased in today’s post. It is priced at $29.95 per person (2 person minimum) and is a dine-in only offer.
To read more about Frank Fat’s history and the Sacramento Bee review by Blair Anthony Robertson, click here. You can find Frank Fat’s on Facebook here and on twitter here.
At the media luncheon, we watched a video about the restaurant that was played at the awards ceremony. I am posting it below because it pretty much sums up the spirit and greatness of the Fat’s empire.
Formerly Stanford Home for Children, Stanford Youth Solutions presents its 8th annual signature event: Vintage 2013 on Thursday, April 25th, from 6-10pm at the North Ridge Country Club. The North Ridge Country Club is located at 7600 Madison Avenue, Fair Oaks, CA 95628,
There will be a wine and food tasting, a live & silent auction and live music.
The event will be filled with themed room experiences with special cocktails and tasty bites from Zocalo’s, Matteo’s, Bella Bru, and Mulvaney’s. Walk in the clouds in the Sky Bar, feel the serenity of the Rain Forest, get backstage access to our version of Red Rocks, and taste exquisite wines while perusing our silent auction packages in the Vintage room & patio.
Red Rocks: A Red Rocks Amphitheatre experience to you in this backstage access themed room.
Rain Forest: Let the soothing sounds of nature sweep over you in this tranquil oasis. Refresh your palette’s with Ella’s famous Gin & Tonics.
Sky Bar: Enjoy the cloud-top bar with martinis, ice sculptures and sushi.
Vintage: For true wine and food connoisseurs, enjoy local and regional wines and taste local restaurant offerings.
Special entertainment will feature Joe Castillo, sand artist and finalist on America’s Got Talent – be one of the first in Sacramento to see him LIVE!
A new addition this year in the Rain Forest room is Stanford’s version of a Giving Tree! They will have mystery bottles of wine placed in the custom made Giving Tree. You can choose 1 wine bottle for $20 OR 3 for $50. Values of the mystery wine range from $10 to $100!!! Take a chance, win some great wine, & GIVE back!
This year’s special honoree is Rob Lynch, President and CEO of VSP Global.
Vintage 2013 goes GREEN! The color green symbolizes healthy relationships, nature, balance, and sustainability. This year, a fun twist on the color green highlights Stanford’s new brand and the lasting evolution of the youth and families they serve.
Compliment your favorite outfit with a bit of green to show your support of Stanford’s mission and your commitment to well being, harmony and a healthy life. By participating in Vintage 2013, you will be giving the gift of healthy relationships to challenged youth and their families.Vintage 2012 was hailed the event of the year and this year’s Vintage promises to be even better.
Tickets are $100 per person and $125 at the door. To purchase tickets, click here.
You can find Stanford Youth Solutions on Facebook here. You can watch highlights of last year’s event below: