Paleo & Primal Food, Wine, Travel & Living

Posts tagged “wine

Salmon with Hazelnut Shallot Butter and a Cauliflower Sweet Potato Mash

salmon

I love September and October in Sacramento. There are so many fun events to celebrate Farm-to-Fork and harvest time. There’s an intoxicating energy all around. The wineries are busy harvesting their grapes and there gets to be a little chill in the air in the mornings and when the sun goes down.

Though the Farm-to-Fork celebration has officially come to a close, it’s certainly not over. So many local restaurants and grocery stores have adopted this theme, and it’s exciting to see the concept take off locally just in the past two years. (Even though Alice Waters was practicing Farm-to-Table 40 years ago!! and Sacramento is not doing anything new.) ;)

I know that ever since I went Paleo (3 ½ years ago), I have made it a point to eat non-processed, local and organic foods when at all possible. I was extremely blessed to meet a partner who had adopted the same healthy eating habits as me and we have continued to be Paleo/Primal in the three years since.

We have made some incredible Paleo meals together with the best ingredients from two of my sponsors: Nugget Market and Whole Foods. We have also used other purveyors: Taylor’s Market and Sunh Fish for our meats and fish.

This Salmon dish is only an example of the kinds of things we prepare on a weekly basis. There is almost always something this special, so many times, it is more tempting to stay in than to eat in a restaurant. Don’t even get me started on all the eclectic wine that we have to pair up with whatever we make. ;)

The recipe was adapted from the Salmon Hazelnut Recipe from the book It Starts with Food by Dallas and Melissa Hartwig. The cauliflower and sweet potato mash was done on a whim and is all my own.

I hope you continue to practice Farm-to-Fork/Farm-to-Table at your house and when dining out beyond this month and celebrate this incredible agricultural paradise we are lucky enough to call home. :)

salmon
The star of this recipe is the compound butter that tops the salmon after it has been baked. You can use all or some of it, but we had a lot left over (even after using 1/2 of it on 20 ounces of salmon).
Make the compound butter ahead of time (recipe below) and use the freezer to re-solidify it if you happen to be short on time.

For the salmon

Ingredients:
1 Tbsp melted butter
salt and pepper to season
20 ounces wild-salmon (it was easier for us to portion after cooking)

Procedure:
Preheat oven to 400.  Cover a large baking sheet with parchment paper and brush with melted butter, then sprinkle with salt.  Place salmon in the middle, skin side down. Brush salmon with melted butter and season again.

Place salmon in oven and roast it about 10 min. Be careful not to overcook. To serve, portion your filets and top each with slices of hazelnut butter and additional toasted hazelnuts.

compound butter
Hazelnut compound butter

Ingredients:
1/2 stick of butter
4 Tbsp hazelnuts, finely chopped
1/2 cup butter
1 small shallot and 1 garlic clove, finely minced
2 sprigs fresh thyme, finely minced

Procedure:
Toast hazelnuts over medium heat until golden, then set aside to cool.
Sauté shallot and garlic in 1 Tbs of melted butter until shallot is translucent. Remove from heat.
Then add shallot mixture to the toasted hazelnuts, along with the remaining butter, thyme, and some salt and pepper.
Place mixture into the freezer for about 10-20 minutes.

Then place a large piece of plastic wrap on flat surface and transfer the butter mixture (after it has set up a little in the freezer) to the center of plastic. Form a log shape like above. Wrap tightly in the plastic and chill until solid. This will take 2 hours in the refrigerator, or about 45 minutes in the freezer.

salad
Spinach salad with red and yellow bell peppers, avocado, mushrooms, and salami from Taylor’s Market.

caulflower mash
For the Cauliflower and Sweet Potato Mash

Ingredients:
1 head cauliflower (cut into small pieces)
1 large white sweet potato (cubed)
1 shallot
1 Tbs butter
1 Tbs chopped garlic
1/2 cup chicken stock or water
Salt to taste

Procedure:
Cook cauliflower and sweet potato in boiling water until fork tender. Drain water and set aside.
Chop shallot into thin slices and sauté in melted butter in a small pan. Add the garlic. Cook until shallot is translucent.
Place cooked cauliflower and potato into a food processor with the shallot mixture.
Add the garlic powder and chicken stock and pulse until completely smooth. Season to taste.

 

bellagrace
Last but certainly not least was the wine pairing. A 2010 reserve Pinot Noir from one of our favorite (and super local) wineries, BellaGrace Vineyards. The grapes are sourced from Sangiacomo Vineyards in Carneros. It is a fairly ripe Pinot Noir, but with the distinctive strawberry flavors unique to the region. The wine is fairly acidic, which perfectly compliments the fatty characteristics of Pacific salmon.

You can find BellaGrace Vineyards on Facebook here or visit them in person at the winery (complete with a cave cellar) at 22715 Upton Rd in Plymouth from 11:00am to 4:00pm,  Fri-Sun. They also have a tasting room in Sutter Creek (73 Main St, Sutter Creek) open from 11am-5pm daily.

Cheers! :)


Seasons 52 Wows Us with Service and their Gluten Free Menu

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I try to avoid the Arden Fair Mall at all costs. I have been shopping there maybe about 10 times in the 10 years since I have lived here and it’s always been a pain. Probably because of frustrating trips to the Apple Store and the always promising long wait therein. Even with an appointment. For those of you that have been there you know what I mean. Then there’s the abundant parking at Arden Fair. ;) And the youngsters these days…hmmm. Nothing good can ever come from a trip to the mall. But wait!

But last Friday we did NOT go to the mall! We went to Seasons 52, a restaurant that happens to be tucked into the aforementioned mall. They have been there since January 2013, and I have been eager to come back since the media opening I attended at that time.

Eager to come back because of the concept of the restaurant and it’s direct fit with this website! :)

Every entree at Seasons 52 is designed to be less than 475 calories. Here’s a link to their menu. There are no freezers in the kitchen/pantry, so no meats or fish or vegetables are ever frozen. No butter or margarine is used in food preparation. Instead, extra flavor comes from natural caramelization on their wood-fired grill and brick oven. Seasons 52 also has a chef’s table for chef-hosted events and wine pairings, and features a piano bar with live music currently on Thursdays, Fridays, and Saturdays.

A few months ago I was pitched to come back to Seasons 52 to try some of their new desserts for the upcoming fall season. I emailed back to say thank you and that the dessert angle was not really an editorial fit, but I would be happy to feature the gluten free menu. I knew the restaurant was popular for their flatbreads, but I was sure they could show me more. And they really did…

Seasons 52 Gluten Free Menu
First, a gander at their gluten free menu. It’s got a lot of choices. So many that Andy and I ordered a starter glass of wine while we decided on appetizers and entrees. :) A Borsao Rosé for me and a Selbach Oster Pinot Blanc for my man. By the way, once we were seated, it was like there was no mall. Just a romantically lit environment with several other couples and small parties dining around us. :)

rose
pinot blanc

Our server for the evening was Tanya, and she was more than delightful. Once we told her about my website and we asked to see the menu, she mentioned that she is also Paleo. I was pleasantly surprised and automatically won over. We were in the right hands!

 

Lobster Tail
For appetizers we ordered the Oak-Grilled Maine Lobster Tail served with melted lemon butter (above).

 

ahi roll
And the Tuna & Avocado Sushi Roll wrapped in soy mame nori, wasabi, natural pickled ginger (above). Our wines both complimented the appetizers, both seafood items. The lobster had a very pleasing texture and taste, but was tricky to navigate with just a butter knife. ;) We survived however, and also enjoyed the sushi roll. The rice was a welcome treat. I don’t have it that often, but really enjoy it when I do.

 

chardonnay
We ordered settled on a bottle of 2012 Markham Chardonnay to drink with our main courses. And the wine selection is the only thing even slightly negative that I have to say about Seasons 52. Sadly, there was not a single bottle of local wine on the menu. That’s a shame because there are so many stellar local wines coming out of Amador, Lodi, and even Placer County. I realize that a Master Sommelier put together the list for the entire chain, but to appeal to more customers (especially real wine drinkers) in a city like Sacramento, there really needs to be an addendum to the wine list featuring local juice. I will now step down from my soapbox and tell you about what we had for dinner! :P

 

 

Branzino
I ordered the Lemon and Herb Roasted Whole Branzino (a European seabass) with Meyer lemon, thyme broccolini, and crushed roasted potatoes. The presentation on this particular dish is pretty neat. A waitstaff member presents the plate with the Branzino closed and the lemon and thyme resting inside. Then, they open the top filet and remove the lemon and thyme, resting it on the side of your plate. The entree also comes with a little olive oil on the side.

 

Brussels Sprouts
We also ordered a side of Brussels sprouts with bacon to supplement our meal–I had a race and long run planned for the next day. The cast iron container is a nice touch––it kept the sprouts very warm so we could spoon a few onto our plate at a time.

 

 

scallops
Andy ordered the Caramelized Grilled Sea Scallops accompanied by butternut squash risotto, broccolini, lemon butter. I didn’t ask him to try the scallops, but he always cuts a little piece for me to try. We love ordering different entrées and eating family style. I was never a big fan of risotto and not eating a lot of rice on the Paleo diet, but really liked the risotto served with this dish. Once again, a buttery flavor is imparted without using butter.

We did clean our plates, but honestly it was the right amount of food. I wasn’t interested in dessert, but if you are there are some great options for you at Seasons 52. There are even two gluten free, but not sugar free desserts you can try from the gluten free menu. The desserts are served in little shot glasses to keep the portion/calorie count down. Each one is a smaller take on a classic dessert (carrot cake, s’mores, for example) Below is a picture of how you might end a meal at Seasons 52, just don’t eat all of what you see on the platter. :)

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After dinner, we went into the Piano Bar for a little music, and here’s what we heard:

Thanks to the staff at Seasons 52 for their immaculate service. We’ll definitely be back. You can find Seasons 52 on Facebook here and on Twitter here. Make a reservation on Open Table by clicking here.


Farm to Fork Wine Dinner Series: Piatti Presents Matchbook on Wednesday, October 8th!

I am very excited to share this event with you put on by my long time advertiser, Piatti Sacramento.
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Matchbook
I’ll be attending the dinner and writing about it afterwards. I am really looking forward to the pairing of some of my very favorite wines with food by one of Sacramento’s best chefs, Lance Carlini! If you want to attend, call 916-649-8885. Hurry, space is limited and will sell out!

You can find Matchbook Wines on Facebook here and on Twitter here. Piatti Sacramento is on Facebook here and on Twitter here.


Pinot on the River Runs Through Healdsburg on October 26th!

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Pinot on the River
 is a fun filled weekend of Pinot Noir in the beautiful Russian River Valley town of Healdsburg, California. Guests of the event can sit with the winemakers and other Pinot-loving consumers as the festival focuses on limited productionWest Coast Pinot Noirs. Sunday’s Pinot Noir Grand Tasting will feature over 100 wineries plus guest Artisan Food Vendors all on the downtown Healdsburg Plaza Square,  it’s a Sonoma County wine weekend you won’t want to miss.

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Here’s the day’s schedule:
Sunday, October 26th

11 a.m. to 12 noon – Grand Tasting Opens -
Artisanal Pinot Noir Grand Tasting Early access.

12 noon to 4 p.m. – Artisanal Pinot Noir Grand Tasting – General Admission
Taste current releases, special bottlings and library wines from 100 top Pinot producers from up and down the West Coast at this “full immersion” walkaround tasting.

3PM
Judges will award “Special Achievement in Pinot Noir” Trophies.

3:30 PM
Giant check Presentation to Boys & Girls Clubs.

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Wineries scheduled to be present at Pinot on the River are:
Abiouness Wines
Alexander Valley Vineyards
Alysian Wines
Anaba Wines
Angel Camp
Artisan Wines of California
Attune
August West
Auteur Winery
Belle Glos Wines
Benovia Winery
Benziger Family Winery
Bien Nacido Vineyards
Black Kite Cellars
Blue Farm Wines
Brassfield Estate Winery
Bruiliam Wines
Bucher Vineyard Wines
Canihan Family Winery
Camlow Cellars
Carpenter Wines
Chenoweth Wines
Clouds Rest
Comptche Ridge Vineyards
Conarium Wines
Couloir Wines | Straight Line Wine
DeLoach Vineyards
Donelan Family Wines
DRNK Wines
E16 Wine Company
Emeritus Vineyards
Failla Wines
FEL Wines
Ferrari-Carano Vineyards
Foursight Wines
Freeman
Friedeman Wines
Furthermore Pinot Noir
Geyser Peak
Gloria Ferrer
Gracianna Winery
Willowbrook
Hahn Family Wines
Handley Cellars
Hanna Winery
Hop Kiln Vineyards
Hook and Ladder Winery
J Vineyards & Winery
Jamieson Ranch
Kanzler Vineyards
Ketcham Estate
Kobler Estate
Kokomo Winery
Landmark Vineyards
L Foppiano Wine Co
La Crema
La Follette Wines
Lando Wines
La Pitchoune Winery
LIOCO
Littorai Wines
MacPhail Wines
MacRostie Winery
Maggy Hawk Wines
Martin Ray Winery
Martinelli Winery
Matrix Winery
Masut
Meiomi Wines
Merriam Vineyards
Migration
Morgan Winery
Mueller Winery
Nunes Vineyard / St. Rose Winery
Ordaz Family Wines
Ousterhout Wine & Vineyard
Papapietro Perry
Patz & Hall
Paul Hobbs Winery
Pech Merle Winery
Pellegrini Wine Company
Peter Paul Wines
Ram’s Gate Winery
Riverbench Winery
Roadhouse Winery
Roar Wines
Reuling Vineyard
Rusack Vineyards
Russian Hill Estate
Sea Smoke
Siduri Wines
Skewis Wines
Small Vines Wines
Sojourn Cellars
Spell Estate
Talisman Wines
Ten Acre Winery
The Donum Estate
Thralls Family Cellars
TR Elliott
Trione VIneyards
Valdez Family Winery
VML Winery
Wait Cellars
Walt Wines
White Oak Vineyards & Winery
Windsor Oaks Vineyards and Winery
Wrath
Wren Hop

Do you see any of your favorites? I am looking forward to seeing my friends from Walt! This looks to be the Olympics of Pinot Noir, so if you’re a fan, don’t miss it. The draw of this event is that it showcases very small producers that you will rarely see elsewhere!

Tickets are $75 per person and $100 at the door. You can purchase tickets here. Hope to see you there! :)

Pinot on the River is on Facebook here.


Kathryn Hall 2011 Cabernet Release Party: My Heaven on Earth!

great lawn
The Cabernet Gods looked upon St. Helena with a smile on their faces last Saturday. It was the setting of the Kathryn Hall Release Party, and the release of the Kathryn Hall 2011 Cabernet Sauvignon. The ticketed party was mostly held on the great lawn at HALL Wines, featuring several stations to taste wine and food from Feast Catering.

It was an honor and privilege for Andy and I to be guests of the party and to experience it amongst true Cabernet lovers and fans of Kathryn Hall.

I felt a bit like Alice in Wonderland in the Queen’s croquet garden, surrounded by the big red vinyl couches and the delights hidden behind the shrubs on the Great Lawn.

sushi
Upon arrival, we were greeted with a glass of 2013 Hall NV Sauvignon Blanc, and behind the first set of shrubs to the right of the entrance were these tuna and cucumber rolls with finger lime and wasabi in little wooden boats (pictured above). The next station we visited was even better, serving a chilled carrot soup with radish top pistou (pictured below). It was paired with a 2012 Walt “Dutton Ranch” Russian River Chardonnay. The soup was perfect for a very warm and sunny day and its flavor was amplified with a little curry and coconut. I was tempted to have a second. ;) PS: Dutton Ranch is an excellent place of origin for a Chardonnay. Just google it and you’ll see what I mean. :)

carrot soup
Then the Bacon, Duck Fat, and Smoked Sea Salt popcorn happened! Actually, it happened just as Kathryn Hall herself officially announced the release of the 2011 Kathryn Hall Cabernet Sauvignon. Andy and I hustled to the nearest station pouring the newly christened cab to have a taste. AND THEN the fatty popcorn happened. ;) It was made fresh in a large wok and served in little paper bags. I didn’t want to seem uncouth, so I took a small serving in a paper bag instead of taking the scoop and shoveling the delectable kernels directly into my mouth! ;) Better than anything I had ever had at the movies!

Well, at least popcorn is gluten free… and for vegetarians, there was another flavor: A habanero, green onion, garlic, and chive concoction. And I think it paired a little better with the new Kathryn Hall Release because the Cabernet is still pretty young and stood up to the heat of the slightly spicy popcorn.

popcorn
We also tried a different Cabernet: a 2011 “T Bar T Ranch” cab from Alexander Valley. I couldn’t say which is my favorite because I liked them for different reasons and asking me to pick a favorite is like asking someone to pick their favorite child, and I know you don’t want to do that to me. ;)

There was a DJ positioned just in front of the great lawn, and he kept patrons happy by playing some current tunes, but also many hits from the 80s. Thanks DJ Adam Bomb, you were great and loved by the crowd. Check out his website and his client list. Pretty impressive! :)

DJ adam
Then I visited the grape crushing station and contributed to the 2014 Cabernet. So, that’s a warning to all of you out there. My feet touched some of that juice. ;) Watch and see! Here’s how you make great wine!


I was having a blast! :) I still pinch myself sometimes because I think I am dreaming. This is the life I saw for myself 10 years ago. I wanted to be in the heart of wine country standing in the sun and sipping some of the best wine in the world!

heaven on earth
Andy stayed out of the juice, and thank goodness…you don’t want to know where that guy’s feet have been. Just kidding. I think he just didn’t want to have sticky feet. :) I am so happy I crushed those grapes. I will always remember how happy I was standing in that barrel! I think the only thing that would make me happier is being a judge at next year’s Cabernet Cookoff (also held at HALL Wines).

Man, all that grape crushing worked up my appetite… (ha, just kidding…) but we were looking for another little snack to try, so we headed into the workshop and dining area. It’s basically a full open kitchen with a dining area where patrons can see demonstrations of food being prepared. Today the culinary team were demonstrating how to make sopes.

inside kitchen
They began by rolling out the dough (masa soaked in lime) into a ball and then flattening it into a disc with a little but of an impression in it. Then, post frying and draining the discs were filled with ancho chili rubbed carnitas with avocado tomatillo salsa, picked red onions & cotija cheese. They were muy delicioso!

sopes
Also in the workshop was a display and check out area where vintage Kathryn Hall Cabernets and large volumes were available for purchase.

bottles of cabernet
The 2011 is available to wine club members in this allotment: 15 bottles (750ml), 1 Magnum (1.5L) and 1 Larger Format (3L or 6L). What an incentive to join the wine club! PS: You get an invite to this amazing release party!

great lawn2
We did a little bit more walking around the great lawn, and went back to hang out with a new friend we made that day! His name is Spencer and he’s straight out of Louisville, Kentucky! :) Congrats on your position at HALL Wines, and what a great place to be so young in your life. Cheers!

spencer
After we chatted with Spencer, we found Moroccan Lamb Lollipops with Pomegranate sauce! YAY!

lamb meatballs
I had a few of the meatballs, and they were spectacular just everything else I had tasted at the party. But, I had my limits, and was pretty full by this time. Andy and I decided to get one more taste of the new release before we left and we sat down at a table in the sun. This was his heartfelt thank you! :)


Along with Andy, I want to thank the PR team and social media folks at HALL Wines for making us feel like VIPs. We both had an incredible time. :)

Take a look at the fun other guests had by viewing the social media feed from the party here.

Get social with Kathryn Hall by following HALL Wines on Instagram here, on Facebook here, or on Twitter here.


Farm to Fork Wine Dinner Series: Supper Club Fine Catering Presents Todd Taylor Wines–The Digest

table setting

flowers
Last Thursday evening turned out to be pretty uncomfortable (weather-wise) at the start of the Todd Taylor Wine Dinner at Vierra Farms, but soon enough The Supper Club Fine Catering refreshed guests with a slightly chilled Tempranillo (2012 “Holland Landing” to be exact) and a trio of appetizers: Delta Crawfish Corn Dogs with Lemon Tarragon Dijon Aioli, Bruschetta with Local Fresh Tomato Tartar, Basil, and Olive Fig Tapenade, and the Supper Club’s classic Baby Red Potato Skins with Caramelized Shallot Mascarpone and House Wild Boar Pancetta.

crayfish corn dogs

 


bruschetta

potatoes with boar
shannin

people 1

We sat down to one of the biggest menus I have ever seen for the $75.00 per person asking price. Look below and you’ll see what I mean:

menu
We were seated family style at two long beautifully decorated wooden picnic tables to enjoy the first course of the meal called: “There’s a Fungus Among Us”: Wild Mushroom Latte in Demitasse with White Truffle Crema Shacking up together with Grown Up Grilled Cheese with Smoked Portobello, Gruyere, Oven Dried Tomato, and Arugula Pesto

The soup and sandwich course was paired with Todd Taylor Pinot Noir Reserve “Corotto Vineyard” 2012

soup and sandwich
Some of the guests around me were very excited about the mushroom latte, because they had enjoyed it many times before at Matteo’s (the brick and mortar restaurant owned by Supper Club Catering). The “soup” was indeed everything they described, earthy and creamy, and looked just like a small cup of cappuccino. I gave the bread on my sandwich to Andy, but not before I scraped the goodness inside. Pesto is one of the most incredible things!

Next up was the first family style course: Duck Duck Goose #5: Potato Gnocchi, Shredded Grimaud Duck Confit, House Made Duck Prosciutto, Goose Pancetta, Roasted Vierra Farms Squash, Poblanos, Toasted Pumpkin Seeds and Light Sage Cream Sauce, paired with Todd Taylor Zinfandel “Clockspring Vineyard” 2012.

gnocchi
So, being gluten-free (95-98% of the time), I never miss pasta at all, except for gnocchi. So, I took a little delight was incredibly happy ;) to cheat on my diet with this dish. It had a myriad of textures and flavors and the soft little pillows of pasta were the star of the show!

Following the gnocchi course, we were served the second family style course:
“3 Little Piggies went to the Farm”: Crispy Pork Belly, Smoked Tenderloin and Braised Shoulder paired with Todd Taylor Primitivo “Blue House” 2012.

pork 3 ways
Above is the Colossal Runner Bean, Tomato, Fennel and grilled Fig Salad served on the side of the pork dish. This was easily my favorite dish of the night. It had all my favorite ingredients: pork, fennel, pork, fig, pork… ;) You get the idea. I am pretty sure I could just live on pork alone, and I am pretty sure I am not alone in that sentiment!

Following the pork trifecta was the third family style course:
“Not your Momma’s Steak and Potatoes”: Grilled Lucky Dog Skirt Steak basted with Secret Recipe House Butter, served with White Truffle Asiago Russet Frites, and Garlicky Green Beans. The third course was paired with Todd Taylor Cabernet Sauvignon Clone 337 “Hagen Heights” 2012.

steak
The fries came on a separate platter, so I apologize for not capturing them. They were the tiny matchstick kind and had a distinct truffle flavor. I really enjoyed the steak, which was sliced thin and slathered in the aforementioned “house butter”. I knew people were probably watching, so I didn’t take a second helping…although I would have really liked one! ;)

And the surprisingly savory finale:
“Waiter My Cheesecake is Stinky”: Stilton Cheesecake with Rosemary Walnut Crust and Local Stone Fruit Ginger Chutney (paired with) Todd Taylor Cabernet Sauvignon Reserve Clone 8 “Alphawolf Ranch” 2010.

cheesecake

So I was fully prepared to just give my entire dessert to Andy after having a few bites (like I normally do at the food/wine pairing dinners we attend, but I liked this “dessert” so much, that I ate over half of it! It was not a traditional dessert or pairing for that matter. The crust and the filling of the cheesecake were quite savory and the chutney was the only thing on the plate that yielded any sweetness. And that’s why I liked the final course so much!

Finally, I asked a server to help me line up the bottles so you could see a shot of everything we were served that evening. I think the Pinot Noir was my favorite! :)

wines

I want to send a thank you to  the staff at The Supper Club Fine Catering for having Andy and I as guests for your inagural Farm-to-Fork Wine dinner! Chef Matt is so creative with the food pairings and everything down to naming the dishes on the menus. It was fun to meet diehard fans of The Supper Club and Matteo’s and we hope to be back again soon. :)
If you are interested, there are other Farm-to-Fork dinners by the Supper Club Fine Catering coming soon:
10-23-14 Farm to Fork Dinner Featuring Sean Minor Wine Dinner at the Crocker Art Museum
11-20-14 Farm to Fork Dinner Featuring Pruett Vineyards at the Crocker Art Museum
12-18-14 Farm to Fork Dinner (Winery TBD) at the Crocker Art Museum

About Todd Taylor Wines:
Todd Taylor produces single vineyard designated red wines. Napa Valley Cabernet Savingnon, Cabernet Franc, and Pinot Noir. Amador County Zinfindel and Primitivo. Clarksburg Tempranillo. Aged in New Cooperage. Available for tasting Saturday and Sunday 12-5. You can find them online here, on Facebook here, and on twitter here.

For more information on the wine dinner, click here.
You can find Supper Club Fine Catering on Facebook here.


Sax on the River, a benefit for the Karla J. Williams Foundation is Saturday, October 11, 2014

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If you’re a fan of listening to live smooth jazz while sitting by the water with a nice glass of wine or two, I have got the premier event for you!

Sax on the River is a contemporary jazz benefit concert held to promote breast cancer awareness and raise funds for the Karla J Williams Foundation. This year’s featured artists include Elan Trotman, Lebron Dennis, Cecil Ramirez and Cynthia Marie Douglas. There will be a live auction, raffle, food, no host bar and an amazing view of the Sacramento River. There will also be a tribute to honor a dear friend of Sax on the River lost to cancer in February, Liz Hooper Gibson.

The event will be held on the afternoon/evening of Saturday, October 11 at the residence of Barbara Walker and Chuck Kelley, 10215 Garden Hwy, Sacramento, CA

The schedule for the evening is as follows:

  • 4pm – Doors Open
  • 4:30-5:15pm – Cynthia Douglas
  • 5:45-6:30pm – Cecil Ramirez Group
  • 6:30-6:45pm – Video Tribute to Liz Gibson
  • 7-7:45pm – Lebron
  • 8-9:15pm – Elan Trotman
  • 9:15-10pm – Artists autographs

Unfortunately, there are no VIP tickets left for purchase, but the $50 general admission tickets are still for sale. PURCHASE TICKETS HERE. The $50 ticket does not include food, but there will be food available for purchase, a no host bar, silent auction, and raffle. Tickets will also be available at the door for $60.

You can find Sax on the River on Facebook here and follow them on twitter here.

About Sax on the River
In 2014, Sax on the River is donating 100% of the proceeds to The Karla J. Williams Foundation. Sax on the River was conceived by Trisha Friend while enjoying a Tom Braxton show at Harlow’s almost five years ago. During the final number of the night, several local musicians; Kim Waters, Jeff Clayton and Garrett Perkins joined Tom onstage. Four amazing saxophonists on the stage at one time, playing together, made her heart skip a beat. And the rest is history. The saxophone is an instrument that brings smiles to faces and makes people’s hearts sing and she wanted to bring that to her river event.

As a breast cancer survivor she created the event to promote breast cancer awareness, to give back to a non-profit organization that helps women cancer patients and their families and to share her love of jazz, particularly the saxophone, with all her friends and fellow jazz lovers in the Sacramento area.

Event Flyer:

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