Simple Squares: Simple Ingredients
I found Simple Squares at the Fancy Food Show last January, and they were also featured at the Gluten & Allergen Free Expo last month. The makers of Simple Squares were kind enough to send a sample package to me. I was really impressed with the quality of ingredients and the different/unique flavors. Each flavor is made with five ingredients, and they happen to be all natural and organic.
The flavor line-up includes Cinna-Clove, Coconut, Coffee, Rosemary (my favorite), and Sage. Coming soon will be Ginger. The bars are not overly sweet and actually a little bit savory. With those components, I could almost see them cut into small pieces on a cheese plate, and paired with wine as an appetizer or a dessert.
But the company’s founder Kimberly Crupi Dobbins (whom I met at the Fancy Food Show) says she developed Simple Squares after traveling extensively (42 straight days) and being advised to follow an elimination diet. Which I am sure if any of you have tried to cut wheat, sugar, and dairy from your diet and tried to have a snack at an airport or even on a plane, you know it’s pretty tough. Kimberly says, “Refusing to compromise yet recognizing the need to indulge, I set out on a mission to create great tasting and healthy snacks.”
Simple Squares are high in protein, low in sodium and sugars, contain no wheat, gluten, dairy, soy, or corn, and no refined sugar brown rice syrup, or agave nectar. Sounds perfectly Paleo to me. 🙂
You can buy Simple Squares directly from their website or find them in your area by entering your zip code in the Store Locator here.
You can find Simple Squares on Facebook here and follow them on twitter here.
Pretty Muddy 5K Comes to Sacramento June 29th!
Pretty Muddy is a 5k adventurous obstacle course mud run for any woman who wants to get outside, spend time with friends and have fun. It’s designed to be fun and empowering. It starts: 06/29/2013 08:00 am and lasts 8 hours. It will be held at 8181 Cucamonga Avenue, Sacramento, CA, 95826. Here’s some more details about the event:
- 5k Course (3.1 miles, run or walk)
- Women Only (sorry, guys)
- Mud (lots of it!)
- Architectural Obstacles (much better than shabby hay bales and shaky plywood)
- Pretty Epic Finish Line Party (Entertainment, music, drinks & celebration galore)
What to Wear
Wear whatever you feel comfortable exercising in, as long as you don’t mind it getting dirty.
What to Bring
- A valid ID and a signed copy of your waiver for check in.
- Change of clothes. Bring a fresh set of comfortable clothes (including shoes) to change into after your wave. Don’t forget to include a plastic bag (to stash your muddy gear), waterproof sunscreen (sunburn and mud are not a good look) and a towel to dry off. There will be plenty of bathrooms on site, showers to rinse off and private changing areas so you can get clean and enjoy the day.
- A camera. These are pretty awesome memories you’ll want to remember and share! We’ll also have professional photographers throughout the course capturing all the dirty details.
- Cash and credit cards. We’ll have a variety of food and beverages available for purchase throughout the day, along with some pretty awesome gear.
- Friends and family! We’ll have lots of places for them to cheer you on, take photos and add to the day’s excitement.
And here’s what to leave at home:
- Jewelry. We’d hate for your priceless family tiara to get lost in the mud!
- Pets. Really, who wants to drive home with a wet, muddy dog?
Got more questions? Check out our FAQs page for answers!
You can like Pretty Muddy on Facebook here and follow them on Twitter here. Register for Pretty Muddy Sacramento here!
Runaway Stage Production’s Avenue Q Opens March 8 at New Venue
I’m so excited to see a local production of Avenue Q! Here’s a press release from my friends at Runaway Stage Productions. -cg
Runaway Stage Production’s Avenue Q Opens March 8 at New Venue
SACRAMENTO— The smash-hit Broadway musical and 2004 Tony Award winner for Best Musical, Avenue Q comes to the Black Box Theatre at the West Sacramento Community Center March 8. Black Box is a new venue for Runaway Stage Productions, special to this production only. RSP has also added additional performances on Saturdays and Sundays for Avenue Q.
The Black Box Theatre offers a state of the art production venue which will improve the production values for this production: better lights, sound, restrooms, food and drink, heating & cooling, dressing rooms, etc,” RSP Producing Director and Avenue Q Director Bob Baxter said.
Avenue Q, the musical that Entertainment Weekly called “one of the funniest shows you’re likely to see,” revolves around life in New York City as told by a cast of puppets, and people, through a hilariously irreverent Tony-winning book and score.
Avenue Q tells the story of Princeton, a bright-eyed college grad who moves to NYC with big dreams and a tiny bank account. The only apartment he can afford is way out on Avenue Q, where everyone’s looking for the same things he is: a decent job, a stable relationship, and a “purpose.” Eventually, Princeton learns to embrace the ups and downs of city life and realizes that “the real world” isn’t so bad, after all!
“Avenue Q speaks to adult audiences on love, maturing, living life in the real world, and social issues in a hilarious way,” Baxter said. “The puppet characters can say and do things that humans can’t, and the audience will enjoy the puppets and listen and be open to the topics more readily. It is an innovative way to bring the ideas to the audience. Not to mention that is an extremely clever, fun and enjoyable show.”
The RSP Resident Orchestra moves with a talented cast to The West Sacramento Community Center Black Box Theatre, located at 1075 West Capitol Ave. in West Sacramento. The show runs two hours with a 15-minute intermission. Due to adult situations (like full-puppet nudity), Avenue Q may be inappropriate for kids under 13. Parental Advisory: 80% Tony-Winning Hilarity, 10% Adult Situations and 10% Foam Rubber. Avenue Q has not been authorized or approve in any manner by the Jim Henson Company or Sesame Workshop, which have no responsibility for its content.
Avenue Q performs Thursdays and Fridays at 8 .m., Saturdays at 2 p.m. and 8 p.m., and Sundays at 2 p.m. and 7 p.m. 3/8-3/31, 2013. TICKETS — Opening Night – $19; Adults – $25; Seniors (60+) – $23; Students/SARTA – $21; Children (12 & under) – $18; Groups of 10+ – $19 each. Tickets can be purchased online at www.runawaystage.com (reservation convenience fees apply) or at the door. For further information or questions please call the box office at (916) 207-1226. Free parking is available.
You can find Runaway Stage Productions on Facebook here.
Primal-Friendly Gluten-Free Bleu Cheese Pecan Bread
If you never make anything else from this website, make this recipe. It is a spin on an old recipe I used to make called “crack bread”. I call it that because it will turn you into an addict. 😉 If you don’t mind eating wheat or sugar, you can look up & make the old recipe here. If you’re ready to have an amazing Primal-friendly meal, (with way less calories) read on:
I came up with the old recipe after tasting an appetizer called Billy Blue Bread at The Owl Grill in Grass Valley. It’s still on the menu there, but since I have cut wheat and sugar from my diet, I wouldn’t dare indulge. Instead, I tweaked my old recipe to make it gluten free and so that no added sugar is necessary! I even ditched the butter in the new recipe and replaced with with an onion “jam” of sorts. There’s so much flavor in the onion “jam”, you won’t miss the butter.
Special products I used in this recipe include Extra Virgin Olive Oil (everyday variety) made by California Olive Ranch and Pamela’s Products Gluten Free Artisan Flour Blend. I’d like to thank both companies for sending me product samples. If you want to be truly primal, you can leave out the gluten-free flour blend (it contains rice), but I recommend leaving it in the recipe to help give your bread a better texture. It’s a really great product.
Primal-Friendly Gluten-Free Bleu Cheese Pecan Bread with Balsamic Reduction
Before you begin, you’ll want to line a baking sheet with parchment paper, and toast and chop your pecans so they are both ready to use. Also, if you don’t want to hassle with making a balsamic reduction, there are several you can buy to use instead.
For the Cauliflower Bread
2 heads of cauliflower
4 eggs
4 egg whites
1/3 cup almond meal
1/4 cup Pamela’s Products Gluten Free Artisan Flour Blend
1 Tbs California Olive Ranch Olive Oil
pinch salt
Prepare: Preheat oven to 375°. Cook cauliflower either by boiling it or microwaving until it is almost falling apart. Allow to cool and then place in a food processor. Pulse the cauliflower with the eggs until completely smooth. Transfer the mixture to a large mixing bowl and add the almond meal, the flour blend, and salt. Stir until completely blended and spread on a parchment lined baking sheet. Bake in oven until golden brown and bread has set completely. (About 30 minutes). While bread is in the oven, you can prepare the onion jam.
For the Onion Jam
3 large red onions
1-2 Tbs olive oil (I used California Ranch Olive Oil)
1 tbs minced garlic
2 tbs balsamic vinegar
pinch salt
Slice onions and sauté in 1-2 Tbs olive oil. Add the salt. When the onions turn translucent, add the balsamic vinegar. Continue cooking slowly until onions caramelize, then add the garlic at the end. Incorporate fully until the onions are cooked. This should take about the same time the bread will take to bake. When the onions are finished, allow to cool a bit and then place them in a food processor. Pulse the mixture until it turns into a paste or “jam”. Set aside. At this point, the bread should be ready to remove from the oven. Now you’re ready to make the balsamic reduction.
For the Balsamic Reduction
2 1/2 cups balsamic vinegar
In a saucepan, heat the vinegar until it is simmering and reduce it until it is the consistency of molasses. This will take about 20 minutes. You will be looking for something thick and viscous that will stick to the back of a spoon.
For the Finished Product
3/4 cup bleu cheese crumbles
1 cup chopped toasted pecans
Keep oven temperature at 375°.
Spread the onion jam over the bread, and top with 3/4 cup crumbled bleu cheese crumbles, then sprinkle the pecans over that.
Place bread back in oven, and bake for 10 minutes, allowing the cheese to melt. Remove from oven and allow to cool slightly. Then, drizzle the reduction over the bread. Serve immediately with a big glass of merlot! 🙂 Also, I really enjoy dipping the bread in the Arbequena variety of oil that California Olive Ranch makes.
You can find California Olive Ranch on Facebook here and on Twitter here. Pamela’s Products Facebook page is here and follow them on twitter here.
Grilled Monkfish Medallions with Mustard featuring Tazah Extra Virgin Olive Oil
Today’s recipe is from The New York Times Wine Club website and was brought to you by the makers of Tazah Extra Virgin Olive Oil. We were introduced to Tazah at the Winter Fancy Food Show in San Francisco. Andy coordinated the product sample at the show, picked the monkfish recipe, and even prepared it for us. I didn’t have to do anything but smile and pose with the bottle of Tazah Extra Virgin Olive Oil. Sometimes I have it pretty easy. The recipe is fantastic and Tazah Extra Virgin Olive Oil is versatile enough to use in a recipe and also use in a salad dressing (which we also did the very same evening).
One of the photos is the monkfish with the marinade, and the finished plate includes one of our favorite sides: parsnip chips, sautéed eggplant (both prepared with Tazah Extra Virgin Olive Oil, and a garnish of kiwi. I was really impressed with Andy’s cooking (he’s above average to start, especially when preparing meat, but this time was a real treat!!). The meal turned out so great! The flavor component that is key is the orange zest. It really amplifies the flavor of the sauce.
To make this recipe completely paleo you can use coconut aminos in place of the soy sauce.
Grilled Monkfish Medallions with Mustard
Ingredients
3 tablespoons Dijon mustard
1/3 cup orange juice
1 teaspoon soy sauce
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 thick slices of monkfish, each about 6 ounces
1 medium onion, finely chopped
Grated zest of 1 orange
Directions
Combine the mustard, orange juice and soy sauce with 1 tablespoon of the olive oil. Beat well. Season to taste with salt and pepper.
Place monkfish in a glass or ceramic dish and pour 6 tablespoons of mustard mixture over fish, turning each piece to coat both sides. Set aside at room temperature.
Preheat a grill or broiler.
While the grill is preheating, place the remaining olive oil in a small skillet over medium heat. Add the onion and sauté until golden. Stir in the grated orange zest and the remaining mustard mixture. Remove from the heat and set aside.
Grill or broil the monkfish 3 to 4 minutes on each side, until lightly browned. Briefly reheat the sauce to a simmer, stir it and spoon it over the fish.
For more information on Tazah, you can call (323) 664-8956 and find them on Facebook here.
Little Soya Gluten Free Soy Sauce
OK, so I know soy and soy products are not considered paleo or primal, but I found a gluten-free, non-GMO soy sauce I love and want to tell you all about.
Little Soya meets all FDA standards for labeling as a gluten-free product. Each batch of soy sauce they produce is tested twice by separate labs to ensure our results are accurate. Also, Little Soya contains no MSG!
Little Soya also contains 45% less sodium than then leading brand on the market. Their lower sodium content makes a great salt substitute in many of your favorite recipes. Their fun, fish-shaped containers are re-sealable and recyclable!
I used Little Soya in a mixed vegetable stir fry recently and here’s how I seasoned the vegetables:
Little Soya Stir Fry:
4 cups mixed chopped vegetables
1/2 cup LIttle Soya Soy Suace
1 Tbs fresh crushed ginger
1 tsp red pepper flakes
1 tsp five spice powder
1 Tbs crushed garlic
1 Tbs honey
Combine the soy sauce, ginger, red pepper flakes, five spice powder, garlic and honey. Set aside. Heat 1-2 Tbs oil in a wok or large sauté pan and sauté vegetables until tender. Pour sauce over the vegetables and heat through. So simple and delicious!
You can find Little Soya on Facebook here and on twitter here. You can order Little Soya online from Amazon here.
Whole Foods Market & Cook Taste Eat Blogger Contest: Chocolate & Cinnamon Pepita Butter Ice Cream
Whole Foods Market and Cook Taste Eat, a website created by Michael Mina and fellow foodie friends dedicated to helping everyone cook and eat better, have teamed up to offer food bloggers across the Continental U.S. the opportunity to become a Cook Taste Eat TV star.
This is my entry for the contest. It’s a dessert to celebrate Cinco de Mayo using Whole Foods Market 365 Everyday Value™ Coconut Milk.
Chocolate & Cinnamon Pepita Butter Ice Cream with Chocolate Chunks
Ingredients:
2 – 14 oz. cans Whole Foods Market 365 Everyday Value™ Coconut Milk (full fat, not light variety)
¼ cup + 2 Tablespoons cocoa powder
1 banana
10 dates
3 Tbs agave nectar
2 Tbs Patron XO Cafe Dark Cocoa
For the cinnamon pepita butter:
1 1/2 cups toasted pepitas
2 Tbs coconut oil
2 Tbs agave nectar
1 Tbs cinnamon
1/2 tsp salt
For the chocolate chunks:
6 ounces semi-sweet chocolate
1/2 cup coconut oil
Instructions:
For the ice cream: Combine all the ice cream ingredients in a blender or food processor and pulse/blend until smooth and creamy. Place in a bowl and set in the freezer so that mixture will get extremely cold. Chill but do not freeze while you prepare the cinnamon pepitas butter.
For the cinnamon pepitas butter: Toast raw and unsalted pepitas in the oven on a cookie sheet until they are lightly browned. Then transfer them to a food processor and pulse until they become a grainy texture. Add the coconut oil and pulse until mixture becomes the texture of peanut butter or almond butter. Add the agave nectar, cinnamon, and salt, and blend until well combined. Set aside.
At this point you can remove the ice cream mixture from the freezer and pour it into your ice cream maker. Follow individual manufacturer’s instructions, but the mixture should start to resemble ice cream within about 20 minutes if you have an electric model. While the mixture is in the machine, you can prepare the chocolate chunks.
For the chocolate chunks: Melt the chocolate and coconut oil in the microwave and stir until fully incorporated. Chocolate will be a thin, syrupy texture. Spread on a wax paper lined baking pan and place in the freezer or refrigerator and allow to harden. Once the chocolate is firm, break it up into little chunks and set aside. Reserve a little to use as a topping when you serve the ice cream.
Once the ice cream is made, transfer it from the machine into a large bowl and set in the freezer for 10 minutes to allow it to firm a little more. After 10 minutes, remove the ice cream and stir in spoonfuls of the cinnamon pepitas butter and the chunks of chocolate. I love big chunks of ingredients in my ice cream, so a little stirring will do. Then place the ice cream back into the freezer one last time for 20-30 minutes and allow to harden. Serve with a little of the melted chocolate.
In exchange for writing this blog and tweeting a link to this blog, I received an entry into the Food Blogger to Media Star Promotion. For the Official Rules, click here.
PS: This recipe is paleo friendly and gluten free. You can use honey or stevia in place of the agave nectar. You can leave out the chocolate chunks to make it completely dairy free! 🙂
Make-A-Wish’s® 25th Annual Winter Wine & Food Fest, Saturday, February 23rd
Please join me for the 25th Annual Winter Wine & Food Fest on Saturday, February 23, 2013 at the Sacramento Convention Center. Food, Wine Tasting and Silent Auction take place from 5:00 p.m.- 7:30 p.m, and the exclusive VIP Live Auction is from 7:30 p.m.- 10:00 p.m.
1,000+ people are expected to attend this exclusive event, featuring more than 100 of the best local restaurants and wineries. Guests will enjoy a live and silent auction, live entertainment and delicious food and drink from elite restaurants and wineries. Come hear the compelling stories of two Wish Ambassadors, Chris and Emily.
This year, Joe and Pat Harbison are being honored for greatly contributing to this event.
This elegant Make-A-Wish® event raises funds to grant wishes for children ages 2 and 1/2 to 18 with life-threatening medical conditions to enrich their human experience with hope, strength, and joy. All proceeds raised stay within Northeastern California and Northern Nevada chapter and make dreams a reality for our local wish children. Last year this fundraiser was able to grant 87 wishes to children.
This year, there will be more than 300 silent and super silent auction items and about 35 live auction items including the following:
Admission is $85 per person ($100 at the door) OR $185 per person ($200 at the door) for VIP tickets. No one under 21 permitted. For tickets contact Melissa Arnold at 916.692.3921 or email marnold(at)necannv.wish.org.
Valentine’s Day Gift Roundup!
Hello, Sweethearts! I have compiled a few Valentine-themed events & gift ideas that l find lovely and delightful, and I would like to pass them on to you!
DRINK
Casque Wines and Cupid have teamed up to create the perfect gift for your special someone. They teamed up with Chef Joe at the Flower Farm Cafe who is busy baking and decorating these delicious (and beautiful) Cake-Pops. They paired them with some of our favorite wines and added a couple of stemmed glasses for the perfect gift!This Friday, Saturday and Sunday (February 8-10), they will be offering the following special: 2 Cake-Pops, 2 Stemmed Casque Glasses, and Bottle of your Choice ~ Sauvignon Blanc, Calotte Blanc or Vermentino for only $28. The Cake-Pops will also be available individually for $1.50 each. Stop by this weekend for some Cake-Pops and Casque!
With the perfect mix of scrumptious, decadent flavor, SMIRNOFF Kissed Caramel Flavored Vodka possesses a seductive aroma to complement its smooth caramel flavor while its counterpart, SMIRNOFF Iced Cake Flavored Vodka, offers a light, sweet aroma met with a refreshing, smooth iced cake flavor.These luscious and tastefully satisfying new flavors from the world’s #1 premium vodka are sure to add a nice touch of sweet romance to anyone’s Valentine’s Day.
CUPID’S KISS: ½ oz. Smirnoff Iced Cake, ½ oz. Godiva White Chocolate Liqueur, ½ oz. Chambord. Directions: Add ingredient in a shaker with ice, shake and pour into martini
glass. Add white chocolate to rim.
He loves me, he loves me not…It’s complicated. If your relationship is dark, yet spicy and complex with many layers, then Sobon Zinfandel Fiddletown is the wine for you! If you thought your relationship was complicated, this full-bodied red will have your palette changing its relationship status.
A stunning multi-faceted wine featuring intriguing aromas and flavors of spice, black currant, plum, smoky oak and a dusty-cherry component typical of the Fiddletown area. Massive and full-bodied, with an impressive, complex finish. Sustainably farmed. Thanks to Total Wine & More for the feature!
EAT
TREATS
Nugget Market is pretty much a one-stop Valentine’s shop! You can pick up these truffles made my Truffle Gateau. Handmade locally, these chocolates are made with fresh ingredients and are designed to be paired with a variety of wines and cheeses.
Natural Vines are made from all natural ingredients and contain no artificial flavors or preservatives and no high fructose corn syrup — the licorice is naturally sweetened with cane sugar. Available in two flavors, Black and Strawberry. They were a big hit amongst my coworkers!
FOR THE COOK
BAKE IT!
I really dug this recipe for a Chocolate Almond Flour Beet Cake on my friend Julia’s site, The Roasted Root, so I am sharing the link with you. I encourage you to check it out here! If you need a taste tester, I’d be happy to help!
Happy Valentine’s Day to all and thanks to all the product sponsors and advertisers in this post!
Horses, Hope & Healing Hot Crab & Pasta Dinner, Friday, February 15th
Horses, Hope & Healing presents February Hot Crab & Pasta on Friday, February 15, 2013 at 6:30PM at the Sacramento Horseman’s Association: 3200 Longview Drive, Sacramento, CA 95821
To prolong the Valentine’s Day celebration, treat your date to Hot Crab & Pasta the day after. There will also be a live & silent auction, raffles, and music. Join the fun and feast while helping to support a fantastic non-profit! All donations go to support youth and horses! If you cannot attend, please consider a donation for our silent auction or raffle. TIckets are $50 per person or $450 for a table of ten people. You can buy tickets to the event by clicking here!
The Green Boheme is providing a Delicious Raw Vegan Dessert for this event! Chef Brooke will be there showing support (and working in the kitchen!) For guests who wish to enjoy a raw, vegan dinner, The Green Boheme will be providing your a raw dinner option! Please message through Facebook that you have registered (here).
Horses, Hope & Healing is a horse rescue effort combined with an after-school and weekend program for inner city youth.
Horses, Hope & Healing was developed by Tiffany Oreglia. Because of her own life experiences, Tiffany saw the need to keep our youth involved in a program that helps to build self-esteem and instill family values, hard work & dedication. She has joined with other concerned parents, horse owners & volunteers to create just such a program.
Horses, Hope & Healing provides a safe, positive environment for young people; a place where they can learn, lead & develop important life skills. The relationship between horse & child gives youth a sense of value & self-worth. The animals require hard work & dedication from a loving and gentle hand. The organization often takes in horses in need of rescue, and children help with the needs of the abused or neglected animals. With participation in the healing of these horses, the children often find healing in themselves.
The program also provide gang intervention and education, homework assistance and tutoring, and teaches leadership skills along with safe afterschool and weekend activities.
You can like their Facebook page here. Hope you’ll join them at their fundraiser!
Rick Kushman on Wine & Food at 33rd Street Bistro, this Thursday, February 7th, 6:30-8:30pm
This Thursday evening, February 7th from 6:30 to 8:30pm, 33rd Street Bistro & Rick Kushman present Kushman on Wine and Food. He will be educating you about wine and maybe a few other bonus items, who knows?!? Fun, humor, conversation, knowledge are guaranteed. This month’s topic is Chardonnay (How much oak?), Pinot Noir (Rich? Bright? Other?) and Cabernet (What do you really like?). Tickets are $35 (on sale at the door and at 33rd Street Bistro) and include appetizers. I took a class lead by Rick last summer at Lava Cap Winery and it was a lot of fun! Don’t miss out!
You can find 33rd Street Bistro on Facebook here and follow them on twitter here.
Vegetarian Recipe: Saag Paneer featuring Karoun Dairies
On Saturday night, Andy and I stayed in for a change and I made another vegetarian meal with some products that were sent to me by Karoun Dairies. I decided I was in the mood for Indian cuisine and the Yanni grilling cheese I received from Karoun on Friday was the perfect thing to use in my own little version of saag paneer. 🙂
For fun, I added some boiled potatoes and parsnips into the finished stew and I also made the cauliflower breadstick dough (from a few posts back) into a thick sort of naan bread. Phenaanamal!! 😉
Ingredients:
4 cups baby spinach leaves
1 tablespoon olive oil
1/2 pound Yanni grilling cheese, sliced or cubed
2 tablespoons olive oil
2 teaspoons cumin
1 onion, thinly sliced
1 cup mushrooms, sliced
1 Tbs fresh ginger
3 Tbs crushed garlic
2 tomatoes, diced
1 cup tomato sauce
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup Karoun Kafir lite cheese
3 parsnips, cut into half moons
2 potatoes, cubed
salt to taste
Bring a large pot of water to a boil. Cook spinach in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped. Set aside.
Cut potatoes and parsnips into uniform pieces and boil them until they begin to soften. Do not overcook. Stay on the firmer side, as they will do their last part of cooking in the finished stew.
Next, sauté the onion and mushrooms together until the onion is translucent/cooked through. Add the tomato and the tomato sauce, along with all spices (ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper). Allow to simmer on low to medium heat so that the tomatoes will break down.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Fry the Yanni cheese, until browned on all sides, about 5 minutes. Set aside.
Return to the tomato sauce, and stir in the spinach purée. Salt to taste. Cover and cook for about 5-10 more minutes, stirring occasionally. Lastly, stir in the Kefir cheese to thicken the sauce. Then add the boiled parsnips and potatoes and coat them with the spinach and tomato sauce. Heat through and make sure the potatoes and parsnips have fully cooked through. Serve the fried Yanni on the side (to retain the cheese’s crispy edges!) 🙂 Happy to report I did not miss meat that night! Thanks to Karoun Dairies for the great product samples!
To find Karoun products, you can enter your zip code in the store locator here.
You can find Karoun Dairies on Facebook here and follow them on twitter here.
Recipe: Veggie February, Redwood Goat Milk Cheddar Cheese Stuffed Mushrooms
For our first seafood & vegetable dinner this weekend, I made stuffed mushrooms and used three different products I picked up or were sent to me from vendors at the San Francisco Winter Fancy Food Show.
Redwood Hill Farm sent me three different products to taste, and one of them was a goat milk cheddar cheese. I was instantly intrigued because I love cheddar cheese. I had bought a few dozen crimini mushrooms earlier in the week, and needed to use them. So, I thought I could use the cheese somehow to make stuffed mushrooms. Another important element I used was a gluten-free seasoned coating mix from Hodgson Mill I also brought home from the food show. The final result was amazingly good, and I didn’t even use any eggs as a binder. Andy sautéed some shrimp (a wonderful departure from red meat) and I made a big salad to round out the meal.
My recipe for the stuffed mushrooms is below. I’d like to thank Redwood Hill Farms for the cheese samples and for the coupons for some of their other products that were sent to me.
Stuffed Mushrooms with Redwood Hill Farms Goat Milk Cheddar Cheese
Ingredients:
12 medium to large crimini mushrooms
1 diced onion
2 Tbs crushed garlic
1/3 cup almond meal
1/2 block of Redwood Hill Farms Goat Milk Cheddar Cheese (finely grated)
1/4 cup Hodgson Mill Gluten-Free Seasoned Coating Mix
2 Tbs Karoun Dairy Lite Kefir Cheese (Labne)
1 Tbs olive oil or butter
cracked pepper to taste
Preheat oven to 385°F. Remove stems from mushrooms and chop finely. Lightly oil a 13×9 pan and place mushroom caps gill side down on the pan. Roast the mushrooms while you are preparing the stuffing filling (10 minutes once oven has come to temperature.)
Then heat a pan with your oil of choice and sauté the onion with the mushroom stems. You probably won’t need any salt in this dish because the seasoning mix and the cheeses are salty enough on their own. Cook until the onions are translucent and the mushrooms have cooked through. At this point, the mushroom caps should be ready to take out of the oven. Remove the caps from the oven and flip them over, allowing them to cool as you prepare the rest of the mushroom filling.
Add the crushed garlic, almond meal and the seasoned coating mix to the mushroom stem/onion mixture and coat evenly. Then add the kefir cheese and stir until well combined. Lastly add about 3/4 of the shredded goat milk cheddar (save 1/4 of it to top the mushrooms once they’ve been filled). Add a little bit of cracked pepper to your mushroom filling and then fill the caps. I find it is easier to pick up the caps and scoop filling into them rather than trying to fill them with a spoon. Then once I have scooped some filling into a cap, I dip it into the extra shredded cheese so that the cheese sticks to the top of the mushroom rather than a bunch of cheese ending up on the pan.
Once you have filled the mushrooms and topped them with cheese, return the pan to the oven and bake at 385°F for about 25 minutes. The cheese will turn a nice golden brown on top and the mushrooms will develop an even more roasted flavor. I was so happy with the way they turned out and I hope you will give them a try!
For some fun cheese and wine pairings, you can go to Redwood Hill Farms’ website here.
You can find Redwood Hill Farms on Facebook here and follow them on twitter here.
Cobb Salad Featuring Santé Nuts
On the evening of January 31st, I made my favorite meal–a Cobb salad–so that I could enjoy chicken and bacon one last time until March 1st (at least, maybe longer… we’ll see how it goes). During the month of February, I’ll only be eating seafood and eggs as my main sources of protein. Gone are the days of bacon-wrapped dates, at least for a while… 😉
Why am I going mostly vegetarian? I just felt like I was eating too much meat, that’s all. It was getting to be pork or chicken or beef almost every single night for dinner. I don’t feel like it’s very good for me or for the environment, even though I buy organic and grass-fed meats when at all possible. I asked myself if I would have been willing to kill and butcher every single piece of meat that I had eaten since my diet has been so meat heavy (in the last two years). And, though I would have definitely been willing to hunt/forage/kill/clean some of the meats in the meals Andy and I have enjoyed (especially the holiday ones), I have to admit I would not want to have to kill something everyday or clean it everyday. I’d rather go pick an apple and get down with some almond butter! 😉
I decided since February is the shortest month, it would be completely doable to cut out feathers, fur, or animals with snouts. 😉 I’ll be enjoying seafood once or twice a week, nuts (in moderation), some cheese (organic), Greek yogurt, and rarely–organic beans/lentils for protein. Not as Paleo, but again… I am always questioning why salami or bacon is Paleo and some other things like organically grown beans, corn, or rice aren’t…
I had a charcuterie plate for dinner about 2 weeks ago, and I was just sitting there thinking, man… I probably shouldn’t be eating this. So many calories and cholesterol… So much meat… So much salt. Need. To. Cut. Back!
So veggies for a month it is! But first…
I studded my last meaty meal with Santé Roasted Salted Pecans, sent to me after attending the NASFT Winter San Francisco Fancy Food Show. What I liked best about this variety of Santé is that it didn’t have any added sugar like some of the other varieties do. I rarely buy pecans because of their high calorie content, so when I get them sent to me, it’s a rare treat.
In addition to the Roasted Salted variety, Santé also offers Candied Pecans, Cinnamon Pecans, Sweet & Spicy Pecans, Candied Walnuts, Cardamom Cashews, Chipotle Almonds, and Garlic Almonds.
Some fun nut and wine pairings can be found on their website here.
You can buy Santé Nuts local to Sacramento at Whole Foods market and at Draeger’s in the Bay area. There is also a product locator you can use on their website. You can find them on Facebook here and follow them on Twitter here.
This month, stay tuned for some vegetarian recipes using more products from manufacturers I met at the Fancy Food show! It will be exciting to use my creativity in the kitchen and share with you here… maybe even gain some vegetarian readers while I am at it.
Gluten Free Expo in San Francisco, February 9th & 10th!
The 1st annual San Francisco, CA Gluten & Allergen-Free Expo (www.gfafexpo.com) will be held on February 9 and 10, 2013 at the San Francisco Marriott Airport Waterfront Hotel. Jenny McCarthy’s non-profit organization Generation Rescue is the primary sponsor for the event (www.generationrescue.org). In addition, Dr. Peter Green from Columbia University will be the keynote speaker (www.celiacdiseasecenter.org).
The Gluten and Allergen-Free Expo was started by Jen Cafferty of gfreelife.com in 2008. Jen’s team is excited to include San Francisco as part of their “road show” in 2013. More than 2,500 people are anticipated to attend the Bay Area’s first sizeable gluten-free event in years!
The following gluten-free experts will be at the expo:
Silvana Nardone (www.silvanaskitchen.com), founding editor-in-chief of Every Day with Rachael Ray magazine
Cybele Pascal (www.cybelepascal.com), who has appeared on The Martha Stewart Show
Kyra Bussanich of Crave Bake Shop (www.cravebakeshop.com), who won two episodes of Cupcake Wars on the Food Network
Kathy Smart of Live the Smart Way (livethesmartway.com), who has appeared on the Dr. Oz show and will be the face of GlutenFreeFind.com
Brandy Wendler, Mrs. Alaska 2011 (brandywendler.blogspot.com)
Amy Fothergill (www.amythefamilychef.com), who is a chef in San Francisco
The Gluten and Allergen-Free Expo is the largest and fastest growing gluten-free consumer event in the United States. Their growth continues in 2013 as the GFAF Expo expands its event locations as well as their focused demographic.
The Gluten & Allergen-Free Expo will bring the nation’s leading chefs, best-selling cookbook authors, and highly regarded nutrition and health experts to help people learn how to prepare healthy, tasty meals and baked goods without gluten and some of the most common allergens. With over 100 vendors, attendees can sample products before buying them at the store.
“Living on a restricted diet doesn’t have to mean living without the joy of cooking, baking and eating foods that look and taste great,” said Jen Cafferty, mother of two and founder of the Gluten & Allergen-Free Expo. “There is nothing like this in the area – a place where individuals, parents, and others can spend from a few hours to a full day sampling hundreds of products, and discovering that special dietary needs and cookies that taste like cardboard are not synonymous.”
I can’t wait to connect with other gluten-free people as well as gluten free product manufacturers, and bring some of their products to this website!
Open to the general public, the event features themed cooking sessions that will enlighten both beginners and more experienced home chefs, as well as a vendor fair, where attendees will meet and sample among more than 100 gluten-free companies under one roof. All of the vendors are 100 percent gluten-free and many also will showcase products free of the top eight allergens: milk, egg, peanut, tree nut, fish, shellfish, soy and wheat.
The Expo will include a dedicated area featuring nut-free products. The Expo is not just for those who are gluten sensitive and have food allergies. It is a great resource for those who have celiac disease, arthritis, autoimmune diseases, food intolerances, anti-inflammatory diseases and those who are autistic. The Expo is a perfect platform for athletes and those who are health-conscious. Offerings will include raw foods, supplements, health foods, protein bars and shakes, and detox options.
A variety of experts will give presentations on topics including:
-Pie Crust 101
-The Science Behind Gluten-Free Baking
-Safely Eat Out & Travel Gluten & Allergen-Free
A detailed schedule can be found at http://www.gfafexpo.com/san-francisco/classes
The Gluten & Allergen-Free Expo Vendor Fair will be held 10 a.m. to 4 p.m., Saturday, February 9 and Sunday, February 10, 2013 at the San Francisco Marriott Airport Waterfront Hotel. The cost to attend the Vendor Fair is $20 for adults and $5 for children ages 3 – 12. Early admission tickets (9 a.m.) are available for an additional fee online. General tickets are available online or at the door. The ticket price also includes an allergen-free arts and crafts area for kids, as well as staged presentations related to gluten-free living and cooking.
To purchase tickets or obtain additional information, including vendors, presenters’ bios and the full schedule of classes and stage presentations for each day, visit www.gfafexpo.com.
There are 45 million people with food allergies and intolerances. More than 18 million Americans are on a gluten-free diet. Over 3 million Americans have celiac disease. Celiac disease is two times more common than Type 1 Diabetes and seven times more common than Multiple Sclerosis. About 1 in every 133 people has celiac disease – a condition in which the body cannot tolerate gluten, a protein found in wheat, barley, rye and commercially available oats. More than 300 symptoms ranging from digestive issues to depression are linked to celiac disease, and more than 95 percent of people who have it are undiagnosed or misdiagnosed, according to the National Foundation for Celiac Awareness. A gluten-free diet is essential for those with celiac disease, which many sufferers erroneously believe or have been told by medical professionals is irritable bowel syndrome or lactose intolerance. In addition, many families with autistic children are reporting a reduction in their children’s symptoms with a gluten-free diet. The Centers for Disease Control and Prevention estimates that an average of 1 in 110 U.S. children has an Autism Spectrum Disorder.
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About the Expo:
The Gluten and Allergen-Free Expo is the premier gluten and allergen free event in the United States. The GFAF Expo serves over 20,000 people with celiac disease, gluten sensitivities, auto-immune/anti-inflammatory diseases and autism as well as athletes and the health conscious community each year.
As founder of the Gluten & Allergen-Free Expo and President of Gluten Free Classes, Jen Cafferty is a nationally recognized expert on cooking and living gluten & allergen-free. She considers it her personal mission to help others who follow a restricted diet learn delicious, nutritious and convenient ways to live a happy and healthy life.
Cauliflower “Breadsticks” Recipe & Wild Garden Hummus
At this year’s San Francisco Winter Fancy Food show, I saw that one of my favorite products (Wild Garden Hummus) was on display. This product is not considered “paleo” or “primal”, as it’s main ingredient is garbanzo beans (not accepted in the paleo diet), but I personally find it to be a nutritious and delicious snack food, and healthier than bacon (which is double the calories and fat per serving and completely accepted by paleos.) Wild Garden Hummus is completely portable, convenient and does not need to be refrigerated until opened.
Wild Garden Hummus comes in jars, triangle-shaped tetra packs, and boxed with a bag of pita chips for the ultimate snacker. 😉 I took pictures of the products that the vendor sent home with me, and also a picture of the product on sale at one of my sponsors: Nugget Market (at West Sacramento, last week).
Wild Garden Hummus comes in 6 flavors: Traditional, Sun Dried Tomato, Roasted Garlic, Jalepeno, Fire Roasted Red Pepper, and Black Olive.
2 heads of cauliflower
2 tablespoons of Italian seasonings
(mix anything you like: basil, oregano, rosemary, fennel, garlic, onion powder, red pepper flakes)
4 eggs
1/2 cup grated parmesan cheese, not the powder kind, the GOOD kind. 😉
Salt and pepper to taste
Directions:
1. Preheat oven to 400°F.
2. Steam cauliflower until it is mushy and almost overly cooked. I do it in the microwave and it takes a while. You could even cook the cauliflower the night before and do the remaining steps the next day. Cool slightly (so you don’t prematurely cook the eggs) and pulse in a food processor with the eggs until you form a purée.
3. Add your spice mixture and pulse until well combined.
4. Add the parmesan sheet and pulse until the cheese is also incorporated.
5. Line a baking sheet with parchment paper. Invest in a roll of parchment paper. It’s well worth the sticks NOT sticking to your pan. Spread the cauliflower mixture on the parchment in an even, medium thick layer (3/4 in thick).
6. Place in oven and bake until the sticks start to dry out and turn golden brown. Then, remove from oven.
7. Flip bread over and cut it into “sticks”. Top with a little more cheese if desired. Place under oven broiler to complete the browning and get the sticks slightly crispy. Watch closely to prevent burning.
Tip: Don’t roll out the mixture too thin on the baking sheet, and don’t skip step 7! It really gets the breadsticks more like “breadsticks”…crispy/chewy on the the outside and softer in the middle.
Enjoy! Is it Friday yet? 😉
Sacramento Food Film Festival Returns March 15th & 16th, 2013
Hey everyone! It’s Wednesday aka “hump day” aka “phone-it-in” day, so that means I am going to simply pass along a press release in the hopes you might read it! Though I won’t be in town to attend, I’d like to share the news about the upcoming Sacramento Food Film Festival, the brainchild of fellow blogger, Catherine Enfield (aka Ms. Munchie). See ya Thursday with another product review!
-cg
Media Release, January 23rd SACRAMENTO–It’s fitting that Sacramento, California was named the “Farm to Fork Capitol” when it is located in the most fertile region of the country. It only makes sense, then, that a city of food lovers also has an appreciation for food films. The Sacramento Food Film Festival brings the love of food and films together and mixes them with a bit of discussion and a pinch of activities.
Slow Food Sacramento presents the Sacramento Food Film Festival 2013. Slow Food Sacramento is an active non-profit that hosts a wide range of educational and convivial events throughout the year to introduce people to the producers and creators of some of the region’s outstanding foods, farms, and restaurants.
The second year of the Sacramento Food Film Festival expands to two days, March 15 and 16, 2013. The slate of films runs from bees and sushi making to the history of New York butchers and the plight of the farm worker. Sprinkled throughout the two days are activities to keep the festival interactive, informative, and educational.
These themes fall in line with the two organizations supported from the proceeds: Slow Food Sacramento and the California Food Literacy Center. “California Food Literacy Center is thrilled to be part of this event,” said Amber Stott, Executive Director. “Film is an important way to increase food literacy in our community. We look forward to a full day of fun and learning!”
Friday, March 15th, will be a special event ticket for an evening of food and film. For $40 the ticket includes the screening of locally filmed Quest for Local Honey followed by a honey tasting and discussion with the filmmakers. Everyone then moves to the next door Forty Acres Gallery for a sushi tasting and discussion on seafood sustainability with Taro from Mikuni and Billy Ngo from Kru. The evening will end with the screening of Jiro Dreams of Sushi.
The schedule for Saturday, March 16th includes:
- Scavenger hunt for all ages
- What’s On Your Plate?
- A Community of Gardeners
- Discussion of film with Master Gardener, Bill Maynard
- Meat Hooked! Sponsored by Selland Family Restaurants
- Symphony of the Soil
- American Harvest
- Discussion regarding farm workers and the part they play in agriculture
On Saturday, the concession stand will be run by Whole Foods Market, providing healthy movie snacks.
Saturday tickets are $25. Individual film tickets are $7. Weekend festival tickets, good for both days, are $55. Tickets can be purchased via the website: SlowFoodSacramento.com
For more information, contact Catherine Enfield at 916-595-7822.
Piatti Sacramento: Welcome Back!
Sunday evening, Andy and I had dinner at the newly remodeled Piatti Ristorante on Fair Oaks Boulevard in Sacramento. The restaurant (which had been closed for 4 months) has just reopened after a replacement of the flooring, ceiling, lighting, bar top and furniture.
Piatti has been a long time advertiser of cakegrrl.com and cavegrrl.com, but the staff did not know I was going to visit this time around. I say this because I want you to know we were delighted with a wonderful meal and greeted with fantastic service by our server, Chris.
Andy and I shared a 1/2 liter of chardonnay from the restaurant’s “Barrel to Table” system of wines on tap. Through “Barrel to Table” wines are served through a custom tap and barrel system which eliminates oxidation and brings the freshest, highest-quality wine to the table using the most environmentally sustainable technology – no corks, foils or bottles.
Seasons 52: Fresh, Healthy, Seasonal and a Destination for Wine Lovers
Last Wednesday evening I attended a preview dinner at Seasons 52 with a few other Sacramento food bloggers, as well as a number of local TV and radio personalities. Seasons 52 is located in the former Fresh Choice space at Arden Fair Mall.
The “Seasons 52” name and menu are inspired by the seasons and the fresh appeal of the farmer’s market. Every week of the year, the restaurant (under the direction of Senior Director of Culinary Chef Clifford Pleau and Executive Chef Partner Jeffrey Martell) strives to feature the freshest ingredients at the peak of ripeness and flavor, and offers them in ways that showcase culinary art and creativity. Wood-fire grilling and brick-oven cooking result in meals that are naturally lower in calories with nothing on the menu over 475 calories. The award-winning wine list was created and developed by Master Sommelier George Miliotes (you can find his bio here)– one of over 180 Master Sommeliers worldwide – features an international selection of 100 wines, including more than 52 offered by the glass.
The contemporary-style decor is Frank Lloyd Wright inspired and is highlighted by soft lighting, lush greenery, rich colors, contemporary art, stone and warm wood accents which present dramatic architectural lines that also are organically comfortable. There is a circular piano bar featuring live music nightly, an open kitchen with a brick oven, a chef’s table and a customized, climate controlled wine chateau holding upwards of 2,000 bottles of wine. The restaurant also offers two private dining rooms for private and semi-private business and social events.
When I arrived, I was given a glass of champagne (Chartogne-Taillet Cuvee Sainte Anne, Champagne MV) and a short tour of the restaurant, including a walk past the chef’s table, the kitchen (with a view of the aforementioned brick oven and wood-fired grill, the main dining area, the wine cellar, the private dining areas and the bar areas. At the end of the tour, I was seated at a a long table alongside Catherine Enfield aka Ms. Munchie of Munchie Musings and Darrel Ng of Cowtown Eats for a multi-course gastronomical tour of the Seasons 52 menu and wine pairing. Glad I wore my stretch pants. (Kidding!) 😉
To begin, we were presented an amuse of Dungeness crab and Hass avocado on a spoon, paired with Aveleda Vinho Verde, Portugal 2011
The third course served was a salad of organic field greens, grilled mushrooms with toasted pistachios and truffle dressing and a glass of Sinskey Pinot Noir, Carneros 2009.
The next course was a small plate of Sonoma goat cheese ravioli, roasted garlic, basil, organic tomato broth, and I have to admire the culinary team at Seasons 52 for remembering my gluten-free request. Instead of the ravioli’s they brought me a sampling of the delicious tomato broth, and a mixture of garlic, basil, and goat cheese. I was still able to taste the dish in effect without the pasta element. It was dreamy. The wine pairing was a glass of Retromarcia, Chianti Classic 2009.
I applaud the kitchen staff for boxing up most of each course as the dinner was served. I enjoyed making it to the end of the meal without being uncomfortably full. I also wanted to bring part of the salmon dish home so Andy (big salmon fan) could try it.
Our last savory course was a mesquite-grilled Piedmontese striploin & Manchester Farms all-natural quail, mashed sweet potatoes and red wine sauce with a double wine pairing: a glass of Alto Moncayo Garnacha, Campo de Borja 2009 and a glass of De Toren Z, Stellenbosch 2009.
I am pretty sure the sauce must have contained sugar or gluten, because it was omitted from my plate, but the entrée did not need any sauce. I don’t know if you are familiar with grass-fed meat, but it is much more flavorful than standard corn-fed beef. Bonus points for the Brussels sprouts… a personal favorite of mine.
For the dessert course, we were presented a plate of “Mini Indulgences“, smaller portions of classic desserts such as cheesecake, lemon pound cake, and s’mores, served parfait-style. I opted for the shot of fresh fruit with no added sugar. Yay! The desserts were served with a glass of Selbach-Oster Bernkasteler Badstube Riesling Auslese, Mosel 2010.
Seasons 52 opens tomorrow, January 28th. You can make a reservation on Open Table. You can find Seasons 52 on Facebook here and follow them on twitter here.
SF Winter Fancy Food Show 2013 #WFFS13: Auntie Si’s Lemongrass Vinegar
Andy and I just returned from the Annual Winter Fancy Food show in San Francisco. I go every year and always find something I have never seen or tasted before. This year, it was Auntie Si Lemongrass Vinegar. (Though, I actually have to give credit to Andy for the find–he’s the one who first spotted the Auntie Si booth at the show, tasted the vinegar and urged me to try it.)
Auntie Si Lemongrass Vinegar was developed by Virginia Wax (aka Auntie Si), a native of Argentina. Wax has been making the vinegar for over 20 years for friends and family, but has only been selling it to the public for the past 2 years.
How did she come up with lemongrass vinegar? Virginia says, “I was taken by the aroma of lemon grass [I discovered at farmers’ markets] and started to experiment with it. I had tried various vinegar infusions, but the lemon grass was my favorite.”
Andy and I met Virginia at the Fancy Food show and spoke to her at length about the product. Not to name drop or anything, but Darrell Corti is a fan of her lemongrass vinegar and thus you can find it locally/buy it at Corti Brothers. You can also buy it by calling 805.481.4102.
Last night, Andy and I made a simple dressing with the vinegar with 1 part olive oil, and 2 parts vinegar. For more recipe ideas, you can visit the Auntie Si recipe page here, or look for them here in the future, as I will be trying it out in a few more meals.
You can follow NASFT on twitter here and find them on Facebook here.
You can like Auntie Si on Facebook here.
Wordless Wednesday: Paleo/Primal Meals at Home
OK, maybe I’ll write a few words. 😉
The above slideshow are shots of a few meals Andy and I have had so far in 2013. All we need is a monster salad, a slab of meat and perhaps some root vegetables. I often enjoy these dinners more than dining out because we control all the ingredients, portion size and the cost of our meal. I even made parmesan “chips” to go on our salads in one of the photos. 🙂
Do you have a favorite Paleo/Primal meal? Please share in the comments section below! I found this recipe for cauliflower breadsticks, and I am thinking of trying them tonight!
Shawn Colvin Comes to Sacramento City College January 27th
Photo credit: Michael Wilson.
Shawn Colvin will be performing at Sacramento City College Performing Arts Center Sunday, January 27th, 2013, at 7:30pm.
This tour backs up her latest album, All Fall Down.
Shawn talks about her latest album on her website, “I didn’t have a specific theme in mind when I started writing,” Colvin admits, “but I think the album is imbued with a sense of loss. I had gone through a relationship that didn’t work out. I’m getting older and so are my parents. So it’s a kind of breakup album, if you will. Not quite about reflection as much as it is about working through something painful. It portrays a sense of loss and redemption and “—she hastens to add—“resolution.”
A number of musicians make guest appearances on her latest release including Emmylou Harris, Allison Krauss, Mary Chapin Carpenter and Jakob Dylan as well as fiddle-player Stuart Duncan.
In addition to the Sacramento date, Shawn will play at Yoshi’s in San Francisco, January 23rd, 24th & 25th, as well as make a stop at the Napa Valley Opera House on January 26th.
To purchase tickets, you can click here. For a list of all tour dates, you can click here.
The concert is presented by: SBL Entertainment.
Sacramento City College Performing Arts Center is located at 3835 Freeport Blvd., Sacramento, CA, 95822.
You can find Shawn Colvin’s Facebook page here, and follow her on twitter here.
Dine Downtown 2013: Blackbird Restaurant & Bar: a Field Mark of Sophistication
Sacramento’s Dine Downtown Week is now in full swing and it has been so much fun so far! Andy and I have had the privilege of trying out three different menus from a list of nearly 30 restaurants, and last night’s trip to Blackbird Restaurant and Bar was incredible!
I am only disappointed it took me this long to discover them. Since their opening in April last year, I had heard so many great things about the food and the atmosphere, the art on the walls, and so on. I kept reading Blackbird’s menu and wanting to go because almost everything on it was paleo! Now that I have a few more hours a week (since my work commute time has been drastically cut), it’s fun to be able to spend a little bit more time with Andy and hit some new-ish places like this one.
Here’s the Dine Downtown menu we enjoyed (understatement of the year so far) at Blackbird:
Tip: If you like wine (even remotely), do yourself a favor and spend the extra $15 for the wine pairing. You get three full glasses of wine. If you don’t think you can manage three full glasses, split the pairing with someone. It’s so worth it!
The first course was a Japanese Hamachi. It was some of the best raw fish I have eaten, and reminded me of dishes I have had at both Yoshi’s in Oakland, and at Taro’s here in Sacramento, but this was superior. The hamachi was topped with kumquat, castreltrevano olives, fine herb and maldon sea salt. It was paired with a glass of Forlorn Hope Semillon (2009) “Nacre-Yount Mill Vineyard.” The wine was very dry and the perfect platform for the hamachi. I couldn’t believe how beautifully the flavors paired up. I must have liked it, because it was the first time I ever finished a dish before Andy.
Blackbird Kitchen and Bar is open for business Tue-Thur 11:30am-10pm, on Friday 11:30am-11pm and on Saturday 4pm-11pm. They are closed on Sunday and Monday. Their Happy Hour runs from 3-6pm, Tuesdays through Friday.
Join Blackbird Kitchen and Bar tonight for Dine Downtown by making reservations on Open Table here or you can call them at (916) 498-9224.
You can follow Blackbird Kitchen and Bar on twitter here and find them on Facebook here.
Dine Downtown Sacramento 2013: Blue Prynt Restaurant and Bar
It’s that time again! Sacramento’s Dine Downtown week began yesterday, January 9th and runs through January 18th, 2012. For 10 days only, you can enjoy a special three-course dinner menu at some of downtown Sacramento’s hottest restaurants for only $30 per person.
I returned to both of the restaurants I visited last year because I really enjoyed working with both the owners and chefs, and because Andy and enjoyed the menus very much. So, I’d like to present to you: Blue Prynt Restaurant and Bar.
First, here’s what you’ll have to choose from* this year:
*Please note that only the mashed potatoes are available with the Prime Rib. 🙂
We chose a 2009 Rosenblum Syrah Vintner’s Cuvée to go with our entrée. Hint: We didn’t choose the tilapia for dinner. The wine was spicy, yet balanced with notes of cherry and licorice, and would pair well with any game meat. The alcohol on this wine is 15.9%.
For our appetizer, we ordered the shrimp cocktail. The shrimp (poached in lemon) were fresh and plump and the cocktail sauce was spiced with lots of horseradish.
We were also brought a basket of house-made foccacia, and though Andy and I don’t normally eat bread, I tasted some and took a photo of the basket so that you will know exactly everything you get for the dine downtown menu. The bread is baked, sliced and then toasted again for your table, and served with butter. A few bites of it made for a good palate cleanser for the wine after eating the spicy cocktail sauce. Another little detail I love about Blue Prynt is their water. Yes, the simple water they pour for you at the table. They flavor it with sliced cucumber. Such a great departure from lemon wedges. 🙂
For the second course (by the way, you get more food for $30 here at Blue Prynt than at any other restaurant participating in Dine Downtown), we ordered the seafood chowder and a mixed greens salad.
The chowder is made with a blend of halibut, shrimp, and salmon with bacon and potatoes rounding out the flavor. Andy ordered it, and suggested I try some. I was pleasantly surprised because I am not a chowder or even a soup fan, and I enjoyed it very much. Especially last night. It was a perfect match for the chilly weather we are currently having. 🙂
The salad was pretty standard (but loved it). It became more of my main course (so that I don’t overeat). I love ordering an entrée and slicing whatever meat I get on the dinner plate and putting it on top of my salad. That’s exactly what I did last night. The salad comes with cheddar cheese and olives on it. I also ordered blue cheese dressing on the side.
The stars of the meal were the main courses. Both entrée plates were very sizable portions. I ordered the prime rib. It came with blue cheese and bacon mashed potatoes, asparagus and some au jus for the meat. I really loved the spice rub on the prime!!
Andy ordered the pan seared venison also served with grilled asparagus and blue cheese bacon mashed potatoes. The venison was so tender and perfectly cooked. Andy let me have a whole medallion! 🙂 The particular cut being served comes from the thigh and the meat was sourced from Australia. The venison also comes with a flavorful mushroom sauce. The mashed potatoes were a great little bed for both entrées, and took on some of the flavor of the different meats on the plate. And anything with blue cheese and bacon makes the world a better place. 🙂
As if that wasn’t enough food, it was on to dessert. Andy let me have the rest of his wine (thanks, honey) as he moved on to a giant phyllo dough flower with ice cream and both caramel and chocolate sauces. It’s almost becoming a joke with how much food he can get away with and not gain any weight. I actually like having him around because I can order food I would not normally try, have a few bites, and pass the rest to him. The phyllo flower was beautiful, and reminded me a lot of fried ice cream you would get at a Mexican restaurant.
I ordered the chocolate-covered strawberries as I did last year. This time, the chocolate was flavored with a little mint. I really liked them. I had two of them, and Andy must have really liked them as well because he had the rest of them… along with about 95% of the phyllo flower and ice cream. 😛
So there you have it. The Dine Downtown menu at Blue Prynt. You have until Friday, January 18th to enjoy the pre fixe menu above, and Chef Jason reports the main entrées will be available on the regular menu in case you’d like to try them after the promotion ends.
I’d also like to mention Blue Prynt’s all-you-can-eat crab feed on February 9th (yes, please!) for $35 per person. PS: That the price didn’t go up from last year. Call the restaurant at (916) 492-2969 for more information.
Blue Prynt’s Facebook page is located here and you can follow them on twitter here. Here is a link to their Happy Hour page. Join them from 4:30-7:00pm for $4 house wine, $3 well cocktails, $2 PBR, and $2 side-car shot with the purchase of a drink (see shot shelf at the restaurant for options).
For a full list of the Dine Downtown participating restaurants and their menus, you can click here.
Join Blue Prynt for Dine Downtown by making reservations on Open Table here.
Check in here on Saturday for my review of Blackbird Kitchen and Bar’s Dine Downtown menu!
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