The Sacramento Greek Festival is back this Labor Day weekend and will be celebrating its 53rd anniversary!
Come experience the culture, traditions and fabulous food of Greece right here in Sacramento. All of the food at the festival is homemade by volunteers and is derived from authentic recipes passed down through generations directly from the Greek Mediterranean.
The food menu includes classics like:
- Pitas – traditional tiropita (feta) or spanakopita (spinach & feta).
- Saganaki – flamed kefalograviera cheese with a hint of lemon and brandy.
- Loukaniko – traditional spiced Greek sausage, served with pita bread.
- New Loukaniko – sausage with mountain feta and Kalamata olives, served with pita bread.
- Keftethes – Greek meatballs with tzatziki (cucumber, garlic, and yogurt sauce) and pita bread.
- Gyro – savory slices of lean beef cradled in pita bread, topped with onions, tomatoes, and tzatziki sauce.
- Calamari – seasoned strips of crispy fried calamari.
In the dining court there will be:
- Spanakopita – phyllo dough filled with herb seasoned spinach and a blend of cheeses
- Tiropita – cheese puff triangles made with a blend of cheeses, eggs and seasons wrapped in buttered phyllo dough.
- Fasolakia – tender green beans baked with potatoes, tomatoes, onions, herbs, olive oil and seasonings.
- Beef Dolmathes – grape leaves stuffed with rice, ground beef and seasonings.
- Vegetarian Dolmathes – grape leaves stuffed with rice and seasonings.
- Pilafi – rice flavored with butter and lemon juice..
- “The Old Spaghetti Factory” Spaghetti – with browned butter and Mizithra cheese
- Kota Psiti (a la carte) – Baked chicken basted with lemon juice and Greek oregano.
- Horiatiki Salad – traditional village salad made with fresh veggies, Kalamata olives, feta cheese, olive oil, and seasonings.
- Pastitsio – macaroni layered with Greek seasoned beef and cheeses, topped with a creamy Bechamel sauce.
- Roast Lamb (a la carte) – dinner sized portion of the all famous Greek-seasoned lamb.
- Moussaka – layers of eggplant and Greek-seasoned ground beef topped with a creamy Bechamel sauce.
- Shrimp Santorini (Friday only) – shrimp in a tasty sauce with feta cheese and herbs with Pilafi and Fasolakia.
- Stifado Dinner (Saturday only) – a popular and uniquely spiced beef stew with cloves and cinnamon, originating from the island of Cyprus. Served with Pilafi and Fasolakia.
Beverages include Kafeneion (Greek Coffee), Greek Wines and Beer, as well as water and soda. A full menu can be viewed here.
There are also several activities planned during the festival. There will be live music, dancing lessons, choir presentations, and the famous festival raffle. In addition there will be cooking demos and a few eating contests! For a full schedule of events each day, you can click here!
The hours of the festival are as follows: Friday 11am-11pm, Saturday 12pm-11pm, and Sunday 12pm-9pm.
Price of admission is as follows: General $5, Senior $4, and Children (Under Age 12) Free. On Friday (9/3) from 11am-3pm admission is FREE. The price includes admission only. Food and drink are an extra charge and the price varies for each item. The Sacramento Convention Center is located at 1400 J Street, Sacramento, CA, 95814
So this is a public service announcement of sorts for all attendees of the 2016 Wine Bloggers Conference. I am reposting a blog post I wrote waaay back in 2012 about the Portuguese and Spanish varietals produced by Stuart Spencer. If you’ll be in Lodi for the 2016 Wine Bloggers Conference, please check out St. Amant Winery.
Also, Stuart Spencer (not only the winemaker at St. Amant, but Program Manager at the Lodi Winegrape Commission as well) will be a moderator at the conference during a Friday morning (11:00am) seminar called The Truth About Viticulture. Panelists at the seminar include: Tegan Passalacqua, Director of Winemaking at Turley Wine Cellars; Stan Grant, Viticulturist, Progressive Viticulture; Chris Storm, Viticulturist,Vino Farms. If you’re a wine geek like me, this presentation is not to be missed!!
I am like, completely psyching myself out right now! Andy and I are looking forward to meeting all of you this week and now I will try and calm down.🙂
Please enjoy the following from December 2012… a little food and wine pairing. Cheers and happy Monday!
PS: You can find the Wine Bloggers Conference on Facebook here.
If you’ve never heard of St. Amant Winery, here’s an introduction. They are located in Lodi where lately, especially the last 3 years, some of my favorite red wines have also originated.
I first discovered St. Amant wines at a tasting at Treasure Island (in San Francisco of all places) during Fleet Week. I had the St. Amant Barbera and I thought it was the best red wine there. So, my recent interest in local Tempranillos has me searching around Lodi to see what I can find. It’s becoming more and more popular of a varietal there. It turns out that St. Amant has been growing Tempranillo a long time. Their 2009 was their 8th vintage, so I’m guessing they’re not just trying to be trendy.😉
In fact, St. Amant was growing grapes prior to the beginning of commercial wine sales in Lodi. In 1979, Tim Spencer (the late father of the current owner, Stuart Spencer) owned a couple of acres of Zinfandel vines and grafted them to five Douro Valley Portuguese varieties: TintaCao,Touriga, Alvarelhao, Souzao, and Bastardo. By 1981, he produced his first vintage port.
In 1996, the winery relocated to Lodi. St. Amant (named after Stuart’s mother’s maiden name) is one of the first wineries in Lodi to list Lodi on their label. Since the move, Stuart has been making some of the most interesting and food friendly wines including: a Verdelho, the aformentioned Barbera and Tempranillo, a Touriga, a red blend: Speakeasy Red, and of course the ever popular Old Vine Zinfandel (2 varieties). The current lineup also includes 3 different kinds of Port.
Last night’s food pairing (with the 2008 Tempranillo) was a baked sweet potato topped with broccoli, onions, hard boiled egg, and Diestel Turkey Chorizo. I also added a little Greek yogurt and black pepper.😉
I encourage you to visit St. Amant this weekend, especially if you are looking for a special bottle of wine as a gift. They are located at 1 Winemaster Way, Lodi, CA. You can also find them at Total Wine & More or fax your order from this form here.
You can like Lodi Wine on Facebook here.
Farm-to-Fork events are kicking into high gear all around Sacramento as noted by the Farm-to-Fork regional events page. Farm-to-Fork Restaurant Week begins on September 8th and takes place for 18 days, along with the Farm-to-Fork Festival on the 24th of September and the Farm-to-Fork Gala (Tower Bridge Dinner) on the 25th of September. But if you’re a wine lover, Legends of Wine (on Thursday, September 16th from 6-9pm) is the hallmark affair of the Farm-to-Fork celebration.
Legends of Wine provides the unique opportunity to sample and discover more about some of the region’s most celebrated varietals, as selected by two of Sacramento’s internationally recognized culinary powerhouses—Darrell Corti and David Berkley. Set against the backdrop of California’s majestic State Capitol, guests will sip a wide array of award-winning wines paired and presented with artisan cheeses and local delights.
Each year of Legends of Wine, Lodi wine has been well represented. I have always been a bigger fan of the region for its Zinfandels (over Amador who I feel produces better Barberas). I bring up the Lodi region because this year it is the home of the Wine Blogger’s Conference taking place next week, August 11th-14th. I am looking forward to learning more about Lodi and revisiting the wineries and taking part in the many seminars planned for the weekend, so that during Legends of Wine, I can chat more in depth with the winemakers about their craft as I try the wines.
Hyatt Regency Washington D.C. on Capitol Hill Home to this Year’s National Alopecia Areata Foundation Conference
This year marked the 31st Annual National Alopecia Areata Foundation’s Convention, and this year we convened in Washington, D.C.
What the heck is alopecia? Click here to find out.
Though many rallied at the Capitol to raise awareness and urge their congresspeople to consider legislation that would help cover wigs/hairpieces for a patient diagnosed with alopecia, the home of the convention was at The Hyatt Regency Washington, D.C. on Capitol Hill, where conference attendees gathered together in support of each other, danced together, cried together, dined together, laughed together, learned together, and did nothing short of have a ball together.
You see, for alopecians, this is the most important event of the year where we can get together from all parts of the world and share our experiences. Because sharing and relating is medicine for the soul. The magic of the conference is that it provides a gathering place for people and their families from all walks of life who are affected by this disease.
I arrived very late on Thursday night, and did not go to Capitol Hill with the others, but I attended a workshop on Friday afternoon called Empowering Lives, Building Resilience, led by Dr. Renee Thomason.
Then on Friday evening, I was treated to dinner by Roti Meditteranean Grill (located in Union Station). It is only about 1/3 of a mile to Union Station (pictured below).
If you have never tried Roti Mediterranean Grill, it’s pretty much like a build your own burrito place, but instead with Mediterranean food. What drew me to Roti is that they have a gluten-free/gluten-friendly menu with gluten-free pita bread. Probably enough said there, too. I am sure all my gluten-free readers are now just as intrigued as I was!🙂
So, I went with the salad with kabob, tahini sauce, and feta, cabbage slaw #becauseprobiotics!, and a side of hummus with an order of gluten-free pita bread. I would have dined in, but I was ready to head back to my room and relax. Plus, I had some yummy wine to pair with my meal chilling in the refrigerator.
So I scurried back like a hungry little squirrel and spread out my Mediterranean feast on the coffee table in front of the TV in my (rather extravagant for one person) hotel room.
I loved the chicken kabob salad because it was filling and healthy, which is how I like to eat even when I am out of town. I could not tell a difference between this pita bread and regular pita bread, and the side of hummus was enormous, and would be used on other food throughout the weekend thanks to the refrigerator in my room. If you’re curious about the wine, I packed three bottles with me to save money on beverages during my trip. Tonight’s wine was a Chardonnay which is a lovely pairing with grilled chicken.
Then for dessert, I snuck down to the Hyatt’s bar, the Article One Lounge, and ordered this cocktail (below) The Ketel One Watermelon Cooler. The title describes exactly the contents of the drink: watermelon, basil, and vodka with a lime wedge. I sat with some other alopecians who were hanging out and having some drinks. I love our community and how you can just ask to sit with someone and you’re accepted. Wig or no wig. It’s whatever makes you comfortable and people understand and can relate.🙂
The next day, I headed out to explore Washington, D.C. via foot/running. I did a five mile run from my hotel to the Capitol building and down to the Washington Monument and back and below are the pictures I took during the run (while managing to get 5 miles in).
When I got back to the hotel, I finished my workout in the StayFit™ Fitness Center. It is a well-equipped gym with several treadmills, ellipticals, weights, a sauna, locker rooms, an indoor lap pool, and an outdoor sundeck. The gym’s set up reminded me of a greenhouse, as detailed in the picture (below). I ran three more miles and did 20 minutes elliptical thanks to the air-conditioning!!🙂
Following my workout and gym time, I headed to another conference session: Ask the Experts. The Ask the Experts presentation was a panel of medical and research experts from a variety of fields to answer questions about the different aspects of alopecia areata including treatment and research. Though I don’t attend the conference anymore in search of a cure (I come for the camaraderie), it’s always interesting to hear the latest research.
Following the Ask the Experts panel, it was time to get blown away by the strength and courage of the panel during the Young Adult Perspective presentation. Seven young adults gave their testimony and answered questions from the audience about their experiences with alopecia. I admired this panel of kids (to me, now at 39) because they were diagnosed with alopecia during more formative years. I was diagnosed at 25 and never had to deal with bullying any of the weirdness an adolescent would have to face like these panelists surely did. They all gave helpful advice to audience members, especially the parents of children with alopecia, on what to say, how to react, and what to do to be a community advocate. It was a powerful seminar to say the least.
Then I headed back up to my room to get ready for dinner at the hotel’s restaurant, Article One. I had contacted the hotel the week of my trip to see if we could work together on a Paleo meal to feature here on my website. The marketing team for the Hyatt Regency Washington, D.C. was very receptive to my request. In addition, I received a room upgrade from a regular room that I paid for to an Executive Suite with many more amenities and a separate living room and sleeping area. My room included a refrigerator and a microwave, 2 televisions, and 2 different air/heating controls for the two rooms in the suite. The Executive Suite includes access to the Regency Club King room (a private access 11th floor lounge with dedicated concierge service, Continental breakfast, daily refreshments, evening cocktails and hors d’oeuvres). With the upgrade to Regency Club, I didn’t have to spend any extra money on meals during the day.
I snapped a pic of me all decked out for dinner (before heading up to the Regency Club for some early evening snacks and a glass of wine).
Following my visit to the Recency Club, I headed down to Article One for dinner.
The restaurant is very contemporary with vibrant reds/burnt orange and browns in its decor, and open to the hotel lobby. I was impressed with the open feel because you can still experience the buzz of the lobby, but still feel like you are tucked away for a private meal.
And a very special and private meal it was for yours truly, as I was treated by the Article One staff and Executive Sous Chef Ryan Ward.
I was thrilled with the amount of research Chef Ryan did on the Paleo diet, and I promise you if you have a dietary restriction, all you have to do is let the hotel know when you make your reservation. The staff will do everything they can to meet your needs and make your dinner a memorable one.
For your reference, here is the wine list at Article One.
Then my meal arrived, served by the Chef himself. It was a Rib-Eye steak, cooked medium rare, with turnips and potatoes. There was also a decadent mushroom sauce (I ordered on the side). Let’s just call it mushroom ketchup because I used it as a condiment for the perfectly cooked bites of steak and tender turnips and potatoes.
Chef Ryan also put together a dessert especially for me with mixed berries and mixed nuts and seeds. I ordered a glass of Pascual Toso Brut (an Argentinian sparkling wine) to have with dessert.
After my workout, which was again finished in the StayFit™ Fitness Center, I got my things all packed up and went down to attend the Closing Session led by NAAF Communications Director (and totally rad DJ) Gary Sherwood, Chief Development Strategist Maureen Smith, and the guest speaker, an NFL linebacker with the Pittsburgh Steelers, Ryan Shazier.
I want to thank the Hyatt Regency Washington, D.C. for the room upgrade, as well as the custom Paleo meal and wine I enjoyed during my stay. Everything was perfect including the 24-hour room service (not previously mentioned), which saved me from starving on Thursday night after a late flight and arrival to the hotel. I recommend the Field Greens Salad with Grilled Chicken!
I’d also like to tell you about Hyatt Hotels in Washington 2016 Summer Offer, which is a great deal for anyone who wants to visit D.C. It is available for Hyatt Gold Passport® Members, and offers up to a 15% off stays at participating Hyatt Hotels in Washington DC through September 10, 2016.
Here is the link with more details about this offer: http://www.hyatt.com/content/partnerlandingpage/en/corporate/global/hyatt-member-washingtondc.html
You can find the Hyatt Regency Washington D.C. Capitol Hill online here, on Facebook here, on Twitter here and on Instagram here.
Beginning photo credit: NAAF’s Facebook page
OK ladies! Grab your girlfriends and “party like a mother”! The movie Bad Moms opens at Studio Movie Grill on July 28th, and they are hosting the ultimate playdate for all moms throughout the run of the movie.
Here’s the deal and there are two price levels: 1. Get together a group of 10 or more of your besties.
2. For $30 per person, you’ll get admission to Bad Moms, plus an appetizer or dessert of your choice, an entrée, and a glass of SMG Cellars Cabernet or Betty’s Blend, or a special Mom-A-Rita Frozen Margarita.
3. For $33 per person, you’ll get admission to Bad Moms, plus an appetizer or dessert of your choice, an entrée, and a glass of Chloe Red Blend 249, or Kung Fu Girl Riesling, or a special Mother-of-all-Ritas Frozen Margarita with a Champagne Sidecar. Both packages include a special “Bad Moms” wine glass.
I am getting together a group on July 30th, and if you are local to Sacramento/Rocklin/Roseville and would like to join us, you can sign up by following this link: I WANT TO PARTY LIKE A MOTHER!!
More about Bad Moms from a press release:
From the writers of THE HANGOVER comes this summer’s most original, outrageous, laugh-out-loud comedy “Bad Moms”starring Mila Kunis, Kristen Bell, Jada Pinkett-Smith and Christina Applegate.
You can view the trailer here.
Do you have a group of 10 or more? Book your event at https://www.studiomoviegrill.com/events
Come on, you deserve a night out with your girlfriends and this is the summer must see movie!
About Studio Movie Grill:
Studio Movie Grill modernized the traditional movie-going experience by combining first- run movies with full-service, in-theater dining. Established in 2000, SMG has swiftly grown to 24 locations in10 states. SMG, long considered the leader of in-theater dining exhibition, recently announced a major expansion initiative with plans for additional sites throughout the country. SMG currently ranks the 20th largest exhibitor in the U.S. For additional information, visit www.studiomoviegrill.com.
Remember that time we made rack of lamb and Andy wrote a wine review? 4 years later to the day, I thought I would repost. Thanks Superior Farms for supplying the lamb. -cg
Last week, Superior Farms sent me this beautiful rack of lamb along with a few other cuts of lamb to showcase it a recipe to all of you. On Sunday, (to close out my birthday celebration, and to celebrate seven months together), we grilled the rack and enjoyed it with our usual huge salad.
To prepare the lamb, you’ll mix lemon juice and olive oil in equal parts, and then flavor with sea salt, dried oregano and minced garlic to taste. Then marinate in the refrigerator anywhere from 5 to 48 hours.
Now for the wines!
One of the wines we purchased during our Seattle trip from Fall Line Winery, and the other wine was given to me at a media tasting at BevMo! We knew both wines were perfect for the lamb, and I did mention we were celebrating, didn’t I?🙂
The first wine was Michael Pozzan’s…
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Last Saturday night Andy and I attended a pre-opening dinner at Chicago Fire‘s newest location: 7101 Laguna Blvd, Elk Grove. The pre-opening lunches and dinners were held both on Friday and Saturday in an effort to train the staff and to ensure consistency amongst the other four Chicago Fire locations.
The weather was terrific, so we decided to sit on the patio. The dinner was complimentary for us except for alcohol (and was also free to everyone invited). It included an appetizer, a salad, a pizza and a dessert to share between us. The limitations on food were mainly because it was a training night and an effort to control conditions in service and in the kitchen. It’s kind of like when you are a brand new runner. You don’t just start out running a marathon. You train up to that distance. Likewise, the staff in the new location were learning to run in ideal conditions, a few miles at a time.
I was very excited to be there because I have loved Chicago Fire for a long time. I think it’s a great place for celebrations or just a dinner for two. Also I work for a printer in Roseville (yes, I have a day job) and we print their business cards and takeout menus as well as a few other items. The people running the show at the restaurant are great to work with altogether.
But back to the food we ordered! For our appetizer, we chose the Garlic Fries. Not really something on the diet plan, but a treat to share with Andy and always very tasty/crispy/herby/garlicky. In true Greek fashion, they are served with lemon. Super good. Diet Gods, I am so sorry.😉
We ordered a few starter glasses of wine, but afterwards ordered this bottle of Windy City Red. It’s a wine produced solely for the Chicago Fire restaurants by Boeger Winery. It’s one of their less expensive wines and a very good value. It’s also a great pairing for anything on the menu with red sauce or any pizza that has meat on it!
Our salad came next and we chose the Pesto Chicken Salad. It’s my favorite salad at Chicago Fire. My second favorite is the Greek Salad, but I can’t resist the pesto dressing. Plus, the chicken on the Chicken Pesto Salad is grilled to perfection, and then there’s all those big cheese shavings on top. I almost wanted to take the salad for myself and leave the pizza for Andy!
Typically, I try to load my plate with greens such as the salad above, and then maybe have 20% of the main course. That way, I have had a lot of fiber, vegetables, etc., and gotten mostly full before I move on to the next course.
Chicago Fire serves a gluten free version of most of the pizzas on their menu. This one is called the Stockyard. If you order gluten free it only comes in one size, but that is OK because with the appetizer and large salad, it was a perfectly shareable size between Andy and myself. The stockyard is a deliciously meat-loaded pizza featuring garlic sausage, pepperoni, salami and Canadian bacon. And of course we got the gluten free crust. I also always order a side of marinara, because I love to dip my pizza crusts in the sauce.
As of all the previous visits we’ve had at Chicago Fire, I would call it consistent and very enjoyable. The difference was the great new location, the fun outdoor experience and the well-landscaped area around the restaurant.
OK wine lovers! Grocery Outlet is holding a huge wine sale where all wines will be an additional 20% off Grocery Outlet’s everyday low prices. It’s the same high-quality wines you love at 50-70% off PLUS 20% more off, so that means you can save as much as 80% on all Grocery Outlet wines during the sale!!
Yesterday I visited my local Grocery Outlet in Roseville, CA, and spoke to the wine buyer, Michael, about the upcoming sale. He thought my blog cavegrrl referred to wine caves! I never thought of that. That’s actually pretty brilliant. Hmmmm…maybe someday I will rebrand AGAIN as a wine blog with the same URL! Anyway, he was incredibly nice to share about an hour of his time with me. He is passionate about making sure he finds wines customers are going to love. He has a “benchmark varietal” method in which he asks the customer what their favorite varietal is, and if they aren’t sure of that, he finds out something as simple as their preference for red or white wine. Through this process, Michael figures out the customer’s preference of sweet or dry, and eventually can help them pick a wine he believes they will enjoy.
It is that kind of customer service you can get, especially at this Grocery Outlet location, where it’s almost like having your own sommelier, but in a discount grocery store (kind of awesome). And truly, since my visit today, I can tell you there are some really great wines to choose from for the sale coming on Tuesday!
Here’s the lineup I bought today and (all of them I highly recommend):
From left to right, Cuerda Sparkling Wine ($4.99)–tastes like an $8-$10 bottle and perfect for unwinding after a busy day or blending in a mimosa or bellini, Bonny Doon Le Cigare Blanc ($8.99)-I will update the description when I try this one, but Randall Graham is behind this one, so I think it will be pretty good. Also, it’s a white wine blend with Roussane, so I am sure I will be a fan. Next is the Paraiso Pinot Noir ($5.99)-a bargain and goes for $24.99 per bottle elsewhere, by the way does Santa Lucia Highlands ring a bell?? You should have seen me try to contain myself with this deal!! Finally, there’s Goss Creek Red Blend ($4.99)-I really loved, tastes like a $15-18 bottle and goes for $16.99 per bottle elsewhere.
Not only is Grocery Outlet a great place to buy wine, it’s a great place to find food to pair with your wine! Today, I bought a bag of Brussels sprouts, an onion, and some Aidell meatballs to throw together a simple and tasty dish!
Brussel Sprout, Onion and Meatball Sauté:
1 small package Brussels sprouts (quartered and pre-cooked in Microwave for 3-4 minutes)
1 package Aidells meatballs
All you have to do is slice the onion, saute it in olive oil with some salt until translucent, then add the Brussels sprouts––I like to quarter them first and then microwave them for 3-4 minutes to get ahead of the game. Usually, I am tired at the end of the day and I just want to eat and relax, so I am looking for any shortcut possible.
After the onions get browned and are pretty well cooked, add some balsamic vinegar to your liking (2-3 Tbs for me), and then add the microwaved Brussels sprouts and sauté them until browned. Then add the Aidell’s sausages. Cook the entire thing until it’s heated through (the Aidell’s are already pre-cooked, you just have to warm them up in the pan. It literally takes less than 20 minutes to make this dish and it’s a great pairing with ANY of the wines I bought above (especially the Paraiso Pinot Noir!!)
You bet I will be back in the store at 8am on Tuesday to clear out my favorite wines and save an extra 20% off when the wine sale begins! If you love wine, do yourself a favor and visit your local GO March 22-26th!! If you have questions, don’t hesitate to ask the wine buyer (if that person is present) or the store manager. In my personal experience (I was a customer before I was compensated for this blog post) and the following held true: the management team at Grocery Outlet just wants you to find the right wine for you and for you to be happy with your purchase.
Join the fun on social media by tagging your posts with #GOWineSale!! Cheers and happy shopping!!
Flame and Fire is one of most unique dining destinations in Roseville, and we were finally able to check it out a few weeks ago.
If you already live in that neck of the woods, you probably know about Flame and Fire (located off Hwy 65 in Roseville, Pleasant Grove exit) and their exceptional food. Andy and I had been eager to visit this traditional Brazilian Churrascaria since our visit to another restaurant in the Bay area with a similar concept/dining experience.
What is a Brazilian Churrascaria? Basically, it’s a place where meat is cooked in churrasco style, which translates roughly from the Portuguese for ‘barbecue’. At Flame and Fire, diners can choose from a variety of fifteen succulent types of meat at dinner and seven types of meat and lunchtime. The menu is fixed price and patrons are are served several times throughout their meal.
The food is served by Gaucho Chefs who slice and serve the meats table side. This manner of service is known as Rodizio style and uses a card or chip (with the green side showing) to signal one of the rotating Gaucho Chefs to visit the table and serve what meat he happens to be carrying (cuts of beef, chicken, lamb, pork and Brazilian sausages to name a few). When the diner has had enough, they turn their dining card to the red side to show the Gaucho they do not want more food at the moment.
Before meat service begins, though, guests are invited to visit the salad bar that is packed with over 30 different dishes and sides like Brazilian feijoada (stew of pork and black beans), farofa (a toasted cassava flour mixture), rice and beans. It’s like a compilation of all the best appetizers you’ve ever had.
To the side of the salad bar there are large containers with fish stew, rice and a potato dish with bacon and cheese.
The little kid in me wanted to try everything, but I knew I should save more room for all the meats that would come to our table, so I opted for a salad with a few different toppings and actually used the chimichurri sauce available on the salad bar as my dressing (the healthiest option on the bar because it contains only herbs and oil). TIP: Grab some for your meats later on in the meal. I also tried some of the wonderful cheeses available.
Often, Andy and I order a glass of wine (a starter glass, if you will) just as we are being seated. I usually go for something with bubbles! Then we peruse the wine menu together and find a bottle of wine to share that we think we will both enjoy. We decided on a bottle of Spanish wine made by Numanthia because it would pair nicely with the meat.
I should also mention the little side dishes that are placed on the table to enjoy with every meal at Flame and Fire, pao de queijo (melt in your mouth cheese bread) and fried bananas:
After we finished our selections from the salad bar, it was time for the gauchos to add our table into their rotation of service. It is very lovely to watch the servers come around one at a time and offer you what they are carrying. Below are a few of our favorite items from the evening, and some of what you can expect to see during a dinner service:
We sampled picanha (top sirloin) and the restaurant’s signature meat dish, fraldinha (bottom sirloin) and my personal favorite, chicken wrapped in bacon, Brazilian sausage, filet mignon, lamb chops (Andy’s favorite), pork ribs, parmesan chicken. Everything was so tasty and the interactive service was so much fun!
We were too full for dessert, but Flame and Fire does offer a delicious endings to their feast with a signature Flame & Fire Sovrete (ice cream) or Traditional Brazilian Flan. Also, roasted caramelized pineapple can be sliced at your table!
We’re excited to be invited back to the HALL Cabernet Cookoff this year. This competition celebrates Bay Area chefs with 100% of ticket sales benefiting Napa Valley charities! Here’s a press release from my friends at HALL with all the details. I hope you can join us this year!🙂
NAPA VALLEY, CA – The HALL Cabernet Cookoff will return for its seventh year on Saturday, April 23. The annual event will feature an impressive lineup of both Napa Valley and San Francisco based Chef Teams vying for a chance to win money for a charity of their choice, by participating in a food and wine pairing challenge. 100% of ticket sales benefit Napa Valley non-profit organizations.
“This event is a sampling of Napa Valley lifestyle at its best,” says Vintner Kathryn Hall. “Guests get to enjoy the most delicious bites from Bay Area restaurants while sipping on our Napa Valley Cabernet. Each year, everyone involved with the Cab Cookoff comes out a winner.”
Chef teams involved create seasonal bites that pair well with HALL’s signature Cabernet Sauvignon and present it to an all-star panel of judges who vote for two Judges’ Awards. Chef teams are also judged by guests in attendance who vote for two People’s Choice Awards. All four awards are announced by Kathryn Hall, who presents checks to the winning chef teams and their selected charities, towards the end of the event.
The 2016 panel judges include celebrity Chef Duff Goldman from Food Network’s Ace of Cakes; TV Personality and host of Check Please Bay Area, Leslie Sbrocco; Wine Enthusiast Critic, Virginie Boone; San Francisco Magazine Wine Director, Ian White; and Michelin-rated Chef, Ken Frank of La Toque.
Additionally, KVON’s 99.3 The Vine and on-air personality “Good Morning, Bob,” will be broadcasting live during the event and feature real time interviews with chef teams, guests and non-profit organizations. Participating chef teams include The Grill at Meadowood, One Market, Harvest Table, The Patriot, Feast Catering, SIFT Desserts, Ca’ Momi, Paula Le Duc Fine Catering, Zola, Brix, Intercontinental Mark Hopkins, Kara’s Cupcakes, and more.
WHAT: 7th Annual HALL Cabernet Cookoff; a food and wine paring challenge with 100% of ticket proceeds supporting local charities
WHEN: Saturday, April 23, 2016 from 11:00 a.m. – 2:00 p.m.
WHERE: HALL St. Helena – The Great Lawn, 401 St. Helena Hwy. S, St. Helena, CA 94574. For more information call (707) 967-2626.
TICKETS: Early Bunny Ticket: $70.00 (pre-sale ticket ends March 31), General Admission Ticket: $80.00 (March 31 – April 23, 2016), VIP Sky Loft: $125.00 (Access to historic Bergfeld Building, single vineyard Cabernets and small bites from HALL’s in-house Chef team) Tickets Available: www.hallwines.com/cabernetcookoff
The 2015 HALL Cabernet Cookoff drew more than 650 food and wine lovers for a sold-out crowd, and raised $59,000 for local charities. Last year’s winning chef teams included PRESS and selected charity, If Given a Chance, Capital Dime and charity, Food Literacy Center, One Market and charity, Napa Valley Hospice Adult Day Services and The Grill at Meadowood and their charity, Community Resource for Children. Since inception in 2011, the HALL Cabernet Cookoff has raised $250,000 for charities in and around the Bay Area.
For more information, please visit www.hallwines.com/cabernetcookoff or via social channels using #cabernetcookoff.