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.
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!
Dine Downtown Sacramento: Another Shot of Mayahuel!
Dine Downtown kicks off tomorrow (Wednesday, January 9th, running though Friday, January 18th), and I was happy to have been asked by the owner of the downtown gem Mayahuel (Ernesto Delgado), to preview the menu he is offering for the special event.
Mayahuel (which is named after Mayahuel, the Aztec goddess of the agave plant and fertility) has been a dining destination in Sacramento since March of 2011, and it’s quickly become one of my favorite places to go for dinner.
You might remember my preview of Mayahuel’s pre fixe menu from last year, and how much I loved their chorizo-topped rib eye. If you didn’t get to try the steak last year, have no fear! It’s on the Dine Downtown menu again this year. If you’re not a steak fan, Mayahuel has some tasty alternatives, as well as some vegetarian and vegan options.
Andy and I had dinner at Mayahuel on Friday (we had a Groupon and I treated us for our Monthaversary dinner). Then it was back to Mayahuel last night for more Mexican food and the Dine Downtown preview. Since I could eat Mexican food everyday and not tire of it, I was in heaven. 🙂
Here’s a shot of Mayahuel’s Dine Downtown menu and your choices for $30 per person:
Here’s the low down on what we enjoyed and some pictures of our selections:
Andy threw out a few wines and I immediately went for a 2008 Tempranillo made by Vina dos Rios, (Crestwood Monarch Winery) in El Dorado County.
Then we were served an amuse bouche (which changes nightly). It was a spicy tomato broth with pasta.
Then we were served some house made chips accompanied by some tomato salsa. I really love the thickness of the chips and that they almost taste sweet.
For his appetizer, Andy chose the Flor de Calabaza: Creamy Squash Blossom soup with infused tequila. It was very rich and probably not for the calorie conscious (which Andy is not)! 😉
My appetizer choice was the Dios de Maíz: Crisp baby spinach, romaine lettuce, sweet corn, black beans, panela cheese, sesame seeds and chile ancho peppers, served with a lime-cilantro vinaigrette. I had the same salad for my entrée on Friday night with chicken added to it, so I already knew what to expect. I am addicted to those cheese cubes!
Andy is pretty nice about sharing with me, so this time he ordered the Rib Eye with Chorizo: (Rib eye steak topped with chorizo crust, a bed of seasoned mushrooms in adobo salsa). Once again, the steak was cooked perfectly and the chorizo was really packed with flavor and spice.
For my entrée I went with the Pollo en Adobo: Chicken and mushrooms with nopales in a Guajillo, Pasilla, Morita chile Adobo sauce, served with white rice and black beans. How I missed you rice and black beans. It was such a treat for me, I probably could have had more of them for dessert.
But for dessert, I ordered the Nieve Flor de la Rosa: a Vanilla ice cream served with Mazapán (a peanut candy) drizzled with caramel and almonds. It was delectable, but I won’t throw Andy under the bus and let you know that he had most of it (oops). I was only in it for the yummy peanut candy (a lot like peanut flavored powdered sugar in a disc shape).
Andy ordered the Arroz con Leche. It’s rice that is simmered in sweetened milk and flavored with cinnamon, and topped with raisins. That’s me in the background waiting to have a taste. Once I did, I loved the cinnamon and the texture of the rice. And then Andy stole it back and polished it off. Whatever!! 😉
Notable: Try their NapaToro wine. It is made exclusively for Mayahuel. If you don’t like wine, by all means, have a margarita or ask the bartender about trying some tequila. The staff at Mayahuel is very knowledgeable on the food and beverages they serve and are willing to answer any questions you might have.
Mayahuel is located at 1200 K Street, Sacramento, 95814. You can make reservations by calling 916-441-7200 or find them on OpenTable here.
Mayahuel is on Facebook here and on twitter here.
For more information on Dine Downtown, you can click here.
Dine Downtown Sacramento 2013: January 9th-18th!!
Sacramento has really come a long way in the restaurant world in the nine years I have lived here. It’s been an exciting progression to see, especially because one of the reasons I moved here is because of all the different cuisines available within a 10 minute or less drive, or even a walk or bike ride. What’s even more exciting is that I am now working downtown near Old Sacramento and I can afford (financially) to try a few places this year (and also calorically–as long as I run a few more miles on the day I choose to dine out) 😉
Every year in January, the Downtown Sacramento Partnership teams up with downtown area restaurants to showcase their menus for a 10-day dining extravaganza. For $30 per person, you can visit restaurants like Biba, Mayahuel, Blackbird Kitchen & Bar, Blue Prynt, The Broiler Steakhouse, etc. for a 3-course pre-fixe meal that highlights their very best offerings. Some restaurants have included a wine pairing option for an additional fee. (For example, the wine option at Ella is an added $15, but the fee varies from place to place).
This year, I’ll be returning to Mayahuel to sample and report on their menu. It looks like their MIND BLOWING chorizo-topped steak will be a pre-fix option again. ¡Dios Mio! 🙂 For a little trip down memory lane, you can read my review from last year here. Oh, and here’s a little picture of it for old time’s sake:
I’m also considering visits to The Broiler as well as Blackbird Kitchen & Bar. Why? Because one of the restaurants is a Sacramento institution, and one of them is fairly new, but I have heard great things about it. What restaurants would you most like to try and why?
Below is a full list of participating restaurants with links to their menus:
4th Street Grille | 400 L Street | 916.448.2847 | Menu | Reservations
Biba | 2801 Capitol Avenue | 916.455.2422 | Menu | Reservations
Blackbird Kitchen & Bar | 1015 9th Street | 916.498.9224 | Menu | Reservations
Blue Prynt | 815 11th Street | 916.492.2969 | Menu | Reservations
The Broiler Steakhouse | 1201 K Street | 916.444.3444 | Menu | Reservations
Cafeteria 15 L | 1112 15th Street | 916.492.1960 | Menu | Reservations
Capitol Garage | 1500 K Street | 916.444.3633 | Menu (V) (GL) | Reservations
Chops Steak & Seafood Bar |1117 11th Street |916.447.8900 | Menu | Reservations
Dawson’s at The Hyatt |1209 L Street | 916.443.1234 | Menu | Reservations
Ella Dining Room & Bar | 1131 K Street | 916.443.3772 | Menu (V)| Reservations
Esquire Grill |1213 K Street | 916.448.8900 | Menu | Reservations
Fat City | 1001 Front Street | 916.446.6768 | Menu
The Firehouse Restaurant |1112 Second Street | 916.442.4772 | Reservations | Menu (V)
Frank Fat’s | 806 L Street | 916.442.7092 | Menu | Reservations
Grange | 926 J Street | 916.492.4450 | Menu | Reservations
Il Fornaio | 400 Capitol Mall | 916.446.4100 | Menu Coming Soon | Reservations
Mayahuel | 1200 K Street | 916.441.7200 | Menu (V) | Reservations
The Melting Pot | 814 15th Street | 916.443.2347 | Menu (V) (GL) available upon request
Mulvaney’s B&L | 1215 19th Street | 916.441.6022 | Menu | Reservations
Paragary’s Midtown | 1403 28th Street | 916.452.3335 | Menu
Pilothouse at The Delta King | 1000 Front Street | 916.444.5464 | Menu | Reservations
The Porch | 1815 K Street | 916.444.2423 | Menu | Reservations
The Red Rabbit Kitchen and Bar | 2718 J Street | 916.706.2275 | Menu
Restaurant Thir13en | 1300 H Street | 916.594.7669 | Menu| Reservations
Rio City Café | 1110 Front Street | 916.442.8226 | Menu
River City Brewing Company | 545 Downtown Plaza Suite 1115 | 916.448.7153 | Menu (V)
Spataro | 1415 L Street | 916.440.8888 | Menu | Reservations
Ten22 | 1022 Second Street | 916.441.2211 | Menu | Reservations
Tuli Bistro | 2031 S Street | 916.451.8854 | Menu
Dine Downtown Sacramento runs January 9th (Wednesday) through January 19th (Friday). You can find the Downtown Sacramento Partnership on Facebook here and follow them on twitter here.
thinkThin® Bars Review, Guest Post by Andy Harris
CG: This Christmas, the elves at the thinkThin company delivered 2 cases of assorted product to cavegrrl.com headquarters. I’ll preface this post by saying that the line of thinkThin bars are not primal or paleo, but work great if you are an athlete that burns a lot of energy. That’s why I asked Andy if he would be interested in reviewing the bars from a very active person’s point-of-view. I have had the thinkThin products before and I think they are great as a meal replacement/treat. Also, all of the bars we tasted were gluten-free and non-GMO. So, without further delay is Andy’s take on the variety pack we were sent:
I recently sat down with samples of four distinctly different health bars being manufactured and distributed by a company aptly named thinkThin. These bars are being marketed as low-calorie and gluten-free, with no refined sugar and a really nice balance of carbohydrates, protein and fat.
To preface my review, I will state all four of these bars were unique in their own way, flavorful and satisfying. I did have my preferences, as I’m sure you will, and I would encourage you to try all their products and see which ones you like best.
The first one I tried was the Caramel Chocolate Dipped Mixed Nuts. (From their Crunch line) The packaging caught my eye and, not surprisingly, it wound up tasting every bit as good as it looked. I don’t normally eat peanuts, but the combination of peanuts, almonds and cashews in a chewy format was very good. This bar would be particularly attractive to a person who is mixing in aerobic exercise with dieting, as the bar is 190 calories with 100 calories coming from fat. However, this is a very balanced bar, with 12g of fat, 15g of carbohydrate and 10g of protein.
The next one I tried was the Dark Chocolate Coconut. (From their Divine line.)
I couldn’t wait to try this one because of my affinity for coconut, and it did not disappoint. It was my favorite of the bunch, with immensely rich flavors of coconut and chocolate reminiscent of a Mounds bar. Here again, this one gets more than half of its calories from fat. It comes in at 170 calories, which I wouldn’t consider a full meal replacement, although it would make an outstanding post-workout energy bar or in-between meal snack.
Third in line was the Creamy Peanut Butter bar. (From their Protein line.) Like I said before, I don’t normally eat peanuts or anything made out of peanuts, but if you like them, you might like this bar. The only peculiarity with this bar was that the peanut flavor tasted strange, almost gamey. You might try it and achieve different findings, and it would not hurt you to try this bar if you enjoy peanut products. This bar has a very low fat content, 33%, if that’s what you’re looking for, and is quite filling at 240 calories. If you’re trying to lose weight, this one could function as a full meal replacement, but please beware of the 300mg of sodium, about two to three times the sodium content of the other bars tested for this review.
Last but certainly not least was the Brownie Crunch. (From their Protein line.) I could envision this bar as being their most popular of the four sampled. It simply tastes just like a chocolate brownie, including an excellent chewy texture, but without any refined sugar. The big surprise was that this bar was the leanest of the bunch, with only 70 calories from fat from the entire 240 calorie total.
In summation, I am going to highly recommend this line of products. They are all made with healthy, natural ingredients and should support an appetite control program with emphasis on exercise and good overall nutrition.
Think Thin bars carry a suggested retail price of $1.99 each, with a box of 10 coming in at $16.90. If you find a bar you’re particularly enamored with, you can opt for a carton of 6 boxes of 10 bars for $95.40. With a shelf life of approximately one year, you’re sure to use them during that span.
Think Thin products are widely available at Safeway, Raley’s, Save Mart and FoodsCo., Target, and Trader Joe’s.
Sacramento Running Association Hall of Fame and Annual Achievement Awards is January 26th
I am very excited to be attending the Sacramento Running Association Hall of Fame and Annual Achievement Awards on January 26th. It will be held at the Sheraton Grand Hotel Banquet Room at 6pm.
The evening will commence with a no host cocktail hour, followed by dinner and then the induction of the inaugural Hall of Fame Class of 2013, including Olympic gold medalist and Sacramento legend Billy Mills. Following the Hall of Fame induction, there will be a presentation of more than 100 Annual Achievement Awards to the Sacramento area’s 2013 top runners in track, road racing, cross country and ultra running.
KCRA anchor Deirdre Fitzpatrick will serve as master of ceremonies.
The Greater Sacramento area boasts some tremendous running talent from Olympic gold medalists to collegiate heroes and high school legends. This awards ceremony will honor these individuals from the past and to recognize those who are making history today.
“The whole point of the Hall of Fame is to recognize all the great running that has gone on in this area,” said John Mansoor, the SRA’s executive director. “It’s long overdue. We think we have a great area for running. We need to start recognizing these people.”
Many of Andy’s friends (and mine) will be honored at the banquet (including a few of our teammates from the River City Rebels!), and I am looking forward to seeing them be honored as well as hearing some stories of great races past.
I’ll be taking some pictures and recapping the evening here on my website.
If you’d like to attend the dinner and awards ceremony, you can register here. Tickets are $50 per person.
For a full list of honorees and award winners, and also to find out more about the event, you can click here.
The Sacramento Running Association is a non-profit organization dedicated to finding ways to encourage people of all ages and abilities to run. The SRA is committed to developing new, quality running events that appeal to a broad variety of runners.
SRA events include the recently concluded California International Marathon, the Super Bowl Sunday 10k Run on Feb. 3, the Credit Union SACTOWN Ten-Mile Run on April 7, the Gold Rush 100k on May 11 and the Lake Natoma Four Bridges Half Marathon on Oct. 27.
SRA beneficiaries include the American River Parkway, youth fitness programs, local running venues and aspiring young runners.
You can find them on Facebook here.
Like Unique Varietals? Try St. Amant Winery in Lodi
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.
Holiday Goodies and Gift Ideas
Here’s a little roundup of gift ideas for your favorite food or beverage enthusiast!
First up, I’d like to mention Bela Sardines.
- Bela Sardines are high in protein, very low in fat with little or no carbs!
- Rich in omega-3 fatty acids (helps reduce the occurrence of cardiovascular disease), extremely low in contaminants such as mercury.
- A good source of vitamin D, calcium, B12, Co Q10, and protein. Enjoy this wholefood vs. a vitamin.
- BELA Sardines do NOT contain any GMOs
- Dairy Free, Gluten Free, Wheat Free and Kosher, and are extremely low in contaminants such as mercury.
- Bela sardines are not heavily processed or engineered like other on-the-go nutrition options, such as nutrition bars or supplements, and are rather a naturally nutritious wholefood for any health conscious individual.
- The Paleo dieters dream meal.
Sustainable: BELA Sardines, the classic Mediterranean sardine (Walbaum Species Sardina Pilchard) are wild caught by local Portuguese fishers from the Atlantic Ocean, hand packed in traditional European manner and canned at the port within 8-hours of the catch; each effort ensures our sustainability is unsurpassed. The aluminum tin is also highly packable and recycle-able.
Affordable: A tin typically rings in under $3 at Whole Foods Market and online at PlumMarket.com. They are also available across these regions in: Harris Teeter (South East), The Fresh Market (Mid-Atlantic/Southeast), Sunflower Markets(Southwest), Mollie Stones (Bay Area), Fairway (NYC), New Seasons (Pacific NW), as well as Vitamin Cottage (Rocky Mountains)
A fish symbolizes good luck, fertility and creativity – include a sardine dish on your party menu!
Bela sardines come in 4 different flavors:
Lemon Flavored Extra Virgin Olive Oil
As you would eat them in London, our famous lightly smoked sardines and the finest Portuguese extra virgin olive oil infused with lemon.
Lightly Smoked in Olive Oil
Simple. Delicious. Lightly smoked sardines packed in the finest Portuguese olive oil.
Lightly Smoked in Tomato Sauce
Mediterranean style, these sardines are lightly smoked and packed in a light tomato puree with a splash of the finest Portuguese extra virgin olive oil.
Cayenne Pepper Flavored Extra Virgin Olive Oil
This is a true Portuguese favorite, lightly smoked sardines in the finest extra virgin olive oil infused with Cayenne pepper.
You can find Bela Sardines on Facebook here & on twitter here.
Next up, Balls of Steel!
Balls of Steel are two stainless steel coolers which chill whiskey or spirits faster than ice. BOS will keep spirits at the optimal temperature level without hindering the spirits taste so that one can enjoy the full flavors of their beverage and hold onto those low notes which any spirit veteran strives to protect.
Most importantly BOS supports a cause that is positively changing lives of those not only suffering from testicular cancer, but as well as their family and friends. Creating a support network for those struggling and supporting the research for a cure.
Other items for purchase on the a Balls of Steel website are BOS bracelets, BOS T-shirts, and BOS tongs to remove the coolers from your favorite beverage.
To order some Balls of Steel of your very own, you can go here. You can find Balls of Steel on Facebook here or on twitter here. Deck the balls!
For the wine lovers, I’d like to present Ritual Pinot Noir:
2nd Annual Winterfest Beer & Wine Social Benefitting Runnin’ for Rhett on Jan 18th, 2013!
This year Runnin’ For Rhett has partnered with 50 breweries and 15 wineries to bring you Winterfest 2013! Even bigger and better than last year, Winterfest 2013 promises to be an incredible event!
WHEN: Friday January 18th, 2013, General Admission 7-10pm, VIP entry begins at 6pm
WHERE: Woodlake Hotel Sacramento, 500 Leisure Ln., Sacramento, CA 95815
TICKETS
General Admission *: $35
- 7pm — 10pm
- includes unlimited beer & wine tastings
VIP Admission *: $70
- Early admission at 6pm
- VIP gift pack with souvenir beer mug or stem‐less wine glass
- Beer and wine tastings not offered during general admission
- Complementary appetizers
Designated Driver Admission *: $5
- 7pm — 10pm * Free non-alcholic beverages provided to designated drivers.
Discounted room rates offered by the Woodlake Hotel. Call 916‐922‐2020 to make reservations and be sure to mention Winterfest 2013!! Must be 21 years of age or older to attend this event.
On December 7, 2007, the “Runnin’ for Rhett Non-Profit Foundation” was founded. The organization has now inspired 1000’s of youth and adults in the Sacramento area.
In Rhett’s short life, he inspired many people with his infectious smile and will to live, but with his challenges, he could not walk, run or jump – no matter how hard he tried. After Rhett’s death, Beth and Randy dedicated their memory of Rhett to utilizing FITNESS and MOVING to help others – do what Rhett wanted to do so badly but couldn’t.
Our mission is to LET RHETT’S STORY INSPIRE those who feel defeated, UPLIFT those who feel down and ENCOURAGE ALL TO take that first step, like Beth did in the spring of 2005, and MOVE INTO LIFE.
You can find Runnin for Rhett on Facebook here. I hope to see you all at the 2nd Annual Winterfest!!
World Vision Gifts: Enter to win a Fair Trade Coffee Set!
For the person who has everything, or for the shopper who doesn’t want to purchase another meaningless gift, the World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving.The catalog has more than 250 items ranging in price from $16 to $39,000 that help children and families in need here in U.S. and around the world.
Included in the catalog are several items that foodies on everyone’s gift list might enjoy such as Family Food Kit, farm animals, fruit trees, drought-resistant seeds and many more. In addition, World Vision offers Maximum Impact Fund gifts that are used where resources are most desperately needed.
With a financial contribution, the gift giver can select one of 36 items that can be given to a loved one and at the same time help a person in need.
I recently chose this Fair Trade Coffee Set that includes coffee from Ethiopia, Sumatra, and Costa Rica blended by OneCup.org and is delivered in a baghand-sewn by local women with a hand-carved olivewood scoop. The bag is beautiful and well-made, and the olivewood scoop is very unique.
If you’d like your very own Fair Trade Coffee Set or would like to give it to someone as a gift, leave a comment for me below — and share this post via Facebook or Twitter. I will pick a winner at the end of the week and have the coffee sent directly to you!
You can find the World Vision Facebook page here and World Vision’s Pinterest page here.
Holiday Gift Idea: Wine Samplers from TastingRoom.com
Last week I was sent two boxes of wine samples from TastingRoom.com, a unique online retailer that enables consumers to discover and consume wine in several formats. The company is currently promoting a new series of celebrity chef wine samplers, curated by Chef Emeril Lagasse.
The two collections, Emeril’s Holiday Party Sampler and Emeril’s Everyday Sampler, include Emeril’s favorite wines from around the country, his suggested wine and food pairings for every meal, and customized tasting notes.
Emeril’s Holiday Party Sampler is a party-helper that offers the perfect pairing from Thanksgiving to New Years and every occasion in between. Priced at $39.95 per wine sampler, the collection includes:
- 2010 Schug Carneros Chardonnay
- 2010 Patz & Hall Sonoma Coast Chardonnay
- 2010 Patz & Hall Sonoma Coast Pinot Noir
- 2007 Jake-Ryan Cellars Bald Mtn. Vineyard Zinfandel
- 2009 Gundlach Bundschu Sonoma Valley Merlot
- 2009 Clayhouse “Show Pony” Red Cedar Vineyard Paso Robles Petite Sirah
Emeril’s Everyday Sampler is a hand-selected collection of wines ideal for long lunches with friends or everyday dinners with the family. Priced at $32.95 per wine sampler, the collection includes:
- 2011 Dry Creek Vineyard Dry Creek Valley Sauvignon Blanc
- 2010 Dr. Frank Finger Lakes Semi-Dry Riesling
- 2010 Coppola “Director’s Cut” Russian River Valley Pinot Noir
- 2010 Il Cuore “The Heart” Mendocino County Barbera
- 2010 Decoy Winery Sonoma County Merlot
- 2010 Fess Parker Santa Barbara County Syrah
You can buy the Holiday Sampler HERE and the Everyday Sampler HERE.
We brought the Everyday Sampler with us on our recent trip to Ixtapa, and enjoyed tasting the wines on our private patio outside our hotel room. This past weekend, we brought the Holiday Sampler with us to Incline Village and played a little game of “guess the varietal”. The bottles are really the perfect size for tasting (even shared by two people), and serve just the right amount to sense the wines properly (tannins, bouquet, color).
TastingRoom.com‘s innovative wine samplers are curated collections of six premium wines from around the world packaged in small 50ml (1.7 oz.) bottles. Their wines by the glass allow consumers to enjoy a single 100ml (3.4 oz.) glass of wine (singles or 4-packs) similar to a restaurant experience but without leaving home. TastingRoom.com‘s wine club allows members to make their own selections for each shipment, which includes a sampler and two bottles of the recipient’s choice. Whether it’s by the taste, by the glass or by the bottle, TastingRoom.com lets consumers enjoy wine the way they want it.
TastingRoom Inc. uses its patented TASTE Technology™ to transfer wine directly from regular-sized wine bottles (750ml and up) into smaller formats. A focus on wine quality drives every step of the transfer and testing process so that wineries and consumers alike can rest assured that the samples are a true representation of the original. TastingRoom.com customers can be confident they will enjoy every bottle they buy because they are able to sample the wine prior to making a purchase.
The new collection of samplers can be purchased online at www.TastingRoom.com. Take 25% off your holiday order with promo code HOLIDAY25 at checkout.
New Total Wine & More Opening Today in Folsom
Well, Andy and I made it back home after spending Thanksgiving in Ixtapa Guerrero, Mexico. It was the most relaxing, fun, and romantic vacation I have ever experienced. 🙂 I will post some pictures on here in the next week to let you in on some of the food we had and to show you how beautiful of a place Ixtapa is. 🙂 My heart and soul have been enriched forever and I can’t wait to go back.
We got back just in time to attend a preview party for the new Total Wine & More in Folsom, which opens today. We sipped sparkling wine from Mumm Napa, and tried other 15-20 different wines that will be available for purchase in the store–including a great deal of wines from Sobon Estates. Paul Sobon (the winemaker) was there pouring a few different zinfandels and a barbera (a personal favorite of mine) from the family portfolio. We snacked on food catered by Randy Peters Catering. I’d like to thank Total Wine & More for the invitation and include the press release (below) that was sent to me to give you a little bit more information on the store.
PS: Today’s opening will include live music, tastings and more! The official ribbon cutting will be on December 6th from 6-7pm.
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Total Wine & More, America’s largest independent retailer of fine wine, spirits and beer, has announced that it is expanding its presence in the Greater Sacramento area with a new location in Folsom, Calif., which is expected to open on November 29
“Our newest investment in the Sacramento community will benefit our customers, as well as the overall community,” says David Trone, who co-owns Total Wine & More with his brother Robert Trone. “Our expansion into Folsom will bring an estimated 50 jobs to the community, while also creating a thriving business which will generate retail sales tax that can bring additional city services to residents.”
Total Wine & More, which is known for its large selection and competitive prices, offers more than 8,000 wines, 3,000 spirits and 2,500 beers in each of its superstores, including hard-to-find labels and locally produced product.
“The key to our success lies in our basic principles: we provide our customers with an unbelievable selection, at market-leading prices,” explains Trone. “From wine connoisseurs seeking rare finds to complete their vintage collection, to beer aficionados who enjoy building their own six-packs with hard-to-find micro-brews, Total Wine & More is dedicated to providing customers with exactly what they seek, at the most competitive prices in the market.”
Trone notes that in addition to selection and price, Total Wine & More is also committed to creating an unparalleled retail experience for its shoppers. The retailer delivers on this promise through unique staff training programs and state-of-the-art in-store technologies.
“When you walk into our stores, there is a wow factor that is undeniable,” he says. “Customers are impressed with the bright, beautiful appearance of each store, and we build on this by also offering our shoppers the most well-trained staff in the industry, as well as the latest tools and technologies to help enhance their visit to our stores.”
Staff training is a cornerstone of the Total Wine & More business platform, and each member of the Total Wine & More sales team is trained for 150 hours prior to working in the stores, including education on various regions, production methods, varietals, brew styles, and tasting analysis.
The company also offers its employees continuous training throughout their career, including the opportunity to meet with the world’s key wine, beer and spirits producers. Every year, Total Wine treats select team members to a trip to California’s major wine regions for a week-long training session, as well as a two-week trip to Europe’s key wine regions every other year, to increase their knowledge of various products.
“A knowledgeable team can mean the difference between a good experience and a great one. Through our industry-leading training programs, Total Wine & More’s sales team members are equipped to always deliver a great experience to our customers,” says Trone.
Another area of focus for Total Wine & More is the delivery of a state-of-the-art retail environment, and the company delivers on this promise through its new, “next-generation” in-store technologies. The new Folsom store will feature many of these new technologies, which will allow customers to become more engaged with the products and increase their knowledge of many different wines, beers and spirits, according to Trone.
“Next-generation” features in the Folsom store will include:
- A state-of-the-art tasting bar where customers can treat their palates to tastes of various wines, beers and spirits while learning about the background of each beverage.
- In-store iPads equipped with a proprietary app which provides recommendations on specific beverages to pair with various meals.
- Flat panel screens throughout the store that stream video content on vintners, their wineries and how various wines are made.
- An updated education center, which will be used to host classes on various types of wines, beers and spirits throughout each month. The state-of-the-art education center is also available to be booked for use by local non-profits and businesses at no charge.
The Folsom store will be the 88th location for Total Wine & More, and its 11th California location. The new store is located at 2765 E. Bidwell St. Folsom, Calif., a former Borders location.
Total Wine & More’s vast selection of products, combined with low everyday prices and expertly trained wine associates, brings a unique shopping experience to the customer. Total Wine & More has the distinction of being Beverage Dynamic’s 2008 Wine Retailer of the Year, Market Watch’s 2006 Retailer of the Year, and Wine Enthusiast’s 2004 Retailer of the Year. Since opening its first store in 1991, Total Wine & More has been committed to being the premier wine retailer in every community that it serves. More information and stores locations are available at www.totalwine.com
Happy Thanksgiving to All!
Hey! I am headed out on vacation–sorry no blogs for at least a week or so, but I wanted to throw a wine pick your way before I go. We made cabbage rolls and stuffed delicate squash with some ground Diestel turkey chorizo and had some spinach bread on the side, so that we could try out this Merlot/Pinot Noir blend in a PURSE! LOL… It’s made by Cantina di Soave and the label is called Volére. Show up with it at your next holiday gathering, and you’ll be the hit of the party! 🙂 Each $15 Volére cardboard purse (with a bag-in-box setup inside) holds about 2 bottles of wine.
Cheers and Happy Thanksgiving to all! 🙂
Whole Foods Holiday Meals featuring Diestel Turkey
For the second year in a row, I was happy to partner with Whole Foods to show you some holiday menu items available for ordering.
The holidays are supposed to be full of celebration and fun, and Whole Foods can help take the hassle out of things like making a grocery list, figuring out what to make and how much, not to mention the hours of time you will save not having to prepare the meal.
I picked up my grocery bag full of items last Friday night, and on Saturday evening before the Clarksburg Country Run (Half Marathon), Andy and I tried them out as my pre-race meal.
The food came in a nice insulated zip up bag. (Most of the items were not Paleo, so I stuck to trying two or three things and made a salad and parsnip chips to complete my meal).
First in the bag was a fully cooked – Roasted Petite Diestel Turkey
If you read this blog, you know all about Diestel turkeys, raised in Sonora, CA by one of the last family owned and operated turkey ranches. The bird was a smaller size breed (perfect for 2-4 people!!). It comes perfectly cooked so all you have to do is reheat before serving. The turkey is Global Animal Partnership Step 3 Rated and retails for $54.99 | 6–8 lbs
Even though the Diestel’s turkeys don’t need gravy, the next item in the bag was a quart of:
Turkey Gravy–Whole Foods gravy is slow simmered with fresh veggies, roasted turkey, garlic and herbs. All you have to do is heat before serving and enjoy with any of our all natural turkey options. For $8.99 you get 1 quart.
Whole Foods Market Pull Apart Rolls we received in the bag were made by Grateful Bread. They come plain, but to jazz them up, I brushed them with melted butter, and added sea salt and herbs de Napa (an herb blend of lavender, sage, rosemary, and thyme). The rolls are $1.99 for the 6PK, and $2.99 for the 12 Pack.
I sliced some apples to eat with the block of Borough Market Foods Stilton.
The cheese is made from pasteurized cow’s milk with vegetarian rennet.
Texture is creamy and buttery, and pretty strong. It also pairs with Tawny Port, Pork, Pears, Figs,Walnuts, or honey. Borough Market Foods Stilton is made for WFM and is a bit younger than some other Stiltons, giving it a creamier texture. The cheese costs $18.99 per pound.
I did have a piece of the Celebration Toffee, as it was my pre-race meal. 😉
The candy is a collaborative effort between Whole Foods, Allegro Coffee, and Enstrom’s Candy Co. in Grand Junction, Colorado and is exclusive to Whole Foods Markets. These all natural toffees are available covered in Milk Chocolate or Dark Chocolate. The toffees are made with Allegro Celebration Caffe coffee. The toffee is actually studded with coffee beans and is 100 calories per piece. It goes for $9.99 for an 8 ounce container.
Last but not least, there was a WFM Pecan Pie in the bag. I only tasted the pecan topping and I am just not sure what Andy did with the rest of it. 😉 The pie is $16.99 for a 9″.
As for what to drink with dinner, a safe bet is always a Pinot Noir. It’s bigger and more fruit forward than burgundies, but softer than other red meat-centric red grapes. Pinot Noir can walk the middle ground–a much needed characteristic when it comes to Thanksgiving: a multi-course feast of many different flavors. The featured Pinot Noir this month at Whole Foods is the HRM Rex Goliath Pinot Noir.
To view the different options available for ordering you can go here. If you are overwhelmed by the choices (there are so many!) You can try their Traditional Roasted Turkey Dinner that serves 8 people for $99.99! That’s only $12.50 per person. It contains: a Fully Cooked Diestel Turkey • Savory Herb Stuffing • Mashed Potatoes • Turkey Gravy
Dinner Rolls • Classic Cranberry Relish • and a Pumpkin Pie.
Happy Holidays! P.S. Last day to order for Thanksgiving is November 19th!
New PR and More Bubbly to Celebrate!
This probably won’t come as much of a shock, but I love to celebrate. Any excuse to open a bottle of sparkling wine is fine with me. My last post showcased a Prosecco on a Sunday afternoon, and this post features another Prosecco Andy and I tried on a Sunday afternoon. (As in yesterday, to be exact.) 🙂
This time, we opened a bottle of Prosecco to celebrate finishing the Clarksburg Country Run Half Marathon (my 3rd half marathon this year), and my new personal record for the time it took me to finish. This half marathon was my last chance to get a long distance race in for the year, and Andy really helped build my confidence when he told me that I was in great half marathon shape and I could definitely P.R. I am also happy to report that I placed 6th out of 27 in my division (35-40 year old females). My official time was 1:53:17, knocking off 58 seconds of my previous half marathon time (Avenue of the Vines back in May).
So now that I’m done bragging ;), let’s get to the wine!
The Mionetto Prosecco Brut is made from 100% Prosecco D.o.c Treviso grapes. Recommended serving temperature is between 43° and 46° F
The Mionetto Prosecco Brut is dry and light (the alcohol content is 11%) with just a touch of golden apple. You could use it as a base for Bellinis and other sparkling wine cocktails, but I suggest drinking this one on its own. We tried this wine right before and leading into dinner. It went very well with the fennel salami and caper salad with olive oil and lemon dressing Andy made. I cut up the crispy ends of a Diestel turkey we had left from Saturday night and topped the salad with the meat. The wine is also well suited to fruit and cheeses.
And I’m not the only one who likes this Prosecco. The wine has rated 89 points in Wine Enthusiast, a “Best of Tasting” and “Best Value” in the Wall Street Journal.
You can find this wine in Sacramento at Cost Plus and BevMo and it retails for around $14. Salute!
Enza Prosecco, a Delightful Addition to Our Sunday Brunch
Enza is produced by the Soligo cooperative, established in 1957, in collaboration with the Pozzi family. The Soligo cooperative has been family owned for three generations and represents families of growers in the Prosecco DOC region who share a passion for Prosecco and their region.
The Deutsch Family Wine & Spirits portfolio also includes award-winning wines from Australia: [ yellow tail ], [ yellow tail ] The Reserve, [ yellow tail] Bubbles; California: Girard Winery, Windsor Sonoma, Sonoma Coast Vineyards, Kunde Family Estate, Joseph Carr, Josh Cellars, Flirt; The Calling; France: André Lurton, Georges Duboeuf, Hob Nob Vineyards, Patch Block, Sauvion et Fils, Vidal Fleury; Italy: Barone Fini, Lionello Marchesi, Villa Pozzi, Enza Prosecco.
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