Denio’s in Roseville to Host “Taste of Summer” Event on August 4th, 10am-1pm
Saturday August 4th from 10am-1pm, Denio’s will be hosting its inaugural “Taste of Summer” event, complete with a kids zone and “Salsa Showdown.”
Join Denio’s for a fun-filled day as they celebrate the area’s largest Farmers Market in a whole new way!
The “Salsa Showdown” will be a “Chopped” style competition with local culinary students and judged by some of the area’s top professional chefs.
Receive complimentary produce tastings, salsa-making tips and recipes, and so much more. Plus, the kids will enjoy their own exclusive “Fun Zone.”
Denio’s Farmer’s Market and Swap Meet open at 7am. They are located at 1551 Vineyard Road, Roseville. You can visit them online at Denio’sMarket.com
You can find them on Facebook here and follow them on twitter here. To get an idea of what Denio’s is like, you can check out their You Tube channel here.
The Eatery Steps Up to Host the First “Grub With Us” Paleo Dinner in Sacramento
Last night, The Eatery hosted a $22 per person all inclusive dinner through the Grubwithus dining site. I have no reservations when I say it was a complete success. First of all, I have to applaud the chef at The Eatery, Jess Milbourn, for accepting our group and welcoming the challenge of making a strict Paleo dinner for 12-15 people. Looking at the final dishes, one would never know that Jess had never cooked a Paleo meal before. In fact, if I didn’t know better, I would think this restaurant specialized in Paleo!
Just imagine being Paleo and having a restaurant you can go to and order a meal and not be worried someone is going to sneak a little wheat or sugar in the sauce or put bread on your table. Maybe The Eatery will develop a special menu that all Paleos/Primals in Sacramento can order from when they come in? Wouldn’t that be something?
There were four courses in the meal and here’s what we had:
Smoked hamachi & avocado “ravioli”, togarashi oil, lemon custard
This dish was such a great start to the meal. It’s very similar to what I order when I eat sushi.
I thought it was an inventive take on what a ravioli is… basically a meat stuffed in a little pouch of something… and in this case it was avocado! 🙂 Of course the oils and the lemon enhanced the fish inside. It was fun to scoop up the hamachi with my fork, grab a little bit of the avocado, and swipe my fork through the oil and the custard.
Lamb neck ragu, zucchini noodles, mushroooms, heirloom tomatoes
I love lamb, so this one was a hit with me. I am always happy then extra vegetables get incorporated into a dish somehow. Zucchini instead of wheat? Yes, please! And thumbs up for the in season heirlooms!! 🙂
Berkshire pork meatballs, roasted cauliflower, celery root puree, smoked red pepper jus
This dish reminded me of meatloaf and mashed potatoes. I just loved the red pepper jus.
It reminded me of a similar sauce I made with Paleo crab cakes for our Christmas dinner. 🙂
Coconut & peach custard, toasted almonds, mango puree
This dish really made me consider the care, time, and thought that the chef put into each course of this dinner. The custard was actually a frozen custard and the toasted almonds gave the dessert such a nice range of texture. The bottom layer was a third creamier texture flavored with vanilla. 🙂
Did I mention all the awesome people who showed up?? It was fun to meet other Paleo folks I had never met before! People who don’t look at me funny when I say I don’t eat wheat or sugar and would never pressure me into eating something I didn’t want to. Kind, like minded fitness folks who know what I mean by “WOD” or “clean and jerk”. Yep, it was a whole slew of people from West Sacramento Crossfit! 🙂 I hope we do another one of these dinners soon and that we will all eat together again!
You can “like” The Eatery on Facebook here and follow them on twitter here.
Don’t miss them at this year’s Sacramento Burger Battle. They’ll be one of the competing restaurants. There are only 6 days left to purchase your tickets at the early bird discount!!
Thanks to Ms. Munchie of Munchie Musings for some of the pics and for setting up this dinner.
Hot off the Grill: 2012 Sacramento Burger Battle is September 18th at Raley Field
If you haven’t heard about the 2012 Sacramento Burger Battle by now, you’re probably living under a huge chunk of charcoal!! Sacramento’s first charity burger cook-off and tasting event, the Sacramento Burger Battle, will be held on National Cheeseburger Day, Sept. 18, 2012 from 6 p.m. to 10 p.m. at Raley Field.
Of course, the organizer of the event is a friend of mine, so I have had the privilege of knowing all about the event for a few months now. I was particularly interested in helping promote this event because all of the ticket sales benefit the Crohn’s and Colitis Foundation of America. I was diagnosed with Crohn’s in 2001. Though my Crohn’s is in remission and it rarely bothers be (due to my diet and exercise regime), I know there are many people who are hospitalized and operated on every year (and even die) from Crohn’s Disease.
The Battle Details:
Up to 15 Sacramento-area restaurants will create their best burgers in the hope of being named the Best Burger in Sacramento.
The Challengers:
- de Vere’s Irish Pub
- The Porch
- The Eatery
- Restaurant Thir13en
- Kupros Bistro
- Scott’s Seafood Grill & Bar
- Michelangelo’s
- Delta King
- The Chef’s Table
- Squeeze Inn
- The Golden Bear
The Judges:
Guest judges include food writers Rick Kushman and Erin Jackson, local chef Bret Bohlmann, and Rick Mindermann of Corti Brothers.
The Beverages:
Beer and wine tastings feature samples of regional brands, including Crispin Cider and Sierra Nevada.
Audience Participation!
Attendees can sample burgers from participating restaurants and vote for their favorite burger to receive the People’s Choice Award.
Not Just Burgers!!
Featured entertainment includes a live art installation by the nationally acclaimed Tekstartist from Carlsbad, California. The final piece will be auctioned off during the event to raise additional funds for the Crohn’s and Colitis Foundation of America.
Fine Print:
Admission to the event is limited to adults 21 and over.
About the 2012 Sacramento Burger Battle
Conceived by Rodney Blackwell, a nationally ranked burger blogger based in Sacramento, California, Sacramento Burger Battle’s purpose is two-fold: to showcase the local dining scene, and to raise money for the Crohn’s and Colitis Foundation of America. Blackwell’s commitment to helping find a cure for Crohn’s and colitis started four years ago, when his daughter was diagnosed with Crohn’s.
You can “like” the Sacramento Burger Battle on Facebook here and for all the latest burgery gossip on the event, you can follow them on twitter here.
Ready to buy tickets? You can get them online here!
Miner’s Leap Winery Summer Jazz Series Continues Saturday, July 28th
The concert features ANALYSIS with A.D.and special guests Cynthia Douglas and Taylor the “Donn” Burrise.
Tickets are $15 in advance, $20 @ the door. The first 50 guests receive a FREE glass of wine.
Wine Club Members: $15 plus a FREE glass of wine.
A down-home BBQ is available for purchase by Sacramento’s very own Sandra Dee’s BBQ & Seafood.
Space is limited. Call (916) 813-6909 or email miners leap at gmail.com
The Miners Leap tasting room is open:
Friday 1 to 6 p.m.
Happy Hour 4 p.m. to 6 p.m.
Saturday and Sunday 11 a.m. to 5 p.m.
54250 South River Road, Clarksburg, CA 95612
They also have a concert planned at the winery on September 8th, 2012 with Levi Huffman and ANALYSIS. For more information, go to their website here.
You can “like” Miner’s Leap on Facebook here.
We Conquered the Big Rib at the California State Fair!!
OMG! We conquered the big-*ss Rib Steak!! It was soooo good. We were able to order it right off the grill & medium rare without extra sauce! It costs about $16 and it feeds 2 people. It was perfect for the caveman and the cavegrrl… I am pretty sure we were the happiest couple at the fair sharing that big old hunk of meat! 🙂
And we landed in the wine garden (big surprise! ;)) with a mini picnic sponsored by one of my favorite food booths at the fair (conveniently located within the Wine Garden) Pignotti’s!! This year, they’re serving up my favorites again… the fruit plate, the salami plate, and the cheese plate. There’s also a meatball with pesto sauce that you should try.
Of course, we didn’t eat the bread on the plates, but I am showing you what you will get on the plate when you order. You can probably ask them to leave it off your plate entirely if you want. 🙂 Here’s a little slide show of the must haves (especially when you are sipping those California State Fair Medal winners!!):
BY THE WAY!!!!!
Come out and see me tomorrow, (Friday, July 20th from 5-7pm!) In the California Food Building (where the permanent exhibit buildings are located).
I will be making bacon wrapped dates and a cocoa hazelnut spread served with bananas! And you will get to taste test them for FREE!! And maybe by tomorrow I will have figured out a catchy name for the hazelnut spread!
You’ll also get to meet my partner in crime, The Running Bum aka Andy aka caveman, and we’ll talk about Paleo, what we eat, our staple kitchen ingredients, and other fun recipes!!
And since we’re talking about food, here’s the latest press release with the 2012 Cooking Competition Results:
SACRAMENTO, Calif. (July 19) – The California State Fair announces winners of its California’s Kitchen challenges and competitions for adults, children and professional chefs.
Best of Show:
Jams & Jellies Show: Claudine Kelly of Orangevale, for Blueberry Pomegranate Jelly
Kidz Jams & Jellies Show: Ashley Olson of Kingsburg, for Strawberry Balsamic Thyme Jam
Soft Spreads & Fruit Show: David Conrad of Stinson Beach, for Bearss Lime Curd
Pickles, Relish, Sauce & Salsa Show: Joan Edelsohn of Moraga, for Blackberry Barbecue Sauce
Kidz Soft Spread, Fruit, Pickle & Sauce Show: Matthew Silvera of Sutter, for Pickled Green Beans
King Arthur Flour Cookie Contest in Kidz Kitchen:
First place: Lincoln Marks of Rancho Cordova, for Kettlecorn Cookies
Second place: Catherine Gallagher of Sacramento, for Almond Strawberry Tea Time Cookies
Third place: Kaitlyn Ripley of Carmichael, for King Arthur’s Cookies
Poppy’s Baby Cake Contest in Kidz Kitchen, sponsored by C&H Sugar:
First place: Lindsey Abernathy of Sacramento, for Chocolate Chip Cookie Dough Cupcakes
Second place: Madilyn Ripley of Carmichael, for Poppy’s Baby Cakes
Third place: Jamie Grgich of Elk Grove, for Marzipan Ladybug Cupcakes with Vanilla Buttercream Frosting
Awards of Merit – Aysia Seals of Citrus Heights, for Aysia’s Rainbow Vanilla Cupcakes;
Demetrius Marshall of Sacramento, for Demetrius’ Out of this World Triple Chocolate Cupcakes;
Esther Ambrose of Galt, for Flower Power Poppy Baby Cakes, and
Evangeline Gardiner of Loomis, for Rainbow Cupcakes
Professional Chef Challenge
Preliminary rounds winners, who will compete in the finals 4-6 p.m. July 29:
Chef F.J. Villalobos, of 58 Degrees & Holding Co.
Chef Evan Elsberry, of Evan’s Kitchen
Chef Cecil Rhodes II, of Bella Bru Café Carmichael
Placer County Vintners Association Presents the Grape Days of Summer on August 4th and 5th!
The Grape Days of Summer on August 4 & 5, 2012 is Placer County Wine Trail open-house event hosted by Placer County Vintners Association (PCVA).
Enjoy wine tasting and small plates of food at participating wineries along with music and educational experiences along the trail. In addition to each general wine tasting line-up, wineries will provide an educational experience that takes you “From Vine to Wine.” This is something this region has never offered before. Join in on the fun, and taste some great award winning, small production wines, while you learn something from the winemakers themselves.
WHEN: Saturday & Sunday, August 4 & 5
TIME: 11am to 5pm both days
WHERE: Placer County Wine Trail – Auburn, Lincoln, Loomis & Newcastle
COST: $30 advance / $40 door, $10 Designated Driver
PARTICIPATING WINERIES: Bonitata, Casque, Ciotti, Cristaldi, Dono dal Cielo, Fawnridge, Lone Buffalo, Mt. Vernon, Pescatore, Popie, Rancho Roble, Secret Ravine, Vina Castellano and Wise Villa.
ACTIVITIES SUMMARY: Food or music at each winery. Special activities include Vineyard Tours; Cork Presentations; Oak Flavors in Wine; Blending Seminars; Harvest Equipment, Solar Energy, and Sheep in the Vineyard; Placer County Wine History; Vertical Tastings; and Barrel Aging and Sampling.
Purchase tickets by clicking here!
Mark S Allen, The Most Paleo of ’em All? Wins Big Beef Rib Eat-Off at the California State Fair!!
And now, an important press release from my friends at the California State Fair!
Bad to the bone: Allen wins Big Beef Rib competition
SACRAMENTO, Calif. (July 13) – Mark S. Allen, anchor/reporter for CW31’s “Good Day, Sacramento,” on Thursday easily won the first-ever celebrity invitational Big Beef Rib Eat-Off at the California State Fair.
Allen – decked out in a suit, tie and sunglasses in 99-degree midday heat – consumed a rib in 3:37:90, beating out Fox40 News reporter Andria Borba, Sacramento Bee food and wine writer Chris Macias, News Talk 1530 KFBK sports anchor Pat Walsh and News10 sports anchor Ryan Yamamoto.
Walsh came in a slow second, finally finishing his beef rib about five minutes later than Allen.
News10 reporter Kate Larsen and Big Beef Rib creator Dominic Palmieri emceed the heated competition.
The Big Beef Rib, new to the 2012 California State Fair, is 24 ounces of seasoned prime beef that is seasoned and slow-cooked onto a 17-inch rib bone. (Oh yeaahhh)
It sells for $16.95, available only at Teri’s BBQ on the Coca-Cola Main Promenade.
Congratulations to KD Partak! She won the tickets and the parking pass right here on cavegrrl.com!! Hope you enjoy your time at the fair! 🙂
You can like the California State Fair on Facebook here and follow them on twitter here.
The 2012 California State Fair runs July 12th-29th at 1600 Exposition Blvd., Sacramento
Fair hours: 11 a.m.-10 p.m. Monday-Thursday and 10 a.m.-10 p.m. Friday-Sunday.
Admission: $12 general, $10 ages 62-plus, $8 children 5-12. Children under 4 free.
(Discount tickets on sale until July 11.)
Parking: $10. For more information: www.bigfun.org
California State Fair Kicks Off Tomorrow! Win 2 tickets and FREE Parking!
The California State Fair is here again, and this time I will be doing a cooking demo at the fair on July 20th, from 5-7pm! I will be there to discuss the Paleo diet and to make a dish for audience sampling!! Come out and say hello and see what the Paleo thing is all about.
In celebration of my appearance at the Fair, I am giving away a pair of tickets, complete with a parking pass to one of my readers. To win, please comment below and tell me what you are most looking forward to at the fair! (If you’re anything like me, it’s the wine garden and the Mick Martin concerts!) I’ll also be heading to Pignotti’s booth (located in the wine garden) for my cheese and fruit plate! 🙂
The person with the best entry wins (you have to be local to win)…Giveaway ends tomorrow at noon! Ready…. GO!!!
Also, read below and check out some of the new attractions at the fair this year (via a press release from the California State Fair Media Department), or you can read my State Fair review from last year. I found some really healthy options at the fair:
Better hours and a slew of new attractions are among the highlights of the 2012 California State Fair, which runs July 12-29 at Cal Expo.
The fairgrounds will be open 11 a.m.-10 p.m. Monday through Thursday, and 10 a.m.-10 p.m. Friday through Sunday.
Magical Midway hours are 2-11 p.m. Monday and Thursday, 11 a.m.-11 p.m. Tuesday, noon-11 p.m. Wednesday, and 11 a.m.-midnight Friday, Saturday and Sunday. The Kids Park will be operational 11 a.m.-11 p.m. Monday, Tuesday and Wednesday, 11 a.m.-10 p.m. Thursday and 11 a.m.-midnight Friday, Saturday and Sunday.
In keeping with the theme “Fun That Moves You,” the 2012 State Fair introduces an array of entertaining, challenging, educational and thoroughly enjoyable activities and experiences for all ages. Most of them are free with fair admission:
“Wizard’s Challenge” (in front of Bldg A) – Explore the magic and wonder of science in a 9,600-square-foot, Medieval-themed, mostly interactive exhibit. Morph your face with someone else’s in the Morphing Mirror. Try to identify mysterious smells in Common Scents. Dare to walk through the Dragon’s Lair. Make beautiful music with the Enchanted Organ and Steel Drums. Take on all-comers at the Giant Chess Set. There are 20 activities in all. And don’t miss the Magic of Science stage show with three performances daily. “Wizard’s Challenge” is sponsored by SMUD.
“Sun-Maid Celebrating 100 Years of Fruit and Sunshine” (Expo Center, Bldg 3) – The Kingsburg-based company, a cooperative owned by nearly 1,000 families who grow raisin grapes, celebrates 100 years of a thriving enterprise by displaying from its collection two paintings and a chromo lithograph by the celebrated America artist Norman Rockwell. The Sun-Maid celebration also includes an interactive exhibit that tells the story of dried-fruit production in California and the history of the iconic Sun-Maid Girl. The Sun-Maid chef will cook up heritage recipes in the Sun-Maid Kitchen.
“Girl Scouts Zone”(Bldg A-B) – Celebrating 100 years of scouting, Girl Scouts Heart of Central California worked with Randy Roberts, deputy director of the Crocker Art Museum, and museum consultant Rachel Tooker to create an interactive exhibit that shows how Girl Scouts discover, connect and take action to make the world a better place.
“Toytopia 2.0” (Expo Center, Bldg 5) – Sacramento’s Stage Nine Entertainment returns with an interactive exhibit for folks of all ages. Doodle on the world’s largest Etch-a-Sketch and pretend that you live in a giant dollhouse. Build something with Legos and other construction toys. Visit the stuffed animal Toytopia Zoo. Check out model planes, trains and automobiles, and play the day away at a retro game arcade. Don’t forget to visit the official Toytopia store inside the exhibit.
“Birds in Paradise”(Floriculture) – Wander deep into the “jungle” where macaws, Amazon and cockatoos inhabit the “parrot tree.” Marvel at colorful peacocks, along with a charm of finches, a colony of canaries, along with kookaburra, amazons, curassow and other “singers.” Experts will be on hand to talk about the feathered flock. And look for exotic plants, many of which were propagated and nurtured in the State Fair’s Landscape Yard: vanilla orchid, sugar cane, cocoa, coffee, banana, papaya and pineapple. Free California poppy-seed packs will be given away while supplies last.
“Wet ‘n’ Wild” (Bldg B)– The California Department of Water Resources and California Department of Fish and Game team up on a water and wildlife exhibit designed to educate the public about native animals and how water impacts their habitats. See raccoon, bobcat, bald eagle, rattlesnake and amphibians in enclosures similar to their native habitats. Watch educational and entertaining presentations with a beaver, turkey vulture, North American porcupine, desert tortoise and hawk at 1 p.m., 3 p.m., 5 p.m. and 7 p.m. daily.
“We Stand on Their Shoulders”(Bldg A) – Sacramento State professor emeritus Felicenne Ramey created a documentary–style exhibit in which photographs of elderly African-American men and women are paired with their musings on life. Ramey began working on the project in 2009. The exhibit comes to the State Fair after making its debut earlier this year at the Sacramento State library.
“ ‘The Flying Marbellos’ & Friends” (Expo Center, Bldg 7) – Vallejo dentist and artist Victor Chaney creates wacky and hypnotic kinetic sculptures, including the circus-themed “The Flying Marbellos” and “H2-Opus,” a musical fountain. See six of his unique works in the Fine Art building.
Guinness World Record attempts– Be a part of history at the California State Fair as not one, but two, world records are challenged. The world’s largest cocktail, a Margarita, will be built starting at 10 a.m. July 13 in an enormous stainless steel shaker on Palm Avenue. A Roseville woman will attempt the longest continuous Ferris wheel ride. She’s set to begin her quest at 5 a.m. July 23 in the Magical Midway. She’ll have to outlast the Los Angeles police detective who set the current record of 25 hours in June 2012.
My First Ride (Cavalcade of Horses arena) – Never been on a horse before? Now cowboys and cowgirls of all ages can saddle up for a jaunt around the arena. Rides will be given at noon, 2 p.m., 4 p.m. and 6 p.m. on July 15, 17, 24, 27 and 28. At 3 p.m. every day, kids can participate in stick-horse games and pony painting.
On the Magical Midway – Butler Amusements amps up the fun with old favorites and some new attractions, including White Water Log Flume, Mega Drop Tower and Circle of Champions. The Zillerator Coaster makes its return to the 2012 State Fair.
High Fly’n Zip Line (behind Expo Center, Bldg 5) – Also debuting at the 2012 State Fair, brought in by Butler Amusements, is a 600-foot-long zip line on which up to four riders will fly along at 35 mph. The highest elevation is 60 feet. Riders must weigh between 30 and 250 pounds. Zip line tickets are $20 and do not include State Fair admission. Carnival wristband and carnival tickets cannot be used for this ride.
Gran Jaripeo con Ezequiel Pena y Mucho Mas– The action includes a bull-riders-only rodeo, renowned Mexican entertainer Ezequiel Pena who will perform as he rides around the arena on horseback, and much more. (4-10 p.m. July 29, Horse Show and Rodeo Arena)
In addition to the new attractions, these are among the old favorites back at the 2012 California State Fair:
Live thoroughbred horse racing in the Miller Lite Grandstand (July 12-15 and July 19-22), big-name entertainment on the Golden1 Stage, the Livestock Nursery, Children’s Dairy Center, Dianne Olds Rossi and her Magical Dancing Horses, Metal Mayhem Destruction Derby (cars and RVs), Counties Exhibit, Fine Arts, cooking competitions in California’s Kitchen and The Farm, Operation Postcard, Friends of the California State Fair’s Brewfest, Youth Art & Design Expo, Gospel Festival and the Sacramento Mile.
In addition, California’s Grape & Gourmet returns to Cal Expo on Aug. 18. Tickets are for sale now at www.bigfun.org and www.calexpo.org
You can like the California State Fair on Facebook here and follow them on twitter here.
The 2012 California State Fair runs July 12th-29th at 1600 Exposition Blvd., Sacramento
Fair hours: 11 a.m.-10 p.m. Monday-Thursday and 10 a.m.-10 p.m. Friday-Sunday.
Admission: $12 general, $10 ages 62-plus, $8 children 5-12. Children under 4 free.
(Discount tickets on sale until July 11.)
Parking: $10. For more information: www.bigfun.org
Roseville Fountains Summer Art and Wine Stroll featuring Placer Wines on July 21st!
If you follow my site at all, you are well aware of how much I love Placer County wines. I find many of them comparable to Napa Valley wines without the high price tag. RB and I celebrated 4th of July with this 2009 Proprietor’s Blend from Fawnridge Winery.
Also, my current favorite wine, a 2008 Rousanne, is also made in Placer County by Casque Wines. So, if you love wine and haven’t made it up to the Placer/Loomis/Auburn area, you’ll have the opportunity to taste in Roseville at the Fountains on July 21st! Hope to see you there. Details are below:
Placer County Vintners Association and Fountains at Roseville present “Summer Wine Stroll.”
WHAT: This summer wine tasting event features the wineries of the Placer County Wine Trail, local artisans and munchies from Fountains Restaurants. Stroll the beautiful outdoor setting of the Fountains, taste local wines and listen to the rockin’ & jumpin’ blues music of Johhny O, the Blue F.O.’s featuring Connor James as part of the Fountains Summer Concert Series.
WHEN: July 21, 2012
Vintners Tasting: 6-8:30pm.
Concert & Wine Bar: 8-10pm.
WHERE: The Fountains at Roseville, 1013 Galleria Blvd, Roseville, CA.
PARTICIPATING WINERIES: Bonitata, Cante ao Vinho, Casque, Ciotti, Cristaldi, Dono dal Cielo, Fawnridge, Fortezza, Green Family, Lone Buffalo, Mt. Vernon, PaZa, Pescatore, Popie, Secret Ravine, Rancho Roble, Vina Castellano and Wise Villa.
TICKETS: Concert is Free. Wine Tasting is $25 in advance / $30 at the door. All tickets include wine tasting from 6-8:30, munchies and a souvenir wine glass. $35 VIP Ticket includes the addition of “preferred concert seating.”
PURCHASE TICKETS ONLINE: www.placerwine.com
AT THE DOOR: Cash or Check Only
For more information, contact placer(nospace)vintners at gmail.com
Tickets can be purchased online here.
Summer White Wines at 40% Off this Weekend at Casque in Loomis
Currently one of my favorite things to do is pack a picnic (Paleo, naturally) and head up to Casque Wines for live music. That’s just what we did last weekend. We grilled up a grass-fed ribeye sent to me by Rocky Mountain Organic Meats (chilled it) and put it on top of a salad. I also made salsa and guacamole to go on the side as a sort of dipping sauce. Lime, cilantro, strawberries, then melon for dessert–and a glass of Casque’s newly released Vin Gris rose. Good times!
Stop by the winery this weekend to pick-up a mixed case of 2008 and 2009 summer white wines at 40% off the case. Wine Club Members get a whopping 50% off. This deal is available for a limited time so don’t miss out. All of the wines for sale are award winners!
Quinn Hedges is in the house TONIGHT from 6-9! Feel free to bring your own food or appetizers or pick-up some tasty yet affordable food from the Gourmet Garage next door and listen to some great live music. I have heard Quinn play before at The Chef’s Table, so I can tell you he’s great!
Casque is Open: Thursday – Saturday 12noon – 9pm, Sunday 12noon – 5pm at 3273 Swetzer Road in Loomis. Just 5 minutes from the Horseshoe Bar Exit at I-80. www.casquewines.com or 916-660-9671.
You can find Casque on Facebook here. You can find Rocky Mountain Organic Meats on Facebook here and follow them on twitter here.
Robert Cray Plays Uptown Theatre in Napa, September 8th
Five-time Grammy Award winner Robert Cray will be making a stop in Napa at the Uptown Theatre on September 8th, 2012.
Recently inducted into the Blues Hall of Fame (at 57 years, the youngest living inductee) Cray is considered “one of the greatest guitarists of his generation.” Rolling Stone Magazine (April 2011) credits Cray’s Strong Persuader with reinventing the blues with his “distinct razor sharp guitar playing” that “introduced a new generation of mainstream rock fans to the language and form of the blues.”
Cray has recorded fifteen Billboard charting studio albums, performed thousands of sold out shows, and has written or played with everyone from Eric Clapton to Stevie Ray Vaughan, from Bonnie Raitt to John Lee Hooker.
With over 12 million records sold and his own line of Fender guitars, Cray has established himself as a genre defining artist- breaking through the pop ceiling with his gate crashing/blues-edged trademark sound and distinct style that has become a signature blend of r&b, pop, rock, soul and traditional blues. The New York Times says, “his voice, alternately smooth and craggy, is often richer and more emotive than Mr. Clapton’s, and he knows the best ways to use it,” while Guitar Player Magazine noted, “Robert Cray is not only making great music he’s making history…”
Gluten and Sugar Free Baking in Sacramento
OK, I know how that sounds. To anyone on a standard American diet, sugar free and gluten free sound like flavor free. I am here to change your mind! 🙂
On Sunday, I retired my old website, cakegrrl.com. I didn’t see the point of maintaining the blog because the name alone is 180° degrees from the lifestyle I now lead. The site contained hundreds of recipes containing processed food, wheat, sugar, etc. and I just didn’t want to tie myself to any of that anymore.
So now, here it is… I have redirected the cakegrrl.com traffic to this site, and I am hoping my long time readers will embrace the change. One thing I decided I would do over the weekend, is make myself available for hire again as a baker. The only catch is that the treats I make will be gluten and sugar free, as well as entirely from scratch and made from organic ingredients whenever possible.
Last year, I had high aspirations of being on the Food Network show Cupcake Wars, and my pals Ryan Donahue and Moriah Piper helped me make an audition video. Though I didn’t make it on the show, this video shows some of what I can do, why I believe in gluten/sugar free, and it still makes me smile when I watch it. 🙂
Is a cake made from almond flour Paleo? Hmm… not exactly, but the desserts I make are far more healthy and nutrient dense than a cake made with vegetable shortening, flour, and sugar (not to mention soy, soybean oil and artificial colors/flavors). Everything you see in the slideshow above is gluten and free of refined sugar. The chocolate I use for my truffles, cookies, cakes etc. is 70% cacao content or higher.
If you have a gluten allergy, or have adopted a gluten-free or Paleo lifestyle for whatever reason, and you are looking for someone to cater dessert or a cake for your event, you can contact me at misscavegrrl at gmail. I am especially interested in working with gluten free or Paleo brides-to-be! Cheers!
Picture of me was taken by Debbie Cunningham. Check out her Facebook page here!
Fantastic Memories at the Meritage Resort and Spa
I am still daydreaming about the party I attended with RB and my media/journalist friends a few weeks ago. It was the Re-Grand Opening Celebration at the Meritage Resort and Spa.
I can only describe my experience there as “living the dream”. I know it’s cliche, but I truly felt like royalty that evening. The Meritage Resort and Spa cut no corners on the evening, as guests were treated to champagne and caviar, salami and cheese trays, grilled foie gras, pork sliders, and an entire room full of desserts ranging from cakes and pastries to tall jars of M&Ms.
I was so impressed with the expansion and all the new amenities at The Meritage, that I asked RB if he would bring me back there for my birthday a few weeks later. And he did. 🙂 We spent my 35th birthday at my favorite place in the world, the Napa Valley. We stayed in one of the new rooms at the Meritage, and the next day I worked out in the expanded fitness studio. The view from my treadmill looked out onto their private vineyards. The fitness studio also has Wieland doors that open and close with the season.
Reasons to stay at The Meritage:
- 322 guestrooms and suites, including nine suites, plus access to 180 vacation rental rooms at the adjacent Vino Bello Resort for a total of 502 guestrooms and suites
- Guestrooms and suites are designed to be a “home away from home” with high ceilings, open spaces and sumptuous bathrooms
- Tuscan inspired décor with rich woods, comfortable seating, premium bedding, Gilchrist and Soames amenities, and many rooms with private balconies or patios
- Wireless and wired high-speed Internet access, executive work desks, local calls and voicemail, complimentary morning newspapers and in-room safes
- 32-inch plasma screen televisions, DVD and CD players, with access to the hotel’s library of DVDs and complimentary premium channels and iPod-charging clock radios
- Spacious baths with marble-topped vanities, extendable magnifying mirrors and en-bath telephones
- Plush bathrobes and designer toiletries
- Mini refrigerators and bars, complimentary bottled water, coffee/tea makers with a selection of premium coffees and teas, ice buckets and corkscrews
Meeting and Event Space:
- More than 50,000 square feet of indoor and covered outdoor meeting and event space, the largest meeting venue north of San Francisco and west of Sacramento
- The two largest ballrooms in the Napa Valley both divisible up to 10 salons
- Meritage Ballroom: 10,490 square feet, with two pre-function foyers totaling 4,300 square feet. Carneros Ballroom: 7,358 square feet, plus 1,564 square feet pre-function
- Each ballroom opens up to a four-season covered terrace perfect for meals and receptions for up to 250
- Luxurious entertainment Estate Cave: 3,992 square feet for events up to 200
- Two boardrooms with fixed tables and two meeting rooms ranging from 250 square feet to 461 square feet
- Multiple outdoor courtyards and piazzas for weddings, receptions and dining
- Our Lady of Grapes Chapel for wedding ceremonies of up to 60 🙂
- Member of Associated Luxury Hotels International (ALHI), a worldwide portfolio of distinctive meeting hotels and resorts
More Goodies:
- Siena: Gourmet restaurant with Napa Terroir-influenced menu sourcing the best local, seasonal meats, fish and produce designed by award-winning executive chef to complement area wines
- Crush Ultra Lounge: Sports themed entertainment space and bar with six luxury bowling lanes, a pool table, shuffle board, fireplace and dining
- Blend: Café and bistro with gourmet coffees, à la carte breakfast and lunch offerings, pastries, gelato, retail with indoor and al fresco seating
- Lobby Bar: Featuring some of Napa’s finest wines by the glass, unique cocktails and appetizers
- Spa Terra: A unique underground luxury spa experience situated in the Estate Cave, Spa Terra offers a variety of treatments in 12 treatment rooms and features tranquil walls of water, whirlpools, steam grottos and a relaxation lounge to unwind and rejuvenate
- Trinitas Cellars Tasting Room: Enjoy wine tasting in the Estate Cave with Trinitas Cellars’ award winning wines. Tastings include latest releases and multiple varietals. Wine-centric gifts and mementoes are also available in the tasting room or sign up for the Trinitas Wine Society
- Two swimming pools and three hot tubs, with cabanas, fountains and outdoor fire places for mingling and enjoying beautiful Napa weather
- Recreational amenities include a new 1,650 square foot fitness studio, bocce ball court, croquet lawn and hiking trails through the nine acres of hillside vineyards
- Business center, high-speed wireless Internet access throughout public spaces, meeting rooms, full service AV, presentation and production management, conference and banquet rooms, concierge
- Evening 28-passenger shuttle delivers guests to Downtown Napa’s restaurants, tasting rooms and theaters and the Napa Outlets
- 525 parking spaces including some designated for hybrid vehicles and a Level II electric vehicle charging station
California Love Truck Launches to Offer a Restaurant on Wheels Featuring Local Produce and Meats
Just received this press release from my friends at Casque Wines in Loomis. (That’s the home of my favorite wine, a 2008 Roussanne. :)) Come up to the winery on June 30th (next Saturday) and check out the wines and the brand new California Love Truck! —cg
MoFo Truck will offer Distinctive Ethnic and Comfort Foods to Sacramento and parts of Placer County
The California Love Truck today announces the launch of their mobile food business to focus on distinctive ethnic and comfort food focused on local produce and meat products. The California Love Truck is the dream of Johnny Breedlove, Jr. who gained his experience in the kitchens of a number of local high end restaurants. His goal is to take his unique mix of comfort and ethnic foods and provide a different twist to offer a restaurant flavor on wheels.
California Love Truck will be supported by Johnny Breedlove and two close friends who are all use to working in tight quarters from their kitchen experience. They will bring their new cuisine primarily to the streets of Sacramento with an occasional trip to Placer County for special events such as their launch party at Casque Wines in Loomis California on June 30th, 2012. The truck will pull into the patio of this urban winery to introduce people from around the region to their amazing cuisine on wheels paired with some of the region’s top award winning wines from Casque Wines.
- Breedlove gained his experience working in the kitchens of the Brewster’s Bar & Grill, Café Bernardo, Shady Lady and One Speed Pizza where he mastered the skills of butchering meats, seafood, poultry while prepping vegetables and food items in all mediums of ovens, grills and fryers. He acquired hands on experience in all methods of broiling, grilling frying, sautéing, with the added skills of portioning, battering, breading, seasoning and marinating. Additionally he has a background in pizza dough and sauces. In some of those stints he learned the art of maintaining inventory to ensure a smooth service period in an impeccably sanitary work area, which will aid in running his own business.
- California Love Truck has a close knit team to prepare and then complete and cook the food in tight quarters while bringing the varied ethnic offerings with a twist. To assist Breedlove with the food prep, cooking, and service include Eddie Torres, a graduate of the Art Institute, with a focus on refining the art in the food and a background in food and wine pairing will bring significant experience and presentation skills to ensure the food looks as good as it tastes. Cordell Herrera has served as a line cook gaining his experience to keep it fast with high quality while dealing with the pressures of delivering a quality product.
- Local produce and what is currently available will drive the menu which will change with the seasons. Items such as Pork Belly Tacos and Meatball Sandwiches will feature Bledsoe Pork, Blood Orange Salad and Chicken Wings with an Asian Sauce that will capture the attention of any Ranch Dressing fan but open their world to bright, new and fresh flavors.
- The California Love Truck Launch Party will be held on the back patio at Casque Wines on Saturday, June 30th from 6:00 – 9:00 pm. Singer/Songwriter Jon Dufour will play a variety of original and well known songs from decades past, with some sing along to provide something for everyone. The winery is located at 3273 Swetzer Road in Loomis California, just 3 minutes off of I-80 at the Horseshoe Bar exit.. It is located next to Loomis Basin Brewery so beer patrons will also be able to pick up food at the winery and take it to the patio at the Brewery to enjoy. Click here for event details.
- California Love Truck has lined up several locations including the Thursday night Sactomofo Roundup, Norcal Food Truck events all over Sacramento, and Wednesday Lunch at CalPers from 11-1. They are still securing additional locations and recommend you follow them on Facebook and Twitter to hear about their current locations. www.calilfornialovetruck.comFacebook: CaliLoveTruck
Twitter: @CaliLoveTruck
ABOUT CALIFORNIA LOVE TRUCK
Lack of time shouldn’t mean sacrificing a quality meal in today’s fast paced environment where taking the full hour or longer lunch is hard to come by. California Love Truck’s goal is to provide locals a pre- lunch, lunch, and late afternoon unique food experience. Their focus is on serving the best of local produce and meat products offering a distinctive flair with ethnic and comfort foods. The California Love Truck team strives to provide the quality of a fine restaurant in a eat-on-the-run approach.
Superior Farms Lamb Rack and Guest Post!
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 Marianna (2009) (Bordeaux-style blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot) retailing at about $39-$40, and the second was Fall Line’s 2009 Cabernet Sauvignon at a $28 price point. (Also, it is apparently so good that it is currently sold out).
For your enjoyment, I have included the wine review, guest written by my Winer-in-Crime, Andy Harris:
The wine is simply called “Marianna”, of the 2009 vintage year, and is a proprietary wine produced by the exquisite Michael Pozzan wine company in Oakville, California, the epicenter of great Cabernet Sauvignon growing and producing in the United States. This special wine is in the Bordeaux style as evidenced by its blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. It comes in a beautifully tapered bottle made of thick glass and sealed in wax. We paired it with rack of lamb prepared in the traditional Greek style, marinated in extra virgin olive oil, lemon juice, garlic, organic oregano and sea salt. This repast was taken outdoors in 90 degree weather with light and simple side dishes consisting of a lettuce salad and sliced Tuscan Mellon. However, the lamb and wine were the co-stars, not unlike Fred Astaire and Ginger Rogers. The wine was young by Oakville Cabernet standards but perfectly acceptable for drinking in 2012, 2022 or any time in between. It was tannic and structured but beautifully balanced with the nuance of the three other blending grapes. It showed its strength and heft in standing up to my heavy seasonings and hickory-smoked barbequing method. This wine is characterized by intense red and black fruit flavors and a superb minerality in the finish.
For comparison’s sake, we also opened another wine to try with this dinner. The other wine, a 2009 Fall Line Winery Cabernet Sauvignon, Yakima Valley, was an intriguing pairing with the lamb because it, too, is a wine which typically gets blended into Bordeaux-style Washington State wines by Seattle’s eponymous wine maker, ex-Harvard economist Tim Sorenson. We’ve been to his winery and believe me, this guy knows what he’s doing! The 2009 Yakima Valley Cabernet is a blend of sorts, even though it’s 100% Cabernet Sauvignon. Tim sources grapes from three different vineyards to produce this tour de force of flavor without being overbearing with alcohol (14.4%). The result is a very light and dry wine with a delicate finish. It will also complement the aforementioned lamb, especially if you’re into lower tannins, floral bouquets and lots of subtlety. Robert Parker rated this particular wine at an astounding 92 points!
You can find Superior Farms on Facebook here and follow them on twitter here. Look for more recipes next week, as we will prepare the ground lamb and the lamb shoulder from my Superior Farms shipment.
Run for Independence to Benefit Elk Grove Food Bank is June 30th
Join me and hundreds of other runners and walkers at this year’s Run 4 Independence in Elk Grove on June 30, 2012.
The race will be a 5 and 10K event with a kids run, and the funds raised at this event will impact seniors, men, women, children and the homeless by providing food, clothing and services year round.
Register now for $30, before the price goes up on June 16.
How to Register: Preregister online, use the mail in registration form, or pick up a packet before race day.
Packet Pickup: You may pick up your race packet and register on Thursday, June 28th from 3pm-7pm or Friday, June 29th from 10am -7pm at
The Running Zone
8470 Elk Grove Blvd., #135
Elk Grove, CA 95758
(916) 478-9663
Form a Team! Now through June 14, we are encouraging families, friends, coworkers, neighbors and club members to join the movement to end hunger in Elk Grove by forming a team and participating together!
This year we have two ways to register your team: Register online or use the mail in registration form.
Teams must be a minimum of 5 members for “official” team status. Teams will receive special recognition at event. Choose a team leader to coordinate the registration for the team. Please specify the name of your team on your registration form.
All teams must register and registrations must be received BEFORE June 15th.
For more information, visit the Elk Grove Food Bank Services’ Run 4 Independence website. You can find them on Facebook here and follow them on twitter here.
The Elk Grove Food Bank serves approximately 32,000 each year. This past year they had an unprecedented 40 percent increase, especially among seniors and children.
Sacramento Zoo King of Feasts Food & Wine Event is June 23rd! Enter to win a pair of tickets!!
The animals will show you how to party at the Annual Sacramento Zoo King of Feasts – Food & Wine Luau on Saturday, June 23, 2012!
The event will be held from 6-9pm and feature 26 restaurants, 26 wineries and breweries, live entertainment, hula-hooping, three silent auctions and exotic animals throughout the lush setting of the 14-acre Sacramento Zoo.
Sacramento Zoo is located at the Corner of Land Park Drive & Sutterville Road
Ticket Prices: $50 in advance, $60 day of event. To purchase tickets click here or call (916) 808-5888. 21 and older please.
Proceeds from the event benefit Zoo improvements, education programs and wildlife conservation.
Would you like to win a pair of tickets to one of Sacramento’s BEST food and wine events? Well, you’re in luck! I am giving 2 tickets away right here on cavegrrl, next Friday, June 15th at 3pm!
All you have to do is:
1. tell me your favorite animal at the zoo in the comments section below, and
2. either tweet this post on twitter (with the hashtag #saczooKOF) or share this post on Facebook with all of your friends. USE THE SHARING BUTTONS BELOW 🙂 🙂 🙂
I am looking for lots of enthusiasm, people!! I will be awarding the person who has the most creative response and the most shares. (PS: You and your guest must be 21 to win/attend).
Talk about the event on twitter with the hashtag: #saczooKOF
Tell all your friends you are coming by RSVPing on Facebook here. 🙂
Primal Pre-Race Dining at… Piatti Mill Valley
A few weekends ago, Running Bum and I took a little trip to Mill Valley to poke around at some property he is interested in buying. I tagged along with him to run a race the next day. The race, the Marin Memorial 10K, is one of the fastest 10K courses in the area, but it’s still a really tough course. No PR, and I was definitely not running with “fun runners” that day.
For our pre-race meal, we dined at Piatti. And we kept it Primal. Since Piatti is one of my sponsors on cakegrrl.com and will be migrating to this site at the end of the month, I wanted to show my audience on this site what we had for dinner that evening–without touching wheat/pasta/grains/rice.
Our appetizer was the Kobe steak crudo, secret sauce, capers, and tiny arugula. The dish comes with crostini, but we politely asked the server to see if he could swap it out for something else. Instead of telling every server in the world we are Paleo, I simply just say, “we are gluten-free”, or “we are wheat-free”. Our appetizer was served, honoring our special request, with a small side Caesar salad. Perfect.
Next up, we split a chopped romaine salad with salami, chickpeas, olive, peppers, artichokes, and two cheeses. I don’t freak out about chickpeas, and enjoy them about once a month, so I love them on this salad. I ordered the dressing on the side, but to be honest, this salad has so many goodies on it, I didn’t even need dressing or my typical balsamic and olive oil blend.
For the entreés, he went for the cioppino and I the espresso crusted filet, served with bloomsdale savoy spinach, extra vegetables instead of the mashed potatoes, Pt. Reyes blue cheese, and aged balsamic. We ate everything family style, as I love to get RB’s input on things I plan to write about. (Sometimes he even writes for me!)
The cioppino is probably the best I have ever had. The chef did something magical with his addition of a small amount of sambuca to the broth. The stew was heavy on seafood and once again by request we were able to get some extra vegetables on the plate instead of the bread that is typically served with cioppino.
The espresso filet is something I liked so much, I am going to try and replicate it at home. The execution was flawless both presenation and cooking-wise (medium rare!!). I tried to share it with RB, but I think I downed most of it. 🙂
By the way, this meal is going down as one of the best since we have been together. Of course, the meal at Place Pigalle still ranks supreme, but this one rates top notch on service and food quality. It just doesn’t feel or look like a chain restaurant.
Another win was the wine we drank with our meal. Piatti has a selection of wines available on tap called Barrel-to-Table (Piatti’s revolutionary barrel-to-table wine program pours these wines through a custom tap and barrel system which eliminates oxidation and brings the wine directly to the table using the most environmentally sustainable technology – no corks, foils or bottles.) So, yes, I will take the wine hose for $1,000, Alex.
Indeed, I was intrigued, so we tried the Kemiji Pinot Noir (a Barrel-to-Table selection), because we both thought it would be the best compromise for a pairing between the cioppino and the filet–and it was! Instead of playing around with a mere glass or a 1/2 Liter, we went for the Big Gulp–a whole liter for $55. 😉
That evening, we stayed at Marin Hotel and Suites. We took advantage of an Amazon sale from a couple of weeks prior and got the room at a very steep discount. RB and I just love steep discounts. 🙂 It was a pretty good room for the price, equipped with a mini kitchen: a coffee pot, microwave, full-sized refrigerator, sink, and dining area. A bonus for me was that the room had a clock radio by the bed with an iPod dock and speakers…I took advantage of it, and plugged in my iPhone so I could blast Born and Raised. 😉
You can find Piatti Mill Valley on twitter here and the Sacramento location here. The Sacramento menu changes around, but you can typically find my favorite salad (the salad pictured above) on it. 🙂 You can find Piatti on Facebook here.
PS: At the Sacramento location, don’t miss the summer music series every Friday night (hello, live music on the patio!) and the $10 wine list on Saturdays. 🙂
Sausage Party…
Yes, it’s true. Last Sunday afternoon, I was the only girl at the party…sitting at a table with 5 boys.
You see, Running Bum threw a party at his house (in honor of one of his friends on his 60th birthday).
And, a few weeks ago, the marketing people at al fresco sent me some coupons to try their product and show it to all of you.
So to help out on the food preparation, and because I sensed it was a good opportunity to try the different flavor options, I skewered up the sausages with a colorful bunch of vegetables, and we threw them on the grill.
The varieties we sampled are pictured below:
The sausage and vegetable kabobs were the perfect way to try the different flavors. The Sweet Italian sausages had a red and green bell pepper flavor, the Roasted Garlic had a more mild flavor, and our favorite, the Roasted Pepper and Asiago had a great red bell pepper flavor with just a touch of cheese. The sausages were flavorful enough on their own, so I am happy we tried them this way and not disguised in a complicated recipe.
The bonus is that each sausage is an average of 140 calories. And I am always looking for a calorie bargain.
It was fun afternoon. The party guests are all runners, and it was very entertaining to hear their stories, since I am kind of a beginner at the sport.
All the food we served was Paleo, because two of the guests besides RB and myself already follow the diet.
We also dined on pork and blueberry meatballs (recipe to come), a huge salad, and prosciutto-wrapped melon. Dessert was some 80% chocolate and bacon-wrapped dates. RB and I really love to entertain and cook for others!
To learn more about al fresco, you can find them on Facebook here, and you can follow them on twitter here.
Santa Rosa Marathon is August 26th, 2012
This year I will be running the Santa Rosa ½ Marathon on August 26, 2012.
About the Race:
The race start is 7:00 am. The marathon is a double 13.1 mile loop that starts in Juilliard Park in downtown Santa Rosa. It is a flat, fast Boston Qualified course that loops the entire scenic Prince Memorial Greenway.
The half marathon starts at the same location and completes one loop.
Disposable chip timing will be used. Results will be posted on the side of the timing van as soon as they become available and will be updated continually during the event.
Every marathon and half marathon runner will receive a quality wicking fabric T-shirt and a custom finisher medallion. The T-Shirt (and chip and bib numbers) will be handed out at the Health and Fitness Expo and the finisher medal will be presented to each runner as they cross the finish line.
The course is USATF Certified, and is a Boston Qualifier.
The marathon’s online registration is located here.
You can find the Santa Rosa Marathon on Facebook here.
This will be my 3rd half marathon this year, and I am very excited to visit Santa Rosa!
Updated: Tanka Bars: Ain’t no Bull, It’s Buffalo!
Mmm… meat candy. That’s how I would describe the Tanka Bar. It’s a jerky-type bar made of buffalo and dried cranberries. Flavor-wise, it’s got a sweet and savory combination that I really love.
I also love the small amount of ingredients used to make them: Buffalo, Dried Cranberries (cranberries, sugar), Water, Salt & less than 2% of Flavorings, Red Pepper, Granulated Garlic, Granulated Onion, Lactic Acid Starter Culture.
They are surprisingly low calorie, and make a great breakfast or afternoon snack. They are small and compact, and perfect to pack on a camping or hiking trip.
Tanka…What a funny little name. What does it mean? From the Tanka website: “In Lakota, Tanka means large or great. It changes depending on how it is used when spoken. What Tanka means to me is a little different. When I see people doing good for themselves and their families, that is Tanka.
When I see people saying good words and backing it up with good actions — when there is no separation in someone’s belief and their reality — that is Tanka.”
The only thing not so “Tanka” is the price of the bar. 😉 They retail for about $3 apiece. However, if you use the promo code CAVEGRRL during checkout when you shop the Tanka store, you’ll get 15% off on REGULARLY-priced items. The code is not valid on specials and is good until June 30th!
You can follow Tanka Bar on twitter here and find them on Facebook here.
Parsnip Chips
I know, this plate doesn’t look like much. But please trust me when I tell you it might change your life. It will definitely make you fall in love with parsnips if you are not already.
All you need:
5 or 6 parsnips
Olive oil
Sea salt
Preheat your oven to 355°F.
Slice the parsnips into little “coin” shapes. Arrange them on a baking sheet and douse them liberally with olive oil.
Bake in the oven for about 30 minutes, then flip each one with a spatula. Bake 20-30 more minutes. Some of the parsnips will get really browned and crunchy… some will just get crispy on the edges. It’s a really great texture contrast.
Take them out of the oven when they are browned and crispy and coat them lightly with sea salt. Toss and serve.
Paleo doesn’t have to be expensive or difficult. 🙂
Artichoke Pizza with Bacon, Chicken, & Pesto Dipping Sauce
Pizza? Yes. It’s all Paleo. The crust is made of cauliflower and almond. Before you shake your head and walk away, just try it. 🙂
So this is sort of a long recipe, but it’s highly worth it.
I promise you it tastes better than real pizza and you will get full on 2 pieces rather than eating 4 or 5 from a delivery joint.
Artichoke Pizza with Bacon, Chicken, & Pesto Dipping Sauce
8 ounces cooked and diced chicken
4 slices thick cut bacon, chopped into bite-sized pieces
1/2 cup sautéed bell peppers
1/2 cup cooked onions
1/2 cup cooked mushrooms
So, before you begin the crust or the sauces, I highly recommend you sauté the onions, mushrooms, and bell peppers in some olive oil and garlic and pre cook them before you use them as toppings on this gorgeous thing I call a pizza. You can cook the chicken however you want (grill it for the best results)… and the bacon will do just fine in the microwave or in the oven baked on parchment paper.
Now that you have your toppings mise en place, you can begin to prepare the crust:
Crust:
2 cups almond meal
1/4 cup coconut flour
1/8 cup ground flax seed
1 1/2 cups cauliflower, cooked and pulsed into couscous-like consistency
2 eggs
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh rosemary chopped
Place all ingredients in a large bowl and mix with hands until well combined.
Press into a well-oiled baking pan and then bake in pre heated oven for 15 minutes while you prepare the artichoke spread and the pesto topping/dipping sauce.
Artichoke Spread (this will be one of the pizza “sauces”)
1/3 cup pitted green olives
2 15-oz cans/jars artichoke hearts, drained
1 Tbsp capers, drained
2 tbs crushed garlic
1 Tbsp fresh parsley
1/8-1/4 tsp red pepper flakes
Pulse all ingredients in a food processor and set aside.
This spread can be used as a “hummus” type dip for vegetables, or as the first layer of spread on this pizza.
Red Sauce
This is the only step where I took a little teeny shortcut.
I used an organic pasta/tomato sauce in a thin layer over the artichoke spread before I topped the pizza with the cooked toppings and about 3/4 cup of shredded parmesan cheese.
When you have all your toppings on the pizza, put it back in the oven and bake until the pizza is warmed through and the cheese is melted and golden brown.
Then, remove it from the oven and allow to cool slightly before topping it with dollops of the homemade pesto.
Pesto Topping
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and pepper to taste
Pulse all ingredients in a food processor and set aside. You will use this “topping” on the pizza after it comes out of the oven and you are ready to eat it.
Ding! It’s not delivery… it’s Paleo… 😉
Being Paleo at the Ballpark
Special guest wine excerpt by the BF aka RB (Running Bum):
RB:
I was going to start writing about the food and wine parings at the ball park, but couldn’t find anything that looked like the wine list we saw at the concession stand. I probably should have had you take a photo of the board with the wines written on it. I get the feeling that the wine list is subject to change, but is nonetheless local, interesting and eclectic. The one cabernet I liked in particular was called something like “Jason”. However, I couldn’t find any reference to it at the ball park, but saw a pretty nice, but somewhat different wine list on their catering menu whereby they probably stage private parties in suites, and sell wine by the bottle. The wines were a good value, too, averaging about $8.00 per glass for about a 4-ounce pour. The servers were extremely knowledgeable, friendly and helpful, too.
I have some pretty good recollections, though. Generally speaking, they have very good quality wines that pair well with chicken and ribs, such as chardonnays from Kendall Jackson and Sonoma Cutrer, along with Merlots from Bogle and Clos du Bois and Zinfandel by Ravenswood. A whole side of ribs with two sides of baked beans and an excellent potato salad was only $22.00, and enough to feed two moderate eaters. A ½ side was $18.00, but for only $4.00 you get a much higher value for the whole side, and you can ask for all dressings and barbeque sauces on the side.
========================================
As you can see from the photo montage above, you can stay Paleo at the ballpark. I chose a salad topped with chicken and tomatoes, and RB chose the ribs. As he ordered, I gouged him in the ribs and reminded him to order the sugary BBQ sauce on the side. 😉
Also, you can bring your own SEALED water, and a SMALL bag of almonds (or other nuts) to the game… just don’t get crazy and bring in a Costco size bag.
We are coming up on a home stand, so below are this weekend’s and this upcoming week’s highlights:
Fri. May 25 (7:05 p.m.) vs. Reno | Tickets
Wine in the Park Ticket Package: Package includes wine tasting from 5:30-7:30 p.m. and a Gold ticket for $25. To purchase, click here.
Toyota Family Value Night: Enjoy $1 hot dogs & $1 desserts with the family, compliments of Toyota.
Player Autographs: Stop by the On Deck Shop between 6:15 and 6:45 p.m. for player autographs.
Sat. May 26 (7:05 p.m.) vs. Reno | Tickets
Showdown Hoedown Block Party: Starting at 4 p.m., enjoy a free pregame block park on Ballpark Drive, complete with live music and dancing.
Sutter Health Fireworks Saturday: After the game, enjoy a fireworks display presented by Sutter Health.
Xfinity Family Packs: Starting at only $60, Xfinity Family Packs include four Saturday night River Cats tickets, four Raley Field meal vouchers, four Fairytale Town tickets and four tickets to the Sacramento Zoo. To purchase this special, click here.
Sun. May 27 (6:05 p.m.) vs. Reno | Tickets
Run, Bike, Swim presented by California Family Fitness: The River Cats honor the great endurance athletes in the Sacramento Region. The first 2,500 fans in the ballpark will receive a collapsible water bottle!
U.S. Bank Sunday Funday: Enjoy a pregame autograph session and kids get to run the bases after the game!
Mon. May 28 (1:05 p.m.) vs. Reno | Tickets
Military Appreciation Day presented by U.S. Army: Players will wear special camouflage uniforms as the River Cats honor the military members who protect our freedom. Military members and their families will take part in between-inning fun. Active or retired military members can save up to $11 off the day-of-game ticket price by showing proper military identification at Raley Field’s Round Table Pizza Ticket Office.
Seniors Eat Free presented by Cache Creek Casino Resort: Fans age 60+ eat free with a free Silver Cats Club membership. Also, Baseball Bingo will be played!
Tue. May 29 (7:05 p.m.) vs. Fresno | Tickets
Kids Eat Free presented by California Family Fitness: Kids 12 and under eat free at Raley Field.
Wed. May 30 (12:05 p.m.) vs. Fresno | Tickets
Thu. May 31 (7:05 p.m.) vs. Fresno | Tickets
Fri. June 1 (7:05 p.m.) vs. Fresno | Tickets
Disco Dance Party: Grab you go-go boots and enjoy a “Disco Inferno” at Raley Field. After the game, boogie the night away at a postgame dance party in the Jack Daniel’s Solon Club! To purchase, click here.
Rally Mohawk Night presented by Supercuts: Rally Mohawks are back! Supercuts will be providing FREE Rally Mohawk haircuts to fans, so be sure to visit their stylists on the concourse and show your River Cats team spirit!
Player Autographs: Stop by the On Deck Shop between 6:15 and 6:45 p.m. for player autographs.
To keep up with the River Cats’ progress, follow the team’s daily game information by clicking here.
cavegrrl.com 