Luxe for Life Benefit August 17th at the Elks Tower Ballroom
Luxe for Life
Elks Tower Ballroom, Downtown Sacramento
7:30pm | Private VIP Reception beginning at 6:30pm
This year, Luxe for Life will be held at the Elks Tower Ballroom on August 17th, starting at 7:30 p.m. The event will showcase local restaurants, cocktails, live and silent auctions and a live band, complete with dancing. The evening’s host will be artist David Garibaldi.
Evening includes:
Cocktails
Tasty nibbles by Sacramento’s finest restaurants
“Objects of Desire” silent and live auction
Dancing to live music
Cocktail Attire strongly suggested.
Ticket information:
Single tickets: $125
Jet Set Couple Package: $300;
Includes Two (2) VIP event tickets, with reserved VIP seating, private VIP reception & hosted Bar; name recognition on event website; and name recognition on event signage.
For sponsorship information, please contact Sarah Mullins at 916.290.8201.
The Sacramento Children’s Home is committed to helping build strong families; to opening doors to the future; to maximizing potential; and ending the cycle of child abuse. The Sacramento Children’s Home provides care to the most vulnerable children and families in the Sacramento community. Established in 1867, the Sacramento Children’s Home has always been deeply committed to the care of children and families. Our community-based, residential and educational programs address the issues of children, newborn to 21, and range from prevention of child abuse and parenting education, to acute trauma treatment.
You can find the Sacramento Children’s Home on Facebook here.
I Hate These “Burger Lines”… Buy Your Ticket to the Sacramento Burger Battle Now!!
The Sacramento Burger Battle is September 18th, at 7pm, Raley Field!! Purchase a VIP ticket and skip those burger lines!!
Everybody eat up
Everybody eat up
Hey, hey, hey
Hey, hey, hey
Hey, hey, hey
If you haven’t heard ’bout the juicy burgers
About the throwdown on top of Raley Field
You live under a rock
I feel so bad for you
Maybe you’ll be there this time…
Everybody eat up
OK now it was close, the burger competition
Won by Chef’s Table, but, can they do it this year?
You don’t need to mustard
Hey, hey, hey
You don’t need no ketchup
Hey, hey, hey
To be the winning burger
And that’s why I’m gon’ get a burger
I know you want it
I know you want it
I know you want it
Tasty burger
Can’t let it get past me
Not wrapped in plastic
Talk about those grill marks
I hate these burger lines
I know you want it
I know you want it
I know you want it
But you’re a burger
The way you tasted
Must wanna win badly
Go ahead, vote for me
Everybody eat up
What do they make fries for
When you got a burger?
What do we need buns for?
That’s hottest bite in this place!
Make them feel lucky
Hey, hey, hey
Raise so much money
Hey, hey, hey
The Burger Battle
Hey, hey, hey
OK now it was close, the burger competition
Won by Chef’s Table, but, can they do it this year?
You don’t need to mustard
Hey, hey, hey
You don’t need no ketchup
Hey, hey, hey
To be the winning burger
Everybody eat up
Everybody eat up
Hey, hey, hey
Hey, hey, hey
Hey, hey, hey
OK, sorry, I love that song… had to put it to good use! Here’s all you need to know about this year’s Sacramento Burger Battle!
Ticket sales are on for the 2013 Sacramento Burger Battle, which will be held at Raley Field on Wednesday, September 18 at 7 p.m. Tickets may be purchased online at Ticketmaster or at the Raley Field box office.
Prices start at $55 and include burger samples, drinks and side items from vendors, and parking. For $75 guests can purchase a VIP ticket, which includes early admission to the event and a raffle ticket.
Competing restaurants include 2012 champion Chef’s Table and People’s Choice winner Krush Burger. They will be met on the field of battle by returning contenders de Vere’s Irish Pub and Ettore’s, as well as newcomers Roxy Restaurant and Bar and Bacon & Butter. The remaining competitors will be announced over the weeks leading up to the event.
The winner of the 2013 Sacramento Burger Battle will be chosen by a panel of judges that includes food writer Chris Macias, award-winning chefs Patrick Mulvaney and Randall Selland, and Rick Mindermann from Corti Brothers. The competitor with the best burger will receive the custom-made belt presented to last year’s victor and will go on to represent Sacramento in the Burger Division at the World Food Championship in Las Vegas later this year. The People’s Choice award will be given to the competitor with the most votes by event guests.
The inaugural event in September 2012 raised more than $27,000 for the Crohn’s and Colitis Foundation of America (CCFA) through ticket, merchandise, and raffle ticket sales.
Conceived by nationally ranked burger blogger and Sacramento resident Rodney Blackwell, the Sacramento Burger Battle is designed to showcase the local food and dining scene as well as raise money for CCFA. “I’m excited to see what burgers will be presented, and especially what returning competitors have in store for the judges and guests,” says Blackwell.
To stay updated on the latest news regarding competitors and vendors, as well as special announcements, follow Sacramento Burger Battle’s Facebook Page and Twitter account, or sign up for the free e-newsletter at sacburgerbattle.com
Recap of the California State Fair Cooking Demo & Recipes
Look at that beautiful crowd! I want to thank all the people who came out to our cooking demo at the California State Fair. I realize many people were just passing through the kitchen and saw a place to sit down for a while, but there were a lot of people who stayed through our class, and many who actually new about Paleo, and wanted more information.
I was impressed there were a few couples in the crowd that showed up to see the demo because they already practice the Paleo/Primal diet/lifestyle. They were so nice to us (important because of my semi-stage fright/shyness), and it was fun to compare notes and results. It was a real encouragement to have like-minded people in the audience cheering us on!
Andy made a dish from last year, his ever-popular Bacon Wrapped Dates, which are simply three of the best ingredients you can find, bundled in a little package and secured with a toothpick. Pecan halves, Medjool dates and thick-cut premium (preferably applewood-smoked) bacon. Below is Andy making a tray to be baked in the oven (while we are actually doing the cooking demo) so some samples would be ready to be passed around before the end of the class.
We were supplied with pitted Medjool dates (along with the rest of our ingredients) this year thanks to Savemart. The pitted dates saved a step in prepping those trays, as Andy places half a pecan in place of the pit, and wraps the date in one half slice of thick cut bacon, then secures each piece with a toothpick.
After your tray looks like this, place in the oven at 400°F and bake for 12-15 minutes (start checking them when it gets close). The bacon should be cooked and browned.
For my part of the demo, I made this Paleo Mud Pie. Recipe is below:
Serves 30-40 people
Crust:
3 cups almond flour/almond meal
1 stick of butter or 1/2 cup coconut oil (melted)
1/2 cup coconut sugar
1/4 cup coconut flour
1 tsp cinnamon
Combine crust ingredients and spread on a large baking/jellyroll pan (you’ll want the pan to be at least 2″ deep).
Bake the crust for 20 mins at 375°F, or until you can smell the butter and the crust has turned golden brown. Remove from the oven and allow to cool completely.
Meanwhile, prepare your filling:
For the Filling:
8 medium -10 large Avocados
1 cup honey (ohhh yeahhhh)
8 Tbs Almond butter (once again, ohhh yeahhh)
1 cup cocoa powder
3 Tbs instant coffee
1/4 cup hot water
2 tsp vanilla extract
Topping:
1-2 cups semisweet chocolate chips
Place the instant coffee in the hot water and allow to dissolve completely.
So, since there are a lot of ingredients quantity wise, you’ll want to split the recipe into half and then mix it all together in a big bowl. For instance: In a food processor, pureé the 4-5 avocados in a food processor, add 1/2 cup honey, 4 Tbs almond butter, 1/2 cup cocoa powder, then 1/2 the coffee mixture and 1 tsp vanilla. Transfer the mixture into one big bowl, then repeat with the remainder of the ingredients.
Then you’ll combine both chocolatey mixtures into one big bowl and stir together to incorporate fully. When the two mixtures are combined completely, spread them over the cooled crust, and then refrigerate the pie for 2-3 hours before serving.
To serve, sprinkle 1-2 cups chocolate chips over the pie. If you can get mini-chips, even better. I prefer the Enjoy Life brand because they are dairy free.
Paleo. Chocolatey. Mocha. Goodness.
The State Fair experience makes me want to do some local cooking demos/classes. Would anyone be willing to attend/pay for that sort of thing? Just curious. Leave me a note and tell me your thoughts!! xo
Fandango Restaurant in Pacific Grove: A Celebration of Global Cuisine
Well, I’m kind of in the mood to celebrate. The past few days have gone way better than my past few months. I started this morning by calling the bank and paying off my school loan. I start working again tomorrow after being laid off twice this year. So that means I get to proceed planning for Andy’s birthday. And, tomorrow is 21 months together! Yep, longevity like a McDonald’s cheeseburger left in a coat pocket! 😛
Anyway, if I could pick a place to celebrate right now, I’d go back to Fandango Restaurant in Pacific Grove. We dined there the last night of our Carmel weekend in June. The staff sat us right by the fireplace at a table for two. It was a little chilly that evening and the perfect little nook for our perfect little dinner.
The restaurant was named for the dance (scroll to about 30 seconds in), fast and often furious. The “dance” at Fandango began in 1983, when a man by the name of Walter Georis decided to turn an old house into a restaurant. Among the first customers were Pierre and Marietta Bain, who eventually became the owners in 1986. Pierre was no stranger to the hospitality industry when he took the helm–his family has operated Grand Hôtel Bain at Comp-sur-Artuby in the south of France since 1737, and he had been the manager of Club XIX at The Lodge at Pebble Beach for several years.
Shortly upon being seated, you are greeted with a bowl of olives, an ample cube of butter and a loaf of fresh bread. The olives have been a staple since the beginning and something the owners feel would be missed by loyal customers if they were to disappear. That’s Andy in the background, frantically flipping through the wine list (which is more like a Bible at Fandango, and I mean that in a good way). Jaw droppage took place when he spotted a 1929 Chateau Lafite Rothschild. OK, maybe another time. 😉
Since the Bains purchased Fandango, they have added an upstairs dining room with its own kitchen, and converted the outdoor patio into a new dining room. What did not change is the atmosphere, the charm of the restaurant and the classic European food. Dishes like steak frites, paella, osso bucco and duck a l’orange offer something pleasing for any palate.
And what pleases my palate? Sharing a split of Rombauer Chardonnay with my partner in crime. And pairing the wine with seared scallops. A must-have on the appetizer menu.
We followed up with another appetizer. A classic that happened to be on the specials menu that evening. A caprese salad. The tomatoes were beautiful and just coming into season. It was perfect. I just love fresh basil. It’s probably one of my favorite summer ingredients. It’s the ribbon that ties together the acidity of the tomatoes, the butteriness of the olive oil and the creaminess of the cheese. 🙂
For our main courses, Andy and I 😉 decided on this bottle of Jordan Cabernet Sauvignon, because it complemented both entreés. (You know me, I could drink rosé with everything!)
Andy ordered the short ribs, a regular menu item, which are slowly braised in red wine and served with seasonal vegetables.
And I ordered the petite filet and shrimp duo (also a regular menu item). It was served with broccoli and scalloped potatoes. The shrimp were cooked in butter, garlic and wine (scampi). The steak was served with green peppercorn, cognac, wine sauce. I usually order a steak rare so that if it is over-cooked by a little it still comes out suitable for me at medium rare, and I don’t have to send it back. This one came exactly as I ordered it, because this is a place that handles meat and seafood with precision.
These were just two appetizers and two of many classic dishes served at Fandango. I was tempted by other selections such as the lamb shank, a cassoulet, the lobster tail and even curious to see their take on a hamburger and fries! Other less paleo-friendly selections include canneloni with veal, salmon fettucine, pasta puttanesca, spaghetti siracusa and tortellini maison.
COMING SOON! Fandango Restaurant is celebrating the mushroom for the whole month of September. Pierre and Marietta have created a dish called Mushroom Provencal and are including it with soup or salad to start and dessert to finish for only $14.95. Available September 1-30 (for lunch only).
There are several recipes on Fandango’s website so you can enjoy the restaurant’s favorites in the comfort of your own home, or if you are more interested in learning about the story behind Fandango (it’s a pretty fascinated and celebrity studded one!) you can order the book here. PS: It has a ton of recipes in it, too! I was lucky enough to have Pierre himself sign my copy. 🙂
You can find Fandango Restaurant on Facebook here and follow them on twitter here. I would like to graciously thank Pierre and his staff for a wonderful meal and service. I am looking forward to dining at Fandango again soon and sitting across from Andy at our table by the fireplace. 🙂
Total Wine & More’s Local Favorite: My Rosé Picks for August
A few weeks ago, I was chosen by Total Wine & More for their Total Wine & More “Local Favorite!” program. This program features a local media “influencer” each month and allows them to pick their favorite wines to recommend to customers. For the next month, I’ll be pictured next to my wine selections (with a tag that will resemble the one above) in the Sacramento (Arden) store with a link back to this website.
I was very honored to be approached, and I quickly decided I would select some rosés for the month of August. I couldn’t think of a more perfect wine for summer––a wine that pairs well with almost anything. I feel rosés are overlooked, slightly under appreciated and all too often confused with that sickly sweet white zinfandel stuff that was first made by mistake, (but a serendipitous one for them at that) by Sutter Home in 1975.
No, the rosés I am talking about are so much more than their cloying white zin “dopplegängers”. These wines have finesse, refinement and are fruity and flavorful, yet much drier. I discovered I truly did like pink colored wines again (and the difference between a white zinfandel and a rosé) a few years ago (2008 to be exact) when I tasted the Valley of the Moon Rosato di Sangiovese at the California State Fair’s Grape and Gourmet event. Since then, the rosé thing has been slowly catching on. I have tried and enjoyed several since: Bray Vineyard’s Rose of Barbera and Nichelini’s Rose of Cabernet to name a few.
Since that Grape and Gourmet event, every time the thermometer rises, my go-to wine is a rosé. And I think this summer especially, I am completely obsessed with interested in them and want to try as many as possible so I can learn even more about them.
Andy and I met up with Total Wine’s (Arden Store) Wine Manager Theo Snyder last Friday evening to taste an assortment of French and California rosés, so I could personally recommend three of them to you and the customers at Total Wine & More, Arden.
My first selection is a French rosé, Domaine Rabiotte Aix Provence Rosé 2012 ($11.99). It would fall into the “very dry” category, and it’s almost apricot/peach in color. It’s great appetizer wine, but I would be just as happy drinking it with sushi, a light fish dish, or even pork loin. It’s everything I look for in a rosé and it’s French, so it has sex appeal, no? 😉
My second pick is the Sobon Rose Rezerve 2012 ($11.99). This rosé is a special blend of grenache, syrah and carignane and another great food wine. I could really smell the fruit when I examined the wine, and I could taste some minerality (I tend to love a little bit of earthiness in my wines) present. I wasn’t shocked that this rosé made my top three, because I have been a Sobon fan for years. Check out their Cougar Hill Zinfandel and their Barbera for more tasty adventures. 🙂
My third choice is the Truett Hurst Zin Rosé Dry Creek 2012 ($17.99), which I feel is the perfect rosé wine for red wine lovers who might think they aren’t a fan of rosés. It delivers a burst of flavor and settles in between a Goldilocks-esque not-too-sweet, yet not-too dry flavor. This one works with or without food and if I stuck with straight rosés through a whole dinner, I would have this one for dessert with fresh fruits and cheeses.
I’d like to thank Total Wine & More for asking me to take part in their “Local Favorites” promotion. You can find them on Facebook here and follow them on twitter here.
Another Giveaway! Win 2 Tickets to Off to the Races, August 17th, 5:30-8:00pm
Here’s a press release from my friends at Eres Rice Communications! Don’t forget to leave a comment below and enter to win a pair of tickets to Off to the Races, Saturday, August 17th at the Pavilions!! 🙂 -cg
SACRAMENTO––As Race for the Arts celebrates 15 years, “Off to the Races,” the Race for the Arts’ premiere event, continues its tradition in the beautiful garden setting of The Pavilions Shopping Center on Fair Oaks Boulevard. Guests will be treated to music performed by six-time Elly Award winner El Dorado Musical Theatre, along with additional entertainment.
Guests will taste a sampling of wines from Napa Cellars, St. Supéry Vineyards & Winery, Mount Aukum Winery, Sean Minor Wines, Cielo Estate Winery, Barefoot Wines, Heringer Estate Winery, and Lava Cap Winery.
An assortment of scrumptious hors d’oeuvres will be prepared by Ruth’s Chris Steak House, Fabian’s Italian Bistro, Monsoon – Cuisine of India, Roxy’s Restaurant & Bar, Sutter Street Steakhouse, The Mandarin, T&R Taste of Texas, Florez Bar Grill, Cafe Bernardo, and Raley’s Fine Foods, and Starbucks.
Honoring this year’s artwork provided by world-renowned Sacramento artist Wayne Thiebaud, Capital Confections will be sampling their Sofi-Award winning gelato.
August 1 – 17, enter the Pavilions’ Shopping Spree – a chance to win a $1,000 Shopping Spree at any of the shops in the Pavilions Shopping Center. Additionally, win $1,000 for your chosen arts organization or school program. One entry form per store per day, please.
“Off to the Races”, Race for the Arts’ premiere event, a wine & food tasting sponsored by The Pavilions
When: Saturday, August 17
Time: 5:30 – 8:00 pm
Where: Pavilions Shopping Center, Fair Oaks Boulevard (east of Howe Avenue) Sacramento
Cost: $50
INFORMATION: (916) 933-4056, www.raceforthearts.com, and tickets available online and at the door.
You can find Race for the Arts on Facebook here and follow them on twitter here.
ENTER TO WIN! Win a pair of tickets to Off to the Races by leaving a comment below. Which one of the featured restaurants (listed above) are you looking forward to trying? I will draw a winner on Friday. Remember, if you follow me on twitter and retweet this blog post, you get an extra entry!
4th Annual Grape Days of Summer Wine Tasting: August 3rd and 4th
Here’s a press release from my friends at the Placer County Vintners Association! Hope you can join us for the 4th Annual Grape Days of Summer 🙂 -cg
AUBURN, Calif., July 16, 2013—Many Sacramento residents aren’t aware that there are nearly 20 award-winning wineries right in their own backyard—along the Placer County Wine Trail. The trail runs from Lincoln to Loomis, Newcastle to Auburn and up into Meadow Vista, which is also convenient for Reno and Tahoe residents. On August 3rd and 4th from 11 a.m. to 5 p.m. Placer County vintners invite local residents to try the region’s noteworthy wines at Grape Days of Summer, a farm-to-table wine tasting event.
Vintners are partnering with local restaurants and artisans for the annual event in which attendees will enjoy wine and barrel tastings, complementary fare, live music, vineyard tours and educational experiences. Educational activities will include sessions on winemaking, farming, sustainable practices in the vineyard and more. Tickets are $30 per person in advance and can be purchased at http://bit.ly/vKYTb3, $40 per person at the door.
Highlights of Grape Days of Summer include:
- Celebrate local agriculture at Le Casque with an Alpaca demonstration, hayrides and a historical farm tour. Food provided by Flower Farm Catering.
- Dono dal Cielo will feature the local sounds of Ghost of the Opera House on Saturday afternoon and Two Barrels Shy on Sunday afternoon. Karen McGillivray, the winery’s owner, will lead educational vineyard tours at 12 and 2 p.m. both days and food will be provided by the Chef’s Table.
- Have a “A Zinful Experience!” at Lone Buffalo Vineyards, where you’ll experience an interactive sensory tasting, sip the winery’s gold medal-winning 2010 Thunder Beast Zinfandel, and enjoy grass-fed bison and PlacerGROWN beef sliders prepared by Café’ Zorro’s Gourmet Garage Catering.
- Popie Wines and Ciotti Cellars will provide an interactive bottling session of a special PlacerGROWN blend of wine and the High Hand Café will provide food & wine pairings.
- Wise Villa Winery will offer guests live music and gourmet tastes from its on-site bistro.
For a Grape Days of Summer event map and other information, visit www.placerwine.com.
ABOUT PLACER COUNTY VINTNERS ASSOCIATION:
The Placer County Wine Trail is organized by the Placer County Vintners Association, a nonprofit association created to provide a forum for wineries to collaborate on events and programs. Together the Association also develops marketing programs to raise awareness of the Placer County wine region. The group believes that sharing best practices with all county wineries inspires the vintners to provide a high quality experience for winery visitors. For more information and maps, visit www.placerwine.com or call (916) 663‐4486.
ABOUT PLACERGROWN:
Supported by Placer County, PlacerGROWN is the information source dedicated to educating residents about the freshest agricultural products the region has to offer. Through its website, social media channels, and other outreach programs, PlacerGROWN connects community members with the farms, orchards, ranches, wineries, nurseries, farmers’ markets and specialty food stores in one of the most diverse growing areas in Northern California. To discover the bounty of agricultural products produced by farmers who call Placer County home, or for more information about PlacerGROWN, visit www.placergrown.org.
The Placer County Wine Trail runs from Lincoln to Loomis to Newcastle and Auburn and is easily accessible from I-80 and Highway 49.
RELATED LINKS:
Placer County Wine Trail website
Placer County Wine Trail on Facebook
Photo Credit: Barry L Walton
Last Night’s Sneak Peek of Capital Dime
Yesterday around 9:30am, I received an invitation to a preview tasting of Capital Dime, Midtown Sacramento’s newest (and highly anticipated) restaurant owned by Noah Zonca (former chef at The Kitchen) and Rick Lobley (co-founder of Ink and Empire). I sent in my RSVP with Kobayashi-like hot dog eating speed. OMG! What do I wear?!?!? 😉
What is the concept of Capital Dime? According to the Chef, the restaurant’s goal is to make the farm-to-fork movement accessible to affordable for almost everyone. Most of the the plates will be priced around $10, in a setting that can be formal, but not snobby (there are booths in the downstairs along with a few flatscreen TVs). And their logo is pretty neat, too.
In my opinion, the odds of success are in Chef Zonca’s favor. He waited until the real estate prices were lower to open Capital Dime, and has several long time relationships with farmers and suppliers (securing good pricing for him to pass onto customers). Not to mention all those loyal fans from The Kitchen. And the great location. And the tasty plates we tried:
To start, Andy and I enjoyed a cocktail named “Boxers and Bobbysocks,” created by head bartender Rene Dominguez (who has worked at Ella Dining Room and Bar), containing gin, bitters, muddled cherries and rosemary.
Some of the bites we tasted were (shown above in the slideshow) an artichoke dip on a crostini paired with pulled pork in a mini tostada. The next course was a spicy shrimp and watermelon salad featuring a few Asian ingredients: bonito flakes, fish sauce juxtaposed with fresh mozzarella and squash blossoms arranged beautifully on a tea leaf. I liked the salad more and more with each bite as it took me a minute to wrap my brain around the combining flavors. I like just about anything with watermelon in it this time of year. The next sampler was a slider of pastrami (cured and smoked in house) paired with shoestring fries. The fries were topped with what appeared to be gravy, bacon and cheese. Look ma, no calories!!
The dessert was a soft chocolate-chip cookie. I try to stay away from these types of things, happy with the natural sugar level in my drink, so Andy happily snarfed had four of them. Andy, thanks for taking one for the team, I know it’s hard work. The chef says there will not be a dessert menu and doesn’t currently have a pastry chef. Noah, this is my formal application. LOL. Pick me! I’d serve my gluten-free s’more pie from the party and I put on at Caverna 57 on Saturday.
Capital Dime will be participating in Sacramento’s Bastille Day Celebration on July 14th. They will have a booth with free appetizers from 11:30 am to 3 pm.
Capital Dime is located at 1801 L St., Suite 50, in the former space of L Wine Lounge. You can find them on Facebook here and follow them on twitter here. Here’s a video from last night posted by The Sacramento Bee, with Zonca being interviewed by Janelle Bitker. Andy and I are in the very beginning! 🙂
Runaway Stage Productions Presents The Wizard of Oz, July 5th-28th
Here’s some info from my friends at Runaway Stage Productions on their latest performance. I’m looking forward to seeing it this Friday night! -cg
Join Dorothy as she’s swept away from farmland Kansas and enters a world of color and magic. Dance and sing along the yellow brick road with her companions, Toto, Scarecrow, Tinman, and Lion. And click your heels together as you rediscover the real story of OZ in this fantastic musical treat for the whole family! But watch out for the Wicked Witch of the West and her winged monkeys. Fantasy and excitement await you on the road to discovering your heart’s desires at Runaway Stage Productions.
“Since the movie is so beloved, great care is taken to bring the spirit of the story to the live stage,” RSP Artistic Director Bob Baxter said. “We have a few magical tricks up our sleeves, and I am sure audiences will enjoy the live production of this classic family tale.”
The RSP production will use the Royal Shakespearean script and closely follow the classic Judy Garland MGM film. A resident orchestra accompanies a talented cast that includes RSP favorites Director Bob Baxter as the Cowardly Lion, Eduard Arakelyan as the Scarecrow in need of some brains, Hal DuBiel as the Tin Man searching for his heart, Amy Jacques-Jones as Glinda the Good and Ruth Phillips as the Wicked Witch. Lydia Smith plays Dorothy.
“As usual, RSP has worked very hard to find the best talent in Sacramento, as well as the best choreography, puppetry, full live orchestra, and all the special effects we can do at the 24th Street Theatre,” Baxter said. “Audiences have come to expect the best in community theatre from RSP, and The Wizard of Oz is no exception. I am excited to bring this wonderful show to our audiences at an affordable ticket price.”
Baxter said RSP’s production will stretch the technical aspects of the company and bring the magic of “The Wizard of Oz” to life on stage as a rewarding and fun adventure. The score includes the classic songs “Somewhere Over the Rainbow,” “If I Only…,” “We’re Off to See The Wizard” and more.
“Families, children and yes, even adults all relate to this story,” Baxter said. “It is part of American culture, and the fantasy, live on stage, makes this show the perfect family show to see again and again!”
The Wizard of Oz performs Fridays and Saturdays at 8 PM and Sundays at 2 PM 7/5-7/28, 2013. TICKETS – Adults: $25 – Seniors (60+): $23 – Students: $21 – Children (12 & under): $18. Tickets can be purchased online at www.runawaystage.com (convenience fees apply) or at the door. For further information or questions, please call the box office at (916) 207-1226. Free parking is available. You can find Runaway Stage Productions on Facebook here.
Paleo Panzanella Salad Featuring Julian Bakery’s Paleo Bread
What do you eat when it’s this hot outside? Salad! This is a great meal for the current weather.
Since going gluten and grain-free, I have denied myself one of my favorite dishes: Panzanella Salad. I was surprised to find out that Andy had never had the salad before.The people at Julian Bakery make Paleo Bread, and they kindly sent me samples of the almond and coconut to use as I pleased––I had the salad in mind. The Paleo Bread™ Almond is Gluten Free, 60 Calories, 1 Net Carb, 7g Protein and 5g of Fiber Per Slice. Grain Free, Soy Free, Corn Free and GMO FREE.Panzanella Salad
6 cups Paleo Bread cubed (I used the almond variety, but the coconut variety will work, too!)
1 teaspoon kosher salt
2 large, ripe heirloom tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
2 red bell peppers, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons olive tapenadeDressing Ingredients:
1 Tbs finely minced garlic
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil (we use Frate Sol)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepperCut the Paleo bread into cubes and toast in the oven until browned. You can also toast the cubes in a pan in some olive oil.
To make the dressing, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, red onion, basil, and tapenade. Add the Paleo bread cubes and toss with the dressing. Season liberally with salt and pepper. Allow the salad to blend it’s flavors for about 30 minutes to an hour.
You can find Julian Bakery on Facebook here and on twitter here. You can buy Julian Bakery Almond Bread in stores at these locations or online here.
Summer Survival Wine Kit Giveaway Sponsored by [yellow tail] Wines
“Feel the heat burning you up, ready or not…”
I feel extremely lucky right now. I live in a small one bedroom condo and the air conditioning works great. I have access to a pool. I might not have a lot of money, but I am counting my blessings now that I have a steady job and the financial bleeding has stopped (until something else dastardly happens). 😉
This week’s temperature predictions top anything I have ever seen since I have been here (it’s my 9th summer) and according to Andy (a life-long Sacramentan) anything he has ever lived through as well. It’s supposed to be 109° today, but rather than bitch about it (like most people) I am going to swim, tan, sweat, drink water, eat ice and just get through it with a smile on my face. I’d like to apologize for said face in advance: melted, smeared and greasy! Ah, the fresh look of summer! Also, there will be lots of bad, half fixed hair (wig) days. Again, sorry. 😦
To help YOU make it through the swelter, [yellow tail] Wines has sent me this lovely beach kit, which I am going pass on to one lucky reader. I want to help [yellow tail] introduce their latest wines: The [yellow tail] Pink Moscato (with notes of strawberry and watermelon) and Sweet White Roo (flavors of tropical fruit and lemon sorbet)! They’re a perfect match for your backyard BBQ or bringing to the beach (screwtops!)
The Summer Survival Wine Kit (pictured above) Contains:
One bottle [yellow tail] Pink Moscato
One bottle [yellow tail] Sweet White Roo
One huge beach towel
One pair sunglasses
Set of plastic wine glasses
One straw hat
One pair of sandals
…All in one big pink tote! (sorry, ice cubes not included!)
OK wine lovers (especially you sangria people out there, because this wine makes a great base for sangria or summer cocktail!) 🙂 The Summer Survival Kit is up for grabs for anyone local to Sacramento!
To win, please share this post via twitter or Facebook and leave a comment below. WHAT ARE YOUR PLANS FOR 4th of JULY? 🙂 Feel free to share a link to your favorite recipe or blog!
I’ll pick a winner on the morning of July 3rd, so you can have your bag o’ fun by the 4th of July! Stay cool out there. xo
You can find [yellow tail] on Facebook here and on twitter here.
Mundaka: Delightful Small Plates in the Heart of Downtown Carmel
To say that Mundaka is a hidden gem would be sort of an understatement. Downtown Carmel is full of courtyards on each block that house several businesses within their sheltered-from-the-street structures. Somewhere on San Carlos Street between Ocean and 7th Ave (you’ll find it eventually) 😉 lies Mundaka, yes, tucked into one of those funky little courtyards.
This is the view from our table… a little fountain and a bit of a street view. I loved that we were sat in such a way that it felt private, yet there were tables around us full of people. The place definitely had a “hip” atmosphere and a clientele younger of typical downtown Carmel restaurant goers.
And it is a young, hip place. It opened in March 2009, and Mundaka continues to evolve daily with the creations of its chef Brandon Miller.
They serve a “Party Wine” house wine (red blend) poured from a giant bottle (pictured below) for $5 a glass (if you don’t ask what is in the blend). Trust me, it resembles a wonderful tempranillo. Just nod your head and sip.
Before I joined Andy in the “Party Wine” house red, I chose a yummy cava. Cheers to our trip to Carmel!
Now on to our meal! Tapas (small plates) are a wide variety of appetizers, or snacks. They may be cold (such as mixed olives and cheese) or warm (such as calamari or meatballs). The idea of eating at Mundaka is just as it is in Spain: patrons of tapas can order many different tapas and combine them to make a full meal or just a few for a light snack.
Here are some of the tapas we ordered are pictured below with their descriptions:
I started out with the espinaca: a warm spinach salad with house chorizo, seasonal fruit (plums?), and almonds. It was also topped with sautéed onion rings.
Andy ordered the bravas: fried potatoes, mixed with brava sauce (spicy tomato sauce) and oh yes, topped with aioli (a little “mayo” to cut the spicy, of course!) 😉 Let the gluttony begin.
Round two! Time for the chicken/mushroom sausage served with truffle fries, and oh yes… let’s top that with a fried egg! 🙂 This dish was easily my favorite! I am not sure why I love eggs so much, but they really make my day.
Andy ordered the tartare: tartare of beef, in a sandwich of fried green tomatoes, and served with a rhubarb chutney. Yes, I approve. Meanwhile, I think we were on our 3rd glass of house wine. Don’t worry! We were walking distance from our hotel: The Hofsas House Hotel.
OK, getting full… must. try. more!!
I ordered the rusa… comprised of shrimp, potatoes, peas, carrots, aioli, and topped with YES!! a forty-minute egg 🙂 Did I mention I love eggs?
I suggested Andy order the croquetas because he loves béchamel sauce. The croquetas are served with lomo, manzanilla olive, and béchamel. It’s like a Spanish version of a mozzarella stick. Only, much more tasty 😉
We filled up quite soon. The plates are small, but many are rich and full of flavor. They are perfect to share with 2 0r 3 people so you can try many things at a time. Each plate served at Mundaka is a California interpretation of a traditional Spanish small plate. The service is attentive and the staff are happy to answer any questions. Our server was knowledgeable and helped us select what was to become our meal depending on our tastes. A reminder on the “Party Bottle” house red wine: Don’t ask what it is if you want it for $5 a glass. If you ask, it’s $8 a glass 😉
Mundaka uses organic, local, free-range, line-caught, sustainable, fair-trade ingredients, and DOESN’T use ingredients containing hormones, pesticides, high fructose corn syrup, or anything artificial.
Mundaka is open daily from 11am-5pm for coffee/lunch/pintxos and open daily at 5:30pm for Tapas/pintxos. You can download a sample menu here. You can find Mundaka on Facebook here. You can make a reservation at Mundaka via Open Table here.
A Weekend in Carmel: The Hofsas House Hotel
Remember a few weekends ago when Sacramento felt hotter than Christie Brinkley in the Uptown Girl video? (Here’s a link for the children in the audience). Well, Andy and I were able to escape the brutality (before melting) on a little getaway in Carmel, kindly hosted by the Hofsas House Hotel.
It happened to be my birthday weekend, which made the trip even more awesome. And again, so happy to have Andy in my life and to treat him to fun couple of days in return for treating me to great wine and occasional dinners out, as well as most of dinners made at his home on the weekend. Below is the front of the part of the hotel in which we stayed. I have never seen such great landscaping in my life as I saw in Carmel. All the flowers and plants just seem to love the cool (but not cold) climate.
Upon on our arrival, this spread of wine and cheese (from The Cheese Shop) was waiting for us (a $30 upgrade for hotel patrons), along with a lot of information about the hotel, and two passports for The Carmel Wine Walk by-the-Sea.
For visitors to Carmel, the wine tasting passport is $65 which entitles the buyer to one $10 flight at each of the ten tasting rooms. It can be used in one day or spread out over a weekend, several weeks, or even months. The Wine Tasting Passport is available for purchase at the Carmel Chamber of Commerce Visitor Center on San Carlos between 5th & 6th in Carmel-by-the-Sea or for purchase online here.
The Wine Walk by-the-Sea is a self-paced self-guided stroll to ten tasting rooms in the 1×1 square mile of Carmel-by-the-Sea: Blair Estate, Caraccioli Cellars, DeTierra Vineyards, Figge Vineyards, Galante Vineyards, Manzoni Cellars, Scheid Vineyards, Shale Canyon Wines, Vino Napoli and Wrath Wines.
Carmel Wine Walk by-the-Sea offers the opportunity to savor superior still and sparkling wines without ever having to think about transportation, parking, or even dinner plans. Each tasting room on the Wine Walk will offer recommendations for dinner or call to make reservations. As an added bonus, corkage is waived for bottles purchased at a Carmel Wine Walk by-the-Sea tasting room at participating restaurants for one bottle per visit, per party. You can find Carmel Wine Walk-by-the-Sea on Facebook here, or follow them on twitter here.
We decided to wait until the next day for the wine walk, as we had dinner reservations at 7:30pm at Mundaka. Before dinner, we sat on the balcony of our room, enjoying the wine and cheese left for us and the beautiful view on an unusually warm evening.
We also were treated to the Sunset Beach Package (available July-October 2013).
The Hofsas House Sunset Beach package Includes: Wood and starter for a 3 x 3 foot beach fire, Comfy oversized beach blankets to relax upon, all the fixings for s’mores including marshmallows, Hershey bars, graham crackers and long handled roasting sticks (for 10 people), and a safety flashlight.
Total cost for this upgrade is $60. Return the beach package tote bag and skewers and you will receive a $10 refund. Beach fire must be ordered from the Hofsas House 24 hours in advance and subject to availability. This particular package can be booked through the Hofsas House concierge or if reserving online use Booking Code: HHSunset.
Speaking of upgrades, there are several at Hofsas House. Other packages available are:
1. In-room his and her couples massages starting at $160 for 45 minutes.
2. Hotel room decoration (for a special event: anniversary or birthday theme) for $75.
3. Beach fire setup including flowers, s’mores, blanket, flashlight and message in the sand for $139.
4. Golf add-ons (Hofsas has partnerships with 6 area courses) starting at $65 per person (including cart).
5. Two-for-one admission Monterey Bay Aquarium tickets.
6. Champagne and cheese pairing with Hofsas House engraved flutes.
Included with your stay at Hofsas House is a continental breakfast, abundant with fresh French Roast coffee, tea, juice, fruit and pastries from a neighborhood bakery. For those of you like myself who do not eat wheat, there is also fruit available. Most importantly, there is a refrigerator in your room, and you can pack necessary breakfast items. We brought a Tupperware container full of cantaloupe. Below is a picture of the lobby, warm and welcoming.
Below is a shot of the Brut Rosé from Caraccioli Cellars. We stopped at two wineries on the Carmel Wine Walk By-the-Sea and Caraccioli was one of them. If you’re lucky, a sweet young lady named Anyssa will wait on you. You can find them on Facebook here. And on twitter here.
The other tasting room, and actually part art gallery we stopped by was Figge Cellars. Along with superb wines, the tasting room was also a unique art gallery with pieces like the one below. You can find them on Facebook here and on Twitter here.
Each night we enjoyed dinner at local places: Mundaka (in downtown Carmel) and Fandango (in nearby Pacific Grove), but after each we retired to Hofsas.
In Carmel-by-the-Sea, the Theis family is celebrating six decades of European hospitality in this Bavarian-inspired Hofsas House Hotel.
The Hofsas House Hotel is within walking distance of everything Carmel has to offer, including a stunning beach, fine restaurants and shops, and the aforementioned wine tasting. It provides peaceful respite and European charm just minutes from Monterey, Pebble Beach, Big Sur and Pacific Grove. The Hofsas House’s 38 spacious, one-of-a-kind rooms boast European comfort and lovely views, not to mention amenities like fireplaces, private balconies, wet bars, kitchens and patios. Large suites provide the perfect stay for newlyweds and everyone else seeking an extra special getaway. Dutch doors in every room allow guests to welcome in the ocean air, and free WiFi enables them to stay connected if they wish.
The Hofsas House Hotel family works to ensure every visitor’s experience is special, striving to offer the highest quality personal services. or the personalized concierge services for guests and their families, including their four-legged family members, who are welcome, as well. The pet fees are as follows: $25 fee per night for one dog, and $40 per night for two dogs. If you mention you would like the “Tail Wagging Package” you’ll get these items with your room upon arrival:
1. A Hofsas House dog frisbee
2. Special dog bed
3. Letter from the onsite pet concierge Cajun
4. Tips and recommendations for your four-legged friends stay
5. A Package of treats
6. Coastal Canine Magazine
7. A special amenity package from California Pup
Hofsas House Hotel is located on San Carlos Street, north of Fourth Avenue in Carmel-by-the-Sea. For more information, call (831) 624-2745 or visit www.hofsashouse.com. You can like them on Facebook here and follow them on twitter here.
I’d like to extend my gratitude to the Hofsas House Hotel for hosting us during our stay in Carmel and being a direct ambassador to the wineries and restaurants we visited during our stay.
And Then We Went to Sonoma for a Day…
It was very convenient that it happened to be our montha-versary 😉
Sunday morning, June 2nd, Andy ran the Lake Chabot Half Marathon. It’s worth noting because he finished 27th out of 179 runners, and it was trail run. (Meaning rather treacherous and very hilly at times).
Then we were off to Sonoma for a night’s stay at MacArthur Place Hotel. I was approached a few months ago via email to schedule a visit to this former 19th century estate just few blocks from Sonoma’s Historic Plaza. Now, MacArthur Place is a luxurious 64-room retreat and spa. I’m not kidding when I tell you: this place is magical.
Each of the Inn’s 64 rooms and suites are individually designed. Suites include special touches like fireplaces, original art, 2-person hydrotherapy tubs and patios or balconies that overlook the estate’s opulent gardens. The in-room shampoos and soaps are made locally with grapeseeds from neighboring vineyards, organic olive oil, lavender and rosemary.
These are beautifully appointed rooms, rich with woods and luxuriant bedding, some with outdoor showers, many with decks where you can sunbathe in privacy. Yes, please.
Upon check in (we stayed in the Azalea suite), I was greeted by a card and a box of chocolate truffles.
Here are some interior shots of our suite:
I was so excited when I saw the room. It also had a fireplace that could be seen from the huge tub/hot tub.
We decided to change into our swimsuits and enjoy the pool area before dinner. We brought a bottle of dry rosé and some plastic cups and laid out in the sun. It was heavenly. I thought about the fact that we had to check out the very next day and I became momentarily depressed! 😉
Then it was off to Happy Hour, because Lord knows, I can’t miss complimentary wine. 😉 MacArthur Place offers a daily Happy Hour in the Library complete with good local wines and appetizers (cheese, fruit, and crackers) – just enough to get your appetite going for dinner. If you’re lucky, you’ll get Cynthia pouring your wine for you!!
Speaking of dinner, the Inn’s restaurant Saddles is housed in a century old barn that was designed to replicate the barn at Thomas Jefferson’s Monticello. Originally used to house prize Trotter horses and buggies, the Barn is now home to a top-of-the-line steakhouse featuring a wide selection of Prime, Grass Fed and Dry Aged Beef. After Happy Hour in the library, we headed to our room to gussy up again, and then we walked across the property to Saddles Steakhouse.
During that walk, I encountered the largest wall of jasmine I had ever seen! 🙂 It’s just about my favorite thing that grows wild here in California.
Painting near the ceiling of Saddles Restaurant. So much attention to detail! 🙂
Though not gluten-free, we did try out the bread. Come on, it’s brioche, housemade, and comes with two different spreads. If you’re going to treat yourself, this is the time to do it! 🙂
Andy ordered the Oysters on the Half Shell with house mignonette, and I ordered the Chopped Iceberg Lettuce with bacon, tomatoes & a blue cheese dressing. My plan was to cut up my steak and eat it with the salad… BOOM! Steak salad with blue cheese! 🙂
We enjoyed a 2010 Cline Mouvedre with our dinner.
The menu at Saddles offers desserts, but I had more wine and a box of truffles (if necessary) waiting for me back in the room.
The next morning, the treadmill was waiting for me. The gym at MacArthur Place is small, yet you can still get the job done. There’s an elliptical, a treadmill, a bike and some other standard gym equipment (weights, mats, etc.). You can also opt to run outside, like Andy did.
The grounds of MacArthur Park are particularly lovely. There are statues made from different mediums everywhere. One piece of giant artwork are these life-sized stone chess pieces sitting on a giant chess board.
MacArtur Park Hotel also offers complimentary continental breakfast (inside Saddles Restaurant) from 7am-10am. Andy and I were able to grab some fruit and a few other things before we checked out and headed back to Sacramento.
MacArthur Place Hotel is located at 29 E. MacArthur St in Sonoma, CA. You can find MacArthur Place Hotel on Facebook here. Thanks to MacArthur Place for hosting our stay! We’ll definitely return.
¡Soy cambiado para siempre! (I am Forever Changed)
What do I write for the 500th post on this website? I want to tell Andy (who’s Andy?) how much I really do love him, and what a wonderful past year and 8 months it’s been since I met him at the 21st Annual Curtis Park Wine Tasting & Silent Auction.
As of today, we have been a couple for 1 year and 7 months. We have both had struggles during this time, but somehow it has all worked out. We have so much in common, that it’s hard to pay attention to our differences. I think I can say that he loves me more than anyone ever has. That means a lot to me because I really don’t have anyone out here. I still can’t believe I met him because I was in the right place in the right time. I just wanted him to be my best friend immediately. I never thought that he would like me romantically.
But (for some reason) he did, and immediately spoke of taking me to Mexico for Thanksgiving last year. I laughed about it, not taking him seriously… doubting our romance would last that far into the year…not because of him necessarily…but because of me and how complicated I can be… 😉
And then Thanksgiving 2012 came around and I had my passport (brand new, especially for this trip!) and off we went. For four days, we ate and drank and exercised and slept. And didn’t have to be anywhere for anyone at any time. And it was amazing. And somehow a lot of my high school Spanish came back to me. Especially the food stuff. I loved reading menus the most. My favorite restaurant in Ixtapa is called La Gloria del Infierno, The Glory of Hell. 😛 During our time in Ixtapa, we also dined at La Malinche…which happens to have a Facebook page!
We stayed at a hotel called Capella, located in Ixtapa (Facebook page here, twitter page here), far removed from the downtown area and restaurants. Almost isolated from everything. Um, P.S.: it’s built into the side of a cliff! 🙂 It was the most romantic place I have ever been. And for the first time, we were outside of all the stresses of daily life and we got to be ourselves. And that’s when I knew I didn’t even want to ever be without him. ¡La mejor semana de mi vida! The pictures above are from the trip, but they just don’t do the place justice. This is a place you have to see for yourself to believe. 🙂
Setton Farms Pistachio Chewy Bites Giveaway
OK, I know it’s the end of a four-day weekend for most of us, so I have a little giveaway planned to make the work comeback sting a little less! By the way, I am actually starting a new job today, so I am just thankful to have work again after a 3 1/2 month hiatus. 😉
Today, I would like to share with you a new snack item sent to me by Setton Farms: Setton Farms Pistachio Chewy Bites. It’s got two of my very favorite ingredients: pistachios and cranberries. The pistachios used in the Chewy Bites are grown right in the heart of California’s central valley (San Joaquin), and Setton attends to each detail of growing, harvesting, processing the pistachios.
Setton Farms Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios, cranberries and agave nectar in a delicious bite size bar. Pistachio Chewy Bites are heart healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great protein snack on the go. They also have no cholesterol, zero trans-fat and are a good source of dietary fiber. Each bar is about 100 calories. They’re also great before or after a race!
Do you want to try Setton Farms Pistachio Chewy Bites for FREE? Enter to win a 16-pack bag by clicking the link below!
You can find Setton Farms Pistachio Chewy Bites on Facebook here.
Mikuni Sushi Highlights Gluten-Free Awareness Month with Special Gluten-Free Menu
May is Celiac Awareness month and Mikuni Sushi has created a special Gluten-Free menu for people seeking to avoid wheat.
Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye. An estimated 1 in 141 Americans has celiac disease, yet 83% of those who have it are either undiagnosed or misdiagnosed.
Non-celiac gluten sensitivity (also known as NCGS or gluten sensitivity) is a non-specific immune response to gluten that presents with symptoms similar to celiac disease. Non-celiac gluten sensitivity does not result in damage to the intestine, according to preliminary research. It is estimated that about 6% of the population has this condition. Researchers don’t fully understand the long-term effects of non-celiac gluten sensitivity, but a strict, lifelong gluten-free diet is the current recommended treatment.
The demand for gluten-free food has skyrocketed in the past few years, I think as a result of more being discovered about Celiac’s and NCGS. Also, many diets have shown increased weight-loss results by cutting back on wheat or cutting grains out altogether (as we do in the Paleo diet). Let’s face it. It’s hip to be gluten-free, and if you manufacture a product that contains wheat, it’s a great idea to have a gluten-free alternative.
Also, I am of the belief that eating rice is ok in moderation or as a treat. Andy and I might eat at a sushi restaurant once every couple of months, and sometimes we eat rolls/dishes with rice in them and sometimes not. 🙂 I wanted to showcase a variety of dishes with and without rice, even if not completely Paleo.
I sat down with the Executive Chef of Mikuni (Midtown), Daniel Schmoock (who is heading off to Japan this weekend to keep up-to-date on the latest food trends happening in the Far East) to talk about the gluten-free menu and its development. Chef Daniel has been with Mikuni’s for about 15 years and began his tenure with the restaurant group at the Fair Oaks location.
It turns out the gluten-free menu was born from customer demand and a rather lagging economy. The challenge was to make the menu interesting and fun like some of the unique rolls on the established Mikuni menus. A lot of those rolls contain gluten because they have tempura shrimp or vegetables in them. Chef Daniel told me it was also tricky because some of the ingredients used in a normal menu (such us the fish roe or tobiko) had been cured in soy sauce that contains gluten, making the ingredient unsuitable for use in a gluten-free menu. One contaminated ingredient spoils the whole dish. Chef Daniel also commented on the labels of some imported products (frequently used in restaurants) stating that some ingredients are not always entirely listed.
Before our chat was over, he recommended a few of his favorite dishes on the gluten-free menu–The Aerojet Roll and the Gluten-Free Kyushu Hamachi–for us to try first.
- The Aerojet Roll contains hamachi, tuna, avocado and rice, wrapped in cucumber and a soy wrap.
The Gluten-Free Kyushu Hamachi is Yellowtail sashimi, minced garlic, thinly sliced jalapeños and a special gluten-free citrus sauce.
Andy and I decided on a few other items and a bottle of Sonoma-Cutrer Chardonnay to celebrate #Chardonnay Day 🙂
Our server recommended the Gluten Free Black and White (pictured above): Lightly seared, buttery Albacore tuna toro (belly), topped with thinly sliced jalapeños, gluten-free citrus sauce and sesame seeds.
Probably the most Paleo item on the menu: the Gluten-Free Sea Steak: Seared rare tuna in Mikuni shichimi gluten-free soy dressing on top of daikon radish with sesame seeds. I could probably eat this “allday errrday” and not tire of it. 😉
I ordered this roll, the traditional Tekka Maki (tuna roll) because it’s on the regular menu, too. And, it’s just plain good.
For our last dish, we ordered the Gluten-Free 3 Roll. There’s ebi, fresh salmon, hamachi, tuna, and a little wasabi inside a soy wrap. This was my favorite dish besides the Sea Steak!
There are several other creations on the menu including nigiri and sashimi options, a few other rolls (1,2, and 4 in addition to the #3 we tried) as well as a few salads, gluten-free miso soup and there are non-raw options like Gluten-Free Shioyaki Salmon, Teriyaki Salmon, Teriyaki Chicken and Teriyaki Beef.
On June 1st, the “Oh Snap, Let’s Eat! Mikuni Photo-a-Day Instagram Contest” begins. Each day of June, there will be a theme (like “This is How I Roll” or “Chop it Like it’s Hot”) and a daily prize. To enter, you’ll need to follow @mikunisushi on Instagram and post a photo that best represents the theme of the day with the #mikuniexposed hashtag and mention @mikunisushi. There are no limits to the number of entries per day and you can be as creative as you like!
I also wanted to point out that Mikuni even offers a Karui (Lite) Menu featuring Mikuni dishes that are 500 calories or less, but are not necessarily gluten-free. It’s great to have so many choices. I love it that I could go to Mikuni and splurge with a deep-fried creation on a special occasion (like the recent Here We Stay roll), or just keep it lean on a normal day.
You can find Mikuni on Facebook here and on twitter here. Thanks to Mikuni Midtown for the inside scoop on the gluten-free menu and thanks to Chef Daniel for taking time out to sit down with us before our meal. 🙂
Run Like You’re Being Chased by a Knife-Wielding Lunatic…
Even a year ago I never thought I would be the first female across the finish line at a 5K. Or at any race for that matter.
See, I’m a TREADMILL runner. I only started road racing competitively back in May of 2011 (before then it was just a few fun runs here and there). The Hot Pink 5K in Roseville was the first race I remember really trying to run fast. My time was 25:55. And then, I met a real runner (who would quickly become my boyfriend), and oh Lord, did I have something to prove! 😉
The next 5K I ran, I got a race comp in exchange for advertising. It was the Race for Awareness 5K in Lodi. I improved my time by a whole minute (24:55)! Yes, I admit I ran 20 seconds faster per mile just to impress a man. But, I am more of a long distance runner, and I don’t have a lot of natural speed. I am more like a stubborn determined freight train. Still, my confidence grows with almost every race I run, and I am getting faster. Part of this is honing skills, but I think more of it is just knowing I can do it.
I ran the Carlsbad 5000 in 2012 and my time was 24:59. I was encouraged because the course is a lot more challenging, and I knew the 24:59 would have been worth a 24:50 or so on a flat course. I chose to run the Zoo Zoom 10K after Carlsbad, and my time was 50:31. This is my standing PR for a 10K. I am intimidated to try and best it.
In the fall, I joined the River City Rebels, and I ran their annual Cross Country race “The Rebel Rebellion 5K”. My time on that course was 25:32. It was my first cross country race and one of the first times I felt like a REAL runner. I felt like my ancestors (I am 1/8 Cherokee Indian) running in the wild. The course is rocky and hilly, and the hills are quite steep. I was running with some really fast women: Jaymee Marty, Krystal Buck, Carol Parise, and some of my new teammates Samantha Lawler, Lori Wray and Karen Jeffers (currently the fastest woman on our team). That day, all I wanted was not to suck or come in last place. 😉 I didn’t do either.
PS: It’s a great race and I highly recommend you join us for the next one. There is also people’s race for all speeds and fitness levels.
Then last December, I ran the Woodland Holiday Mile, and my time was 7:25. This is not at all an elite time, but this is amazing for someone who used to run a 9 or 10 minute mile at maximum speed. I won 3rd female overall at the race, and my confidence level was boosted so much that I signed up for a race the very next day. The Fit for Girls 5K. I just HAD to try and beat my 24:55 road PR. I improved my time to 24:32 and I won 3rd in my division. 🙂 I couldn’t believe I was earning things other than finisher’s medals. Surreal.
So, I waited until this month to try and PR again with the Girls on the Run 5K. The conditions were perfect. The race is exactly 1.4 miles from my house, giving me a great little warmup run on my way to the starting line. Looking around at everyone, I never imagined the outcome of the race. Once the race began, all I could think of was Andy telling me to go out fast and that I needed a 7:50 mile. I think I might have run a 7:35 or 7:40. All I knew was that there were only 5 people ahead of me and I could actually see the cyclists. Whaa?
Now, I am sure it was perfectly strange for the kids ahead of me (I’m guessing their ages here, but an 11 year old girl, an 8 year old girl and a seven year old little boy) to have a 35 year OLD lady huffing and puffing behind them. Especially the little boy, who looked back at me strangely and every time I would try to pass him, would cleverly cut me off and keep his lead by a few feet. The other two people ahead of me were: a woman who was pacing the 11 year old (who probably would have beaten me by at least a minute had she not been running for and with the little girl–I’m not sure), and a guy in this 20s who was in the lead for most of the race.
The most surprising part of the race came at around the 2nd mile when the lead runner started walking or perhaps had some sort of shoe malfunction (I’m really not sure what happened) and I FINALLY passed those kids (all three of them, and the pacer). I took the LEAD, and held onto it for at least a 1/4 of a mile. I don’t want to exaggerate, but it felt like longer. Of course, every second of a 5K can feel like an eternity. But, every time I felt like I wanted to slow down, I heard Andy in my head yelling, “If you don’t feel like you’re dying, you’re not running hard enough!!” Well OK then! The cyclists were getting a kick out of me, I think. This short little choo-choo train huffing and wheezing and puffing, running for dear life. Like, “you’re being chased by a knife-wielding lunatic” dear life. Andy says that’s what it feels like when you’re in the lead. 🙂 Also, never look back!
It was fun for a while, but I was passed by the guy who had previously been in the lead the whole time, and another guy in his twenties. I had no illusions of winning the race, but we were almost 2.75 miles in and it hit me that I could actually be the first female across and win the award. At this point one of the two cyclists stopped to wait for the runners who were behind us, and the other cyclist kept going to lead us home. As I passed about the 3 mile mark, I heard a girl cheering, “Looks like you’re gonna get third!” I was encouraged by this at a time when I was almost out of gas. I looked at the clock and it said “23:59”. I was hoping to break 24 minutes, but I wasn’t crushed I didn’t make it. I knew I was going to PR again, and be the first female across the line, and that was enough for me!
As I finished, I looked at the clock and it said “24:18”. Mission accomplished! One of the race volunteers handed me an award. It was a $50 gift card for Athleta. Wow. Stubbornness Hard work really does pay off. 😉
I think the shoes (pictured above) I decided to test out that day (Skechers GOrun) helped me take 5 seconds off my total time. They were sent to me from Skechers through the River City Rebels. I was really able to push off every stride and propel myself a tiny bit further. So, a big thanks to Skechers for the shoes. I plan on running my next road mile in them as well.
Well, I got the celebrity treatment from Andy that day. He opened a special bottle of bubbly to celebrate my win, and made scallops for dinner (so the pictures of him and the wine above are from that). Swanky! I need to win more often! LOL. Love that guy. 🙂
The truth is, I may never win a race again, but the importance of it all to me is how far I have come, and I know I’m going to get even faster. And if I can do it, you can do it, too!
The Girls on the Run of Greater Sacramento‘s 3rd annual 5k spring race was held last Saturday at North Natomas Regional Park. Girls on the Run of Greater Sacramento, a registered 501(c)3 non-profit organization, which currently serves over 600 girls throughout Sacramento, Natomas, El Dorado Hills, Elk Grove, Folsom, Rocklin, Roseville and Yolo County. The mission of Girls on the Run is to inspire girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.
Girls on the Run of Greater Sacramento is a curriculum based youth sports program for girls in grades 3-8. The program stresses the importance of equally developing the emotional, mental, social and physical aspects of each girl. The curriculum encourages independent thinking, healthy group dynamics and problem solving and emphasizes the importance of making healthy choices. The girls, led by trained coaches and volunteers, meet two times per week for 12 weeks every spring and fall. The goal of the program is to foster a respect for healthy living while celebrating each girl. Every practice focuses on fitness, character development, positive reinforcement of each individual child, and having fun, while training each girl to run a 5K. Each of GOTR’s 12-week seasons culminate in a 5K run where parents, coaches, teachers, families and friends gather to celebrate and support the girls who, for many, are running their first 5K.
Interested in running or volunteering? Visit www.gotrsac.org site to learn more about the Girls on the Run organization! You can find Girls on the Run Sacramento on Facebook here.
Gluten-Free LUNA Protein Bars Giveaway
LUNA is graciously sponsoring this Gluten-Free LUNA Protein Bars Giveaway through my website/Facebook page! You can enter to win 3 boxes (36 bars) of your favorite flavors shipped directly to your door!
ENTER NOW.
Also, you can enter to win a stocked vending machine in your office loaded with LUNA Protein bars (for 6 months!!) over on their Facebook page here.
Food. It can bring people together. Or, it can set them apart. In my case, it was the latter.
Last December, I accepted a position with a PR firm in downtown Sacramento. It was one of the happiest days of my professional life. I had dreamed of working there for such a long time. Finally, it seemed I would be able to make decent money, pay my parents the remainder of what they loaned me a few years ago, pay down credit cards, pay off my school loan and most of all, fix up my condominium which despite being livable, was still quite dilapidated from being flooded two summers ago.
I hit the ground running, working on formatting a proposal that would be a key factor in the company’s win of a bid to do business with a certain Department of the State of California. I was in the office quite a lot (leading up to and right after Christmas) working 9-10 hours a day, making sure my work was accurate and completed by the designated deadlines.
To meet my deadlines and take time to check my work, I would often work through standard lunchtimes (when everyone else would go out to eat). I did this for many reasons: 1. I didn’t eat out for lunch because it saved me a ton of money. 2. I got a lot more work done when there were fewer interruptions and less noise. 3. I don’t really eat lunch, so why would I start going out for lunch?
Of course, just to be social and to get to know my coworkers a little more, I made it a point (especially in the beginning) to go with “the team” for lunch once a week (usually on Fridays, despite the fact I really couldn’t afford the extra $50-60 a month to do so). It was then I discovered I got along better with the guys on my “team”. It seemed like I was always sitting across from the women in my department. Still, I tried to be friendly towards them (despite my almost painful shyness), and I tried not to think about it too much. I just wanted to fit in.
I’m not sure what happened after the holiday, other than when I was asked about my diet, I responded that I had cut out flour, sugar, and most daily since March of 2011. I have to also say that other than on this website, I really don’t talk about Paleo that much (unless I am asked). I really don’t care what anyone else eats. Really, I don’t. Like any normal office setting, (especially a PR company) it was typical for the break room to be wallpapered with bagels, muffins, donuts, cookies, et cetera (if it had wheat in it was on the table). There was always an excuse for constant eating. And pressure to eat constantly. It was always someone’s birthday or anniversary, or a client that was coming in (so we had to have food for them), or a client that brought something in for us.
I was not there to eat, I was there to work. Don’t get me wrong. I LOVE to eat. I just like to eat after my work is done. And, I would rather eat with my loved one. I don’t like to cram in errands and a sandwich in my mush in a hour time frame. In January, I treated my coworkers with some fun food samples from the Fancy Food Show, and again in February, I brought in a slew more from the Gluten Free Expo. And, I wasn’t really there to make friends, though I did respect my colleagues and definitely wanted them to like me. But, again, I was there to work and make money.
The donut and cake food frenzy continued past the holidays and I would always say “No, thank you.” or “None for me, thanks.” Maybe it was just too weird for people in the office. I could feel the awkwardness at times, but tried to overlook it. Besides, I thought I was safe because the HR department had set an appointment with me to receive benefits, and they had just placed me in the Business Journal’s People on the Move Section on January 24th! I was a PART of this company! I felt comfortable enough to wear some different hairstyles around the office, and I finally let my condition (alopecia) be known to a few people in the office. So, looking back, I’m not sure if it was my diet or my baldness that did me in…
Or maybe it was the day I went down to the second floor to get information on choosing medical, eye and dental insurance as well as other benefits in the human resources office, and I was accidentally handed a spreadsheet with a list of all the company employees (including the partners) and their salaries on it. I have to admit I stared at the sheet a few minutes before I even realized what it was… then I handed the paper back to the HR person and said, “I don’t think you intended for me to have this.” Yes, I am sure that didn’t help my cause either.
Then, on Valentine’s Day, Andy sent me a card about the size of Vermont, and a dozen red roses from Relles. I don’t think it helped my popularity either, but it sure did make me feel special. It’s so important in life to have a supportive partner. Especially when eating a certain way. And, especially when I lost a job I loved and worked so hard for, just short of three months after it started. On the day after Valentine’s Day, I was called down to the Human Resources office around mid-morning. My department director and the HR director were seated in her office. Within minutes, I was being escorted out. I was shocked and scared. Most of all, I didn’t know how I was going to tell Andy. I didn’t want him to be disappointed in me or think ill of me. My heart ached for explanation, and all they would tell me was, “It just wasn’t a good fit.” They must’ve really wanted rid of me because she practically walked me through how I could apply for unemployment that very morning and “it would be no problem” getting it. Huh?
So, I’ll never really know what it was. I am pretty certain one of the women in my department had it out for me (simply because she didn’t like me) and complained until I was gone. But I do know this: I was judged by my lifestyle and rubbed out. And maybe it was just everything combined about me that made me an outcast. And, sometimes people just suck.
I was never going to write about any of this because I was too embarrassed and to be honest, it’s still rather painful to think about (and actually pretty messed up that something like this could happen). That being said, I believe everything happens for a reason…LOL, though I am still trying to figure out what The Man upstairs has in store for me next. When LUNA contacted me about their latest promotion and the gluten-free bars, telling my latest debacle became somewhat dutiful.
Since gluten free snacking at work can be such a challenge (especially if people think you’re a freak for not eating wheat), LUNA wants to help you practice healthy workplace snacking with the “Feed Your Strength…At Work!” Facebook contest. Through June 30th, visit LUNA’s Facebook page and share how your office practices healthy habits and you’ll be entered to win a stocked vending machine full of delicious LUNA snacks including LUNA Protein– a great gluten free snack option that comes in five delicious flavors (Chocolate, Chocolate Cherry Almond, Chocolate Peanut Butter, Cookie Dough and Mint Chocolate Chip) and has 12 grams of filling protein per serving so that you can do your best at work. The bars are quite delicious, however, they do not protect you from a knife in your back! 😉 My favorite is the Cookie Dough, as I have been on quite the cookie dough crack habit lately.
Two winners will receive:
1. A vending machine at their workplace stocked with LUNA bars for six months.
2. Six nutrition sessions with a LUNA nutritionist.
Enter by June 30th, 5pm EST. You can visit the LUNA Facebook page here and follow them on twitter here.
This week, you can enter to win 3 boxes of LUNA Protein bars, any flavor of your choice. Click here to enter the giveaway!!
Note: I realize that LUNA Protein bars are not Paleo, but I support healthier gluten-free products that would be of particular interest to athletes (especially runners).
The Party Begins at the Sacramento Music Festival this Friday, May 24th!
This weekend, the Sacramento Music Festival is back! This year, the festival is celebrating its 40th Anniversary!
As always, it’s one GIANT PARTY in Old Sacramento and surrounding hotel ballrooms pulsing with the rhythms of jazz, swing, blues, zydeco, rockabilly, bluegrass, Latin music and more. There will be dancing in the streets! Music will be running morning, noon, and midnight. There will be specialty concerts and events, like the Saturday Parade, evening lineups of dance and party bands, and a Memorial Day Salute to Service. They’ll also have world class music groups that you don’t want to miss. There’s plenty to do all weekend long. Here’s a link to the full schedule of performers.
NOTE: the PARADE takes place on SATURDAY at 10 a.m. this year. Also, bring the KIDS! FREE admission for those 12 and younger. There’s a FREE SHUTTLE between venues for festival goers.
Along with traditional favorites and festival mainstays, the 2013 Sacramento Music Festival will feature: Los Lobos, Kenny Wayne Shepherd Band, Ben Taylor, The Blasters, John Lee Hooker, Jr., The James Hunter Six,Wanda Jackson, Dan Hicks & The Hot Licks, Jimmy Pailer, Johnny “Guitar” Knox and the Beer Dawgs.
I am personally most excited to see Sister Swing and Mick Martin and the Blues Rockers!! 🙂
You can visit the website to find information on tickets, music schedule (posted in April), Special Events, food vendors, maps, hotels, venues, travel, and more. http://www.sacmusicfest.com/ You can find the Sacramento Music Festival on Facebook here and follow it on twitter here!
You can buy tickets (ranging from single day to all access weekend pass) here.
Gluten Free BBQ Chicken Pizza featuring Colman’s Mustard
Sometimes you just need to eat a pizza. Like, damn.
The crust for this pizza was made with Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix, which contains rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum, so it’s not Paleo, but is a much healthier wheat crust alternative. It gives the crust such a close-to-the-real-thing texture, but you can omit the mix and just use cauliflower and cheese and eggs, but like… it just won’t be very close to real CRUSTY goodness. 😦
But this will:
Crust:
1/2 package Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix
5 eggs
1 head cauliflower
1 tsp salt
1/4 cup of shredded parmesan cheese
Line a pizza pan with parchment paper and preheat oven to 385°F.
Follow Bella Gluten-Free Pizza Dough package directions for 1/2 the package. Steam cauliflower in the microwave until it is “falling apart” tender. Allow to cool. Pulse the cooled cauliflower in your food processor with the rest of the ingredients until they are well combined.
Spread onto lined pizza pan and place in oven to bake until raised and slightly browned. Meanwhile, prepare the BBQ sauce! When your crust does become slightly browned, you will want to remove from oven, but keep oven on, as you will be using it again to bake the pizza after you top the crust.
Now make the BBQ Sauce!
BBQ Sauce Ingredients (adapted from Mark’s Daily Apple BBQ Sauce Recipe):
1/3 cup (about 3 ounces) tomato paste
1/2 cup tomato sauce
1/2 – 1 teaspoon hot sauce
1 – 2 tablespoons honey
2 – 3 tablespoons apple cider vinegar
1/2 teaspoon Colman’s mustard
2 tablespoons water
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon paprika
1/2 teaspoon onion powder
In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, mustard and water. In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder. Mix the spices in with the wet ingredients. OK. There you go.
Spread on half baked pizza crust and then top with your favorite toppings. This time, I did mushrooms, onions, and chicken (tossed in a little of the BBQ sauce and whatnot).
Then bake until it’s all browned and bubbly like. Come on, I know you have enough common sense to figure it out! 😉 xoxo
Drink some fine Milan Ruz with the pizza! Cheers!
Girls on the Run 5K 3rd Annual Spring Race is this Saturday, May 18th!
Girls on the Run of Greater Sacramento will be holding their 3rd annual 5k race in Natomas on May 18, 2013 at 9:00am at North Natomas Regional Park. The spring run will benefit Girls on the Run of Greater Sacramento, a registered 501(c)3 non-profit organization, which currently serves over 600 girls throughout Sacramento, Natomas, El Dorado Hills, Elk Grove, Folsom, Rocklin, Roseville and Yolo County. The mission of Girls on the Run is to inspire girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.
The race is being emceed by KCRA’s Edie Lambert and her husband Lloyd Lavine. The race start and finish will take place on Via Ingoglia in front of Inderkum High School. The 5k is a designed to be a fun and supportive community event for families. Sponsor booths and kid-friendly activities will be on site, including a face painter and cheer sign booth where supporters can make signs to cheer on their runners. Walkers and runners of all ages, genders and abilities are welcome to register and attend! A pre-race group warm-up will be led by Fitness Rangers of East Sacramento, and prizes will be awarded to the top male and female finishers.
Girls on the Run of Greater is a curriculum based youth sports program for girls in grades 3-8. The program stresses the importance of equally developing the emotional, mental, social and physical aspects of each girl. The curriculum encourages independent thinking, healthy group dynamics and problem solving and emphasizes the importance of making healthy choices. The girls, led by trained coaches and volunteers, meet two times per week for 12 weeks every spring and fall. The goal of the program is to foster a respect for healthy living while celebrating each girl. Every practice focuses on fitness, character development, positive reinforcement of each individual child, and having fun, while training each girl to run a 5K. Each of GOTR’s 12-week seasons culminate in a 5K run where parents, coaches, teachers, families and friends gather to celebrate and support the girls who, for many, are running their first 5K.
Interested in running or volunteering? Registration is still open! Visit www.gotrsac.org site to learn more about the Girls on the Run organization and register! You can also click here to register! You can find Girls on the Run Sacramento on Facebook here.
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