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What Ever Shall We Do with All This Turkey?

Hmm… first of all, if you have leftover food any day of the week, that’s a first world problem to have, so congratulations, consider yourself lucky.
We had a few people over last night, but still have a ton leftover of the Diestel Organic Turkey I ordered from Whole Foods. We made a turkey last week (same size and variety from WF) before our Napa trip (which I will begin to tell you about in the next week), and I made the dish below with the leftover meat and one of my favorite vegetables, spaghetti squash. Freixenet sent me a sample of sparkling wine (pictured below) and it was a lovely pairing.
Freixenet’s Cordon Rosado Brut (Cava) is a great party kick-off wine. It plays nice with all those appetizers, light cheeses and fruit. This sparkling wine has full berry flavors, but crisp and dry. Sign me up. That’s the way I like them. It also scored 87 points and a “best buy” rating in Wine Enthusiast Magazine.

The grape varieties used in the creation of the base wine for this Cava are Trepat and Garnacha. It has a 12% alcohol content and is aged between 12 and 18 months.

The Freixenet Cordon Rosado retails for about $12 per bottle, so if you have a lot of parties to attend or some to host, you can get a case of this without taking out a loan. Want to find this wine? Click here to find Cordon Rosado Brut at a retailer near you. Also, they have a Facebook page here.

Oh right, I was supposed to tell you what you can make with turkey leftovers. Oops. Well, the dish I made was turkey in an onion, pine nut, and three-cheese sauce over spaghetti squash.

First, I threw a spaghetti squash in the oven about 45 mins before I began to prepare the rest of the meal. Then I toasted some pine nuts alongside the squash when it was nearly time to take it out. Be careful with pine nuts, they go from perfectly toasted to burnt very easily. Then I sautéed some onions in coconut oil, added some garlic, and then the turkey, which I had torn into bite-sized pieces. I made the cheese sauce from a blend of mozzarella, parmesan, and asiago cheeses. I melted them in a little chicken broth and some unsweetened coconut milk and then poured it over the turkey/onion sauté. Then I took the squash I baked and portioned it on the plate, and laid the turkey on the top. Then I grated Parmigiano-Reggiano (my favorite cheese EVERRR) to finish it off. OK, so that’s four cheeses, but oh well, four times as good. Happy Thanksgiving weekend, everyone!

My Visit to Chicago’s Museum of Science and Industry

During my Chicago trip to run the Hot Chocolate 15K, I arranged a visit to the Museum of Science and Industry. I was particularly interested in seeing one of their exhibits, The “Smart Home“. The Smart Home is a pre-fab modular home and was conceived by Michelle Kaufmann. Here is a picture of the house, built right on the Museum’s property, and some photos of the interior of the house.
For the exhibit, the Museum of Science and Industry, Chicago (MSI) partnered with Gizmodo and threw in some of the latest technology to make the house even more amazing.
The Smart Home is equipped with a home automation system that monitors and controls the energy consumption of every room and appliance, all from a single touch screen panel.
The system reports how much energy a resident consumes and produces (from the solar film on the roof or the 45-foot wind turbine on the front lawn) by the day and hour so they can discover ways to curb consumption.
The whole house can be placed in “hibernation” mode while the resident is away, and the system will lower shades, turn off lights, turn down heat/air in the house and bring energy usage to a minimum.
Let’s start with my favorite room! The kitchen! It features: Induction cooktops, built-in wall oven with speed convection to save cooking time, a tabletop composter that recycles its weight in waste every 10 days, and countertops made from mixed waste paper, recycled glass, and low carbon cement (over 50 percent post-consumer recycled content.)
The living room features vintage chairs sourced locally and upholstered in recycled car tires, a rug made from reclaimed wool from vintage kilim rugs that have been unraveled and rewoven in the Turkish countryside, a walnut console that was found in an industrial firm and was sanded down to raw wood and refinished, and metal globe stands that have been repurposed into lamps.
The dining room has a salvaged plank table, shade system with automated window treatments, dual pane windows, and a chandelier made from old CFL tubes.
In the master bath, there is a Cybertecture Mirror on the wall. It is fog-resistant and waterproof. It also can deliver the day’s time, temperature, news and traffic at a glance.
It has different light settings, keeps track of weight gain/loss, and can connects to friends on Facebook! (Not while I am in the bathroom, thanks!)
In this room there is also an anti-bacterial solar toothbrush that cleans your teeth without toothpaste by using electrons that react to acid in your saliva.
Here’s part of the garden growing outside the Smart Home and some of the patio furniture.
To hear more about Michelle Kaufmann, and how she came up with the concept for the Smart Home, you can listen to an interview with her here. And below is a time lapse of the four month construction process.

I also took pictures of some other museum exhibits that caught my eye. I’d really love to have a dress like this!
And below are garments with sensors in them that can be given a signal
via text to contract and “hug” the wearer.
During my visit, there was an exhibit called Month at the Museum. Kevin Byrne, a digital marketing analyst from Chicago lived inside MSI for 30 days during October & November. He was allowed to roam the museum at will, but this is the space where he hung out most of the time.

Another big highlight for me at the museum is this little cinema. Inside they play silent movies and animated shorts. I could have sat in there all day long.

For more information on the museum, visit their website here. You can connect with them on Facebook here, and follow them on twitter here.

Custom Holiday Meals from Whole Foods

The Holiday Order Station at Whole Foods Sacramento, at the left entrance of the store. 
On Wednesday, I was invited to pick up a sample holiday dinner from Whole Foods Sacramento. They wanted me to help spread the word on how they can take the hassle out of cooking for your holiday gatherings. I was sent a list of some of the items that are included in a typical holiday meal, such as: a small organic pre-cooked turkey, a Field roast stuffed en croûte, Health Starts Here stuffed acorn squash, Health Starts Here posole soup, Glazed sweet potatoes, Broccoli cheddar potato gratin, a Pumpkin pie, Wine, and Holiday Flowers. 
As many of you know by now, I don’t eat a lot of things on that list at all. I follow the Paleo diet, which is gluten, grain, and dairy free. It might seem a little extreme to avoid all of those items (even during the holidays, which are traditionally all about eating and celebration), but it is so worth it to me because I am doing well maintaining my weight loss by eating this way. I remain so focused on my athletic performance and just feeling healthy everyday I am on the planet! Life is too short to have medical issues, especially ones you can fix by eating clean! 🙂
Since a lot of the selections did contain corn, gluten, sugar, etc, I asked the marketing contact if we could put together a special meal and speak to all the people out there who have gone gluten free. People like me who are very selective and care about every bite. She agreed, and I am so happy to show you what Whole Foods can put together for you. It’s completely guilt free eating and the only thing you might miss about the meal is cooking all of it… if you like to cook like me. 😉
Here is the full spread they put together all laid out on the table. As you can see, it was spectacular. My list of Gluten/grain, and sugar free items were as follows: Crudite, fruit, & cheese, Organic Turkey, Brussel Sprouts with Shallots and Pecan, Roasted Root Vegetables, Wine, and Organic Flowers.
The crudite included broccoli, tomatoes, carrots, green bell peppers, celery, and a dip in the center. I tasted a little and it had sour cream base, but it was not the typical unappetizing ranch you find on a vegetable plate. This had more of a delicate scallion flavor. Of course, I avoided it because as far as dairy is concerned, I save myself for cheese!! 🙂 And vegetables this fresh taste great on their own.

This is the organic turkey. Preparation is so simple because the turkey is already cooked when you buy it. All you have to do is thaw it out and then bake it. I picked up my meal from the store at around 2pm, and simply continued to thaw the turkey before placing it in the oven at around 7pm. It was ready to eat by around 7:45 or so. The meat was delectable and so tender. I believe organic meats are the only way to go!!

This is the side of roasted root vegetables, it contained parsnips which are one of my favorite vegetables EVER!! It also has carrots, sweet potatoes, onions, and pecans. Wow. Pretty much my favorite things coming together on the plate. I make a dish pretty similar to this, so I wasn’t surprised to love it so much.
These are the roasted Brussel sprouts with shredded cabbage. Since sprouts are a form of cabbage, the dish was a neat little duo because of the two different textures. And pecans are like candy to me. Another wonderful side.
This is what my plate looked like all put together. 
And then, the cheese! Since I don’t do sugar of any kind anymore, cheese is my true indulgence, and I eat fruit to keep away any major sugar cravings. This little cheese and fruit tray was so pretty and contained a few different cheeses: some bleu, a brie, and two other cheeses that were spreadable. The tray also contained blackberries, strawberries, grapes, and blueberries. Then there were wonderful Marcona almonds, walnuts, and little bars of compressed fig in the box. 
Everything I ordered was perfect and packaged up so nicely. There was also a bottle of nice Riesling in the mix. Whole Foods has a great selection of other wines as well. Chardonnay or Pinot Noir would also be a great match for all this food.

To learn more about the holiday menu selections, you can go to http://holidayworthsharing.com You can also follow Whole Foods on Twitter @WFMNorCal Tag #WholeForTheHolidays for a chance to a win a turkey dinner! There will be one winner a week. Good luck!

To order your holiday meals you can go to: http://www.wholefoodsmarket.com/shop and to see a complete holiday forum with recipes and tips for a perfect party, you can go here:
http://www.wholefoodsmarket.com/holidays/

Hot Chocolate 15K, Chicago. So awesome!!

Hello Chicago!!

Wow. Just wow. I just got back from a trip to Chicago to participate in the Hot Chocolate 15K. On November 5th, 2011, myself and a few THOUSAND other runners OWNED the streets of downtown Chicago. I can’t even put into words how magical it was…

I arrived in Chicago two days before the race so I could get situated and adjusted to the time change. On the day before the race, I picked up my bib and my racing packet at the Expo that is held for the Hot Chocolate 5/15K at Union Station. It was pretty cool just to be at Union Station, let alone the fact that I was here with so many others that were all set to run the race the next day.

Everything was so well organized at packet pickup.

Below is the volunteer area.

Below is the merchandise area. I could have gone a little crazy buying shirts/hats/sweatshirts in this area. It was a pretty neat little marketplace.
Below is another shot of the expo. There were shoe manufacturers and other running-centric companies that participated in the expo.

If you look closely, you can see my name and bib number in the middle of the screen. This was also taken at the expo when I picked up my bib. We all walked past an electronic device that validated our bibs. This was one of the most technologically advanced races I have been involved in. The timer was actually embedded in our bib numbers!!


So, at the end of it all…. I am so proud of myself. Running outside for 9.3 miles at under 9 minute pace is a huge accomplishment for me. I consider myself to be an actual runner now. I was thrilled to even be able to finish the race, let alone in such a decent amount of time. If you are interested in my entire race stats, you can click here.

Here are pics of me with some other runners I met at the race, as well as a picture of me after I crossed the finish line. I was ecstatic!!

Do you want to run the Hot Chocolate 5K or 15K? Or maybe want to just walk? Then go here for more information. This race has now gone national, so you could have the chance to participate very soon. Next city? Dallas, Texas on February 11th. Then San Diego, CA on March 25th. For more dates and information, please visit the Hot Chocolate 5 & 15K’s website here.You can like the Hot Chocolate 15K on Facebook here and follow all the latest news on twitter here!

Sacramento Opera presents Pagliacci on November 19th & 20th

Sacramento Opera / Sacramento Philharmonic Double-Bill Featuring Works by Mozart, Wagner, and a Fully-Staged Production of Pagliacci


One of the opera world’s most famous arias –“Vesti la giubba” — will be performed when Sacramento Opera Company presents its production of “Pagliacci” with the Sacramento Philharmonic Orchestra at the Sacramento’s Community Center Theater, 1301 L St., at 8 p.m. Saturday, Nov. 19, and at 2 p.m., Sunday, Nov. 20. Tickets, from $21 to $100, may be reserved by calling the Community Center box office at (916) 808-5181 or by subscription at (916) 737-1000.

The “Pagliacci” Opera Talk, with the SOC production’s conductor Michael Morgan and stage director David Bartholomew, will be held at 7:30 p.m., Wednesday, Nov. 9, at the Scottish Rite Center, 6151 H St., Sacramento. Tickets, available at the door, are $10 general admission and $7 for Sacramento Opera subscribers

Composer Ruggiero Leoncavallo’s poignant though memorably musical tale of a traveling theater company playing in a small provential Italian town pits a jealous clown, his wife, her lover, and a lecherous actor, in a story within a story – a tragic play that mirrors real life events going on off stage.

“Pagliacci,” premiered in 1892 in Milan’s Teatro dal Verme with Arturo Toscanini conducting. A year later, it was heard in New York City. The opera’s verismo or reality style flourished in Italy especially, in the late 19th and early 20th centuries, but was also a force in France with composers Jules Massenet., Charpentier and Debussy.

The opera will be preceded during the first half of the evening, by a program showcasing the Philharmonic in selections from W. A. Mozart’s “The Marriage of Figaro,” and featuring guest soloists Shana Blake Hill, Igor Vieira, and Zachary Gordin, and Richard Wagner’s Siegfried Idyll (orchestra only). The orchestra’s conductor and artistic director, Michael Morgan, is also artistic director of Festival Opera in Walnut Creek, as well as music director and conductor of the Oakland East Bay Symphony and the Oakland Youth Symphony.

A native of Washington, D.C., Morgan has led the Philharmonic for the last 13 years. In 2010, Morgan received the San Francisco Foundation’s Community Leadership Award and in 2005 was given the Governors Award for Community Service by the San Francisco Chapter of the Recording Academy. He was also the five American Society of Composers, Authors and Publishers (ASCAP) Concert Music Award recipients in 2005.

David Bartholomew will stage the opera. A pianist and educator before he became a stage director, Bartholomew worked with the influential opera conductor Sarah Caldwell in Boston at the beginning of his career as a stage director. While resident stage director and artistic director of Tacoma Opera, he produced more than 20 operas from 1993 to 2004. Bartholomew is currently director of artistic operations for Opera Southwest in Albuquerque, New Mexico.

Among the cast members of “Pagliacci” will be American tenor Roy Cornelius Smith who as the hapless clown, Canio, will sing the opera’s most famous aria. Smith’s rich resume contains appearances at the Metropolitan Opera and New York City Opera; Deutsche Oper Berlin; the Salzburger Festspiele, as well as the Volksoper Wien (Vienna) in Austria; and the Lyric Opera of Chicago. With the New Israeli Opera, he sang the Rabbi in a new production of Kurt Weill’s “Der Weg der Verheissung (The Eternal Road).” Smith has also appeared with the Chicago Symphony Orchestra, the New York Philharmonic, the Orchestre Métropolitain du Grand Montréal and the Vienna Radio Symphony Orchestra.

“We are very fortunate to have Roy singing with us. Listen to him singing on his website: http://www.tenors.net/roy_cornelius_smith.htm. Amazing,” said SOC General Director Rod Gideons. “He is really a splendid talent and his realization of the role of Canio, the jilted husband, is both powerful and riveting, culminating in an unforgettable interpretation of the opera’s most famous aria, ‘Vesti la giubba’.”

Joining Smith on stage, soprano Shana Blake Hill will sing Nedda,baritone Zachary Gordin will sing the role of Silvio, baritone Igor Vieira will portray Tonio, and tenor Daniel Ebbers will be Beppe.

Hill has a diverse repertoire of concert and operatic experiences. She has sung everything from composer Bright Sheng’s “The Phoenix” with The Philadelphia Orchestra under Charles Dutoit to Violetta in “La Traviata” with Dayton Opera; and Maria in “West Side Story Suites” with the Lexington Philharmonic and “Susannah” with Opera Pacific. Her list also includes Rosalba in Daniel Catan’s “Florencia en el Amazonas” with Cincinnati Opera; Rosalinda in “Die Fledermaus” with Opera Southwest, and “Secrets of the Sky and Sea” with Berkshire Opera.

Baritone Gordin, an experienced interpreter of the bel canto works of Donizetti and Verdi, appeared in “Opera in the Cathedral,” in October with Sacramento Opera. In the basso range, he is well-versed in the 18th century’s rich coloratura bass repertoire, as well as works of contemporary composers. Formerly well-known as a countertenor, he is now performing as a baritone, for which he has received critical acclaim for the “intensity of his acting,” and the “beauty and power of his voice.” Praised by San Francisco Classical Voice for his “heroic performance” as Escamillo in San Francisco Lyric Opera’s “Carmen,” with West Bay Opera Other recent performances include Aeneas in “Dido and Aeneas” and El Cantaor in “La vida breve”

Vieira made his professional debut in his native Rio de Janeiro at age 17, singing the role of Dancaïre in Bizet’s “Carmen.” His baritone repertoire also includes the title roles in Rossini’s “Il Barbiere di Siviglia,” Mozart’s “Don Giovanni” and Debussy’s “Pélleas et Mélisande,” plus Junius in Britten’s “The Rape of Lucretia,” Ford in Verdi’s “Falstaff,” and Lescaut in Puccini’s “Manon Lescaut.”

Tenor Daniel Ebbers will sing the role of Beppe. Ebbers appeared with the Sacramento Opera most recently as Cassio in Verdi’s “Otello” in 2008. Ebbers is associate professor of voice at University of the Pacific where he teaches vocal performance. He is also managing director and instructor at the Pacific Opera Institute.


The Sacramento Opera’s season will continue in 2012 with Verdi’s “Rigoletto” Friday, Feb. 24, and Sunday, Feb. 26, at the Community Center Theater. For more information, call (916) 737-1000.

TICKETS:
Single Tickets: $28 – $100 (Available through the Community Center Theater Box Office at 916-808-5181)

FOR MORE INFORMATION: Call the Sacramento Opera offices at916-737-1000, or visit http://www.sacopera.org/

You can find Sacramento Opera on facebook here and on twitter here.

Pinotlicious Wines: Part One

I recently had the opportunity to try the 2009 Sonoma Coast Vineyards Freestone Hills Pinot Noir
I liked the wine so much that I am ready to extend my upcoming Napa trip up Highway 29 so I can visit a tasting room in Healdsburg that carries more SCV wines along with several other labels. Access to wines like these is exactly why I came to California.
The wine retails for around $40, so it’s certainly not an everyday wine, but well-suited for occasions like Thanksgiving or Christmas dinner. The wine is deep garnet in color, and soft and velvety with a wonderful finish. It’s fruity enough to bring together the different flavors of the meal, but also worth drinking by itself.
The 2009 Freestone Hills is a 100% pinot noir combining grapes from three vineyards: Bella Sonoma Vineyard, (72%), Petersen Vineyard, (20%), & the Salmon Creek Block, (8%). It was aged 16-months in 60% new French oak, and has 14.3% alcohol.
You can find this wine in Chico at the Mangrove Bottle Shop, in San Francisco at Soma Wines and Spirits, and in Healdsburg at the Vintage Wine Estates tasting room. You can also buy it online from the winery’s website here.

It’s Organic Produce Delivery Service and Homemade Paleo Dinner!

Every other Tuesday, I receive a box like this from a company called It’s Organic Delivery! They are one of a few produce delivery services available in the greater Sacramento area.

Here is a peek of what comes inside an all-vegetable box. It serves a family of 2-4 and costs $34.99 per delivery or $31.99 with promo code.

A mixed fruits and vegetables box serves a family of 2-4, is $34.99 per delivery or $29.99 with a promo code, and contains between 10-12 varieties of fresh fruits and vegetables.

A fruits only box serves a family of 2-4 costs $34.99 per delivery or $31.99 with promo code and is packed full of organic fresh fruits.

As a reader of cakegrrl.com, I’d like to offer you the promo code to enter when you sign up! It is “organic5off”

If you are still considering a produce delivery service, but aren’t sure what to do with a lot of things that come in the box, please stay tuned to my website because I’ll be throwing out lots of ideas for you!

To sign up to receive your produce from It’s Organic, please follow the link here.

There are many reasons I have gone organic for nearly all of my fruits and vegetables. Yes, it is a little more expensive, but I believe that buying organic will eventually pay off in the long run. I hope I don’t have to tell all of you how toxic pesticides are. If you are trying to be healthy and getting in all your servings of fruits and vegetables, what is the point if they have loads of poison on them from pesticides? It is so very important to avoid putting chemicals into your body. The best thing I heard today that really puts things in perspective is… “if they have to wear gas masks to grow your food, what are you supposed to eat it with?”

Beyond that, buying organic is important because it creates a demand for organic. Why is this important? Have you considered the farm workers who harvest your fruits and vegetables and their daily exposure to toxins in the pesticides? What about the fact that when you buy local and organic, you help to stimulate your LOCAL economy? 🙂

And, yes, you DO have to actually wash, cut and MAKE SOMETHING out of what is in the box, but the best part is that they deliver it straight to your door! It’s kind of like Christmas Day for me when my produce box arrives. It’s fun to play a little game of Iron Chef and make meals out of whatever comes to me for the week.

So, this is what I did with the bunch of Rainbow Chard I received. I chopped up the stems…cook those first, because they take a little longer to cook than the leaves do.
Here’s a nice picture of the leaves after I removed the stems. What I did to about 3 or 4 leaves is blanch them in boiling water for about a minute to make the leaves pliable.
And then I wrapped them around some BEAUTIFUL halibut filets purchased from another Paleo friend of mine from Taylor’s Market (HOLLA) (which I rubbed down with smoked salt, curry, cumin, lemon, pepper, cinnamon), and baked them in a 350 degree oven for 20ish minutes.
Meanwhile, I sauteed onions, the chard stems, the rest of the chard leaves, garlic, and bacon in this skillet. I also added some chopped, toasted almonds.
Remember the acorn squash in the beginning of this post? Here’s what it looks like after I baked it, and pureéd it in the blender with carmelized onions, garlic, sea salt, chicken stock, coconut milk, and spices including curry, cumin, cinnamon…
And here’s what the meal looks like completed. I can’t tell you how good it feels to eat this way, so healthy, guiltless, and delicious. I really don’t know how you could eat anything processed or from a box ever again. EVER. Sure it might be convenient, but it’s pretty much LESS convenient to get cancer from stuff you thought was supposed to be food. I don’t know, maybe that’s just me? 😉 I’m telling you this because I care about your health and I want you to look and feel your very best… not because I am trying to be an elitist jerk. You might think you “don’t have the money to buy organic” but I am telling you this: I NEVER get sick. I never have headaches. I don’t have joint pain or allergies. Isn’t that worth giving up a few things to avoid feeling like crap all the time?
This way of eating might be extreme for some, but I think it’s extremely delicious. When you get enough fat and protein in your meals, you don’t need (and after a while won’t crave) any bread or potatoes.
I will step down from my soapbox long enough 😉 to let you know you can follow It’s Organic on twitter here and like them on Facebook here.

Taste of History Dinner at Sutter’s Fort = History Tastes Delicious!

On September 25th, the Annual Taste of History Dinner at Sutter’s Fort was held. I attended with a fellow food blogger and we enjoyed an evening of music, conversation, and eating a multi-course dinner outdoors at a beautiful table settings inside the fort walls.

The evening began with a reception with appetizers by Whole Foods and Selland’s Market. Whole Foods made pear “hand-pies”, cider with sparkling water, and also sampled pistachios and yellow watermelon. Selland’s offered little cups of corn soup, cheese and honey served on cedar planks, and tiny pot pies with vegetable filling. Around the corner, Ten22 was serving fresh fried corn tortilla chips and mole sauce.

Well OK, I don’t think there was a Selland’s catering van back in the day… 😉
Vegetable pot pies from Selland’s.
Cheese and honey from Selland’s.
Corn soup from Selland’s.
I was THRILLED to get my hands on a slice of watermelon since my diet is gluten-free, corn-free. I was also snacking on pistachios from the Whole Foods booth.

While we were waiting to be seated, we ventured off around Sutter’s Fort and looked into some of the exhibit rooms. There are recorded guides to inform you of your surroundings and the purpose of each room.

This was the beautiful set-up for dinner, just before dusk.
Each patron got a beautiful mini-lantern, and a goodie bag from Whole Foods,
filled with discounts and information on local vendors.
Most of the chefs used old fashioned preparations to make their food. Right over the fire.
This was another appetizer available. It was from Ten22, and was an absolutely
delicious mole sauce. They had fresh fried tortilla chips to dip in the sauce.
There was also live music in the style of the era being played before dinner as we walked around to look at Sutter’s Fort and to sample the foods and wines available.

This was the first course, a Chicken Mole Salad prepared by Chef Jay Veregge of Ten 22 in Old Sacramento. It was paired with a River City Brewing Vienna Lager.

The second course was a Grilled King Salmon with Tomato Salsa and Creamy Polenta, prepared by Patrick Mulvaney of Mulvaney’s B & L. It was paired with a wine from Railbridge Cellars.

The third course, was quite possibly my favorite and sadly I don’t have a better picture of it. It was a slow cooked Beef Brisket with shell beans, corn, and Del Rio Farms herb salsa prepared by Scott Rose. For those of you in Paleo land, I didn’t eat the corn, but did have a few delicious beans. 😉 This course was paired with a wine from Bogle.

You can find Sutter’s Fort on Facebook here. The have a fun event coming up this week called The Haunted Fort. It will be on October 28th and 29th. Sutter’s Fort, once a portal for weary pioneers, again serves as the gateway to their restless spirits, who return to tell the tales of their lives and melancholy deaths at this special family friendly event. Tours leave every 10 minutes, tickets available here. For more information please call phone 916 445-4422.