Denio’s in Roseville to Host “Taste of Summer” Event on August 4th, 10am-1pm
Saturday August 4th from 10am-1pm, Denio’s will be hosting its inaugural “Taste of Summer” event, complete with a kids zone and “Salsa Showdown.”
Join Denio’s for a fun-filled day as they celebrate the area’s largest Farmers Market in a whole new way!
The “Salsa Showdown” will be a “Chopped” style competition with local culinary students and judged by some of the area’s top professional chefs.
Receive complimentary produce tastings, salsa-making tips and recipes, and so much more. Plus, the kids will enjoy their own exclusive “Fun Zone.”
Denio’s Farmer’s Market and Swap Meet open at 7am. They are located at 1551 Vineyard Road, Roseville. You can visit them online at Denio’sMarket.com
You can find them on Facebook here and follow them on twitter here. To get an idea of what Denio’s is like, you can check out their You Tube channel here.
Berbere Spiced Chicken
So I am reading listening to Marcus Samuelsson’s autobiography right now… during long runs and my ultra boring work commutes to Auburn everyday. It’s called Yes, Chef, and it’s a really fascinating book, especially if you are into food/cooking, or have ever worked in the industry. And I just love being able to listen to the book, actually read by the author in his Swedish accent. 🙂
Anyway, Samuelsson’s staple spice is called berbere (originating from Ethiopia). I have enjoyed this spice in a dish called doro wat at Queen Sheba on Broadway here in Sacramento, and wanted to present the chef’s bebere spice recipe used in a Paleo setting.
So, I decided to make the spice mix and coat chicken breasts with it, then grill them. The flavor is a delicious mix of savory and sweet and can go on almost any meat.
Berbere Spice Mix
(by Chef Marcus Samuelsson)
1 teaspoon fenugreek seeds
1/2 cup ground dried Serrano chilies or other ground dried chilies
1/2 cup paprika
2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons onion powder
1 teaspoon ground cardamom, preferably freshly ground
1 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Finely grind the fenugreek seeds with a mortar and pestle or an electric spice or coffee grinder. Stir together with the remaining ingredients in a small bowl until well combined.
Toast the spices in a non-stick pan on low heat until the oils and aromatics are released. Remove from heat.
You’ll have enough spice to make about 6 chicken breasts (we use Mary’s organic chicken from Taylor’s Market), or you can make 2 breasts and save the rest of the spice for up to 3 months.
Place the chicken breasts in a medium sized bowl and cover them with 1 Tbs olive oil. Then coat the chicken breasts with the berbere and allow to marinate for 20-30 minutes in the refrigerator while your grill is preheating. If you can, buy the chicken breasts attached. This will help retain moisture during the cooking/grilling process. If you don’t have a grill, you can bake the chicken in the oven on a foil covered sheet or roasting pan.
We served the chicken with a chilled, white wine from Nichelini Winery, (they’re located outside of Napa Valley in the Chiles Valley region). The wine is called Muscadelle, and it was the perfect match for the berebere spice, because of it’s crispness and higher sugar content.
We had sautéed vegetables: eggplant, squash, and broccoli, and also a salad on the side.
Another fun weekend in the record books. 🙂
We Conquered the Big Rib at the California State Fair!!
OMG! We conquered the big-*ss Rib Steak!! It was soooo good. We were able to order it right off the grill & medium rare without extra sauce! It costs about $16 and it feeds 2 people. It was perfect for the caveman and the cavegrrl… I am pretty sure we were the happiest couple at the fair sharing that big old hunk of meat! 🙂
And we landed in the wine garden (big surprise! ;)) with a mini picnic sponsored by one of my favorite food booths at the fair (conveniently located within the Wine Garden) Pignotti’s!! This year, they’re serving up my favorites again… the fruit plate, the salami plate, and the cheese plate. There’s also a meatball with pesto sauce that you should try.
Of course, we didn’t eat the bread on the plates, but I am showing you what you will get on the plate when you order. You can probably ask them to leave it off your plate entirely if you want. 🙂 Here’s a little slide show of the must haves (especially when you are sipping those California State Fair Medal winners!!):
BY THE WAY!!!!!
Come out and see me tomorrow, (Friday, July 20th from 5-7pm!) In the California Food Building (where the permanent exhibit buildings are located).
I will be making bacon wrapped dates and a cocoa hazelnut spread served with bananas! And you will get to taste test them for FREE!! And maybe by tomorrow I will have figured out a catchy name for the hazelnut spread!
You’ll also get to meet my partner in crime, The Running Bum aka Andy aka caveman, and we’ll talk about Paleo, what we eat, our staple kitchen ingredients, and other fun recipes!!
And since we’re talking about food, here’s the latest press release with the 2012 Cooking Competition Results:
SACRAMENTO, Calif. (July 19) – The California State Fair announces winners of its California’s Kitchen challenges and competitions for adults, children and professional chefs.
Best of Show:
Jams & Jellies Show: Claudine Kelly of Orangevale, for Blueberry Pomegranate Jelly
Kidz Jams & Jellies Show: Ashley Olson of Kingsburg, for Strawberry Balsamic Thyme Jam
Soft Spreads & Fruit Show: David Conrad of Stinson Beach, for Bearss Lime Curd
Pickles, Relish, Sauce & Salsa Show: Joan Edelsohn of Moraga, for Blackberry Barbecue Sauce
Kidz Soft Spread, Fruit, Pickle & Sauce Show: Matthew Silvera of Sutter, for Pickled Green Beans
King Arthur Flour Cookie Contest in Kidz Kitchen:
First place: Lincoln Marks of Rancho Cordova, for Kettlecorn Cookies
Second place: Catherine Gallagher of Sacramento, for Almond Strawberry Tea Time Cookies
Third place: Kaitlyn Ripley of Carmichael, for King Arthur’s Cookies
Poppy’s Baby Cake Contest in Kidz Kitchen, sponsored by C&H Sugar:
First place: Lindsey Abernathy of Sacramento, for Chocolate Chip Cookie Dough Cupcakes
Second place: Madilyn Ripley of Carmichael, for Poppy’s Baby Cakes
Third place: Jamie Grgich of Elk Grove, for Marzipan Ladybug Cupcakes with Vanilla Buttercream Frosting
Awards of Merit – Aysia Seals of Citrus Heights, for Aysia’s Rainbow Vanilla Cupcakes;
Demetrius Marshall of Sacramento, for Demetrius’ Out of this World Triple Chocolate Cupcakes;
Esther Ambrose of Galt, for Flower Power Poppy Baby Cakes, and
Evangeline Gardiner of Loomis, for Rainbow Cupcakes
Professional Chef Challenge
Preliminary rounds winners, who will compete in the finals 4-6 p.m. July 29:
Chef F.J. Villalobos, of 58 Degrees & Holding Co.
Chef Evan Elsberry, of Evan’s Kitchen
Chef Cecil Rhodes II, of Bella Bru Café Carmichael
Placer County Vintners Association Presents the Grape Days of Summer on August 4th and 5th!
The Grape Days of Summer on August 4 & 5, 2012 is Placer County Wine Trail open-house event hosted by Placer County Vintners Association (PCVA).
Enjoy wine tasting and small plates of food at participating wineries along with music and educational experiences along the trail. In addition to each general wine tasting line-up, wineries will provide an educational experience that takes you “From Vine to Wine.” This is something this region has never offered before. Join in on the fun, and taste some great award winning, small production wines, while you learn something from the winemakers themselves.
WHEN: Saturday & Sunday, August 4 & 5
TIME: 11am to 5pm both days
WHERE: Placer County Wine Trail – Auburn, Lincoln, Loomis & Newcastle
COST: $30 advance / $40 door, $10 Designated Driver
PARTICIPATING WINERIES: Bonitata, Casque, Ciotti, Cristaldi, Dono dal Cielo, Fawnridge, Lone Buffalo, Mt. Vernon, Pescatore, Popie, Rancho Roble, Secret Ravine, Vina Castellano and Wise Villa.
ACTIVITIES SUMMARY: Food or music at each winery. Special activities include Vineyard Tours; Cork Presentations; Oak Flavors in Wine; Blending Seminars; Harvest Equipment, Solar Energy, and Sheep in the Vineyard; Placer County Wine History; Vertical Tastings; and Barrel Aging and Sampling.
Purchase tickets by clicking here!
California State Fair Kicks Off Tomorrow! Win 2 tickets and FREE Parking!
The California State Fair is here again, and this time I will be doing a cooking demo at the fair on July 20th, from 5-7pm! I will be there to discuss the Paleo diet and to make a dish for audience sampling!! Come out and say hello and see what the Paleo thing is all about.
In celebration of my appearance at the Fair, I am giving away a pair of tickets, complete with a parking pass to one of my readers. To win, please comment below and tell me what you are most looking forward to at the fair! (If you’re anything like me, it’s the wine garden and the Mick Martin concerts!) I’ll also be heading to Pignotti’s booth (located in the wine garden) for my cheese and fruit plate! 🙂
The person with the best entry wins (you have to be local to win)…Giveaway ends tomorrow at noon! Ready…. GO!!!
Also, read below and check out some of the new attractions at the fair this year (via a press release from the California State Fair Media Department), or you can read my State Fair review from last year. I found some really healthy options at the fair:
Better hours and a slew of new attractions are among the highlights of the 2012 California State Fair, which runs July 12-29 at Cal Expo.
The fairgrounds will be open 11 a.m.-10 p.m. Monday through Thursday, and 10 a.m.-10 p.m. Friday through Sunday.
Magical Midway hours are 2-11 p.m. Monday and Thursday, 11 a.m.-11 p.m. Tuesday, noon-11 p.m. Wednesday, and 11 a.m.-midnight Friday, Saturday and Sunday. The Kids Park will be operational 11 a.m.-11 p.m. Monday, Tuesday and Wednesday, 11 a.m.-10 p.m. Thursday and 11 a.m.-midnight Friday, Saturday and Sunday.
In keeping with the theme “Fun That Moves You,” the 2012 State Fair introduces an array of entertaining, challenging, educational and thoroughly enjoyable activities and experiences for all ages. Most of them are free with fair admission:
“Wizard’s Challenge” (in front of Bldg A) – Explore the magic and wonder of science in a 9,600-square-foot, Medieval-themed, mostly interactive exhibit. Morph your face with someone else’s in the Morphing Mirror. Try to identify mysterious smells in Common Scents. Dare to walk through the Dragon’s Lair. Make beautiful music with the Enchanted Organ and Steel Drums. Take on all-comers at the Giant Chess Set. There are 20 activities in all. And don’t miss the Magic of Science stage show with three performances daily. “Wizard’s Challenge” is sponsored by SMUD.
“Sun-Maid Celebrating 100 Years of Fruit and Sunshine” (Expo Center, Bldg 3) – The Kingsburg-based company, a cooperative owned by nearly 1,000 families who grow raisin grapes, celebrates 100 years of a thriving enterprise by displaying from its collection two paintings and a chromo lithograph by the celebrated America artist Norman Rockwell. The Sun-Maid celebration also includes an interactive exhibit that tells the story of dried-fruit production in California and the history of the iconic Sun-Maid Girl. The Sun-Maid chef will cook up heritage recipes in the Sun-Maid Kitchen.
“Girl Scouts Zone”(Bldg A-B) – Celebrating 100 years of scouting, Girl Scouts Heart of Central California worked with Randy Roberts, deputy director of the Crocker Art Museum, and museum consultant Rachel Tooker to create an interactive exhibit that shows how Girl Scouts discover, connect and take action to make the world a better place.
“Toytopia 2.0” (Expo Center, Bldg 5) – Sacramento’s Stage Nine Entertainment returns with an interactive exhibit for folks of all ages. Doodle on the world’s largest Etch-a-Sketch and pretend that you live in a giant dollhouse. Build something with Legos and other construction toys. Visit the stuffed animal Toytopia Zoo. Check out model planes, trains and automobiles, and play the day away at a retro game arcade. Don’t forget to visit the official Toytopia store inside the exhibit.
“Birds in Paradise”(Floriculture) – Wander deep into the “jungle” where macaws, Amazon and cockatoos inhabit the “parrot tree.” Marvel at colorful peacocks, along with a charm of finches, a colony of canaries, along with kookaburra, amazons, curassow and other “singers.” Experts will be on hand to talk about the feathered flock. And look for exotic plants, many of which were propagated and nurtured in the State Fair’s Landscape Yard: vanilla orchid, sugar cane, cocoa, coffee, banana, papaya and pineapple. Free California poppy-seed packs will be given away while supplies last.
“Wet ‘n’ Wild” (Bldg B)– The California Department of Water Resources and California Department of Fish and Game team up on a water and wildlife exhibit designed to educate the public about native animals and how water impacts their habitats. See raccoon, bobcat, bald eagle, rattlesnake and amphibians in enclosures similar to their native habitats. Watch educational and entertaining presentations with a beaver, turkey vulture, North American porcupine, desert tortoise and hawk at 1 p.m., 3 p.m., 5 p.m. and 7 p.m. daily.
“We Stand on Their Shoulders”(Bldg A) – Sacramento State professor emeritus Felicenne Ramey created a documentary–style exhibit in which photographs of elderly African-American men and women are paired with their musings on life. Ramey began working on the project in 2009. The exhibit comes to the State Fair after making its debut earlier this year at the Sacramento State library.
“ ‘The Flying Marbellos’ & Friends” (Expo Center, Bldg 7) – Vallejo dentist and artist Victor Chaney creates wacky and hypnotic kinetic sculptures, including the circus-themed “The Flying Marbellos” and “H2-Opus,” a musical fountain. See six of his unique works in the Fine Art building.
Guinness World Record attempts– Be a part of history at the California State Fair as not one, but two, world records are challenged. The world’s largest cocktail, a Margarita, will be built starting at 10 a.m. July 13 in an enormous stainless steel shaker on Palm Avenue. A Roseville woman will attempt the longest continuous Ferris wheel ride. She’s set to begin her quest at 5 a.m. July 23 in the Magical Midway. She’ll have to outlast the Los Angeles police detective who set the current record of 25 hours in June 2012.
My First Ride (Cavalcade of Horses arena) – Never been on a horse before? Now cowboys and cowgirls of all ages can saddle up for a jaunt around the arena. Rides will be given at noon, 2 p.m., 4 p.m. and 6 p.m. on July 15, 17, 24, 27 and 28. At 3 p.m. every day, kids can participate in stick-horse games and pony painting.
On the Magical Midway – Butler Amusements amps up the fun with old favorites and some new attractions, including White Water Log Flume, Mega Drop Tower and Circle of Champions. The Zillerator Coaster makes its return to the 2012 State Fair.
High Fly’n Zip Line (behind Expo Center, Bldg 5) – Also debuting at the 2012 State Fair, brought in by Butler Amusements, is a 600-foot-long zip line on which up to four riders will fly along at 35 mph. The highest elevation is 60 feet. Riders must weigh between 30 and 250 pounds. Zip line tickets are $20 and do not include State Fair admission. Carnival wristband and carnival tickets cannot be used for this ride.
Gran Jaripeo con Ezequiel Pena y Mucho Mas– The action includes a bull-riders-only rodeo, renowned Mexican entertainer Ezequiel Pena who will perform as he rides around the arena on horseback, and much more. (4-10 p.m. July 29, Horse Show and Rodeo Arena)
In addition to the new attractions, these are among the old favorites back at the 2012 California State Fair:
Live thoroughbred horse racing in the Miller Lite Grandstand (July 12-15 and July 19-22), big-name entertainment on the Golden1 Stage, the Livestock Nursery, Children’s Dairy Center, Dianne Olds Rossi and her Magical Dancing Horses, Metal Mayhem Destruction Derby (cars and RVs), Counties Exhibit, Fine Arts, cooking competitions in California’s Kitchen and The Farm, Operation Postcard, Friends of the California State Fair’s Brewfest, Youth Art & Design Expo, Gospel Festival and the Sacramento Mile.
In addition, California’s Grape & Gourmet returns to Cal Expo on Aug. 18. Tickets are for sale now at www.bigfun.org and www.calexpo.org
You can like the California State Fair on Facebook here and follow them on twitter here.
The 2012 California State Fair runs July 12th-29th at 1600 Exposition Blvd., Sacramento
Fair hours: 11 a.m.-10 p.m. Monday-Thursday and 10 a.m.-10 p.m. Friday-Sunday.
Admission: $12 general, $10 ages 62-plus, $8 children 5-12. Children under 4 free.
(Discount tickets on sale until July 11.)
Parking: $10. For more information: www.bigfun.org
I NEED YOUR VOTE BY JULY 8th!
Pretty please! If you have a Facebook account, you can help me win the California Avocado Commission’s avocado recipe contest.
This week, submitted my recipe for Hard Boiled Eggs with Avocado, Cumin, and Curry.
Of all the entries submitted, the CA Avocado Commission will choose the top 5 vote recipients, prepare those recipes and then determine the top 3 winners.
You can vote for me every 24 hours until July 8th! 🙂
To vote, please follow the link here. Don’t forget to share the link. There are a few entries with over 100 votes, so I really need some help on this one!
Thank you in advance!!
Cauliflower “Steaks”
So, this recipe is proof that cooking doesn’t have to be complicated, messy, time consuming, or expensive. We all like that, don’t we? 🙂
Also, it’s a great crowd pleaser because it’s Paleo, vegan and vegetarian, gluten free, sugar free, soy free, and dairy free!
And I like it because it doesn’t take much to explain how to make it!
I got the idea from listening to the Good Food Podcast with Evan Kleiman. She described her favorite preparation of cauliflower (this way), and I was sold. Last time I was at the market, I bought two heads of cauliflower so I could experiment, and this is what I did:
Preheat oven to 375°
Do NOT core the cauliflower. Instead, cut the cauliflower straight down (vertically) so that you have 2 or 3 large pieces (steaks) with the florets still attached to the core.
Lay flat on a baking sheet and drizzle liberally with olive oil. Then sprinkle with your favorite sea salt. I have a fancy grey salt I got as a gift on my birthday from The Meritage Resort and Spa in Napa that I have been using in everything! 🙂
Place in oven and allow the cauliflower to roast… it will almost fry in the oil. After about 25 minutes, remove from the oven and flip the steaks with a spatula. Then return the pan to the oven and roast again for 20-25 more minutes, or until steaks are golden brown.
And that’s it! It’s that easy. And, that thing you have always been throwing in the trash… you know, the core? It’s the most delicious part!! 🙂
Paleo Picnic: Lamb Burgers with Curry Ketchup
This past weekend turned out to be pretty good weather, so RB and I decided we would pack a picnic and head over to Music in the Park at Curtis Park. It was a great time, and enjoyed by people of all ages.
We sat on a blanket made up of squares of old polyester pants sewn together by RB’s Yia, Yia. In our picnic basket, we brought lamb burgers wrapped in napa cabbage and topped with rings of red onion, avocado, feta cheese, and curry ketchup that I made just before we packed the basket. We also brought a broccoli, cauliflower, and bacon sauté with toasted almonds and our favorite snack, parsnip chips.
Suggested wine pairing is the Shenandoah Vineyards Zingiovese, which is a 54% Sangiovese, 48% Zinfandel blend*. A beautiful elixir from our friends at Sobon Estate that stands up to the spicy and sweet of the curry ketchup and the meatiness of the lamb.
*The percentages do not add up to 100%, but I took the blend info straight from their informational PDF here. *shrugs* 😉
And now… the recipes!
Lamb Burgers
1 lb ground lamb (we used Superior Farms)
1 tsp cumin
1 Tbs oregano
1 tsp coriander
1 1/2 Tbs crushed garlic
pinch salt
Mix all ingredients together with your hands in a medium-sized bowl until well incorporated. Form into 3 or 4 patties (3 for best results). Refrigerate until you are ready to grill.
Curry Ketchup
2 containers of organic tomatoes
(I used small, cherry sized yellow tomatoes)
1 small can of tomato sauce
1/3 cup water
2-3 Tbs tomato paste
1 Tbs pomegranate molasses (if you don’t have pomegranate molasses,
you can use regular molasses, or honey)
2 tsp onion powder
2 tsp curry
2 tsp crushed garlic
Rinse the tomatoes then put them in a pot with the tomato sauce and the water. Bring to a simmer and cook the tomatoes and allow them to burst open. This is what you want. The tomatoes will cook and break down and get thick this way. Keep the mixture on a simmer until the liquid content reduces by half. Then, add the rest of the ingredients (all the spices and the molasses, then the tomato paste). At this point, the mixture will resemble ketchup, so continue to reduce until it gets to your desired thickness.
This recipe makes about 1 1-2 to 2 cups, so you can bottle the unused portion and refrigerate for a week. The funny thing is, is that on a picnic with RB, the ketchup didn’t make it through the night. When we got home, he piled some more of the vegetables on a plate and on top of them went the rest of the ketchup. 😉 At least I know he loved it, so that’s why I decided to share the recipe with you.
The “bun” for our burgers were leaves of napa cabbage. The leaves of the cabbage are durable enough to conveyor belt the meat to your mouth, but tender enough to bite into. We sliced the red onion very thin, and naturally, feta was the cheese of choice.
Thanks again to Superior Farms for providing such a nice variety of lamb. We really enjoyed all the cuts. You can see how we prepared the rack here and the boneless leg here.
Fantastic Memories at the Meritage Resort and Spa
I am still daydreaming about the party I attended with RB and my media/journalist friends a few weeks ago. It was the Re-Grand Opening Celebration at the Meritage Resort and Spa.
I can only describe my experience there as “living the dream”. I know it’s cliche, but I truly felt like royalty that evening. The Meritage Resort and Spa cut no corners on the evening, as guests were treated to champagne and caviar, salami and cheese trays, grilled foie gras, pork sliders, and an entire room full of desserts ranging from cakes and pastries to tall jars of M&Ms.
I was so impressed with the expansion and all the new amenities at The Meritage, that I asked RB if he would bring me back there for my birthday a few weeks later. And he did. 🙂 We spent my 35th birthday at my favorite place in the world, the Napa Valley. We stayed in one of the new rooms at the Meritage, and the next day I worked out in the expanded fitness studio. The view from my treadmill looked out onto their private vineyards. The fitness studio also has Wieland doors that open and close with the season.
Reasons to stay at The Meritage:
- 322 guestrooms and suites, including nine suites, plus access to 180 vacation rental rooms at the adjacent Vino Bello Resort for a total of 502 guestrooms and suites
- Guestrooms and suites are designed to be a “home away from home” with high ceilings, open spaces and sumptuous bathrooms
- Tuscan inspired décor with rich woods, comfortable seating, premium bedding, Gilchrist and Soames amenities, and many rooms with private balconies or patios
- Wireless and wired high-speed Internet access, executive work desks, local calls and voicemail, complimentary morning newspapers and in-room safes
- 32-inch plasma screen televisions, DVD and CD players, with access to the hotel’s library of DVDs and complimentary premium channels and iPod-charging clock radios
- Spacious baths with marble-topped vanities, extendable magnifying mirrors and en-bath telephones
- Plush bathrobes and designer toiletries
- Mini refrigerators and bars, complimentary bottled water, coffee/tea makers with a selection of premium coffees and teas, ice buckets and corkscrews
Meeting and Event Space:
- More than 50,000 square feet of indoor and covered outdoor meeting and event space, the largest meeting venue north of San Francisco and west of Sacramento
- The two largest ballrooms in the Napa Valley both divisible up to 10 salons
- Meritage Ballroom: 10,490 square feet, with two pre-function foyers totaling 4,300 square feet. Carneros Ballroom: 7,358 square feet, plus 1,564 square feet pre-function
- Each ballroom opens up to a four-season covered terrace perfect for meals and receptions for up to 250
- Luxurious entertainment Estate Cave: 3,992 square feet for events up to 200
- Two boardrooms with fixed tables and two meeting rooms ranging from 250 square feet to 461 square feet
- Multiple outdoor courtyards and piazzas for weddings, receptions and dining
- Our Lady of Grapes Chapel for wedding ceremonies of up to 60 🙂
- Member of Associated Luxury Hotels International (ALHI), a worldwide portfolio of distinctive meeting hotels and resorts
More Goodies:
- Siena: Gourmet restaurant with Napa Terroir-influenced menu sourcing the best local, seasonal meats, fish and produce designed by award-winning executive chef to complement area wines
- Crush Ultra Lounge: Sports themed entertainment space and bar with six luxury bowling lanes, a pool table, shuffle board, fireplace and dining
- Blend: Café and bistro with gourmet coffees, à la carte breakfast and lunch offerings, pastries, gelato, retail with indoor and al fresco seating
- Lobby Bar: Featuring some of Napa’s finest wines by the glass, unique cocktails and appetizers
- Spa Terra: A unique underground luxury spa experience situated in the Estate Cave, Spa Terra offers a variety of treatments in 12 treatment rooms and features tranquil walls of water, whirlpools, steam grottos and a relaxation lounge to unwind and rejuvenate
- Trinitas Cellars Tasting Room: Enjoy wine tasting in the Estate Cave with Trinitas Cellars’ award winning wines. Tastings include latest releases and multiple varietals. Wine-centric gifts and mementoes are also available in the tasting room or sign up for the Trinitas Wine Society
- Two swimming pools and three hot tubs, with cabanas, fountains and outdoor fire places for mingling and enjoying beautiful Napa weather
- Recreational amenities include a new 1,650 square foot fitness studio, bocce ball court, croquet lawn and hiking trails through the nine acres of hillside vineyards
- Business center, high-speed wireless Internet access throughout public spaces, meeting rooms, full service AV, presentation and production management, conference and banquet rooms, concierge
- Evening 28-passenger shuttle delivers guests to Downtown Napa’s restaurants, tasting rooms and theaters and the Napa Outlets
- 525 parking spaces including some designated for hybrid vehicles and a Level II electric vehicle charging station
California Love Truck Launches to Offer a Restaurant on Wheels Featuring Local Produce and Meats
Just received this press release from my friends at Casque Wines in Loomis. (That’s the home of my favorite wine, a 2008 Roussanne. :)) Come up to the winery on June 30th (next Saturday) and check out the wines and the brand new California Love Truck! —cg
MoFo Truck will offer Distinctive Ethnic and Comfort Foods to Sacramento and parts of Placer County
The California Love Truck today announces the launch of their mobile food business to focus on distinctive ethnic and comfort food focused on local produce and meat products. The California Love Truck is the dream of Johnny Breedlove, Jr. who gained his experience in the kitchens of a number of local high end restaurants. His goal is to take his unique mix of comfort and ethnic foods and provide a different twist to offer a restaurant flavor on wheels.
California Love Truck will be supported by Johnny Breedlove and two close friends who are all use to working in tight quarters from their kitchen experience. They will bring their new cuisine primarily to the streets of Sacramento with an occasional trip to Placer County for special events such as their launch party at Casque Wines in Loomis California on June 30th, 2012. The truck will pull into the patio of this urban winery to introduce people from around the region to their amazing cuisine on wheels paired with some of the region’s top award winning wines from Casque Wines.
- Breedlove gained his experience working in the kitchens of the Brewster’s Bar & Grill, Café Bernardo, Shady Lady and One Speed Pizza where he mastered the skills of butchering meats, seafood, poultry while prepping vegetables and food items in all mediums of ovens, grills and fryers. He acquired hands on experience in all methods of broiling, grilling frying, sautéing, with the added skills of portioning, battering, breading, seasoning and marinating. Additionally he has a background in pizza dough and sauces. In some of those stints he learned the art of maintaining inventory to ensure a smooth service period in an impeccably sanitary work area, which will aid in running his own business.
- California Love Truck has a close knit team to prepare and then complete and cook the food in tight quarters while bringing the varied ethnic offerings with a twist. To assist Breedlove with the food prep, cooking, and service include Eddie Torres, a graduate of the Art Institute, with a focus on refining the art in the food and a background in food and wine pairing will bring significant experience and presentation skills to ensure the food looks as good as it tastes. Cordell Herrera has served as a line cook gaining his experience to keep it fast with high quality while dealing with the pressures of delivering a quality product.
- Local produce and what is currently available will drive the menu which will change with the seasons. Items such as Pork Belly Tacos and Meatball Sandwiches will feature Bledsoe Pork, Blood Orange Salad and Chicken Wings with an Asian Sauce that will capture the attention of any Ranch Dressing fan but open their world to bright, new and fresh flavors.
- The California Love Truck Launch Party will be held on the back patio at Casque Wines on Saturday, June 30th from 6:00 – 9:00 pm. Singer/Songwriter Jon Dufour will play a variety of original and well known songs from decades past, with some sing along to provide something for everyone. The winery is located at 3273 Swetzer Road in Loomis California, just 3 minutes off of I-80 at the Horseshoe Bar exit.. It is located next to Loomis Basin Brewery so beer patrons will also be able to pick up food at the winery and take it to the patio at the Brewery to enjoy. Click here for event details.
- California Love Truck has lined up several locations including the Thursday night Sactomofo Roundup, Norcal Food Truck events all over Sacramento, and Wednesday Lunch at CalPers from 11-1. They are still securing additional locations and recommend you follow them on Facebook and Twitter to hear about their current locations. www.calilfornialovetruck.comFacebook: CaliLoveTruck
Twitter: @CaliLoveTruck
ABOUT CALIFORNIA LOVE TRUCK
Lack of time shouldn’t mean sacrificing a quality meal in today’s fast paced environment where taking the full hour or longer lunch is hard to come by. California Love Truck’s goal is to provide locals a pre- lunch, lunch, and late afternoon unique food experience. Their focus is on serving the best of local produce and meat products offering a distinctive flair with ethnic and comfort foods. The California Love Truck team strives to provide the quality of a fine restaurant in a eat-on-the-run approach.
Blueberry Pork Meatballs with Blueberry Sauce
Hey! In case you didn’t see it, I am in the Sacramento Bee today, as part of a round-up of blueberry recipes.
I am posting it again here because I wanted to explain my inspiration for my recipe. I wanted to contribute a dish to the Bee that wasn’t a dessert, or a breakfast item. Something original that used blueberries (which in their original state are very good for you), and didn’t candy them up. Most of all, I wanted to make a Paleo recipe! 🙂
So, if you’re invited to a potluck, or you are throwing a little party this season, this is the perfect dish to share. It might sound a little strange at first, but think of the classic turkey and cranberry combination, and you might see where I am coming from! 🙂
INGREDIENTS
4 dried figs
1/2 cup fresh blueberries
1 tablespoon cinnamon
1 pound ground pork
1/2 pound ground beef
2 tablespoons minced onion
3 cloves garlic, minced
1/4 cup chopped parsley
1 egg, room temperature
1 tablespoon rosemary (grind in a spice grinder or with a mortar and pestle)
1 teaspoon sea salt
2 tablespoons extra-virgin olive oil
Blueberry sauce:
1 tablespoon olive oil
2 shallots, finely diced
1 cup red wine
1/4 cup water
1 cup blueberries
1/4 cup lemon juice plus 1 tablespoon zest
4 tablespoons unsalted grass-fed butter
Dash salt
2 tablespoons honey
INSTRUCTIONS
Pulse the figs, blueberries and cinnamon together in a food processor; set aside.
Mix the ground pork, ground beef, minced onion, garlic, parsley, egg, ground rosemary, salt and olive oil together until well combined.
Then add the fig and blueberry mixture to the meat mixture. Mix well, leaving small chunks of the fruit intact. (Think chocolate-chip cookie dough.) Form the meat and fruit mixture into ping pong-size balls. Line a baking sheet with foil.
Preheat oven to 350 degrees while you prepare the sauce.
For sauce: Heat oil in a small saucepan over medium high heat.
Sauté the shallots until they are translucent. Add the wine, followed by the water, and reduce for about 3-5 minutes. Add the blueberries. As the skins burst open, add the lemon juice and zest. Let the sauce continue to boil and thicken (5 minutes).
Remove the saucepan from heat and stir in butter until it is completely melted. Salt to season.
Cool the sauce slightly, and add the honey to sweeten and help thicken the sauce a little more.
Pour the sauce over the meatballs and bake them at 350 degrees until the meatballs are slightly browned and before meat is cooked through.
Remove from the oven and allow to rest. (The meatballs will be cooked through with the residual heat.)
Sacramento Zoo King of Feasts Food & Wine Event is June 23rd! Enter to win a pair of tickets!!
The animals will show you how to party at the Annual Sacramento Zoo King of Feasts – Food & Wine Luau on Saturday, June 23, 2012!
The event will be held from 6-9pm and feature 26 restaurants, 26 wineries and breweries, live entertainment, hula-hooping, three silent auctions and exotic animals throughout the lush setting of the 14-acre Sacramento Zoo.
Sacramento Zoo is located at the Corner of Land Park Drive & Sutterville Road
Ticket Prices: $50 in advance, $60 day of event. To purchase tickets click here or call (916) 808-5888. 21 and older please.
Proceeds from the event benefit Zoo improvements, education programs and wildlife conservation.
Would you like to win a pair of tickets to one of Sacramento’s BEST food and wine events? Well, you’re in luck! I am giving 2 tickets away right here on cavegrrl, next Friday, June 15th at 3pm!
All you have to do is:
1. tell me your favorite animal at the zoo in the comments section below, and
2. either tweet this post on twitter (with the hashtag #saczooKOF) or share this post on Facebook with all of your friends. USE THE SHARING BUTTONS BELOW 🙂 🙂 🙂
I am looking for lots of enthusiasm, people!! I will be awarding the person who has the most creative response and the most shares. (PS: You and your guest must be 21 to win/attend).
Talk about the event on twitter with the hashtag: #saczooKOF
Tell all your friends you are coming by RSVPing on Facebook here. 🙂
Primal Pre-Race Dining at… Piatti Mill Valley
A few weekends ago, Running Bum and I took a little trip to Mill Valley to poke around at some property he is interested in buying. I tagged along with him to run a race the next day. The race, the Marin Memorial 10K, is one of the fastest 10K courses in the area, but it’s still a really tough course. No PR, and I was definitely not running with “fun runners” that day.
For our pre-race meal, we dined at Piatti. And we kept it Primal. Since Piatti is one of my sponsors on cakegrrl.com and will be migrating to this site at the end of the month, I wanted to show my audience on this site what we had for dinner that evening–without touching wheat/pasta/grains/rice.
Our appetizer was the Kobe steak crudo, secret sauce, capers, and tiny arugula. The dish comes with crostini, but we politely asked the server to see if he could swap it out for something else. Instead of telling every server in the world we are Paleo, I simply just say, “we are gluten-free”, or “we are wheat-free”. Our appetizer was served, honoring our special request, with a small side Caesar salad. Perfect.
Next up, we split a chopped romaine salad with salami, chickpeas, olive, peppers, artichokes, and two cheeses. I don’t freak out about chickpeas, and enjoy them about once a month, so I love them on this salad. I ordered the dressing on the side, but to be honest, this salad has so many goodies on it, I didn’t even need dressing or my typical balsamic and olive oil blend.
For the entreés, he went for the cioppino and I the espresso crusted filet, served with bloomsdale savoy spinach, extra vegetables instead of the mashed potatoes, Pt. Reyes blue cheese, and aged balsamic. We ate everything family style, as I love to get RB’s input on things I plan to write about. (Sometimes he even writes for me!)
The cioppino is probably the best I have ever had. The chef did something magical with his addition of a small amount of sambuca to the broth. The stew was heavy on seafood and once again by request we were able to get some extra vegetables on the plate instead of the bread that is typically served with cioppino.
The espresso filet is something I liked so much, I am going to try and replicate it at home. The execution was flawless both presenation and cooking-wise (medium rare!!). I tried to share it with RB, but I think I downed most of it. 🙂
By the way, this meal is going down as one of the best since we have been together. Of course, the meal at Place Pigalle still ranks supreme, but this one rates top notch on service and food quality. It just doesn’t feel or look like a chain restaurant.
Another win was the wine we drank with our meal. Piatti has a selection of wines available on tap called Barrel-to-Table (Piatti’s revolutionary barrel-to-table wine program pours these wines through a custom tap and barrel system which eliminates oxidation and brings the wine directly to the table using the most environmentally sustainable technology – no corks, foils or bottles.) So, yes, I will take the wine hose for $1,000, Alex.
Indeed, I was intrigued, so we tried the Kemiji Pinot Noir (a Barrel-to-Table selection), because we both thought it would be the best compromise for a pairing between the cioppino and the filet–and it was! Instead of playing around with a mere glass or a 1/2 Liter, we went for the Big Gulp–a whole liter for $55. 😉
That evening, we stayed at Marin Hotel and Suites. We took advantage of an Amazon sale from a couple of weeks prior and got the room at a very steep discount. RB and I just love steep discounts. 🙂 It was a pretty good room for the price, equipped with a mini kitchen: a coffee pot, microwave, full-sized refrigerator, sink, and dining area. A bonus for me was that the room had a clock radio by the bed with an iPod dock and speakers…I took advantage of it, and plugged in my iPhone so I could blast Born and Raised. 😉
You can find Piatti Mill Valley on twitter here and the Sacramento location here. The Sacramento menu changes around, but you can typically find my favorite salad (the salad pictured above) on it. 🙂 You can find Piatti on Facebook here.
PS: At the Sacramento location, don’t miss the summer music series every Friday night (hello, live music on the patio!) and the $10 wine list on Saturdays. 🙂
Sausage Party…
Yes, it’s true. Last Sunday afternoon, I was the only girl at the party…sitting at a table with 5 boys.
You see, Running Bum threw a party at his house (in honor of one of his friends on his 60th birthday).
And, a few weeks ago, the marketing people at al fresco sent me some coupons to try their product and show it to all of you.
So to help out on the food preparation, and because I sensed it was a good opportunity to try the different flavor options, I skewered up the sausages with a colorful bunch of vegetables, and we threw them on the grill.
The varieties we sampled are pictured below:
The sausage and vegetable kabobs were the perfect way to try the different flavors. The Sweet Italian sausages had a red and green bell pepper flavor, the Roasted Garlic had a more mild flavor, and our favorite, the Roasted Pepper and Asiago had a great red bell pepper flavor with just a touch of cheese. The sausages were flavorful enough on their own, so I am happy we tried them this way and not disguised in a complicated recipe.
The bonus is that each sausage is an average of 140 calories. And I am always looking for a calorie bargain.
It was fun afternoon. The party guests are all runners, and it was very entertaining to hear their stories, since I am kind of a beginner at the sport.
All the food we served was Paleo, because two of the guests besides RB and myself already follow the diet.
We also dined on pork and blueberry meatballs (recipe to come), a huge salad, and prosciutto-wrapped melon. Dessert was some 80% chocolate and bacon-wrapped dates. RB and I really love to entertain and cook for others!
To learn more about al fresco, you can find them on Facebook here, and you can follow them on twitter here.
Updated: Tanka Bars: Ain’t no Bull, It’s Buffalo!
Mmm… meat candy. That’s how I would describe the Tanka Bar. It’s a jerky-type bar made of buffalo and dried cranberries. Flavor-wise, it’s got a sweet and savory combination that I really love.
I also love the small amount of ingredients used to make them: Buffalo, Dried Cranberries (cranberries, sugar), Water, Salt & less than 2% of Flavorings, Red Pepper, Granulated Garlic, Granulated Onion, Lactic Acid Starter Culture.
They are surprisingly low calorie, and make a great breakfast or afternoon snack. They are small and compact, and perfect to pack on a camping or hiking trip.
Tanka…What a funny little name. What does it mean? From the Tanka website: “In Lakota, Tanka means large or great. It changes depending on how it is used when spoken. What Tanka means to me is a little different. When I see people doing good for themselves and their families, that is Tanka.
When I see people saying good words and backing it up with good actions — when there is no separation in someone’s belief and their reality — that is Tanka.”
The only thing not so “Tanka” is the price of the bar. 😉 They retail for about $3 apiece. However, if you use the promo code CAVEGRRL during checkout when you shop the Tanka store, you’ll get 15% off on REGULARLY-priced items. The code is not valid on specials and is good until June 30th!
You can follow Tanka Bar on twitter here and find them on Facebook here.
Sacramento Magazine Interview and Photo Shoot, plus Chilled Avocado Soup Recipe
I am also happy to announce that Nugget Markets, Casque Wines, and Piatti Ristorante are continuing as my sponsors as the cakegrrl.com URL will redirect to this one at the end of June. No more Pepto pink background or sickly sweet recipes!! 🙂
Cooking Time: 30 minutes from start to finish
You’ll prep the spicy shrimp first so they can marinade in spices before you cook them.
Shrimp Ingredients:
12 Prawns, peeled and deveined
1⁄4 teaspoon ground cumin
1⁄4 teaspoon chili powder
1⁄4 teaspoon garlic powder
¼ onion powder
1/8 tsp cinnamon
1/8 tsp cayenne pepper
sea salt
Prepare the shrimp:
Add cumin, chili powder, garlic powder, onion powder, cinnamon, cayenne pepper, and salt together in a small bowl. Stir in the prawns and coat them with the spices. Refrigerate and allow to marinate for 20 minutes. Prepare the avocado soup while shrimp is in the refrigerator.
Soup Ingredients:
3 ripe avocados, peeled and diced
1/2 cup So Delicious coconut milk
1/4 cup organic chicken broth or vegetable broth
1 Tbsp freshly squeezed lime juice
1 Tbsp freshly squeezed orange juice
2 Tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp chili powder
sea salt (to taste)
Prepare the soup:
Place avocados, coconut milk, lime and orange juice, cilantro, cumin, and chili powder in a blender. Pulse until well blended, add chicken broth to the consistency of your liking. Add salt and season to taste. Place into the refrigerator to chill.
Cook the shrimp:
Heat 2 Tbs olive oil in a skillet. When oil gets hot, add the shrimp and cook them 3-4 minutes (or until they turn color). Remove from heat and allow to cool slightly.
Serve:
Remove the soup from the refrigerator, and spoon it into small bowls. Top each serving with the spicy shrimp. Serve immediately… the cold soup and the warm shrimp are a delicious combination.
Black & White Affair to Benefit Camellia Symphony Orchestra on June 10th, 4:30-7:30pm
A Black & White Affair Annual Food & Wine Benefit to support the Camellia Symphony Orchestra will be held on Sunday, June 10, 2012, 4:30-7:30pm at Scribner Bend Vineyards: 9051 River Road, Clarksburg, CA 95832 (Just 15 minutes from downtown Sacramento)
Enjoy a warm summer evening at Scribner Bend sampling award winning regional wines and amazing culinary creations. Camellia Symphony ensembles will provide the music making it a perfect evening on the Delta.
Cost per person: $35 in advance, $40 at the door. You can purchase tickets here.
Black and white attire encouraged.
There will be a silent auction at the event complete with spa packages for two, winery tours and fine wines, designer jewelry, weekend getaways to the coast and foothills and much more!
Participating wineries will include many of the Clarksburg appellation wineries as well as other regional wineries.
Food tastings will be provided by area caters and some of Sacramento’s most popular eateries. You won’t want to miss the food and wine pairings.
For more information about Camillia Symphony Orchestra, check out their Facebook page here.
A Divine Affair on May 25th, 6pm at Jackson Rancheria
Wine lovers are invited to enjoy A Divine Affair on Friday, May 25, from 6 p.m. to 9 p.m. in the Grand Oak Ballroom and Garden Terrace at the Jackson Rancheria Hotel.
The event features dozens of Northern California wineries, plus food and entertainment.
Tickets are $30 in advance and are available online or at the Dreamcatcher’s Club® in the Casino.
To purchase tickets, click here.
The day of the event tickets are $35 and must be purchased at the Dreamcatcher’s Club® (no tickets available online or by phone on May 25). Must be 21 to attend.
Tickets include a complimentary wine glass and tray, wine tasting and food. Wine purchases may be ordered, but must be shipped by or picked up at the winery.
Live entertainment will include a smooth unplugged show by the Rhythm Vandals and acoustic melodies by Manny Sousa.
A portion of the proceeds benefit the Amador County Recreation Agency and the Jackson Rancheria Parks and Fields Restoration Fund.
Chicken Larb in Cabbage Cups
1 head of cabbage
2/3 cup fresh squeezed lime juice (about 3 limes)
1/3 cup fish sauce
2 teaspoons Thai roasted chili paste
1 1/2 pounds ground chicken
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass
1 tablespoon thinly sliced jalapeño pepper
1 Tbsp minced garlic
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
Separate the cabbage into individual leaves.
Mix the first 3 ingredients together with the garlic, set aside.
Melt some coconut oil in a skillet and sauté the green onions, pepper shallots, and the lemongrass until tender. Transfer to a different pan, then cook the ground chicken in the same skillet used for the shallots/onions. When chicken has cooked most of the way through (make sure you have broken it up with a spoon into small pieces while cooking). Pour in the sauce mixture and add the cooked vegetables. Add the cilantro and mint.
Spoon into cabbage pieces. This recipe feeds 4 as an appetizer and 2 as a main course.
Serve with a white wine such as Le Casque’s 2008 Roussanne. You can find it at their winery located in Loomis, CA. For more information, you can visit their website here.
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