Paleo & Primal Food, Wine, Travel & Living

Posts tagged “pre-fixe

Frank Fat’s Celebrates 75 Years with a Special Pre-Fixe Menu until October 31st!

Last night, Andy and I were treated to a sampling of Frank Fat’s very best dishes in promotion of their 75th Anniversary Dinner Special.

chef mike

We met Head Chef Mike Lim and he spoke with us before our meal, not only about the food on the 75th Anniversary menu (below), but some other dishes available at Fat’s (a seasonal King Salmon dish and Farm to Fork People’s Choice Award recipient called Forbidden Salmon) and a Peach and Chicken Salad. Chef Lim will also be contributing a dish at this Sunday’s Farm-to-Fork’s Tower Bridge fundraising dinner.

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First I will highlight the 75th Anniversary Menu items. Instead of trying the most Paleo friendly items on the menu and skipping the Banana Cream Pie, I took one for the team and tried them all! 😉

Before I dive into the food we had, I will discuss the wine. I was distracted by making sure we had reported in with social media via Swarm, Twitter, Facebook, etc., Andy chose a 2012 Chateau Ste. Michelle Gewürztraminer. He did this because a slightly sweeter (but not too sweet) wine was going to pair very well with almost all of the food we were going to try (a lot of sweet and sour ingredients). He figured this wine would strike the most balance and it did.

wine pairing

 

chicken salad
First course on the 75th Anniversary menu is a Chinese Chicken Salad: Shredded chicken breast with pickled cucumber, almonds, and a sweet and sour vinaigrette. The chicken is moist and cut in thin strips and there are crunchy fried wontons on top to give the salad multiple textures. The dressing on the salad was an amazing pairing with our wine (as Andy predicted). 🙂

 

honey walnut prawns
So instead of having to choose one main course each (as one would do if ordering from the pre-fixe menu, Chef Mike food bombed us with ALL of the dishes on the menu. Um, OK, twist my arm. (Everything you will see in this editorial except for the Yu Kwoks, Peach Chicken Salad, and Forbidden Salmon were inclusive on the pre-fixe.)  Next up was the Honey Walnut Prawns: Lightly fried prawns glazed with honey sauce, walnuts, sesame seeds. This dish is probably one of the most iconic at Fat’s, so no wonder it’s on the 75th Anniversary menu. It’s sweet, crunchy, and tangy. Again, a great pairing with the Gewürztraminer.

chicken stir fry
Then came the Chicken and Vegetable Stir Fry: Chicken breast and mixed vegetables in a Garlic Sauce–the one thing I didn’t feel guilty about eating! 🙂 I love stir fry dishes because of their high protein and vegetables as carb ratio. But of course, tonight would be different and I would have real carbs, as we also sampled the fried rice on the pre-fixe menu.

fried rice
Next the Fried Rice dish: Young Shew Fried Rice: With barbecued pork, Chinese sausage, lettuce, and shrimp. It was nutty in flavor and had hints of sesame oil. The pork in the rice had been rendered so it was slightly crispy. The shrimp were small but plump and the little peas were bright green and fresh––they burst like little caviar when chewed.

At that point in the meal, I knew it would be extremely easy to write about. I sat there and realized how much I was enjoying the food because I hardly ever eat foods like fried rice or shrimp with carmelized walnuts. And hardly ever eating them makes them taste so much better when you do treat yourself!

signature steak
Then, the eagerly awaited (and another signature menu item at Fat’s): Frank’s Style New York Steak: A 5-ounce NY steak smothered in sauteed onions and oyster sauce. We ordered it rare, as you really should. You can’t see in the picture, but it really did come out rare. It was tender and juicy and piled high with onions and the sweet oyster sauce. This also arguably went with the Gewürztraminer.

The 75th Anniversary menu ends in Banana Creme Pie, the ever popular classic dessert at Frank Fat’s. At $27.95 per person, it’s a real bargain and a nice sampling of the food that made Frank Fat’s the empire it is today.

pie

Other food we sampled during the evening that was not on the pre-fixe menu:

Yu Kwok dumplings
Yu Kwok Dumpling: Frank’s special beef and pork dumpling, a Frank Fat specialty. I stopped at two of them, but I would have been happy to have them all. I had been craving dim sum for quite a while, and these really hit the spot. They are crispy on the outside and chewy in the middle, and filled with spiced ground beef and pork. They came with an array of dipping sauces–most interesting a chili sauce with some nice heat and a very interesting flavor that Chef Mike told me came from salted back bean. Yum! 🙂

salad
We were also able to try the Peach and Chicken Salad with honey walnuts and what? Feta cheese. Super seasonal and very Farm-to-Fork–and off the wall, as I have never seen Feta cheese in a Chinese restaurant. Loved it!


forbidden salmon
My favorite dish of the evening was the “Forbidden King Salmon”: Salmon a la Plancha (grilled on a metal plate) and served with with Black Forbidden Rice, Heirloom Tomato and Lemongrass Veloute, Cilantro. It was with this plate I could truly see what Chef Mike is trying to do (and succeeding in doing) at Fat’s. He is using traditional Chinese techniques to make farm-to-fork cuisine. It’s not really a fusion thing, it’s more of using the methods already in place to elevate our bounty of seasonal ingredients.

The salmon dish was also a great example of incorporating different textures. The fish was perfectly cooked and flakey on top, the forbidden rice was almost a little sticky, but not as sticky as sushi rice, and there was a tomato and lemongrass veloute sauce on the bottom that brought the whole plate together.

It was all makings for a course I will not soon forget. Sadly, it won’t be available much longer, as salmon season is fleeting. So do yourself a favor and stop in for lunch to try the Forbidden Salmon. Take a half day off if you have to. It’s really that special.

Thanks to Frank Fat’s restaurant for hosting us, Chef Mike for stopping in the middle of a slightly busy dinner service to talk to us about the food, and thanks to Rosie, our server, who took very good care of us.

The fortune inside my fortune cookie really summed up the whole night:

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Though the 75th Anniversary Menu promotion ends October 31st and from Oct. 1 to Oct. 15, Fat’s will be hiding a $75 gift card in different locations around Sacramento that are noteworthy to the Fat family’s history. Clues for the “15 days of Fat’s” promotion will be posted on the Frank Fat’s Facebook, Twitter and Instagram accounts as well as on the frankfats75.com website.

The special anniversary pre-fixe menu only lasts until October 31st, so make those reservations ASAP! You can find Frank Fat’s on Facebook here and follow Fat’s Restaurants on twitter here.


Farm to Fork Wine Dinner Series: Supper Club Fine Catering Presents Todd Taylor Wines–The Digest

table setting

flowers
Last Thursday evening turned out to be pretty uncomfortable (weather-wise) at the start of the Todd Taylor Wine Dinner at Vierra Farms, but soon enough The Supper Club Fine Catering refreshed guests with a slightly chilled Tempranillo (2012 “Holland Landing” to be exact) and a trio of appetizers: Delta Crawfish Corn Dogs with Lemon Tarragon Dijon Aioli, Bruschetta with Local Fresh Tomato Tartar, Basil, and Olive Fig Tapenade, and the Supper Club’s classic Baby Red Potato Skins with Caramelized Shallot Mascarpone and House Wild Boar Pancetta.

crayfish corn dogs

 


bruschetta

potatoes with boar
shannin

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We sat down to one of the biggest menus I have ever seen for the $75.00 per person asking price. Look below and you’ll see what I mean:

menu
We were seated family style at two long beautifully decorated wooden picnic tables to enjoy the first course of the meal called: “There’s a Fungus Among Us”: Wild Mushroom Latte in Demitasse with White Truffle Crema Shacking up together with Grown Up Grilled Cheese with Smoked Portobello, Gruyere, Oven Dried Tomato, and Arugula Pesto

The soup and sandwich course was paired with Todd Taylor Pinot Noir Reserve “Corotto Vineyard” 2012

soup and sandwich
Some of the guests around me were very excited about the mushroom latte, because they had enjoyed it many times before at Matteo’s (the brick and mortar restaurant owned by Supper Club Catering). The “soup” was indeed everything they described, earthy and creamy, and looked just like a small cup of cappuccino. I gave the bread on my sandwich to Andy, but not before I scraped the goodness inside. Pesto is one of the most incredible things!

Next up was the first family style course: Duck Duck Goose #5: Potato Gnocchi, Shredded Grimaud Duck Confit, House Made Duck Prosciutto, Goose Pancetta, Roasted Vierra Farms Squash, Poblanos, Toasted Pumpkin Seeds and Light Sage Cream Sauce, paired with Todd Taylor Zinfandel “Clockspring Vineyard” 2012.

gnocchi
So, being gluten-free (95-98% of the time), I never miss pasta at all, except for gnocchi. So, I took a little delight was incredibly happy 😉 to cheat on my diet with this dish. It had a myriad of textures and flavors and the soft little pillows of pasta were the star of the show!

Following the gnocchi course, we were served the second family style course:
“3 Little Piggies went to the Farm”: Crispy Pork Belly, Smoked Tenderloin and Braised Shoulder paired with Todd Taylor Primitivo “Blue House” 2012.

pork 3 ways
Above is the Colossal Runner Bean, Tomato, Fennel and grilled Fig Salad served on the side of the pork dish. This was easily my favorite dish of the night. It had all my favorite ingredients: pork, fennel, pork, fig, pork… 😉 You get the idea. I am pretty sure I could just live on pork alone, and I am pretty sure I am not alone in that sentiment!

Following the pork trifecta was the third family style course:
“Not your Momma’s Steak and Potatoes”: Grilled Lucky Dog Skirt Steak basted with Secret Recipe House Butter, served with White Truffle Asiago Russet Frites, and Garlicky Green Beans. The third course was paired with Todd Taylor Cabernet Sauvignon Clone 337 “Hagen Heights” 2012.

steak
The fries came on a separate platter, so I apologize for not capturing them. They were the tiny matchstick kind and had a distinct truffle flavor. I really enjoyed the steak, which was sliced thin and slathered in the aforementioned “house butter”. I knew people were probably watching, so I didn’t take a second helping…although I would have really liked one! 😉

And the surprisingly savory finale:
“Waiter My Cheesecake is Stinky”: Stilton Cheesecake with Rosemary Walnut Crust and Local Stone Fruit Ginger Chutney (paired with) Todd Taylor Cabernet Sauvignon Reserve Clone 8 “Alphawolf Ranch” 2010.

cheesecake

So I was fully prepared to just give my entire dessert to Andy after having a few bites (like I normally do at the food/wine pairing dinners we attend, but I liked this “dessert” so much, that I ate over half of it! It was not a traditional dessert or pairing for that matter. The crust and the filling of the cheesecake were quite savory and the chutney was the only thing on the plate that yielded any sweetness. And that’s why I liked the final course so much!

Finally, I asked a server to help me line up the bottles so you could see a shot of everything we were served that evening. I think the Pinot Noir was my favorite! 🙂

wines

I want to send a thank you to  the staff at The Supper Club Fine Catering for having Andy and I as guests for your inagural Farm-to-Fork Wine dinner! Chef Matt is so creative with the food pairings and everything down to naming the dishes on the menus. It was fun to meet diehard fans of The Supper Club and Matteo’s and we hope to be back again soon. 🙂
If you are interested, there are other Farm-to-Fork dinners by the Supper Club Fine Catering coming soon:
10-23-14 Farm to Fork Dinner Featuring Sean Minor Wine Dinner at the Crocker Art Museum
11-20-14 Farm to Fork Dinner Featuring Pruett Vineyards at the Crocker Art Museum
12-18-14 Farm to Fork Dinner (Winery TBD) at the Crocker Art Museum

About Todd Taylor Wines:
Todd Taylor produces single vineyard designated red wines. Napa Valley Cabernet Savingnon, Cabernet Franc, and Pinot Noir. Amador County Zinfindel and Primitivo. Clarksburg Tempranillo. Aged in New Cooperage. Available for tasting Saturday and Sunday 12-5. You can find them online here, on Facebook here, and on twitter here.

For more information on the wine dinner, click here.
You can find Supper Club Fine Catering on Facebook here.


Farm to Fork Wine Dinner Series: Supper Club Fine Catering Presents Todd Taylor Wines, September 11th

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presents

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Supper Club Fine Catering is kicking off their Farm to fork wine dinner series featuring Todd Taylor wines at Vierra Farms.

The dinner will be held on Thursday, September 11th from 6:30-9:30pm

I am excited about this dinner because I recently had some of Supper Club’s great food at a party in Curtis Park hosted by some friends of Andy and mine.

Here’s the scheduled menu for the evening:

Passed Appetizers (6:30pm – 6:55pm)
Delta Crawfish Corn Dogs with Lemon Tarragon Dijon Aioli
Bruschetta with Local Fresh Tomato Tartar, Basil, and Olive Fig Tapenade
Baby Red Potato Skins with Caramelized Shallot Mascarpone and House Wild Boar Pancetta
Todd Taylor Tempranillo “Holland Landing” 2012

Soup & Sandwich
“There’s a Fungus Among Us”
Wild Mushroom Latte in Demitasse with White Truffle Crema Shacking up together with Grown Up Grilled Cheese with Smoked Portobello, Gruyere, Oven Dried Tomato, and Arugula Pesto
Todd Taylor Pinot Noir Reserve “Corotto Vineyard” 2012

First Family Style Course
Duck Duck Goose #5
Potato Gnocchi, Shredded Grimaud Duck Confit, House Made Duck Prosciutto, Goose Pancetta, Roasted Vierra Farms Squash, Poblanos, Toasted Pumpkin Seeds and Light Sage Cream Sauce
Todd Taylor Zinfandel “Clockspring Vineyard” 2012

Second Family Style Course
“3 Little Piggies went to the Farm”
Crispy Pork Belly, Smoked Tenderloin and Braised Shoulder Served with Colossal Runner Bean, Tomato, Fennel and grilled Fig Salad
Todd Taylor Primitivo “Blue House” 2012

Third Family Style Course
“Not your Momma’s Steak and Potatoes”
Grilled Lucky Dog Skirt Steak basted with Secret Recipe House Butter, served with White Truffle Asiago Russet Frites, and Garlicky Green Beans
Todd Taylor Cabernet Sauvignon Clone 337 “Hagen Heights” 2012

Finale
“Waiter My Cheesecake is Stinky”
Stilton Cheesecake with Rosemary Walnut Crust and Local Stone Fruit Ginger Chutney
Todd Taylor Cabernet Sauvignon Reserve Clone 8 “Alphawolf Ranch” 2010

Seating will be community/family style.

The cost is $75 per person (+tax and service charge), so $97.65 inclusive. Reservations and pre-payment are required. Menu substitutions are not allowed. Contact Alissa for reservations at  catering@supperclubsacramento.com or call 916-808-1289.

Vierra Farms is located at 3010 Burrows Ave, West Sacramento

Other Farm-to-Fork upcoming dates are:
10-23-14 Farm to Fork Dinner Featuring Sean Minor Wine Dinner at the Crocker Art Museum
11-20-14 Farm to Fork Dinner Featuring Pruett Vineyards at the Crocker Art Museum
12-18-14 Farm to Fork Dinner (Winery TBD) at the Crocker Art Museum

About Todd Taylor Wines:
Todd Taylor produces single vineyard designated red wines. Napa Valley Cabernet Savingnon, Cabernet Franc, and Pinot Noir. Amador County Zinfindel and Primitivo. Clarksburg Tempranillo. Aged in New Cooperage. Available for tasting Saturday and Sunday 12-5. You can find them online here, on Facebook here, and on twitter here.

For more information on the wine dinner, click here.
You can find Supper Club Fine Catering on Facebook here.

I’ll be attending with Andy and we’ll have a post dinner commentary with pictures next week. Cheers and hope to see you out there! 🙂