Wines, Tunes & Classics Event, Sat, May 25th at California Automobile Museum
Lake County Winegrape Commission presents a a fun afternoon of tasting Lake County wines paired with great food from Chic Le Chef.
Saturday, May 25, 2013 from 3:00 pm-7:00 pm at the California Automobile Museum: 2200 Front St., Sacramento, CA 95818
Participating Wineries: Aliénor Wines, Bell Hill Vineyards, Brassfield Estate Winery, Bullion Creek Vineyards, Cache Creek Vineyards, Chacewater Winery & Olive Mill, Diamond Ridge Vineyards, Gregory Graham Wines, Langtry Estate & Vineyard/Guenoc, Mt. Konocti Winery, Noggle Vineyards & Winery, Rosa d’Oro Vineyards, Shannon Ridge Winery, Six Sigma, Steele Wines, Thorn Hill Vineyards, Vigilance Winery & Vineyards, Wildhurst Vineyards.
During the wine tasting, guests are invited to view the opening of the Elegance in Motion: Cars of the Golden Age exhibit. It will feature luxurious marques from the Roaring 20s and Art Deco Era highlighting over twenty of the most stunning vehicles ever manufactured. The display will include deluxe models such as Stutz, Hispano-Suiza, Duesenburg, and Auburn.
You can purchase tickets here. For more information about the event, click here. You can find the Lake County Winegrape Commission on Facebook here and on twitter here.
Congratulations to Sacramento’s Frank Fat’s, Winner of James Beard America’s Classics Award
I was honored to be invited to yesterday’s media tasting of the America’a Classics Menu at Frank Fat’s. Of course, the menu at Frank Fat’s is not a perfect editorial fit for my Paleo/Primal website, but a James Beard award is not something you win everyday. I was happy and excited to attend and celebrate with members of the Fat family (who had just barely returned from the awards ceremony that took place Monday night in New York). It was like being a part of Sacramento history and a great excuse to take a little vacay day from being strict Paleo. Andy and I sat down with one of the most interesting amalgamations of Sacramento food writers and media personalities including Hank Shaw (also a winner of a James Beard award this year), Kitty O’Neal, Tina Macuha, Sarah Singleton, Chris Macias, and Chef Michael Tuohy (bonus)!
We were served family style at a large round table. As servers placed each course in the center, the plates spun around on a lazy susan, and smart phones hastily snapped pictures of each dish before they were devoured sampled. Even Kitty O’Neal was live tweeting her lunch! It was great. 😉 Now, Andy is such a well behaved sidekick. He has been trained in the ways of food bloggery. He is well aware of the “wait, I have to take a picture of the food first before you dive in” rule.
So, without further delay, here’s a rundown on what we enjoyed.*
*Disclaimer: I did try almost everything we were served except for two dishes, a chow mein and the banana cream pie dessert, but only because I don’t react well to wheat or sugar.
The first course was a Char Siu Slider: Honey glazed pork with pickled vegetables served in a steamed “laughing” bun. These sliders could be a meal by themselves, and it would be fun to see variations of this dish with different fillings for the little pockets of dough.
Next was the ever popular Fat’s dish and an award-winning recipe: Honey Walnut Prawns–Crispy shrimp with glazed walnuts and a special sauce. Props to the chef for being light handed with the “mayernaise” (sic), as it is delightful to enjoy the crispiness of the fried shrimp, along with the creaminess of the sauce which includes mayonnaise (too much = soggy), and the sweetness and crunch of the walnuts. The trifecta of delectable was achieved.
Alert alert!! Bacon alarm sounding!! OK, so bacon in everything has come (and actually gone) as a “thing” (and as a food writer I feel like it’s rather silly), but not when it comes to the classic pairings. Bacon Wrapped Scallops were up next. And this dish puts bacon back where it belongs. Wrapped around seafood! The scallops were served with green beans and an oyster cream sauce. I handily gobbled 2 of these, as they were the closest thing to Paleo on the menu, and a combination of two of my favorite foods. What a classic dish, and Fat’s version has such a pretty presentation. The scallops reminded me of little snails on green grass.
The Gai Lan served as a tasty side to our meal. It’s a Chinese broccoli dish, drizzled with oyster sauce. Just love the emerald color on those greens!
The San Gai Shee Chow Mein is comprised of egg noodles with chicken, black mushrooms and snow peas. I passed on it only because I was filling up fast, and I heard there was steak coming. And, yes, I’m a wimp. Well, actually, I was trying to avoid gluten as much as possible. It looked and smelled delicious! 🙂
Then it was time for Frank’s Style New York Steak. It’s described on my menu as “smothered” in onions and oyster sauce, and from the picture you can see it’s true. That meat is getting no air at all! It’s practically choking in caramelized onion-y goodness! I was happy to see another gluten-free offering. Kevin Fat, (one of the family members, Director of Business Administration for Fat’s Restaurants, and the main host for the luncheon) remarked that it was one of the original dishes on the Frank Fat’s menu. It’s fascinating to think that “fusion” cuisine began ages before the term was actually coined.
For dessert, we were each presented with a slice of Fat’s Famous Banana Cream Pie which was apparently so good that Andy had 2 slices (one was mine) and even brought a third one home! Fat’s makes 15-25 pies twice per day. Now, that’s a lot of time on the treadmill. 😉 If you want to impress your friends, you can bring one of their pies to the next party you attend, as the pies can be ordered as a whole (with a 12 hour notice) if you simply call the restaurant. It’s up to you if you want to slip it in some tupperware and pass it off as your own. Not that you would ever do that! 😛
The James Beard America’s Classics Award has been given every year since 1998 to recognize the most beloved regional restaurants. Characteristics of the nominees and winners include timeless appeal and quality food that reflects the character of their communities. Along with Frank Fat’s, this year’s other nominees included: Prince’s Hot Chicken Shack in Nashville, TN, C.F. Folks in Washington D.C., Keen’s Steakhouse in New York City, Kramarczuk’s in Minneapolis, MN. The Fat Family was honored and quite taken aback by the nomination and the award win (they did not nominate themselves).
“This award recognizes everything my father believed in – outstanding food, generous portions, caring service and a simple, but deep-rooted desire to make people happy, ” says Frank Fat’s President and CEO, Jerry Fat. “He loved his customers, they all loved him, and I believe that his spirit is what has kept us so successful all these years.”
To celebrate the James Beard award, Frank Fat’s will be hosting America’s Classics Month May 13-31, featuring same menu served at the media lunch and showcased in today’s post. It is priced at $29.95 per person (2 person minimum) and is a dine-in only offer.
To read more about Frank Fat’s history and the Sacramento Bee review by Blair Anthony Robertson, click here. You can find Frank Fat’s on Facebook here and on twitter here.
At the media luncheon, we watched a video about the restaurant that was played at the awards ceremony. I am posting it below because it pretty much sums up the spirit and greatness of the Fat’s empire.
Vintage 2013, Benefit for Stanford Youth Solutions is Thursday, April 25th
Formerly Stanford Home for Children, Stanford Youth Solutions presents its 8th annual signature event: Vintage 2013 on Thursday, April 25th, from 6-10pm at the North Ridge Country Club. The North Ridge Country Club is located at 7600 Madison Avenue, Fair Oaks, CA 95628,
There will be a wine and food tasting, a live & silent auction and live music.
The event will be filled with themed room experiences with special cocktails and tasty bites from Zocalo’s, Matteo’s, Bella Bru, and Mulvaney’s. Walk in the clouds in the Sky Bar, feel the serenity of the Rain Forest, get backstage access to our version of Red Rocks, and taste exquisite wines while perusing our silent auction packages in the Vintage room & patio.
Red Rocks: A Red Rocks Amphitheatre experience to you in this backstage access themed room.
Rain Forest: Let the soothing sounds of nature sweep over you in this tranquil oasis. Refresh your palette’s with Ella’s famous Gin & Tonics.
Sky Bar: Enjoy the cloud-top bar with martinis, ice sculptures and sushi.
Vintage: For true wine and food connoisseurs, enjoy local and regional wines and taste local restaurant offerings.
Special entertainment will feature Joe Castillo, sand artist and finalist on America’s Got Talent – be one of the first in Sacramento to see him LIVE!
A new addition this year in the Rain Forest room is Stanford’s version of a Giving Tree! They will have mystery bottles of wine placed in the custom made Giving Tree. You can choose 1 wine bottle for $20 OR 3 for $50. Values of the mystery wine range from $10 to $100!!! Take a chance, win some great wine, & GIVE back!
This year’s special honoree is Rob Lynch, President and CEO of VSP Global.
Vintage 2013 goes GREEN! The color green symbolizes healthy relationships, nature, balance, and sustainability. This year, a fun twist on the color green highlights Stanford’s new brand and the lasting evolution of the youth and families they serve.
Compliment your favorite outfit with a bit of green to show your support of Stanford’s mission and your commitment to well being, harmony and a healthy life. By participating in Vintage 2013, you will be giving the gift of healthy relationships to challenged youth and their families.Vintage 2012 was hailed the event of the year and this year’s Vintage promises to be even better.
Tickets are $100 per person and $125 at the door. To purchase tickets, click here.
You can find Stanford Youth Solutions on Facebook here. You can watch highlights of last year’s event below:
Recap of TG Taste Event Featuring Villa Maria Estate Wines
Last Wednesday, Andy and I participated in a virtual wine tasting organized by Thirsty Girl.com, a member-driven community that brings together women who are passionate about wine, food, travel, libations and fun. Now, just because it’s mainly women involved, it doesn’t mean that men get shut out of the fun. There were a few males that joined our group during the twitter tasting to give their opinions on the wines we tried.
Approximately once a month, Thirsty Girl (follow them on twitter here) chooses a featured winery and sends wine samples to members of the Thirsty Girl group (made up of wine writers and bloggers). Then we all sit down at a scheduled date and time to review the wines, give the winemaker valuable feedback, brainstorm and sometimes execute the perfect wine pairings, and almost have more fun than you would at a cocktail party. Which is a lot like twitter is anyway. One big virtual cocktail party.
This time around, the featured winery was Villa Maria Estate Wines, a family-owned estate in Auckland, New Zealand. The wines we sampled were a 2012 Villa Maria Estate Private Bin Sauvignon Blanc and a 2011 Villa Maria Estate Private Bin Pinot Noir. Some of the people who joined Andy and me for the tasting included @urbanblissmedia, @oakmonster, @alawine, @luscious_lashes, @dvinewinetime, @thienkim, @stilettowines, @keridwyn, @sonadora, @mywinespot, @dreamsofjamaica, @travelwinechick, @VillaMaria_Wine, and the winemaker himself, @AlastairMaling. I am sure I am leaving out a few people, sorry! 😦 Anyway, I took some of my favorite comments from the evening and posted them below. Enjoy!
The first comment is from the best wine drinking buddy I know. 🙂 My boyfriend and partner in wine, Andy. Follow him on twitter here. Here’s his description of the Sauvignon Blanc.
Urban Bliss Media had some thoughts on a food pairing for the Sauvignon Blanc. You can follow her on twitter here.
The winemaker, Alastair Maling (on twitter here) commented on the Sauvignon Blanc’s uniqueness:
The real fun started after opening the Pinot Noir. Here are some thoughts from Andy and me:
@jillshough had a great pairing idea:
The salmon recipe is located here.
Then leave it to me to cause trouble! Thirsty Girl (@beathirstygirl) asked if any of us had paired the wines with food during the tasting and I responded like this:
The wine maker quickly shot me back with this (funny!)
A common observance on the Pinot Noir is that it improved quite a bit (as most wines do) the more it aired out in the glass or decanter. Then another pairing idea:
Another feature on both of the wines I liked (along with a few others) is that the wines are screw cap closure (key in portability)! As commented by @theeleanorprior:
What a good time we all had, and I can’t wait to do it again next month! 🙂
You can also find Thirsty Girl on Facebook here and you can find Villa Maria Estate Wines on Facebook here. And if you’re on twitter, be sure to follow Head Thirsty Girl @lesliesbrocco and Thirsty Girl @beathirstygirl!
Quick Pick to Kick Off Easter Dinner: Carpenè Malvolti Prosecco Brut
Many wines were flowing at my boyfriend Andy’s house last night as we sat in on a twitter tasting (more on that tomorrow), and unloaded the latest samples shipped to me just in time to show you before Easter arrives. One of the wines is the one you see above: Carpenè Malvolti Prosecco Brut ($19.99).
You can start your Easter dinner with the popping of the Carpene Malvolti Prosecco’s cork and sipping it with a light first course or appetizer. A soup or fish course would be perfect. This Cilantro Lime Shrimp dish from Skinnytaste.com would be a good fit as would my very own recipe for Hard Boiled Eggs with Avocado, Cumin, and Curry.
This Prosecco is full of juicy green apple fruit flavors and has gentle bubbles. It was more of a fruit forward sparkler even though classified as a brut. Adding peach puree or other juices to this Prosecco makes a delicious and very easy cocktail. Or, you can simply enjoy it alone with it’s light 11% alcohol content. Cheers! 😀
You can find Carpenè Malvolti on Facebook here and on twitter here.
A Monterey Getaway: Visiting the Hyatt Regency Monterey Hotel and Spa
Last weekend, Andy and I joined a group of other travel journalists on a media tour of the Hyatt Regency Monterey Hotel and Spa.
Hyatt Regency Monterey Hotel & Spa (which underwent a $65-million renovation in 2009), features 550 guestrooms (32 suites), a President’s house, TusCA Ristorante, Knuckles Sports Bar, Lounge, fitness facility, tennis courts, fire pit, 2 swimming pools/whirlpools, Accista Spa, and a conference center (with 40,000 square feet of meeting and event space). It is located next to and overlooks the Pebble Beach Company’s Del Monte Golf Course. The beach and bay are just minutes away, as are prime attractions like Fisherman’s Wharf, Cannery Row, and the Monterey Bay Aquarium.
Below is a rundown of all the amenities and services to be enjoyed during one’s stay at the Hyatt Regency Monterey Hotel and Spa.
Rooms & Amenities: 550 renovated guest rooms, 32″ LCD flat-panel TVs, iHome stereo with iPod®docking station (love!), Hyatt Grand Bed™, In-room safes and refrigerators, bathrooms with walk-in rain showers, and raised sinks.
Guest Services: Complimentary shuttle from Monterey Airport, Hyatt Fast Board™, PDA Check-in, Self Check-in kiosks, the Regency Club, a 24-hour fully automated business center, a gift shop with wine tasting room, pet friendly, les clefs d’or concierge.
Dining & Entertainment: TusCA Ristorante, award-winning Knuckles Sports Bar, Fireplace Lounge with live entertainment, a coffee bar with barrister, in-room dining.
Meetings & Events: 40,000 square feet of flexible function space, unique indoor & outdoor settings for weddings and social gatherings, innovative catering for onsite and offsite events, expert planners and an AV company on-site.
Activities:
Accista Spa with full service salon, Pebble Beach Company’s Championship Del Monte Golf Course, a full-service racquet club, corporate team-building events, 24 hour gym, pools, massage therapy, biking, jogging and walking trails, YogaAway™.
Local Attractions: Monterey Bay Aquarium, Cannery Row, Carmel-by-the-Sea, Big Sur Coastline, Monterey County Wineries, Pebble Beach Golf Courses, and Fisherman’s Wharf.
Our stay at the Hyatt Regency Monterey Hotel and Spa began with a check in and storing of our bags in our room. Upon arrival, we discovered this (pictured below) in our room. It was a cheese, nut and dried fruit plate with some sparkling waters (available on the room service menu) Thank you, and yes, please! 🙂
After settling in, it was time for our dinner at TusCA Ristorante inside the main lobby building. It was so nice to have dinner at the hotel because we had been traveling for quite a while, and I was a little too tired venture out for fun. TusCA features farm-fresh California cuisine with a Tuscan twist.
Our first glass of wine was the house Chardonnay: Canvas, by Michael Mondavi, which I am told he makes exclusively for the Hyatt. We studied the menu (lots of wonderful things from which to choose… entrées ranging from pizzas and pastas to main courses both with meat and vegetarian friendly). You can download their dinner menu here (the menu changes) to get an idea of the plates you might see at the restaurant.
Each table gets a basket of bread to begin (a bit laughable to us, being Paleo), but we LOVED the roasted garlic that it came with and shared it before our salads came.
I ordered an Argula, Bosc Pear, and Reggiano Salad with the Lemon Grape Seed Vinaigrette on the side.
Andy ordered the Roasted Beet Salad with Frisee, Tarragon, Hazelnut, and Grapefruit Vinaigrette:
Then we chose a bottle of pinot grigio to drink with our entrées. Danzante, Venezie, Italy.
Before we chose our main courses, Chef Mike came out to greet Andy and I at our table and to talk to us about this website and the Paleo diet. I thought it was admirable that the chef did a little homework and wanted to prepare a suitable Paleo meal for us! 🙂 He was willing to swap out any noodles or rice with extra vegetables, even for the special that evening: Whole Wheat Pasta with Chorizo, Kale, and Mussels. Since the special could be “Paleo-ized”, that’s what Andy chose. I went with a Chicken Breast with Cauliflower, Cashew, Rainbow Chard and Maple Jus.
Chef Mike even treated us to a special Paleo dessert: Dried Cherry and Almond Dark Chocolate Bark garnished with a strawberry. We were thrilled. We are so used to just skipping dessert altogether, so it we were delighted by the gesture! 🙂
The meal at TusCA was wonderful, as was the service from our waiter, Josh. Thanks again to Chef Mike and staff for our warm welcome to Monterey.
On Sunday, May 12th, 2013, TusCA Ristorante will serve Mother’s Day Champagne Brunch from 10:30 a.m. to 2:30 p.m. Live entertainment will be provided by the David Morwood Jazz Band. Reservations are strongly suggested. You can find TusCA on OpenTable here or call the restaurant at (831) 657-6675.
After dinner, Andy and I walked over to the Fireplace Lounge (steps away from the restaurant–in fact, you don’t even have to go outside since the lounge is situated between TusCA and the main lobby area). We sat down at a table and ordered a round of drinks while we listened to some live jazz. On weekends, Fireplace Lounge welcomes the local talent of jazz musicians Marshall Otwell and Dr. David Thomas Morwood. There is always entertainment on weekend evenings and Sunday mornings.
Across from Fireplace Lounge is Knuckles® Historical Sports Bar which has been voted by locals as the number-one sports bar on the Monterey Peninsula for ten years in a row. Recently, they launched a Cheese and Beer Pairing Menu, and have introduced California’s first Table Tender system which offers self-service draft beer with two taps at a table seating up to 12 people.
The next day, Andy, me, and the rest of the invited writers took a tour of the property. The Hyatt Regency Monterey has two heated, outdoor free-form pools (one of which Frank Sinatra once drove his car into). There are also two outdoor whirlpools, a new 12,000-square-foot full-service spa, featuring spa suites and a host of soothing treatments, the Hyatt Stay Fit gym available 24 hours (with men’s and women’s shower rooms), jogging paths; bicycle trails and bicycle rental, a racquet club with lighted tennis courts; tennis lessons available, and the on-property, 18-hole Pebble Beach Company’s Del Monte Golf Course with preferred tee times for hotel guests.
Below is a picture of the carpet in the conference center. I loved it! The unique thing about it is that it is non-repeating in its pattern!
There is also a President’s House on the property. A four-bedroom, five-bathroom stand-alone home with a complete kitchen, a private patio, a heated swimming pool, and an open-beam living room and den, both with fireplaces (which was occupied at the time of our tour).
After the outdoor tour, our group was given a tour of the Accista Spa facility. I was quite impressed with both the gym and the spa at the Hyatt Monterey. The gym had at least 4 treadmills as well as several ellipticals, stationary bikes, free weights, toning and strength training machines, resistance bands, exercise balls and stretching/yoga mats. Take it from me, this is the place to stay if you love working out! PS: It’s open 24 hours a day!
Each member of our tour group was treated to a spa treatment that morning: massage or pedicure, etc. Andy and I chose a 50 minute Signature Accista Couples Massage. Shout out to Elli (my masseuse) for her great work on my shoulders and legs. In the locker room there is water with fresh fruit in it and in the waiting room there is fresh fruit, water, dried cranberries and pecans. They must have known I was coming. 😉 To see all the ways to spoil yourself at Accista Spa click here for their menu.
We had the rest of the day to ourselves, so Andy and I went to the Monterey Bay Aquarium and then had dinner at the Old Fisherman’s Grotto. I mention the restaurant because I think it’s important you go there if you visit Monterey. It’s so old school, but not outdated. There are great deals on wine and locals get discounts. I had my favorite meal (a Cobb Salad) only with halibut on it instead of chicken. Loved it!
A big thank you to the management and staff of the Hyatt Regency Monterey Hotel and Spa. Andy and I were honored to tour and stay at the property and give my readers a look at what your hotel has to offer their guests, as well as so many improvements you’ve made over the hotel’s development. You can find the Hyatt Regency Monterey Hotel and Spa on Facebook here and on twitter here.
Steiner Road Spring Fling, FREE Food and Wine Event, April 27th
PLYMOUTH, CA – March 22, 2013 – Everyone is invited to Enjoy All That is Spring with the Wineries of Steiner Road on Sat., April 27, 2013 11am-4 pm.
This FREE Food and Wine event will delight the senses. Guests can stroll through the beautiful grounds of nine wineries, taste a variety of wines, listen to live music, experience all the blooming flowers and enjoy special treats.
Taste some small bites of spring lamb sausage, turkey and vegetable wraps, asparagus bruschetta, apricot pastry wrapped baked brie, wood fired pizza, Italian fare appetizers, tapenade cheese spread and crostini, tri-tip sliders, and artisan cheese and wine parings!!
Visitors also can enter to win two tickets to the sold out Barbera Festival June 8th, 2013 by visiting at least 5 of the 9 participating Steiner Road wineries: Shenandoah Vineyards, Amador Foothill, Bella Grace, Deaver Vineyards, Driven, Dillian, Renwood, Charles Spinetta and Dobra Zemlja.
Steiner Road Wineries, off Shenandoah Road (Hwy. E-16), east of Plymouth, CA, in Amador County. Questions: Contact Camille Sobon, (209) 245-4455.
The wineries of Steiner Road also have a new Facebook page. Connect with them by clicking “like” here.
Blood Orange & Avocado Salad featuring Nudo Mandarin Olive Oil
A few nights ago, I threw together this quick salad so that I could open my package of Nudo Olive Oils and sample them. I had just returned home from shopping at Nugget Market, and had picked up a few blood oranges. I was particularly interested in trying the Mandarin variety of Nudo (produced with mandarins from Southern Italy which are harvested right off the tree and into their olive press).
Ingredients:
1/2 avocado, chopped
1/4 red onion, rough chopped
1 blood orange
1 1/2 Tbs Nudo Mandarin Olive Oil
pinch sea salt
Procedure:
Peel the mandarin orange and slice it widthwise. Rough chop 1/4 of an onion (so that the pieces with collect on a bite-full of salad). Place the slices of blood orange on a plate, and arrange pieces of onion over the slices. Then place some chopped avocado over the orange/onion duo. Then salt the plate and drizzle with the Nudo Mandarin Olive Oil.
About Nudo Italia:
Nudo means ‘naked’ in Italian. The company was named Nudo because they only wanted to sell simple, pure products with no pesticides, additives or modifications.
Other varieties of Nudo include Olive Oil Stone Ground with Garlic, Olive Oil Stone Ground with Basil, Olive Oil with Lemon, Olive Oil Stone Ground with Fresh Mint, Olive Oil with Thyme, Olive Oil First Cold Pressed, and Olive Oil with Chillies. The oils are sold separately or as a part of different gift sets.
The most unique gift on their site, however, is the option to “adopt” an olive tree for yourself or someone else. You can also choose the grove from which the tree will grow and your oil will derive, and the delivery method in which your oils will arrive. The cost? $49 for 3- 500 mL (16.9 fl.oz) tins. For more information about tree adoption, you can click here.
You can find Nudo Italia on Facebook here and follow them on Twitter here. They also have a Pinterest page here.
Make-A-Wish’s® 25th Annual Winter Wine & Food Fest, Saturday, February 23rd
Please join me for the 25th Annual Winter Wine & Food Fest on Saturday, February 23, 2013 at the Sacramento Convention Center. Food, Wine Tasting and Silent Auction take place from 5:00 p.m.- 7:30 p.m, and the exclusive VIP Live Auction is from 7:30 p.m.- 10:00 p.m.
1,000+ people are expected to attend this exclusive event, featuring more than 100 of the best local restaurants and wineries. Guests will enjoy a live and silent auction, live entertainment and delicious food and drink from elite restaurants and wineries. Come hear the compelling stories of two Wish Ambassadors, Chris and Emily.
This year, Joe and Pat Harbison are being honored for greatly contributing to this event.
This elegant Make-A-Wish® event raises funds to grant wishes for children ages 2 and 1/2 to 18 with life-threatening medical conditions to enrich their human experience with hope, strength, and joy. All proceeds raised stay within Northeastern California and Northern Nevada chapter and make dreams a reality for our local wish children. Last year this fundraiser was able to grant 87 wishes to children.
This year, there will be more than 300 silent and super silent auction items and about 35 live auction items including the following:
Admission is $85 per person ($100 at the door) OR $185 per person ($200 at the door) for VIP tickets. No one under 21 permitted. For tickets contact Melissa Arnold at 916.692.3921 or email marnold(at)necannv.wish.org.
Valentine’s Day Gift Roundup!
Hello, Sweethearts! I have compiled a few Valentine-themed events & gift ideas that l find lovely and delightful, and I would like to pass them on to you!
DRINK
Casque Wines and Cupid have teamed up to create the perfect gift for your special someone. They teamed up with Chef Joe at the Flower Farm Cafe who is busy baking and decorating these delicious (and beautiful) Cake-Pops. They paired them with some of our favorite wines and added a couple of stemmed glasses for the perfect gift!This Friday, Saturday and Sunday (February 8-10), they will be offering the following special: 2 Cake-Pops, 2 Stemmed Casque Glasses, and Bottle of your Choice ~ Sauvignon Blanc, Calotte Blanc or Vermentino for only $28. The Cake-Pops will also be available individually for $1.50 each. Stop by this weekend for some Cake-Pops and Casque!
With the perfect mix of scrumptious, decadent flavor, SMIRNOFF Kissed Caramel Flavored Vodka possesses a seductive aroma to complement its smooth caramel flavor while its counterpart, SMIRNOFF Iced Cake Flavored Vodka, offers a light, sweet aroma met with a refreshing, smooth iced cake flavor.These luscious and tastefully satisfying new flavors from the world’s #1 premium vodka are sure to add a nice touch of sweet romance to anyone’s Valentine’s Day.
CUPID’S KISS: ½ oz. Smirnoff Iced Cake, ½ oz. Godiva White Chocolate Liqueur, ½ oz. Chambord. Directions: Add ingredient in a shaker with ice, shake and pour into martini
glass. Add white chocolate to rim.
He loves me, he loves me not…It’s complicated. If your relationship is dark, yet spicy and complex with many layers, then Sobon Zinfandel Fiddletown is the wine for you! If you thought your relationship was complicated, this full-bodied red will have your palette changing its relationship status.
A stunning multi-faceted wine featuring intriguing aromas and flavors of spice, black currant, plum, smoky oak and a dusty-cherry component typical of the Fiddletown area. Massive and full-bodied, with an impressive, complex finish. Sustainably farmed. Thanks to Total Wine & More for the feature!
EAT
TREATS
Nugget Market is pretty much a one-stop Valentine’s shop! You can pick up these truffles made my Truffle Gateau. Handmade locally, these chocolates are made with fresh ingredients and are designed to be paired with a variety of wines and cheeses.
Natural Vines are made from all natural ingredients and contain no artificial flavors or preservatives and no high fructose corn syrup — the licorice is naturally sweetened with cane sugar. Available in two flavors, Black and Strawberry. They were a big hit amongst my coworkers!
FOR THE COOK
BAKE IT!
I really dug this recipe for a Chocolate Almond Flour Beet Cake on my friend Julia’s site, The Roasted Root, so I am sharing the link with you. I encourage you to check it out here! If you need a taste tester, I’d be happy to help!
Happy Valentine’s Day to all and thanks to all the product sponsors and advertisers in this post!
Rick Kushman on Wine & Food at 33rd Street Bistro, this Thursday, February 7th, 6:30-8:30pm
This Thursday evening, February 7th from 6:30 to 8:30pm, 33rd Street Bistro & Rick Kushman present Kushman on Wine and Food. He will be educating you about wine and maybe a few other bonus items, who knows?!? Fun, humor, conversation, knowledge are guaranteed. This month’s topic is Chardonnay (How much oak?), Pinot Noir (Rich? Bright? Other?) and Cabernet (What do you really like?). Tickets are $35 (on sale at the door and at 33rd Street Bistro) and include appetizers. I took a class lead by Rick last summer at Lava Cap Winery and it was a lot of fun! Don’t miss out!
You can find 33rd Street Bistro on Facebook here and follow them on twitter here.
Piatti Sacramento: Welcome Back!
Sunday evening, Andy and I had dinner at the newly remodeled Piatti Ristorante on Fair Oaks Boulevard in Sacramento. The restaurant (which had been closed for 4 months) has just reopened after a replacement of the flooring, ceiling, lighting, bar top and furniture.
Piatti has been a long time advertiser of cakegrrl.com and cavegrrl.com, but the staff did not know I was going to visit this time around. I say this because I want you to know we were delighted with a wonderful meal and greeted with fantastic service by our server, Chris.
Andy and I shared a 1/2 liter of chardonnay from the restaurant’s “Barrel to Table” system of wines on tap. Through “Barrel to Table” wines are served through a custom tap and barrel system which eliminates oxidation and brings the freshest, highest-quality wine to the table using the most environmentally sustainable technology – no corks, foils or bottles.
Seasons 52: Fresh, Healthy, Seasonal and a Destination for Wine Lovers
Last Wednesday evening I attended a preview dinner at Seasons 52 with a few other Sacramento food bloggers, as well as a number of local TV and radio personalities. Seasons 52 is located in the former Fresh Choice space at Arden Fair Mall.
The “Seasons 52” name and menu are inspired by the seasons and the fresh appeal of the farmer’s market. Every week of the year, the restaurant (under the direction of Senior Director of Culinary Chef Clifford Pleau and Executive Chef Partner Jeffrey Martell) strives to feature the freshest ingredients at the peak of ripeness and flavor, and offers them in ways that showcase culinary art and creativity. Wood-fire grilling and brick-oven cooking result in meals that are naturally lower in calories with nothing on the menu over 475 calories. The award-winning wine list was created and developed by Master Sommelier George Miliotes (you can find his bio here)– one of over 180 Master Sommeliers worldwide – features an international selection of 100 wines, including more than 52 offered by the glass.
The contemporary-style decor is Frank Lloyd Wright inspired and is highlighted by soft lighting, lush greenery, rich colors, contemporary art, stone and warm wood accents which present dramatic architectural lines that also are organically comfortable. There is a circular piano bar featuring live music nightly, an open kitchen with a brick oven, a chef’s table and a customized, climate controlled wine chateau holding upwards of 2,000 bottles of wine. The restaurant also offers two private dining rooms for private and semi-private business and social events.
When I arrived, I was given a glass of champagne (Chartogne-Taillet Cuvee Sainte Anne, Champagne MV) and a short tour of the restaurant, including a walk past the chef’s table, the kitchen (with a view of the aforementioned brick oven and wood-fired grill, the main dining area, the wine cellar, the private dining areas and the bar areas. At the end of the tour, I was seated at a a long table alongside Catherine Enfield aka Ms. Munchie of Munchie Musings and Darrel Ng of Cowtown Eats for a multi-course gastronomical tour of the Seasons 52 menu and wine pairing. Glad I wore my stretch pants. (Kidding!) 😉
To begin, we were presented an amuse of Dungeness crab and Hass avocado on a spoon, paired with Aveleda Vinho Verde, Portugal 2011
The third course served was a salad of organic field greens, grilled mushrooms with toasted pistachios and truffle dressing and a glass of Sinskey Pinot Noir, Carneros 2009.
The next course was a small plate of Sonoma goat cheese ravioli, roasted garlic, basil, organic tomato broth, and I have to admire the culinary team at Seasons 52 for remembering my gluten-free request. Instead of the ravioli’s they brought me a sampling of the delicious tomato broth, and a mixture of garlic, basil, and goat cheese. I was still able to taste the dish in effect without the pasta element. It was dreamy. The wine pairing was a glass of Retromarcia, Chianti Classic 2009.
I applaud the kitchen staff for boxing up most of each course as the dinner was served. I enjoyed making it to the end of the meal without being uncomfortably full. I also wanted to bring part of the salmon dish home so Andy (big salmon fan) could try it.
Our last savory course was a mesquite-grilled Piedmontese striploin & Manchester Farms all-natural quail, mashed sweet potatoes and red wine sauce with a double wine pairing: a glass of Alto Moncayo Garnacha, Campo de Borja 2009 and a glass of De Toren Z, Stellenbosch 2009.
I am pretty sure the sauce must have contained sugar or gluten, because it was omitted from my plate, but the entrée did not need any sauce. I don’t know if you are familiar with grass-fed meat, but it is much more flavorful than standard corn-fed beef. Bonus points for the Brussels sprouts… a personal favorite of mine.
For the dessert course, we were presented a plate of “Mini Indulgences“, smaller portions of classic desserts such as cheesecake, lemon pound cake, and s’mores, served parfait-style. I opted for the shot of fresh fruit with no added sugar. Yay! The desserts were served with a glass of Selbach-Oster Bernkasteler Badstube Riesling Auslese, Mosel 2010.
Seasons 52 opens tomorrow, January 28th. You can make a reservation on Open Table. You can find Seasons 52 on Facebook here and follow them on twitter here.
Dine Downtown 2013: Blackbird Restaurant & Bar: a Field Mark of Sophistication
Sacramento’s Dine Downtown Week is now in full swing and it has been so much fun so far! Andy and I have had the privilege of trying out three different menus from a list of nearly 30 restaurants, and last night’s trip to Blackbird Restaurant and Bar was incredible!
I am only disappointed it took me this long to discover them. Since their opening in April last year, I had heard so many great things about the food and the atmosphere, the art on the walls, and so on. I kept reading Blackbird’s menu and wanting to go because almost everything on it was paleo! Now that I have a few more hours a week (since my work commute time has been drastically cut), it’s fun to be able to spend a little bit more time with Andy and hit some new-ish places like this one.
Here’s the Dine Downtown menu we enjoyed (understatement of the year so far) at Blackbird:
Tip: If you like wine (even remotely), do yourself a favor and spend the extra $15 for the wine pairing. You get three full glasses of wine. If you don’t think you can manage three full glasses, split the pairing with someone. It’s so worth it!
The first course was a Japanese Hamachi. It was some of the best raw fish I have eaten, and reminded me of dishes I have had at both Yoshi’s in Oakland, and at Taro’s here in Sacramento, but this was superior. The hamachi was topped with kumquat, castreltrevano olives, fine herb and maldon sea salt. It was paired with a glass of Forlorn Hope Semillon (2009) “Nacre-Yount Mill Vineyard.” The wine was very dry and the perfect platform for the hamachi. I couldn’t believe how beautifully the flavors paired up. I must have liked it, because it was the first time I ever finished a dish before Andy.
Blackbird Kitchen and Bar is open for business Tue-Thur 11:30am-10pm, on Friday 11:30am-11pm and on Saturday 4pm-11pm. They are closed on Sunday and Monday. Their Happy Hour runs from 3-6pm, Tuesdays through Friday.
Join Blackbird Kitchen and Bar tonight for Dine Downtown by making reservations on Open Table here or you can call them at (916) 498-9224.
You can follow Blackbird Kitchen and Bar on twitter here and find them on Facebook here.
Dine Downtown Sacramento 2013: Blue Prynt Restaurant and Bar
It’s that time again! Sacramento’s Dine Downtown week began yesterday, January 9th and runs through January 18th, 2012. For 10 days only, you can enjoy a special three-course dinner menu at some of downtown Sacramento’s hottest restaurants for only $30 per person.
I returned to both of the restaurants I visited last year because I really enjoyed working with both the owners and chefs, and because Andy and enjoyed the menus very much. So, I’d like to present to you: Blue Prynt Restaurant and Bar.
First, here’s what you’ll have to choose from* this year:
*Please note that only the mashed potatoes are available with the Prime Rib. 🙂
We chose a 2009 Rosenblum Syrah Vintner’s Cuvée to go with our entrée. Hint: We didn’t choose the tilapia for dinner. The wine was spicy, yet balanced with notes of cherry and licorice, and would pair well with any game meat. The alcohol on this wine is 15.9%.
For our appetizer, we ordered the shrimp cocktail. The shrimp (poached in lemon) were fresh and plump and the cocktail sauce was spiced with lots of horseradish.
We were also brought a basket of house-made foccacia, and though Andy and I don’t normally eat bread, I tasted some and took a photo of the basket so that you will know exactly everything you get for the dine downtown menu. The bread is baked, sliced and then toasted again for your table, and served with butter. A few bites of it made for a good palate cleanser for the wine after eating the spicy cocktail sauce. Another little detail I love about Blue Prynt is their water. Yes, the simple water they pour for you at the table. They flavor it with sliced cucumber. Such a great departure from lemon wedges. 🙂
For the second course (by the way, you get more food for $30 here at Blue Prynt than at any other restaurant participating in Dine Downtown), we ordered the seafood chowder and a mixed greens salad.
The chowder is made with a blend of halibut, shrimp, and salmon with bacon and potatoes rounding out the flavor. Andy ordered it, and suggested I try some. I was pleasantly surprised because I am not a chowder or even a soup fan, and I enjoyed it very much. Especially last night. It was a perfect match for the chilly weather we are currently having. 🙂
The salad was pretty standard (but loved it). It became more of my main course (so that I don’t overeat). I love ordering an entrée and slicing whatever meat I get on the dinner plate and putting it on top of my salad. That’s exactly what I did last night. The salad comes with cheddar cheese and olives on it. I also ordered blue cheese dressing on the side.
The stars of the meal were the main courses. Both entrée plates were very sizable portions. I ordered the prime rib. It came with blue cheese and bacon mashed potatoes, asparagus and some au jus for the meat. I really loved the spice rub on the prime!!
Andy ordered the pan seared venison also served with grilled asparagus and blue cheese bacon mashed potatoes. The venison was so tender and perfectly cooked. Andy let me have a whole medallion! 🙂 The particular cut being served comes from the thigh and the meat was sourced from Australia. The venison also comes with a flavorful mushroom sauce. The mashed potatoes were a great little bed for both entrées, and took on some of the flavor of the different meats on the plate. And anything with blue cheese and bacon makes the world a better place. 🙂
As if that wasn’t enough food, it was on to dessert. Andy let me have the rest of his wine (thanks, honey) as he moved on to a giant phyllo dough flower with ice cream and both caramel and chocolate sauces. It’s almost becoming a joke with how much food he can get away with and not gain any weight. I actually like having him around because I can order food I would not normally try, have a few bites, and pass the rest to him. The phyllo flower was beautiful, and reminded me a lot of fried ice cream you would get at a Mexican restaurant.
I ordered the chocolate-covered strawberries as I did last year. This time, the chocolate was flavored with a little mint. I really liked them. I had two of them, and Andy must have really liked them as well because he had the rest of them… along with about 95% of the phyllo flower and ice cream. 😛
So there you have it. The Dine Downtown menu at Blue Prynt. You have until Friday, January 18th to enjoy the pre fixe menu above, and Chef Jason reports the main entrées will be available on the regular menu in case you’d like to try them after the promotion ends.
I’d also like to mention Blue Prynt’s all-you-can-eat crab feed on February 9th (yes, please!) for $35 per person. PS: That the price didn’t go up from last year. Call the restaurant at (916) 492-2969 for more information.
Blue Prynt’s Facebook page is located here and you can follow them on twitter here. Here is a link to their Happy Hour page. Join them from 4:30-7:00pm for $4 house wine, $3 well cocktails, $2 PBR, and $2 side-car shot with the purchase of a drink (see shot shelf at the restaurant for options).
For a full list of the Dine Downtown participating restaurants and their menus, you can click here.
Join Blue Prynt for Dine Downtown by making reservations on Open Table here.
Check in here on Saturday for my review of Blackbird Kitchen and Bar’s Dine Downtown menu!
Dine Downtown Sacramento: Another Shot of Mayahuel!
Dine Downtown kicks off tomorrow (Wednesday, January 9th, running though Friday, January 18th), and I was happy to have been asked by the owner of the downtown gem Mayahuel (Ernesto Delgado), to preview the menu he is offering for the special event.
Mayahuel (which is named after Mayahuel, the Aztec goddess of the agave plant and fertility) has been a dining destination in Sacramento since March of 2011, and it’s quickly become one of my favorite places to go for dinner.
You might remember my preview of Mayahuel’s pre fixe menu from last year, and how much I loved their chorizo-topped rib eye. If you didn’t get to try the steak last year, have no fear! It’s on the Dine Downtown menu again this year. If you’re not a steak fan, Mayahuel has some tasty alternatives, as well as some vegetarian and vegan options.
Andy and I had dinner at Mayahuel on Friday (we had a Groupon and I treated us for our Monthaversary dinner). Then it was back to Mayahuel last night for more Mexican food and the Dine Downtown preview. Since I could eat Mexican food everyday and not tire of it, I was in heaven. 🙂
Here’s a shot of Mayahuel’s Dine Downtown menu and your choices for $30 per person:
Here’s the low down on what we enjoyed and some pictures of our selections:
Andy threw out a few wines and I immediately went for a 2008 Tempranillo made by Vina dos Rios, (Crestwood Monarch Winery) in El Dorado County.
Then we were served an amuse bouche (which changes nightly). It was a spicy tomato broth with pasta.
Then we were served some house made chips accompanied by some tomato salsa. I really love the thickness of the chips and that they almost taste sweet.
For his appetizer, Andy chose the Flor de Calabaza: Creamy Squash Blossom soup with infused tequila. It was very rich and probably not for the calorie conscious (which Andy is not)! 😉
My appetizer choice was the Dios de Maíz: Crisp baby spinach, romaine lettuce, sweet corn, black beans, panela cheese, sesame seeds and chile ancho peppers, served with a lime-cilantro vinaigrette. I had the same salad for my entrée on Friday night with chicken added to it, so I already knew what to expect. I am addicted to those cheese cubes!
Andy is pretty nice about sharing with me, so this time he ordered the Rib Eye with Chorizo: (Rib eye steak topped with chorizo crust, a bed of seasoned mushrooms in adobo salsa). Once again, the steak was cooked perfectly and the chorizo was really packed with flavor and spice.
For my entrée I went with the Pollo en Adobo: Chicken and mushrooms with nopales in a Guajillo, Pasilla, Morita chile Adobo sauce, served with white rice and black beans. How I missed you rice and black beans. It was such a treat for me, I probably could have had more of them for dessert.
But for dessert, I ordered the Nieve Flor de la Rosa: a Vanilla ice cream served with Mazapán (a peanut candy) drizzled with caramel and almonds. It was delectable, but I won’t throw Andy under the bus and let you know that he had most of it (oops). I was only in it for the yummy peanut candy (a lot like peanut flavored powdered sugar in a disc shape).
Andy ordered the Arroz con Leche. It’s rice that is simmered in sweetened milk and flavored with cinnamon, and topped with raisins. That’s me in the background waiting to have a taste. Once I did, I loved the cinnamon and the texture of the rice. And then Andy stole it back and polished it off. Whatever!! 😉
Notable: Try their NapaToro wine. It is made exclusively for Mayahuel. If you don’t like wine, by all means, have a margarita or ask the bartender about trying some tequila. The staff at Mayahuel is very knowledgeable on the food and beverages they serve and are willing to answer any questions you might have.
Mayahuel is located at 1200 K Street, Sacramento, 95814. You can make reservations by calling 916-441-7200 or find them on OpenTable here.
Mayahuel is on Facebook here and on twitter here.
For more information on Dine Downtown, you can click here.
Dine Downtown Sacramento 2013: January 9th-18th!!
Sacramento has really come a long way in the restaurant world in the nine years I have lived here. It’s been an exciting progression to see, especially because one of the reasons I moved here is because of all the different cuisines available within a 10 minute or less drive, or even a walk or bike ride. What’s even more exciting is that I am now working downtown near Old Sacramento and I can afford (financially) to try a few places this year (and also calorically–as long as I run a few more miles on the day I choose to dine out) 😉
Every year in January, the Downtown Sacramento Partnership teams up with downtown area restaurants to showcase their menus for a 10-day dining extravaganza. For $30 per person, you can visit restaurants like Biba, Mayahuel, Blackbird Kitchen & Bar, Blue Prynt, The Broiler Steakhouse, etc. for a 3-course pre-fixe meal that highlights their very best offerings. Some restaurants have included a wine pairing option for an additional fee. (For example, the wine option at Ella is an added $15, but the fee varies from place to place).
This year, I’ll be returning to Mayahuel to sample and report on their menu. It looks like their MIND BLOWING chorizo-topped steak will be a pre-fix option again. ¡Dios Mio! 🙂 For a little trip down memory lane, you can read my review from last year here. Oh, and here’s a little picture of it for old time’s sake:
I’m also considering visits to The Broiler as well as Blackbird Kitchen & Bar. Why? Because one of the restaurants is a Sacramento institution, and one of them is fairly new, but I have heard great things about it. What restaurants would you most like to try and why?
Below is a full list of participating restaurants with links to their menus:
4th Street Grille | 400 L Street | 916.448.2847 | Menu | Reservations
Biba | 2801 Capitol Avenue | 916.455.2422 | Menu | Reservations
Blackbird Kitchen & Bar | 1015 9th Street | 916.498.9224 | Menu | Reservations
Blue Prynt | 815 11th Street | 916.492.2969 | Menu | Reservations
The Broiler Steakhouse | 1201 K Street | 916.444.3444 | Menu | Reservations
Cafeteria 15 L | 1112 15th Street | 916.492.1960 | Menu | Reservations
Capitol Garage | 1500 K Street | 916.444.3633 | Menu (V) (GL) | Reservations
Chops Steak & Seafood Bar |1117 11th Street |916.447.8900 | Menu | Reservations
Dawson’s at The Hyatt |1209 L Street | 916.443.1234 | Menu | Reservations
Ella Dining Room & Bar | 1131 K Street | 916.443.3772 | Menu (V)| Reservations
Esquire Grill |1213 K Street | 916.448.8900 | Menu | Reservations
Fat City | 1001 Front Street | 916.446.6768 | Menu
The Firehouse Restaurant |1112 Second Street | 916.442.4772 | Reservations | Menu (V)
Frank Fat’s | 806 L Street | 916.442.7092 | Menu | Reservations
Grange | 926 J Street | 916.492.4450 | Menu | Reservations
Il Fornaio | 400 Capitol Mall | 916.446.4100 | Menu Coming Soon | Reservations
Mayahuel | 1200 K Street | 916.441.7200 | Menu (V) | Reservations
The Melting Pot | 814 15th Street | 916.443.2347 | Menu (V) (GL) available upon request
Mulvaney’s B&L | 1215 19th Street | 916.441.6022 | Menu | Reservations
Paragary’s Midtown | 1403 28th Street | 916.452.3335 | Menu
Pilothouse at The Delta King | 1000 Front Street | 916.444.5464 | Menu | Reservations
The Porch | 1815 K Street | 916.444.2423 | Menu | Reservations
The Red Rabbit Kitchen and Bar | 2718 J Street | 916.706.2275 | Menu
Restaurant Thir13en | 1300 H Street | 916.594.7669 | Menu| Reservations
Rio City Café | 1110 Front Street | 916.442.8226 | Menu
River City Brewing Company | 545 Downtown Plaza Suite 1115 | 916.448.7153 | Menu (V)
Spataro | 1415 L Street | 916.440.8888 | Menu | Reservations
Ten22 | 1022 Second Street | 916.441.2211 | Menu | Reservations
Tuli Bistro | 2031 S Street | 916.451.8854 | Menu
Dine Downtown Sacramento runs January 9th (Wednesday) through January 19th (Friday). You can find the Downtown Sacramento Partnership on Facebook here and follow them on twitter here.
Like Unique Varietals? Try St. Amant Winery in Lodi
If you’ve never heard of St. Amant Winery, here’s an introduction. They are located in Lodi where lately, especially the last 3 years, some of my favorite red wines have also originated.
I first discovered St. Amant wines at a tasting at Treasure Island (in San Francisco of all places) during Fleet Week. I had the St. Amant Barbera and I thought it was the best red wine there. So, my recent interest in local Tempranillos has me searching around Lodi to see what I can find. It’s becoming more and more popular of a varietal there. It turns out that St. Amant has been growing Tempranillo a long time. Their 2009 was their 8th vintage, so I’m guessing they’re not just trying to be trendy. 😉
In fact, St. Amant was growing grapes prior to the beginning of commercial wine sales in Lodi. In 1979, Tim Spencer (the late father of the current owner, Stuart Spencer) owned a couple of acres of Zinfandel vines and grafted them to five Douro Valley Portuguese varieties: TintaCao,Touriga, Alvarelhao, Souzao, and Bastardo. By 1981, he produced his first vintage port.
In 1996, the winery relocated to Lodi. St. Amant (named after Stuart’s mother’s maiden name) is one of the first wineries in Lodi to list Lodi on their label. Since the move, Stuart has been making some of the most interesting and food friendly wines including: a Verdelho, the aformentioned Barbera and Tempranillo, a Touriga, a red blend: Speakeasy Red, and of course the ever popular Old Vine Zinfandel (2 varieties). The current lineup also includes 3 different kinds of Port.
Last night’s food pairing (with the 2008 Tempranillo) was a baked sweet potato topped with broccoli, onions, hard boiled egg, and Diestel Turkey Chorizo. I also added a little Greek yogurt and black pepper. 😉
I encourage you to visit St. Amant this weekend, especially if you are looking for a special bottle of wine as a gift. They are located at 1 Winemaster Way, Lodi, CA. You can also find them at Total Wine & More or fax your order from this form here.
You can like Lodi Wine on Facebook here.
Holiday Goodies and Gift Ideas
Here’s a little roundup of gift ideas for your favorite food or beverage enthusiast!
First up, I’d like to mention Bela Sardines.
- Bela Sardines are high in protein, very low in fat with little or no carbs!
- Rich in omega-3 fatty acids (helps reduce the occurrence of cardiovascular disease), extremely low in contaminants such as mercury.
- A good source of vitamin D, calcium, B12, Co Q10, and protein. Enjoy this wholefood vs. a vitamin.
- BELA Sardines do NOT contain any GMOs
- Dairy Free, Gluten Free, Wheat Free and Kosher, and are extremely low in contaminants such as mercury.
- Bela sardines are not heavily processed or engineered like other on-the-go nutrition options, such as nutrition bars or supplements, and are rather a naturally nutritious wholefood for any health conscious individual.
- The Paleo dieters dream meal.
Sustainable: BELA Sardines, the classic Mediterranean sardine (Walbaum Species Sardina Pilchard) are wild caught by local Portuguese fishers from the Atlantic Ocean, hand packed in traditional European manner and canned at the port within 8-hours of the catch; each effort ensures our sustainability is unsurpassed. The aluminum tin is also highly packable and recycle-able.
Affordable: A tin typically rings in under $3 at Whole Foods Market and online at PlumMarket.com. They are also available across these regions in: Harris Teeter (South East), The Fresh Market (Mid-Atlantic/Southeast), Sunflower Markets(Southwest), Mollie Stones (Bay Area), Fairway (NYC), New Seasons (Pacific NW), as well as Vitamin Cottage (Rocky Mountains)
A fish symbolizes good luck, fertility and creativity – include a sardine dish on your party menu!
Bela sardines come in 4 different flavors:
Lemon Flavored Extra Virgin Olive Oil
As you would eat them in London, our famous lightly smoked sardines and the finest Portuguese extra virgin olive oil infused with lemon.
Lightly Smoked in Olive Oil
Simple. Delicious. Lightly smoked sardines packed in the finest Portuguese olive oil.
Lightly Smoked in Tomato Sauce
Mediterranean style, these sardines are lightly smoked and packed in a light tomato puree with a splash of the finest Portuguese extra virgin olive oil.
Cayenne Pepper Flavored Extra Virgin Olive Oil
This is a true Portuguese favorite, lightly smoked sardines in the finest extra virgin olive oil infused with Cayenne pepper.
You can find Bela Sardines on Facebook here & on twitter here.
Next up, Balls of Steel!
Balls of Steel are two stainless steel coolers which chill whiskey or spirits faster than ice. BOS will keep spirits at the optimal temperature level without hindering the spirits taste so that one can enjoy the full flavors of their beverage and hold onto those low notes which any spirit veteran strives to protect.
Most importantly BOS supports a cause that is positively changing lives of those not only suffering from testicular cancer, but as well as their family and friends. Creating a support network for those struggling and supporting the research for a cure.
Other items for purchase on the a Balls of Steel website are BOS bracelets, BOS T-shirts, and BOS tongs to remove the coolers from your favorite beverage.
To order some Balls of Steel of your very own, you can go here. You can find Balls of Steel on Facebook here or on twitter here. Deck the balls!
For the wine lovers, I’d like to present Ritual Pinot Noir:
2nd Annual Winterfest Beer & Wine Social Benefitting Runnin’ for Rhett on Jan 18th, 2013!
This year Runnin’ For Rhett has partnered with 50 breweries and 15 wineries to bring you Winterfest 2013! Even bigger and better than last year, Winterfest 2013 promises to be an incredible event!
WHEN: Friday January 18th, 2013, General Admission 7-10pm, VIP entry begins at 6pm
WHERE: Woodlake Hotel Sacramento, 500 Leisure Ln., Sacramento, CA 95815
TICKETS
General Admission *: $35
- 7pm — 10pm
- includes unlimited beer & wine tastings
VIP Admission *: $70
- Early admission at 6pm
- VIP gift pack with souvenir beer mug or stem‐less wine glass
- Beer and wine tastings not offered during general admission
- Complementary appetizers
Designated Driver Admission *: $5
- 7pm — 10pm * Free non-alcholic beverages provided to designated drivers.
Discounted room rates offered by the Woodlake Hotel. Call 916‐922‐2020 to make reservations and be sure to mention Winterfest 2013!! Must be 21 years of age or older to attend this event.
On December 7, 2007, the “Runnin’ for Rhett Non-Profit Foundation” was founded. The organization has now inspired 1000’s of youth and adults in the Sacramento area.
In Rhett’s short life, he inspired many people with his infectious smile and will to live, but with his challenges, he could not walk, run or jump – no matter how hard he tried. After Rhett’s death, Beth and Randy dedicated their memory of Rhett to utilizing FITNESS and MOVING to help others – do what Rhett wanted to do so badly but couldn’t.
Our mission is to LET RHETT’S STORY INSPIRE those who feel defeated, UPLIFT those who feel down and ENCOURAGE ALL TO take that first step, like Beth did in the spring of 2005, and MOVE INTO LIFE.
You can find Runnin for Rhett on Facebook here. I hope to see you all at the 2nd Annual Winterfest!!
Food/Wine Pairing: Spicy Chicken Korma & Casque Sauvignon Blanc
Last night, Andy came over to my house and I made Indian food for the first time. Chicken korma is one of my favorite Indian dishes and I don’t know why it took me this long to make it for him. It’s got a subtle heat that slowly builds. While we were eating, Andy told me it was one of the top 5 things I have ever made for him. Maybe he just wanted something from me after dinner? 😉
Enjoy this dish with a sauvignon blanc or viogier from Casque Wines (Loomis). Today and tomorrow they are participating in the Holiday in the Hills Event at their new tasting room at the Flower Farm – 8920 Horseshoe Bar Road – offering food and wine pairings throughout the weekend along with a logo glass or cloth wine gift bag for all customers that purchase wine. Just bring a new, unwrapped child’s toy to donate for the Marine Toys for Tots Foundation Toy Drive and wine tasting at ALL 17 participating wineries is FREE for the day. (Cash donations will also be accepted in lieu of a toy). Where: Auburn, Lincoln, Loomis, Newcastle. When: Dec. 8-9, 11 am to 5 pm. Participating Wineries: Bonitata • Casque • Ciotti • Cristaldi • Dono dal Cielo • Fawnridge • Green Family • Lone Buffalo • Mt. Vernon • PaZa • Pescatore • Popie • Rancho Roble • Rock Hill • Secret Ravine • Viña Castellano • Wise Villa
And now the recipe!
2 pounds chicken thighs, boneless, skinless and cut in half or thirds
1 tablespoon coconut oil
1 cup sweet onions, diced
1/2 cup carrot, diced
1 tablespoon ginger, minced
1 1/2 teaspoon garlic, minced
1 teaspoon garam masala
1/2 teaspoon turmeric
1/8 teaspoon cardamom or 1 pod
1/8 teaspoon cayenne pepper
2 cups chicken broth
1/3 cup toasted walnuts
1 tablespoon cornstarch
2 tablespoon water
1/3 cup golden raisins or currants
1/2 cup Greek yogurt
1/4 cup fresh mint (leaves washed and coarsely chopped)
1/4 fresh cilantro (leaves washed and coarsely chopped)
Kosher salt
Fresh black pepper
Directions
Toast and chop the walnuts. Set aside.
Heat a large heavy sauce pot over medium high burner and when hot add oil. Season chicken with salt and pepper. It will probably take 2 batches to cook all of the chicken. Brown both sides and remove from the pan. Add more oil and repeat until all chicken is seared.
Remove chicken and add onions, carrots, ginger and garlic and sauté until lightly caramelized about 3-4 minutes in the left over fat. Lower heat and add spices. Cook until spices become very fragrant…make sure you scrape the bottom of the pot as you stir. Add broth, walnuts and the seared chicken. Bring to a boil then simmer gently until chicken is tender, approximatly 20 minutes. Mix together cornstarch and water. Whisk into simmering chicken. Return to a boil to thicken. Turn off heat, add raisins and stir in yogurt and herbs.
On the side, I made some parsnip chips and some potato wedges and sprinkled them with garam masala and sea salt. I also made some sautéed onions and eggplant, as well as broccoli battered in coconut & almond flour and baked to simulate some of the common deep fried Indian appetizers I crave. 😉
More on Casque Sauvignon Blanc (2011): It is $20 a bottle, and is their inaugural release for this varietal. The wine was cold fermented and aged entirely in stainless steel without being allowed to go through malolactic fermentation, and no oak aging was used. It’s a drink now wine and just proof of the talents of winemaker Kevin Stevenson. The wine went so well with the Chicken Korma, crisp enough to cool, cut through the kick in the dish.
You can find Casque Wines on Facebook here. Cheers! 🙂
Holiday Gift Idea: Wine Samplers from TastingRoom.com
Last week I was sent two boxes of wine samples from TastingRoom.com, a unique online retailer that enables consumers to discover and consume wine in several formats. The company is currently promoting a new series of celebrity chef wine samplers, curated by Chef Emeril Lagasse.
The two collections, Emeril’s Holiday Party Sampler and Emeril’s Everyday Sampler, include Emeril’s favorite wines from around the country, his suggested wine and food pairings for every meal, and customized tasting notes.
Emeril’s Holiday Party Sampler is a party-helper that offers the perfect pairing from Thanksgiving to New Years and every occasion in between. Priced at $39.95 per wine sampler, the collection includes:
- 2010 Schug Carneros Chardonnay
- 2010 Patz & Hall Sonoma Coast Chardonnay
- 2010 Patz & Hall Sonoma Coast Pinot Noir
- 2007 Jake-Ryan Cellars Bald Mtn. Vineyard Zinfandel
- 2009 Gundlach Bundschu Sonoma Valley Merlot
- 2009 Clayhouse “Show Pony” Red Cedar Vineyard Paso Robles Petite Sirah
Emeril’s Everyday Sampler is a hand-selected collection of wines ideal for long lunches with friends or everyday dinners with the family. Priced at $32.95 per wine sampler, the collection includes:
- 2011 Dry Creek Vineyard Dry Creek Valley Sauvignon Blanc
- 2010 Dr. Frank Finger Lakes Semi-Dry Riesling
- 2010 Coppola “Director’s Cut” Russian River Valley Pinot Noir
- 2010 Il Cuore “The Heart” Mendocino County Barbera
- 2010 Decoy Winery Sonoma County Merlot
- 2010 Fess Parker Santa Barbara County Syrah
You can buy the Holiday Sampler HERE and the Everyday Sampler HERE.
We brought the Everyday Sampler with us on our recent trip to Ixtapa, and enjoyed tasting the wines on our private patio outside our hotel room. This past weekend, we brought the Holiday Sampler with us to Incline Village and played a little game of “guess the varietal”. The bottles are really the perfect size for tasting (even shared by two people), and serve just the right amount to sense the wines properly (tannins, bouquet, color).
TastingRoom.com‘s innovative wine samplers are curated collections of six premium wines from around the world packaged in small 50ml (1.7 oz.) bottles. Their wines by the glass allow consumers to enjoy a single 100ml (3.4 oz.) glass of wine (singles or 4-packs) similar to a restaurant experience but without leaving home. TastingRoom.com‘s wine club allows members to make their own selections for each shipment, which includes a sampler and two bottles of the recipient’s choice. Whether it’s by the taste, by the glass or by the bottle, TastingRoom.com lets consumers enjoy wine the way they want it.
TastingRoom Inc. uses its patented TASTE Technology™ to transfer wine directly from regular-sized wine bottles (750ml and up) into smaller formats. A focus on wine quality drives every step of the transfer and testing process so that wineries and consumers alike can rest assured that the samples are a true representation of the original. TastingRoom.com customers can be confident they will enjoy every bottle they buy because they are able to sample the wine prior to making a purchase.
The new collection of samplers can be purchased online at www.TastingRoom.com. Take 25% off your holiday order with promo code HOLIDAY25 at checkout.
New Total Wine & More Opening Today in Folsom
Well, Andy and I made it back home after spending Thanksgiving in Ixtapa Guerrero, Mexico. It was the most relaxing, fun, and romantic vacation I have ever experienced. 🙂 I will post some pictures on here in the next week to let you in on some of the food we had and to show you how beautiful of a place Ixtapa is. 🙂 My heart and soul have been enriched forever and I can’t wait to go back.
We got back just in time to attend a preview party for the new Total Wine & More in Folsom, which opens today. We sipped sparkling wine from Mumm Napa, and tried other 15-20 different wines that will be available for purchase in the store–including a great deal of wines from Sobon Estates. Paul Sobon (the winemaker) was there pouring a few different zinfandels and a barbera (a personal favorite of mine) from the family portfolio. We snacked on food catered by Randy Peters Catering. I’d like to thank Total Wine & More for the invitation and include the press release (below) that was sent to me to give you a little bit more information on the store.
PS: Today’s opening will include live music, tastings and more! The official ribbon cutting will be on December 6th from 6-7pm.
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Total Wine & More, America’s largest independent retailer of fine wine, spirits and beer, has announced that it is expanding its presence in the Greater Sacramento area with a new location in Folsom, Calif., which is expected to open on November 29
“Our newest investment in the Sacramento community will benefit our customers, as well as the overall community,” says David Trone, who co-owns Total Wine & More with his brother Robert Trone. “Our expansion into Folsom will bring an estimated 50 jobs to the community, while also creating a thriving business which will generate retail sales tax that can bring additional city services to residents.”
Total Wine & More, which is known for its large selection and competitive prices, offers more than 8,000 wines, 3,000 spirits and 2,500 beers in each of its superstores, including hard-to-find labels and locally produced product.
“The key to our success lies in our basic principles: we provide our customers with an unbelievable selection, at market-leading prices,” explains Trone. “From wine connoisseurs seeking rare finds to complete their vintage collection, to beer aficionados who enjoy building their own six-packs with hard-to-find micro-brews, Total Wine & More is dedicated to providing customers with exactly what they seek, at the most competitive prices in the market.”
Trone notes that in addition to selection and price, Total Wine & More is also committed to creating an unparalleled retail experience for its shoppers. The retailer delivers on this promise through unique staff training programs and state-of-the-art in-store technologies.
“When you walk into our stores, there is a wow factor that is undeniable,” he says. “Customers are impressed with the bright, beautiful appearance of each store, and we build on this by also offering our shoppers the most well-trained staff in the industry, as well as the latest tools and technologies to help enhance their visit to our stores.”
Staff training is a cornerstone of the Total Wine & More business platform, and each member of the Total Wine & More sales team is trained for 150 hours prior to working in the stores, including education on various regions, production methods, varietals, brew styles, and tasting analysis.
The company also offers its employees continuous training throughout their career, including the opportunity to meet with the world’s key wine, beer and spirits producers. Every year, Total Wine treats select team members to a trip to California’s major wine regions for a week-long training session, as well as a two-week trip to Europe’s key wine regions every other year, to increase their knowledge of various products.
“A knowledgeable team can mean the difference between a good experience and a great one. Through our industry-leading training programs, Total Wine & More’s sales team members are equipped to always deliver a great experience to our customers,” says Trone.
Another area of focus for Total Wine & More is the delivery of a state-of-the-art retail environment, and the company delivers on this promise through its new, “next-generation” in-store technologies. The new Folsom store will feature many of these new technologies, which will allow customers to become more engaged with the products and increase their knowledge of many different wines, beers and spirits, according to Trone.
“Next-generation” features in the Folsom store will include:
- A state-of-the-art tasting bar where customers can treat their palates to tastes of various wines, beers and spirits while learning about the background of each beverage.
- In-store iPads equipped with a proprietary app which provides recommendations on specific beverages to pair with various meals.
- Flat panel screens throughout the store that stream video content on vintners, their wineries and how various wines are made.
- An updated education center, which will be used to host classes on various types of wines, beers and spirits throughout each month. The state-of-the-art education center is also available to be booked for use by local non-profits and businesses at no charge.
The Folsom store will be the 88th location for Total Wine & More, and its 11th California location. The new store is located at 2765 E. Bidwell St. Folsom, Calif., a former Borders location.
Total Wine & More’s vast selection of products, combined with low everyday prices and expertly trained wine associates, brings a unique shopping experience to the customer. Total Wine & More has the distinction of being Beverage Dynamic’s 2008 Wine Retailer of the Year, Market Watch’s 2006 Retailer of the Year, and Wine Enthusiast’s 2004 Retailer of the Year. Since opening its first store in 1991, Total Wine & More has been committed to being the premier wine retailer in every community that it serves. More information and stores locations are available at www.totalwine.com
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