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
Spicy Fourth of July Burgers and Fun Holiday Wines
KABOOM!!!!
Happy Birthday America! To celebrate, here’s a burger recipe I’d like to share with you that will really blow up your Fourth of July celebration!!
Spicy Fourth of July Burgers
Ingredients:
1 pound grass fed beef
(The meat we used was a 1 pound package of Certified Organic grass-fed beef from Rocky Mountain Organic Meats.)
2 chipotle peppers
1 Tbs crushed garlic
2 tsp onion powder
2 tsp Hungarian paprika
1 tsp chili powder
salt to taste
To prepare, seed and remove the membrane from the chipotle peppers. Put them in a food processor with the garlic and all the other spices.
Mix the processed chipotle mixture with the beef in a medium-sized bowl. Make sure the mixture is well incorporated. Form into patties based on the size you want. We made three out of the pound, and they were the perfect size.
We sampled three different wines with our dinner last night. The distributor sent a bottle of Georges Duboeuf Beaujolais-Villages, [yellow tail] Sweet Red Roo, and a bottle of Hob Nob Cabernet Sauvignon (from Languedoc-Roussillon, France)
Of the three wines, I thought the Beaujolais-Villages worked best. It was fruity and acidic enough to stand up to the spiciness of the burgers.
The [yellow tail] Sweet Red Roo reminded me of some sweeter Amador wines I have tried, but without the high alcohol. It would be best served with a little chill or used in a sangria.
The Hob Nob was a nice end to the meal because it had a nice tobacco and chocolate finish. It’s a dry wine, but it served very well as dessert. Unless you count the glass of Rockwall Chardonnay that I went back to after that. Hey, it’s summer… gotta drink those whites!! 😛
I also made a Peach and Chipotle Ketchup (from scratch, naturally) to top these burgers. Stay tuned for the recipe. Peaches are really coming into season, and you’ll definitely want to try this out. The ketchup is both sweet and spicy and tasted great on the burger as well as on top of the eggplant and sweet potato fries we made last night.
About Rocky Mountain Organic Meats
Rocky Mountain Organic Meats offers Certified Organic grass-fed beef along with a large selection of other organic foods such as fruits, vegetables and poultry. All of their meats are 100% grass-fed and grass-finished. Their livestock is raised the old-fashioned way; no steroids or growth hormones, no antibiotics and no grain.
The only ingredients are clean water, grasses and fresh air. They also process the meat according to stringent USDA regulations. The meat can be ordered cut according to your specifications. You can order a quarter, half or full side of meat to fill you freezer.
You can find them on Facebook here and follow them on twitter here.
Robert Cray Plays Uptown Theatre in Napa, September 8th
Five-time Grammy Award winner Robert Cray will be making a stop in Napa at the Uptown Theatre on September 8th, 2012.
Recently inducted into the Blues Hall of Fame (at 57 years, the youngest living inductee) Cray is considered “one of the greatest guitarists of his generation.” Rolling Stone Magazine (April 2011) credits Cray’s Strong Persuader with reinventing the blues with his “distinct razor sharp guitar playing” that “introduced a new generation of mainstream rock fans to the language and form of the blues.”
Cray has recorded fifteen Billboard charting studio albums, performed thousands of sold out shows, and has written or played with everyone from Eric Clapton to Stevie Ray Vaughan, from Bonnie Raitt to John Lee Hooker.
With over 12 million records sold and his own line of Fender guitars, Cray has established himself as a genre defining artist- breaking through the pop ceiling with his gate crashing/blues-edged trademark sound and distinct style that has become a signature blend of r&b, pop, rock, soul and traditional blues. The New York Times says, “his voice, alternately smooth and craggy, is often richer and more emotive than Mr. Clapton’s, and he knows the best ways to use it,” while Guitar Player Magazine noted, “Robert Cray is not only making great music he’s making history…”
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.
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.
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.
Healthier Fare at the California State Fair!
I love going to the California State Fair every year. I visit several times during the duration of the fair, and enjoy the exhibits (especially the California county exhibits), the wine garden, the concerts, and just people watching in general. 🙂
This year, I have changed my focus a little with my side business and this website. I no longer make cakes or sweets or anything that I shouldn’t be eating. Well, anything I shouldn’t be eating I certainly don’t want to try and sell to you.
So now, I want to report more on healthy living… or at least making healthier choices. In this post, I will show you that YES, there are better food choices at the fair. You can make it out alive without having a “deep fried” anything. No one is forcing you to eat a funnel cake, ok? If you are currently on a diet or have been advised by a doctor to stay away from sugar and excess fat, you don’t have to avoid the fair altogether. Read below for some information on vendors I visited that carry lighter food choices!
After I obtained my chicken kabob, I headed over to the wine garden to try some award-winning wines and to taste the wine of the day. Tip: Buy a souvenir wine glass for $7 and when you buy a glass of wine you actually get more like a glass and a half. The volunteers at the wine garden are very nice people and a lot of them are pretty knowledgeable about wine without being snooty, so if you are a wine novice, feel free to ask questions and really get dialed in to a wine you like before you buy! 🙂
Also, don’t miss this coming Friday’s (July 29th) wine event at the fair. The Taste and Celebrate the Best wine event (formerly California Grape & Gourmet) is the culmination of the Golden State’s premier wine competition. This special celebration of the State’s world class wine industry will include a tasting of California gold medal winning wines as judged at 2011 California State Fair Wine Competition. Proceeds from the Taste and Celebrate the Best event will benefit the Friends of the California State Fair Scholarship Program. You can buy tickets here. (scroll down to the Taste and Celebrate the Best event).
cavegrrl.com 