70's Party to Benefit UCP of Sacramento and Northern California on Saturday, September 17th from 7-11pm

United Cerebral Palsy of Sacramento and Northern California will be holding a 70's Party in Rocklin this Saturday evening, September 17th from 7-11pm.

This year's party will be held at the beautiful Sunset Whitney Country Club located at 4201 Midas Ave., Rocklin. Tickets are $30/each and $35/each at the door.

Show off your best "Hustle" or just sit with friends and enjoy the evening of good music, good food, drinks and prizes!


Some of the raffle and silent auction prizes available for bidding are as follows: 7 Day accommodations in CABO, an iPad, and a $500 gift certificate to Kenny G & Co.

Tickets must be purchased by midnight, Thursday, September 15th for advance ticket price. To buy tickets, please click here.

 

About UCP of Sacramento and Northern California:
Founded in 1955, UCP originally served people with cerebral palsy. Today they provide servies to children and adults with intellectual disabilities, Down Syndrome, autism spectrum disorder, epilepsy and all other development disabilities.

The money raised in our area stays in our community. In fact, 91 cents of every dollar received by UCP is reinvested back into programs and services for children, adults and their families.

UCP of Sacramento and Northern California is the leading provider of comprehensive services to children and adults with all development disabilities and their families. UCP works with 2,600 people a month in our eight county area, empowering children and adults who - without support - would be isolated from the community.

You can follow UCP of Sacramento and Northern California on twitter here and like them on Facebook here.

The Chef's Table Living Social Deal

 Click here to buy $50 worth of food and drinks for only $25 at The Chef's Table in Rocklin. Today only. Yes, it's the place I have been telling you all about for a year now. They are turning 2 years old this month and offering this Living Social deal to celebrate. Cheers!!

Hail to the Chef: David Hill, Chef/Owner, The Chef's Table

Chef Hill is pictured farthest to the right.


Today's Hail to the Chef is David Hill, Chef Owner of The Chef's Table in Rocklin, and a chef instructor at Le Cordon Bleu in Natomas.


1. What made you want to become a chef?
My desire for a lifetime of poverty! No I always wanted to own my own business and a wise friend of mine told me to always do what you love and the money will follow.

2. Where did you receive your training?
The Culinary Institute of America in Hyde Park NY and under French Master Chef Jean Banchet in Atlanta GA.

3. Who have you worked with that you have really admired?
My first Chef was Kurt Fliesfresher in Oklahoma and he was the first to inspire the use of local seasonal ingredients in food. He also was a calm lead by example Chef and I never have forgotten that you get more out of your staff with respect than brute force.


4. What is a typical day like for you at the restaurant?
I get to the restaurant in the mornings before I go to LCB (Le Cordon Bleu, in Natomas) to teach. That is quiet time to organize my thoughts, think about what's in season, how it relates to my menu, my customers and start the prep list so the TCT chef's have a plan for when they arrive at 2p. I'm back by 3:30 and they've got things under control.


5. What are/who are your primary cooking influences?
First, my dad. Growing up we had weekend culinary projects...baking bread and creating a proofing box out of a cardboard refrigerator box and a lightbulb is one of my favorite memories growing up. I'd have to say many European chefs have led the way for me, being an inspiration for sourcing local ingredients before Farmer's Markets were the norm. In college, I started as a computer major and found myself reading cookbooks and food magazines more than focusing on computer programming.


6. What are your favorite and least favorite foods to prepare?
Let's start with the least favorite. Being totally honest, I'd have to say my least favorite foods to make are desserts but I certainly do appreciate a good one. In terms of favorites, I love working with Pork, bacon, charcuterie and grilling.





7. Please tell me about your most overwhelming moment in the kitchen.
When I realized I was out of ketchup and one of the owners ordered a side. I felt totally helpless- but I ran next door and borrowed some and all was good.


8. Who are your favorite chefs or famous chefs?
Rick Bayless, Jamie Oliver, Anthony Bourdain (for his writing as much as his culinary skill).


9. White wine or red wine? Do you have a favorite wine varietal/label?
Both. I love a crisp white or rose (big fan of the Miner Rosato) to start and then move to a red with my main course. My taste changes with the seasons. A Zinfandel works well with the braised and heavier dishes of winter while a beautiful Dry Riesling or Sauvignon blanc can make the spring dishes come to life.


10. What is your "can't live without" kitchen tool and why?
Sharp set of knives and a microplane.


11. Please tell me how you go about planning your menus.
It's all based on what's in season. For example, right now we have asparagus featured in several places - grilled with spring onions in
remoulade sauce as a starter and as a side with our spring lamb.




12. If you had a different career choice, what would it be?
I'd be a doctor.


13. What are the most important things to remember (can be relative to anything) while working as a chef?
Respect - for the food you're preparing be it a vegetable or an animal. Respect for my team. Respect for my customers and community.


14. What is the most important thing you have learned in your culinary career?
That when you are wrong you better own up to it, as well as check your ego at the door.



15. What has been the most gratifying about teaching for Le Cordon Bleu?
Hiring my students.


16. What is your favorite topic to teach?
The restaurant class. It's all about putting what's been learned to the test and making the magic happen.


17. Best meal ever?
Pizza in Brooklyn, NY. And Dinner at Maxim's in Paris


18. Tell me about The Chef's Table, what is the inspiration for the menu?
We base all of the menu on what the customers have had and continue to like and or what is seasonal in the area. I always wanted to have a ever changing menu that has a few items that are staples with others that change to keep the regulars excited.


19. I noticed that you have art showings in the restaurant. Please let us know how you find artists to participate.
Our first artist Michelle Brunmier has returned, and our friend Sandy Hersh was just showing. Other that that I just want to help local artists have a place in Roseville/Rocklin to expand their client base and show off their awesome work. It is all word of mouth!


20. Please let me know about some upcoming events at The Chef's Table for April.
April 20th will be our third wine dinner- it will be with local favorite Mt. Vernon winery in Auburn.


To make a reservation at The Chef's Table, click here. The website is connected to the Open Table reservation system. Become a fan on Facebook here.

Inspired Dishes Line The Chef's Table

Last night, CC & I had a chance to meet Chef David Hill and have dinner at his bistro, The Chef's Table, located in Rocklin (near the former Melting Pot and Anatolian Table). It was almost a full house when we arrived, and by the time we had our food, the bar was lined and all the tables were full of patrons. If you want to get a seat in this place, you'd better have a reservation.




I could tell that some people were regulars, but there were a few in the crowd that had never been to the restaurant before (as I was asked on my way out what I recommended). It gets a little crowded in the dining area, but no one seems to mind. Chef Hill (who also teaches part time at Le Cordon Bleu in Natomas) never appears to be nervous or phased by an oncoming mob of hungry diners, he just seems content and happy.



We ordered the pesto fries I have been hearing so much about. If you thought pesto was good on pasta, it's even better on deep fried potatoes and topped with cheese. The dish is large enough to share and does it's job as an appetizer. It makes you want to taste more of what is on the menu! As I write this, CC is reheating the leftovers in the toaster oven and the smell is intoxicating. ;)


Here is what my view was from where I was seated. I really enjoyed watching the interaction of the servers, cooks, the chef with the customers. At the bar, it's almost as if everyone is at the same table.




Some of the beers on tap on any given day... Every Friday and Saturday from 4pm to 6pm there are $3 pints! Last night CC ordered the tangerine wheat beer. It was not too sweet or fruity. It would have even gone with my meal (below).




I tried the Seared Ahi Tuna with Miso Sauce and Wakame Seaweed Salad. I wanted to keep it light after having some of those fries! There is a nice mix of small plates, salads, and larger plates on The Chef's Table's menu. Nothing stays on the rotating menu too long, and most items are locally sourced.



CC was tempted to have the Grilled Angus Flank Steak because the last burger he tried (at a restaurant that will remain unnamed) was disappointing. But, in true hamburger love and devotion, he ordered the Painted Hills Pimento Cheeseburger with Carmelized Onion & Dijon Aioli, served on a Ciabatta Roll. The burger comes with the knife spearing a dill pickle. CC was rather delighted in this "sword in the burger stone", and his faith in burgers is restored. He is also reheating the other half right now. How am I supposed to lose weight for the Celebrity Chef Event like this? Sigh.

The dessert options described to me last night included a strawberry topped scone (a shortcake-like treat) and a pie with a Girl Scout cookie crust. The desserts are seasonal and also rotate. So you won't get a menu, but do ask if you want something sweet. Most likely it will be house-made and not your average cheesecake or creme brulée.

Also good to know: Currently there is buttermilk fried chicken dish on the menu (that has a special three-day preparation: two day brine and one day milk bath!), and comes with mashed potatoes and bacon gravy. The gentleman beside me selected the halibut fish & chips with caper tarter sauce and it came out looking pretty spectacular. Also, one of my wine industry friends who had dinner there last night tried the lamb chops and gave rave reviews.

Food is not the only art at the Chef's Table, as some of local painter Michelle Brunmier's work is displayed on the walls.

Soon, some of the sauces, dressings, and a variety of other items (can I hope for bacon gravy body spray??) will be available at The Chef's Table. Just kidding about the body spray, but I bet you'll be able to buy the special steak sauce that Chef David makes.

Stay tuned, because Chef David will be featured in an upcoming "Hail to the Chef" post here on cakegrrl.com in the very near future.

To make a reservation at The Chef's Table, click here. The website is connected to the Open Table reservation system. Become a fan on Facebook here.