Are you LivingSocial?

It's hip to be frugal, haven't you heard?

Were you one of the 1,301,296 people who bought the LivingSocial Amazon.com credit on Wednesday? You know, the one worth $20 for only $10? How could you resist such a deal? I bought it, too!

Today's deal is $50 for $100 worth of food at Old Europe in Folsom.

Do you a small business? More specifically... do you own a salon, store, or a restaurant?

OK, so for those of you who groan at the idea of using a "coupon" to attract customers...please keep reading. LivingSocial focuses on seeking out quality merchants. The company is pretty selective in the merchants they ask to participate. Only the best restaurants, day spas, et cetera to attract "experience seekers", not just "deal seekers". Those customers would most likely return to your business with or without a discount!

Another little factoid about LivingSocial... people "opt in" to join. LivingSocial customers are primarily well educated and social media savvy. Other online daily discount sites tend to spam mail their subscribers.

For businesses that sign on with LivingSocial, your ad is your ad. You are the main course and you will never be served as a side dish!! Other daily deal sites have a featured deal and a "side" deal. Sometimes the side deals get lost in the fine print. Living Social promotes you and only you on the day your deal runs.

LivingSocial uses what else? Social Media!! to promote you virally. Mainly Facebook and Twitter. Currently Sacramento has a list size of over 110,000 subscribers and growing daily! Therefore, when we run your ad, there is a Facebook and Twitter share button for subscribers to use to get their deal for free. That means your business has the likelihood of being exposed to a quarter million people within one day.

Three equals one FREE! If someone purchases your ad, there is an incentive for them to share the deal on Facebook and Twitter. If they share the link they purchased their LivingSocial deal from, and 3 people buy from that same link, they automatically get their deal for free (LivingSocial picks up the tab for the FREE deal).

Speaking of social media... LivingSocial helps build your brand and Facebook pages by offering an additional $1 off for subscribers to become a 'fan' of your page (building your brand well after your deal runs).

The day after your deal runs, you will immediately be given a link to a 'client portal' that will give you a list of names and corresponding voucher numbers for you to track. This also shows demographics (from where your subscribers are purchasing) and allows you to track results. Kind of cool, huh?

Soon, the Sacramento market will be launching a "Family Edition." Guess what? This feature is exclusive to LivingSocial! Another bonus: All "Family Edition" deals/features will run for an entire week (7 days). More exposure for your business and more likely to be purchased and shared amongst other families.

So, are you LivingSocial? Take a peek at the past deals here, and if you are interested in advertising with LivingSocial, click here!

Counting the Days Until Bourdain!!

Only a few more days left to wait, kiddos! The AB anticipation is killin' meh!! :)



Anthony Bourdain is coming to the Memorial Auditorium on Friday, September 17th. Bourdain recently released his book Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook on June 8th, and is an internationally acclaimed chef as well as the host of Travel Channel's “No Reservations.”



Bourdain's appearance in Sacramento is Friday, September 17th at 8pm. Tickets are $36.50 and $46.50 and can be purchased at the Convention Center Box Office, by phone at (800) 225-2277, (916) 808-5181, or online at tickets.com. All tickets are subject to applicable convenience fees.

Special Discount for Anthony Bourdain Show:
Now get $5 off tickets by purchasing here and using the password: TRAVEL

First come/first serve. Previous purchases do not apply. Price level two and three only.

STOKED!!

Special Discount for Tickets to Anthony Bourdain Show, Sept. 17th!

Did anyone watch No Reservations last night? Tony was in Dubai and visited a massive indoor ski lodge!

Here is a clip:



It is totally insane that a place like that exists in the middle of the desert! I am looking forward to the show next week as well––Anthony will be visiting Rome.

And then soon, my friends he touches down in Sacramento!
Anthony Bourdain is coming to the Memorial Auditorium on Friday, September 17th. Bourdain recently released his book Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook on June 8th, and is an internationally acclaimed chef as well as the host of Travel Channel's “No Reservations.”



Bourdain's appearance in Sacramento is Friday, September 17th at 8pm. Tickets are $36.50 and $46.50 and can be purchased at the Convention Center Box Office, by phone at (800) 225-2277, (916) 808-5181, or online at tickets.com. All tickets are subject to applicable convenience fees.

Special Discount for Anthony Bourdain Show:
Now get $5 off tickets by purchasing here and using the password: TRAVEL

First come/first serve. Previous purchases do not apply. Price level two and three only.

Does anyone have ideas on where Tony should eat in Sacramento? My vote is The Chef's Table! Leave a comment!

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.

2 for $20 Tuesday & Wednesdays, $6.99 Lunches, Tequila Tasting, & Fundraising–All at Zócalo!!

Last week CC & I visited Zócalo twice. I could get used to eating there twice a week! The first time we went to check out the 2 for $20 deal last Tuesday (also offered Wednesday) night, and the second time to attend the Haiti fundraiser last Thursday night.

So first, I will explain the awesome 2 for $20 deal (available Tuesday and Wednesday evenings). You get a ton of food. Below is a sample set up, but here is the complete menu from which you can choose.

What you get in the 2 for $20 deal at Zócalo:


Pictured, 1 appetizer: The gorditas (masa pockets, shredded beef, pinto beans, lettuce, tomato, crema and queso fresco). 2 entrees: A taco plate, and an enchilada plate with sides. 1 dessert: The (deadly) brownie con nieve (chocolate brownie, vanilla ice cream with Old Soul Coffee sauce). All for $20 bucks.

Also on Tuesday evening, we met Guillermo Sauza (a fifth-generation Sauza family member) and enjoyed a flight of his tequilas, called Fortaleza, which he produces using traditional techniques. His tequila is made using traditions established centuries ago, from 100% stone milled agave, entirely produced on their estate. You can read more about the tequila production and Forteleza here.


From left to right is the Blanco, Reposado, and the Añejo. It was interesting to smell and taste the differences between each tequila. If you haven't tried Guillermo's brand, you can find them at Zócalo and Más (in Roseville).



The mariachi band played and sang for all. I had not heard a mariachi band since my last meal (a few years ago) at Ernesto's (same ownership as Zócalo as most of you know).



At Zócalo, the traditional beginning of meal tortilla chips are served with a little more flare: 3 different accompaniments, including a black bean (my favorite).


Below are some other things we tried collectively on the Tues and Thursday evenings we came to the restaurant (not necessarily a part of the 2 for $20 deal, but necessary for you to try sometime!!):


Avocado is one of my favorite foods, so I ordered the guacamole to eat on my salad, on top of one of the corn tortillas, and yes, straight on with a spoon. *sigh* ;)



We ordered the ceviche de guaymas with fish & shrimp, lime and finely diced pico de gallo with avocado and cucumber as an appetizer, though I was well into eating the guacamole like soup...



For dinner, I ordered the chicken avocado salad with mixed greens, grilled chicken, avocado slices, tomato, carrot, red onion, queso fresco and ranch dressing.



CC chose the stockyard skirt steak with garlic crusted red potatoes (papas rojas) and served with housemade corn tortillas. The entree also comes with black beans and cilantro rice. I loved the tortillas so much, I had one for my dessert (yes, with guacamole on it) instead of diving into the brownie with ice cream.



That is what CC had for dessert. The brownie con nieve is a chocolate brownie, vanilla ice cream with Old Soul Coffee sauce. The brownie portion is very large (large cupcake size) and the dessert is so rich and delectable.

Which leads me to report that many things such as the corn tortillas and desserts are now housemade. You can read about the head chef at Zócalo, Ryan Rose, in my "Hail to the Chef" post from a while back.

Last Thursday evening, we joined many Zócalo patrons as well as Mayor Kevin Johnson for an event to benefit Haiti (through the World Vision organization).

Customers lined the bar counter stools, and enjoyed live music by Innersoul and happy hour specials all night long.

I donated 2 sets of 2 dozen mini dulce de leche cupcakes to the silent auction to help raise money.


I think both platters fetched over $50, so I am pleased I could help. Auction items were also donated by Sacramento Press and Zócalo.

Zócalo also offers a $6.99 Lunch Special Menu, available Monday–Friday 11am–4pm with seven different selections (from masa cake to quesadillas to tacos) all served with refried black beans and Mexican red rice.

You can become a fan of Zócalo on Facebook or follow them on twitter here. In addition, the kitchen staff and managers at Zócalo have been blogging about all the latest events on their homepage here.

I Heart Pizza Series: Campelli's Pizza, Roseville

OK, so I heart pizza. I admit it. I am a little ashamed of this, spending so much time at the gym and eating salads and taking bags of veggies with me places and all of that. I eat healthfully most of the time, but then there are times... ;)

So now that the secret is out, I have to let you in on my newest pizza discovery, Campelli's Pizza.

My boyfriend and I had some company over last night to watch tv and have a few drinks, so we were looking for a good pizza option. I try to stay away from most chains and love promoting small, family-operated businesses, so this was the perfect place. Also, I had spotted them a few days earlier (post-workout and craving serious carbs)!!


Here's the front of the restaurant, snapped from my car as I drove away with my order.



Inside there are cute little murals along the wall. They have a spacious dining area and a couple of TVs, great for watching any sports games you might want to see.



Here's the pizza ovens, and one of the sweet girls (Shelby) that waited on me. She has been working at Campelli's since they opened about 2 years ago.



Breadsticks! Served with a side of marinara (or ranch if you want)...The breadsticks were sort of buttery and puffy and layered. Very good.



This is an appetizer called Campelli's Crispers. We ordered it topped with pesto and cheese. It's a lot like a very thin crust pizza and topped with parmesan, mozzarella, and romano cheeses.



This is the meat mercado with pepperoni, italian sausage, ham, & bacon.



This is the Gipetto's Veggie Pizza. It has mushrooms, olives, tomatoes, onion, & bell peppers.



And here is the salad that I always order so that I can eat most of it first and then have 1 or 2 pieces of pizza instead of 4 or 12. ;)

I would describe Campelli's pizza as similar to Pete's (crust wise), and the sauce is a little spicier. We ordered the hand-tossed variety on both pizzas, as I prefer a thicker crust.

Campelli's offers a couple specials I would like to let you know about. First, there's a lunch special, weekdays from 11-3. It's $2.25 a slice, $3.50 for a slice & soda, or just $5.00 for a slice, salad, & soda.

Second, on Sundays, they sell their pizzas 2 (2 mediums up to 4 toppings) for $20 and you can pair them with $1 drafts of Campelli's Pale Ale (a whole pint for a buck, regularly priced at $2.75)

Here is a link to other specials throughout the week!

The pizza sizes run medium (12", 8 slices) to X-Large (16", 12 slices) and they also make 8" personal pizzas starting at $4.95.

Campelli's is a very family-friendly place and there are games near the drink counter for groups that want to get out of the house, but stay out of the rain. Speaking of staying out of the rain, delivery is also available, too.

Campelli's is located at Foothills and Pleasant Grove in Roseville, and they are open Mon-Thurs 11-9, Fri-Sat 11-10, and Sunday 10-9.

Napa Valley Marriott: Comfort & Convenience

Last weekend, I returned to where I now call my second home, Napa Valley. I was fortunate enough to stay in the Napa Valley Marriott. I am including them in the Downtown Napa Series, because they are about a mile or two from downtown, and if your stay in Napa includes activities which commence either downtown or along Highway 29, the Napa Valley Marriott is a great place to lodge.

The Napa Valley Marriott is convenient to most of the wineries along Highway 29 such as V. Sattui, and Whitehall Lane (both technically in St. Helena), two of my favorites that I visited on Saturday.

Some of the amenities at the Napa Valley Marriott include a heated outdoor pool and whirlpool, a fully equipped fitness center, room service, complimentary daily wine tasting, 20,000 square feet of event space, full business center, self-service laundry facilities, valet laundry service, safe deposit box at front desk, gift shop/newsstand, complimentary hotel parking, and their spa and salon, Amadeus.


Here's a shot of their lobby, which is complete with lots of reading material, a cozy fireplace, a helpful and friendly concierge, and plenty of brochures on where to go and what to do.



I took this picture from the patio of my room, which led out to a lovely courtyard.



During 5:30-7:30pm, the Napa Valley Marriott offers wine tasting and appetizers in their concierge lounge.





Above are some of the appetizers that were out the evening I stayed. A big veggie tray (bonus points for having jicama!) and some egg rolls. They were pouring wines from BV (a Chardonnay and a Cabernet Sauvignon) (another one of my favorite wineries to visit). The Concierge Lounge also provides a continental breakfast from 6:30–10am, and desserts from 7:30-10pm.



This train model of the Napa Valley Wine Train sits on top of the mantle in the lobby at the Napa Valley Marriott. I loved it so much I snapped a picture of it, and it reminds me to let you know about a special package deal going between the Wine Train and the Marriott! It's the Rails and Relaxation Package.

“Rails & Relaxation” Package
If you read any of my post on The Napa Valley Wine Train, you know that I believe it to be a must-see, must do. It's a gourmet meal on a restored vintage train as you cruise past amazing Napa Valley scenery and sip fabulous local wines... And now that it's scheduled to make an appearance on this week's Top Chef, what are you waiting for?

The Napa Valley Marriott has a special Rails & Relaxation Package that allows you to enjoy a luxury resort experience in tandem with a relaxing Napa Valley Wine Train Tour. The Napa Valley Marriott Rails & Relaxation Package includes...
• Overnight accommodations
• Upgrade to Concierge-level guestroom
• 50-minute couples Swedish massage at the famed Amadeus Spa
• Gourmet dinner for two on the Napa Valley Wine Train

Special Offer: November-April
$489 Package Price + tax (Normal price: $679 retail, a $190 savings)
Each additional room night for only $149 + tax
This package has the booking code: RXL

For details on other packages the Napa Valley Marriott offers, click here.

In addition to spacious/comfortable rooms and dining on premises at Harvest Cafe and Characters Bar & Grill, the Napa Valley Marriott also boasts the Amadeus Spa and Salon. The Amadeus offers a variety of spa treatments, including facials, body treatments, and massages. Eucalyptus steam, shower, and Jacuzzi, is complimentary with any spa service if you arrive 30 minutes prior to appointment time. The Amadeus Spa and Salon is also equipped with a Fitness center, complete with a pool, state-of-the-art training equipment, and an array of dumbbells and free weights; cardiovascular equipment includes computerized exercise bikes, free climbers, treadmills, and elliptical climbers. Other amenities at the Amadeus:
• Wet rooms (by appointment only), with a vichy shower (six multi-adjusting shower heads, creating the feel of lying under a warm tropical rain).
• Hydrotherapy Specialty Baths (by appointment only).
• a Rest Area.
• Napa Fitness Lunch option (prepared by Brian Whitmer, the award-winning chef of the Napa Valley Marriott).

If you'll be spending Thanksgiving at the Napa Marriott, they are offering a menu for the holiday for $40 per person, $30 seniors, and $15 for children. See what they'll be serving for dinner by clicking here.

For all the latest updates on the Napa Valley Marriott you can visit them on Facebook, and become a fan or follow them on Twitter.

Take the Suki Sushi Challenge!

Recently, I was on the Yelp website when I read about an event called "Sushi Challenge" being held at restaurant in South Sacramento called Suki Sushi. I had never been to or heard of the restaurant, but loved the idea of the challenge (which I will explain a little later in this post), and came down to see the restaurant and meet the owners.

Suki Sushi describes themselves as "a fine Japanese restaurant featuring innovative Japanese cuisine and sushi in a casual, yet upscale atmosphere."



Janny, Tony, & Karen


Suki Sushi, (the family's first business venture) opened on August 28, 2007, under the direction of Tony Chan (who had previously served for 5 years as a chef at the Sheraton in New York). Tony built the restaurant from the ground up, designed the menu, and gave the place a lovely interior. The restaurant is managed by Karen & Janny Su. Opening right at the beginning of the economy's decline and surviving since has been very challenging, but the owners are ramping up business fast by using social media marketing (Facebook, Twitter, and Yelp!) and holding contests such as the Suki Sushi Challenge.

I didn't take the challenge when I visited, but sampled some menu items and took some pictures:

We began by trying the BBQ Albacore Appetizer, composed of thick pieces of albacore, seared and dressed with the house sauce (which can be described as having a bit of a kick).


Menu Description: Grilled Marinated Albacore served with Lettuce, Tomato and Spicy House Sauce



I usually get gyoza when I have Japanese food. Love them. These didn't let me down. They are served with lettuce and a bit of carrot ginger purée.


Menu Description: Pan Fried Japanese Pork and Onion Dumplings



Before recommending a sushi restaurant to anyone, I order a sashimi plate so that I can see the quality and taste the pieces with no sauce on them. These pieces were cut thick and were very fresh.


This was the Nigiri & Sashimi Combo. My favorite part was the ahi. Each cut was like a mini steak!


After the combo plate, I ordered some specialty rolls unique to Suki Sushi. First was the Lobster King Roll. I just loved the use of tobiko (both red and orange). So colorful.


Menu Description: Lobster Tail Tempura and Cucumber Topped with Crab Salad, Avocado, Tobiko, Scallion and Special Sauce

Lastly, I tried the Suki Sushi Roll. This roll had a great texture with the crunch of the tempura flakes on the top, and I also loved the black sesame.


Suki Roll: Spicy Tuna and Shrimp Tempura Topped with Tuna, Salmon, Hamachi, Avocado, Tempura Flakes, Tobiko and Scallion with House Sauce

There are plenty of options on the menu, even a sushi "pizza"(listed on the raw menu) described as a pan cake with spicy tuna, crab salad, tomato, tobiko, scallion, & avocado. Even non-sushi eaters will find their place on the menu with Udon, Nabemono (Japanese Hot Pot), Katsu, and Teriyaki dishes. For a full menu click here.

The Suki Sushi Challenge: Do you have what it takes to beat the Suki Sushi Challenge? Four rolls of sushi "Specialty Rolls" on one plate containing 4 pounds of fresh mouth watering sushi ingredients. If you can finish the plate of sushi within 60 minutes, the meal is free! If you don't finish in an hour, the cost of the meal is $29. Contestants will need to reserve ahead of time and also sign a "Rules & Waiver of Liability Form". For more details, call (916) 681-6688.

Below are some pictures of a previous challenge. A roller coaster evening of laughter, tears, triumph and misery I am sure.


The Challenge Plate







Suki Sushi also offers $0.99 cents Sake on Thursdays & Sundays.

You can become a fan of them on Facebook, and follow them on Twitter.

Suki Sushi is located off the Hwy 99 Calvine/Consumnes exit. Do not follow the google map directions, as you will be led to an incorrect location.

If you eat at Suki Sushi, mention you read about them on cakegrrl.com, and be given a 10% discount!