Piatti Sacramento Kicks off Summer Music Series on May 18th!

Long time supporter of cakegrrl.com and cavegrrl.com, Piatti Ristorante, kicks off their Summer Music Series this Saturday evening, May 18th, when they'll feature live music on the outdoor courtyard, 6:30pm-9:30pm.

This Saturday, May 18th, Natalie Klempau & the Knockouts will perform. Enjoy your dinner alfresco, accompanied by local artists.

The summer schedule continues each Saturday evening as follows:
May 25h: The Undulations, June 1st: Valerie V Quartet, June 8th: Peter Petty and his Terpsichorean Three, June 15th: Doug Pauly Trio w. Meleva Steiert, June 22nd: Vivian Lee Quartet and June 29th: Beth Duncan.

You can find Piatti Sacramento on Facebook here and follow them on twitter here. Piatti Ristorante is located on Fair Oaks Boulevard in Sacramento.

Jazz in the Mix with Ava Lemert this Tuesday, July 19th!!

This Tuesday is one of my favorite local musician's birthdays!! Her name is Ava Lemert. She is a jazz saxophonist and vocalist. I met her only about a month ago, but I have been to see her twice since. I wanted to let you all know she will be performing at MIX on her birthday from 6-9. Come out for happy hour from 4-7 and stay for her music! Click on the picture for more information. The event is part of a Tuesday series called Jazz in the Mix, put on by the Sacramento Day Trippers. Their facebook page is here.

Her Facebook page is here and here is her website. To hear some of her music stylings click here.

Northern California Blues Festival this Saturday, August 7th!

The Northern California Blues Festival is a first class family friendly blues event dedicated to bringing the best in the blues to you while raising money for and awareness of local charities.

This year's event’s featured beneficiary is the Auburn Recreation District Youth Assistance Program, providing anonymous financial assistance to qualifying families for the purpose of enrolling their children into quality sports, arts, and educational programs offered by the District.

The venue seating is a grassy, mostly open to the sky but partially shaded, natural amphitheater. Come early to claim a spot in the shade! To help beat the heat, there will be four large twin-fan misting towers placed in the food/vendor areas.

Blankets are ideal for sitting on the gentle slope of the amphitheater, while blankets and lowback chairs are equally as appropriate for the flat ground. Bringing of high-back chairs (30" and taller) is discouraged. Those who do bring in high-back chairs will be asked to sit on the outside fringes so as not to obstruct the view of the other festival-goers.

Similarly, no umbrellas, shade chairs, or shade structures can be used. Check out pictures www.partyinthepark.net (similar stage placement, though the NCBF's is larger) to get an idea of the natural shade provided at the venue at various times of the day.

There will be a free Kids Zone with inflateable water rides to keep your children cool and climbing structures to keep them challenged.

Food, craft and merchandise vendors will be on hand and will accept cash for payment. There will be an ATM onsite.

Scrip will be available for purchase and will be required for the Festival Beverage Tent items such as beer, margaritas and bottled water. Food vendors will have a variety of non-alcoholic beverages available for purchase by cash.

No food, ice chests, bottles, cans, etc. will be allowed into the event with the exception of unopened plastic water bottles and fresh fruits and vegetables, which may be carried in. Limited free public parking is available. Private parking will be available at Parkside Church, directly across the street from the event entrance, for a suggested donation of $4 to the church. No pets, please.

Wristbands will be provided and you will have in and out priviledges for the entire day. For security reasons, your festival wristbands must be worn throughout the event.

Event Musical Lineup:
Volker Strifler 12:30 PM
Dennis Jones 1:40 PM
Kaye Bohler 2:50 PM
Chris Cain 4:10 PM
Sacramento Blues Revue 5:30 PM
Zac Harmon 7:00 PM
Elvin Bishop 8:30 PM



General Admission only $25 Advance or $30 at the Gate

Kids 12 and under only $5 with Free Kids' Zone!!!

This year they've added inflatable water rides to the kids zone and have 12 food vendors with range of food choices to please kids and adults alike!!

Buy tickets here! Hurry, online ticket sales end Thursday!!

Follow the Northern Cal Blues Fest on twitter here.

Grab Your Crew for Blues & Brews at the California State Fair!

Heat Up the Summer Night with the Sounds of the Blues

This media release is brought to you by the California State Fair!!

Feeling the need to be in the blues spirit? The California State Fair will sizzle every evening of the State Fair thanks to Terry Hanck, one of the most sought after blues players in the country. If that isn’t enough, beginning opening weekend, every Friday through Sunday during the State Fair, Mick Martin and the Blue Rockers will unravel their award winning harmonic blues for all ages. Add a brew for delightful pleasures and enjoy the evening of easygoing melodious tunes. The sound of the blues is just one stop of many attractions at the California State Fair.

Known for his hard blowing sax, incredible range and gusty vocal, Terry Hanck is heavily influenced by the blues, soul and jazz music of the 50s and early 60s. Hanck brings a polished “festival” show that has wowed audiences throughout the United States, Canada and Europe.

In their home base of Sacramento, California, Mick Martin and the Blue Rockers have been cited on three occasions as the area’s “Best Blues Band” by the popular-vote Sacramento Area Music Awards (SAMMIES). Considered to be the pioneers in popularizing blues in Sacramento “teen center” in the 1960s, Mick Martin and the Blues Rockers vocal sound has traveled to Europe in three different tours. Now is your opportunity to catch them at the California State Fair.

WHEN: Wednesday, July 14, 2010 – Sunday, August 1, 2010
Terry Hanck – Beginning at 8 p.m.

Every Friday through Sunday beginning Friday, July 16, 2010
Mick Martin and the Blues Rockers – 5 p.m. to 8 p.m.

Cal Expo – Blues and Brews Stage: 1600 Exposition Blvd., Sacramento, CA 95815

FREE with Admission to the State Fair

Blues and Brews Stage is sponsored by Heineken.

You have until Friday, July 16 to save up to 50% or more when you buy your State Fair tickets online only. Get the best deal on Poppy Paks, Ride Wristbands, Season Passes, and individual tickets. The Poppy Pak is just $39.95 and includes 4 admissions, 4 ride tickets and a parking pass! New this year, the State Fair Season Pass will also get you free admission to the Raging Waters Waterpark during the fair!

I am so excited to go this weekend & see the new exhibits, catch some live blues, and maybe even try a bite of deep-fried tiramisu!! ;)

Gold Country Blues Fest this Saturday, July 10th, at the Gold Country Fairgounds

The Placer County Contractors Association Presents The Gold Country Blues Fest on Saturday July 10th, 2010

The festival will be held at the Gold Country Fairgrounds, located at 1273 High Street, Auburn CA 95603. Gates open at noon.

Tickets are $35 in advance and $40 at the door. Parking is $5
CLICK HERE TO BUY TICKETS ONLINE. Tickets purchased online will be held at will call.

Opening Main Stage:
Soul of the Gypsy Tour
Lydia Pense, Annie Sampson, Dana Moret and Lara PRice
Accompanied by Cold Blood

Special Guests:
Guy Davis, Traditional Blues Storyteller & 9-time WC Handy Award Nominee

The headliner will be Walter Trout
International Blues Rock Guitar Legend

There will be 2 stages of music with performances by featured and local artists. Vendors will be providing a variety of food, beer, and wine. All ages welcome.

Proceeds benefit local community charities. Tickets can also be purchased at Constable Jack’s 916-663-9385, Cherry Records 530-823-2147, and through the PCCA 530-889-3953

Music Schedule
Gates Open at Noon.
Upper Stage
12:00 Noon to 4:00 PM
Various Local and Regional Bands

Main Stage
4:00 PM to 6:00 PM Soul of the Gypsy Tour
6:00 PM to 8:00 PM Guy Davis
8:00 PM Walter Trout

The organizers ask that you leave all ice chests, food, and drink at home, and please do not bring any glass bottles, containers. high backed chairs, or pets.

Low profile chairs and blankets are welcome.

Hope to see you there!


About the PCCA
The association was established in 1975 by local Placer County contractors. The principle objective is to promote and maintain high standards in construction as well as integrity in business and ethical practices within the construction industry and other supporting industries.

The membership is comprised of licensed general contractors, specialty subcontractors, material suppliers and building related business associates.

The PCCA has a long history of community service and outreach, such as major contributors to Project Auburn, local high school scholarship programs, and community education to protect the public from unlicensed and unscrupulous contractors.

The PCCA was contacted to promote and support the Blues Festival as yet another way to keep the Placer County area a healthy community. It is our pleasure to participate in and continue a long tradition of our community gathering together for fun and recreation.

Hail to the Chef: Shane McMahon, La Provence Restaurant

In today's edition of Hail to the Chef, Shane McMahon of La Provence Restaurant (Roseville) takes charge of the kitchen. I have been looking forward to interviewing Shane for a long time, as La Provence is one of my definite favorites in the Sacramento area.

1. What made you want to become a chef?
I started cooking at home at an early age helping to make dinner, although it was simple stuff like baking potatoes or heating up soup, it was fun to be able to contribute. Visiting my grandparents and watching my aunts make tamales and enchiladas at Christmas, the way everyone worked together and had fun doing so is what food should be about. I enjoy the restaurant environment. There is always something to do which means you are constantly on the move.


2. Where did you receive your training?
I attended Western Culinary in Portland, Oregon. I cannot say that is where I received my training though. I started washing dishes at 13 and worked my way up. I have worked with so many great cooks, and a few bad ones, each one taught me something. I still learn new things from my staff everyday. It's an on-going process; I never want to be in a place where I am not constantly challenged by the guest, staff and myself.


3. Who have you worked with that you have really admired?
I worked in a high volume seafood place in Portland and there was this guy Antonio. Bar none the best and fastest expo I have ever worked with. I never saw him lose his cool even with a full 300 seat restaurant. Warren McLoud is another. He was my chef on a luxury train I worked on for a year. Always smiling, laughing, patting you on the back with his huge ham hock hands. He taught me how important it is to value those you work with no matter what their position. Which brings me to the crew I work with now. The best ever, I would not be doing this interview if it weren't for them.

4. What is a typical day like for you at the restaurant?
I love this question because it is one of the least glamorous answers. First thing in the morning I wander through the walk-in and see what we have for the day’s specials.Once that's rolling it’s on to paperwork, invoicing, ordering, and reconciling all the fun stuff they don't talk about on T.V. Then it’s preparing the pre-shift meeting for staff, tasting the specials and talking about the day's events and focus.Lunch happens and then it's on to dinner prep, talking to purveyors and staff. We host many events so there is always something to plan for, talk about or a menu to write.




5. What are/who are your primary cooking influences?
My family is the biggest influence. Whether it is my Mexican background, or my wife's Italian background, I was lucky enough to visit Provence and experience the culture and simplicity of how they live. They take pride in the terrior of their food and drink something that we as Californians try to emulate. I am surrounded by a love of food not just eating, but how it gathers people together for a time of reconnection, laughter, healing.

6. What are your favorite and least favorite foods to prepare?
I love wintery foods. Stews, braises, one pot types of dishes, ones you eat that warm you to the core. Can't say what foods I don't like to prepare because I would eat everything I cook.




7. Please tell me about your most overwhelming moment in the kitchen.
When I worked at the seafood restaurant in Portland we had the biggest Mother's day I had ever worked. Starting at 2:00 I didn't stop moving till I had to take my corporate mandated 1/2 hour break. It took me 45 minutes to regain my spot on the line when I came back from break. It was crazy; I think we ended the day at about 1500 covers.

8. Who are your favorite chefs or famous chefs?
Alton Brown, I like that he teaches you the whys and hows. Thomas Keller for his technique. My mother-in-law Kathy, for her food means love and family.


9. White wine or red wine? Do you have a favorite wine varietal/label?
Red for sure. I am partial to spicy Zinfandels. Truth be told, I have a hard time spending large amounts of money on a bottle of wine. For everyday drinking, I stay in the $10-$20 a bottle range.





10. What is your "can't live without" kitchen tool and why?
My Steel; it is one of my pet peeves to have dull knives. I probably use it too much but I cannot stand picking up a knife and have it bounce off the skin of a vegetable or have to saw through a piece of meat.


11. Please tell me how you go about planning your menus.
I plan based on the season, our style of food and what I think will sell. It’s funny, you can put a dish on special and it will be very popular, but put it on the menu and it is suddenly less popular! You have to find the balance between staying true to the cuisine and pleasing your guests. As a French restaurant there is a stigma of too small portions and complicated food. We try to be the opposite. Provençal fare is simple.

12. If you had a different career choice, what would it be?
I would either still be in the Marine Corps or in law enforcement.

13. What are the most important things to remember (can be relative to anything) while working as a chef?
Never ask anything of your staff that you wouldn't do yourself. In reality, if you simplify it, we are all just cooks.


14. What is the most important thing you have learned in your culinary career?
The ONLY reason you are able to come into work every day is because of your staff, front and kitchen. Without an intelligent, trained and caring staff you can easily fall by the wayside. You don't get these kinds of people by putting yourself on a pedestal or playing tyrant. Your FOH (front of house) staff can make or break you no matter how good your cooks are. There is no use in fostering the usual separation that sometimes exists between the kitchen and the front of the house. Taking care of your employees is your best investment as they; in turn take, care of your guests.

15. What has been the most gratifying about working at La Provence?
I have been able to help open the restaurant since day one and have been a part of its growth.

16. What is the most unique dish you have created?
Hardest question so far.... I don't know that unique is an easy term to follow, as French cuisine can be pretty clear. I did make a Monkfish liver Roulade that was pretty tasty, like Foie Gras with a hint of the ocean.





17. What is your favorite dish that is currently on the La Provence menu?
Hands down our Navarin d'Agneau Printanière. Fresh spring lamb stewed with Côtes-du-Rhône white wine. Served with baby vegetables, fava beans, English peas and fingerling potatoes.

18. Please describe the best meal you have ever had.
Any time I am able to sit down with my wife and two daughters and eat as a family is the best meal, something that in today’s world doesn't happen as often as it should, for any family. Food brings people together for many reasons, to simply eat, to re-connect, to laugh and play, and to heal. We form bonds over a good meal; it’s something that few forget. Everyone has a favorite meal story and rarely is it only centered around just the food itself.


Now featuring in the restaurant!
BBQ Week & Summertime Treats! June 29th – July 4th, 2010

In Provence, like Roseville, summers are hot. So instead of heating up the house by cooking in the kitchen, outdoor barbecue thrives. Celebrate the heat and Independence Day by enjoying BBQ with a French twist!

Entrées
(Available for dine-in or to-go)

Dinde: House-made turkey kielbasa on a sweet roll with piment aïoli and sauerkraut. $12

Porc Rôti: slow-cooked organic pork served in the southern style on
house-made white bread with cole slaw and a “pucker” BBQ sauce. $13

Poulet: smoked all-natural half chicken, basted with honey Dijon sauce. $15

Saumon: troll-caught King salmon, grilled on a cedar plank, rémoulade sauce. $17

Le Ribs: slow-cooked baby back ribs, grilled and basted with house-made root beer BBQ sauce. $17

Sides (Choose two sides to accompany your entrée)

Jicima Slaw: crisp jicima, Napa cabbage, carrots, honey dressing
Grilled Sweet Corn: local corn on the grill, truffle infused butter
Old Fashioned Potato Salad: an American classic
Baked Beans: Mom’s family recipe with three beans, sausage and apples

Everyone Likes S’mores!
For those who have forgotten how much fun this can be! For dine-in only at dinner or to-go anytime!
S’mores Kit: house-made s’mores kit (four servings) $12

Pick up a bottle of refreshing house wine in our deli to-go at 33% off!

Pick up a bottle of refreshing house wine in our deli to-go at 33% off!
Rosé 13.40
Côtes-du-Rhône* (white or red) $15.41
Côtes du Ventoux $13.40
Côtes du Luberon $18.76
Gigondas $22.11
Châteauneuf-du-Pape $26.13
~above wine prices include 33% discount~

I personally recommend the Côtes-du-Rhône White! :)


In addition, here is a special menu to celebrate Bastille Day. Click on the image below to enlarge:


You can "like" La Provence Restaurant on Facebook here, and follow them on twitter here.

Outdoor Concert in River Park, Saturday, July 3rd

ARTS IN RIVER PARK PRESENTS: An Outdoor Concert in River Park

Enjoy dinner catered by Zhanna's Catering, live music and a walk along the American River Parkway this Saturday, July 3, 2010, 5:30-8:30 p.m.

Dinner will be served at 5:30 p.m. and music will be from 6-8 p.m.

The Band: PRIMA has been together since 2008. Band members consist of Tyler Phillips (Rhythm Guitarist and Vocals), Sam Rogers (Drums), Sean Iwata (Lead Guitarist and vocals), Eddie Miller (Bassist), and Pej Ahmadi (Lead Vocals and Keys). They play their own material, as well as cover music from Jason Mraz, Carlos Santana, Queen, and more.

Dinner will be catered by Chef Zhanna: A TASTE OF OLD IMPERIAL RUSSIA

Chef Zhanna is a long-time Culinary professional having her last assignment before coming to Sacramento, at the Russian Consulate in Houston, Texas. Although her name is "French" she is an Armenian by heritage and Russian-speaking. She served the diplomatic corps as Executive Chef having previously achieved international notice for her life-long love for creation and presentation of beautiful and delicious meals.

The bill of fare on her menus is anchored in East European traditional dishes. Chef Zhanna is famous for her Eggplant Caviar, and of course her marinated Lamb Kabob entrees. Her light-fruit cakes and other deserts are an elegant essential to the perfect conclusion of any of her meals.

Since coming West, Chef Zhanna has already a large following of Sacramentans who find her at Kavkaz Restaurant on 5500 Watt Avenue in North Highlands, across the street from McClellan Park.

The cost for the dinner and concert is $20 per person. Pre-payment required to Arts in River Park, P.O. Box 191312, Sacramento, CA 95819 by July 1st. Location of the event is a private residence and will be provided to those attending. For more information, call 916 457-3337.

The Oxbow Public Market

After our tour of the Quent Cordair Fine Art Gallery, we walked to the Oxbow Public Market for wine tasting and shopping.

The Oxbow Public Market houses specialty merchants in its 40,000-square-feet who offer a wide range of artisanal food and wine products, and feature ingredients for dinner as well as an inexpensive snack or meal on site.


Here's the founder of the Oxbow Public Market, Steve Carlin. He led our tour. His background includes 20 years with Oakville Grocery Company, a leading Northern California specialty foods retailer, and Project Manager of the San Francisco Ferry Building Marketplace.


Before our wine tasting at the Oxbow Wine Merchant, we walked to some surrounding shops outside of the market building.



If you're a fan of the Food Network, you might have seen Taylor's Automatic Refresher featured. This is one of their 3 locations. At Taylor's, fast food is fine food made with fresh, high quality ingredients.


Next stop was Fatted Calf, an artisanal charcuterie and butcher shop. You can follow them on twitter here. Here is a link to their current menu.




Selection of patés and terrines.



Pork Belly = Hog Heaven



We also got a chance to visit The Model Bakery, and they specialize in artisan breads made with organic stone ground flours. They also offer a complete range of pastry products.



Once inside the main market building, I looked to my right and spotted Kara's Cupcakes. This location is one of five stores. Very pink, cute logo, and hard to miss. Above is a shot of some of Kara's specialty Halloween cupcakes.



Tillerman Tea is another specialty shop within the market. Above is David Campbell, who after spending 25 years in the wine industry, found his true passion in tea. The shop offers 40 different teas from all over Asia, and the selection changes with each season’s harvest.



After the mini-tour of the market, we were led to the Oxbow Wine Merchant & Wine Bar. At this shop and bar you can buy, taste, and learn about wine. The shop carries smaller production wines from around the world, as well as more familiar, high-quality labels. There are tables and a bar area, as well as a private room available for rental.





Peter Granoff (one of the owners) lead our tasting and summoned a delicious snack plate from Fatted Calf and Model Bakery to accompany our wines.


Aforementioned delicious snack plate from Fatted Calf and Model Bakery to accompany our wines.



Here is a Chardonnay we tried, the 2008 Chamisal Chardonnay. Fermented in stainless, yeah! A lot of golden apple on that one for me. Great alternative to overly-oaked chards.



And one of the cheeses we tried with the Chardonnay is called Carmody. Carmody is an artisanal cow's milk cheese with a golden color, a smooth texture and a buttery intensity.

After the tasting, some of us on the tour (including me) were still hungry and so we stopped by Pica Pica Maize Kitchen (also in the Oxbow Public Market). Below is a pic of what I had for dinner. It is the Pica Pica signature dish, the arepa; The arepa is a grilled corn flour cake, stuffed with traditional Venezuelan fillings. I got the Pepeada (chicken salad and Venezuelan style guacamole). I also got a side salad (it had jicama and quinoa on it!!) and I picked a dry rosé to drink with my meal. Yum!



For more an entire list of tenants at the market, click here. There is a listing of business hours here. Additionally, there is a local's night at the market. You can keep up with the special events on the market's event page, or follow them on twitter.

In the next post of the Downtown Napa series, I crash out at my AWESOME hotel room at the Napa River Inn. :)