Marchesi de' Frescobaldi Remole Tasting

 

The Marchesi de' Frescobaldi Remole is a Sangiovese/Cabernet Sauvignon blend that retails for about $10. It's 85 percent sangiovese and 15 percent cabernet sauvignon, no oak, and contains 12.5% alcohol. It was kindly sent to me for my review, and it rested in my wine rack for quite sometime before I decided to open it. It is light red in color, and a little too bright for my drinking on it's own, so I used it in a recipe and paired it with the food for an enticing experience (especially for steak lovers).

I basically took a couple filets, seasoned them with sea salt and some garlic powder, wrapped bacon around them, and then efrigerated them a little while after seasoning--about an hour.

I preheated my oven (375 degrees) and melted some butter in a skillet, allowing it to get hot enough so that the pan will sear the steaks. After searing them on both sides, I put them in the oven in a casserole-type dish.

With the nice meat juice that remained in the skillet, I added more butter and a few chopped shallots. After the shallots turned translucent, I added almost a cup of the Frescobaldi Remole and 2-3 springs of thyme. Then I raised the heat to reduce the sauce.

I took the steaks out of the oven before they were done, as they continue to cook after being removed. I let them rest for about 5 minutes, and then plated them, and then covered them with the wine sauce.

My assessment: Marchesi de' Frescobaldi Remole, for optimal results buy two bottles so you can drink it while cooking with it! You can find it here.

San Francisco Fancy Food Show: Tahitian Gold Vanilla Products

Of all the samples I took home, I have to say the Tahitian Gold Vanilla products were one of the most useful, versatile, and impressive. (Besides the Duff cake products I was lucky enough to snag from the man himself (yep, still starstruck)––but that my friends is another post to come!!)

Tahitian Gold Company is a manufacturer of gourmet vanilla products specializing in authentic Tahitian Vanilla, the world’s rarest. Their tagline is "Think outside the bean." They are amily owned and operated, and source their vanilla beans directly from farmers around the world.


I stopped by their booth on day two of my visit, and once the representative found out that I, along with the person I was with that day, are chefs, he was filling our bags with things to try. So, far I have used the Vanilla Salt in almost everything I have eaten over the past three or four days. It is so delicious, and can really amplify and enhance flavor of many foods.

I have used it mostly on popcorn with a little mild cheese…Yuuumm.

But then I decided to use it as a seasoning when caramelizing red onions... it brings another level of richness to the flavor. I typically make the onions, add in the salt, then add balsamic vinegar and cranberries, and then bacon and lastly, turn off the heat and throw in some spinach--don't COOK, just to wilt the greens--now that's a party on a plate!! :)

I also use it in my cocoa/stevia mix in my coffee in the morning. Pinch of vanilla salt, 1 tablespoon of cocoa, and 3 packets of stevia.

I will probably try out the Vanilla Paste next. I would like to use it in a sauce... maybe with pork tenderloin and some dried fruit, but that's another day and another recipe. Stay tuned!

For more info on where to get Tahitian Gold, call them at (310) 465 0856, go to their website here.

Honey Bacon Cornbread: 2nd Place Winner, Placer County Honey Festival

Yesterday, I attended the Placer County Honey Festival, and was quite pleased to place second in two events they held. One was the 5K race (that actually turned into a 7K, as the course was not clearly marked and the runners were misdirected). I was able to get back on track thanks to a phonecall from my best friend (who was also running the race). She finished 4th BTW... :)

The other event was a cornbread recipe contest. I never made my entry before, though I have made cornbread several times. Since I was using honey in the recipe to celebrate the them of the festival, I decided to go with a savory flavor to contrast. The answer was: BACON. Because, come on... isn't the answer always bacon? Dee-lish!

I turned in my entry and waited patiently amongst the other 20 contestants. Time ticked by slowly as the judges sampled each entry. Finally about 2:30, they announced the winners from 5th place to 1st. The top three winners took home monetary awards! :)
I thought I would at least place maybe 4th or 5th, so then my name wasn't called, I started getting a little nervous.

The entry that won the contest had a wonderful presentation. It was multi-colored, and (I think) it was prepared southwestern style.

The picture below is not what I presented to the judges, but a variation that I am bringing to the KVIE Art Auction Preview Party this evening. It is the same cornbread recipe, but with honey buttercream on the top. My presentation was a 10-in round, about 2 inches tall and brushed liberally with honey butter glaze.





Ingredients:
1 1/2 cup yellow cornmeal
1 1/2 cup all-purpose flour
1 cup masa
2 tablespoons baking powder
1 cup brown sugar
2 teaspoon salt
1 cup whole milk
3/4 to cup beer
4 large eggs
1 stick butter, melted
1/4 rendered bacon fat
1/2 cup honey
1-1/2 cups coarsely chopped bacon (I used the maple bacon, but be advised that it burns much more easily when you are cooking it.)

Directions:
Preheat oven to 365 degrees F.

Mix the cornmeal, flour, baking powder, sugar, and salt In a large bowl. In another container, whisk together the whole milk, eggs, butter, and honey and bacon fat. Pour the wet mixture into the dry mixture, and stir until just combined.

Pour into a loaf pan and bake at 375 until golden brown. Alternatively, you can line a 12-cup muffin tin and divide the cornbread mixture to make cornbread muffins.

Allow the cornbread to cool and prepare the honey butter glaze:
Honey Butter Glaze
1 cup honey
½ cup brown sugar
1 stick butter

Melt butter and sugar together, bring to a boil to dissolve the sugar. Cool. Stir in the honey. Allow to cool a bit.

Poke holes in the top of the cornbread with a fork. Brush with honey glaze and serve.

"Hello" to the Chef: John Paul Khoury, CCC, Preferred Meats, Inc. Corporate Chef

This week's Hail to the Chef, (Hello to the Chef--as requested by the chef featured today) is Chef John Paul Khoury, CCC, the Corporate Chef for Preferred Meats, Inc.

His company provided the goat meat for the Celebrity Chef Event last Friday. He also stood by during the competition and gave me some really nice compliments on my dish.



1. What made you want to become a chef?
I have always been interested in food and have had no food phobias even from an early age, I ate pretty much everything and was quite adventurous from at least the age of 10. I come from a Lebanese family and we were always cooking fresh good food like lamb, veal, tripe, etc. My first food service job was at Sidewalk Pizza at the age of 16. I was in and out of the business doing various things including going to broadcasting school and being a radio DJ. At the age of 23 I helped a friend open a restaurant and have been in the business for good since then. At first it was a means to an end, then as I got older and realized I was good at it, and had the privilege to work under some great chefs like Richard Thompson, and Masa Nishiyama. It was under Richard Thompson, who was sous chef under Maurice Peugeot (of Maxim’s in Paris’ fame), that it became my passion.


2. Where did you receive your training?
I actually got trained on the job. One of my first mentors was Richard Thompson who had worked in numerous top notch establishments such as the Ahwahnee in Yosemite, and the California Club in L.A. He really gave me the foundation especially in classical sauces and I became a saucier for a long stretch. I eventually received continuing training at CIA Greystone where I honed charcuterie skills and also took classes on French bistro cooking, Spanish cuisine, and others.


Sous Vide Goose breast & Goose Confit Darphin potatoes- cherry/mustard fruits sauce, herb oil



3. Who have you worked with that you have really admired?
I would say the Chef I admired the most was the one I worked for the longest- Chef Masa Nishiyama. A consummate professional and world class chef, he was the chef that really gave me a solid foundation of professionalism and focus. With Masa I really learned organization and high paced execution.

Another person that I have not actually “worked” with but have conferred extensively with over the years is Harold McGee, author of the kitchen classic On Food and Cooking. A wealth of knowledge resides in Mr. McGee and it has been a pleasure to tap this through not only his books but correspondence and conversations.


Liliputian Breakfast - Quail Eggs on Toast with Quam (Quail ham)




4. I understand you are now the corporate chef for Preferred Meats in Oakland. What is a typical day like for you?
Where to start? I try and develop business by making direct appointments with chefs and meeting them face to face. I also manage these developed accounts. I get in product and work with it preparing dishes and getting background information on the product and its protocols, I take pictures. I also use this to write the newsletter and also develop content for our web site at www.preferredmeats.com. I will travel to see farms and meet farmers to evaluate their husbandry protocols and also to develop the relationship with the farmer that is so necessary. I also conduct Chef interviews like this one with our clients for our newsletter and cross promotion purposes. I also handle our accounts in Hawaii which means I have to go there a couple times a year- hey somebody’s gotta do it! And I’ve probably missed a couple things too like helping out our drivers on occasion and personally delivering product, plus other odds and ends- no job too small when it needs to get done. These are things that can happen on any given day.


5. What are/who are your primary cooking influences?
That’s a good question as I’m basically technique oriented. I pull from classical French a lot and then try and modernize it a bit. I love rustic fare, wood fires, cast iron, smoke and elbows on the table as much as possible. I also dabble with the hydrocolloids a bit too so I’m not pigeon holed into any one thing but I gravitate to classical technique and rustic fare. I took the FB (Facebook) ‘What Chef Are You Test’ and I ended up as Albert Roux if that means anything.


Seared Hanger steak with white bean Berkshire bacon salad and herb sheets



6. What are your favorite and least favorite foods to prepare?
I love to cook MEAT! I also love French bistro fare. I’m not so big on Caribbean cuisine, not a real fan of rice and beans. I can cook just about anything though with some success. Oh, I’m not a cake decorator for sure!



7. Please tell me about your most overwhelming moment in the kitchen.
Two overwhelming moments.

1)I was making a big batch of carrot mousse to poach for I think it was a banquet when I first started with Hyatt, and the mixture got too cold and when I pureed it the cream whipped instead of incorporating and turned into this awful mass of what ended up being the soup of the day!

2) One night we got buried on the line and we did not get the necessary help that was promised from the main kitchen and I went down hard and started slamming pans onto the stove as I flew- problem was that it was an open kitchen and it got like everyone’s attention. I had to go into the walk-in to cool off. Not my proudest moment!



8. Who are your favorite chefs or famous chefs?
Escoffier, and Jacques Pepin were the first two but then over the years it’s been not one particular Chef. I mean when Jean-Georges Vongerichten first started doing infused oils it was eye opening and my cuisine lightened up a bit, then David Burke got me thinking about alternative center of the plate presentations, etc…These days Heston Blumenthal, Eric Ripert, and Grant Achatz have awakened different aspects of cuisine in my mind and given me inspiration. It is no means limited to these though, in fact the chefs I do business on a week to week basis serve as a good source of inspiration to me.


9. White wine or red wine? Do you have a favorite wine varietal/label?
RED! I am a huge fan of Rhone wines and Pinot Noir.



10. What is your "can't live without" kitchen tool and why?
Besides my chef’s knife I’d have to say my chef’s knife! Oh, OK
probably my Cuisinart food processor, there is so much you can do with it…but wait, no…my Kitchen Aid is far more impor…no, my mandoline…dang, I can’t decide!!



11. I noticed you worked for Dawson's at the Hyatt, Downtown Sacramento for 10 years. Please tell me a little about that.
It was great under Chef Nishiyama as myself and David Nelson, who is an instructor at the Cordon Bleu now, were the chefs de cuisine for a good part of this time. David was AM and I was PM. Masa allowed us to write our own menus and order what we wanted to and he didn’t have to worry about DAWSON’S. We were passionate, had a great crew and other cooks were working hard to get into DAWSON’S so we usually got the best cooks worked into our line up. We received numerous nominations and awards for Best of Sacramento and it really was a special time for the restaurant and our crew. The waitstaff was stellar also with a number of career waiters- that really makes a difference.


12. You also have a blog called "On the Back Burner". It looks like there are a few famous faces on there. Please tell me about it.
On the Back Burner is my musings about food and humor. I post dishes and technique and also incorporate chefs I have interviewed for Preferred such as Michael Chiarello and Roland Passot. My blog comes with a disclaimer saying that it does not necessarily represent the viewpoints of Preferred Meats, that way I can take shots at the Olive Garden and Taco Bell!


13. If you had a different career choice, what would it be?
Perhaps a teacher, a broadcaster, or a builder. I enjoy all of these things. I think you excel when you have an interest and a passion for what you are doing.



14. What are the most important things to remember (can be relative to anything) while working as a chef?
Along with discipline, technique and integrity, people’s dignity needs to be kept in tact especially in stressful situations. One cook’s 70% may be the other’s 100%, everyone has their strengths and weaknesses but you only succeed as a team.


15. What is the most important thing you have learned in your culinary career? MIS EN PLACE!


16. How did you get involved with the Celebrity Chef event and InAlliance? We were asked to do it one year and it was so successful we’ve done it ever since!


Angus Tri Tip with onion jam, mustard caramel, and Tunisian olives



17. You selected goat leg as one of our secret ingredients. Why?
First, goat is an ingredient that is a bit uncommon in these parts and leg because the loin would have been too stinkin’ easy! I mean it was a competition and I think it helped the chefs push the envelope a little. I mean you were there, right?



18. Tell me about Preferred Meats. How did the position with them come about?
It actually started out with CulinArte’ Bonewerks, the artisan glace company out of Green Bay, WI. They approached me while I was at the Hyatt Regency in Sacramento and wanted me to try their products, then the opportunity came up to rep their product as the quality had won me over. Well, the distributor happened to be Preferred Meats and before you know it one thing lead to another and now I’m working for Preferred with CulinArte’ as part of my product line!

Preferred is a company with product that I can feel good about, and stand behind. A lot of chefs are using smaller farmer produced sustainable products and that’s what Preferred is all about- it feels good to be able to help get these types of products also into Sacramento as our main operation is Bay Area. Preferred’s CEO Bala Kironde has a different philosophy that is very quality and family oriented. It really is a high end mom & pop operation and very hands on for everyone involved. I mean I have most of the farmers that produce our sustainable breed specific meats on my speed dial. We connect the ‘Farmer with the Chef’, which I think is not only cool but the way it should be.


19. Can people buy directly from Preferred Meats via http://atmytable.com/?
Absolutely, in fact the consumer will receive the same quality that our chefs receive at their restaurants! Oue wholesale page is www.preferredmeats.com and retail for the consumer is www.atmytable.com


20. What has been your best meal ever?
That is a hard one to completely define but the one that stands out now is the French Laundry, but not for the reason you may think. Although the cuisine was exceptional the service took it over the top. There have been so many though it is hard to isolate, I guess the Laundry sticks out also because it was $1500 for the 4 of us!

I had a killer pizza at Hot Italian not long ago and I can’t get that smoky crisp crust with the prosciutto and cracked egg on top out of my head- so simple yet if it resonates that long with you and you have to go back to have more then perhaps that was one of the best meals ever, no?


Thanks to Chef John Paul for playing along!! I will definitely see you next year at the Chef Challenge, but hopefully soon before that! You can read more from him on his blog "On the Back Burner".

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.

Smashburger Opens Today in Citrus Heights! "Meat" Your Burger Match!!

Attention specialty burger fans, the first Smashburger opens up today in Sacramento (in Citrus Heights near Sunrise Mall). It's your chance to step up to the counter and order one of six unique burgers on the menu, create your own burger, try one of three hot dogs, or even one of four salads.



Smashburgers start with a one-quarter, one-third or half-pound ball of 100-percent Angus beef—fresh, never frozen, seared and seasoned on a flat grill. Served on butter-toasted artisan buns and topped with a selection of real cheeses, Smashburgers feature the freshest produce and top-quality condiments.

A full menu is available here.



Menu boards next to the counter.




At a Smashburger, you order what you would like to eat at the counter, then you get a number and pick a table. There is a beverage stand for your drinks with free refills. Once your order is ready, someone brings it out to you and will check back in to make sure everything is to your liking.


I was lucky enough yesterday to "meat" haha (sorry, had to use the bad pun AGAIN), the General Manager, get a tour of the kitchen, and sample some of the smashing!! food.



Here's a shot of the fairly small production area where all the burgers hit the grill.




Here are all the bun types used: Egg, sourdough, chipotle, and multigrain.


The chipotle bun used in the Baja burger. The bun alone has spices baked in and packs a lot of heat!


Here is where the weighed meat is stored before grilling. It is packed in different compartments according to weight: 1/4 lb, 1/3 lb, 1/2 lb. Depends how hungry you are!



This is the burger "smasher" used to press the burger on the grill and sear in the flavor!


Here is the burger being "smashed" and cooked to 165°, which is ten degrees hotter than the ServSafe standard of 155° for ground beef.



Once it is seared, seasoning is added and it is put on the other end of the grill.


Appropriate toppings are added. We tested a NorCal burger assembly during our kitchen tour.



Here's a shot of all the burger fixings and the salad components.



I sat with two of the Sac Foodies (Vanessa & Maria), and here's a shot of everything we ordered to try. I will break each item down one by one below:



This is the Sunset Smashsalad comprised of grilled chicken, balsamic-marinated tomatoes, raisins, cranberries, sunflower and pumpkin seeds, blue cheese crumbles, romaine & argula lettuce, spinach, and balsamic vinaigrette dressing. I love the berry and blue cheese combo. All the salads at Smashburger come in a big red bowl and are fairly large portions. They are a nice alternative if you don't want a burger, but the people you are dining with do.


I ordered the grilled cheese because I am REALLY into grilled cheese right now. This sandwich was great, only I think I would order a different cheese next time. It comes with American cheese.



This is the Chicago Dog: 100% Angus beef on a poppy seed bun, served with yellow mustard, tomatoes, pickles, sport peppers, sweet relish, and onions. Loved that poppy seed bun. The item on the side are the veggie frites. It comes with carrot, asparagus, green beans, and a ranch dipping sauce.


This was my favorite burger of all the sandwiches we tried. The swiss and the mushrooms were such a winning combination. The fries on the side are special because they are tossed in a rosemary, olive oil, and garlic. It's really a nice departure from normal fries.



Here is the NorCal Smashburger: Brie cheese, applewood smoked bacon, balsamic-marinated tomatoes, grilled onions, lettuce, and mayo on a sourdough bun. I liked the brie cheese addition, but thought bacon was a little overpowering. I think it would be the best burger on the menu without it, even though I love bacon.

Smashburger also offers milkshakes made with Haagen Dazs ice cream: Vanilla, Chocolate, Strawberry, and Dulce de Leche.

The kids menu features a kids Smashburger, chicken strips, a kids Smashdog, and grilled cheese.

Beer and wine are available, beer by the bottle and a house red or white wine by the glass.

This just in:
Smashburger is going to partner with Sacramento Food Bank and Family Services (SFBFS) to assist area residents in need.

From April 10-16, 2010 Smashburger in Citrus Heights, 5500 Sunrise Blvd., will donate $1 from each sale of its new NorCal Smashburger to SFBFS to support the organization’s mission to help area residents in need.

“The Sacramento Food Bank and Family Services provides a wonderful service to the Sacramento area and Smashburger is happy to be able to provide an additional fundraising opportunity for the organization,” says Joint Venture Partner and Smashburger Senior Vice President of Franchising, Doug Branigan. “This is a great way for the community to come out and support a local non-profit in our area and try something new in the process.”

“Sacramento Food Bank and Family Services is excited to partner with Smashburger for this week-long fundraising event,” says Kelly Siefkin Communication and Development Director, SFBFS. “The Sacramento area is in need of our services now more than ever. We appreciate this type of involvement with a new business in our region, and we also appreciate the support from the Sacramento public.”


Smashburger opens today at 5500 Sunrise Blvd at Pebble Beach Drive. You can follow them on twitter here. If you're an active twitter user, you can reply to them with the hashtag #Smashburger for a chance to win a Smashburger gift certificate!

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.

Best of the Foothills Celebration

On Saturday March 6th, I attended the Foothills Celebration in Downtown Grass Valley with CC and a few close friends. It was such a nice treat to see the area crowded with people and thriving. (Well, not so much the crowded part when I was in line for wine tasting…Just kidding!)


This photo was taken inside Stucki Jewelers (one of the several stops on the event path). Nevada City Winery was there pouring a Gewurztraminer and a Zinfandel. I mention Nevada City Winery because I am fond of their Rough and Ready Red, and because they produce a Petit Verdot, which is not found very often as the main grape in a wine. Off topic, but FYI, another great (100%) Petit Verdot can be found here.



Here is a shot of the Avanguardia tasting room. They were pouring a white blend I liked called Selvatico.

Another of my favorite stops was The Owl Bar & Grill. They were serving up a garlic and nut bread that I would have to describe as addictive. The funny part is, if you go to their website, it is indeed described as addictive. I did not read their website before I came up with a descriptor for the (I guess it's called Billy Blue) bread! I wrote about it and then grabbed the URL afterward. :)

Lone Buffalo Vineyards was at The Owl to accompany. Their wines not only have cute names, they are quite tasty. You can test them out here or at their tasting room.

Finally, our last stop (and my personal favorite food wise) was a spot called Jim E's Club 141. It is a wine and tapas "bar" with a big fireplace and couch. And they serve bacon wrapped dates. If that isn't enough to convince you, below are some other things you might see on the menu:

Mini Grilled Cambazola Brie topped w/ Cranberries and Orange Marmelade



Artichoke Jalapeno Cheese Bread




Brie & Pear Quesadilla w/ Raspberry and Chipotle



Stuffed Artichoke Bottoms wrapped in Puff Pastry


You can become a fan of Downtown Grass Valley, follow them on twitter @gvdowntown, and support their small businesses by attending their upcoming events. If you missed the fabulous Foothills Celebration, there is another food and wine spectacular taking place in September at the Nevada County fairgrounds called a Taste of Gold. If you can't wait that long, here's a link to the downtown tasting rooms, and the great local shops and restaurants!

Adventures in Fondant!

I had always been told not to play with my food, but I don't think my parents would frown upon me for doing it now. I have been working with fondant a lot lately… For the non-cake people reading, fondant a is substance made from corn syrup and confectioner's sugar that is rolled out and used to cover cake, just like a little sugar blanket! This gives the cake a smooth appearance.

I stayed away from fondant for a long time because it doesn't taste very good… and of course I don't like putting things on my cakes that are not delicious.

I would prefer to cover everything in my signature buttercream frosting. But, I realize how important fondant is for me use despite the taste issue--so many customers (especially brides) want the rolled, satin finished look that just can't be achieved without fondant.

So, I have compromised with a recipe that tastes much better than the prepared kind that you can buy at the cake supply shop. Another bonus is that it is also cheaper to make at home (especially if you are buying corn syrup and powdered sugar in bulk). It's around $20 for a large box of the prefab--only enough to cover 2-3 cakes depending on their size. $20 can buy you enough supplies to make fondant 10-12 cakes. Did I mention it tastes better?

So here is the recipe I am using. Working with fondant is tricky at first, but with practice it gets easier. Also: the more you knead the fondant, the better.

2 cups corn syrup
2 cups shortening
1 teaspoon salt
1/2 teaspoon butter extract (Wilton makes this product)
1/2 teaspoon almond or
1 teaspoon vanilla extract (whatever flavor you like best)
4 pounds confectioners' sugar

Combine shortening and corn syrup. Stir in the salt and whatever flavoring you want to use (even rum or coconut extract), then gradually mix in the confectioners' sugar until it becomes dough-like--a lot like what I have become lately :( --At this point, I mix the dough with my hands. There is a balance between using too little and using too much confectioners' sugar. Too little and it is sticky, unusable... too much and the dough cracks (also unusable). The dough must be wrapped tightly if you do not plan to use right away. It will dry out and harden.

To use, roll out (I use my rolling pin, but there are "fondant rollers" you can also use) on the counter or on a silpat--dust with confectioners' sugar first. Roll out as thin as possible (1/16th to 1/8 in thick, then use your rolling device to help you drape over your cake. Smooth the sides down (I use my hands, but you can use a "fondant smoother" if you like…(to waste your money on useless tools--just kidding!).

The most fun for me is making decorations out of fondant. The consistency of fondant before it dries is like Play-Doh, so I like to make little roses, jewelry, and even bacon.


200 more pearls to go for a current edible jewelry project!

Look for more fun cakes on the blog in the next few weeks, as I have a few lined up. I can't wait to make them!

Here's the latest cake I did for a friend of mine. The recipe for the cake is made with mayonnaise. So I wanted to see if I could make the cake to look like the jar. Happy Birthday! :)