Check Out Sacramento's Newest Restaurant: Easy Diner & Bar

I decided to fire up this blog again to connect with more people. If you don't know already, I started a YouTube channel called "Table Talk with Kristy Harris". On my channel, I will be interviewing small business owners and also doing food and wine pairing videos. It's my way to try and help non-corporate companies thrive after being closed and having to follow an ever-changing set of rules and regulations over the last almost year and a half.

In this episode of Table Talk, I interview the owners/staff of Sacramento's newest restaurant, Easy Diner & Bar. They're the same team behind the Bambi Vegan Tacos food truck. We chat about the food (there's BOTH vegan AND non-vegan options) and drinks (full bar!) they offer, kitchen life, and the impact of late chef and travel journalist Anthony Bourdain.

 

 

Easy Diner & Bar is going to be hosting a special event on July 16th, from 5-8pm, featuring Zamir Gotta who was the former travel companion to Anthony Bourdain. Zamir will talk about his travels with Anthony and there will also be a Q&A. VIP admission ($40) is at 5pm, General Admission ($25) is 6pm.

Program will be 6:30pm-8:00pm. Two drinks of your choice are included with both ticket types.

CLICK HERE for Peacemaking Happy Hour with Zamir Gotta TICKETS

 

Easy Diner & Bar Instagram: https://www.instagram.com/easy.diner.bar/

Easy Diner & Bar on Facebook: https://www.facebook.com/Easy.Diner.Bar/

Rock’n Restaurants Event at the Crest Theatre on April 9th

The second annual Rock ’n Restaurants Event benefiting the California Restaurant Association Issues Political Action Committee will take place April 9th.

As Rock ’n Restaurants approaches, organizers have secured robust support from several restaurants and industry partners that will be integral in making the event possible. The event is slated to kick off with a VIP reception at 5 p.m. April 9 at the the Crest Theatre in Sacramento, with the concert to begin at 7 p.m. 

Singer-songwriter Allen Stone will perform. Stone is a soulful performer who The New York Times has compared to Stevie Wonder, Marvin Gaye and Bill Withers. Since the digital release of his self-titled album, Stone has since signed to ATO Records, which brought the album into wide release in 2012. The album has hit Billboard’s Top 10 Heatseekers and entered the Top 5 on iTunes’ R&B/Soul charts.

USA Today has called Allen Stone a “pitch-perfect powerhouse” and he’s performed on the Ellen Degeneres Show, Conan, Jimmy Kimmel Live, Last Call with Carson Daly and Live from Daryl's House and was a featured artist on VH1’s You Oughta Know. But the 25-year-old performer from Chewelah, Wash. just sees himself as “a hippie with soul.”

Like many soul singers, Stone got his start in church. He is the son of a preacher, so whipping crowds into a call-and-response frenzy is second nature. Steeped in gospel music and shielded from secular songs, Allen didn’t discover soul music until he was a teenager and started collecting classic albums from the 1960s and ’70s.

“Soul music from that time wasn’t just about bumpin’ and grindin’ at the club – it was a huge part of a cultural movement,” Stone said. “That’s where my inspiration comes from.”

Rock ’n Restaurants will conclude the CRA’s 2013 Lobby Day event, which involves restaurant industry leaders from across the country convening in Sacramento to discuss legislative issues affecting restaurant with lawmakers at the Capitol.

Sacramento restaurant sponsors donating appetizers for the reception include: Grange, Morton’s Steakhouse, Lucca, Pizza Rock, Museo Mayahuel and McCormick & Schmicks. Alcoholic beverages will be provided by Miller-Coors, Pinnacle Vodka (yes!) and Jim Beam.

Farm Fresh to You and UBER Cab are also in-kind sponsors.

Several CRA chapters also are lending support to the event, including Sacramento, Los Angeles, Fresno, San Diego County and Orange County.

Event tickets cost $50 and will be available to purchase on calrest.org soon. Proceeds from the event will benefit the CRA Issues Political Action Committee.

For more information about the event or sponsorship opportunities, contact governmentaffairs(nospace) atcalrest(dot)org. You can find the California Restaurant Association on Facebook here. You can register for the event here.

Berg Injury Lawyers to Provide Free Cab Rides Home in San Francisco and Sacramento this St. Patrick’s Day

Berg Injury Lawyers will provide free cab rides home to adults in San Francisco and Sacramento this St. Patrick’s Day. The law firm’s Safe and Sober Free Cab Ride Home program will be available on Sunday, March 17, from 10 p.m. to 4 a.m.

For a ride home, call one of the following cab companies and tell them the ride is on Berg Injury Lawyers: 
San Francisco: Call Luxor Cab at (415) 282-4141.
Sacramento: Call Yellow Cab Company of Sacramento at (916) 444-2222.

Patrons must be picked up at a restaurant, hotel, or bar within Downtown Sacramento to qualify for a free ride.

Rules of the Road 
Berg Injury Lawyers reminds patrons to remember the following rules of the road when using the Safe and Sober program:

• Due to the program’s popularity, a cap of $35 will be placed on each ride home. 
• Rides are for adults who have been drinking or who need a safe way home. 
• Rides will be provided from a bar or restaurant to an individual’s residence—not to other drinking locations. 
• Due to the high number of requests on St. Patrick’s Day, rides can’t be guaranteed for everyone who calls; however, every attempt will be made to accommodate all requests. 
• Patrons are reminded to tip their drivers accordingly. 

Berg Injury Lawyers’ Safe and Sober Free Cab Ride Home
Launched in 2004, the Safe and Sober Free Cab Ride Home program is an ongoing commitment to raise community awareness regarding the dangers of drunk driving. The program encourages individuals to make responsible choices by providing free cab rides home during New Year’s Eve, St. Patrick’s Day, Cinco de Mayo, and Halloween.

The Safe and Sober program has been successful in reducing the number of alcohol-related deaths and injuries by providing thousands of free cab rides. In 2006, Berg Injury Lawyers received a Mothers Against Drunk Driving (MADD) Alameda County community service award for the program.

About Berg Injury Lawyers 
Berg Injury Lawyers has successfully litigated a wide range of claims throughout Northern California since 1981. With more than 80 legal professionals, the Alameda-based law firm focuses on plaintiffs’ personal injury law. The attorneys of Berg Injury Lawyers are committed to representing the rights of individuals and take pride in their reputation as aggressive litigators and persuasive negotiators. For more information, visit www.BergInjuryLawyers.com.

The Berg Injury Lawyers’ Safe and Sober Free Cab Ride Home program has provided 7,956 safe rides home.

$3,500 to Benefit Assistance League of Sacramento Raised at Piatti's 20th Anniversary Party

A big happy birthday to Piatti Sacramento! It was a great party Monday night with Assistance League of Sacramento!! There were about 300 people present and it was warm enough to enjoy their new courtyard. $3,500 was raised for the Assistance League! Here are a few photos from the event:

You can read my latest review of Piatti on my sister site, cavegrrl.com. Piatti in Pavilions is one of eight restaurants in the California-based group, and the only one in the Sacramento area. For more information or to make dinner reservations, you can call (916) 649-8885 or go to Open Table here. You can find Piatti Sacramento on Facebook here and follow them on twitter here.

Patrick Mulvaney cooks for Heart Healthy Eating event on April 19th, 4:30-7:30pm

Heart Healthy Eating with Patrick Mulvaney (A cooking demonstration) will be held on Thursday, April 19 from 4:30 to 7 p.m. at Mulvaney's Building and Loan: 1215 19th Street, Sacramento.

We all know that healthy eating makes for a healthier heart. But who knew it could be so much fun? Join Mercy's Heart Shaped Community for a delectable women's event hosted at award-winning Mulvaney's Building and Loan.

Sample healthy bites and beverages that infuse seasonal, local ingredients, and learn how to incorporate healthy, delicious choices into your diet with Mercy's nutritionist, Marilyn Gee, RD. Also, be entered to win fabulous prizes, including dinner for two courtesy of Mulvaney's and gift certificates from Elements Therapeutic Massage Studio .

Space is limited. Register online by April 12 at CareBeginsWithMe.org, or call 916.733.6289.

Tickets are $45 in advance or$40 for Care Begins with Me members.

Proceeds benefit Mercy's Heart Shaped Community, a movement to motivate, inspire and educate women about heart health.

Mercy Heart & Vascular Institute of Greater Sacramento

You can like Mulvaney's B and L on Facebook here and Mercy Dignity Health here.

“Breakfast at Tiffany’s: Bubbles and Bling”

“Breakfast at Tiffany’s: Bubbles and Bling”
Fundraiser Benefits the Volunteer Center of Sacramento’s 50th Anniversary

Sacramento, CA –The Volunteer Center of Sacramento (VCS) will hold “Breakfast at Tiffany’s: Bubbles and Bling” on Friday, April 20 from 5:30-9pm at the Crest Theatre in downtown Sacramento as part of its 50th Anniversary campaign!

The celebratory event will include desserts, appetizers, champagne and wine, a huge silent auction, a fun photo booth with a Breakfast at Tiffany’s backdrop, live music by The Honey Trees and of course a viewing of the classic movie “Breakfast at Tiffany’s” on the big screen. Doors open at 5:30pm and the screening begins at 7pm.

To celebrate our role in the community of supporting other non-profit organizations, we have partnered with the Sacramento Area Emergency Housing Center and the California Youth Crisis Line. All three non-profits will benefit from this fun night out.

Tickets are $25 and can be purchased through the Volunteer Center of Sacramento by calling (916) 567-3100 or online by visiting www.volunteersac.org. Call us to avoid the online convenience fee!

“We are excited about celebrating our 50th Anniversary, however, community support is essential for the success of this fundraiser,” said Frank Kennedy, VCS Executive Director. “We have strengthened the Sacramento community through volunteerism for the past 50 years and we look forward to strengthening it for 50 more.”

To find out more about the fundraiser, how to purchase tickets, or how you can help, please contact us at (916) 567-3100 or info@volunteersac.org.

About The Volunteer Center of Sacramento
Founded in 1962, the Volunteer Center of Sacramento works to strengthen the Sacramento community by connecting volunteers with opportunities to serve. We also run several programs such as BirthdayMAGIC which coordinates birthday parties for children in homeless shelters, Adopt-A-Family which provides food and gifts to struggling families during Christmas and our VolunTEEN series which offers fun and easy 3-hour projects for youth in need of community service hours. Visit www.volunteersac.org to learn more about the Volunteer Center of Sacramento.

Sacramento Food Film Festival is March 10th! Tickets going fast!!

Some of the best movies I have seen in the past few years have been all about food!!

More specifically, documentaries about our food and its production and distribution.

Needless to say, the inaugural Sacramento Food Film Festival is right up my alley! It will be held on Saturday, March 10, 2012 at Guild Theater from 10am to 10pm. So basically, come out like you are camping out for a deal on an HDTV at Best Buy on Black Friday, ok? ;)

I know a lot of you seem to be aware and conscious of the serious food issues/problems that this world faces, but these movies will educate you (as well as entertain and provoke thought) to what is really going on and really going wrong with our global food supply.

Here is the film lineup for the day:

10:15 Lunch Line 63 min.

Lunch Line follows six kids from one of the toughest neighborhoods in Chicago as they set out to fix school lunch — and end up at the White House. Their unlikely journey parallels the dramatic transformation of school lunch from a patchwork of local anti-hunger efforts to a robust national feeding program. The film tracks the behind-the-scenes details of school lunch and childhood hunger from key moments in the 1940s, 1960s, and 1980s to the present, revealing political twists, surprising alliances, and more common ground than people might realize.

11:30 The Last Crop 50 min.

The Last Crop follows Jeff and Annie Main, and examines how one family’s mission to preserve their small working farm’s existence for future farmers is challenging the status quo of farmland conservation and farm succession policies within California’s 36 billion dollar agricultural industry. I saw this movie early this month and absolutely loved it. Since the filmmaker keeps adding on to the length of the film as the story progresses (as it is a work in progress), it will be a little longer than 50 minutes.

12:30 Dive 53 min.

Inspired by a curiosity about our country's careless habit of sending food straight to landfills, the multi award-winning documentary DIVE! follows filmmaker Jeremy Seifert and friends as they dumpster dive in the back alleys and gated garbage receptacles of Los Angeles' supermarkets. In the process, they salvage thousands of dollars worth of good, edible food - resulting in an inspiring documentary that is equal parts entertainment, guerilla journalism and call to action.

1:30 Future of Food 88 min.

The Future of Food has been a key tool in the American and international anti-GMO grassroots activist movements and played widely in the environmental and activist circuits since its release in 2004. The film is widely acknowledged for its role in educating voters and the subsequent success of passing Measure H in Mendocino County, California, one of the first local initiatives in the country to ban the planting of GMO crops. Indicative of its popularity, the Future of Food showed to a sold out audience of 1,500 at the Castro Theatre in San Francisco in 2004, a benefit for Slow Food, where it was introduced by Alice Waters.  

3:00 Food Matters 80 min.

With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide 'sickness industry' and gives people some scientifically verifiable solutions for overcoming illness naturally.

4:30 Ingredients 67 min.

Inspiring and rich, INGREDIENTS unearths the roots of the local food movement and digs into the stories of the chefs, farmers and activists transforming our broken food system. This upbeat, beautifully-photographed film introduces us to the verdant farms and pioneering restaurants where good food is produced and served. From innovative farm-to-table programs in Harlem to picturesque sheep farms in Oregon’s Willamette Valley, INGREDIENTS shows the heart of an alternative food system – healthy, sustainable and tasty.

Through interviews with world-class chefs such as Alice Waters and Greg Higgins and sustainability-minded farmers in Oregon, New York and Ohio, INGREDIENTS weaves an uplifting tale that is equal parts earthy rebellion and mouth-watering homage.

Narrated by Bebe Neuwirth, INGREDIENTS is a fun, open-minded film that will satiate both veteran slow-food fans and the uninitiated alike.

Narrated by Bebe Neuwirth? Guys, need I say more? :)

6:00 Farmaggedon 90 min.Farmageddon highlights the urgency of food freedom, encouraging farmers and consumers alike to take action to preserve individuals’ rights to access food of their choice and farmers’ rights to produce these foods safely and free from unreasona-bly burdensome regulations. The film serves to put policymakers and regulators on notice that there is a growing movement of people aware that their freedom to choose the foods they want is in danger, a movement that is taking action with its dollars and its voting power to protect and preserve the dwindling number of family farms that are struggling to survive.

7:45 Farmers Panel Discussion 60 min.

9:00 What's Organic about Organic? 59 min.

WHAT’S ORGANIC ABOUT “ORGANIC?” delves into the debates that arise when a grassroots agricultural movement evolves into a booming international market. As the film moves from farm fields to government meetings to industry trade shows, we see the hidden costs of conventional agriculture. We also see how our health, the health of our planet, and the agricultural needs of our society are all intimately connected. The film compels us to look forward, towards a new vision for our culture and encourages us to ask, “How can we eat with an ecological consciousness?”

For more information on the event go to: http://sacfoodfilmfest.com

Special thanks to sponsors Simply Recipes, Whole Foods, Slow Food Sacramento, Munchie Musings, Mikuni Sushi, Guild Theatre, and the Sacramento Co-op.

You can find the Sacramento Food Film Festival on Facebook here!!

PS: If you buy a ticket by March 1st, you will be automatically entered to win a restaurant gift card from deVere's or Ella.

Buy tickets here now! Hurry because the Guild only holds 200 people and tickets are going fast!!

Second Annual Riedel Wine Glass Seminar on Tuesday, February 28th

The Second Annual Riedel Wine Glass Seminar presented by the National Association of Catering Executives, Sacramento Chapter and Sacramento Magazine/Our Wedding Magazine in association with Sean Minor Wines and Arden Hills Resort Club and Spa will take place on Tuesday February 28, 2012.

Time: 6:30p.m.– 9:00p.m. (Doors open at 6:00 p.m.)

Tickets $75 are per person  and $85 after February 15. To register, please click here.

Arden Hills Resort Club and Spa is located at 1220 Arden Hills Lane Sacramento, CA.

This unique and fascinating wine glass seminar will be led by Sylvie Laly of the world famous Riedel Glassware. She will showcase Riedel’s Vinum XL glasses and teach about the relationship between the shape of the glass and how the wine tastes, and the enjoyment of wine to our Sacramento community.

The seminar includes a set of four Vinum XL glasses ($123 value) post presentation hors d’oeuvres and sample wine from Sean Minor Wines. Sacramento NACE is offering this fascinating seminar to all interested parties (over the age of 21), whether you are a sommelier, in the food and beverage field locally, a restaurant owner, or a wine connoisseur.

Please join this spectacular presentation where everyone will gain new perspective on how the bouquet, taste, balance, and finish of wines are affected by the shape of the glass. Representatives of all the newspaper companies, TV channels and free lance journalists are cordially invited to make this event a successful one. Doors open at 6:00p.m. Seminar starts at 6:30p.m. Post seminar hors d’oeuvres are from 8:00 – 9:00p.m. For more information please visit: Sacnace.com

Below is footage from last year's seminar:

Call for Amateur Bakers! Cupcake War Added to this Year's Sacramento Chef Challenge

Call for Amateur Bakers! Cupcake War Added to this Year's Sacramento Chef Challenge
Calling all Sacramento area amateur bakers! Are you ready for a sweet challenge?

This year's Cake War at the 10th Annual Sacramento Chef Challenge is Battle Cupcakes, and we're looking for three amateur contestants to duke it out against three cupcake pros!

But to join the battle, we want to see what you've got! Why are your cupcakes the best? Show and tell us by making a 3-5 minute video and uploading it to YouTube!

Want to submit a video, but don't know where to begin? Here are a few examples of videos we are looking for:



(My own audition for Food Network's Cupcake Wars)











Please note, this is an audition for the Cake War at the Sacramento Chef Challenge and NOT the Food Network Cupcake Wars program.

If you have links to other photos or a Facebook page that shows off your work, please send the links to me at cakegrrl 2007 at gmail dot com.

You must be 21 or older to compete. Video submissions will be accepted now through April 1st. At that time, we will upload our ten favorite videos to the Sacramento Chef Challenge website and ask the public to choose their favorite!

Three of the ten finalists will be selected to compete at the Sacramento Chef Challenge.  Finalists will be notified by June 1st.

Fine print:
1. You must be available on June 23rd for most of the day (to set up) and the evening (to compete). 

2. You must be able to prep and provide all your own ingredients (though you will be able to prepare your frostings on site).

3. There will be one secret ingredient you must use in your cupcakes.
4. There will be a theme for your display.
5. You will need an assistant, please make sure they will also be available on the day of the competition, and that they appear in your video.
6. You must make enough mini samples for the audience to try (about 200), so they can vote on their favorite.
7. You must be able to construct/buy & build your cupcake stand that will reflect the theme of the competition (this will be the same theme for the Chef's Challenge to be announced in the near future).


Along with your video submission, please send an email to cakegrrl 2007 at gmail dot com with the answers to these questions.
1. Name:
2. Age:
3. Phone Number:
4. Location (Where do you live in the area?):
5. Why do you want to be a contestant?
6. When did you start baking?
7. What is your level of training? (Did you go to culinary school?)
8. What sets your cupcakes apart from the rest?
9. Do you have a specialty cupcake?
10. Have you ever won any awards/contests for your baking? If so, please list them:
11. Please list 3 adjectives that best describe you.
12. Are you competitive?
13. How do you handle stressful situations?
14. Who is your partner/assistant you would bring to the competition?
15. Are you available for most of the day and evening on June 23rd, 2012?


Competition will be held during the Sacramento Chef Challenge on June 23rd from 4-9pm at the INALLIANCE Sacramento Campus, 6950 21st Ave, Sacramento, CA 95820.


For more information, please feel free to call Jessica Bean at (916) 381-1300 or email me at cakegrrl 2007 at gmail dot com.


To buy tickets to the event, please click here. All tickets include:
• the Chef Challenge
• Gourmet food sampling from local restaurants, caterers & specialty food shops
• Five free beer/wine tastes from regional breweries & wineries (additional tastes may be purchased for $1 each)
• Cake War presented by Cakegrrl.com
• Live Music


About the Sacramento Chef Challenge:
Professional chefs compete head to head in a live culinary competition and you decide who wins! Challengers have three hours to prepare and serve a specialty menu based on a surprise theme. Guests will have the opportunity to sample each item and determine “whose cuisines reigns supreme!”


As chefs battle for culinary glory, guests sample from over 100 restaurants, wineries and breweries while enjoying live music, raffle and silent auction!




About INALLIANCE
The Sacramento Chef Challenge is a benefit for INALLIANCE, a nonprofit that provides support for people with developmental disabilities.


All proceeds from our event go to enhancing the vital programs INALLIANCE provides the community. Learn more at www.inallianceinc.com

Hyatt Renovation Celebration

So, if you haven't been to the Hyatt Regency Sacramento recently, you must swing by and take a peek!

A little party was held there last night to celebrate the newly renovated lobby, lounge, Vines Restaurant, second floor meeting space, 12th floor suite and the amazing 360 degree view of the 15th floor Capitol View Room. I felt like one of the luckiest girls in the world--sipping wine at the top of the Hyatt with my sweetie, and taking in the absolute best view in town of Sacramento and the State Capitol.

Me and my date! :)

The Hyatt Sacramento applied for and received a Hyatt Community Grant which nominates and honors local non-profit organizations for funding built around the Hyatt's philanthropic pillars--Environmental sustainability, education and personal advancement, economic development and investment or health and wellness. Hyatt Sacramento is one of only 27 Hyatt properties worldwide to be recognized to receive a grant. Their nominated non-profit organization, the Stanford Settlement Neighborhood Center received this honor and a $15,000 check at the event. KCRA's footage of the new space is here.

Another reason to check out the Hyatt? It's Dine Downtown week through January 18th, and Dawson's Restaurant is one of the participating restaurants. You can check out their menu here, and make a reservation on Open Table here.


Built in 1988, the Hyatt Regency Sacramento was considered a key pillar in the redevelopment of the central downtown business community and a vital part of the future of Sacramento's tourism industry.

You can like the Hyatt Regency on Facebook here and follow them on twitter here.

Pictures of guests were taken by Tia Gemmell. You can see her full set of photos here.
Snaps of the view from the top were taken with my iPhone.

Sacramento's Dine Downtown Week: Mayahuel and the best steak ever!!

Hello Sacramento! Welcome to Dine Downtown week! I just want to take a moment of your time to recommend a restaurant that might not yet be that well known. It's called Mayahuel (pronounced Ma-Ha-Kwell) and it's located diagonally from one of my other favorite restaurants, Ella. You've heard of Ella, right?

OK, well back to Mayahuel and Dine Downtown. It starts today and you must try this restaurant. First, they brought out this soup. It was made with nopales, and a little on the spicy side. It was kind of like an amuse bouche. 

During this time, the BF and I made our wine selection for the evening--yes, you can get decent wine in a Mexican restaurant--the Napa Toro Chardonnay. Feel free to like them on Facebook now. ;) Because it was actually pretty good wine. 

I have to give a shout out to our server, Franscisco. He was the epitome of service. So polite, and so genuinely kind.

After meeting us, he presented the two appetizer choices from the Dine Downtown menu. First, was the Eclipse de Sol: it was composed of beets, orange rings in a citrus sauce with pickled onions, peanuts and a touch of oregano. 

Then came the soup, called Flor de Calabaza con Perfume de Tequila: a Creamy Squash Blossom soup with infused tequila. Yes, please! It was topped with tortilla strips, providing a pleasant crunch.

And now, for the stunning entrées. And I am not kidding here, they WERE stunning. I was so blown away with the flavors, the amount of food on the plate, and how perfect everything was cooked.

First, my BF ordered the Mixiotes de Pollo en Adobo Huasteco: Chicken and mushrooms with nopales in a Cascabel & Pasilla chile Adobo sauce, served with white rice and Mexican zucchini slices. The chicken was super tender and the sauce was mild, yet incredibly flavorful. As you can see, the portion was very generous. The wine we chose previously (the Napa Toro Chardonnay) was a great complement to this dish.

And then, let me present to you, the best steak I have ever had in a restaurant, the Ojo de Costilla con Costra de Chorizo Rib eye steak with a chorizo crust, on a bed of seasoned mushrooms in an adobo salsa. I was literally cutting my steak with my fork. It was exquisite, and I am not exaggerating. If you only try one thing off the menu at Mayahuel, please give this a go, (order it rare or medium rare). It will knock your little stockings off! I didn't even mention the chorizo. It was so flavorful and added another dimension to the meal.

And then out came the mariachi band... they were wonderful and the crowd was loving it. I was so pleased to see the restaurant packed around us and everyone was in a convivial mood.

Then it was time for dessert. First, our server Francisco, brought out the Pastel de Queso y Chayote (a Chayote cheese cake and mole in chocolate sauce). Mole is a perfect addition to a dessert because of its components and texture. The chayote works in the dessert because it's a squash and has an inherent slightly sweet taste and tender texture. That being said, I don't think you're gonna find this at the Cheesecake Factory, folks, only at Mayahuel! (Thanks to the BF for tasting the sugary treats).

The other dessert option was the Flan de Chile Ancho. It was a flan made with ancho chiles of all things, and finished with Grand Marnier. It has a beautiful strawberry and blueberry garnish. The BF tells me the combination of the ancho and the Grand Marnier was uniquely flavorful.

So, not only do you get the food I just showed you above, but for the $30, included at the end of the meal, is the 1/2 ounce tequila tasting. Our bartender, Oscar, was extremely knowledgeable and passionate, and had a true encyclopedic knowledge of tequila.

The tequila we tried was the Jose Cuervo Platino, and it was served in a champagne flute in order to provide the best tasting experience. It's truly the stemware that makes all the difference in a tasting. It can really bring out the oaky and fruity notes of a particular wine or beverage. What a nice little digestif, and it was such a treat to get some background information on tequila from Oscar.

If you haven't been to Mayahuel Tequila Museo, you are missing out on a true downtown gem. Dine Downtown week kicks off Monday, January 9th and runs through Wednesday, January 18th. This event is a great way to try out some of Sacramento's finest.

Mayahuel is on Facebook here and on twitter here. To make reservations, you can call them at or check them out on Open Table here.

Sacramento's Dine Downtown Week: Make Blue Prynt Part of Your Plans!

Sacramento's Dine Downtown week kicks off on Monday, January 9th and runs through January 18th, 2012. For 10 days only, local chefs will create special three-course dinner menus for only $30 per person.

“Whether you’re a foodie, experienced restaurateur or someone looking for a little excitement in your diet, Dine Downtown is a great reason to venture out and dine at variety of restaurants that you wouldn’t normally try.” said Megan Emmerling of the Downtown Partnership. “From fine dining restaurants to casual neighborhood spots, we love seeing the participating restaurants flourish during the 10 days of Dine Downtown.”

Last night, I was fortunate enough to preview the menu that Chef Jason Lockard has created for Blue Prynt Restaurant. Before I even show pictures or describe the dishes, I can tell you that the amount of food you get for $30 makes Blue Prynt a steal. Also, it was a lot of fun to go to a place brand new to me, and to see that their menu was widely accessible to people on different diets.

(Click on the image to enlarge).

To begin our meal, we chose the St. Supery Élu, and chatted about the wine with our server Gary (bonus points to Blue Prynt for knowledgable waitstaff). The evening was already off to a great start because the BF and I love to talk wine!! The Élu is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec, and was an excellent choice to pair with the main course that was to come.

I wanted to mention that if you opt for the $30 prix fixe, you'll also get big basket of warm garlic bread. My BF and I are gluten-free, so we passed on it in order to leave room for the other courses.

The BF ordered the oysters on the half shell, served with a spicy Thai dressing...

And I ordered the shrimp cocktail, lemon poached jumbo prawns served with a fresh grated horseradish cocktail sauce. I didn't eat a lot of the sauce, because I love fresh seafood by itself, but I really liked that kicked up horseradish flavor!

The additional appetizer option is a Mushroom Basket and is described on the menu as "a mix of sautéed Dragon Gourmet Mushrooms on a bed of house made rosemary garlic bread topped with creamy goat cheese and wrapped in a cumin dusted phyllo dough"

Now do I have your attention? :)

Not only did the prix fixe option include bread and an appetizer, we also had a salad/soup option.
There is a seafood chowder on the menu for a soup choice, but I went with a Caesar Salad, and BF went with a spring mix salad with dill and caper dressing.

For dinner we both ordered the "King of New York", a 12-ounce choice cut strip loin with a crown royal and royal trumpet mushroom chasseur sauce, and served with blue cheese mashed potatoes and green beans. The mashed potatoes aren't truly allowed in my diet, but I still had a few bites of them to try. I really loved the incorporation of blue cheese. I boxed the rest up to make room for the thick cut of steak on my plate! Beef and mushrooms is one of my favorite flavor combinations. So classic and never goes out of style, so good move by the Chef to include it on the Dine Downtown menu. Also, I want to explain that we each got a full entrée for our main course (one 12-ounce strip each) and did not have to share this plate. The BF polished his entire meal off Adam Richman style, but I don't think I made it through 5 ounces before I threw in the towel. 

We also ordered the same thing for dessert (chocolate covered strawberries), so this picture represents what one person receives. We took the other portion home to enjoy later with The Improviser.

The Dine Downtown menu kicks off Monday, but why wait for that? Head into Blue Prynt for dinner tonight. They have a great mix of art on the walls, and even have Chimay on tap! 

Also, there is a Gin Tasting coming up on February 3rd for $12, as well as a Crab Feed on February 11th ($35 for all you can eat.) And if you want to just swing by after a long day at the office, here's a link to their Happy Hour menu. 

Blue Prynt's Facebook page is located here and you can follow them on twitter here.

For a full list of the Dine Downtown participating restaurants and their menus, you can click here.

Custom Holiday Meals from Whole Foods

The Holiday Order Station at Whole Foods Sacramento, at the left entrance of the store. 

On Wednesday, I was invited to pick up a sample holiday dinner from Whole Foods Sacramento. They wanted me to help spread the word on how they can take the hassle out of cooking for your holiday gatherings. I was sent a list of some of the items that are included in a typical holiday meal, such as: a small organic pre-cooked turkey, a Field roast stuffed en croûte, Health Starts Here stuffed acorn squash, Health Starts Here posole soup, Glazed sweet potatoes, Broccoli cheddar potato gratin, a Pumpkin pie, Wine, and Holiday Flowers. 

As many of you know by now, I don't eat a lot of things on that list at all. I follow the Paleo diet, which is gluten, grain, and dairy free. It might seem a little extreme to avoid all of those items (even during the holidays, which are traditionally all about eating and celebration), but it is so worth it to me because I am doing well maintaining my weight loss by eating this way. I remain so focused on my athletic performance and just feeling healthy everyday I am on the planet! Life is too short to have medical issues, especially ones you can fix by eating clean! :)

Since a lot of the selections did contain corn, gluten, sugar, etc, I asked the marketing contact if we could put together a special meal and speak to all the people out there who have gone gluten free. People like me who are very selective and care about every bite. She agreed, and I am so happy to show you what Whole Foods can put together for you. It's completely guilt free eating and the only thing you might miss about the meal is cooking all of it... if you like to cook like me. ;)

Here is the full spread they put together all laid out on the table. As you can see, it was spectacular. My list of Gluten/grain, and sugar free items were as follows: Crudite, fruit, & cheese, Organic Turkey, Brussel Sprouts with Shallots and Pecan, Roasted Root Vegetables, Wine, and Organic Flowers.

The crudite included broccoli, tomatoes, carrots, green bell peppers, celery, and a dip in the center. I tasted a little and it had sour cream base, but it was not the typical unappetizing ranch you find on a vegetable plate. This had more of a delicate scallion flavor. Of course, I avoided it because as far as dairy is concerned, I save myself for cheese!! :) And vegetables this fresh taste great on their own.

This is the organic turkey. Preparation is so simple because the turkey is already cooked when you buy it. All you have to do is thaw it out and then bake it. I picked up my meal from the store at around 2pm, and simply continued to thaw the turkey before placing it in the oven at around 7pm. It was ready to eat by around 7:45 or so. The meat was delectable and so tender. I believe organic meats are the only way to go!!

This is the side of roasted root vegetables, it contained parsnips which are one of my favorite vegetables EVER!! It also has carrots, sweet potatoes, onions, and pecans. Wow. Pretty much my favorite things coming together on the plate. I make a dish pretty similar to this, so I wasn't surprised to love it so much.

These are the roasted Brussel sprouts with shredded cabbage. Since sprouts are a form of cabbage, the dish was a neat little duo because of the two different textures. And pecans are like candy to me. Another wonderful side.

This is what my plate looked like all put together. 

And then, the cheese! Since I don't do sugar of any kind anymore, cheese is my true indulgence, and I eat fruit to keep away any major sugar cravings. This little cheese and fruit tray was so pretty and contained a few different cheeses: some bleu, a brie, and two other cheeses that were spreadable. The tray also contained blackberries, strawberries, grapes, and blueberries. Then there were wonderful Marcona almonds, walnuts, and little bars of compressed fig in the box. 

Everything I ordered was perfect and packaged up so nicely. There was also a bottle of nice Riesling in the mix. Whole Foods has a great selection of other wines as well. Chardonnay or Pinot Noir would also be a great match for all this food.

To learn more about the holiday menu selections, you can go to http://holidayworthsharing.com You can also follow Whole Foods on Twitter @WFMNorCal Tag #WholeForTheHolidays for a chance to a win a turkey dinner! There will be one winner a week. Good luck!

To order your holiday meals you can go to: http://www.wholefoodsmarket.com/shop and to see a complete holiday forum with recipes and tips for a perfect party, you can go here:
http://www.wholefoodsmarket.com/holidays/