Tofu Fries

Are you looking for a delicious and healthy alternative to greasy, starch-laden, french-fries? Maybe you just want something different? May I present tofu fries. These are extremely easy to make, not to mention economical and better for you.

Start with a package of extra-firm tofu. Remove the block of tofu and wrap in a double layer of paper towels. Place on a plate, then place another plate on top and weight it down with a skillet or can of corn. Wait 20 minutes, then drain off the water that has been pressed out.

Now take the block and slice it into 3/4" sticks. Use about 1/2 cup of cornstarch on a large plate, then roll each tofu stick in the cornstarch to coat. Heat 2-3 inches of oil to approximately 350 degrees. Use a thermometer to make sure! After the oil has heated, fry the tofu in several batches, using tongs to keep them separated. Cook to golden-brown and delicious, approximately 3-4 minutes. Remove the fries and drain on paper towels, then immediately season with sea salt. Serve with Asian ketchup (recipe below).

Asian Ketchup
---------------
1/2 cup ketchup
3 Tbs soy sauce
2 Tbs sesame oil
1 Tbs Sriracha or Sambal Oelek (Asian garlic/pepper sauce)
3 cloves garlic, minced
1 Tbs fresh ginger, minced

Combine all ingredients, mixing well. Let rest 30 mins before serving to allow flavors to meld.

National Doughnut Day

Today marks the 73rd year of the National Doughnut Day. This day honors the sugary-sweet pastries as well as the women of The Salvation Army who served doughnuts to soldiers in World War I. The "doughnut lassies" as they were called, also continued the tradition by preparing and serving the fried orbs to hungry soldiers in WWII.

The doughnut is the quintessential pastry of America. Doughnuts fly in the face of traditional and snobby European-style pastries. At their foundation, the simple, sweet dough is fried, then topped with anything from simple powdered sugar to fluorescent-pink glaze with candy sprinkles. Whether you're in the mood for a hefty apple fritter or a lightly dusted crueller, doughnuts are an irresistible American icon.

If you'd like to try your hand at being a doughnut lassie, I've included the original recipe used by The Salvation Army way back in 1938. Simple ingredients, simple prep, delicious results. The recipe will make a bunch - so invite the family and friends over, and don't feel limited to serve them just for breakfast, these are delicious any time of the day!

SALVATION ARMY LASSIES’ DOUGHNUT RECIPE

Yield: 4 doz. doughnuts

5 C flour
2 C sugar
5 tsp. baking powder
1 tsp. salt
2 eggs
1 3/4 C milk
Oil/Lard for frying

DIRECTIONS

• Combine all ingredients (except for oil) in a large bowl to make a dough.

• Knead dough for 3-5 minutes until smooth and elastic. Shape into a disc, then roll out on a lightly floured board to about 3/8" thick. Cut dough using a 2-3" diameter water glass or metal ring cutter. If you want your doughnuts with holes, use a smaller circle cutter to make the holes in the middle. (When finding items to cut out doughnut circles, be creative!)

• Heat oil until a thermometer reads 375. Carefully drop the rings into the oil, several at a time, cooking in batches to keep the oil temp from dropping too low. Using tongs, turn the doughnuts over slowly to help cook evenly.

• When browned, remove doughnuts, place on wire rack and allow excess fat to drip off.

• Dust with powdered sugar, sugar and cinnamon, drizzle with warm Nutella, maple glaze, chocolate chips, coconut, anything your doughnut dreams desire! Let cool and enjoy.

Jalapeno-Cucumber Margarita

The weekend is around the corner, the warmer weather is starting to make it's way into town, the days are getting longer, so what better way to welcome Summer than a deliciously spicy-cool cocktail? I call this the "Green-eyed Girl" - for the simple reason that it's green, and I knew a girl named Margarita once. This interesting combination of flavors is sublime, the coolness of the cucumber keeping the heat from the jalapenos under control. The sweetness of the syrup bringing out the subtle flavors of the tequila, while the tartness of fresh lime juice keeps your lips pursed. So raise a glass to Summer, and welcome all of the tantalizing flavors that are part of this season!

Green-eyed girl
6 slices (about 1/8" thick) of peeled cucumber
3 slices of fresh jalapeno
Juice from 1 lime
1.5 oz quality tequila blanco
3/4oz simple syrup

Muddle the cucumber and jalapeno slices, add lime juice, tequila and syrup. Shake vigorously and serve over ice in a salt-rimmed glass. Simple syrup is easy to make, just mix equal parts water and sugar, bring to a boil, then remove from heat and cool. To salt the rim of a glass, just run a sliced lime along the glass edge, then dip into rock salt in a shallow dish. Garnish with a lime wedge and cucumber slice.

Grilling 101

With the Memorial Day weekend just hours away, Americans across the country are uncovering their BBQ's and grills, stocking up on hamburger, chicken, and steaks, and lighting the coals. But most grill efforts fall short. Burned chicken, underdone steaks, charred hamburgers and hot dogs seem to happen more often than we'd like. So here are a few simple tips and techniques, to help you on your way to grilling like a pro. Your family and friends will worship your finely honed grill moves, and you'll be the envy of your neighbors.

Hamburgers

The number one mistake made by cooks when grilling hamburgers is pressing the meat while it's over the heat. Doing this squeezes all of the tasty juices out of the meat and onto the coals, causing sooty smoke and flareups. You're then left with dry, crumbly discs that resemble hockey pucks more than hamburgers. If you are a cheeseburger fan, try mixing crumbled bleu or cheddar cheese into the meat before cooking - it increases the cheese impact tenfold.

Hot Dogs

It's hard to beat a savory hot dog fresh from the grill, topped with all the trimmings and some spicy mustard. Cooking a hot dog is simple enough, remember to just keep the dogs moving while on the grill to keep them from burning and splitting. More importantly though - start with a quality hot dog. That pack that you saw on sale for .39 cents buy-one-get-one-free is probably not what you're after. Cheap hot dogs contain lots of non-meat binders, such as soy protein, potato starch, and yeast. Yuck! Consider fresh-made sausage from your local specialty or butcher shop. The higher-end grocery stores have several options to choose from as well.

Steaks

First, let your steaks come to room temperature before grilling. Tossing a steak right from the cooler onto a white-hot fire will result in a overdone exterior and a raw interior. Once at room temp, brush your steaks with a little olive oil, and season with salt and pepper. The key to grilling the steaks perfectly requires a 2-stage fire, so divide your lit coals into two piles, one larger than the other. Place the meat over the hot portion of the fire to sear the meat, then move it over to the cooler side of the grill to finish gracefully.

Chicken

Nothing ruins a good cookout faster than bad grilled chicken. Some people try to make up for greasy skin and raw centers by cooking the life out of the meat and then dousing it in overly-sweet BBQ sauce. Grilling chicken requires a different approach than hamburgers or steaks, one that involves some patience and using the cover. Remember that thing that came with your grill? After the coals are lit, divide them to each side, leaving a valley between them. Grill the chicken with the coals flaking each side, and cover. Let cook for approximately 20 minutes WITHOUT disturbing - this means no opening the lid for a peek, no poking, prodding or otherwise molesting the tasty bird. After 20 minutes, remove the cover and move the chicken directly over the coals to finish to a delicious golden-brown. Use a meat thermometer to confirm they are done. 160 for breasts, 175 for legs, thighs and drumsticks.


I hope these little bits of information help you on your Memorial Day BBQ. A few, small modifications will have a huge impact on the finished product. Have a happy and safe Memorial Day!

Chilled Rhubarb Soup

Rhubarb is an under-appreciated item to cook with, and subsequently rarely makes it onto many menus. That's a shame, because the bright red stalks can compliment a number of dishes quite nicely. Although the rhubarb leaves are toxic, the stalks have both culinary and medicinal uses. Fresh, raw stalks are crisp (much like celery) and have a bright, tart taste. You will most often find the plant's stalks are cooked until softened, then created into pies, breads, muffins, soup and other dishes where their sassy flavor is welcomed.

This recipe creates a wonderful Spring or Summer-time break from the ordinary. The chilled soup is sweet yet tart, and very light in texture. As a bonus, it can be made in about the time it takes to boil water, making it a perfect weeknight treat.

CHILLED RHUBARB SOUP
1-1/2 pounds trimmed rhubarb
3/4 cup sugar
2 cups water
1 teaspoon vanilla
mascarpone (or sour cream)

Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, add rhubarb. Return to boil, & simmer for 10 minutes. Add vanilla. Chill. Serve with a dollop of mascarpone or sour cream.

Chef's Choice Knife Sharpener Review

It has been said that a dull knife is the most dangerous item in the kitchen. A worn-out knife not only is more difficult to use, it can be a safety hazard as you try to whittle your way through vegetables etc. Commercial kitchens have professional cutlery specialists that ensure the chef's knives are razor-sharp. The home chef is not without options though. Look in the local classified ads and you should be able to find someone who will sharpen your blades, sometimes they even offer mobile service. Typically your local grocery store's meat counter will also offer sharpening, although I would be a little apprehensive leaving my expensive blades with some guy that uses a band-saw to cut meat. Perhaps the easiest option is to purchase your own sharpener, and there are a number of models for all shapes, sizes and types of knives. Just like a mechanic has different tools for different applications, my knives are a variety of American, European, and Asian styles, each with their own specific sharpening needs.

After doing a bit of research, I chose to try the "Chef's Choice Diamond Hone Sharpener 4623". It is lightweight, the handle is big enough for larger hands, and it's cheaper than expensive electric sharpeners that tend to be fussy and need constant adjustment. The versatile 3-stage manual knife sharpener is engineered to restore and recreate both a 20 degree edge for European and American style knives and a 15 degree edge for Asian style knives. It will also sharpen pocket knives, serrated steak knives and even bread knives.

The sharpener is easy to use, and is designed for both left and right-handed chefs. The unit has three different slots, the first and second for sharpening and the last for honing and polishing. The slots house a two-sided diamond sharpening stone that will last years, with minimal maintenance needed. A few back-and-forth swipes in the appropriate slots and you are rewarded with a sharpened knife that will make kitchen chores much easier. I sharpened all of my knives in a matter of minutes, and it makes a huge difference! And at about $30, this is a no-brainer when it comes to kitchen tools. Simply, a must-have.

Strawberries - how to sniff 'em out!

Visit your local farmer's market right now and you'll be greeted with the unmistakably sweet smell of fresh, organic strawberries. The Delta breeze escorts the scent in cool waves as you stroll by the bright-red baskets of fruit. In fact, your nose is the best tool to lead you to those tasty, ruby-red jewels! Choose a berry and give it a sniff. It should smell sweet and rich, not sour or worse - no scent at all. Look for firm, evenly-colored berries with bright green tops. Wash gently immediately prior to eating. You can put strawberries in the fridge, but I wouldn't suggest the practice as I think it mutes the delicate flavor, so best to keep them at room temperature. Eat them quickly, which shouldn't be a problem once you taste the difference between these and lack-luster store-bought berries!

Slice them thinly and macerate with a few tablespoons of sugar and the juice from a lemon. Add a couple grinds from your peppermill to take them to the next level, and to impress your friends. I know it sounds odd, but a bit of black pepper intensifies the strawberry flavors berry nicely. Add a splash of Grande Marnier if you're feeling really decadent. Cover and let the mixture rest overnight in the fridge. Spoon onto waffles or pancakes in the morning, or top a scoop of vanilla-bean ice cream for a delicious sundae. Strawberries are incredibly versatile, and shouldn't be confined to topping spongecake or pureed into a smoothie. The possibilities are only limited by your imagination.

Sunflower Farmer's Market

I knew the increasing popularity of local farmer's markets would eventually lead to larger, corporate-driven stores. Several storefronts have popped up in the Sacramento area recently, including Sprouts and Sunflower Farmers Market. Sprouts has had a "coming soon" sign on their chosen location, what used to be an Old Navy clothing store. Meanwhile Sunflower's grand opening was going on today, and I was intrigued to see what they are offering and at what price point. Do they offer more organic choices than the standard apples and oranges?

I was wary to go to a grand opening, namely because of the number of people there browsing and more annoyingly - snacking on the samples. Don't get me wrong, samples are nice - when it's something you intend to buy and want to make sure it meets your needs, samples are indispensable. But when you are competing for space in the aisles with a corndog vendor, and the half-dozen people that are awaiting a taste, shopping can become downright aggravating. Not to mention those that are there strictly for the free bits and pieces. Their cart is empty, its parked in the middle of the aisle, and they're feigning a conversation with the rep. Meanwhile, people whom actually have shopping to do are - wait. This is probably a good topic for a later post.

As with any large store opening, there were plenty of corporate types looking around, saying "hi", carrying clipboards, and generally looking proud of themselves. Lots of new employees milling about as well. The store had been very well polished, everything arranged neatly and with OCD-type accuracy. There were several islands near the produce that had been stocked with items according to genre, which is always helpful when shopping. If I need Tamari and water chestnuts, I don't want to search two different aisles for them. Sunflower has thought about just that, making these helpful to amateurs and seasoned pros alike.

The produce was very well stocked and looked bountiful and beautiful spread out. They have many organic options as well as some rare fruits and vegetables that you don't often see in this area, including horned melons and fresh starfruit ($4/pop! ouch!) I picked up several pounds of fresh, line-caught Mahi-Mahi for an incredible price of just $2.97/lb. Upon passing the packaged salads area, a representative from "Organic Girl Greens" approached and offered us a coupon for a free package - a $4 dollar value. They essentially paid for my lunch - which was delicious, I used their 50/50 greens to make a healhty, yet tasty Caesar salad. I made sure to thank them for not having someone there serving samples of salad - this was a much better way to offer your product to the right market. The store also has an extensive spice collection, a wide variety of organic dairy products, and even organic toilet paper. I was impressed by the number of options in each area, and the prices were very reasonable. The store reminded me of the combination of Whole Foods and Trader Joes.

My son was starting to get cranky, so it was time to checkout. As the cashier received some on-the-job training and learned how to use the ATM portion of her register, the teenager bagging groceries conveniently placed my purchase in reusable canvas tote bags - for free. Upon declining the "do you need help out to your car" question - I noticed that there was an area of the store that I had missed. The only section that could be more important than the meat counter. The BEER section! I decided to take a quick recon mission and see what they had to offer. Wow! I was happily impressed. Their microbrew section was larger than the domestics! This is the type of thought process I've witnessed in Oregon and Washington, but here in Sacramento? With an Anheuser-Busch brewery just outside the city limits? I was ecstatic. They offered craft beers from the likes of Rubicon, Mammoth, Rogue, and Sierra Nevada. There were even some from the midwest and northeast. A fantastic selection at even better prices than the local BevMo. Within minutes I had several 6-packs in the cart and had to go visit the checkout again. One of the store reps observed my purchase and introduced himself, saying he was the buyer for the store's beer menu. I told him how impressed I was and that he had done a great job offering such a selection. He said that the store had just received it's license to sell just a few days before, and as such there would certainly be an even larger selection in the near future! Including the ever-popular and highly sought after "Pliny the Elder" from Russian River Brewing. People literally wait 4+ hours in line at the brewpub, just to get a pint. He said the store has been allocated just 2 cases per shipment! Ssssshhhh, I reminded him to keep his voice down. I whispered cautiously as I let him know that this would likely be the beginning of a great friendship, being that I live just a short distance away.

Overall this store has a lot of potential, and judging from the number of shirt-and-tie types that were there looking "official", it has some serious investors behind it. I will definitely be adding this market to my sources for all things delicious! I should mention that the market is located about 200 yards from Trader Joe's, and I had to visit them for some specialty items for my 2-year old. There were 3 TJ managers standing outside, observing the commotion that was going across the parking lot. Needless to say they did not look happy.

Sunflower Farmers Market
401 Folsom Road
Roseville, CA 95678
(the corner of Harding and Douglas Blvd)

Sacto MoFo

An estimated gathering of 10,000 hungry people converged on Fremont Park in Sacramento last Saturday for the Sacramento Mobile Food Festival. 21 mobile food trucks participated, offering items such as escargot lollipops, lobster cappuccino, and tikka masala. For the less adventurous, there were chicken skewers, mini-burgers, and plenty of tacos with a variety of preparations to satisfy your hunger. What's not to like, right? How about waiting in lines up to 2 hours just to get your order in? Or how about learning that the truck you really wanted to try ran out of food in only 90 minutes? I appreciate the effort to bring food trucks back to the city, as well as shed some light on the ridiculous thought process of our own City Council, who voted unanimously to prohibit these meals-on-wheels from parking longer than 30 minutes just a short time ago. For this event, the city granted a one-day permit to allow the trucks to setup and prepare appropriately. I think it also shows that there is a lack of entertainment for the citizens of Sacramento, especially as it relates to food.

Major cosmopolitan cities such as Portland, San Francisco, and Los Angeles have seen incredible interest in the cuisine that is offered from the trucks, spawning new trucks with interesting edibles seemingly overnight. Sacramento city officials on the other hand, have taken a different approach, much to the dismay of food enthusiasts and small business owners alike. Sure, not all food trucks are alike, and there are some of those wagons dubiously named "roach-coaches" that still offer sketchy deep-fried burritos, soggy mystery meat sandwiches, and greasy burgers. However I doubt that these types of vendors would be interested in setting up next to a truck that is peddling Chinese braised pork belly buns. Some cities have adopted a once-a-month event where the trucks can gather, while others have embraced the trucks so lovingly, they spawned a reality show.

At the front of the opposition to these kitchens with seatbelts, is none other than Randy Paragary. The owner of such local eateries as Esquire Grill, Cafe Bernardo, and Paragary's. He feels that the trucks will take away business from stationary restaurants, citing the depressed economy in an effort to gather empathy. He was quoted in the local newspaper saying "There's a construction site across from Cafe Bernardo, and I watch the mobile food trucks come every day to sell coffee, muffins, and sandwiches to the workers. We sell those same items, but I don't get to pull my truck up." Maybe therein lies a bigger issue - your restaurant's coffee, muffins and sandwiches don't compete with the mobile vendor? And I would think an accomplished restaurateur such as Paragary would invite the increased spotlight on Sacramento's food scene, as it would serve to bring in new customers and increased word-of-mouth notoriety.

I'm not completely sold on the visions of grandeur that are the mobile food scene. It is indeed a trendy and hence popular way to try some off-the-wall creations, but you won't see me in line for 2+ hours to get a mini-burger with tater-tots on top. I've been to the food truck scene in Portland, just a few weeks ago in fact. What I found was unique and creative culinary creations, but without the long lines, people staring blankly at menu items they don't understand, or overpriced, over-hyped fare. The stands were established, dynamic, and well supported by both their city and their customers. These food trucks do represent increased competition to local eateries, but without this type of competition, a city would quickly go stale in terms of culinary creativity and exploration. And in fact a number of "big" names in the mobile food scene are establishing brick-and-mortar locations, while some traditional restaurants are seeing the marketing potential of a food truck, and setting out to bring the food to the customer.

Hopefully the growling stomachs of the 10,000 people that showed up to SactoMoFo will be heard by members of Sacramento City Council and the restrictions revised in the near future. Until then you can always watch re-runs of The Next Great Food Truck Race and wish.

WMF Stainless Can Opener Review

When I was growing up, my house always had a can opener - that worked. It was sturdy and practical, convenient and consistent. Alas it was not very pleasing to the eye, which is why it tended to live in the dark corner of the kitchen-implement drawer. When I moved out, I did what most others do when they leave the nest, purchasing a standard, off-the-shelf can opener from my local grocery store. Afterall, a can opener is a can opener right? Wrong. After several uses and subsequent cleanings, the unit began to rust and the gears showed worn teeth. I have since purchased a number of openers, some better than others, but all still failing miserably in terms of construction, sanitation, and service life.

My sub-$20 dollar Kitchen Aid model, had served me for a little over a year, before succumbing to the worn-teeth-on-the-gears issue I mentioned before. No teeth meant no grip against the can, which translated into the cutting wheel being unable to penetrate the steel top of the can of beans I was trying to open. It was time to search out a quality can opener, that was dependable and functional. Enter the WMF Profi Plus Stainless Can Opener. I read a number of positive reviews on Amazon, all agreeing that the model was well worth the $25. I know what you're thinking - a $25 dollar can opener? Is it electric? Is it made of gold? It's neither. However it IS made by WMF in Germany, a country that takes its kitchens and culinary tooling seriously. German kitchen utensils tend to be overbuilt, which is a virtue when you don't want to replace a necessary tool once a year. WMF is well-known in Europe for quality craftsmanship and years of service. I decided to take the plunge, and see for myself if this was the can opener that would end my search.

Upon receipt of the opener, I was instantly impressed with its balance in the hand. The handles are round, making a comfortable fit, and the entire unit is built without seams - which is much more sanitary than cheaper models that get bits of food and gunk lodged in the nooks and crannies, which could lead to a food-borne illness. A large, plastic knob is thoughtfully tailored to your thumb and index fingers, making turning with torque a non-issue. The gears and cutting wheel are made of stainless steel, and WMF states it will stay sharp long after lesser-models have gone dull. The handles also feature loops on the ends, making it convenient to hang where you need it most. Finally, there is a can and bottle opener feature, ensuring that this is no "uni-tasker", as Alton Brown cleverly calls kitchen utensils that have only one purpose.

It didn't take long before I was putting the opener to task. It cut through small cans of pinto beans effortlessly, and made quick work taking the top off of a #10 can of tomato sauce. Cleanup was a breeze, I simply hand washed the opener, then hung it from one of the loops to dry. I've used it for approximately 3 months now, and it is still as sharp as the day I purchased it. The tool is simple enough to clean by hand, but also sturdy enough to take a ride in your dishwasher. Smartly designed and attractive to look at, my only complaint is the turning knob being made of plastic. It does not appear that this is a weak point on the opener, but only time will tell. If you are looking to replace that clunky, dirty, outdated countertop opener, or if you're tired of replacing the pot-metal openers you buy at Bed, Bath & Beyond, this is the can opener for you.

Rogue Public House Review

A few months back, the planets and stars aligned and I was able to travel to Portland, Oregon for a few days of visiting breweries, famed donut shops, and comfy coffee houses. I was especially excited to go to the Rogue Brewing Public House, as it is one of my favorite breweries. Unfortunately, we had less than an amazing time. It was so disappointing that I decided to take the time to send some feedback to Rogue, as I was certain they would be interested in learning about the experience we had, as well as make an attempt to offer a correction. The following is the brief letter I penned on Rogue's website.

I was EXTREMELY excited to have the chance to visit a real, live, Oregon location! I'm a chef myself, as well as a food blogger, and as I read the online version of the dinner menu to my wife, we were both salivating over the Kobe burgers. She was also happy to learn of the activities available for our 2 year old son while we made the hard decisions about which brews to enjoy. Unfortunately, our experience was less than anticipated.

We were seated quickly, which was nice - even if it was the table right next to the server's station where food is coming off of the line. We quickly asked our server for some some crayons and paper to color, to give our kid something to occupy himself. While our server went off to retrieve our beers and crayons, we were treated to one of the cooks lambasting a server about their order, to the point of using profanity. Now, I've worked in commercial kitchens before and I know some cooks get a little hot under the collar and need to express themselves, but they shouldn't be doing it within earshot of the restaurant patrons. Minutes passed and our beers arrived, sans crayons. Our server said he'd go get them again. They finally did arrive, upon our second-round of beers, and again having to ask the server. The beer was as anticipated - FANTASTIC. I was now eagerly awaiting my $14 Kobe burger, ordered med-rare. I watched as a cook opened a bag of potato chips and dumped them on a plate - probably not what you want customers to observe. Then our burgers arrived, and I was ravenous. Much to our dismay, BOTH of our hamburgers were VERY well-done. If there was any Kobe beef in them, it was charred and cooked out. By now, the wife was not happy and wanted to leave, unwilling to even send the meals back to be redone, given the time that it took our server to simply get crayons. We paid, tipped, and left a little let-down. We both agreed that the beers were fantastic, fresh and delicious, but we definitely won't be coming back for food.

This is not meant to be a rant and rave, simply some constructive feedback from an experienced diner and chef. I will continue to be a proud Rogue Nation member, and I look forward to enjoying what comes out of your fermenters, but I'll pass on what comes out of your kitchen.

***
About 24 hours later, I had a response in my inbox. It was from none other than Jack Joyce, the founder and creator of Rogue. He's been a dominant force in the craft brew industry for several decades, and prides himself and the company on being "different" from every other commercial and micro-brewery. I was shocked to received a reply from the CEO of the company!

His response to my letter was simple and succinct. He offered a quick "Thank you" to open, then cut right to the chase by asking if I had a description of the server, cook, and if I could tell him the date and time I visited? Sure, Mr. Joyce, no problem. I kept my receipt as a painful reminder of what happens when you set your expectations to high. I quickly responded with the requested information, and then waited. And waited. Waited some more. Days passed. Weeks even. Still, no additional response. I decided to again e-mail the CEO to see if I should be expecting any further conversation, but alas, that message apparently fell upon deaf ears.

This experience could happen to anyone, and it likely will if you eat out often enough and take notice of the service you receive, as well as the quality of the meal. The thing that bothers me is that I LOVED this company and it's message it tries to convey to it's customers. It looks like that might just be a solid marketing concept and a bunch of hot air. Maybe the CEO is too busy opening additional breweries and should not be responding to customer complaints. Then again, maybe the CEO is the EXACT person who should be going out of their way to ensure that this doesn't happen again, and that the "Rogue" brand is not tarnished by an indifferent approach to customer service.

Strawberry Mango Mint Sorbet

Spring is in full-effect in Sacramento - you know, it's that blink-and-you'll-miss-it "season" where everything is green, the streets of mid-town are filled with beach cruisers, and delicious strawberries. The kind that ACTUALLY taste like a strawberry should, not like those enormous knock-offs they sell at the grocery store, which taste like, well, nothing really. I revisited my Sunday morning ritual of heading to the farmer's market under the W/X freeway and was greeted with a perfume-like breeze of sweet, fresh strawberries. Erdbeere if you're German. These delicate garnet-red jewels were grown in the dirt, not hydroponically like most commercial berries. A warning though - these are picked fresh when the berries are RIPE, so they degrade quickly. Don't keep them in your icebox, leave them out to preserve the amazing flavor and eat them fast!

I picked up a few pints after sampling one to ensure they are indeed the cat's meow. They did not disappoint. Bright red syrup danced on my tongue inviting me to eat more. The vendor a few spots down had huge bunches of fresh mint, 3-for-a-buck, and I picked up a pair of sunset-hued mangoes as well. The warmer weather had me thinking of a cool treat that is very simple to make: Strawberry-Mango-Mint Sorbet. Sorbet's are a great way to turn fresh fruit into a delicious and healthy treat. At the foundation is a simple syrup of equal parts water and sugar - this is where I chose to infuse the syrup with crushed mint leaves. While the syrup cools, puree the fruit, strain it if you are using fruit that has a lot of little seeds (strawberries, raspberries etc). Add the juice of a lime, this will help the flavors stay fresh. Also add about a teaspoon of vodka, since the alcohol doesn't freeze, this addition helps the frozen fruit stay smooth and "soft" on your tongue. You can omit the vodka if you wish. Mix the syrup and the fruit, then deliver this mix to your home ice cream maker, and in less than 30 minutes, you'll have a delectable dessert that you can feel good about eating anytime of the day!



Strawberry Mango Mint Sorbet

Syrup
1 cup sugar
1 cup water
1 bunch fresh mint leaves, crushed

Fruit base
1 pint strawberries, hulled
1-2 medium mangoes, fruit and juice reserved
1 lime, juiced
1 tsp vodka

For the syrup, bring the sugar and water to a boil, stirring to dissolve the sugar. Add the mint leaves and remove from the heat. Allow to steep 10 minutes, then strain and allow to cool completely.

Meanwhile, puree the fruit, lime juice, and vodka in a blender or food processor. Strain and place puree in ice cream maker. Add the syrup and turn on the machine - after about 20 minutes, you'll see the sorbet take shape. Once it begins to pull from the sides of the machine, move it to a freezer-safe storage container. You can enjoy it now or pop it in the freezer to setup a little more. When you're ready to serve, let the sorbet sit out of the freezer for about 10 minutes before scooping and serving. Garnish with a sprig of mint.

Swedish Pancakes

Master the art of creating truly delicious pancakes - of any type - and you will have a solid foundation from which to base any number of delicious creations. From traditional buttermilk flapjacks, to light-as-a-feather French crepes that seem to dissolve effortlessly on your tongue, the possibilities are endless. Spring time means crisp morning breakfasts on the patio, a fresh-squeezed mimosa, french press coffee, and Swedish pancakes accompanied by lingonberry butter. Lingonberries are a bright red fruit, similar to a currant, that possess a brilliantly sweet-tart flavor. They are EVERYWHERE in Sweden, you'll find them in everything from chocolate bars to salad dressings. Over here, you can find them in better grocers in the jam/preserves aisle, or stock up cause' they're cheaper at IKEA (near the checkout). When some of these glistening jewels are whipped into fresh creamery butter, the berries become an irresistible bedfellow for the sweet, buttery pancakes. As simple in elements as this dish is, it is a guaranteed show-stopper at your next brunch!


These aren't your everyday Bisquick pancakes so stir the batter cautiously - it is only necessary to combine the ingredients; it will make the pancakes tough if you mix too much. Cook, over med-high heat, in a well greased, pre-heated pan. You want a thin, even coating of butter across the surface of the pan. Use a silicone spatula to loosen and turn them after they set up, they're done after about 30 seconds on each side. Place on a plate and keep warm in the oven while you get back to cranking out the next pancake. When plating, you can simply dust them with powdered sugar and a grating of fresh lemon zest, or top them with lingonberry compound butter for a rich, luxurious experience that will make you feel like you are in a 4-star restaurant in northern Europe.

Ingredients

• 3 eggs
• 1/4 cup sugar
• Pinch salt
• 1 cup milk
• 3/4 cup flour
• 3 tablespoons melted butter, more for cooking
• Powdered sugar for dusting

Method

• 1. Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
• 2. Beat egg whites until they hold stiff peaks. Gently stir them into batter; do NOT overmix!
  
• 3. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, game on! Melt some butter in pan, and pour about 1/4 cup batter into your pan. I use a soup ladle. Tilt the pan to coat evenly and watch the heat! Cook as many pancakes at once as will fit comfortably, turning them when they are stiff and bubbles have popped.
  
• 4. Serve immediately.

Cow Town BBQ

I've been craving good BBQ for a couple weeks now and I think the latest episode of America's Next Great Restaurant (my new love-to-hate it show), may be the culprit. That coupled with this past week's weather being in the upper 70's, sunny, with the distant growls of lawnmowers being heard around the neighborhood. It's time, I thought. Time that I satiate my urge for brisket that has turned pink from the smoldering hickory chunks that kept the meat company overnight in the glowing belly of the BBQ. Time for pork ribs with meat so tender that you don't have to look like your neighbor's pit bull gnawing on a milk-bone at the table. Time for serious BBQ sauce. Homemade stuff. Sauce that makes you want to lick your plate clean, not to mention your fingers. But I'm in Sacramento, California. Not Kansas City, South Carolina, or Texas. And believe it or not, there are a lot of people who think there is no good BBQ to be had west of Texas. California is a mere blip on the BBQ radar, even with the popularity of Tri-tip in this state. In fact, most people outside of California have never heard of tri-tip. Sure, Sacramento has been called a "cow town", but they were not referring to a place to find great BBQ, rather they might have been referring to the number of men AND women who wear boots, tight Wranglers, and drive 92' Ford F-150's with "Cowboy Up" stickers all while living in the suburbs. So what's a guy got to do to get some meat pulled from the smoker, doused with an addicting sauce and wrapped in butcher paper to go?

For being labled a "cow town", Sacramento doesn't really support a booming BBQ economy. There's a few "mom and pop" type places around, and a couple of larger gigs scattered here and there, most leaving a lot to be desired. One does stand out from the rest - D. Miller's Famous BBQ, a small place that's in one of those typical "if you blink you would miss it" locations. My good friend and I head over there on occasion to catch up over some ribs or a hot link sandwich. True BBQ. Not swimming in sauce or emblazoned with artificial grill marks. You can tell they use skill and love amongst their ingredients. It's not exactly close, and the proprietor keeps odd hours, so I wasn't able to visit my first choice. Instead, I headed over to a place I had eaten at a long time ago, to see if I could get a quick fix. Texas West BBQ has been established in Sacramento for a number of years. I visited the Roseville location, on a cold and rainy night - hoping the warmth of mesquite wafting through the air would shake the chills. As soon as I opened the door, I was met with disappointment. No wood smoke in the air, just the faint smell of sanitizer being used by the dishwasher. We were seated quickly, next to a foursome of college-aged students that were busy devouring chicken strips and a "BBQ wrap". I started to feel worried. Where were the truck drivers, mechanics, and other blue-collar workers that are sure sign that the comfort food is good? The place has been rated "Best BBQ" by Sacramento magazine for what seems like eons, for what that's worth. Oh well, let's get on with ordering I thought.

My wife ordered the pulled-pork(ha!) sandwich, while I ordered brisket, and junior had the chicken strip basket. A pair of iced teas and we were back to anticipating our meal. We didn't have to wait long before we were presented with our orders. Immediately I noticed that they use gigantic white plates, which made the food seem dwarfed and alien. If you're going to give a customer a plate the size of a manhole cover, you should probably fill it up. Remember this is BBQ, not sushi.

The pulled pork sammy did not score great marks. The sauce was tasty, spicy and sweet, but it definitely overshadowed the pork, and the smoke flavor was missing. The meat came piled on a standard enriched-flour burger bun, and it wasn't toasted. So you know what happened next: sauce makes cheapo burger bun soggy, causing entire sandwich to fall apart into a pile on the giant plate. The brisket did not fare much better. It had spent some time in the smoker, judging from the 1/8th inch layer of pinkish meat on the outside. However it was extremely dry. Brisket itself is a tough cut of meat, one that renders itself perfectly in the slow-and-low heat environment of a BBQ smoker. So I was baffled as to why this meat was so stiff and for lack of a better description, tough. I will say that the side dishes were good, the ranch beans especially. You could taste that they had been made fresh, with chunks of tomato and green peppers dancing merrily with the pinto beans. The coleslaw was on the sweet side, could have used a bit more vinegar. And that leads us to the sauce. Again I was let down. The sauce was a thick, pasty mix of brown sugar, tomatoes, and spices. Resembling creosote, it came in a portion cup on the side. It lacked a decent spice profile, and the consistency almost required a paintbrush to get it to spread. It pains me to admit, but the best thing we ordered was the chicken strip basket for my 2 year old. The fries were average, getting soggy quickly similar to In-N-Out fries. The chicken strips were on the other hand, fantastic! A thick, crunchy, peppery buttermilk batter coated the breast strips, which made for a delicious textural combination.

Alas, you don't want to go to a BBQ joint for the fried chicken (at least in theory), but if you have any little people along with you, this is what you want to order them - even if you eat half of their basket like I did. And if you visit on a Monday or Tuesday, kids eat free, which will make you feel a little better while you carve and slash at that $12 dollar brisket plate.

Pulled pork

I've watched the first several episodes of NBC's new show "The Next Great Restaurant" featuring Bobby Flay and Chipotle founder Steve Ells, and I've been amazed at the contestants chosen to participate, in particular their lack of food knowledge. I found myself thinking, "how can you expect to meet a customer's expectations when you don't know what it is that you're preparing?" I especially get a smug grin when the couple presenting their restaurant idea of quick and fresh Bar-B-Que, that can be ordered "tapas style" (small amounts of several dishes). The spokesperson of the pair seems to be Krystal Seymour - as her partner tends to stay quiet and nod uneasily in approval. Their restaurant named "Hick's" would embrace the American redneck, while serving classic comfort food. And this is where it gets interesting, and entertaining I might add. Ms. Seymour seems to have a deep-rooted affinity for pulled pork, the quintessential BBQ food that is typically bathed in sauce and stacked high on a hamburger bun.

The glaringly obvious problem is that neither of these people know how pulled pork is made, or what "real BBQ" is in fact. At the onset of the show, the judges made it painfully clear that they were looking for a new restaurant that would be similar to the fast-paced line of the famous Chipotle restaurants. The food has to be fresh, able to be quickly prepared and served, all while being delicious, satisfying, and most important of all - be able to generate return customers. Bar-B-Que doesn't fit that bill. True BBQ requires a lot of time to prepare, with a pork shoulder requiring anywhere from 6-12 hours in the box to get that smoky taste and fall-off-the-bone tenderness.

On the last episode, the pair changed the name of their concept restaurant, in an attempt to emphasize their menu offerings, and when challenged about the food by celebrity chef Bobby Flay, Seymour says they will offer a variety of delicious meats that are quickly and freshly "grilled". Again puzzled, the judges try to ascertain if the pair understands that BBQ and grilling are two entirely different cooking styles. And during the exchange, Ms. Seymour again brings up that she wants "pulled pork" on the menu. You can see that Flay is chuckling inside and trying to refrain from laughing on camera. The next question posed asks if they intend to use gas grills or charcoal-fired versions. They both look at each other trying to read each other's eyes for the proper response. He replies "gas." And she blurts out "charcoal." You would think that before you arrived at this stage, you would have at least researched your menu and what it takes to create the dishes!

The problem is a lot of people go in to a restaurant, enjoy their experience, and think that they could do it themselves. Or they pull off a great recipe on a random weekend, their friends tell them it's the best they've ever had, and that they should open a restaurant. The problem being that it takes so much more to open and achieve success in the food industry than many people realize. Hence the consistent turnover in the restaurant business. So maybe this is a solid premise for a TV show. The judges have also indicated (ad nauseum) that they will be "investing" in the winning restaurant concept that will see three restaurants opened across the US, with Los Angeles, New York, and Minneapolis being on the receiving end. To what extent remains to be seen, and I'm sure there's some super-duper fine print to the contracts the contestants would have to sign, giving at least partial-ownership to those with the deep pockets.

The show has been entertaining so far, and hopefully some of these ideas will blossom and we will be able to really see the concept take off! Until then, let's hope that Ms. Seymour has erased pulled pork from her menu (or at least her vocabulary) for the time being. And if the pulled pork is worth going to a restaurant for, I don't want a tapas-sized serving! Could that be another concept flaw? We shall see. In the meantime, you can make your own pulled pork with this easy recipe - and maybe you'll be on your way to opening your own BBQ joint, in your backyard.



BBQ Pulled Pork
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5-6lb pork shoulder or butt roast
4Tbs yellow mustard

Spice Rub
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1/4 cup brown sugar
1/4 cup paprika
3Tbs salt
2Tbs pepper
1Tbs cayenne
1Tbs garlic powder

Trim pork roast of any loose fat and skin. You want to leave the meat with a good amount of the fat left on, as this will keep the meat moist while it is smoked/cooked. Spread yellow mustard all over the roast. This will help the rub adhere to the meat. Mix all ingredients together for the rub, then apply liberally and massage in to the meat. Place in a zip-lock bag or wrap in plastic and leave it in the fridge overnight.

Fire up your BBQ (gas-powered grills are NOT BBQ's and cannot be used here). Soak some hickory or mesquite chips in a bucket of water for about an hour (you can find these at Walmart in the sporting goods section). When your coals have stopped flaming and are glowing nicely, spread a handful of the wood chunks on the charcoal and adjust the airflow so that you have a fire about 200-225 degrees. Do not let the Que get hotter or it will dry out the meat. BBQ the pork 1-1.5 hours per pound. Aim for an internal meat temp of 165, but I let it go low and slow until the meat begins to fall apart. That's how you know it is done. Remove from the BBQ and place a sheet of foil over the meat, allow to rest for 30 minutes. Now you can easily shred the meat with a pair of forks, or just use your hands to break the meat down. At this point you can add your sauce if you like it wet, or just enjoy the savory smokiness that made this meat so popular! I like mine with plenty of pickles and fresh coleslaw on top. And use a quality bun if making sandwiches as those cheap-o enriched buns will fall apart once the sauce invades!

Good bread is hard to find.

Last night I had the pleasure of viewing a documentary titled "Kings of Pastry" which described the prestigious Meilleurs Ouvriers de France, which roughly translates to the "Best craftsman in France" contest. The "MOF" competition is held once every four years, and out of 70 applicants from around the world for this year's competition - only 16 were chosen to compete. The film follows several master pastry chefs as they prepare for a three day competition in which they must produce a sugar sculpture, a smaller sculpture called a "bijoux", numerous cakes, chocolates, cream puffs and a wedding cake just to name a few. The pressure and stress that these artists endure is insane! Creating a showpiece while several world-renowned judges look over your shoulder has got to be challenging.

I've always been amazed by the passion and craftsmanship that European bakeries knead in to their creations. My father was born and raised in southern Germany, so I am no stranger to "good bread" and "real pastry". He considers bread to be a building block of society. Upon my last trip to Bavaria, I saw one of the new "instant bakeries" that have caused such a commotion. These large vending machines actually "bake" your rolls to order while you wait, and they have stirred a heated debate over how bread should be sold in Germany. An uproar over bread you say? Yes. And it's quite serious. It is this passion and zeal for top-quality pastry that drives the chefs depicted in the documentary. My father knows no boundaries when it comes to acquiring that "certain taste" and texture he holds so dear. However it is painfully obvious that the US does not hold these staples in such high regard as our eastern brethren. There are options though - my father orders his loaves by the dozen from a German baker in Texas, and has them shipped FedEx to his door. Which makes each loaf cost about $15 dollars, but that is a pittance if you truly appreciate good bread.

Slowly we are seeing an increased interest in pastry, and I'm not referring to the plethora of "cupcake shops", or those "cakes" made from foam and massive chunks of Rice Crispy treats, that seem to be the rage in America. Those cakes wouldn't make it through the door of any self-respecting patisserie or bakery in Europe. Maybe good bread is hard to find due to the recent war on carbs, but I think it runs deeper than that. True, many Americans have not experienced anything other than "Wonder bread" with the crusts cut off, but is it any surprise since our global economy continues to squeeze out the little guy while replacing their hand-crafted baguettes with enriched-flour breads that are shelf-stable for weeks?

The documentary was very entertaining and I found myself gasping several times throughout the show, both at the amazing creations and their subsequent destruction. It also lends some insight into the serious nature of baking cakes. I chuckled when one of the chef's presented his cake to a colleague for his review. The chef analyzed the texture, the height, the artistic qualities etc, and then provided his feedback to the stress-laden chef. His response? "The cake is really yellow. It's a bit odd." The creator looked slightly deflated, and explained that the color of the egg yolks in France were much more yellow than those in the USA, causing the yellow hue to be more pronounced. The cake looked delicious, and certainly the yellow crumb was not overstated, but it's just another example of the precision and artistry that these chefs demand and expect of their pastry - and their chefs!

What's in a name?

Social media has forever changed how, when, and why people communicate. This blog and so many others like it are a prime example. Let's take "restaurant reviews" as an example. Not-so-long-ago, you would have had to wait for the local newspaper's critic to visit the eatery, and print their review, often weeks or months after they had actually been at the restaurant. Sometimes, by the time the review went to print, the restaurant would be no longer in business. That issue is no longer present with instantaneous reviews by "distinguished" food critics and amateurs alike on blogs or "review" sites like Yelp.com. But can you really trust what you read on such sites? Lately I've witnessed an increase in people racing to post where they are eating, drinking, socializing etc on Facebook. You know, when you see "such and such is at _______(insert hip and uber trendy restaurant or bar here).

I find it confusing at times, since several of my "friends" that enjoy updating the world with details about where they are, seem to be the same ones who post about losing their "personal privacy". But alas, that is another subject for another day. Recently someone posted a "check-in" for the popular sushi restaurant in Sacramento, Mikuni. Only they had spelled the name of the restaurant incorrectly, labeling it "MUkuni". I chuckled a bit to myself, then clicked on the link to make sure I was thinking about the same place (Sacramento definitely has it's fair share of sushi places, and some have very similar names.) To my amusement and dismay, there had been 293 other people that had "checked-in" over the last few months, all of them misspelling the name of the place they were so eager to tell everyone about. It really made me think that people are in such a race to post where they are at and what they are doing, that they truly don't know where they are. I mean, you walked into the restaurant, big sign out front, name plastered all over the menu, napkins, chopsticks...but hey, ignore all of that and get to posting!

My issue not being the misspelling itself, but of the preoccupation with social media and this incessant need by some to post updates every few hours. My recommendation, when you go to your next restaurant, leave your phone in the car, or at least turn it off while you dine. Try something different from the menu. Read the wine list. Ask the waiter/waitress to describe the specials. And before you log-in and grace everyone with the knowledge of where you are stuffing your face, make sure YOU know! There's more to dining than just checking-in.

Chocolate Stout Cake

If you're a fan of dark beers, particulary stout, you already know that they feature rich and delicious flavors such as toffee, chocolate, caramel, oatmeal, and coffee. Combine these flavors into a chocolate cake, and you have the makings of something sensational! When choosing a stout to make this cake with, the standby is Guinness. But feel free to get something *special* - such as a Samuel Smith's chocolate stout, or one of the micro-brewed bottles increasingly appearing on store shelves.

1 cup Stout

1 cup (2 sticks) unsalted butter

3/4 cup cocoa powder

2 cups AP flour

2 cups sugar

1.5 tsp baking soda

1 tsp salt

2 large, organic eggs

2/3 cup sour cream

Preheat oven to 350. Butter inside of bundt pan or two 8" round pans and set aside. Bring stout and butter to simmer in a medium saucepan. Remove from heat to cool slightly. Add cocoa powder and whisk until smooth.

Whisk flour, sugar, soda and salt in large bowl and set aside. Using electric mixer, beat sour cream and eggs until smooth. Add stout mixture slowly, and beat to combine. Add flour mixture in three parts, beating again on low speed until combined. Break out your rubber spatula and give the batter a few folds to ensure all is mixed well - pour into prepared pan. Bake on center rack for 30-35 minutes, until a toothpick comes out clean when inserted. Allow cake to cool 10-15 minutes, then turn out onto a wire rack to cool completely. You can then top with any ganache or icing you like, or just use some powdered sugar on top for a simple and elegant presentation.

Eating like a Leprechaun

It's here, the 17th of March, and unless you have been living under the blarney stone, that means one thing: Saint Patrick's Day! Aside from wearing green so you don't get pinched, it struck me that a lot of people don't know what this day celebrates, let alone how to celebrate it properly (with good food, beer, and company). I'll also work-up a recipe for "Chocolate Stout Cake" for those that are feeling adventurous!

St. Patty's Day is a public holiday in Ireland, and is generally characterised by attending church services, eating and drinking traditional Irish fare, and the lifting of Lent's restrictions on fasting and drinking. Saint Patrick lived during the 4th century where at the age of 16 he was captured by Irish raiders and taken to Ireland to be put into slavery. He ultimately escaped, then returned as a bishop, to Christianise the polytheistic Irish. Folklore describes how he used a green shamrock to explain the Holy Trinity to the Irish people. He became legendary after his death on March 17th, 461.

Corned beef. The mere mentioning of the name will draw blank stares and wrinkled noses a lot of people. And to set the record straight, corned beef DOES NOT come from a can. You know, the stuff that resembles Alpo with tiny cubes of potato? Real corned beef starts as beef brisket. It is then brined in a saltwater and spice solution for 7-21 days. Only then is it ready to be braised slowly, with mustard seeds, peppercorns, bay leaves and some cloves. I use a 50/50 mix of water and light beer to braise brisket. After the braise is complete, remove the meat, and you'll find the fat will have almost completley dissolved and you're left with a glorious slab of tender, juicy, beefy goodness. Use the braising liquid to cook your potatoes, cabbage, carrots and parsnips, then bring it altogether for the final meal. Serve the meat with some horseradish or spicy mustard. Enjoy the simplicity of the meal, being sure to savor the flavors of the Old World. If there's any leftovers, you have the perfect makings of corned beef hash for the weekend, or slice it up and stack it high on some rye bread for a tasty Reuben sandwich.

Which brings us to Irish beverages to help wash down that delicious and hearty meal. Most people when asked to name an Irish beer will guess Guinness, the dark stuff that 80% of Ireland's barley crops are destined to become. Somewhere around 1759 Guinness appeared in Ireland, and a short 10 years later it was being shipped across the ocean, leaving Dublin destined for England. Those that have enjoyed a proper pint of Guinness will often tell you that it is "thick" or "heavy", and it's usually these same people that will tell you that because it is so dark and has that creamy mouth-feel, that it packs a higher alcohol punch. Not true. In fact Guinness comes in at around 4.4% alcohol by volume. Compare that with 5% ABV that's in a standard Budweiser. Just because beer is darker, does not necessarily mean it will have more alcohol. Guinness is carbonated using nitrogen, which is common practice for "stout" style ales. Almost all other types of beer employ carbon dioxide for carbonation. It is this difference, the nitrogen, that is largely responsible for that creamy and silky texture. Calories are a different story, but there's only about 15 calories difference between the Guinness and a Coors Light! I know which one I'd rather have.

Happy Saint Patrick's Day everyone! Eat, drink, and be merry!

They killed Sutter Street

On a recent weekend outing to Folsom, CA with my family I had the opportunity to enjoy lunch at Samuel Horne's on Sutter Street. I also observed two things that disturbed me. First off, they killed Sutter Street. In the quest for increased traffic ($$$) and visitors ($$$) to the Historic area, somehow it was decided that they should widen the street, cut down the trees, and remove the overhangs and the plank walkways that made Sutter Street, well, historic. Sutter Street 2.0 now sports a few additional parking spaces, and European-inspired outdoor seating. Nothing says "the Wild West" like stamped concrete! It was this same seating that was being occupied by what appeared to be vagrants, or maybe they were hangovers from the prior night at the Sutter Club. Either way, this was not the Sutter Street I had grown up with. Sure, Snook's candies and the Folsom Hotel are still there, but the ability to envision this famous place as a once-bustling town at the turn of the century has been paved over by the brilliant minds of the folsom city council.



After I walked in disbelief of the construction, I picked my jaw up off the ground and headed to Samuel Horne's for a cold pint. This place is pretty cool, decorated with historic beer memorabilia, and anchored by a beautiful bar with about a dozen shiny draught beer taps featuring the likes of "Hoptimum Ale" from Sierra Nevada and "90 minute IPA" from Dogfish Head Brewery. Draught offerings are written on the wall, with descriptions of color and bitterness/hoppy-ness as well.

There's at least 100+ more bottled beers available too, with some hard-to-find and off-the-wall tastes to be had for sure. The lunch menu was short and sweet, with burgers and sandwiches the fare. I had the "Johnny Cash" burger, paying homage to the original man-in-black who made Folsom Prison infamous. It featured a good size patty with BBQ sauce and thick-cut bacon. A side of crispy fries flanked the burger. It came without lettuce, tomato, onions - which I thought it needed. The BBQ sauce was on the sweet side, reminiscent of Sloppy Joe gravy, and without the produce to shield the bun from sogginess, it began to fall apart on me early. It was good, but not the best I've ever had. But I didn't go there for the food anyhow, I was after the local beers. A great offering is their local brew happy hour, where all beers made within 100 miles are half-priced. Now that's dangerous. My hamburger was $8, beers averaged $5/pint.

While waiting for lunch to arrive, a mother and her teen-aged daughter sat down at the table next to us. They were both wearing spandex and biking shoes, likely out on a "mother-daughter" date. Mom stared blankly at the menu, while daughter toyed with her mobile phone. Mom obtained the daughter's order which I thought was a feat in itself since the girl did not even look up from her phone, too transfixed on her tiny screen, thumbs battling over the mini-Qwerty keyboard. A short time later, mom returned with an iced tea and a glass of white wine for herself. White wine? At a pub that is blatantly beating you over the head with their extensive list of beers? *sigh* OK. Food arrived quickly after that, and of course I spied their decisions. A hamburger for mom and a tri-tip sammy for daughter. Decent order I thought to myself, there might be hope yet. Then I observed that daughter had still not looked up from her phone, although she was somehow able to insert her ipod headphones in an effort to completely block out the surrounding world. Mom now had her ipod fired up and headphones plugged in too! Daughter ate half her sandwich, mom put a little larger dent in her burger. Iced tea was gone, I'm sure daughter was parched from not talking to anyone with her mouth and only her thumbs all day. Mom maybe took two or three sips from her chardonnay. Maybe she was expecting something with a more pronounced hop character?

I guess my parents Victorian-era request that we not have ANY distractions at the table, no matter where that was, is totally outdated. For all I know, mom and daughter were talking to each other through their phones, but is that an adequate substitute for true personal exchange? It brought me to this troubling thought: people don't celebrate each other enough, let alone food. In this age of status updates, incessant tweeting and increased competition for your attention, it's nice to have a place you can rest and enjoy a good meal and spend some time connecting with your friends and family, not downloading them. Make that place the dinner table.

Welcome!

On more than one occasion, it has been suggested by a number of friends that I start a blog. I would always chuckle while thinking to myself what a double-edged sword that idea presents. I do enjoy writing a great deal, and I like to think that I'm "above average" when it comes to conveying my thoughts in written form. And the latter part of that sentence gives us the second edge of the sword - my opinions. Like many, I have lots of opinons, and you will likely see evidence of them while reading this blog. Sarcasm is a must. It's natural (hopefully) that you will agree with most, and disagree with some although in a few instances there will be those that totally agree with me at all times, and that's fine too. So here we are. My blog. I hope you enjoy your time here, maybe get a chuckle or two, and hopefully take something away with your thoughts.

This blog will primarily deal with topics related to two of my passions, Food & Beverage(s)! I love everything that is the vast world of topics dealing with what we put in our mouths. I love to cook, and I created my personal chef business almost two years ago with the goal of bringing freshly prepared meals using local ingredients to the busy households of Sacramento. Equally as fascinating is the topic of beverages. In particular, beer. To get even more particular, craft beer. I am an avid and passionate homebrewer. To me it is the perfect marriage of culinary skill and science. And while wine has enjoyed the spotlight when it comes to "pairings" with food, I think craft beer is going to make it's presence known and become the next "it" thing to do. The idea of beer as we know it is changing at an incredible rate, and with micro-breweries, pubs, and tasting rooms popping up left and right, it is a subject that demands more attention. So if you have ever wanted to know more about food and beer, this is the place for you!