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Thursday, March 31, 2011

Shen Yun Performing Arts Comes to Sacramento for Two-Nights Only!

WORLD-RENOWNED SHEN YUN RETURNS SACRAMENTO
Copyright © 2011 ShenYun Performing Arts
Copyright © 2011 ShenYun Performing Arts

Based in New York, Shen Yun Performing Arts is distinguished by its conscious effort to remain independent of China’s communist regime, which has abused and impoverished the arts for decades. In fact, a show like Shen Yun’s can no longer be found in China today. As one well-traveled New Yorker noted: “I’ve seen China before with my eyes, but this show had me experience China with my soul.”

Copyright © 2011 ShenYun Performing Arts
 
Shen Yun has touched the hearts of millions. “I cried a few times,” one audience member confessed. “What I saw was power, honesty, and integrityI am grateful for that.” The show has graced some of the most prestigious stages in the world, from the Royal Festival Hall in London to the Kennedy Center in Washington, D.C. Shen Yun is more than just the world’s premier classical Chinese performing arts company. It is an experience you won’t want to miss.

Copyright © 2011 ShenYun Performing Arts


A PERFORMANCE  
5,000 YEARS IN THE MAKING   
For more information, please visit: http://www.ShenYunPerformingArts.org/
WHEN AND WHERE:  
April 5-6, Tue. & Wed. 8pm: Sacramento Community Center Theatre.  Apr. 8, Fri. 8pm │ Apr. 9, Sat. 2pm &8 pm│ Apr. 10, Sun. 2 pm: San Jose Center for Performing Arts.  
 
TICKETS ($50-$150): www.SFShow.net or call: (800) 363-8212   
Local Presenters: Asian Art Foundation & New Tang Dynasty Television

Saturday, March 26, 2011

How much would You Pay for that Chocolate Bar?


In my most recent jaunt down to The Bread Store I was looking forward to my customary tuna sandwich and brownie - I know a strange combination - but upon asking the owner why they hadn't had brownies in months (they are the most fudgy brownies covered in silvered almonds) he stated that Chocolate was becoming a scarcity, and to make them he'd have to end up charging his customers $5.00/brownie instead of the normal $1.95. 

I was shocked, this couldn't be true right? We would have heard about something so bad? He then stated that flour prices were sky-rocketing, and it's was only a quick minuet till coffee would be as well! What's a baker/foodie/diner to do?

Hoping this was all just more hype than story I looked into it, it seems this is all too correct. 
"According to the Daily Mail, chocolate Easter eggs will cost as much as 140 percent more this year than they did last year, due to rising cocoa prices. In the UK, Cadbury's Twirl Eggs have risen 64 percent in one year -- from £3.35 to £5.50.
That's because cocoa prices have spiked by as much as $800 a ton since last fall. Chocolatiers all over the world must now pay double or triple what they formerly paid for basic ingredients.
Ivory Coast held a presidential election last November. Incumbent President Laurent Gbagbo lost to his opponent Alassane Ouattara, head of the opposing Rally of the Republicans party. According to the UN and other observers, Outtara's victory was legitimate. Dismissing the vote count, Gbagbo refuses to step down.
In response, Ouattara has asked Ivory Coast cocoa farmers and processors to stop exporting cocoa until Gbagbo relents and gives up the presidency. Supporting Ouattara's move, some international food producers have stopped importing Ivory Coast cocoa.
The result is spiking chocolate prices, with no end in sight."
This is horrible, and makes me want to horde all available chocolate available - but seems pretty on trend with all rising food prices around the globe, even if these chocolate prices specifically are astronomically high. Chocolate used to be a special delight as it was so expensive, granted these times were anywhere from the 1700's to 1950's - and then there was a boom of access like never before.

Who knows where it'll be heading back to given these prices in this political climate - best advise: find you favorite cocoa powders (mine is Valrhona) and buy them in bulk and seal them in an air tight container. 

Monday, March 21, 2011

Casa Noble Tequila Tasting Lunch - West Meets East this Time


 Tequila showed all of it's versatility in a recent Tequila tasting lunch hosted by Case Noble Tequila, which showcased the who's who of the Sacramento drinking world - while imbibing and learning more about tequila I was able to firmly dismiss the myth that tequila and Mexican food are the only good combination, it turns out this is far from the truth.


 This lunch that was given at Billy Ngo's Red Lotus showcased Chinese-fusion with high-end spirits. The menu included items such as Sauteed Chicken Salad, Pork Fried Rice, Shrimp Dumplings (HAR GOW) with XO sauce, Honey Prawns, Vegetable Pot-stickers, and a Donut dessert with a lemon custard. 

It was astonishing, for example, how well the hazelnut and butterscotch tones of the Reposado went with the honey prawns, which were coated in a creamy sweet sauce coating the crunchy batter of the prawn.  (picture not shown as they went too fast!)

How to taste tequila: Notice the color, and thickness of the taste, then inhale the top, middle, and bottom notes of the glass. After taking in all three separate notes (which can drastically differ) then swirl the glass to combine all of the flavors, and inhale as you sip to fully embrace the flavor. Through aerating the spirit you've fully encompassed the nose and taste at the same time, allowing your palette to understand what the maker is attempting to bottle in to the beverage.


Prior to the lunch we were lead through a thorough tasting by Casa Noble heir and CEO Jose "Pepe" Hermosillo - looking at the tasting notes of each of the tequilas. From the unique Riedel tequila tasting glass that was created on a team including Geroge Riedel and Pepe, to the bottles of aromas for flavor comparison that were brought to the table identify the scents were were picking-up. 
These scents included: oak, vanilla, and white pepper.


Horizontal Selection of Tequila's in the Riedel Tasting Glass
 This tequila shown below was a real treat, it's a single-barrel aged Añejo tequila. 

The aging process begins by using only the finest, hand-selected French white oak barrels that are lightly charred for the optimal aging of the tequila. Casa Noble extends the aging of Reposado for 364 days, the maximum and most desired length of aging for Reposado Tequila, and an unprecedented five years for our Añejo. 

This lengthy process is carefully monitored by the Casa Noble Maestro Tequilero for flavor evolution and evaporation which is known as the "angel's share." The hand-made bottles in the single barrel program are then individually numbered, labeled and signed by the Makers. Each barrel has its own unique flavor footprint that makes every bottle a true masterpiece, one that is both precious and unique.

Sweet endings to a great lunch!


Tasting Notes

Crystal Silver Tequila - un-aged 
The Casa Noble Blanco Tequila is tripled distilled versus the industry standard of two distillations and it showed through in its absolutely smooth mouth feel. Great agave notes highlight a tequila that also presented soft fruit and interesting grain and herbal notes.
 
Reposado Tequila - Aged 364 days in French White Oak Barrels
Matured in French oak for a full year; the light amber/yellow shade is really gorgeous and pure; the nose is seductive and compelling right from whiff - scents of brine, forest herbs, and white pepperiness, soft caramel, mild oak, herbal agave, and sea salt. The intensely sweet taste at palate entry is more vegetal than oaky or caramelly the midpalate stage is laden with sweet light toffee and candied nut flavors. The finish is long, toasty/caramelly, and resiny from the oak.  
 
Añejo Tequila  - A limited production item
Aged in French oak for five years; the brilliant amber tone is impeccably pure and clean; the nose is rich, almost brandy-like, and oaky with time in the glass, the aroma becomes a bouquet as the oak influence is joined by a mild vegetal component and a background pepperiness. The delicate, perfumy scents of oak resin and vanilla, mature agave, and nut butter unite to form an atypically biscuity tequila bouquet. The palate is mildly sweet and oaky, but then explodes with firm, meaty tastes of nut butter, pepper, and light caramel; the finish is long, spirity, and elegant. 
 Casa Noble Single Barrel Tequila Products 
100% Blue Agave Triple Distilled Family of Ultra Premium Tequilas

Saturday, March 19, 2011

Whiskies of the World, San Francisco - Save the Date!

12th Annual Whiskies of the World Expo & Artisanal Spirits Fest


“The Whiskies of the World Expo gathers the world’s most fascinating distilled spirits along with their makers and ambassadors to give its guests an opportunity to sample, learn and experience a night of delicious spirited fun. By popular demand, the 12th Expo will be back to San Francisco Belle Yacht (docked) with its three ballroom-size tasting decks, and an open roof Whisky & Cigar Pairing deck.


Come on March, 26th to enjoy a full buffet dinner; meeting and learning from the world's spirits producers; creators and experts; a live Pipe and Drum Concert; mixology demonstrations, Celtic craft and whisky gear booths, artisanal food pairings with exclusive whiskies; live music and more. Learn, celebrate, experience!
Every year I go to this I have an outstanding time, it's a whisky extravaganza - a unreal tasting experience, and ability to meet the maker's of your favorite beverages, check out last years excitement, and have your own adventure by join in at a discounted rate!

Get WoW tickets using an exclusive discount code for The Food & Wine Diva fans. Enter discount code: DIVA8P on the checkout page for an 8% discount on tickets and Dram Club membership”.http://www.whiskiesoftheworld.com/store”.

Friday, March 18, 2011

9 to 5: The Musical - Feminism and Innovation Breakopen the Board Room

The tour of the Broadway show “9 to 5: The Musical” rolled into the Community Center Theater Wednesday evening as the latest offering of Broadway Sacramento. “9 to 5 the Musical” is a positive example of the trend of turning popular movies and television into Broadway shows. Opening night’s audience responded enthusiastically to the rollicking upbeat musical with a positive story.

“9 to 5” began as a theatrical movie in 1980. The film was most famous for casting popular country singer Dolly Parton, veteran actress Jane Fonda and veteran comedian/actress Lily Tomlin. The movie was directed by Colin Higgins of “Harold and Maude” fame. Higgins and Patricia Resnick wrote the screenplay from the original story by Resnick.
 “9 to 5: The Musical” is a hilarious story of friendship and revenge in the Rolodex era. This new musical comedy, direct from Broadway, is based on the hit movie and features Dolly Parton’s original hit title song along with her new Tony Award® -and Grammy-nominated score.

The book is by Patricia Resnick (co-writer of the original screenplay).  “9 to 5: The Musical” tells the story of three unlikely friends who conspire to take control of their company and learn there's nothing they can't do – even in a man's world.

Dee Hoty plays Violet Newstead, the secretary who keeps being passed over by much lesser qualified men. Diana DeGarmo plays Doralee Rhodes, the secretary who fends off the unwelcome advances from the boss while dealing with the cold reception from her coworkers. Judy Bernly, the new secretary, newly divorced and badly needing the job, is played by Mamie Parris.
Outrageous, thought-provoking and even a little romantic, “9 to 5: The Musical” is about teaming up and taking care of business... it's about getting credit and getting even ... and it's already to open in Sacramento so see it before it's gone!

Monday, March 14, 2011

Pig Roast X - A Bacchanalian Fest Rain or Shine!


In a true St. Patrick's Day tradition Mulvaney's Pig Roast toasted the foodie and midtown community!
Every year I go to this, it's better than the year before, it's like the ultimate backyard BBQ - you see people you haven't seen in months/years, drink wonderful libations available at multiple locations through-out the complex, and eat some incredible food! Oh and the fact that it's a Who's Who of Sacramento elites doesn't hurt either.


Come rain or shine they are always roasting multiple Piggies on a Spit, this is where one of my Bacchanalian references come from. No other place in California can I think of where one can go and have open-air roasted suckling pig that is pieced in front of the eaters eyes. In the green lei is our Champion of the Feast Patrick Mulvaney parting a thigh from skin it looks like. Keep in mind people this was in the rain!

So while most vegetarians won't appreciate these shots, all the pork lovers and bacon foodies out there will be salivating. It's awe inspiring for the cooking efforts, but also the sheer strength it takes to de-bone a huge animal like this, while rain is pouring down your back, and the table is so full of pig skin and parts there almost falling off! But there were more than a few willing hands willing to reach out to make sure nothing fell.
One of my favorite parts of this day where when people were standing outside in the courtyard en-mass drinking, eating, and waiting for the official "Plating of the Pig" it began raining pretty heavily, at first there was a surge for cover, but when everyone realized that they were going to get wet one way or another people started passing bottles of Jameson around and created a time-tested method of getting warm. From sparkling wine, traditional Irish spirits, every kind of wine, and some wonderful beers/ciders there was no shortage on great drinking - which my now pounding head reminds me why I don't drink so many different versions of alcohol at one time, but the good times were worth it!

At this point in the story I would usually have a picture of all the beautifully plated food but it takes seeing it to believe the utter "SURGE" on the food that happens when the buckets of potato salad, grilled asparagus, and bread, and of course PORK that comes out - it's something between Animal House and a Top Chef eating challenge. So teams formed to get through the line, first plates, then food, pork (hard to get and watch out for your hands), and then cutlery if your lucky or hands always work! Usually the imbibing pre-eating helps/hurts the surge, but everyone has a magnificent time in the chaos.


With a live band, multiple DJ's, dancing, appearances of Kevin Johnson - Mayor of Sacramento this is the Mulvaney's Crew tribute to the community and is always overwhelmingly appreciated. It's always funny to see newcomers to the midtown walking around then asking the doorman what's going on, "It's a party for the community" he says, "How much?", "Free", "What's the catch?" - "Haha, nothing, enjoy!" - Most don't believe, and the adventurous that do have an incredible time!

Mulvaney’s Building & Loan ~ Culinary Specialists ~
Next Door 1215 19th Street Sacramento. Ca. 95811 ~ Phone 916-441-1771 ~ Fax: 916.441.1779 info@culinaryspecialists.com ~ www.mulvaneysbl.com

THANK YOU MULVANEY'S! 
and on to more St. Partick's Day Events that traditionally follow this Pig Roast!
St. Baldricks day is happening at DeVere's on Monday at 5:00-10:00, where you shave your head for charity (or you can donate and support those that are shaving their head!) Mulvaney's has an entire team from there crew going to participate (hence the long hair of most of the staff)
Join us we are going to Shave some heads! Last year over 210 people shaved and many more donated to raise $90,000 this year we want to do even more, and we need your help! This year we are creating an outdoor stage and a beer garden. All Profits from the Beer Garden will be donated to St. Baldrick's!

Wednesday, March 9, 2011

Star Ginger - Sacramento's Newest Noodle Bar


Nationally acclaimed chef Mai Pham expanded her Southeast Asian food emprie in Sacramento with the opening of her newest restaurant, Star Ginger Asian Grill & Noodle Bar, on Tuesday, January 25, 2011, and ever since I heard about it I wanted to see what it was all about. From her incredible food and cocktails that I've had at her landmark restaurant, and then the local and affordable convenience of her addition on Howe (Lemongrass Noodle Bar), I was hooked. This is exactly the kind of food that is approachable for novice  foodies to the Asian dining scene, and Pham gives a wonderful introduction to what those flavors have to offer!

Blending the bold simplicity of Asian street food with the exotic flavors presented at her famed Lemon Grass restaurant, Chef Pham draws from the cuisines of Thailand, Vietnam, and other culinary regions of Asia. 
Lunch offerings at Star Ginger include noodle soups, salads, salad rolls, wok-fried rice noodles, and an assortment of Vietnamese hot toasted sandwiches called banh mi. I can attest to how great these banh mi sandwiches are, fresh crisp veggies, and well cooked (locally sustainable) meat, LOVE!
Small plates will highlight the extensive dinner menu, encouraging diners to sample and share a variety of flavors. Specialties include Thai curries, stir-fries, grilled meats and fish, and vegetarian options.

"When I opened Lemon Grass Restaurant 20 years ago, most Southeast Asian foods were new to Sacramento," says Star Ginger owner Mai Pham. "Fortunately, over the years, our customers have increasingly fallen in love with the bright, fresh flavors. Star Ginger represents the next chapter, and is inspired by the street food I grew up with in Vietnam and later in Thailand. It's fresh Asian food on-the-run, food that is rather inexpensive but yet delivers high-impact flavors. It's also healthy food because many menu items are built around fresh herbs and greens. I'm so excited to be sharing this amazing cuisine with our mid-town customers!"

Star Ginger focuses on the use of local, seasonal produce from area farms and farmers' markets. The culinary team is committed to featuring naturally raised meats, the freshest seafood, locally made rice noodles, and a flavorful assortment of Asian vegetables and aromatics, such as Thai basil and chilies, Vietnamese rau ram, lemongrass, kaffir lime, mint, and curry leaves. Dessert will include a special ginger ice cream made exclusively for Chef Pham.

The Star Ginger menu is designed to simplify everyday dining and take-out. Most lunch items are priced at $7.00 to $8.00, and dinner entrees will be under $12.00. Many small or appetizer plates are offered at $5.00 to $7.00. Weekend specials will be featured to add ongoing diversity to the menu.

The atmosphere at Star Ginger is distinctively modern and casual. Lunch is counter service with table delivery, while dinner is full-service, with hours coming soon. Reservations are not required.

Star Ginger Asian Grill and Noodle Bar
3101 Folsom Boulevard at the intersection of Alhambra Boulevard
Phone: (916) 231-8888
Fax: (916) 231-8885
Hours: open daily from 11:00 a.m. to 4:00 p.m.
Closed Sundays

Beef Pho from Star Ginger

This is one of my all time pick-me ups, whenever I need a cup of soup or I'm not feeling well THIS is the soup that cures my soul. It's quite simple in style, content, but not execution - this is not your normal corner store Pho, it has bright flavors of clove, garlic, beef broth, red onion, scallions, and pure delicate decadence! This is a must try for all those that call themselves a foodie in the Northern California area.


Coming soon there will also be a dinner menu and seated dinner service at the restaurant! Word to the wise: this place is seated to capacity at noon, so do yourself a favor and get there early or take a long lunch, but don't ever consider passing - this place is worth the wait!

Sunday, March 6, 2011

National Pig Day takes over Davis Farmer's Market

This Saturday, March 5th was Davis Farmers Market's 20th annual Pig Day, celebrating pigs, food and local agriculture, in Davis.


As this was my first pig day I hardly knew what to expect, but pig, pig paraphernalia, and pulled pork sandwiches. At Pig Day one find baby pigs, people in pig costumes, farm animals from California Education Through Animals, and pig crafts for kids. 


There was a petting zoo of piglets and craft booths where children can make pig tails, pig noses as well as piggie masks; booths are sponsored by the Davis Parent Nursery School, Davis Community Church Nursery School and UC Davis Rotaract Club. Pony Ranch Parties provided the pony rides.

For the 20th annual Pig Day, the spotlight is on John Blesdoe of Bledsoe Pork. You'll find pork ribs, pulled pork sandwiches, pork on pizzas, and pork stir-fry. And all of it will be sourced from Bledsoe Pork. John Bledsoe has enjoyed rock star status at the Davis Farmers Market since he first started selling pork there seven years ago. 


Farmers market shoppers and local restaurant chefs love Bledsoe pork.

Local restauranteurs Kevin and Shar Katz of Caffé Italia have partnered with Artisan Baking on Wheels to cook up "pizzas with a purpose"–benefiting Davis Farm to School–at Davis Farmers Market. Shar Katz says their pizza toppings will be sourced from local farmers and producers and will change seasonally. "For today's Pig Day, we'll be doing pizzas with local endive, blue cheese, pears and reduced balsamic vinegar; a potato pesto pizza (Bledsoe bacon is optional); and a bianco potato pizza with the Caffé's crowd-pleasing white sauce." They'll also offer a pizza with Bledsoe pork for the meat-lovers. 



Caffé Italia will also be selling Bledsoe Pork ribs with Kevin's special recipe rub that the Caffé uses on other meat products at their restaurant. Shar adds, "We rub the ribs with Kevin's special recipe, slow smoke them over hickory, cut them up and toss them in barbecue sauce and then heat them at a high temperature to caramelize them."


Sutter Davis Hospital's Live Cooking Station will also be on-hand, preparing and sampling pork stir-fry, using Bledsoe pork and other market-sourced vegetables. In addition to giving out samples, the hospital will hand out recipe cards for the stir-fry created by Josue Montalban, operations manager of the hospital's Nutrition and Food Services. Montalban grew up in Puerto Rico where his father was a pig-farmer, and he loves cooking pork. He says, "Farm-fresh food is such an important part of our happiness and good health. We're looking forward to sampling John Bledsoe's delicious, all-natural pork for Pig Day."


Jaymes Liuu, owner of Fat Face, will offered her breakfast sandwiches–fried eggs with either pulled pork or bacon on foccacia. Rhonda and Tony Gruska, and Jim Eldon, owners of the new Monticello restaurant in Davis, will offered their pulled pork sandwiches. Trudy and Mo Kalisky's Upper Crust Bakery offered pig pops (sweet French bread on a stick in the shape of a pig's head), and Gold Rush Kettle Korn offered piggie popcorn. The Yolo County Food Bank also hosted a FREE to the public farm breakfast of pancakes, bacon and juice with proceeds benefiting the local community.



This was in pork extravaganza that takes part during the traditional Davis Farmer's Market, where Asparagus season has begun and the Market’s local vendors offer a wide selection of the best-tasting, fresh seasonal fruits, vegetables and meats grown or raised in California, including certified organic produce, pork, lamb, beef, chicken, cheese and local eggs, olives and olive oil, plus fresh baked goods, flowers and plants. A craft faire at the north end of the market features unique crafts such as beeswax candles, goat’s milk soap, pottery, quilted crafts, and more.