Edible Sacramento & Waterboy Dinner

Be sure to check out the new issue of Edible Sacramento, the piece I worked on made cover so yay! It talks about the use of fresh, local ingredients in cocktails and highlights Lounge on 20, HAWKS, and Paul Martin's American Bistro. The pics with the article are by the most awesome Holly, and her shots are worth checking out. It's definitely, on the whole, one of the best issues we have ever put out. If you enjoy it I hope you'll look into purchasing a subscription and supporting local food writers. *cough cough*

Also, a special note, Edible Sac is co-sponsoring a special dinner at The Waterboy. Four course meal with pairings from Kunde Estate Winery. Very shnazy. Plus you can meet our swanky ES editors and talk to them about the magazine and give 'em your input!

Spring Edible Sacramento

The new issue of Edible Sacramento is out!!!

Be sure to check it out. There's an interview with the good people at Kru Sushi by Ryan Donahue. And fellow food bloggers and writers Holly, Hank, and Ann all throw in their pieces discussing sausage and biodiversity (respectively). We even have a delightfully thoughtful piece on farming by author Mike Madison of The Blithe Tomato. As for me, you'll find a great piece on our favorite local chocolatier, Ginger.

Remember to Eat Local, and Read Local.

Hey Babycakes! (Babycakes Bakery - Sacramento, CA)

From the Winter Issue of Edible Sacramento, 2008. Be sure to get your subscription today. Eat Local, Read Local!

Peeling the painter's tape off of the display cases I look around at the shop which doesn't look quite finished but is slated to open in a few days. It seems impossible to me but they're determined and people are already stopping in every few minutes asking if they're open for business. Moving on to help Kristine wipe down the unrelenting streaks out of the glass we chat about cupcake recipe successes and failures, how much there is to do in so little time, and joke around. It isn't so much an interview as it is just hanging out with a few friends over bits of well frosted goodness.

Teresa arrives, cupcakes in tow, and we exchange pleasantries and hugs. The overall mood is warm and convivial despite the temple bludgeoning stress that accompanies opening any business. Still, everyone is warm and friendly despite my intrusion.

The shop is Babycakes, a new cupcake and sandwich shop run by Teresa, a cooking instructor at ARC, Kristine a pastry chef and old student of Teresa’s and their husbands Bertram and Chris. They recently opened over on J Street in Sac to an appreciative community, as we’re interrupted more than once by curious and hopeful patrons.

Teresa begins to pipe mounding swirls of cream cheese frosting on sugar roasted pumpkin cupcakes with walnuts and raisins and advises me as to creating the perfect frosting. "It’s 50% cream cheese, 50% butter, then just enough powdered sugar to sweeten it and maybe a bit of vanilla.” She then informs me about their meringue buttercream, using only fresh butter, “No margarine will ever walk through our door!”

Not just a simple cupcake shop, Babycakes is an enthusiastic proponent of using local, organic, and sustainable ingredients to put together its menu. The sandwiches use local bread baked by the Grateful Bread Company and their produce comes from Del Rio who provide for many other famous restaurants and bakeries in Sacramento.

The family built business also insists on keeping their cakes seasonal. You won’t be finding any strawberry cakes this winter (or any winter), but cranberries and winter squashes will make their appearance. Classic favorites like chocolate and vanilla will always be available.

The sandwiches consist of classic favorites with new twists such as smoked chicken salad sandwiches with celery, scallions, aioli and Del Rio greens on country bread. Another appetizing favorite is the natural ham with Jarlsberg cheese, Del Rio greens, marinated red onions and whole grain mustard. Vegetarians will also find their own options pleasing and delightful.

“Cupcakes are small, manageable, everyone gets what they want, and plus its cake!” they all beamed at me as they continued to ready for their grand opening.

The cupcake craze is sweeping the nation, and when you drop by Babycakes, you’ll find out why.

(Special Online Update - The chai and red velvet cupcakes are to die for. After now tasting practically every flavor they have to offer, I can see why they are always packed and so popular! Be sure to drop by!)

Babycakes
3675 J Street, Sacramento
916.451.7885

The Best Little Taco Secret (El Herradero Taqueria - Sacramento, CA)

From Edible Sacramento, Winter 2008-2009. Be sure to pick up or order your copy!The main pitfall to reviewing restaurants is that you have to check out so many places that you don’t really have a chance to make a place you love your own. I do have one secret little place though, which after much debate (serious about that by the way) I decided to write about.

El Herradero Taqueria is a little adobe colored building with green awnings that you’ve probably passed by a thousand times on Arden, but never gave it much notice. Walking up you’ll notice the quaint patio seating, but inside you’ll notice the art work by local artists, and the pain staking detail put into the upholstery, paint, and every other eye catching piece of décor. It’s homey and warm, encouraging you to come in and enjoy yourself.

It’s been open less than a year, but they already have a loyal customer base. As I sat and ate my meal, Rosa greeted many of her customers by name and knew their orders by heart. No less than three had brought friends to introduce to the excitingly brazen menu.

Did I forget to mention the menu? It’s very simple. Taco’s, fajitas, and burritos. But it’s the choices involved, the basics such as pescado, camaron, y carnitas (fish, shrimp, and pork), to some choices that most Americans aren’t used to like lengua and cabeza (tongue and head).

The shrimp taco, which can be grilled regular, spicy, or with garlic, is served with sour cream, chopped cabbage, Spanish rice, and when made with spicy shrimp packs quite a punch. The shredded pork taco is served with salsa, beans, cilantro, and has the best shredded pork I have ever had. Period.

The carne asada is a bit greasy for my preference, but will please any fan. If you’re an adventurous eater looking for a traditional taco taste, try the tongue with salsa verde. It tastes a bit like turkey with salsa.

It’s less crowded than Tres Hermanas and Chipotle, and tastes way better; it’s a secret worth exploring.

El Herradero Taqueria
2330 Arden Way
Sacramento, CA 95825
916.646.1773

Taste of Lebanon (Malouf's - Sacramento, CA)

From the Fall 07 issue of Edible Sacramento, Errant Gourmet section, by yours truly. Please support local food and local writing about it, pick up a free copy or have it delivered to you via a subscription which helps support us in covering all local food!

When I researched Lebanese food, I honestly couldn’t find much information about it which made me all the more curious, so when I met up with my editors for dinner, I wasn’t surprised they had run into the same electronic stalwart. Lebanese food was a mystery. So we all decided to sit down at Maloouf’s to finally figure it out.

Maloouf’s is a little family owned restaurant on Fulton, which houses a surprisingly large and comforting interior. The open kitchen is worked efficiently by one man, and is kept sparkling clean.

The menu might be foreign to even the most experienced eater, so I suggest going with a group and everyone order something different and then share. It’s the best way to learn what’s what and figure out what you enjoy.

We were presented a colorful small plate of pickles and kalamata olives to begin with, which was a nice change of pace from the tired bread and butter. We also ordered a plate of homemade bread, covered with oregano and sesame, then topped with some tomatoes and feta cheese.

The kafta kabob was a kind and homey dish. Ground sirloin mixed with parsley, onions, and various seasonings was served over rice pilaf; uncomplicated and delicious. The falafels are a safe bet if you aren’t feeling too adventurous, and were deemed “One of the best falafels I’ve ever had,” by my editor. The food has an overall homemade feel to it, like they’re the meals all the Lebanese moms make after a long day.

The desserts are amazing; baklava is made in house and had nothing I could protest. The knafi, a pastry with shredded phyllo dough and ricotta cheese, is texturally playful. But the aish al saraiah is the true winner here. Toasted French bread soaked in a rosewater (we think) syrup, with a layer of creamy pudding, and ground pistachios. To. Die. For. We even asked for the recipe so we could publish it for you, only to be denied like so many before us eager for the recipe.

The only thing I would avoid would be the yogurt drink. Water, mint, yogurt and salt - it’s like a drinking a vegetable dip; only if you don’t drink it fast enough it curdles and separates. The mint tea however is subtle and comforting and acts as a nice counter balance to the insanely spicy chili sauce condiment sitting at your table.

The menu does have a few rules such as appetizers not being served to a table without a meal being ordered, or lunch menu items having an additional charge when ordered during dinner service. However, the respective menus are tasty and varied, and heck, when it comes down to it, it’s just a dollar.

All and all, a tasty and new experience that was exotic and thoroughly tasty! I think by the end, we were all planning to make a return visit.

Maalouf’s Tate of Lebanon
1433 Fulton Ave, Suite G
Sacramento, CA 95825
916.972.8768

Edible Sacramento - Winter 2008

The newest issue of Edible Sacramento is out! Be sure to pick up your copy and check it out. I reviewed Willie's Burgers, Hina's Tea, Korea House, and Babycakes, Teresa's Urkofsky's -pictured left- adorable new shop which is truly fabulous and mighty tasty (I've dropped by a few times already)! Hope you all enjoy and be sure to eat local, and read local. You'll also find some notes about olive oil, squirrels, and maybe be slipped a little bit of tongue (as a recipe from a focus on offal). It's a fascinating issue with a lot of articles to highly peak the interest of any ardent foodie! I high suggest you go pick up a copy or go to the Edible Sacramento website!

Edible Sacramento - Summer 2007 - Errant Gourmet

The new issue of Edible Sacramento will be coming out soon, so be sure to grab a Summer copy of it before it's gone! It's a great resource to learn the most about the Sacramento food scene in one magazine! Enjoy the sample article below.

I recently moved into a nice apartment off South Watt, which is a little bit scary to me when it comes to the restaurant scene. After nearly six years living in Davis, I had cushioned myself with the knowledge of where to grab a perfect cup of coffee or the best burger. Now I was in a place I had never dined, so like any errant gourmet, I rolled up my sleeves and went to explore my noshible options once again.

My first stop was Pho BAC Hoa Viet, a Vietnamese/Chinese restaurant off Bradshaw. As only Vietnamese customers seemed to dine at this little Denny’s-ish-looking eatery so close to the U.S. 50, I figured it was worth a shot.

The key to enjoying Hoa Viet is knowing what to order. Anything but drinks and pho (pronounced “fuh”) will not augur well for you. The chow mien was just bland with bits of unidentifiable veggies. The BBQ beef appetizer was decent, but nothing to write home about.

But the pho! All pho is made with rice noodles and served with sides of bean sprouts, basil, lemon, and jalapeños. Chili oil, barbecue sauce and other condiments are also at your disposal, so customization is a key aspect to your meal. I ordered pho with bits of rare steak, cooked flank, and tendons (you heard me). It was rich, meaty, warm, and huge. A large order can easily feed two people and the extra large could solve world hunger. I suggest you go for the small.

The avocado and coconut milkshake is heavenly. While it may sound a bit exotic and a bit strange, take a chance and try it. My praise may be effusive, but you’ll understand once you take a sip.

One thing you should note—the service here isn’t exactly great. Or good. Or friendly. The wait staff is here with very distinct purposes. To seat you, take your order, bring you your food, and process your check. No chit chat. No reciting of specials. It’s simply service. They’re busy too, so you may need to flag someone down to get attention.

Like any restaurant, it has its ups and downs, but in the end, you’re there for the food.

Pho BAC Hoa Viet
3110 Bradshaw Road, Sacramento, CA 95827

Edible Sacramento - Summer 07

The next issue is out with a lot to offer. Mike Madison, author of The Blithe Tomato, contributes a piece full of his classic dry humor. Christine Weber Hale covers the seasons fresh produce and fish, and provides some radiant recipes to best show them off like grilled sloughhouse corn risotto with teleme cheese and basil oil. You'll find a few restaurant reviews and a market review by yours truly, as well as an interview with The Firehouse's new chef, Deneb Williams.

Be sure to pick up a free copy at your local fine food store, or help support the magazine by purchasing a delivered subscription.

Check out The Errant Gourmet review of Pedrick's Market at EdibleSacramento.com!

Edible Sacramento Preview - Hail to the Queen

Hey all, this is another plug for Edible Sacramento. If you don't know what it is yet, then you should check it out. It's a magazine that celebrates the food and drink that the Sacramento Valley has to offer, one season at a time.

The crazy awesome people there allow me to write for them - bless their crazy awesome hearts - as the Errant Gourmet, reviewing restaurants. However, there are many other far more talented writers working their butts off to bring you stories about local producers, farmers, politics, trends and food philosophies.

The magazine is free at your local fine food and wine purveyors in Sac and Yolo Counties, but we always welcome you to purchase a yearly subscription to be delivered to your home, if you like what you see (insert shameless plug).

Anywhose, we're in our Spring issue now, and the Summer issue is having it's last few bits of work done. Please go check out the ES site here and see what it's about and see some sample articles, like this one...
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Hail to the Queen (Queen Sheba - Sacramento, CA)
Edible Sacramento - Spring 2007

Trying to describe Ethiopian food is a difficult task. There’s no real jump-start for comparison, the closest one might be Indian food, but that doesn’t quite cut it. It’s unique, earthy, and aromatic; truly a unique culinary style. It’s probably best if you try it for yourself, and the best place to start is the newly opened Queen Sheba restaurant in downtown Sacramento.

Queen Sheba recently moved to a new location on Broadway and 17^th and opened its doors in December. When my friend Penelope and I went, they were still painting murals and arranging some décor which is creatively dominated with colors of the Ethiopian flag and images of people from the cook’s, Zion’s, home county. You’ll probably see Zion sashaying about, bubbling with flare and friendliness both in and out of the kitchen. She and the wait staff will be more than happy to guide you through what may be an unfamiliar menu, and while some of the ingredients may seem familiar, their utilization and execution will be fresh.

The meal was started with some homemade bread which was a bit bland, but served as a good background to the tea. The spicy Ethiopian tea was fantastic to say the least. It was like chai without the milk and a slight, citrus kick to it. It serves as perfect start to get you ready for the courses to come.

I suggest you not wear anything fancy, have recently got your nails done, or expect anything fancy like knives and forks. Ethiopian food is eaten in a communal style. Everything is served on a large platter, and you use bread called enjera to eat it. You take a piece of the enjera between you thumb and fingers and use it to pick up bits of food and eat the whole shebang. It makes for a thoroughly interactive and entertaining dining experience. It’s a lot like the Melting Pot, but spicier, more affordable, and a lot more hands on.

One of the dishes we were a bit nervous, but eager to try was the gored gored. The server gave us a warning that this was what the menu said it was – raw cubes of beef prepared with onions, red pepper, garlic, ginger root, hot spices and purified butter. Intense spices lace the entire dish and the raw beef is exciting and almost naughty; perfect for the culinary thrill-seeker. We were served a complimentary side of miser kik wot; lentils cooked with spices with a subtle shadow of lemon flavor to help tone down the intense fire of the gored gored.

We also went with a combination plate to try a variety of dishes. One of the true winners was the alicha doro wot; chicken judiciously spiced with turmeric weaving the bright yellow, exotic flavor into every bite without it being too overpowering. The gomen, cooked spinach and collard greens with onions and spices, was thoroughly tasty and helped to mute some of the spicier dishes with a pensive, lemony flush. Along with these redolent fares we feasted with gusto on the key wot - beef simmered in peppery spices and butter, molding a truly distinctive dish.

Now Ethiopian food, while fun and interactive, does lead to a bit of a mess on your fingertips. Penelope and I both had turmeric stained fingers at the end of the meal, and a piece of chili sauce took vengeance upon my jeans. You might want to bring a wet wipe, but we flourished our yellowed fingertips like a badge of honor because, heck, it’s fun to get messy.

Queen Sheba is also willing to cater any events, and will be able to seat large groups though they suggest you call ahead if your group is 10 or more. There’s also a popular vegetarian and vegan lunch buffet on weekdays for a simple $5.99. You’ll find Ethiopian food to be very vegetarian and vegan friendly, so omnivores and herbivores alike will be happy dining with the Queen. If that weren’t enough, they also offer their entire menu for take out! Take out! Just call ahead and you can bypass the soul decaying dredge of the golden arches for a quality meal.

Ethiopian food isn’t just about the food, but the experience. Queen Sheba will be sure you leave happy, and encourage you to keep coming back for more. Make sure to gather a group of friends and go have a culinary adventure. Trust me; it’s a trip you won’t forget.

Queen Sheba Restaurant
1704 Broadway
Sacramento, CA 95818
916.920.1020

Edible Sacramento - Spring 2007

The new issue of Edible Sacramento is out! I get to premier myself as the Errant Gourmet, checking out The Hidden Kitchen, Sampino's, and Queen Sheba's (best Ethiopian food in the area). You'll also find lots of other articles about local farmers, local food, and plenty of seasonal recipes. Plus you'll find great writing by Ann and Jennifer of Sacatomato, making it totally worth your time. Make sure you go check it out today. Copies are free and can be found over at places like The Nugget, Wholefoods, and other fine food venues.

Or you could be super-awesome and purchase a subscription to help support local food and local food writers! *cough cough*

The Winter Market

Lord I hate the alarm going off at 8:00 am. On a Saturday, especially. It’s almost sacrilegious. But I’ll do it, albeit grudgingly, and once my eyes fully open, I’ll be grateful I woke up. My mood will lighten with the wrapping of my raggedy old scarf and the donning of my coat just like so many other Davis residents. Still, I could be a farmer with my alarm going off at 3 in the morning. That’s dedication.

It’s dedication like this that brings people to the Davis Farmer’s Market every single Saturday. With winter starting to show it’s nippy self, and the possibility of drenching rains, it’s surprising how many bundled up people you see out browsing and bartering amongst the various booths piled high with produce. Everyone is willing to brave the cold for that perfect organic bunch of kale, the golden butternut squash, that tart and slightly pernicious bite of a dried apricot.

Though, I suppose it’s not simply dedication, but a sense of joy and community that comes with it. People congregate to socialize, catch up, see local performers, and support local growers. Your ear catches small parts of conversations; “Are these green beans organic?” “My child’s whole class seems to have caught the flu.” “I haven’t seen you in forever!” “You have to taste this, it’s simply divine.”

A close community, you can’t but help run into co-workers and friends. I ran into a few people I hadn’t seen in lord knows how long, so it was nice to spend a moment to catch up. Chance encounters like this are a priceless part of the experience.

My friend Sarah was kind enough to accompany me this chilly morning and peruse the stalls with me as we both had shopping to do. Our first stop was the Village Bakery booth, a local artisan bakery in Davis on 814 2^nd Street near the train station. It’s a great place for fresh artisan breads and pizza, and luckily they always have a well stocked booth at the market. Otherwise where would I go for my carb-a-licious supply of garlic parmesan bread? Nowhere, that’s where, and me breadless just isn’t a pleasant experience for anyone.

We then stopped over at Everything Under the Sun’s booth, a spot Sarah has total devotion to as do many other patrons. Their business is family run and 100% organic, supplying some of the best radishes and beets around. While Sarah made her purchase, I talked radish and got some wonderful suggestions for pickling and winter salads.

To read the rest of this article make sure you pick up your copy of Edible Sacramento! Find it at your favorite food vendor for free! It's the first issue I've contributed to, so check it out!