It was a challenge to get the five of us to dine this week. In the end, there were three.
We headed downtown and took a quick little adventure down 42nd Street off J. If you are in need of some holiday spirit, as I was, take a drive to look at lights. On these streets in the Fabulous 40’s, it looks like mandatory participation. What a delight it was to see the trees lit up from trunk to tops. I love it! The adjacent streets were decorated and brought oohs and aahs from our vehicle.
For dining, we chose The Cafeteria on 15th and L Streets. We went to valet parking rather than fight the Nutcracker crowd. It was easy. The dining room was festive and bright. The white lights and fixtures sparkled in the room. Our service was excellent. The food was really good. And, we had a mayor sighting to boot!
We started with the fries, a combination of BBQ, Sweet Potato and Garlic accompanied by three sauces of ketchup, an aioli with a bite and a cool creamy version. The dips complemented the fry flavors. We thoroughly enjoyed all aspects and combinations created with the fries and dips. We probably owe an apology to the busser who attempted to remove the tray before we had eaten every morsel. We may have raised our voices to say, we aren't done yet!
The spicy pulled pork sandwich was spicy. It was also moist and flavor filled. The Grilled Cheese Sandwich was a combo of parmesan and sharp New York white cheddar on white bread with a golden toasted crunch. The sandwich could have been served warmer. It came with a tomato soup that did warm the body from the inside with a strong tomato taste and a little kick. The combination of the strong cheeses in the sandwich and the dark red soup made a delightful pairing. To top it off, we all had mixed greens in light vinaigrette to compensate for our attack on the fries.
The overall view from where we sat was cosmopolitan. The modern glass and bright color upholstery were warmed by the wooden floors. Looking through the garage doors and the windows made the room feel big and bright. I loved the light fixture made from a crate the hung over the table behind us. Very creative and whimsical.
The restrooms are big and the three sided sink is interesting until you notice that you can see men in their room and they can see you, only at the hand washing area…a little strange but hey, kind of fun too!
Which brings me to an issue I struggle with. Why does a glass of wine have to cost nine or ten dollars? Two glasses cost more than an entrée. Give me OneSpeed and their little wine glass for $3.50 any night. I have no desire to purchase a bottle, just a glass or two. Both the wines we were served can be purchased locally for less than $15 a bottle.
Overall, a very nice cafeteria with many upgrades and a few surprises.
I recommend you try it. Happy Holidaze!
Friday, December 17, 2010
Tuesday, December 7, 2010
Treasures
I am counting down the days till 2011. It’s been a difficult year for so many people I know. There is little comfort in knowing I have had company during this economic down turn. I still love blogging about food experiences and I will continue. This blog is a slight deviation from the norm celebrating treasures in my life.
The past two years, Christmas has morphed into less of a gift giving contest and more of a spiritual time for me. Especially this year. As always, my wish is for peace. In the world, my country, my city and my home. Peace.
This has been an especially trying year as my parents depend on me more than ever. It is a challenge for me to give them the time and love they deserve while keeping my head above water so to speak. Life changes.
I have had shared some fabulous meals in restaurants and with friends in their homes this year. I need to mention my chef (and dishwasher) at home. He has wowed us with some great meals and dishes from his garden. The love of my life still loves me too. We have shared so much and I wouldn’t have wanted to do this with anyone else.
My friends’ laughter has sustained me and their meals have filled me. I will never forget the kindness of friends. They have been generous with their time and given when they knew I needed it the most. My hope is to nourish these friendships and guard them like a treasure.
I have the pleasure of young children in my life again. Neighbors and friends who share their children with me. To see their joy at play and hear their laughter is a sure cure for the blues. There is nothing like laughter to clear the brain and jump-start the heart. They are a treasure.
Family dynamics have changed for us. A daughter married. A son-in-law. They found each other and true love. The same kind of love I have had for 34 years. We are blessed by their union. True love is the one true thing I wish for my children to find.
I am proud today especially, of my son. He is playing in a golf marathon to benefit a 7-year old boy with cancer. Some of you received pledge letters and I hope you have the ability to contribute. He hopes to play over 100 holes of golf and has sponsors at $1 a hole or whatever they can give. He gave up a day at work and took his Dad for a caddie; leaving early this morning for a local country club. I am proud of my son’s compassion and dedication to help others. If you would like to contribute, let me know and I will put you in contact with him.
So, my married daughter is living her dreams, my son is following his dream on the golf course and then there is my “kiddle-in-the-middle”. She is my joy. She has been such a help to us financially and emotionally this year. She is always upbeat and full of life. I am grateful everyday for her. She is my light.
I am full of hope for my family and friends that 2011 will bring jobs, peace, abundance and joy. And great food experiences. I’ll keep you posted.
The past two years, Christmas has morphed into less of a gift giving contest and more of a spiritual time for me. Especially this year. As always, my wish is for peace. In the world, my country, my city and my home. Peace.
This has been an especially trying year as my parents depend on me more than ever. It is a challenge for me to give them the time and love they deserve while keeping my head above water so to speak. Life changes.
I have had shared some fabulous meals in restaurants and with friends in their homes this year. I need to mention my chef (and dishwasher) at home. He has wowed us with some great meals and dishes from his garden. The love of my life still loves me too. We have shared so much and I wouldn’t have wanted to do this with anyone else.
My friends’ laughter has sustained me and their meals have filled me. I will never forget the kindness of friends. They have been generous with their time and given when they knew I needed it the most. My hope is to nourish these friendships and guard them like a treasure.
I have the pleasure of young children in my life again. Neighbors and friends who share their children with me. To see their joy at play and hear their laughter is a sure cure for the blues. There is nothing like laughter to clear the brain and jump-start the heart. They are a treasure.
Family dynamics have changed for us. A daughter married. A son-in-law. They found each other and true love. The same kind of love I have had for 34 years. We are blessed by their union. True love is the one true thing I wish for my children to find.
I am proud today especially, of my son. He is playing in a golf marathon to benefit a 7-year old boy with cancer. Some of you received pledge letters and I hope you have the ability to contribute. He hopes to play over 100 holes of golf and has sponsors at $1 a hole or whatever they can give. He gave up a day at work and took his Dad for a caddie; leaving early this morning for a local country club. I am proud of my son’s compassion and dedication to help others. If you would like to contribute, let me know and I will put you in contact with him.
So, my married daughter is living her dreams, my son is following his dream on the golf course and then there is my “kiddle-in-the-middle”. She is my joy. She has been such a help to us financially and emotionally this year. She is always upbeat and full of life. I am grateful everyday for her. She is my light.
I am full of hope for my family and friends that 2011 will bring jobs, peace, abundance and joy. And great food experiences. I’ll keep you posted.
Monday, September 27, 2010
Nick's Cove by Kuleto - Tomales Bay
I went back in time to a place that holds many memories of my Papa, Tomales Bay. He lived in Marshall at a trailer court with a boat ramp and dock. He loved to fish. Period. I know he was happiest when on the bay fishing and exploring. Back in the seventies, it was an undiscovered quiet place full of wildlife and spectacular sunsets. It still is.
There were only two restaurants I remember dining in, Tony’s and Nick’s. Both known for oysters, cold beer and local fishermen. Times have changed the bay and especially Nick’s. It has been rebuilt and reclassified as a destination for the weary bay area high living folks to get out of the city. Rustic yet modern, and with a killer view.
Pat Kuleto spent a fortune, $14 million dollars, to rebuild and rebrand the old Nick's Cove. It is as beautiful as the view from the dock. Inviting on a cool foggy day. The warmth of the fire and the sun as it reached through the fog made for a comfortable dining experience waterside.
We started with drinks, a Fogcutter Irish Coffee described as divine, with fresh whipped cream. The wine list was extensive and expensive, hence the $20 corkage fee. I ordered a beer but changed to the Cuvee after reading the menu and discovering that it was special to Nick’s. It was light, crisp, the color of golden wheat, and warmed me through.
The bread served with butter and Hawaiian red smoked sea salt sprinkled on top was a change from a basket of bread. The combination was creamy and smoky deliciousness. It is hard not to chow down on bread when it is so delightful, with the butter of course.
I ordered the fried oysters and my lunch partner ordered the burger. The oysters were crispy on the outside and briny sweet when eaten. The aioli had the right amount of kick and was a perfect match. The oysters served on a bed of leeks and an assortment of cherry tomatoes, red, yellow and orange with greens. The dressing was sweet and paired well with the tomatoes.
My friend did not fare so well with the burger. She asked me if her punishment was ordering a burger in a fish place. She requested medium rare and it came raw-warm. She attempted to cut it and could not get the knife through the burger. It was so coarsely ground that it could not be cut. It was very unattractive and not appetizing. I called the waiter over and before we could say anything, he asked if she needed it cooked longer. So he knew… She then told him that she could not cut it and showed him the clump of meat. He took it back and we were both surprised when he delivered it with what was burnt cheese. It was still not edible nor could it be cut. The heirloom tomato on the burger was wonderful as were the fries. The waiter did not return to the table and ask how it was until he brought the check, served in an abalone shell. She then told him that she could not eat it. He went to the kitchen and came back to tell her that the chef told him it had been ground twice. Like it was her problem, not the chef’s. That was it. He picked up the check and brought it back to be signed.
When is it okay to point out inferior food? When it is delivered, after the attempt to make it right fails or when the check is delivered? Do you bypass the waiter and ask for a manager? We did not. We left feeling split between excellent and inedible food choices. A restaurant that specializes in fish should serve as good a choice for the non-fish eater. Maybe it was an off day but it was our day there. We could not help but leave disappointed.
What gives Nick’s such an inviting ambiance is the unsurpassed view and the casual elegance of the room. Without the burger, the meal could have been as spectacular as my oysters.
As we left, the hostess asked how our meal was. I told her the story and the person standing with her apologized and said he would have liked to know our dissatisfaction before we were walking out the door. In my opinion, that was the waiter’s job. I told her that. He clearly did not go any extra step to satisfy the customer.
I will go back. I will recommend you try it. Just do not get the burger…
There were only two restaurants I remember dining in, Tony’s and Nick’s. Both known for oysters, cold beer and local fishermen. Times have changed the bay and especially Nick’s. It has been rebuilt and reclassified as a destination for the weary bay area high living folks to get out of the city. Rustic yet modern, and with a killer view.
Pat Kuleto spent a fortune, $14 million dollars, to rebuild and rebrand the old Nick's Cove. It is as beautiful as the view from the dock. Inviting on a cool foggy day. The warmth of the fire and the sun as it reached through the fog made for a comfortable dining experience waterside.
We started with drinks, a Fogcutter Irish Coffee described as divine, with fresh whipped cream. The wine list was extensive and expensive, hence the $20 corkage fee. I ordered a beer but changed to the Cuvee after reading the menu and discovering that it was special to Nick’s. It was light, crisp, the color of golden wheat, and warmed me through.
The bread served with butter and Hawaiian red smoked sea salt sprinkled on top was a change from a basket of bread. The combination was creamy and smoky deliciousness. It is hard not to chow down on bread when it is so delightful, with the butter of course.
I ordered the fried oysters and my lunch partner ordered the burger. The oysters were crispy on the outside and briny sweet when eaten. The aioli had the right amount of kick and was a perfect match. The oysters served on a bed of leeks and an assortment of cherry tomatoes, red, yellow and orange with greens. The dressing was sweet and paired well with the tomatoes.
My friend did not fare so well with the burger. She asked me if her punishment was ordering a burger in a fish place. She requested medium rare and it came raw-warm. She attempted to cut it and could not get the knife through the burger. It was so coarsely ground that it could not be cut. It was very unattractive and not appetizing. I called the waiter over and before we could say anything, he asked if she needed it cooked longer. So he knew… She then told him that she could not cut it and showed him the clump of meat. He took it back and we were both surprised when he delivered it with what was burnt cheese. It was still not edible nor could it be cut. The heirloom tomato on the burger was wonderful as were the fries. The waiter did not return to the table and ask how it was until he brought the check, served in an abalone shell. She then told him that she could not eat it. He went to the kitchen and came back to tell her that the chef told him it had been ground twice. Like it was her problem, not the chef’s. That was it. He picked up the check and brought it back to be signed.
When is it okay to point out inferior food? When it is delivered, after the attempt to make it right fails or when the check is delivered? Do you bypass the waiter and ask for a manager? We did not. We left feeling split between excellent and inedible food choices. A restaurant that specializes in fish should serve as good a choice for the non-fish eater. Maybe it was an off day but it was our day there. We could not help but leave disappointed.
What gives Nick’s such an inviting ambiance is the unsurpassed view and the casual elegance of the room. Without the burger, the meal could have been as spectacular as my oysters.
As we left, the hostess asked how our meal was. I told her the story and the person standing with her apologized and said he would have liked to know our dissatisfaction before we were walking out the door. In my opinion, that was the waiter’s job. I told her that. He clearly did not go any extra step to satisfy the customer.
I will go back. I will recommend you try it. Just do not get the burger…
Thursday, August 12, 2010
Developing and Devouring
There was a time that I relished developing film and making prints in the darkroom. There was a mystery developing in the tray and I was always surprised by the outcome, good and bad. On a recent trip to Los Angeles I was presented with a gift to attend a Phototasting event at the restaurant, cube. This consisted of a presentation on how to photograph food, settings on the camera and a slideshow of examples. And my favorite part, to taste. I was slightly intimidated at the time and even more so now that I have visited the sites of the other blogger attendees. Please check them out and if in LA, check out cube.
All of these were taken with my Canon SD300, point and shoot.
The first course presented to photograph was heirloom tomato & fresh peach served with imported buffalo mozzarella, 6-yr old balsamic vinegar and fruity olive oil.
The surprise taste of the peach with the tomato was enhanced with the sweet tart balsamic. The real treat was the mozzarella with the olive oil, creamy and earthy.
This black truffle pizza with mozzarella and fried eggs was steaming when it reached the table. It had the truffle flavor with a salty crust and the delight was the egg yolk.
Ok, so I got a little fancy with the pics but you should have seen my competition! I could barely get to the table as these city folk were serious photographers. I sat back and watched as they posed their food and listened to their shutters click. 
The dessert white nectarine shortcake with lemon verbena and fresh cream. Yummy. The shortcake crunched perfectly in contrast to the cream. The nectarines were so full of the orchard flavor, the scent was amazing. This was all about summer and my favorite dish.
This black truffle pizza with mozzarella and fried eggs was steaming when it reached the table. It had the truffle flavor with a salty crust and the delight was the egg yolk.
Ok, so I got a little fancy with the pics but you should have seen my competition! I could barely get to the table as these city folk were serious photographers. I sat back and watched as they posed their food and listened to their shutters click. The entree was pancetta wrapped porchetta on creamy polenta with roasted broccoli.
So far, my husband has presented courses as creative and tasty as these. He cooks with love.
The dessert white nectarine shortcake with lemon verbena and fresh cream. Yummy. The shortcake crunched perfectly in contrast to the cream. The nectarines were so full of the orchard flavor, the scent was amazing. This was all about summer and my favorite dish. My photos can only improve now that I have experienced Phototasting. Thank you Pam.
Thank you Sarah.
Saturday, April 24, 2010
Ettore's May 1st "I've gotta Beef with Cancer"
On Saturday May 1st, I encourage you to join me at Ettore’s on
I have a vested interest in finding a cure for breast cancer. Two beautiful daughters. A mother who is a survivor. A best friend who is a survivor. And too many women that I know are survivors. Thank God they survived. But a cure would eliminate the need for this race and this fundraising effort.
One simple thing you can do is go to Ettore’s this week and purchase a pink ribbon to hang in the restaurant. Do it for the survivors in your life. Do it for your daughters, mothers, and grandmothers. Do it for yourself. Do it for my survivor friends and family.
I need to recognize Ettore. He is an amazing man with piercing eyes and a desire to do all he can for this cause. In my meetings with him during this process, I find him so giving and kind. I urge you to come support a cure and Ettore!
I have been a part of the Komen Sacramento event for 12 years as a participant, committee member, and team captain and team committee member. This year I joined the
And my good friend, survivor extraordinaire who has prevailed over circumstances that most women would never survive. A real life survivor of breast cancer and life. She gives so much to all of us who are proud to call her friend. You know who you are and who she is. She is too humble to let me name her. I do this for her.
My mom, who survived and thrived. No sympathy required. She just got it handled and moved on. Strong that Mom of mine. I love you. I do this for you.
Here is the link to the event. I will be there all day. Please join me.
Our Favorites from Yesterday and Today
Dining experiences vary depending on the place and the event. When the food is consistently good, so are we loyal. Some stay as favorites and some sadly close. I have a few that my husband and I consider to be our regular places to eat. I am partial as the owners of these places are friends. We enjoy the company as much as the food. If you haven’t tried them, you need to.
Places We Miss
The restaurants in our past that no longer exist may be the sweetest to remember. Via Veneto on Fulton and Hurley. The Fettuccine Alfredo, the atmosphere and the staff are so memorable. We shared some great meals with good friends there. It wasn't there long enough...Teresa’s Mexican Restaurant, first on Northgate then Del Paso. 1976 was the year I first ate from the little trailer like building on Northgate. It was so good. Brown sauce on the cheese enchiladas and my husband’s favorite, Chili Colorado. They moved to Del Paso Blvd. and never took down the decorations from the Chinese restaurant before them. I recall the picture of President Kennedy on the wall, the jukebox that our kids loved to play and the owners fondly. We were there the last night they were serving. The parents wanted to retire and the kids did not want to take over. Our whole family mourns the loss to this day.
Our Favorites Now
Nagato Sukiyaki
We have been dining at Nagato since we moved to our home in 1981. We were there last night! Amazing Japanese home-style food served in a family atmosphere. Their sushi surpasses all that I have tried. Don has a knack for great conversation and the freshest fish you can imagine.
The Buggy Whip
This is where my grandparents used to dine. I remember in the 80’s the lingerie shows at the obligatory two-martini lunch. I have a friend that used to describe The Whip as good food, mean waitresses. The food is great and the staff these days are all friendly and really care that your dining experience exceeds your expectations. Larry followed his father’s example and made his mark as one of the top restaurants in town. They make their soups and salad dressings that are out of this world. Even vegetarians can eat well here. This is a place where consistently the food and service are excellent. Their Prime Rib is superior and on Sundays and Thursdays very reasonable.
Xochimilco Mexican Restaurant
Do not miss the bar-b-q oysters on the weekends. Not traditional for a Mexican restaurant but they are excellent. The food is so good. Homemade flour tortillas and large portions are just part of the joy of eating here. The mariachis and the décor also are a big hit on the weekends. They have fine tequila and yummy margaritas. Frank is the hardest working restaurant and caterer I know. He and his wife, Norma are so friendly and welcoming. We first ate their food when they were on El Camino and followed them to Auburn. We went there first last night to dine but their parking lot was full!
Luigi’s Pizza Original
Although they have a location downtown, much closer, we prefer the old school Luigi's on Stockton Blvd. My parents went there in high school. We have been eating their pizza for 17 years. It was the favorite spot after basketball when our kids were playing. My husband always has the linguica on his pizza and they fry it first for him. They have the crispest salad in town and make all their dressings. But oh the pizza. In our years going, we have seen some funny things there like when the RT bus stops and they run out with a pizza for the driver. It is a great place to watch the Kings if you still do that…
Poor Red’s
I hate to write this. Poor Red’s had always been our favorite. My husband had been going there since the 60’s. I have so many fond memories of birthdays, anniversaries and special dinners there. It was always all about the ribs and Gold Cadillac’s. Back in the day, we would wait hours to eat. Motorcycle rides that ended there on a warm sunny day. The last meal there before it was sold with my beloved Grandma who is now gone. I can go on and on.
However, we went there recently and all our memories were dashed by the food and drink. It is not the same. Sadly, it wasn’t even close. We vowed it would be our last trip so that we could remember it as it was. A lifetime of friends and family gatherings we will never forget. And to all of you who joined with us, “those were the days, my friend”.
Places We Miss
The restaurants in our past that no longer exist may be the sweetest to remember. Via Veneto on Fulton and Hurley. The Fettuccine Alfredo, the atmosphere and the staff are so memorable. We shared some great meals with good friends there. It wasn't there long enough...Teresa’s Mexican Restaurant, first on Northgate then Del Paso. 1976 was the year I first ate from the little trailer like building on Northgate. It was so good. Brown sauce on the cheese enchiladas and my husband’s favorite, Chili Colorado. They moved to Del Paso Blvd. and never took down the decorations from the Chinese restaurant before them. I recall the picture of President Kennedy on the wall, the jukebox that our kids loved to play and the owners fondly. We were there the last night they were serving. The parents wanted to retire and the kids did not want to take over. Our whole family mourns the loss to this day.
Our Favorites Now
Nagato Sukiyaki
We have been dining at Nagato since we moved to our home in 1981. We were there last night! Amazing Japanese home-style food served in a family atmosphere. Their sushi surpasses all that I have tried. Don has a knack for great conversation and the freshest fish you can imagine.
The Buggy Whip
This is where my grandparents used to dine. I remember in the 80’s the lingerie shows at the obligatory two-martini lunch. I have a friend that used to describe The Whip as good food, mean waitresses. The food is great and the staff these days are all friendly and really care that your dining experience exceeds your expectations. Larry followed his father’s example and made his mark as one of the top restaurants in town. They make their soups and salad dressings that are out of this world. Even vegetarians can eat well here. This is a place where consistently the food and service are excellent. Their Prime Rib is superior and on Sundays and Thursdays very reasonable.
Xochimilco Mexican Restaurant
Do not miss the bar-b-q oysters on the weekends. Not traditional for a Mexican restaurant but they are excellent. The food is so good. Homemade flour tortillas and large portions are just part of the joy of eating here. The mariachis and the décor also are a big hit on the weekends. They have fine tequila and yummy margaritas. Frank is the hardest working restaurant and caterer I know. He and his wife, Norma are so friendly and welcoming. We first ate their food when they were on El Camino and followed them to Auburn. We went there first last night to dine but their parking lot was full!
Luigi’s Pizza Original
Although they have a location downtown, much closer, we prefer the old school Luigi's on Stockton Blvd. My parents went there in high school. We have been eating their pizza for 17 years. It was the favorite spot after basketball when our kids were playing. My husband always has the linguica on his pizza and they fry it first for him. They have the crispest salad in town and make all their dressings. But oh the pizza. In our years going, we have seen some funny things there like when the RT bus stops and they run out with a pizza for the driver. It is a great place to watch the Kings if you still do that…
Poor Red’s
I hate to write this. Poor Red’s had always been our favorite. My husband had been going there since the 60’s. I have so many fond memories of birthdays, anniversaries and special dinners there. It was always all about the ribs and Gold Cadillac’s. Back in the day, we would wait hours to eat. Motorcycle rides that ended there on a warm sunny day. The last meal there before it was sold with my beloved Grandma who is now gone. I can go on and on.
However, we went there recently and all our memories were dashed by the food and drink. It is not the same. Sadly, it wasn’t even close. We vowed it would be our last trip so that we could remember it as it was. A lifetime of friends and family gatherings we will never forget. And to all of you who joined with us, “those were the days, my friend”.
Thursday, March 25, 2010
"Feel the Roar" at Lion's Gate O Club
“Feel the Roar” used to be a slogan for the King’s basketball team. Now that they have reverted to cubs in the basketball world, there is a new roaring lion in town. I can say that having been a 22-year season ticket holder.
March was my month to choose. I had been working on my “Give a Day, Get a Disney Day” volunteer opportunity and was sharing it with one of my ladies night friends. I had the pleasure of seeing her daughters, beautiful and grown up. A product of their mother who is one of the most composed and lovely women I know. The girls were participating in the volunteer event too. So, while we were making blankets, the conversation of course turned to dining. One of the daughters happens to be married to a chef. He was working at Lion’s Gate helping a fellow chef on paternity leave.
Ladies night had previously dined at Lion’s Gate in 2002, a beautiful setting in the O Club, the previous Officers Club at the now decommissioned McClellan Air Force Base. We remember it being a good meal in a classy setting.
I chose to revisit the O Club for our dining experience. When we arrived, we were quickly seated in the sparsely populated dining room. However, the bar was packed.
The view from our table was of the pool, timeless and inviting. This was the place that provided a hideaway for the officers, a place to escape the daily grind. It has a bit of romantic history and present day peace to it.
The server was young and told us that he usually worked breakfast but he would do his best to get our dinner. I would much rather be told of a perceived shortcoming on the wait staff part than to have it inflicted on me without warning. In this case, he need not worry. We had no complaints on his serving abilities. We told him we were in no hurry, as usual, and to let Chef know that we had arrived. I should also note that there were only three of us dining. Historically we have gone out when only two are available!
We ordered drinks and began our monthly conversational update. The next thing we knew, salad appeared. It was field greens with blue cheese and nuts in a lovely vinaigrette. Not too sharp for the greens but a delightful contrast to the cheese. Chef then came to the table and advised us to his favorite menu item, steak. I do not recall any of us ordering steak in our dining out history. We are more the pasta and chicken types and one of us not in attendance is dedicated to Caesar salad. We asked him how the salmon was and he said he had just cut it. Good to know. Two of us went with the salmon and one with the chicken breast.
Next to arrive unannounced was an appetizer of house made spinach ricotta gnocchi sitting in a delicate marinara. Wow, the flavors married in your mouth. Delicious.
The soup was a potato. Usually not a standout. But this one was smooth, creamy, and cheesy and had potato bits that contrasted the creaminess. It was served hot and the aroma filled the table. Yum.
The chicken breast was lemon-rosemary with potatoes and served on a bed of Del Rio greens. I had no idea except Chef mentioned where the greens came from. I went on their website and found this:
“Del Rio Botanicals, the Produce Express Farm produces unique, ethnic, and specialty produce for the restaurant trade. In addition, we produce seed for 485 different varieties of vegetables, culinary herbs, medicinal herbs, gourds, and flowers. 30 acres is in organic production. 170 acres is in the process of being converted to organic production. Our year round fresh vegetable supply, the dedicated year round crew, and the continual seed production keep us growing 12 months of the year.”
The salmon was served with sliced potatoes and a blood orange sauce on a bed of the greens. My friend’s husband makes great salmon and I am always excited to be invited to a BBQ at their home in Elk Grove. His is in a sweet sauce to die for. My husband has also mastered the art of salmon even though he doesn’t eat it. He BBQs his with lemon and butter and serves it slightly undercooked.
So I consider myself a connoisseur of salmon. Chef Wright’s salmon beats them both hands down. But please still invite me to Elk Grove!
And then dessert, which we usually don’t order but when we do, we share it. Michael brought an assortment. We had a raspberry layer cake, a chocolate raspberry cake and a crème Brule. The raspberries were tart and the layer cake sweet, a good ying yang. The chocolate was so rich and gooey and decadent. The tart raspberry sauce helped to cut the sweet deep flavor of the chocolate. We were surprised to find that they were both made by Bellabru bakery. You too would be surprised by the breadth of this bakery's reach in local restaurants. The delicious bread my husband raved about at Lucca’s came from Bellabru. Their baking is unsurpassed in Sacramento.
But, the delight of the evening came from the Lion’s Gate kitchen. My friend in Ohio, you would have been in dessert heaven. Crème Brule, house made was served warm and creamy with the crunch of sugar on top. Perfectly vanilla made to melt in your mouth. I could talk about this dessert all day. The only clue I can give you came from the Chef. Here it is Ohio, Alton Brown.
It was a lovely dinner, great company as always and a beautiful setting. You can’t ask for more than that. Having Chef come out and talk about the food made the entire evening a culinary experience. This was not our usual evening fare and I am so grateful to Chef for his attention.
I know that credit is due to the regular chef at Lion’s Gate, Johnny Frink. I have some advice for him. Don’t stay away too long. Chef Wright has it right!
www.lionsgatehotel.com
www.bellabrucafe.com
www.luccarestaurant.com
www.delriobotanical.com
March was my month to choose. I had been working on my “Give a Day, Get a Disney Day” volunteer opportunity and was sharing it with one of my ladies night friends. I had the pleasure of seeing her daughters, beautiful and grown up. A product of their mother who is one of the most composed and lovely women I know. The girls were participating in the volunteer event too. So, while we were making blankets, the conversation of course turned to dining. One of the daughters happens to be married to a chef. He was working at Lion’s Gate helping a fellow chef on paternity leave.
Ladies night had previously dined at Lion’s Gate in 2002, a beautiful setting in the O Club, the previous Officers Club at the now decommissioned McClellan Air Force Base. We remember it being a good meal in a classy setting.
I chose to revisit the O Club for our dining experience. When we arrived, we were quickly seated in the sparsely populated dining room. However, the bar was packed.
The view from our table was of the pool, timeless and inviting. This was the place that provided a hideaway for the officers, a place to escape the daily grind. It has a bit of romantic history and present day peace to it.
The server was young and told us that he usually worked breakfast but he would do his best to get our dinner. I would much rather be told of a perceived shortcoming on the wait staff part than to have it inflicted on me without warning. In this case, he need not worry. We had no complaints on his serving abilities. We told him we were in no hurry, as usual, and to let Chef know that we had arrived. I should also note that there were only three of us dining. Historically we have gone out when only two are available!
We ordered drinks and began our monthly conversational update. The next thing we knew, salad appeared. It was field greens with blue cheese and nuts in a lovely vinaigrette. Not too sharp for the greens but a delightful contrast to the cheese. Chef then came to the table and advised us to his favorite menu item, steak. I do not recall any of us ordering steak in our dining out history. We are more the pasta and chicken types and one of us not in attendance is dedicated to Caesar salad. We asked him how the salmon was and he said he had just cut it. Good to know. Two of us went with the salmon and one with the chicken breast.
Next to arrive unannounced was an appetizer of house made spinach ricotta gnocchi sitting in a delicate marinara. Wow, the flavors married in your mouth. Delicious.
The soup was a potato. Usually not a standout. But this one was smooth, creamy, and cheesy and had potato bits that contrasted the creaminess. It was served hot and the aroma filled the table. Yum.
The chicken breast was lemon-rosemary with potatoes and served on a bed of Del Rio greens. I had no idea except Chef mentioned where the greens came from. I went on their website and found this:
“Del Rio Botanicals, the Produce Express Farm produces unique, ethnic, and specialty produce for the restaurant trade. In addition, we produce seed for 485 different varieties of vegetables, culinary herbs, medicinal herbs, gourds, and flowers. 30 acres is in organic production. 170 acres is in the process of being converted to organic production. Our year round fresh vegetable supply, the dedicated year round crew, and the continual seed production keep us growing 12 months of the year.”
The salmon was served with sliced potatoes and a blood orange sauce on a bed of the greens. My friend’s husband makes great salmon and I am always excited to be invited to a BBQ at their home in Elk Grove. His is in a sweet sauce to die for. My husband has also mastered the art of salmon even though he doesn’t eat it. He BBQs his with lemon and butter and serves it slightly undercooked.
So I consider myself a connoisseur of salmon. Chef Wright’s salmon beats them both hands down. But please still invite me to Elk Grove!
And then dessert, which we usually don’t order but when we do, we share it. Michael brought an assortment. We had a raspberry layer cake, a chocolate raspberry cake and a crème Brule. The raspberries were tart and the layer cake sweet, a good ying yang. The chocolate was so rich and gooey and decadent. The tart raspberry sauce helped to cut the sweet deep flavor of the chocolate. We were surprised to find that they were both made by Bellabru bakery. You too would be surprised by the breadth of this bakery's reach in local restaurants. The delicious bread my husband raved about at Lucca’s came from Bellabru. Their baking is unsurpassed in Sacramento.
But, the delight of the evening came from the Lion’s Gate kitchen. My friend in Ohio, you would have been in dessert heaven. Crème Brule, house made was served warm and creamy with the crunch of sugar on top. Perfectly vanilla made to melt in your mouth. I could talk about this dessert all day. The only clue I can give you came from the Chef. Here it is Ohio, Alton Brown.
It was a lovely dinner, great company as always and a beautiful setting. You can’t ask for more than that. Having Chef come out and talk about the food made the entire evening a culinary experience. This was not our usual evening fare and I am so grateful to Chef for his attention.
I know that credit is due to the regular chef at Lion’s Gate, Johnny Frink. I have some advice for him. Don’t stay away too long. Chef Wright has it right!
www.lionsgatehotel.com
www.bellabrucafe.com
www.luccarestaurant.com
www.delriobotanical.com
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