International Food Blogger Conference

It’s Dirty Martini Time!

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Join us at the Lindsay Olive Martini Bar at the Taste of Sacramento Culinary Fair and customize your own Dirty Martini with our new Party Picks. Choose from seven pre-skewered options and discover your favorite flavor!

Here’s a sneak peek at our wildly popular Extra Dry Dirty Martini. Cheers!

Ingredients:
3 cups (24 oz.) gin or vodka
1 tablespoon (1/2 oz.) dry vermouth
3 tablespoons (1-1/2 oz.) olive brine
1 (5.6 oz.) jar each of your favorite Lindsay Party Picks including Green Olives Stuffed with Hot Piri Piri Pepper, Green Olives Stuffed with Garlic or Green Olives Stuffed with Jalapeño

Directions:
Combine preferred liquor, vermouth and 1 tablespoon olive brine in a pitcher; freeze 2 hours. Chill 6 martini glasses in freezer for 30 minutes, remove just before serving. For each serving, shake 1/2 cup (4 oz.) chilled liquor mixture in a shaker with ice; strain into chilled glass. For the final touch garnish with a pre-skewered Lindsay Party Pick of your choice. Serve immediately.

The Sacramento Region’s Farm-to-Fork Program Showcasing the Bounty of America’s Farm-to-Fork Capital

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Farm to Fork isn’t a passing fad or a marketing slogan in the Sacramento region – it’s the way we live. The region has been an agricultural powerhouse for centuries, boasting a year-round growing season, ideal climate and a mouth-watering bounty of crops. Chances are, if you’re enjoying a meal in the Sacramento region, it came from a local farm.

But while Sacramento was farm to fork long before the concept had a name, it took a team of culinary and agricultural leaders to bring the region’s Farm-to-Fork Program to life. In 2012, Josh Nelson of the Selland Family Restaurants approached the Sacramento Convention & Visitors Bureau with the idea that the region should shine a light on its amazing food and agriculture and share it with the rest of the country. Soon after, Sacramento Mayor Kevin Johnson declared the region America’s Farm-to-Fork Capital, and the rest is history.

One of the best times to join in the Sacramento region’s farm-to-fork fun is during the annual Farm-to-Fork Celebration each September. For an entire month, fresh food takes center stage with farm tours, street festivals, special dinners and other events happening almost every day. The SCVB hosts several hallmark events throughout the Celebration, designed to showcase where our food and drinks come from. These festivities include:

The Farm-Fresh Food Drive (Sept. 7) – The Farm-to-Fork Program will once again team up with the Sacramento Food Bank & Family Services to host a fresh produce food drive at the Food Bank’s cold storage facility to officially kick off the 2016 Celebration; last year’s drive became 142,000 meals that fed 16,000 people for three days. The organizations will work with area farms and grocers to gather fresh, local produce to then be distributed to regional food bank clients. Members of the community are also invited to donate from their own home gardens and orchards. After raising a Guinness World Record-setting 170,923 lbs. in 2015, Farm to Fork will aim to beat the record, and Guinness will again be on-hand to adjudicate.

Farm-to-Fork Restaurant Weeks Presented by Raley’s (Sept. 8-Sept. 25) – Farm-to-Fork Restaurant Weeksreturns in 2016, with eateries across the greater Sacramento region offering seasonal farm-to-fork menus in honor of America’s Farm-to-Fork Capital. The events are produced by the California Restaurant Association, and a portion of the proceeds benefit the Food Literacy Center.

Farm-to-Fork Legends of Wine Presented by Cadillac (Sept. 16) – The season’s premier wine tasting evening will return to the State Capitol. National wine experts Darrell Corti and David Berkley will select wineries from across the region to pour on the Capitol’s West Steps, alongside area eateries like Hook & Ladder serving delicious bites. Tickets are on sale now at www.farmtofork.com/events/legends-of-wine.

Farm Tank (Sept. 22-23) – The SCVB has partnered with leading food non-profit Food Tank to bring a new, West Coast version of its popular East Coast conference series to Sacramento this September. The annual “Farm Tank” Conference will be a first-of-its kind event that features more than 70 food and agriculture experts from across the country and the Sacramento region. In addition to speakers’ panels, Farm Tank will include a day of hands-on learning excursions to regional farms, distribution centers, restaurants and other related sites to highlight the greater Sacramento area’s key role in the country’s food system. Tickets are available at www.eventbrite.com.

Farm-to-Fork Festival (Sept. 24) – The country’s most-anticipated fresh-food party will be back on Sacramento’s Capitol Mall, bigger and better than ever. Attendees will find more than a half mile of booths from area farms, ranches, restaurants and more, along with beer and wine gardens, chef demo stages and kids’ activities. National celebrity chef Rick Moonen will be among the culinary experts to hit the live demo stages, and musical acts will also perform throughout the afternoon. The event remains admission free, with proceeds from Tower Bridge Dinner ticket sales going directly to fund the expanded Festival.

Farm-to-Fork Gala (Sept. 25) – The month-long Celebration will conclude on Sacramento’s iconic Tower Bridge when close to 800 diners enjoy a one-of-a-kind culinary experience created by the region’s top farmers and chefs. In its fourth year, this fundraising dinner will focus on the unique collaborative nature between the region’s farmers and chefs, with teams working together to create a five-course meal. Details on the lead culinary team and can be found at farmtofork.com.

Stay in touch! 

Visit Farm-to-Fork for more information.

Follow on Twitter @SacFarm2Fork, Pinterest, Facebook, Instagram

Mother at Friday’s Taste of Sacramento Culinary Fair

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Mother is a vegetarian restaurant offering great food that just so happens to be meatless. Our staff is warmhearted, efficient and loved. We’ve put as much thought in our staffing as our brick and mortar. Our cuisine is inspired by southern american cooking featuring dishes that will undoubtedly play with the nostalgia receptors in your brain. The food is rustic, dynamic, and unfussy.

Here, a short Q&A with Partner, Ryan Donahue, especially for anyone outside the area. Safe travels, all!

Chicken-fried Mushroom Po’Boy from Mother

Welcome to Sacramento FAQ

So, why Sacramento?
We’re in one of the greatest ag areas on the planet.

Is that why it’s so damn hot?
Ya.

What excites you about food in Sacramento?
With the recent restaurant boom it’s encouraging to see developers invest in local talent, and to see/taste what those individuals do. Plus, we have good coffee, booze and beer damn near everywhere.

How do you feel about bloggers?
Love ’em. The media landscape is in the throes of a sea change. Customers have an insatiable hunger for content and traditional media isn’t equipped to relate the vast array of experiences that can be had at a brewery, roastery, farmers market or restaurant to readers. Bloggers, collectively, have the ability to define hospitality at a much higher resolution.

If you we me, what are some must haves in town?
Some of my favorites are coffee at The Mill, breakfast at Nopalitos, the “Corti Special” at Corti Brothers for lunch (absolutely go to Corti Brothers… It’s your duty), beer at Pangaea, and Spinoccoli Pizza at Zeldas. If you hit all these places I’ll buy you a cocktail at Empress.

Assfire?
Glad you asked. Many restaurants in Sacramento maintain a supply of habanero hot sauce in the back of the house. More on this here.

It’s late and I’m hungry.
Sa Rang Bang.

Ryan Donahue is a partner in downtown’s Empress Tavern and Mother.

Clarksburg Country: Producing some of California’s most distinguished wines

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The Clarksburg appellation (AVA) – known as the “Gem of the Delta” and only 20 minutes from downtown Sacramento – produces some of California’s most renowned wine grapes planted on more than 7,000 acres and encompassing over 35 varietals. The same cooling breezes from the San Francisco Bay that influence the Napa and Sonoma valleys from the west ensure a slow, even growing season, placing the Clarksburg appellation among California’s premier wine growing regions. In fact, many of Napa and Sonoma’s most renowned winemakers have been coming to Clarksburg to buy their wine grapes since the 1970s. Uncrowded and unspoiled, Clarksburg features beautiful landscapes, country roads, quaint wineries and tasting rooms that transport visitors to an entirely different environment.

Clarksburg Wine Company
The Clarksburg Wine Company, established in 2010, is located in the historic Old Sugar Mill in Clarksburg, California. They are focused on producing a range of full-bodied red and aromatic white varietals that bring out the best of the characteristics that distinguish the local wine growing region. The region is best known for growing some of the best Chenin Blanc, Petite Sirah and Cabernet Franc grapes in all of California.

At the Taste of Sacramento Culinary Fair at this year’s IFBC, you’ll have a chance to taste four of the distinguished wines from the area. If you have time after the conference, be sure to stop by the Old Sugar Mill to sample more of the Clarksburg appellation’s delicious wines.

@ClarksburgWine
@CheninBlancTrio
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Due Vigne di famiglia

The concept of Due Vigne di Famiglia began to evolve over 30 years ago when Ken Musso became fascinated that his father and grandfather made a substantial amount of wine in the basement of a landmark mortuary in San Francisco. Winemaking became even more intriguing when Ken’s cousin’s discovered a few bottles of his grandfather’s last vintage in their basement, the 1937 Zinfandel. It was then that Ken knew it was his destiny to carry on the family tradition.

In 1973, Ken Musso began a career in firefighting that would span three decades and put any thought of commercial winemaking aside until Due Vigne came to fruition in 2004. But during those years the passion remained. Even as a relatively new firefighter in 1975 Ken brought his first load of Zinfandel home from Sonoma in the trunk of his dad’s car and fermented them in the garage. The wine was a great success among family and friends and Ken decided he would look for more grapes, hopefully those that he could farm himself.

Ken continues to make wines for family and friends consecutively for thirty vintages while honing his skills as a winemaker through classes and seminars at UC Davis and other educational venues. In 1995 Ken and his wife Ann would purchase a five-acre parcel of land in Garden Valley, California to finally plant their Gold Medal Nebbiolo, Dolcetto and Barbera.

@DVWinery
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Elevation Ten

Elevation Ten Winery is a small production winery – the ambition of three local families – pays tribute to the love of family, friends and the special town of Clarksburg, where our commitment to community runs deep. The Clar, DiMare and Wallace families named the winery after Clarksburg’s elevation – ten feet above sea level. Their winemaker Marco Cappelli believes wines should express flavors and characteristics unique to their vineyard or origin. The wines are meant to toast every day occasions or accompany the most memorable celebrations with family and friends.

@elevationten
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Three Wine Company

The winemaker philosophy behind “three” is the dirt, the micro-climate and sustainable wine-growing (from vineyard to bottle) form the cornerstone of good winemaking and is in every bottle ‘three’ produces. Three Wine Company is much more than a business. It is a family winery focused on Sustainable growing, coupled with a hands-on wine experience. Winemaker Matt Cline is a 30-year veteran of the business and still personally samples each of the vineyards used in making their wines. Erin Cline is Matt’s wife and business partner and the tasting room general manager as well as manages online sales and business. Theirs is a true collaborative partnership on everything from names and labels to upcoming varietal productions. Three has a passion for preserving and educating on the historic varietals to California such as Zinfandel, Mataro and Carignane. In 2014, Cline, an alliance with the City of Oakley, and a large group of environmental and historical enthusiasts stood up to the State of California and saved a historic and high-quality vineyard. Grapes from this vineyard are found in “three’s” Lucchesi Carignane and blended in Zinfandels in small percentages.

@threewineco
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OLD SUGAR MILL

Originally built in 1934 as an operating beet sugar refinery, the Old Sugar Mill now hosts eleven unique wineries offering varietals from all over Northern California. Zinfandel, Cabernet Sauvignon, Barbera, Tempranillo, Chardonnay, Chenin Blanc and Sangiovese are just a few of the featured wines. Located in the heart of the Clarksburg AVA, and just 15 minutes from downtown Sacramento, the Old Sugar Mill is the premier destination for enjoying world class wines with friends and family. Complete with picnic grounds that are dog and family friendly, the Old Sugar Mill is a perfect venue for your next wine trip. Four of the winery hosts for the IFBC excursion to Clarksburg have tasting rooms at Old Sugar Mill. They are Elevation Ten, Clarksburg Wine Company, Due Vigne di Famiglia and Three Wine Company.

@OldSugarMill
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Lilly’s Hummus – What Hummus is Supposed to Be

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Why is hummus getting so much attention these days? It might have something to do with dedicated hummus makers, such as Lilly’s Hummus, continuing to create a variety of satisfying flavors employing only the simple, quality ingredients people desire to have in their foods.

Every Lilly’s Hummus product starts with all-natural, certified organic kettle-cooked garbanzo beans – never canned or pre-packaged – as slow-cooked garbanzo beans illicit their freshest, creamiest flavor.  Then, they’re combined with olive oil and organic tahini. Each variety is carefully crafted to bring out the specific flavors of the additional ingredients; hand-roasted fresh vegetables, roasted over hazelnut-shell briquettes and using only fruits and vegetable sourced from certified non-GMO West Coast farms.

In its simplest form, hummus finds its origin in the Middle East – a dish made with garbanzo beans (also known as chickpeas) and tahini, a rich seed butter made from pureed sesame seeds. It’s tasty, healthy and the perfect dip for vegetables or toasted bread. But hummus is so much more. Family-owned Lilly’s Hummus, based in the epicenter of a thriving food scene – Portland, Ore., is showing (and tasting) just what good quality hummus is supposed to be, with its ten delicious flavors.

Lilly’s Hummus is enjoyed as a delicious spread in sandwiches, in children’s lunches, and as a mainstay of plant-based nourishment for the vegetarian community. Lilly has created a multitude of fun and scrumptious recipes for her spreads that range from soup thickener, to salad dressing, and also as the perfect bean base in beef and chicken tacos.

Both breakfast and dessert – it’s true! – are also perfect times to dip into the unique chocolate hummus – spread it on toast for a sweet start to the day or finish a meal with chocolate-filled pastry tarts, topped with fruit (see the delicious recipe below!).

Lilly’s Hummus is available in the following 12 oz. flavors:
·         Lilly’s Classic Hummus
·         Roasted Red Pepper
·         Roasted Garlic
·         Smoked Tomato & Basil
·         Roasted Jalapeno
·         Kalamata Olive
·         Black Bean
·         Cracked Pepper
·         Chocolate
·         Sriracha

In a rush or on-the-go? Lilly’s Hummus is also available in 2 oz. single-serve portions and 4 oz. grab ‘n’ go packages of hummus and gluten-free crackers to suit all of life’s situations.

In addition to being a delicious, versatile and satisfying snack, all of our products are produced with minimal impact on the environment.  The Lilly’s Hummus facility recycles all materials used in production and composts food waste as well.  The buck doesn’t stop there, though.  Overflow product is regularly donated to the Oregon Food Bank to provide food to those in need.

Want to know more about fun and flavorful chocolate hummus (yes, it’s a real thing)?  Here is a recipe we developed in our kitchen, and encourage you to try in yours!

Chocolate Hummus Tartlets: Easy as 1,2,3!
1.       Start with premade or homemade tart shells as your flaky base
2.       Spoon our protein-rich chocolate hummus into the shells, finishing with a festive swirl on the top
3.       Finish with your choice of topping – pomegranate seeds, toasted hazelnut or fruit slices like fresh fig, raspberries or strawberries. The choices are endless!

If baking isn’t your forte, you can also simply dip a banana into our chocolate hummus for a protein-rich chocolatey snack. Out camping? Try adding Lilly’s Chocolate Hummus to your s’mores, but be on alert as we can’t promise the bears will be able to resist! For more recipes, please visit our website, http://www.lillyshummus.com/.

Be sure to stop by and check us out at IFBC’s Culinary Expo, Friday, July 29 from 5 p.m. – 7 p.m. as well. We can’t wait to show you – and let you taste – what hummus is supposed be!

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