BeFries are fry perfection

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 5 Star Star Star Star Star

Yes, I finally found them. French fry perfection. Although, in this case, it's Belgian fry perfection. BeFries has stolen my heart. There can be no other fries beyond this moment. So lucky we just happened upon this new (less than one year) establishment while exploring the streets of Brighton. And happier still I had resisted ordering fries at the local pub.

This family of siblings -- Joe, Dash, Chan and Ezda (and friend Harry) have created fry magic. Locally sourced potatoes, fresh-cut and double-fried are crisp on the outside and a melting soft on the inside. Not overcooked crisp -- but a crust like nothing I have ever experienced. Delivered in their paper cone, the BeFries are also a perfect IMAG3590temperature. Slowly making our way through the large order, they were still nicely warm to the very end. 

First timers, we indulged in 10 dipping sauces. Moving from one to another and then back again, I decided Green Peppercorn and the daily special, Jerk Mayo, were my favorites. I have never used ketchup on my fries and the idea of 'mayo' is just something I've never understood. However, at BeFries I broke my fry purist rules with total abandon. 

Open seven days a week, I wish these young fry fiends nothing but success. And who knows maybe franchises down the road will cross the great wide pond and find their way west. I lied when I said, "These might just be the fest fries ever!" No 'might' about it. They are the BEST! Vote for BeFries for Brighton & Hove Food & Drink Awards 2017. I already did!

BeFries
46 West Street
Brighton, England
BN1 2RA

Photos on Facebook


Sacramento's Best Cookies

Goodie Tuchews wears the crown for more than 35 years! 

It’s shocking tGoodie Tuchewso hear that some of you are not into sweets! A box of expensive chocolate truffles holds no fascination and luscious cakes aren’t your Achilles’ heel. You don’t wait breathlessly for all those candy-laden holidays – Valentine’s Day, Easter, Halloween, or Christmas – to be swept away into a sugar coma. However, on the rare occasion when your sweet tooth is itching to be scratched do you know where to go? A place – special above all others – called Goodie Tuchews. Sacramento’s bona fide cookie castle and where Terry O’Reilly, owner and lone baker, reigns as the Cookie Queen.

It’s amazing – nay, stunning – that longtime downtown residents and workers say they’ve never noticed the cookie heaven at 1015 L Street (circa 2007)-- and for many more years at 10th & J streets. Terry’s love affair with cookies pre-dates Goodie Tuchews’ 1981 opening. For five years she honed her cookie skills as a regional manager for Cookie Magoo, a Berkeley cookie chain (which eventually succumbed to the wilds of Mrs. Fields.) Terry had a short-lived break on the road to cookie connoisseur when she went to “live” in Europe . Three months later she was back in Sacramento working at the family-run Goodie Tuchews.

Terry’s dad came up with the 10th Street location. Though lackluster, the rent was cheap. And the name? Just a fun play on words, Goodie Tuchews, it was somehow fated. They found out after the fact that people use to call the Cal Western building the “Goodie Two Shoes Building ” because it housed so many non- profits. Terry, along with her father, Gerald, and six siblings crafted their cookies. Six Cookie Magoo recipes (Terry was granted these as long as she stayed out of the Bay Area) evolved into 19 and a local cookie legend was born. Eventually the other family members left the business and Terry became the cookie maven in 1994.

In more than 25 years at her 10th Street shop and now 10 years at 1015 L Street, Terry has baked thousands and thousands of cookies. About relocating she said, “Everything happens for a reason. The new space is luxurious by comparison and a better location.” Though she’s joined the ranks of prettier storefronts, her cookies will never be cookie-cutter. Each one is made with love. The most popular cookie is always the semi-sweet, chocolate chip without nuts. The only cookie to ever be retired was the gingersnap – due to lack of interest. And rumor has it that the chocolate cookie with peanut butter chips is a real “adult cookie”…try it with red wine. My personal favorites are Snickerdoodle and Chocolate Chip Macadamia Nut!

Quoting the Cookie Queen:  “People said, ‘We thought you’d never make it!’ I never imagined after more than 35 years that I’d still be doing this. I made myself a job that I love. My motto has always been, Peace & Cookies on Earth!”

I say, "Amen to that and eat more cookies!"  You can also enjoy Sacramento's Best Cookies and Ice Cream Sandwich!


Yolo County might just be the new Mediterranean for Extra Virgin Olive Oil

Capay Valley and California Blue Ridge Mountains Courtesy of Yocha Dehe Wintun NationMarch winds sweep across lowlands to undulating hills and valleys, where deep grasses rush like waves to an imaginary Mediterranean shore. In olive orchards, silvery white and green leaves shimmer on the zephyr and on warm autumn days, rich fruit dangles as precious jewels. Throughout Yolo County, they promise a bountiful treasure of liquid gold.

As in ancient times, the ripened fruit delivers a heavenly elixir. Among the oldest cultivated trees in the world, olives spread from Asia Minor (Turkey) to the Mediterranean thousands of years ago. The Mission varietal brought to Mexico as cuttings by Jesuit missionaries was first planted at Mission Basilica San Diego de Alcalá in 1769. Eventually growing as far north as San Francisco Solano de Sonoma (Sonoma Mission), these same Mission olives made their way to John Wolfskill’s ranch along Putah Creek in what is now Winters, California. Thanks in part to Wolfskill’s horticultural expertise, California’s olive industry flourished. Over time, supply exceeded demand, olive prices fell and so did the olive oil industry. Only in the past few years have producers and consumers renewed their love affair with California olive oil. Today, Yolo County olive oil is gaining a reputation as some of the best in the country. It’s time to discover it for yourself.

Why Yolo Olive Oil
Olives Courtesy of Visit YoloTerroir, a French term, literally translated means “earth” or “soil”. While most commonly associated with wine, terroir of olive oil is equally significant referring to the natural environment where olives are grown, including factors such as soil, topography and climate. The combination of warm days, cool nights and no fog create the perfect terroir for Yolo County olive orchards. Not only has California olive oil made a meteoric rise, but Yolo County might just be the new Mediterranean for Extra Virgin Olive Oil (EVOO).

“One of the most interesting micro-climates for growing olives, Yolo County gets warm but generally cools off at night. Olives like fog in the winter when they go to sleep after harvest,” stated renowned gourmand Darrel Corti of Corti Brothers gourmet grocery in Sacramento and Chairman of the Los Angeles International Olive Oil Competition. “They like the kind of climate that humans like—where the living is easy—not too hot, and not too cold or damp. “ 

Olive trees Courtesy of Visit YoloYolo County has been proven as a top olive oil producing region because of the increasing amount of acreage, the perfect mix of sunshine, soil and water—that Mediterranean micro-climate—becoming a tidal wave of both planting and milling.  Prior to 2011, olive oil wasn’t included in the county’s Top 20 Commodities. According to the Yolo County Agricultural Crop Report, olive oil burst on the scene at #20 in 2012 and then leaped ahead to #12 in 2015.

“We are quietly becoming the nucleus of the new wave of California EVOO production, not only because of the dramatic increase in plantings and improved technology, but because UC Davis’ Robert Mondavi Institute for Wine and Food Science contains the UC Davis Olive Center,” said Dan Flynn, Executive Director, UC Davis Olive Center. “Escalation of the California industry has been dramatic, growing from 500,000 gallons in 2008 to more than 4 million in 2015-2016.” UC Davis Olive Center is doing for olive oil what UC Davis did for wine by elevating it to be some of the world’s best. Established in 2008, the Center put UC Davis on the map for olives and olive oil research and education.

Boundary Bend, Australia’s largest producer of extra virgin olive oil, arrived on Yolo County’s olive oil scene in 2015 – growing, milling and producing – shining a spotlight on Woodland, California. “Climactic conditions in Yolo County are some of the best suited for EVOO production in California. While the county has not historically been a large olive oil producer, there are a number of groves in the county that are among the top producers for both yield and quality,” said Boundary Bend’s president Adam Englehardt. “We’re betting heavily on the quality of olive oils produced in the county and, so far, we have seen results that have matched our expectations. Residents should expect to see the industry grow for both large and small producers. Especially with the support of local residents and retailers.”

COOC SipSwirl, Sip, Slurp, Swallow
Olives are to olive oil what grapes are to wine. Wine is generally better when aged. Optimally, olive oil should be consumed within a year of production as it degrades over time. (When buying EVOO always look for the “harvest date”.) As with wine, EVOO tastings and pairings are encouraged through Yolo County tasting rooms. The California Olive Oil Council (COOC) also encourages learning the “4 Ss”: Swirl, Sniff, Slurp and Swallow. Aroma and flavor are subjective and, as with wine, you should drink what you like. Positive attributes of EVOO are fruity, buttery, pungent, bitterness (fresh olives), black pepper, tomato; the list of descriptors is long.  The COOC’s rule of thumb is to sip EVOO “neat,” on its own without bread or other food. Savor the oil as you would any vintage wine.

Awards and Accolades for Yolo Olive Oil
Made with the most up-to-date technology, the quality of Yolo County EVOO is improving every year. Gone is the romance of granite wheels turned by horse or mule. The best oil is made with modern technology, which is something that no other food industry can say. According to Darrel Corti, “What we have today was unthinkable even 20 years ago.” 

LA Logo Olive OilYolo County olive oils are top winners at prestigious competitions internationally and statewide. The Los Angeles International EVOO Competition, New York Olive Oil Competition, California Olive Oil Competition presented by Yolo County Fair, California Olive Oil Council and California State Fair have heaped honors upon some of Yolo’s best including Bondolio, Grumpy Goats, Hillstone, Séka Hills, Frate Sole, Bariani, Yolo Press, Cobram Estate and Buckeye Creek Farm.  Celebrating its 25th year, the COOC put California EVOO on the world stage by establishing strict standards with its Seal Certification Program. A trade association, they encourage the consumption of certified California EVOO through education, outreach and communications. The COOC Extra Virgin Olive Oil Competition is open to member producers only.  Yolo County’s Grumpy Goats Farm’s (Capay) took Best of Show 2017 for their Picual (Medium Producer) along with two gold medals for their Picual and Italian Blend. Cobram Estate’s (Boundary Bend/Woodland) Sevillano also brought home gold. The California Olive Oil Competition presented by Yolo County Fair is the state’s largest competition. Established in 2005, only nine oils were submitted and judged. A huge learning curve, the competition now attracts some of California’s best – tasters and producers—and more than 100 individual oils annually. The Los Angeles County International Olive Oil Competition is the top ranking EVOO competition in the U.S.

Olive Friends – A sample of tours, tastings, and stories
Seka Hills Olive Oil Mill Tasting Room Seka Hills Tasting Room Courtesy of Yocha Dehe Wintun NationWhile some producers are only available online or through retail outlets, other Yolo County EVOO producers and tasting rooms welcome visitors.  “The number and diversity of facilities varies from very large to small mom and pop.  It’s amazing!” stated Jim Etters, the director of land management for the Yocha Dehe tribe. A magical journey up Capay Valley offers a wide array of options including Séka Hills Olive Mill. Opened in 2014, this beautiful state-of-the-art facility was thoughtfully designed by the Yocha Dehe Wintun Nation, the owners and operators. The estate-grown Arbequina is milled at the 14,000-square-foot facility; you can try it, along with other Séka Hills products (like wine and balsamic vinegars) in the spacious tasting room. “It’s consistently wonderful,” Executive Chef Steve Toso, Biba Restaurant, remarked. “A nice fresh flavor and not too spicy. Wonderful on cooked fish and Mozzarella di Bufala.”  

Many growers are relative newcomers, but they are a dedicated and passionate lot. The couple behind Grumpy Goats, Pamela Marvel and Stuart Littell, traveled the back roads of California looking for the right weather, soil, water and community. Yolo County’s Capay Valley had it all. “This is it!” they exclaimed and relocated about 10 years go from the Bay Area. Why olives? Well, Pam and Stuart didn’t want to be completely tied down and olives are more forgiving than seasonal row crops. They require less water and love the heat. You’ll hear this again and again in a land of sometimes little water, where olives rule. The orchards are Coratina and Picual varieties whose Mediterranean roots are well-suited to the region. Grumpy Goats' Picual brought home gold from the New York 2017 competition,

Kim and Paul Consol, Star Rose Ranch, tell a similar story. Ten years ago they bought a horse. Soon after, 20 acres in Capay Valley followed. Olives planted as a hedgerow thrived with minimal irrigation and provide habitat for their heritage livestock and poultry. Probably the smallest producer in Capay, their grove contains 200 trees, mostly Italian varietals and a few California/Italian hybrids.

Bondolio Credit Barbara L. Steinberg 2017In 1986, Karen and Malcolm Bond bought a 10-acre almond orchard in Winters but it wasn’t very profitable.  Six years later, a vacation in the Italian countryside changed everything.  Some crusty bread, fresh EVOO and sea salt and the rest is Bondolio history. After additional journeys to Italy, more tastings and research, the almonds were replaced with 1,200 olive trees. Awards soon followed including California State Fair 2017 Best in Show EVVO and Best EVOO by an Artisan Producer. ““If you smell our oil it’s very fruity and grassy, sometimes herbs—the flavor profile of traditional Sicilian oils. Our very first year, we won gold at the New York show. Our phone rang off the wall,” Karen said. Bondolio offers private tours by appointment only and groups are welcome.

Originally from Italy, the Bariani’s moved to a 4-acre orchard near Sacramento. Necessity is the mother of invention. So when they couldn’t find good olive oil, they decided to produce their own, bottling their first oil in 1991. However, Californians had little interest in locally-produced EVOO. “We would go from store to store, but the response was always, ‘It’s too expensive,’” Sebastian Bariani said. Selling at farmers markets, devoted customers asked local stores to carry Bariani. A segment on Martha Stewart changed everything. By 2004, they needed more room and relocated to 200 acres in Yolo County. “We stumbled on this property and just loved it.”

Frate SoleLocated in Woodland, Frate Sole (‘brother son’ in Italian) EVOO is available at the farm, Davis Food Co-op, IKEDA’s (Davis) and Masullo Pizza (Sacramento). Additionally, the oil is used at The Press in Midtown Sacramento in preparation and as a menu item for dipping. Frate Sole’s robust Tuscan blend took Best of the Best at the California Olive Oil Competition presented by Yolo County Fair 2017.

Where to Buy Yolo County Olive Oil
Yolo County EVOO is regularly available at kitchen specialty and gourmet markets including Corti Brothers, Taylor’s Market, Bi-Rite, Market Hall Foods Oakland/Berkeley, Sprouts, Ikeda’s California Country Market/Davis, Well Stocked Kitchen & Home and Nugget Markets. Producers large and small can also be found at farmers markets in Sacramento, Davis and Palo Alto.

UC Davis Olive Center’s Estate EVOO is available at the UC Davis Bookstore and at Picnic Day.  Proceeds support the self-funded Olive Center.

Events
Bici and Bevi Yolo Wine and Olive Oil Ride – Yolo EVOO and wine is presented by Hot Italian and set to benefit the UC Davis Olive Center. Cap off Bike Month this May and join Hot Italian and Bondolio for a benefit ride to explore olive oil, wine, and pizza in Yolo County.

Olive Crush Festival – Enjoy a fun afternoon at the Séka Hills Olive Mill and Tasting Room celebrating the olive crush. The afternoon will be filled with olive oil and honey tasting, wine and sangria by the glass, mill tours, and live music, local vendors, food trucks and more.


World of Flavors in Sacramento

Babylon City Market 2016 Credit Are You That Woman10Babylon City Market
1745 Watt Avenue, Sacramento; (916) 486-777
Six years young, this Mediterranean specialty market, bakery and café features halal meats, dairy, produce, spices, and traditional Iraqi breads prepared right before your eyes. You’ll swoon over fresh-baked samoon stuffed with chicken shawarma, pickled onions, garlic and tomatoes. Kabobs, falafel, chicken tikka, and hummus are all available to eat-in or takeout.  
Baking Samoon Bread Babylon City Market 2016 Credit Are You That WomanAre You That Woman Tip:  Ask about the anise cookies.


Woodland a dining destination: Restaurant Week 2017 and beyond

Sunflowers WoodlandIn California, every season is splendid and bountiful along Yolo County's back roads. Part of the Central Valley, this agricultural heartland is situated between coastal foothills and the western slope of the Sierra Nevada. Rolling hills, verdant valleys and mountains overflow with a profusion of vineyards, orchards, pastured livestock and row crops. All the best, the finest and most delicious ingredients take center stage at local restaurants and cafes.

Taste of YoloVisit Yolo is way ahead of the "foodie" curve and I will cease to refer to use that descriptor here and now! They are inventing their own culinary fiefdom. Nowhere is this more evident than historic Woodland, your new gourmand destination.
Historic Woodland
’s up-and-coming restaurant scene is skyrocketing! Just remember you heard it here! Culinary stars are creating locavore magic showcasing regional meats, fish, nuts, honey, olive oil, organic produce and local wines and craft beer. Beyond the creative and tasty offerings, I was most impressed by a true sense of family throughout the Woodland community. There’s no happier way to dine than with family and friends. Are You That Woman Tip: Housed in historic buildings, Woodland pairs dining with extraordinary architecture.

Lamb Loin Chops Celery Root Gratin seasonal Veg of the day (Capay Organic) featuring Frantoio EVO from Buckeye CreekFather Paddy’s Public House
435 Main Street, Woodland, CA
(530) 668-1044
While approaches may vary, at Father Paddy’s house recipes are a true collaboration.  Owner Pat Redmond and Executive Chef Justin Severson have created a fresh, honest, common sense approach. “Comfort food with a flare!” said Pat. Less than a year on Main Street, Justin and Pat found what works between their flavors. During Restaurant Week, your taste buds will understand why! Paddy’s red carpet presentation includes local Lamb Loin Chops with Buckeye Creek Blueberry Balsamic Reduction, Celery Root Potato Gratin, and seasonal veggies. Take a deep breath, Pastry Chef Anya Redmond reinvents eat, drink and be merry. Dessert is an Irish Toddy-inspired parfait of Meyer Lemon Cake, Tullamore DEW (legendary triple distilled Irish whiskey) and Henry’s Bullfrog Bees Honey Mousse. Are You That Woman Tip: Savor Whiskey tastings and Father Paddy’s primer in the Whiskey Vault!

Maria's Cantina Chef William's Cochintia PibilMaria’s Cantina
306 – 6th Street

Woodland, California
(530) 402-1540
Kellie Morgan dipped her toe in the restaurant world. She’d never owned a restaurant. “I had a concept and wanted to bring it to life. Good food. Good ambiance – a fun place,” she says. “Hiring Executive Chef John Gamboni was the final key.” Maria’s Cantina clearly hit the mark. Feeling lucky to be in the center of fresh agriculture, Head Chef William Jeffries utilizes as much local product as possible. For Restaurant Week, a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula, Cochinita Pibil with an Achiote Glaze served over Poblano Jícama slaw with Cilantro Vinaigrette, garnished pickled red onions and micro cilantro. Plenty of Cantina chips and salsa beside a “damn good” house margarita, it’s a palate fiesta! Are You That Woman Tip: The fine art of sipping tequila spoken here. A tequila menu sports more than 30!

Chef de Cuisine Benjy, Braised Boneless Beef Short Ribs with oven roasted marble potatoes with honey glazed parsnips, turnips, and rainbow baby carrotsMorgan’s on Main
614 Main Street
Woodland, California
(530) 402-1275
The dynamic duo of Morgan and Gamboni wanted to bring something different to Woodland. “It wasn’t a big jump from Mexican to Morgan’s,” Kellie remarked. So they successfully made that leap of faith and delivered a great steak house! Originally the historic Cranston Hardware, the restaurant and the new “Big Bar” are Uber chic. Chef de Cuisine Benjy Head celebrates the feast of Yolo’s Restaurant Week with SunFed Ranch Braised, Boneless Short Ribs with oven roasted Marble Potatoes, Honey (Del Rio Farms) glazed Parsnips, Turnips and Rainbow Baby Carrots (Capay Organics). “Timing is unique for the season. Root vegetables are more bountiful, so we selected what’s available,” says Benjy. 
Are You That Woman Tip:  Shared plates included Pull Apart Bread and Bowl of Bacon a combination of candied lardons and spicy chicharrón con carne. Yes, everything’s better with bacon!

Mojo CocktailMojo’s/Kitchen428
428 – 1st Street

Woodland, California
 (530) 661-0428
“People are rediscovering Woodland,” Christy Hayes says with pride. “It’s a family vibe, local vibe—easy to make a connection.” And people are connecting at Mojo’s/Kitchen428. Kismet came calling to help Christy reinvent the historic Jackson Building once home to local landmark Morrison’s Restaurant and where she once tended bar.  Casual Mojo’s Lounge and stylish Kitchen428 share the same farm-to-fork philosophy under Executive Chef Efrain Hernandez’s culinary prowess. “The art of food fascinates me,” said Efrain. “I especially love working with seafood—in my region of Mexico I grew-up with fresh fish.” Christy and Efrain combine efforts crafting changing menus.  Come restaurant week, they celebrate Yolo and Sacramento counties winter harvest featuring Sacramento Grilled Sturgeon, Capay Organic Roasted Rainbow Carrots and Sautéed Swiss Chard, and Dragon Gourmet Oyster Mushrooms Beurre Blanc. Are You That Woman Tip: Ask about monthly Cocktail for the Cause. Proceeds (50%) from in-house crafty potions are donated to local charities.

Savory Cafe Housemade FettuciniSavory Café
722 Main Street
Woodland, California
(530) 668-4009
When it comes to family and farm-fresh, Juan and Toby Barajas embrace the mantra at Savory Café.  The brothers inherited their culinary acumen from their mother and grandmother along with an appreciation for sourcing local products. After navigating the family’s Knights Landing restaurant, Las Maracas, they wanted something different and, in 2015, acquired Savory Café. In slower winter months, they break from regular dinner service Thursday-Saturday. During Restaurant Week, their triple-threat lunch specials include a 10-ounce Grilled New York Steak with Brown Butter Sauce, Riverdog Farm Frites, Del Rio Botanical Greens and Citrus Vinaigrette; a Chicken Piccata with Garlic Mashed Potatoes and Riverdog Farm Bloomsdale Heirloom Spinach and roasted Nantes Carrots; and house-made Pasta with Fried Brussels Sprouts, Roasted Butternut Squash, Brown Butter and garnish of Pomegranate Seeds, Pecorino Cheese and aged Balsamic Vinegar.  A graduate of Le Cordon Bleu, Chef Toby proudly admits, “I’ve always loved cooking!” Clearly, it shows! Are You That Woman Tip: Not to be missed, Sunday’s Brunch spotlight Frittata with Lacinato Kale, Leeks, Chicken Apple Sausage, Potatoes and Toby’s Salsa Verde.

Are You That Woman Final Tip:  When it comes to local, Woodland’s dining establishments also feature local and regional wines and craft beers. Cheers!

 

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Travel the world through Sacramento's international markets

One of the most culturally diverse cities in America, the 2015 US Census reported more than 100 languages are spoken in Sacramento County.  Small portions of a historic Chinatown and Japantown remain within the central city. In South Sacramento, Little Saigon is a profusion of Vietnamese markets and restaurants. Large Asian, Russian, and Middle Eastern communities settled throughout Sacramento bringing cultural riches beyond your wildest dreams. This fusion of cultures translates into a wide array of delicious specialty markets and eateries. You can experience the world in Sacramento one bite at a time. Made-from-scratch goods are fresh and easy on the pocket.

Babylon City Market 2016 Credit Are You That Woman10Babylon City Market
1745 Watt Avenue, Sacramento; (916) 486-777

Six years young, this Mediterranean specialty market, bakery and café features halal meats, dairy, produce, spices, and traditional Iraqi breads prepared right before your eyes. You’ll swoon over fresh-baked samoon stuffed with chicken shawarma, pickled onions, garlic and tomatoes. Kabobs, falafel, chicken tikka, and hummus are all available to eat-in or takeout.  Ask about the anise cookies.

KP International 2016 Credit Are You That WomanKP International Market
10971 Olson Drive, Rancho Cordova; (916) 853-8000

A map and tour guide might help you navigate this 80,000-square foot gastronomic trip around the world.   A food court, bakery, and a dizzying assortment of culinary delights from America and Asia to Jamaica and Russia.  Come hungry! Temptations include steaming seafood ramen, plump piroshki, and Korean barbecue. Bring your passport! The Disneyland of ethnic markets, this is an all day affair. Afternoons and into the wee hours, a patio bar is all part of the voyage.

La Esperanza 2016 Creidt Are You  That Woman1La Esperanza Bakery & Market 
5028 Franklin Boulevard, Sacramento; (916) 455-0234
Expect a line, especially on holidays. Family owned and operated, generations of locals queue-up for fresh tamales, carnitas, salsa, bolliolos, très leches cake, churros and colorful conchas. Fresh tortillas are still warm and a screaming $1.30 for two dozen. The ceviche—shrimp, tomato, cilantro, lemon and jalapeño —is to die for. There’s a full takeout menu at the deli market and all the fixings for tamales. Brightly colored piñatas adorn the ceilings of this Sacramento favorite, open 365 days a year!

New World Bakery Fortune Cookies 2016 Credit Are You That Woman1New World Bakery
1713 - 10th Street, Sacramento;  (916) 446-9472

Good fortunes are found here. For 26 years, the sweet aroma of Sacramento’s best fortune cookies has greeted customers. Prepared fresh Monday-Friday, three dozen cookies are only $2 a bag from this closet-sized factory.  Watch as the cookies—one-by-one—move along, drop, fortune follows, and cookie magically folded. Now that’s some good fortune. Trivia:  Fortune cookies were invented in San Francisco!

Oto's Market 2016 Credit Are You That WomanOto’s Marketplace
4990 Freeport Boulevard, Sacramento; (916) 424-2398

If you’re craving Asian squid salad, Wagyu beef or seasoned octopus this is the place. For nearly 60 years, Oto’s has specialized in Japanese and Asian foods. Sushi Master Ray Yamamoto whips out Futomaki and Inari Combos and Dice-K Rolls. Available to eat in or takeaway, sushi and bento boxes vanish quickly.  The tchotchke selection of cups, bowls, cookware and utensils is fabulous. The market features local produce.

 

Sidebar:
Neroe’s Bakery – Traditional Russian and European bakery.
6451 Fair Oaks Boulevard, Carmichael.
Mahoroba Japanese Bakery –Japanese pastries and bread. Heaven on earth.
4900 Freeport Boulevard, Sacramento.
Mei Mei Noodle Factory - Made fresh daily udon, won ton, chow mein, stir fry. The best!
1715- 10th Street, Sacramento.

Morantz  Old Fashioned Sausage Kitchen – Hand-crafted European sausages.
5001 Franklin Boulevard, Sacramento
Sampino’s Towne Foods – Old-world Italian deli and market.
1607 F Street, Sacramento


Bites on Broadway Southeast Comfort in Skagway Alaska

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Rating: Star*Star*Star*Star*Star*

Southeast Alaska is giving the Deep South a run for its culinary money and gives southern cooking a whole new meaning.  Two guys from Mississippi have graced Skagway’s main street – Broadway -- with comfort foods. I should know, my Virginia southern roots told me so. I grew up eating grits and mustard greens with vinegar.

Wander past Broadway’s "we serve Starbucks" crowd and find yourself at Bites on Broadway. Lucky me, to find them just across the road from my lodging at Historic Skagway Inn. In the morning, I could peek out to see the lights were on and wander across the street for fresh-brewed coffee before the sunrise. That's saying something when it's July in Alaska. The owners, Nils and Skipper, learned the fine art of southern cooking Bites on Broadway Cheese biscuit with sweet potato butter Credit Are You That Womanfrom their mothers -- and they were excellent students. It was the plain cake doughnut that caught my eye on the first visit. And while munching away, spotted the cheese biscuit and something about sweet potato butter (instead of apple). OMG! Not ashamed to say I wolfed this down and still dreaming of that delightful moment. Hey, can I try a little of the Alaskan Salmon Chowder? Another taste bud celebration.

There weren't enough days or hours to eat everything on the menu. Clearly the locals have embraced this breakfast and lunch destination. So did I, more than once! Still dreaming about this down south in Northern California, y'all!

 

Alaska's Gateway City

Bites on Broadway Sweet Potato Butter Credit Are You That WomanShop online for delicious sweet potato butter and more!


Yuba Sutter Harvest Dinner magically delicious

Rating:  Star*Star*Star*Star*Star*

First Yuba-Sutter Harvest Dinner exceeded all expectations!

There's something so special about dining outdoors, especially in early autumn when California evenings are warm and dry with a promise of cooler days ahead. On October 8th, more than 100 friends of Visit Yuba-Sutter gathered to IMG_0471celebrate a bountiful harvest and feast. We dined and wined enjoying all the best of the region.

Late afternoon on Plumas Street in Yuba City, glasses of chilled champagne with local pomegranate syrup garnished with rings of Asian apple pear greeted us. Small bites featured balsamic, prune, goat cheese, arugula and walnut bruschetta and smoked porkloin skewers with prune-chipotle glaze. Yes, those dried plums have grown-up and are delish!

Mustard crusted organic rack of lamb portabella mushroom risotto, golden kiwi demi glaze and roasted butternut squash prepared by Chef Keith Colusa Casino Wintun Dinner House paired with 2014 Estate Cabernet from Cordi WineryAfter an hour of lighthearted cheer, we made our way to alfresco tables adorned in autumn finery and flanked by sunlit sycamores. Once seated, we got down to the serious business of dinner! Between pleasantries and laughter, four incredible courses and wines were served and consumed. Many oohs and aahs. Smiles. OMGs! Selfies and cell phone food photos followed. 

Yuba-Sutter chefs, purveyors, farmers, vintners and organizers outdid themselves. The evening was over far too soon with everyone agreeing the intimacy, elegance and warmth of the Harvest Dinner was more than we ever imagined. The presentations and creativity -- well, you wish you were there! As flower arrangements and place settings were cleared, we all asked, "What's the date for next year?" I hope I'm on that invite list!

The Menu Credit Are YouThat Woman

  Yuba Sutter Logo

 

 


Locavores love Old Town Elk Grove Farmers Market

Old Town Elk Grove Credit Are You That Woman

Rating:  Star*Star*Star*Star*

Still uber cool, I know I must be getting older. How many times do I now say, "back in the day"?  Too many to count. So, back in the day...we use to go to Old Town Elk Grove! Comfy and quaint and ahead of the curve,we enjoyed Elk Grove Brewery brews and German food. That was then this is now. Lola's now lives at what was once the brewery. It's been too many years, seriously! Why? It's still so sweet and getting sweeter all the time. Motivated by news of a new farmers market, I made the short trek to Old Town Elk Grove and was not disappointed.
Old Town Elk Grove Farmers Marekt Sign Credit Are You That Woman
The new Old Town Elk Grove Farmers Market is finding its way—just five months new—it will get there. Allan D'Anneo, Market Manager, Living Smart Farmers Markets, is bringing locally grown, locally made, locally good to Elk Grove. Watsonville, Capay Valley, Sacramento, Lodi, Escalon—all good things from the earth— raspberries, apples, carrots, heirloom tomatoes, cheese, honey, peppers YUM! Bread, baked goods, tamales, good dogs (and I do mean tube steak) kettle corn (of course) and more! Delicious homemade goodies for your pooch, handcrafted soaps and body products, colorful tees, sea glass jewelry, and exotic goods, Yes, they're off to an excellent start.

Fruit and Veggies Old Town Elk Grove Farmers Market Credit Are You That WomanIt was quiet on this Labor Day Sunday—okay by me, but I know the vendors are eager to greet and meet you! Fabulous live music—this time the incredible and so mellow Jessica Malone and Matthew Hevesh!  More events coming to this corner including the 6th Annual Tomato Taste-off, September 18, 2016 and Pumpkin Patch and Paint, October 2nd and 30th.

The fifth star is coming for this rising star on the ag-tourism, farmers market circuit. And Old Town, I'll be back sooner than later! Are You That Woman is the ultimate omni-local. Lola's Lounge is now on the bucket list along with Bob's Club, a dive bar after my own heart. And just up the street, Boulevard Bistro! Stay tuned and @Visit Elk Grove


Juneau Food Tours are food fantasy

Rating:  Star*Star*Star*Star*Star*

Tracy's King Crab Shack and here's the proof Credit AreYouThatWoman.com The 5-star Excellence rating for Juneau Food Tours says it all. What a day! What a feast! Just a few small, delicious bites and my tummy was doing a crazy, happy dance. Yikes...food coma! Chowing my way through Juneau's burgeoning food scene. Local crab, local brews, local salmon, local food artisans! Yep, I was a gleeful locavore. Crab bisque from those king crab legs had me weeping tears of joy.

Tracy's King Crab Shack, Panhandle Provisions, Alaska Knifeworks, V's Cellar Door and Alaskan Hotel and Bar - some of Travel Juneau's best. Wow! Did someone really tell me there's no good food here? Insanity! Great history and background of the city. I won't soon forget. A truly authentic experience. Midgi is energetic and enthusiastic. And why not? Beautiful scenery, delicious food, and Alaska!

Midgi's an outstanding storyteller and shared an insider tip about the local Commercial Fisherman's Memorial. Shhh, the secret's safe with me. Rain or shine, you'll be smiling!