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Submitted by Guest Contributor on July 19, 2016
At About a Bite Bakery we believe that a bite or two of many delicious treats is much more satisfying than settling for just one dessert. Founder Jennifer Kaye so enjoyed creating bite-sized treats for family and friends that five years ago she turned her passion into a business. Our premise is straightforward: to offer a diverse assortment of handcrafted bite-sized desserts to satisfy all your cravings! Our signature “Bites” incorporate either a cookie or brownie base topped with a caramel or ganache filling, all encased in delectable chocolate, resulting in a unique bite-sized treat. From our Honey Almond Salted Caramel Bites to our Apricot Oat Bars, we source many of our ingredients from in and around the Sacramento region. Other unique local flavor combinations include our Strawberry Balsamic Bite, our LLLemon Cookies and our Zinfandel Bites.
Our Bites can be beautifully packaged for wedding favors and gifts for all occasions as well as customized with a business logo for corporate gifts or events.
Our storefront is located in the heart of downtown Sacramento where we welcome you to browse our wide selection and choose a variety of treats for yourself or create that perfect gift box. Gift assortments can also be purchased from our online shop and can be shipped across the country.
We are excited to be offering a sampling of many of our unique bite-sized treats at Friday night’s Taste of Sacramento Culinary Fair.
Submitted by Guest Contributor on July 15, 2016
The California Fresh Fig season is officially underway and, according to the California Fresh Fig Growers Association, this year’s crop is plump and plentiful. Get a taste at IFBC in Sacramento!
“California Fresh Figs were harvested in early July this year,” reports Karla Stockli, Chief Executive Officer, California Fresh Fig Growers Association. “The much needed rain in California, where 98 percent of the figs are grown domestically, allowed the figs to grow and mature into beautiful fruit. They are some of the sweetest figs I’ve ever tasted!”
All varieties – Black Mission, Brown Turkey, Calimyrna, Kadota, Sierra and Tiger Figs – are available now and in excellent quality. Fig aficionado and friend of the California Fig industry Chef Robert Del Grande of Houston’s highly-acclaimed Café Annie adds that everything except the stem is edible, and each variety has unique and different flavors.
Chef Del Grande offers these descriptions for cooking and pairing figs:
• Black Mission - Purple and black skin with deep earthy flavor like a Cabernet
• Calimyrna - Pale yellow skin with a buttery and nutty flavor like a Chardonnay
• Kadota - Creamy amber skin with a light flavor like a Sauvignon Blanc
• Brown Turkey - Light purple to black skin with robust flavor like a Pinot Noir
• Sierras - Light-colored skin with a fresh, sweet flavor like a Riesling
• Tiger Figs - Light yellow color with unique dark green stripes and a bright red-purple interior fruit with fruity, raspberry, citrus flavor
With California Fresh Figs now available in stores through December, California Fig farmers offer the following tips as a reminder when purchasing fresh figs:
• Look for the softest figs; a soft texture indicates the fruit is ready to
consume immediately.
• Don’t be concerned about small slits or tears in the skin as long as the fig has a fresh aroma.
• Fresh figs are delicate. Handle gently.
• Keep figs in the refrigerator for as long as five to seven days.
• Too many to eat right away? Just rinse and freeze. Simply arrange in a single layer on a pan and put in the freezer. Transfer frozen figs to a sealed plastic bag, where they can be kept in the freezer for up to six months.
• Avoid figs with a fermentation odor; it indicates that the fruit is overripe.
An excellent source of dietary fiber, fresh, flavorful California figs are also high in antioxidants, fat-free, sodium-free and cholesterol-free. Available year-round, California Dried Figs are also an admired delicacy for their distinctive flavor and wholesome nutrients.
Never tried a fresh fig? While super delicious and sweet on their own, figs add flavor and fun to any summertime dish like this Fresh California Fig and Mustard Relish from Chef Del Grande which pairs deliciously with your favorite grilled meats. For more fresh and dried fig recipes from Chef Del Grande, plus more fig information, recipes and serving tips, visit www.californiafigs.com.
Fresh California Fig and Mustard Relish
By Chef Robert Del Grande, Café Annie
Houston, Texas
Ingredients:
6 fresh California Figs, large, finely minced or smashed
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 tablespoons Italian parsley, minced
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 teaspoon salt
pinch red pepper flakes
pinch black pepper
Procedure:
In a skillet, heat the olive oil over medium high heat. Add the minced garlic and sauté until just cooked. Add the minced parsley and lightly cook. Transfer the garlic olive oil mixture to a bowl. Add the remaining ingredients and stir to fully incorporate into a smooth relish. Serve with grilled or roasted poultry or meats.
Submitted by Sheri Wetherell on July 14, 2016
Join the American Lamb Board on Thursday, July 28 for a day of all things lamb from our pastures to your plate. Tour a local ranch and meet with local shepherds as they teach you the history and heritage and sustainability of the sheep industry. Discover and taste new cuts of lamb that you may have never tried before through hands on butchery and cooking demonstrations with a local butcher and chef. Learn how to pair local beers and wines with a variety of lamb dishes. Go home with a whole new confidence and interest in cooking more lamb.
There's still space available in this awesome excursion!! REGISTER HERE. It's only $25!!
Itinerary for the day:
12:00 PM Depart Hotel – lamb lunch provided on bus
12:45 PM Tour and Photos at Emigh Ranch - Martin Emigh is a fourth generation lamb producer in Solano County. He raises and markets his lambs with his wife and two daughters. All of their lambs are 100% grassfed and raised naturally without hormones or antibiotics.
2:30 PM Arrive Yolo Brewery – Craft beer tasting and sheep’s milk cheese and lamb salami - Like great food, craft beer tastes better when you know how it is prepared. At Yolo Brewing Company, every beer is handcrafted. Learn from their brew master how they create local, fresh flavorful craft beers in a new way.
3:15 PM Lamb Butchery Demonstration - Learn from a local butcher the variety and versatility of lamb cuts and how to cook them
3:45 PM Lamb and beer pairings – enjoy two different lamb dishes from King Kabob masterfully paired with a different craft beer
5:00 PM Return to Hyatt Regency
Stay in touch:
Americanlamb.com
Facebook
@FANofLAMB
Instagram
Pinterest
YouTube
Submitted by Guest Contributor on July 14, 2016
Do you love making recipes calling for raw or undercooked eggs like Hollandaise, Caesar salad dressing, sunny-side up eggs, eggnog, or even raw cookie dough, but worry about the Salmonella risk? With Davidson’s Safest Choice® Pasteurized Eggs there are no worries! Davidson’s™ eggs are pasteurized in an all-natural warm water bath that eliminates the risk of Salmonella without changing the flavor or nutrition. So go ahead—lick the spoon!
SAMPLE OUR CHEESECAKE BATTER PARFAIT!
Do you love cheesecake? Come by and see us on Friday, July 29 at the Taste of Sacramento Culinary Fair, Expo, and Gift Suite from 5-7pm. We’re sampling our yummy cheesecake batter parfait recipe—made safe with our pasteurized eggs.
ENTER OUR EXCLUSIVE BLOGGER RECIPE CONTEST!
If you’re a blogger attending IFBC, you’re invited to enter our blogger recipe contest (open to event attendees only) for a chance to win $4,000! To learn more, pick up a post card at our table during the Culinary Fair or on the swag suite table. And don’t forget to grab some coupons and a whisk.
STAY IN TOUCH
Connect with us on social media for great conversations about food, recipes, nutrition, and more. Follow us on Twitter, Instagram, and Pinterest, like us on Facebook, and subscribe to our YouTube channel.
Davidson’s™ is excited to be an IFBC 2016 sponsor and meet all of you in California. We look forward to seeing you there!
Submitted by Amy Pennington on July 13, 2016
Gathering chefs and food people into one room for a conference is such a pleasure. These important relationships that connect people to food are truly invaluable, particularly for those of us who choose to write about food and drink for our passion-projects of livelihood. It's folks like Chef-Owners like Michael Fagnoni (and his partner, Molly Hawks!), of Hawks Restaurant and Hawks Provisions + Public House, that truly define what working with food is all about.
A New York native, Fagnoni's education began in his grandmother's kitchen where he helped her craft her Northern Italian feasts, laying the groundwork for the beginning of an impressive culinary career. He started cooking in kitchens at 15 and attended the Culinary Institute of America in New York graduating on the Dean's List with high honors, before moving to San Francisco in 2001. Fagnoni has worked under renowned chefs in San Francisco and New York City including Rick Moonan at Oceana, Mark Sullivan at The Village Pub, and Traci des Jardins of Jardinière. His modern take on American cuisine reflects the localvore, slow food movements and the bounty of ingredients available in Sacramento.
He took some time to answer questions for us in anticipation of our Friday night TASTE OF SACRAMENTO event. Who's mouth is watering now?!
1. In one sentence, describe your ethos or goal with Hawks
To create a comfortable place for guests to come enjoy delicious food, drink and have a great time.
2. You are in farm country - do you have a favorite veg or fruit that you wait for all year?
We love California Avocados as well as heirloom tomatoes and stonefruit. We have access to the very best here in the Sacramento area, in my opinion.
3. What inspires you, as a chef?
Making guests happy, highlighting great products, the energy of a strong service
4. How has technology shaped your business?
From social media to the reservation system, our business is accessible at all times. Every plate could end up on Social Media, they all need to be perfect.
5. What are you serving at IFBC?
Strawberry gazpacho, jalapeno, mint and Seka Hills olive oil
Smoked trout, dill pickle, chili and pine nuts, olotillio corn chip
Steak tartare, cured egg yolk and crispy sunchoke
6. If you could talk to all of our bloggers individually, what would you want them to know about food, technology, your biz?
We take the best ingredients, prepare them simply but in an interesting way. We really do buy from local farms, not just talk about "farm to fork". Our food at both restaurants is made from the ground up, starting with whole primal butchery, bones for broth and daily vegetable harvest. We make everything possible, we are true cooks.
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