Friday, December 31, 2010

OOTK's "12 Days of Christmas" | The Ninth Day

On the ninth day of christmas, my true love gave to me:

Nine french macarons

In this picture: Macarons from Bouchon in Napa Valley, CA.
Unlike the macaroons that are made of coconut, french macarons are cookies traditionally made with an almond flour, whipped egg whites, sugar, and flavorings, sandwiched with light, delicate buttercream in the middle.

Thursday, December 30, 2010


Our foodie kids have come up with their own top 10 recommendations for 2010.
Following is their top 10 list for burgers:

10. Gott's Roadside (AKA Taylor's Refresher)
Napa, CA & San Francisco, CA

Various locations

Los Angeles, CA

Various Locations

Toluca Lake, CA

Eagle Rock, CA

Eagle Rock, CA

3. Dinky Diner
Clarksburg, CA

Sacramento, CA

Various Locations

In this photo: Cheeseburger from Five Guys in Elk Grove, CA.

Tuesday, December 28, 2010

OOTK's "12 Days of Christmas" | The Eighth Day

On the eighth day of Christmas, my true love gave to me:
Eight s'more lollipops

In this photo: S'more lollipops from Ginger Elizabeth Chocolates.
Made with Ginger Elizabeth's own house-made graham cracker and vanilla bean marshmallow, this decadent snack is a favorite in our household. Make to sure to call ahead, because these bittersweet chocolate-dipped goodies aren't made everyday and once they are gone, they're gone. You'll have to wait to get...s'more.

Ginger Elizabeth Chocolates
1801 L Street, Suite 60
Sacramento, CA

Tuesday, December 21, 2010

Lillie Belle Farms Handmade Chocolates | Central Point, OR

According to a recent posting on Yahoo's news blog, The Lookout, there's a new sheriff in town when it comes to the hottest chili pepper in the world. Developed by Gerald Fowler of the Chili Pepper Company in Cumbria, England, it's said that the Naga Viper chili pepper is so hot, its effects can be felt for "an hour after taking a bite, and you just don't want to talk to anyone or do anything." Aptly put, given that the Naga Viper clocks in at 1,359,000 heat units on the Scoville scale and outdistances the previous champ, the noted Ghost Chili (a.k.a. Bhut Jolokia), by more than 400,000 heat units. To put it another way, eating one Naga Viper is equal to eating 440 jalapeno peppers. That, my friend, is HOT!!!

So, why am I bringing up heat units and spicy peppers? Well, during a recent trip to Southern Oregon, we had the pleasure (and pain) of being introduced to a very unique chocolate bar with the ominous-sounding name, Do Not Eat This! That should have been enough to keep us away, but the little devil inside urged us to break off a piece.

Now, eating the
Do Not Eat This! bar starts out simple enough as the sweetness of milk and dark chocolates coats your tongue. But that euphoric feeling fades in a hurry as the heat from three chilies -- the Aji Amarillo Chili, the Arbole
Chili, and the Ghost Chili -- kicks into gear and doesn't let up. I tried to put on a brave face, but I was soon begging for a tall glass of anything to put out the fire that reached all the way down to my core.

megamind behind this inventive confection is Jeff Shepard, a self-trained chocolatier who created his own company, Lillie Belle Chocolates
, as a way of making "people happy with my creations. To brighten their day, even if it's for only a moment, with something I made with my hands."

Jeff got his start six years ago making chocolates and other organic products out of his home. Then, as business starting booming via word of mouth at various farmers' markets and specialty stores, he and his wife, Belle, began renting commercial kitchen space at local restaurants to keep up with the demand. But even that wasn't enough, especially after they began to attract attention beyond their
Applegate Valley location.

Soon, Lillie Belle Chocolates was opened in December 2007, and what began with just four truffle flavors turned into an award-winning operation. They now offer countless varieties of flavor-packed fare such as bons bons, ganaches, and specialty bars. Even more exciting is when convention is uniquely twisted with imagination. Your choices quickly expand to include chocolate-covered pears, cayenne caramels, chocolate-covered bacon, smokey blue cheese truffles, and red velvet almonds which hits you with a bit of heat on their own.

Jeff once said, "Making chocolates is a lot of fun. I treat it like an art form. I do everything by hand, including the chocolate paintings." That's right, when visiting Lillie Belle Chocolates, take more than just a look around. Their "gallery" showcases a variety of paintings and sculptures that are not only made entirely of chocolate, but they are completely edible too.

Lillie Belle Chocolates is located in Central Point, Oregon, and is open daily to visitors whether you live in the area or just passing through. And when you do stop in, be sure to ask about their organic berry farm. It's not regularly open for visits, but should you happen to catch either Jeff or Belle behind the counter, they won't mince words or stories about their modest 2-acre establishment, especially since it provides most of the ingredients that go into their confections.

But that's another blog for another time ...

Lillie Belle Chocolates
211 North Front Street

Central Point, OR 97502


Lillie Belle Farms on Urbanspoon

Sunday, December 19, 2010

OOTK's "12 Days of Christmas" | The Seventh Day

On the seventh day of Christmas, my true love gave to me:
7 different kinds of vintage, hard-to-find, imported soda

In this photo: Plantation Style Mint Julep Soda from Galco's Soda Pop Stop. With over 500 different kinds of pops on the shelves, Galco's is the mecca for all soda pop enthusiasts.

Galco's Soda Pop Stop
5702 York Blvd.
Los Angeles, CA 90042

Saturday, December 18, 2010

OOTK's "12 Days of Christmas" | The Sixth Day

On the sixth day of Christmas, my true love gave to me:

Six orders of chili & spaghetti size from Bob's Big Boy

In this picture: Chili & Spaghetti size from Bob's Big Boy in Toluca Lake, CA. Piled high with cheese and onions, this classic dish also consists of chili, noodles and a hamburger patty at the bottom. The Toluca Lake location is open 24 hours which makes this dish a great go-to meal after a long night filled with club and bar hopping.


Bob's Big Boy
4211 W. Riverside Drive
Toluca Lake, CA

Friday, December 17, 2010

OOTK's "12 Days of Christmas" | The Fifth Day

On the fifth day of Christmas, my true love gave to me:

5 pounds of Chez Panisse House Blend from

In this picture: Pounds of coffee from Blue Bottle Coffee Company at the Ferry Building in San Francisco. Blue Bottle Coffee Company is one of the best coffee we have ever had. Blue Bottle takes their roasting seriously, making only small batches at a time and using only the best certified organic coffees. Our favorite is the Chez Panisse Blend which is perfect for this time of year, going great with any holiday dessert. When visiting the city, I make sure to stop by one of their cafes so that I can grab myself a fresh cup of their New Orleans Style Iced Coffee. Mixed with sugar, milk, this chickory-laced-with-a-hint-of-chocolate-laced concoction will certainly hit the spot.

Locations (partial listing):

Blue Bottle Coffee Company
300 Webster Street
Oakland, CA

Ferry Building Marketplace, Shop #7
1 Ferry Building
San Francisco, CA

151 Third Street, Fifth Floor
San Francisco, CA

Thursday, December 16, 2010

OOTK's "12 Days of Christmas" | The Fourth Day

On the fourth day of Christmas, my true love gave to me:
Four pork belly tacos

In this picture: A pork belly soft taco from My Taco located in the Highland Park neighborhood in Los Angeles, CA. A true local gem, My Taco is a great spot to get some Mexican soul food as well as their delicious carne asada fries. If the weather is warm, make sure to order an agua fresca made fresh on premises.

My Taco
6300 York Blvd, Ste 4
Los Angeles, CA 90042

Tuesday, December 14, 2010

OOTK's "12 Days of Christmas" | The Third Day

On the third day of Christmas, my true love gave to me:
Three chicken dinners from Giusti's on the Delta

In this picture: Fried chicken dinner from Giusti's. Giusti's is the oldest bar and restaurant in the California Delta. They have served the community for over 100 years, spanning four generations. All the dinners are served with fresh Puglaese bread, their famous vegetable - minestrone soup, tossed green salad with their special house dressing, olive oil & garlic garbanzo/kidney beans and a salami plate. You can reach Giusti's by car, boat and some have even arrived by helicopter!

14743 Walnut Grove - Thornton Road
Walnut Grove, CA 95690

Monday, December 13, 2010

OOTK's "12 Days of Christmas" | The Second Day

On the second day of Christmas, my true love gave to me
2 bottles of UC Davis Olive Oil

In this picture: Two bottles of the 2010 vintage of UC Davis Olive Oil.
This was UC Davis' third year of olive oil production, which began as a way to capitalize on the trees that have been part of the campus for decades. Before UCD decided to harvest these olives, the trees were considered a campus nuisance when dropping fruit turned the pavement around campus into a potential accident zones.

It is now an award winning olive oil that has been ranked as one of the best artisanal olive oils in the country. It is sold on campus and online.

Sunday, December 12, 2010

OOTK's "12 Days of Christmas" | The First Day

On the first day of Christmas, my true love gave to me:
A single scoop of "Secret Breakfast" ice cream...

In this picture:
Humphry Slocombe's Secret Breakfast ice cream.
Owner Jake Godby makes this ice cream with bourbon and toasted cornflakes, including so much Jim Beam that the scoops always run soft.

Humphry Slocombe
2790 Harrison St
San Francisco, CA 94110

Wednesday, November 24, 2010

Wordless Wednesday | Randy's Donuts

In this photo:
The iconic Randy's Donuts sign.
We stopped by to munch on some coconut and crumb donuts before we headed back to Northern California.

Tuesday, November 23, 2010

Chicago Fire | Sacramento, CA

Eric Schnetz writes on his company website that Chicago Fire was "born of the desire to enjoy the wonderful flavors and textures unique to Chicago pizza. It started with research trips to Chicago to taste pizza, countless interviews with restaurant owners and employees, endless meetings with specialty food purveyors, as well as a fair amount of corporate espionage (i.e. dumpster diving). I have gone to great lengths to make sure that the recipes, ingredients, equipment, and processes used at Chicago Fire are in keeping with the way great pizza is made in Chicago. Simply put, I love Chicago pizza, and I'm eager to share it with others like you."

And we're certainly glad that he has made it a personal mission to bring a slice of Chicago home to Sacramento. I mean, generally speaking, what's not to love about pizza? It's readily available, it's simple to make, and it’s versatile, meaning that you could put just about anything you like on top of it. Pizza was such a favorite of mine that I even made it a point to convince my parents to hold my eighth birthday party at the neighborhood pizzeria. Yeah, that's me prepping my very own pie with extra sauce, layers of cheese, and mountains of pepperoni.

Now, whether the inspired pies featured at Chicago Fire can hold a candle next to those found at celebrated Chicago-based joints as Pizzeria Uno, Geno's East, or Lou Malnati's is still on the table for debate, especially since we have yet to visit the Windy City. But with all due respect, that could be comparing apples with oranges. For now, we just have the folks at Chicago Fire to turn to, and it certainly appears that they’ve done their homework as well as captured the spirit found behind these legendary establishments.

As the story goes, Eric and his wife, Tami, began experimenting with their own pizza recipes ever since moving to California from Illinois in 1986. Once they had a proven formula in place, they opened their first location in Folsom, California in February 2003. The rest, as they say, is history with the addition of two other locations and scores of diners who populate the restaurants each night.

Their savory pies come in three varieties: A flaky deep dish, a gourmet stuffed, and the crowd favorite, a crispy, wafer-thin crust sliced into squares. No matter the customer’s preference, each order is meticulously assembled with only the freshest ingredients and cooked in a stone decked and very hot pizza oven. Eric and his staff don’t cut corners, and you can taste the TLC that goes into each pie.

And pizza is not the only thing going for the folks at Chicago Fire. Hefty salads, sandwiches, and appetizers also pepper the menu. We've complemented our pizza order during each of our nights out by adding a plate of their uber-savory buffalo wings. Among the best in town, they come on plates of 10, 20 or 50 with your choice of having them served mild, medium, hot, or "set your face on fire." Go ahead, I dare you!!!

One other cool fact about Chicago Fire can be found at its downtown location, where they have found a clever way to take care of those who have come out to enjoy Sacramento's Second Saturday Art Walk. No time to grab a cozy spot in the restaurant? No problem. Their curbside service has brought their fire-baked pizzas to the streets. Kept toasty in steel warming boxes, you can order up a generous slice of their finest whether you come by car, bike, or on foot.

So, there’s no excuse for not making a trip out to Chicago Fire. Eric later wrote, “Chicago Fire is our tribute to Chicago pizza, and I firmly believe that my customers will experience the most intensely researched Chicago pizza outside of Chicago, Illinois.” He’s certainly convinced us.

Chicago Fire
2416 J Street
Sacramento, CA

Out of the Kitchen Sacramento restaurants

Saturday, November 20, 2010

Capitol Dawg | Sacramento, CA

Let's be honest, putting together a tasty hot dog to one's own preference is not difficult to do. All it takes is a well-prepared frankfurter or sausage that's either grilled, boiled, baked, or deep fried. Then, place it gently between a bun and top it off with whatever condiment is a favorite: mustard, green relish, chili, cheese, chopped onions, sauerkraut, or all the above. No fuss, no muss ... And what's left is your own culinary masterpiece.

But as simple as that is, there's always that little voice inside your head saying, "No matter what I do at home, a hot dog is not a hot dog unless it's prepared by the pros." You know that voice. It's the same one that calls to you whenever you're at the ballpark, at the county fair, or merely passing by the Costco food service counter. I don't know what it is about these places, but they consistently produce magic in a bun!

One such place that's been cranking out the goods for as long as I can remember is Sacramento's own
Capitol Dawg. Located in the heart of "The Grid" on 20th and L Streets, Capitol Dawg offers a varied menu that factors in every style of hot dog that you can think of as well as a few new ones. Whether you're craving a dog whose stylings are rooted in Kansas City, New York, Los Angeles, Texas, or Coney Island, they got it here with all the fixings unique to these regional areas. Take, for example, the Prop 51 Dawg. A personal favorite of mine, this savory selection is prepared Chicago-style with mustard, green relish, onions, tomato, a kosher dill pickle spear, peppers, celery salt, and a poppy seed bun.

Capitol Dawg is as true of a hot dog stand as you'll find in the city. It's clean, it's quirky, it sports black-and-white tiled floors and wiener-related décor from floor to ceiling. As owner Mike Brown points out, we are "committed to quality and service that's a bit wacky, a bit vintage, and a lot of fun. Capitol Dawg is a cool place for warm friends!"

Need more incentive to stop on by? For the cost-conscious diner, they feature
Cappy Hour Specials every Tuesday night from 5:00-9:00p. Two bucks will buy you each a Capitol, turkey or Veggie Dawg, bottled beer, a basket of garlic fries, or a double-scoop of Dreyers old-fashioned ice cream.

But if money is not such an issue AND your feeling extra gluttonous, they have two on the menu that can and will take your breath away. There's the El
Senator Dawg, which features a deep fried beef frank wrapped in bacon and topped with pinto beans, cheddar cheese, grilled onions, salsa verde, sliced jalapenos, tomato, and mustard. Not good enough? Then order up the Governor Dawg, a deep fried American and Swiss cheese stuffed beef frank wrapped in bacon, cheddar cheese, cheddar cheese sauce, and tomatoes.

Oh ... One other thing. In celebration of their recent World Series Championship, the folks at Capitol
Dawg have paid homage to the San Francisco Giants by introducing the Giants Dawg - Our Own Champion. It's assembled from two quarter-pound all-beef Schwarz franks, house-made chili, American and Cheddar cheeses, ballpark mustard and chopped white onion, all plopped on a 14-inch-long sesame-seeded French roll. Brown notes, "This hot dog was created in honor of something that was long overdue, and celebrates the great victories in life."

So, enjoy! Their "
Dawg House of Representatives" are waiting to serve you.

Capitol Dawg
1226 20th Street
Sacramento, CA 95811

Out of the Kitchen Sacramento restaurants

Sunday, November 7, 2010

Che Café | Portland, OR

Among the things that we have grown fond of since beginning our food blog has been getting the chance to meet the people who make it all happen, whether its in their kitchens, on their farms, or behind the scenes when putting together an annual food festival

Included in this eclectic mix of highly motivated and hard-working individuals are Terri and Ryan, the folks who own and operate
Che Café, a food truck that has been serving the North Williams neighborhood of Portland, Oregon, since August 2009. In fact, on the day we stopped by, we learned that Terri and Ryan were celebrating their business’ actual one-year anniversary (8/22/2009).

Ryan is a professionally trained chef who learned his craft at the Scottsdale Culinary Institute. After graduating, he would go on to hone his skills in select restaurants for more than a decade. Terri is the yin to Ryan’s yang. She is the creative dynamo who’s always on the look out for ways to push the envelope in hopes of further marketing their location and Ryan’s food. For example, she’s responsible for the ideas behind their weekly specials, and she challenges Ryan to come up with exciting new menu items that will cater to a wide audience, including vegetarians.

Named after one of their five fun-loving dogs, Che Café is known for “fresh, delicious, and homemade comfort food.” There are no less than four signature sandwiches on their menu, such as pulled pork, chicken, beef brisket, and a mean grilled cheese that is served up with a creamy tomato basil soup. Hearty burgers more your style? Check out the Sadie Black Bean Burger, which comes with a side of Cajun-styled fries and choice of dipping sauce.

Now, if holding your food in the palm of your hands is just not happening for you, they have a home made mac-n-cheese dish that’ll leave you weak in the knees. It’s made with a 3-cheese sake sauce, baked perfectly, and topped with crispy fried onions.

And don’t forget to save room for dessert: A homemade bread pudding that’s covered with a bourbon crème anglaise sauce. This one quickly won us over, and we’re not even big fans of bread puddings.

Oh … By the way, are you a dog owner? Terri and Ryan have what’s called Bub Rub Jerky Treats on the menu, and they’re a big hit with their furry four-legged friends. Or so I’m told.

Anyway, if you find yourself traveling through the North Williams area, stop by Che Café and order up a plate. Just look for the brown-colored food truck with the hand-painted mural that says it all about Terri and Ryan in pictures, including the white picket fence with the words “livin’ the dream.” They certainly are!

Che Cafe
3954 N. Williams Ave
Portland, OR 97227

Tuesday, November 2, 2010

Mix Sweet Shop | Ashland, OR

Looking for the perfect place to rest your feet? How about the perfect place to satisfy that sweet tooth of yours? After having spent of couple of hours window shopping through Ashland’s downtown plaza, we were ready to do both.

But where do we start? Ashland has its fair share of dessert bars and coffee shops to choose. There are the name brands, of course, but you’ll also find a scattering of small, independent establishments as well. Being who we are, we asked around and were kindly directed towards the Mix Sweet Shop.

Located in what was once known as the Ashland Fudge Company, the Mix Sweet Shop opened in July 2006 and, dare I say, borrowed a page or two from its predecessor by providing its customers with scrumptious handmade chocolates and candies as well as a selection of ice creams and gelatos. Where the fudge shop was once the town's premiere destination for refreshing treats on a hot afternoon or a lazy day, their baton was certainly passed on to here.

But that's where the comparisons end. The folks at the Mix Sweet Shop take it a few steps further with a full-service bakery where the smell of baked bread, cookies, and pastries is only rivaled by the sharp aroma of freshly brewed coffee, compliments of Stumptown Coffee Roasters.

Now, we’re told that many of the ingredients used in their baked goods are delivered daily by suppliers and growers who are local to the surrounding region. And you can taste the freshness in each bite whether you’re having a simple dessert like their lemon bars or cupcakes or specialty sandwiches such as the ham on a buttered baguette with bright red roma tomatoes or a croissant stuffed with leafy spinach and Rogue Creamery blue cheese.

If you have a few extra dollars in your pocket, we suggest that you indulge yourself and add either the coconut cream tart or a slice of the Dagoba Mousse Torte to your order. Take it home or nosh on it right then and there, you won’t be disappointed.

By the way, if you stop in after 6:00p, it’s noted that the baked goods remaining near the register (i.e. not the ones in the glass case) are 2 for the price of 1. We’re talkin’ about baguettes, boules, croissants, and the like.

So, who's responsible for all this goodness? The driving force behind the Mix Sweet Shop is renowned pastry chef Jamie North, who, after earning her culinary degree from the University of Oregon, honed her skills by working in Napa Valley's The French Laundry and Terra. When asked what her motivation was for opening the shop, she once noted to a local writer that it was “to showcase classic desserts and pastries that don't require the same time-consuming techniques that she uses at Ashland's fine-dining restaurant Amuse, which she co-owns with husband Erik Brown.”

This was certainly fortunate for us and for the many others who stood in line to sample the shop’s wares. And once we were poised to move on, the Mix Sweet Shop had us refreshed, recharged, and ready for our next activity. I’m willing to bet you’ll discover the same.

Mix Sweet Shop
57 North Main Street
Ashland, OR 97520

Out of the Kitchen Medford restaurants

Thursday, October 21, 2010

Greenleaf Restaurant | Ashland, OR

In a town where world-class theater is expected by its visitors, the same can be said for the demand in high-quality food. Now, that’s not to say that the local restaurants and eateries are in direct competition with the latest revival of Shakespeare’s “Twelfth Night” or a modern twist to Jane Austen’s “Pride and Prejudice,” but to keep up with the diverse tastes of the audiences attending these fine programs, many of Ashland’s finest chefs have had to reinvent and redefine the way we eat. Take, for example, the
Greenleaf Restaurant.

Located just a short walk from the downtown venues that house the Oregon Shakespeare Festival, the Greenleaf Restaurant is the brainchild of chef and owner Daniel Greenblatt, who opened this quaint establishment in 1985. With a friendly wait staff and a varied menu that includes selections made from local ingredients, diners are treated to a warm and inviting dining experience.

Seating is available upstairs and downstairs, but as lovely as that appeared on the day of our visit, we elected to take advantage of the nice weather and chose to sit out on their back patio. This was especially charming since we were able to overlook Lithia Creek as well as take in the sights and sounds of Ashland’s open-air market.

I know what you’re thinking, what about the food? Atmosphere and personality aside, let’s get to the things that are really important.

Breakfast, lunch, and dinner is the order of the day, and it all gets started at 8:00 a.m. every morning. Choices during these hours include omelets, frittatas, and scrambles. There are also a variety of waffle and pancake combinations. And when the clock strikes noon, entrees range anywhere from a variety of pastas, two kinds of flatbread pizzas, over twenty different wraps and sandwiches, and over ten hearty salads.

Looking for just an afternoon snack? Select appetizers include exotic selections such as a feta pate, a hummus plate, dolmades, Italian fries, and garlic mushrooms. A favorite of ours was their tofu satay, cubes of organic tofu fried crispy and served with a side of the Greenleaf’s own spicy peanut sauce.

Oh, by the way, everything on the menu is available for those on the go, meaning that the Greenleaf is known for their boxed meals, which can be enjoyed as a picnic in nearby Lithia Park or in the OSF courtyard as you wait for the show to begin.

But don’t just take our word for it. Stop in for a bite when visiting Ashland. “Fresh, healthy, and delicious.” This is what the folks at the Greenleaf promise to all of their customers, and that’s certainly what they deliver.

Out of the Kitchen Medford restaurants

Thursday, October 14, 2010

Gunther's Quality Ice Cream | Sacramento, CA

Shortly after moving to Sacramento in 1939, Herman "Pop" Gunther and his wife, Iva, acquired a small storefront on the corner of 5th Avenue and Franklin Boulevard. Along with their son, Dick, they proceeded to turn this modest location into a place where neighborhood families and people from all over could come and enjoy good quality ice cream. The idea was there, and so was the knowledge given Pop's 20 years of previous experience working with a Bay Area creamery.

Gunther's Quality Ice Cream Company was opened in April 1940. Sales of hand-packed pints and quarts was its initial staple, but what steadily grew in popularity was the customer’s ability to order a single scoop cone of any flavor for just five cents. Needless to say, it didn't take long for the Gunthers to seal their place in ice cream heaven.

Now, I can't say with certainty the degree of frequency that my family patronized Gunther's, but I do know that a divide existed between a few of my father's brothers and sisters who preferred Gunther's ice cream over another neighborhood joint. Does the debate continue to this day? You betcha! Why? One only has to sample the goods.

Their ice cream recipe involves using only fresh and all-natural ingredients, including a high percentage of butter cream, and blending them slowly in a freezing process that mirrors the hand-cranked methods used in the early 1900s. What is ultimately produced is a much richer ice cream than any other churned by their competitors.

And there isn't a flavor choice that hasn't been tried or left off the menu. You've got your standards such as vanilla, chocolate, strawberry, mint chip, rocky road, and pistachio. But there are also some that are slightly off the beaten path like marble fudge, butter brickle, swiss orange chip, black raspberry walnut, and birthday cake. In all, Gunther's features 40 ice cream flavors as well as sherbets, sorbets, frozen yogurt, and real fruit freezes.

Our recommendation? The kids swear on Gunther’s old-fashioned 50/50, a throwback to the creamsicle that takes a hefty scoop of vanilla and sandwiches it between two equal scoops of any fruit freeze flavor. Orange, strawberry, lemon, pineapple, strawberry banana, grape, or mango ... The choice is yours!

Not into ice cream, but fun foods on a stick is more your passion? They got you covered with a cold-counter full of heavenly selections, each one covered in chocolate for a complete sugar experience: cheesecake, moussecake, bananas, oreo pie, mudd pie, and strawberries just to name a few. They also have nutty cones, clown cones, oatwheels, bon bons, and chocolate dipped banana chips just ripe for the pickin'.

Completing their story, the Gunthers would later move their parlor just a couple of blocks down the street to its present location on 3rd Avenue and Franklin, and over the years, it changed ownership at least two times since Iva sold the business following Dick's passing in 1967. She passed away herself in 1989.

Although the Gunthers are no longer with us, their names have become synonymous with good, quality ice cream. And under current owner, Rick Klopp, the promise of "giving the customer his money's worth" continues to this day, meaning that the Gunthers’ legacy will go on to delight customers for many generations hereafter.

Out of the Kitchen Sacramento restaurants