Out of the Kitchen - Food Adventures

Ghiradelli Outlet Store | Lathrop, CA

2011-11-17T08:49:00.000-08:00

This past summer, when we learned that one of our favorite baseball players was the starting pitcher in a game featuring the Modesto Nuts and the San Jose Giants, we piled into the van and proceeded to make the 82 mile trip south on Highway 99. All along the way, we anticipated seeing a performance like no other. We envisioned catching foul balls and having them signed by the players who hit them. And we couldn't wait to indulge ourselves on hot dogs, cracker jack, and ice cream. Unfortunately, 24,000 other fans were feeling the same way.

There was not a parking space to be found. There was not a ticket to be sold. Disappointed? You bet. Sorry that we attempted the trip? Absolutely not! We were not yet ready to give up on a promising family night out. Not even close.

Banking on the hope of making lemonade from lemons, we turned our sights to chocolate. That's not to say that this new adventure made up for the sights and wonder that can only be found at the ballpark, but we weren't thinking about just any kind of chocolate. Rather, our senses were quickly "turned on" to the timeless pleasure that only Ghirardelli Chocolates can bring. Never heard of 'em? Please forgive me for being crass, but what rock have you been living under?

A San Francisco staple since 1852, the Ghirardelli Chocolate Company was founded by Italian-born Domingo Ghirardelli, who, after spending ten years in South America honing his dream of creating one-of-a-kind confections, immigrated to California during the Gold Rush. He struck it rich from the very start, and quickly turned his attention towards opening his first factory and storefront along the historic piers that overlooked the bay. Again, success was swift. Ghirardelli's use of high quality cocoa beans and extensive conching techniques earned him a reputation as America's premier chocolatier. There was no mistaking the unique taste of his candies, and the company flourished under his direction. Before long, the signature lights held high above the company's majestic brick facade "welcomed ships passing through the Golden Gate."

Today, Ghirardelli Square is home to numerous shops and eateries. It is also among the city's top tourist attractions with thousands having walked through the courtyard. Each stopping, of course, at the original Ghirardelli manufactory to make a purchase or to enjoy an unforgettable fountain treat. We've been there many times, but not on this day. If given the opportunity, however, we probably would have traveled down that road.

No, we didn't high-tail it to the city. Instead, we made our way to Lathrop, California, where, straddling one side of the I-5, the Ghirardelli Chocolate Company built one of its distribution warehouses. And tucked in one small corner of the building, you can stop in to pick up a box (or bag) of their chocolate squares while enjoying a frozen dessert, just like the ones made special in San Francisco. For example, there's the Cable Car (Rocky Road Sundae), the Gold Rush (Peanut Butter Hot Fudge Sundae), the Haight Ashberry (Very Berry Sundae with Strawberries and Chocolate-Covered Blueberries), and the Espresso Escape (An Intense Dark Chocolate Sundae). There's certainly much more to choose from, but we had finally found our heaven that night ... We had finally found restitution from the earlier let down.

The Ghirardelli Chocolate Company has a handful of locations and outlets throughout the United States that stretch from San Francisco to Miami, and their products are found all over the world in many fine grocery stores, specialty food shops, and gift boutiques. You now know where we go to satisfy our guilty pleasure. Where do you go to satisfy yours?

Ghiradelli Factory Outlet Store
11980 S Harlan Rd
Lathrop, CA 95330
209.982.9304

OOTK Profile | Nicole Morgan of Nicole's Cupcakes

2011-11-11T09:26:00.000-08:00

We met Nicole Morgan through a friend at work who was bringing in vegan cupcakes made by her 15-year-old daughter. She made every variety you can imagine. Not only did they look amazing, but they tasted just as great. And because they were vegan, folks who enjoyed these wonderful treats also knew that what they were eating had no animal by-products in the mix.

As self-branded foodies, we’ve had our share of cupcakes. But Nicole’s Cupcakes resonates with us because of her passion for what she creates and how she, at just 15-years-old, goes about picking her ingredients. All local and as much as possible, organic.

As an aspiring cook and entrepreneur, Nicole is learning how to find her niche in the food world and getting her footing in an industry that she may or may not go into when she gets older. For now, she is a high-school student who enjoys tooling around in the kitchen, creating wonderful flavor combinations for her cupcakes, and creating a business she can call her own.

The following recounts a recent interview we had with Nicole this past summer.

OOTK: So why vegan cupcakes?

Nicole: I chose to make vegan cupcakes mostly because I'm vegan. I also firmly believe that consumption of food products derived from animals such as milk, eggs, cheese, etc., are harmful to yourself, the environment, and animals. I want a chance to show people that making decisions that benefit everyone can be delicious. You don't have to feel like you're missing out on anything. I decided to start specializing in cupcakes because I love how each cupcake can have its own identity.

They're fun to make and people love to eat them!

OOTK: How old were you when you started baking?
Nicole: I can’t remember a time when I wasn't in the kitchen! From the time I was old enough to walk, I would help my grandma pour the sugar for brownies or mix in the hot water for Jell-O with my stepmom.

OOTK: How do your parents feel about your cupcake business? They seem very supportive.
Nicole: My parents have been a huge help with starting up this business.
They've been very supportive in every way possible. Emotionally, physically, monetarily. You name it. They have been there for me every step of the way.

OOTK: Are you thinking about going to culinary school?
Nicole: Culinary school is not really something that has ever interested me. I think you can get all the knowledge you need from pure experience. In the long run, I may get a degree in business, or I may pursue my interest in the medical field.

OOTK: Where are you planning on going to school?
Nicole: I’m thinking about University of San Francisco. I’ve visited a couple times. I’m not sure what I’m majoring in yet, we’ll see. All I know is that, whatever I end up doing in my career, cooking and baking will always be something that I am passionate about.

OOTK: What is your favorite cupcake?
Nicole: I love the vanilla cupcakes topped with chocolate buttercream.
Despite the simplicity, the two flavors compliment each other perfectly.

OOTK: We’re fans of your Green Tea cupcake. What is your most popular cupcake?
Nicole: Cookies and Crème.

OOTK: What are your favorite restaurants around town?
Nicole: Thai Palace is my favorite restaurant by far. I love the tofu pangang and vegetable pad thai. Sugar Plum Vegan Cafe is my “go-to” restaurant if I'm looking for a good sandwich. Their Midtown Bacon Cheeseburger is to die for!

OOTK: How do people contact you if they want to purchase your cupcakes?
Nicole: People can reach me through my Facebook page or by sending an email, text, or simply calling me. Although I check my Facebook page and email every day, if you're looking for a quick reply, contacting me by phone would be the best.

OOTK: Thanks for time Nicole. It was a pleasure meeting you. We wish you luck wherever your future leads you.

Nicole’s Cupcakes
nicolescupcakes21@gmail.com
916.296.0157

Naked Lounge | Sacramento, CA

2011-11-07T08:28:00.000-08:00

I've said it before, and most likely, I'll say it many more times to come. The one thing that has really captured our imagination since we started sharing our food adventures with you has been meeting the people who make it all happen. The tireless owners, the accomplished chefs, the talented short-order cooks, the hardworking wait staff, the welcoming hosts, and ... well, the people. The every man, woman, and child who we've shared our story, and in turn, they have shared theirs.

Each of the adventures we've come to enjoy have become not just about the food, but about relationships. The euphoric feeling of being with someone who also shares in your passion, whether it's enjoying a time-tested burger that oozes with greasy goodness, an ice cream sundae that's piled to the ceiling with all the fixin's, or a volcanic chocolate bar that packs just enough heat to make you sweat and cry at the same time.

It doesn't take long to find this common bond. It can happen in just a split second, and then last for as long as the kitchen (or bar) is open. Take for example a recent visit we paid to the Naked Lounge-Midtown located on the corner of 15th and Q Streets. We had already heard so much about this converted house with its blending of neutral colors against recycled textures, its evocative paintings on the walls, and the owners' penchant to support new and up-and-coming musical acts. After all, the soothing and sometimes rockin' sounds were the only thing filtering out of the hidden speakers.

As I recall, it was a cold, rainy day in late Spring. Not enough to get one soaking wet, mind you, but enough to drive us indoors and call it a day for coffee or, in our kids' case, a good cup of hot chocolate. After commandeering a corner table near the front door, we surveyed the drink menu that was perched high above the counter where all the magic happened. The names were catchy, inspiring curiosity. There was the Press Pot, the Hammerhead, the Kerouac, and something called the Keith Richard. Each was described with an interesting flavor profile that had us pausing for a moment to say, "I think I can drink that."

In the end, however, we retreated to conservative wisdom. Two Mexican hot chocolates and two Mocha Thai drinks. Yes, we chose to be plain-Janes. We resolved to be BORING. The act did not go unnoticed.

"You should have tried their Bowl of Soul," came a friendly voice from the table next to ours. There sat two women, one dressed liked she had just come from a meeting, the other like she had just come from home. They sat side-by-side, taking comfort in not just each others' affection, but in the warmth that the Lounge offered. "We noticed that you both were having trouble deciding, and since you didn't order it, thought we'd suggest the Bowl of Soul for your next visit. We order nothing else."

The Bowl of Soul. A generous cup of camomile tea infused with vanilla soy milk, honey, and a sprinkling of cinnamon sugar. This was a cup of yummy goodness that reminds us of those little Calgon moments of being swept away. No wonder our new friends repeatedly order this and snuggle up to each other. Relax, release, and let go.

And so the ice was broken between us. Next thing we knew, we were all talking like we knew each other since forever, like stopping into the Lounge was not just some random act, but rather a planned rendezvous with old friends.

So, go forward on your next food adventure and take umbrage of the people who share the space around you. Given the backdrop provided by the Lounge, it's a good place to start. Locally owned and self-described as fiercely independent, it is one of four locations housed under the Naked Coffee umbrella. The others include Tupelo, Orphan, and Naked Lounge-Downtown, which also features a live music venue. They pride themselves "on a belief of individualism rather than robot-ism, and strive to inhabit unique urban neighborhoods while promoting creativity, dialogue and individuality." Oh, the stories you'll discover and the new friends that you'll make.

Naked Lounge
1500 Q Street
Sacramento, CA 95814
916.442.0174

Doughbot Donuts | Sacramento, CA

2011-10-12T11:10:00.000-07:00

One bite. That's all it took. One delicious bite, and we were soon propelled to a place that can only be described as nirvana ... Just as long as this nirvana is decked out in red raspberries, fresh blueberries, chili chocolate icing, a spritz of mint, and the devilish combination of bacon and maple. What in heaven to earth am I talking about? I bring you the joy that is Doughbot Donuts.

Founded through their fascination of donuts and robots (the relationship is obvious, right?), the husband and wife team of Bryan Widener and Dannah O'Donnell recently opened their first storefront location in midtown Sacramento to crowds of adoring fans who already knew about them via Twitter and Facebook, the very platforms that have gotten many small business ventures like gourmet food trucks off to sustaining starts. This was certainly a far cry from their modest beginnings in May 2010, when they were only making a few dozen donuts in their home kitchen. Back then, experimentation was the name of the game.

As O'Donnell noted in a recent article in the Sacramento Press, “Everything we do is a team effort. I'll occasionally come up with an idea, and Bryan will create the recipes. It's truly trial and error, but everything we have tried has been okay. It has not been too outrageous.”

They currently have over 20 varieties of donuts in their arsenal, including vegan varieties. All are made from scratch, meaning that you won't find anything packaged or premade like that of most donut shops. Among the most popular are the bacon and maple donut, the apple and bacon fritter, the dulce de leche, the chai glaze donut, the PB&J, the mint chocolate donut, and "The Dude," a white Russian Bavarian cream-filled delight with a vodka Kahlua glaze. And as I understand it, they're currently working out a s'mores donut that echoes the days of childhood campfires and ghost stories.

But why donuts, especially given Widener's background and training? He's paid his dues having graduated in 2006 from the Institute of Technology’s culinary school in Roseville. He also made the rounds at such well-established eateries as Streamers Cafe, Magpie, Fat City Cafe, and Enotria. For O'Donnell, there was more than just unwavering support. There was a need to help find a niche that felt comfortable enough to be creative and innovative. Their breakthrough came after sampling VooDoo Donuts' bacon maple bar. From that moment on, the couple vowed "to dedicate their free time to making the best damned donut possible."

Looking back now, Doughbot Donuts seemed destined to happen. The proof is in the couple's own personal history when they were just kids. As fate would have it, Widener's mom used to treat him and his brother to a box of donuts on weekends from Marie's on Freeport. O'Donnell's grandfather would bring her a donut every time he picked her up from school. With memories like these, it's without wonder that they found each other, fell in love, and began creating something truly special.

“Our future goals would probably include, first off, getting a bathroom for our customers," Widener later noted to the Sacramento Press. "Eventually, (we hope to expand) so that we can stay open twenty-four hours."

Twenty-four hours of Doughbot Donuts? Looks like the path to nirvana will be getting even sweeter.

Doughbot
2226 10th St
Sacramento, CA 95818
916.444.5157

Jim Denny's | Sacramento, CA

2011-09-22T06:53:00.000-07:00

To say that they are as big as saucers would be an understatement. Some have affectionately called them hubcaps, while others have referred to them as manhole covers. We simply call them decadent, delicious, and filling. What am I talking about? Why, the pancakes at Sacramento's own Jim-Denny's Hamburgers and Chili, of course!

Considered to be one the oldest running restaurants in Sacramento, Jim-Denny's was founded by Jim Van Nort in 1934 on the corner of 16th and J Street, close to where the Memorial Auditorium now sits. As I understand it, his initial reputation was built on grilling up the tastiest burgers that his customers have ever encountered at that time. In fact, my father thinks very fondly of the days when he stopped for an order to go, knowing that the burger sitting at the bottom of the bag would not only be satisfying, but also a treat to brighten up the daily grind as he commuted to and from Dixon, CA.

How did Van Nort please so many? Quite simple. He used nothing but the finest beef and complimentary ingredients that money could buy. Couple that with his positive work ethic AND a well-seasoned grill, which, after 77 years, has become just as much of a treasure as the restaurant itself has become. The people kept coming. Politicians, city workers, commuters, tourists, and families. Jim-Denny's was said to have the "ten busiest seats in town." Still do.

Since those early days, Jim-Denny's was moved to its present location on 12th Street and saw ownership change hands four times. But one thing has always remained constant, the quality of service and food. As the current owners note when they recently acquired the restaurant, "It is our hope to continue the time-honored traditions started by Jim Van Nort (and the other before us) so many years ago." I'd say that they succeeded.

Now, having said all that, a few words to those who have never been to Jim-Denny's and are now jotting it down as a future stop. GET THERE EARLY!!! Or, at the very least, set aside plenty of time and reserve a good deal of patience. This is a small place with an equally small grill (and only one cook to work it). The wait for your order can be time-consuming, especially if there are a row of tickets ahead of yours, you have a large order, or you've included one of those ginormous pancakes to your order. Just one of these pancakes consumes the whole grill and can take as long as 20-30 minutes to properly "bubble and squeek." Should you or someone else ask for one of these bad boys, you will be waiting ... But it's worth it. Trust me!

Jim Denny's
816 12th Street
Sacramento, CA 95814
916.443.9655

South African Food & Wine Festival | Gum Spring, VA

2011-09-20T16:07:00.000-07:00

(From contributing writer, Terry "Smitty" Ebright)

After experiencing consecutive days of relentless rain due to Tropical Storm Lee, the 6th Annual South African Food & Wine Festival hosted by Grayhaven Winery was met with a beautiful sunny weekend on September 10 and 11. Nearly 2,000 people came out to the award-winning winery located on the Central Virginia countryside to taste over thirty wines from South Africa as well as Grayhaven’s selected vintages. The event presented a truly unique opportunity for visitors to sample imported South African wines that are not readily available to the public. And as an added bonus to this year's fest, two winemakers made the trek from South Africa to be on hand to discuss their distinctive wine culture.

Accompanying the wines were several South African foods such as Peri-Peri Chicken, Biltong (awesome jerky), Boerewors sausage with train smash (stewed tomatoes & onions), chutneys, and spices along with traditional wares from the country. As the organizers of the festival note, "Eating at the South African fest is kind of like going to a restaurant that happens to be outdoors and is only open 2 days a year. Most meats, vegetables, and fruit are from local farms. The Boerewors sausage is hand-made. Mielie Pap is shipped all the way from South Africa. In a nutshell - this is NOT your typical festival food."

And what's a celebration without music and entertainment? JuxtaPower, a production company that promotes South African talent and history through performance, provided entertainment during both days. Included in the mix were tribal songs, Zulu dances, and storytelling. And appearing for the first time, special guest David Jenkins - musician, singer, songwriter – gave great performances. Discovered on the television program South Africa's Got Talent, Jenkins is often referred to as the "White Zulu" due to his mastery of traditional Zulu maskandi music. More simply put, I equate him as the young “Justin Beiber” of South Africa with a traditional folk music bent.
That said, back to the wine and to the question of how does one taste so many in one afternoon? It was not easy. There were so many and most were really good. Among my favorites , these six topped my list:

- MAN Chenin Blanc 2010. Surprisingly light with tropical fruit flavors backed with refreshing acidity and minerality.
- Grayhaven Riesling. Made in Alsatian style, this selection is very food friendly. Crisp and clean with bright fruit notes.
- MAN Pinotage 2010. Made with the South African national grape, this red offers berry notes with touches of cinnamon, smoke, spice, and soft tannins. Nice & easy.
- Mulderbosch Cabernet Sauvignon Rosé 2010. This one is on the dry side. Nice color with berry and lime notes aligned with hints of nutmeg and black pepper. Perfect on a hot summer day.
- DeToren “Z” Red Blend 2008. A very balanced blend of seven different red grapes delivering intense flavors of plum, berries, spice with notes of tobacco and leather. Very enjoyable.
- Vilafonte “Series M” Red Blend 2006. Another blend of four reds. A great combination of sweet berries, nuts, and milk chocolate. Quite silky on the palate. My favorite, and very popular with the festival attendees.

It was truly a fun event. Great wines, sunny weather, beautiful Virginia countryside ... Not a bad way to spend a weekend.

Grayhaven Winery
4675 East Grey Fox Circle
Gum Spring, VA 23065
www.grayhavenwinery.com
facebook.com/grayhaven.winery

Summer Snapshot :: Fresh Peach Shakes

2011-09-01T14:14:00.000-07:00

With the last day of August having come and gone, that only meant two things to us: (1) the fun-filled days of summer were ending, and (2) time was running out to enjoy just one more fresh peach shake at Whitey’s Jolly Kone in West Sacramento.

The secret to their cold and frosty treat is the tree-ripened freestone peaches from Modesto. Share it with a friend or keep it all to yourself, they are pure heaven! With each slurp, we got a delectable taste of sweet peach bits mixed in with the thick vanilla ice cream.

The kids and I sipped slowly under the shade of the bright red umbrellas that adorned their patio tables. Each one of us hoping to stretch the summer hours just a little longer because we knew that once Whitey’s takes down their sign which reads "Fresh Peach Milkshakes," the summer was surely over ... And we didn't want it to end.

Whitey's Jolly Kone
1300 Jefferson Boulevard
West Sacramento, CA 95691

Summer Snapshot :: Frito Pie

2011-08-31T16:01:00.000-07:00

In our family, we can never get enough of Fritos Corn Chips. No matter the size, no matter the flavor ... We love 'em! And when we heard that our friends at Chile Pie and Ice Cream included a Frito Pie on their menu, we had to check it out for ourselves.

Served straight out of the bag, the corn chips are piled with spiced Niman Ranch ground beef and pinto beans. To top it off, their signature red chile sauce over and into the bag. Talk about taking snack food to whole other level!

Chile Pie and Ice Cream
601 Baker St
San Francisco, CA 94117

Wicked West Pizza | West Sacramento, CA

2011-08-05T14:43:00.000-07:00

We recently asked the kids to come up with some of their favorite food combinations, or at least, come up with as many food combinations that they can muster. The list included burgers and fries, spaghetti and meatballs, peanut butter and jelly, bacon and eggs, pie and ice cream, and liver and onions. We could have gone on and on, as I'm sure you could as well, but we were struck rather curious when our son blurted out pizza and bbq. Not exactly one that rolls right off the tongue and certainly one that is not necessarily in the culinary vernacular.

Still, stranger combinations have come to be accepted norms. Take, for example, fried chicken and waffles. So, it's not a stretch to think that pizza and bbq could work, and as our son reminded us, it does at Wicked West Pizza and BBQ.

Ever since they opened its doors last year, Wicked West Pizza and BBQ has caused quite a positive stir in the immediate and surrounding communities of West Sacramento. Why? Unlike other, more commercial pizzerias, they shy away from artificial fillers and flavors that can be found in mass produced pies. Rather, they are staking their newfound reputation by providing their customers with nothing but fresh and natural ingredients provided by organic farmers and artisans in the local area.

"Food is important to us," writes owners Michelle Lau-Heetkamp and Devin Grant. "It defines our bodies and makes us who we are. We know how important our customers' lives are, and we do our very best to help out families eat better and take better care of themselves. We don’t just put a local heirloom tomato on your plate and hope you assume everything is organic. We are truly committed to serving the very best food we can."

Their menu is a cornucopia of choices. If pizza is your craving for the day, you can select your own toppings or go with any one of nine specialty pizzas, each with a colorful name such as The Phat Man's BBQ, The Flyin' Hawaiian, The Old Lady, or The Campbell River. No matter the slice or size, they stack em' high on top of a gluten-free crust or one made with organic whole wheat flour.

Now, if you are anything like my son, great bbq is the preference. Sure, he likes their pizza, but he loves the bbq better. And what's not to love when their grill-master is cooking up all-natural free range chicken, baby back ribs, hot links, beef brisket, and hand-pulled pork.

Every bit of it slow-cooked over hickory chips to "give you a delectable plate of meat." And don't expect any one of the above to be served coated in sauce. That's not to say there isn't something to dip your bbq. They won't cheat you of that endeavor. You'll just find it on the side, kettle-cooked to perfection, in three ways: mild, hot, or WICKED HOT.

Beyond the food, the folks at Wicked West Pizza and BBQ keep family entertainment close to heart. Flat-screen monitors keep you updated on the latest sporting events whether the season calls for baseball, basketball, football, hockey, or soccer. For the kids, let them get lost in an arcade reminiscent of those found at the Chuck E. Cheese or the Dave 'n Buster restaurants. There's even a prize counter to cash in game tickets (AWESOME!). And for us older folks, on special evenings, it's not uncommon to enjoy live music and dancing on the patio.

Oh, by the way, did I mention the gelato bar? They got that too. No preservatives, stabilizers, or "gross stuff hidden here!" It's all-natural with featured flavors as cookie dough, vanilla, strawberry, chocolate peanut butter. raspberry marble, mint chip, butter pecan, coffee, and chocolate chip.

So, there's a little of something for everyone at Wicked West Pizza and BBQ, and now that this latest posting is done, I'll meet you there. I'll be the one chilling with a plate of their 3-Meat Sampler, a slice of The Old Lady, and a tall, frosted glass of Hoegaarden Speciale ... Oh, and a pocketful of game tickets (got my eye on sweet lookin' lava lamp).

Wicked West Pizza
3160 Jefferson Boulevard
West Sacramento, CA 95691
(916) 572-0572

Dynamo Donuts and Coffee | San Francisco, CA

2011-08-04T21:02:00.000-07:00

BACON DONUT DAY IS EVERYDAY! A battle-cry that is noted on their website. A motto that is worn well on the chalk board signage noting the "flavors of the day" behind the take-out counter. None have stretched the creative boundaries of a donut's potential quite like our friends at Dynamo Donuts and Coffee. An idea conceived by renowned pastry chef, Sara Spearin, her neighborhood shop has not only fulfilled a longtime dream of hers, but it has also filled a niche that has not been seen or realized in San Francisco before her arrival.

Writes Lessley Anderson of Readymade Magazine, "Sara Spearin has developed mouth-watering recipes that use organic flour, milk, and palm shortening, rather than the preservatives and trans fat-laden ingredients favored by many commercial donut makers. Her natural approach, along with unusual flavor combinations, has drawn lines to the Mission District shop since she opened it in July 2008."

Spearin and her staff are there every morning at 2:30a prepping the kitchen for that day's menu, which is never repeated twice during the same week. In other words, a rotating selection of seven to ten donuts are featured daily from a collection of twenty-three exotic flavors, including, but not limited to:

- Chocolate Rose Geranium Hazelnut
- Lemon Pistachio
- The Monte Cristo (i.e. filled donut with ham, gruyere, and a house jam)
- Passion Fruit Milk Chocolate
- Candied Orange Blossom
- Caramel de Sel
- Saffron Chocolate
- Apricot Cardamom

And as noted, their Bacon Maple Apple donut is offered everyday. It is arguably their most popular flavor. Studded with bacon and apples that were sauteed in bacon fat and topped with a maple glaze and crispy bacon bits, every bite from this ringed delicacy simply melts in your mouth. We recommend that you include two (or more) in your order because one is simply not enough to garnish your plate.

For many of you who follow our culinary adventures, you know that we make no secret of our love for donuts. Baked or fried. Custard or jelly filled. Frosted with unusual toppings or simply covered in more traditional fare whether it's sprinkles, nuts, or coconut shavings. We just can't enough of these tasty confections, and as long as Spearin and her staff are rollin' out the goods, we will continue to be big fans and constant visitors to Dynamo Donuts and Coffee.

Dynamo Donuts and Coffee

2760 24th Street

San Francisco, C A 94110

415.920.1978

Summer Snapshot of the Day :: Tillamook at the Zoo

2011-08-03T11:23:00.000-07:00

Last year, the 102-year-old Tillamook County Creamery Association (TCCA)assembled a group of dedicated personnel and placed them behind the wheels of a small fleet of decorative VW buses. They had never done anything like this before. At least, not in recent memory. Their mission? Travel across the western states to promote the many award-winning products under the Tillamook brand. Referred to as the "Love Loaf Tour," the adventurous endeavor proved to be a great success not only in its simple approach, but also in its grassroots philosophy.

They have since brought the "Love Loaf Tour" back for a second year, and during this past week, the little VW buses parked themselves in front of various locations in the Sacramento area. We were fortunate to catch up with them this past Saturday at the Sacramento Zoo, where nothing but fun was on the agenda: scavenger hunts, walkabout bingo, word scrambles, and of course, the animal exhibits and shows. Prizes were given away as well as all the cheese samples you could stomach!

"Our hope is to introduce ourselves to those who come out and see us and give them a chance to try our best tasting cheeses," noted Andrea, one of the tour hosts. "I love meeting the people. This has been a very rewarding experience for me."

But as good as that all sounded, the cheese and games were not the only highlight. Rather, the Cheese on Wheels or Baby Loaf Buses were sights to behold. According to the handouts, each bus "started out as a standard Volkswagen microbus from the '60s. Roughly five feet from the middle section was removed and the two halves were welded together. The buses were then lowered three inches to improve balance, handling, and performance." With a lot of "loaf and care," each bus was made to resemble a baby loaf of cheese and, over time, have since become automotive marvels.

Not familiar with the Tillamook brand? A quick history. Established in 1909, the Tillamook County Creamery Association (TCCA) is a cooperative of 110 dairy farming families guided by century-old values of quality, cooperation, integrity, stewardship and responsiveness. During their storied history, the cooperative has developed itself as one of the top dairy brands in the country, offering not only their naturally aged cheddars, but also a variety of other cheeses, ice cream, butter, sour cream, and yogurt.

The "Love Loaf Tour" has just a few more months left on the road with more stops scheduled in Salt Lake City, Denver, Seattle, Spokane, Portland, and Boise. To see the tour’s full & detailed schedule of stops in Sacramento, please visit their website at http://www.loaflovetour.com/. For other information, tune into Tillamook Cheese on Facebook or follow @TillamookCheese on Twitter.

Summer Snapshot of the Day :: Salumi Cone from Boccalone

2011-08-02T13:19:00.000-07:00

Many of us have heard of ice cream cones and snow cones. But a meat cone? Why not, and leave it to our friends at Boccalone to assemble such a combination of salty flavors.

Located at San Francisco’s Ferry Building, Boccalone's storefront is visited by folks from all over the world. Whether they are local to the area or a tourist (like us), they are here for one thing: cured meats.

Fresh sausages, head cheese, cooked and smoked hams, salumi, and many others treats. Created by Chris Cosentino and Mark Pastore, Boccalone takes great pride in creating small-batches of their meats, including assurances that everything is sustainably raised, hand butchered, and cold cured.

Given this, it never takes us long to maneuver through the crowds and create a beeline towards their counter to get one of their delectable meat (a.k.a. salumi) cones. For just a few dollars, we are soon holding a paper cone stuffed with three to four varieties of their sliced, expertly cured meats ranging from Ciccioli, Coppa di Testa to Mortadella. Meraviglioso ... The salumi cone really hit the spot that day!

Boccalone Salumeria
Ferry Building Marketplace
Shop 21
San Francisco, CA 94111
415.433.6500

Summer Snapshot of the Day :: Pie Shake

2011-07-29T11:00:00.000-07:00

A few weeks back, our family was in the San Francisco area to attend a family reunion. As with any trip, we researched a few of the neighborhoods in the city and pleasantly discovered a corner cafe that combined two of my favorite food items, but with a unique twist ... We've all had pie à la mode, but have you ever had a pie shake?

Located in the NOPA neighborhood of San Francisco, Chile Pies (& ice cream) has been serving up their frozen dessert since it opened in March 2010. The general concept? You get to choose your pie from a wide variety of selections -- peach, lemon, blueberry, country apple, or whatever is in season -- and then it gets blended with a little bit of milk and whole lot of ice cream. Although a good portion of it was able to get through the straw, I had to bust out a spoon to get to the sweet and buttery goodness at the bottom of the glass.

Now, there were a few skeptics at the table, including my wife who was unsure about combination. But she soon "ate her words." Before I was able to take a second sip, the pie shake suddenly disappeared.

Chile Pies (& ice cream)
601 Baker Street
San Francisco, CA 94117-1407
415.614.9411

Sacramento Zoo | Ice Cream Safari

2011-07-26T07:19:00.000-07:00

For the last twenty-seven years (and counting), the Sacramento Zoo has opened its doors for one special night in the mid-summer months to host their Ice Cream Safari, an all-you-can-eat extravaganza that is easily one of the city's premiere showcases that promises hours of family fun. This year was no exception, but to be honest, we almost didn't make it after we already put in a full day of activities that drained most of our energy.

With a little cheerleading from our kids, however, we mustered up just enough motivation to include a date with zebras, giraffes, flamingos, gibbons, and great hornbills. Sorry folks, no lions, tigers, or bears on this trip. Many of them were still hiding out in their pens, but as one visitor aptly put it, "We're not here to see the animals. We're here for the ICE CREAM!" Can't say that I was arguing with her, and the many volunteers, staff, donors, and supporters did not disappoint. They rolled out the flavors by the truckload:

- Reese's Peanut Butter Cup
- Pink Lemonade
- Oreo Cookies and Cream
- Vanilla
- Chocolate
- Very Berry Strawberry
- Rainbow Sherbet
- Mint Chocolate Chip
- Pralines n' Cream
- Chocolate Chip Cookie Dough
- Golden Oreo

And to ensure that no one was left out, they also threw in free popsicles for those whose diets couldn't include dairy.

It didn't just stop there either. The price of admission also included complimentary bottled water and sodas, face painting, an ice cream dance party, live music, and of course, access to all zoo exhibits.

Generally speaking, the Sacramento Zoo's Ice Cream Safari is held in the month of July. Discounted tickets are available prior to the day of the event, but door admission is $20.00 dollars for adults and $15.00 for children ages two to eleven. All proceeds benefit the general maintenance and animal care at the Sacramento Zoo.

So, take it from us. We were certainly impressed, and after having visited for the first time, we would encourage anyone, with kids or not, to add the Ice Cream Safari to your list of summer plans.

Summer Snapshot of the Day: Baby Back Ribs

2011-07-11T13:03:00.000-07:00

What: Full-rack of baby back ribs with sauce on the side
Where: Luck BBQ, 2502 J Street, Sacramento, CA

Our son who is a huge fan of barbecue had a smile from ear-to-ear when he found out that we were going out to dine at Luck BBQ in Sacramento. What was formerly known as the BBQ Spot, Luck's meats are all smoked for at least an hour and all menu items are prepared from scratch. Talk about fall-off-the-bone goodness!!

Summer Snapshot of the Day: Pineapple Banana Shortcake with Saffron

2011-07-08T15:09:00.000-07:00

What: Pineapple Banana Shortcake with Saffron
Where: The Eatery West Sacramento Farmer's Market

We decided to check out the Farmer's Market in West Sacramento and came across "The Eatery." Their spin on the traditional shortcake was inventive and extraordinary. The hint of saffron mixed into the fresh dollop of whip cream brought out the freshness of the fruit and rounded out the flavors of this very original dessert.

The Eatery is a bistro that will be opening at the end of July in the Southport Area in West Sacramento. They have been fixtures at the West Sac Farmer's Market since it opened just a few months ago. And now, they have a legion of fans who are chomping at the bit to taste the rest of their fare and can't wait for the actual restaurant to open. Yours truly included!!

Summer Snapshot of the Day: Bowl of Soul

2011-07-07T09:30:00.000-07:00

What: Bowl of Soul
Where: Naked Lounge 1500 Q Street, Sacramento

A chamomile infused drink mixed with steamed vanilla soy milk, a squeeze of honey, and a sprinkling of cinnamon sugar. All of this served in a huge latte bowl. We snuggled up to quite a few of these concoctions during the many cold spring and early summer days in Sacramento.

The Eagle Cafe | West Sacramento, CA

2011-05-23T10:54:00.000-07:00

NOW SERVING OMELETTES. Funny how these three words can prompt one to stop into a neighborhood coffee shop and pull up a chair. That's just what happened to us when we noticed these three magical words outside The Eagle Cafe, a favorite stop of ours in the West Sacramento area. We've known for some time about the cafe's great tasting beverages and savory panini sandwiches, but when we learned that they added five different omelettes to their menu, our appreciation was renewed for this quaint neighborhood eatery.

The Eagle Cafe is still very much in its infancy having opened its doors in February 2010. That aside, however, owner Altin Shquti has gone to great lengths to create a relaxing environment where one can feel welcome whether its kicking off a good morning or soaking up the sun's rays in the afternoon. There's ample seating for such a little place, including a lounge area situated at one side of the cafe's common area. It's an ideal spot to catch up with good friends or perhaps to hold mini meetings with colleagues. During our recent visit, we observed a group of young thirty-somethings musing over the books in their hands. Book club, perhaps? Why not.

The beverage bar is quite extensive. The coffee used by The Eagle Cafe is provided by Vaneli's Handcrafted Coffee, a local roastery located in Rocklin, CA, where much of their fair trade blends are organic and fired slowly to ensure balance among bold, complex flavors. If blended beverages are more to your liking, Shquti and his staff can whip up any one of their iced drinks, smoothies, or blended cremes. Flavor choices include coconut, java chip, taro, green tea, chocolate peanut butter, mango, pralines and cream, belgium chocolate, strawberry, etc. etc. etc. Definitely something for everyone!

But let's not forget, we were enticed by those three words, NOW SERVING OMELETTES. Again, five different kinds to choose from such as the Veggie, the Greek, and the Eagle, which is made with bacon, tomato, cheese, spinach, bell peppers, and roasted turkey. The two remaining choices include simpler favorites such as a gooey 3-cheese offering and their ham-n-cheese combination. Each of their omelettes are complimented with a slice of toast and fresh fruit.

I do have to be honest, however. As satisfying as their omelettes were, and they certainly got our day off to a good start, the real attraction for us at The Eagle Cafe still has to be their panini sandwiches. These are some of the best we've had this side of the Sacramento River. Among our favorites is their breakfast panini made with scrambled eggs, spinach, tomato and bacon served on sourdough bread or a herbed focaccia roll. Couple this with one of their hearty soups of the day such as minestrone, chicken and wild rice, tomato basil, or clam chowder, and you'll walk away in a food coma.

The Eagle Cafe is open daily, but if you're a night owl of sorts or if the craving for caffeine tends to hit you once the sun starts to set, this is not the place for you. While the doors open at 6:00 a.m., they close up for the night at 6:00 p.m. Will the world stop spinning because of this? Of course not. In fact, my mother would put it another way as one who looks out for my health and well-being: "They may be doing you a favor. Drinking all that coffee will just keep you up at night, and you stay up too late as it is." Point taken.

The Eagle Cafe
3150 Jefferson Blvd
West Sacramento, CA 95691
916.372.2401

Hot Italian | Sacramento, CA

2011-05-16T11:04:00.000-07:00

Alla ricerca di un posto eccitante per trovare pizza grande degustazione e molto altro ancora? Poi, fermandosi a Caldo Italiano è solo il posto per voi. Anche se sono stato solo in giro dal febbraio 2009, i proprietari di Andrea Lepore e Fabrizio Cercatore hanno creato un unico "luogo specificamente progettato per essere un punto di incontro dove le persone possono riunirsi per una cena, godendo di una confortevole e moderno spazio urbano."

Whoops! My apologies for starting my latest entry in Italian, but after visiting our newest discovery, I couldn't help myself. To translate...

Searching for an exciting place to find great tasting pizza and whole lot more? Then, stopping into Hot Italian is just the thing for you. Even though they've only been around since February 2009, owners Andrea Lepore's and Fabrizio Cercatore have created a unique "place specifically designed to be a meeting point where people can gather for a meal while enjoying a comfortable, modern, urban space."

Now, I have to be completely honest in saying that we weren't entirely sure what to expect from Hot Italian. We've seen the gathering crowds outside their doors, and that showed promise. We even read all the press, which added to our curiosity and their popularity. But, we couldn't shake the notion of "judging a book by its cover" because its facade seemed too chic, too modern. Would this be a case of more flash than substance? Not in the least.

Entering from Q Street, we took the long walk through the restaurant and feasted on its sleek interiors that was more reminiscent of a gallery than a place to find good eats. Soon enough, however, we were directed to the dining area with its long blacktop tables, each saddled with medium height bar chars. There's also a large circular table toward the middle of the room that screamed community dining, be it with friends, family, or strangers. Add a helpful staff to the mix, and the stage was set. Bring on the food!

We weren't disappointed with with a variety of selections available in either of four ways: as a pizza, as a calzone, as a panini, or as a salad. If choosing a salad, don't settle on having it served cold. Rather, have it brought to you warm on top of their tossed pizza crust. We chose to do this when ordering the Sozzani (baby spinach, pears, dried cranberries, gorgonzola cheese, and roasted pine nuts), and we couldn't have been more pleased. The kids couldn't decide between two pizzas, the Bellucci (tomato sauce, mozzarella, spicy sausage, and ricotta cheese) or the Stella (prosciutto parma, mozzarella, crescenza cheese, and a mushroom medley). So, they went with both. They went speechless after just one bite.

Quoting my wife after taking a bite of the Bellucci, "This is perhaps the best pizza I've ever had, so far, and I've had my share of great pizza." Strong words, I know, but before we start debating where great pizza can be had, she did say "so far." I mean, we've all had great pizza and have our favorites to tout whether it's from Casa Bianca, Village Bakery, Lou Malnati's, Grimaldi's, Taste Chicago, Gino's East, Bertucci's, Chicago Fire, Extreme Pizza, etc. etc. etc. The list can (and does) go on and on. All we are saying, bottom line, is that we would consider putting Hot Italian alongside these elite establishments.

If that isn't enough, the folks at Hot Italian also have a saying that is quite indicative of its approach and attitude toward food: "Pizza as Art." Beyond what you see on the plate, which, by the way, looks like something painted by Da Vinci himself, the phrase says a lot about them. These words are splashed throughout much of their literature from its take out boxes to their menus to their avant-garde t-shirts. My interpretation, the meaning behind "Pizza as Art" is a message that cleverly describes their flavorful dishes. It's a declaration of their use of simple, fresh ingredients that are as pleasing to one's taste as the music, videos, art, design, and aromas serve our other senses. That, in my mind, is what sets Hot Italian apart from other eateries that we've enjoyed.

By the way, after you've expired the last piece of pizza on your plate, be sure to take stroll around the restaurant to enjoy its other components such as the in-house gelato bar, where no less than 14 succulent flavors are featured. We recommend that you try one of their signature concoctions that dunks scoops of vanilla and espresso gelato into real espresso coffee. If that doesn't get a charge out of you, then perhaps browsing though their Motors & Gears Shop is the thing for you. Here, you can find Italian inspired sportswear and accessories for cyclists.

As I said, searching for a unique place to find great tasting pizza and a whole lot more? Hot Italian is the place to find it. It's a celebration for the senses that fa bene al cuore e per l'anima. Buon divertimento!

Hot Italian
1627 16th Street
Sacramento, CA 95814
916.444.3000

Wordless Wednesday :: Rocca

2011-05-11T16:05:00.000-07:00

In this picture:
Rocca, two scoops of gelato drowned in espresso.
A sweet treat from Hot Italian in Sacramento, CA.

Tasty Tuesday :: Fat Face Popsicles

2011-05-10T13:45:00.001-07:00

Our kids have never met a popsicle that they didn't like. However, have they ever reached popsicle nirvana? No...At least, until they tasted the ones from Fat Face.

Fat Face is a gourmet popsicle shop that carries original flavors such as strawberry basil lemonade, strawberry coconut, kaffir lime & avocado, Thai tea, and sweet potato. Owner, Jaymes Luu, generally serves six flavors at a time, based on what's fresh and in season. Currently, these original and delectable treats are only available at selected food festivals or during the weekly farmers' market in Davis, CA, where Fat Face originates.

This summer, however, food fans in the Sacramento area won't have to drive out to Davis. Luu is moving to a bigger location in mid-town Sacramento. Partnering with Olivia Coelho and Trisha Rhomberg, Luu will be operating a cafe within a storefront that will also include an art gallery and a clothing boutique.

Carol's Restaurant | West Sacramento, CA

2011-05-05T21:51:00.001-07:00

Sometimes, finding good eats requires going no further than one's own backyard. I don't literally mean our backyard, mind you. So, before you start clamoring for the keys to the car and making your way over to our humble home, let me tell you about a West Sacramento staple that has been serving its customers hearty portions of homemade food since it first opened in 1988.

Carol's Restaurant, located along historic West Capitol Avenue, offers savory dishes that would, dare I say, rival any that you may have grown up with as a child. This is comfort food as its best! From classic deli sandwiches, soups, burgers, and salads to varied breakfast favorites as scrambles, omelets, pancakes and waffles, and much much more. All of the menu items are made from original recipes created by Carol herself and her father, George O'Campo, an accomplished chef and restaurant owner in his own right.

In the handful of times that we've visited the restaurant, the kids have found something new to love each time. Our daughter has bounced back and forth from their breakfast burrito (stuffed with sausage, eggs, homefries, mushrooms, onions, green chiles, and cheese) to their breakfast quesadilla (made fresh with scrambled eggs, bacon, green onions, green chiles, and two kinds of cheese that ooze goodness from two grilled tortillas). Our son calls their corned beef brisket hash and eggs a favorite. As good as that gets, however, it is paled only by his love for their breakfast burger, which he has already ranked among his top ten best. And that's saying a lot from a ten-year-old whose certainly had his fair share of gourmet burgers.

But what also adds to the appeal of Carol's Restaurant is its dedication to top notch service that makes you feel right at home. And why wouldn't it, given that the restaurant is operated not only by Carol, but four generations of children and grandchildren who roll up their sleeves everyday.

Carol's Restaurant is open daily Monday through Friday, but don't come knocking after 2:30p on the weekdays or after 1:30p on the weekends. They only serve breakfast and lunch. Whether the family chose to do this by design, who knows and who cares? If providing good wholesome fare during these hours is what they do best, then why mess with a good thing.

Hope to see you there soon! We'll be the ones sitting at the tables nearest the service counter.

Carol's
1201 West Capitol Ave.
West Sacramento, CA 95691

Wordless Wednesday :: Deep Fried Asparagus

2011-04-20T08:07:00.000-07:00

In this photo: Deep fried Asparagus from the Asparagus Festival in Stockton, CA.

Stadium Treats: Raley Field

2011-04-18T12:42:00.000-07:00

Spring time is our favorite time of year. The sun is out for a longer period of time, everything is blooming, and of course, its baseball season.

We are a baseball family. Our son is a catcher for his little league team. We catch every possible game out there -- minor league, major league, it doesn't matter. We try to make sure to attend as many "All Star Game" Fanfests as we can. As foodbloggers, one of the great perks of visiting a new stadium is partaking in the fare offered at these locations. What better way to check out not only our nation's favorite pastime but also the regional cuisine offered up in the different cities where there is a baseball team and stadium?

We've tasted Dodger Dogs, Giant Turkey Legs (from Turkey Mike's in Municipal Stadium in San Jose, CA), and Frito Pies (Banner Island Ballpark in Stockton, CA) just to name a few. A few weeks back, we took in a River Cats game in Sacramento, CA. Here is just a quick "roster" of the different food options found at the stadium ranked by USA Today as one of the "10 Great Places for a Baseball Pilgrimage":

Walkin' Taco - A seasoned waffle cone filled with slaw, tomatoes, peppers, onions, chipotle sauce and your choice of tri-tip, chicken or chayote squash. Deep fried jalapeno to top it off is optional.

Donut Burger - A burger topped with two slices of bacon, Tillamook cheddar cheese, and sandwiched between two donuts.

Dinger Dog - A half-pound hot dog nested in a bun large enough to feed a small town.

Raley Field

400 Ballpark Drive

West Sacramento, CA 95691

Wordless Wednesday :: Gadzooks Zooks

2011-04-06T15:06:00.000-07:00

In this photo: Fried zucchini, aka "Gadzooks Zooks" from Fanny Ann's Saloon in Old Sacramento, CA.

Tasty Tuesday :: Slow Roasted Pulled Pork Sliders

2011-04-05T11:02:00.001-07:00

This past weekend, we took a trip to the Golden Bear in Sacramento, CA. Hankering for the much touted "Juicy Lucy," we found ourselves diving in to these little ditties instead. Because their menus are seasonal, we weren't able to order this signature burger. Disappointed? Not so much...the Slow Roasted Pulled Pork Sliders were "awesome" according to our son who wolfed all three in record time. The barbecue sauced served with each order packed enough heat to get the taste buds going, preparing them for the wonderful flavor combinations found in each bite.

Golden Bear
2326 K Street
Sacramento, CA 95816

Wordless Wednesday: French Onion Soup

2011-03-30T14:07:00.000-07:00

In this photo: French onion soup from Freeport Bar & Grill in Sacramento, CA.

Tasty Tuesday :: Carrot Cake Cookie

2011-03-29T06:48:00.001-07:00

Hands down, this is my favorite cookie. I have always been a fan of vegetables in my baked goods: zucchini bread, carrot cake, tomato scones, etc. In fact, I wanted a carrot cake for my wedding cake -- but decided against it, having it served at our rehearsal dinner instead. But I digress...

While doing some "research" for our blog, I came across the "Inside Out Carrot Cake Cookie" from Magpie Caterers, located in Sacramento, CA. Made with only organic ingredients, many have called these delectable cookies "epic" and "legendary" -- I call them "magical." Why? Because no matter my mood (stressed, sad, ambivalent), they always seem to magically make me feel better. Because of their pure cream cheese goodness, they can be found in the refrigerated section of Magpie Caterers. Make sure to come by and get your share...it truly is happiness in a cookie.

Magpie Caterers
1409 R Street, Suite 102
Sacramento, CA 95811

Suzie Burger | Sacramento, CA

2011-03-26T10:49:00.000-07:00

Like us, I'm sure you've been to your fair share of theme restaurants. You know the ones I'm talking about: Hard Rock Cafe, The Rainforest Cafe, Bubba Gump Shrimp, ESPN Zone, and Johnny Rockets. There are even eateries specifically designed with families in mind. Take, for example, Chuck E. Cheese, American Girl Cafe, Disney's Soda Fountain, and John's Incredible Pizza. There's certainly something for everyone, no matter your age or your craving. Why am I bringing this up? Because every time I step into Suzie Burger, I can't help but think that I've just been transported to a place where the 50's have collided with The Jetsons. Don't get me wrong, I can certainly see where an argument can be made against labeling Suzie Burger as a theme restaurant. After all, the pomp and circumstance usually associated with such places are not found here. But still, there is an unmistakable style and feel that sets it apart from just any ordinary fast-casual burger stand or sandwich shop. Heck, the folks at Suzie Burger even have their own mascot, the vivaciously drawn Suzie herself. With her playful pigtails, she zooms across the Sacramento skyline in her rocket ship while toting a burger blaster and gravity belt. She's a culinary character not to be crossed, and we're buying all that she's dishing out!

Opened in January 2008, Suzie Burger is among the latest in a line of dining forays developed by Fred and Matt Haines, the brotherly owners behind the Riverside Clubhouse, Bistro 33 Midtown, Spin Burger Bar, and many others. And as we can tell, the idea behind Suzie Burger is to serve customers with tasty wholesome food while serving it in an environment that promotes nothing but good ol' fashioned fun. Now, don't come here expecting an extensive menu. Rather, the brothers keep things relatively simple, meaning that your choices reach no further than a burger, hot dog, or cheesesteak, the three main items on the menu. Where things can get "crazy" is how you'd like to dress your order. With an array of toppers that include bacon, pastrami, chili, raw or grilled onions, sauerkraut, mushrooms, pickled jalapeños and even a fried egg, they encourage you to be as creative as your taste buds will allow.

For us, the kids typically go for the double-deluxe cheeseburger with lettuce, tomato, pickles, and Suzie's own special sauce. My wife will go for much of the same, but will either add a fried egg or chili depending on her mood that day. Me? It's all about their Philly-style cheesesteak with peppers, onions, bacon, and a sprinkling of pickled jalapeños. Add in an order or two of crispy onion rings, fries, and their signature Lemon Squeezies, and we're good to go! BTW, I should add that if you're one to wash your meal down with a tall cold one, Suzie's offers a selection of bottled micro-brews or tapped draft beers from PBR to a local IPA. And I'm not even going to start with their desserts, but my son swears on their famous Chocolate Brick sundaes. So, if you're looking to add another Sactown original to your list, stop on in to Suzie Burger. They're open daily and is located on 29th and P Streets.

Suzie Burger P Street & 29th Street Sacramento, CA 95816

Wordless Wednesday :: Burmese Red Pork Stew

2011-03-16T11:42:00.001-07:00

In this photo: Burmese Red Pork Stew with short grain rice & eggs two ways at Tasty & Sons in Portland, OR.

Tasty Tuesday | Green Eggs and Ham

2011-03-15T12:44:00.000-07:00

Recently, our daughter celebrated Dr. Seuss' birthday with her class on March 2nd. The festivities surrounding the party was made even more special because her favorite book, Green Eggs and Ham, was among those read aloud during story time. Needless to say, she was all smiles!

But things did not end there. As a budding foodie herself, she insisted that we take a trip out to the Napa Valley to visit Boon Fly Cafe and order one of their signature dishes, Green Eggs and Ham. Boon Fly's take on the colorful combination consists of two poached eggs atop a petite pile of hash brown potatoes and three slices of honey-cured ham, and it's all brought together with a decadent lemon leek cream sauce.

So, feel free to eat them here and there. Feel free to eat them ANYWHERE! We do so like green eggs and ham! Thank you! Thank you, Sam-I-am!

π Day or is it Pie Day?

2011-03-14T19:59:00.000-07:00

For mathematicians around the world, the numerical value of π represents the ratio of the circumference of a circle to its diameter. In decimal form, it's written as 3.14 ... Hmm, today is March 14 ... 3/14 ... Welcome to Pi Day!!! And in homage to Pi, we thought it would be fun to celebrate some of the more memorable Pi's ... er ... pies we've enjoyed over the last year.

Lemon Ice Box Pie at Lois the Pie Queen | Oakland, CA

Pecan Ice Cream Pie from the Sweet Rose Creamery at the Brentwood Country Mart| Santa Monica, CA

Pumpkin Pie at the Model Bakery | St. Helena, CA

Deep Dish Chicago Style Pizza Pie at Chicago Fire | Sacramento, CA

Tamale Pie at Hobees | Palo Alto, CA

Pear Pie at the Courtland Pear Fair | Cortland, CA

Wordless Wednesday :: Ube Ice Cream

2011-03-09T09:33:00.001-08:00

In this photo: Ube Ice Cream found at Fosselman's Ice Cream in Alhambra, CA.

Tasty Tuesday :: Marion's Pancakes

2011-03-08T12:57:00.001-08:00

We are not really sure who Marion is, but we absolutely love her pancakes. We found them at Park Chow in San Francisco. They can also be found in other Chow locations in the Bay Area. A lemony pancake made with raspberry preserves and ricotta, it is the best way to jump start your day. Each order comes with two pancakes that are cooked to perfection. Everyone at our table ordered other things off the menu, but we were so intrigued with Marion's pancakes that we decided to get an order to share. We were not disappointed. The pancakes were moist, fluffy and packed with flavor that there was no need to add any syrup. Now...that is a pancake we can get on board with!

Park Chow
1240 9th Ave (between Lincoln and Irving)
San Francisco, CA 94122

Chow Lafayette
53 Lafayette Circle
Lafayettte, CA 94549

Chow Danville
445 Railroad Ave.
Danville, CA 94526

Wordless Wednesday :: V. Sattui Winery

2011-03-02T10:25:00.000-08:00

In this photo: A picnic at V. Sattui Winery

V. Sattui Winery

1111 White Lane Street

St. Helena, CA 94574

707.963.7774

National Peanut Butter Day | Skippy Burger

2011-03-01T16:21:00.000-08:00

In celebration of National Peanut Butter Day, we'd like to introduce you to the Skippy Burger, a specialty burger featured at Hamburger Patty's in Sacramento, CA.

The Skippy Burger consists of a full half-pound patty, the usual fixin's (lettuce, tomatoes, pickles, onions), and a generous slathering of creamy peanut butter. Served wtih a steak knife stuck in the middle for sharing or to make the roof-sticking sensation more palatable by reducing it to smaller portions, the Skippy Burger is absolute heaven, especially for those of you who are just "nutty" for peanut butter.

Hamburger Patties

1630 J Street

Sacramento, CA 95814

916.441.4340

Rick's Dessert Diner | Sacramento, CA

2011-02-27T08:58:00.001-08:00

An old college friend of mine used to practice a rather peculiar habit whenever we went out to eat. It didn't matter whether it was for breakfast, lunch, or dinner, but what he did was place an order for dessert and ask our server to bring it to him before the entree. It happened every time, all the time. To the casual observer, it may not have been such a big deal, but it was his approach that fascinated me ... His "je ne sais quoi" so to speak.

His scrutiny did not involve the main course. He didn't care much about its taste or appearance, meaning that it could have been the messiest, ugliest, and most mediocre. He would still eat it. When it came to the dessert, however, it was like watching Sally Albright in "When Harry Met Sally." For example, his apple pie had to be slightly heated with ice cream to the side. A double-chocolate milkshake was required to be extra thick with a dollop of whipped cream and not one, but two cherries on top. And again, no matter the dessert, it had to be on the table before all else.

So, one day, I had to ask him about this. I certainly understood about wanting one's dessert just right, but why have it before the main meal? His answer was simple: "I see no reason to have the best part of the meal last. Who said it had to be that way? Besides, by eating my dessert first, I will always have room. If I wait, not so much." Makes perfect sense, and it is with this thought in mind that my old friend would have loved Rick's Dessert Diner.

Located along Sacramento's downtown grid, Rick's Dessert Diner has been delighting its legions of fans and customers ever since it opened in 1986. By their estimate, they boast over 285 European inspired menu items that include a wide range of tastes from award-winning cakes, cheesecakes, and tortes to flavorful tarts, pies, cookies, and pastries. Everything is made daily from scratch on the premises, and they only use the freshest ingredients available to ensure quality. So, whatever your preference may be, Rick's is a place for you.

What are among our favorites? Tough question, but if we're talking cake, my wife and daughter never pass on a slice of their Red Velvet Cake or their Lemon Coconut Cake. My son and I, however, are more pie guys. He prefers their Fudge Sundae Pie, but I usually steer towards their fruit-filled varieties such as the Apple Blueberry, Peach, or Pear Praline pies. Now, do keep in mind, it's not that we don't enjoy their tortes, cheesecakes, or pastries, we just haven't gotten around to sampling them. There's just so many different items that dazzle the eyes and tempt the taste buds.

Rick's is open everyday and late on Fridays and Saturdays, which is perfect for night owls who crave something sweet and sugary. The late hours, however, are also quite conducive for those experiencing a night on the town and just don't want it to end. Whether your coming from a movie, stage show, or concert, the lights are still on, the doors are still unlocked, and Rick's friendly staff is ready to serve.

So, stop on in and treat yourself to something special, and if you're anything like my old college friend, no need to worry about putting the dessert before the main course ... At Rick's Dessert Diner, the dessert IS the main course!

Rick's Dessert Diner

2322 K Street

Sacramento, CA 95816

Wordless Wednesday :: Grateful Bread and Oil

2011-02-23T10:56:00.000-08:00

In this photo: Quarter-loaf of bread from Grateful Bread with balsamic vinegar and California extra virgin olive oil at the Crocker Cafe in Sacramento, CA.

Tasty Tuesday :: Chilaquiles

2011-02-22T15:14:00.000-08:00

A Mexican favorite of ours is chilaquiles. Made with crispy corn tortilla triangles, called "totopos," this dish incorporates green or red salsa, a scrambled or fried egg, and pulled chicken. The mixture is then simmered until the tortillas start to soften, and it is topped with queso fresco, sour cream, or crema before serving. What you end up with is a culinary staple that warms the heart, and because chilaquiles is made with such simple ingredients, it is a popular dish for many households that carry these items in their refrigerators and pantries. Ours included.

And although chilaquiles is a satisfying meal during any part of the day, it is typically served during breakfast for one good reason: it is said to be cure for the common hangover. Why? It is believed that spicy foods, like chilaquiles, help in the body's recovery process as it reacts to capsicum, a potent and well documented pain relieving chemical found in most chiles.

In this picture: Chilaquiles from Antigua Bakery located in the Highland Park neighborhood in Los Angeles, CA.

Randy's Donuts | Inglewood, CA

2011-02-21T09:28:00.000-08:00

Located on the corner of Normandie and Manchester, Randy's Donuts was created in 1953 by donut machine salesman, Russell Wendell, as the second location in a chain of fast food service eateries he called The Big Donut Drive-In. He would go on to open as many as ten locations throughout the LA area, but only four others like Randy's Donuts still delight customers: Kindle's Donuts in Los Angeles, the Donut King II in Gardena, Dale's Donuts in Compton, and Bellflower Bagels in Bellflower.

Their appeal was found not just in their popular menu items, which were quite extensive by the way, but also in the extremely large structure that sat on top of an otherwise ordinary drive-in destination. Known as programmatic architecture, where the buildings resemble the product they sold, each of the locations sported a giant donut constructed of rolled steel bars covered with gunnite, a pliable material typically used in swimming pools. The one sitting atop Randy's Donuts was incorporated in the design of the building by Robert Graham, and it is perhaps the most recognized having been featured in numerous music videos, commercials, magazine ads, television shows, and motion pictures such as Iron Man II, Earth Girls Are Easy, and Coming to America.

The original owner of Randy's Donuts continued to operate the drive-in well into the 1970s before selling it to Robert Eskow in 1976, and it was Eskow who set in motion the subsequent name changes, taking The Big Donut Drive-In and switching it to Randy's Donuts and Sandwiches in honor of his son. In 1978, Eskow's cousins, Ron and Larry Weintraub, took over and shortened the name to what it is popularly known today. They haven't looked back since.

Now, I try to be impartial when it comes to writing about the places we feature in our blog, but I must say that Randy's Donuts is good. Not because they feature most of our favorites, but I've seen occasions when even the healthiest eater, who says "no thanks," will quickly change his mind to a "don't mind if I do" attitude once it's known that the donut in question is from Randy's Donuts. They are truly hard to resist with an array to choose from including crumb raised, chocolate chocolate chip, jelly-filled, custard-filled, and the plain glazed. Specialty items such as apple fritters, cinnamon sticks, blueberry crisps, and a chocolate cinnamon log also tempt and essentially deliver.

My affinity towards Randy's Donuts doesn't just stop there. Once upon a memory, we lived in Playa Del Rey, a mere hop, skip, and a ten minute drive to their doorstep. It was a regular stop when the itch for a guilty pleasure needed to be scratched, but it also played an important role while my wife was pregnant with our son. She craved three things that, looking back at it now, were just all bad, but oh so good: spam musubi, chili cheeseburgers from Original Tommy's, and donuts from Randy's. Ironically, these are three of our son's favorite foods. Connection or coincidence? I wonder ...

Randy's Donuts is open for business seven days a week, 24 hours a day.

Randy's Donuts

805 W. Manchester Ave.

Los Angeles, CA 90301

Wordless Wednesday :: Bacon Cheeseburger

2011-02-16T13:23:00.000-08:00

In this photo: A bacon cheeseburger from Suzie Burger in Sacramento, CA

Tasty Tuesday :: Smac 'N Cheese | Nickel Diner

2011-02-15T20:20:00.000-08:00

For this Tasty Tuesday, we wanted to highlight comfort food. Comfort food, simply stated, is a meal that gives one a sense of well being. It is food that often reminds us of our childhood or just plain happy times. Mac and cheese is just one of those dishes that cries "comfort." This version of mac and cheese, aptly named "Smac and Cheese," hails from the Nickel Diner in Los Angeles. Made with four different types of cheese, noodles, roasted tomatoes and topped with a crispy bread crumbs, this dish left everyone at the table smiling, satiated...and yes...comforted.

Nickel Diner

524 S. Main Street

Los Angeles, CA 90013

Fried Fridays :: Maple Bacon Donut from Dynamo Donuts

2011-02-11T13:22:00.001-08:00

The first thing that came to mind after taking a bite of Dynamo's Maple Bacon Donut was that it reminded me of a Chinese barbecued pork bun. The savory combination of salt and sweet made me want to order seconds and pack few for the trip back home. This is fried food at its best.

Dynamo Donuts was created by Sara Spearin, and the idea came to her while on maternity leave. She notes, "I suddenly realized the importance of a well-crafted donut and the utter lack thereof in San Francisco." Motivated by the dream of owning her own bakery as an outlet to share delicious handmade and not-so-ordinary pastries, a it did not take long before Dynamo was born.

To get a better appreciation of what Spearin and her staff do on a daily basis, you have to understand what goes into each of their donuts. Nothing is compromised and only organic, sustainable, and local ingredients are utilized whenever possible. And, they guarantee quality and freshness by rotating only 7 to 10 donuts per day, even though their menu includes over 20 varieties.

By far, however, their Maple Bacon Donut is their most popular. As a new found fan, I can vouch that it certainly doesn't disappoint.

Dynamo Donuts
2760 24th Street

San Francisco, CA 94110

415.920.1978

Wordless Wednesday | Acme Bread

2011-02-09T12:00:00.001-08:00

In this photo: Acme Bread located in the Ferry Building in
San Francisco, CA

Tasty Tuesday | Chick-O-Stick Candy

2011-02-08T14:24:00.000-08:00

The Atkinson Candy Company has been manufacturing Chick-O-Stick since the Great Depression. Regarded as the company's most popular candy, it is made primarily with peanuts, granulated sugar, corn syrup, and toasted coconut. Fans of the sugary confection claim that it tastes very much like a Butterfinger Bar, but you'll have to decide that for yourself.

Chick-O-Stick's original wrapper featured a stylized cartoon of a chicken wearing a cowboy hat and a badge in the shape of the Atkinson logo. Recent wrapper designs, however, have since removed the chicken because it is believed the chicken contributed to the confusion over whether Chick-O-Stick was a candy or a chicken-flavored cracker.

And what's with the name? According to Atkinson's website, the company's founder "came up with Chick-O-Stick one day because, in his mind, the product resembled fried chicken." The name stuck, and the rest is history.

Photo taken at Candy Heaven in Old Town Sacramento.

Fried Fridays - Hangtown Fry

2011-02-04T06:50:00.000-08:00

What is in a name? If we're talking about the Hangtown Fry, plenty. Invented in nearby Placerville, California, the Hangtown Fry is basically an omelette that was made famous during the California Gold Rush. According to folklore, the dish was created when a gold prospector struck it rich, headed to the Cary House Hotel, and demanded that the kitchen make the most expensive dish it could provide. They didn't disappoint, blending together eggs, bacon, potatoes, and oysters.

By today's standards, the value of these simple ingredients are lost to us, meaning that such a dish would not be considered expensive. But, in the mid-1800s, eggs were not readily available in a mining town, bacon was shipped from the East Coast, and the oysters were brought in on ice from San Francisco, which was over 100 miles away and more than a week's journey.

With that said, there is much to appreciate in this homegrown delicacy. Not only does it pack bold flavor combinations and textures with each bite, but according to the El Dorado County Museum, nothing epitomizes California and its Gold Rush era more than the Hangtown Fry.

It's certainly become one of our favorites with the most common version found at Cafeteria 15L, where their Hangtown Fry consists of oysters, a poached egg, bacon, potatoes, and a rich Tabasco Hollandaise sauce.

So, if you are looking for something truly unique and time-tested, go no further than the Hangtown Fry. Enjoy!

In this photo: The Hangtown Fry from Cafeteria 15L in Sacramento, CA

Thirsty Thursday :: Cricket Cola

2011-02-03T09:55:00.000-08:00

While on vacation in the upper northwest, we discovered Cricket Cola while visiting a local joint in Vancouver, Washington called Pop Culture. My wife was the first to notice the attractively bottled soda from the many others housed in the cold case. In her profession as a marketing exec, packaging is almost as important as the product itself, and this one certainly caught her eye with its colorful label and the two large asterisks bookending the shaded words "serve COLA chilly."

Digging a little deeper, i.e. reading the label, my wife was pleasantly surprised to note that Cricket Cola is in fact a healthy one. The creators have left out phosphoric acid, high-fructose corn syrup, and many other not-so-good-for-you ingredients that the larger companies use in their cola recipes. Rather, they have chosen to use real cane sugar, real kola nut, and instead of using chemical-form caffeine, they stir in a blend of freshly brewed green tea. A great tasting, healthy alternative to regular cola was born.

And cola aficionados are singing its praises. The Washington Post proclaims Cricket Soda as the next "below-the radar drink for hipsters." BevNet.com, a beverage industry review site, singles out Cricket Cola as one of the cleanest colas ever tasted by their experts, who categorize green tea colas as "the most unique innovation in carbonated soft drinks to hit the market in the past decade."

Yet, the question is, did my wife like it? Not only does she like it, but the kids took to it as well!

Cricket Cola is produced in San Francisco and is distributed to all major markets across the states. Pick up a bottle and tell us what you think.

Wordless Wednesday :: Good Luck Dim Sum

2011-02-02T06:51:00.000-08:00

In this photo: Pork siu mai from Good Luck Dim Sum in San Francisco, CA

Good Luck Dim Sum

736 Clement Street

San Francisco, CA 94118

415.386.3388

Tasty Tuesday :: Hobee's Coffee Cake

2011-02-01T06:51:00.001-08:00

For those of you who have visited the San Francisco Bay area, you may have already tasted the coffee cake at Hobee's. If you haven't, it is definitely worth a trip.

Hobee's piping hot, streusel-topped, blueberry coffee cake is a meal onto its own. Many who live in the area consider this a fundamental part of their diet, and rightly so. Legend has it that it is considered the Official Coffee Cake of Mountain View, CA. This may be fiction...but what is fact is the epic portion of a single order. One order is enough to feed a small family or a very hungry Stanford or San Jose State student.

For those who are just visiting and don't have a Hobee's nearby, don't fret...Hobee's sells them by the panful for you to take home and share.

Hobee's has restaurants in various locations in the Bay Area:

Campbell

Cupertino

Los Gatos

Mountain View

Palo Alto

Redwood Shores

Sunnyvale

Bob's Big Boy | Burbank, CA

2011-01-30T19:14:00.000-08:00

On a cold afternoon in February 1964, hundreds of screaming teens and young folks crowded the tarmac to New York's John F. Kennedy airport to be among those to witness an event that would become synonymous with rock-n-rock history, a moment that was much anticipated ever since disc jockeys began broadcasting their songs over the airwaves. In fact, they already conquered most of Europe with perennial hits as "Please Please Me" and "Love Me Do" as well as a freshmen turn as the backup band to Tony Sheridan's "My Bonnie." But what happened after that day not only had an immediate impact on American music, but the Lads from Liverpool would arguably change the face of music and the recording arts as a whole. The Beatles had finally arrived on U.S. soil.

Now, being a huge follower of The Beatles, I'd like to think that once they got past their first press conference in the U.S., they got right back on the plane and headed west to Los Angeles. And shortly after landing, they made a bee-line to Burbank, California, and climbed into a booth at Bob's Big Boy, where they proceeded to order up four double-deckers and crispy fries. That would have been something, but we all know that didn't happen. Rather, their visit to the restaurant didn't happen until much later, and years after that, I find myself getting chills whenever the opportunity to sit in the booth that has been dedicated to them comes up.

But I'm straying from the real task at hand, and that's telling you about one of our favorite burger destinations whenever we visit Los Angeles. Originally coined Bob's Pantry in 1935, founder Bob Wian opened his first hamburger stand in Glendale, California. Business was moderate to start, and its potential was yet to materialize as two very fateful things needed to happen before Wian's iconic path was set in motion.

The first occurred one night in 1937, when, according to those who recall, a regular customer felt a little more hungry than usual. Not one to disappoint and let his customer leave unsatisfied, Wian asked whether or not doubling the size of his cheeseburger would fill the bill. It did, and Bob's signature double-decker, featuring two patties with American cheese, lettuce, and their famous special sauce on a sesame seed bun, was born.

The second was when Wian was introduced to a portly six-year-old boy dressed in overalls. The boy was a fan of Wian's hamburger stand, and the two became inseparable friends whenever the boy stopped in with his parents. Soon, the youngster began helping out around the stand by sweeping up the floors. In return for his hard work, he was rewarded with a free hamburger during each visit. But Wian's honor went one step further when he chose to name his signature burger the Big Boy. It wasn't long after that regulars of Bob's Pantry began calling the stand Bob's Big Boy. The name stuck, and the rest became history.

Now, for those of you who have not yet visited, Bob's Big Boy offers All-American fare. Breakfasts include everything under the rising sun from omlettes and various off-the-griddle favorites to speciality combos that include chicken fried steak and eggs or corned beef hash and eggs. Their packed lunch menu includes soups, salads, sandwiches, the aforementioned original Big Boy burger, and the Super Big Boy. And their dinners will keep you warm and well-fed with items that include chicken, beef, seafood, pasta, and house favorites like oven roasted tri-tip, sauteed tilapia, and their classic chili spaghetti.

There are approximately 248 locations across America, and as I mentioned above, when we are in Los Angeles, we try to stop by our favorite located in Burbank, which is less than ten miles north of downtown Los Angeles. Built in 1949 by local residents Scott MacDonald and Ward Albert, this location is considered the oldest Bob's Big Boy in the states. And with its unique architectural design, it is known for its towering Bob's Big Boy sign and its life-sized smiling character figurine as it is for its food and friendly staff.

And the Beatles aren't the only celebrities who have walked through the doors at this Bob's location. Talk show host and car enthusiast, Jay Leno, frequently stops by during Bob's Friday "Classic Car Hop" night to meet fans. Director, David Lynch, was once said to claim a spot at one of the booths as he mulled over story ideas and people watch. And with Disney Studios a mere two minutes away, their cache of young stars from Miley Cyrus, Selena Gomez, and members of the High School Musical clan have all come in for a bite. If you're into "star" gazing, you're chances here are certainly as good as any other in tinseltown.

So, the next time you are feeling a bit nostalgic and are looking for a non-expensive alternative for wholesome American fare, look no further than a Bob's Big Boy. With over 70 years of tradition and history behind the restaurants, you won't be left disappointed or be left hungry.

Bob's Big Boy

4211 W. Riverside Drive

Burbank, CA 91505

818.843.9334

January 27:: National Chocolate Cake Day

2011-01-27T06:54:00.000-08:00

It was recently brought to our attention that today is National Chocolate Cake Day, and as an homage to this holiday, we decided to commemorate this occasion by highlighting DeLessio Market and Bakery's German Chocolate Cake. What makes DeLessio's version so special is that its made with organic ingredients from the layered chocolate sour cream cake to the decadent Swiss chocolate ganache. And it's all finished off with a classic caramel, coconut, pecan icing.

DeLessio Market and Bakery (2 locations in San Francisco)

1695 Market Street

San Francisco, CA 94103

415.552.5559

302 Broderick Street

San Francisco, CA 94117

415.552.8077

Wordless Wednesday :: Woodhouse Chocolates

2011-01-26T06:58:00.001-08:00

Handmade chocolates at Woodhouse Chocolates.

Woodhouse Chocolates

1367 Main Street

Saint Helena, CA 94574

800.966.3468

Tasty Tuesday :: French Toast at the Tower Cafe

2011-01-25T15:40:00.000-08:00

The Tower Cafe's award-winning breakfast menu is highlighted by its one-of-a-kind Famous French Toast. A secret recipe that has most Sacramentans flocking to its location on Broadway near the historic Tower Theatre and voting it as Best Breakfast and Best Sunday Brunch in Sacramento Magazine. It is made with giant slices of french bread soaked overnight in the cafe's own homemade custard and baked in the oven to create a crispy exterior that gives way to a velvety smooth interior. Unless you are extremely hungry or want to nosh on leftovers as a midnight snack, a half order is usually plenty. On our last visit, we had our order topped with the seasonal fruit compote (also made in-house at the cafe).

Tower Cafe

1518 Broadway

Sacramento, CA 95818

My Taco | Highland Park

2011-01-15T21:04:00.000-08:00

Even before we stepped up to the counter to place an order, the kids already fell in love with My Taco. The reason? They learned that Taboo and aple.d.ap of The Black Eyed Peas are frequent visitors of this family-owned restaurant, and the proprietors have the pictures to prove it ... Not that they need to, of course.

But, as cool as it was to note that members of one of our favorite bands are fans of My Taco, it took a little bit more to win me and the Mrs. over. Needless to say, it didn't take long once our orders began making their way to the table. Take, for example, the Carne Asada Fries, which were piled high with steak, guacamole, sour cream, and melted cheese. Then, there were the Pork Belly Tacos. They were every bit as good and succulent as they looked on the plate next to a generous helping of beans and rice.

The real attraction that grabbed hold of us, however, was their house specialty: The Barbacoa de Borrego. In simple terms, this is a very rich lamb stew that's made with a secret blend of seasonings combined with a variety of different chiles and a goat consomme. And it's paired nicely with corn tortillas, chopped cilantro, diced onions, and a yahualica salsa. Share it with friends or keep it to a personal party for one, this is a styrofoam bowl of heaven that will warm your soul.

The inspiration behind My Taco is its owners, Jorge and Maria Gardano. They opened their kitchy taco stand in 1994 in Highland Park, a neighborhood known affectionately as the "Taco Capital of Los Angeles" with over thirty different taco stands, food trucks, and eateries dotting a 3.9 square mile area. As you can imagine, the competition was pretty stiff, but the Gardanos placed a lot of faith and value on hard work. With the support of their families, including their own children, their success was inevitable.

As noted in Inside Pasadena, the Gardanos describe My Taco as a place where their customers can experience "homemade tastes with a traditional family environment. Many of our recipes are compiled from favorite dishes that we make at home. We hope you enjoy our restaurant and food."

BTW, if the weather is warm during your visit, be sure to order any one of their freshly made agua frescas. There are as many as three to choose from, such as horchata and tamarido, and they're a very cool alternative to compliment the spiciness of their food and their flare!

My Taco

6300 York Blvd., Suite 4

Los Angeles, CA 90042

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

2010-12-31T21:53:00.000-08:00

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.

OOTK's Top 10 | BURGERS

2010-12-30T11:15:00.000-08:00

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

9. The Counter

Various locations

8. Nickel Diner

Los Angeles, CA

7. Barney's Gourmet Hamburger

Various Locations

6. Bob's Big Boy

Toluca Lake, CA

5. Oinkster

Eagle Rock, CA

4. Tommy's

Eagle Rock, CA

3. Dinky Diner

Clarksburg, CA

2. The Squeeze Inn

Sacramento, CA

1. Five Guys

Various Locations

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

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

2010-12-28T21:19:00.001-08:00

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

916.706.1738

Lillie Belle Farms Handmade Chocolates | Central Point, OR

2010-12-21T20:14:00.000-08:00

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.

The 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
551.664.2815

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

2010-12-19T20:29:00.000-08:00

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.

Location:

Galco's Soda Pop Stop

5702 York Blvd.

Los Angeles, CA 90042

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

2010-12-18T22:08:00.001-08:00

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.

Location:

Bob's Big Boy

4211 W. Riverside Drive

Toluca Lake, CA

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

2010-12-17T12:44:00.000-08:00

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

5 pounds of Chez Panisse House Blend from

Blue Bottle Coffee Company

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

SFMOMA

151 Third Street, Fifth Floor

San Francisco, CA

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

2010-12-16T22:37:00.000-08:00

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

323.256.2698

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

2010-12-14T20:52:00.001-08:00

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!

Giusti's

14743 Walnut Grove - Thornton Road

Walnut Grove, CA 95690

916.776.1808

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

2010-12-13T19:28:00.000-08:00

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.

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

2010-12-12T11:41:00.000-08:00

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

415.550.6971

Wordless Wednesday | Randy's Donuts

2010-11-24T14:24:00.001-08:00

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.

Chicago Fire | Sacramento, CA

2010-11-23T08:25:00.000-08:00

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
916.443.0440

Capitol Dawg | Sacramento, CA

2010-11-20T07:17:00.000-08:00

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

916.444.1226

Che Café | Portland, OR

2010-11-07T08:08:00.000-08:00

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

Mix Sweet Shop | Ashland, OR

2010-11-02T07:01:00.000-07:00

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

541.488.9885

Greenleaf Restaurant | Ashland, OR

2010-10-21T07:05:00.000-07:00

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.

Gunther's Quality Ice Cream | Sacramento, CA

2010-10-14T22:49:00.001-07:00

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.

Wordless Wednesday: Guisti's | Walnut Grove, CA

2010-10-13T21:15:00.001-07:00

In this photo:

The ceiling of the bar area at Guisti's Restaurant.

Guisti's is located in Walnut Grove right on the Sacramento Delta and has been a local favorite for nearly 100 years!

Wordless Wednesday: Tartine | San Francisco, CA

2010-10-06T21:02:00.000-07:00

In this photo: Enjoying a pain au chocolat at Tartine Bakery & Cafe in San Francisco.

Fenton's Ice Cream | Oakland, CA and Vacaville, CA

2010-10-03T09:40:00.000-07:00

Fenton's Creamery was already a popular destination for Oaklanders, but once Pixar Animation Studios featured them in its 2009 animated feature "Up", the place exploded on the scene. Although I'd like to think that the long lines for the ice cream bar or a dine-in experience existed before the film, I do believe many, like my family, made a personal pilgrimage to discover what the folks at Pixar wanted the world to know: Fenton's Creamery is one damn fine place for ice cream!!!

Founded in 1894 by E.S. Fenton, the creamery was known for delivering milk by horse drawn carriage. It wasn't until E.S.'s grandson began making ice cream was its place in history solidified. 115 years and three store locations later, Fenton's boasts 37 flavors, four types of frozen yogurt, and season favorites like Apple Pie, Rum Raisin, and Egg Nog. And, any variety of them can be found in their specialty sundaes like Banana Special, the Berry-Go-Round, and the Saddleback Brownie.

But be warned, it doesn't just stop there. When stopping in, come hungry because a full menu of savory sandwiches, burgers, and appetizers also await your arrival.

Fenton's Ice Cream (Oakland)

4226 Piedmont Ave.

Oakland, CA 94611

510.658.7000

Fenton's Ice Cream (Nut Tree Location)

1669 East Monte Vista Ave.
Vacaville, CA 95688

707.469.7200

Tillamook, Oregon | "The Trees, The Cheese, The Ocean Breeze"

2010-10-01T07:00:00.000-07:00

“Cheese, trees, and the ocean breeze.”

The quintessential motto for the city of Tillamook. It is not only appropriate, but it goes right to the heart of describing the historical background of the city’s surroundings, its geographic location, and its most popular export next to logging. Let me explain:

The Trees – After driving about an hour from Portland on Hwy 6, we stopped at the Tillamook Forest Center. We didn’t plan on staying very long, thinking that we would merely stretch our legs, rest a bit before continuing, and read a few roadside markers. Truth is, however, there was more to it … A lot more!

Open since May 2006, the Tillamook Forest Center consists of an interactive learning center, outdoor classroom facilities, a private theater, a 250-foot suspension bridge, and a 40-foot tall lookout tower that offered an endurance challenge for me and the kids. Needless to say, there was a lot of huffing-and-puffing once we got to the top.

Now, the meaning behind the Center is as varied as the trees that surround it, but its mission is as clear as the water in the Wilson River behind it: Educate visitors on the valuable ecosystem that makes up the Tillamook Forest and inspire others to maintain its natural beauty, especially given the park’s history.

You see, back in the 1930s and 40s, the entire region was nearly wiped out by what is collectively known as the Tillamook Burn, a series of fires that blackened over 550 square miles. In the decades that followed, the entire forest was restored by countless volunteers and school children who planted – by hand – over 72 million seedlings. And to account for terrain they couldn’t reach, innovative techniques and aerial drops from commercial helicopters were incorporated.

A thriving habitat now exists as well as breathtaking views at every turn. Gazing toward the hills while walking along its bridge, there was a lot about the Tillamook Forest that left us in awe. So, be sure to do as we did, and stop a moment to take a look around.

The Breeze – On the day of our visit to the Oregon Coast, temperatures in the inland areas of Portland, Oregon City, Beaverton, Woodburn, and Salem soared well into the mid- to high-90s. To put it in another way, it was downright hot. So, we were glad to be in Tillamook, especially when the ocean breeze kept conditions at a very comfortable 75 degrees.

Located between the Coastal Range Mountains and the Pacific Ocean, the city of Tillamook was incorporated by the state in 1891. It is known as the gateway to some of the state’s most beautiful beaches and prominent fishing whether it’s for clams, crabs, or Chinook salmon. The city is also home to a variety of world-class museums, wildlife centers, restaurants, golf courses, campsites, and scenic adventures such as the Three Capes Drive.

But, of course, the main attraction is the Tillamook Cheese Factory, which is what brought us, and hundreds of other tourists, to the city.

The Cheese – The Tillamook Cheeese Factory traces its roots as far back as 1894, when T. S. Townsend, a prominent dairy entrepreneur, partnered with Canadian cheesemaker Peter McIntosh. Together, they would create the first successful commercial cheese plant in the area, and their reputation was solidified after one of their cheeses was awarded a top prize during the 1904 World’s Fair in St. Louis, Missouri.

The key to their success was very simple from the beginning: Ally with local dairy farmers for their basic ingredients; Share their knowledge with other talented cheesemakers in the county; And remain faithful to a set of guiding principles that include “values of quality, cooperation, integrity, stewardship, and customer responsiveness.” Bottom line, it was about producing dairy products that is both nutritious and satisfying. These efforts soon led to the formation of the Tillamook County Creamery Association in 1906.

That said, visiting the factory is a true delight with a little bit of everything for everybody. After grabbing a snack at the in-house cafeteria, we embarked on the self-guided tour, which consists of wall posters and photographs that note the rich history of the facilities and the people that made it all happen and still do today.

Among our favorite stops was along the second floor, where large pane windows allowed us a look into their packaging area. Blocks of cheese whizzed by at a record pace through the various conveyor belts, wrapping machines, and quality control sensors. And watching it all happen was a dedicated group of people who seemed oblivious to the fact that we were staring down at them with our noses pressed close to the glass. That is, until we saw one of them pause for a moment to share a wave and a smile.

At the end of the tour, a cheese bar welcomed us into the visitor center's market and gift shop. Heaping bowls of diced cheese was laid out for all to sample, and included not only their award-winning cheddars, but also newer flavors such as their signature mozzarella, popular cheese curds, and three types of Jacks (Monterey, Pepper, and Colby). Next to the ice cream, the kids loved trying each cheese variety and were encouraged by the employees monitoring the line to come back for seconds and thirds.

There is certainly a great deal of tradition and pride at the Tillamook Cheese Factory, and why wouldn’t there be? As it is noted throughout the factory and in their literature, "Dairy is our life, and it has been that way for over 100 years. When something is that important, you want it to be absolutely right." No need to convince us.

In Memoriam: Ashley Rutledge, Owner of Vic's Ice Cream

2010-09-28T18:49:00.000-07:00

Family, friends and generations of customers mourned the death of Ashley Rutledge, who co-founded Sacramento landmark, Vic's Ice Cream Parlor. Mr. Rutledge passed away at the age of 90.

Vic's Ice Cream has been a tradition in our family since my father attended McClatchy High in Sacramento 60 years ago. It has now become a Thursday afternoon tradition with our children as we visit Vic's every week to get a taste of their wonderful concoctions. This past week was no exception as we took a trip to our beloved ice cream shop. As we stepped inside we saw saw the huge outpouring of love and support for the Rutledge family with countless floral arrangements that filled the shop.

Mr. Rutledge will truly be missed, but his legacy will surely live on.

Wordless Wednesday: The Original | Portland, OR

2010-09-22T21:06:00.000-07:00

A Voodoo Donut Burger served with poutine (fries mixed with gravy and cheese curds) served up at The Original in Portland, OR.