Sierra FoodWineArt Magazine » Food

Pizza & Pasta: Where to get it

jeffpelline — Sat, 28 Jan 2012 20:09:23 +0000

ITALIAN-AMERICAN COOKING WILL TAKE its place at the table as a top food trend in 2012, predicts Saveur magazine. Regional Italian food also is high on the list. Some menu items and area restaurants that serve notable ones are:

LASAGNA Tofanelli’s Lasagna is made in-house from a recipe handed down from generations, with layers of pasta, meat sauce, spinach and cheese. Simplicity Bistro’s vegetable lasagna is made from homemade pasta with mozzarella, grilled eggplant and zucchini in a creamy tomato sauce. In Auburn, Tre Pazzi serves an authentic home-made lasagna.

MEATBALL SANDWICH 151 Union Square in Grass Valley serves a meatball sandwich with fresh-shaved parmesan cheese and homemade meatballs and sauce. Kane’s is a classic meatball sandwich, akin to Original Joe’s in San Francisco.

PIZZA Lefty’s Grill in Nevada City has grilled flat-bread pizzas on oval, thin crusts. Some are unique: The Napa-style pizza features mozzarella cheese, sliced pear, Gorgonzola, balsamic syrup drizzle and fresh oregano and thyme. In Grass Valley: Kane’s stone-baked pizzas include Pizza Margherite (four cheeses, fresh tomato and basil), Pizza Napolitana and a Sushi Pizza (with seared Ahi tuna, cucumber, cilantro, ginger and carrot). Goomba’s pizza is cooked in an oven imported from Italy.

RAVIOLI Bear River Pasta Co. makes fresh ravioli daily. It is stuffed with cheeses, chicken, meat, Porcini mushrooms or crab and other items. No artificial flavorings or preservatives are used. Their lunch specials change daily. Example: Artichoke Gorgonzola Ravioli with sun-dried tomato cream sauce, garden salad and garlic bread. Kane’s serves a butternut squash ravioli. Villa Venezia has a cheese ravioli with roasted eggplant in fresh tomato sauce. All three are located in Grass Valley.

SEAFOOD PASTA In Grass Valley, Tofanelli’s Seafood Fettuccini is a sauté of large gulf shrimp and sea scallops with sun-dried tomato, asparagus, mushroom, fresh herbs and a splash of white wine. It also offers Smoked Salmon Fettuccini and Seafood Risotto. Matteo’s Public in Nevada City serves a Fettuccini with clams, tomato, green onion, shallots and garlic in a white wine sauce.

SPAGHETTI Kane’s offers three sauces: Bolognese, Napolitana and Al’olio (olive oil sauté with garlic and parsley). Goomba’s serves a classic spaghetti with meatballs. Bear River Pasta Co. offers fresh-made pasta and sauces “to go” or eat there.

(Photo: Peter Oaks)

2012 Food Trends: What’s hot?

jeffpelline — Wed, 25 Jan 2012 01:48:23 +0000

LOCALLY GROWN MEATS, fruit and produce, gluten-free food and signature sandwiches will be among the hot trends this year, according to “What’s Hot,” the National Restaurant Assn. survey of 1,800 chefs. “Local sourcing—from meat and fish, to produce, to wine and beer—is a big trend,” says Joy Dubost of the Restaurant Assn. Other trends are listed here, along with area restaurants that are following them:

LOCALLY GROWN PRODUCE Ike’s Quarter Cafe in Nevada City, Simplicity Bistro and SummerThymes in Grass Valley, among others, specialize in food from local farms. More and more restaurants are jumping onboard.

LOCALLY SOURCED MEATS & SEAFOOD Nevada County Free Range Beef, Sinclair Family Farm, High Sierra Beef in Oregon House, and BriarPatch Co-op Community Market. BriarPatch carries Nevada County Free Range Beef.

COMFORT FOODS Stinky Mac ‘n Cheese at Matteo’s Public in Nevada City is for cheese lovers. In Grass Valley: pan-fried chicken from Kane’s; braised lamb shanks from Tofanelli’s; chicken pot pie and Italian-style meatloaf from Simplicity Bistro; Marshall’s Pasties.

SIGNATURE SANDWICHES Tofanelli’s in Grass Valley has creative, delicious sandwiches, ranging from French Dip to “Reuben Reuben” to a vegi-grill sandwich. Matteo’s Public in Nevada City has the Stinky
Grilled Cheese.

ETHNIC Mexican and Thai are hot trends. Maria’s Mexican restaurant (its recent expansion is marvelous) and Taste of Thai in Grass Valley; Las Katarinas in Nevada City; and Sopa Thai in Nevada City and Yuba City.

GLUTEN-FREE In Grass Valley: SummerThymes offers a wide variety of gluten-free items. Kane’s, among others, has gluten-free pizza. Matteo’s in Nevada City now has gluten-free bread. Seven Sisters restaurant in Citrus Heights has a gluten-free menu.

Sierra Meat Buyers Club
Sierra Meat Buyers Club offers locally grown meats to Placer and Nevada county residents from nearby farms and ranches. Customers order monthly from a list of cuts of beef, lamb, chicken, pork, and pasture-raised eggs. They pick up their orders at designated sites.
For more information: SinclairFamilyFarm.net or call 916-663-3990.

(Photos by Peter Oakes)

151 Union Square and Club 141: A Touch of Class

jeffpelline — Thu, 19 Jan 2012 21:43:18 +0000

THE FOOTHILLS’ BEAUTY AND LIFESTYLE HAS attracted veteran chefs, caterers and event planners from all over, melding talents that would prevail in any food obsessed city. Among them is Jim Eckardt, owner of JimE’s Catering & Event Co. in Nevada City and Grass Valley.

“JimE,” as he’s known to the locals, has been the caterer and special events coordinator for longtime popular events ranging from Starry, Starry Nights at the historic Empire Mine State Park to celebrity parties at the Telluride Film Festival in Colorado. He’s just as comfortable (and skilled) catering a more informal Christmas buffet or outdoor picnic.

Now Eckardt is branching out to expand his Club 141 in picturesque Grass Valley into a top-notch events venue and cooking school. Club 141, at 141 E. Main St., is a cozy, intimate setting that is ideal for groups of 20 to 30 people. Its well-equipped kitchen is an ideal “classroom” to showcase Eckardt’s culinary talents.

There’s more to JimE’s expansion, though, bringing his catering to another stylish location. Club 141 is teaming up with a larger events center—151 Union Square in Grass Valley—to offer catering and events for groups of 15 to 130.

“We’re a full-service caterer to meet all your special event needs at either location,” says Eckardt, a graduate
of the prestigious California Culinary Academy in San Francisco.

In the heart of the downtown Grass Valley, 151 Union Square is more than just your typical restaurant. There’s wine tasting, craft beers on tap, lunch, and the venue is host to some of the area’s best parties. “We do it all,” says Owner Rich Fuxjager, and he’s right.

The loft-style setting in the historic Union Building is surrounded by murals and other original artwork. There’s also a handsome mahogany bar.

Four local wines are featured: Montoliva, Naggiar Vineyards, Coufos Cellars and Double Oak Winery. Fuxjager’s restaurant also features microbrews on tap, including seasonal beers.

The lunch menu includes salads, wraps, vegetarian nachos, sandwiches and gourmet chile.

Union Square’s live music is enticing, ranging from flamenco guitar to acoustic folk rock. And with “JimE” as the house caterer, 151 Union Square is an ideal venue for a festive holiday gathering. It all adds up to make 151 Union Square one of the finest gathering places in the foothills.

Club 141
141 E. Main St., GV
530-273-3600
JimEsClub141.com

151 Union Square
151 Mill St., GV
530-205-9513
151UnionSquare.com

New Earth Market: Yuba City’s biggest organic market

jeffpelline — Thu, 19 Jan 2012 21:21:20 +0000

MORE AMERICANS ARE EATING GREEN. More than half say they prefer to eat organic food, largely because it tastes better and is better for the environment, according to recent polls.

To meet the demand, more grocery stores are expanding their organic and natural offerings. More natural grocery stores are opening too.

Last spring, nine local families teamed up to open a new full-service natural foods market in Yuba City, offering an alternative to driving to Sacramento, Roseville or Chico for similar products.

Called New Earth Market, the newly built 18,500 sq.ft. store offers competitively priced organic, sustainable and seasonal products harvested within a 100-mile radius. Trained New Earth team members also strive to educate customers about the foods they eat and help them to lead healthier lives.

“New Earth Market is committed to our customers and our community,” says Kevin Cotter, the market’s managing partner. “We not only provide high-quality products and unmatched customer service, but we also support the well being of our community and our environment.”

The independently owned store has created 55 new jobs, “gives back” to the community by donating to nonprofit causes and helps to plug a big “retail leak,” estimated at millions of dollars annually out of the area.

The market offers fresh produce, organic dairy products, all-natural meats, fresh seafood, artisan cheeses, natural supplements and beauty care products.

It also has a juice and coffee bar, deli with grab-and-go salad and sandwich offerings, as well as catering services for any size event.

The store has a large selection of premium wines and 289 beers,including craft brews. Customers also are treated to wine tastings, a beer club, cheese school and cooking classes.

Local non-profits and businesses are invited to the store regularly to showcase their services and products. The store also exhibits the work of local artists.

Locals welcome New Earth Market. “It’s a breath of fresh air,” says one shopper. “The food is fresh and flavorful, and the staff is wonderful.”

1475 Tharp Rd., Yuba City
530-673-9355 NewEarthMarket.com

A “Little Italy” emerges in Grass Valley

jeffpelline — Thu, 22 Dec 2011 19:32:50 +0000

THOUGH BEST KNOWN FOR ITS CORNISH heritage, Grass Valley has been home to Italian immigrants since the gold-rush days. The land is similar to the hills of Italy, for winemaking, ranching and other pursuits.

Now a “Little Italy” is sprouting up downtown for dining, shopping and celebrating Italian culture. On Bank Street, in the historic district, the Bear River Pasta Co. is joined by the Villa Venezia restaurant and the Italian Cultural Center in the Gold Miner’s Inn/Holiday Inn Express.

Bear River Pasta is known for fresh pastas, sauces, ravioli and other Italian specialties. It also offers “to-go” or “eat-in” meals, including new daily specials. They stock a full shelf of imported Italian products, ranging from olive oils to strained tomatoes.

For the holidays, Bear River Pasta will carry brightly-wrapped, imported Panettone, the Italian Christmas bread. The brand, Battistero, is among Italy’s most famous. They will also have La Florentine Torrone (a traditional Christmas sweet), Amerana cherries (for gourmet toppings) and more.

Bear River Pasta Co. has welcomed fall with fresh pumpkin and butternut squash ravioli. Its ravioli are popular for Christmas Eve and Christmas.

At Cornish Christmas, owners Theresa McGuire and Carl Brenner will wear authentic costumes and serve their homemade meatball sandwiches and cannolis.

As for their neighbors, Villa Venezia is an authentic Northern Italian dining experience on Bank Street. The setting, in a restored Victorian, is ideal for a romantic or family gathering. The restaurant features foothill wines.

The Italian Cultural Center is located in the lobby of the Gold Miner’s Inn. It provides literature about Italy, language classes and shows Italian movies, among other activities. “We honor the legacy of Italian immigrants and their descendants,” says Stefano Woods, a founder of the group.

Nevada City’s picture-perfect celebration

jeffpelline — Tue, 06 Dec 2011 14:37:20 +0000

THE HALLMARK CHANNEL’S HIGHEST-RATED original movie of all time, The Christmas Card, was filmed in Nevada City.

The town is “so perfectly preserved you have to pinch yourself the first time you walk up the Broad St., just to make sure it’s real,” says one of the actors.

Nevada City is a greeting card come to life during Victorian Christmas. The annual family tradition features holiday activities for all ages: children’s pony rides, carriage rides, live entertainment, yuletide treats and—of course—Father Christmas.

“It’s a magical setting of winding streets, authentic gas street lamps, artisan vendors and Victorian characters,” says Cathy Whittlesey, executive director of the Nevada City Chamber of Commerce.

Nevada City’s shops, restaurants and wine tasting rooms will greet visitors with flair. One example: Treats, a popular ice cream store at 110 York St., is now dishing up dessert crepes, such as Chocolate Mousse — a warm treat to ease you into winter.

Victorian Christmas is Dec. 7, 14 and 21 (Wednesdays 5-9 p.m.) and Dec. 11 and 18 (Sundays 1:30-6 p.m). Entertainment will be expanded this year, and the event is being run by the same team that founded the Wild & Scenic Film Festival 10 years ago. There is no admission charge.

A $5 roundtrip shuttle bus service runs from the Nevada County Government Center to historic downtown during the event.

Children under 12 years old ride for free. Nevada City embraces out-of-towners. It recently launched a military discount program to lure visitors from nearby bases. “The local community loves welcoming visitors,” says Chamber President Barbi Jackson.

Cornish Christmas in Grass Valley

jeffpelline — Fri, 25 Nov 2011 17:05:15 +0000

“PEOPLE BELIEVE THE CAROL TRADITION is old in Grass Valley, but few realize it’s as old as the city itself,” Gage McKinney writes in When Miners Sang—The Grass Valley Carol Choir. The choir, originally made up of Cornish gold miners, has a famous past. In the ’40s, the Grass Valley choir sang Cornish Christmas songs from 2,000 feet underground in the Idaho-Maryland gold mine.

Nowadays, the choir’s appearance is a highlight of Grass Valley’s Cornish Christmas celebration. It is a magical holiday getaway. Now in its 44th year, the family celebration in the streets of downtown Grass Valley is filled with the sights and sounds of Cornish-costumed street vendors, children entertainers and roasting chestnuts.

Handcrafted gift items and edibles are for sale, and all the stores are open. Children can go downtown to visit Santa Claus from Thanksgiving until Christmas. This year, Cornish Christmas is on Fridays from 6-9 p.m. on November 25, December 2, 9, 16 and 23. A Beale Air Force Appreciation Day, welcoming military families to the event, is on Dec. 2.

While walking downtown, one of our favorite holiday treats is a Cornish pasty (pronounced past-ee) at Marshall’s Pasties at 203 Mill St. They are prepared from scratch and rolled by hand, an edible reminder of the past. For more information, go to HistoricGrassValley.com.

HANUKKAH TREAT

This year, Hanukkah is from Dec. 20-28, when Jewish people light the menorah and exchange gifts. On December 20, Tess’ Kitchen Store in Grass Valley will celebrate Hanukkah with a cooking demonstration of Latkes, a popular treat during the eight-day Festival of Lights.

Called Latkes in Yiddish, the shallow-fried pan- cakes of grated potato, flour and egg, are often flavored with grated onion and topped with sour cream or apple sauce. The oil isn’t just for cooking. It’s a reminder of the oil that lit the menorahs in the Jewish Temple and miraculously lasted for eight days.

Tess’ Kitchen Store
153A Mill St.
Grass Valley
530-273-6997 TessKitchenStore.com

CANDLE-LIT CELEBRATION

THE FOOTHILLS ARE RICH IN HOLIDAY traditions. On Dec. 11 at 1 p.m., Foothill Flowers in Grass Valley will host its 24th annual Santa Lucia celebration.

The Scandinavian holiday consists of a pageant portraying Santa Lucia with court of Lucia brides and star boys. Legend has it that Santa Lucia’s apparition appeared to stop a famine in Sweden with gifts of food.

Santa Lucia Day has been celebrated in Sweden, Norway, Denmark and Italy.

For more information, call
Foothill Flowers
530-273-2296 FoothillFlowers.com
102 W. Main St., Grass Valley

(photo credit: Kial James)

BriarPatch turns 35: Growing and helping to open more co-ops

jeffpelline — Wed, 23 Nov 2011 14:14:20 +0000

FOOD CO-OPS WERE BORN IN HARD TIMES. They flourished during the Industrial Revolution, when workers lost their jobs to machines, as well as during the Great Depression and oil crisis of the ‘70s. The cooperatives also have led to a boom in organic foods, now the fastest growing sector of the grocery business.

Northern California has been home to some of the most famous co-ops, in Berkeley and Palo Alto, for example. One of the stalwarts is right in our backyard—the BriarPatch Co-op Community Market in Grass Valley.

This year The Patch is celebrating its 35th anniversary. It is experiencing profound growth as well, recording an 18% increase in sales from last year and a 9% growth in ownership.

“We have evolved from a members-only volunteer buying club to a true community hub and market,” says general manager Chris Maher. “Our focus is around organic and local foods.”

Last year, produce sales included 184 fruits, vegetables and flowers produced locally.

The Patch also has organic dairy products, organic and natural meats and poultry, an extensive selection of bulk foods and a full- service deli. Its mission statement: “Selling healthful, earth-friendly, affordable products.”

“Though we now have lots more products and shoppers, many of the same faces are still here: Shopping, working and volunteering,” says Maher.

BriarPatch is now in its fifth location, a 13,000-sq.-ft. store with certified “green” design. Its beginning included a storefront on Washington Street in Grass Valley and a store on Joerschke Drive in the Brunswick Basin.

The Patch has grown from 16 workers during the Joerschke “era” to 150 local workers. Its community fund has awarded $16,000 to local groups.

Thanks to its success, BriarPatch management also is being called upon for its expertise in helping to start a new co-op in Placerville and to expand one in Reno.

“Those who founded our co-op in 1976, and those of us who had the privilege of working in our previous store buildings, could have never imagined what BriarPatch has evolved to become,” says one longtime worker.

290 Sierra College Dr., Suite A, Grass Valley
530-272-5333 BriarPatch.coop

Original BriarPatch store in 1976

High Hand in Loomis embodies farm-to-table dining

jeffpelline — Wed, 16 Nov 2011 13:43:08 +0000

“PURVEYORS OF HAND-GROWN FOOD,” IS the motto of the High Hand Conservatory & Cafe in Loomis.

The Conservatory showcases fresh, local food from Placer County’s farms and its own garden. High Hand menus change regularly, based on seasonal availability of fresh ingredients.

The summer seasonal favorites include tomatoes, sweet onions, peppers, peaches, berries and corn. They are used liberally throughout the brunch, lunch and dinner menus. High Hand is closed Monday and Tuesday “for harvest.”

The dining area is an all-glass atrium, filled with flowering plants and trees, adjacent to historic fruit-packing sheds, a nursery and art
gallery. An outdoor, wood-fired pizza oven also greets guests. Desserts are homemade.

High Hand also hosts the annual Tomato Gathering to honor local growers and share the history of its fruit sheds, says Scott Paris, owner of High Hand Nursery.

High Hand epitomizes the boom in farm-to-table cooking—a fast growing food trend.

“Farm-to-table is wonderful for restaurants, it helps local businesses and is environmentally friendly,” says Laura Baker, owner of LMG Consulting, about the trend.

The food just tastes better too, because it doesn’t need to be preserved for a long trip to the restaurant.

High-Hand Conservatory Restaurant, Nursery and Art Gallery
3750 Taylor Rd., Loomis 916-652-2064
HighHand.com

Soups & Stews: Where to find comfort by the spoonful

jeffpelline — Wed, 16 Nov 2011 13:41:56 +0000

Soups & Stews: Where to find comfort by the spoonful in the foothills and Sierra:

Gumbo
Not the traditional roux thickened gumbo. It is a hearty soup topped with gingered greens and served with cornbread. Changes daily. Ike’s has been “keeping it Creole” for a decade.
Ike’s Quarter Cafe
401 Commercial St., NC, 265-6138
IkesQuarterCafe.com

Chicken Tortilla Soup
Fresh chicken and homemade tortillas in a cream base, topped with sour cream, chives and tortilla strips. “Just the right kick.”

Chile
Made from scratch and simmered “low and slow” with house-ground beef, beans, stewed tomatoes, fresh onions, garlic and other ingredients. Enjoy a bowl during Grass Valley’s Cornish Christmas celebration.
Tofanelli’s Gold Country Bistro
302 W. Main St., GV, 272-1468
Tofanellis.com

Vegetarian Chile
Perfect for fall. Green chiles, red peppers, tomatoes, tender black beans and onions in a thick stew, topped with green onions, cheddar cheese and sour cream. Served with a corn muffin.
Summer Thymes
421 Colfax Ave., GV 273-2904
134 S. Auburn @Booktown, GV 273-9866
SummerThymes.com

Hearty Minestrone
A San Francisco-style minestrone, packed with vegetables, beans and pasta. Served with crusty Italian-French bread. Owner/Chef John Kane is a native San Franciscan.

Clam Chowder
An “old-school” New England chowder that is thick, creamy and loaded with clams. A generous portion.
Kane’s Family Restaurant
120 E. Main St., GV, 273-8111
KanesRestaurant.net

Mussels Fra Diavolo
One pound of North West Blue mussels simmered in a spicy broth of garlic, fennel, tomato, chardonnay and a pinch of chili flake served with garlic pesto bread.
Lefty’s Grill
221 Broad St., NC, 265-5838
LeftysGrill.com

Burgundy Braised Beef
Braised beef served in a rich burgundy sauce with carrots, button mushrooms and onions, surrounding garlic mashed potatoes. Sublime. (Use a fork, though).
Simplicity Bistro
111 W. Main St., GV, 205-9365
SimplicityBistro.vpweb.com

Jambalaya
Penne pasta with andouille sausage, shrimp and blackened chicken with black beans and green onion in a spicy creole sauce.
Served with garlic bread. Try it with Anderson Valley’s Winter Solstice, one of owner Matt Marguiles’ craft beers on tap.

Clam Fettucini
Clams, tomato, green onion, shallots and garlic in a white wine sauce.
Matteo’s Public
300 Commercial St., NC, 265-0782
MatteosPublic.com

Shrimp Paella
Prawns, clams, chorizo and vegetables with crispy Spanish rice.

Teriyaki Tofu Rice Bowl
Marinated and grilled tofu served over rice and vegetables.
Monkey Cat
805 Lincoln Way, Auburn, 888-8492
MonkeyCat.com

Chile Verde
Succulent bites of pork sautéed with fresh roasted tomatillo sauce. Served with warm tortillas. Try it with a Negra Modelo beer.

Chile Colorado
Pork sautéed with dry roasted red chiles.
Maria’s Mexican Restaurant
226 E. Main St, GV, 274-2040
MariasGrassValley.com

Tom Yum
Chicken, vegetarian or shrimp in hot and sour soup with lemongrass, kaffir leaves, onions, mushrooms and tomatoes.
Taste of Thai
204 W. Main St., Suite 103, GV, 274-2968

Veal Emince
A Swiss specialty served with mushrooms and cream sauce, spaetzli dumplings. A dining institution on Tahoe’s West Shore.
Swiss Lakewood Restaurant
5055 W. Lake Blvd., Homewood, 525-5211

FALL-TO-WINTER HEARTY BEEF SOUP
This is how you lure them in from splitting wood, tossing the football, or a conversation on the front porch. Serves 8 voracious adults.
I 2 1/2 lbs. Stew Meat
I 3 med. Tomatoes or 14-oz. can crushed Toms
I 2 stalks Celery, chopped
I 1 small Onion, chopped
I 5-6 c. chopped seasonal Vegetables
I Sprig of Rosemary
I 1 Bay Leaf
I 4-6 c. Water (plus 1-2 c. Red Wine, optional)
I Salt and Pepper to taste
In an 8-qt. pot over med. heat, sear beef on both sides. Add enough water to cover meat. Add bay leaf and cook over med. heat 15 min. Turn to simmer and let meat cook 1-1/2 hours. Remove meat, set aside.
In the same skillet you used for beef, sauté onion. Add all vegetables and rosemary to the soup stock, cooking on med.-low until vegetables are tender; about an hour.

Add beef to pot when vegetables are close to tender. Serve with a crusty bread.

Source: Nevada County Free Range Beef

photo credit: Keith Sutter