Appetizers

You've probably heard for some time that Fresh & Easy Neighborhood Market was going to give Trader Joe's a run for its money and set up new stores around the Sacramento area. Look for five Fresh & Easy stores to open in early March, with its line of ready-to-cook meals and house branded products that feature competitive prices. According to a release, the openings of these five stores will create "100 good jobs with benefits" locally. The British-based company currently operates stores around southern California, and in Nevada and Arizona.

One change to earlier plans: Fresh & Easy will not open on Fair Oaks Blvd. in the former Ethan Allen furnishings store. Here's the list of stores and their grand opening dates:

MARCH 7

Mack Rd. & Franklin Blvd.
Watt & El Camino

MARCH 14

Lincoln & Sterling in Lincoln
Elk Grove Blvd. & Calvine Rd.
Natoma St & Blue Ravine in Folsom.

For more information: www.freshandeasy.com

Brewster's Bar & Grill, which is housed in a 19th century renovated building in downtown Galt, will be closed until Monday as the business undergoes an ownership change. Its team of opening owners - Jason Boggs, Alex Origoni and Garrett Van Vleck - have stepped away from the business, which is being taken over by an as-yet unnamed owner. Boggs, Origoni and Van Vleck are also the proprietors behind the Shady Lady Saloon on Sacramento's R St. corridor.

According to Boggs, the Brewster's name will stay and D&S Development, which owns the building and also the developer behind numerous central city projects in Sacramento, will remain as a business partner in Brewster's. Boggs said sales weren't the main reason for backing out of Brewster's, which opened in May 2011.

"It's not like there were huge profits, but they were there," said Boggs. "What it comes down to is we wanted to focus on other projects. We were spreading ourselves too thin. Somebody was interested in (Brewster's) and we decided to take them up on it."

Chris Macias is the Bee's food and wine writer. Follow him on Twitter @chris_macias

You could find some of the best hot dogs in the area at Elk Grove's Heavenly Dog - that is, until it shut down its space near Bond Rd. and Highway 99 at the end of January. But fear not, fans of the 'dog. Instead of continuing with a brick-and-mortar location, Heavenly Dog has opted to go mobile and focus on its food truck.

Heavenly Dog launched its food truck in December, and debuted at the Sacto MoFo 3 food truck festival at Eighth and W streets. That's since been Heavenly Dog's only appearance on the local mobile food scene, but plans to be running full-time starting in early March.

Owner Nicky Smith said mobile food looks to be a better business plan for her line of fine hot dogs.

Anyone out there love a glass of syrah, that juicy red wine known for its full body and forward flavors? The grape's a signature of the Rhone in France, and especially dense and powerful versions of syrah are produced in Australia - though in the Land Down Under, the grape's called "shiraz." Syrah also has a home in the Sierra Foothills, which has the growing conditions and soils that work well with Rhone-styled wines.

So, how about a taste of that Sierra Foothills syrah? Feb. 16 has been designated by wine marketers that be as "Syrah Day," and you can get free tastes from eight El Dorado County wineries that day. The event will be held at the El Dorado Hills California Welcome Center (2085 Vine St., El Dorado Hills) from 5:30 p.m. to 7:30 p.m.

Participating wineries include: David Girard Vineyards, Sierra Vista Vineyards & Winery, Lava Cap Winery, Boeger Winery, Shadow Ranch Vineyard, Crystal Basin Cellars, Grace Patriot Wines and Mount Aukum Winery.

For more information: (916) 358-3700

As "Appetizers" first reported, Drewski's Hot Rod Kitchen is opening its first brick-and-mortar location which can be found at Republic Bar and Grill (908 15th St., Sacramento). Located at the former spot of Dream Ultra Lounge, grand opening festivities will kick off this weekend, starting with a grand opening party at 7 p.m. You can also catch some gnarly UFC fight action starting at 4 p.m. Saturday and a Super Bowl party on Sunday afternoon.

The menu created by Andrew "Drewski" Blaskovich includes a range of burgers, hot dogs wrapped in bacon, egg roll-like "spark plugs" and a burger with a 5-pound patty aka the "18 Wheeler" that costs $40 - or free, if you can woof it down during a specified amount of time.

A second Drewski's food truck will also be running "very very soon," said Blaskovich.

"We'll be doing more menu options because we now have test kitchen," said Blaskovich. "We're able to store more stuff and have more fun with the menu. Food trucks are my baby and the brick-and-mortar is a platform to gain more of a client base."

"Appetizers" recently shared the news that Kelly McCown was leaving his executive chef position at Ella Dining Room & Bar to head Goose & Gander, a new restaurant in the Napa Valley located in the former Martini House. Now, there's another connection. Marcus Marquez, former owner of L Wine Lounge & Urban Kitchen, has joined Goose & Gander's team as its general manager and partner.

Marcus, who ran the L with wife Kolea before shutting down in July due to money and legal issues, will move his family to St. Helena in the summer. Goose & Gander's aiming for an early April opening, meaning Marcus Marquez will be doing some commuting between Napa and Sacramento for a few months. The expectations are meanwhile high for Goose & Gander, which was recently named by Zagat.com as one of the Bay Area's "17 hottest openings of 2012."

The opportunity took shape for Marquez after attending McCown's farewell dinner at Ella. Since the L's closure, Marquez took a job with the distributor Epic Wines and spent many working days in Napa.

And the burger related posts keep rolling today on "Appetizers" ... along with word about Ella Dining Room & Bar offering its new "bipartisan burger" special, local fans of "fast-casual" dining can sink into news that Smashburger is opening its Elk Grove location at 10 a.m. Wednesday. This south area franchise at 7701 Laguna Blvd. in Elk Grove marks the Sacramento area's fifth Smashburger location. And evidently, Sacramentans love their burgers. The San Diego area is the only other part of California which boasts Smashburger eateries.

Smashburger has gained a following with burger aficionados for making their food to order and using a meatball-sized mound of Angus beef which is then "smashed" into a patty shape over a buttered grill. In a 2010 review of Smashburger's Citrus Heights location (5500 Sunrise Blvd., Citrus Heights), the Bee's Al Pierleoni awarded Smashburger a notable 3 out of 4 stars and a hearty thumbs up on its "juicy burgers."

Hours will be be 10 a.m. to 10 p.m. daily. For more information: www.smashburger.com

Despite the Sacramento Kings' dismal season on the court this far, here's something that local wine fans with a fandom for sports can toast. Selections from Rail Bridge Cellars, the urban Sacramento winery located just north of downtown, are now being poured at Power Balance Pavilion.

So, if you're looking to wash that King Dog down with something besides the same ol' beer or soda, you can instead savor some sips of Rail Bridge Cellars 2007 Dry Creek Sauvignon Blanc or their Boredeaux blend known as Lattice. Other Rail Bridge Cellars options at Power Balance Pavilion include the 2009 Chardonnay Sienna and a 2007 merlot made from Napa Valley grapes.

Look for the wines at Power Balance Pavilion's wine kiosk and its Skyline Bar. The folks behind Rail Bridge Cellars, a small winery which is on track to produce about 1,400 cases of wine this year, consider this Power Balance Pavilion product placement a slam dunk.

The Unified Wine & Grape Symposium wrapped up Thursday, taking over the Sacramento Convention Center and Hyatt Regency for three days of workshops and a wine industry trade show, and this year's convention attracted record attendance of 12,400. That number is up 200 guests from the previous record of 12,200 set in 2011. And that's a gain of 700 attendees from 2010, which saw a slight drop from the previous year at Unified.

The Convention Center was meanwhile packed with nearly 650 vendors showing off the latest in winemaking and grape growing technologies, and much more in what's billed as the western hemisphere's largest wine industry trade show. That number's up about 20 vendors from 2011, and the challenge for Unified organizers is finding more space for those who want to show off their wares. In recent years, Unified has taken over the third floor and a chunk of the first floor lobby at the Convention Center to accommodate all those who want to show off their wares. The running joke at Unified is they might have to start adding trade show booths in the restrooms. Meanwhile, there's already a waiting list to vend at Unified 2013.

Here's a link to a wrap-up of Unified's "state of the industry" presentation, and another story about Unified's major impact on local restaurant business.

Chris Macias is the Bee's food and wine writer. Follow him on Twitter @chris_macias

Today marks the Year of the Dragon in the Chinese zodiac, but around Sacramento it might as well be the Year of the Pig. The inagural Bacon Fest ran from Friday through Sunday, with some two dozen Sacramento area restaurants participating, and marked by packed events and food shortages from the bacon-hungry hordes. Pangaea Two Brews Cafe reported its busiest day ever due to its Saturday Bacon Fest event which featured bacon and beers specials. Because of this whopping success, Pangaea was closed on Sunday for an employee appreciation day.

Founded by local musician and bacon aficionado Brian Guido and Nick Miller, managing editor of the Sacramento News & Review, just five official events were planned when Bacon Fest was announced two weeks ago. Once word got out, that number jumped to 24 participating venues, including Samuel Horne's Tavern in Folsom, the Shady Lady and Lucca restaurant.

Highlights included "Kevin Bacon Tribute Night" on Friday at Luigi's Slice Fungarden, with local bands cranking out tunes from Kevin Bacon movies (think: "Footloose" and favorites from "Animal House" - "thank you sir, may I please have another!"), and a Bacon Fest breakfast at Magpie Cafe. Big crowds and bacon shortages turned out to the norm.

Needless to say, plans are already being formed for Bacon Fest 2013. Also look for a few one-off Bacon Fest events as the year moves along, including a "BLT Day" once the tomato season arrives.

This just in: Got a call from one of the organizers of Sacto MoFo, which has thrown mobile food truck festivals around the Sacramento area for the past year, and a new event is coming April 21. Full details will be announced soon, but alcohol sales will be included for the first time and live music will also be added to this event.

The SactoMofo folks intended to throw a similar mobile food festival with a beer garden at Power Balance Pavilion in December, but after some logistical problems about cooking indoors with propane, the event was moved to Eighth and W streets. 23 food trucks participated and attracted more than 4,000 customers.

So where will this latest food truck festival be held, and which vendors are participating? We'll let you know as soon as we do.

Chris Macias is the Bee's food and wine writer. Follow him on Twitter @chris_macias

Workers at the California Board of Equalization building at 4th and N streets who showed up Tuesday and hoping to get lunch or coffee at its cafeteria were out of luck. The cafeteria abruptly shut down over the weekend due to "personal reasons" from vendor Darren Simonds. The cafeteria is expected to be closed for the next two weeks while a new vendor is secured.

A coffee kiosk has since been installed to service the building's 1,900 employees, and the vending machines were re-stocked, according to Board of Equilization spokesperson Jaime Garza. There's also been outreach to Sacramento's food trucks to help fill those hunger pains in the interim, and the Board of Equilization is working with the City of Sacramento to extend the parking limits for food trucks while the cafeteria remains closed. Under current city ordinance, food trucks must move every 30 minutes. The sandwich truck Wicked 'Wich has already made a stop at the building this week, and Drewski's Hot Rod Kitchen also plans to feed the civil servant masses there, said Drewski's owner Andrew Blaskovich.

The Board of Equalization's cafeteria utilizes the Department of Rehabilitation's Business Enterprise Program, which trains the legally blind to operate food service entities. Simonds shut down his cafeteria operations without giving any prior notice, said Garza.

Chris Macias is the Bee's food and wine writer. Follow him on Twitter @chris_macias

About a year ago, The Bee dropped by Rogers Family Company in Lincoln to check out its coffee operation and learn about its philanthropic efforts in Panama. The coffee company roasts beans under a variety of brand names, including San Francisco Bay Coffee and the Organic Coffee Co.

Now, the company's released "Rare Find," a fair trade coffee with proceeds to benefit the wild cat conservation organization Panthera. The coffee costs $11.99 for a 12-ounce bag and $22.99 for 2 pounds of whole beans, and 20 percent of online sales will to towards Panthera's efforts to protect jaguars. 10 percent of wholesaler and distributor sales will also go toward this cause.

"We are honored to work with Panthera to preserve the jaguar - which is one of nature's treasures and one of the great symbols of the wild- for future generations," said Jon B. Rogers, the president of Rogers Family Company, in a statement. "We hope that Rare Find coffee can make a meaningful contribution to the effort to save jaguars in coffee growing regions where we've seen firsthand how our industry can play an important role in preserving nature."

For more information: Rogers Family Company

Have you ever checked out Yoshi's, the live music spot and Japanese dinner house with locations in San Francisco and Oakland? A new Sacramento spot, Antigua Cantina & Grill, aspires to be the local equivalent and with a Latin twist. So far, Antigua has booked Salvador Santana - son of famed guitarist Carlos Santana, and a fine musician in his own right - to play at Antigua on March 9.

Meanwhile, Antigua is undergoing a few months of soft launching. Located in the former Three Monkeys spot at 723 K St. - which catered to those who wanted sushi, pork sliders and bratwurst in a single setting a.k.a. hardly anyone - Antigua's formal grand opening won't be until May 5 aka Cinco de Mayo. For now, Antigua is open for happy hour and as a nightclub from Thursdays through Saturdays.

Antigua will also host a tequila tasting on Wednesday at 6 p.m., which costs $20 and includes samples of Avion (aka Turtle's tequila from "Entourage") and Tequila Clase Azul. Attendees also get three appetizers, including pan roasted gulf prawns with walnut cilatro pesto.

Chef Billy Zoellin left the Golden Bear (24th and K streets, Sacramento) just before the midtown eatery and watering hole hit the national airwaves. In January of 2011, the Golden Bear was featured on the Food Networks' "Diners, Drive-Ins and Dives," with host Guy Fieri chowing down on Zoellin's food including banh mi sandwiches and tacos. But by the time the episode aired, Zoellin split to raise his son and work at the Crocker Cafe.

But like a gastropub prodigal son, Zoellin returned to cook at the Golden Bear about three weeks ago. Sous chef Dave Avender had taken over Zoellin's kitchen duties, and Avender will continue to lead the kitchen team even with Zoellin's return.

"I'm not in charge and that's kind of the reason I came back," said Zoellin. "I'm here to help, and I'm going back to school as well."

It's the beginning of a new year, meaning it's time to work out those resolutions to lose weight - which just happens to coincide with crab feed season. And as The Bee reported today, a second wave of Dungeness crab is about reach consumers soon. So grab your crab feed bib and fork, and prepare to chow down.

But here's what we'd like to know: Which are the best crab feeds around Sacramento? Not only would we like to share this information with readers, but The Bee would like to feature one of these crab feeds for our well-viewed page of local events photos a.k.a. Snapshots.

Let us know in the comments section ... thanks and happy crab feeding!

After a couple of delays, the El Dorado Hills location of Selland's Market Cafe (4370 Town Center Blvd. #120, El Dorado Hills) is finally set for a grand opening on Jan. 30. Like its flagship eatery at 5340 H St. in east Sacramento, this second Selland's will specialize in hand-crafted forms of comfort food (think: mac 'n cheese, pizza, sandwiches and salads with a gourmet touch) plus wine tasting and a bottle shop. The El Dorado Hills version, however, will be about 1,000 square feet larger than the H St. location and accommodate seating for 100 inside, plus another 40 on the patio. Also look for a larger wine shop, with a selection ranging from budget-friendly bottles to special occasion wines.

For more information, surf over to the newly redesigned sellands.com.

Chris Macias is the Bee's food and wine writer. Follow him on Twitter @chris_macias

Two local wineries are greeting 2012 with especially coveted news: They've made the cut for the third annual WSJwine Annual Dozen. Also known as the Wall Street Journal's wine club, which touts more than 100,000 active customers, its Annual Dozen selects best-of-the-year wines in two categories and offers them for sale.

But to make the cut, the wines must make their way through a series of blind tasting panels, with the judging led by best-selling wine author Hugh Johnson. So, let's give it up for Scott Harvey Wines of Sutter Creek and Lodi's Borra Vineyards, which were each selected in "America's 12 Smartest Wine Buys" for the Annual Dozen.

Scott Harvey Wines scored for its 2008 Mountain Selection Barbera, which sells for $29.99 and described as "lively, very fresh and quite delicious" by judge and Master of Wine Justin Howard-Sneyd.

Over at Borra Vineyards, there's a double celebration going on this week. Along with its selection in WSJwine's "America's 12 Smartest Wine Buys" for its 2008 Red Fusion, the 2009 vintage of this wine scored a double-gold medal over the weekend at the San Francisco Chronicle Wine Competition.

In a move to fill seats during the normally down month of January, this year's edition of Dine Downtown Restaurant Week launches today and runs through Jan. 18. More than two dozen downtown and midtown restaurants are participating, and will feature 3-course prix fixe dinners for $30 a head. It's a pretty good deal for those looking to sample from eateries that might normally be outside the household budget, though it's still not necessarily a cheap night out if you do the math. By the time the bill comes for a table of two, including parking/valet and some kind of beverages, plus tip, the tab can easily come to $75 on the lower end. That's still a relative deal when considering the usual tariff when dining in some of Sacramento's top tier restaurants, but are too many people still being priced out during Dine Downtown Restaurant Week? How about some other options that could show off fine local food closer to the $20 range, or Dine Downtown programs that don't lock people into a prix fixe menu?

Either way, local chefs have some tasty looking menus planned for the next 10 days, including those from Restaurant Thi13en, Ella and The Porch, which recently opened and am hearing a strong buzz that the food's pretty solid over there.

For a full list of Dine Downtown participants and link to menus, click here.

Chris Macias is the Bee's food and wine writer. Follow him on Twitter @chris_macias

The local food truck industry continues growing, with a mobile food vendor that specializes in sandwiches that launched recently. Meet Coast To Coast Sandwiches, which includes po' boys, philly cheesesteaks and New York-styled pastrami among its mobile food offerings. The truck and its $7 sandwiches launched in November, just in time for the Sacto MoFo 3 festival, and is the brainchild of Robert Ramos and Sean Figueroa.

These two local culinary school graduates first had plans to open a brick-and-mortar sandwich shop, but switched gears so to speak after figuring a mobile food concept would be a better business plan. They still plan to open a stand-alone sandwich shop, and hope to build its brand recognition first through its food truck.

For now, Coast To Coast Sandwiches works off a fixed schedule (Update: this schedule starts next week): Mondays will be at Goodyear tires on 11th and I street, Tuesdays are a trip to Prospect Park in Rancho Cordova, it's downtown near 12th and O streets on Wednesdays, Thursdays will cater to DMV workers on 24th St. near Broadway and Fridays mean a stop at the CalPERS building near 4th and Q streets.

Look for a new executive chef to be heading Ella Dining Room & Bar starting Feb. 1. His name is Michael Thiemann, and is currently executive chef with the San Francisco Bay area's Wayfare Tavern and Hawks Tavern. If Thiemann's name sounds familiar, it might be because he's a former Sacramento local who started his culinary career at the now-defunct Greta's Cafe. He has since landed chef gigs in New Zealand, Hawaii and most recently with the Tyler Florence restaurants Wayfare Tavern and Hawks Tavern.

The owners of Ella conducted a national search after chef Kelly McCown put in notice that he was returning to Napa wine country. McCown will be chef at Goose & Gander, located in the former Martini House - a restaurant where McCown once worked before coming to Sacramento about two years ago.

For Thiemann's try-out at Ella, he prepared a range of dishes including salmon crudo, a sous vide 1/2 chicken, lamb shanks and other items. His managerial experience with Tyler Florence's restaurant group helped seal this deal.

Fresh for 2012, the midtown location for the venerable Squeeze Inn opens today at 1630 K St., in the former space used by Infusion Cafe. Whenever the topic of "best burger in Sacto." comes up, Squeeze Inn can pretty much be counted on to be name checked, especially the "squeeze with cheese" which comes with its skirt of fried cheese. Along with big ol' burgers that taste so good but will make your cardiologist wince, its menu also includes a variety of sandwiches.

This midtown location marks the fifth eatery in Squeeze Inn's growing empire. Its original location opened in south Sacramento with a mere 12 stools, but moved to more spacious digs at 5301 Power Inn Rd. after being targeted in a lawsuit claiming violations of the Americans With Disabilities Act. The suit has since been dropped.

Squeeze Inn has also opened locations in Roseville (106 N. Sunrise Ave.), West Sacramento (1350 Harbor Blvd.) and Galt (545 Industrial Dr.). Squeeze Inn was also featured in a segment on the Food Network's "Diners, Drive-ins and Dives" back in 2010.

In terms of local burger wars, yours truly has always felt Squeeze Inn is a bit overrated. My personal pick is the ground French steakburger from Nationwide Freezer Meats (1930 H St., Sacramento). But more importantly: Who gets your vote for best local burger? Leave your choices in the comments section.

Chris Macias is the Bee's food and wine writer. Follow him on Twitter @chris_macias

After managing the masses at the mall and stringing oodles of holiday lights, leaving the cooking to someone else on Christmas Eve couldn't be a better gift. A variety of Sacramento restaurants will be ready to serve with special holiday menus and extended hours in some cases.

But, if you want to get a table at some of the area's fine dining establishments, better book a table soon. The Firehouse in Old Sacramento, which is offering a chef's tasting menu along with its regular offerings, will be open until 10 p.m. on Christmas Eve but is close to sold out. The remaining reservations start at 8:15.

At Sienna restaurant in El Dorado Hills, its Christmas Eve reservations are completely booked but still taking names for a waiting list. In Roseville, diners who want to sample La Provence's "menu de noel," a prix fix menu for $45 and $12 for children 10 and under, should prepare to eat on the earlier end. Just a few reservations are currently available at 4 p.m. and 4:15.

January generally doubles as the downtime for the restaurant industry. After all of the holiday shopping's been done, and folks feel a little economically hung over, dining out tends to take a back seat for many consumers. So, here's one way that Sacramento's restaurant community tries to keep those seats filled each January: Dine Downtown, which includes 10-days of specials at a variety of central city restaurants.

Organized by the Downtown Partnership, Dine Downtown runs Jan. 9 through Jan. 18, with three-course prix fix menus costing $30 per person. 29 restaurants will participate this time around, including four new eateries: The Porch (located in the former Celestin's), Tequila Museo Mayahuel, Restaurant Thir13en, Blue Prynt.

"Dine Downtown provides restaurants a huge boost at the start of the new year," said Michael Ault, executive director for Downtown Partnership, in a statement. "We estimate that the event generates just over $1 million in restaurant sales and parking revenue in just 10 days."

Here's the full list of participating restaurants, courtesy of the Downtown Partnership: Fires Lounge, 4th Street Grille, Biba Restaurant, Blue Prynt, The Broiler Steakhouse, Cafeteria 15L, Capitol Garage, Chops Steak Seafood & Bar, Dawson's at the Hyatt, deVere's Irish Pub, Ella Dining Room & Bar, Esquire Grill, Fat City Bar & Café, The Firehouse Restaurant, Frank Fat's, Grange Restaurant at The Citizen, Il Fornaio, Kupros Bistro, The Melting Pot, Morgan's at the Sheraton, Paragary's Bar and Oven, Pilothouse, The Porch, Restaurant Thir13en, Rio City Café, Spataro, Tequila Museo Mayahuel, Ten 22, and Tulí Bistro.

After a second year of unseasonably cool temperatures, the grape tonnage has been tallied and the results are ready. According to the California Department of Food and Agriculture, 3.3 million tons of wine grapes were harvested in the 2011 growing season, a 9 percent drop from the previous year.

That's not too much of a surprise considering the cold shoulder that Mother Nature gave to Northern California this year, with its wet spring and temperate summer. The grape harvest started about three weeks late in Lodi, with growers hoping for warm weather to help their grapes reach ripeness.

This year's total pales compared with 2009, when 3.7 million tons of grapes were harvested - the second largest amount in California's history. But as the saying goes, good things come in small packages.

Food lovers wait in line at Drewski's mobile food truck during the Sacramento Mobile Food Festival at Fremont Park on Saturday April 30, 2011. Lezlie Sterling, Sacramento Bee

February is shaping up to be a big month for Drewski's Hot Rod Kitchen, the popular local food truck that specializes in grilled sandwiches (think: aged Havarti cheese melted over Korean braised beef, kimchee and other goodness). Not only is Drewski's planning to launch its second truck on Feb. 1, but a new sports bar coming to downtown will host a brick-and-mortar version of Drewski's. Located in the former Dream Ultra Lounge, Drewski's will operate out of The Republic (908 15th St., Sacramento) which will feature pool tables, plenty of TVs showing sports events and an expanded menu from Drewski's. Look for it to open right around the beginning of February.

The Republic will act as a kind of home base for Drewski's and provide much coveted storage for its food trucks.

"This will save us money," said Andrew Blaskovich, the restaurateur behind Drewski's. "On the trucks we have a limited amount of space, so I'm constantly shopping. With the labor, gas cost and time it's challenging."

Morgan Song, owner and Executive Chef of Ambience, drizzles burgundy-apricot nappage on venison tenderloin, a sixth course in a 7-course meal at his restaurant in Sacramento. Andy Alfaro, Sacramento Bee

File this one under: Oooops! In yesterday's news about The Kitchen and Carpe Vino of Auburn making the list of OpenTable's "diner's choice awards" for Top 100 Best Restaurants in the United States, yours truly overlooked Ambience of Carmichael also making the cut. Like The Kitchen, Ambience specializes in prix fix menus, which in this case are $55 for five courses or $75 for seven courses prepared by executive chef Morgan Song.

Ambience is also a favorite of Blair Anthony Robertson, the Bee's esteemed restaurant critic, who raved in a four-star review earlier this year: "Giving this chef room to show off with a seven-course dinner evokes thoughts of Frank Sinatra with a microphone or Miles Davis on trumpet. He's just that good. If he ever puts out his 10-course dream menu, watch out."

Well heck, if Song is the Miles Davis of the local food scene I wonder which one of his courses is the equivalent of "Blue In Green?" Check BAR's full review here (which compares prix fix dining at Ambience and The Kitchen).

For more information: www.ambiencerestaurantsac.com or (916) 489-8464.

The sound of clinking glasses and congratulations continue on the local food and wine scene. Fresh off the news that four local wineries made Wine Enthusiast magazine's list of the Top 100 wines, The Kitchen and Auburn's Carpe Vino were both ranked in OpenTable's "diner's choice awards" for Top 100 Best Restaurants in the United States. OpenTable, the popular online restaurant reservation system, compiled the list from more than 10 million reviews submitted by OpenTable users over 12,000 restaurants.

The news is doubly sweet for Carpe Vino, which was also ranked in OpenTable's list of the Top 50 restaurant wine lists. Only four restaurants nationally were ranked in both of OpenTable's lists for best wine list and best restaurants, noted Carpe Vino owner Gary Moffat.

Meanwhile, the staff at The Kitchen is also celebrating news that they're being awarded 5 diamonds from AAA, one of the most prestigious ratings in the domestic dining industry. Look for this to be announced formally around the new year.

Jim Moore of Uvaggio wines checks on a vineyard of grapes near Lodi. Chris Macias, Sacramento Bee.

2011's winding down, which means it's time for lists honoring the best wines of the year. And in this bit of good fortune, four local wineries received accolades in Wine Enthusiast magazine's "The Enthusiast 100." They are (cue drum roll):

Michel David of Lodi for its 2008 6th Sense Syrah (#11), Uvaggio 2009 Moscato Secco from Lodi (#25), Easton 2009 Monarch Mine Vineyard Sauvignon Blanc from the Sierra Foothills (#30) and Terre Rouge 2009 Viognier from the Shenandoah Valley (#63). (Note that both Easton and Terre Rogue are made by winemaker Bill Easton, and his "Easton" wines are non-Rhone varietals).

The nod from Wine Enthusiast was especially nice for Jim Moore of Uvaggio, a winery which specializes in Lodi-grown Italian varietals. Moore rarely sends his wines out for review, and when facing a world of competition from Bordeaux, Napa, the Rhone and other wine hot spots, he was happy to see Lodi get some love.

Now here's some good news for those who have a wine lover on their holiday shopping list. The Kitchen and its sister restaurant, Selland's Market Cafe, are offering 20% off all retail wines on Saturday. Though The Kitchen (2225 Hurley Way, Sacramento) sells retail bottles by appointment, tomorrow its doors will be wide open from 11 a.m. to 5 p.m. for the 20% off wine sale. Now this is a wine list that runs especially deep, offering such coveted California "cult" wines as Screaming Eagle, Bond, Harlan and Kongsgaard. But you don't need to spend hundreds of dollars to score a special bottle. Look for wines from Sequoia Grove, Audelssa and Bridesmaid to nab some great gift bottles in the $50-$70 range.

Over at Selland's (5340 H St., Sacramento), some special wines can be had for about the price of a pizza. Long before I started writing about food, this was always one of my go-to shops for wine, a place where I could ogle at a bottle of Shafer Hillside Select or Blankiet on the shelves but still opt for a tasteful budget Bordeaux or Michele Chiarlo Nivole Moscato d'Asti. Look for a variety of local producers and moderately priced sparkling wines as well. The 20% off sale runs from 10:30 a.m. to 9 p.m.

And just for the record, I've been more nice than naughty this year, so I'll add a bottle of 1997 Dalla Valle to my holiday wish list 8)

Hey, home cook, think you have the goods to be on Fox's "MasterChef?" Think you can withstand the heat in the kitchen while host Gordon Ramsay scrutinizes your every move? Well, brush up on those recipes and knife skills because there's a casting call for "MasterChef" on Saturday in San Francisco. We know it's a bit of late notice to make the haul to San Francisco, but hey, you know there's a $250,000 grand prize at stake, right? The producers also want to tap into Sacramento's culinary talent pool and are offering 10 front of the line passes to Sacramento home chefs who make the trip. Here's where it all goes down:

Le Cordon Bleu
350 Rhode Island St
San Francisco, CA 94103

The casting call runs from 10 a.m. to 6 p.m. and you're asked to bring your best home baked dish. For those front of line passes, send an e-mail to: vanessa.bond@yahoo.com.

For more information and all the fine print for audition information: www.masterchefcasting.com

Patrons Jerrold Anub, left, and Elaine Dano of Rancho Cordova receive their food through the window of the 'Mini Burger' food truck in Sacramento on Saturday, December 3, 2011. Randy Pench, Sacramento Bee

You'd think the competition would be especially steep for local food trucks at Saturday's Sacto MoFo 3 mobile food festival. With such favorite Bay Area food trucks in the mix, including Chairman Bao and Seoul On Wheels, you'd think that locals would flock to the trucks that might only stop in the area a couple times a year. But even late in the afternoon, the local food trucks were getting plenty of love in the form of long lines.

Late in the day, Sacramento's own MiniBurger was pulling the longest lines by far. Anyone remember the three-hour wait for Chairman Bao at the first Sacto MoFo? By 4 p.m. you could get your order in less than 5 minutes. Meanwhile, MiniBurger set a personal sales record and cranked out more than 500 orders - a 10% increase over its previous record which was set at the inaugural Sacto MoFo. Overall, Sacto MoFo 3 drew about 5,000 people, according to the festival organizers.

On the heels of a food truck festival coming Saturday to downtown Sacramento, a public meeting is being held tonight in Elk Grove to discuss Elk Grove's current mobile vending ordinances. While current ordinances in Sacramento mandate that food trucks have to move every 30 minutes, in Elk Grove food trucks can only stay parked for 15 minutes and then must move at least 1,000 feet. Food trucks operating in Elk Grove also have a time limit of selling between 7 a.m. and 2 p.m. However, food trucks can vend on private property with permission from the owner, which has led to some mobile food truck round-ups on the occasional Thursday in Elk Grove.

Tonight's 6 p.m. meeting and public workshop, which will be held at Elk Grove City Hall's Council Chambers (8400 Laguna Palms Way, Elk Grove), will invite public comment from mobile food vendors, residents, brick-and-mortar restaurant owners and other interested parties.

"Over the past couple months, the city has received an increase in inquiries about operating mobile food trucks," said Sarah Kirchgessner, senior planner with the Elk Grove Planning Department. "We're looking to possibly update current regulations and want to have public input."

Sacramento's got one heck of a sweet tooth. Think about all the cupcake shops and boutique bakeries that have opened around the area in the past couple years, with mini pies being the latest dessert du jour. Now, comes word that Nothing Bundt Cakes will open on Thursday in Roseville. This bakery franchise has headquarters in Las Vegas with locations all around California, Texas, Tennessee and other states.

Just like the "punny" name suggests, Nothing Bundt Cakes specializes in bundt cakes of all kinds. Offerings range from single-serving "Bundlets" to Brontosaurus sized bundts that can feed up to 26 people.

Grand opening specials include free Bundtlets for a year for the first 50 people who show up on Saturday. A ribbon cutting ceremony will be held next Tuesday that includes Roseville mayor Pauline Roccucci and Nothing Bundt Cakes local bakery owners (Cameron and Shelly Diviak and Greg and Kathy Leuterio).

Nothing Bundt Cakes is located at 1112 Galleria Blvd. at Roseville Parkway. For more information: www.nothingbundtcakes.com.

We know it's been a trying few years for state workers, given the days of Furlough Fridays, pay cuts and attempts by then-Gov. Arnold Schwarzenegger to pay state workers minimum wage. Downtown business that cater to state workers have also felt the pinch, with folks holding tighter to their disposable income or not even being around due to mandatory days off.

Civil servants, you now have something to celebrate. Broadacre Coffee (1014 10th St., Sacramento) is hosting a "state worker appreciation week" from Dec. 5 to Dec. 9. Here's how it works: Drop by Broadacre Coffee, show your state worker badge, and you'll be privy to a variety of specials. State worker deals include free coffee, free tea, a free Doughbot donut and even a free 30g bag of coffee beans. Score!

For more information: broadacrecoffee.com

While midtown's L Wine Lounge & Urban Kitchen remains closed and seeks a new tenant for the space, co-owner Marcus Marquez recently landed a new job on the wine sales side. He's now working for the distributor Epic Wines, meaning he's now on the other side of the business and will be trying to get Epic Wines' selections placed at restaurants and wine bars. Epic Wines' portfolio includes such Napa producers as Darioush and Cliff Lede, along with the local wineries Amador Foothill and CG DiArie. Marquez will also be representing Epic Wines' spirits offerings, including Corazon de Jalisco tequila and Cognac du Peyrat.

The move brings Marquez back to his roots. Before opening L Wine Lounge & Urban Kitchen four years ago with wife Kolea, Marquez was a representative for Paul Bullard & Associates, which sold such boutique wines as Marcassin and Karl Lawrence. Now, he's pitching some of his former employees who are now at new restaurants to try and get placement for Epic Wines' selections.

Meanwhile, the L Wine Lounge & Urban Kitchen remains closed, following a shut down in July due to legal and money issues. Marquez and his ownership group are being sued by J.C. Builders contracting firm, claiming it hasn't been paid for more than $50,000 worth of work. The restaurant filed a countersuit for "faulty and defective work" in its heating and air conditioning system.

Some restaurateurs, both local and in the Bay Area, have since shown interest in taking over the L's space at 1801 L St. but so far there are no takers. Marquez hopes this changes soon.

"If someone wants to go in and make it work, I would love for it to be open," said Marquez. "The neighborhood deserves it."

Hey y'all, guess what? Paula Deen is coming to Sacramento! The Food Network's champion of downhome cooking that may or may not be too good for you has a date set for Feb. 3 at the Sacramento Community Center Theater. The so-called "Queen of Southern Cuisine" will share stories and take questions from the audience in this unscripted show, and includes cooking demonstrations as well.

"Once I walk on stage, there's no telling what will happen," said Deen in a press release. "I always start with good intentions in the kitchen but by evening's end I'm so involved with the audience and crying with laughter. There is nothing better than an audience that wants to play!"

Deen hosts a whopping three shows on the Food Network, sharing such recipes as "Paula Deen's Uncle Bubba Wings" and "Paula Deen's It's Not Your Mamma's Banana Pudding Ice-Cream." But she's also taken some flack for the nutritional content of her food, with Barbara Walters taking Deen to task on "The View" for encouraging kids to have cheesecake for breakfast and chocolate cake for lunch. Awkward! Feel free to ask Deen about all this if you go to the show.

Tickets for the food-stravaganza go on sale Dec. 2 and priced at $44.75 and a $100 for a VIP ticket that includes a meet-and-greet with Deen. For more infornation: (916) 808-5181 or tickets.com.

If you checked the Bee's food and wine section a couple weeks back, you would have read about the mini-pie movement that's taken off around the country. You'll find examples locally at TreyBCakes and Becky Jo Pies both online and at Corti Brothers.

And starting today, Icing on the Cupcake will sell its "sweetie pies" each Friday for $3 a pop. Their line of mini-pies starts with homemade apple crumb pie, and a pecan pie will be coming for the holidays. At the risk of sounding like an advertorial, we had a chance to sample some of these "sweetie pies" and were wowed by them, from the tender crust to the very tasty apple topping. If you're interested in pre-ordering some pies, call (916) 303-4333.

A grand opening bash is set for Saturday to celebrate the launch of Broadacre Coffee, which is located downtown at 1014 10th St. and the former digs of Temple Coffee (which moved in September to 1010 9th St.). The Broadacre Coffee party will include plenty of freebies, including complimentary coffee and giveaways of brewing equipment and coffee bags. The Mini Burger truck will also make an appearance at approximately 6 p.m., and Broadacre Coffee is picking up the tab for the first $500 worth of orders.

Broadcare Coffee is run by brothers Lucas Elia and Leyland Jacob, who formerly ran the now-shuttered Pause Lounge & Kitchen in Roseville. The two are also the former owners of Roseville's Bloom Coffee & Tea who sold their interest in the business. Two of Bloom's former baristas, Justin Kerr and Andrew Lopez, are also acting as owners/operators of Broadacre Coffee.

At Broadacre Coffee, the cafe currently features such brews as Verve Coffee Roasters (Santa Cruz, CA), Coava Coffee Roasters (Portland, OR), Ritual Coffee Roasters (San Francisco, CA) and Intelligentsia Coffee (Los Angeles, CA).

Saturday's grand opening party runs from 5 p.m. to 9 p.m. For more information: broadacrecoffee.com or (916) 442.1085.

Bam! Chef Emeril Lagasse is paying to tribute this week to the honorable men and women serving in the United States' armed forces by showing off some southern style cooking. On Friday, "Emeril's Table" will feature a group serving in the Navy, Coast Guard and Marines, including T.J. Milani of Woodland. Miliani, who's currently serving in the Navy, will be treated along with his fellow sea service men and women to oven fried catfish, collard greens with garlicky cornbread and more.

The episode will air on Friday at 11 a.m. PT on the Hallmark channel - or 1100 military time. If you want a heads-up on one of the recipes for these "lightened southern favorites," you're in luck. Bam!

Well, that was quick. Before you can say, "And now, a word from our sponsors," Sacramento's Tyler Stone was given the boot within minutes of "Top Chef: Texas'" season debut Wednesday night. Stone, a local private chef, joined 28 other "Top Chef" contestants vying for 16 slots, wielding their knife skills and usual array of funky headbands and tattoos.

Stone, however, was immediately put on the chopping block by host Tom Colicchio after Sacramento's own botched a butchering job on a slab of pork. The decision must've gone down like a big hunk of humble pie, with the 23-year-old Stone shown earlier in the show bragging about cooking for celebrities and creating his own cookbooks in three and-a-half weeks.

"I think you should just leave now," said Colicchio, after looking at the remnants of Stone's butchering job.

Gonul Blum's cooking has kept east Sacramento tasty for the past eight years or so, first with Gonul's J Street Cafe and now Vanilla Bean Bistro at 3260 J St. She mixes Sacramento's seasonal bounty with dishes inspired by her native Turkey and beyond, and now you can learn some of her tips and recipes. Blum's kicking off a weekly cooking class at Vanilla Bean Bistro, starting this Tuesday at 6:30 p.m. You'll learn all the prep work and see the secrets for turning out such dishes as lentil soup and moussaka, a baked dish that includes lamb or beef with layered eggplant. Other courses for this inaugural cooking class include a seasonal green salad and Vanilla Bean bread pudding.

Blum needs a minimum of 10 participants for each weekly cooking class, with attendance topping out at 18.

The cost is $39.50 per person, and includes wine pairings and recipes. For more information: (916) 457-1155.

While some grocery stores are pulling Ben & Jerry's Schweddy Balls from store shelves due to its locker-room humor, the demand still appears to be high in Sacramento. The ice cream, which comes complete with fudge colored rum balls, was already hard to find since it's a limited edition ice cream. A spokesperson for SaveMart/Lucky's/FoodMaxx said their stores have never carried the item, which is based on a punchline from a popular "Saturday Night Live" skit.

Over at Taylor's Market in Land Park, however, they're still waiting for an order of Schweddy Balls to arrive.

"We have customers asking for it," said David Hunter, Taylor's grocery manager. "We've been trying to order it but they keep sending a different flavor. The whole thing kind of makes me laugh. It's one of my favorite SNL skits."

If you still have a hankering for Schweddy Balls, you can find this flavor at Nugget Market in Roseville. So far, manager Jonathan Giannini hasn't heard any complaints from customers since they first stocked the ice cream two weeks ago.

"People are buying it up and it's a quick mover," said Giannini.

While Sacramentans may still be smarting from a recent survey which ranked our city exceptionally low for dining, here's a new survey that showed two Sacramento are wine lists as being among the best in the country. Carpe Vino of Auburn and Sacramento's own Enotria both made the cut in OpenTable's "Top 50 Wine Lists in the U.S."

The survey was conducted among users of OpenTable, an online restaurant reservation system, from Oct. 2010 to Sept. 2011. While ranking in this national survey was a great score for Sacramento, what's surprising is how poorly northern California - especially San Francisco and Napa wine country - fared overall. Completely absent in this survey are such veritable temples of wine as San Francisco's Fifth Floor, Cyrus in Sonoma and the storied French Laundry in Napa.

Perhaps the age demographic of OpenTable skews younger - how many diners under 30 have the coin to pay about $500 for a table for two at French Laundry? - but regardless of the methodology, Gary Moffat of Carpe Vino couldn't be happier with the results.

"This came as a complete surprise," said Moffat. "I'm surprised with how many restaurants didn't make the list, but I think our wine list is accessible from a financial point of view. We don't do restaurant mark-ups. All our prices are retail plus $5 to open the bottle in our restaurant. If you're in our wine club, we waive the charge. If you ran the numbers on the amount of wine we sell, it would blow you away."

Click here for the complete list of winners

If you've ever wanted to say, "Councilmember, will you please bring the table more bread and an extra place setting," then Sunday night is your chance. Members of the Sacramento City Council, minus the mayor, will be acting as restaurant servers on Sunday night at Ella Dining Room & bar. The event is a fundraiser for the Sacramento Metropolitan Arts Commission's Cultural Arts Awards Program, which is taking a big hit from budget cuts.

SMAC's Arts in Public Places program helped bring the giant red rabbit to the new Terminal B, while its Cultural Arts Awards program provides grants for artists and other support.

Councilmember Darrell Fong, a local foodie who represents District 7, spearheaded this effort and brought his fellow councilmembers - though the Mayor will be out of town and not attend - on board to act as waiters. Also helping serve are Supervisors Don Nottoli, Roberta MacGlashan and Phil Serna.

The Sacramento area's second Total Wine & More will open Thursday at 2121 Arden Way, featuring more than 8,000 bottles of wine, plus spirits and beer. 78 Total Wine & More stores operate around the country, with a Roseville location opening in 2008. While this newest Total Wine & More will offer up some competition to a BevMo just down the street (3106 Arden Way, Sacramento), Total Wine & More goes deeper on the whole with its inventory of bottles. You'll find Costco-like prices on bottles ranging from first growth Bordeaux and trophy wines, to budget-priced table wines - all of which is great for the consumer, but perhaps not the best news for independent wine shops that've had a rough enough time over these last few years.

For more information: Total Wine & More

Just in time for the fall harvest, residents of our recession-weary region will now be able to use Electronic Benefits Transfer (EBT) payments at an increasing number of farmers markets in the Sacramento area. With assistance from the Alchemist Community Development Corporation, EBTs will be accepted at the following locations:

- Inderkum High School Farmers' Market (2500 New Market Dr, Sacramento), which operates Saturdays from May through Oct., from 9:00 a.m. to noon.

- Starting Thursday, Florin Sears Farmers' Market (Florin Rd. & 65th St.), which runs on Thursdays year-round from 8 a.m. to noon.

- Starting Nov. 6, Downtown State Parking Lot Farmers' Market (8th and W streets, Sacramento), which runs on Sundays year-round from 8 a.m. to noon.

For more information: www.alchemistcdc.org

It's the time of year when Curtis Park turns into wine country. The 21st annual Curtis Park Wine Tasting & Silent Auction will be held Saturday at the Sierra 2 Center (2791 24th St., Sacramento). The event runs from 4 p.m. to 7 p.m. and focuses on food and drink from local sources, along with raffles and a silent auction. The window for buying discounted advance tickets has passed, but can be purchased at the door for $45.

For more information: (916) 452-3005 or www.sierra2.org.

Just got off the phone with Sacramento chef Tyler Stone, who's going to be featured on the upcoming season of "Top Chef: Texas." He's one of 29 chefs from around the country who made the cut for this season - which is twice as many contestants as previous seasons - but will be soon whittled down to 16 once the season kicks in Nov. 2 on Bravo.

Stone is something like the Doogie Howser of Sacramento's culinary scene: He enrolled in culinary school at age 11, cooked at The Kitchen with owner Randall Selland for local TV at age 13, and even has a cookbook under his belt ("The Kid's Cooking"). Now 23, Stone launched his own line of knives, and also works as a private chef around the Sacramento area and beyond. You can read about this and plenty more dish in my Q&A interview with Stone that's running in next Wednesday's Food & Wine section.

In the meantime, check out Stone's casting video from Top Chef's web site. The kid is a hoot ...

This just in: the cast has been revealed for Bravo's "Top Chef Texas" and Sacramento's own Tyler Stone made the cut. He's a 22-year-old personal chef who's cooked for the Sacramento Kings, the Doobie Brothers and a variety of dignitaries. We'll follow up soon on this when we touch base with Stone. In the meantime, "Top Chef: Texas" will air on Nov. 2. Stay tuned!

In this latest news on the local chef's scene, a change recently went down at Ettore's, the Fair Oaks Blvd. bakery and restaurant that also makes one of Sacramento's best burgers. Pedro Depina, the former executive chef of Selland's Market-Cafe, started Monday as the new executive chef at Ettore's (2376 Fair Oaks Blvd., Sacramento; 916-482-0708). Depina also served as the executive sous chef for Ella Dining Room & Bar, before heading about a year ago to Selland's to lead its kitchen. Depina's resume also includes an eight-year run at Biba.

"It was a great opportunity that presented itself," said Depina. "To be the best, you have to work with the best and (owner Ettore Ravazzolo) is the best pastry chef in town. I'm excited to come and work with him."

At Ettore's, Depina plans to focus more closely on local and seasonal ingredients and also strive to make the restaurant as much of a destination as its bakery. The burger, which comes on a signature bun embedded with cheese and scallions, will remain untouched.

"If it's not broken, I'm not going to fix it," said Depina. "But I think I'm going to lighten up a few dishes and add my own twist, and for the most part keep it seasonal. In the fall I'm going to do a lot of braised and home-style dishes, and keep it rustic with a seasonal product-driven approach."

For more information: www.ettores.com

I scream, you scream, we all scream for ... free ice cream! That's right, Coldstone Creamery is offering a free 3 ounce ice cream from 5 p.m. to 8 p.m. on Tuesday. It's all part of a campaign to support the Make-A-Wish Foundation, and Coldstone is asking customers to buy a $1 Make-A-Wish star before grubbing down on their ice cream, which comes topped with brownie and rainbow sprinkles and fudge. OK, so maybe this isn't exactly "free" but it's still a pretty sweet deal for a good cause, and thanks to our Sacramento Connect partner, Cowtown Eats, for pointing this one out.

Ella Dining Room & Bar (12th and K Streets, Sacramento) is commemorating its fourth anniversary with a deal that deserves its own toast. All bottles of champagne and bubbly are half-off through Saturday, ranging from domestic sparkling wines to some of France's most esteemed champagne houses. The celebration also includes a special $30 three-course prix fixe menu that includes such selections as an appetizer of ricotta gnocchi and lamb sirloin or pan seared Passmore Ranch trout as an entree. Click here for the full anniversary menu.

So which bubbly to buy at half-price? Here are a few suggestions, and take 50% off these noted list prices:

Budget: NV Roederer Estate Anderson Valley Brut ($44). This sparkler is one of the domestic wine world's most reliable producers, and with a sale price of just above $20, that's about the same price you'd find it at BevMo. A solid sparkler for an exceptional deal.

Just got paid: NV Ruinart Blanc de Blancs ($125). This chardonnay-based champagne is always a charmer with its rich body and tantalizing citrus flavors. A glass of this paired with the anniversary menu's appetizer of the local salad with peaches and nectarines will make your taste buds sing.

Baller status: MV Krug Grand Cuvee ($275). Ella's bubbly list offers plenty of fine champagne selections, including the 1985 Veuve Clicquot Vintage Rose ($288), but when in doubt - and have the cash flow - you've got to go with Krug. Just the name alone gives a Pavlovian kind of reaction with champagne aficionados, and one taste of this creamy, complex and flavor filled champagne will make you understand why.

For reservations: (916) 443-3772 or www.elladiningroomandbar.com

CREDIT: Chef Pajo Bruich prepares creme fraiche with the anti-griddle at Lounge ON20. Andy Alfaro, Sacramento Bee

The Sacramento dining scene could use a little pick-me-up after a goofy Living Social ranked Sacramento second to last in a national dining survey. So here's some good news that speaks to the talent and fine food that can be found in this town: Midtown's Lounge ON20 just ranked No. 6 in a rating of the country's best restaurants for molecular gastronomy. Lounge ON20 (20th and K streets, Sacramento) ranked just behind the venerable French Laundry in this Top 10 list from Gayot, a restaurant guide that was launched in 1981. Alinea of Chicago, considered the nucleus of molecular gastronomy in the United States, earned the No. 1 spot.

To rewind, molecular gastronomy uses a bit of science and cutting edge cooking techniques to reimagine the texture and flavors of food. At Lounge ON20, you'll find that ethos applied to its tacos, which include a foam made of Tapatio hot sauce and a fantastic lime cured hamachi with compressed watermelon and "pears" of sweet Fresno chile.

Look for downtown's Burgers and Brew (1409 R St., Sacramento) to double its amount of beer taps in an expansion that's expected to be completed within a month. The eatery and brew pub is taking over the neighboring space from the now vacated Top This Yogurt. When completed, Burgers and Brew will have enough refrigeration space to accommodate 30 beer taps, up from 14 taps currently. More than 100 bottles are already carried.

"We started the expansion with the intention to get more beers," said co-owner Philippe Masoud. "We've been doing 'beers of the week' and specials, and there's so much demand in keeping every tap open."

Masoud said he doesn't expect Burgers and Brew to close for any extended period due to the extension. Meanwhile, the owners are looking to open sister pubs in Folsom and on the renovated K St. mall. Burgers and Brew will also open a location at Sacramento International Airport's new Terminal B, which is set for opening Oct. 6.

When it comes to California cabernet sauvignon, a bottle from Caymus Vineyards tends to be a real crowd pleaser, and a favorite of critics too. Its "Special Selection" cabernet sauvignon has twice won Wine Spectator's "Wine of the Year" - for its 1990 and 1984 vintages - and renown for its ripe yet balanced flavor profile. Lounge ON20 (20th and K streets, Sacramento) will be partnering with Caymus on Sept. 28 for a feast of modern cooking and finely crafted wines. Chef Pajo Bruich's four course menu will include a salad of heirloom beets paired with 2011 Caymus Unoaked Mer Soleil Chardonnay, and a New York strip loin steak with "deconstructed steak sauce" to match the vaunted 2009 Special Selection Cabernet Sauvignon.

This fine dining experience is priced at $120 per person, and a few seats remain. The event starts at 6 p.m. with a canape recption, and dinner seating at 6:30 p.m. For reservations: (916) 443-6620 or info@loungeON20.com.

We're especially happy these days to report any news that doesn't involve a local restaurant shutting down. In this case, Miyagi Bar & Sushi (2580 Fair Oaks Blvd. #26) will be celebrating its expanded space on Saturday with live music from 4 p.m. to 10 p.m. by the ParTime Band. This Japanese restaurant in the Lyon Village shopping center now has twice its previous capacity, allowing for 60 diners in booths and bar seats along with its 56-seat patio and restaurant space.

"In a time when many restaurants are closing their doors, we're thrilled to have the opportunity to continue to grow," said co-owner Jimmy Khov, in a statement. "We look forward to providing our neighborhood with the highest-quality seafood in our expanded space."

For more information: (916) 485-2299 or miyagisushi.com.

Let's set aside for a second all this Debbie Downer talk of Sacramento ranking second to last in a national dining survey, not to mention all the recent restaurant shut-downs, for something much more fun: Food trucks! A gang of food trucks and mobile vendors will be parked at the California State Capitol (10th St. between L and N streets) from 5:30 p.m. to 9 p.m. today. They're gathering for El Grito, an early commemoration of Mexican Independence Day. Because no matter if a food truck is peddling burgers or waffles, the roots of mobile food can be found in the humble taco truck. Here's the lineup of vendors:

1. MiniBurger
2. Wicked 'Wich
3. La Piedad
4. La Mex
5. Chando's
6. Drewski's Hot Rod Kitchen
7. Corn Cake/BBQ
8. Mama Kims
9. VolksWaffle
10. Emma's Tamales
11. Pizza Company
12. Fat Face

In other food truck news, we're hearing that food truck ordinances may be coming up soon in front of the Sacramento City Council. Stay tuned for more information on that. Meanwhile, see you in line tonight for Chando's and more.

As restaurant closures around the Sacramento area continue to mount, there's a double-whammy of bad news about local dining. According to results of a national survey released today, Sacramentans ranked their city as the second worst dining scene in the country.

The survey was commissioned by LivingSocial, a Washington D.C.-based company that offers daily online deals for restaurants and other businesses. 4,000 diners in 20 media markets across the country participated in the online survey, with about 200 of them hailing from the Sacramento area. Participants were asked about their dining habits, favorite food choices and how they rank their city's overall food scene. Let's just say that Sacramento failed miserably, with only Detroit residents showing more dissatisfaction for their local dining.

On the flipside, this survey showed New York City as the country's favorite city for food, followed by Chicago and San Francisco.

We recently reported that the owners of the Golden Bear had taken over the space formerly occupied by Hangar 17 on 17th and S streets. Now, there's a name: Hook & Ladder Manufacturing Co., which is slated to open in February. The name harkens to a historic volunteer fire department in Sacramento, with a decor that mixes an industrial vibe with a comfy neighborhood bar and restaurant.

"It's about the sense of rising from the ashes, and a feeling of community," said co-owner Kimio Bazett. "Like the Golden Bear, it's also kind of a tribute to northern California."

Renovations are continuing on the space, and we're hearing that a couple of key names in the local restaurant scene will be heading the food and bar program. We'll keep you posted on that when confirmed.

Red Lotus, the midtown restaurant which specialized in stylish dim sum-styled Chinese food, shut down as of Sunday night. This news was first broadcast on the Facebook page for Billy Ngo, Red Lotus' executive chef and co-owner, and confirmed by a member of Red Lotus' staff. Red Lotus lasted just under a year-and-a-half of business at 28th and J streets, taking over the a space formerly occupied by G.V. Hurley's before abruptly shutting down after Sunday's service.

Ngo continues to run Kru, a sushi and Asian small-plates themed restaurant just a few blocks from the former Red Lotus at 25th and J streets.

Red Lotus' shut down is the latest in a rash of midtown restaurant closures. Celestin's, the long-running Caribbean restaurant, will close at the end of September and be replaced with a new eatery run by the owners of Capitol Garage. Other recent restaurant closures in the midtown/downtown area include Brew It Up, Spin Burger Bar and L Wine & Urban Kitchen. California Pizza Kitchen's location at 15th and L street has also closed, though its other locations around the Sacramento area remain open.

Catherine Enfield, author of the Munchie Musings blog and a valued partner at The Bee's Sacramento Connect network, recently returned from a Hawaiian vacation. Enfield was also an organizer of the SactoMoFo food truck festival and also runs www.sacfoodtrucks.net, so surveying Hawaii's food truck scene was a priority along with chillaxing on the beach. Here are a few nuggets from the trip:

- Think Sacramento's 30 minute parking rule for food trucks is prohibitive? Hawaiian food trucks are bound to a 15 minute rule on public streets, so most park for hours on private property - with some paying upwards of $1,300 a month for that privilege.

- In Hawaii, they're not called food trucks, but "lunch wagons." They've been part of Hawaiian food culture for decades, but most trucks stay parked instead of moving from location to location.

- A lack of health inspectors means that food trucks in Oahu get inspected maybe once a year.

Enfield has plenty more dish about Hawaii's food trucks - er, lunch wagons - so surf over to Munchie Musings for the full scoop.

We've got to thank our Sacramento Connect partner Cowtown Eats for this great tip. Today's the last day you can claim a buy one, get one free deal at participating Peet's Coffee & Tea locations. That's right, you can beat that 3 p.m. energy crash and also treat a friend to a caffeinated fix at a bargain rate. Note: this offer doesn't apply to bottled beverages, juice and kids' drinks.

Are you ready for that pick-me-up? Download the coupon here.

Crank up Jimi Hendrix's verison of "The Star Spangled Banner" and get smoking - smoking hickory and mesquite wood, that is. "Ribstock" is coming to Cameron Park Lake (2989 Cambridge Rd., Cameron Park) on Sept. 17 for a barbecue cook-off and festival. This event is sanctioned by the Kansas City Barbeque Society, and will utilize only certified bbq judges for the competition.

And in between gnawing on some ribs and other munchables from vendors, you can call out, "Play some 'Free Bird!'" The Lynyrd Skynyrd tribute band dubbed Nuthin Fancy will perform some of southern rock's most classic tunes.

The festival runs from 11 a.m. to 8 p.m. $5 admission, kids 6 and under are free. For more information: rib-stock.com

We know money's tight out there, so the chance to sample some of Sacramento's finest dining at a reduced price is always welcome. To commemorate its 4th anniversary, Ella Dining Room & Bar (12th and K streets, Sacramento) is offering a three-course menu for $30 throughout the month of September. Considering that most of Ella's entrees cost at least $25, this makes for a relatively good bargain. Here's what you'll get for $30:

Appetizer

Salad of Local Peaches and Nectarines
Mangalitsa Pork Lardo, Banyuls Vinaigrette, and Rustic Arugula
~or~
Ricotta Gnocchi
Parmesan Cream, Tomato Coulis, and Warmed Cherry Tomatoes

Entree

Pan Seared Passmore Ranch Trout
Bloomsdale Spinach, Prosciutto, Crispy Capers, and Mustard Sauce
~or~
Wood Oven Fired Lamb Sirloin
Caponata of Summer Vegetables, Tapenade Vinaigrette, and Basil Aioli

Dessert

Gratin of Orchard Fruits
Lemon Mousse and Vanilla Ice Cream
~or~
Mocha Almond Gateau
Crème Chantilly and Almond Cookie

For more information: www.elladiningroomandbar.com

Hear ye, hear ye: Governor Jerry Brown has proclaimed September as California Wine Month to help commemorate the state's multi-billion dollar wine industry. Look for a series of related wine events to be held throughout California, including Sonoma Wine Country Weekend during Labor Day and California Wine Rush on Sept. 17 at the Ferry Building in San Francisco. Besides all of this sipping and schmoozing over wine, California Wine Month also honors a business which attracts more than 20 million wine tourists annually.

"Our state's wineries create jobs for 330,000 Californians and revenue from retail sales of $18.4 billion, including $1.14 billion in exports sales to 122 countries." said Gov. Brown, in a statement.

2011 marks the seventh year that September's been proclaimed California Wine Month, during that seasonal time when the industry's in high gear with the grape harvest. According to the California Wine Institute, the Golden State is home to more than 3,400 bonded wineries and 4,600 grape growers, accounting for nearly 90 percent of the United States' wine production.

When they're not driving around town and looking for parking to feed hungry customers, the owners of local food trucks are busy lobbying for online votes. They're vying for $10,000 and a chance to appear on the Food Network's "The Great Food Truck Race" in an online competition for "America's favorite" food truck.

Right now, Sacramento's own Mini Burger is holding down the No. 4 spot, while Drewski's Hot Rod Kitchen has garnered enough votes to land the No. 9 spot. Voting will continue through Sept. 12, and you can cast your votes here.

Speaking of food trucks, look for a special mobile food gathering on Sept. 15 at the State Capitol with 10 trucks from 5:30 p.m. to 8:30 p.m. This food truck fiesta is being held in honor of Mexican Independence Day, and while the line-up of vendors has yet to be announced, you can bet your last burrito that plenty of tacos will be in the mix. Stay tuned for more information.

It's that time of year when downtown and midtown fills with the sounds of ice shaking in cocktail shakers like boozy maracas. Midtown Cocktail Week kicks off today and runs through Sunday, with a variety of tastings and classes for the cocktail inclined. Today's shenanigans kick off at 2 p.m. with a "punch bowl bunco party" class at Restaurant Thir13en (13th & H streets, Sacramento) and continue from 6 p.m. to 10 p.m. at Shady Lady (14th and R streets, Sacramento) in a salute to women bartenders.

Other highlights include a cocktail competition Tuesday at Red Lotus (28th and J streets, Sacramento), "A Night in Cuba" on Wednesday at Zocalo (18th and Capitol, Sacramento) and a luau-themed closing bash on Sunday at Golden Bear (24th and K streets, Sacramento). Also check out Wednesday's "Wine Buzz" column for a fun circus-themed party coming on Friday to the Citizen Hotel (10th and J streets, Sacramento).

The organizers of Midtown Cocktail Week also encourage everyone to party responsibly, so keep a designated driver or cab number handy. Midtown Cocktail Week has partnered with RADD - The Entertainment Industry's Voice For Road Safety to promote these efforts.

For a full line-up of events: www.midtowncocktailweek.org

In the spirit of culinary camaraderie and fund raising, some of Sacramento's best known chefs have come together for an occasional series of collaborative dinners. The first event was held in November at The Kitchen, featuring a veritable who's-who of local cooking talent: Billy Ngo (Kru/Red Lotus), Kelly McCown (Ella), Pajo Bruich (Lounge ON20), Patrick Mulvaney (Mulvaney's B&L) and many more.

Rick Mahan, chef and proprietor of The Waterboy and OneSpeed, is organizing the next collaborative dinner, which is set for 4 p.m. on Sept. 11 at Casa Garden (2760 Sutterville Rd., Sacramento). Dinner costs $125 per person (plus tax and gratuity), with proceeds going to the Sacramento Children's Home - which operates the Casa Garden Restaurant. Wine is included in the price.

Along with Mahan, the roster for this dinner includes Adam Schulze (Waterboy), Kurt Spataro (Paragary Restaurant Group), Noah Zonca (The Kitchen), Doug Silva (Silva's Sheldon Inn), and others. Look for the menu to be confirmed next week.

For reservations, call The Waterboy: (916) 498-9891. Space is limited to 80, and pre-payment for the event is required upon reservation.

The weekly festival of local food trucks will once again be heading to the suburbs, with a location set for tonight at Future Ford in the Roseville Auto Mall (650 Automall Dr., Roseville). Eats will be available from these four food vendors: Drewski's Hot Rod Kitchen, Mini Burger, Wicked 'Wich and Mama Kim. The event runs from 5 p.m. to 8 p.m.

In related news, there's a new web site to keep tabs on the whereabouts of local food trucks. Surf over to www.sacfoodtrucks.net, which tracks the latest locations for food trucks and their regular stops during the week. The site's the brainchild of Catherine Enfield, a former organizer for the food truck advocacy group SactoMoFo and author of the Munchie Musings blog.

You can also follow SacFoodTrucks on Twitter at @sacfoodtrucks.

Recent statistics from the United States Department of Agriculture show a boom in farmers markets, with California leading the country. California is now home to 729 farmers markets, an increase from 580 in 2010. Nationally, the 2011 Farmers Market Directory counts 7,175 farmers markets around the country, which is up 17 percent from the previous year.

The Sacramento area has been home to such long-running farmers markets as the Sunday market at 8th and X streets and Davis' farmers markets at Central Park (4th and C streets). Some new local farmers markets have also cropped up recently, including one that runs Saturdays through Oct. 15 at McClatchy Park in Oak Park.

"The remarkable growth in farmers markets is an excellent indicator of the staying power of local and regional foods," said Kathleen Merrigan, deputy secretary for the Department of Agriculture, in a statement.

In all this latest news of restaurants shutting down, here's a place that's bucking the trend and set to open soon. Kinnee O'Reilly's Irish Pub & Restaurant is scheduled to open in late-September at the Montano Shopping Center in El Dorado Hills (1000 White Rock Rd., El Dorado Hills). The food program will feature traditional Irish fare (i.e. mulligan stew, bangers and mash), plus American and European dishes that include sandwiches, fish and chips, lamb shanks and more. The bar will be stocked with beers from around the world and plenty of whiskeys.

"We're striving to create an authentic experience for those who walk through the doors at Kinnee O'Reilly's," said owner Dave Wohler, in a statement. "Our goal is to make everyone feel like they've stepped into a casual corner pub in Ireland."

For more information: www.kinneeoreillys.com

The tough times continue on the local restaurant scene. Pause Lounge & Kitchen in Roseville became the latest local eatery to shut down, closing for good over the weekend following just eight months in business. Pause, which specialized in artisanal cocktails and a menu that focused on small-plate items, closed temporarily in April to revamp its menu and change its decor. According to Lucas Elia, who co-owned Pause with brother Leyland Jacob, Pause never quite found its footing after closing the first time.

"We lost a lot of our crowd in that first round, and it would've taken too much time and money to bring them back," said Elia.

Pause Lounge & Kitchen joins a roll-call of recent restaurant closures that includes Brew It Up, Spin Burger, L Wine Lounge & Urban Kitchen and the midtown location of California Pizza Kitchen at 16th & L streets.

Elia said there's been initial talks from other restaurateurs in taking over Pause's space. In the meantime, Elia and his brother are interested in opening a cafe in the midtown/downtown area. The two were the former owners of Bloom Coffee & Tea in Roseville but sold their interest in the business, said Elia.

People for the Ethical Treatment of Animals a.k.a. PETA is joining the fun and p.r. hijinks of National Sandwich Month, which stretches through August, by creating its "top 5 vegan sandwiches" list. Sacramento's own Sugar Plum Vegan, located at 2315 K St., made this honor roll with its "garnet yam & avocado panini" sandwich, which comes with tomatoes, roasted onions and poppy seed aioli on ciabatta bread. The price tag: $9.79.

"It's one of our most popular items," said Erika Galt, a manager at Sugar Plum Vegan. "Everyone seems to order it."

The No. 1 sandwich prize went to "The Revenge" from Strange Matter in Richmond, Va. This 'wich comes with vegan ham, tempeh, and jackfruit between two dairy-free grilled cheese sandwiches. Think of it as the vegan version of KFC's "Double Down."

"We give Sugar Plum Vegan five green stars for helping to feed America's growing demand for delicious health-, animal-, and eco-friendly food," said PETA Executive Vice President Tracy Reiman in a statement.

For more information: www.peta.org

Just three months after undergoing a decor change and debuting its new chef, midtown's Lounge ON20 (20th and K streets, Sacramento) introduced a new menu on Tuesday with reduced prices. Gone are any dishes that cost more than $18. Lounge ON20's new menu has been retooled to emphasize small plates and its bar food offerings. The change comes with chef Pajo Bruich, who's known for embracing molecular gastronomy and modern culinary techniques, hoping to drive more dining traffic to Lounge ON20 and offer more items that won't be a blow to the wallet.

"I've been evaluating the trends of diners and seeing what's working and not working," said Bruich. "We've been tagged as this molecular gastronomy kind of place but I think what we're doing is classic, simple stuff, but some people were still scared. I really don't want people to be intimidated and show that we're affordable and trying to do amazing food."

Among the new offerings: a $3 Niman Ranch mini burger, carnitas tacos with Tapatio foam for $7, 12-hour slow cooked pork belly with peaches and cornbread French toast for $11 and handcut pastas for $14. Prices have also been cut on such items as lime cured hamachi (now $11) and fried mac 'n cheese ($6).

"We want people to come in and share and pair dishes," said Bruich, "With these price points, it's more conducive to making that happen."

Update: Dishes can also be upgraded to entree size portions for an additional fee. Chef Pajo is also open to creating tasting menus for customers, using dishes that are both on and off the menu. For a chef's tasting menu, plan on paying between $75 and $100.

For more information: www.loungeon20.com

Look for a new eatery and watering hole to open by February at the former Hangar 17 at 17th and S streets. The new business, which has yet to be named, will be run by the owners of the Golden Bear who recently signed a lease for the space. According to Golden Bear co-owner Kimio Bazett, the concept of the new space is still being worked out, but a major renovation is planned. Hangar 17 shut down in March after six years of business.

"It will be unrecognizable as Hangar 17," said Bazett. "It will also be more different than the Golden Bear. It'll be a little more grown-up but still have a comfortable, neighborhood feel."

In related news, mixologist Chris Tucker has joined the Golden Bear's staff and will make cocktails at this 24th and K spot on Fridays and Saturdays. Tucker, known as one of Sacramento's most respected mixologists, became a free agent after his former employer, L Wine Lounge & Urban Kitchen, shut down indefinitely in July. Bazett expects that Tucker will take on a greater role with the Golden Bear, including possibly run its bar program and work closely with the new venture on 17th and S.

Want to make sure you're getting a proper helping of veggies this month? Then stop by Vegfest on Aug. 13, which will be held from 11 a.m. to 6 p.m. at the Artisan Building on 1901 Del Paso Blvd. You'll find a smorgasbord of culinary creations from the vegan, raw and vegetarian side of things. Don't think of this as a bunch or rabbit food. You'll find non-dairy popsicles from DavePops, edibles from Sugar Plum Vegan Cafe and even vegetarian dog food for Fido from V-dog. This meat-free extravaganza also features speakers, a children's area and much more. The cost is $2 and $1 with the donation of a non-perishable food item. 11 and under are free. For more information: www.sacvegfest.com.

The food trucks are coming this evening to the land of the Thundering Herd. That would by Elk Grove, and more specifically, Storage Kings at 8740 Calvine Rd. The event runs from 5 p.m. to 8 p.m. and you can find grub from the following vendors: Mini Burger, Wicked 'Wich, Drewski's Hot Rod Kitchen and Mama Kim.

While food truck operators continue to be stymied by only being able to park for 30 minutes in most parts of the city, locations in the county and suburbs have proven to be tasty locales for food trucks. Says Davin Vculek of Mini Burger: "Should be fun times. We always do pretty well in Elk Grove."

This just in: The weekly festival featuring local food trucks is coming to Elk Grove this Thursday.

The location is Storage Kings, which can be found at 8740 Calvine Road.

Count on Mini Burger being there, and we'll confirm the rest of the vendors and time ASAP. Previous editions of this gathering have run from 5 to 8 p.m. and, along with Mini Burger, have featured Drewski's Hot Rod Kitchen, Mama Kim, Chando's Tacos and more. Hang tight for more info.

Sunday's brunch was the last service at L Wine Lounge & Urban Kitchen for at least the next few weeks. The midtown wine bar at 18th and L streets is closing indefinitely due to extensive repairs and safety issues with its HVAC system, said co-owner Marcus Marquez. A lawsuit between the L's owners and its general contractor is complicating matters, though both parties are currently in mediation, said Marquez.

Marquez anticipates that the L will re-open by September, by which time repairs and legal matters should be settled. In the meantime, the opening bash for Midtown Cocktail Week on Aug. 15 which was scheduled for the L is being moved, likely to Shady Lady. The L will continue to cater events, while its 28 employees look for work during the closure.

"The process is moving forward and I feel like we can re-open quickly," said Marquez. "I look forward to getting back in the community."

Take a break from the corn dogs and deep-fried Twinkies and get some fish into your California State Fair food experience this Saturday for Aquaculture Day. Culinary students from Cosumnes Oaks High School and local chefs are going to prepare sustainable seafood from California, including tilapia, trout, abalone and sturgeon. They'll share the bounty with fairgoers as well, with demos at 1, 2, 4 and 5 p.m.

Aquaculture Day also includes a petting zoo of sorts, but of the fish kind. Student farmers from Watsonville High School will show off 2 to 3 foot long sturgeon and visitors will be allowed to pet them.

For more information: (916) 263-3000

Bastille Day is upon us, which means the "Daniel Pont Golden Beret" award is up for grabs. That's the trophy for tonight's Bastille Day Waiters Race, which kicks off at 7 p.m. tonight at L Bar (1801 L St., Sacramento). Local restaurant servers will wear traditional waiters garb and then race while trying to balance a tray with a bottle and glasses. Expect plenty of spills and thrills, plus an afterparty in the L's courtyard.

Race organizers are still looking for competitors, so if you want to be part of this charging herd of servers, send an e-mail to waitersrace@sactownmag.com and they'll send you the entry form. Registration costs $20 and forms need to be dropped off by 3 p.m. at Sactown magazine's office (1006 4th St., 9th floor; Sacramento). Limited registration may also be available on site tonight if the race hasn't reached its 50 waiter limit.

Good luck, and watch out for broken stemware!

OK, we understand that some of you may still be seething following yesterday's "free Slurpee day" at 7-11. For one, those free Slurpees were given out in tiny cups and many franchises ran out before many folks could get their fix. Talk about a brain freeze of a bummer.

But now, we'd like to bring your attention to a deal that shows some promise. To commemorate the 50th anniversary of Wienerschnitzel, participating locations will be offering 61 cent original hot dogs on Sunday. This includes mustard dogs, chili dogs and kraut dogs. They'll also be offering a drawing to win a trip for two to Germany and other 'dog related giveaways. Score!

For more information: www.wienerschnitzel.com

If you've got a hankering for some edibles from local food trucks, check out the mobile food festival every Thursday which rotates at spots around Sacramento county. This week's edition will be held from 5 p.m. to 8 p.m. at Mel Rapton Honda on Fulton Ave. near the Capital City Freeway. Look for eats from the following local vendors: Mini Burger, Drewski's Hot Rod Kitchen, Mama Kim, Chando's Tacos and the Leaven & Earth Sandwich Co.

And where will the festival be held next week? Guess we'll just have to wait and find out. In the meantime, look for the web site to be up soon for the Sacramento Food Truck Alliance, which is organizing these weekly festivals.

On your mark, get set ... now speedwalk while balancing a tray with a bottle of wine and glasses. That's right, the Bastille Day Waiters Race will go down for the second straight year, this time on July 14. The course will start and end at L Bar (formerly known as L Wine Lounge & Urban Kitchen) at 1801 L St., with a party in the L's courtyard to follow the race. More than 50 local waiters participated last year, with Joe Cowley of Michaelangelo's Italian Restaurant emerging as the champion.

There were also some grumblings last year about some folks not playing fair, as in gluing their glassware to their trays and not balancing their trays with one hand. So there will be a few new rules this year, including no sprinting. More information will be coming soon on this fun event with plenty of broken glassware.

Note: Corrected to clarify the course route

No, we're not talking about dumpster diving or being a "freegan" and consuming others' leftover food, but a different kind of scavenger hunt is going on through July 11 at various midtown restaurants. Here's the deal: surf over to www.ilovedowntownsac.com and look for a link to download the "SCVNGR" app for your smart phone. You'll then be sent to an array of restaurants - including de Vere's Irish Pub, the Firehouse, 3 Fires Lounge and more - and can earn points by completing tasks. The Top 7 point getters will then receive $50 gift cards at local businesses. Score! Once again, click over to www.ilovedowntownsac.com and get scavenging.

Once again, we had more recipes than space in this week's Food & Wine section, so wanted to share some additional recipes that didn't fit. These are for today's story on how to elevate your hot dog:

Roast red pepper relish (peperonata)
Yields approximately 2 cups
This recipe was created by chef Adam Pechal of Tuli Bistro and Restaurant THIR13EN

INGREDIENTS

1/4 cup olive oil
2 cups roasted red bell peppers, julienned
4 cloves garlic, slivered
1 teaspoon chili flake, (or more or less depending on your spice level)
1/4 cup sherry vinegar
1 tablespoon sugar
2 tablepsoons parsley, chopped
Salt and pepper to taste

INSTRUCTIONS
Add olive oil and garlic to a small saucepan and heat over medium high. Watch closely as the garlic will quickly begin to toast and can burn quickly.
When the garlic is golden brown, add the rest of the ingredients and simmer on low for 20 minutes.
Can be served hot or cold.

***

Bratwurst "Hot Tub"
From "Planet Barbecue" by Steven Raichlen (Workman, 2010)
Serves 4 to 6
Note: The brats can be grilled up to two hours ahead. That's the point.

INGREDIENTS

12 Wisconsin bratwurst
1 large sweet onion, peeled and cut crosswise into 1/2-inch slices
4 tablespoons salted butter
Coarse salt (kosher or sea) and freshly ground black pepper
2 bottles of beer (3 cups), preferably Wisconsin beer

For serving:

12 crusty rolls, like semmel rolls or kaiser rolls
Hot or sweet German-style mustard
3 cups sauerkraut

You'll also need: 1-1/2 cups hickory, oak or other wood chips, soaked in water or beer to cover for 1 hour, then drained (optional), bamboo skewers (preferably flat), a large aluminum foil pan (like a turkey roaster)

Smoke-roasting (indirect grilling) method:

Note: This is not traditional, but to me there is no better way to cook bratwurst or any sausage. Indirect grilling crisps the casing, keeps the brat moist, and eliminates the risk of burning and flare-ups, while the wood smoke adds a haunting dimension of flavor.

Set up your grill for indirect grilling and preheat to medium (350 degrees F). Brush and oil the grill grate. Arrange the brats on the grate over the drip pay away from the heat.Toss the wood chips on the coals. Indirect grill the brats until crusty and golden brown on the outside and cooked through, 30 to 40 minutes. Use an instant read meat thermometer to check for doneness--insert it in one end to the center of the brat--it should read 165 degrees.There is no need to turn the brats--remember, you're indirect grilling.

Direct grilling method:

Note: This is the traditional way a Wisconsonite cooks bratwurst. The secret is to work over a moderate heat, leave yourself a large safety zone in case you get flare-ups, and take pains not to pierce the casing, thereby releasing the tasty and flavorful juices. To do this, always use tongs and never a barbecue fork for turning the brats.

Set up your grill for direct grilling and preheat to medium. Brush and oil the grill grate. Arrange the brats on the grate over the fire, leaving 1 inch between each. Direct grill the brats until crusty and golden on the outside and cooked through, 8 to 10 minutes per side. Again, use an instant read meat thermometer inserted through one end to test for doneness.

As the brats cook, skewer the onion slices on bamboo skewers. Melt the butter in the large foil pan. Lightly brush the onion slices with melted butter (you'll need about 1 tablespoon) and season with salt and pepper. Direct grill the onions until golden brown on both sides, 3 to 4 minutes per side. (If working on a grill set up for indirect grilling, place the onions directly over one of the mounds of coals.) Add the onions to foil pan with the butter, removing and discarding the skewers.

Add the beer to foil and boil it for 3 minutes. Move it to a cooler part of the grill so it stops boiling. As the bratwurst are done, add them to the pan with the beer. Position the pan at the rear or side of your grill so that the beer and brats stay warm, but don't quite boil. Boiling will overcook them. Thus nestled in their hot tub, the brats will stay warm and moist for up to an hour or two--enough time for you to cook them ahead of time, imbue them with the flavor of smoke and fire, and enjoy them during the game.

To serve the brats, slather the roll with mustard. You can butter and grill it if you like--most Wisconsinites wouldn't bother. Add a brat, some grilled onion, and sauerkraut if desired. Take a bite and get ready for some of the best sausage on Planet Barbecue.

Local food trucks will gather once again on Thursday from 5 p.m. to 8 p.m. at Tognotti's Auto World (2509 Fulton Ave., near El Camino, Sacramento). It's the second in a line of weekly festivals featuring local mobile food vendors, all of which are part of the newly formed Sacramento Food Truck Alliance. Look for eats from Mini Burger, Drewski's Hot Rod Kitchen, Mama Kim, Chando's Tacos and the Leaven & Earth Sandwich Co.

Organizers of last week's festival estimated an attendance of about 1,000 folks. Lines were much shorter than April's SactoMoFo festival, where some 10,000 descended on midtown's Fremont Park and some waits reached up to four hours.

"This one went smoothly and was much more laid back," said Catherine Enfield, an organizer of SactoMoFo and food truck advocate. "The longest line was about a 30 minute wait for Mini Burger."

Next week's festival will be held at a new location, most likely in the suburbs of Sacramento county where food trucks won't be held to the city's 30 minute rule of parking for mobile food vendors. We'll share that location when it's confirmed.

Good news for folks who want to try some of the highly touted Mangalitsa pork that I wrote about a few weeks ago. Corti Brothers just received an entire Mangalitsa pig, a rare breed that's prized as much for its fat as its rich meat. After my story ran, Corti Brothers - the only retail shop in town to carry Mangalitsa - sold out of its Mangalitsa pork in one day. Customers have since been placing pre-orders for a piece of this pig, with 16 requests alone for its pork belly.

Mike Carroll, the manager of Corti Bros.' meat department, has spent the morning breaking down this 320 pound pig. Loin chops are priced at $18.99 per pound, $10.99 per pound for shoulder, $7.99 for a pound of pork belly and $10.99 for shoulder. Sure, these prices are pretty steep for pig parts, but there's a reason why Mangalitsa is dubbed "the Wagyu beef of pork", and served at fine restaurants ranging from The Kitchen to the famed French Laundry. The bonus of Mangalitsa is you can use its rendered fat for all kinds of cooking purposes, from mixing into hamburger patties and creating pie crusts.

"The fat on this pig came in so beautiful and creamy," said Carroll. "It's just gorgeous."

For more information about placing an order: (916) 736-3805.

Just got word that Thursday's festival of local food trucks has been moved to Tognotti's Auto World at El Camino & Fulton Ave. The time remains the same - 5 p.m. to 8 p.m. - and four local food trucks are still on board: Mini Burger, Drewski's Hot Rod Kitchen, Mama Kim's and Chando's.

This weekly food truck festival will move to various locations each Thursday, and we'll let you know about the next one when we do. In the meantime, customers will get 10 percent off their orders if they wear a SactoMoFo t-shirt to the festival. They can be ordered through SactoMoFo's web site with prices starting at $20.99 for adult-sized shirts.

Local food trucks will come together each Thursday starting June 23 to serve fans of mobile food and promote a new alliance of food trucks. The locations will rotate each Thursday, but the first event is slated on June 23 from 5 p.m. to 8 p.m. at MK Auto on the corner of Arden Way and Bell St.

Three local food trucks will be featured at this first gathering: Mini Burger, Drewski's Hot Rod Kitchen and Mama Kim's. Trucks from Chando's and a new vendor called The Wicked 'Wich are expected to participate soon. Other members of the alliance include the La Piedad and La Mex taco trucks.

All trucks at this as-yet-untitled festival are members of the newly formed Sacramento Food Truck Alliance. The organization will emphasize a self-policing policy, including not parking within a half-block of an existing restaurant.

"It's an organization to strengthen ourselves and make sure we're doing the right thing," said Davin Vculek of Mini Burger. "We don't want to fight restaurants. We want to show how we can co-exist with them."

Vculek said the ultimate goal is to bring the weekly festival closer to the central city "and bring more life into downtown." Currently, food trucks have to move after 30 minutes and must shut down at sundown. Until those regulations are changed, the weekly festival will operate outside city limits.

Look for web sites for the festival and Sacramento Food Truck Alliance to be online soon.

Though details are still in the works, local food truck vendors are banding together to hold a local mobile food festival on Thursday nights. Look for a location just outside the city limits, in the vicinity of Arden Way, and will feature only local trucks, including Drewski's Hot Rod Kitchen and Mini Burger. By operating outside city limits, the food trucks won't be limited to 30 minutes in one spot, per current city ordinances.

This food festival is being organized by local food truck vendors themselves, who are currently in the process of forming an alliance. An introductory meeting between food truck operators, restaurateurs and city officials was held recently at The Kitchen, and proposals from all sides are expected at an upcoming meeting between all parties in the next four to six weeks.

Stay tuned for more of this mobile food truck news as it develops.

Update: We're also hearing word of a new food truck coming very soon that specializes in sandwiches ... more on that soon as well.

After judging more than 2,600 wines, the full list of winners has been announced for the 2011 California State Fair Commercial Wine Competition. Best of show winners included Shady Lady primitivo from Amador County (red), Greenwood Ridge Vineyards of Mendocino Ridge for its white riesling (white), and Anderson Valley's Navarro Vineyards for its muscat blanc (sweet).

Click here for a searchable database of all winners.

In previous years, the gold medal winners from the State Fair's commercial wine competition were sampled with food from local restaurants at the Grape & Gourmet event. Grape & Gourmet has been put on hold this year, and the winning wines can instead be sampled on July 29 at the California State Fair. The tasting is now called Taste & Celebrate the Best Wine! and will require a $25 ticket separate from fair admission.

For more information: (916) 263-3247 or www.bigfun.org

What's up with the sound of booming taiko drums coming from The Fountains in Roseville? That'll be the 1st Annual Mikuni Japanese Street Festival, which is slated from 5 p.m. - 8 p.m. at The Fountains shopping center in Roseville. Along with Japanese taiko drumming and crafts for the kids, the festival is a welcoming of sorts for Mikuni Kaizen, the latest edition to the Mikuni Restaurant Group which emphasizes small plates and tapas-style dining. The kitchen will be taking orders at Mikuni Kaizen until 9:30 p.m. on Thursday. For more information: www.mikunisushi.com.

That's right, it's Mangalitsa week here on "Appetizers." To get some more information on the Mangalitsa pig, a prized swine with chefs ranging from The Kitchen to the French Laundry, check out my Food & Wine cover story on the Mangalitsa pig.

For you budding pastry chefs and gourmet home cooks out there, here's a recipe from Randall Selland of The Kitchen which includes bacon ice cream. I know, the idea of bacon in ice cream might sound just kind of wrong at first glance. But trust me, little bits of prized Mangalitsa bacon turns regular ol' vanilla ice cream into a mix of savory, sweet and salty flavors that will make your taste buds do backflips.

Here's the recipe:

Today's Food & Wine section had an extra dose of flavorful fat, given the cover story on the Mangalitsa pig. From the French Laundry to some of Sacramento's finest kitchens and gourmet grocers, this pig is coveted for its exceptional fat and rich meat - though it can come with a hefty price tag, too.

But really, give some Mangalitsa a try for yourself. For you folks who want to dedicate some time in the kitchen, here's a recipe from chef Kelly McCown of Ella Dining Room & Bar that shows off the Mangalitsa in bacon form. Save some of the bacon fat for some refried beans or green beans. Mmmmm ...

Today's "Wine Buzz" column checked out a fairly unusual spot for one of Sacramento's best new wine bar lists. You'll find that at Bows & Arrows on 1815 19th St., a vintage clothing store that doubles as an art gallery and cafe. It recently moved from L street to its current location, the former site of Retrofit recording studios.

Here's a little more about Bows & Arrows' similarly thoughtful food program, which is being run by Fat Face. Formerly based in Davis, Fat Face built a rep for producing some of the area's best popsicles - think kaffir limeade with avocado and strawberry-lemonade - along with a tasty line of sandwiches. Fat Face sold popsicles at the recent Sacramento Mobile Food Festival and went through more than 1,000 of these frozen treats.

So what the heck is Fat Face doing at a spot that specializes in vintage clothes?

Ever heard that Chris Rock comedy routine about how dads never get any kind of appreciation, except the "big piece of chicken" at dinner? Well for one day, they'll get a free burger too. On June 19th a.k.a. Father's Day, dads will get a free 1/3 burger at The Counter (1005 Galleria Blvd., Roseville). All you have to do is tell your server, "I want the BFD!" And before the language police come calling, the "BFD" in this case means "Burger For Dad." Got it? Keep in mind that additional and premium toppings are extra. Until then, enjoy the big piece of chicken.

Mother Nature sure has pulled a whammy lately with all this weird weather, but no matter what, Saturday's Grape Escape at Cesar Chavez Plaza (10th and J streets, Sacramento) will proceed rain or shine. Organizers are scrambling today to add extra tents to cover the bulk of the park, which will feature more than 200 wines and food from nearly two dozen local eateries, including Pizza Rock, Piatti, Mulvaney's B&L and Drewski's Hot Rod Kitchen. Last year's edition of Grape Escape drew more than 5,000 folks for three hours of wine drinking and face stuffing.

I'll have my rain poncho on stand-by because I'm one of the judges for Grape Escape's "chef's challenge," a culinary throwdown featuring defending champion Adam Pechal of Tuli Bistro/THIR13EN, David English (Press Bistro), Suleka Sun-Lindley (Thai Basil), and Russell Okubo of Fat's Family Restaurants. Each contestant will have 25 minutes to whip up a dish using a secret ingredient, and hopefully wow the judges enough to advance to the finals.

Meanwhile, the libations for Grape Escape read like a who's-who of regional wineries, including Bogle, Carvalho Family Winery, Jodar, Scribner Bend, Klinker Brick and more. Grape Escape runs from 4 p.m. - 7 p.m. Tickets for this feast cost $40 in advance, with $5 off if purchased at Raley's stores and $50 at the door.

For more information: www.raleysgrapeescape.com. 21 and up only.

CREDIT: Gene Simmons of KISS salivating at the mouth. Lezlie Sterling, Sacramento Bee

If you've been watching morning TV this week, you probably saw the "Good Day Sacramento" crew sporting KISS make-up. It's all in preparation of Sunday's Walk N' Rock for Kids, a charity event that includes a 5k walk and then capped with a Raley Field concert featuring the "hottest band in the world" ... KISS \m/

Sacramento chefs are also coming together to support the cause. A VIP dinner includes courses from the likes of Matt Woolston (Supper Club), Scott MacNamera (fresh from Bistro Michel's recent glowing review in the Bee), Simone McKinley of Revolution Wines, Lounge ON20 executive chef Pajo Bruich and others. No word if the chef's will be wearing KISS makeup for the cause.

CREDIT: David Wilson aka "Barbecue Bobby" turns over a rack of pork ribs at the late-great Cafe au Creme on Stockton Blvd. Bryan Patrick, Sacramento Bee.

Don't know about you, but I am a sucker for some properly smoked barbecue. I've spent many an afternoon in the backyard tending to my barrel smoker and trying to create some killer ribs: slow cooked at 225 degrees until the meat's just about to fall off the bone but still has some chew, plus finding that perfect blend of rub and sauce to take the flavor into the stratosphere.

I hadn't been so hungry in a while from writing a story, especially after getting off the phone with Jamie Purviance, the James Beard nominated author and barbecue master who lives in El Dorado Hills. Here's today's piece with plenty of tips for elevating your ribs.

But you know how it goes with newspapers. A lot of times we have too many tips and not enough space in the paper, so here are a couple more suggestions when you're ready to slow-cook that next slab of ribs:

Chef Adam Pechal of Tuli Bistro will launch his second restaurant, THIR13EN, on Friday with a five-course menu based on 13 local ingredients. With business partner Ulli Petersen, THIR13EN will be housed at the Sterling Hotel (13th and H streets, Sacramento) and focus on prix fixe menus with touches of molecular gastronomy techniques. Friday and Saturday's menu will feature edibles from River Dog Farms, Soil Born Farms, Passmore Ranch and other local sources. The cost is $75 a head and dinner is served at 7 p.m. Reservations only: (916) 594-7669.

Meanwhile, out in Folsom the expansion of Back Wine Bar (25075 Blue Ravine Rd., Ste. 150, Folsom) has been completed. The newly dubbed Back Wine Bar and Bistro includes an expanded food program with entrees and dinner specials, along with extra seating and a private dining room. The bistro will be open from 5 p.m. - 9 p.m. on Tuesdays through Sundays; the wine bar will run Tuesdays through Saturdays from 3 p.m. to 10 p.m. For more information: (916) 986-9100 or www.backwinebar.com.

A 2,000-capacity venue will debut in June at the Old Sugar Mill, a Clarksburg facility that hosts seven tasting rooms for regional wineries. The concert venue will host a four-show series, that kicks off June 19 with a show featuring country music star Randy Travis. Other shows include a bluesy bill with Susan Tedeschi and Derek Trucks, a concert with '70s rockers Cheap Trick on Sept. 16, and one more show to be announced for August.

The owners of the Old Sugar Mill are partnering with Richter Entertainment Group, which operates the Ironstone Amphitheatre at Ironstone Vineyards in Calaveras county, to bring this concert venue to the Sacramento Delta. The Old Sugar Mill will hold its concerts on a lawn area and include a food court and beverage pavilion. All concerts at the Old Sugar Mill will end by 11 p.m. and a traffic plan has been worked out with Yolo County, said Mary Tye, marketing manager for the Old Sugar Mill.

"We came up with a plan that will bring maximum enjoyment and as little impact as possible," said Tye. "We're the closest wine destination to Sacramento, literally 20 minutes from downtown. We have seven wineries now and over 100 wines, and music and wine go hand in hand. We want people to come to Clarksburg and have a good time."

The staff turnover continues at Enotria Restaurant and Wine Bar, which re-opened in February following a $1.5 million remodel. Executive chef Anthony Brenes recently departed from Enotria, and sous chef John Komotos has been promoted to executive chef. This personnel change follows former wine director Chad Seaburg leaving for a gig in the medical industry, and being replaced by 26-year-old sommelier Jeremiah Morehouse. Komotos says Brenes left to help raise a new family and take work outside the restaurant industry.

Komotos, 30, is a native of St. Louis and moved to Sacramento in November. He was previously working at a raw foods restaurant in Los Angeles and playing music on the side. He's also had stints in Vail, Colo., and got his start at Cardwell's in Clayton in St. Louis.

As Enotria's executive chef, Komotos is collaborating more closely with Morehouse the sommelier for more thoughtful food and wine pairings. While Brenes created a flavorful menu with Latin American accents, many dishes were simply too busy and spiced up to work well with Enotria's wide-ranging wine program. (Here's a link to Blair Anthony Robertson's review of Enotria).

The Bee reported last month that two east Sacramento eateries, Gonul's J St. Cafe and Formoli's Bistro, would be swapping locations. That time is now about to come, with Gonul's changing its name to Vanilla Bean Bistro and opening June 6 at 3260 J St. Note that Gonul's will close its current location at 3839 J St. on May 29 to make way for the move.

Blum says that she's changing the name of her restaurant since so many people have a hard time pronouncing her first name. Her new space will be about 1,200 square-feet smaller than the former location, and plans to run some cooking classes once Vanilla Bean Bistro is up and running.

"We're going to do almost the same menu," said Blum. "We'll use mostly organic ingredients and grow things in the summertime in our garden. So, we'll harvest in the morning and bring it in the same day."

For more information: 916-457-1155; www.vanillabeanbistro.com.

A petition signed by more than 3,700 fans of food trucks was presented at Thursday night's City Council meeting. The petition was circulated at April 30's Sacramento Mobile Food Festival, which drew nearly 10,000 to midtown's Fremont Park.

The petition asks for City Council to reconsider current ordinances which prevent food trucks from parking for more than 30 minutes in most parts of Sacramento, among other restrictions. The petition was presented by festival organizer Paul Somerhausen.

Local mobile food vendors met privately this week to discuss city ordinances, while a group of prominent Sacramento restaurateurs will hold a meeting next week regarding mobile food vending. A roundtable discussion is planned for June between city officials, mobile food vendors and restaurateurs.

Councilmember Rob Fong instructed city staff to study current food truck ordinances at the City Council meeting May 3. Somerhausen expects City Council to vote on food truck ordinances within the next two to four months.

Sad news for Sacramentans who love some hometown suds. Odonata Beer Co., co-founded by former Sacramento Brewing Company brewmaster Peter Hoey, recently suspended operations. The brewery was founded in 2009 and quicky gained a reuptation of producing some of the Sacramento area's finest beers, including a popular and tangy Saison made in the style of Belgian "farmhouse" ales and a quadruple Belgian-styled beer called Rorie's Ale. Hoey used equipment at Sudwerk Brewery to produce the bulk of his beers.

"We were trying to bring a premium product to market at an affordable price but the margins weren't there to support that business model," said Hoey. "It got to the point where we needed to brew another batch to supply the market and I had to make call (to cease operations)."

Hoey says there's still a two-month supply of Odonata in stores. In the meantime, Hoey's working as a consultant for a number of northern California breweries, including Sutter Buttes Brewing in Yuba City. He's also working with some start-up Sacramento breweries and predicts five of them will open within a year.

"I love helping other breweries but ultimately I want to have my own brand again," said Hoey. "We'll get there."

A lease is expected to be signed mid-week which would bring a Selland's Market Cafe to Town Center in El Dorado Hills. Run by the family which operates The Kitchen, Ella Dining Room and Bar and a Selland's Market Cafe in east Sacramento, the new El Dorado Hills location will be 4,200 square feet and include a large patio. Look for it to open near Thanksgiving.

Selland's Market Cafe specializes in housemade comfort foods, ranging from meatloaf and chicken, to marinated prawns and pizza, plus an in-house bakery. The cafe also runs a wine retail shop along with offering wines by the glass. The menu at the upcoming El Dorado Hills location is expected to stay the same, but may offer an expanded wines by the glass program.

"We think El Dorado Hills is a good fit for us," said Josh Nelson of The Selland Group. "El Dorado Hills is an underserved market and Town Center brings everyone into one spot. We won't be rolling out a new menu. What we do seems to work really well."

The Selland family will start hiring new employees for the cafe in October. For more information: www.sellands.com.

CREDIT: Marisol Ortuno cuts up avacado for a taco plate during lunch at Lalo's mexican food restaurant on 24th Street between Sutterville Road and Fruitridge Avenue. Randy Pench, Sacramento Bee

The Battle of Puebla was a noble fight, with the Mexican army defeating the French in 1862. And what better way to celebrate this Cinco de Mayo victory than entering into a spicy food coma? Either way, Sacramento's traditionally had a bustling Mexican food scene with plenty of options, from the long-running family style restaurants to tiny taquerias serving tasty food at low prices.

Before I run down some of my recommended Cinco de Mayo eats, please leave a comment about your favorite Mexican restaurants at eateries around the area.

For this fan of Mexican food, south Sac is where it's at.

Following Saturday's massive turnout for the Sacramento Mobile Food Festival, the issue of food trucks will be addressed briefly at tonight's city council meeting. Councilman Rob Fong is expected to direct city staff to re-examine current ordinances related to mobile food vendors.

Currently, Sacramento food trucks cannot stay parked for more than 30 minutes in most parts of the city and must shut down at dusk, among other regulations. Along with showing off a variety of edibles from northern California food trucks, the aim of SactoMoFo was to raise awareness about current ordinances, and persuade city leaders to amend them and make Sacramento more food-truck friendly, like you might find in Portland, San Francisco and Los Angeles.

SactoMoFo organizers will make a public comment at the city council meeting on May 10, and produce a petition signed by 3,500 people asking for the city to amend its regulations related to food trucks.

SactoMoFo organizers are meanwhile planning a roundtable discussion between local restaurateurs, food truck vendors, city officials and other interested parties. Randall Selland, the restaurateur behind The Kitchen and Ella Dining Room & Bar, has offered to host the discussion.

Good news for fans who love slurping on some soup at Shoki Ramen House. Shoki's second location opened over the weekend at 1201 R St. and kicked off with a benefit for Japanese tsunami and earthquake victims. The original Shoki Ramen House at 24th St. near Broadway earned a reputation as arguably the Sacramento area's best noodle house, with its savory broths made from scratch and near reverence for its cooking methods (just check the walls for Shoki's credos about its broths, and don't even *think* about asking for an order to go. A sign on the front door states clearly, "No hot ramen to go.")

The new location seats nearly 50 customers and is open seven days a week. The hours are as follows:

Monday through Friday: 11: a.m. - 2 p.m. lunch; 5:30 p.m. - 10 p.m. dinner
Saturday: 12 p.m. - 3 p.m. lunch; 5 p.m. - 10 p.m. dinner
Sunday: 12 p.m. - 8 p.m.

For more information: (916) 441-0011

Just read an e-mail from a reader who said they waited in line for nearly four hours to place a Mini Burger order at Saturday's Sacramento Mobile Food Festival. The e-mail ended with a prayer about the virtues of patience, something all attendees needed at SactoMoFo on Saturday.

All 21 food vendors at Fremont Park were slammed with epic lines, and not an hour into the event, many people were simply turning away and opting to eat somewhere else nearby. Between all my reporting out there and checking out the scene at neighboring businesses, all I had time to sample at SactoMoFo were some eats from the Chairman Bao truck -- and thanks once again to Suzanne Phan of News 10 for helping me place my order.

BTW, the baos were fantastic and filling, stuffed with pork belly and pickled daikon that cost about $3.50 each.

Pause Lounge & Kitchen in Roseville is literally taking a pause in its business operations. The restaurant, which started bringing small plate food and artisnal cocktails to Roseville in December, closed on Tuesday and will re-open on May 4. Owners Lucas and Leyland Jacob Elia are using this time to revamp its menu, with consultation from Hawks chef/owner Michael Fagnoni, and tweak its decor. Some key Pause staff have also left, including Chris Dooley, the mixologist who left Ella Dining Room and Bar to create Pause's cocktail program.

Though Pause menu's new menu is still under construction, plan on food offerings with an emphasis on approachability and using local ingredients when possible.

"Pause came off at first a little too fine dining and stuffy," said Lucas Elia. "We just decided to make a hard left and felt we needed to make the changes that we needed to make. We want to warm it up and revamp happy hour to make it more approachable for Roseville. It'll be an entirely different menu with simple, classic American stuff and good ingredients."

Pause is located at 1465 Eureka Rd. #100, Roseville. For more information: (916) 772-1525

I had a chance to drop by the soft opening of Lounge ON20 this past weekend, eager to see what chef Pajo Bruich was brewing up in the kitchen. I'd profiled Bruich back in early March, highlighting his flair for molecular gastronomy and other cutting-edge cooking techniques that aren't found so much around the area. Molecular gastronomy, in which the food textures and flavor profiles are re-interpreted with a bit of science, was also a big talking point at the Bee's "Table Talk" food forum earlier this month.

So what kind of food science would Bruich drop on Lounge ON20, which recently brought him on board as its new chef? Lounge ON20 has re-tooled its focus with a greater emphasis on dining, both from its bar menu and new sit-down dinner options. The room already has a much warmer feel, less Miami-esque than before, with its "floating" fireplace in the lounge and handsome tables.

Blair Anthony Robertson, the Bee's restaurant critic, will have a full run-down of Lounge ON20 and Bruich's food after they get a chance to settle in. (Grand opening festivities are scheduled for this weekend). But after an early taste of the menu, we can say Bruich and his crew are off to a solid start.

To much good natured harassment from my pals, yesterday's assignment was to head to Napa for Taste of Oakville. It's one of the most exclusive tastings in the domestic wine world, offering a rare chance - well, at least for most of us - to taste such premiere Oakville appellation wines as Screaming Eagle, Harlan Estate, Dalla Valle and others. (To put in perspective, the half-ounce pour of Screaming Eagle alone would cost roughly $75 at a wine bar. Ouch!). So are these trophy wines deserving of the hype and often exorbitant price tags? That's the mission of checking out Taste of Oakville, along with meeting some of the folks behind these wineries and touching base with some key players in the domestic wine trade.

This year's Taste of Oakville had some Sacramento flavor, with local winemaker Stuart Spoto showing off his Spoto Wines - at the table right next to Screaming Eagle. So how did Spoto Wines fare at this elite of wine tastings? We'll have more on that in an upcoming issue of the Bee's Food & Wine Section.

It's the time of year when folks start feeling green in Stockton. We're talking about the annual Stockton Asparagus Festival, which draws thousands for a weekend of eating and partying surrounding this signature Central Valley crop. Along with plenty of deep-fried foods and novelty asparagus items (think: asparagus burritos), the festival will feature plenty of entertainment including the pop-rock of Smash Mouth and country tunes from Little Texas. Yee haw! So get on down to Weber Point in downtown Stockton, for the festivities run through Sunday from 10 a.m. to 7 p.m. daily. $12 general admission, $7 for college students, teens and seniors 60 and older. Children 12 and under are free. For more information: www.asparagusfest.com.

For the second time in two years, UC Davis has landed on the pages of Playboy magazine. In the magazine's current "Top 10 Party Schools - 2011" issue, UC Davis was awarded "thirstiest major" for its viticulture and enology program. Guess the Playboy bunny can't get enough of Aggie Town. Back in October, Playboy magazine listed Charlie Bamforth, UC Davis' Anheuser-Busch Endowed Professor of Malting and Brewing Sciences, in its rundown of the country's top 20 professors and dubbed him "brewmaster general."

But the science of studying wine is serious stuff at UC Davis, with its new $15 million research winery that's adjacent to 12-acres of student vineyards. That's to say, if you're looking to get credit for getting sloshed, don't plan on studying wine at UC Davis.

"Ironically, the 'thirstiest major' is a very apt description of our winemaking program because none of the wines made here for teaching or research purposes can be consumed, sold or even given away," said Andrew Waterhouse, chair of the UC Davis Department of Viticulture and Enology, in a statement. "Underage students aren't allowed to taste the wines, and when tasting, our students are expected to spit afterwards. So our students truly do leave the classroom and tasting lab very thirsty."

Plenty of local restaurants have stepped up since Japan's recent mega-earthquake, and here's an ucoming one that offers one of Japan's premium spirits. On April 28, Ella Dining Room & Bar will host a cocktail tasting with proceeds to benefit Second Harvest Japan's disater relief efforts. The featured spirit is Yamazaki, the oldest whisky distiller in Japan and known for its impecabbly smooth and balanced whiskys. I recently tasted Yamazaki 12 and 18 year aged whisky and was struck by their complexity and depth of flavors. Not much else is needed to enjoy Yamazaki except maybe a small amount of ice, but in the proper hands a good mixologist can craft some interesting cocktails from these premium whiskys. For this benefit, Ella bar manager Rene Dominguez will create Yamazaki based cocktails, and a 300 pound block of ice will be broken down for use in the tasting as well. The event runs from 5:30 p.m. - 7:30 p.m. and costs $45 (includes 6 tickets for sampling the whiskys and cocktails. Reservations are required. For more information: (916) 443.3772; www.elladiningroomandbar.com.

Today's "Table Talk" food forum is all sold out, but you can follow all the tasty discussion on Twitter by The Bee and @sacramentopress. Just use the hashtag #SacTableTalk. (You're not on Twitter? Follow the discussion here on Appetizers.)

The Bee's Chris Macias and Niesha Lofing will tweet during this discussion of the region's food scene with local writers, chefs and food suppliers. The event runs from 6 to 8 p.m. We hope you'll tune into cyberspace around then.

This collaboration between The Sacramento Bee and the Sacramento Press is our first joint foray into the realm of food. We're looking forward to an evening of open and candid discussion about the region's food scene, from the writers who cover it to the emerging culinary trends, not to mention some snacks courtesy of Source Global Tapas.

Note: Owner Ali Mackani clarified that LoungeON 20's name will stay, but the remodel has been dubbed "Lounge 2.0." This has been corrected.

Midtown's Lounge ON20 is undergoing a remodeling and will emerge later this month with an expanded food program. Look for what's being dubbed "Lounge 2.0" to debut later this month, with a menu that emphasis molecular gastronomy and overseen by new executive Pajo Bruich. The Lincoln-based chef was profiled in the Bee back in March, showing off cutting edge techniques and equipment, including the deep-freezing capabalities of a Pacojet and a penchant for sous vide cooking, in which ingredients are slow cooked in a water bath over extended periods.

Bruich will bring many of these methods to Lounge On20 (1050 20th St., Sacramento; 916-443-6620), which is slated for a "soft opening" on April 21 and then celebrating its grand opening from April 28 - 30. The lounge menu will continue to emphasize small plates, with prices in the $8 range, and include tacos with the pork cooked sous vide, in-house roasted nuts and a tweaking of the lounge's fried mac n' cheese recipe. Entree prices will range from about $18 to $28, and while this menu is still being fine tuned, plan on such items as house cured hamachi belly with compressed melon, and a confit filet of Alaskan halibut with baby artichokes, fennel, carrots and watercress.

"I'm looking forward to exploring and doing some new things and some different things," said Bruich. "A large percentage of our menu is being based around sous vide and ways to utilize the technology ... I think this (new position) will give me the platform to explore new ideas, the manpower to execute them and the support of the customers to make it all possible."

We sure miss Rick Kushman's unfailingly cheery dispatches from the local food and wine scene around here. You can now catch the former Bee columnist running a series of wine classes and tastings titled, "Why Wine is More Fun Than People Make it Sound." That's to say, Kushman will leave the purple prose at home and bring wine down to earth and answer common questions about storage, tasting tips and background in how wine is made. The first of these monthly classes will be held Saturday at Lava Cap Winery (2221 Fruitridge Rd., Placerville; 530-621-0175). The class runs from 1 p.m. to 2:30 p.m. and costs $25. Now grab a glass and let's get to getting on some fun and informational wine education.

An opportunity to help low-income families get on track to healthier eating is coming to the Sacramento Food Bank & Family Services starting Friday. Meals for Health, sponsored by EarthSave International, is a free 30-day program to promote a low-fat, plant-strong diet for families in need. Candidates are being selected by the Sacramento Food Bank, who are identifying families with health problems and would benefit from nutritional education, shopping and exercise tips, and help with food preparation. For more information: www.earthsave.org.

Stuart Spoto shows off a bottle of his wine at his Arden Oaks home. Credit: Chris Macias

When it comes to wine tastings, few match the buzz and hype behind Taste of Oakville. The tasting, an especially hot ticket that's limited to wine industry and media, features some of the Napa Valley's most coveted (and astronomically pricey) wines from the Oakville appellation, including Opus One, Harlan Estate, Bond and Screaming Eagle. And for the first time, a Sacramento winery will pour at this event.

Spoto Wines, based in a local Arden Oaks neighborhood, will be pouring two wines at this April 18 tasting: 2008 Private Reserve Cabernet Sauvignon ($85) and 2008 Cuvee Arianna ($45), a cabernet sauvignon-based Bordeaux blend. Though owner and winemaker Stuart Spoto creates these wines in the 916 area code, he sources the fruit from Oakville, including a 30-acre vineyard owned by UC Davis.

Wineries have traditionally been grouped in alphabetical order at Taste of Oakville, meaning Spoto Wines will likely be right next to Screaming Eagle at this event. The 2007 vintage of Screaming Eagle currently fetches about $2,000 a bottle on the secondary market, and Taste of Oakville offers a rare chance to taste this much hyped wine. That's not to mention all of the other blue chip wines that will be poured at the tasting, where any bottle less than $100 is considered a bargain.

More than 143 samples of olive oil were sipped at this weekend's California Olive Oil Competition, held at the Yolo County Fair. The results are now in, following careful sipping, swirling and tasting by the judges, with six "best of show" winners and the Patty Bogle-Roncoroni Award which deemed the "best of the best" olive oil.This grand sweepstakes award was created this year in honor of the late Patty Bogle, the matriarch of Bogle Vineyards who was also a board member of the Yolo County Fair and helped create this competition.

The winners will be displayed at the Yolo County Fair from Aug. 17 - 21. Here's a list of the top winners, and a full rundown of winners will be up soon at www.yolocountyfair.net.

Best in show

Delicate Intensity - Lucero Olive LLC, Corning - Sevillano
Medium Intensity - I1 Fiorello Olive Oil Company, Fairfield - Frantoio
Robust Intensity - Vine Ray Farms, Woodland - Tuscan Blend
Yolo County Resident - Vine Ray Farms, Woodland - Tuscan Blend
Flavored Oil - Sutter Buttes Olive Ranch, Sutter - Blood Orange
Organic Olive Oil - Katz Rock Hill Ranch, Napa - Other Blends

Patty Bogle-Roncoroni Award - Katz Rock Hill Ranch, Napa

The owners of de Vere's Irish Pub have announced that a Davis location for their popular watering hole will open in September.

A lease was signed in March for a 4,800 square foot space at 217 E St. in downtown Davis, a space formerly occupied by Soga's restaurant. Like its downtown Sacramento location, the Davis branch of de Vere's will focus on Irish-themed drinks and decor, and a menu that includes house-made bacon, blood sausages and other pub fare. The Davis location will be about 1,000 square feet larger than its Sacramento pub, and includes a wraparound patio.

Co-owner Henry de Vere White, who once ran a college pub in Seattle, feels confident that Davis is a good fit for his Irish pub.

"We love the food movement out there and just relate well to the area," said de Vere White. "We're going to cater to the Davis community as a whole, from the professors and college students to those with families and kid-friendly brunches. We want locals to come in and have a pint and have a nice change of pace."

Many might think of beer being a guy's kind of world when it comes to brewing, but an April 16 event at Rubicon Brewing Co. (2004 Capitol Ave., Sacramento) hopes to change this perception. Grab a pint and enjoy the fifth annual "Women in Brewing" event which will include brews from Moylan's Brewing Company, Sierra Nevada, Stone Brewing Company and more. The brewfest will also feature a history of women brewers, with proceeds going to Women Escaping a Violent Environment (WEAVE). For more information, visit Rubicon's web site.

Better get your guts in gear. The Sacramento River Cats baseball season starts April 7 and they're rolling out some food items that'll send your digestion into extra innings. How about a "Donut Bacon Cheeseburger" ($7.75, $9.75 w/ fries) while you root on the 'Cats? It's a 1/3 pound burger topped with cheddar cheese and bacon, and nestled between two glazed donuts - you know, just like grandma used to make when she said you weren't eating well enough. (That is, if your grandma is Paula Deen).

Or maybe the new "Baked Potato Dog" ($7) is more to your liking. It feels almost as heavy as a newborn, with a Raley Field jumbo dog plopped inside a butter and sour cream laden baked potato. This twist on the good old fashioned hot dog should be eaten with a knife and fork, unless you have some rubber gloves on hand. It's something like eating a hot dog and mashed up french fries all at once.

These were among the new food items previewed today at Raley Field, where more than 50,000 hot dogs and sausages are consumed over the course of a baseball season. Many fan favorites remain, including the "Sac Town Dog" ($7) with fried onion strings and bleu cheese crumbles. The "Pacific Wild Salmon Tacos" ($7.75), which proved to be a hit with fans looking for a somewhat healthier food option, will also return in their salsa fresca and lime-cilantro aioli goodness.

In the mood for stuffing yourself silly, while at the same time raising money for education charities? Well you're in luck because Taste and Celebrate Giving Back is coming to The Park (1431 L St., Sacramento) on April 11. The event, sponsored by the California Restaurant Association, will feature an as-yet-unnamed list of participating local restaurants but the event is expected to draw a number of local politicians including Mayor Kevin Johnson. (And if you're there rubbing elbows with the Mayor, be sure to ask him about the possibility of making Sacramento more food-truck friendly). Tickets cost $75, and additional donations will be accepted at the dinner. Proceeds will benefit the California Restaurant Association Educational Foundation and STAND UP, a non-profit organization led by Mayor Johnson to support educational excellence. For more information: calrest.org.

First Mikuni rolled out its "rescue roll," a $12 mix of Panko shrimp, seared tuna and other ingredients with sales proceeds donated toward Japanese disaster relief. Now, Mikuni executive chef Taro Arai and Roseville's Bayside Church are teaming up with the hopes of raising $75,000 for more relief efforts. On Wednesday, Mikuni will host a benefit dinner at Bayside Church (8191 Sierra College Blvd., Roseville), which should also be noted as the rare church to have its own Starbucks. However, the dinner has sold out but donations are still being accepted online here. For those who've scored a ticket to the dinner, it'll be a night of Japanese food, music and a silent auction. In the meantime, you can pick up a "rescue roll" through March 31.

Calling all fans of Sacramento's food and restaurant culture: Mark your calendars for April 13 at 6 p.m. The Sacramento Bee and Sacramento Press are joining forces to host "Table Talk: The region's food community comes together for an evening of lively discussion." Join the conversation as two panels of leading local chefs, restaurateurs and food writers share their thoughts on the state of local food writing and "what Sacramentans eat," a candid discussion of local food trends. Light snacks will be provided by Source Global Tapas.

The event is free and will be held at The Bee (2100 Q Street, Sacramento). Registration is limited to 160 guests, so surf on over to http://www.sacbee.com/tabletalk/ and sign up today. We'll see you at Table Talk!

The late Patty Bogle is remembered most for helping to grow the Sacramento area's wine region into a national force, but she was also a huge advocate for olive oil. Bogle, who passed away Feb. 11 from complications of leukemia, will be honored March 30 at the California Olive Oil Competition. Sponsored by the Yolo County Fair, this competition featured 135 entries in 2010 and ranks among the country's largest olive oil competitions. This year's "best of show" winner will receive a Patty Bogle Roncoroni memorial trophy to commemorate Bogle's role in nurturing this event over the years. Bogle met her future husband, Ernie Roncoroni, when the two served on the Yolo County Fair board and Roncoroni currently serves as the board's co-chairman. Roncoroni and Bogle ultimately co-founded this olive oil competition. Look for the results to be announced in the first week of April.

In other Bogle news, the winery's petite sirah was featured this morning on the Today show as a "go-to" wine. Click here to see Hoda Kotb and Kathie Lee Gifford, along with Ray Isle of Food & Wine magazine, go gaga over Bogle around the 2:10 mark.

Ah yes, how nice a glass of barbera hits the spot with a pasta in red sauce or even a traditional margherita pizza. The pronounced acidity and berry-driven flavors of barbera makes it a cinch for many food pairings, and we in the Sacramento area are fortunate that this Italian variety finds a good expression around the area. So, mark your calendar for the 2011 Barbera Festival, which will be held on June 11 at Cooper Ranch in Shenandoah Valley (21365 Shenandoah School Rd., Plymouth). Cooper Vineyards, a longtime champion of barbera, is an apt host for the 70+ California wineries which are expected to pour barbera at the event.

The event will run from 11 a.m. to 4 p.m. Tickets cost $30 advance, $40 at the door. For more information on ordering: click here.

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

Do you know of a local restaurant that's desperately in need of a make-over? You know, maybe the booths are looking pretty buckety, there's a perpetual leak in the roof when it rains and the kitchen looks like a culinary train wreck? If so, the producers of Fox's "Kitchen Nightmares" want to hear from you. Taping is going to start soon on this reality TV show hosted by Gordon Ramsay, and producers are looking for some Sacramento area restaurants as "Kitchen Nightmares" candidates.

Send your nominations to kitchennightmares@theconlincompany.com or leave a message at 1-866-226-2226. Good luck, and may the worst restaurant win!

By Chris Macias
cmacias@sacbee.com

Look for the latest entry into Sacramento's burgeoning food truck scene to hit the streets within a month. Drewski's Hot Rod Kitchen, run by caterer Andrew Blaskovich, will serve gourmet grilled cheese sandwiches in a 27 foot long food truck adorned with hot rod flames. Though the menu's still in development, Blaskovich plans to serve grilled cheese sandwiches stuffed with Korean short ribs, pulled pork, fried chicken and other fixin's. He'll also offer a vegetarian sandwich with eggplant, carmelized fennel and other ingredients on wheat bread. Look for these sandwiches to cost in the $7 range.

"They're gonna be huge," said Blaskovich, calling from an auto body shop where work is being done on his food truck. "They'll be stacked super high, and I'll be using local bakeries for the bread and local produce.

Blaskovich has run his own private catering company for the past six years, feeding such clients as Sacramento hard rock stars the Deftones, and events at the Hyatt Regency and Nordstrom. Blaskovich also worked in the kitchen at the Hyatt before starting his own catering company.

PHOTO CREDIT: A bottle of Hitachino Nest White Ale on the bar at Morgan's Bar and Grill. Casey Mar, Sacramento Bee.

By Chris Macias
cmacias@sacbee.com

If you're a huge fan of Hitachino Nest beers like I am, now's the time to start stocking up on these Japanese ales. In a move to help with disaster relief efforts, Kiuchi Brewing - the company behind Hitachino Nest - has suspended beer production and will focus on bottling water for the near future. In an e-mail sent by the importers of Hitachino Nest to the BeerAdvocate forum, it was also reported that some damage was sustained at the brewery and imports will likely be disrupted for months.

That means it's time to savor a Hitachino Nest XH, a full-bodied Belgian-strong style ale that's been aged in sake casks. We'll also miss that citrus-y and spicy touch with the Hitachino Nest White Ale for time being, but also realize there are more pressing issues in this world than the ability to grab a brewski.

Meanwhile, I've been checking with local distributors of Japanese food to see how the earthquake has effected their business. Check tomorrow's Bee for the scoop on that.

PHOTO CREDIT: Patty Bogle pictured in June 2009 during a family meeting at her Clarksburg home. Jose Luis Villegas, Sacramento Bee.

By Chris Macias
cmacias@sacbee.com

Here's a final reminder that the memorial service for Patty Bogle, the matriarch of Bogle Vineyards in Clarksburg, will be held at 2 p.m. Friday at UC Davis' Robert & Margrit Mondavi Center (One Shields Ave., Davis). Bogle passed away on Feb. 11 due to complications of leukemia.

The memorial service is expected to draw a who's-who from the Sacramento area's wine industry, which Bogle and her late-husband Chris helped put on the national map with the founding of their winery in 1979. Bogle Vineyards now ships more than 1.2 million cases of wine annually.

In lieu of flowers, the Bogle family invites contributions to be made to the Bogle Family Charitable Fund, to benefit local scholarships and schools, industry organizations and various other charities. Sacramento Region Community Foundation, 740 University Avenue #110, Sacramento, CA 95825-6751.

By Chris Macias
cmacias@sacbee.com

On the heels of today's Wine Buzz column, which introduced Jeremiah Morehouse as the new wine director for Enotria Restaurant Wine Bar (1431 Del Paso Blvd., Sacramento; 916-922-6792), here's some info. about where you can see Morehouse in action. On March 31, Enotria will host a wine dinner featuring Sinor-LaVallee and Ancient Peaks, two family-owned producers from the central coast. Dinner, with wine pairings, will unfold over four courses and cost $68 per person.

By Chris Macias
cmacias@sacbee.com

Downtown Galt is about to get some flavor a la the Shady Lady. Brewster's Bar and Grill, a new venture from the team behind downtown Sacramento's Shady Lady, is expected to open by early April. The 6,000-plus square foot building, which was constructed in the mid-1800s was formerly a general store and post office before being renovated by D&S Development - the same development team behind Sacramento's 14th and R corridor which includes Shady Lady, Magpie Cafe and other local businesses as tenants.

Look for the menu at Brewster's to include plenty of comfort foods, including four different steaks, burgers, pizza and soups. Prices are expected to range from $9 for a burger to $24 for a New York steak. Brewster's will also carry more than 70 wine selections, with an emphasis on producers from nearby Lodi.

Now all Brewster's needs is some staff. A job fair will be held on Thursday at Brewster's (201 4th St., Galt) from 11 a.m. to 2 p.m. and 5 p.m. to 7 p.m. to hire servers, cooks and other staff.

"We're looking for good talent from Elk Grove, Lodi and Galt," said Jason Boggs, a partner in Brewster's. "We want to get as many locals as possible."

By Chris Macias
cmacias@sacbee.com

After decades of serving chow mein and other Chinese food staples to Sacramentans, the venerable Hong Kong Cafe at 5th and Broadway is slated to close at the end of May. According to owner Hon Wong, the property has been sold to a new owner and Wong's simply ready to retire at the age of 72.

The original Hong Kong Cafe opened at Fourth and L streets in the late 1940s and moved to its Broadway location, a former drive-thru, in 1961. Generations of Sacramentans have since dined at this downhome Chinese restaurant with a simple decor that was seemingly frozen in time.

For its faithful customers, news that this local Chinese food institution will be closing soon is hard to swallow.

"It's just sad," said Paula Escalante of Sacramento. "No more peanut duck, oh my gosh! My dad would take us there once a week and when my kids go, they take their kids. (Hon) was like part of our family."

Hong Kong Cafe is located at 501 Broadway in Sacramento; (916) 442-7963.

By Chris Macias
cmacias@sacbee.com

The great wine author Oz Clarke recently stopped in Lodi for some wine tasting and also gave this great Q&A interview with the Lodi News-Sentinel. It's probably the best and most candid assessment of Lodi that I've ever read, and definitely worth checking out next time you hit Lodi's wine country. Here are some choice quotes on the strengths of Lodi:

"The people in Lodi are fantastic. If I was going to go out and have some beers and go dancing and get a bit lit up, I think the Lodi guys I've met are some of the best. That's important because it means they have a vision of pleasure and flavor."

"In 10 years time, Lodi will have all the varietals that Napa and Sonoma don't have. The millennial generation will be coming here saying they buy your Tempranillos and your Petite Syrahs. You can be the engine room for change in California."

PHOTO CREDIT: Shari Fitzpatrick drizzles white chocolate onto a dark chocolate-dipped bottle of wine in her home kitchen in Placerville. Randall Benton, Sacramento Bee

By Chris Macias
cmacias@sacbee.com

Shari Fitzpatrick of Shari's Berries fame recently released a book that detailed her life and chocolate dipped strawberry business with "Berried in Chocolate." She's since been busy with book signings - not to mention the release of a new frozen line of treats - and has a new set of appearances set for Sacramento and Davis. Both book signings are set for March 12:

- 4 p.m. to 5:30 p.m. at The Avid Reader at the Tower (1600 Broadway, Sacramento; 916-441-4400)

- 7:30 p.m. at the Avid Reader in Davis (617 2nd St., Davis; 530-758-4040).

In the meantime, surf over here for Fitzpatrick's tips on making chocolate dipped strawberries at home.

By Chris Macias
cmacias@sacbee.com

Tres Agaves, the Mexican restaurant and tequila bar in Roseville, will undergo a name change later this month to TRES: Tequila Lounge & Mexican Kitchen. Its parent restaurant in San Francisco has already adopted the new name, with this location at the Fountains shopping center (1182 Roseville Parkway, Roseville; 916-782-4455) switching over to TRES by March 18 - right in time for a tasting dinner featuring Casa Noble tequila.

According to Fountains spokeswoman Heather Atherton, the name change is being prompted by a split in Tres Agaves' ownership, with two original founders leaving to start their own Tres Agaves tequila brand. With the name change to TRES, the restaurant will add seven or eight new tequila brands to its lineup, which already features more than 150 tequila bottles. TRES' kitchen will also debut a new 10-spice blend and some tweaks to its menu. More information will be coming soon, and "Appetizers" will keep you posted.

By Chris Macias
cmacias@sacbee.com

Pubs and watering holes of all kinds are obviously the focus of this week's Sacramento Beer Week celebrations. But one grocery chain is also getting into this sudsy mix. Nugget Markets throughout the Sacramento area are hosting a series of tastings in conjunction with Sacramento Beer Week. On Thursday, for instance, you'll find a Sierra Nevada tasting at Nugget's West Sacramento location (2000 Town Center Plaza, West Sacramento) and Lagunitas for the sipping at Nugget Market in El Dorado Hills (4500 Post St., El Dorado Hills), and other beers featured at select stores.

Sounds like a good deal, right? Pick up some pasta and paper towels, sample a little beer ... the tastings run from 3 p.m. to 5 p.m. daily through Saturday. Click here for a full list of Nugget's in-store beer tastings.

By Chris Macias
cmacias@sacbee.com

Revved up the car and reached Napa around 12:30 p.m. Friday. First stop was the wine tasting at Spring Mountain Vineyards, which coincided with the celebrations of Premiere Napa Valley weekend. We felt just the slightest dusting of snowflakes there above St. Helena, and then headed deep into the Spring Mountain's barrel room, which was housed in a cave cut into the hillside.

The wines here showed plenty of extraction, deep colors and sturdy tannins - all hallmarks of the Spring Mountain appellation - with offerings from Keenan Winery, Newton Vineyard, Vineyard 7 & 8 and more. It was also here where we tasted the best wine of the weekend, a gorgeous 2001 Pride Estate Cabernet Sauvignon, which reveled in that sweet spot of juicy primary fruit and earthy complexity from bottle aging.

By Chris Macias
cmacias@sacbee.com

This blog's going to be looking fairly sudsy for the immediate future now that Sacramento Beer Week is kicking off. In terms of beer, a week is more like 10 days with this second annual event that runs from tonight through March 6. So get thirsty and head down to the Crocker Art Museum (216 O St., Sacramento) from 5 p.m. - 9 p.m. tonight for the Sacramento Brewers Showcase. Local music, small plates from Mulvaney's B&L and of course plenty of local beers will all be on tap. $20 gets you 10 tastes of beer.

And that's just for starters. Sacramento Beer Week feature more than 300 events, and we'll have some highlights in tomorrow's Ticket section. For a full line-up of events at Sacramento Beer Week, visit their web site.

Note: Sacramento Beer Week organizers want everyone to have a good time but stay safe, so keep a cab number handy or designated driver as you proceed through the week.

PHOTO CREDIT: Todd Humphries, executive chef and co-owner of the St. Helena restaurant Martini House smells the flavor of a matsutake mushroom he found in the hills near Angwin Monday, Jan. 12, 2009. Randy Pench, Sacramento Bee

By Chris Macias
cmacias@sacbee.com

A couple years ago, the Bee followed wild food expert Connie Green around a Napa County forest as she foraged for mushrooms. The story also included Todd Humphries, the chef of St. Helena's Martini House with a Michelin star to his credit, who also champions the culinary delicacy of mushrooms. The two are now teaming up with Kelly McCown, executive chef of Ella Dining Room & Bar, for a "wild table" dinner on Sunday at Ella.

The five-course meal features such prized fungi as dentinum hydnum umbilicatum and boletus edulis,paired with such dishes as braised pork belly and roasted Millbrook venison. The dinner also reunites Humphries with McCown, as the Ella chef served as chef de cuisine under Humphries at Martini House. The price is $125 per head, which is on par with dinner at Ella's sister restaurant, The Kitchen. If you've got some money to burn on a gastronomic feast, this mushroom dinner should suit you well.

For more information: (916) 443-3772.

By Chris Macias
cmacias@sacbee.com

Due to overwhelming interest and response, the public memorial for winery owner Patty Bogle has been moved to March 11 and will be held at the Robert & Margrit Mondavi Center at UC Davis. The memorial will start at 2 p.m.

Bogle, 59, passed away Friday from complications due to leukemia.

In lieu of flowers, the family invites contributions to be made to the Bogle Family Charitable Fund, to benefit local scholarships and schools, industry organizations and various other charities. Sacramento Region Community Foundation, 740 University Avenue #110, Sacramento, CA 95825-6751.

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

The remembrances have been coming all day, following the news that Patty Bogle passed away on Friday due to complications of leukemia. The comments section of the story along with Bogle's Facebook page have been filling steadily with well-wishers and condolences from friends, family and fans of the Clarksburg winery that Patty helped put on the country's wine map.

In my years of covering wine, I'm not sure I've comes across anyone in the wine industry who was so universally liked and well-regarded. When I profiled Patty and her family for a story in 2009, I was struck with her unfailing good nature, helpfulness and candor about elements of her family business along with the health struggles that ultimately claimed her life at the age of 59. While spending time with her in Clarksburg - as she talked about staying competitive in the cutthroat wine industry, plus transitioning the family winery to her children - you could tell she was an extremely astute businesswoman.

Patty was also a champion of petite sirah, a grape which produces a rich, inky wine and grows well near the Sacramento Delta. It was this grape, along with chenin blanc, that created the foundation for a winery that now ships some 1.2 million cases a year.

Jo Diaz, executive director of the petite sirah appreciation society known as PS I Love You, penned a wonderful and personal tribute to Patty Bogle here. Give it a read ...

Patty, the wine drinkers around the Sacramento area and parts beyond raise a toast to you. Rest in peace, and best wishes to the Bogle family as they continue the winery's mission.

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

The Bee has just learned that Patty Bogle, matriarch of Bogle Vineyards in Clarksburg, passed away Friday at age 59 due to complications of leukemia. Her son, Bogle president Warren Bogle Jr., confirmed this news

Bogle and her late husband, Chris Bogle, built Bogle Vineyards from a small winery with 18 acres of grapes to a major regional winery that ships more than 1 million cases annually. After being diagnosed with acute myeloid leukemia in 2007, Patty Bogle stepped back from many of her winery duties, with children Warren Jr., Ryan and Jody overseeing the bulk of the family's business.

For more on Bogle and her legacy, read tomorrow's Bee.

Gallery: The Bogle family

Winery's transition sustains family legacy

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

Given today's resignation of President Hosni Mubarak of Egypt, I started wondering about the country's wine industry. I've understood that Egypt has produced wine throughout the ages, but how much does the country produce and what does Egyptian wine taste like? Alder Yarrow of Vinography has a great post from 2005 that answers these questions about Egypt's wine culture and much more. The short take is that Egypt's wine is, well, something of an acquired taste with three main producers creating the bulk of the country's wine.

In a related story, check out this USA Today article from 2006 about white wine discovered in King Tut's tomb.

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

Most of us know Carson Rd. in El Dorado County as part of the Apple Hill trail, but it's also an area that's home to more than a dozen wineries. And on Feb. 26, the affiliation of Carson Road Wineries will host Cuisine on Carson, which will feature each winery pairing at least one wine with an appetizer. The event is free, and customers are encouraged to bring a wine glass. Prizes will even be doled out for especially unusual wine glasses.

Participating wineries include: Crystal Basin Cellars, Illuminaire, Jodar, Garnet Sun, Lava Cap Winery, Findleton Estate, Fenton Herriott, Para-Vi Winery, Madrona Vineyards and Wofford Acres Vineyard.

Cuisine on Carson runs from 11 a.m. to 5 p.m. For more information, visit Carson Road Wineries' web site.

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

Good news for those who've been looking to dabble and sip their way through some wine education. Donal Smith, known for his longtime stint in Corti Brothers' wine shop and tasting classes, is offering a new series of wine appreciation classes. You can learn the finer points of wine sensory evaluation, from aromatics to better understanding the flavor profiles of grape varietals. The goal, says Smith, is to make you a better wine consumer when it's time to buy a bottle or order off a wine list. And of course, having fun is perhaps the top priority here.

Smith will teach with a selection of wines from Beyond Napa Wine Merchants (2580 Fair Oaks Blvd., Sacramento; 916-481-8665) . Appetizers will be provided by Corti Brothers.

This class series will run on Wednesday nights from Feb. 23 - March 9, and will be held at Steel Magnolia (701 16th St., Sacramento). The cost is $35 for one class, or $89 for all three. Class size is limited to 35 tasters, so get signed up at 916-203-4641 or donalswines@yahoo.com.

By Chris Macias
cmacias@sacbee.com

Such local restaurants as One Speed and The Press have created their own house wines, but here's an example that gets into the realm of small-batch spirits. For the second year, Grange restaurant has partnered with Woodford Reserve to create a house bourbon. I got an early taste of this bourbon a couple months back, not long after Grange mixologist Ryan Seng had returned from Kentucky to help craft this blend. Let's just say this is some tasty hooch, with a balance of pecan flavors, vanilla oakiness and a bit of spice.

You can try this bourbon for yourself on Feb. 23 at Grange (926 J St., Sacramento; 916-492-4450) in a dinner with Woodford Reserve's master distiller. Check out this gut-buster of a menu:

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

My "Wine Buzz" column today tested out some new wine preservation systems that were on display at last week's Unified Wine & Grape Symposium. It's a hot topic both for restaurateurs who literally don't want to pour their profits down the drain when wine goes bad, and I regularly receive e-mails from readers who want advice about extending the shelf life of their wine once the bottle's been open.

The enemy here is oxygen, which in small amounts is necessary to "open up" a wine - which is why young wines are typically decanted for at least 30 minutes to soften. But with too much exposure to air, chemical reactions cause wine to oxidize and lead to deterioration in taste and color. That's why so many wine preservers are on the market, from the Wine Shield to high-end Enomatic systems designed for wine bars.

Wine preservers geared for the home tend to have mixed results. And I know of at least one high-end local restaurant that doesn't use a wine preserver for its by-the-glass program because the wine director still feels nuances in wine still get lost, no matter how much nitrogen and argon gas is pumped into a bottle for preservation.

For wine drinking at home, I got a good preservation tip this morning from Kurt Burris, a local wine salesperson. He says: "Here is an idea for those who want to save wine. Keep a couple of smaller bottles, one 375 ml and one 187 ml, clean and pour your leftovers in, using a clean funnel. Cork, refrigerate (this slows the oxidation) and enjoy later. Or just drink it all which is my preferred solution."

Keep in mind that some bottles simply show better on the second day. For me, this holds true for young Bordeaux and full-bodied domestic reds. And for those nights when I just want to have a single glass, I skip the preservers and opt for a 375 ml half bottle. I wish more local wine shops carried a larger selection of half bottles, but I've had good luck at Corti Brothers, Taylor's Market, Capitol Cellars and Total Wine & More in Roseville.

Anyone else have tips for keeping an opened bottle fresh? Leave a comment ... grazie!

By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com

At the tail end of 2010, I queried local and national sources to see what food trends were in store for 2011. Patrick Mulvaney of midtown's Mulvaney's B&L restaurant went on a limb to declare that goat would be the hot meat of 2011, especially with farm-to-table restaurants. Well it looks like the prediction is starting to come true. Grange Restaurant (926 J St., Sacramento; 916-492-4450) will be hosting a dinner on March 10 featuring grass-fed goat and lamb from McCormack Ranch. Wines will be poured by Dancing Coyote from Clarksburg. Information about time and price is coming soon, so consider this a heads up.

By the way, we know the idea of goat sounds a little too close to the petting zoo for many tastes. I was a skeptic too, until I had a dish of chivo barbacoa at Rick Bayless' Topolobampo in Chicago a few years back. This slow-cooked goat was thoroughly succulent, lean and less gamey than many lamb dishes I've tried. That's not to mention the goat I've had in the Mexican stew known as birria, and if you want to give that a spin I highly recommend Birrieria Bugambilias in south Sac (7242 Franklin Blvd., Sacramento; 916-424-3243).

That's to say: Goat - it's what's for dinner.

By Chris Macias
cmacias@sacbee.com

The Sacramento Mobile Food Festival - a.k.a. SactoMoFo - is coming April 30 at Fremont Park (16th and Q streets, Sacramento) and has landed some of the biggest names in gourmet food trucks. Among them: Spencer on the Go, the San Francisco food truck as featured on cable TV's "Great Food Truck Race," which specializes in French food (escargot lollipops, anyone?). The popular Chariman Bao's Bun Truck from the Bay Area will also be in board. Other confirmed vendors include:

- Curry Up Now (Indian street food)
- Mini Burger (Sacramento's first gourmet food truck)
- Seoul on Wheels (Korean eats)
- Red Truck (Truckee-based food truck)
- Hapa SF (Filipino food)
- Happy Go Lucky (vegan cuisine)
- La Piedad (beloved Sacramento taco truck)
- Little Green Cyclo (Vietnamese street food)
- Fat Face (Davis sandwich mecca)
... and Whole Foods Market!

The impetus of this festival is to show that Sacramentans are hungry for food truck culture, despite strict city ordinances that have prevented this national trend from taking hold in Sacramento.

On a related note, Mini Burger will make its debut Saturday at the Make-A-Wish Winter Wine & Food Fest at the Sacramento Convention Center. In the following days, the Mini Burger truck will start rolling through Sacramento with its menu of burgers and made-from-scratch sides. How will Mini Burger fare with the current city ordinances, which prevent food trucks from staying in business districts for more than 30 minutes? Stay tuned for more on that ...

By Chris Macias
cmacias@sacbee.com

On the heels of news that 2010 saw the wine industry rebounding, organizers of the Unified Wine & Grape Symposium have another reason to celebrate. This year's attendance of 12,200 set a record for the Sacramento event, featuring workshops, panels and a trade show for the wine industry.

With talk in previous years that Unified may have outgrown the Sacramento Convention Center as its home base, organizers made room for an additional 22 vendors at the trade show, bringing the total number to 630 exhibitors.

"There was definitely some improvement in the economy indsustry-wide and many session topics covered those issues, which was part of the interest," said Lyndie Boulton, executive director of the American Society for Enology and Viticulture, a co-presenter of Unified. "As far as people, we haven't reached capacity but we're constantly re-evaluating booth space. We like being in Sacramento. It's in the heart of agriculture and being the capital is great for issues of regulation. It's a nice balance for us."

Unified 2011 concludes at 4 p.m. today. For reviews of some new wine-related consumer goods featured at the trade show, check next Wednesday's Food & Wine section in the Bee.

By Chris Macias
cmacias@sacbee.com

The nation's largest wine and grape growing expo is officially underway. The 17th annual Unified Wine & Grape Symposium kicked off this morning at the Sacramento Convention Center and Hyatt Regency. More than 12,000 wine industry professionals are expected to attend the event, which runs through Thursday and includes a trade show with 630 exhibitors. With talk in previous years of Unified on the verge of outgrowing the Sacramento Convention Center, space was made for an additional 22 vendors at the trade show, which took over a space once reserved for exhibitor registration.

Unified arrives at a critical time in the domestic wine industry. Rocked by the recession in recent years, and subject to an unseasonably cool growing season in California, industry professionals are anxious to hear the final crop reports and consumer trend information for 2010. Those will be shared tomorrow morning at Unified's "state of the industry" general session at 9 a.m.

But for now, exhibitors are setting up for the trade show, which opens tomorrow and considered the biggest day of activity at Unified. Organizers are meanwhile fretting at Mother Nature, as fog delayed many flights into Sacramento this morning and threatened the availability of some speakers.

Stay tuned for more Unified news as the week moves along.

By Chris Macias
cmacias@sacbee.com

Some of the biggest icons in the world of beer are coming to the area. The Budweiser Clydesdales are coming to the Anheuser-Busch Fairfield Brewery Tour Center (3101 Busch Dr., Fairfield) on Jan. 29. The history behind these horses dates back to 1933, when August Busch, Jr. presented a team of Clydesdales to his father to commemorate the end of Prohibition. More fun facts: each Clydesdale must be at least 4-years-old, stand 6 feet tall and weigh between 1,800 and 2,300 pounds.

After some photo opportunities with the Clydesdales, a complimentary tour will be offered of the Anheuser-Busch Fairfield Brewery. Guests of ages 21-and-up will also get to sample some brews.

For more information: (707) 429-7595 or www.budweisertours.com.

By Chris Macias
cmacias@sacbee.com

Strings, the Northern California chain that specializes in pasta, is opening a new eatery concept near downtown's Amtrak station. Strings Express will debut on Feb. 14 at 431 I St., with 25 items under $7.50 and made to order in five minutes or under. Along with pastas, Strings Express will sell salads, paninis and wraps with a motto of "Fast, Affordable, Grubby" - with "grubby" meaning "good grub."

The partnership behind Strings Express includes local developers Johan Otto and Steve Ayers, with Alexis LLC and Strings founder Al DeCaprio.

By Chris Macias
cmacias@sacbee.com

It's the Sunday night of a three-day weekend, so hey, why not check out the new wine bar at Enotria? You may have read recently how $1.5 million was sunk into Enotria's expansion, giving birth to a remodeled restaurant (which is set to open in February) and a new wine bar near the corner of Del Paso Blvd. and Arden Way which debuted Jan. 11.

There's definitely a "new wine bar" kind of smell when you walk in, with some paint still detectable to the nose. The room itself looks pretty sleek with its racks of wine bottles on the walls and shiny new bar. Business looked good on this night, with most tables being taken up in the early evening.

One thing that's also expanded at Enotria is its cocktail program. There's about a dozen drinks to be had on its cocktail menu, including a pink and "Sex and the City"-ish "Winter in Del Paso" (pomegranate, ginger beer, Canton liquer, vodka). The "Enotria Cadillac" (Galliano, creme de cacao, cream and simple syrup) came in a pint glass and looked just like a vanilla milkshake. The portion was certainly generous but seemed to be an overly filling way to start a night of eating and drinking.

The wine program features plenty of options, from a rich Cote de l'Ange from the Châteauneuf du Pape to French bubbly (Piper-Heidsieck Brut) and domestic options from St. Supery, Paul Hobbs and James Blake of Amador. All wines are available as a 2 ounce taste, full glass or by the bottle.

Executive chef Anthony Brenes has crated a wide ranging bar menu with Latin overtones. Along with an earthy take on mac 'n' cheese with crab and mushroom, and the now requisite pulled pork sliders, you'll find grilled Argentine sausauge with chimichurri sauce and sopes de carnitas. Though the sausage was a tad dried out, the overall flavors we found were vibrant and invited sips of wine. The small plate prices are reasonable too, ranging from $6.50 to $12.50. But prepare to pay between $22 and $32 for entrees.

Enotria's wine bar shows plenty of potential and it'll be interesting to see how much customer traffic is gained. But for now, the wine bar itself needs a much more lively vibe. Maybe it was because of the Sunday night dreariness and cold, but apart from the hostess the staff seemed kind of sullen throughout service. This place needs more smiles and pep to make it feel like a real hot spot of food and wine in Sacramento.

We'll see how this all shapes up with more time.

By Chris Macias
cmacias@sacbee.com

The food options at the Fountains shopping center in Roseville continue to grow. Mikuni Kaizen, a new restaurant concept run by Sacramento's Mikuni Japanese Restaurant Group, is set to open at the Fountains in early April. While more detailed information about the menu is yet to come, sushi will remain a staple at Kaizen (meaning "change for the better in Japanese") but with an expanded menu compared to other locations in Mikuni's nine-restaurant chain.

The opening of Mikuni Kaizen arrives with the recent announcement of Yard House coming to the Fountains. Construction will begin later this month on the Irvine-based brew pub chain, known for its oversized "yards" of beer, with a grand opening slated for July.

Check this space soon for more details on Mikuni Kaizen and Yard House.

By Chris Macias
cmacias@sacbee.com

Not to be confused with the uber-popular Kogi BBQ food truck in Southern California, the team behind The Park and Cafeteria 15L is bringing GoGi's Korean BBQ to 15th and L streets in downtown Sacramento. Starting Jan. 18, GoGi's will be in the former "Park to Go" kiosk, which served sandwiches and other casual fare during lunch and late night hours.

Like Kogi, GoGi's Korean BBQ will serve a menu of Asian-infused tacos and burritos, with such fillings as Korean barbecued beef, spicy chicken and tofu. And you can bet plenty of Sriracha hot sauce will be on hand.

And here's a deal for you: GoGi's will be giving out free Korean beef tacos from Jan. 18-21.

GoGi's Korean BBQ will be open 11 a.m.-2 p.m. Mondays - Fridays and during late night hours Fridays and Saturdays. For more information: (916) 442-7333.

By Chris Macias
cmacias@sacbee.com

Ready ... set ... cook! Central California Dutch Oven Adventures will host a cook-off at Cal Expo on Jan. 22, with first place netting $250. Beginners and amateurs are encouraged to enter this contest, which will be a 3-pot cook-off to show off recipes for a main dish, bread and dessert.

The fun and Dutch oven excitement is all part of the International Sportsmen's Exposition, which runs Jan. 20 - 23 at Cal Expo. The winner of the Dutch oven cook-off also gets an invite to enter the 2012 International Dutch Oven Society's world championships. Now, get those recipes out and let the games begin.

For more information: www.ccdoa.webs.com

By Chris Macias
cmacias@sacbee.com

Sacramento's first gourmet food truck will be rolling through town starting Jan. 29, co-owner and restaurant industry veteran Davin Vculek said Friday.

Mini Burger will serve gourmet burgers and fries through its mobile truck, he said, while also satisfying a hunger from locals who have been craving gourmet food trucks in Sacramento.

Vculek is a former corporate chef with Guy Fieri's restaurant chain and a silent business partner in Mini Burger. He and his partners are modeling Mini Burger after Kogi BBQ, a southern California food truck that's been featured in Bon Appetit magazine and tweets its location to more than 79,000 followers.

Like Kogi BBQ, Mini Burger will use social media and its web site (www.miniburgertruck.com) to give updates of its current location. Mini Burger will feature a menu of burgers such as the "cow town" and a "ninja" burger with Asian slaw and sriracha aioli. A two-pack of burgers costs $6, or three for $8, while sides cost $2 each.

Vculek's business plan projects for a minimum of 100 customers daily with a $1,000 gross, and plans to serve throughout the city limits, including midtown and north Sacramento. Successful gourmet food trucks can gross upwards of $400,000 annually.

"This concept was actually designed many years ago, and we thought it would be great for a land-based restaurant," said Vculek. "But when food trucks became popular in L.A., we knew this would be a great concept for a food truck."

Food trucks emerged as one of the nation's biggest culinary trends over the last year, serving such dishes as Belgian waffles, chicken adobo and escargot in cities including Portland, Ore., and San Francisco. The Food Network even launched "The Great Food Truck Race" in August and attracted 2 million viewers in its debut.

But in Sacramento, strict city ordinances, including a 30-minute limit before food trucks have to move at least 400 feet, have put the brakes on this trend. Vculek and his partner expect the necessary paperwork, including a health permit from the County of Sacramento, to be wrapped up within a week. Even with the time limits, Vculek insisted that Mini Burger can thrive.

"The city isn't so friendly with ordinances,but I've found some ways where you can work it out," said Vculek. "In 30 minutes, we can serve a good amount of people. Mainly for us, we just want to be respectful of restaurants and won't park in front of them."

Sacramento city officials are meanwhile warming up to the idea of gourmet food trucks. Mayor Kevin Johnson told The Bee in August that he believes the city council "can develop a plan that allows mobile food trucks to thrive alongside other businesses."

Dafna Gauthier, business permit manager for the city of Sacramento, recommends that food truck entrepreneurs get well-acquainted with current ordinances.

"If someone came in and said they'd abide by the 30-minute rule, we'll see what we can do to make it happen," said Gauthier.

Mini Burger plans to debut at the Make-A-Wish Foundation's Winter Wine & Food Festival on Jan. 29 at the Sacramento Convention Center.

"We're going to pioneer this thing and see what happens," said Vculek. "We hope the city will catch on."

By Chris Macias
cmacias@sacbee.com

For those looking for a taste of foie gras, bone marrow and pork belly in the suburbs, a new option is ready to go. Roseville's Pause Lounge & Kitchen (1465 Eureka Road Ste. 100, Roseville) is now open for business. Located in the Stone Point Center, Pause features a variety of small plates, ranging from $3 house cured olives to $16 seared foie gras, while entrees range from $18-$24. The drink menu emphasizes craft and imported beers - think: Stone Smoked Porter and Hitachino Nest Red Rice Ale - while the wine list mixes such California stalwarts as Jordan and J Vineyards with selections from Italy, Argentina, France and other locales.

A proper grand opening party will be held Jan. 14, with a six-course chef's tasting menu that costs $50. For more information: (916) 916.772-1525.

By Chris Macias
cmacias@sacbee.com

How are your skills in making buzz-free cocktails? The California Office of Traffic Safety is seeking entries in its Mocktail Recipe Contest for non-alcoholic drinks - or "dranks," as we like to say. The winner of this contest takes home a Nook eReader and a $50 gift card for Barnes & Noble. To enter this contest, take a quick hiatus from playing Mafia Wars or Farmville and go to the contest's Facebook page for further instructions.

So who's going to help determine the winners? Me, that's who! I'm on the judging panel with Joe Anthony Savala, beverage manager at Zocalo restaurant, and Chris Cochran, assistant director for the California Office of Traffic Safety.

But hurry, because entries need to be received by tomorrow. Good luck, and let the best mocktail win.

By Chris Macias
cmacias@sacbee.com

A new form of food assistance is coming to the Davis Farmers Market (4th and C streets, Davis). Starting Saturday, Electronic Benefit Transfer (EBT) cards can be used to purchase items at the farmers market, from bread and eggs, to vegetables and pork. EBT cards are essentially an electronic version of food stamps, and they're increasingly being accepted at farmers markets. In Sacramento, EBT cards can currently be used at the Oak Park Farmers Market (which closed for the season on Oct. 16) and the Natomas Farmers Market (also closed for the season).

In Davis, representatives from the California Department of Social Services will swipe an EBT card in exchange for wooden tokens which can be redeemed for goods. This EBT program will be expanded to Davis' farmers market on Wednesdays starting March 16. For more information: www.davisfarmersmarket.org.

By Chris Macias
cmacias@sacbee.com

The food truck trend has largely skipped Sacramento because of strict city ordinances. But there's a little relief coming soon. The Sacramento Mobile Food Festival - a.k.a. SactoMoFo - will be held on April 30 from noon to 6 p.m. at Fremont Park (16th and Q streets, Sacramento).

The event will feature more than a dozen food trucks, including vendors from Yolo County and the San Francisco Bay Area. Adobo Hobo, a Bay Area food cart that specializes in such items as chicken adobo tacos and vegetarian adobo over rice, has already been confirmed. Also look for San Francisco's Sweetface Bakery, along with Sacramento taco trucks and a homemade ice cream vendor from Davis. Local restaurateurs are also expected to run their own food trucks and carts.

"One of the reasons for the event is to show proof to the City Council that these kinds of events work and they should kill current regulations that outlaw these carts," said Joshua Lurie-Terrell, an event organizer and founder of yumtacos.com.

We'll keep you updated as more vendors and information come through. Event organizers are meanwhile looking for additional food vendors and volunteers to help run the event. If you want to pitch in for this 100% volunteer-run event, e-mail: hundertwasser@yahoo.com.

By Chris Macias
cmacias@sacbee.com

Did you all catch midtown's own Golden Bear featured last night on "Diners, Drive-ins and Dives?" Well shoot, I have to say that Sacramento showed great on the Food Network. Don't know about you, but my tummy started to rumble as Golden Bear executive chef Billy Zoellin whipped up banh mi sandwiches, a meat-less and cheese-less pizza (and wow, that smoked slaw looked great) and tacos for host Guy Fieri and a crew of Golden Bear regulars.

Some of the folks who caught some camera time included: Billy Ngo (owner of Kru/Red Lotus), Casey Mar (Bee Night Life columnist), Adam Saake (food writer for Submerge magazine) and Anthony "Pag" Paganelli (guitarist for Will Haven).

Just check the Food Network's web site, and don't see any clips yet from last night's show. We'll keep you posted on that. The Food Network also filmed other eatries around the River City for "Diners, Drive-ins and Dives" last year, including Gatsby's and Dad's Kitchen, so we'll see when those segments are scheduled to air. Stay tuned ...

By Chris Macias
cmacias@sacbee.com

Plan on pairing that glass of cabernet at Back Wine Bar with a little construction over the next couple months. The Folsom wine bar is knocking out a wall to make way for Back Bistro, which will expand its small plate offerings into a fuller menu that includes entrees and added appetizers. Owner Jeff Back says to expect Back Bistro to be up and running by late February. For more information: www.backwinebar.com

By Chris Macias
cmacias@sacbee.com

"Appetizers" has been writing about the Food Network coming to Sacramento to film episodes of "Diners, Drive-ins, & Dives" over the last few months. Soon, it'll be time to tune-in to the Food Network. The episode featuring midtown's Golden Bear is set for Jan. 3 at 10 p.m. The Golden Bear (2326 K St., Sacramento; 916-441-2242), which received a solid 3-star review by the Bee's Blair Anthony Robertson, will also host a viewing party on Jan. 3 at 8 p.m. For more information: www.goldenbear916.com.

By Chris Macias
cmacias@sacbee.com

Sacramentans with a love for suds, get your pint glasses handy. Sacramento Beer Week is set for Feb. 26 through March 6. Now in its second year, the successful beer festival will feature more than twice the amount of events from its debut this past February. Between all the pint nights, beer dinners, bar specials and festivals, Sacramento Beer Week 2011 will feature more than 400 events. Look for Beer Week to be honored not just in the city limits, but in Davis, Auburn, El Dorado Hills and other neighboring areas. Details are still being worked out for a Sacramento Beer Week grand opening bash at the Crocker Museum, but the whole event will come to a head with a beer festival at Cal Expo.

"When we were planning this out, we wanted to do something in mid-February, which is a slow time of year for restaurants and bars," said Rick Sellers, the beer director of Sacramento Beer Week and co-founder of Sacramento's Odonata Beer Co. "We're trying to get as many brewers from California and around the country and make a party of it, in a responsible way of course. The longterm goal is to make this a celebration of California beer."

For more information: sacramentobeerweek.com

By Chris Macias
cmacias@sacbee.com

More than two dozen El Dorado county wineries are getting ready to roll out the barrel and let customers take a taste. "Bring Out the Barrel" is set for Jan. 29 - 30, with a weekend of barrel tasting from 2010 and other recent vintages. Along with food and other merriment, some wineries such as Fenton Herriott are offering "futures" pricing for wines that have yet to be bottled. Participating wineries include David Girard, Auriga, Jodar, Holly's Hill, Mount Aukum and many more. A weekend pass costs $20, and the event runs from 11 a.m. - 5 p.m. daily. For more information and a full line-up of events, click here.

By Chris Macias
cmacias@sacbee.com

OK, so maybe I'll hold off on PF Chang's Double Pan-Fried Noodles Combo (served with beef, pork, chicken, and shrimp). Holy salt lick! That entree contains a whopping 7,692 mg of sodium. No wonder that this made Men's Health's Worst Foods in America, 2010. Other foods that made the list include Cheesecake Factory's Bistro Shrimp Pasta (2,730 calories) and IHOP Big Country Breakfast with Chicken Fried Steak & Country Gravy (2,440 calories, 5,520 mg sodium). Hold on to your gut and check out the rest of the list ...

By Chris Macias
cmacias@sacbee.com

It was a "souper" Saturday at Camelia Waldorf School, where I helped judge the Golden Ladle Soup Competition. The annual soup competition is held in conjunction with the school's winter fair, and this year found Taylor's Kitchen, Zocalo, Ella Dining Room and Bar and Cafe Bernardo all vying for the "golden ladle" award and priceless bragging rights. After taking a seat in a small elementary school chair, and with plastic spoon in hand, here's how the soups showed:

Taylor's Kitchen, Jerusalem artichoke wild mushroom soup: This soup had a rich and soothing body, and comfy smoky flavor. My personal top pick.

Ella Dining Room and Bar - San Marzano tomato soup with cheddar cheese croutons: Savory with a nice underlying tang. A little more weight would've made this tasty soup even better.

Cafe Bernardo - cauliflower and roasted fennel soup: Nice creaminess but needed just a little more flavor for this palate.

Zocalo - mole de olla soup: By far the spiciest of the bunch, but the body needed more heft.

So which soups took home honors? Here are the winners ... *insert drum roll here*:

Judge's Award: Taylor's Kitchen

Kids Choice (judged by Waldorf students): Ella Dining Room and Bar

People's Choice: Cafe Bernardo.

Congrats to the winners ... and please pass the baguette.

By Chris Macias
cmacias@sacbee.com

Check out today's Food & Wine section for a column aboutwine aging, as demonstrated by a 10-year vertical tasting of Shafer Relentless. The wine's a blend of roughly 80 percent syrah and 20 percent petite sirah, making for a big, fruit-forward wine with gamey and pepper characteristics. A glass of Relentless and grilled lamb is just about a no-brainer. Shafer Relentless retails for about $60 and can be found locally at the Wine Consultant, Beyond Napa, select Nugget markets and Total Wine & More in Roseville.

But how does this big boy of a wine age? I was invited by winery president Doug Shafer to taste 10 years of the wine, along with Shafer winemaker Elias Fernandez, "The Wine Bible" author Karen MacNeil, Charles Olken ("Connoisseurs Guide to California Wine"), Michelle Locke of the Associated Press and others. Here's how the wines showed:

1999: Debut vintage of Relentless. Among the bluest in color in the entire flight. Described as a "behemoth" upon release, the weight has toned down but still showing plenty of blueberry petite sirah characteristics. Slight heat on the nose. Strong secondary flavor of cinnamon and plenty of tannins holding it all together.

2000: Cool vintage. Deep purple color with brightness on the rim. A little lean on the palate, but drinking smooth and showing a nice layer of spice. Good wine given a challenging growing year.

2001: Wine of the flight? Simply lovely and open for business, with savory aromatics and red fruits coming through on the palate. Nice sweet spot between the wine's core fruit and secondary notes from bottle age.

2002: Throwing a little sediment in the glass. Oaky and tight compared to the others. Needs a little more aging but still some juicy blueberry flavors.

2003: Color showing signs of aging. Different nose than the others; Doug Shafer described aromas as "candy like." A bit austere and herbaceous, but also some meaty and plum flavors emerging on the palate.

2004: Warm vintage and overripe flavors that border on port-like. Not aging as gracefully as other vintages.

2005: Herbal nose. Bright and pleasing acidity. Lots of petite sirah character coming through and still drinking like a baby.

2006: Cool vintage with slow ripening fruit. Tight and tannic, but some good fruit flavors underneath. Still needs to come into balance.

2007: Current vintage at retail and restaurants. Aromatic and smoky. Syrah character prominent here with gamey flavors and spice.

2008 (barrel sample): Rich, deep purple color. Oak still seems a ways off from integrating with the wine. Primary grapey flavors and sweetness.

2009 (barrel sample): Relentless as an infant. Teeth-staining purple color. Fresh fruit flavors and aromas. Actually enjoyed this Relentless in its primary state.

By Chris Macias
cmacias@sacbee.com

Look for some new flavors and personnel at Tres Agaves, the tequila bar and Mexican restaurant chain with a Roseville location (1182 Roseville Parkway, Roseville; 916-782-4455). Joseph Aragon Jr. has signed on as the new chef and will oversee a winter menu that was designed by San Francisco Head Chef Kelvin Ott. Here's what you can grub on, between sips of Fortaleza Reposado:

Camarones (Shrimp) Tacos

Pato (Duck Confit) Tacos

Rajas Tacos (vegetarian Chile Dulces)

Tuna a Las Brazas (Achiote-Sesame Encrusted Ahi Tuna Salad with pineapple, seasonal tomatoes, green onion & a Tequila Arette vinaigrette)

Pescado a la Brasas (Grilled California Seabass)

Empanadas "Jaliscan style"

Chef Aragon is a veteran of such local restaurants as La Provence, Pachanga and has worked at Tres Agaves for the past year,

"I've always been very impressed by the originality and freshness of Tres Agaves' menu," said Aragon in a press release. "I look forward to experimenting even more with the flavors of Jalisco we feature and bringing back our farmers market specials where we can feature fresh food from local farmers."

By Chris Macias
cmacias@sacbee.com

The grand opening has been delayed for almost a year, but the doors finally swung open today for Capitol Cellars' new location at Quarry Ponds shopping center in Granite Bay (5530 Douglas Blvd, Suite 170, Granite Bay; 916-780-9030). The 2,200 square foot shop features a bar with 20 different wines by the glass plus a retail shop that focuses on small production wineries.

Look for such by-the-glass offerings as a merlot from Paloma and Lewis Cellars' cabernet sauvignon. Customers can also order food from such neighboring restaurants as Hawks and Pete's Restaurant & Brew House. Business will continue as usual at Capitol Cellars' Roseville location (110 Diamond Creek Place, Roseville; 916-786-9030), but owner Marcus Graziano plans to spend the majority of his time now at the Granite Bay shop.

"Everything's moving and grooving," said Graziano. "We'll have lots of great deals and specials, and still carry popular wines like Rombauer and Silver Oak. But we're really focusing on small, sought after wineries."

Capitol Cellars in Granite Bay will be open from 11 a.m. - 8 p.m. from Monday through Wednesday, and 11 a.m. - 10 p.m. from Thursday through Saturday. The shop is closed on Sundays.

By Chris Macias
cmacias@sacbee.com

Yesterday's Food & Wine section featured a Q&A interview with Charlie Bamforth, the UC Davis professor of malting and brewing sciences who was recently named "brewmaster general" by Playboy magazine. The good professor has a new book out, "Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing," a tome that probes both the philosophical and business aspects of beer.

On Monday, Bamforth will hold a lecture and book signing at UC Davis' Silverado Vineyards Sensory Theater, located in the Robert Mondavi Institute Sensory Building. We're told that a few seats are remaining, so put down that pint glass and register here. The cost is $35, $20 for UC Davis staff, students, faculty and Friends of the Robert Mondavi Institute. The event runs from 5:30 p.m. - 7:40 p.m.

By Chris Macias
cmacias@sacbee.com

The season for bubbly has arrived and you can usher it all in with a champagne and oyster tasting tonight at Lounge on 20 (1050 20th Street #100, Sacramento; 916-443-6620). For just $25 at the door you can sample more than 50 champagne and sparkling wine producers and see how they all pair with a variety of oysters. The festivities run from 5 p.m. - 8 p.m. Cheers!

By Chris Macias
cmacias@sacbee.com

Scott Pruett's known for speeding around the track on the NASCAR and Grand-Am circuits, but the Auburn resident also has a taste for wine. This year Pruett released the first vintage of his Pruett Vineyard wine, and you can get a taste of it on Wednesday at Carpe Vino in Auburn (1568 Lincoln Way, Auburn; 530-823-0320). They'll be pouring the 2008 Lucky Lauren Section 8, a red blend from the Sierra Foothills, and 2009 Pruett Grenache. The tasting costs $20, $10 for Carpe Vino wine club members.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Happy Cyber Monday, and if you're looking to share the gift of wine here's a deal to consider. Wine.com is offering $60 worth of wine for only $30 - a.k.a. a 50 percent savings. But you have to act fast to claim this discount. The first step is to sign up with Living Social, which offers daily deals sent to your e-mail or smart phone. Each offer is good for only one day, so you have just over 17 hours to get this 50 percent discount from wine.com.

And for those of you looking for a deal from a brick-and-mortar business, swing by The Market at Pavilions (515 Pavilions Lane, Sacramento) for $5 sandwiches today and all following Mondays. That's when the store celebrates "customer appreciation day" and you can score $5 on all sandwiches including their "Mendocino Masterpiece" (Smoked turkey, Lappi cheese, Mendocino mustard) and the "Mexicali" (turkey, hot pepper cheese, salsa guacamole).

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Norm Gold's cycled the American River Bike Trail regularly for the past 20 years, and always has a question when the holiday season rolls around. Where did all the wild turkeys go?

He usually notices the turkeys in flocks of six to 20, mingling among the squirrels, deer, quail and other animals that habitate near the American River. But once Thanksgiving approaches, it seems all that gobbling just goes away.

"My biking buddies and I joke that the turkeys have gone into hiding because people are looking for them," said Gold, an education consultant from east Sacramento. "But it's clear they're just not around. They show up after the holidays and I see them again maybe around February."

According to the California Department of Fish and Game, wild turkeys can be found in 18 percent of the state. Hunting them is allowed with a hunting license and upland game bird stamp, with a limit of one turkey during the fall hunting season.

However, folks rarely flock to the American River Bike Trail to illegally bag a Thanksgiving turkey. Wild tukey hunting is not permitted on the American River Parkway.

"We haven't had issues with that," said Ryan Pocan, a park ranger assistant with the Sacramento County Department of Regional Parks. "We notice them a lot on the American River Parkway and they stay in the same area pretty much all year round."

You'll also find plenty of wild turkeys throughout the year at the Effie Yeaw Nature Center, located on the American River Parkway. So, the turkeys haven't been captured or completely ditched the bike trail. The turkeys just tend to scatter more this time of year to look for new food sources.

"What they're eating now is fresh green growth that's sprouting after the rain," said Brena Seck, a naturalist with the Effie Yeaw Nature Center. "There's so much of that green growth now that they just spread out. We see the turkeys every day. You can be reassured they don't dissapear. They're just eating somewhere else this time of the year, but they didn't go far."

That news makes Gold feel relieved for the turkeys.

"It is reassuring to know that they're not being poached and there's nothing nefarious going on," said Gold. "I guess the American River Parkway is a safe place to be a turkey."

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Judging by the lines at the grocery store, we can tell that Turkey Time is coming soon. And if you're looking to add an extra dimension of flavor and moisture to your Thanksgiving bird, it will soon be time to brine that turkey as well.

Here's a recipe "Appetizers" just received from Pajo Bruich, a local boutique caterer and private chef known for his dinner series with Anani Lawson, the former French Laundry sommelier who's now at Per Se in New York City. Bruich says the sugar in the brine will help enhance the turkey's browning, and produce meat with overtones of herbs, apple and a touch of underlying sweetness. Serve with a glass of rosé or perhaps a pinot noir, and your tastebuds will be saying "thanks" as well.

Turkey Brine

32 cups ice water (2 gallons)
2 cups kosher salt
1 cup honey
1 cup brown sugar
4 cup apple cider
24 bay leaves
2 bunch thyme
2 bunch sage, chopped
1/2 cup Tablespoons black peppercorns
4 green apple diced
6 cinnamon sticks
4 tablespoon candied ginger
zest and juice of 4 meyer lemon

Method: Bring 4 cups of water and one cup of cider to a boil with all other ingredients, except apples. Once sugar and salt is dissolved, pour the hot mix into a clean large pot, large enough to hold the turkey and the liquid. Add the remaining ice water, cider and apples and mix well. Make sure this is ice cold, then add the bird, making sure it is covered completely, and brine in the refrigerator for at least 12 hours, up to 24 hours. (You may have to put a pan on top pf the bird to keep him submersed.)

I find the above trick with ice water is the way to instant brining and not having to cool overnight prior to using.

After 12 hours, rinse the bird well, truss the bird and you are ready to bake as you normally would!

By Chris Macias
cmacias@sacbee.com

After going on hiatus in July, breakfast has returned to OneSpeed (4818 Folsom Blvd., Sacramento; 916-706-1748) in east Sacramento. But take note that it's only being served on Sundays from 9 a.m. to 2 p.m. Look for such breakfast items as breakfast calzones, Belgian waffles and mimosas. Pizza and beer will then be served from 2 p.m. to 4 p.m. on Sundays, followed by a full dinner menu.

In other OneSpeed news, drop by weekly for "Beer Wednesdays" for special features on suds. This Wednesday will feature Brown Shugga' from Lagunitas, which true to the name is brewed with brown sugar and reaches a nearly 10 percent alcohol level.

For more information: onespeedpizza.com

By Chris Macias
cmacias@sacbee.com

Revolution Wines has been running in "soft launch" mode for the past six weeks at its new space on 28th and S streets. Now it's about time for a proper grand opening ceremony. Come to Revolution Wines (2831 S St., Sacramento) from Nov. 19 to Nov. 21 for celebrations that include barrel tasting, tours and sampling of dishes from the winery's new food program.

Formerly located at 21st and P streets, the new digs for this urban winery include 5,600 square feet of space, with expanded tasting room and a winery chef to create a bistro menu. Lunch will be served at Revolution Wines from Tuesday through Friday, and look for such plates as polenta with grilled mushrooms, a sandwich dubbed "The Italian" served on ciabatta bread and a "winemakers platter" with meats, cheeses and crostini.

Revolution Wines' kitchen will be headed by Simone McKinley, a former sous chef at Taylor's Kitchen and cheesemonger at Whole Foods.

Co-owner Gina Genshlea expects the new facility crush 70 tons of grapes this year, and will eventually expand to 120 tons annually. Larger storage tanks as this winery and the increased space have already allowed Revolution Wines to offer new wines, including a port-style malbec, and a blend of tannat and touriga called "Rio Tinto."

Grand opening events will run from 1 p.m. to 9 p.m. from Nov. 19 - Nov. 21. For more information: www.revolution-wines.com

By Chris Macias
cmacias@sacbee.com

The dinner features a veritable dream team of Sacramento chefs: Kelly McCown from Ella, Patrick Mulvaney, Billy Ngo of Kru/Red Lotus, Michael Tuohy of Grange and others. The dinner's going down Sunday at The Kitchen (2225 Hurley Way, Sacramento) and this $125 a head meal sold out within 24 hours of its announcement. For a little more background on this dinner, check out this recent column by the Bee's Rick Kushman.

The idea is to show what Sacramento chefs are capable of, especially when they band together. And in this spirit of comradeship, donations were the dinner were received by Temple Coffee, Sunh Fish, Riverdog Farms and a variety of wineries. Proceeds from the dinner will also go to the River City Food Bank.

Look for more collaborations like this in the near future - and in the meantime, here's a look at the final menu for Sunday's Sacramento Chef's Dinner:

Amuse Bouche
"Ice Cube" of Smoked Pork Tongue and Foie Gras in Whisky Gelee
Chef Stan Moore of The Kitchen

Raviolini of Capon with Truffle, Cavolo Nero, and Capon Broth
Chef Pedro DePina of Selland's Market Café
Paired with 2002 Roederer Estate L'Ermitage, Brut, Anderson Valley

2nd Course
Broiled Sea Scallop, Cauliflower Coulis, Matsutake Mushrooms,
and Asian Pear with Fresh Turmeric
Chef Kelly McCown of Ella Dining Room and Bar
Paired with 2008 Facets of Gemstone Chardonnay, Estate, Yountville

3rd Course
Roasted California Squab, Parsnips, and 16-Hour Quince
Chef Michael Touhy of Grange
Paired with 2008 Belle Glos Pinot Noir, Clark and Telephone Vineyard, Santa Maria

4th Course
Fettuccine Carbonara, Circle O Ranch Goat Bacon and Vegas Farm Egg
Chef Patrick Mulvaney of Mulvaney's B&L and Culinary Specialists
Paired with 2007 Facets of Gemstone Red, Estate, Yountville

5th Course
Cider Glazed Berkshire Pork Belly, Winter Squash, Burgundian Truffles,
Compressed Apple, and Celery
Chef Pajo Bruich of Pajo's Catering
Paired with 2007 Gemstone Cabernet Sauvignon, Estate, Yountville

6th Course
Seared Strip Loin of Storm Hill Angus Beef, Fingerling Potatoes, Garlic Confit, Caramelized Brussels Sprouts, Bordelaise "Mirror", and Bearnaise Buttercream
Chef John Paul Khoury of Preferred Meats
Paired with 2006 Gemstone Cabernet Sauvignon, Estate, Yountville

Dessert
Apple Caramel Brioche "Monkey Bread", Calvados Caramel Ice Cream,
Sweet Smokey Apple, and Bacon Brittle
Pastry Chef Rachel Kelley of Ella Dining Room and Bar
Paired with 2004 Mer Soleil "Late" Harvest Viognier, Santa Lucia Highlands

By Chris Macias
cmacias@sacbee.com

Professor Vernon Singleton spent four decades at UC Davis' Department of Viticulture and Enology, and renowned as one of the wine world's experts in chemistry. Singleton, who retired in 1991, will be acknowledged for his key research into such subjects as wine maturation and barrel aging by being inducted into the 2011 Vintners Hall of Fame.

Singleton will be inducted on Feb. 21 at the Culinary Institute of America at Greystone, and will join such fellow 2011 inductees as:

Joel Peterson: co-founder of Ravenswood Winery and champion of single-vineyard zinfandel.

Bob Trinchero: he introduced the wine world to white zinfandel at Sutter Home Winery and was an early proponent of Amador zinfandel.

Vintners Hall of Fame "pioneer" inductees include August Sebastiani of Sebastiani Vineyards and Winery and domestic pinot noir pioneer Richard Graff of Chalone Vineyards.

"These five men have had a tremendous impact on improving the quality of wine for everyday drinkers," said W. Blake Gray, chair of the nominating committee, in a statement. "Anybody who's a fan of California wine today can find some reason to thank them.

In two Sacramento connections to the Vintners Hall of Fame, former Bee food wne wine editor Mike Dunne served on the nominating committee, while grocer and wine expert Darrell Corti was inducted into the Vintners Hall of Fame in 2008.

By Chris Macias
cmacias@sacbee.com

For lover of citrus fruit, fall means that it's time to peel some mandarins and enjoy that sweet, tangy fruit. And you have a chance to do plenty of that from Nov. 19 - 21, with the 17th Annual Mountain Mandarin Festival at the Gold Country Fairgrounds (1273 High St., Auburn). You'll find cooking demonstrations, entertainment and more citrus than you can stomach in a single setting.

As for this year's mandarin crop, the bounty is expected to be lighter than the previous year. Mandarin trees tend to bear bigger harvests in alternate years, and 2010 is one of those off seasons. But there will still be plenty of fruit to go around. Here are the details:

17th Annual Mountain Mandarin Festival
November 19-21
WHERE: Gold Country Fairgrounds, 1273 High St., Auburn
HOURS: Friday: 11:00 am - 5:00 pm; Saturday: 9:00 am to 5:00 pm; Sunday: 9:00 am to 4:00 pm.
COST: $6; Seniors $4; 12 & under free
PARKING: $5
INFO: (916) 663-1918 or www.mandarinfestival.com

By Chris Macias
cmacias@sacbee.com

Apart from Hawks in Granite Bay, you're not going to find much in the way of "slow food" around the Roseville 'burbs. But a new Roseville restaurant called Pause Lounge & Kitchen is expected to open by the end of November, emphasizing farm-to-table and locally sourced foods. Lucas and Leyland Jacob Elia, the brotherly team behind Bloom Coffee & Tea, have joined forces again to open Pause. Look for such menu items as seared foie gras, beef marrow bones, duck breast and house cured olives.

The menu will emphasize small plates, but also offer a chef's tasting menu nightly with optional wine pairings.

"We're big fans of the 'slow food nation' so we wanted a name that fell in line with that," said Lucas Elia. "We also wanted to transport people from the suburban environment they're in, and taken to a place of craft and substance where they can enjoy good food and wine. It's a pause from everyday life."

For more information: www.pauselounge.com

By Chris Macias
cmacias@sacbee.com

Hey there, voter. If you're feeling in need of a glass of wine - and who isn't after the barrage of campaign ads these last weeks - don't throw away your "I voted" sticker. A couple local wine bars are offering Election Night specials:

- Wear your "I voted" sticker to Back Wine Bar (25075 Blue Ravine Rd. #160, Folsom) and you'll get a glass of wine for half price with the order of a small plate.

- And over at L Wine Lounge Restaurant and Bar (1801 L St., Sacramento) bring your "I voted" sticker and you'll get happy hour prices on food and drink until close. Score!

"Appetizers" approves this message ... thanks for reading and happy voting.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Is there such a thing as First Pumpkin? If so, you could call Ray Duey the commander-in-chief of pumpkin carving. The Lodi chef and vegetable sculptor created a haunted house that was built from carved pumpkins and displayed at the White House for Halloween. Duey and his carving team spent two days assembling the pumpkin haunted house, which included stems and seeds as part of the intricate decor.

While Duey wasn't handling pumpkin guts and wielding his carving knife, the team was taken on a private tour of the White House.

"This was quite an experience, one that I will not forget", said Duey, in a statement. "It was a privilege and honor to be there".

To see more of Duey's art, click here.

By Chris Macias
cmacias@sacbee.com

Could there be an employee exodus going on at The Market at Pavilions? Earlier this week, we reported that store wine director Michael Chandler had resigned to help run The Cellar at Matteo's. Now we've got word that pastry chef Cindy Lemmon has left The Market at Pavilions to develop desserts for the Bella Bru Cafe chain. Lemmon's worked previously at Bella Bru, and a new location recently moved into a former Starbucks located at the Pavilions. Lemmon's trained under Nancy Silverton, the renowned pastry chef and baker, and also attended the San Francisco Baking Institute. We look forward to tasting her latest goodies ...

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Sacramento diners pinch their pennies when it comes to tipping, compared to more than two dozen cities around the country. Those were among the results released today from Zagat's 2011 America's Top Restaurants Survey. While the national average for restaurant tipping was 19.2 percent, Sacramento ranked second-to-last in the survey with an 18.6 average tip. Only Hawaii ranked lower in this survey of 31 national markets, logging an 18.4 percent tip. San Francisco and Seattle tied Sacramento with an average 18.6 percent tip, showing that the west coast lagged overall in tipping compared to the rest of the country. New Orleans ranked highest for tipping at an average 19.7 percent.

In terms of overall tipping trends, the national average of a 19.2 percent tip is up from 19.1 percent last year.

In other Zagat news, here are the Top 5 Sacramento restaurants for overall food:

1. Le Bonne Soupe
2. The Kitchen
3. The Waterboy
4. Mulvaney's
5. Biba Restaurant

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Local sommelier and wine merchant Michael Chandler has some new plans in the mix. Chandler resigned from his duties as wine director at The Market at Pavilions over the weekend, meaning his popular Friday night tasting series is no more. Chandler will now focus on opening The Cellar at Matteo's at the 5 Points shopping center in Carmichael.

Chandler's working on the project with Matt Woolston, owner/chef of the Supper Club and Matteo's Pizza & Bistro. The shop will be located adjacent to Matteo's in what was its private dining room, offering both a wine bar and retail sales. Look for The Cellar at Matteo's to be open in about three weeks.

"I'm so looking forward to it," said Chandler. "We'll have the old guard wines but my goal has always been finding the hot new items. We'll probably have a shelf for $9.99 and under bottles. With this economy, you've got to have it."

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

And the food news just gets better for military veterans. On Nov. 7, McCormick & Schmick's restaurants will offer a free entree to military veterans for its 12th annual Veteran's Appreciation Event. Menu picks include such seafood items as parmesan crusted tilapia, roasted cedar plank salmon and almond crusted rainbow trout.

"Our Veterans Appreciation Event has become a tradition that our restaurants look forward to each year," said Bill Freeman, CEO of McCormick & Schmick's Seafood Restaurants, in a statement.

For more information: www.mccormickandschmicks.com

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Whether you're a military veteran or on active duty, the folks at Applebee's want to thank you for your service with a free meal on Nov. 11. All that's asked is you provide proof of service - including U.S. Uniform Services Identification Card, U.S. Uniform Services Retired Identification Card, Current Leave and Earnings Statement, photograph in uniform or wearing uniform - and you'll get free pickings from a special menu (dine-in only). Items include: 7 oz. house sirloin, bacon cheeseburger, three cheese chicken penne, chicken tenders platter and more. More than 1 million members of the military enjoyed this deal in 2009, according to a press release.

For more information: www.applebees.com

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Have $295,000 to invest? If so, you can be the proud new owners of a Sacramento burger and breakfast institution. Jim-Denny's (816 12th St., Sacramento) was put up for sale Monday, just shy of three weeks since the diner received its biggest national exposure. On Sept. 29, Jim-Denny's was featured on the Travel Channel's "Man V. Food," where host Adam Richman attempted to conquer a stack of 13" pancakes.

Retirement plans for co-owner Patsy Lane prompted the sale, said daughter Joanna Lane.

"We'd been thinking about selling for a while," said Joanna Lane. "We have been super slammed and busy since we were on 'Man V. Food,' so we thought it would be a great time to sell while we're on top and doing well."

Jim-Denny's opened in 1934 on 16th and J streets, and moved to its current location on 12th and I streets after original owner Jim Van Nort returned from World War II. Jim Denny's has had three owners over the years, with the Lane family taking over the business in 2005.

The $295,000 listing price includes both the diner and land.

"We'd like to see someone come in and keep it going," said Joanna Lane.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Fans of Mexican cooking and ethnic cuisine, you won't want to miss this event. Diana Kennedy, the celebrated Mexican cookbook author, will be appearing at Borders books (2339 Fair Oaks Blvd., Sacramento) on Oct. 27. Kennedy is out on a book tour to promote "Oaxaca al Gusto," a weighty tome of Oaxacan cooking that could double as a coffee table book. Many of the ingredients can't be found in the United States, but it's a fascinating study of one of Mexico's most diverse regions and its range of recipes. Tamales de iguana, anyone?

For more information: (916) 564-0168.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

The National Restaurant Association surveyed some 2,000 chefs for the year's top restaurant trends, and "going local" is all the rage for 2010. "Locally grown" produce took the No. 1 spot, while "locally sourced meats and seafood" and "sustainability" emerged as runners-up. With all the bounty surrounding Sacramento, our fair city embraces these trends well and others on the list as well.

Here's the list of the Top 10 restaurant trends for 2010:

1. Locally grown produce
2. Locally sourced meats and seafood
3. Sustainability
4. Bite-size/mini desserts
5. Locally-produced wine and beer
6. Nutritionally balanced children's dishes
7. Half-portions/smaller portions for a smaller price
8. Farm/estate-branded ingredients
9. Gluten-free/food allergy conscious
10. Sustainable seafood

For the full list of top trends and other survey results, click here (.pdf file)

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

The grape crush is underway at UC Davis and its new $15 million teaching and research winery. Construction was completed in July, and the 34,000 square foot facility also features a brewery and food processing plant.

The winery, which was built entirely with funds from private donors, features state of the art fermentation systems and designed to be self-sustainable in energy and water use. The winery comes equipped with onsite solar power generation and a system for storing captured rainwater for landscaping and restrooms.

"The new teaching-and-research winery and vineyard are game-changers for the winemaking and grape growing program at UC Davis, and they will help California winemaking advance dramatically in both quality and sustainability," said Andrew Waterhouse, the Marvin Sands Endowed Chair in UC Davis' Department of Viticulture and Enology.

For more information, visit the web site for UC Davis' department of viticulture and enology.

By Chris Macias
cmacias@sacbee.com

Sake House, the Roseville restaurant run by Randy Paragary and nightclub maven Bob Simpson, has closed after less than a year in business. According to Simpson, another company approached him about buying the restaurant, which is located in the Fountains shopping center.

Sake House opened in January as Japanese restaurant and nightclub, with menu consultation by Billy Ngo of midtown's Kru and Red Lotus. Simpson has run nightclubs in Sacramento for more than two decades, including the Cosmopolitan, Empire and 815 L.

Simpson would not disclose the buyers of Sake House, but said that new operation is expected to open within three to four months.

"The Fountains was doing well with the opening of Dave & Busters, so this was all about trying to streamline a bit," said Simpson. "This was just a good business move. Personally, I have plenty of operations to run and it's time to slow down a little bit. I'm feeling positive about it."

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Sacramento's getting all kinds of cable TV love recently, including filming recently for an upcoming episode of the Food Network's "Diners, Drive-Ins and Dives." And now comes tonight's installment of the Travel Channel's "Man V. Food" which will showcase some of the Sacramento area's most gut-busting food. Witness host Adam Richman as he faces off against 5 pounds of wieners at Parker's Hot Dogs. Richman also hits the cholesterol soaked midway known as the California State Fair, and also pops into Jim Denny's, one of Sacramento's signature burger joints.

The episode airs tonight at 9 p.m. on the Travel Channel. Box of Tums not included.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Along with all the art appreciating at the renovated Crocker Museum, there needs to be time for a snack, right? Local chef and restaurateur Patrick Mulvaney will help take care of that, as he will run the new Crocker Museum Cafe. Mulvaney also landed the contract to cater all museum events with his Culinary Specialists at the Crocker. The Crocker Museum's 125,000 square foot expansion, with a $100 million price tag, will be unveiled to the public on Oct. 10.

At the cafe, look for salads in the $5 range and sandwiches priced around $7. Plan to pay about $12 for more formal plates.

The cafe will be accessible without having to pay an admission fee. The hope is that the Crocker Museum Cafe will attract patrons from the nearby CalPERS building and other offices.

"We'll have cool cafe food," said Mulvaney. "There will be grab-and-go items and a hot line to get a panini or maybe some green chile on polenta. I think there's potential for a strong lunch business. We'll be ready and prepared the best we can."

By Chris Macias
cmacias@sacbee.com

Bistro 33 Midtown, the 16th St. restaurant with the urban lounge feel, closed Monday to make way for a new concept. Look for the opening of Spin Burger Bar come mid-November, with a cycling theme and more recession-friendly prices. Most orders will likely cost under $15, said Fred Haines of SRO Inc., the local restaurant group which also oversees Bistro 33 locations in Davis and El Dorado Hills and midtown's Suzie Burger.

"The ultra lounge thing is dead and we're rolling with the changes," said Haines. "We want to get into something that's more affordable and what's driving downtown."

Spin Burger Bar will feature a variety of beef, turkey, veggie and chicken burgers, and a drink menu that focuses on beer over wine. The late-night hours will continue - Thursdays through Saturdays until 3 a.m. - and a DJ will also "spin" music to keep the vibe going.

The burger recipes are still being formulated, but are expected to be different than the offerings at Suzie Burger.

"We're still developing our blend of beef, but we have a basic idea of what we want to do," said Haines.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

You can Race for the Cure, Rally for the Cure, attend Art for the Cure - and now you can refuel from all this breast cancer awareness in the "Dine Out for the Cure." Sponsored by Susan G. Komen for the Cure, a host of local eateries will participate in "Dine Out for the Cure" with a series of promotions and special food pairings, with proceeds benefitting Komen Sacramento. It's all happening from Oct. 1 - 31, aka Breast Cancer Awareness Month. Here are a couple of highlights:

Michaelangelo's (1725 I St., Sacramento; 916-446-5012) will offer penne pasta with pink vodka sauce, with 50 percent of proceeds going to the Sacramento Valley Affiliate of Susan G. Komen for the Cure.

Cafe New Orleans Hot & Spicy (117 J St., Sacramento; 916-443-5051) will host live music on Oct. 10 and special desert and cocktail pairings throughout October.

For a full list of participating restaurants and more details, click here.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

No, he's not on a mission from God, as the line went in "The Blues Brothers." But Dan Aykroyd will be coming to BevMo (3106 Arden Way, Sacramento) on Sept. 29 from 4 p.m. - 6 p.m. as a mission to promote Crystal Head Vodka. It's a vodka label launched by Aykroyd and comes in skull shaped bottle. Spooky! But we're not afraid of no ghost ... but if you're afraid of long lines, plan to get to the appearance early. Aykroyd will be signing bottles of his Crystal Head Vodka, and you can pre-order them from BevMo at the cost of $49.99 for a 750 ml bottle and $99.99 for the 1.75 liter version.

For more information: (916) 481-8657

Call The Bee's Chris Macias, (916) 321-1253.

If you're going to check out this documentary, make sure you're munching on organic popcorn from local sustainable farms. "Lunch Line" follows the ups and downs of six Chicago high school students who are on a mission to create healthy school lunches, and hit the cooking contest circuit. How do their efforts pay off? You'll have to watch to find out.

This screening, which is sponsored by Slow Food Sacramento, will be held Sunday at the Guild Theatre (2828 35th St., Sacramento) at 7 p.m. A pre-film reception will also be held at Old Soul at 40 Acres (3434 Broadway, Sacramento), and there's a post-screening panel about local advocacy efforts to keep school lunches healthier. Can we start by banning "mystery meat" at the school lunch counter?

Tickets for the movie cost $6. For more information: www.slowfoodsacramento.com

By Chris Macias
cmacias@sacbee.com

Looking to scarf down a pint of hefeweizen and some garlic fries in a jiffy? If so, you're the key demographic for Gordon Biersch Tavern, a new restaurant concept which will debut on Sept. 30 at the Westfield Galleria in Roseville. This scaled down version of the Gordon Biersch brew pub chain will feature its beers along with to-go packaging on many food items. The menu includes Kobe sliders, mahi mahi tacos, garlic fries and more.

"We are delighted to introduce the Gordon Biersch Tavern format at the Westfield Galleria in Roseville," said Allen Corey, Gordon Biersch's president and CEO, in a statement. "We believe this is a natural extension of our brand. We will continue with the same high quality, made-from-scratch menu and same level of service and hospitality in this concept."

Gordon Biersch Tavern will be located adjacent to the Galleria's food court, and open from 11 a.m. - 9 p.m. For more information: www.gordonbierschrestaurants.com.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Think of this event as the adult version of "Thomas the Tank Engine" (maybe "Thomas the Tanked Engine?"). Catch the southbound San Joaquin Amtrak from Sacramento at 4:55 p.m. on Oct. 15, and about 35 minutes later you'll be ready to cruise the School Street Wine Stroll in Lodi. The event features more than 25 wineries plus a host of eating opportunities from 6 p.m. to 9 p.m. The wine train leaves Lodi's Amtrak station to Sacramento at 10:39 p.m., and overnight guests can opt for the 11:34 a.m. train back to the River City. Tickets for the wine stroll (not including train fare) cost $30 or $40 at the event. Hotel packages which include event tickets, transportation and more cost $125. For more information: (209) 367-7840 x 100 or www.lodichamber.com. To book a train ticket: 800-872-7245 (Amtrak).

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Do you like wine? Do you like to dine? Are you cool with paying $35 in advance and $45 at the door for the opportunity to combine the two? Well shoot, then you're in luck as the first ever Wine & Dine event comes to Raley Field on Friday. So step up to the home of the Sacramento River Cats, grab a plate and glass and sample from more than 40 wineries and about 20 eateries. You big ballers out there can also buy a $70 VIP ticket that includes valet parking and a special wine tasting from L Wine Lounge & Urban Kitchen. The event runs from 7 p.m. - 10 p.m., and 6 p.m. for VIP entry. For tickets: www.raleyfield.com or www.ticketmaster.com.

Here's a list of participating wineries and restaurants:

WINE

Benson Ferry Vineyards
Black Sears Winery
Bogle Vineyards
Borjón Winery
Carvalho Family Winery
Dobra Zemlja
Dona dal Cielo
Gnarly Head Cellars
Heritage Oak Winery
LangeTwins Winery & Vineyards
Lava Cap Winery
Lucero Vineyards
Luchessi Vineyard & Winery
Mumm Napa
Peltier Station Wines
Putah Creek Winery
Terra d'Oro Winery
Montevina Winery
Vina Castellano Vineyard
Delicaso
Overboard

FOOD

Basic Urban Kitchen and Bar
Crush 29
The Chef's Table
Delta King Pilothouse Restaurant
Fourth Street Grille
Icing on the Cupcake
Jazzy Blues Café
Johnny Garlic's
Pearl Asian Cuisine
Plates Cafe & Catering
Raley's
Suede Blue Restaurant
Sweetwater Restaurant and Bar
Tex Wasabi's
Tuli Bistro
Vaneli's Coffee
L Wine Bar and Kitchen

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Nishiki Sushi has decided to spare its prawns. After being contacted by People for the Ethical Treatment of Animals (PETA), the midtown sushi restaurant has removed live prawns from its menu.

"We were informed that it was unacceptable as far as animal cruelty," said Tony Malpartida, a bartender and manager at Nishiki.

According to Amanda Fortino, a campaign coordinator for PETA, dozens of calls were received by PETA about Nishiki's live prawns. The prawns were bathed in cold sake before their tails were removed. They were then served live and still moving.

"Because we received so many calls, we contacted Nishiki and told them every animal feels pain, and we have the scientific evidence to back that up," said Fortino. "They agreed to not sell the live shrimp anymore, and we really appreciate that."

PETA bases its stance on a 2007 study from Queen's University Belfast in northern Ireland. The research found that prawns acted as if they had an injured paw when acid was dabbed onto an antennae, and the crustaceans also responded to numbing effects of painkillers.

"(Nishiki) was kind of promoting (customers) to squeeze lemon juice on their exposed flesh so they would writhe or 'dance' while being eaten alive," said Fortino.

The writhing prawns were removed from Nishiki's menu about two weeks ago, and overall shrimp sales have been unaffected, said Malpartida. The shrimp are now served in a nigiri style or as sashimi.

"People would normally get excited about them," said Malpartida about the live shrimp. "It's kind of taken the wind out."

Seafood restaurants need a saltwater tank for live shrimp, which few local sushi spots have. No other Sacramento restaurants are being told to stop this practice of serving live shrimp, said Fortino.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Here's when the domestic wine industry will descend on Sacramento: Jan. 25-27, 2011. That's the date for the 2011 Unified Wine & Grape Symposium, which attracts some 600 exhibitors and 12,000 attendees to the Sacramento Convention Center. It's regarded as the largest wine industry exposition in the Western Hemisphere, with a "state of the industry" seminar, a series of panels and trade show.

For more information: www.unifiedsymposium.org

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Hey, single ladies - and fans of reality TV. Check this out, if you're feeling a little thirsty after work: Jesse Kovacs from ABC's "Bachelor Pad" will be at L Wine Lounge (1801 L St., Sacramento; 916-443-6970) starting at 6 p.m. tonight. Not only does Kovacs melt hearts via network TV, but he's also the winemaker behind Kovacs Brothers wines. Current releases include a 2007 syrah with Monterey county grapes, a Rhone blend from Arroyo Seco and late harvest sauvignon blanc. Kovacs' wines will be for the tasting tonight and you can also pre-order his book "The Young and the Thirsty: 25 California Wines for the New School Drinker." Sounds like the makings of a lot of swooning and sipping ...

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Camera crews have been filming around Sacramento recently for an upcoming episode of the Food Networks' "Diners, Drive-Ins and Dives."The latest spot to be filmed is Gatsby's Diner, a fairly new spot in the Arden-Arcade area that specializes in "American comfort food with a twist."

According to the status update on Gatsby's Facebook page: "Just wrapped up our final taping for Diners, Drive-Ins and Dives on the Food Network. We will post as soon as we know it will Air! Exciting Stuff :)"

Gatsby's joins Dad's Kitchen, Golden Bear and Putah Creek Cafe as Sacramento area eateries which are getting the Guy Fieri treatment and filmed for "Diners, Drive-Ins and Dives." Stay tuned for more info. ...

Meanwhile, here's a review of Gatsby's from The Bee's "Counter Culture" column.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

In honor of California Wine Month - which you can read more about in Wednesday's "Wine Buzz" column - the California Restaurant Association organizes a Best California Wine List Competition. Sacramento has fared well in this contest before, which included top honors for the Firehouse in Old Sacramento and the Melting Pot (a franchise that includes a downtown Sac location).

Now it's The Kitchen's turn for the No. 1 spot. The Kitchen tied for first place in the category for the single location category, sharing the honors with LA Prime steakhouse at the Westin Bonaventure Hotel and Suites in Los Angeles.

Judges were looking for wine lists that reflected the bounty of varietals found in the Golden State, along with "creative wine promotions and events." Entrants were also required to write an essay about their wine program, and were ultimately judged by a panel from the Wine Institute.

The Kitchen's always been a kind of local headquarters for some of California's most coveted wines, including such high-end labels as Harlan Estate, Marcassin, Sine Qua Non, Bryant Family and Kongsgaard. But looking at a recently published list, it's not just about trophy bottles at The Kitchen but California wines with character, be it a Bokisch 2008 Albarino from Lodi or cutting-edge Scholium Project wines from Suisun Valley.

"It was illuminating to see how restaurants showcased the diversity of California wines on their menus and increased wine sales with creative promotions and staff education," said Nancy Light, director of communications for the Wine Institute of California, in a statement.

Call The Bee's Chris Macias, (916) 321-1253.

Opa! There's some good news coming from Sacramento's 47th Annual Greek Festival. Along with the traditional ouzo drinking, wine tasting has been added to this year's menu. We're still waiting to hear which wineries are participating, but the wine tasting will take place each day of the festival from 5 p.m. - 9:30 p.m. The festival runs Friday through Sunday at the Sacramento Convention Center (1400 J St., Sacramento) and the times are as follows: Friday (11 a.m. - 11 p.m.), Saturday (12 p.m. - 11 p.m.) and Sunday (12 p.m. - 10 p.m.). Admission if free on Friday from 11 a.m. to 3 p.m. Otherwise it's $5 general, $4 seniors and free for children 12 and under.

For more information: www.sacramentogreekfestival.com

Hate merlot, but brag about the bottles of Petrus in your cellar?

Do you diss chardonnay because a movie told you to?

Well congratulations ... you are among the Seattle Weekly's 7 Reasons Why Your Sommelier Hates You

By Chris Macias
cmacias@sacbee.com

Better hurry if you were planning to drop by Amador County Wine Cellar (14207 Hwy 49, Amador City) for a tasting. The wine bar, which opened in 2007 and features small production wineries from the Sierra Foothills, will shut down as of Sept. 7. The bad economy was to blame said owner Corinne Moore, who poured from such wineries as Calabria Vineyards, Lang Wines and Moore's own Wine Tree Farm.

The upside is the closure will allow Moore to spend more time on Wine Tree Farm, which specializes in such Rhone varietals as grenache, syrah and mourvedre. Those wines will continue to be poured in Sonoma County at Family Wineries Tasting Room (9380 Sonoma Highway, Kenwood).

"It's absolutely been bittersweet," said Moore. "I love the wine bar and pouring wine for people who didn't have tasting rooms, including my own. I loved talking to the people and educating them."

Building owner Joyce Davidson will continue to carry some of the wines and host the "Locals' Nights" on the first Thursday of each month. In the meantime, look for Amador County Wine Cellar's gift shop items discounted 20 percent, and a 10 percent discount on wines.

For more information: www.amadorcountywinecellar.com

Call The Bee's Chris Macias, (916) 321-1253.

Wednesday: Sip on some wine, root for the River Cats. Wednesday's the final throwdown for Wine in the Park, a night of wine tasting and minor league baseball that's been running through the summer at Raley Field (400 Ballpark Dr., West Sacramento). Look for the goods to be poured by Elkhorn Peak, Solune, Bent Metal and Abundance wineries from 5:30 p.m. - 7:30 p.m. Then you can watch the River Cats battle the Fresno Grizzlies with a 7 p.m. game time. Tickets are $25, or $20 with purchase of 15 or more. Information: (916) 662-0008 or www.infuzemarketing.com.

Wednesday: We're a big fan of Yorba's barbera 'round these parts, and here's some extra special sipping going on this Wednesday at Back Wine Bar (25075 Blue Ravine Rd., Folsom). Yorba viticulturalist Ann Kraemer will be pouring the winery's latest releases (barbera, tempranillo and Shake Ridge red), and Back Wine Bar will also have Yorba wines at special sale prices. Information: www.backwinebar.com.

Saturday: Help usher the 2010 harvest in Amador County with your stomping feet. Story Winery (10525 Bell Rd., Plymouth) will host a wine grape stomp competition at 1 p.m. The contest is limited to ladies only, and the winner will be crowned "Miss-Zin 2010" and have $100 donated to a charity of choice. $15 entry fee. Information: www.zin.com.

By Chris Macias
cmacias@sacbee.com

Holy carne asada, my story today about Sacramento saying "no" to food trucks sure caused a stir online. But of you're hungry for food trucks, or just interested in seeing the phenomenon first-hand, head to Jack London Square in Oakland from Friday through Sunday. It's time for the Eat Real Festival, which will feature a bounty of food trucks, carts and street food vendors. Look for the goods from Spencer on the Go (as seen on the Food Network's "The Great Food Truck Race"), Gerard's Paella, Global Soul Street Eats, Pizza Politana, and Tara's Organic Ice Cream - just to name a few.

Admission is free, and all foods are priced from $1 - $5.

Hungry yet? For more information and a list of vendors: eatrealfest.com.

Call The Bee's Chris Macias, (916) 321-1253.

Wednesday turned out to be especially welcoming for the Cosumnes Community Services District Parks & Recreation. A fundraiser held last Friday to commemorate the opening of a new Noodles & Company location in Elk Grove (7405 Laguna Blvd., Elk Grove) netted $1611.32 for Cosumnes CSD Parks & Recreation. 100 percent of the proceeds from 5 p.m. to 9 p.m. on Wednesday were gathered for the fundraiser.

For more information on Cosumnes Community Services District Parks & Recreation, click here.

We interrupt these latest postings on firehouse chefs and current prix fixe dinner specials to say ... the results are now in from the 2010 Zagat Fast Food Survey! That's right, this is no place to start counting your calories or to measure sodium levels. 6,500 fast foodies helped compile this survey, chomping through who knows how many mountains of fries and dubiously nutritious chicken wings. Here are a few of their results:

Best French Fries

1. McDonald's
2. Five Guys
3. In-N-Out Burger
4. Wendy's
5. Burger King

Best Milkshake

1. Dairy Queen
2. Cold Stone Creamery
3. Sonic Drive-In
4. Chick-fil-A
5. Ben & Jerry's Scoop Shops

Best Coffee

1. Starbucks Coffee
2. Dunkin' Donuts
3. McDonald's
4. Peet's Coffee & Tea
5. Caribou Coffee

Best Value Menu

1. McDonald's
2. Wendy's
3. Taco Bell
4. Burger King
5. Arby's

Click here to see the full results ... (note: "Appetizers" is not responsible for blown diets and sugar crashes after reading this survey).

We've been following the ascension of Tara Daniels, as the Woodland firefighter competes in a firehouse cook-off contest on "Live! with Regis and Kelly." If you missed the excitement this morning, we're happy to say that Daniels earned a Top 5 spot and is up for $10,000 and the chance for her recipe to be featured in Better Homes and Gardens magazine. Daniels' recipe for "Smokin' Pear Salad" garnered enough votes from Friday's studio audience to earn her Top 5 placement.

If you want to help send Daniels to the final round, vote for her recipe at the show's Web site. Voting ends Sunday night at 9 p.m. PT, and the top two vote-getters will be announced on Tuesday's show. The final cookoff will go down next Friday.

Good luck to Woodland's finest firehouse cook ... in the meantime, here's her recipe for the "Smokin' Pear Salad."

Smokin' Pear Salad

INGREDIENTS

4 boneless/skinless chicken breasts
salt, pepper, granulated garlic to taste
1 pear, firm but ripe
1 big garlic clove, finely minced
1/2 cup olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon white sugar
1 medium red onion, very thinly sliced
1 large head butter lettuce, washed and torn
1 cup crumbled blue cheese
1 cup candied pecans or walnuts
1/4 cup dried cranberries

Garlic Bread

1 loaf French bread
1/2 cup butter
4 cloves garlic, finely minced

DIRECTIONS

Clean and dry chicken breasts. Season chicken to taste with salt, pepper, and granulated garlic. Set aside.

Slice pear in half, and core.

If making garlic bread, slice loaf in half long ways, melt butter and add minced garlic, then brush garlic butter mixture on bread.

Place chicken, pears face down, and garlic bread crust down on a hot grill. Cook chicken until firm and juices run clear. Cook pears for one min, just until grill marks show.

Cook garlic bread until grill marks show, about 5 min, then flip and cook 2 min butter side down.

While the above ingredients are cooking, prepare dressing and salad.

To make salad dressing; mix minced garlic, olive oil, balsamic vinegar, salt, pepper, and sugar in a bowl. Whisk with fork until emulsified.

Throw sliced red onion into dressing bowl. Place lettuce in large bowl. Add blue cheese, nuts, and cranberries if needed. Slice the grilled pear into 1/8-inch thick slices and add to salad.

Remove chicken from grill, thinly slice.

Add dressing with onions to salad and toss.

Top salad with chicken. If making garlic bread, slice and serve on the side.

By Chris Macias
cmacias@sacbee.com

Just in time for Midtown Cocktail Week, the folks at Ella Dining Room & Bar are no doubt saying "cheers!" for the restaurant's interior design receiving kudos. Fast Company magazine's design blog recently featured Ella as one of "the world's most innovative restaurant interiors." The downtown restaurant shared recognition with some pretty snazzy restaurants, including Textile Pavilion of Luxembourg and Paris' Nomiya/Palais de Tokyo. Ella, which was designed by UXUS of Amsterdam, was noted for "reclaimed wood stools and hundreds of Hungarian farmhouse shutters (which) accent an otherwise steely interior, giving the restaurant a look of 'rustic luxury.'" You can see these and other restaurants in the book, "Eat Out!: Restaurant Design and Food Experiences."

Come check out this world class interior tonight from 9 p.m. - 11 p.m. as Ella hosts three satellite bars and "bar bites" to celebrate Midtown Cocktail Week. For more information: www.elladiningroomandbar.com.

Call The Bee's Chris Macias, (916) 321-1253.

By Chris Macias
cmacias@sacbee.com

Dinner and a movie - it's a classic "night on the town" kind of pairing. The folks at IMAX (1211 K St., Sacramento) are now sweetening the deal. IMAX is offering a $5 discount with a receipt of at least $15 from any Sacramento area restaurant. That's right, whether you spend $15 at McDonalds or Grange, you can get $5 off at IMAX through Sept. 23. To take advantage of this silver screen special, tickets must be purchased within 7 days of the restaurant receipt. Not valid for previously purchased tickets.

Questions? Call IMAX at (916) 443-4629.

Call The Bee's Chris Macias, (916) 321-1253.

That's right, the food and wine feast known as Taste of Lodi is coming Sept. 25 - 26, and we've got some literal scoop about the event. There will be an ice cream wine tasting as part of the event, featuring frozen confections with wine flavors. That'll be a nice way to cool down, considering it's been so hot in years' past that it feels like Taste of Sweat out there.

Here's what else is planned: a port/cigar/chocolate pavilion, wine seminars and an art gallery. Oh, and that's not to mention more than 40 wineries that will be pouring at the event.

It's all going down at Wine & Roses (2505 West Turner Rd., Lodi). Tickets cost $40 in advance, $50 at the door and $25 for designated drivers. For more information: www.tasteoflodi.com.

David English, former executive chef at Ella Dining Room and Bar, opens The Press today at 4 p.m. at 18th and Capitol. The restaurant will occupy the former space of Dragonfly. With the Press, English has crafted a menu that's inspired by the Mediterranean and emphasizes fresh seasonal ingredients.

The Press will serve tapas and drinks until 5 p.m., when full dinner service will kick in. For now, the Press will be open from Tuesday through Saturday - though brunch may be coming soon.

"We want to keep it very casual and and a very approachable neighborhood place," said English. "If you just want to grab some house wine and tapas, that's great. If you want a full meal, that's great. We'll cater to how much time and money you want to spend."

Here's a sneak peek at some of the Press' menu items:

Appetizers
Summer white corn soup
Crispy Pork Belly, Peaches, Almonds and Balsamic
Ceviche of Shrimp, Scallop, Bass and Calamari

Pasta
Potato Gnocchi with prosciutto, Parmesan cream sauce and broccolo rabe
Mushroom and Ricotta Ravioli with corn leaks and dill
Vegetarian Fettuccine

Entrees
Pan seared king salmon, roasted cauliflower and tzatziki
Braised beef short rib, mashed potato and red wine sauce
Grilled hangar steak with potato gratin and salsa verde
Grilled mahi
Risotto with summer zucchini

I scream, you scream, we all scream for ... ice cream making classes from Ginger Elizabeth Chocolates! Ginger herself will teach the class on Saturday at the L Street Lofts (1818 L St., Sacramento), and you'll get the proverbial scoop on making ice cream, sorbet and other frozen desserts. The syllabus for this sweet sounding class goes something like this:

Classic Vanilla Bean Ice Cream - Tahitian vanilla beans in a traditional custard ice cream

Baked Alaska - Chocolate cocoa nib ice cream and white coffee ice cream

Strawberry Sorbet - Farm fresh strawberries in a refreshing sorbet

Homemade Ice Cream Sandwich - Gingersnap cookies with lemon ice cream

Plus ... a bonus chocolate tasting

The classes cost $35, and will run from 11 a.m. - 1 p.m. and 2:30 p.m. - 4:30 p.m. For more information: (916) 706-1738 or www.gingerelizabeth.com.

By Chris Macias
cmacias@sacbee.com

The first phase of a renovation that will double the capacity of Enotria Cafe and Wine Bar (1431 Del Paso Blvd., Sacramento) has been completed. That's the good news. The downside is that the restaurant will close temporarily following dinner service on Saturday. Plans originally called for Enotria to remain open during the renovation, but interior work and construction on Enotria's new wine bar have instead called for a closure.

Look for Enotria's new wine bar and renovated courtyard to be open by mid-September. The final phase of this $1.5 million project, which will include a remodeling of the main dining room, is expected to be finished by Dec.1. Meanwhile, look for wine discounts and complimentary appetizers until Saturday. For more information: www.enotria.com.

Call The Bee's Chris Macias, (916) 321-1253.

If you're looking for the scoop on area wineries, the Bee's SacWineRegion is always the place to start. The Yolo County Board of Supervisors and the Department of Agriculture have now got in the act, with an online listing of Yolo County wineries and tasting rooms. You'll also find a listing of varietals grown in the Yolo area and beyond.

A press release about all this instructs Web surfers to visit www.yolocounty.org and then go to Government > Departments > Agriculture and Weights & Measures to find the link.

Or, you can just go directly to Yolo County wineries by clicking here. You're welcome, Yolo County!

After a 15 year run in Auburn, the owners of Le Bilig Kitchen (11750 Atwood Rd., Auburn) have announced the restaurant will shut down following dinner service on July 31. Owners Marc and Monica Deconinck said in an e-mail that the two were originally planning to take a year-long sabbatical in France and eventually sell the restaurant. Those plans were accelerated on July 9 when their landlord said she no longer wanted a restaurant in the building.

"It was a shock and disappointment after 15 plus years," said the Deconincks in a statement.

The Deconincks plan to hold cooking classes and dinners in August at their home on Bell Rd. For more information: (530) 888-1491 or www.lebiligkitchen.com.

After a tough season for local wine grape growers, a little divine intervention couldn't hurt. Drop by the Old Sugar Mill (35265 Willow Ave., Clarksburg) on Aug. 19 for Clarksburg's "Blessing of the Grapes." This traditional kick-off for the annual wine grape harvest has been going for three decades in Lodi, but will be held for the second time in Clarksburg. The idea is to give thanks and pause for reflection before the heavy-duty workload of grape harvest starts. Father Dan Madigan of St. Joseph's Church will lead the blessing, and look for wine tasting and food to be offered at the Old Sugar Mill following the ceremonies. The event runs from 10 a.m. to noon, with the blessing scheduled for 11 a.m. For more information, visit the Old Sugar Mill's web site.

Along with chomping on some python and getting a preview of new State Fair foods this week, I got some scoop on the 2011 edition of Sacramento Beer Week. Dan Scott, the executive director of Sacramento Beer Week, said to mark your calendars for Feb. 27 - March 6 in 2011. Scott, who was previewing State Fair snacks for the Sac Rag blog, said that plans also call for a brewfest at Cal Expo on March 5.

The debut of Sacramento Beer Week this past February turned out to be a sudsy success. The inaugural event at the Colonial Theatre drew about 400 beer lovers, while many related Beer Week events around the area were sold out or standing room only.

Check Sacramento Beer Week's web site as time goes along for more updates.

Happy Bastille Day to all the Francophiles out there ... it's the French holiday that commemorates the storming of the Bastille, and what better to celebrate this event than a waiters' race that starts at 6 p.m. tonight. Dozens of servers will gather at Le Petit Paris (1221 19th St., Sacramento) and do their best not to spill a bottle of wine and glasses on a tray as they speedwalk to L Wine Lounge (1801 L St., Sacramento). We're hearing that the streets will be blocked off as the servers race toward the finish line, and the race itself isn't expected to take more than 10 mins. or so.

Which waiter will reign supreme? Check tomorrow's Bee for my story about all the thrills and spills from this race.

Looking to channel your inner Anthony Bourdain? The California State Fair has you covered this year. And no, we're not talking about cooking something straight from the petting zoo. How about deep fried scorpions covered in chocolate, or grilled python kabobs?

I got a chance to preview some of the new State Fair foods, but unfortunately the scorpions and other insects that Jungle George's stand will be cooking up hadn't arrived yet. And yes, I was ready to try these for educational purposes. But here are some other goodies and curiosities I chowed on:

Python kabobs, frog and alligator from Jungle George (pictured above): That's right, python tastes like chicken - make that very, very chewy chicken. But the seasoning was good enough, with a mix of lemon pepper, Worchestire Sauce, liquid smoke, and Old Bay seasoning mix. The alligator's texture was less chewy than the python, but that 'gator had a slightly swampy aftertaste. The fishy flavor on the frog was just a little too strong for these taste buds, but walking around the midway with that grilled amphibian on a stick will certainly garner some looks.

Chocolate covered bacon from Fire and Ice: Order this item and you'll get five pieces of chocolate covered bacon in a Chinese to-go box. Mmmm, just like grandma used to make. OK, maybe not, but this sweet and salty snack was pretty good. You're getting more chunky chocolate than pig meat in each bite, though the bacon flavor gets more pronounced as you swallow. This mix of sweet, savory and salty flavors will still do you right. Just apologize to your arteries in advance.

"Giant" Deep-fried Twinkie and deep-fried Moon Pie from Sweet Cheeks: Speaking of stuff that's just bad for you - but tastes oh so good - the "giant" deep-fried Twinkie is three fried Twinkies garnished with powdered sugar and chocolate. My inner eight-year-old jumped in a sugar high joy, but my current day self knows I need to spend some extra time at the gym tonight as penance. Same went for the deep-fried Moon Pie, a first at the State Fair. This item felt a little oily around the edges but all that marshmallow filling and chocolate will keep your sweet tooth satisfied for a week. Just don't ride the Tilt-A-Whirl after eating one.

Check Wednesday's Bee for more news about the State Fair's opening day and the move to discount food by 25 percent this year.

Gallery: Food vendors prepare for fair with new treats and lower prices