May 07 2014

Boots Scootin’ & B-B-Q

I spent this past weekend at Elk Grove Regional Park attending the 57th annual Elk Grove Western Festival celebrating this years theme – Boots Scootin’ & B-B-Q. I had heard a lot about the Western Festival over the years, but never attended until now. I was interested in a festival event that was added this year – the Elk Grove Western Festival BBQ Championship brought to Elk Grove courtesy of the Kansas City BBQ Society. The Kansas City BBQ Society (KCBS) is a nonprofit organization dedicated to promoting and enjoying everything barbeque. KCBS is the world’s largest organization of barbeque and grilling enthusiasts with over 15,000 members worldwide. Each year, they sanction over 400 barbeque contests across the United States.

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There were just over 30 professional competitors – some of the pros travel all over the country to compete. Pro teams compete for national and state points in the race to become the 2014 BBQ Team of the Year. I love watching the big BBQ competitions on the Food Network and the Cooking Channel, so I took advantage of the opportunity to see one in person.

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The four grilling categories for the competition were chicken, ribs, pork shoulder and beef brisket. Submissions were turned in and blind judged by a panel of judges. The meat is inspected raw when they first set up on Friday night – I got to witness one of the Friday night trucks delivering meat to the competitors. They stopped at each BBQ competitor’s space that was participating and gave them their meat. 

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I had the most fun wandering through the venue checking out the creative team names, signage and setups as I chatted with some of the competitors and other attendees. Everyone was super friendly and willing to talk all things BBQ. There were some serious competitors out there, even from the backyard division. It was very impressive. The backyard division was open to all amateur BBQ enthusiasts. Registered teams were given the chance to compete with chicken and pork ribs. Backyard teams got the full competition experience as they were placed in the same area as the pro teams. One other added bonus to the event was the competition between Elk Grove police and Cosumnes firefighters for the Guns & Hoses match.

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I couldn’t help but notice Smitty’s Smoke Patrol and their four Big Green Eggs – Now that is some serious dedication/cash! I was told that due to the focused heat of the egg’s ceramic shell, it does a great job of holding low temperatures, making it an excellent smoker.

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My favorite team name from the event – The Porks of Hazzard, Loved it!

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The trophies were lined up and waiting to go home with winning teams.

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I wasn’t able to stick around to see the winners accept their awards, but according to the Elk Grove Citizen, the Smokehouse BBQ team won the Kansas City event and is now eligible to compete in this year’s American Royal National Championship. Rob’s Smokin Rub BBQ Crew won the backyard division amateur contest and Elk Grove police’s team led by Police Chief Robert Lehner won the Guns & Hoses BBQ competition beating out the Cosumnes firefighters.

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Mmmmmmm BBQ. We ended up waiting in line for what seemed like “forever” to purchase a competitor’s plate. As we neared the front, they ran out… so we ended up sampling from another BBQ vendor in the food area at the festival. Some of the competitors did offer up ribs as samples as you walked through the venue, but we arrived on Saturday just before entries were to be submitted, so it was crunch time for many of the teams.

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We walked through the other areas of the festival and I ended up purchasing some sauces to get my own personal BBQ/grill on. The Apple Bacon Mesquite will be perfect on chicken and I’m looking forward to trying the Apricot Ginger Teriyaki Glaze on some salmon.

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It was a fun event and I’m hoping the BBQ Competition will be back again next year. I’m also hoping they iron out some of the craziness of the lines and actually getting to sample some of the BBQ’d meats would have been nice.

What’s your favorite thing to BBQ? For me it has to be chicken… it’s pretty much the only way I like to eat it. My late grandfather had an amazing BBQ sauce and my brother and I have been using his recipe with some modifications over the years. While I am not confident enough to enter any type of BBQ competitions or contests, I did enjoy watching my brother several years back as he placed at a local event with his signature ribs.

My biggest advice if you are just starting out – get a meat thermometer,  it has been life changing. While I don’t have a Thermapen like Alton Brown and some of the pros from Saturday, I think any thermometer is better than what I used to do – cut the meat multiple times to check for doneness, allowing all the juices to escape. Not to mention… the meat always looked like I had prepped it for a 3 year old. For the record, I have a Polder digital thermometer.

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Permanent link to this article: http://foodiddy.com/?p=9898

May 01 2014

Bánh Mì or Bust

October 2012 was my first Lee’s Sandwiches experience with my friends Paul and Tom. It was life changing. O.k.. so maybe it just started my obsession with the Bánh Mì – Vietnamese Sandwich.

We don’t have Lee’s Sandwiches here in Sacramento, so I have to go to San Jose to get my fix. I know they have other locations, but I also enjoy visiting friends since I used to live there. We ordered the grilled pork, so I knew that was what I was on the hunt for here in Sacramento, a good Grilled Pork Bánh Mì Sandwich please.

Bánh Mì (Pronounced Bun-Mee, Vietnamese for ‘bread’) is the fusion of a French baguette and Vietnamese flavors. Bread was first introduced to the Vietnamese in the late 18th century, when Vietnam fell under French colonial rule. The first Bánh Mì was a French baguette with butter, ham or pâté — the traditional, minimal Parisian sandwich. At the end of French rule in 1954, the Vietnamese people began to apply their own influence on Bánh Mì – Butter was replaced with a mayonnaise-like spread, cured hams, pickled vegetables, cilantro and fresh chillies were also added for heat and flavor. The states were first introduced to Bánh Mì with the influx of Vietnamese refugees in the late 1970’s and 80’s following the Vietnam War. The Vietnamese refugees set up small bakeries producing Bánh Mì for their community, but as time went on it started to become very popular outside these communities.

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My girlfriend Gail is working on a project and I’m assisting with the website. On one of the interview days, Gail’s friend brought her and the videographer Bánh Mì sandwiches. She briefly mentioned it to me… not knowing about my slight obsession with finding a “Lee’s” equivalent.  She emailed a few people and got the name of the place and an additional one to try. I had already done some yelp searches and had two in mind to try, just hadn’t gotten around to trying them. The search was on.

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Turns out, the two recommendations that Gail got, were the two on my list based on yelp reviews. First up was Huong Lan Sandwiches located at 6930 65th Street in the Pacific Shopping Center. Parking was a little difficult, the place was packed. I read online that Saturdays are even worse, so be prepared to walk a bit once you find a space.

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You have the option of ordering off the menu and sitting down, or you could join the massive line at one of the front counter registers. From what I could tell, one line was for drinks and the other was for sandwiches. In my mind… big lines and huge orders are a good sign. Gail and I ordered one grilled pork (#7) to split, because we knew we had a second location to go to (the place she sampled the day of filming.)

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The “to go” version comes in a bag – looks like my San Jose peeps can check out the Tully Road location to compare as well.

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You can’t beat the $3.25 price tag. The bread is key… a super crusty roll with a soft interior… think Cap’n Crunch mouth damage… in a good way. This was a favorable comparison to Lee’s, but I felt like the carrots and daikon could have been pickled more. The sandwich came with onions, cilantro, pickled carrots, daikon and thinly sliced jalapenos. The addition of more meat for .50 cents would have been worth it. I really did like the sandwich, but was excited to try the next place.

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Duc Houng Sandwiches – located at 6825 Stockton Blvd. in the Asian Pearl Shopping Center was our next location. The first difference I noted was better parking, but the place itself had less seating at shared tables. We walked in and the fresh bread smell was amazing. This is also a cash only place, so be prepared for that.

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We ordered a #1 Banh Mi Dac Biet – Combination Pork (this is the sandwich Gail had already sampled) and then we ordered another Grilled Pork – Banh Mi Thit Nuong #3 for comparison. It was .25 cents more than Huong Lan Grilled Pork with a price tag of $3.50. Still pretty damn good compared to other sandwich shops in Sacramento. After ordering, the cashier asked – Have you had a #1 before? We both looked at each other… and Gail said, “yes” – the cashier then shook her head and we were left there thinking, WTF? Did she think we would freak out over the Giò Thú? (Headcheese) – pork ears, tendons, skin, fats and other extra pork head meats – the combination sandwich contains pork roll, headcheese and/or cold cuts. Gail loved it, I tasted it and thought it was pretty good myself.

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The bread was a bit smaller in size, but the outer crunch factor was higher. The pork pieces were thicker, and the sandwich included cucumber, Houng Lan’s did not. I felt like the carrots and daikon were pickled more (which I loved) but the meat flavor was quite different than Houng Lan’s and Lee’s. I also noted that the sandwich in general was a tad dry.  One advantage at Duc Houng is you can order two different sizes. You can get a smaller one for $1.75. Hmmm… Not sure who wouldn’t be able to finish a regular size, I could have had two. The jury is still out on which of these two were better.

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I still love Lee’s Sandwiches more than either of these places, but the short drive makes up for a very small difference in taste. I would go to either place again. For my Sac readers… am I missing a gem? Should I be trying another place?

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Permanent link to this article: http://foodiddy.com/?p=9844

Apr 25 2014

California Pizza Kitchen’s Next Chapter Menu

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I recently took advantage of a special event invitation offered through Sacramento Bloggers. I had the opportunity to experience California Pizza Kitchen’s Next Chapter menu at Market Square near the Arden Fair Mall in Sacramento, CA. California Pizza Kitchen (CPK) is definitely a “go to” restaurant for my husband and I. He is a huge fan of their Original BBQ Chicken Pizza and I like their Thai Chicken or White Pizza and Waldorf Chicken and Italian Chopped salads. I was excited to step away from my usual order to try some new items.

The first California Pizza Kitchen popped up in Beverly Hills back in 1985. California Pizza Kitchen serves up authentic California-style cuisine and is known for its innovative menu items. CPK provides a range of California-inspired dishes, from signature hand-tossed, hearth-baked pizzas, to salads, pastas, entrées, soups, sandwiches and unique hand-crafted cocktails.

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The executive team at California Pizza Kitchen chose the restaurant near Sacramento’s Arden Fair Mall to debut the company’s new Next Chapter menu that includes many seasonal surprises such as the Sunny Side Up Bacon + Potato Pizza, Harvest Kale Salad and Roasted Garlic Chicken and Seasonal Vegetables – just to name a few.

I joined a group of Sac bloggers in meeting Chef Brian Sullivan, California Pizza Kitchen’s Senior Vice President of Culinary Innovation, as he chatted with us and shared delicious new seasonally inspired menu items that went beyond their signature pizza. Brian was awesome. I thought it was cool that he took the time to chat with each one of us. He explained to me where they sourced some of their items and we talked a little bit about how the California drought was coming into play. We had a great conversation and I appreciated him taking the time to really interact with us before and after each dish came out. The entire restaurant staff went above and beyond to make sure we had everything we needed for the entire evening. I think I went through a dozen or more plates, forks and spoons.

Chef Brian made the trip to Sacramento specifically for the debut of the new menu, which is the second phase in the Next Chapter transformation of this particular CPK location. The restaurant recently underwent a $1 million extensive remodel. The nearly 5000 square foot redesigned space now includes more seating in the dining area and at the bar. More bar seating and an extended menu is sure to connect with those who just want to grab a cocktail and a bite to eat with friends before or after a movie or shopping.

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The new interior decor was spot on with the current style I’m digging here in other Sacramento based restaurants. Artwork depicting our city was a definite eye catcher. Unfinished, reclaimed wood is featured throughout the interior and exterior of the restaurant. I love the warm, inviting atmosphere it creates. The large windows were also a food blogger’s dream for photos. This is something I look at when selecting a restaurant – lots of natural light – unless of course it’s for a romantic dinner with the hubs or I’m with friends on a non-blogging adventure, then I leave the camera at home.

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Side note: As I keep seeing the use of reclaimed wood in restaurants, I’m leaning more and more towards creating a feature wall or furniture piece as a DIY project within my own home. I’ve been collecting photos for inspiration. I might try something in my office first. I’m guessing the warm vibe is how the 1970’s wood paneling craze came about. Although I do feel that reclaimed wood is different… sure it’s trendy right now, but I think it’s also about the history and sustainability – it tells a story.  It’s also REAL WOOD compared to the faux/laminate wood direction the 70’s took. I’m not interested in creating a dark and dreary feel – a weathered look, yes – I just want to continue with my old vs. new decorating style throughout.

Now for the amazing food and drink portion of the evening…

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We started with cocktails…

Blueberry Ginger Smash
Jack Daniel’s Tennessee Whiskey, Monin Organic Agave Nectar, Domaine deCanton Ginger, Fresh Blueberries & Lime, Cranberry Juice

The Executive Decision
Casamigos Blanco Tequila, Muddled Mint, Fresh Agave Sour, Monin Organic Agave, Agave Nectar, Fresh Lime

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The Coconut Blosson
Hangar 1 “Mandarin Blossom” Vodka, Casamigos Tequila Blanco, Fresh Agave Sour, Perfect Puree Coconut, Fresh Pineapple

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California Roots
Svedka Vodka, Fresh Avocado & Mint, Fresh Agave Sour, Fennel, Salt Rim

Fresh Strawberry Mango Cooler (Non-Alcoholic)
Fresh strawberries hand-shaken with Fresca and Monin South Seas, featuring natural flavors of mango, guava and ginger

The California Roots was my favorite drink of the evening – I never would have thought that avocado could have worked so well in a drink. It was very refreshing. I look forward to ordering this again on my next visit. The Coconut Blossom was my second pick of the evening. I was immediately transported to memories of past beach vacations, I loved it!

I had a great time at my table chatting with fellow bloggers as we enjoyed course after course from the new Next Chapter menu.

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California Flatbreads

Bianco Flatbread
Whipped truffle cream, Gorgonzola, Mozzarella and fresh sage

Smoked Ham + Swiss
Emmentaler and goat cheese with caramelized onions and smashed garlic croutons

The Bianco was my favorite – when it comes to pizza and flatbread, I’m a cheese girl through and through. The sage was a pleasant surprise, I really enjoyed it along with my California Roots cocktail.

Seasonally Inspired Dishes

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Sunny Side Up Bacon + Potato Pizza
Shaved fingerling potatoes, Nueske’s applewood smoked bacon, caramelized leeks, Parmesan, Mozzarella and fresh cracked black pepper – topped with two sunny side up eggs

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Lobster Roll Flatbread
Maine lobster, mayo, fresh herbs, arugula and shaved red onions on a Parmessan flatbread

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Harvest Kale Salad
Baby kale, toasted farro, heirloom carrots, Napa cabbage, red grapes, marinated cranberries, almonds and goat cheese tossed with house-made citrus vinaigrette

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Roasted Garlic Chicken + Seasonal Vegetables
Crispy skin chicken breast in lemon-garlic sauce with hearth-roasted fingerling potatoes, heirloom carrots, cauliflower and Mediterranean herbs

The Roasted Garlic Chicken + Seasonal Vegetables was my favorite dish of the evening. The heirloom carrots were cooked to perfection and a sweet balance to the roasted potatoes and well seasoned chicken. I wish I could have bottled the lemon-garlic sauce.

Another favorite was the Sunny Side Up Bacon + Potato Pizza – it should be known that I’m a huge leek fan and I love sunny side up eggs on salads, toast, English muffins, etc. Add fingerling potatoes and applewood smoked bacon into the mix, I would eat this pizza for breakfast, lunch and dinner.

The Harvest Kale salad was tasty, the citrus vinaigrette was very tangy, but played well with the kale, farro, cabbage and goat cheese.

The Lobster Roll Flatbread was an inventive way to change things up from the standard roll. I liked the addition of the arugula.

Main Plates

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Fire-Grilled Ribeye
12 oz. USDA choice ribeye grilled with house-made Pinot Noir sea salt and topped with creamy bleu cheese butter. Served with roasted fingerling potatoes and lemon-garlic arugula salad

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Hearth-Roasted Halibut
Wild caught Halibut from the Aleutian Islands, roasted on a cedar plank with butternut squash farro, baby kale and grilled asparagus

I was very full by the time the Main Plates came out, but that didn’t stop me from enjoying both. I love Halibut – the seasoning was perfect and the butternut squash really sweetened the farro making the combination pretty hard to beat. However, the Fire-Grilled Ribeye did just that. It normally doesn’t come sliced, chefs did that to make it easier on us bloggers to share. Four of us shared each dish. The ribeye was cooked to order (medium rare) and the creamy bleu cheese butter and Pinot Noir sea salt took it to the next level for me. I often overlook flavoring my butter, this was a reminder that it really can elevate a dish.

Desserts

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Salted Caramel Pudding
Rich caramel pudding, black cocoa cookie crumbs, house-made whipped cream, caramel sauce and natural flaked sea salt

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S’mores
Kettle cooked Belgian chocolate pudding, dark chocolate chunks, double graham cracker and toasted marshmallows

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Butter Cake
Served warm with vanilla ice cream and house-made whipped cream

The Salted Caramel Pudding was my favorite dessert of the evening with the Butter Cake coming in a close second. How I even found any room to get through one dessert is a mystery – they were just that good! The S’mores will be a favorite among the young diners – it was rich, gooey and had “kid” written all over it.

My take away for the evening was “wow” –  CPK really has changed things up. Every food craving was satisfied. 16 courses and no need to eat for a week after… I had great conversations with other bloggers and couldn’t have asked for a more enjoyable evening.

Thank you!

Many thanks to Chef Bryan, Scott, Lauren, Adrian, Gonzalo and the rest of the staff at California Pizza Kitchen for an amazing opportunity/evening.

Disclaimer: My meal was included as part of the CPK blogger PR event. I was not compensated or required to write this post – all thoughts and opinions (as always) are my own.

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Permanent link to this article: http://foodiddy.com/?p=9778