Her description is a perfect one as Silva’s is housed in a building that is more than 100 years old, and according to the website it was once a general store and busy town center back in the day.  Once inside, this large farm house transformed into a cozy, warm environment with white-clothed tables on one side and a large bar area for more casual dining on the other.

Since we had a large party, we ordered in advance from a mouthwatering set of options – among them, petite filet mignon with jumbo prawns, almond crusted chicken breast, Niman Ranch pork chop and butternut squash pasta.  I couldn’t resist the chicken breast stuffed with sun-dried apricots and cherries served with port wine cream sauce.It was immediately apparent that each dish was prepared with the freshest of ingredients, which I later learned includes some harvested directly from the Silva’s own garden.

This gem of a place was established in 1988 by Doug and Barbara Silva and features cuisine with French, Italian, Portuguese, Asian and American influence to surprise and delight almost any palate. In fact, the website boasts that it has been voted “Best Restaurant in Elk Grove” by Sacramento Magazine numerous times, and rightfully so.

I have to admit that I don’t get to Elk Grove much, so if you’re like me, you may need some extra nudging in the right direction down 99. I promise this dining experience is certainly worth the trip.

Silva’s Sheldon Inn
9000 Grant Line Rd.
Elk Grove, CA 95624
(916) 686-8330
Open Tuesday-Saturday for dinner

When SacFoodies decided to do an Old Sac themed week, I used it as an excuse to schedule a date with my dear friend and fellow social media maven, Natalie (or for you Sacramento tweeps @NatalieDaily).  After a few text messages back and forth, we settled on Rio City Café.  Upon arrival, and after checking in on Foursquare, we studied the menu for options that would meet our vegetarian and vegan diets.   Just after our server said the chef could do a meat-free transformation of my pre-vegetarian favorite – the turkey sandwich with brie cheese, bacon, cranberry aioli on twelve grain bread, he offered to create a custom seasonal vegetable dish – sold!  To my delight, it contained a combination of butternut squash, broccoli, green beans and a medley of mushrooms surrounding a small cup filled with a tasty dipping sauce.   I also couldn’t resist a side order of rosemary fries.  I was pleasantly surprised with flavors of my simple, made-to-order meal but may have even more impressed with the aim-to-please service.  Thanks Rio City!

A few thoughts from guest blogger Natalie Paulsen:
It was hard enough to believe Julie and I were available for lunch at the same time on the same day. The only thing more shocking was my announcement upon arrival at the restaurant. I was doing a little lifestyle experiment – and I was vegan for the next 21 days (if you know me – you can laugh now). At first glance, there was nothing strictly vegetarian (let alone vegan) on the menu. Worst case scenario, I figured I would work on a Pellegrino and ice chips while Julie ate her lunch. Instead, Julie helped me dissect the menu and spoke up when our server came back for our order. He spoke with the chef (about his high maintenance table) and came back with a few options for us. I ended up with an incredible salad and a basket of sweet potato fries that were perfectly salted and lightly fried (in oil of course). Kudos to one of Old Sacramento’s staples for being flexible and accommodating in the face of adversity. Needless to say, this experiment is only going to last a few more weeks. By that time, Julie should be fully recovered from that experience – and we’re going to have a mac & cheese feast.

Note: SacFoodies also loves the cocktails at Rio City Café—so be sure to enjoy one of their yummy cocktails, too!

Rio City Café
1110 Front Street
Sacramento, CA 95814
(916) 442-8226

When it comes to art, everyone’s a critic. And when it comes to food, we’re certainly no different.  And so, surrounded by soaring, floor-to-ceiling windows and towering Oceanic art that resembled intricately carved totem poles, our intrepid team of SacFoodie power-lunchers tucked in for a taste of the café’s array of elevated offerings.

Brooke on the kabocha squash ravioli with figs
I love this time of year for a multitude of reasons. The air is crisp, there’s snow in the mountains and Sierra Nevada Celebration Ale is on tap again. It is also happens to be the peak season for squash. So naturally, my inner Italian was delighted to find that the Crocker Café offered Pasta Dave’s kabocha squash ravioli with figs, sage and brown butter as part of its lunch menu  (kabocha is a Japanese variety of winter squash that tends to be sweeter than butternut squash). Though the entrée was served slightly colder than I would have liked (it was a busy day at the café), I thought the tastes, colors and textures were fabulous. The figs were perfectly sweet, the sage crunchy yet not overwhelming, and the pasta was al dente. The kabocha squash provided a burst of subtle flavor inside each raviolo. While pasta can be a heavy dish for lunch, I found this to be a delectable winter treat.

Jon on the beef sandwich, spinach salad and Cheerwine
It usually comes down to me and a cheeseburger. Usually. Unless of course I’m in the midst of a post-holiday battle of the bulge. And so on this rain-soaked Tuesday, a healthier option caught my eye (sorry, Niman Ranch). Still sticking to my bovine craving, I opted for the café’s pre-made, chili-rubbed Wagyu beef sandwich on wheat with New York white cheddar, Del Rio arugula and horseradish cream mayo. I paired this with a spinach salad dotted with spiced pecans (hello!), Shaft’s blue cheese crumbles, dried cranberries and  roasted shallot vinaigrette. The sando was wholesome and indeed creamy; the wheat bread had that great, nutty, whole-grain flavor I love. I usually eat like there’s no tomorrow, so I’m glad I also opted for the spinach salad whose spiced pecans were little treasures hidden throughout the leafy bed of greens. I would eat those babies by the handful if I could.

And let’s not forget about the Cheerwine. The gleeful lady at the cash register was so excited for me to try the sugar-cane sweetened soda in a retro-cool glass bottle. I had never heard of it. But that’s because the cherry-flavored beverage (bottled since 1917) is indigenous to the South—Virginia and the Carolinas to be exact, with small distribution throughout the U.S. (also: Norway?). Check out this intense little fan site that tracks where enthusiasts can find Cheerwine across the country. Thanks to this SacFoodie—and Cheerwine convert—Crocker Café is on the map now, too!

Liz on the curried crimson lentil soup with bread
It was a chilly and rainy day when we visited the Crocker Café, so the soup special, curried crimson lentil soup with pumpkin seeds and mint pesto, immediately called my name. This soup did not disappoint—what I really liked about it was it had just enough spice and texture that I didn’t get bored eating it (which sometimes happens with soup!). We also ordered a side of fresh bread from Grateful Bread which was perfect for dipping and rounded out my meal.

Cristina on the white bean and ham soup with bread
As you may know, Mulvaney’s is one of my favorite restaurants in Sacramento, so when I heard they opened a café in the new Crocker Art Museum, I couldn’t wait to try their carte du jour. It was a cold and rainy day so I decided to snuggle up with a good ole fashioned cup of soup and bread. They offer a quarter-loaf of bread from Grateful Bread with balsamic vinegar and California extra virgin olive oil, so I split it with Liz and ordered a cup of their white bean and ham soup. The soup was great—nice big chunks of ham and a hint of cracked black pepper. I will definitely go back!

Vanessa on the chicken breast salad
With New Year’s resolutions kicking in and forcing me to make healthier eating choices, I figured I would forgo the burger and fries for the Petaluma chicken breast salad. Sometimes choosing lighter fare can be a disappointment, but taste-wise this salad was right on par with any carb-cramming menu item. The lettuce was crisp and buttery, lightly tossed in a tangy, Shaft’s blue cheese dressing, adorned with apple slices, a few sugar-covered cranberries, and paired with a breast of chicken. This was the perfect guilt-free choice that tasted great and left me feeling satisfied.

Crocker Café dining tips
It was exhilarating to step in from the rain and find the dining court—and museum—bustling with patrons. We’re told it was the café’s busiest day yet, most likely because many people had taken time off over the holidays to visit the Crocker. The location is indeed picture-perfect, especially for downtowners looking for a nice change of venue from their usual lunch haunts. If you’re grabbing a pre-made item to go (like the Wagyu beef sandwich), you should be in and out with ease. But for busy days when you want to eat in, it’s best to come with a buddy who can serve as lookout for table openings while you order at the counter. Reward your partner (or yourself) with a tasty treat from the café’s small, Thiebaud-like dessert counter and soak in the people-watching in the Friedman Court’s vast, light-flooded expanse.

Crocker Café
216 O Street
Sacramento, CA 95814
(916) 808-1865

Butternut Squash Bisque
Recipe from: Soup, Superb Ways with a Classic Dish, published by Hermes House, 2001
Serves four

Ingredients:
2 tablespoons butter
2 small onions, minced
3 cups peeled, seeded and cubed butternut squash
1 ¼ quarts chicken stock
1 ½ cups cubed potatoes
1 teaspoon paprika
½ cup whipping cream (optional)
1 ½ tablespoons snipped fresh chives, plus a few whole chives to garnish
Salt and freshly ground pepper

Melt the butter or margarine in a large saucepan. Add the onions and cook for about five minutes until soft. Add the squash, stock, potatoes and paprika and bring to a boil. Lower heat to low, cover the pan and simmer for about 35 minutes until all of vegetables are soft.

Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and stir in the cream, if using. Season with salt and pepper and reheat slowly. Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.

I’d like to think I can speak English fluently and Germish (my affectionate nickname for the German/English hybrid we sometimes speak at home) quite well. But when it comes to Italian, I’m hopeless. So when a friend invited me to attend the grand opening of Buonarroti the other night, I knew the first task at hand would be learning how to pronounce the restaurant’s name and finding out what it means.

Partially due to my lack of Italian language expertise, and partially as a reflection of the delicious food we devoured, I would have assumed that Buonarroti meant something along the lines of “decadent” or maybe “sophisticated.” For all I knew, it could have meant “rich in flavor” too. Any of these words or phrases could easily have been used to describe our dining experience. When it came time to order, we were still playing a guessing game.

Luckily, everyone in the group that I was with paid close attention in kindergarten so we were all fans of the “taste and share” method. I ordered the Buonarroti Salad and was pleasantly surprised – it was hearty enough to feel like dinner but light enough to appease my salad craving.

Among the other favorites at our table were Caprese Salad, Gnocchi, and the Butternut Squash Ravioli Special.

In addition to the food being excellent, head chef and owner Daniel Alcantaro could not have been more of a crowd pleaser. Alcantaro and his wife seamlessly floated from table to table, entertaining guests and providing background on each dish.

So what does “Buonarroti” mean? Well, it’s Michaelangelo’s last name, of course!

Fellow SacFoodie, Amy Kull, along with a small group from our San Francisco office (COPIA is a new and very exciting client for FH), came together for a day of meetings. We got to mix business with pleasure when we broke for lunch and joined the public for that day’s Taste of COPIA event.

COPIA describes these weekly lunches as “part cooking demonstration, part feast” and I would add that it contains equal part wine education with a pinch of comedy – it was a blast! Taste of COPIA is a lunch that is held every Friday and an occasional Saturday/Sunday, with a culinary theme that changes monthly. For the month of January the theme was From Here to the Next County: Sonoma.

We walked into the theatre-style room that features a beautifully staged demo kitchen. Each seat was set for a three course meal with three full wine glasses at each setting. The interactive cooking demo began with Jacquelyn Buchanan, director of culinary programs, who introduced the theme and various local ingredients that she would be using in that day’s meal. The full menu included:

• Dungeness Crab Bisque
• Cheese Tortellini with Roasted Butternut Squash, Goat-Cheese Walnut Sauce and Arugula
• Blood Orange and Campari Granita

While Jacquelyn began cooking we watched her via overhead flat panel TV screens that showed the view from cameras focused above the range. Lily Peterson, wine educator, introduced the wines and explained several different pairings that she would like us to explore during the meal. Like most of the ingredients, the wine also came from Sonoma Country: a sparkling J Cuvee 20 Brut, Landmark 2005 Overlook Chardonnay and Emeritus 2005 Pinot Noir. I was excited about the Emeritus because it was an inaugural vintage from the founder of Sonoma Cutrer: it was subtle and fruity and a fantastic complement to the walnut sauce in the main dish.

Jacquelyn prepared each dish as we were eating it; she answered questions regarding ingredient substitutions, cooking techniques, and where to find certain ingredients locally. At the same time Lily explained the wines in an approachable manner – why she chose the three varietals, how to pair wine with food, and how to identify certain characteristics in each – she also shared fun facts about the wineries themselves. Lastly, Nick Landino, the kitchen manager for Julia’s Kitchen, came on stage and prepared the Blood Orange and Campari Granita and accompanying Hazelnut Campari Biscotti while it was being served. Each attendee is given copies of the recipes to make at home. Our group loved it all: the food, wine, personalities, presentation – bravo!

Taste of COPIA is a great way to get to know wine and food and the relationship they have with each other. I can’t wait to take my next out-of-town guest, adding COPIA to the “Moravec special wine country tour.” Check here for the current month’s theme and menu; cost is $50 general/$40 member and well worth it. The theme for February is “A Mardi Gras Feast: Let the Bon Temps Roll!”

On a side note, COPIA grows ingredients in its on-site organic garden for use in the lunches, as well as in the menu at Julia’s Kitchen. It was raining the day we went, but here are a few fruit/garden shots:

This crazy-looking fruit is part of the citrus family. It smells fabulous and is called Buddha’s Hand.

Winter Citrus Fruit Bowl

Upon entering the softly lit bistro on Eureka Road, my first impression was one of extreme preparedness. Especially for a “soft-opening,” the staff at Paul Martin’s American Bistro was both attentive and abundant (not to mention well-dressed and the perfect blend of edgy and clean cut, although that has nothing to do with the food).

We were seated immediately, despite arriving a bit early for our 12:00 reservation. The well-thought décor matched the classic chic vibe; with dark wood and warm colors enveloping an otherwise relaxed environment.

My guest for lunch (also known as my mom) and I were greeted by our waitress Crystal who guided us in choosing the buttermilk breaded calamari as a starter. Crystal does not mislead – the calamari was deliciously light, a tough feat for any fried food to accomplish.

For the main course, I ordered the Skirt Steak with roasted maple-bourbon sweet potatoes and arugula and my (health conscious) mother decided on the butternut squash soup. I don’t know about you, but the phrase “family style” is a way of life between my mother and I, so sharing plates is always a given.

The skirt steak was perfectly cooked to a medium-rare, just the way I’d ordered it. The sweet potatoes were basted with a maple syrup glaze that could have bumped them right over to the dessert category. The arugula even proved to be a nice touch, turning an otherwise filling meal into a lighter, more complete plate.

The butternut squash soup with sage pesto and croutons was a dish that I could easily feast on every day through the winter months. Its vibrant color stood out almost as much as the comforting taste it delivered.

We almost ended the meal there, which would have been a near tragedy. But to finish it all of, we chose the devil’s food cake, three layers with rich ganache made from Grass Valley Dorado chocolate and garnished with sour cherries and whipped cream. Our waitress mentioned (in a half joking tone) that the first time she tasted the Devil’s Food Cake, she nearly cried. It was just that good.

With great service and excellent food, I left feeling both satisfied and impressed. Even beyond that, however, the restaurant’s greatest selling point may be it’s commitment to buying local. It is truly great to find a place that lets the best of Northern California take center stage. With meat from Superior Farms (Dixon) and Diestel Family Farms (Sonora); seafood from Ports Seafood (San Francisco); produce from Greenleaf Produce (San Francisco); bread from the Acme Bread Company (Berkeley); and dairy from Clover Stornetta (Sonoma), Paul Martin’s is drastically upping the local ante.

Last night marked the official grand opening of Paul Martin’s American Bistro, and if the evening went anything like my preview lunch on Saturday, I’m sure it was a huge success!

See what others are saying about Paul Martin’s American Bistro:

The Sacramento Bee

The Sacramento Business Journal

Edible Sacramento

Tastes of Life

Sacatomato

Vanilla Garlic

The new Chicken Tuscan Panini from Lean Cuisine…

SacFoodies:

Kim and I have discussed frozen lunches in the office kitchen on many occasions and I would place her recommendations in high regard. 
Kim’s Top 3 Faves:

1. Sesame Chicken from Lean Cuisine
2. Lasagna with Meat Sauce from Eating Right
3. Lemongrass Chicken from Eating Right

“Mommy Blogger” Maria eats Lean Cuisines, but is so busy, she can’t remember the names! However, she just had the Butternut Squash Ravioli for the first time and reported it was delicious.

Butternut Squash Ravioli…

Christine’s thoughts on the subject:

“In general, I enjoy the [Lean Cuisine]  ‘Spa Cuisine Classics’ - Butternut Squash Ravioli and Salmon with Basil are my top faves. When on sale, I also splurge for the Kashi frozen entrees, of which I would recommend the Lemongrass Coconut Chicken.”

Amy Jackson is an Amy’s Organic loyalist (no relation). She loves how the product line offers a low-sodium option and says the portion sizes are good. Amy once accidentally ate Shelly’s because she also brings in Amy’s Organic (imagine the confusion in our office freezer!). In particular, Amy likes Amy’s Pesto Torellini, Vegetable Lasagna, Enchiladas and Black Bean Casserole. 

Our office freezer…

Amy’s Organic Enchiladas…

Honorary Fleishman-Hillard Sacramento SacFoodies:

Super-Intern Jacqueline says that Butternut Squash from Lean Cuisine is her absolute favorite and she could eat it everyday. She also likes their Chicken and Spinach Panini and Chicken Mediterranean. She enjoys the Chicken Enchilada and Chicken with Creamy Mushroom Sauce from Eating Right and says that their Lasagna is so good, even her fiancé likes it!

Chicken with Creamy Mushroom Sauce…

Although Gayla has switched to sandwiches and salads lately, when the weather gets cooler she’ll be back to the freezer section for a hot lunch. Here are Gayla’s Top 3 Faves:

1. Lemongrass Chicken from Lean Cuisine
2. Lime Cilantro Shrimp from Kashi
3. Butternut Squash Ravioli from Lean Cuisine

Ali admitted to eating frozen lunches, too. She likes Cheese Pizza from Lean Cuisine, Escalloped Chicken and Noodles from Stouffer’s (although it’s not a low fat meal, she says that it’s not that many calories and she likes the breadcrumb topping), and Swedish Meatballs from Lean Cuisine.

As for me, I’ll try anything once, and that includes most flavors of frozen lunch. I like to mix it up, but I do definitely make repeat purchases of certain ones… did anyone mention Lemongrass Chicken or Butternut Squash Ravioli???

Do you have any frozen lunch recommendations? Leave us a comment!

In honor of this post, here is a photo of olives from Nugget Market that I enjoyed last night…

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Upcoming East Bay Culinary Center Cooking Classes

Friday, Oct. 5th, 11:00 a.m. – 2:00 p.m.

The Food of Piedmonte
Experience Northern Italy with Dr. Giovanni & Dr. Sheri Gaudio of Gaudio Culinary of the Fairplay Wine Region.

Space is limited to 40 participants – the fee is $50.00

Saturday, Oct. 6th, 11:00 a.m. – 2:00 p.m.

Men Can Cook!
Chefs Thelma & Louise (Chef Joan Lapuyade of Joan Lapuyade Catering and Sacramento & East Bay Chef Caroly Kumpe) will be teaching guys how to impress their sweethearts with a masculine, yet sexy, simple & elegant meal, including this delicious line-up:

*Salad of Autumnal Delights
*Savory Bread Pudding with Pancetta, Fontina & Sage
*Capellini Fritatta with Pecorino Romano, Cracked Black Pepper & Dressed Arugula
*Seasonal Fruit in Prosecco

Space is limited to 40 participants – the fee is $40.00
East Bay Restaurant Supply Inc.
522 North 12th Street, Sacramento
MON – FRI: 8am – 5pm
SAT: 9:30am – 5pm
(916) 440-0620 – Main

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Saturday, Oct. 13 from 10:30 a.m. – 2:30 p.m.
Pre-Harvest Tour & Feast at the Historic Wolfskill Ranch

UC Davis Olive Oil, Yolo Agricultural Marketing Initiative and Slow Food Yolo invite the public to attend a guided walking tour through the olive orchards, olive oil tasting and four course luncheon at the historic Wolfskill Ranch in Winters. The luncheon will be served outdoors, at a table set for 150 guests, beneath Wolfskill’s 146-year-old olive trees and Paul Vossen, UC Davis Olive Oil Sensory Expert will give a short presentation.

The Menu:

Appetizers
*Olives
*Rosemary & Sea Salt Almonds
*Walnut Stuffed Wolfskill Figs

First Course
*Salad of Local Greens, Persimmons, and Pomegranates with UC Davis “The Silo” Olive Oil Vinaigrette

Main Course
*Sheep Dreams Ranch Capay Red Lamb Cooked Three Ways
*Gratin of Leeks
*Roasted Mixed Peppers
*Braised Greens
*Stuffed Butternut Squash (vegetarian entrée)

Dessert
*Walnut & Almond Tarts
*Dried Apricot Tarts
*Coffee

With Cabernet Sauvignon donated by the UC Davis Department of Viticulture & Enology

Location:
Wolfskill Ranch
4334 Putah Creek Road, Winters

Tickets:
Tickets are $75 per person and $65 per person for Slow Food members and can be purchased in advance at Steady Eddy’s Coffee Shop, (5 Main St., Winters), by calling (530) 795-4995 or online. Seating is limited and reservations are necessary. Visit Slow Food Yolo for more information.

Soil Born Farm, an urban agricultural oasis nestled in the heart of the city, is inviting the public to join them for an evening of great music, seasonal and organic food prepared by prominent local chefs, and sample exceptional wines from a variety of local wineries. 

Fine Food:
The Waterboy
SpataroEsquire Grill
Mulvaney’s Building & Loan
Magpie Caterers
Kasbah Lounge
Tapa the World
A Healthy Kitchen
Sacramento Natural Foods Co-op
Piatti Locali
Slocum House
Regionale Produce
Basil’s by the Lake
Paragary’s Bar & Oven
Eileen’s Kitchen
Quarry Ponds Market Hall
Hawks
Spirit of Sacramento

Wine Tasting:
Bogle
Hey Mambo
Boeger
Lolonis
White Knight
Davis Wine
Plungerhead
Jewel

Music:
Mind X Quartet
Spillit Quikkers

Silent Auction:
Bid on an abundance of items including art, gardening supplies and gift certificates.

Location:
Soil Born Farm
3000 Hurley Way, Sacramento
(916) 486-9686 

Tickets:
Tickets are $50 per person and available in advance at the Sacramento Natural Foods Co-op, 1900 Alhambra Blvd., or from Soil Born Farm (916) 486-9686.  Tickets will not be available at the door and space is limited.  Sponsored by the Sacramento Natural Foods Co-op — all proceeds benefit the Soil Born Farm Urban Agricultural Project 501(c)(3).

East Bay Culinary Center Cooking Class
Saturday, Sept. 22nd, 11:00 a.m. – 2:00 p.m.

Fun With Fall Vegetables!
Chef, cookbook author, sacatomato.com co-founder and culinary educator Ann Martin Rolke will be signing her books and demonstrating how to make yummy dishes using seasonal ingredients, including:
*Pork Chili With Sweet Potatoes
*Nutty Pumpkin Lasagna With Almonds And Sage
*Butternut Squash & Black Bean Enchiladas

Samples will be provided, but space is limited to 40 participants — the fee is $40.00

East Bay Restaurant Supply Inc.
522 North 12th Streett, Sacramento
MON – FRI: 8am – 5pm
SAT: 9:30am – 5pm
(916) 440-0620 – Main