Daily Dining News: Sampino's Towne Foods Friday Night Dinners Reviewed
November 15, 2011
There's something comforting about prix fixe menus. Maybe they're reminiscent of a time when you ate what your parents cooked, and you liked it. Maybe it's cause you often save a few bucks compared to what the food would cost off the regular menu.
Whatever the reason, there's been a buzz building about the Friday night dinners at Sampino's Towne Foods (16th & F). I first heard about it via a blog post by Sac Bee food critic Blair Anthony Robertson. Now, a local blogger Ally Gaffan of A Girl And Her Fork chronicled her experience at the dinner:
The evening concludes with my favorite dish, the dolce--a pumpkin gelato parfait set atop an eggnog custard and glazed with a chocolate ganache. I can attest that pumpkin did not die in vain---that gelato was sheer bliss on my tongue.
Read her entire blog post at A Girl and Her Fork.
Behind-the-scenes look at hiring the new chef at Grange - Now that Oliver Ridgeway has taken charge of the kitchen at the Citizen Hotel's Grange Restaurant downtown, I was curious about the so-called "national search" to fill the executive chef position after Michael Tuohy's departure. Turns out, the Joie de Vivre Hotels, which owns the Citizen, spent plenty of time and money to find the right chef for the job. I had a lengthy chat recently with Morgan Plant, vice president of food and beverage for JdV, to get some of the details. Blair Anthony Robertson in the Sac Bee.
Restaurants step up to help Yuba City veteran and his family - A few years ago, Waylon Walchesky of Yuba City served in the military in Saudi Arabia, and returned home to his wife, Shelly, and their young children. After a series of financial setbacks, one more unfortunate thing happened: Waylon Walchesky suffered a seizure earlier this week and was diagnosed with an illness likely related to his time spent in the Middle East. Concerned friends and family rushed in to help. Asked what it was the family needed most, Shelly Walchesky answered, "Meals." Allen Pierleoni in the Sac Bee.
How strict should we be regarding local sourcing? - Some readers expressed concern about product sourcing in my "First Impressions" piece on Juno's Kitchen & Delicatessen. Specifically, in this farm-to-table, local-first restaurant town, they were not thrilled that chef Mark Helms uses beef from New Zealand. I may have raved about his burger, but some wondered why he didn't get his beef from around here. It's an excellent question - and a tough one. Blair Anthony Robertson in the Sac Bee.
A Conspiracy of Hogs: The McRib as Arbitrage - One of McDonald’s most divisive products, the McRib, made its return last week. For three decades, the sandwich has come in and out of existence, popping up in certain regional markets for short promotions, then retreating underground to its porky lair—only to be revived once again for reasons never made entirely clear. Each time it rolls out nationwide, people must again consider this strange and elusive product, whose unique form sets it deep in the Uncanny Valley—and exactly why its existence is so fleeting. Willy Staley in The Awl.
The Solo Cup - How the disposable drinking vessel became an American party staple. Seth Stevenson in Slate.