Sunday, October 28, 2007
2220 Gold Springs Ct
Rancho Cordova, CA 95760
I started of the night with a glass of wine. I feel lucky that there are so many good wineries in California. The Zinfandel Grille features local wines, this is one of the things I really like about this place.
The wine I had was:
2005 VENTANA PINOT NOIR
“Our Pinot Noir was harvested after a long mild growing season just perfect for this varietal. This resulted in a wine that has an explosion of vibrant cherry flavors with a delicious hint of milk chocolate. Lengthy barrel aging in French Oak for over 18 months gives the wine structure and vanilla tones. This food friendly Pinot Noir will be a very pleasing accompaniment to almost any entrée from almond encrusted salmon to duck in cherry reduction sauce.” Link
This was a nice wine. It was smooth with a little bit of the cherry. I could not taste the milk chocolate because I do not think my palate is that sophisticated or they have a very imaganitive author. J It was very drinkable and went well with my pork loin.
These are the entrees we had:
Grilled Kobe Steak with roasted garlic mashed potatoes and baby summer squash. The steak was seasoned an cooked perfectly as requested, medium. It may be time to change the menu soon, baby summer squash in late October? Hmm. Nonetheless this was a good dish.
Grilled Niman Ranch Pork Loin: Served with creamy Parmesan polenta and baby green beans.
Topped with roasted nectarines.
I ordered this minus the polenta and substituted the garlic-mashed potatoes. I had a very bad experience with polenta once so I try to avoid it. I just do not like polenta or risotto. This was delivered as requested: medium rare. I like my pork medium-rare. The picture does look quite pink, but it was cooked just to perfection. The roasted nectarines sweetness complemented the pork and the green beans were cooked al dente. Another good dish.
White Chocolate & Cherry Bread Pudding warm and moist bread pudding. With fresh cherries and the perfect touch of white chocolate. Served with vanilla gelato.
Can we make it three in a row? Yes. Warm bread pudding with chunks of white chocolate mixed in…yum! The chunk of white chocolate provided a nice textural contrast to the bread pudding. The cherry gave just little extra tartness/sweetness in every few bites. Topped off with a vanilla bean gelato pulled the whole dessert together.
I am not quite sure why this place is not packed on a Saturday night. I suppose everyone goes downtown to have dinner. I have always been happy with the rustic, simple, properly cooked food at the Zinfandel Grille, both this one and in Sacramento.
My rating = 15/20 = Very Good. I would miss a Chicago Bears game to eat here.
Wednesday, October 24, 2007
450 Irving Street
San Francisco, CA, 94122
Thursday, October 18, 2007
614 Sutter St
Folsom, CA 95630
DEEP DISH PIZZA
This is the pizza made famous by restaurants like Lou Malnati's, Uno's and Gino's East. The rich, flaky crust is pressed into and up the sides of a deep pan. The cheese goes down first, sealing the crust. The toppings are then placed over the cheese and covered with our sauce, made from premium plum tomatoes. Please allow approximately 35 minutes to prepare.
These wings are made to order from scratch. You'll taste the difference! Please specify Mild, Medium, Hot or Extra Hot. Served with ranch or blue cheese, & celery.
I am a native Chicagoan, so it is nice to have a little piece of home every once in awhile. I ate at all the great pizza joints in Chicago; Gino’s East, Lou Malnati’s, Pizzeria Uno, Giodano’s, etc…
I have been here 3 or 4 times and I think it is a good tribute to Chicago pizza. They have your thin crust, pan pizza and stuffed. Their deep dish could be just a touch thicker, it would be closer to Gino’s East and Uno’s. The toppings are generally good. They use crush or diced tomatoes not tomato paste/sauce and or sausage they spread it in a layer, not chunks of sausage like some other places. This is almost like Gino’s East where you can get sausage patties on your pizza.
The only real thing I long for is a touch of cornmeal in the crust and room for dessert. I still have not had a chance to eat the chocolate chip pizza!
I would rate it 14/20 = Good, I would recommend eating here.
Monday, October 15, 2007
Boneless breast chicken marinated in herbs and spices
Crepes filled with spicy potato & onions
We started off the evening with some veggie samosas. They are sort of like empanadas as far as the pastry is concerned and where stuffed with mainly potato, some peas and seasoned with an array of spices. I do not cook Indian food, so I could not tell you what spices were in it.
The next thing we had was the a masala dosa. As described by wikipedia,” A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices, originating in Mysore. The King of Mysore hosted a big festival, after the festival there was a lot of food left over , he ordered his cook to think of somethig to make, so nothing is wasted. The cook came up with the brilliant idea of stuffing a plain Dosa with potatoes and spices.Hence originated the Masala Dosa.”
It was a huge (18 inches in length) crepe and had the potatoes, onions and spices. It was good, it could have been a tad bit crispier. My friend said at a place near her, they make it really crispy almost like a taco.
The drink I had was mango lassi. Lassi is a traditional North Indian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy. It was tangy and sweet at the same time. It was refreshing and help cut some of the heat back during the rest of the dinner.
The entrees we had were veggie biryani and chicken tikka. The biryani was good with a lot of vegetables and properly cooked rice. The chicken tikka was cooked nicely and not dried out. The orange red sauce was thick and had a ton of flavor. It matches with plain white rice vs biryani. The flavors do not try to compete so much. I wonder if they made the tikka with chiken thighs or wings? Maybe I will try that at home sometime.
The last thing that our waiter asked if we wanted to try was Indian “pickles”. Of course, I will try almost anything. It consisted of mango chutney; slices of tomato and japaleno, a lemon wedge and a curious pickled “something” I tried that something and was intrigued/shocked at the texture and flavor. I found out it was pickled lemon. As someone who eats and enjoys lots of weird food; pass on this.
Otherwise, the meal was solid with lots of good flavor and texture. I would give it 13/20 = Good. I would recommend eating here.
Thursday, October 11, 2007
Red and white tumeric
Monday, October 8, 2007
For an appetizer, we started with a Mushu pork wrap. Not exactly your traditional Mushu pancake, but it was decent. Not a whole lot of pork in the wrap, but plenty of flavorful vegetables such as cabbage and carrots.
Next is one of the main entrees; lacquer duck. It was supposed to be something like Peking duck. It was nothing like that. You can see in the picture that the duck is a dull brown. It tasted like it was deep-fried and finished in the oven; dry and overcooked. Though not dry enough to get the skin crispy like with traditional Peking duck. The rice flour buns that came with the dish must have been cooked with the crunchy rice that I got. This shows a true lack of caring. They were cold and dry.
The Mongolian beef we got was very OK, nothing really bad or good about it. The last dish was the seasonal vegetable medley. Someone please tell me how canned mushrooms are seasonal?
I think the vegetables may have all been frozen they definitely did not taste fresh.
The only real thing I liked was the white chocolate covered fortune cookies, that is it. Until the quality improves, I cannot see recommending this place. Got to either Hoi Cin or New Canton.
My Rating 8/20 = Poor. I would not eat here for free.
Tuesday, October 2, 2007
701 Lighthouse Ave
Pacific Grove, CA 93950
This was one of the worst meals I have had in the last five years. The one word that would describe my experience is: "under seasoned" or more appropriately the lack of salt. These are the dishes we had:
Dungeness Crab Cake: A standard breaded crab cake that lacked the proper amount of salt. I was not too happy with the consistency. There were no big chunks of crab in it, mainly lots of the fine shreds of crab meat.
Alaskan Halibut: This was my dad's entree, I had a bite and it was bland and flat.
Sturgeon with corn and bacon: This was my dish. Again, like everything else it was bland and flat. The bacon provided a little saltiness that made it better, but the bacon was cooked by a moist heat method so the fat and the meat was chewy. That with everything else turned me off to the whole dish.
Scallops: These were seasoned correctly and were sweet.
I could have asked for some salt. The thought is that if I have to add the salt, it does not correct the problem. Why did I not send the food back? The food took quite a bit longer than I was used to and at that point did not feel the wait would have been worth it. With so many other restaurants in the Monterey area, I will not be returning to Passionfish.
My rating 2/20 = Very Poor. I would not eat here if you paid me.
Rocky Mountain Chocolate Factory
Monterey Cannery Row
647 Cannery Row
After that experience, let's end on sweet note.
I had white chocolate covered toffee and a couple of milk chocolate cover nut pieces. I also bought a mini-truffle collection. Here is a description from the website:Each truffle shell surrounds a soft chocolate filling made from the finest coveture chocolate, designed to liquify the moment it touches your tongue. Our truffles are flavored just right with a hint of liqueur (non-alcoholic) or fruit juice so as not to overpower the rich milk, dark or white chocolate for a truly exotic flavor experience.These are some of the prettiest truffles I have ever seen (See picture above). The chocolate was good and there was a nice balance between the chocolate and the added flavor. They are also mini truffles, so you do not feel so guilty eating them!
I guess I never noticed them in Old Sacramento, I will have to make sure I stop by there next time I am in that area.