Sacramento Main
522 North 12th Street
Sacramento, California 95811
(916) 440-0620 Main
(916) 440-1525 Fax
www.eastbayrestaurantsupply.com
Thursday, July 31, 2008
East Bay Culinary Center Second Annual Summer Culinary Expo
East Bay Restaurant Supply
Sacramento Main
522 North 12th Street
Sacramento, California 95811
(916) 440-0620 Main
(916) 440-1525 Fax
www.eastbayrestaurantsupply.com
Sacramento Main
522 North 12th Street
Sacramento, California 95811
(916) 440-0620 Main
(916) 440-1525 Fax
www.eastbayrestaurantsupply.com
Saturday, July 26, 2008
Friday, July 25, 2008
Le Pichet
Restaurant Le Pichet
1933 1st Avenue
Seattle, Washington 98101
Telephone: (206) 256-1499
www.lepichetseattle.com
This is a cozy little bistro with a solid menu executed well. There is not a place (that I know of) like this in Sacramento. The dish I was simple, but cooked properly. The ingredients complemented each other well. The quail was tender and juicy, but not gamy; the mushroom cream sauce was not too heavy and picked up some of the quail jus; the asparagus was fresh and went OK with the rest of the components, the livers brought some earthiness to the dish with the mushrooms and the noodles tied everything together.
The chocolate was thick, but not syrupy, warm and not too sweet with the whipped cream providing a nice cool contrast. A great end to the meal.
On their website is a schedule of different musical acts. All in all, the atmosphere is nice, the food was great as was the service as well as the conversation.
Drinking chocolate with whipped cream.
1933 1st Avenue
Seattle, Washington 98101
Telephone: (206) 256-1499
www.lepichetseattle.com
This is a cozy little bistro with a solid menu executed well. There is not a place (that I know of) like this in Sacramento. The dish I was simple, but cooked properly. The ingredients complemented each other well. The quail was tender and juicy, but not gamy; the mushroom cream sauce was not too heavy and picked up some of the quail jus; the asparagus was fresh and went OK with the rest of the components, the livers brought some earthiness to the dish with the mushrooms and the noodles tied everything together.
The chocolate was thick, but not syrupy, warm and not too sweet with the whipped cream providing a nice cool contrast. A great end to the meal.
On their website is a schedule of different musical acts. All in all, the atmosphere is nice, the food was great as was the service as well as the conversation.
*Caille grillée sur pâtes fraîche à la crème de champignons
“Boneless Oregon quail, grilled, on house made noodles with chicken livers, asparagus, and mushroom cream
“Boneless Oregon quail, grilled, on house made noodles with chicken livers, asparagus, and mushroom cream
Drinking chocolate with whipped cream.
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Kabob House
648 E Bidwell St
Folsom, CA 95630
(916) 983-6619
www.kabobhouse.netOne word for my experience APATHETIC.
We ordered the spanakopita, dolmades and a large gyro.
Spanakopita: This was the first dish, my friend said it was chewy. I took a bite and it was like eating a tortilla with a little spinach. It was not light flaky like it was supposed to be. It was like something they microwaved out of a box.
Dolmades: Yes, not good nor bad just, "meh"
Gyro: You would think that this would be a fairly simple dish to pull off in a Greek restaurant. The major component, the meat, was flavorless like the meat was boiled not baked or roasted. The was no flavor from the lamb or from the spices. The Tzatziki Sauce was so watery it flowed out of the back of the gyro when I picked it up to eat it, what little there was of it.
To top it off the server never brought us any plates, did not clear any of the plates of the appetizers and they charged me for an ice tea refill. Who charges for each ice tea refill? Who lets food out of their kitchen like this? I really felt like no one cared about anything.