Monday, July 28, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Adventures in dining await

PAT_5008

MICHELLE SCHANEL, chef at the Snooty Frog in Cameron Park prepares salmon tortellini Alfredo. The dish is the main course in the Fab 50 Culinary Adventure during the El Dorado Epicurean on Sunday, Jan. 26. Democrat photo by Pat Dollins

By
From page B1 | January 15, 2014 |

January is California Restaurant Month and to celebrate the culinary delights in El Dorado County the El Dorado County Chamber of Commerce Visitors Center is presenting El Dorado Epicurean — a special four-course progressive dinner at restaurants throughout the county.

El Dorado County’s diverse bounty can be enjoyed at specially designed four-course dinners on Thursday, Jan. 23 and Sunday, Jan. 26 from 4-8:30 p.m. each day.

All the El Dorado Epicurean adventures will start with an appetizer at a selected restaurant. After enjoying the first course, the sojourn continues to a second dining establishment for the soup or salad course. Next Epicureans travel to the next stop for the main course and then the final stop for dessert.

The adventures offer unique opportunities to sample the creative talents of El Dorado County chefs — enjoying favorites or trying new delectables to dazzle the taste buds.

There are six itineraries to choose from on Thursday and seven excursions to select from on Sunday.

Reservations are required and tickets are limited. Tickets can be purchased online at eldorado.com/culinaryadventure using a credit card, by phone at 800-457-6279 or in person at the El Dorado County Chamber of Commerce Visitors Center at 542 Main St. in Placerville.

Adventurers are responsible for their own transportation to each of the four destinations listed on their itinerary and must adhere to the travel schedule provided. Ticket prices include gratuity. Beverages are not included.

Thursday, Jan. 23 Adventures

Dining Downtown Culinary Adventure — This is a walkable adventure on Main Street in Placerville.
Appetizer: Cascada Restaurante and Cantina — Cascada quesadilla, made with chicken, bacon, spinach, artichoke hearts, avocado, onions and tomatoes, topped with cheese and served with pico de gallo and sour cream.
Second course: The Levee (formerly Café Luna) in the Creekside Plaza — chicken sausage gumbo made with celery, bell pepper, onions and okra.
Main course: Torino’s Restaurant — chicken Dijon, shrimp scampi, tortellini Mama Rosa and grilled vegetable fettuccini.
Dessert: It’s Personal — a choice of chocolate berry shortcake or strawberry-rhubarb Irish crumble with Irish whiskey butter.

Taste Another Place Culinary Adventure — This adventure is designed to explore culinary delights from around the world without leaving El Dorado County.
Appetizer: Sienna Restaurant in El Dorado Hills — Mozzarella arancinis and risotto fritters with house made marinara.
Second course: Thai Basil in Burke Junction, Cameron Park — choose between Thai hot and sour soup with chicken and mushrooms or Thai mixed green salad with peanut dressing and a marinated chicken skewer.
Main course: ZacJack Bistro — a surf and turf combination made with all natural coulotte steak and button poached wild white shrimp, potato au gratin and bacon braised Brussels sprouts.
Dessert: Crepe Town European Café and Grill —choose from a Nutella banana crepe, granny apple crepe, lemon delight crepe or stuffed apple crepe all topped with Gunthers Ice Cream.

El Dorado Hills Around the World Culinary Adventure — This adventure is designed for Epicureans to explore culinary delights from around the world while dining in El Dorado Hills.
Appetizer: Relish Burger Bar — Relish street tacos featuring house made carnitas with pico de gallo and chipotlé aioli served on a corn tortilla. Second course: 36 Handles — signature salad made with mixed greens, dried cranberries, candied walnuts, grilled chicken breast, goat cheese and a champagne vinaigrette dressing.
Main course: Bamiyan Afghan Restaurant — choose between beef shammi kebab or chicken shish kebab, leg of lamb shish kebab, mashie biryan, kabeli palow, kaftan dinner or any of the vegetarian entrées.
Dessert: Selland’s Market-Café — panna cotta layered with blood orange caramel sauce, chocolate mousse in a chocolate cup and shortbread cookie.

Coloma Valley Culinary Adventure — This adventure explores the Coloma Valley.
Appetizer: Bella Vista Bed and Breakfast Inn — apples on horseback made with pink lady apples, manchego and pancetta; Stilton burst cherry tomato crostini prepared with Stilton cheese, braised cherry, caramelized onion and maybe a surprise or two.
Second course: Sierra Nevada House Historic Restaurant, Bar and Banquet Center — an amuse bouche of chestnut soup shooters and mixed greens, tossed with whole grain mustard and champagne vinaigrette, topped with warm lentils, winter vegetables and a goat cheese toast.
Main course: Café Mahjaic — choose between at least three choices of entrées that include fish, red meat and pasta made from scratch using naturally raised organic meats and grains.
Dessert: Sierra Rizing Bakery — a trio dessert sampler with chocolate pote crème, carmel crème puff and fresh raspberry free-form Napoleon.

Pleasant Valley Perfect Pairing Adventure — This itinerary travels down the back roads of Pleasant Valley known for its Rhône varietals and culinary gems.
Appetizer: Auriga Wine Cellars — brie stuffed mushrooms and ham and rosemary wrapped potatoes.
Second course: Mira Flores Winery — a winter soup or a farm fresh salad.
Main course: Table Nectar Catering and Event Production in Diamond Springs — choose between apple and duck sausage roasted chicken with caramelized fennel, carrots and creamy herbed polenta or slow braised rosemary and red wine beef brisket with roasted carrots, Brussels sprouts and Yukon gold potato and parsnip purée.
Dessert: Annabelles Chocolates in El Dorado — chocolate.

Camino Culinary Adventure — This adventure starts at a member of the Apple Hill Growers Association.
Appetizer: Crystal Basin Bistro — bacon Guyere pin-wheel tart.
Second course: Log Cabin Café — choose between house special salad made with mixed greens, blue cheese crumbles, pecan and house-made poppy-seed dressing or butternut squash soup all served with artisan bread and butter.
Main course: The Cellar at the Smith Flat House — choose between the Smith Flat linguine with house made Marinara, Italian sausage and seasonal vegetable topped with Parmesan or focaccia crusted roasted chicken breast with braised wintergreens and barley faro pilaf.
Dessert: Zpie’s — choose Z apple pie made with flame roasted Fuji apples, apple purée, sugar, cinnamon, spice, vanilla and lemon or the berry pie with blackberries, raspberries, Marion berries, apple juice, brown sugar, cinnamon, spice, vanilla and lemon or creamy, sweet and tangy Key lime pie.

Sunday, Jan. 26 Adventures

Placerville Vegetarian Venture — This culinary adventure is designed for vegetarians and those traveling with vegetarians.
Appetizer: Albert Shafsky House Bed and Breakfast Inn (park at the garage on Main Street in Placerville and walk across the bridge) — enjoy shrimp cocktail cucumber cups, tomato and strawberry crostini, barbecued chicken skewers and cheese fondue.
Second course: Hey Day Café — a choice of creamy potato bacon soup or Hey Day salad made with mixed greens, apples, candied pecans and artisanal bleu cheese tossed with an apple cider vanilla vinaigrette.
Main course: Bricks Restaurant — choose between Tuscan chicken sautéed with tomatoes, shallots, artichoke hearts, garlic and basil with rice and veggies or Normandy chops or Thai vegetarian pasta or Thai shrimp pasta with veggies in a spicy sauce on rice noodles.
Dessert: The Independent Restaurant and Bar — house-made bread pudding with caramel sauce and vanilla gelato.

Main Street Culinary Adventure — This is a tasty tour of downtown Placerville.
Appetizer: Historic Cary House Hotel — caprice skewers with tomatoes, marinated mozzarella and fresh basil and spinach and garlic stuffed mushroom caps catered by Sierra Rizing Café and Bakery.
Second course: The Independent Restaurant and Bar — choose between Thai chicken and wild rice soup or strawberry prawn salad made with grilled prawns, goat cheese, strawberries, mixed greens, candied walnuts and a raspberry vinaigrette dressing.
Main Course: Brick’s Restaurant — a choice between Tuscan chicken sautéed with tomatoes, shallots, artichoke hearts, garlic and basil with rice and veggies or Normandy chops or Thai vegetarian pasta or Thai shrimp pasta with veggies in a spicy sauce on rice noodles.
Dessert: It’s Personal — choice of chocolate berry shortcake or strawberry-rhubarb Irish crumble with Irish whiskey.

Fab 50 Culinary Adventure — Travel the fabulous Highway 50 corridor to discover foodie favorites along the way.
Appetizer: Sienna Restaurant in El Dorado Hills — mozzarella arancinis and risotto fritters with house-made Marinara.
Second course: Los Pinos Restaurant in Cameron Park — tortilla soup with chicken and vegetables and a choice of pollo Cozumel salad on mixed greens with red peppers, black beans, corn, red onions, red cabbage, tortilla strips and mango pico de gallo or tropical salad.
Main course: Snooty Frog in Burke Junction in Cameron Park — choose between salmon tortellini Alfredo with mushrooms, zucchini, bell pepper and shallots tossed in a Parmesan cream sauce or bistro chicken sautéed with artichoke hearts, capers and garlic in a sherry cream sauce both served with freshly baked Dutch crunch bread.
Dessert: ZacJack Bistro — a choice of six different house made desserts.

El Dorado Hills Around the World Culinary Adventure — This adventure is designed for Epicureans to savor the flavors from around the world without leaving the 95762 zip code.
Appetizer: 36 Handles Pub and Grill — the pub nachos made with corned beef, cheese sauce and green onion over house-made kettle chips. Second course: Relish Burger Bar — mesclun green salad topped with bleu cheese, apples, bacon, candied pecans and balsamic vinaigrette. Main course: Sienna Restaurant — a choice between the Sienna ale braised short rib with Parmesan mashed potatoes and gingered baby carrots or the Macademia nut crusted Thai chili magi magi served with pineapple salsa and cilantro rice both prepared from scratch.
Dessert: Selland’s Market-Café — panna cotta layered with blood orange caramel sauce, the chocolate mousse in a chocolate cup and shortbread cookie.

Coloma Valley Culinary Adventure on Sunday — This adventure explores the Coloma Valley.
Appetizer: Bella Vista Bed and Breakfast Inn — apples on horseback made with pink lady apples, manchego and pancetta; Stilton burst cherry tomato crostini prepared with Stilton cheese, braised cherry, caramelized onion and maybe a surprise or two.
Second course: Sierra Nevada House Historic Restaurant, Bar and Banquet Center — an amuse bouche of chestnut soup shooters and mixed greens, tossed with whole grain mustard and champagne vinaigrette, topped with warm lentils, winter vegetables and a goat cheese toast.
Main course: Café Mahjaic — choose between at least three choices of entrées that include fish, red meat and pasta made from scratch using naturally raised organic meats and grains.
Dessert: Sierra Rizing Bakery — a trio dessert sampler with chocolate pote crème, carmel crème puff and fresh raspberry free-form Napoleon.

Pleasant Valley Perfect Pairing Adventure — This itinerary travels down the back roads of Pleasant Valley area known for its Rhoñe varietals and culinary gems.
Appetizer: Auriga Wine Cellars — brie stuffed mushrooms and ham and rosemary wrapped potatoes.
Second course: Mira Flores Winery — a winter soup or a farm fresh salad.
Main course: Zachary Jacks Specialty Food Market and C.G. Di Arie Wines tasting room — butter poached wild prawns with butter nut squash, gnoochi pasta and asiago sage sauce.
Dessert: Table Nectar Catering and Event Production in Diamond Springs — taste orange cardamom crème brûlée. Narrow Gate Vineyard’s Chocolate Splash pairs well and will be available for purchase.

Camino Culinary Adventure — This adventure starts at a member of the Apple Hill Growers Association.
Appetizer: Crystal Basin Bistro — bacon Guyere pin-wheel tart.
Second course: Log Cabin Café — choose between house special salad made with mixed greens, blue cheese crumbles, pecan and house-made poppy seed dressing or butternut squash soup all served with artisan bread and butter.
Main course: The Cellar at the Smith Flat House — choose between the Smith Flat linguine with house made Marinara, Italian sausage and seasonal vegetable topped with Parmesan or focaccia crusted roasted chicken breast with braised wintergreens and barley faro pilaf.
Dessert: Zpie’s — choose Z apple pie made with flame roasted Fuji apples, apple purée, sugar, cinnamon, spice, vanilla and lemon or the berry pie with blackberries, raspberries, Marion berries, apple juice, brown sugar, cinnamon, spice, vanilla and lemon or creamy, sweet and tangy Key lime pie.

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