Monday, July 28, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

At a glance: Good time

By
From page B2 | January 29, 2014 |

Escabar_MimiWith all the polling completed, the El Dorado Epicurean received a 100 percent approval rating from the culinary adventures that took part in the progressive dinner. The food was great at all the venues and the service was spectacular. Everyone had a wonderful time and all the diners are looking forward to next year’s dining journey presented by the El Dorado Visitors Authority during California restaurant month.

 

Cool cones

Another food item to note is the ice cream cone-rolling machine was patented on Jan. 29 in 1924. One would have thought that the machine would have been invented in the summer but this way it was probably in full roll by the summer.

There will not be a big demand for ice cream cones at the Super Bowl on Sunday, Feb. 2 but maybe the people there can make real snow cones.

 

Work it off

Food has become a big part of the Super Bowl. The day is the second biggest day for food consumption in the United States after Thanksgiving. Charles Platkin, PhD, MPH, a professor at the City University of New York School of Public Health at Hunter College in New York City and editor of DietDetective.com has a list of snacks and how much exercise is needed to work off the snack.

Here are a few examples of his snack to exercise ratio.

Eaters would have to run 49 football fields to burn off just two handfuls of potato chips; do “the wave” 6,480 times to burn off six Buffalo Wild Wings dipped in ranch; run 141 football fields to burn off a handful of pita chips with artichoke dip; climb the stadium steps for 59 minutes to burn off one sloppy joe; or do 49 touchdown dances to compensate for two one-handfuls of trail mix. Maybe water and celery might be a good snack for the game.

 

Yummy dinner

After that information, don’t think about the calorie count at the Sierra Vista Winery winemaker’s dinner at the Smith Flat House on Thursday, Jan. 30 at 6:30 p.m. The six-course meal will be paired with five stunning wines from Sierra Vista Winery. Chef Jesse Scheidel is preparing pan seared scallop on spiced carrot purée with ginger hollandaise and parsnip chips to go with the 2012 Sierra Vista Barrel Fermented Chardonnay, El Dorado County. Next is river and pasture mousses: smoked trout white pepper mousse on micro greens with reserve olive oil and veal liver mousse on wild mushrooms paired with the 2012 Sierra Vista Fleur de Montagne. Then enjoy an intermezzo of lemon sorbet. The fourth course is pork belly and porcini mushroom with orchiette pasta with savory red apple chutney and crispy pork skin paired with 2007 Sierra Vista Zinfandel, Reeves Vineyard, El Dorado County. For the fifth course have venison strip loin steak with roasted fennel and fingerling potatoes with fennel butter paired with the 2011 Sierra Vista Lynelle Reserve. The sixth course is tangerine meringue pie and blood red orange zabaglione with the 2012  Viognier Doux, El Dorado County. To have this fabulous meal call the Smith Flat House at 530-621-1003.

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