Review

Port, Chocolate and Cheese

2010-11-08T06:04:31Z

Marni Rubin took her guests on a journey through the tastes, textures and pairings of specialty cheeses, chocolates, ports and dessert wines Saturday. C’est le Cheese owner Jody Lagorio and her husband, Dan Hague, hosted the event at the Lofts on L street.

Rubin is a wine educator by trade, teaching class through Wine One One, but she said this class is her favorite to teach, especially around the holidays. She is self educated and she is also a certified wine specialist by the Society of Wine Educators. ~~Before teaching she worked as sommelier.~~

“I enjoy bringing people together to enjoy and share food and elevate their knowledge of all aspects of food,” Lagorio said.

The guests are greeted when they arrive and brought to the third floor for a reception before the class starts. He said that an Italian cheese is always paired with an Italian wine, and a Spanish cheese with Spanish wine.

“We started at the lofts at the Marriott, but we couldn't get as many people in,” Hague said.

He said the Marriott had room for only19 participants, and now at the Lofts they are able to seat 27. C’est le Cheese has been hosting classes at the Lofts for about a year now.

The class served five wines with chocolate and cheese to accompany each one. Rubin said there are five S’s in wine tasting: see, sniff, sip, spit/swallow, and savor. Rubin talked about the production of wine, cheese and chocolate. She said she hopes this class will help the guest appreciate their wines a little bit more.

C’est le Cheese is located at 1818 L street. The next class, Easy Entertaining, is on November 17th. Roxanne O’brien will give tips on cheese presentations and appetizer recipes. Prices for classes range from $50 to $55. Registration can be done online at cestlecheese.com.

Photos by Christopher Daniels

Francis House 40th Anniversary

2010-11-01T03:11:18Z

Supporters from the Sacramento area and beyond came to celebrate the 40th anniversary of Francis House on Friday night. Francis House also launched their campaign to raise $250,000 to expand their building.

“We are one-fifth of the way there with the $50,000 seed grant from Yocha Dehe Wintun Nation, owners of Cache Creek Casino Resort,” said Mike Zeglarski, a member of the Francis House board of directors.

The expansion will enable Francis House to provide more services, with extra space for counseling and classrooms. Francis House hopes to ass classes such as substance-abuse counseling.

Francis House is a faith-based community that provides life-changing opportunities through resource counseling, education, support groups, spiritual resources and referrals. Some of the programs include fast-track employment services, a career center, self-help housing, a rescue shelter program and veterans outreach program.

“We want to knock out those barriers so people can get their lives back,”program director Forrest Reed said.

Reed said Francis House is the only program that offers help with transportation and identification. Francis House provides bus tokens, gas vouchers, birth certificates, California IDs and drivers licenses necessary to obtain jobs.

Francis House was founded in 1970 by Father Anthony Tozzio and Sister Kathy Wood. Wood and Tozzio provided sandwiches, clothing and personal attention in a house around the corner from St. Francis Assisi Catholic Parish church. The “house” burned down in 1989 and Father Barry Brunsman rebuilt in a new location downtown.

Food was provided by Mulvaney’s, Tuli Bistro, Evan’s Kitchen and Bella Bru; wines were provided by Abundance Vinyards, Mount Aukum Winery, Pilot Peak Winery and Solune Winery; and the featured entertainer was Mumbo Gumbo.

Donations to Francis house can be made at francishouse.info or by calleing Greg Bunker at 916-443-2646

Hell on Heels

2010-10-25T00:52:27Z

The Sizzling Sirens delivered hell-raising hilarity and sinfully sultry stage sensations to Marilyn’s on K Saturday night. “Hell on Heels” was a burlesque variety show combining song, dance, music and mask work and original corsets from Isabella Corsetry, to create a modern burlesque experience.

Jay Siren, executive director of Sizzling Sirens, said she founded the Sirens to create original, entertaining and themed pieces to incite a freshness of perception for their audience. Siren said that in March of 2008 she cast the first Sirens, and by July of that year they celebrated their debut with the Red & Black Event at Parlare Euro Lounge in downtown.

“Discovering burlesque, I felt an instant, resonating attraction and curiosity for the art form itself, and how it could become a part of my life,” she said. “I saw my first live burlesque show in December of 2007 in Chicago, The Flaming Dames, and knew from that moment that I was meant to somehow participate in, and/or impact the landscape of this phenomenal form of entertainment.”

The girls were accompanied with live music from Sexrat during their performance.

The Sizzling Sirens include women of all types. Lucinda Buttons, Shauni Fatale, Tenacity Jane, Harlow Mynx and Meowie Wowie are a few of the performers who accompany Siren.

The group celebrated the grand opening of the Sizzling Sirens Burlesque Academy this month, where weekly group classes and workshops are offered on Tuesdays and Thursdays. Classes are $15 per session, with topics including burlesque for your lover, burlesque for yourself, combo techniques, the chair dance, and props.

“There is no greater inspiration or therapy in my life than running the academy, and I look forward to its evolution as the scope of the troupe’s performances and breadth continues to evolve as well,” Siren said.

Photos by Marie Young.

Taste of Arco introduces new food for Kings' fans

2010-10-22T04:38:53Z

Sacramento Kings fans Bobbi Marshall and her son, Michael, got an early look at the new concession menu Wednesday, sampling Chinese chicken salad and cantina carvery sandwiches.

In preparation for the new basketball season, Maloof Sports and Entertainment is partnering with food and beverage partner Levy Restaurants to add new items to the menu. Taste of Arco was held Wednesday to allow season ticket holders to try the new additions.

“What we had we enjoyed, it was fun,” Bobbi Marshall said.

Michael Marshall said that as season ticket holders, having the same food all the time gets boring.

“I like to support anything that the Kings try to do to better their product,” he added. “I think that it is wonderful that they are giving an opportunity for feedback.”

Most of the new items will be available at the concession stands, while others like the carvery sandwiches, will be available in the Skyline Restaurant in Arco Arena.

Some of the new concession fare includes chili cheese king dogs and fries, mini corn dogs with a spicy mustard dipping sauce, nachos grandes with carnitas and chicken, and buffalo chicken tenders with a blue cheese dipping sauce. The traditional favorites will still be served, such as hot dogs and nachos.

New signature items that have been added include funnel fry dippers, which are funnel cakes in the shape of a French fries; cantina carvery sandwiches with turkey and tri-tip; the big cheese, which is very similar to garlic bread; and Niman Ranch sausages and burgers.

One of the new kids' options is the taste club kids meal. It includes a Smuckers Un-crustable peanut butter and jelly sandwich, a box of raisins and a Capri Sun juice drink. The meal comes in a box with 3-D images and 3-D glasses.

Some of the healthier additions include seasonal vegetables and fruits, gluten-free snacks such as pop chips and Lucy’s cookies, a veggie burger with a spicy habanero barbecue sauce, edamame with sea salt and a Chinese chicken salad.

“As a culinarian, as a chef, we are always looking for opportunities to show our creativity,” said Gary Gainey, executive chef at Arco Arena.

The menu prices range from $3.75 for funnel dippers to $15 for the big cheese.

Levy Restaurants was founded in Chicago in 1978 and specializes in sports entertainment dining concessions. Alex Sigua, public relations coordinator for Maloof Sports and Entertainment, said Levy Restaurants became a partner with Maloof Sports and Entertainment in January ~~2009~~ 2010, and this will be their first full basketball season working together.

Levy Restaurants is in partnership with other sports venues such as the Staples Center in Los Angeles, Lambeau Field in Green Bay, Wisc., and the organization caters high-profile events, including the Super Bowl and the World Sires.

“The menu is a collaboration of all the managers’ input. We also get guidance from a regional culinary team for Levy,” said Ryan Golpeo, director of operations at Levy Restaurants.

“We want to try to accommodate 99.9 percent of the community,” he said.

Sacramento Food Bank Breaks New Ground

2010-10-16T01:54:57Z

On Thursday, Sacramento Food Bank and Family Services (SFBFS) broke new ground on its 22,000-square-foot space, which will be home to a new education center, urban farm and children’s recreational area.

The building is expected to be completed in Fall 2011.

“(It’s) all about compassion, kindness for people. That's it,” said Father Dan Madigan, Founder of SFBFS.

The education center will include expanded adult education, a computer clubhouse, youth academy, “PlayCare” and mother-baby programs. It will be a resource for the unemployed and dislocated workers in the community to receive job skills training and computer education.

The urban farm will be 5,000 square feet.

“(It’s) less about production, more about teaching,” said Blake Young, president of SFBFS. The urban farm will not only provide fresh produce, but it will also teach children and adults about the value of healthy living.

With help from the urban farm, SFBFS will expand its food assistance mobile distribution efforts. The goal is to provide food access and health and nutrition education to larger, underserved populations in the Oak Park and South Sacramento neighborhoods.

“We’ll take food to the community – mobile is a big deal,” said Mayor Kevin Johnson.

The project will cost $3.5 million. The funding comes from a loan through the Catholic Diocese of Sacramento and federal and county grants. The SFBFS will not use any donor funds to pay for the building, however, SFBFS will rely on the continued donations to operate all if its programs.

“Volunteerism is the spirit that drives this country,” said Congresswoman Doris Matsui.

Young said that 85 cents of every dollar donated goes directly to feeding the families and that it costs 27 cents for one meal. SFBFS feeds 17,000 - 20,000 people per month.

“The only criteria is that they stand in line,” Young said.

Bobby Poe is a client of SFBFS. He said he owned his own furniture-moving business for nine years and that he lost it when the economy took a turn.

“I was going in like it was my job,” Poe said. SFBFS helped him with a resume and computer courses, and staff helped him prepare for interviews. He now works for PepsiCo Inc. part-time as a merchandiser and for TLC Medical Transport.

Marina Alba is another client at SFBFS.

“I am the only person in my family to learn and study English,” she said. She added that it’s her dream to become a nurse and that she will be applying for college in January.

“Nothing comes close to the excitement I am feeling today, because we are all doing God’s work,” Johnson said.

Johnson added that the new education center is going to be named after Father Madigan.

The Voices of Midtown

2010-10-15T01:31:00Z

A new hyperlocal site aims to bring the various voices of Midtown together, sharing local news, events and discussions of the central city. Sacmidtown.com will celebrate all things Midtown and officially launches Monday.

“Our goal is to provide a forum for those who live and for those who work in, or come to enjoy Midtown,” said Jimmy Spencer, founding editor of Sacmidtown.com.

Spencer was the founding editor of PublicCEO.com and has written for nbcsports.com and sacbee.com.The contributing writers are people who live and breathe in Sacramento. The site will be updated daily, Monday through Friday, Spencer said.

Sacmidtown will cover topics such as crime, trends, dating, hard news, money and sports. “Whatever is floating in the minds of our writers,” Spencer said. “The writers will have free range to a point – we don't want to offend anyone.”

“The idea is not to break news, just to give the pure, unfiltered opinion from those who live in Midtown. That’s where I live,” Spencer said. “I love it down here.”

Spencer collaborated with Geoffrey Sakala to create the website. Sakala is the publisher of ranchocordovapost.com, and Spencer went to him for advice on launching a new site.

“I really just helped him set up the website,” Sakala said.

Armando Gonzalez is a marriage and family therapist who writes for Sacmidtown. Gonzalez has lived in Midtown for 10 years. “(It’s) real Midtown-friendly,” Gonzalez said. “(It has) great potential.”

Gonzalez said he would like to do a piece on (downtown) James Brown, a street performer in Midtown, and put out an untold story about him.

Christina Birdsall will also write for the site. She’s only lived in Midtown for a month and said she likes the concept of Sacmidtown.

“(It has a) more personal note to it. It’s like if you are visiting and you see a local on the side of the street and you ask them a question about what there is to do,” Birdsall said.

Spencer said he hopes to attract any and everyone who visits, lives or works in Midtown. The demographic for writers at Sacmidtown is early 20s to late 40s and 50s.

Currently, there are 30 writers at Sacmidtown, and Spencer said he would like to have 30-40 writers, and they are currently looking for photographers. Contributors will not be paid, so Spencer is looking for those with a passion for Midtown.

“The goal is not to be a money-maker,” Spencer said. “Just a forum.”

Photos provided by Jimmy Spencer

The Green Boheme: Raw Cafe

2010-10-11T02:32:27Z

If you are looking for a healthy alternative, try The Green Boheme, a raw cafe located on Del Paso Boulevard. Just look for the lime green umbrella located on the streetside patio.

Chef and owner Brooke Preston took over Richard Hensley’s restaurant after he moved on to new things, and changed it to The Green Boheme five months ago.

The raw cafe offers organic, artisan vegan cuisine that has zero gluten, dairy, refined sugar, and pesticides. It is the only completely raw restaurant in the area. The menu changes often, sometimes daily and sometimes weekly. Some components take up to three days to make, and since each dish takes several days to prepare, once it runs out it comes off the menu.

The cafe serves organic coffee and tea, smoothies, salads, sandwiches, soups, desserts, chocolates and ice cream. The menu includes items such as carrot ginger soup, a wellness burger and a super Caesar salad. The cafe also offers grab-n-go menu items, prepared and packaged for those on the go.

Preston said she doesn't like to cook anything above 110 degrees so that the food doesn't get denatured. Most items are served cold, and the soups are made into a concentrate and warmed by adding warm water.

Preston attended Living Light Culinary Arts Institute in Fort Bragg. She has been a raw food chef for 20 years.

“A raw food diet helps the body heal itself,” said Preston, who has been on a raw diet for four years. “I went through a healing crisis while I was training for an athletic event,” Preston said. “Migraines went away completely, muscle pain went away. I felt great.”

Joyce Paolini has been attending the raw cafe for a year now.

“The food is better,” Paolini said, when commenting about Preston taking over the cafe. “It’s wonderful. I think she is doing a great job.”

Paolini believes that if people ate 75 percent raw, we would have no health problems.

“I am a new vegan, new to raw,” Perry Kesterson said. This was his first time at the raw cafe.

Christopher Daniels was also a first-time visitor.

“I enjoy the laid back feel and bookshelf full of raw and vegan books,” Daniels said.

The Green Boheme is located at 1825 Del Paso Blvd. between Arden and El Camino. The cafe is open Monday 11 a.m. to 5 p.m. for grab-n-go and Tuesday through Saturday 10 a.m. to 8 p.m. (916) 920-4278.

Writing for Readers

2010-10-07T19:15:40Z

The Sacramento Press office was packed Wednesday night as Dianne Heimer presented the 45 attendees with tips on how to write better leads – the opening sentences in articles.

Before the workshop began, guests enjoyed sandwiches and chips from Dad’s Kitchen.

Heimer has been a professor of journalism at Sacramento City College for 17 years. She has a BA in English and an MA in English/journalism. She is currently a freelance magazine writer.

“I was excited, ’cause this is exactly what I needed help with,” Keilah Woodard said. She has a blog about places to go with kids called Sacramento Side Tracks.

This is the second workshop Sally King has attended at The Sacramento Press. “I really came to see Dianne,” King said. “It never hurts to go over information again.” In May, King got her BA in journalism, and Heimer was one of her professors.

“Make ’em wanna read ... on,” Heimer said. “Hook ’em with a good lead.” She said that you only have three seconds to compel a reader to read an article. “So if there are any photographers in here, you are important, too,” Heimer said.

“Your ideas will be lost if you don't hook ’em,” Heimer said.

Heimer went over the two different types of leads, traditional and nontraditional. A traditional lead would be used in a breaking news story: it gives the who, when and what and tells you the outcome in the first paragraph. An example Heimer gave was, “A little girl was arrested today when she broke into the little bear’s house, police said.”

A nontraditional lead is often creative. It’s also called a delayed lead. “(It) starts to tease you a little bit,” Heimer said.

Heimer gave attendees two handouts. One was about different kinds of feature leads, and the other was from a book written by Tim Harrower, “Inside Reporting: a Practical Guide to the Craft of Journalism.”

Heimer said that to write well you have to read good quality journalism. She also recommended that if you are having trouble writing, to walk away. Come back later and look at it with “fresh eyes.”

At the end, Heimer gave the audience an opportunity to ask questions. There was a question about technical writing, and Heimer recommend reading good technical writing. “It sounds dry to me (cough, cough) maybe it’s supposed to be that way,” Heimer said. The last question was about mini-leads when writing a long article, and Heimer said writers should“try to group like items together.”

“I’m impressed that they got someone who is really qualified and entertaining,” Woodard said. “It was wonderful, super-informative. Basically, I got out of it what I had hoped to get out of it,” she added.

The next workshop will teach how to write reviews of concerts, theater and other performances. David Watts Barton, Editor in Chief of The Sacramento Press, will teach the workshop from 6:30-8 p.m. Oct. 13.

Photos courtesy of Sacramento Press Managing Editor Colleen Belcher.

Women's Empowerment 9th Annual Gala

2010-10-02T03:16:56Z

“There are homeless women and children on the streets of Sacramento, and that’s just wrong. Plain and simple,” said Kathleen Barreto, a Women’s Empowerment graduate, at the organization’s ninth annual gala on Thursday night.

The gala was held at The Grand, 1215 J st. It was a celebration of independence with a live auction, a silent auction and a raffle. The goal was to raise $90,000 for funding the organization.

Women’s Empowerment is a job readiness program for homeless women. They are given the skills and the confidence necessary to get a job, maintain a healthy lifestyle and regain a home for themselves and their children.

“Our job is to find jobs for them,” said Lisa Culp, executive director and founder of Women’s Empowerment. “I absolutely love the program.”

Women’s Empowerment is a nonprofit organization that doesn't receive government funding. Women’s Empowerment provides on-site child care, transportation assistance and partners with existing nonprofits, such as Loaves & Fishes, to get women a warm breakfast so they can come to class prepared and focused.

The program focuses on four main areas: job training and placement, empowerment, support and health. It is an eight-week program. The women attend the classes that best fit their needs. Some of the classes include anger and stress management, dress for success, women’s health and education, nutrition, and computer training.

A second-level program called WE works has been started. It’s a higher level of training. Women’s Empowerment has partnered with catering companies to get these women into jobs that pay. It gives the women an opportunity to practice the skills they have learned.

Regina Range is a Women’s Empowerment graduate. “We became homeless in April 2009 when my mother passed away from lung cancer,” Range said. “My son and I lived in our car until March,” she added.

“Women’s Empowerment kept us focused,” Range said. Food is her passion, and she made 536 sweet potato pie pieces for the gala. That’s 67 nine-inch pies. Women’s Empowerment offers a training class that helped her get her ServSafe certification. This program “passes down to your family,” Range said. Her daughter is now a full-time student in college, and her son is finishing his high school education.

The best thing Range learned from Women’s Empowerment is setting boundaries.

“Say no to people holding you back on fulfilling your dreams,” Range said.

Women’s Empowerment was named nonprofit of the year in 2009, by the Nonprofit Resource Center, and it received the International Ruby Award this summer.

There has been a 36 percent increase in the number of women and children becoming homeless for the first time, Culp said.

“We can’t wait for the economy to improve,” she added.