Many fantastic vendors will be supplying our guests with gourmet food, wine and beer samples at the Sacramento Chef Challenge on June 23, 2012.  Today, we are proud to introduce you to one of our very special vendors:

Fiscalini Farmstead

The Fiscalini dairy farm in Modesto, California was founded in 1912 by current owner John Fiscalini’s grandfather, whose ancestors had a long tradition of making fine hand-crafted cheeses high in the Swiss Alps– they can trace their cheesemaking and dairying traditions back to the year 1705.  With three centuries of experience, and eight generations of passing traditions from father to son about animal care and milk quality, Fiscalini Farmstead continues that tradition in the United States, on a state-of-the-art dairy where the care and comfort of their cows is the primary concern.

Recently the company initiated a green project of grand proportions, creating a methane digester that will help to reduce the 530 acre farm’s carbon imprint by recycling manure, whey and feed waste into electricity. The Methane Digester is currently generating enough power to run a state of the art milking barn, cheese plant, and about 250 other properties. To learn more about Fiscalini cheeses visit www.fiscalinicheese.com.

Fiscalini- Methane Digester Flyer 2012

Q: Do you love Mac & Cheese, but think it’s only for the kids?

A: Not according to Fiscalini Farmstead, Click here to get their “Grown Up Macaroni & Cheese” Recipe!

We asked the 2012 Sacramento Chef Challenge featured wineries to give us their expert suggestions on the best wine for a Valentine’s Day Dinner.

The following is a list of the top 13 wines you should consider for your Valentine’s Day meal, or an “Any Day” meal for that matter… ENJOY!

Berryessa Gap Vineyards 2009 Petite Sirah - This wine reflects the California winemaking heritage of Petite Sirah that extends more than 100 years. As was the case then, the dominate variety is Petite Sirah (syn. Durif) but other traditional varieties are also included. The result is a sturdy multifaceted wine dominated by back berries and plums. $18.00

Clarksburg Wine Company Dessert Red- This wine is a fresh ruby port style dessert wine with bursting blackberry, blueberry, and raspberry flavors and aromas.  As this wine opens, a faint herbal quality emerges to enhance the bouquet.  The palate is soft and full with just a hint of oak in the finish. $22.00

King Andrews Vineyards 2008 Muscat Blanc- Suisun Valley, Dry as a bone with huge aromatics of Muscat, floral and critric notes of grapefruit. $17.00

Barsetti Vineyards Zinfandel 2008: Gold Medal 2010 Riverbank Wine Competition, Silver Medal 2011 San Francisco Chronicle Wine Competition- This zinfandel grown in the Lodi Appellation is a rich, full-bodied wine that is, both exciting, and complex.  You will experience the blend of the dark fruit flavors of cherries and plums, along with cracked pepper flavors; integrated with the flavors of mocha and toasted oak; and finishing with ripe tannins.  This wine pairs well with beef, especially in pepper sauce, pork and sausage, pasta with red sauce, and strong cheeses. $10.99

Colibri Ridge Winery 2006 El Dorado Rufous Red- A delightful blend of  Merlot (47%), Cabernet sauvignon (28%), Cabernet Franc (15%), and 4 Portuguese varietals (10%) .  A full bodied wine with a hint of flavor from the Portuguese grapes without the expected overpowering tannins. $16.50

Terra d’Oro 2008 Sangiovese- The 2008 Terra d’Oro Sangiovese is bright and juicy with aromas of cherries, Holiday spices and sweet blueberries. The palate is warm and inviting with silky tannins and a refined finish. This Sangiovese pairs beautifully with beef; try serving with burgers topped with a creamy goat cheese. $18.00

Barefoot Wine & Bubbly Red Moscato- Refreshingly sweet, Red Moscato dances with all the right fruits. Juicy flavors of red cherry and raspberry shimmy with a sweet citrus until the last sip. If you’re looking for sweetness, this is the perfect partner for any song. Partners with soft cheeses, fresh fruit, and anything spicy. $6.99

Watts Winery 2004 Old Vine Zinfandel Port- Pescador Vineyard, Vine-ripened until the very end of harvest. Aromas and flavors of raspberry, cinnamon and honey frame this wine. Its fruity sweetness and acidity create the perfect balance for this delicious dessert wine, which pairs well with raspberry cheesecake or molten chocolate cake.

Morse Wines 2007 Ensemble Blanc- Layers of tropical and citrus fruit flavors with a slight minerality and hint of oak and green apple. A scent of apricot adds to the typical Viognier aromas. Perfect with seafoods, spicy Thai, salads or just you and your thoughts.

Sierra Knolls Vineyard Brut Sparkling Wine Wine- A bright and sparkling Champagne bursting with citrus and tropical fruit flavors.  Beautiful flavors and finish!  A great wine for drinking as well as toasting!  $14.00

Oakstone Winery 2010 Late Harvest Pinot Grigio “Pinot Gringo,” Estate Mother Vine Ranch Vineyard, Fair Play- A reprise of our favorite white dessert wine from 2001. This is a delicate, low-alcohol wine for all your fruit desserts. $16.00

Indegene Cellars 2007 Pinot Noir- Created from 100% Martini Clone elegant and noteworthy with dark cherry and plum notes Very limited production.  $31.00

Bogle Vineyards 2010 Reisling- Riesling is a wine varietal that has a little something for everyone: crisp sweetness, clean acidity, a fresh finish. Our 2009 vintage is sourced from the cool climate vineyards of Monterey County, where the grape loves warm days and chilly nights. With notes of juicy pears and honeyed mandarins, the sweetness on the palate is brilliantly balanced with a crisp acidity. Subliminal hints of classic Riesling petrol integrate with the spicy tones of nutmeg and allspice, leading to a honeysuckle finish that adds a layer of complexity to a lovely and easily drinkable wine.

Mangel’s Vineyards 2009  Suisun Valley  Sauvignon Blanc- This bright and refreshing Sauvignon Blanc has wonderful aromatic notes of citrus, melon, and a bit of fresh cut grass. Winemaker, Gina Richmond, created a wine with great acidity and a long finish.

In honor of Valentine’s Day, we are celebrating the food of love- Chocolate!  Here are a couple of videos to tease your brain followed by one of our favorite chocolate recipes courtesy of AllRecipes.com…ENJOY!

History of Chocolate

Three Things You Didn’t Know About Chocolate

Image by Lavalady

Tiramisu II

By: Christine 

“Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.”

 

Ingredients

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

Directions

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Nutritional Information

Amount Per Serving  Calories: 387 | Total Fat: 30.5g | Cholesterol: 216mg Powered by ESHA Nutrient Database

What goes good with chocolate?  Tickets to the Sacramento Chef Challenge!  Get tickets for your Valentine today!

We’re looking for three amateur contestants to duke it out against three cupcake pros in the 2012 “Cake War” on Saturday, June 23, 2012 at the 10th Annual Sacramento Chef Challenge!

If you are interested in participating as an amateur contestant in the “Cake War,” you will need to show off your stuff in a 3-5 minute video that highlights why you and your cupcakes are the best!

Please note– this is an audition for the “Cake War” at the Sacramento Chef Challenge and NOT the Food Network Cupcake Wars program.

Submission Guidelines:

• Create your video
• Upload it to YouTube
• Send the link to: cakegrrl 2007 at gmail dot com with the answers to these questions:
  1. Name:
  2. Age:
  3. Phone Number:
  4. Location (Where do you live in the area?):
  5. Why do you want to be a contestant?
  6. When did you start baking?
  7. What is your level of training? (Did you go to culinary school?)
  8. What sets your cupcakes apart from the rest?
  9. Do you have a specialty cupcake?
  10. Have you ever won any awards/contests for your baking? If so, please list them:
  11. Please list 3 adjectives that best describe you.
  12. Are you competitive?
  13. How do you handle stressful situations?
  14. Who is your partner/assistant you would bring to the competition?
  15. Are you available for most of the day and evening on June 23rd, 2012?
• If you have any additional photos and/or a Facebook page with information about you and your cupcakes, send the link along too.

Inspiration:

Need some help getting started on your video?  Visit cakegrrl.com for sample videos that we like!

Rules:

• You must be 21 or older to compete.
• Video submissions will be accepted now through April 1^st.
• On April 2^nd, we will upload our ten favorite videos to www.chefevent.com and ask the public to choose their favorite!
• Three of the ten finalists will be selected to compete at the Sacramento Chef Challenge.
• Finalists will be notified by June 1st.

Important Information:

• You must be available on June 23rd for most of the day (to set up) and the evening (to compete).
• You must be able to prep and provide all your own ingredients (though you will be able to prepare your frostings on site).
• There will be one secret ingredient you must use in your cupcakes.
• There will be a theme for your display.
• You will need an assistant, please make sure they will also be available on the day of the competition, and that they appear in your video.
• You must make enough mini samples for the audience to try, so they can vote on their favorite.
• You must be able to construct/buy & build your cupcake stand that will reflect the theme of the competition (this will be the same theme for the Chef’s Challenge to be announced in the near future).
• The Cake War will be held during the Sacramento Chef Challenge on June 23rd from 4-9pm at the INALLIANCE Sacramento Campus, 6950 21st Ave, Sacramento, CA 95820.

For more information, please feel free to contact Jessica Bean at 916-381-1300 x170 or email Kristy DeVaney at cakegrrl 2007 at gmail dot com.

About INALLIANCE
The Sacramento Chef Challenge is a benefit for INALLIANCE, a nonprofit that provides support for people with developmental disabilities. All proceeds from our event go to enhancing the vital programs INALLIANCE provides the community. Learn more at www.inallianceinc.com