Vaneli’s Coffee

Vaneli’s Coffee is a full service coffee roastery specializing in the highest level of quality coffee and fine espresso blends. They are pleased to offer espresso and coffee equipment, accessories and supplies to commercial clients and the home user. “As designers, manufacturers and distributers of the finest espresso related equipment and supplies available, we pride ourselves on being one of the most innovative and comprehensive companies in the specialty coffee trade,” says Vaneli’s spokesperson Andrea Divini.

Vaneli’s focus is to source the world’s finest coffees and roast them with care to bring out the full flavors and aromatics that great coffee beans demonstrate. Roasting coffee on a gas-fired drum roaster with skill and a tireless attention. Each coffee used is roasted separately and blended by hand to achieve a wonderful balance and complexity of flavor. This slow, labor-intensive method makes for unique, incredible coffee and espresso blends.

Vaneli’s has built strong and lasting relationships with coffee farmers, buying many coffee beans directly from them. This helps give roasters a clear understanding of a particular varietal and assures consistency from seed to cup.

“When you make a purchase from Vaneli’s you are assured of a top quality product that we will stand behind. We strive to provide our customers with the finest coffees and espresso blends, state of the art brewing equipment and follow that with outstanding service,” adds Digini.

Click here to visit Vaneli’s online!

Click here to purchase your tickets to the Sacramento Chef Challenge- only $25!

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!

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.

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!

Tickets are only $25 each and include:

• Chef Challenge competition
• Gourmet food sampling
• Wine and Beer tasting
• Cake War presented by Cakegrrl.com
• Live Music
• Raffle and Silent Auction Prizes

“When you’ve celebrated 30 Valentine’s Days together it can be difficult to find a really special gift,” says Rancho Cordova resident Linda Allen, “I was truly surprised when I received tickets to the Chef Challenge from my husband last year for Valentine’s Day– it was such a unique gift.  It was actually like getting two gifts, because I got to attend the event and spend time with him!”

Valentine’s Day is a chance for everyone to spread the love, which includes friends and co-workers. Even business owners can show their employees and VIP customers how much they care by giving the gift of culinary excellence.

Sacramento Chef Challenge tickets make it simple to express appreciation for customer loyalty or employees’ hard work, and there is the added benefit of community support, because 100% of proceeds from the event go to benefit programs for people with developmental disabilities.

For tickets and more visit www.chefevent.com or call 916-381-1300 x170.

Chocolate melts and roses wither, but memories remain.  So, make some great ones at the 1oth Annual Sacramento Chef Challenge!

The Sacramento Chef Challenge is the annual benefit for INALLIANCE, a nonprofit organization that provides support to people with developmental disabilities.  This event would not be possible without the support of our sponsors:  AtMyTable.com, Cakegrrl.com, CC Myers Inc. Charitable Foundation, Cuisine Noir Magazine, Downtown Grid, EarthSmart, GFBB Benefits, Preferred Meats, Yelp, and 101.9 The Wolf.

We are very proud to introduce you to one of three chef challengers who will vie for culinary glory on June 23, 2012 at the Sacramento Chef Challenge.

Chef Kristela Nazario-Mendoza grew up in Metro Manila in the Philippines where her family owned the Midtown Inn, a local bed and breakfast. Although she was never allowed in the kitchen, as this was a sacred place, she was exposed to delicious, inspired cooking at a young age.

After graduating from the California Culinary Academy in San Francisco, Chef Mendoza trained under Olympic Chef Ray Henry in Rockefeller’s Caneel Bay in the Caribbean. She then moved back to the states and began managing kitchens for a variety of high end restaurants in Southern California.

Chef Mendoza is experienced in a variety of cooking styles including Thai and Japanese, but her current role as Executive Chef at Pyramid Brewery, Alehouse & Restaurant has provided the most unique challenge – cooking with beer! In addition to overseeing the daily, hand-crafted brewhouse menu, she lets her imagination loose with her monthly 3-course Brewer’s Dinners which involve unique, themed menus with house brew pairings.

Chef Mendoza earned the title of the Bay Area’s Iron Chef in 2010 and was a Kulinarya finalist in addition to a handful of other honors. The most important award, however, is her mom’s culinary approval.

Join Chef Mendoza and two other culinary masters at the Sacramento Chef Challenge, when you decide “whose cuisine reigns supreme!”

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

The Sacramento Chef Challenge is calling all vendors to come out and participate in our region’s premier culinary competition on Saturday, June 23, 2012 from 4pm-9pm at 6950 21st Ave in Sacramento.

This festive celebration features the best of what Northern California has to offer. Guests will enjoy two culinary competitions, wine and beer tasting, local food sampling, live music, silent auction, raffle and much more. 

“The restaurants, wineries and breweries are the highlight of the event,” says INALLIANCE Executive Director Diana DeRodeff who adds, “Our guests have nothing but praise for our vendors and we greatly appreciate the support they are providing our organization.” 

Participating vendors are given the opportunity to share their specialty fare with over 1000 community members, business owners and legislators. Nick Purewal, owner of Five Rivers Tandoori in Yuba City, says, “Fantastic event, we had a wonderful time sharing our flavors with all the people that turned up for an excellent evening!”

Vendors are also eligible to win some exciting prizes, courtesy of the presenting sponsor of the People’s Choice Awards, which allows guests to vote for their favorite food, wine and beer vendors.  Prize packages will be announced soon!

Space is limited and most booths are free of charge for local businesses.  Download a Vendor Participation Packet and Form Here. For more information visit www.chefevent.com or call Jessica Bean at 916-381-1300 x 170.

The well known culinary extravaganza features two live culinary competitions, food sampling, wine and beer tasting, live music, raffle prizes and more!  But, the best part is- 100% of proceeds go to programs that support people with developmental disabilities!

“2012 marks the 10^th anniversary of the Sacramento Chef Challenge, which means we will be pulling out all the stops and slashing ticket prices,” says INALLIANCE Executive Director Diana DeRodeff.

INALLIANCE provides work and life skills training, supported employment services and assistive communication for people with developmental disabilities.  “Our mission supports the belief that people with developmental disabilities have an absolute right and responsibility to be fully participating members of the community, and the Sacramento Chef Challenge is a way for us to raise vital funds for our programs while connecting with the community in a fun and positive way,” continues DeRodeff.

Rancho Cordova resident Anthony Paradiso has attended the event for the past four years and says, “I look forward to the Chef Challenge every year.  It is exciting and offers a huge variety of food, wine and beer!  I love a good competition and the chefs put on a great show.”  Tickets are $25 each and can be purchased online at www.chefevent.com or by calling INALLIANCE at 916-381-1300 x170.

“There are many food events out there, but I support the Chef Challenge because it is a quality event that benefits a great cause,” adds Paradiso. To learn more about the Sacramento Chef Challenge, purchase tickets and see photos from past years visit www.chefevent.com today!

Next year, INALLIANCE will celebrate 60 years of services to the greater Sacramento region.  2012 will also mark the tenth anniversary of our annual fundraiser the Celebrity Chef Challenge, and in honor of these achievement, we are excited to share some fantastic changes to the event:

The Name- We have received a tremendous amount of support from businesses and communities in and around Sacramento and are eager to recognize the area.  With that in mind, we have changed the name of our event to the Sacramento Chef Challenge!

The Cost- Everyone is welcome at the Sacramento Chef Challenge, and to make it more affordable, we are slashing ticket prices from the normal $50 down to $25 per ticket!

The Venue- In the past we have hosted the Sacramento Chef Challenge at a variety of locations including the Scottish Rite, Sterling Hotel, Old Sugar Mill and the California Auto Museum, but for 2012 we are bringing it home and hosting the event at our own campus.  The INALLIANCE Sacramento office (6950 21^st Ave, Sacramento) is a beautiful place, and what better way to celebrate than on our own door step?

The Date- For the past few years, the Sacramento Chef Challenge has been held in April, but the weather is always a little sketchy, and so we decided to move the event to Saturday, June 23, 2012 from 4:00pm-9:00pm.

The Activities- We will still have both a culinary competition and cake war competition; food, beer and wine sampling; raffle and silent auction; but we also be adding in LIVE MUSIC!

The Challenge- You told us what you wanted, and now we are giving it to you!  For our tenth anniversary the Sacramento Chef Challenge judges will be…our guests!  That’s right, each attendee will get to sample the dishes prepared by our chef challengers and vote for their favorite.  Guests will also be casting ballots for their favorite winery, brewery, restaurant and cake war competitor.

This is just the beginning of an exciting year.  Stay tuned for more and make sure to get your tickets early!

Tickets go on sale Monday, November 21, 2011 and can be purchased online, by mail or in person at 6950 21^st Ave, Sacramento, CA 95820.

For more information, please contact Jessica Bean at jbean@inallianceinc.com or 916-381-1300 x 170