tag:blogger.com,1999:blog-84004946959197621932024-03-09T18:46:28.837-08:00Sacramento VeganHelping vegans in the Sacramento area find restaurants with great menu choices for themselves and their non-vegan friends and family.Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.comBlogger517125tag:blogger.com,1999:blog-8400494695919762193.post-10657906469794055262019-09-17T18:38:00.003-07:002019-09-17T18:38:40.223-07:00Goodbye, SacramentoIt's been a pleasure and a privilege to serve the Sacramento vegan community these past eight years by sharing information about vegan options at local restaurants. Now, however, I'm leaving the city. My husband Phil and I will be splitting our time between the San Francisco Bay Area, where we have several family members, and Medellin, Colombia, where our son and his family live.<br />
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I will leave this blog online, but I won't be adding any more posts to it. There are so many vegans in Sacramento these days that I know you will all keep each other updated on social media about where to find great vegan food. I've enjoyed getting to know many of you, either in person or through your online presence, and I know I will miss this wonderful community.<br />
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I'll be sorry to miss this year's fabulous Sacramento Vegan Chef Challenge, but as it turns out, Contra Costa County, my new home, will be having their first-ever Vegan Chef Challenge next month too. I'm looking forward to checking out all the vegan food in both Contra Costa County and Medellin, Colombia.<br />
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Thank you for following Sacramento Vegan. I've appreciated all your comments, questions, and suggestions. I wish you all the best.<br />
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PamPamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-58685973112871727462019-08-02T16:17:00.000-07:002019-08-02T16:17:42.995-07:00Dubplate Kitchen and Jamaican CuisineHave you been to Dubplate Kitchen and Jamaican Cuisine yet? It's a small restaurant tucked away on El Camino Avenue near Watt. When it opened late last year, I noticed that there were a couple of vegan options on the menu, and I've been meaning to try it ever since. Finally, I had lunch there today with my friend Greta.<br />
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The vegan options on the menu, which looks like it changes regularly, were the soup of the day -- split pea and pumpkin -- ital stew, and vegan curry chicken. The ital stew made with cauliflower and garbanzo beans sounded good, but both Greta and I wanted the curry chicken.<br />
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Great choice! The curry sauce was delicious, and there was a generous serving of vegan chicken, even though we both ordered the small plate. It came with soup, rice and beans, cabbage, and fried plantains, which were especially tasty. I would definitely go back again for this dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMG6ud26xlHvselNBdp569hORESBOSxwYfXBoyyCiTxWgXbBwW9DAMcME5b__6AsM-TD-VLuamH73BtmocDfSvzkgqIBu6BZnKuuC16Qp6y5tMERj2haAs8k98srN1PBtreL9iIckFRs/s1600/Dubplate+Curry+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="729" data-original-width="1080" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMG6ud26xlHvselNBdp569hORESBOSxwYfXBoyyCiTxWgXbBwW9DAMcME5b__6AsM-TD-VLuamH73BtmocDfSvzkgqIBu6BZnKuuC16Qp6y5tMERj2haAs8k98srN1PBtreL9iIckFRs/s320/Dubplate+Curry+Chicken.jpg" width="320" /></a></div>
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Dubplate is located at 3419 El Camino Avenue, and their phone number is 916-339-6978. Their website address is <a href="https://www.dubplatekitchen.com/">https://www.dubplatekitchen.com</a>, and their Facebook page can be found at <a href="https://www.facebook.com/dubplatekitchen/?epa=SEARCH_BOX">https://www.facebook.com/dubplatekitchen/?epa=SEARCH_BOX</a>. The restaurant is open Monday through Saturday from 11:00 a.m. to 9:00 p.m., and closed on Sunday.<br />
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<br />Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-22368586336142047962019-07-10T12:07:00.000-07:002019-07-10T12:07:34.806-07:00Solomon's Delicatessen
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZsdClemCFOZr4BY5k8LTpy6k86n6TaGCbBldDgI2hiV-q2Isp9u4L6RcjcBMVF-atH_dl3wuG6VsNu93v_uI22LX7x-FXe9ffEhKqCTu3OflenaflSsEfpekte1sZzK_FCbl2BMMPmA/s1600/Solomons+Mural.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1477" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZsdClemCFOZr4BY5k8LTpy6k86n6TaGCbBldDgI2hiV-q2Isp9u4L6RcjcBMVF-atH_dl3wuG6VsNu93v_uI22LX7x-FXe9ffEhKqCTu3OflenaflSsEfpekte1sZzK_FCbl2BMMPmA/s320/Solomons+Mural.jpg" width="233" /></a></div>
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The
long-awaited Solomon’s Delicatessen opened last week in downtown Sacramento. It
is named after the founder of the iconic Tower Records, Russ Solomon, and it is
housed in the space formerly occupied by Tower Records on K Street.</div>
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My husband
Phil and I stopped in for lunch on Monday. I was happy to see a few vegan items
clearly marked on the menu. The Vegan Portabella Reuben caught my eye – slices of
smoked portobello mushroom, shredded vegan cheese, sauerkraut, and sauce,
served on rye bread. I enjoyed the mix of flavors, and the horseradish in the
sauce gave it a nice little kick. The sandwich was accompanied by bagel chips
and a dill pickle spear.</div>
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I went back
again the next day to try the remaining vegan items. I ordered a bowl of hearty
mushroom barley soup, which was very flavorful and will be especially welcome
in the fall and winter.</div>
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I also asked
for an “Everything” bagel after confirming that all the bagels are vegan. The
vegan schmear I ordered with it turned out to be an excellent vegan cream
cheese.</div>
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Solomon’s
Delicatessen is located at 730 K Street, and their phone number is
916-857-8200. Their website address is <a href="https://www.solomonsdelicatessen.com/">https://www.solomonsdelicatessen.com/</a>,
and their Facebook page can be found at <a href="https://www.facebook.com/solomonsdelicatessen/?ref=br_rs">https://www.facebook.com/solomonsdelicatessen/?ref=br_rs</a>.
Currently, they are open daily from 6:00 a.m. to 2:30 p.m., but they are
planning to be open for dinner beginning this Friday, July 12<sup>th</sup>.</div>
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There is
also a Solomon’s Delicatessen in Davis at 500 First Street, Suite 9. Their
phone number is 530-792-7015, and they are open Monday through Friday from 7:00
a.m. to 4:00 p.m., and Saturday and Sunday from 8:00 a.m. to 4:00 p.m.</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-25962910804940369092019-05-08T13:19:00.000-07:002019-05-08T13:19:40.930-07:00Burger Patch
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Long before
Carl’s Jr. and Del Taco jumped on the Beyond Meat bandwagon, Sacramento area
vegans were introduced to the Beyond Burger by the owners of Burger Patch,
Phillip and Danea Horn. They held a one-day pop-up event two years ago to gauge
local interest in their vegan fast food concept, and later opened a concession
stand at the Golden 1 Center. They’ve been working hard the past two years to
find a good location for a brick-and-mortar Burger Patch restaurant, and last
Saturday, their dream came to fruition.</div>
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Burger Patch
has been welcomed into the community with open arms. There have been lines out
the door and down the block in the days since the restaurant opened near the
corner of 23<sup>rd</sup> and K. I missed the grand opening Saturday, but
stopped in for lunch yesterday, and there were probably fifteen or twenty
people in front of me. The line moved quickly, though, and after I ordered, the
food came out of the kitchen in a matter of minutes.</div>
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Everything
served at Burger Patch is 100 percent plant-based, so you never have to worry
about whether some animal product or another has accidentally found its way
into your order. Most people in line yesterday seemed to be there for the
delicious burgers, but since I’d had their burger before at the pop-up and at
the Golden 1 Center, I opted to try their chick’n sandwich. “The Ranch”
consists of grilled chick’n, hickory smoked strips, lettuce, and tomato, served
on a toasted bun spread with a ranch sauce. It was really good, and I’ll
definitely go back for another. I liked the fries too, listed on the menu as a “Shovel
of Spuds.”</div>
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I also had a
chocolate “Earth Quake Shake,” made from a blend of cashew, almond, soy, agave,
and, of course, chocolate. It was fabulous!</div>
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Burger Patch
is located at 2301 K Street, and their phone number is 916-750-4200. Their
website address is <a href="https://www.theburgerpatch.com/">https://www.theburgerpatch.com/</a>,
and their Facebook page can be found at <a href="https://www.facebook.com/TheBurgerPatch/">https://www.facebook.com/TheBurgerPatch/</a>.
The restaurant is open Sunday through Thursday from 11:00 a.m. to 10:00 p.m., and
Friday and Saturday from 11:00 a.m. to 1:00 a.m.</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-80856710163832294312019-03-18T13:12:00.000-07:002019-03-18T13:12:40.476-07:00Allora
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I could
swear that when Allora first opened in East Sacramento last year, I checked the
menu and didn’t see anything vegan. Recently, however, I was reading the free <i style="mso-bidi-font-style: normal;">Inside</i> newspaper that’s delivered to my
mailbox each month, and I found an article about the mother of the chef/owner.
She had moved to Sacramento at her son’s request to care for the restaurant’s
garden, and the article mentioned that she ate a mostly vegan diet. I figured
that if his mom was mostly vegan, the chef must have added some plant-based
items to the menu, so I checked again. Sure enough, there are several dishes
for vegans at Allora.</div>
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I had dinner
there with my husband Phil last night, and asked for the vegan menu. It lists vegetarian and vegan items, but the vegan dishes are
specifically indicated. I began with grilled focaccia, which is spread with
olive tapenade and then topped with a mix of local vegetables, including
arugula, asparagus, carrot ribbons, mushrooms, pickled onions, and artichoke
hearts. It was very good, and I especially enjoyed the olive tapenade.</div>
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For my entr<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span>e,
I had a tough time choosing between the bucatini and the mushroom risotto, but
finally opted for the pasta. The bucatini was tossed with a pea and tarragon
pesto, carrots, and asparagus, then topped with a few arugula leaves. I thought
it was the perfect spring dish.</div>
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Allora is a
very stylish and well-appointed restaurant that would be perfect for date night
or a special occasion. You should definitely check it out!</div>
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Allora is
located at 5215 Folsom Boulevard, and their phone number is 916-538-6434. Their
website address is <a href="https://allorasacramento.com/">https://allorasacramento.com/</a>,
and their Facebook page can be found at <a href="https://www.facebook.com/allorasacramento/">https://www.facebook.com/allorasacramento/</a>.
The restaurant serves dinner only, and is open Sunday through Thursday from
5:00 p.m. to 9:00 p.m., and Friday and Saturday from 5:00 p.m. to 10:00 p.m.</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-35563094664036118022019-02-27T13:14:00.002-08:002019-02-27T13:14:43.497-08:00Suzie BurgerI think one of the best things about the new plant-based burgers that are showing up in restaurants these days is that they've made it easier for restaurants that don't usually cater to vegans to offer something we can eat after all. Impossible Burgers are popping up everywhere, and even some fast food restaurants are getting into the act. Carl's Jr. recently began offering a Beyond Burger, which they are promoting heavily in television commercials.<br />
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In checking the Impossible Foods website the other day to see which Sacramento restaurants are serving Impossible "meat," I was interested to see that Suzie Burger now offers an Impossible Burger. Back when 33rd Street Bistro and Wildwood Kitchen, which are owned by the same people who own Suzie Burger, first began serving the Impossible Burger, I sent a message to Suzie Burger asking if they had plans to do the same. At the time, they did not because the product was too expensive for their menu. But they're offering it now!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXK-qHYkS3PEE0C3Ez-s1BE9SH3CkTI9MKVVncl80wNq8KshtKhuu4W7w8WIZWPzEus0yFG18ghI6WuZU3mClRHi5cweyhkFKk7m87o2x8MYbyI9oR-9ebUrjOiqVqDY2aVrgy2YSL70/s1600/Suzie+Burger+Sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXK-qHYkS3PEE0C3Ez-s1BE9SH3CkTI9MKVVncl80wNq8KshtKhuu4W7w8WIZWPzEus0yFG18ghI6WuZU3mClRHi5cweyhkFKk7m87o2x8MYbyI9oR-9ebUrjOiqVqDY2aVrgy2YSL70/s320/Suzie+Burger+Sign.jpg" width="320" /></a></div>
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I stopped by Suzie Burger with my husband Phil for lunch the other day. The Impossible Burger doesn't show up on the restaurant's online menu or on the menu posted behind the counter. But it's advertised on a sign by the cash register, shown with nonvegan items like thousand island dressing and what appears to be cheddar or American cheese. But if you tell them you want it vegan-style, they'll substitute vegan mayo and get this -- vegan cheese -- for the nonvegan items.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqkHmcKRgu4BMxJLkt8sFTP8tPIlkr1jyifRATxf_lAQx31CE869W97QC2kb5yuJfUsoHnKaOPt6ji6iInwoXiyi8rxSYifZp4EWvh_RcSGfnFoMqFNxnB6_llu0RsFUu1CR0DIzP4vg/s1600/Suzie+Burger+Impossible+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqkHmcKRgu4BMxJLkt8sFTP8tPIlkr1jyifRATxf_lAQx31CE869W97QC2kb5yuJfUsoHnKaOPt6ji6iInwoXiyi8rxSYifZp4EWvh_RcSGfnFoMqFNxnB6_llu0RsFUu1CR0DIzP4vg/s320/Suzie+Burger+Impossible+Burger.jpg" width="301" /></a></div>
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I gave it a try and it was excellent! Most restaurants in town that do serve the Impossible Burger don't take the extra step of offering vegan cheese, so it was a real treat to have that option. I also like the fact that Suzie Burger is basically a fast food restaurant, so I can pick up my burger and be eating in the comfort of my own home a few minutes later.<br />
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Suzie Burger is located at 2820 P Street, and their phone number is 916-455-3500. The website address is <a href="https://www.suzieburger.com/">https://www.suzieburger.com/</a>, and their Facebook page can be found at <a href="https://www.facebook.com/suzieburgersac/?epa=SEARCH_BOX">https://www.facebook.com/suzieburgersac/?epa=SEARCH_BOX</a>. The restaurant is open Sunday through Tuesday from 8:00 a.m. to 9:00 p.m., and Wednesday through Saturday from 8:00 a.m. to 10:00 p.m.Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com1tag:blogger.com,1999:blog-8400494695919762193.post-1120446299944995182019-02-24T16:24:00.000-08:002019-02-24T16:24:23.243-08:00La Venadita<div class="separator" style="clear: both; text-align: center;">
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La Venadita has been serving Mexican food in the Oak Park neighborhood for a few years now. Until recently, though, I'd never been there because their menu didn't appear to be very vegan-friendly. That has changed, however, with the addition of an Impossible meat option to a couple of the restaurant's menu items.<br />
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I was at La Venadita yesterday for lunch with my husband Phil. I thought about getting the Impossible tacos, but since I was really hungry, I opted for a burrito. It was filled with Impossible meat, black beans, rice, tomatoes, avocado salsa, and cilantro, and I made sure to have them omit the cheese. It was really good, and I will happily go back to La Venadita in the future.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZCFIul-JfikPL30BGqQZtekf1ogQjM7lGwC968Do76F1i5BW-9R_b6rqLxTvgDBNhSvCbGCYA4N_K7KEjU-pqziHEKHdjBswv3-RXpp48fu0LFBN0_6kF4jDWLJ4oZrXR9PcIZhVxRY/s1600/La+Venadita+Impossible+Burrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1547" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZCFIul-JfikPL30BGqQZtekf1ogQjM7lGwC968Do76F1i5BW-9R_b6rqLxTvgDBNhSvCbGCYA4N_K7KEjU-pqziHEKHdjBswv3-RXpp48fu0LFBN0_6kF4jDWLJ4oZrXR9PcIZhVxRY/s320/La+Venadita+Impossible+Burrito.jpg" width="223" /></a></div>
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La Venadita is located at 3501 Third Avenue, and their phone number is 916-400-4676. Their website address is <a href="http://www.lavenaditasac.com/">http://www.lavenaditasac.com/</a>, and their Facebook page can be found at <a href="https://www.facebook.com/lavenaditasac/">https://www.facebook.com/lavenaditasac/</a>. The restaurant is open Tuesday, Wednesday, Thursday, and Saturday from 9:00 a.m. to 9:00 p.m., Friday from 9:00 a.m. to 10:00 p.m., and Sunday from 9:00 a.m. to 3:00 p.m.<br />
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<br />Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com1tag:blogger.com,1999:blog-8400494695919762193.post-45149183373032460202019-02-15T09:17:00.002-08:002019-02-15T09:17:46.058-08:00T H A I at Sacramento: The House of Authentic Ingredients<div style="text-align: left;">
A new restaurant opened in East Sacramento recently. The House of Authentic Ingredients has the convenient acronym of T H A I, which is the type of cuisine served there.</div>
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My friend Deborah and I had lunch at T H A I earlier this week. I was happy to see several vegan or veganizable items on the menu. Since I have a weakness for fried food, I started with an appetizer of paupia, crispy spring rolls served with sweet and sour sauce. Those tasty little rolls were a great start to my meal. </div>
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I wanted a noodle dish for my entrée, so I ordered the pad kee mao, wide rice noodles stir-fried with bell pepper, green beans, onions, kaffir leaf, basil, Thai chili, and my choice of protein -- tofu, of course. It was delicious.</div>
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The menu has a (V) next to many items, but I think that basically means the item can be made vegan, not that it's necessarily vegan already. To be on the safe side, you should let your server know that you are vegan and don't want any non-vegan ingredients in your food.</div>
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T H A I is located at 4701 H Street, and their phone number is 916-942-9008. Their website address is <a href="http://www.thaiatsac.com/">http://www.thaiatsac.com</a>, and their Facebook page can be found at <a href="https://www.facebook.com/thaiatsac/">https://www.facebook.com/thaiatsac/</a>. The restaurant is open Sunday through Thursday from 11:00 a.m. to 9:30 p.m., and Friday and Saturday from 11:00 a.m. to 11:00 p.m.</div>
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Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-43324237997365973202019-02-11T12:32:00.000-08:002019-02-11T12:32:14.370-08:00Westside I don't know how I missed hearing about the opening of Westside, the new café by Identity Coffees, a couple of months ago. But as soon as I saw a picture of their vegan waffle on an Instagram post by <a href="https://www.instagram.com/consciouscreamery/">Conscious Creamery</a>, I was there.<br />
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Westside is a bright and spacious coffee house in West Sacramento. They serve breakfast items, sandwiches, salads, and bagels, in addition to coffee, tea, beer, wine, and other assorted drinks. And did I mention they have vegan waffles? I'm sure you can guess what I ordered when I stopped by today. Their waffle batter is vegan, but you'll need to ask for vegan butter. Other vegan toppings include maple syrup or strawberry preserves. I don't remember the last time I'd had a waffle, and this one was every bit as good as I had hoped it would be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQXhh_93iHVbq35wCCqrQR2_8Kv2X1YQZIHJWjXo5x_OdJ0k-F8AtOYMtNcQW6RH1iFXRwegGN0LUppyFLeHi0FID7vG1kWx3XmGzoHjrOraJjRkbZOrsbQ0vj8PgNLN7A1OwquIilAg/s1600/Westside+Waffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="888" data-original-width="1080" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQXhh_93iHVbq35wCCqrQR2_8Kv2X1YQZIHJWjXo5x_OdJ0k-F8AtOYMtNcQW6RH1iFXRwegGN0LUppyFLeHi0FID7vG1kWx3XmGzoHjrOraJjRkbZOrsbQ0vj8PgNLN7A1OwquIilAg/s320/Westside+Waffle.jpg" width="320" /></a></div>
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The menu at Westside clearly marks the items that are vegan or can be made vegan, including avocado toast, bagel and spread, hummus bagel, and mixed green salad. They have a sandwich on the menu called "The Herbivore," that looks like it should be vegan, but isn't marked as such. I asked the woman at the counter, however, and she confirmed that it is vegan.<br />
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Westside is located at 289 Third Street in West Sacramento, and their phone number is 916-465-0272. They don't appear to have their own webpage yet, but their Facebook page can be found at <a href="https://www.facebook.com/identitycoffeesswestside/">https://www.facebook.com/identitycoffeesswestside/</a>. Westside is open daily from 6:00 a.m. to 7:00 p.m.Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-74508627120193660882019-01-31T16:44:00.000-08:002019-01-31T16:56:48.956-08:00Tea Bar & Fusion Cafe<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: inherit;">When the B Street Theatre opened at its new location, the
Sofia, a new café was included in the complex. Tea Bar & Fusion Café has
quickly become a midtown favorite, offering bowls, wraps, toasts, and lots of
different tea-based beverages.</span></div>
I stopped in for lunch today to see what they had in the way of vegan options. I was happy to see both grilled ginger tofu and fireroast veggies on the list of choices for their bowls and wraps. I decided to try a bowl, which included my choice of topping (grilled ginger tofu), grain, salad, or combo (I chose the quinoa rice blend), and dressing. The menu doesn't say which dressings are vegan, but the man at the counter checked his binder and told me my dressing options were wasabi ginger or oil and vinegar. I opted for the wasabi ginger. The bowls also include avocado, cucumber, carrots, and sesame seeds. This was a very satisfying meal, with the wasabi ginger dressing giving it just the extra little kick it needed.<br />
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Be cautious when you order at Tea Bar, however, and if you're not sure whether something is vegan or not, ask. Some items that seem like they should be vegan, such as the avocado or hummus toast, are not.<br />
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There were so many drinks I wanted to try, but I finally chose the pomegranate lemonade. It was excellent.<br />
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Tea Bar & Fusion Café is located at 2700 Capitol Avenue, and the phone number is 916-444-8227. Their website address is <a href="http://ilovetbar.com/">http://ilovetbar.com/</a>, and their Facebook page can be found at <a href="https://www.facebook.com/ILoveTBar/">https://www.facebook.com/ILoveTBar/.</a> The café is open Monday through Saturday from 10:00 a.m. to 10:00 p.m., and Sunday from 11:00 a.m. to 9:00 p.m.Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com1tag:blogger.com,1999:blog-8400494695919762193.post-59830222919994995932018-12-05T12:31:00.000-08:002018-12-05T12:31:36.432-08:00Mendocino Farms
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<span style="color: black; margin: 0px;"><span style="font-family: inherit; font-size: large;">Mendocino
Farms, a California-based restaurant chain, is opening a location at the Ice
Blocks on R Street tomorrow. Offering a "chef-driven, seasonal
farm-to-table menu," Mendocino Farms has lots of great options for vegans.</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: black; margin: 0px;">I attended a preview event there
last week, and tried every vegan dish they were passing around. Some of the dishes,
such as the tofu skewers and the </span><span style="color: black; margin: 0px;">crudités with three different vegan
sauces, are available only on their catering menu. However, they were also
serving two items from their regular menu that I know will be popular with
local vegans.</span></span></span></div>
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<span style="color: black; margin: 0px;"><span style="font-family: inherit; font-size: large;">The banh
mi sandwich, served on Mendocino Farms’ excellent ciabatta, is filled with
baked tofu, pickled daikon and carrots, cucumbers, jalapeños, cilantro, vegan
aioli, and sweet chili sauce. I’m not usually a big fan of banh mi sandwiches,
but I would definitely eat this again.</span></span></div>
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<span style="color: black; margin: 0px;"><span style="font-family: inherit; font-size: large;">They were
also serving the Impossible taco salad, which, as its name suggests, is made with
Impossible Burger meat to which chorizo seasonings have been added. This salad
also includes romaine, curly kale, succotash made from black beans, corn, and
jicama, red onions, tomatoes, avocado, and cilantro. The dressing is a house
vegan chipotle ranch. This salad was a hit even with the non-vegans.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbK050-HelUH_89geWW1l424zfeNW1iWGy_c391m6Z3uZNd-rn49OsWZHDyBPrvfkiUUE-wQgKRfW9_GFN5_bEnx6Zcj4TJENk3wkaQGCN8cHbf0y7U0_HBX4mN5sL4O41fycB3jSM2E/s1600/Mendo+Farms+Impossible+Taco+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1190" data-original-width="1600" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbK050-HelUH_89geWW1l424zfeNW1iWGy_c391m6Z3uZNd-rn49OsWZHDyBPrvfkiUUE-wQgKRfW9_GFN5_bEnx6Zcj4TJENk3wkaQGCN8cHbf0y7U0_HBX4mN5sL4O41fycB3jSM2E/s320/Mendo+Farms+Impossible+Taco+Salad.jpg" width="320" /></span></a></div>
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<span style="color: black; margin: 0px;"><span style="font-family: inherit; font-size: large;">Last
night, I went back with my husband Phil for a staff training dinner, which was
also a fundraiser for three local elementary schools. In lieu of paying for an
entrée and a drink, diners were asked to donate to one of the three schools. I
ordered Mendo’s smokehouse tempeh sandwich, consisting of barbecue house-smoked
tempeh, mustard pickle slaw, tomatoes, red onions, and vegan aioli, served on
toasted ciabatta. I really liked the flavor of the tempeh in this sandwich.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1edxBCSmzGrs6fSEG5zKHmeJkr0bX5q3YKEzYaKbb8GnjXV6KIfEJVUJJXrlFaZ8GAL7BgN_FfjcYPHXi0pk8aycMVYq840Yts5AZM__gIy2FwZ3DDegQCwtw_Y1ESTG8XbMUAGGL1s/s1600/Mendo+Farms+Smokehouse+Tempeh+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1edxBCSmzGrs6fSEG5zKHmeJkr0bX5q3YKEzYaKbb8GnjXV6KIfEJVUJJXrlFaZ8GAL7BgN_FfjcYPHXi0pk8aycMVYq840Yts5AZM__gIy2FwZ3DDegQCwtw_Y1ESTG8XbMUAGGL1s/s320/Mendo+Farms+Smokehouse+Tempeh+Sandwich.jpg" width="320" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: black; margin: 0px;"><span style="font-family: inherit; font-size: large;">They were
also offering samples of their side dishes, so I ordered the two that were
vegan. The one on the left in the picture below is a mix of julienned raw beets
and carrots, kale, golden raisins, and I don’t know what all. The one on the
right is curried couscous and cauliflower. Both were very good.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQBc0BLK9xLvCj4lSJCgM2dDXYgWPEIIRAQWTHXjhhGMSsTnOuXJa_zck3Z7f7kfDY4Owda19fiZzGiruhAiAMvJSvd_xS0fXMjGXQNEM6YXu04OLI6rvsrHgVeunRCJq-MTtAXlKzXQ/s1600/Mendo+Farms+Sides.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQBc0BLK9xLvCj4lSJCgM2dDXYgWPEIIRAQWTHXjhhGMSsTnOuXJa_zck3Z7f7kfDY4Owda19fiZzGiruhAiAMvJSvd_xS0fXMjGXQNEM6YXu04OLI6rvsrHgVeunRCJq-MTtAXlKzXQ/s320/Mendo+Farms+Sides.jpg" width="320" /></a></div>
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<span style="color: black; margin: 0px;"><span style="font-family: inherit; font-size: large;">Other
vegan items at Mendocino Farms include a falafel wrap, and a Chinese chicken
salad that can be made vegan with a couple of substitutions. They also have an
avocado and quinoa superfood ensalada that, if it can be made without the
cojita cheese, seems like it would be fabulous.</span></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: black; margin: 0px;"><span style="font-family: inherit; font-size: large;">Mendocino
Farms is located at 1610 R Street, and their phone number is 916-368-5400. Their
website address is <a href="https://www.mendocinofarms.com/"><span style="color: #0563c1;">https://www.mendocinofarms.com/</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/MendocinoFarms/"><span style="color: #0563c1;">https://www.facebook.com/MendocinoFarms/</span></a>.
The restaurant will be open daily from 11:00 a.m. to 9:00 p.m.</span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: inherit;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-50210291461753977882018-10-27T17:09:00.000-07:002018-10-27T17:09:20.605-07:00SVCC 2018 -- Wild Rooster Bistro
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<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">We’re in the
home stretch for this year’s <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a>, and there are still several restaurants I haven’t visited. So
this afternoon, my husband Phil and I took a drive to Fair Oaks Village for
lunch at the always vegan-friendly Wild Rooster Bistro.</span></div>
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<span style="font-family: Calibri; font-size: large;">There are
six fabulous-sounding dishes on Wild Rooster Bistro’s special menu, which made deciding
among them very difficult. Sopes, chile relleno, cochinita pibil, chile verde,
tacos, mole – what to choose, what to choose? So far during this year’s
challenge, I’ve had chile relleno at El Papagayo, tacos at Golden Road Brewing
and Crocker Café, and mole at Mayahuel, so I decided to try the sopes de
picadillo at Wild Rooster Bistro. </span></div>
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<span style="font-family: Calibri; font-size: large;">Sopes are
very thick corn tortillas that serve as the base for various toppings. In this
case, the toppings were shredded soy in a house-made marinade, potatoes in red
sauce, refried beans, lettuce, vegan sour cream and queso fresco, and pico de
gallo. I loved the flavors in this creative dish, which was served with rice and
refried beans.</span></div>
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<span style="font-family: Calibri; font-size: large;">I was much
too full for dessert, but couldn’t say no to the walnut pudding everyone has
been talking about on Facebook and Instagram. I don’t even know how to describe
this delicious pudding, which was sweet, but not too sweet, had the texture of
gelatin, but obviously wasn’t gelatin, and was completely full of walnuts. It was
a very large helping, so Phil and I shared it, and we both really liked it.</span></div>
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<span style="font-family: Calibri; font-size: large;">Wild Rooster
is located at 7984 California Boulevard in Fair Oaks Village, and their phone
number is 916-966-6384. Their website address is <a href="http://wildrooster.eat247.menu/"><span style="color: #0563c1;">http://wildrooster.eat247.menu/</span></a>, and
their Facebook page can be found at <a href="https://www.facebook.com/wildroosterbistro/"><span style="color: #0563c1;">https://www.facebook.com/wildroosterbistro/</span></a>.
The restaurant is open Tuesday through Saturday from 9:00 a.m. to 9:00 p.m.,
and Sunday from 9:00 a.m. to 4:00 p.m.</span></div>
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<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-48932283815349783602018-10-25T09:56:00.001-07:002018-10-25T09:56:02.445-07:00SVCC 2018 -- Tower Bridge Bistro
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<span style="font-family: Calibri; font-size: large;">Last night,
my friend Marcia and I had dinner at Tower Bridge Bistro at the Embassy Suites.
For the <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento
Vegan Chef Challenge</span></a>, Chef Clay Purcell has created a three-course fixed
price menu, and we knew from past experience that it would be excellent.</span></div>
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<span style="font-family: Calibri; font-size: large;">The menu
offers choices in four different courses – soups, appetizers, entrées, and
desserts – and you can pick three items all together. Marcia and I both started our meal with butternut squash soup, topped with cashew cream and
chives. It was excellent, and we were both very happy with our choice.</span></div>
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<span style="font-family: Calibri; font-size: large;">Marcia ordered
the bruschetta appetizer and we shared it. The toasted bread was covered with
smashed avocado, then topped with tomatoes, microgreens, and a balsamic drizzle.
This dish could have been a meal in itself, so we were glad we were sharing it,
since we still had entrées and dessert to enjoy.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Nj4OG-1aDM2zDGc7r0mVS4zMrYd7w3EDbGA9V0q5OSFzL2s3kHSqQce4xzRHybG_UcIORir-QNHlZ6hUj9rai3ODl-fnW35ifpONSwfdvzB-VDgnCFIJF3vHkEAvg-QdMCvinZrhb4s/s1600/TBB+Bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1337" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Nj4OG-1aDM2zDGc7r0mVS4zMrYd7w3EDbGA9V0q5OSFzL2s3kHSqQce4xzRHybG_UcIORir-QNHlZ6hUj9rai3ODl-fnW35ifpONSwfdvzB-VDgnCFIJF3vHkEAvg-QdMCvinZrhb4s/s320/TBB+Bruschetta.jpg" width="320" /></a></div>
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<span style="font-family: Calibri; font-size: large;">For my entrée,
I chose the linguini, an array of roasted rainbow cauliflower atop a bed of linguini
with house-made alfredo sauce. I love cauliflower, and the beautiful
multi-color cauliflower florets were cooked to perfection.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLQx3OnUkH1RsL47o1yUht_uaYVkjuQ92leh9oSLD8Ih2L2JtjzuUfiZH-1rVqOGhJ6P8Ua4mWeGgdfMX5tNo2_YWt2kBrCmmm0bwFil8fSmYV8AaMxPHicYCcDwQeJjeJ54qUjBcEeM/s1600/TBB+Cauliflower+Linguini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1600" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLQx3OnUkH1RsL47o1yUht_uaYVkjuQ92leh9oSLD8Ih2L2JtjzuUfiZH-1rVqOGhJ6P8Ua4mWeGgdfMX5tNo2_YWt2kBrCmmm0bwFil8fSmYV8AaMxPHicYCcDwQeJjeJ54qUjBcEeM/s320/TBB+Cauliflower+Linguini.jpg" width="320" /></a></div>
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<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">It was
Marcia’s entrée that was the star, though. She ordered the stuffed gypsy
pepper, and the few bites I tried were fantastic. The pepper was stuffed with quinoa
and spinach, served on polenta cakes, and topped with a toasted almond sauce.
Amazing!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhVYsT166npKsdSaDe3fBOhrvVr4cHIx7j_iaL5JRj4xjvdBiABNIAbQJd1vftkuOjB5fOyKAz_4oiqLBAeGNcw3Y-hwueoaBKcxGQp5LZHrj-QRA5c5cTipDQNY-FXrewaYYynCSJwk/s1600/TBB+Stuffed+Gypsy+Pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhVYsT166npKsdSaDe3fBOhrvVr4cHIx7j_iaL5JRj4xjvdBiABNIAbQJd1vftkuOjB5fOyKAz_4oiqLBAeGNcw3Y-hwueoaBKcxGQp5LZHrj-QRA5c5cTipDQNY-FXrewaYYynCSJwk/s320/TBB+Stuffed+Gypsy+Pepper.jpg" width="320" /></a></div>
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<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I ordered
the chocolate ganache cake for dessert, which we shared. This lovely, moist
cake was topped with fresh strawberries and finished with an agave nectar
drizzle. It was the perfect way to end a lovely meal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAHx-x0rsXv3KDl-LYdLHV5HIKxaaznwV_9yna-DtNm6vWZlkWJjyrJc_dFrB951ym4WIpecJ9mbWSDc0aASjC3n54v44hLHgeiL-qbjETUxulTidAgyTDqZIQ-X9m4Ws3y_KSuCm1_o/s1600/TBB+Chocolate+Ganache+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1449" data-original-width="1600" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAHx-x0rsXv3KDl-LYdLHV5HIKxaaznwV_9yna-DtNm6vWZlkWJjyrJc_dFrB951ym4WIpecJ9mbWSDc0aASjC3n54v44hLHgeiL-qbjETUxulTidAgyTDqZIQ-X9m4Ws3y_KSuCm1_o/s320/TBB+Chocolate+Ganache+Cake.jpg" width="320" /></a></div>
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<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Tower Bridge
Bistro is located inside the Embassy Suites Hotel at 100 Capitol Mall, and
their phone number is 916-326-5050. Their website address is <a href="http://www.towerbridgebistro.com/"><span style="color: #0563c1;">http://www.towerbridgebistro.com/</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/towerbridgebistro/"><span style="color: #0563c1;">https://www.facebook.com/towerbridgebistro/</span></a>.
Their Sacramento Vegan Chef Challenge menu is available only during dinner,
which is served nightly from 5:00 p.m. to 9:00 p.m.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-12602933513631152682018-10-24T11:38:00.004-07:002018-10-24T11:38:53.505-07:00SVCC 2018 -- Pho Fresh
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<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Last night,
my friend Melissa and I attended Dine-Out at Pho Fresh, an event organized by
Bethany Davis, the mastermind behind the <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a>. More than two dozen people gathered to enjoy appetizers provided
especially for the Dine-Out and to order other vegan dishes from both the Pho
Fresh Sacramento Vegan Chef Challenge menu and their regular menu, which
includes two whole pages of vegan options.</span></div>
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<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The first
appetizer that came out of the kitchen was the chik’n satay. Skewers of grilled
mock chicken meat in a spicy peanut sauce were passed around to all the guests,
and they were excellent. In fact, the chik’n skewers were my favorite dish. I
was sad to see they aren’t on the regular menu at Pho Fresh.</span></div>
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<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KVWmglbs2akxkwIxLZuMxiZGc4hw2fSyoK_l43srdsk8dqXtRa3M9dXDuK73qFhyphenhyphenr4SkgSrNoecnXWzK-lN9_w7CTZ4IJOABhoB99_IfM_zzsF51EsaJfPq6Rocb2et6RH3UosCnln0/s1600/Pho+Fresh+Chikn+Satay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="1600" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KVWmglbs2akxkwIxLZuMxiZGc4hw2fSyoK_l43srdsk8dqXtRa3M9dXDuK73qFhyphenhyphenr4SkgSrNoecnXWzK-lN9_w7CTZ4IJOABhoB99_IfM_zzsF51EsaJfPq6Rocb2et6RH3UosCnln0/s320/Pho+Fresh+Chikn+Satay.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Next, we had
bao tacos, steamed white buns filled with seasoned and shredded mushrooms,
cucumbers, pickled carrots, pickled daikon, cilantro, and sriracha. These were
a big hit with the Dine-Out crowd.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUZKTLl365Z1yKLjP9i3E6YwSbkt1IRECh4IwrC1Q4Po_HkpeqeIepG7ctf7WPE3S1AvssVCTqSwD6O3fP4fkaBT_ftMgESh0jpY5DulGvBRRx6J8f8t23fxcF8Zqh4gAGF3I1LJ9IVU/s1600/Pho+Fresh+Mushroom+Bao+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="814" data-original-width="1600" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUZKTLl365Z1yKLjP9i3E6YwSbkt1IRECh4IwrC1Q4Po_HkpeqeIepG7ctf7WPE3S1AvssVCTqSwD6O3fP4fkaBT_ftMgESh0jpY5DulGvBRRx6J8f8t23fxcF8Zqh4gAGF3I1LJ9IVU/s320/Pho+Fresh+Mushroom+Bao+Tacos.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">These two
appetizers were followed by a bowl of very spicy lemongrass pho. Filled with mushrooms, glass
noodles, and lots of chili pepper flakes, it had a great flavor, but the heat
level of the chili peppers was too much for several of the diners.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lpKrKmSZqskX0i41MrbeS4tC95PtrNjIr8_NP2N908JJOBQEp3oP4nlnz8xjtA4iypAWJh2R-PrU2HrnPyGApEmCO60YKiYjVDHSGQbyUvaIJeaYzi4Vgjg9GUjiyMlq_x1lyftdHjY/s1600/Pho+Fresh+Lemongrass+Pho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lpKrKmSZqskX0i41MrbeS4tC95PtrNjIr8_NP2N908JJOBQEp3oP4nlnz8xjtA4iypAWJh2R-PrU2HrnPyGApEmCO60YKiYjVDHSGQbyUvaIJeaYzi4Vgjg9GUjiyMlq_x1lyftdHjY/s320/Pho+Fresh+Lemongrass+Pho.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">After that, the
dishes we ordered on our own began to arrive. Melissa and I had wanted to
try the boneless BBQ ribs from the special challenge menu. These ribs were made
from king oyster mushrooms cooked in barbecue sauce, and they did not
disappoint.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgbIfWsWZS30t0IhD0Glcz5FeURPYjBXRjc35vztkoioqaQfm2leeplUk8urm1vBQVLPtjE2dWn8IjhpXy8zuRuEc3h2k1saWNZ42AisDXytSrjyQBpg7riZCl88_2GwiFERcqkF2JGQ/s1600/Pho+Fresh+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1183" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgbIfWsWZS30t0IhD0Glcz5FeURPYjBXRjc35vztkoioqaQfm2leeplUk8urm1vBQVLPtjE2dWn8IjhpXy8zuRuEc3h2k1saWNZ42AisDXytSrjyQBpg7riZCl88_2GwiFERcqkF2JGQ/s320/Pho+Fresh+Ribs.jpg" width="236" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Since we’d
apparently not had enough bao tacos during the appetizer course, we ordered the
tofu belly tacos from the regular menu. They were the same as the mushroom bao
tacos we’d had earlier, except that instead of a mushroom filling, these bao
tacos contained tofu seasoned in a spicy garlic sauce.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknnzFDuS7mtHYJVbxpjg9XZBqgxUqAvoCyp5p3qGDhEtO-uQU5Yfq57u2iPTBbArlz-9TF7MYrmZiLu2DuAWVvVLTt8ITzpPR0JtFUgW2zm8KFve04eVJVpvwU-RM7KMxATLanS8tXY0/s1600/Pho+Fresh+Tofu+Belly+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknnzFDuS7mtHYJVbxpjg9XZBqgxUqAvoCyp5p3qGDhEtO-uQU5Yfq57u2iPTBbArlz-9TF7MYrmZiLu2DuAWVvVLTt8ITzpPR0JtFUgW2zm8KFve04eVJVpvwU-RM7KMxATLanS8tXY0/s320/Pho+Fresh+Tofu+Belly+Tacos.jpg" width="167" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Finally, we
decided to try a noodle dish from the regular menu. The vegan chow fun consisted
of thick rice noodles stir-fried with bean sprouts, onions, and tofu. It was a
simple, but satisfying, dish.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOcJBQ48j7pjCKu5TfK_YMXDpb_PDcGEO4AmpWMlQ2tjjzOCjGVfCOVkiVpSd2HZ2souwxlrHNfwFfEpt6qRF3rBzU6mQtlFrgyXt-jx30BraZLbk6pPtr_6ngUlNCx-Yt4Y7yIVemd4/s1600/Pho+Fresh+Chow+Fun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1379" data-original-width="1600" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOcJBQ48j7pjCKu5TfK_YMXDpb_PDcGEO4AmpWMlQ2tjjzOCjGVfCOVkiVpSd2HZ2souwxlrHNfwFfEpt6qRF3rBzU6mQtlFrgyXt-jx30BraZLbk6pPtr_6ngUlNCx-Yt4Y7yIVemd4/s320/Pho+Fresh+Chow+Fun.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I really
wished we’d saved room for dessert, since I wanted to try the cinnamon apple eggrolls on the Sacramento Vegan
Chef Challenge menu. Alas, I was too full to seriously consider dessert.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Pho Fresh is
located at 10673 Coloma Road in Rancho Cordova, and their phone number is
916-706-2523. They don’t appear to have a website, but their Facebook page can
be found at <a href="https://www.facebook.com/phofresh2u/"><span style="color: #0563c1;">https://www.facebook.com/phofresh2u/</span></a>.
The restaurant is open Sunday through Thursday from 11:00 a.m. to 9:00 p.m.,
and Friday and Saturday from 11:00 a.m. to 10:00 p.m.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com1tag:blogger.com,1999:blog-8400494695919762193.post-49753716826332891102018-10-23T13:54:00.002-07:002018-10-23T13:54:36.175-07:00Knobs-n-Knockers
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I
must not make it down to Old Sacramento very often, because I had a <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a> lunch today at a restaurant on Front Street that I didn't even know was there.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Knobs-n-Knockers,
which has been open since last December, serves sausages, beer, and other
German delights. The sandwich board in front of the restaurant lists the dishes
they’re offering for the challenge, but they also have vegan options on their
regular menu.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMy8CHAkeeYcQyBugVvLX8sTCGxxJsC2iRJZwHfzQ79bauBzO734U71U6fA9vjD7mr1WwupHW9RFHDBDowqJ3N7mIDaHoiCAkdXag_MweKrtp4vfg_EriMRoPIH7f-sswzsZKqij6Chw/s1600/Knobs-n-Knockers+SVCC+2018+Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="922" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMy8CHAkeeYcQyBugVvLX8sTCGxxJsC2iRJZwHfzQ79bauBzO734U71U6fA9vjD7mr1WwupHW9RFHDBDowqJ3N7mIDaHoiCAkdXag_MweKrtp4vfg_EriMRoPIH7f-sswzsZKqij6Chw/s320/Knobs-n-Knockers+SVCC+2018+Menu.jpg" width="184" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I thought
about ordering the beet burger, but since it’s available all the time, I’ll
have other opportunities to try it. Instead, I ordered the currywurst. This was
a hearty vegan sausage covered with a tangy barbecue-type sauce and then topped with curry powder. You’ll definitely want to check out this restaurant the next
time you’re in Old Sacramento!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lUR7kEacpcVUC0nLWzO1sfzYkirLe9hmhQm7bVMpYFaT8b7RW8AjM2D6ENV9djbuWmgJ7arrcWDa0otav5gkgGsnlmm_c6MqjDT-blf3MTpGwMiR9zy7QwuFKlM0hxKkpLqVhiETF5o/s1600/Knobs-n-Knockers+Currywurst.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1600" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lUR7kEacpcVUC0nLWzO1sfzYkirLe9hmhQm7bVMpYFaT8b7RW8AjM2D6ENV9djbuWmgJ7arrcWDa0otav5gkgGsnlmm_c6MqjDT-blf3MTpGwMiR9zy7QwuFKlM0hxKkpLqVhiETF5o/s320/Knobs-n-Knockers+Currywurst.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Knobs-n-Knockers
is located at 1023 Front Street, and their phone number is 916-321-9480. They
don’t appear to have a website, but their Facebook page can be found at <a href="https://www.facebook.com/knobsknockersoldsac/"><span style="color: #0563c1;">https://www.facebook.com/knobsknockersoldsac/</span></a>.
The restaurant is open Tuesday through Thursday from 11:00 a.m. to 9:00 p.m.,
and Friday through Sunday from 11:00 a.m. to 2:00 a.m.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-45629173654939704422018-10-22T11:24:00.000-07:002018-10-22T11:24:04.916-07:00SVCC 2018 -- Thai Basil
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I was out of
town all weekend, but before I left on Friday, my husband Phil and I stopped in
for a quick lunch at Thai Basil. I really wanted to try everything on their <a href="https://www.facebook.com/sacveganchefchallenge/?ref=br_rs"><span style="color: #0563c1;">Sacramento
Vegan Chef Challenge</span></a> menu, but I only had time for one dish.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">After much
deliberation, I ordered the Impossible Spicy Larb salad. This dish consists of
Impossible meat cooked in a special blend of Thai larb spices and served on a bed of mixed greens,
along with tomatoes, cucumber, and shredded carrots. A tamarind dressing
provided the finishing touch. Normally, this salad includes fried onions, but I
had them omitted from mine. The spicy Impossible meat was a nice contrast to
the salad’s vegetables.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Do08OCKqHyNNEJ8bfb0dy1s5ZSCzR8TsuPx1gmaJDz_eDbiSTg2-dtG7a4UD5-XujdhVqJ76npFZw2J-6hSRJeoNaGirWyjBhGqJYT3unQV9Uq-wf3cLJ8a_TKXb4YgH0FsrKVXkH74/s1600/Thai+Basil+Impossible+Spicy+Larb+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1442" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Do08OCKqHyNNEJ8bfb0dy1s5ZSCzR8TsuPx1gmaJDz_eDbiSTg2-dtG7a4UD5-XujdhVqJ76npFZw2J-6hSRJeoNaGirWyjBhGqJYT3unQV9Uq-wf3cLJ8a_TKXb4YgH0FsrKVXkH74/s320/Thai+Basil+Impossible+Spicy+Larb+Salad.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Thai Basil
is located at 2431 J Street, and their phone number is 916-442-7690. Their
website address is <a href="https://www.thaibasilrestaurant.com/"><span style="color: #0563c1;">https://www.thaibasilrestaurant.com</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/thaibasilrestaurant/"><span style="color: #0563c1;">https://www.facebook.com/thaibasilrestaurant/</span></a>.
The restaurant is open Sunday through Thursday from 11:00 a.m. to 9:00 p.m.,
and Friday and Saturday from 11:00 a.m. to 10:00 p.m. In addition to their
all-day Sacramento Vegan Chef Challenge menu, they’re also offering a special
brunch menu this month on Saturdays and Sundays from 11:00 a.m. to 3:00 p.m.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-1106196133281442062018-10-18T13:45:00.000-07:002018-10-18T13:45:16.950-07:00SVCC 2018 -- Sacramento Natural Foods Co-op
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I have a lot
going on during the next few days, so I didn’t have time for a long lunch
today. Instead, I stopped in at the Sacramento Natural Foods Co-op to see what
yummy things they’re offering for the <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a>.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">There were
two signs on their deli counter advertising their special vegan items. One was
a vegan oyster mushroom burrito, described as grilled oyster mushrooms in banh
mi sauce, cilantro brown rice, sriracha Veganaise, sliced cucumbers, shredded
carrots, pickled red onions, fresh mint, sliced jalapeños, <span style="margin: 0px;"> </span>and fresh cilantro, all rolled up in a spinach
wrap.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">That sounded
good, but I wanted the other item – the Vegan Fakin BLTA. Served on a Pugliese
baguette, this sandwich is spread with tofu mayo and filled with Lightlife Fakin
Bacon, avocado, tomato, and lettuce. It was just what I needed!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaez9pPrpnZ75fcGp6P5dClkN7p7KE7MjaTjIvEoRLesgx6TuF1AszEwFseGeqRaMOTh578ckPy6HEdM3TmIU3jPL4_XRWidk80o0lAO_iHc8FN2omjvA-0GOKoy081PP0ScXwuNQBN4/s1600/SNFC+BLTA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1012" data-original-width="1600" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaez9pPrpnZ75fcGp6P5dClkN7p7KE7MjaTjIvEoRLesgx6TuF1AszEwFseGeqRaMOTh578ckPy6HEdM3TmIU3jPL4_XRWidk80o0lAO_iHc8FN2omjvA-0GOKoy081PP0ScXwuNQBN4/s320/SNFC+BLTA.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I also
bought one of the vegan donuts they’re offering this month. It was a house-made
ginger spice donut topped with chocolate icing and candied ginger. It was great, but my favorite co-op donut this month was the unicorn
donut they were selling a couple of weeks ago. </span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSrplG1FX22kNJLsw-PgfI9RsjSCEr04NqZIi0ApPCZqxlEzcN7TlD40uPqh35t0QCs8el07GaZPCxxxfXuTZXwjH6aJm4o80qS2sh32VWfEe6GDuRjPK7uAxTbdg1v3jfk4rfaS1HVY/s1600/SNFC+Donut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1406" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSrplG1FX22kNJLsw-PgfI9RsjSCEr04NqZIi0ApPCZqxlEzcN7TlD40uPqh35t0QCs8el07GaZPCxxxfXuTZXwjH6aJm4o80qS2sh32VWfEe6GDuRjPK7uAxTbdg1v3jfk4rfaS1HVY/s320/SNFC+Donut.jpg" width="281" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">This is the
co-op’s first year participating in the Sacramento Vegan Chef Challenge, and I
think they’ve done a great job. I hope they’ll participate again next year!</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The
Sacramento Natural Foods Co-op is located at 2820 R Street, and their phone
number is 916-455-2667. Their website address is <a href="https://sac.coop/"><span style="color: #0563c1;">https://sac.coop/</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/sacfoodcoop/"><span style="color: #0563c1;">https://www.facebook.com/sacfoodcoop/</span></a>.
They are open daily from 6:00 a.m. to 11:00 p.m.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-52224678348590758162018-10-17T15:56:00.000-07:002018-10-17T15:56:49.619-07:00SVCC 2018 -- VEG<br />
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">My friend
Genevieve and I had lunch at VEG today. I always love going to VEG, since almost
every item on the menu is vegan. This month, they also have special dishes for the <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento
Vegan Chef Challenge</span></a>, so I was really excited to try their new creations.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">There were
many things to choose from, but the dish that sounded the best to me was the
October VegFest, a “Beyond” bratwurst soaked in porter and then grilled. It was
covered with maple mustard grain sauce, served over a bed of pan-fried new
potatoes and thinly sliced Brussels sprouts, and topped with pickled cabbage. This
dish usually includes onions, but I asked that they be omitted. I loved the
mixture of flavors, and I really liked the sausage, even though I’m not usually
a fan of vegan sausages. </span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcebzUpAUNH843-OespRGx5BR29YV9tiNgwrs6DQ1zAKZ8Vq9x2DjhfLmgATpM6Su9CSDCTc2-XIB3UphFzSnn82WYd4e6zLrs_asaCaSxUJt2Rm2oiB0SHu28tKFEWCuikbK_VZCzPCA/s1600/VEG+October+VegFest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1054" data-original-width="1600" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcebzUpAUNH843-OespRGx5BR29YV9tiNgwrs6DQ1zAKZ8Vq9x2DjhfLmgATpM6Su9CSDCTc2-XIB3UphFzSnn82WYd4e6zLrs_asaCaSxUJt2Rm2oiB0SHu28tKFEWCuikbK_VZCzPCA/s320/VEG+October+VegFest.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Genevieve and
I shared a dessert – the pumpkin spice cheese cake, made from raw cashews. It
was drizzled with fruit syrups, and it was very good. Always a great meal at
VEG!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6HpN2oDutygtId-MU3XC61eNXuDsW6Y39EI8uANeKuM865RbXoM_l2rylpydx-XX5rXB9ygU0NiMlMrweU7qBecbqzvNnOl4o3L1T9POv1QRSeTGoPiRxJlRzm6x5oax9js-xrXVMHA/s1600/VEG+Pumpkin+Spice+Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1584" data-original-width="1600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6HpN2oDutygtId-MU3XC61eNXuDsW6Y39EI8uANeKuM865RbXoM_l2rylpydx-XX5rXB9ygU0NiMlMrweU7qBecbqzvNnOl4o3L1T9POv1QRSeTGoPiRxJlRzm6x5oax9js-xrXVMHA/s320/VEG+Pumpkin+Spice+Cheesecake.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<div>
<span style="font-size: large;">VEG is located at 2431 J Street, upstairs from Thai Basil, and their phone number is 916-448-8768. Their website address is <a href="https://www.vegmidtown.com/">https://www.vegmidtown.com/</a>, and their Facebook page can be found at <a href="https://www.facebook.com/vegsacramento/">https://www.facebook.com/vegsacramento/</a>. The restaurant is open Tuesday through Saturday from 11:00 a.m. to 9:00 p.m., and Sunday from 11:00 a.m. to 3:00 p.m.</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-59330569273839478102018-10-16T15:30:00.001-07:002018-10-16T15:30:35.323-07:00SVCC 2018 -- Mayahuel
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">My friend
Bonnie and I got together for lunch today at Mayahuel, a downtown restaurant
offering particularly creative vegan dishes for the Sacramento Vegan Chef
Challenge. Before I even began deciding what to order, I had to laugh at these
words of wisdom printed at the top of the menu: </span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span style="font-size: large;"><span style="margin: 0px;"> Vegans are like your parents,</span></span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span style="font-size: large;"><span style="margin: 0px;"> First you hate them</span></span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span style="font-size: large;"><span style="margin: 0px;"> Then you become them</span></span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span style="font-size: large;"><span style="margin: 0px;"> and realise they were</span></span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span style="font-size: large;"><span style="margin: 0px;"> right all along :)</span></span></span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Having had a
good chuckle, I turned my attention to the food. I thought about ordering just the two appetizers – potato tacos and spicy lentil soup – but thought
I should try something a little more unusual. They were out of the huitlacoche
enchiladas, which sounded really good (mushrooms, black beans, and corn wrapped
in blue corn tortillas and served in a huitlacoche sauce), so the server recommended
the pistacio spicy mole sauce. I love pistachios, so I decided to give it a
try. This dish consisted of sliced portobello mushrooms sautéed in a pistachio
mole sauce, with just a touch of serrano pepper. It was served with a pyramid
of white rice. I had never had anything like this before, and I really enjoyed
this rich, creamy entrée.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7eqawUwFqwOrQW9BT3ob_vTTwzt72Ofz0vGdxODwIYHOrgz_MhCzIKiF8Z1b9IA1fGaDBVv_-KSJy59YrSp4PXxlCnWzSWTGy5lNuOVY5waoguEFIg0Inzl_a5Vw1dWtbk2sDqtC29U/s1600/Mayahuel+Pistacio+Mole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="1600" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7eqawUwFqwOrQW9BT3ob_vTTwzt72Ofz0vGdxODwIYHOrgz_MhCzIKiF8Z1b9IA1fGaDBVv_-KSJy59YrSp4PXxlCnWzSWTGy5lNuOVY5waoguEFIg0Inzl_a5Vw1dWtbk2sDqtC29U/s320/Mayahuel+Pistacio+Mole.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Since we
were celebrating a birthday, the server brought out a small piece of their
vegan chocolate ganache cake, topped with a birthday sparkler. It was
delectable – everything you could want in a chocolate cake!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZkshNEVqEQc6cW7ZwNuomSNR9PbhfpnIT1PR4cWgXPSwAo5Lv-0VNJeaUBpAsQY3qa-hUR_j5CPsENGMXEcXlWLd2RypUXI_XXhyphenhyphenn-68MNIeOMH2Q63Y8hWxehQuH1QUxfmVzAPQhPg/s1600/Mayahuel+Chocolate+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1600" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZkshNEVqEQc6cW7ZwNuomSNR9PbhfpnIT1PR4cWgXPSwAo5Lv-0VNJeaUBpAsQY3qa-hUR_j5CPsENGMXEcXlWLd2RypUXI_XXhyphenhyphenn-68MNIeOMH2Q63Y8hWxehQuH1QUxfmVzAPQhPg/s320/Mayahuel+Chocolate+Cake.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Mayahuel is located
at 1200 K Street, and their phone number is 916-441-7200. Their website address
is <a href="http://experiencemayahuel.com/"><span style="color: #0563c1;">http://experiencemayahuel.com/</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/MayahuelSacramento/"><span style="color: #0563c1;">https://www.facebook.com/MayahuelSacramento/</span></a>.
The restaurant is open Monday through Wednesday from 11:00 a.m. to 9:00 p.m.,
Thursday from 11:00 a.m. to 10:00 p.m., Friday and Saturday from 11:00 a.m. to
11:00 p.m., and Sunday from 11:00 a.m. to 7:00 p.m.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-82851578629038493692018-10-15T15:20:00.000-07:002018-10-15T15:20:47.720-07:00SVCC 2018 -- Golden Road Brewing
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I met up
with a vegan friend, Amanda, for lunch today. Many of the restaurants
participating in the <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento
Vegan Chef Challenge</span></a> are closed on Monday, so we were happy to discover
that Golden Road Brewing was open. </span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Unfortunately,
they were out of most of their vegetables, and the produce truck wasn’t due to
arrive until mid-afternoon. This meant they were out of the ingredients they
needed for all of their salads, the avocado fries, and the dish they had
created specifically for the challenge – artichoke buffalo wings.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Not to
worry, though – Golden Road Brewing has several vegan options on their regular
menu, and Amanda and I had no trouble choosing a few dishes to share. The
veganized asada fries were topped with soyrizo, Heidi Ho cheese, guacamole, and
pico de gallo. If you order this, bring a big appetite: it is a huge plate of
fries, and even with two of us working on it, we couldn’t finish the whole
thing. </span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkMd6D1cysEnId1-_UAUB2jiijDyzuJh_fNhJdGmDmg0u9zN24CyC7P3vprJ7gnPYrnX1jUwyltGJZwyklpQSg3kaGWQKYMvvNFP8eMG5ZTjTTYgjKO8O-Ag0Wj_8L6WKiWTC0TUAEqI/s1600/Golden+Road+Asada+Fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1552" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkMd6D1cysEnId1-_UAUB2jiijDyzuJh_fNhJdGmDmg0u9zN24CyC7P3vprJ7gnPYrnX1jUwyltGJZwyklpQSg3kaGWQKYMvvNFP8eMG5ZTjTTYgjKO8O-Ag0Wj_8L6WKiWTC0TUAEqI/s320/Golden+Road+Asada+Fries.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The drunken
zucchini tacos may have been my favorite of the three dishes we ordered. Small corn tortillas were filled with beer-battered fried zucchini, grilled
corn, roasted pimientos, cilantro, and salsa. Loved the fried zucchini!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVNBp6S-u46ovTJAdlb3V9Cy_ifIU2qZwiqdKvaKNNykNRrbTeIAyfE6BVl6xkCzbe13fx4Giqts26drD7FMzx05f7SPJDSVNxKEbtQ5kS165pFmyb3a42mEBp50ZqJXwksZQrWwMBdY/s1600/Golden+Road+Drunken+Zucchini+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1385" data-original-width="1600" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVNBp6S-u46ovTJAdlb3V9Cy_ifIU2qZwiqdKvaKNNykNRrbTeIAyfE6BVl6xkCzbe13fx4Giqts26drD7FMzx05f7SPJDSVNxKEbtQ5kS165pFmyb3a42mEBp50ZqJXwksZQrWwMBdY/s320/Golden+Road+Drunken+Zucchini+Tacos.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The buffalo
cauliflower was also fried in a beer batter and served with a dill ranch sauce.
These spicy cauliflower bites were very tasty.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIL6XICwTZGghPN5UgmgTJGlCipixonCLqnxv9aL_EigpYbaVrnJMTPdc7bMEAivIErGUJb7zmD6m-2U0XF2V80bbbee4zzpdtitv1spcbW4wSeBxluJ5QQgcAYN8F4p-hE3HC9oj1XFg/s1600/Golden+Road+Buffalo+Cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1532" data-original-width="1600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIL6XICwTZGghPN5UgmgTJGlCipixonCLqnxv9aL_EigpYbaVrnJMTPdc7bMEAivIErGUJb7zmD6m-2U0XF2V80bbbee4zzpdtitv1spcbW4wSeBxluJ5QQgcAYN8F4p-hE3HC9oj1XFg/s320/Golden+Road+Buffalo+Cauliflower.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Golden Road
Brewing is located at 1830 L Street, and their phone number is 916-382-9445.
Their website address is <a href="http://goldenroad.la/sacramentopub"><span style="color: #0563c1;">http://goldenroad.la/sacramentopub</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/goldenroadsacramento/"><span style="color: #0563c1;">https://www.facebook.com/goldenroadsacramento/</span></a>.
They are open Sunday through Wednesday from 11:00 a.m. to 10:00 p.m., and
Thursday through Saturday from 11:00 a.m. to midnight.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-61245884696402078332018-10-13T15:02:00.000-07:002018-10-13T15:02:56.313-07:00SVCC 2018 -- Buffalo Pizza & Ice Cream Co.
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I wanted
pizza for lunch today, so I headed over to Buffalo Pizza & Ice Cream Co. to
see what special pizzas they were offering for the <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a>.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">They had
one, which doesn’t appear on a menu, but the man at the counter described it
for me. It’s the vegan version of their Cavaleros Creation – red sauce, garlic cheez, soyrizo,
bell pepper, black olives, tomatoes, and red onions on Buffalo Pizza’s excellent thick
crust. It really hit the spot!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtu7wcJeN7p9yBW2rFTDFLYpxfl9yKWiou9OJfHz4BGjtsVywFUQx09xKjZULmpY8Sgx6udD901GMBDpHgWJdxldEuD6BZ8zsP4QrNYjEPeCob9OJgXooj5Jg7cnV730fLifNyTexY8Zw/s1600/Buffalo+Cavaleros+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1532" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtu7wcJeN7p9yBW2rFTDFLYpxfl9yKWiou9OJfHz4BGjtsVywFUQx09xKjZULmpY8Sgx6udD901GMBDpHgWJdxldEuD6BZ8zsP4QrNYjEPeCob9OJgXooj5Jg7cnV730fLifNyTexY8Zw/s320/Buffalo+Cavaleros+Pizza.jpg" width="306" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">While I was
at it, I ordered the Buffalo Pizza from their regular menu. This pizza was topped with blue cheez, garlic
cheese, buffalo cauliflower, celery, and carrot ribbons. Yum!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgde3C0QIEd9hFgiFcsX5SrQgq8OyN8lQFWPYxKGAU9fWF8kqA08S5dpk1WDB2iFo6tCNO6Eq2X7v22Gw7RJTlAZZyVpwKvwrhijFgLi2WTUnvnmwvw2W9tpdjtDch-zVHtPhEpGT9v7vI/s1600/Buffalo+Buffalo+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1458" data-original-width="1600" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgde3C0QIEd9hFgiFcsX5SrQgq8OyN8lQFWPYxKGAU9fWF8kqA08S5dpk1WDB2iFo6tCNO6Eq2X7v22Gw7RJTlAZZyVpwKvwrhijFgLi2WTUnvnmwvw2W9tpdjtDch-zVHtPhEpGT9v7vI/s320/Buffalo+Buffalo+Pizza.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Buffalo
Pizza offers vegan pizzas all throughout the year. They also offer a few vegan
ice cream and sorbet flavors, made by Cornflower Creamery. Their food is
available for takeout or delivery only.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Buffalo Pizza
& Ice Cream Co. is located at 2600 21<sup>st</sup> Street, and their phone
number is 916-451-6555. Their website address is <a href="https://www.buffalobreakfastpizza.com/"><span style="color: #0563c1;">https://www.buffalobreakfastpizza.com/</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/buffalobreakfastpizza/"><span style="color: #0563c1;">https://www.facebook.com/buffalobreakfastpizza/</span></a>.
They are open Monday through Wednesday from 7:00 a.m. to 2:00 p.m., Thursday
and Friday from 7:00 a.m. to 9:00 p.m., and Saturday and Sunday from 8:00 a.m.
to 9:00 p.m.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-4622765094671294282018-10-12T22:13:00.001-07:002018-10-12T22:13:42.965-07:00SVCC 2018 -- Ike's Quarter Cafe
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">My husband
Phil and I took a drive up to Nevada City today, where we had fun walking
around the historic district and doing a little shopping. We also stopped in
for lunch at Ike’s Quarter Café, which is participating in this year’s <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a>.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I had never
been to Ike’s before, a restaurant serving New Orleans-style cuisine, and I was
thrilled to see so many vegan options on the regular menu. But I was there for
the Sacramento Vegan Chef Challenge menu, so I reluctantly closed the regular
menu.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">There were
four items listed on the special vegan menu: tofu frittata, gasserhouser (toast
with a hole cut in it, which is filled with an egg substitute and then fried),
spicy sprouted bean burger, and Caesar salad. I opted for the frittata, a
mixture of tofu, spinach, dill, and vegan feta, topped with caramelized onions.
Apparently, the frittatas at Ike’s are first saut<span style="margin: 0px;">éed in a pan and then baked.</span> It
was served with fresh fruit – apple, pear, plum, and banana – and a choice of
bread. The bread choices were toast, biscuit (their biscuits are always vegan),
or cornbread (they have both vegan and non-vegan cornbread). I chose the biscuit,
which was perfect. Actually, I thoroughly enjoyed the whole meal!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9z16qFe8vyvkv4m8yM9R9G7-LSgQba-LuVGQUKZeLrifuPt4T7VhdeEBT_N-cYf4mPJWpmRSboxxYdvdqN9OzMHvwSZCIW05UMuah9mgQW4HA2EB4FNugyxX-ptQf0VIuWBN3wDqClk/s1600/Ike+Nevada+City+Tofu+Fritatta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1555" data-original-width="1600" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9z16qFe8vyvkv4m8yM9R9G7-LSgQba-LuVGQUKZeLrifuPt4T7VhdeEBT_N-cYf4mPJWpmRSboxxYdvdqN9OzMHvwSZCIW05UMuah9mgQW4HA2EB4FNugyxX-ptQf0VIuWBN3wDqClk/s320/Ike+Nevada+City+Tofu+Fritatta.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I had been
planning to just have iced tea to drink, but then I noticed that they had vegan
shakes on their regular menu, in either chocolate or vanilla flavor. I ordered
the chocolate shake, which was made with oat milk and chocolate coconut ice
cream. It was wonderful! I foresee many return trips to Ike’s in my future!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2stVSR8dgFSvKJL5Zd3b7df02p4Jdi79tjwpg3_3l3lOetbAbKUQM6I69mzLDKIdtHrO57QyNwYPEPTwYMYxVc9PLyx6dlN-XoCyeX9V0yuuuexMPz6qJx2ewDikEDy9QV40TmIQZdi0/s1600/Ike+Nevada+City+Chocolate+Shake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="908" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2stVSR8dgFSvKJL5Zd3b7df02p4Jdi79tjwpg3_3l3lOetbAbKUQM6I69mzLDKIdtHrO57QyNwYPEPTwYMYxVc9PLyx6dlN-XoCyeX9V0yuuuexMPz6qJx2ewDikEDy9QV40TmIQZdi0/s320/Ike+Nevada+City+Chocolate+Shake.jpg" width="181" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Ike’s
Quarter Café is located at 401 Commercial Street in Nevada City, and their
phone number is 530-265-6138. Their website address is <a href="http://www.ikesquartercafe.com/"><span style="color: #0563c1;">http://www.ikesquartercafe.com/</span></a>, and
their Facebook page can be found at <a href="https://www.facebook.com/ikesquartercafe/"><span style="color: #0563c1;">https://www.facebook.com/ikesquartercafe/</span></a>.
The restaurant is open Thursday through Monday from 8:00 a.m. to 2:30 p.m. They
are closed Tuesday and Wednesday.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-91295388179804086492018-10-11T15:57:00.000-07:002018-10-11T15:57:41.840-07:00SVCC 2018 -- de Vere's Irish Pub
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">My friend
Cathy and I had lunch today at de Vere’s Irish Pub so I could check out their <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a> menu. They make such a great Beyond Burger there that it was
difficult for me to pass it up, but for this month, I’m all about the special
items restaurants are offering for the challenge.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">de Vere’s
has two items on their Sacramento Vegan Chef Challenge menu, so I ordered both.
The first was roasted cauliflower, tossed with harissa vinaigrette, curry oil,
toasted sesame seeds, cilantro, and mint. I love cauliflower anyhow, but this
dish was especially good, and I hope they keep it on the menu.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsNff4LPd3BXDoU4d12eL4wZ1J47CX6Z2ST9AmWQw5gjK29TcsxdnAFaBzZjySIIqokxz_I_tMz_QrZIGLBY7uy4m4FyrjoOPd4yVTTd0ZwAO840Cw24gEICUJDgljd6oeJywBx6D5Ic/s1600/deVere+Cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsNff4LPd3BXDoU4d12eL4wZ1J47CX6Z2ST9AmWQw5gjK29TcsxdnAFaBzZjySIIqokxz_I_tMz_QrZIGLBY7uy4m4FyrjoOPd4yVTTd0ZwAO840Cw24gEICUJDgljd6oeJywBx6D5Ic/s320/deVere+Cauliflower.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The other
item was soy chorizo toast, de Vere’s version of avocado toast. The toast was
served on a bed of arugula and piled high with avocado, soy scramble, and soyrizo.
It was dressed with harissa vinaigrette and garnished with pickled onion, radish slices, and cilantro, which made it a very colorful
and beautifully presented dish. I worried about whether it would be filling
enough, but it was a generous serving.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjib4vrskrU8hTMNNSmKQwpviXD8urDaDGzzBQx2F2RI_Go9_-Renx9HqCSrlQxcgwZ4CmCzCfUK94QldeHyvsBoyMUrTxH58zlQCuC3uCjRUC_conXqTJxGc_CYsP3jEGY4RoKE9hv1U/s1600/deVere+Avocado+Toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1389" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjib4vrskrU8hTMNNSmKQwpviXD8urDaDGzzBQx2F2RI_Go9_-Renx9HqCSrlQxcgwZ4CmCzCfUK94QldeHyvsBoyMUrTxH58zlQCuC3uCjRUC_conXqTJxGc_CYsP3jEGY4RoKE9hv1U/s320/deVere+Avocado+Toast.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">de Vere’s
Irish Pub is located at 1521 L Street, and their phone number is 916-231-9947.
Their website address is <a href="https://www.deverespub.com/"><span style="color: #0563c1;">https://www.deverespub.com/</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/deverespub/"><span style="color: #0563c1;">https://www.facebook.com/deverespub/</span></a>.
The restaurant is open Monday and Tuesday from 11:00 a.m. to midnight,
Wednesday through Friday from 11:00 a.m. to 2:00 a.m., Saturday from 10:00 a.m.
to 2:00 a.m., and Sunday from 10:00 a.m. to midnight.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-43507384505894442232018-10-10T12:18:00.000-07:002018-10-10T12:18:55.590-07:00SVCC 2018 -- Evan's Kitchen
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Long-time Sacramento
area vegans have been eating at Evan’s Kitchen for years. This restaurant has participated
in at least the last six or seven <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenges</span></a>. Not only that, but Evan’s Kitchen offers vegan options for breakfast,
lunch, and dinner throughout the year.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">This
morning, my husband Phil and I headed to Evan’s for breakfast. They make lots
of good vegan food there, but I think the breakfast items are always my
favorites. Last year, carrot cake pancakes were on the Sacramento Vegan Chef
Challenge menu, and I didn’t think they’d ever be able to top that. But this
year, they’re offering pumpkin pie pancakes, and they’re the best pancakes
ever. This dish consists of three or four pumpkin pancakes that are actually
served in a small pie crust. They’re accompanied by vegan butter, maple syrup,
and a small dish of spiced cocowhip (not pictured). Fantastic!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjozOGR2KPdYGVa35zOANBjcwtGxpySGrycnyjTXe2kqv7XT2gGt-yci1ZJV0EFNbrF0vMN5uRvQ_kvbJ309nmbFxLmG9-oxwTPGTGSDK92cTIQpwtlh9-txeQ8-6onMVG1ZJygViaQc/s1600/Evan+Pumpkin+Pie+Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1268" data-original-width="1600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjozOGR2KPdYGVa35zOANBjcwtGxpySGrycnyjTXe2kqv7XT2gGt-yci1ZJV0EFNbrF0vMN5uRvQ_kvbJ309nmbFxLmG9-oxwTPGTGSDK92cTIQpwtlh9-txeQ8-6onMVG1ZJygViaQc/s320/Evan+Pumpkin+Pie+Pancakes.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">I don’t
think the Sacramento Vegan Chef Challenge menu for Evan’s Kitchen has been
widely circulated yet, so I’m posting it here. Our server this morning said
that she is not a vegan, but in addition to the pumpkin pie pancakes, she gave
rave reviews to the Lasagna Bolognese that’s on the dinner menu.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQ4rDwt0M5kXbx9u6J-I8Iza7DJSTlu3fMpuiV8lpIdusOjhrhpbpRjzpZbdrVnIC0aawkqUwGR8rGe3QSziGtVQ-eR69nh2t7YjNLJ2p7w3_50HRBtPbDfeii8rE6hykJfvI1tRo9mU/s1600/Evan+SVCC+2018+Menu+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1433" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQ4rDwt0M5kXbx9u6J-I8Iza7DJSTlu3fMpuiV8lpIdusOjhrhpbpRjzpZbdrVnIC0aawkqUwGR8rGe3QSziGtVQ-eR69nh2t7YjNLJ2p7w3_50HRBtPbDfeii8rE6hykJfvI1tRo9mU/s320/Evan+SVCC+2018+Menu+1.jpg" width="286" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjok5_dCRd0KgV4ZPQ6cCUjs4uwHJTgats2gX1ygd2g5B-njss88KugFh9ztqZrjsosNsAxu4mgKimKzl4rfxByKbQ-rbfzJr158KqAiZ3N94licmoDF4Ab93RD-VkdNyzYQ36uB_-x7Q/s1600/Evan+SVCC+2018+Menu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1294" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjok5_dCRd0KgV4ZPQ6cCUjs4uwHJTgats2gX1ygd2g5B-njss88KugFh9ztqZrjsosNsAxu4mgKimKzl4rfxByKbQ-rbfzJr158KqAiZ3N94licmoDF4Ab93RD-VkdNyzYQ36uB_-x7Q/s320/Evan+SVCC+2018+Menu+2.jpg" width="258" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Evan’s Kitchen
is located in the 57<sup>th</sup> Street Antique Mall at 855 57<sup>th</sup>
Street, and their phone number is 916-452-3896. Their website address is <a href="https://www.chefevan.com/"><span style="color: #0563c1;">https://www.chefevan.com/</span></a>, and their
Facebook page can be found at <a href="https://www.facebook.com/evanskitchen/"><span style="color: #0563c1;">https://www.facebook.com/evanskitchen/</span></a>.
The restaurant is open Tuesday through Saturday from 8:00 a.m. to 8:00 p.m.,
and on Sunday from 8:00 a.m. to 3:00 p.m.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0tag:blogger.com,1999:blog-8400494695919762193.post-53408693969582175172018-10-09T15:37:00.000-07:002018-10-09T15:37:47.114-07:00SVCC 2018 -- Hook & Ladder Manufacturing Co.
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Local vegans
love dining out in October because the month-long <a href="https://www.facebook.com/sacveganchefchallenge/"><span style="color: #0563c1;">Sacramento Vegan Chef
Challenge</span></a> ensures that we’ll have lots of exciting new dishes to try.
Today, I met up with Elle, a fellow vegan, for lunch at Hook & Ladder
Manufacturing Co., which always offers several plant-based options.</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Hook &
Ladder didn’t have a separate Sacramento Vegan Chef Challenge menu, but they
change their vegan menu seasonally, so there were a couple of items listed that
I hadn’t seen before. Elle and I decided to order three dishes to share. </span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The chickpea
fritters have been on the menu for a while, but I’d never had them before.
These little rectangular blocks made from a fried chickpea mixture were stacked on the
plate surrounded by a garnish of salsa verde. They were quite good!</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrIOV9cpcLq3mo7_4NSHnQpoc0Fq3ZCTjpUooTJJvftSAA1fKyA4oL2XzwT6gagYACa4NqTgGAMRDCC5ccc5s5uSgVChl1JmLYoW4fWMpVVEzLVXbGM7aCAHlGjTHUOMa50a7jYuJ25c/s1600/Hook+and+Ladder+Chickpea+Fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1472" data-original-width="1600" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrIOV9cpcLq3mo7_4NSHnQpoc0Fq3ZCTjpUooTJJvftSAA1fKyA4oL2XzwT6gagYACa4NqTgGAMRDCC5ccc5s5uSgVChl1JmLYoW4fWMpVVEzLVXbGM7aCAHlGjTHUOMa50a7jYuJ25c/s320/Hook+and+Ladder+Chickpea+Fritters.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The
Mediterranean flatbread was topped with an unusual set of ingredients, but it
turned out to be my favorite of the three dishes. Somehow, the salsa verde,
potato confit, chopped olives, and preserved lemon slivers combined for a
really delicious flatbread topping.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHhAWr3jDTq3epEzOcm1XVsBTZMkM7aGfPLqo5YAxMouvaKrjWoUPrhm1xpC54u4iEv1duS4LVKWhPUA73KlEkAUDXQ8BRkKqkgas9XZdmn_6k3lEWLrcvKUBNvt5VIM0Dk47nyL-l_Q/s1600/Hook+and+Ladder+Mediterranean+Flatbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1003" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHhAWr3jDTq3epEzOcm1XVsBTZMkM7aGfPLqo5YAxMouvaKrjWoUPrhm1xpC54u4iEv1duS4LVKWhPUA73KlEkAUDXQ8BRkKqkgas9XZdmn_6k3lEWLrcvKUBNvt5VIM0Dk47nyL-l_Q/s320/Hook+and+Ladder+Mediterranean+Flatbread.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">The third
item we ordered was a plate of roasted rainbow carrots, sprinkled with paprika.
Since both Elle and I love carrots, this dish was a big hit.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqCoFqRu4vYrq324IXNj2XkTfxlV8M9h7VIltph7yEaqCVUzT8usA8sIPbvD6xcdc4ONpfiIRzILmTTJ_IGC5b_rhN6XqIo-_AYQ2Bpb-UTccqeOg9IPyUBWM3if92bIHSso_bKrm2DM/s1600/Hook+and+Ladder+Rainbow+Carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1600" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqCoFqRu4vYrq324IXNj2XkTfxlV8M9h7VIltph7yEaqCVUzT8usA8sIPbvD6xcdc4ONpfiIRzILmTTJ_IGC5b_rhN6XqIo-_AYQ2Bpb-UTccqeOg9IPyUBWM3if92bIHSso_bKrm2DM/s320/Hook+and+Ladder+Rainbow+Carrots.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">We asked our
server if they were offering any vegan desserts, and we were happy to hear that
they were. Their chocolate and peanut butter fudge, made with coconut milk, was
the perfect way to end our meal.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQenIw9iF-NeHWFyUrMMky4MR7hqbx0zECeYDi7jVnLBimv1zT-AINaFSf7TUoMwhBK3f-PUbjLOS3biEIw_Ub83o7B3ZSr6xNnWMV7z59B_gOA990UnOVwUb9F_BONZx0OJFINRT2NU/s1600/Hook+and+Ladder+Fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="1600" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQenIw9iF-NeHWFyUrMMky4MR7hqbx0zECeYDi7jVnLBimv1zT-AINaFSf7TUoMwhBK3f-PUbjLOS3biEIw_Ub83o7B3ZSr6xNnWMV7z59B_gOA990UnOVwUb9F_BONZx0OJFINRT2NU/s320/Hook+and+Ladder+Fudge.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: Calibri; font-size: large;">Hook &
Ladder Manufacturing Co. is located at 1630 S Street, and their phone number is
916-442-4885. Their website address is <a href="https://hookandladder916.com/"><span style="color: #0563c1;">https://hookandladder916.com/</span></a>,
and their Facebook page can be found at <a href="https://www.facebook.com/HookandLadderSacramento/?ref=br_rs"><span style="color: #0563c1;">https://www.facebook.com/HookandLadderSacramento/?ref=br_rs</span></a>.
The restaurant is open Monday through Thursday from 11:30 a.m. to 11:00 p.m.,
Friday from 11:30 a.m. to midnight, Saturday from 10:00 a.m. to midnight, and
Sunday from 10:00 a.m. to 10:00 p.m.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: large;"></span>Pamhttp://www.blogger.com/profile/11192375534456260749noreply@blogger.com0