Review Category : Aggie Eats

Davis Beer Week celebrates brewing heritage

Celebrate international beers and the best local brews this August during Davis Beer Week. The seven day citywide beer festival, August 19 to 25, will honor regional brewing heritage while participants delight in great beers, restaurants and pubs. Venues around town will offer intriguing domestic and international beer tastings as well as special meal-deals featuring selected beers or beer-and-food pairings. Davis Beer Week founders de Vere’s Irish Pub and Sudwerk Brewery will be joined by Bistro 33, Our House, Uncle Vito’s, Dos Coyote’s and Jack’s Urban Eats. Festivities will peak in Central Park with the first-annual Bike & Brew Fest on Saturday, August 24 from 3:30 to 8 p.m. More than 50 domestic and international breweries will participate, including Berryessa Gap Brewery of Winters, Blue Moon, Sam Adams and Sudwerk of Davis. The evening promises live music, food, wine, beer and an expansive Kids Zone with proceeds benefiting the United States Bicycling Hall of Fame. Tickets range from $10 (Designated Driver) to $60 (VIP Tickets). ...

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The Man Behind the Smile

We’ve all seen his smiling face on advertisements, been to his restaurant and received hugs from him; now we get to take a deeper look into his story. Taranbir S. Chowdhury is the owner of Raja’s Tandoor, an Indian restaurant in Downtown Davis, locatedright off campus on 3rd Street. He was born in the state of Punjab, India, and lived there for around 30 years before moving to California. Before entering the restaurant business, Taranbir lived in Santa Clara and worked for an electronics company. When he got laid off in 1985 because of an industry recession, he moved up to Davis and worked for a medical company for a little over nine years. After that job, he decided to open the restaurant with his family in order to help out students and pursue something that he loves. “I like food service and I am in a student town, so I can see it’s very hard for students to afford regular meals,” he explains. “So I thought I should open... ...

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UC Davis-trained wine educator featured at Winestock SF

Pablo Antinao-Alvarez came to California for the wine, and because its landscape reminded him of his home of Chile. Two years later, in 2006, his formal wine education began. He participated in a winemaking program offered by UC Davis Extension and continued his wine professional and sommelier certification in Napa Valley, California, and Barcelona, Spain. At the very first Winestock San Francisco in July, Antinao will be hosting a workshop entitled Wine 101. The class is broken up into three parts — how wine is made, how to train your senses, and how to taste and appreciate wine. Think terms like “legs” and “viscosity.” Antinao’s class is one of nine educational events at the Winestock festival, in addition to the opportunity to taste over 100 wines and nibble on a spread of hors d’oeurves, cheeses and charcuterie. There will also be a three-course menu paired with wines, live music and of course, the chance to mingle with winemakers and Bay Area food artisans. During Antinao’s own wine journey, he knew early... ...

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Cool down with popsicles

As the heat climbs to a nearly unbearable 100 degrees outside, consider making popsicles a staple in your diet. Popsicles are getting trendy (see Buzzfeed roundup) and there’s no reason why they shouldn’t be praised as a gateway frozen treat for DIY-hipsters. There is little work or skill involved, and quite honestly, recipes aren’t needed either. Use your imagination and conjure up the most saliva-inducing flavor combo ever, and throw it into a popsicle mold. And more practically, popsicles can become a quick, on-the-go breakfast on sticky mornings. Yogurt, berries and a drizzle of honey sounds like a perfectly acceptable breakfast, and it’s perfectly acceptable and delightful when frozen. In my brief two week affair with a popsicle mold, I’ve made apricot-honey-yogurt pops, raspberry-mint-yogurt pops, mango-peach-orange pops, chocolate-marionberry pops and green tea-lemon-mint pops. I encourage you to follow my lead. Green Tea Lemon Mint Popsicles 2 cups water 2 green tea bags Handful of mint leaves, roughly 20 1/2 cup sugar 1 lemon In a small sauce pan, bring the water... ...

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U-Pick fruit all summer long

You want to eat fresh fruit all day. You don’t want to spend $5 per pound on peaches at the Davis Food Co-op. You also want to go on a leisurely bike ride, where you pass all the nothingness you too often forget you are surrounded by here in Davis. Well, maybe not that last bit. Enter the brilliant concept of U-Pick farms: you go to the farm and pick the produce yourself, thereby eliminating labor and transportation costs and paying a fraction of what you might expect. And what luck! There’s a U-Pick farm just west of Davis — a 20 to 30 minute bike ride from campus to what is practically the backyard of Arlington-dwellers. Impossible Acres is open Wednesday through Sunday from 9 a.m. to 6 p.m. When you arrive, you can ask for a cardboard tray to load up on goodies as well as a map that highlights what’s ready for harvest. Last week, we were drawn to sweet white peaches and plump marionberries, but there... ...

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Rick’s Dessert Diner

Do you have a sweet tooth and want a new, fun place to hang out with your friends?  Rick’s Dessert Diner in midtown Sacramento is a retro, 50s-themed diner that serves homemade cakes, tortes, cheesecakes, pies, tarts and pastries. There are over 285 items total on the menu, so there’s no way you can ever get bored.  Walking into Rick’s is like being transported back in time 60 years— the floor is black and white checkerboard tile, the walls and booths are light pink and teal, there are Warhol-esque paintings of Marilyn Monroe and James Dean and jukeboxes sit atop the tables throughout the diner. The most spectacular thing to view, however, is the cases of beautifully-crafted desserts — tall cakes, cream pies, éclairs and fruit tarts are just some of the items that adorn the shelves.  It’s almost impossible to pick out which desserts stand out because they are all — at least the ones I’ve managed to sample in the past few years — so delicious.  The Chocolate... ...

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Food stamps workshop held May 29

For students juggling classes and a job and are still finding themselves hungry all too often, food stamps could be a source of relief. On Wednesday, May 29, from 4 to 7 p.m. in the Mee Room (third floor of the MU), UC Davis student Roxana Topete will lead a workshop aimed at educating students of available food assistance programs (read: free groceries). The event is in collaboration with Yolo County Supervisor Don Saylor, ASUCD President Carly Sandstrom, The Pantry and the Yolo County Department of Employment and Social Services. College students between the ages of 18 and 49 who are enrolled at least half-time may be eligible for CalFresh, the California food stamps program, so long as they meet a second requirement. Additional requirements include working and getting paid at least 20 hours per week, receiving a work study grant and being responsible for a young child. Students are encouraged to drop by at any time to ask questions. There will also be a food raffle. — Janelle Bitker ...

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Taste over 100 beers at Davis BeerFest June 1

Have a brat and a beer, or two or three or 100, at the Davis BeerFest on Saturday, June 1, at Sudwerk Brewery. Over 40 breweries will be in attendance pouring over 100 craft beers. Entrance is $38 in advance or $45 at the door (designated drivers only have to pay $10), and includes tastings, beer brat sandwiches, a commemorative tasting glass, a tour of Sudwerk and a full afternoon of live music. BeerFest has been going on since 2007, and this year, proceeds will support Citizens Who Care. The list of participating breweries is long, but it includes Sacramento regional favorites like Rubicon, Ruhstaller Brewery, Berryessa Brewing, and, of course, Sudwerk Brewing. The San Francisco Bay Area is also well-represented, with the likes of Russian River Brewing, 21st Amendment Brewery, Lagunitas Brewing and Anchor Steam. Then there are names from a bit further, like revered Dogfish Head Craft Brewed Ales. For tickets and information, head here.   ...

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Dining Outside Davis

If you have access to a car, are sick of going to the same restaurants in Davis over and over again and don’t want to deal with the hustle of Sacramento, keep reading. Davis can seem a little isolated sometimes, and people might forget that there are some other, smaller towns surrounding us. For those who want to branch out a little from their ritual Davis eateries, Dixon, Woodland and Winters offer some notable food choices that should not be overlooked. Mr. Taco’s is a taquería in a strip mall in Dixon. They provide the full range of typical Mexican cuisine, including burritos, tortas and various combination plates. The namesake grilled chicken tacos ($2.28), though, are one of the items that makes this place worthy of attention. Kept simple, the tacos are just a corn tortilla that encases excellently-seasoned grilled chicken, onions, cilantro and salsa verde. It’s hard to say exactly what sets them apart from Dos Coyotes or Guad’s, but they are definitely worth the extra ten-minute drive down I-80.... ...

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Outside Lands food and beverage lineup announced

While the musical lineup for the sixth installment of Outside Lands — the August, three-day music festival in San Francisco’s Golden Gate Park — was released weeks ago, some of us have been waiting impatiently for the festival’s menu before even considering buying tickets. Outside Lands is unique in that it’s arguably just as much about the grub as it is about the tunes. And this year’s 200+ item menu might be more exciting than Paul McCartney or any of the other 70+ performers. Amongst the 61 vendors are especially enticing newcomers Rich Table, Nopalito and Wise Sons Deli. Rich Table opened last year in San Francisco’s Hayes Valley to rave reviews, garnering nation-wide recognition and a James Beard award nomination for Best New Restaurant. Reservations have been nearly impossible to get ever since, and at Outside Lands, they’ll be serving up sardine chips and porcini doughnuts. Nopalito is mainstay on The San Francisco Chronicle’s Top 100 Restaurants list for its local, organic Mexican cuisine, and will be offering Totopos Con... ...

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Food Co-op launches Thursday BBQs tonight

The Davis Food Co-op wants you to start your weekend early — every Thursday evening at the Co-op. Tonight marks the first Thursday barbecue in what Jules Loke, of the Co-op’s marketing and education team, hopes will be a fruitful and growing series. There will be sliders at two for $5, board games to rent, additional activities for the kids and, for the big kids, beer and wine on the patio. Big news: the Co-op now has taps behind that deli. Currently you can buy pints of Crispin Cider, Racer 5 IPA and Berryessa Common Sense, but they plan on rotating often. The Co-op installed the taps last week, and folks can enjoy beer on the patio any time from 11 a.m. to 8 p.m. — not just during these weekly Thursday night events. Tonight is the soft opening, and Loke said that while there’s no budget for these events yet, she sees lots of room to grow if they prove popular. Look out for food samples and maybe even... ...

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Taste South African wines Friday

The Taste the World series concludes on Friday, April 26 with South African wines. THe journey will be led by Anita Oberholster, cooperative extension specialist in Enology, who was born in South Africa. Proceeds will benefit Broadening Horizons, which aims to increase the enrollment of underrepresented students in the UC Davis Department of Viticulture and Enology and Food Science and Tecnhology. UC Davis students, faculty and staff get a discount — $60 instead of $75 — and can register online here. The tasting takes place in the Silverado Vineyards Sensory Theater at the Robert Mondavi Institute from 5:30 to 7 p.m. — Janelle Bitker ...

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The Lazy College Student’s Meal Plan

Raise your hand if you’re at that point in college where even pressing pause on Netflix, dragging your body into the kitchen and chopping up vegetables for dinner sounds like a treacherous endeavor. If you’re raising your hand, you’re exactly like me. A lot of the time, cooking for yourself or roommates can be relaxing – it gives you something to do other than study, and it allows you to be creative while surrounded by aromatic ingredients, all the while anticipating the delicious meal you’re about to consume. But let’s face it: Midterms, papers and labs drive our energy levels way down and make us not want to do anything. And to be completely truthful, most of the time, all I want to do is sit on the couch, watch a show I like and chow down on something that I didn’t have to make myself. For a while now, I have been known to partially live on frozen meals. Sure, they may not be quite as nutritious as homemade... ...

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Taste Davis April 18

Especially appropriate for those seniors itching to try all the Davis eateries before graduation, the fourth annual “A Taste of Davis” is nearly here. For $40, you can sample 25 purveyors of food, wine and beer without leaving the Davis Odd Fellows Lodge. The mini food festival runs from 6 to 8:30 p.m. on Thursday, April 18 and tickets are available at Avid Reader Active. Proceeds benefit the Food Bank of Yolo County. Highlights include Zagat-rated restaurant Osteria Fasulo, Seasons and Our House, along with local brewers and vinters. See a partial list here. — Janelle Bitker ...

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Recipe: Homemade Naan

Okay, I’ll admit it: my favorite part of going out to Indian restaurants is the naan. Whether I choose to eat it alone brushed simply with butter or as a vehicle for curry and rice, naan is always what I look forward to the most. So I decided I was going to make it by myself at home. Since breads can be a bit tricky to make sometimes, I went to the most uninvolved recipe I could find – by The Novice Chef – as a guide. The texture of this naan ended up more thick and doughy, like a pita, than many thin, flaky naans you’ll find at Davis restaurants. In brainstorming various toppings, I attempted to mimic some of my favorite traditional Indian dishes; the mint and cilantro naan pulls from the flavors of mint chutney, and the paneer and spinach naan – which should just be eaten as a mini pizza – is reminiscent of saag paneer. The cinnamon-sugar variation is a fun alternative to cinnamon toast.... ...

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