A walk-through concert to celebrate the summer solstice

Friday, June 21, 5 to 9 PM
Chapel of the Chimes
4499 Piedmont Avenue

Garden of Memory offers a unique musical experience to every listener as he or she wanders freely through this multilevel maze of interior gardens, alcoves, pools, and antechambers ingeniously designed by Julia Morgan. Drawing crowds of over a thousand people each year, it has become a favorite annual celebration.

The artists to be featured this year include Kitka, Paul Dresher and Joel Davel, Amy X Neuburg, Ellen Fullman, the Wild Rumpus New Music Collective, Orchestra Nostalgico, pianists Sarah Cahill and Regina Schaffer, Dan Plonsey’s Daniel Popsicle, the Del Sol Quartet, Dylan Mattingly, Beth Custer, Luciano Chessa, and many others.

Guests are invited to walk through the multilevel maze of internal gardens, cloisters, alcoves, stairwells, fountains and other architectural elements. The facility’s numerous chapels, columbaria, and mausoleum areas are adorned with antiquities that date back to the 16th century.

Presented by New Music Bay Area and Lifemark Group Arts

For more information and to purchase tickets, visit the Garden of Memory website.

Root Beer Nostalgia!

Dad’s is a unique and delicious root beer with a loyal following. Although new flavors have been introduced into the root beer category over the past 100 years, the essential ingredients are still wintergreen, licorice, and vanilla. 

Dad’s Root Beer was developed in the 1930s in the basement of Ely Klapman’s Chicago home. By the late 1940s, was one of the most consumed brands of root beer throughout the United States.

The name Dad’s Old Fashioned Root Beer was selected in honor of Ely Klapman’s father, and other fathers, who used to make root beer at home for their families.

Visit the Dad’s Root Beer website for a hit of nostalgia.

At Piedmont Grocery we like to go with the old adage, “The key to a man’s heart is through his stomach,” thus opening a world of possibility.

Father’s Day BBQ Kit
Come on down to the store, and fill a gift bag with a kit that will keep him happily barbecuing all summer. Start out with these great products:

Pick up an assortment of amazing spice blends and rubs from Just Cook.

Toss in a delicious blend or two of Haks BBQ Sauces. Maybe Chipotle Bourbon or
Thai Chile Tamarind.

For days when fish is on the grill, don’t forget a gingery bottle of Daddy Sam’s Salmon Glaze.

And for a finishing touch, grab a few packs of Grapevine Trading Company’s Rosemary Skewers to add flair to his feast.

Toss in a 6-pack of a favorite, micro-brewed, Oregon delight from Deschutes Brewery.

Or perhaps your Dad would favor a 5th of something tasty? Here are our staff picks:

Dad’s a great guy –– Glenmorangie The Original

Dad is The Man –– Coal Isla 12 yr Malt Whiskey

Dad is the bestest Dad ever! –– Lagavulin Islay 16 yr. Single Malt

If all else fails, you can never go wrong with an old-fashioned, Banana Cream Pie.

Fiddlin’ Around

Every year for the last nine years we have spent Father’s Day in Grass Valley. Why, you may ask? Well, if it’s Father’s Day in Grass Valley it means that the Bluegrass Festival is being held at the Fairgrounds. Both my daughter and husband are bluegrass musicians (or at least they are working real hard at it). We will go this weekend so that they can be with their own kind and jam.

The festival is three days of non-stop pickin’ and fiddlin’ and I do mean non-stop. Most of the attendees spend the weekend camping at the Fairgrounds in their tents and/or RVs. But if you thought you would be able to get sleep at night you would be wrong. Once the “main” concert shuts down for the night the ”real” concert begins in the campgrounds, and it goes into the wee hours of the morning if it stops at all.

While there are headaches (literally) involved with going up there, the music is great and we generally have a good time. There are some great vendors there, which for the non-picking members of the audience is awesome. There is a lovely lady who sells hand made jams, preserves, and vintage aprons in her booth. I make certain to get an apron each year to add to my collection. If I had one complaint (okay, so there might be more than one), it would be the food.

It is unreasonable to expect Thomas Keller five star dining at a music festival, but I would settle for something a little bit north of edible. Maybe I’m being harsh. Maybe. I love burgers and burritos as much as the next guy, but one can live on burgers for only so long. (Wait. Was that my outside voice?)

Each year we have the conversation about how we would improve or add to the food. The possibilities have ranged from healthy bento-type boxes for the kids, to giant fresh salads, to some serious BBQ Ribs. The best idea might be the Picnic Basket Booth. It would offer the kind fare to take on a country picnic: fried chicken, fresh potato and macaroni salads, corn bread and biscuits, fruit hand pies, and a big jug of iced tea. Of course you could just go wacky and add on a three bean salad and some homemade dill pickles.…grilled corn? The possibilities are endless, and they are the perfect accompaniment to the music. (Bluegrass and fried chicken? We got ourselves a hootenanny boys!)

Who knows? We may get there Friday night and be pleasantly surprised but I’m not holding my breath. In the mean time, try my favorite recipe for fried chicken and potato salad for Dad this weekend, and let me know if it’s got booth potential… 

Southern Fried Chicken
The Lady & Sons Cookbook by Paula Deen
SERVES 4
My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. At the restaurant, we season ours with House Seasoning and Lawry’s Seasoned Salt. Always use small chickens. I find that a Dutch oven works best for frying chicken.

Ingredients
House Seasoning
Lawry’s Seasoned Salt
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon pepper
One 1– to 2 1/2-pound chicken, cut
into pieces
Crisco shortening for frying

Directions
Combine 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder. Mix well. Store in shaker near stove for convenience.

Season Chicken with House Seasoning and/or Lawry’s Seasoned Salt. Let sit overnight or for at leat 2 to 3 hours.

Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350°) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat) .

Ranch Potato Salad
The Cooks Country Cookbook
SERVES 6 TO 8
We prefer the flavor of white wine vinegar here, but distilled white vinegar is an acceptable substitute.

Ingredients
3 pounds red potatoes. peeled and cut into 3/4 –Inch chunks
Salt
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup white wine vinegar (see note above)
1/4 cup drained jarred roasted red peppers, chopped fine
3 tablespoons finely chopped fresh cilantro
3 scallions, chopped fine
1 garlic clove, minced
1/8 teaspoon dried dill
2 teaspoons pepper
2 tablespoons Dijon mustard

Directions
Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a large pot over high heat. Reduce the heat to medium and simmer until the potatoes are just tender, about 10 minutes.

While the potatoes simmer, whisk the mayonnaise, buttermilk, 2 tablespoons of the vinegar, the red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and 2 teaspoons pepper in a large bowl.

Drain the potatoes, then spread them in an even layer on a rimmed baking sheet. Whisk the mustard and the remaining 2 tablespoons vinegar in a small bowl. Drizzle the mustard mixture over the hot potatoes and toss until evenly coated. Refrigerate the potatoes until cooled, about 30 minutes.

Transfer the cooled potatoes to a bowl with the mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve.

(The salad can be refrigerated in an airtight container for up to 2 days.)

Some highlights include:
Brentwood White Corn for 55¢ each
Country Style Pork Sausage for $3.99 per pound
Arvid Norquist Swedish Dark Roast Coffee for $10.99 per 17.6 ounces
McCadam New York Cheddar with Horseradish for $12.99 per pound
Kinder’s BBQ Sauce of Marinade for $3.99 per 12–20 ounces
Four Roses Yellow Label Bourbon for $14.99 per liter

Down­load PDF here:
Specials 6/​​​​​12 to 6/​​​​​​​​18

U-Pick Season In Full Swing!

What exactly is an olallieberry, you might ask? Well, it is a cross between a blackberry, loganberry and youngberry that thrives on the California Coast. Their flavor is divine, but their season is short. They make great fillings for pies, cobblers, muffins and cakes. If you want to know more, read this SF Chronicle article from 2006.

If you plan you day right, you can include: a trip to the beach, a visit to their farm stand for fresh strawberries and baked goods, a nice meal in Davenport, and enough olalliberries to meet you freezer, jam and pie fantasies.

The u-pick farm for olallieberries is the Swanton Berry Coastal Rance just South of Ano Nuevo State Reserve. For a map with directions and contact information, you can visit their website.  For questions regarding the U-Pick call their info line at (831) 469‑8804.

Gluten-Free Goodness

These krakkers are so amazing that we can’t keep them on our shelves!

Inspired by Danish tradition and love of good food, Kettel Krakkers combine simple, nutritious ingredients to create a unique, seed-rich snack. The gluten is missing but you
won’t miss it.

This tasty and nourishing treat is made locally, in San Francisco, and comes in four great flavors: Caraway, Sesame, Garlic, and Rosemary. It’s perfect when you need a quick, healthy, satisfying snack.

This is yet another product where the taste is so amazing we almost forget to mention the health benefits. But we’ve got to say, Kettel Krakkers are the right kind of fuel for your body. Handmade, freshly baked, dairy and gluten-free, they are prepared in small batches with organic ingredients sourced from local family companies. The krakkers are an excellent source of protein, fiber, and all kinds of nutrients.

Visit the Kettel Krakker website for all the seedy details.

Very Japanese.

If you love green tea, Ito En’s line of smooth brews are great summer beverages. We’re not talking about those common sweet teas, but real Japanese tea with a mellow, nutty flavor. In fact, these teas are what folks all over Japan grab from groceries and convenience stores. Ito En has dedicated themselves to making green tea a part of American culture.

One of our favorites is the Jasmine Green. It’s light, refreshing, and very Japanese. Other great flavors are the Oi Ocha, Blueberry Green, Mango Oolong and their Half & Half with lemonade.

And we must mention, not only are these drinks delicious, they are good for you: low to no calories, low in caffeine, and pumped full of vitamin C. If fact, one bottle has more than 100% of the recommended daily dose. Not shabby.

Some high­lights include:
Artichokes for .69¢ each
Boneless Center Cut Pork Chops for $4.99 per pound
Lover’s Lane Wildflower Honey for $5.99 per 12 ounces
Old Croc Aged Australian Cheddar for $12.00 per pound
Cucina & Amore Authentic Italian Biscotti for $4.99 per 7 ounces
Goslings Black Seal Rum for $14.99 per liter

Down­load PDF here:
Specials 6/​​​​5 to 6/​​​​​​​11

There’s Nothin’ Like A Good Book

I love to read. Ever since the fourth grade when my best friend in the whole wide world introduced me to Sidney Sheldon and Danielle Steel, I have been a voracious reader. Yes, fourth grade may have been a bit early for Sidney, but there was plenty of Judy Bloom and Sweet Valley High thrown in there for good measure.

From there it was on to Robin Cook and Coma. Can you say freaky? Tom Clancy and The Hunt For Red October came next and was later followed by Diana Gabaldon and Outlander.

I have a long list of favorite authors but I’ll read just about anything. My husband jokes that he is married to the back of a Kindle, and if the story has a dead body in a dumpster, Seal Teams blowing stuff up, a biologist trying to save the world from the latest government sponsored outbreak or a semi-clothed Highlander in a kilt, I’m reading it. And, of course He’s right . Don’t even get me started on Janet Evanovich and Stephanie Plum.

One of my favorite things in life is the feeling I get from laughing out loud while reading. If people aren’t giving me strange looks, than I’m not doing it right. I admit though, that there are times when a good story trumps meeting the needs of my family. Dumbledore is dead and you need your dinner now?! Are you kidding me?!?

Over the weekend, I read the latest Dan Brown novel, Inferno. Like millions of other readers, I have been a fan of his since The DaVinci Code. This current book is set in Florence, Italy and if you have even a small love of art you will enjoy it.

His numerous references to Florence brings to mind the word Florentine which, in turn makes me think of spinach, which makes me think of the following recipe.

It’s going to be really hot this weekend, so getting anything meaningful done outside ain’t gonna happen. My suggestion is to grab a book, crank the AC or a giant fan and eat a plate of these. 

Eggs Florentine
Giada at Home by Giada De Laurentiis
Prep Time: 18 min

Ingredients
Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices

Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.

Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.

In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.

Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.

To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.