Foothill Celebration – Try great food from local chefs with red, white or brew
It’s finger-licking great! The 2005 Foothill Celebration menu selection will be varied and succulent. With more than 25 eateries matched with wine or beer, your pallet will be overwhelmed by choices in an uncommon way.
Downtown Historic Grass Valley and Music in the Mountains have put together a lavish array of choices. Whether it is Cajun, Mexican, Southern, Italian, Cornish, Japanese, Chinese, Nouveaux, American or Fusion matched with red, white or brew, your ticket will give you a chance to sample whatever strikes your fancy.
Foothill Celebration was conceived to give you a taste of a downtown and what it has to offer; the restaurants, the entertainment, the windows and shopping, the hustle and bustle, the thrill or people together doing what they do best, being social, interacting beings. And food and beverage is the common denominator in the fun and fusion of life.
Some of the delectable menu items come from artists in their own right. Robert Perez, chef and owner of Citronee Bistro and Wine Bar, has never been one to retire from tasty or tangy.
Robert will be matching his Coq au Vin and Garlicky Short Ribs with the fine flavors of Burch Hall and Coyoteville wines at Mill Street Wine Tasting Room. Robert, with his traditional experience in Europe and the support of a family of foodies, develops new flavors that delve into the essences on the edge of complex.
Located at the Luchessci Wine Tasting Room, next to the Del Oro, lines will be forming for this “hot” wine tasting room. The complex flavors of these wines will be pleasantly matched to the popular, seductive, maybe simpler flavors of Sergio.
Sergio, an Italian Argentinean and his wife, Yelena, of Russian origin, have created a niche and a following for a house made, intimate, European style bistro. Sergio grills his marinated meat or fish with a perfect finish and incorporates the protein as the center of the plate or with salads, making a fine match for a lighter fare.
These restaurants – along with 23 others and 25 wineries, brews and sake – will be featured at the 4th Foothill Celebration, March 5, 1-4 p.m. in historic downtown Grass Valley. Tickets are available at any Citizens Bank office, Grass Valley and Nevada City chambers, Mike’s Alta Sierra Market, Odyssey Books and The Book Seller, or at Music in the Mountains (265-6124) or the GVDA (272-8315) Tickets are $25 presale or $30 at the event.
When you buy a ticket you receive a wine glass, wristband, and four food tickets. Along with the great food and unlimited wine tastings, art is displayed at Gallery II, Jerianne Van Dijk, Mill Street Wine Tasting Room, Mill St. Gallery and Julie Baker Gallery.
Entertainment will be a various location provided by Celtic Wonder Band, Harmonious Combustion-A Capella, Mountain Laurel Blue Grass Band, Ragtime Trio, Sidewinder – western swing.
Braised Garlicky Short Ribs
4 beef short ribs, 2-inches thick
Salt and Pepper
2 oz. unsalted butter
4 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
10 garlic cloves, sauteed and caramelized, wrapped in a sachet
2 tablespoons tomato paste
1 thyme, fresh sprig
2 bay leaves
3 cups red wine
1 cup veal stock (can substitute other stock)
Red Wine Syrup
1 bottle red wine
1 1/2 cup sugar
1 sprig Rosemary
Place all ingredients into a thick bottom pot and reduce to syrup
To prepare, season short ribs with salt and pepper. Saute in a hot skillet with butter and olive oil until golden brown. Remove meat from skillet, and place in a roasting pan. Place vegetables in the skillet and saute on high heat until caramelized, add tomato paste and saute to remove the acidity. Add herbs and deglaze with red wine, reduce to a “syrup,” add stock, and bring to a boil, season with salt and pepper. Add cachet of sauteed garlic.
Pour vegetables and sauce over short ribs, cover with aluminum foil and braise in preheated oven at 305 F for approximately 3 hours or until tender. Remove ribs from pan, cover and keep warm, strain sauce through a fine mesh strainer into a sauce pan, bring to a boil and skim of any impurities, check seasoning.
Reduce to the desired consistency and add rosemary syrup and mix with butter.
Place ribs back into pot with sauce, heat through and through and serve. As a garnish add pearl onions, carrots and garlic cloves. For starch, sour cream mashed potatoes.
Sergio’s Tri Tip
Cut trimmed tri tip in to 1-1 1/2 inch strips. Marinate meat overnight; Use enough Sergio’s marinade to evenly coat meat, do not drench. Grill meat on a barbecue at 450 F for approx. 3.5 minutes on each side for medium rare. Remove from grill, let rest for 5 minutes. Slice cooked meat in to thin strips. Chop clean fresh Romaine lettuce into desired size.
Cut Beefsteak tomato into 6-8 pieces, arrange lettuce and tomato pieces on plate, top with sliced tri-tip. Dress salad with Sergio’s Special Vinaigrette Dressing. Crumbled gorgonzola or goat cheese maybe added to salad for an extra sumptuous low carb meal.
1 quart olive oil
1 cup balsamic vinegar
1 tablespoon garlic granules
2-3 tablespoons Italian herbs
1/4 teaspoon Cayenne Pepper
1/4 teaspoon black ground pepper
Salt to taste
Mix well with wire wisk or shake in bottle.
Howard Levine is the executive director of the Grass Valley Downtown Association. He can reached at 272-8315.
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