Interviews

Vanilla, Iced

06/25/19

Vanilla, Iced

T Think vanilla’s plain? Ten Ten Room co-owner Tyler Williams sure doesn’t. “I’ve been a fan my entire life,” he enthuses. Sample the downtown cocktail lounge’s new Bourbon Vanilla Milkshake (which the barkeep dreamed up with general manager Kristin Sweeney), and you might just become a flavor convert. The creamy (but not ice creamy) concoction is a medley of soy milk, vanilla extract, simple syrup and bourbon—a variety from Woodford Reserve that Williams handpicked on a visit to its Kentucky distillery last December—which is blended to frozen perfection in an industrial slushy machine and topped with a dusting of cinnamon. With its frosty-toasty combo of icy texture and throat-warming spirit, this elixir is one sweet bourbon-based...

Posted at 01:22 PM | Permalink | Comments

William Burg

06/24/19

William Burg

  #page-body a { color: #3399ff!important; } YYour latest book, which comes out on June 24, is called Wicked Sacramento. What exactly is “wicked” Sacramento? The title was suggested by the publisher. So with the title in mind, I asked [myself], “Well, what thoughts does that provoke?” On one hand, the West End neighborhood [from 1910-1960], which is the subject of the book, was a place where there was a lot of vice—things like bootlegging and gambling and sex work. But there was a greater wickedness at work in Sacramento—kind of a more systemic wickedness that involved racism and prejudice and, in a lot of ways, a theft of a neighborhood's legacy under the cover of getting rid of that vice. I was surprised how the book...

Posted at 03:08 PM | Permalink | Comments

The blockbuster Our Street Night Market returns for its second year

06/20/19

The blockbuster Our Street Night Market returns for its second year

With summer officially starting on Friday, June 21, celebrate the first weekend of the season with the ultimate block party and head out to the insanely popular Our Street Night Market on R Street this Saturday. Inspired by the buzzy night markets all throughout Asia that have spawned a mini trend for similar events in the U.S., Our Street drew a crowd of over 11,000 at its inaugural event last summer and more than 28,000 during its second outing last fall. The newest incarnation—which will take place from 7 p.m. to 1 a.m.—will nearly double its previous footprint, stretching between 11th and 14th streets on the R Street Corridor and boasting more than 60 stalls. A “food court” between 13th and 14th streets will house the majority of the 40-plus street eats...

Posted at 01:21 PM | Permalink | Comments

Cast Away

06/17/19

Cast Away

AAt first glance, the intersection of Bond and Elk Grove-Florin roads reads like just another slice of suburban life: There’s a bank, a Wendy’s, a couple of gas stations, a Save Mart, an all-you-can-eat sushi joint. Idling at a red light you’d never guess that tucked just behind a Starbucks and an AutoZone lies the lush, verdant oasis of Laguna Creek, seemingly a world away—where bluegills are biting. This hidden streak of nature is one of Mike Willis’ favorite spots to practice the subtle, elegant art of Tenkara, which translates from Japanese as “from heaven.” It’s an exercise that strips fly fishing down to the barest basics, dispensing with most of the gear and accessories that anglers obsess over in favor of the simplicity of a bit...

Posted at 09:23 AM | Permalink | Comments

The 2019 Sactown Nachos Festival promises to pile on the cheese

06/14/19

The 2019 Sactown Nachos Festival promises to pile on the cheese

It’s crunch time, Sacramento. Get ready to go over the top with toppings at the third annual Sactown Nachos Festival, which will take place on Saturday, Aug. 24, at Cesar Chavez Plaza. For the classic nacho aficionado, Chando’s Tacos will offer its fan-favorite traditional take, comprising a pile of crispy tortilla triangles, heaping mound of meat (pork adobada, carne asada, carnitas or chicken), nacho cheese, guacamole, salsa, sour cream and pico de gallo, cilantro and diced onion. Chando's—which will also serve its whole menu of tacos, burritos and mulitas during the festival—will also roll out the "quesataco," a taco shell made from melted cheese that's stuffed with meat and topped with cilantro, onions, guacamole and salsa....

Posted at 10:17 AM | Permalink | Comments

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