Zocalo » ryan

Vote For Chef Rose

ryan — Wed, 04 Aug 2010 16:56:07 +0000

Chef Rose has entered the Next Food Network Star Youtube challenge and has been chosen as one of the top 15 finalists. The winner will be given the opportunity to go to New York for a one on one audition with executives from the Foodnetwork channel. It is now up to YOU to help Ryan! Go to the link below and find Ryan’s Paella and give it a thumbs up. You can vote once a day per computer. The voting has began and will end at 2 pm on August 16. Thank you, your support is greatly appreciated!
To vote for the video go to www.youtube.com/foodnetwork
Click the vote tab
Find Ryan’s Paella video
Click the green thumb’s up

Haiti fundraiser this Thursday @6pm by Dominique Gonzales

ryan — Wed, 24 Feb 2010 01:03:11 +0000

Many have heard the news about Haiti and the devastating earthquake they recently encountered. More than a million Haitians have become homeless, and hundreds of thousands were left injured. With time passing by and nearly a month later there’s still a large need for resources. Although the media has moved on to other topical issues our society hinges on, rebuilding a city doesn’t happen over night. It will take years for people to get off the streets, families to reunite, for children to find replacement parents or even mature to be their own. Some will go hungry, and some will suffer because they lack the medical attention that they need.

Although the restoration of Haiti will not be in one night, Zocalo is putting on a fund raiser to help the people of Haiti for one evening on Feburary 25th, 2010. The event will be followed by musical entertainment, a live painter, a salsa performance, guest bartender, and a silent auction. We have many sponsors that have donated generous gifts and amazing people who have given up their time to be involved. 100% of the proceeds from that night will be given to World Vision; a non-profit organization.

World Vision has been in Haiti for over 30 years and has more than 800 staff members on the ground. Some one once said to me, “be the change you wish to see in the world,” it might sound a little cliche but some times the simplest words make the largest impact. Although it may not seem like this is taking place in your own back yard, I urge you to be “one.” Be the “one” that does a simple act that will change a persons life. Be the “one” to give when others wont. Be the “one” change the world needs to see.

Good morning San Francisco!

ryan — Tue, 23 Feb 2010 20:26:51 +0000

This past Saturday I found myself in Oakland at 7:30am. The streets were dead. No cars, no people, no nothing. All that was missing was a tumbleweed rolling through the streets like the old western movies. Since I had time to kill I crossed the bay in hopes of life. And boy did I find it. First stop was North Beach. I parked in front of the big white cathedral off Columbus. I sipped on a cappuccino in one of the many coffee shops(third of the morning) as if I were in the streets of Rome. People practiced Tai-Chi in the park to my right and a line had already formed in a small cafe called, Mama’s, waiting for the fresh baked goods the restaurant is known for.

I then headed over to the Ferry Building off Embarcadero. People everywhere! A huge organic food market was taking place and had booths lined up as long as the Golden Gate. Anything from organic fruits and vegetables to different honeys and beans. It was all there. Families shopped for their weekly goods and I even pinpointed an old Top Chef contestant from the hit Bravo television series picking out his produce for the days menu. On the backside of the market were hot food booths. Coffee roasters, a truck with a built in rotisserie, breakfast booths, fresh juices fed the long lines of people. But my biggest find came at the end of my track. On the back corner, right next to the dock was a small Mexican restaurant called Primavera. All there products were organic- from the corn masa to the meats as well as their aguas frescas. I feasted on a chicken tamal with a beautifully flavored mole that took me right back to the food markets of Oaxaca. I downed it all with an agua fresca of three different citruses.

I never even made it into the Ferry Building. Time did not permit. Instead of killing time, I ran out of it. Once again S.F. amazed me. It is a city’s city. A place where food is life and life….. is good.

Cooking for Kings

ryan — Wed, 17 Feb 2010 22:58:21 +0000

As the lunch rush was at its peak today, three black suburbans followed by numerous C.H.P. motorcycles parked in front of the restaurant. The patios were filled with guests enjoying the newly found sun so early in the year. In the kitchen, tickets were already flying out of the printer, “Enchiladas verdes dos veces, una chuleta y un taco especial llegando,” Pablo announced to us. Then through the kitchen doors Oscar C. and Noe in nervous anticipation yelled, “Ya llegaron!- They’re here!”

The governor, Arnold Schwarzenegger, the ambassador of Mexico to the United States as well as Sacramento’s consulate arrived. The Morelia room, was in tip-top shape with six perfect settings ready for their place in an important day for us. We made a special agua fresca, with carrots, strawberry and agave nectar. I had to strain the heck out of it because of the amount of pulp but it was worth it. We then started them with a halibut carpaccio marinated in serrano chiles and lime juice topped off with a tomato and avocado salad tossed in olive oil. As their meeting took place tickets in the kitchen continued- a party of 25 with a 3-course meal, 2-tops, to-go orders from the bartender. Timing wasn’t on our side but with a strong team the flow continued. Oscar placed his order for their table and with shaky hands we plated their entrees. Three salads and three plates of tacos were passed on to Oscar with a “Don’t smudge the rim of the plate with your fingers,” comment. Ernesto had the idea of finishing their meal of with chocolates from Ginger Elizabeth’s. It was a great personal touch that gave just enough sweetness to satisfy anyone’s sweet tooth. The nerves have finally calmed and everything is back to normal. The food tickets have come to a halt and preparation for dinner continues with the sound of knives slicing and dicing through produce, always with the radio blaring nortena music. Today, we cooked for kings and it was an experience I felt obliged to share with you through this blog!

Valentine’s Menu

ryan — Mon, 08 Feb 2010 22:45:59 +0000

Where’s my Valentine’s couples at?? The Zoca kitchen is already prepping hard for Sunday. Like this for example: a shrimp and spinach tamal, wrapped and steamed in banana leaves served with green mole. The dish is inspired by Chiapas, Mexico where Ernesto and myself will be visiting in April, part of a gastronomy week put on by IME- El Instituto de los Mexicanos en el Exterior.

Call now or reserve online at opentable.com and enjoy Valentine’s Day the Zocalo way!

NEW LUNCH SPECIALS AND 2X20 MENUS!

ryan — Tue, 02 Feb 2010 18:02:50 +0000

Buenos dias y feliz martes!! This is your chef reaching out to let you know we have switched up the lunch specials as well as the 2×20 menu! Both menus are now served with beans and rice on the same plate as the entree, something we have never done before! Items include a quesadilla filled with chorizo and potatoes as well as Mexican style pork chops in a chile verde salsa. Come check us out and let us know what you think!!

http://www.facebook.com/chefrrose

Chef Rose’s Interview with Sacramento Foodie Kristy DeVaney

ryan — Wed, 27 Jan 2010 19:53:03 +0000

Ever hear of Cakegrrl.com?? I hadn’t either until a few weeks ago. Turns out the web page is the creation of one of Sacramento’s premiere food bloggers, Kristy DeVaney. It’s packed full with cooking tips that the home cook can really grab a hold of and use. It also has the beat on what’s going on in the Sacramento food scene. I had the opportunity to be interviewed by Kristy a few weeks ago. Great questions that brought back a lot of memories. You can check out the full interview on her website- http://cakegrrlscakery.blogspot.com/.

Pics from interview:

That’s what’s happening in the Zoca kitchen. Keep an eye out for new lunch specials as well as a new menu for our 2×20 Special going on Tuesday and Wednesday. All happening Feb. 1st.

Reach me on facebook. I’d love to talk food with you: https://facebook.com/chefrrose

Provecho!