{"id":6236,"date":"2009-10-28T09:20:06","date_gmt":"2009-10-28T16:20:06","guid":{"rendered":"http:\/\/mehallo.com\/blog\/?p=6236"},"modified":"2013-05-27T18:14:13","modified_gmt":"2013-05-28T01:14:13","slug":"spooky-lunch","status":"publish","type":"post","link":"http:\/\/mehallo.com\/blog\/archives\/6236","title":{"rendered":"Oak Caf\u00e9, Vincent Price and moi"},"content":{"rendered":"

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\nOak Caf\u00e9 interior, art by Craig Smith<\/em><\/p>\n

One of the reasons I teach at American River College is The Oak Caf\u00e9.<\/a> Staffed and run by culinary students, the Oak Caf\u00e9 is one of the hardest tables to get in Sacramento – with four star ratings [twice from The Sacramento Bee<\/em>] and mucho local critical acclaim, they don’t skimp on anything. It’s a foodie’s dream tucked away in a corner of a Community College.<\/p>\n

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\nType treatment, set using my Escoffier Capitaux font<\/a><\/em>
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vincent<\/strong>
\nA while back, Caf\u00e9 instructor Teresa Urkofsky borrowed my copy of Mary and Vincent Price’s A Treasury of Great Recipes<\/em><\/a> (1965). Known for his horror films, Vincent Price<\/a> (1911-93) was also one of the pioneers of the gourmet movement. He used his celebrity to promote high class eating worldwide. And this over-the-top cookbook – which features funky recipes from the best restaurants in the world (at the time) – is a testament to his love of good food. <\/p>\n

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\nMary and Vincent Price in their ‘prep kitchen-like’ home cooking area<\/em><\/p>\n

me-n-vincent do lunch<\/strong>
\nSo this week’s Oak Caf\u00e9 lunch selections have been adapted from the culinary wonders the Prices used to dine on. Though I didn’t expect my name <\/em>to actually appear<\/em> on the menu – my book did provide the inspiration. Here’s the lineup:<\/p>\n

October 28, 29 & 30, 2009<\/em>
\nsteve and vincent price\u2019s treasury of halloween cuisine<\/strong>
\nBlack Cauldron Bean Soup or
\nToad-in-the-Hole (Sausage in Yorkshire Pudding)
\nDeviled Rib Bones or
\nPumpkin Ravioli with Sauce Moan-ay
\nCr\u00e8me Brulee Diabolique or
\nBanana – Bacon Crepe on Fire <\/em><\/p>\n

And for more about Vincent Price’s culinary AND artistic endeavors (he had an Art History degree from Yale AND opened the first ‘teaching art collection’ museum housed at a Community College), check out this writeup here.<\/a><\/p>\n

what to expect<\/strong>
\nGood service and good food from students! The occasional mistake (it is a learning environment) but a really wonderful dining experience.<\/p>\n

Past menus have included student takes on the fare of Julia Child<\/a>, Anthony Bourdain<\/a>, Jamie Oliver<\/a>, Thomas Keller<\/a> – it’s a who’s who of the culinary world. The Food Network’s Guy Fieri<\/a> is a friend of the department (he has two restaurants in the area and went to school with program director Brian Knirk) and if you can get a seat, grab it. <\/p>\n

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\nParrilla y Caldero: Grilled Salmon with Humita (Corn Pudding), from the Oak Caf\u00e9’s Fires of Argentina Tasting Menu, September 2009<\/em><\/p>\n

rsvp<\/strong>
\nReservations may be tackled by calling (916) 484-8526 – menus are posted here.<\/a> Please note: it can be difficult to get thru – and there are plans to expand the department just because of the amount of people who are turned away. And sorry, I do know that this week is already booked, but reservations for student exams are being taken as I write this. <\/em><\/p>\n

Final exams start November 4 and feature student-created wonders – that as customer, one gets to grade. And eat. <\/p>\n

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