Gooooood morning! With all of the uncertainty in this world, ONE thing we are certain of is we are going to be serving up some DELICIOUS food this week. Here is our menu. Our Prime Rib Sandwich and Classic Burgers are back in rotation. It’s fall and fresh ROASTED TURKEY is on the menu, and our Grab and Go Blue Plate Specials are SUPPER and SUPER YUMMY! Order your SUNDAY NIGHT SUPER CLUB DINNER of PRIME RIB, BRIE MAC & CHEESE, ROASTED HEIR CO VERT, and GINGERED PUMPKIN BARS for dessert. It’s going to be a BIG WEEK at the Whisk! We can’t wait to serve you!

It’s hard to believe that it is August already. With all the craziness of Corona and all that the world is dishing up right now, this year is flying by. We are on the downhill slope of 2020. I hope this finds you and your loved ones happy, healthy, and really loving something amazing about 2020 despite it all.

Some of our best local fruits and veggies are abundant in August. Our local peaches, pears, plums, tomatoes, squash, and berries are at their peak. If you’ve not shopped our local farmers, it’s a must! You’ll realize the beauty of our local bounty. And although we are inland, we also have some of the best and freshest seafood just a few short hours away on our beautiful west coast. Halibut is in high season.

In putting our menu together for August, we kept a few of the favorites so far, and, of course, we’ve included some of August’s tastiest treats and that includes succulent Halibut. We hope you enjoy it. We can’t wait to serve you.

EAT is a private pop-up, secret supper club thrown by The French Whisk (Tiffani Williams) and her team… friends and family who love local, seasonal, delicious food, adult beverages, entertainment, and fun.

You’ll be seated around our chef’s-like-table in the midst of a beautiful table-scape. Our seats are filled by a random lottery draw with guests that have a love for all food local, fresh, and delicious. If you are going to dine out, why not EAT with us?

At EAT you’ll enjoy a multi-course meal with wine, beer, and or spirit pairings, prepared with this season’s most ripe and ready produce and fruit, over the course of an entire evening. Our menus are created with an entertaining theme in mind.  Our wines, beers, and spirits are carefully selected and will pair deliciously with each course. Wines from local Estates will be featured each dinner. EAT is a pre-planned, set menu, event. It is for the adventurous palate (but not too extreme). Due to the nature of our meal, picky eaters or those with food allergies, this experience may not be for everyone.

To experience and enjoy an EAT event, simply ask to be put on our email lottery list. Ten days in advance of each dinner, an email invitation will go out. The email will include the creative theme for the dinner, a suggested donation to help cover the cost of ingredients, and the time we EAT. The lottery draw will take place 7 days prior to EATing. We will notify you only if your name is drawn in the lottery.  Please be courteous and respectful of our precious resources, farm fresh produce and fruit, with a minimum of a 48-hour cancellation notice if you cannot attend.  Cancellation seats are released first-come-first-served on The French Whisk Facebook page.

Being a pop-up, secret, supper club, we are not a restaurant and we do not have set charges. At the conclusion of the meal you are invited to make your suggested donation to cover the cost of your meal and celebrate your servers and entertainers for the evening. Our suggested donation will normally be kept around $100 per person and will always include a welcome drink and amuse-bouche, a multi-course meal, and delicious wine, beer, and/or spirit pairings. Gratuities are welcomed and appreciated by the hard working and dedicated staff of servers and entertainers. Feel free to contribute any amount you feel is appropriate.  If you are a well-dined guest, we hope you will find your evening meets and exceeds any of those experiences that you’ve ever had.

EAT is an evening long celebration of all things delicious.  Diners 21 and over are welcome to be on our lottery draw list and attend a dinner. Your experience will be a lively, vibrant dinner party, not a stuffy restaurant meal.  You may get gussied up or attend in casual attire. Be as unique as you are and the experience we provide.

EAT’s location is a secret! We will notify you 24 hours prior to dinner of the location. We STRONGLY suggest you arrive by a taxi or UBER so that you may fully enjoy your evening and the following morning!

To be on our super-secret lottery draw list for our next dinner, email or text:

thefrenchwhisk@aol.com

(530) 329-8694

The H. E. double toothpicks, I won’t!!! There is nothing worse to me than when I am recreating a recipe for a client with a special dietary need and I find a like or similar recipe to what I’m needing and they use the old adage “this recipe is so good, you’ll never miss the ….”! You fill in the blank, YES! Yes, I will miss the ….

Today I was going through Keto Chicken Cordon Bleu recipes. Each of them went through the steps, but omitted the delightfully crunchy bread coating you get on a delicious Cordon Bleu. Texture, texture, texture. That is one of the best parts of eating, well, other than taste, of course!

I took some guidance from each of the recipes I found, but I also put the “crunch” back in. Hot and spicy chicharrons (crispy pork rinds) to the rescue! CRUSH THEM! Crunch them into a powder. They make THE best bread coating replacement. You do not have to use the hot and spicy, but they sure add flavor.

Here’s a photo of the coated, pre-baked, chicken breast roll. Visit The French Whisk Facebook page to see the entire process of the recipe. It turned out pretty darn amazing if I do say so myself. And, I didn’t miss a thing!

Spring is here. Asparagus, strawberries, and artichokes become abundant and abundantly beautiful this time of year. Bright fragrant herbs break the soil and pop their tender leaves making for delicious salads, lite soups, and added seasonings to almost anything we cook or bake. Summer will bring a whole host of different fruits and vegetables.

Did you know that there is a season for fish and shellfish? Salmon season runs from May through September. Lobster season is late September through March. We are in the end of Atlantic sea scallop season now. They taste best before summer spawning.

Combining all of nature’s current best gives us the best opportunity to enjoy the moment. I had the pleasure of catering for an intimate dinner party in mid-town Sacramento last evening. Their loves were beef, any seafood, and all things hot and spicy, but didn’t necessarily want Mexican food. That’s when I get excited and my creative juices get flowing.

Starting with a green salad of spring butter greens, tender, but crisp, spring peas, shaved fresh jalapenos, adding roasted beets and roasted carrots and dressed with a cashew sour cream dressing, we moved into a dinner with a sous vide and then seared rib eye, huge and delicious Atlantic scallops finished with a pan sauce of fresh tart cherries, balsamic vinegar, and chipotle adobo peppers with a bit of fresh rosemary and thyme.

The best of Spring was on the plates. There is no reason to fight the seasons for delicious seasonings. It will always taste best, cost less, and be readily available.