After months of waiting, it's open! Beast + Bounty opened this week and the wait has been worth it. Best friends are in the kitchen with chef Brock MacDonald heading the kitchen and Edward Martinez handling desserts and baked goods. Beast + Bounty is located in the Ice Blocks area of Midtown in an area exploding with newly constructed apartments and retail. (Note that it isn't in the actual Ice Blocks complex itself, but across the street next to Philz Coffee.) The restaurant retains one old-brick wall with modern touches of large windows, bright but muted colors, and contemporary furnishings. There's a small waiting area next to a staircase where they had a (occasional) DJ placed seen in pictures of their soft opening.

Attention to details were apparent when we were taken to our table. We were seated at a banquette of muted pink leather with leather 'belts' seemingly holding up the backrests. It's the place setting that really makes an impact. One thing for sure, anyone daring to swipe a piece or a setting would immediately be called out should someone see these unique pieces in your home! I had to wonder if that small knife blade would cut anything. (It does.)
bone marrow

wet aged ribeye w/ chimichurri (not the 60-day dry aged one)
mixed grill - flank steak, duck breast, pork belly (SStiavetti)
burger (SStiavetti)
The food is described in the name - Beast + Bounty. Brock MacDonald's menu is designed to appeal to all diners, from omnivores to vegans. Beast dishes include such items as a bright Bone Marrow appetizer to a 60-day dry aged Ribeye or a Mixed Grill plate with duck, flank steak, and pork belly. The burger was the last to arrive and was delicious. The meat was so flavorful and made to shine without being covered up the accompaniments. I look forward to it being part of the 2019 Sacramento Burger Battle. (Too late to be in this year's.)

cauliflower w/ vegan creme fraiche

roasted carrots
watermelon salad (SStiavetti)

The Bounty dishes will attract any veggie centric diner. The Cast Iron Cauliflower is atop a layer of a vegan creme fraiche. Roasted Carrots with multiple 'carrot' elements was our favorite veggie dish and the Watermelon Salad with Thai eggplant, and pickled radishes was a surprising win.
coconut tart

blackberry eclair
Martinez's influence sandwiches a meal with his soft, warm Parker rolls served with cultured butter aged for eight months. The dessert menu is sure to always be in flux, but includes five items to chose from, including a vegan Soy Milk Panna Cotta with blueberries and maple granita. The favorite among us was the Coconut Tart with a rye crust and a tarragon powder. Second favorite was the blackberry eclair with butterscotch. The peach 'donut' is actually a white chocolate donut-shaped shell filled with a gelee. We agreed it needed one more textural element, like a cake base.

peach 'donut'

smoked chocolate pudding

Martinez will be doing double duty in about a month or so as Milk Money will be located across the walkway from Beast + Bounty. This will be his artisan donut and ice cream shop and houses his ovens for doing the Beast + Bounty desserts. For the last six months Martinez has been hosting donut popups around town, selling out under an hour each time. Beast + Bounty is destined to become one of Sacramento's most popular restaurants, perfectly designed to showcase the City's title of Farm-to-Fork Capital.



Repost. Original date: 9/5/15
I'm reposting this because I recently heard a restaurateur talking about the lack of applicants responding to her ads as she starts to think about hiring for their new restaurant. This is no surprise to me as I predicted this three years ago and now it's all coming true.
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You have to have been a coma not to know that there's a new Kings arena being built downtown. It's pretty hard to miss if you happen to be anywhere near the construction. With it comes all the talk and excitement of what the arena will mean to Sacramento, mostly in terms of economics.

My mind has been dwelling on one facet of those economic changes — the state of the Sacramento restaurant scene in terms of restaurants and their staffs.

You may think Sacramento has a fine collection of restaurants as it is. Well hold on tight because we are about to see an explosion of restaurants in the next 18 months. Some are already beating others to the punch. In June there were the openings of the remodeled Paragary's, Iron Horse Tavern, Roxie Deli, Dos Coyotes. In July we got the moved Magpie, Localis, Fish Face, and Metro Kitchen & Drinkery. The midtown Broderick's and the long awaited Empress Tavern just opened up.

Here's the thing. Competition is going to start getting fierce to not only hire all levels of staff for these restaurants, but also to hold onto them. The truth is, Sacramento does not currently have enough staff for all of these restaurants. There are not enough servers, chefs, line cooks, general managers, bartenders, bussers, dishwashers, etc. for the current number of restaurants, let alone the 30+ slated to open in the next 18-24 months.

Even less? QUALITY staff. Already restaurants in town are trying to lure quality servers, GMs, and more.  This has made me really think about what will be happening with restaurant labor over the next few years. 

This post is not meant to take any position on any particular method(s) but to point out some of the issues our local restaurants will be contending with over the next 18-24 months.

High turnover 

I worked for the State of California for 20 years and many of the last ten years were filled with hiring freezes and furloughs as the State tried to save money. Because of the strict hiring freezes, agencies and departments would end up hiring staff from other agencies because they couldn't bring in fresh new blood as new hires from the public. The problem is that when you have this much constant turnover of staff, work doesn't get done because it never gets learned. Before a hire has time to learn the new job, maybe even improve upon it and leave a legacy for new hires in the future, they were already being enticed away to other positions and promotions. The labor force was constantly moving.

Now imagine that in the restaurant industry. In Sacramento there are only so many restaurant staff currently available. We're not talking fast food staff, we are talking about seated, service restaurants from small cafes to fine dining establishments. Restaurant work is hard and low pay. Quality staff are going to be sought out, enticed, and hired away from competing restaurants. Chefs, GMs, and servers are constantly moving.

Recruit elsewhere

The best solution to look elsewhere and the most obvious is the Bay Area. What does Sacramento have that the Bay Area doesn't? Lower cost of living. It's time to start heavy recruitment of quality staff from San Francisco and vicinity. Local restaurant leaders should (and are) join forces to start an active advertising campaign and recruitment effort in the Bay Area and maybe even Southern California as well.  In order to get new hires to make the move, give them an incentive to encourage them to recruit their fellow restaurant coworkers to join them in the move. 

UPPING THE COMPETITION GAME


Did you know this blog, Munchie Musings, is over ten years old? And some might have noticed the less frequency I post on it and the not all that inspiring content over the last year or so. Blame it a bit on burn out. 

I'm one of those people who needs to get a real bee in her bonnet. For seven years I was really into Pampered Chef and earning prizes and trips. Then burn out. Then this blog became my focus and I am super grateful to it for the doors it has opened for me. You might have noticed that lately I've been a bit focused on the science of the keto diet and its health benefits. I decided to move these over to a keto focused blog where it will be more focused. 

I'll still be here on MM occasionally, but I'll probably be writing more often on the new one. If you have an interest in biohacking your body and maybe keto, then please check it out.

The new blog is called Keto so Easy because I think it's easier than some people fear. I also named it that because I practice lazy keto, as in not-so-strict keto. People with serious health issues like diabetes, obesity, fibramyalgia, etc. may need to be super strict keto. I don't. That doesn't mean they won't find helpful information on the new blog, but that I am going to be more forgiving than other keto advocates. 

Sooooo, that's the latest. I actually already have piqued the interest of several friends who have tracked my progress so far. I look forward to seeing if they find a benefit and love of keto too. Heal your body with food, not drugs!

Do you worry about your cholesterol? After all, the medical community has drilled in the importance of low cholesterol for the last couple of decades in particular. Is it something really worth worrying about or is it just a manipulation by the pharmaceutical company to push more drugs? I pretty much think the latter, but I've been brainwashed enough to still worry about it.

I'm now over four months into my keto and still keeping data on things like weight, blood work, general health. As mentioned in prior posts, my cholesterol has jumped with this diet, but when I put the standard cholesterol lipid panel results (40 year old testing methods) into the new, current cholesterol calculators, the results were varied quite a bit. 

Even though the new calculator set my mind at ease a bit, it still wasn't the best answer to the question of cholesterol health. In order to get that, I had to get the detailed lipid test that Kaiser doesn't offer! Called an NMR Lipid Panel, I had to go to an independent lab and shell out $99 of my own money. This post is to share those results.

First, I'll put the standard test numbers into the ratio calculator and I get this. Keep in mind the top section is OLD testing methods (40 years old saying High Risk) and the bottom half is more up-to-date testing - the ratios.


http://www.hughcalc.org/chol.php
These are the types of results that have kept me feeling good while pursuing this keto for the last few months. But, as I mentioned, the best test to get is the NMR test. Why? Because it turns out that the real indicator of heart disease from cholesterol is the type of particles that form the LDL. There are good, large particles and bad, small particles. The NMR test breaks those two apart for the true read of your cholesterol health.

So...I decided to bite the bullet and pay for the NMR. Today I got the results and they aren't quite what I expected. The problem is they are also confusing and the testing company does not offer assistance in explaining them.



The important numbers to look at have to do with LDL-P, the number of particles. The scary number is the 2065. That's REALLY high and if you look the right, they say so!

The other number is lower down where it says Small LDL-P is 269. That appears to be good. 

So my issue is interpreting what that all means in the scheme of things and I can't ask my Kaiser doctor because he's clueless about this new cholesterol science!


I can only rely on what I'm getting from internet research and from the keto forums and this is what I'm taking away.

1) I'm at month four and they say you need to give it at least six months to adjust.

2) Today's podcast on Keto Talk had Dr. Cole talking about cholesterol and that it can take some people up to a YEAR to settle out.

3) Part of the reason for this is that when you lose weight, your fat cells squeeze out some of the stored cholesterol which needs to be flushed out via your liver. It takes those months for your body to do that. I can't imagine that to be the case for me since I really didn't have much weight to lose.

But best of all, I found this...

4) Keto guru Jimmie Moore posted similar NMR numbers on a blog post.   Yes, the 2065 is high, but according to his post, you subtract out the Small LDL-P number and the leftover is the good, fluffy LDL that you want!  So my 2065-269 =  1796 of good, fluffy LDL! Also, the LDL size should be over 20nm to be the fluffy kind and mine are at 21.7!

24 hours later I am feeling much better and relieved to have found his results to compare to.  I will continue ketoing on and test again at the end of summer. 

Addendum:  I got the following feedback from Jimmie Moore's team:

Your LDL-p is higher than recommended.  This tends to be fairly common in the ketogenic community and it’s unknown if this is actually dangerous at all in this context.  Not enough research has been done.  Some people do see improvement in this number when they give up artificial sweeteners, so that’s one thing you can try if you’re concerned.   Your Small LDL-P is close to 200 which is excellent.

Your HDL is in the excellent range.  Your trigs are in the good range close to excellent. Your LDL size is greater than 20.5 indicating fluffy pattern A

If these were my numbers I’d be very happy.