Mighty Tavern on Urbanspoon  

It appears that La Boheme in Fair Oaks has quietly slipped into the night. In its place is the new Mighty Tavern, a new neighborhood restaurant with a detailed approach to dishes.

I first heard about Mighty Tavern weeks before its opening when Jason Azevedo, butcher and charcuterie specialist, started posting about it on Facebook. He has assumed the position of Sous Chef alongside Chef Carolyn Kumpe. The owners, Joan Reid Lapuyade and Dennis Lapuyade, have years of restaurant experience, including stints at Chez Panisse.

The building has been remodeled. La Boheme, being French themed, was dark and intimate for that romantic feeling. When I was married we would go there for Valentines Day. Now the space is bright and cheerful with light streaming in the front windows that used to be heavily draped. There is a back patio they hope to use for brunch/lunch, but probably won't be able to use in the evenings since they are located in a residential area. 

Something definitely worth the mention, Azevedo and Kumpe are trying to make as much in-house as they can. That means housemade ketchup, mustard, pickles, jams, sausages, bacon, and more. That makes Mighty Tavern a Farm-to-Fork neighborhood restaurant for those not interested in driving downtown. 

Who knew they were so easy?!

I made baked beans for a potluck and was pleasantly surprised at how darn easy they are. There are very few ingredients and you just throw it all in a slow cooker. This is adapted from my friend Elise's (SimplyRecipes.com). I just wanted to add even more depth of flavor, so I added a couple more ingredients. I was very pleased with the results, and so were the folks at the potluck.

Baked Beans

1 pound (bag) dry white beans such as small navy beans 
1/3 cup molasses
1/3 cup brown sugar
3-4 Tbsp dry mustard
1/8 teaspoon ground cloves
3 cups hot water

1/4 cup apple cider vinegar
3 Tbsp Worchestershire sauce
1/2 pound salt pork or bacon, cut into 1-inch pieces
1 medium onion chopped

Pour the beans onto a plate and sort through to make sure there is no debris. Place in a large bowl and pour in water to cover them with 2 extra inches of water. Let soak overnight.

Drain the beans and rinse them. Set aside.

In a medium bowl mix together the hot water, brown sugar, molasses, cloves, mustard, vinegar, and Worchestershire sauce. 

Place half of the salt pork in the bottom of the slow cooker. Add half of the chopped onions on top and then half the beans on that. Layer again with salt pork, onions, and beans. Pour the molasses mixture over the top. Set slow cooker on low and cook for 6-8 hours. 

Enhanced by Zemanta
For many of us that live in the Sacramento area, Old Sacramento is where you take out-of-town guests when they come to visit. We residents seldom go there except to attend an event, meet at a restaurant, or watch the fireworks. We've turned a blind eye to the kitschy souvenir shops and the period museums.

It was a bit of a surprise, then, when I stumbled across Chefs Olive Mix one day. Located on the corner of 2nd and J Streets, it's a store that the locals shouldn't ignore.

Upon entering the store you'll be greeted with shelves of gleaming metal cans, each labeled with contents of oils or balsamic vinegars. Beneath are the bottles and tasting cups. It's a bit overwhelming to the uninitiated, but soon you'll be greeted by someone to assist you on a new tasting experience.

Chefs Olive Mix was opened in December 2011 by Lisa Paskaly, a Florida transplant who switched from dentistry to retail. It's her attention to detail in both pursuits that is leading to a successful venture - and it all revolves around education of ultra premium olive oil.