Yesterday I was invited to a luncheon hosted for local food bloggers by Ralph Rubio, Chairman and Co-founder of Rubio’s Fresh Mexican Grill.  We were treated to several courses of delicious offerings after a tour through the kitchen of their West Jordan location and a brief history of Ralph’s inspiration for the Rubio’s success story. During his college Spring breaks Ralph enjoyed the fresh flavours of the fish tacos and other beach style Mexican food found in San Felipe in Baja California, Mexico.In 1983 he wanted to share his love of  this food with a larger audience so he and his father, Ray, founded the first Rubio’s in the Mission Bay area of San Diego, California. As of this writing Rubio’s has just opened their 200th restaurant. They have locations in California, Nevada, Utah, Arizona and Colorado.

What were my impressions? :

First of all the kitchen was nice and clean and well organized- a definite plus for anywhere I am going to eat willingly.

We saw them making guacamole with lots of Haas avocados and relatively few other ingredients. Nothing prepackaged or frozen which gets them another A+ from me. I can’t stand getting guac that is mock. 

They were char-grilling shrimp, meats and peppers in an appetizing manner- my mouth started to water at that point. They cook rice and beans freshly throught the day and the beans are not refried in lard but combined with garlic and pepper to make a refried texture that is very much more healthy for you. I like the black beans best though- very flavourful and served with a dusting of Cotija cheese- mmm good!

Delicious salsas!

We began our sampling  with an assortment of salsas that are available in Rubio’s salsa bar to add to your food as you choose. These included a “fresca salsa” with a nice bright flavour, a “roasted chipotle salsa” that had some lovely smoky notes, a zestier “salsa picante”  and a tangy fresh ”salsa verde” tomatillo style salsa. They were served with their fresh tortilla chips and some of that really freshly made guacamole that I mentioned above.

This was followed by the  Rubio’s “World Famous Fish Taco”, crispy breaded mild white Alaskan Pollock with cabbage and a crema style tangy white sauce and mild salsa on a corn tortilla. Nice, crisp breading with good flavour and textural interest with the crunch of the cabbage and creaminess of the sauce. I didn’t get a picture of it as I was too busy sampling and then I remembered (duh!) I had my Coolpix in my purse.

These were my hands down favourites- mm-mm!

Next we were presented with two Grilled Gourmet Tacos- one of Garlic Herb Shrimp and one of Grilled Steak. These are pure genius! The best tacos I have ever had- and that’s saying something. Of course it has to do with the three kinds of   cheese toasted on the inside of the corn tortilla, sprinkled with bacon and then topped with freshly grilled meats, Habanero Citrus Salsa , cilantro/onion, Cotija Cheese, Creamy Chipotle Picante Sauce and sliced avocado. OMG! I am going back for these- definitely!

Big Burrito Especial with Chicken served Enchilada Style

Next we were served half of a “Big Burrito Especial” with chicken. This was a huge burrito served enchilada style with grilled chicken, guacamole, black beans, rice, sour cream, salsa fresca and creamy chipotle sauce all wrapped in a flour tortilla and smothered in sauce- we were commenting about how much food it was for the price and how delicious it all was- not what you usually get in a quick service setting at all.

Rajas Burrito with Black Beans

Then a Carnitas “Rajas Burrito” in a whole wheat tortilla  with a side of black beans came out. Inside were Carnitas, grilled peppers and onions, cheddar and jack and mozzarella cheeses, black beans, rice, sour cream, cilantro/onion and chimichurri sauce.  Another winner- this was Rick’s favourite when I carried home what I couldn’t eat. I loved the flavours here too- nice and complex with the roasted vegetables and others components playing nicely together.

Whew we still have two courses to go? Wow!

Balsamic Roasted Veggie Salad with Grilled Chicken can you believe this is 340 calories?!

Out came a Balsamic and Roasted Veggie Salad with Grilled Chicken that is a fabulous combination of field greens, romaine, grilled corn and peppers and onions, topped with grilled chicken and sliced avocado and tossed with a tasty Balsamic dressing.  This was a huge salad for a very reasonable price off of the menu and a very healthy total of 340 calories. (Check all the nutrition info here!).     I can see eating this one often- it’s a “clean eating” salad of the kind I prefer.

Street Tacos- Chicken, Steak and Carnitas- my kind of snack food!

For the final course we were served three “Street Tacos” – one each of Carnitas, Grilled Chicken and Grilled Steak served with a side or their “No-Fried” Pinto Beans.  These were very delicious and a  good value like the ones served from the street vendors on the corner- snack sized but with fresh guacamole and onion cilantro topping. They were a good chance to add salsas from the salsa bar and mix and match flavours. I like getting this kind of  wonderful and  inexpensive small tacos in a place that has good sanitation rather than on the street corner. This is a great alternative for me.

I was very pleased to see that they offer some Health-Mex(tm)  selections that are lower in fat and calories and offered with whole grain tortillas. Sometimes it is hard to find places that are easy to “eat clean” whilst dining out. I would happily eat many of their offerings on a regular basis and not feel one iota of guilt. I would also happily indulge in a shrimp gourmet taco as a treat to my tastebuds now and then. So my final recommendation to you is go for it check out one of the Rubio’s near you and enjoy some fast, fresh and fabulous food that is reasonably priced and delicious!

And many thanks to Ralph and the folks at the West Jordan Rubio’s  and Crowell Advertising, Marketing and P.R. for inviting me and for your hospitality and the chance to sample such tasty fare. For the sake of full disclosure I must add that Ralph sent us home with all the leftovers we could carry and $30.00 in gift cards to enjoy a future visit on him. It didn’t sway my opinion in any way but it was very gracious indeed and much appreciated.

Note: All of the above photos are just what I snapped with my little camera in the restaurant- so this is not retouched food stylings at all- you can see how appetizing the offerings are as they are actually served.

Good news for those of us who love Caputo’s in Salt Lake- the following press release and pictures came to me courtesy of Karen Boe at Boe Marketing. I wanted to share the news with you:

Tony  Caputo’s Deli Effortlessly Transforms to Evening  Dining
SALT  LAKE CITY (February 10, 2010)  — Tony Caputo’s Market and Deli has a new venture….’Caputo’s By Night.’ The  deli side of the operation serves
an average of 500 lunches per day and has long  been a favorite destination
for downtown’s workers and local community members. Due  to customer demand for a more casual evening dining experience Caputo’s Deli  hours are now expanded for dinner service. Dinner service will be available  Tuesday through Saturday from 5:00 – 9:00 p.m., however, the deli operations are  available daily Sunday, 10:00 a.m. – 5:00 p.m., Monday 9:00 a.m. – 7:00 p.m. and  Tuesday through Saturday from 9:00 a.m. to closing.
The  popular sandwiches and salads will still be served at night but
‘Caputo’s By  Night’ will also serve many rustic Italian hot dishes using
provincial Italian  ingredients from the award-winning market. Dinner service will still include  white table cloths, servers, and wine and beer, just in a more casual  atmosphere. “We are really happy to be getting back  to our deli roots. We love fine dining and Tipica was a fun experiment, but  customers are asking for a more casual experience,” said Matt Caputo. They now  feature, rustic Italian classics such as Penne Arrabbiata and Chicken  Parmigiano. The new menu is full of comforting hot foods and guests can still  get any of the sandwiches, with garnish and pasta salad for $8.95. Five  different Italian classic pasta dishes come with soup or salad and grilled  garlic bruschetta for $10.95. Hot dishes like Grilled Halibut Melograno start at  $13.95 and come with pasta, soup or salad and grilled garlic bruschetta. There  are a few appetizers, but these entrees are designed to be full hearty meals.   “One  of our servers recently approached me and said, ‘how can we afford to give  people so much food for so little money?’  He was right … our food cost is indeed  high, but we wanted to be sure to provide a value that would be second to none,”  continued Caputo.
Tony’s  brother Mikey (Uncle Mikey) is the new chef. He has run kitchens
from fine  dining operations to diners and everything in between. Mikey
specializes in  cooking simple Italian food quickly and consistently. His vast
line cook  experience will ensure the kitchen excels no matter how busy
evenings get. Mikey  insists all meats and poultry are fresh and cooked to order every time. For  fish, Caputo’s just  happens to have  the state’s best fish market right next door. Whole fresh fish are bought and  butchered in house daily.
“We’re  very excited about our new venture. Our goal is to give people
Italian deli  comfort classics in an upscale yet relaxed environment. And with our reasonably  priced wine and beer list, which includes wines by the glass starting at $4 and  beers (including three Squatters on tap) starting at $3, customers can get a  hearty and comforting meal and a drink for under $15 and rarely over $20,”  Caputo continued.
Caputo’s  By Night is located at 314 West 300 South.  Reservations are
recommended, especially for weekends.  Phone: (801) 531-TONY (8669). Evening hours are : Tuesday through Saturday 5:00 – 9:00 p.m.  Deli  operations are available daily Sunday, 10:00 a.m. – 5:00 p.m., Monday 9:00 a.m.  – 7:00 p.m. and Tuesday through Saturday from 9:00 a.m. to  closing.
About  Caputo’s:
Tony  Caputo’s Market & Deli is focused on setting the national standard
for  Southern European and Regional American specialty foods. The market
offers  America’s largest selection of fine chocolate, over 200 cheeses aged in a proper  cheese cave, and much more.

At lunchtime, hundreds of eager patrons line up  every day for sandwiches, pastas and salads made with the industry’s most  cutting edge ingredients fresh from Caputo’s own market.

Through the  years Caputo’s has become an institution, by cultivating a
strong food culture  in the city, state and beyond. Their selection of artisan
products is second to  none in the nation. The knowledge and dedication to
excellence of Caputo’s staff  is unparalleled. Combined with the industry’s
most cutting edge facilities, the  end result is a customer experience more
likened to a gustatory adventure than a  mere shopping trip.”
The  National Association for the Specialty Food Trade in 2009 named Tony
Caputo’s  Market & Deli “Specialty Retailer of the Year.”  Salt Lake Magazine
also recently named  Matt Caputo and Caputo’s Deli the “Best Food & Wine
Educator” at its 2009  Dining Awards.

Here’s the menu FYI and I might add that they have a rather good wine and draft beer offering as well.

CAPUTO’S DINNER MENU

Entrees

All entrees served with garlic bruschetta, your choice of pasta, and soup or house salad (Caesar add $1.00)

Prime Rib - Roman style herb rub with horseradish sauce and au jus $15.95

Halibut Melograno - Grilled with a pomegranate reduction and tartar sauce $15.95

Atlantic Salmon Agrodolce - Grilled with sweet and sour onions and tartar sauce $14.95

Chicken Parmigiano - Fresh boneless, skinless chicken breast, breaded and topped with $13.95

fresh mozzarella and Parmesan cheeses.

Chicken Piccata - Fresh boneless, skinless chicken breast, sautéed in lemon and white wine $13.95

Pasta Entrees

Choose the pasta, then choose the sauce. All pasta entrees served with garlic bruschetta, soup or house salad

(Caesar add $1.00)

Linguine - Long pasta similar to spaghetti, but flat $10.95

Penne - Medium sized tube style pasta $10.95

Angel Hair (Capellini) - Very thin and fine spaghetti $10.95

Ravioli - Wild mushroom or Cheese, your choice $11.95

Lasagna - Filled with three cheeses and Italian sausage $11.95

Half and Half

Your choice of any two linguine, penne and angel hair & sauces $11.95

Lasagna with half linguine, penne or angel hair $12.50

Ravioli with half linguine, penne or angel hair $12.50

Ravioli and Lasagna $12.95

Sauces

Arrabiatta - Italian for “angry” – Spicy tomato sauce made with Di Napoli tomatoes

Cacciatore - Hunter style – a tomato sauce made with a variety of meats, salami and cheeses

Vongole - Olive oil based clam sauce

Cacio e’ Pepe - Olive oil, pecorino cheese, garlic & black pepper make a traditional Roman sauce

Italian Sausage - Tomato sauce with big chunks of Italian sausage, grilled peppers and onions (Add $4)

Insalata (Salad)

Large salads served with grilled Italian bread

Large Small

Insalata Mista - House salad of mixed greens with marinated veggies $7.95 $3.95

Caesar Salad - House made traditional dressing tossed to order $8.95 $4.50

Add grilled chicken ($3.95) or grilled salmon ($4.95)

Sides

Meatballs - $2.95 Soup - cup $3.95 bowl $5.95 Garlic Bruschetta - $1.50

We will split any entree in the kitchen for $5.50 extra charge and you both get full soup, salad & garlic bruschetta.

Sandwiches

All sandwiches are served with side of pasta salad $8.95 or $6.95 half sandwich.

The Caputo - A taste of Cosenza, Italy. Prosciutto, mortadella, salami, provolone, lettuce and tomatoes on a

crusty Italian roll covered with olive oil and balsamic vinegar.

Muffaletta - New Orleans famous sandwich with salami, ham, mortadella, cheese and olive salad on a

Ciabatta roll.

The Soprano - Fugetaboutit! Gabagool (capocollo), Cacio di Roma cheese from the sunny south of Italy,

lettuce, tomatoes, roasted pepper spread, balsamic vinegar and olive oil.

Meatball - Meatballs, sauce, Parmesan cheese and provolone cheese. What more could you want?

Prosciutto - The most famous of them all. Prosciutto, provolone cheese, tomatoes, lettuce, balsamic vinegar

and olive oil.

Italian Cold Cut - A combination of Italian favorites – wine-cured salami, capacollo, Genoa salami, provolone

cheese, lettuce, tomatoes, balsamic vinegar and olive oil.

Mozzarella and Tomato (may substitute Greek Feta cheese) - Fresh mozzarella cheese, tomatoes and a

hint of basil dressed with balsamic vinegar and olive oil.

Roasted Peppers on Focaccia - Roasted sweet peppers, arugula (in season) with Manchego cheese,

balsamic vinegar and olive oil.

All American - Served with cheese, tomatoes, lettuce, mayonnaise, mustard and your choice of 1 meat:

turkey, pastrami, roast beef, ham, salami (served with oil/vinegar) or pork loin (served with oil/vinegar).

Cheese Lover - A delicate combination of Fontina and smoked gouda cheeses topped with lettuce, tomatoes,

balsamic vinegar and olive oil

Substitute pasta salad with Insalata Mista, Ceasar or Soup – add $2.00.

Antipasti (Appetizers)

Caprese Salad - Made with Caputo’s own homemade mozzarella (when available) $ 8.95

Italian Prosciutto - and Seasonal Fruit $ 8.95

Antipasto Misto - Select mix of our best specialty meats, cheeses and marinated veggies $ 9.95

Sauteed Olives - Marcona almonds, pickled garlic, rosemary, Marsala wine $ 7.95

Drinks

Soft drinks $1.50 Espresso $2.00

Coffee & tea $1.50 Cappuccino, mocha or latte $3.50

For parties of 8 or more people, 18% gratuity added to bill.

CONSUMER ADVISORY

Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the

risk of food born illness. Consult your physician or public health official for further information.

This recipe came from my Aunt B as Raspberry Almond Thumbprints-one of our favourite all time cookies. In fact, we served these as part of a cream tea for our wedding reception. 

 They are a delightful combination of short bread cookie with the almond playing a nice offset against the sweet-tartness of the jam center. As I made them for a treat this holiday I came across a jar of B’s homemade blackberry jam in the pantry. (She’s a lovely friend to have- always sharing the bounty of her kitchen!) So I thought I would try a variation. I’m glad I did because I think that these are just as good and the contrast is beautiful too.

Blackberry (or Raspberry) Almond Thumbprints                             (makes 3-1/2 dozen)

• 2/3 cup granulated sugar
• 1 cup butter, softened
• 1/2 teaspoon pure almond extract
• 2 cups all purpose flour
• 1/2 cup blackberry or raspberry jam

Glaze

• 1 cup powdered sugar
• 1-1/2 teaspoons pure almond extract
• 2-3 teaspoons water

For the cookies: Preheat the oven to 350F. Line two baking trays with parchment and set aside. In a large mixing bowl combine the butter, sugar and almond extract.  Beat at medium speed until creamy, scraping the bowl often.  Reduce speed to low and add all of the flour at once. Beat until well mixed. Shape the dough into 1″ diameter balls or a bit smaller. Place 2″ apart on the baking sheets. Press your thumb into the center taking care not to push in too far or they will not be thick enough on the bottoms. Fill each indentation with a heaping 1/2 teaspoon of jam. Don’t be afraid if it looks quite full- the cookies will spread as they cook and the jam will thin out in the cookie to fill the center. Bake for 14-18 minutes or until the edges are lightly browned. Let stand on the sheets for a minute then remove to a cooling rack. (If you find that the cookies spread too much when baking- chill the dough for an hour or add 1-2 Tablespoons of flour then proceed.)

When completely cooled, make the glaze by stirring together the powdered sugar and almond extract then adding enough water to make a medium stiff glaze. Place the glaze in a zig-zag pattern on the cooled cookies by using a pastry bag fitted with  a small round tip or as B says you can use a small sandwich bag with a small cut in one corner.  Store in an airtight container for up to one week or freeze for up to three  months.  (They never make it to the freezer at our house!)

The wildflowers are in glorious bloom right now  in the Albion Basin at the top of Little Cottonwood Canyon in the Wasatch mountains  past  Alta Ski Resort.  Rick and I always try to have our anniversary picnic as near to our actual  June anniversary as the snow pack will allow. So we went this past week.   If you decide to go be prepared to hike a bit and prepared for the temperature changes at about 9,000ft elevation. It’s definitely a bonus- although a bit more crowded when the wildflowers are in bloom. We  didn’t want to brave the crowd in order to get anywhere near the actual Albion Basin Campground  or the Cecret Lake trailhead this time.

We  hiked nearby but in the other direction and packed in a picnic of wine, Manchego cheese, bread, Picholine and Sahli olives, fruit, nuts and the darkest chocolate we can find -short of cacao nibs. We perch on a huge granite boulder and celebrate our love of  our life for yet another year.  Cherries and olives are requisite because we’ve developed a contest of blowing the pits as far as we can. (Rick always wins.) We do this only because they’re biodegradible and are unsuitable for the climate so we don’t feel we’re littering. Although if one day there is a little cherry grove in a small dell surrounded by granite boulders and pines and near a certain ski lift- you’ll know they came from us- the johnny cherryseeds- Rick and Gabi. Our favourite anniversary picnic wine is a Katherine’s Vineyard Chardonnay from Cambria. – Which of course Rick always opens with his trusty Swiss Army Pocket knife.

We saw our Mr. Moose again this year he was a nice glossy chocolate brown with a huge set of antlers. I didn’t get a picture because there was a crowd ogling him and I didn’t want to add to the throng.

Wishing you all a year of love and laughter and serendipity do.

Oh an heres’ a good reminder too….

Bloom where you’re planted!