Flavors from Afar: Around The World in 7 Dishes
In a world filled with good food, it can be overwhelming knowing which diverse culinary delights to dig into. From the fresh flavors of Greece to the refined cuisine of France, different dishes tell different stories of culture and tradition. Join us as we embark on a gastronomic adventure to discover seven global meals and where to savor them locally.
Bibimbap
WHERE TO TRY IT: Blue House Korean BBQ, 2030 Douglas Boulevard, Suite 22, Roseville, 916-472-6598, bluehousekbbq.com
The origins and variations of this Korean rice, meat, and vegetable dish are as varied as any family recipe passed down from generation to generation over hundreds of years. So, to describe bibimbap in definitive terms can be controversial, but for the layperson, such as myself, here are some basics: It starts with the quintessential Asian staple—perfect, tender, white rice (“bap” translates to rice; “bibim” is to mix). From there, bibimbap usually contains vegetables, seasoned meat or fish, chili paste like gochujang, soybean paste, and soy sauce with a fried egg on top. My first experience with bibimbap was at Blue House Korean BBQ. Their rendition can suit any taste: vegetarian with tofu, pescatarian with spicy seafood or salmon, galbi (short rib), bulgogi (steak), or chicken. The oven-fired stone pot gives the rice a sizzling and crunchy bottom, just like the famous socarrat in traditional paella, while the fried egg on top sends a silky yolk into the mix. This wholesome meal checks all the food group and flavor boxes—what’s not to love?
Chirashi
WHERE TO TRY IT: Hisui Sushi, 25004 Blue Ravine Road, Suite 107, Folsom, 916-985-7778, hisuisushi.com
One of the most colorful and festive dishes in many sushi houses is chirashi. Its loose translation is “scattered” over sushi rice in a bowl (don). The chirashi is left to the chef’s interpretation but usually combines sashimi and vegetables. Don’t surmise that because chirashi means scattered, the dish isn’t food art. Unlike a tightly rolled or packed nigiri or hand roll, the chef can layer the bowl as a canvas for their artwork. Such is the case with the chirashi at Hisui Sushi—a beautiful, bountiful bowl of assorted sashimi (the chef’s choice of the freshest fish), wakame, and skillfully cut produce like lemon or cucumber served over rice for your dining (and gazing) pleasure. If you’re like me and are always looking for something other than a roll, try chirashi, and atode arigatō!
Souvlaki
WHERE TO TRY IT: Petra Greek, 230 Palladio Parkway, Suite 1213, Folsom, 916-693-6397, petragreek.com
When someone mentions Greek food, it’s often the same cast of characters we’ve become familiar with—gyro and pita. But there is one dish that, if I mention it to my non-foodie friends, always draws a blank stare: souvlaki. I don’t know why this is; souvlaki is the Greek version of the most easily recognizable dish in most cultures: marinated grilled meat on a skewer. Souvlaki was probably first known as “obeliskos,” derived from the word “obelus” (meaning “spit” or “skewer”). The modern version in most Greek restaurants is beef, chicken, pork, or lamb. Petra Greek offers chicken, pork, or vegetable souvlaki served with rice pilaf or French fries, Greek salad, tzatziki, and pita. The souvlaki meat or vegetables are marinated in a simple preparation of olive oil, lemon juice, garlic, and oregano (plus a few proprietary ingredients), then left to absorb the Greek goodness for at least 24 hours. After a brief stint on the open-flame grill, the intoxicating aroma of grilled meat and marinade arrives at your table, ready to be devoured.
Arroz con Mariscos
WHERE TO TRY IT: La Huaca, 1850 Douglas Boulevard, Suite 600, Roseville, 916-771-2558, lahuacarestaurant.com
I chose this dish for two reasons—firstly, La Huaca is a hidden gem for Peruvian food like nowhere else in the region; secondly, I want to note the differences and similarities between Spanish paella and arroz con mariscos (Peruvian paella). The two vary mainly in seasoning and socarrat. In Peruvian paella, it’s typical to use aji amarillo chili paste, aji panca chili paste, garlic, onions, and tomato paste; Spanish paella incorporates saffron and sofrito (a mixture of tomatoes, onion, garlic, and salt cooked in olive oil over a slow flame) but rarely includes red chili, in my experience. As for the socarrat (aka, the crispy rice that develops in the bottom of the paella pan)? In Spanish paella, it is the differentiator between great and mediocre paella. I don’t find it in many recipes or restaurants in Peruvian paella. That being said, the arroz con mariscos (seafood paella) at La Huaca is muy delicioso, and you won’t find anything similar in this area. Stop in and try it!
Cassoulet
WHERE TO TRY IT: Allez!, 4242 Fowler Lane, Suite 101, Diamond Springs, 530-621-1160, allezeldorado.com
Suppose you grew up watching cooking shows of French masters (or YouTubed them) like Jacques Pepin, Julia Child (not French but still an icon of French cuisine), Eric Ripert, Guy Savoy, etc. In that case, you have undoubtedly encountered an iconic French dish that is generally misunderstood and relegated to the term “old school.” Nothing, IMHO could be further from the truth. Yes, cassoulet probably hit its popularity peak here in the States in the ’80s and ’90s, but the rich, creamy meat and bean stew is a testament to French comfort food. Cassoulet is usually made with a combination of sausage, duck, white beans, garlic, onions, herbs de Provence, bread, and olive oil and served in a terra cotta bowl. Allez! serves up their version of lamb, duck, house-made sausage, and salt pork with white beans. Cassoulet is a perfect springtime meal, and Allez! is the perfect countryside venue for this soul-warming dish.
Moussaka
WHERE TO TRY IT: The Kabob House, 648 East Bidwell Street, Folsom, 916-983-6619, kabobhouse-folsom.com
Are you familiar with moussaka (moo-saa-kuh)? If not, keep reading, because you’ll soon be craving this incredible “casserole,” wondering why you didn’t try it sooner. But first, I should give some context: Moussaka is a layered dish like lasagna, typically using eggplant or potato as the “pasta,” with a ground meat and tomato sauce filling (although, it’s also common to find vegetarian fillings), and rich bechamel topping. The Kabob House is where you can find a mouthwatering Greek-style moussaka made with eggplant, seasoned ground sirloin, and cream sauce. This hearty lasagna sans pasta is a treat for those seeking “low carb” dishes and for the rest of us who enjoy comfort food in any language.
Croque Madame
WHERE TO TRY IT: Julian’s Pâtisserie and Café, 6610 Folsom Auburn Road, Folsom, Suite 7, 916-936-4735; Julian’s Pastry Nouveau, 1490 Eureka Road, Suite 170, Roseville, 916-474-5475, julianscafe.com
Madame or monsieur, which do you prefer, and do you know the difference? “Why it’s the egg on top for me!” said the lady. So, there you have it in an…eggshell. Or out—in the case of the French breakfast sandwich croque madame. A savory sandwich (“croque” means crunchy bite) filled with thinly sliced ham and gruyere cheese, pan-fried (sometimes dipped in beaten egg before frying), and topped with bechamel and a fried egg. This decadent French bistro breakfast can be hard to find unless you find yourself at Julian’s. The staff will prepare your croque madame and pair it with a green salad, which helps balance the sandwich’s richness. I also recommend it with orange juice, an espresso, and a seat outside to start your day. Bon appétit!
WHERE TO TRY IT: Blue House Korean BBQ, 2030 Douglas Boulevard, Suite 22, Roseville, 916-472-6598, bluehousekbbq.com
Bibimbap
The origins and variations of this Korean rice, meat, and vegetable dish are as varied as any family recipe passed down from generation to generation over hundreds of years. So, to describe bibimbap in definitive terms can be controversial, but for the layperson, such as myself, here are some basics: It starts with the quintessential Asian staple—perfect, tender, white rice (“bap” translates to rice; “bibim” is to mix). From there, bibimbap usually contains vegetables, seasoned meat or fish, chili paste like gochujang, soybean paste, and soy sauce with a fried egg on top. My first experience with bibimbap was at Blue House Korean BBQ. Their rendition can suit any taste: vegetarian with tofu, pescatarian with spicy seafood or salmon, galbi (short rib), bulgogi (steak), or chicken. The oven-fired stone pot gives the rice a sizzling and crunchy bottom, just like the famous socarrat in traditional paella, while the fried egg on top sends a silky yolk into the mix. This wholesome meal checks all the food group and flavor boxes—what’s not to love?
Chirashi
WHERE TO TRY IT: Hisui Sushi, 25004 Blue Ravine Road, Suite 107, Folsom, 916-985-7778, hisuisushi.com
Chirashi
One of the most colorful and festive dishes in many sushi houses is chirashi. Its loose translation is “scattered” over sushi rice in a bowl (don). The chirashi is left to the chef’s interpretation but usually combines sashimi and vegetables. Don’t surmise that because chirashi means scattered, the dish isn’t food art. Unlike a tightly rolled or packed nigiri or hand roll, the chef can layer the bowl as a canvas for their artwork. Such is the case with the chirashi at Hisui Sushi—a beautiful, bountiful bowl of assorted sashimi (the chef’s choice of the freshest fish), wakame, and skillfully cut produce like lemon or cucumber served over rice for your dining (and gazing) pleasure. If you’re like me and are always looking for something other than a roll, try chirashi, and atode arigatō!
Souvlaki
WHERE TO TRY IT: Petra Greek, 230 Palladio Parkway, Suite 1213, Folsom, 916-693-6397, petragreek.com
Souvlaki
When someone mentions Greek food, it’s often the same cast of characters we’ve become familiar with—gyro and pita. But there is one dish that, if I mention it to my non-foodie friends, always draws a blank stare: souvlaki. I don’t know why this is; souvlaki is the Greek version of the most easily recognizable dish in most cultures: marinated grilled meat on a skewer. Souvlaki was probably first known as “obeliskos,” derived from the word “obelus” (meaning “spit” or “skewer”). The modern version in most Greek restaurants is beef, chicken, pork, or lamb. Petra Greek offers chicken, pork, or vegetable souvlaki served with rice pilaf or French fries, Greek salad, tzatziki, and pita. The souvlaki meat or vegetables are marinated in a simple preparation of olive oil, lemon juice, garlic, and oregano (plus a few proprietary ingredients), then left to absorb the Greek goodness for at least 24 hours. After a brief stint on the open-flame grill, the intoxicating aroma of grilled meat and marinade arrives at your table, ready to be devoured.
Arroz con Mariscos
WHERE TO TRY IT: La Huaca, 1850 Douglas Boulevard, Suite 600, Roseville, 916-771-2558, lahuacarestaurant.com
Arroz con Mariscos
I chose this dish for two reasons—firstly, La Huaca is a hidden gem for Peruvian food like nowhere else in the region; secondly, I want to note the differences and similarities between Spanish paella and arroz con mariscos (Peruvian paella). The two vary mainly in seasoning and socarrat. In Peruvian paella, it’s typical to use aji amarillo chili paste, aji panca chili paste, garlic, onions, and tomato paste; Spanish paella incorporates saffron and sofrito (a mixture of tomatoes, onion, garlic, and salt cooked in olive oil over a slow flame) but rarely includes red chili, in my experience. As for the socarrat (aka, the crispy rice that develops in the bottom of the paella pan)? In Spanish paella, it is the differentiator between great and mediocre paella. I don’t find it in many recipes or restaurants in Peruvian paella. That being said, the arroz con mariscos (seafood paella) at La Huaca is muy delicioso, and you won’t find anything similar in this area. Stop in and try it!
Cassoulet
WHERE TO TRY IT: Allez!, 4242 Fowler Lane, Suite 101, Diamond Springs, 530-621-1160, allezeldorado.com
Cassoulet
Suppose you grew up watching cooking shows of French masters (or YouTubed them) like Jacques Pepin, Julia Child (not French but still an icon of French cuisine), Eric Ripert, Guy Savoy, etc. In that case, you have undoubtedly encountered an iconic French dish that is generally misunderstood and relegated to the term “old school.” Nothing, IMHO could be further from the truth. Yes, cassoulet probably hit its popularity peak here in the States in the ’80s and ’90s, but the rich, creamy meat and bean stew is a testament to French comfort food. Cassoulet is usually made with a combination of sausage, duck, white beans, garlic, onions, herbs de Provence, bread, and olive oil and served in a terra cotta bowl. Allez! serves up their version of lamb, duck, house-made sausage, and salt pork with white beans. Cassoulet is a perfect springtime meal, and Allez! is the perfect countryside venue for this soul-warming dish.
Moussaka
WHERE TO TRY IT: The Kabob House, 648 East Bidwell Street, Folsom, 916-983-6619, kabobhouse-folsom.com
Moussaka
Are you familiar with moussaka (moo-saa-kuh)? If not, keep reading, because you’ll soon be craving this incredible “casserole,” wondering why you didn’t try it sooner. But first, I should give some context: Moussaka is a layered dish like lasagna, typically using eggplant or potato as the “pasta,” with a ground meat and tomato sauce filling (although, it’s also common to find vegetarian fillings), and rich bechamel topping. The Kabob House is where you can find a mouthwatering Greek-style moussaka made with eggplant, seasoned ground sirloin, and cream sauce. This hearty lasagna sans pasta is a treat for those seeking “low carb” dishes and for the rest of us who enjoy comfort food in any language.
Croque Madame
WHERE TO TRY IT: Julian’s Pâtisserie and Café, 6610 Folsom Auburn Road, Folsom, Suite 7, 916-936-4735; Julian’s Pastry Nouveau, 1490 Eureka Road, Suite 170, Roseville, 916-474-5475, julianscafe.com
Croque Madame
Madame or monsieur, which do you prefer, and do you know the difference? “Why it’s the egg on top for me!” said the lady. So, there you have it in an…eggshell. Or out—in the case of the French breakfast sandwich croque madame. A savory sandwich (“croque” means crunchy bite) filled with thinly sliced ham and gruyere cheese, pan-fried (sometimes dipped in beaten egg before frying), and topped with bechamel and a fried egg. This decadent French bistro breakfast can be hard to find unless you find yourself at Julian’s. The staff will prepare your croque madame and pair it with a green salad, which helps balance the sandwich’s richness. I also recommend it with orange juice, an espresso, and a seat outside to start your day. Bon appétit!
by LORN RANDALL