Valentine’s Day

Celebrate at Julia’s and toast your special someone.

Valentines’s Day falls on Tuesday, February 14th and Chef Alaun and his Team will delight you with amazing food and stunning service.

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This year, let us treat you to an amuse-bouche and a glass of sparkling wine to begin your meal on a delicious note.

Secure your reservations soon via Open Table or by calling 510.280.1547.

Cheers!

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New Years’ Eve

Chef Alaun has something delightfully wonderful for you on New Years’ Eve.

We bring you a plethora of choices, sparkling wine and truffles. Interest piqued?

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Enjoy your choice of Chef Alaun’s special prix fixe menu or the a la carte dinner menu.

Then, savor the delicacy of this culinary experience with an optional truffle tasting menu being unveiled exclusively for the special evening.

All diners enjoy their choice of a complimentary glass of sparkling wine or apple cider, so make your plans to ring in 2017 with an unforgettable experience at Julia’s.

Reservations available, but going quickly.  Contact Julia’s at 510.280.1547 or via email at julias@berkeleycityclub.com.

Cheers!

Valentine’s Day

February is here and it is time to make your plans for a special day of love.

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At Julia’s, the fun happens on Saturday, February 13, 2016.

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If you choose to celebrate your evening with us, a complimentary glass of champagne or sparkling apple cider awaits you!

Cheers to an amazing evening ahead.

Book your reservations now before it is too late.

Restaurant Week 2016

We love Berkeley Restaurant Week and it is almost here.

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Now in its 4th year and running 1.21.16 – 1.31.16, stunning menus with prix fixe pricing will be available as an option to choose from when dining.

Here’s the skinny…

Make a reservation – for parties of 6 or fewer – either on Open Table, by calling 510.280.1547 or emailing julias@berkeleycityclub.com.

Arrive at Julia’s and our hostess will seat you and present both the full menu & the restaurant week menu. Settle on in and ponder your choices.

The Restaurant Week Lunch menu is $20, excluding beverages, tax & gratuity.

The Restaurant Week Dinner menu is $35, excluding beverages, tax & gratuity. 

Psst…BCC Members…your member discount does not apply, but purchases are applicable towards your dining minimum.  

Stay tuned over the coming weeks to hear about more of the fun!

Current favorites

Summer time brings a bounty of delicious foods that we truly love incorporating into our meals.

Gracing the menu at Lunch and Dinner, you will find organic purple cauliflower.

Purple-Cauliflower

Chef Scott is using it in a Cauliflower bisque that is a hit among many and accented with a touch of chive oil.

A favorite appetizer is the Burrata cheese.

Burratta

It first entered our menu last year and diners loved this unique cheese, made with mozzarella and cream.  Its soft texture is delicious and worth a try to accompany your meal.  It is currently available for Lunch and Dinner.

Ours is accented with fava beans, mint, basil, lemon, olive oil and delicious grilled sourdough bread.

For meat-lovers, as a dinner option, you should consider the flat iron steak.

Not only is the steak cooked to perfection, but it is accented with organic fingerling potatoes.

Treat yourself to a visit at Julia’s soon!

Do you have anything in particular that you now want to try?

All about Steak

For most people, a steak should be cooked in a certain way.

Do you know the color of each option or approximate times and temperatures for cooking?

Feast your eyes on today’s blog post to learn all about it!

Kitchen tip

Keep a meat thermometer in your arsenal of tools.  It may become one of the most important tools in your kitchen.  Using it is the only way to ensure meat is prepared to a safe minimum internal temperature and when harmful food bacteria, such as Salmonella and E.Coli, will be destroyed.

Extra-rare or Blue 

Internal temp of 115 – 120° F

The steak is seared on the outside and cooked for 1 minute on each side.  The center of the steak is 100% red.

Rare  

Internal temp of 125 – 130° F

The meat is seared outside and cooked for 2.5 minutes on each side.  This option leaves the steak with a 75% red center and the meat is fairly soft.

Medium rare  

Internal temp of 130 – 140° F

This option is seared on the outside and cooked for 3-4 minutes on each side.  A 50% red center is produced and the meat is firm to the touch. Often times, this is the ideal preparation for a steak lover.

Medium  

Internal temp of 140 – 150° F

A safe bet for pleasing most diners preferences, this option is seared outside and cooked for 4 minutes on each side.  The result is a 25% red center.

Medium Well

Internal temp of 150 – 155° F

This option leaves a slight hint of pink after it is cooked 5 minutes on each side.

Well done  

Internal temp of 160 – 212° F

Cooked for 5 minutes on each side, a well-done steak is 100% gray-brown throughout and very firm.  It can be dry and lack juiciness.

Looking for tips from Chef Scott to treat yourself to the very best? 

If choosing the Filet, order it medium-rare to get the full flavor of the meat and optimum tenderness

Alternatively, when it comes to a New York strip steak or Ribeye, a medium temperature is where he finds the optimum flavor is reached along with peak juiciness.

Cheers to your next delicious meal!

Locally sourced food – Part 2

Welcome to the second installment of our locally sourced food post.

If you missed the first one, catch up here, if you like!

Soil Stewardship

Soil health is essential for the survival of our species. Conventional farming practices are rapidly depleting topsoil fertility. Creating and sustaining soil fertility is the major objective for organic growers.

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Energy Conservation

Buying locally grown foods decreases dependence on petroleum, a non-renewable energy. Buying from local producers conserves energy at the distribution level.

Environmental Protection

Organic growers use practices that protect soil, air and water resources.

A Step Toward Regional Food Self Reliance

Dependency on far away food sources leaves a region vulnerable to supply disruptions, and removes any real accountability of producer to consumer. Regional food production systems, on the other hand, keep the food supply in the hands of many, providing interesting job and self-employment opportunities, and enabling people to influence how their food is grown.

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Passing on the Stewardship Ethic

When you buy locally produced organic food you cannot help but raise the consciousness of your friends and family about how food buying decisions can make a difference in your life and the life of your community.

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Locally sourced food – Part 1

We love the benefits of serving our diners the freshest in meats, breads & produce.

The San Francisco Bay Area is a bounty of seasonal produce and artisan products.

Today, we begin a short two-part series of exploring the benefits of locally-sourced food.

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Freshness

 No doubt about it, freshness is key for ideal preparation & appearance of food.

Taste

Produce picked and eaten at the height of freshness tastes better.

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Nutrition

 Nutritional value declines as time passes after harvest — however, because locally-grown produce is used soon after harvesting, it is said to be more nutritionally complete.

Purity

80% of American adults say they are concerned about the safety of the food they eat. They worry about residues of pesticides and fungicides. These materials are not permitted in an organic production system before or after harvest.

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Regional Economic Health

Buying locally grown food keeps money in the community. It contributes to the health of all sectors of the local economy, thus increasing the quality of life — a win-win for everyone!

Variety

Organic farmers selling locally are not limited to the few varieties that are bred for long distance shipping, high yields and shelf life. Often they raise and sell wonderful, unusual varieties you would not find on supermarket shelves.