A New Year’s Eve Celebration with Hawaiian Flair

Looking for something fun and casual to do this New Year’s Eve?  Why not join us for our Hawaiian Style New Year’s Eve Celebration with mouthwatering Hawaiian favorites like Macadamia Nut Crusted Opakapaka, Ahi Poke, Szechuan Style Ribs, Coconut Wrapped Shrimp, Nori Seared Ahi, our famous Hawaiian Purple Sweet Potatoes, Huli Huli Chicken and rice, and Pipikaula Steak.

We’ll start seating at 6:30 p.m. and conclude service at 9:00. The cost is $99 plus tax includes unlimited tapas, beer and wine.

We have a limit of just 50 seats available, so pull out your flip flops and your favorite Hawaiian shirt and call to make reservations today.

Reservations required, sandals and Hawaiian attire optional! Call 772-3900.

One Taste of This Tempting Ale and You’ll be Hooked!

Russian River Brewery fans take note – we’ve just tapped a keg of their barrel-aged Temptation Ale! We’re offering this delicious brew exclusively at Source, you won’t find it anywhere else in the area. Come in and give it a try – you’ll be happy you did!

The Brewery describes the ale this way…”Aged in French oak wine barrels for twelve months with distinct characteristics of fruit and subtle oak”. That sounds more like a description of wine than beer, doesn’t it? But make no mistake; the Temptation Ale is indeed a beer. One taste and you’ll be hooked!

Temptation is a Blonde Ale aged in French oak chardonnay barrels with Brettanomyces. Whoa, back up you say? What is Brettanomyces? According to the expert brewers at Russian River Brewery, Brettanomyces (or Brett) is a yeast, which ferments and behaves very much the same way as other conventional yeasts. The difference is, Brettanomyces has the propensity to continue fermenting through almost any type of sugar, including the natural sugars found in the wood in an oak barrel. The yeast has an invasive nature and is feared by most brewers and winemakers because, if not handled properly, it can quickly turn out of control.

Russian River Brewery is extremely careful in their use of Brett. They believe if this special yeast is used and monitored properly, it will add a richness and complexity difficult to replicate with other methods. Common descriptors include aromas and flavors of earthiness, leather and smoke.

As the Temptation Ale ages, flavors of wine and oak absorb into the brew. The ale is then re-fermented in the bottle to create its carbonation–a process commonly used to make fine champagne and sparkling wine. Spent yeast forms a thin layer of sediment to remain in the bottle.

For you beer lovers out there, the beer’s profile looks like this: 7.25%ABV / 1.062 O.G / 27 BUs

As you’d expect, Temptation Ale has an impressive line-up of awards including:

Silver Medal, 2007 GABF (Wood- and Barrel-Aged Sour Beer)
Gold Medal, 2006 World Beer Cup (Other Belgian Style Ale Category)
Silver Medal, 2004 World Beer Cup (Other Belgian Style Ale Category)
Silver Medal, 2003 GABF (Belgian Ale Category)
Gold Medal, 2002 GABF (Belgian Ale Category)

For those of you fortunate enough to get a pint or two of RRB’s Damnation Ale while we had it at the restaurant are going to love this brew! But hurry in, we have only one keg, and when it’s done, it’s gone!

On the Road… A Visit to Sinclair Family Farm

As the weather slowly changes, our thoughts turn towards comfort food and heartier dishes, so we hit the trail for a little inspiration and landed at Sinclair Family Farm. You can’t find a more idyllic place to spend a fall afternoon than the Sinclair property in the rolling foothills of Penryn.

Karin Sinclair and her family are what farmers call “good people”, opening the gates to their ranch and welcoming us into their pastures and barns as if we were family. Who could blame us if we were tempted to pull up a chair and spend the sunny afternoon on the porch while the ranch dogs dozed at our feet?

The Sinclair’s specialize in pasture raised sheep, chickens and cattle, letting the animals grow in their natural place where they can forage on the pasture, their native diet.

This approach to raising healthy livestock and poultry requires a dedicated commitment to careful pasture management; after all, a high quality pasture is the key to high-quality product. Sinclair Family rotates their grazing pastures, which remain untreated with pesticides or other chemicals, and do not use any antibiotics or hormones. The result is healthier, learner and incredibly delicious meats, and wonderful, richly-colored eggs.

Sinclair Family Farm’s commitment to sustainable farming practices make the farm’s chicken and lamb the perfect choice for our farm-to-table dinner this Sunday, October 23. The dinner, which will be held at Lone Buffalo Vineyards in Auburn, will feature Sinclair Family Farm’s free-range chicken in our first course, an Almond Wood Fired Rotisserie Chicken in a Kabocha Squash Soup with Chive Oil (looks and smells like fall!). We’ll also be featuring Sinclair’s lamb in our hearty third-course, Rosemary Skewered Lamb with Jujube and a White Pomegranate-Soy Glaze.

We invite you to join us in the vineyard this weekend to sample the bounty of Placer grown meats and produce from Sinclair Family Farm and other local producers. A limited number of tickets are still available. Call to reserve your spot! (916) 772-3900.

From Farm-to-Table – Dinner in the Vineyard

If you know anything about the team at Source, you know that it’s the farm-to-table, direct from-the-grower concept that inspires and fuels us. 

We’re passionate about supporting local growers and producers, and connecting with the people who supply the food for our restaurant. That got us to thinking – what more could we be doing to share that passion and to build connections between our community and those who grow our food?

And so it begins…

We’ve created a one of a kind experience to showcase the bounty of Placer County – a farm-to-table dinner in the vineyard at Lone Buffalo Winery. The dinner will be held on Sunday, October 23^rd, and will start with a tour of the vineyards and winery, followed by six-course dinner highlighting peak-of-season ingredients from local farmers.  Each course will be paired with one of the award-winning wines from Lone Buffalo Vineyards.

This evening is all about relaxing and having fun. It’s about connecting with people, connecting with the land, enjoying the food and the wine, and feeling good about it all!

There couldn’t be a better place for us to start than with local wine maker and winery owner, Phil Maddux, and his wife Jill. This dynamic duo has nurtured the land and the vineyards around their Auburn home for the past eleven years, and their passion for the art of wine-making is evident in every sip.  You won’t be disappointed.

 Let us set a place at the table for you.

Click here for more information or to make reservations.

Happy Hour

We’re excited to announce our Happy Hour is every Tuesday-Sunday from 4-6pm! Come by for sangria and all draft beers for $3 as well as a dozen mini tapas for just $2 each.

We also have new hours: we’re open for dinner Tuesday-Sunday from 4-10pm and lunch Wednesday-Sunday 11:30am-1:30pm. Hope to see you soon!

Do You Make Time For The Blues?

This local blues trio is  bringing you live blues music here at Source every Thursday evening at 6pm all summer long! So bring your appetite and some dancing shoes for some hot tapas and cool blues music.

The Source and Spoto Wine Dinner

We had a great time at our dinner event with Spoto Wines! Thank you to all who came out and joined us for such a special evening.

To view our gallery click here.