Judul : Zuda Yoga Folsom
link : Zuda Yoga Folsom
Zuda Yoga Folsom
yeah. about to make it happen! i love it. how about this? enjoy a good book and a
Zuda Yoga Folsom, delicious meal at the same time. nha nguyen has all the details. what's up?
yes, i do. reporter: i wanted to mention that i'm not wearing the right outfit today but that's another story. the story right now is this guy. chef seamus flew all the way in from colorado.
specifically denver? exactly. happy to be here in sacramento. one of my favorite places in the country. reporter: that looks bomb.com. spring vegetable pasta. what we are doing is taking a
little bit of delta asparagus and sugar snap peas. we are doing a simple little saute with herbs that has tarragon and parsley. finishing with whipped ricotta and basil. reporter: sounds delicious. i can't wait for the cameras to
go off of me to stuff my face. i want to let people know we've been here a couple times. this is the first time we got to be live inside the kitchen. in case anybody is wondering this isn't at every barnes and noble. we are lucky in folsom.
very fortunate. one of three locations we have across the u.s. we also have one in minneapolis-st. paul and also new york. this is our third one and we're going to be moving forward with another one in dallas-fort worth.
and also outside of dc in virginia. reporter: i love it -- i love it. is this dish almost ready? we're going to plate right now. reporter: wonderful i also wanted to mention they were so
great they have a wide variety of dishes they've already finished up in the front and i wanted to talk a little bit about what makes this particular kind of form of barnes and noble so need and we are talking about the menu changes really also we are
talking about the food the item that you guys are using to make every dish is different locally sourced -- right. so really our biggest thing and our biggest mission is to just cook with whole food. so we really want to be
ingredients of them. that's the best place to start. we always say great ingredients and technique yields great results. and that's paramount for how we cook. super simple. locally in california.
we have access to the best programs fish and meat available in the world. so we're lucky to showcase that here in folsom. reporter: a quick shout out to seamus' girlfriend born and raised from folsom. familiar with how awesome our
region is. we are going to around to the front. talk about the other dishes you have up there. i saw salmon and i am eyeing the avocado egg dish. what's everything here? so you know just starting
from here we got our roasted salmon that just cooked on the -- it's got great caramelization. a little bit of tabbouleh which is cracked bulgur wheat and a little bit of basil dressing. next that is actually our avocado toast.
we're taking some beautiful usually california avocados if not great avocados from mexico mashing those a little bit of sea salt and extra virgin olive oil and lemon juice finish that with soft scrambled eggs and herbs. to that we have chopped
vegetable salad. a lot of salads of course you think right away let's start with the greens but when we talk about chopped vegetable salad this is all chopped vegetables. we've got beautiful spring carrots in there.
cauliflower and green beans. things along those lines. and underneath it we have a little bit of green goddess dressing. we love it because it is all about avocado and herbs. but it's absolutely delicious. to the right of that we've got
toast. think about the best fresh mozzarella and multiply it times 200. we're doing that with soft toast and tomato. very simple. reporter: i know that was so much we crammed in there but this is all available on the
menu. check it out and the best part like i said earlier you wash it down with local coffee. so beer and wine and coffee they got it all they got you
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