Make a Left Turn in Plymouth, California

The road that leads to Plymouth, California is treacherous for many reasons. One being that the native deer have a habit of meeting oncoming headlights just as they come into view.(Road kill is abundant the closer you get to the town) However, another involves a sinister predator that lurks around every bend...there are few of these, and behind every bush and tree that dot Jackson Highway. The predator in question, the California Highway Patrol! You see, the road to Plymouth, is an endless speed trap. Beginning at the junction of Grantline Rd. in Sacramento County, the distance to the town is roughly 25 miles northeast. The CHP have nothing better to do than to monitor this vast stretch of nothingness for the slightest challenge of the myriad of speed limits which range from 15-65mph. Try pushing the pedal to the metal on any straight length of the road, the CHP will appear as if they've been beamed down by Scotty himself from Star Trek!  Seen it happen more than once. You've been warned. Now, about that left turn a few weeks back.

When entering Plymouth, the speed limit immediately drops from 55 to 45 miles per hour, and then becomes 35 mph even quicker. Assuming that this is by design so that one can marvel at the antiquated old gold rush town, there are a few unique attributes that make the drive worthwhile. For one, this is wine country. Plymouth is considered the gateway to wine country. More than 40 wineries are within five miles of beautiful, barren, downtown Plymouth.


With all of the wine guzzling that goes on the area, there are few places where  a hungry vinophile (word made up, know the author personally)  can satiate their appetite at a fair price with an abundance of choices and some good old fashioned UN-pretentious hospitality.  However, good people, such a place does exist...if you are willing to make the left turn before you get your drink on...which is a right turn on the same road...different name though.

To say that the discovery of this culinary mecca was accidental would be dishonest. The blame is to be placed on this blog which was read by a phenomenal social media director of the fine dining establishment known as the Amador Vintage Market. (OK, this proper journalism writing is killing me!) Her name is Sarah, and she cast her bait right in front of the nose of this blogger.

The Amador Vintage Market at 9393 Main Street in Plymouth, California is situated about three quarters of a mile west of the left turn mentioned earlier. Nestled among a few old buildings, the sign as well as the awning on the front of the building are hard to miss. Look for outdoor diners, or the looky-loo types gazing in the window watching the happenings going on inside, or praying that the line of eager patrons become shortened...soon!

Sarah plays hardball. What does this mean you ask? Previously, it was mentioned that the market was unpretentious. A more accurate description would be, "down homey." Sarah and the staff of the market were more like a family welcoming a stranger into their home with open arms. If you have ever visited the south, it is customary to offer your company, or as it is more commonly pronounced, "Cump-nee," a "cool" drink while they await your arrival into the parlor...or  on to the porch, whichever works for your piece of real estate.

There is something nostalgic about ice cold grape soda in a bottle. Popping the cap off of the bottle took me back to my childhood and the road trips across the country that my father would drive because he did not like to fly. (an Air Force lifer who hated to fly, imagine that...I digress) Anyway, back to being a journalist. Grape soda is only one of the many offerings in the large cooler located near another cooler equally filled with delectable goodies.

Sarah sat a spell and described what happens in a place no more than 2000 square feet packed to gills with all things yummy. But before she could get into her spiel, she asked if anything had been offered as a sample. Batter up! Let the game begin. Returning with a just out of the oven, perfectly golden brown, thick, meaty, succulent, mouth watering crab cake, it was all this blogger could do not bite her arm off!

The crab cake was filled with, uh...crab. No annoying fillers like bread crumbs and flour, this beast was full of crab! Yes, there were a few kernels of corn...different, and surprisingly welcome, but the amount of crab was unbelievable. Served with a side of aioli, better known as "uppity mayo" in the southern part of the country, and which went untouched, (no likey dat stuff!), the crab melted as it rested upon a tongue nearly drowning in saliva. Can Y'all say, Boo yeah, baby, whoooo dat be some good crab! I digress, again.

The conversation nearly became silent, or perhaps the words were being drowned out by the pleasure of chewing each tender bite of the extremely fresh and perfectly seasoned cake. Steam rose from within the flaky, buttery meat. Each bite was better than the first. Finding it impossible to photograph and chew at the same time, the camera was set aside and the conversation was temporarily halted as Sarah left to fetch another morsel of debauchery.

Chef Beth Sogaard, who unfortunately was not available, began her journey into culinary nirvana by developing the chip to the right. According to Sarah, the recipe is only known to Beth. The chip was indescribable in that it had a, uh, sort of, uh, not quite sure texture and a uh, kind of, uh, flavor that went really well with the house made hummus. Seriously, you cannot describe this chip. It is too complex and simple at the same time. However, the hummus was to die for! Unlike the paste pre-school children use in arts and crafts, which hummus can sometimes resemble and taste like, (you know you ate paste!), this hummus was wildly flavorful.

Chocked full of veggies, the only one discernible was probably onion or scallions. Sarah would not elaborate. Garlic and other flavors were perfectly balanced and the texture was as smooth as butter. If hummus had always tasted so good, this blogger would have another excuse for not being able to squeeze into a size 10 pair of jeans!

The chips can be purchased in bags, and the hummus is located in the cooler next to the endless selection of cool drinks as we say in the south.

Sarah was not done yet. Like a good southern hostess, she insisted on a tour of the facility. Mind you, this place is not that big, but what takes place here is amazing. Reluctantly putting the fork down, and tearing away from the hummus, Sarah drew attention to a corner of the room. A mirror hung precariously from the ceiling above a pseudo kitchenette. Get your mind out of the gutter, this is where they offer cooking lessons. According to Sarah, Chef Beth is always creating something new, and that she thoroughly enjoyed sharing her latest masterpieces with her cump-nee!

Sarah then diverted attention to the shelves located near the ice cream cooler. (you can tell by now, there is something for every taste in this place.) Grabbing what appeared to be a cake mix, she explained that the market was known for their bacon chocolate chip pancake mix.

As if your cholesterol wasn't squeezing the blood through your arteries by now, she went on to describe how popular the the pancakes were.

"We have a hard time keeping them on the shelf." Beth said. "They are a favorite  around here."

 After reading the label, they are not that unhealthy...unless you have them with a side of bacon, sausage, ham, three eggs, toast and grits washed down with a cup of hot coffee and a toothpick to pick your teeth afterwards! Did somebody say, coffee?

Yes, they do coffee! In fact, they do most of the "fru fru" hot beverages. For a country style, homey kind of place, they are up to speed with their state of the art machinery.

Another cooler directly...that's "drectly" in the south, across from cool beverage heaven is stocked full of fresh fish, salads, pasta dishes, deli meats, gourmet what not's and some veggies.

As an added bonus for those who over indulge on the endless assortment of goodies, or who for whatever reason choose not to drive up the hill to go wine tasting is the market serves local wines as well as a few rare gems. Wine is sold by the glass, or a bottle can be purchased to accompany your meal. Additionally, when cooking class are offered, wine and food are included in the purchase price of the lesson. Book early, classes fill up fast. chefbethcatering.com

Nearing the end of the tour, Sarah offered a bit of history on the building and a good amount of information on Beth and her creation of a business built on humility and hard work. The market is very conducive to supporting other businesses. There is an area near the demo kitchen that is full of business cards, brochures and information from other local and distant businesses. Because she also caters, the staff is accustomed to multi-tasking. Weddings are a big part of the catering operation as well as fundraisers and private parties.

To conclude the visit, Sarah offered one last tidbit of hospitality. Located just to the right of the bacon chocolate chip pancake mix is a small cooler full of Italian ice cream.

Known simply as "Gelato," this cold, smooth, fruity treat has significantly less butterfat than ice cream, is not as solid and because of this,  the flavor bursts forward faster than ice cream. When asked if chocolate, raspberry, vanilla and a few other flavors would be desired, the response was, Uh, huh!


The next time you head up to Plymouth, or if you are within 10 miles of the area, make the left turn on Main Street. The Amador Vintage Market is worthy of three slaps upside the head...and that is a good thing, with an additional back handed slap as you leave...hopefully with a bag of chips, hummus, some bacon chocolate chip pancake mix, a few crab cakes and a Gelato washed down with a grape soda.
Now, go work out!

Until next time, Salute'!

Karen