When East Sac's The Cultured & The Cured closed last week, they didn't actually give a reason. Andrea Thopmpson in the Sac Biz Journal gets to the bottom of it:
He explained to me what led up to the decision to close. In early December, he lost three of his seven employees. He knew he was going to be out for a few weeks in January for a necessary surgical procedure, but suddenly he didn't have a cheesemonger to run the place in his absence. These were the final straws that pushed Andrew and Kelly Hillman to the end.
Though in general their sales were better than projected, their costs were higher than expected as well. The drought has caused local cheese prices to skyrocket, and a rash of piglet deaths raised the price of some of the cured meats that he sold by 15 to 20 percent. "You can't pass that along to the customers," he said. His labor costs were also much higher than planned -- not uncommon in the first year of a business.
Read the entire article in Sac Biz Journal.
MOD Pizza joins personal pizza offerings in Sacramento region - It's Washington-based MOD Pizza, which will enter the region with a Rocklin Crossings restaurant that's expected to open next spring. The company specializes in 11-inch personal pizzas offered for $7.47. Yes, MOD is an acronym for "made on demand." Sonya Sorich in Sac Biz Journal.
Taste: Quality Food & Brews at Oak Park Brewing Co. - Not only does Oak Park Brewing Company have a lot of great beers, but it also offers a full kitchen and a diverse menu, with fare such as Duroc Tacos (three pork tacos with red cabbage, jicama salad, cotija cheese, cilantro chutney) and the Moroccan chicken, served with saffron rice, sumac-glazed carrots and cucumbers in yogurt. In Submerge Mag.
Coffee Review ranks four Sacramento coffees in Top 30 of 2014 - Proof keeps coming that Sacramento’s third-wave coffee scene is excellent by national standards. Those national standards being the Coffee Review, the go-to guide for coffee nerds, which has rated Temple Coffee’s beans as some of the best in the country for years. And recently, other roasters have gotten major kudos as well. Janelle Bitker in Sac News & Review.