I'd heard about Michael Passmore before reading Rick Kushman's lengthy, but worthwhile profile in a recent Sac News & Review. But really, all I knew about him is that he used to be at the Sunday Farmer's Market under the freeway and that chefs love him. But I really didn't know why or much about the person.
After reading the profile, I'm starting to get it. But not everybody has time to read 3,300 words about a fish farmer - even the best fish farmer. Here are 7 things I learned when reading the piece.
1. First Careers: Before he started the fish farm, he spent time performing background checks for corporate America and later, attending Law School.
2. Tattos: Chefs Edward Martinez, profiled by the Bee's Chris Macias who has worked at Hawk's and Enotria and Tyler Bond of Enotria have tattoos of the Passmore Ranch logo.
3. Valentine's Day Gifts: Michael Passmore loves fish so much that he gave his wife two 140 pound sturgeons one Valentine's Day. Or maybe that should read Michael's wife Vandy loves him so much that she put up with getting two fish for Valentine's day.
4. Fish For You: Home chefs will soon be able to get the same fish and vegetables as the restaurants do via his new venture Passmore Ranch Provisions.
5. Caviar: Besides fish and produce, Passmore Ranch is now selling aged caviar.
6. Who Discovered Passmore?: Passmore credits Randall Selland for discovering him, although Selland modestly declines to accept any responsibility.
There's much, much more in the profile. I urge you to make the time to read it. Not only is it informative, Kushman makes it an enjoyable read.
Read the entire story in the Sac News & Review.
Image is from http://passmoreranch.com/.
Dining review: Lucca struggles with cooking consistency - When I later recounted my ordeal to a friend, wondering how one place named Lucca could actually appear to be three different restaurants (all with an unfortunate choice in vinyl-like rattan chairs), she told me to look on the bright side: You have a one in three chance of having a fantastic time. Thus, I would sum up my experiences as follows. Underwhelmed. Delighted. Horrified. Blair Anthony Robertson in the Sac Bee.
Counter Culture: Rollin’ on the river at Rio City Cafe - As for brunch, get your hunger on before you show up. Our eyes widened when a massive plate filled with huevos rancheros arrived, dominating the center of the table. What started out generations ago in rural Mexico as “rancher’s eggs” – a simple and filling dish of eggs, chili sauce, beans and rice on tortillas – has been transformed in this country into a far grander dish. In this case, corn tortillas piled with a huge mound of chili verde (chunks of braised pork in tomatillo sauce), four strips of crisp bacon, rice, black beans, jack cheese and sour cream topped with crunchy strips of red-colored tortilla. Allen Pierleoni in the Sac Bee.
Downtown & Vine: A new take on the grape - This tasting room and wine bar opened in December 2012, with Gregg Lamer, who holds the title of certified sommelier, and chef Kate Chomko, who trained at the Culinary Institute of America and Le Cordon Bleu College of Culinary Arts. These terrifically knowledgeable owners have mostly been operating under the radar, but have big plans afoot. With a new wine-bar license allowing them more event latitude and plans for special guests, Downtown & Vine should be on your to-do list. Ann Martin Rolke in Sac News & Review.
A&A Tasty Restaurant and Bar: Scratching the tasty surface - There’s an astronomical number of restaurants in Sacramento’s Little Saigon neighborhood. Many stand out by specializing in one type of traditional dish. Others are known for breaking the rules of tradition. A&A Tasty Restaurant and Bar, a large eatery located on the south end of Little Saigon, has such an extensive menu of Chinese and Vietnamese dishes that it’s hard to pinpoint its crown jewel. One can only speculate. Jonathan Mendick in Sac News & Review.
VIDEO: Peg's Glorified Ham N' Eggs - Amy Carabba is at the new breakfast joint Peg's Glorified Ham N' Eggs in Roseville. On Good Day Sac.
VIDEO: Midtown Sacramento Bakery Caters To Gluten-Free, Dairy-Free Customers - Anyone like Kevin, who is allergic to gluten and dairy, can have anything they want at Pushkin's Bakery that caters to the growing number of people with those allergies. On CBS 13.