Good morning it is! Just passed ALL the inspections. We now can order food, stock shelves and OPEN...Tuesday, November 5th. Cheesing!!!— TheCultured&TheCured (@Cultured_Cured) October 28, 2013
The Cultured & The Cured, a cheese and charcuterie shop in East Sac next to Big Spoon on J street, will open on Tuesday, Nov. 5.
As first reported by the Sac Bee's Chris Macias, the speciality shop will carry more than 100 cheeses and will eventually sell beer, wine, grilled cheeses sandwiches, mac and cheese, etc.
The store will be open Tuesday to Saturday from 11 a.m. to 9 p.m. and Sundays from 11 a.m. to 5 p.m.
Plates 2 Go: A Big Idea Grows Bigger - Comprehensive sustainability—we’re talking beyond going green. Yes, Plates 2 Go uses local, sustainable and organic ingredients for its menu items. And packages it all up neatly in biodegradable take-away containers. But beyond those appreciated, environmentally conscious endeavors, Plates 2 Go offers social sustainability in the form of true welfare reform, an opportunity for mothers in crisis to garner on-the-job training and regain their independence following homelessness. Niki Kangas in Submerge Mag.
First Bite: East Sac’s Cielito Lindo - Don’t expect Tex-Mex fare at this colorful, cheery establishment – instead, tuck into Alarcon's lusty, complex Mole Poblano con Pollo, whose fork-tender chicken is swathed in a luscious, traditional mole sauce and sprinkled with toasted sesame seeds; or the irresistible little “Empanaditas de Salpicon con Papas,” palm-sized pastries stuffed with beef, vegetable and soft potato in a feisty, slightly sweet chile ancho sauce. Kira O'Donnell in Sac Mag.
Enjoy fall flavor at OneSpeed Pizza - While OneSpeed Pizza is most notably known for their pizza (hence the name), it was the Autumn Salad I enjoyed on a recent visit that has me craving another trip. My plate was filled with hearty and seasonal fall flavors, yet still light enough to leave room for a pizza pie. Winter squash, pancetta, radicchio, mushrooms and celery root are all tossed perfectly in a light balsamico. This was my first time trying celery root and I loved the consistency it added to the salad. Jake Ferguson on Sac Foodies.
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