Working Downtown, Wolfgang Puck Express next to Starbucks at the Convention Center has always been one of my go to lunch places. Their food was fast (if you called ahead), their staff was professional and very nice, and it wasn't too far from where I worked.
I learned last week that it closed, and will be replaced by APizza. (Thanks to loyal Cowtown Eats reader Pat for the tip and the photo above.)
I stopped by today and ran into the General Manager Vicky Housholder, who was doing a test run of some of the new recipes. I learned that Centerplate, the company that provides concessions to the convention center, decided not to renew their franchise agreement with Wolfgang Puck Express after a 10 year run. The new restaurant will free them of the constraints of serving Wolfgang's menu and allow them to serve more locally-sourced cuisine.
APizza has it’s roots in New Haven CT, home of Centerplates’/Classique Caterings national consulting chef Bill Pustari of nationally recognized Modern Apizza. The Apizza is a New Haven style pie, it is delivered on a thin, crispy shell with a sauce of true San Marzano tomatoes from Stanislaus County and Grande Mozzarella cheese. The concept uses locally sourced products whenever possible and a woodstone oven with a thermostatically maintained deck, which provides for the bubbled and blistered fresh pie look and taste. In addition to serving pizza by the slice, the menu features paninis, salads and soups.
The place opens on Monday. I look forward to checking them out.
Chefs renew foie gras battle with upcoming event - Fifty folks will be able to sample this forbidden food Saturday at La Toque restaurant in Napa. This culinary event is titled “The State of American Foie Gras” featuring six chefs, including Sacramento’s own Patrick Mulvaney. Chris Macias in the Sac Bee. Also see Michael Passmore's video on the subject.
VIDEO: Il Pizzaiolo - Mel learns how to make wood fire dessert pizza! On Good Day Sac.
VIDEO: Marie Callender's Is Closing Down - Cambi Brown joins us live from Marie Callender's on Arden Way talking with the staff about what they are going to do after they close down today. On Good Day Sac.
VIDEO: Culi-Nerdy: Alligator Ribs - Master Chef Keith Breedlove and Amy are making some gator ribs in this edition of Culinerdy. On Good Day Sac.
VIDEO: Black Angus - Black Angus Celebrates 50 Years With New Menu Items. On Good Day Sac.
VIDEO: Siino’s Pizza, Pasta & Grill Opens in Lincoln - Paul Robins samples the chicken picatta from Siino’s. The restaurant officially opens in Lincoln. On FOX 40.