The fourth incarnation of Sac Bacon Week will be held from January 19 to 25, announced Sac Bacon Week co-founder and Sac News & Review co-editor Nick Miller.
Among the highlights:
- The Bacon Fest Chef's Competition will be held on Sunday, January 25 at Mulvaney's B&L. Tickets go on sale on Saturday, Nov. 15 at 12 noon at a yet undisclosed physical location for $40. Tickets will not be sold online, and this year, only 125 tickets will be sold, down from last year's 200.
- The popular Kevin Bacon Tribute Night will return on January 23 at Old I.
More details will be announced before Thanksgiving. To stay updated, visit BaconFestSac.com.
Sacramento’s top pastry chefs star in a savory-meets-sweet prix fixe dinner - Five of the top pastry chefs in the region are pooling their talents to host a dinner extravaganza that promises to provoke questions about the role of sweet and savory in a modern eating experience. Tickets for this Nov. 9 10-course tasting menu dinner went on sale recently at Eventbrite.com. Tickets are $115 per person, plus a $7.52 service charge. There will be two seatings for this dinner, each limited to 30 people. Mother Restaurant is hosting the event, but it will not be restricted to vegetarian dishes. As the dinner’s promotional poster states, the meal is expected to “blur the line between sweet and savory.” Blair Anthony Robertson in the Sac Bee.
Nothing Bundt Cakes bakery opens in Elk Grove - A third Sacramento-area Nothing Bundt Cakes bakery opened last week at 8234 Laguna Blvd., Suite 130, in Elk Grove. The franchise chain also has bakeries in Sacramento and Roseville. Mark Glover in the Sac Bee.
Let's eat: Three places to check out - Looking for somewhere different to try for lunch or dinner? Our three places to try this week include the long-awaited re-opening of a breakfast and brunch favorite, a place to grab pizza and watch football and the newest place to grab fish tacos. Andrea Thompson in Sac Biz Journal.
Goldfield Trading Post: Bring yer dancin’ boots - The thick-cut pork chop was flat-out fantastic, oozing juicy flavor from its fire-kissed crust. House-made cinnamon applesauce for dunking was a perfect accompaniment (paging Peter Brady?). A slew of red-skinned country fries on the side rounded out the hearty portion. Ann Martin Rolke in Sac News & Review.
Carcass-free contest commences! - There may not be enough time—or money in my tiny little wallet—to dine at every single restaurant participating in this year’s Sacramento Vegan Chef Challenge, but that seems like a good problem. This year, several new restaurants have joined the carcass-free competition, including Abyssinia Ethiopian Restaurant, Broderick Roadhouse, Shine, and Hook & Ladder Manufacturing Co. Shoka in Sac News & Review.
Farm-to-fork with a side of fries? - But some saw the flier’s imagery as taking the Mulvaney-McDonald’s connection beyond supporting a worthy charity. By sporting the clown shoes and holding a bag suited for Big Macs, was Mulvaney endorsing the fast-food giant itself? Given the chef’s passion for supporting local farmers and healthy-eating programs, an image of Mulvaney shilling for McDonald’s would be tough for many locavores to swallow – the equivalent of, say, Alice Waters gleefully holding a 7-layer Taco Bell burrito. Chris Macias in the Sac Bee.
VIDEO: Favorite Sacramento restaurant has grand re-opening - Due to increasing rents in midtown Sacramento, a favorite breakfast spot Bacon and Butter moved to a new location in the Tahoe Park area. Mike Teselle on KCRA.
VIDEO: Celebrating National seafood month - October is National seafood month and Executive Chef Tom Lucero from McCormick & Schmick’s makes a few seafood recipes using fresh fall vegetables. On KCRA.
AUDIO: Rick Kushman Discusses Why Wine Doesn't Have To Be Scary - For Kushman by the Bottle this week, we're getting back back to the basic notion of, "don’t let wine be scary." And don’t let the wine media/profession make you think it should be, and often they do because they’ve forgotten how little most people know about wine, or care to know about wine. On Capitol Public Radio.
AUDIO: Frank Fat's is celebrating it's 75th anniversary! - Frank Fat's is celebrating it's 75th anniversary! Executive Chef Curt Conant is in studio this afternoon to speak with Kitty about what the restaurant has in store! On KFBK.