Sacramento's food and cocktail scene has grown up. If Michelin gave stars in our area, I'm sure we'd have more than one restaurant that would deserve it. (I'm looking at you, The Kitchen and Enotria.)
But sometimes, it seems like our city hasn't learned to act like we belong. We may not have the quantity of excellent restaurants that a larger city has, but the quality and adventurousness are here.
Here's some evidence. Over the weekend, the San Francisco Chronicle printed two articles, one about our Food to Fork movement and one about our cocktail scene.
The reaction on social media was a little too enthusiastic. "WAHOO!" read a Tweet by a friend, whom I won't single out since it's not really about them. That's just one example of the many Facebook posts or Tweets I saw.
In looking at the articles closely, I kind of read them as a backhanded compliment.
"In bars as in baseball, Sacramento is a triple-A farm team for the Bay Area," read one of the articles. I'm surprised that the story didn't later say one our cocktails was a Sacramento 10, but a Bay Area 6.
I don't think it was meant as an insult. Maybe that line was inserted by an editor. Nevertheless, we shouldn't have to accept an attitude that's no longer true.
Sacramento's restaurants have made it. Other region's eateries may get more buzz and their chefs may be more famous, but that doesn't mean their food is better.
WHEN we receive this type of attention in the future, we shouldn't be happy with lukewarm validation. We shouldn't rejoice when we're called the tallest little person. We need to embrace our unqualified excellence, stop being happy with any attention larger cities might send our way and then, hopefully, we'll get the respect we deserve.
Read the stories for yourself and let me know what you think below.
SF Chronicle: In Sacramento's cocktail scene, a nexus of local talent
SF Chronicle: Sacramento growing a taste for local food
* Photo is a screenshot from SFGate.com.
Sacramento gets food famous – a Q&A with writer Ed Murrieta - Ed Murrieta has been trying to get published in the San Francisco Chronicle for 10 years. Murrieta, who's been writing about food (and drinks) since the late 1980s, finally crossed that off his bucket list this past weekend, with the publication of several stories on Sacramento's burgeoning food scene, particularly its farm-to-fork movement. Karen Wilkinson in Sac Press.
Passmore Ranch hosting entire staff of Michelin 3-star restaurant - Just after 6 a.m. today, I chatted by phone with Michael Passmore, owner and operator of Passmore Ranch, which raises six species of fish in eco-friendly ponds in Sloughhouse. He was already in the office, and with good reason. Passmore was tending to last-minute details for some very special guests today - about 50 very special guests. One of Passmore Ranch's customers is Meadowood, the world-class restaurant in St. Helena that is one of two Michelin three-star restaurants in California (the other is the French Laundry). Executive Chef Christopher Kostow and the entire restaurant staff has embarked on an educational sojourn while the dining room is being remodeled, and one of the learning trips is to Passmore Ranch. Blair Anthony Robertson in the Sac Bee.