Jerad Nutall, the chef at Gatsby's Diner when they were featured on Guy Fieri's Diners, Drive-Ins and Dives, has joined West Sac's Vierra Farms as their on-site caterer.
I ran into Chef Jerad a few weeks ago when I was visiting Vierra
Farms to load up on black watermelons. Chef Jared - who also runs the
produce stand at Vierra Farms - told me that about 9 months ago, he left
Gatsby's Diner after a nearly 4 year run and sold his interest in the
restaurant. Running a restaurant didn't let him spend enough time with
his young child, he explained.
Prior to working at Gatsby's, Chef Jerad worked at River City Brewing Co. (alongside Tuli and Restaurant Thirt13en chef Adam Pechal), Esquire Grill and Culinary Specialists, the catering arm of Mulvaney's B&L. In total, he's been cooking for more than two decades.
With his new job at Vierra Farms, Chef Jerad has
started doing special Farm to Fork Brunches. (What's more farm to fork
than eating at a farm?) The first brunch drew 50 diners, despite only
having a week to publicize the event.
The next brunch will be Sunday, Aug. 11 from 10 to 2 p.m. Advance
tickets are $30 for adults and $10 for children, with 50 percent of the
proceeds benefiting the River City Food Bank. Those purchasing the day
of will pay an additional $5. The price of the brunch also offers
either sangria of mimosas.
While the menu's not online, Chef Jerad described one dish that I
can't wait to try. As his take on ketchup and eggs, he plans on starting
with an heirloom tomato, scooping out enough to crack an egg inside and
cooking that over a wood fire. (Note: the menu's not online so I don't
know if it's changed. But even if it did, it gives you an idea of the
creativity behind his dishes.) Actually, due to space constraints, the
entire brunch will be cooked over a wood fire.
While we're talking about Vierra Farms, they've also become an event
space. You can hold either an indoor event inside an old farmhouse or a
larger, outdoor event on their giant lawn, where they can set up picnic
tables or long "Italian-style" tables.
If you can't make it to the brunch, they're planning a Pre-Harvest Hoedown on Saturday, Aug. 31.
For more information, visit VierraFarms.com and for Chef Jerad's catering company, visit Facebook.com/FlyingBoarCatering.
Pete’s Restaurant & Brewhouse: Pete’s goal is simple; good food and good beer
- Life’s too short to eat bad pizza. This is basically the mantra of
Original Pete’s Restaurants, who have been serving praiseworthy pizza to
the greater Sacramento area since 1987. While I have childhood
nostalgia for Original Pete’s, I had not yet patronized their newest
incarnation (in 2006, they partnered with Firestone Walker Brewery,
created handcrafted brews and opened Pete’s Restaurant & Brewhouse).
To remedy the situation, I recently visited their Granite Bay location.
Kelly Soderlund in Style Mag.
Local Summer Produce Showcased at OneSpeed
- Interested in savoring ripe, beautiful produce from the region’s
small farmers in a restaurant setting? Visit East Sac’s OneSpeed, where
chef/owner Rick Mahan builds his menu around locally-sourced products.
On a recent visit to this very popular eatery, I devoured the kitchen’s
fabulous, summer-in-a-bowl heirloom tomato gazpacho, embellished with
chopped serpent cucumbers from Capay Valley’s Full Belly Farm, and
enlivened with a dash of sherry vinegar and olive oil crafted in Lodi at
Corto Olive Company. Kira O'Donnell on Sac Mag.