Very few Sacramentans can afford the $175 per person to participate in Sunday's Tower Bridge dinner. But that doesn't mean we can't live vicariously and check out what they're serving.
On KCRA, Lisa Gonzales talks to Brian Mizner of Hook and Ladder and Jason Poole of Dawson's at the Hyatt about what they'll be serving and watch them prepare some quail with pork belly and roasted pear gastrique.
Via the Sacramento Bee, here's this year's complete menu.
Appetizer: Salumi, pate, cheese, mustard, olives, quince, honeycomb
First course: Heirloom bean salad of shelling beans, okra, heirloom cherry tomatoes, mint, red pepper cheese and organic olive oil sourced from Pedrozo Dairy, Seka Hills Farms, Yeung Farms, Dwelley Farm and Castaneda Brothers
Second course: Mesquite-grilled quail with Seckel pears, grapes, peppers, wild rice and pork belly sourced from Next Generation Foods, Del Rio Botanical, Tolenas Farms, Stillwater Orchards and Rancho Llano Seco
Third course: Smoked trout with fingerling potatoes, fennel arugula, herb vinaigrette dressing sourced from Passmore Ranch, Del Rio Botanical, Riverdog Farms and Fresh Origins Farm
Fourth course: Lamb shanks braised in Track 7 Hoppy Palm Pale Ale, indigo rose tomato, graffiti eggplant, vegetable flower honey and sage sourced from Matin Emigh Farm, Track 7 Brewery, Riverdog Farms and Fresh Origins Farm
The meal seems delicious. I might have to start saving money now so I can afford to go to next year's dinner.
Heirloom tomatoes star on many farm-to-fork menus - A beloved local has emerged as the star of Sacramento’s 2014 celebration as “America’s Farm-to-Fork Capital” – the heirloom tomato. Check out the three dozen or so participants in the “Restaurant Weeks” portion of ongoing farm-to-fork festivities, and you’ll spot heirlooms all over the special menus. Chris Macias in the Sac Bee.
Sacramento Women Leading the Farm to Fork Movement - From honoring Sacramento women making history today to celebrating single young professionals, GOTG loves championing women kicking ass in their respective fields. So why should farm-to-fork be any different? And once we started digging, man oh man, were we flooded with recommendations on farmers, chefs and advocates that are leading Sacramento’s farm-to-fork movement. Laura Braden on Girls on the Grid.
Review: Great Wall Bar-B-Q - The Great Wall Bar-B-Q is a restaurant known for the buffet style noodle bar, which is all you can eat for dinner and all day on Saturday and Sunday. Great Wall Bar-B-Q is located on Howe Avenue and is fairly priced. Justyce Mirjanovic in the Sac State Hornet.
How Maggiano’s dropped calories, kept flavor on its menu - Maggiano’s Little Italy is known for its rich, indulgent Italian food, but the chain made a move in a different direction with the Sept. 8 introduction of its Lighter Take menu. The new menu features 11 of the Brinker International concepts’ dishes reformulated to have a third fewer calories or less. Bret Thorn in Nation's Restaurant News.
Markstein Beverage buys Nor-Cal beer distribution business - In a deal involving two major regional wholesalers, Markstein Beverage Co. of Sacramento said Tuesday it’s buying the beer distribution business of Nor-Cal Beverage Co. Inc...The deal expands Markstein’s beer distribution into Placer, El Dorado, Nevada and portions of Alpine and Sierra counties. Markstein already distributes in Sacramento, Solano, Yuba, Sutter and parts of Yolo County. Dale Kasler in the Sac Bee.