Celebrating Sacramento’s Locally Grown Food Scene
Back in October, we were pleased to share Sacramento’s newest designation as America’s Farm-to-Fork Capital. With 2013 underway, The City of Trees is continuing to get the recognition it deserves as a hot spot for great fare and an emphasis on locally sourced ingredients.
In fact, The San Francisco Chronicle recently covered Sacramento’s efforts to outshine its “cow town” reputation and take its rightful place as a bona fide foodie destination. Our prime geographic location was cited for allowing Sacramento chefs and diners to enjoy a robust array of locally produced meat, poultry, fish and produce.
We loved reading that the delicious assortment of ingredients available, paired with urban gardens and schoolyard projects are luring culinary stars to the area, such as Mark Liberman of San Francisco’s AQ, who is planning to open a new restaurant in Sacramento and says “The city has finally come into its own.”
Thinking of the next spot to try for dinner on the town? The article also called out several area restaurants that strive to use farm fresh ingredients, including Entoria, Roxy, The Kitchen, Kru, Grange, Mulvaney’s B&L and Ella.