by Ana Marie Aguas
Celebrate the rich, diverse agricultural bounty of Sacramento at the inaugural Farm-to-Fork Festival tomorrow, September 28 from 11 am to 5 pm! The festival is free and will feature the best of the best in locally sourced cuisine. The day will kick off with live music, a beer garden from Sacramento’s finest breweries, and a wine pavilion featuring the best wines from across the region.
Tomorrow’s festivities will also consist of food demonstrations from acclaimed Sacramento restaurants: Mulvaney’s B & L, Ettore’s Bakery and Lucca Restaurant & Bar, as well as an exclusive look at how Chipotle Mexican Grill sources its high-quality ingredients from California farmers.
From talented chefs, to local farmers, to award-winning food trucks, festivalgoers can expect to enjoy the ultimate farm-to-fork experience and the best locally sourced foods in the country.
The festival will be held on Capitol Mall between Third and Seventh streets. For more information, please visit the event website.
by Sara Ortega
I’ve finally found the perfect combination of sweet and spicy and the ingredients have been right under my nose this whole time. In fact, I decided to try this new recipe from one of my favorite bloggers, Ree Drummond of The Pioneer Woman.
As you know, the theme of our 6th Annual SacFoodies Potluck was Farm-to-Fork, so I needed a delicious recipe with locally available and in-season ingredients. Lo and behold, I came across Ree’s easy recipe and gorgeous photos and my mind was made up—Watermelon Pico de Gallo for everyone! Not only was this one of the prettiest side dishes, it was one of the easiest. I was able to buy the peppers, onion and watermelon from the Thursday Farmers Market on Capitol Mall and the other ingredients I already happened to have at home!
Try The Pioneer Woman’s recipe for Watermelon Pico de Gallo:
Yield 12 Servings
- 1/2 whole small seedless Watermelon, diced
- 1/2 whole Red Onion, diced
- 1 whole Red Bell Pepper, seeded and diced
- 1 whole Green Bell Pepper, seeded and finely diced
- 1 whole Yellow Bell Pepper, seeded and finely diced
- 2 whole Jalapeños, seeded and finely diced
- 1 whole bunch Cilantro, chopped
- Juice Of 1 To 2 Limes
- 1/2 teaspoon Salt
1. Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.
2. Serve with chips or on top of grilled chicken or fish…or as a side salad!
by Caity Heim
There is never a dull moment in Sacramento’s food scene and from September 20 to September 29 the Capitol City will be bursting with farm-to-fork goodness. The inaugural Farm-to-Fork Restaurant Week, presented by the California Restaurant Association Sacramento Chapter, is an excellent opportunity to try out the farm-fresh bounty available throughout our region.
I plan to take at least one night off from cooking to enjoy a delicious meal from one of the dozens of participating area restaurants that are scheduled to host special events, menus and opportunities to meet the men and women behind Sacramento’s Farm-to-Fork metropolis.
No matter the cuisine or price point desired, this 10 day event offers something for every diner. Participating restaurants include: Ambrosia, Biba, Chicago Fire, Chops, deVere’s Irish Pub, Downtown & Vine, The Firehouse, Hook & Ladder Manufacturing Co., House, Il Fornaio, Ink, LowBrau, Magpie Café, The Porch, River City Brewing Co., Shady Lady, Sienna, Ten22, Thai Bail and more! For the full list of restaurants participating in this tasty celebration, click here.
We look forward to the festivities!
by Liz Conant
This year the theme of our annual SacFoodies potluck was “America’s Farm to Fork Capital,” so we challenged ourselves to come up with creative dishes using local ingredients. I took the challenge to heart and based my dish on a recipe from Sacramento’s own Elise Bauer at Simply Recipes.
I followed Elise’s recipe almost exactly, but I elected to omit the onions because a few of my fellow SacFoodies are onion-adverse, if you can believe that! To keep it as local as possible, I shopped for the green beans, basil and a local cheese at the Wednesday Farmer’s Market at Cesar Chavez Plaza. I purchased Black Butte Reserve cheese from a local purveyor, Pedrozo Dairy, which added a nice punch to the salad. Finally, I topped the salad off with Gallo Family olive oil from E. & J. Gallo (client).
Here is the complete recipe, adapted from Simply Recipes:
Local Green Bean Salad with Basil and Balsamic
- 1 ½ pounds trimmed green beans, cut to 2 to 3 inch long pieces
- 2 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 3/4 cup chopped fresh basil leaves
- 3/4 cup freshly grated Black Butte reserve cheese (about 1 ½ ounces)
- Freshly ground black pepper
Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans.
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve. Serves 6.
by Kris Caputo Hurley
Highlights from the 6th Annual SacFoodies potluck! Check back for recipes and more celebrating Sacramento’s status as “Farm to Fork Capital of America.
by Ana Marie Aguas
Photo Courtesy of Sacramento Magazine
Have you ever wanted to start a vegetable garden but can’t seem to figure out where to begin? If so, you’re in luck because we found the perfect event for you!
This Saturday, September 14, marks the third-annual Edible Gardens Tour brought to you by Soroptimist International Sacramento, Inc. The day will feature six uniquely beautiful East Sacramento homes demonstrating how traditional vegetable gardening can be incorporated into residential landscaping. The demonstrations will also have a Master Gardener onsite to answer any questions you may have and impart valuable gardening wisdom for anyone eager to learn!
The tour lasts from 10 a.m. to 4 p.m. and will also include fabulous door prizes and entertainment by the talented musicians of the Sacramento Symphonic Winds. The best part is that all proceeds of the tour will benefit the Tubman House, a local service dedicated to helping at-risk children and women.
Tickets are $20 each before the event and $25 the day of the event. Kids ages 12 and under are free so bring the whole family!
For more information please visit the event website or call (916) 709-6748.
by Caity Heim
The region’s best food and wine comes together against Sacramento’s golden skyline at the Junior League of Sacramento’s 14th Annual Wine & Dine event held along the courtyard at Raley Field.
Starting at 7 p.m. (6 p.m. for VIP) this Thursday Sept. 12, you can dance the night away with music by Clemon Charles, The Ray Iaea Jazz Project and a DJ by A&A Music Events. There will also be a variety of eats and drinks from Johnny Garlic’s, Fat Cat Scones, Blackbird Kitchen and Bar, Karmere Vineyards and Winery, River City Brewing Co., Lagunitas Brewing, Auburn Alehouse and more. For a full list of confirmed vendors and wineries, click here.
Tickets for this 21-and-over event are $40 in advance, $50 at the door and $95 for VIP tickets. VIP includes early entry, live music, cooking demonstrations, wine sampling, appetizers, fashion show, oyster bar and more! All proceeds will benefit The Junior League of Sacramento’s nutrition and education programs.
Don’t miss this event, hosted in collaboration with the Sacramento Convention and Visitors Bureaus’ Farm to Fork movement.
14th Annual Wine and Dine Event
Located at Raley Field
400 Ballpark Dr.
West Sacramento, CA
Map of Event
by Caity Heim
The SacFoodies are celebrating our 6th anniversary next week! Our theme for our annual potluck this year is “America’s Farm to Fork Capital,” so of course we’ll be toasting with a local brew. The dilemma? Too many great local beers to choose from! Help us decide which beer keg to enjoy for our special occasion by leaving a comment below and letting us know your favorite local brew. Cheers!
Auburn Ale House
by Sara Ortega
What is Food Literacy? It’s rooted in the same ideals as the “Farm-to-Fork” movement, but food literacy essentially refers to having an understanding of the impact our food choices make on our health, environment and community. This month, you can finally join the movement and get a real taste of what Food Literacy is all about!
For this month and this month only, 55 area restaurants have signed up to participate in this EatSmart: Dine & Donate Campaign to benefit the California Food Literacy Center. The center works to provide youth education programs to teach healthy eating habits and sustainability basics from an early age.
For every ticket purchased, these restaurants will donate a dollar to the cause. We checked out the list and were pleasantly surprised to see not only the variety, but the quality! Check out the list of participating restaurants here. So, if you needed another reason to eat out this week… you’re welcome!
by Jon Schuller
The bottled cocktails at Hock Farm are my new favorite thing. The refreshing Gin and Tonic and the enticing Rum & Soda (with house made cream soda!) are serving farm fresh realness with a kick right now, but watch out for other seasonal shifts that’ll rub you the right way, too.
Hock Farm Craft & Provisions
1415 L Street, Sacramento