In 1971, UC Davis became the first university in the country to add a fermentation science major to its undergraduate course catalog. However, even though — nearly five decades later — California is nearing 1,000 craft breweries, and despite the legal and regulatory morass that awaits every new brewery owner, Dan Croxall believes that earlier this year, he conducted the first-ever craft beer law class at an American law school.
The ever-bustling Rick Mindermann assumes myriad roles as the store director of Corti Brothers, the old-fashioned specialty grocery store in East Sacramento known for its eclectic array of high-quality products from around the world.
Corti Brothers’ Rick Mindermann is bringing a new-school mentality to the old-school market.
At Mezcalito Oaxacan Cuisine in Rocklin, the mole takes two days and nearly two dozen ingredients to complete. The recipe reads like a catalog of the Mexican state of Oaxaca’s agricultural bounty: plantains, green apples and raisins; warm spices and half a dozen kinds of chiles; a liberal dose of sparsely-sweetened chocolate.
Suburban father Mike Polis makes an unlikely rancher, but he’s gained traction with his passion project, building a small family farm catering to a niche Capital Region market.
The Dad’s Kitchen owner signed a lease on a 1,000-square-foot property on 24th and K streets in Midtown Sacramento in August 2017. Julio Peix planned to convert the former dental office into Cider House — the city’s first cider bar — for an early 2018 debut, but construction delays stretched on for over a year.
Dutchman’s Stroopwafels may be the first business to cook on a bicycle in Sacramento, but local entrepreneurs have been finding creative ways to combine the area’s twin passions for cuisine and cycles for decades.
Trail Coffee, a bustling café on an activated corner in downtown Stockton, has come a long way from its startup as a back-alley roaster. In the last four years, the business has moved twice, rebranded and expanded into a 3,500-square-foot roastery, café and test kitchen in the refurbished Owl Drug Store building on E. Main and California streets.
Things change fast in the craft beer world. The industry trends from five years ago are already outdated, which is evident with the new East Sacramento eatery The Other Side by Track 7 Brewing Company. The classic industrial vibe of the first two Track 7 locations has been replaced by bright, warm colors and a sprawling layout.
Urban farmers Sarah McCamman and Randy Stannard never dreamed their most lucrative time of year — heirloom tomato season — would go from boom to bust under a state quarantine.
Mike Appezzato has only been in business for a year, but he’s already uprooting his company to move it to Sacramento.
Anu Snacks produces snack bars from spent beer grain, mixed with dried fruit and nuts with various coatings. The idea was a hit, winning $17,500 in prizes this year at the UC Davis Big Bang! competition for entrepreneurship.
To many consumers, the idea of edibles — cannabis-infused chocolate bars, brownies and other treats — sounds enticing. Especially considering health concerns about cigarettes have made people uncomfortable with smoke, including from marijuana.
Sacramento’s effort to expand mobile food codes is part of a statewide push to legitimize California’s long tradition of sidewalk vending.
With a fusion of made-from-scratch culinary, beverage, and entertainment components, Punch Bowl Social has achieved not only uniqueness, but excitement. Punch Bowl Social offers something for everyone with food and beverages from conventional to creative, and social gaming that puts it over the top as the place to be.
Over 70 breweries are currently operating in the greater Sacramento area, but only four of them — Solid Ground in Diamond Springs, Gold Hill in Placerville, Dueling Dogs in Lincoln and the Dancing Fox — are also licensed to make and sell wine, cider, mead or other types of alcoholic beverages.
At age 14, Jake Van Ry is already an all-star in the Foothills food truck scene.
Originally conceived as a Pan Pacific pissing match, the World Butchers’ Challenge has since exploded into a truly global competition. It began in 2011 when Beef + Lamb New Zealand CEO Rod Slater bet an Australian colleague a bottle of whiskey that his country boasted the better butchers.
Traditional butcher shops are making a comeback in the Capital Region.
We all have a morning routine, and for 62 percent of American adults it involves coffee. But is it healthy? Our writer Kicked his caffeine habit for 10 days — here’s what he learned.