Paino has made a commitment to using all local ingredients in Ruhstaller’s brews, going so far as to grow his own hops yard. But it hasn’t been that easy. So what’s standing in the way of the Capital Region’s hops renaissance?
Solano County hasn’t escaped the craft beer craze. Here are three local breweries you don’t want to miss:
Gochujang, as you may or may not know, is Korean chili paste. It’s surprisingly delicious in chocolate, at least when in the hands of Puur Chocolat owner Ramon Perez.
To find the kind of innovative employees needed to continue pushing the food movement forward, it’s important to look as much as listen. For instance:
“This position requires a vegetable costume as occasional work attire.”
Sebastian Bariani is in heaven, standing in his family’s olive grove in the Dunnigan Hills. The winter day is mild, a blue sky caps the rolling green terrain. He reaches down and gently bends the branch of a Manzanillo olive tree to demonstrate how the trees will soon be pruned, explaining that the blossoms for the next crop can come only from new growth.
In the past year, Rapid Ramen has expanded into Target, Menard’s, Bed Bath & Beyond and Family Dollar — just to name a few. The little cooker has gone international, too, including distribution in Australia, India and Canada. But that’s not all…
Can large institutions, like college campuses, get involved with farm-to-fork? Can they leverage their buying power and still provide a local food experience on a large scale? Customer influence is making an impact on big buyers, inspiring sizable companies and organizations to launch full-tomato into buying local.
Drawn by the incoming arena, the burgeoning craft cocktail and beer scene and the farm-to-fork movement’s local strength, San Diego business partners Roy Ledo and Hassan Mahmood will be installing a version of their hit North Park arcade bar, the Coin Op, in place of Marilyn’s on K.
It’s a rainy Wednesday, and Chef Michael Warring is mulling over the night’s menu in his eponymous restaurant, enjoying a moment of calm before seating begins in an elegantly appointed dining room that gives nary a hint of its former life as an ice cream parlor.
Today there are two generations of Americans who don’t know how to cook. Processed food diets are a leading cause of rampant childhood obesity. There is a clear need for increased cooking and nutrition education, or food literacy, in schools.
The menu you get at the onset of your dining experience is much more than a laundry list of food and prices; it’s the opening volley in a courtship dance between your taste buds and the kitchen.
Sacramento chefs like to think backwards. When it comes to menus, they let the ingredients dictate the dish — not the other way around. The result: An ever-changing seasonal menu that is as brief as the kale is healthy.
In the Capital Region, we’re lucky to be surrounded by an abundance of farm-to-fork fresh food, plus chefs who know how to showcase the flavors of our region. So you tell us: Who has the best menu around?
Jeremy Shepherd has been tending to his growing flock since 2009. He sells mutton to local markets but also works his herds as mobile mowers with local farmers in Yolo County.
A global cocoa shortage threatens to put a damper on the good tidings and cheer, as worldwide demand for chocolate outstrips the waning production in the Ivory Coast and Ghana, which produce more than 70 percent of the world’s mass-market cocoa.
Chris Jarosz is the founder of Broderick Restaurant & Bar and co-owner of the Wicked ‘Wich food truck. This year, he also took on the overhaul of midtown’s Capital Dime restaurant and its sister eatery, Trick Pony, which have been folded into the Broderick Roadhouse family of restaurants. It’s not all glamorous, but it is pretty tasty.
In a county where 218,510 residents are food insecure (meaning they don’t know where their next meal will come from), and where a local food bank will distribute groceries to 40,000 individuals each month, food activists are continually innovating ways to break the cycle of poverty—for good. The solution is actually under our feet: the soil.
Zinfandel from Lodi’s Mokelumne River American Viticultural Area comes in two main styles: west side and east side. West-side vineyards, with their shallower soil, have lusher growth and tend to be earthier or loamier, sometimes pungently compost-like. East-side vineyards have a lower water table, producing smaller clusters and smaller fruit, which generally have more color, tannin and acidity.
You might say the old grapevines look otherworldly. With their contorted limbs and thick trunks, these Zinfandel vines look more like squat alien-trees, twisting up out of a sandy 3-acre spit of land in southwest Lodi. “Look how this vine is growing here,” says Stuart Spencer, owner of St. Amant Winery. He’s standing in the dirt at nearby Marian’s Vineyard, pointing to a vine with a hole as big as a fist. “The vine just splits over time.”
The wine tasting room at Harmony Wynelands in Lodi was built with a far different purpose. Bob Hartzell, an aficionado of old-fashioned theater pipe organs and former president of the California Winegrape Growers Association, built the hall to house his pride and joy – a 1921 organ that was once installed in the Castro Theatre in San Francisco. The room’s acoustics are specially designed to show off the organ’s commanding sound.