Tapped Out

Is Sac's craft beer bubble on the verge of bursting?

When downtown Sacramento’s Brew It Up poured its last beer in 2011, owner Michael Costello lost more than his business. “I lost everything,” he says. “Nobody really knows the whole breadth of it. It’s not an easy thing to go through.”

Jun 30, 2014 Russell Nichols
Wise Villa Winery

Wine Winner

How Dr. Grover Lee went from the pharmacy to the vineyard

Imagine you’re a successful businessman, but what you really want to be is a professional baseball player. You’re so sure of yourself that you begin spending nights and weekends studying and training as if Major League Baseball will soon be calling. And then they actually do, and at your first at-bat,  you clear the bases.

That’s pretty much how things happened when Granite Bay pharmacist Dr. Grover Lee decided to become an award-winning winemaker.

May 31, 2014 Michelle Locke

The Wine on Miracle Mile

Sacramento sommelier Paul Marsh joins Stockton’s business renaissance

For the past 10 years, Paul Marsh has pledged himself to the pursuit of wine. In Chico, he learned the intricacies of its fruit by planting and harvesting a vineyard. With Kendall Jackson, he learned to sell. At The Firehouse Restaurant in Old Sacramento, he was educated on the finer points of building a wine collection in a hospitality setting, and he became a certified sommelier.

Apr 30, 2014 Douglas Curley
Sheana Davis, owner, The Epicurean Connection

Have Cheese Will Travel

A ‘choose your own adventure' map to NorCal's finest fromagers

In the past two decades, bucolic Sonoma and Marin counties have been at the center of a cheese renaissance that has seen the rise of dozens of artisan and farmstead products, including cheese made from the milk of sheep, goat and water buffalo. With nearly 30 cheesemakers and creameries opening their doors to visitors, exploring curd culture has never been easier.

Mar 1, 2014 Michelle Locke

Naturalist Nouvelle

Unearthing a new restaurant concept

Six months ago, Kevin O’Connor hit a wall. He had a good job in a good kitchen, but his body was exhausted and his passion was gone. So, at 24, he decided to step down as the chef of the now-shuttered Blackbird Kitchen & Bar and dig for a new plan.

Jan 3, 2014 Douglas Curley

Striking Oil

In Woodland, La Tourangelle cracks the nut oil market

Pulling up to the bland business park that is home to La Tourangelle’s nut oil bottling facility gives no indication of the nexus of culinary artistry housed inside.

But step through the doors and start talking to Matthieu Kohlmeyer, the energetic founder and CEO of the Woodland company, and you’ll discover that this quiet farming town is home to a vibrant French connection and a business that’s ridden the wave of consumer health trends and successfully plugged into the farm-to-fork movement.

Dec 1, 2013 Michelle Locke
Krissy White and Matt Sin, owners, Foundation Restaurant & Bar

Foundation Building

The new Sacramento restaurant that almost wasn’t

It took a year of arduous twists and turns, but Matt Sin and Krissy White finally got what they wanted. The business partners and co-owners of the just-opened Foundation Restaurant & Bar at Fourth and L streets in downtown Sacramento have an eatery of their own. It’s a sweet relief to be sure, because the story behind it is rather unsavory.

Nov 1, 2013 Douglas Curley
Cole and Sara Ogando, co-owners, Preserve Public House

Winters’ Preservation

Age-old recipes make for new-era growth

Tucked in a quiet corner of western Yolo County, Winters embraces the soul of small-town living. Centered around a historic downtown complete with white gazebo and an oversized main street clock, this tiny farm town (population 6,624) is on the cusp of a burgeoning new food scene.

Sep 30, 2013 Laurie Lauletta-Boshart

Das Is Gut

A sit down with the owners of Low Brau

Emerging restaurateurs Clay Nutting and Michael Hargis found a niche made in heaven when they opened their midtown spin on a German bier hall. Now, just ten months after opening, LowBrau is operating in the black, and the owners have their sights set on future growth. Check out the story behind the beer taps in this month’s Emerge video feature. 

Sep 16, 2013 Christine Calvin
Danny and Olga Turner, owners, Pushkin’s Bakery

Against the Grain

More local menus offer gluten-free options

Demand for gluten-free foods is increasing as more American’s are gaining awareness about the health impacts of wheat. Health seekers and people sensitive to wheat’s protein composite are often limited by the menu options at standard restaurants. But that is changing as local eateries capitalize on the surge of consumers with dietary restrictions.

Aug 31, 2013 Isabel Ward
(istockphoto.com)

Eat it Up

Why you should salivate over Sacramento’s farm-to-fork mantra

In October of last year, Sacramento Mayor Kevin Johnson declared Sacramento the “Farm-to-Fork Capital of America,” presenting the city with a long-term opportunity to build a distinct brand identity that could help the region attract and retain citizens, conventions, tourists and entrepreneurs. It’s especially valuable because a strong regional identity gives energy to the economic engines that make cities successful. Anyone needing proof can look directly to Austin, Texas.

Aug 31, 2013 Mike Testa
Hampton’s on Sutter’s manager Jennifer Kipgen and Chef Pete Treleden

Taste of Sutter

A casual affair in historic Folsom

As a child, Michael Hampton often rode his bike down Folsom’s Sutter Street in search of his grandfather, who spent a great deal of time at the Sutter Club bar and other businesses along the historic drive.

“Today, my uncle owns the Sutter Club,” Hampton says. “And because there’s a lot of family history there, I’ve always wanted to have some type of presence on the street, too.” Last year, that vision became a reality.

Jul 31, 2013 Douglas Curley