Nationally, large restaurant chains are automating aspects of their service as a cost-saving mechanism. How is this trend playing out in the Capital Region?
Even for a brewery based on embracing history, six years old is a little young to be over the hill.
How are Sacramento’s restaurateurs appealing to new diet preferences?
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.
Corti Brothers’ Rick Mindermann is bringing a new-school mentality to the old-school market.
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.
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.