Each of our four wine regions has its own unique terroir, a French term describing the soil, climate and sunshine that give wines their distinct character. These winemakers want consumers to consider their wines farm-to-fork — that is, farm-to-glass. 

Omakase has evolved from a Japanese culinary tradition mostly associated with high-end sushi restaurants to a dining concept that accommodates a wide range of palates.

For Patrick and Bobbin Mulvaney, the long-married couple whose restaurant Mulvaney’s B&L is on the top of almost everyone’s fine-dining list in the Capital Region, two words seem to coexist as a single mission statement: nourish and nurture.

From cottage food business to pop-up kitchen to caterer to brick-and-mortar cafe in two short years: That’s the swift trajectory followed by Flora & Fauna Provisions, a hip new breakfast-and-lunch spot that opened a few months ago in the Park Tower office building downtown at J and 9th streets.

It’s one of the most anticipated announcements of the year for Sacramento’s culinary crowd — who will be the chefs for the 2024 Tower Bridge Dinner?

If you’re in the Capital Region, there are plenty of interesting options — and not only at Sacramento International Airport, which is set to have a major refresh of its dining program by 2025. Whether you’re flying a jumbo jet or a crop duster, you’ll find something to nosh on when you land in and around Sacramento. 

Whether in Sacramento or the upper climbs of the Gold Country, craft distillers are ready to give the drinking public a taste of all of the possibilities within libation. 

Carli Schrader and her family operate 43 McDonald’s in Sacramento, San Joaquin, Amador and Stanislaus counties.  

For three days in May, the floor of the Memorial Auditorium was transformed into a global foodways classroom where one could sample coffee from Honduras, eat a cookie made from Bolivian quinoa and spin an oversized wheel that directed you to pithy sayings by food journalist Michael Pollan.