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.
Get up close and personal with the artists who are set on making the Warehouse Artist Lofts the most creatively inspirational place to call home.
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?
What more can your storage cabinets do for you? How can your placemats become conversation pieces? What if sitting down to read a magazine felt a little bit like being at the carnival?
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.
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.
Last year we highlighted Sacramento’s newest design superstars, just in time for the holidays (“Fresh Perspective,” by Kibkabe Araya, December 2013). Here’s a look at what they’ve been up to over the past year.
Several records broken, many legs shaken and few bodies unbruised by the end of this year’s California International Marathon. About 15,000 participants ran a grueling 26.2 miles in the Sacramento Running Association’s CIM. Over 50,000 spectators cheered runners on along the downhill course last Sunday.
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.