Marybeth Bizjak is a writer who specializes in dining, restaurants, chefs and all things food-related. Before moving to Sacramento in 1990, she lived and worked in Washington, D.C., London and San Francisco and wrote for numerous publications, including The New York Times, Elle, Harper’s Bazaar, TV Guide, Women’s Wear Daily, W and Premiere. She’s also the author of a book, “Coffee Crazy: A Guide to the 100 Best Coffeehouses in America.”
Fun fact: As a party reporter for Women’s Wear Daily, Marybeth asked Julia Child to comment on the food served at a State Dinner. Child’s review — “the veal was tough and the asparagus was overcooked; it tasted like airline food” — got Child banned from future events at the Reagan White House.
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Ready, Set, Action!
Filmmakers big and small are finding the region a congenial place to make movies
For several days this winter, Sacramentans got to play “Spot the Movie Star” while Leonardo DiCaprio and William Baldwin were both in town filming two different movies at locations all over the city. It begs the question: Could Sacramento become Hollywood North? The city and nearby Placer and El Dorado counties have a growing film industry that brings millions of dollars and thousands of jobs into the region.
Spotlight On: Slow & Low Smokehouse
Sacramento’s original grid guy heads to Elk Grove
Over more than a decade, Sacramento restaurateur Michael Hargis has made a reputation for himself by creating hip, one-off Midtown eateries and bars like LowBrau, Block Butcher Bar, Beast + Bounty, Milk Money and Holy Spirits. Recently he splashed out in an unexpected direction, opening a casually chic barbecuerie called Slow & Low Smokehouse in Elk Grove.
Spotlight On: Flora & Fauna Provisions
Breakfast and lunch spot caters to the return-to-office crowd
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.
Young Professionals: Brandon Pace
Meet the emerging leaders who envision a bright future for the Capital Region
At 39, Brandon Pace is Kaiser Northern California’s youngest chief operating officer.
Sacramento Goes Global With New Food Conference
Terra Madre has potential to shine a ‘huge culinary spotlight’ on the city
Sacramento will serve as the site of a prestigious international food conference that could eventually bring thousands of tourists and millions of dollars into the region.
Restaurant Industry Confronts Its Mental Health Crisis Through Art, Dance and Film
Sacramento restaurateurs and artists team up to highlight and address the struggles of restaurant workers
By the end of 2018, Sacramento’s restaurant industry was reeling. That year, close to 20 industry workers — servers, chefs, bartenders and others — died from suicide or behaviors related to drug or alcohol use. In the last month of the year alone, four workers lost their lives.
Women in Leadership: Rachel Zillner
Our annual salute to women at the top of their field
She’s the self-described “girl who fixes broken things.” As the CEO and co-founder of Clutch, Rachel Zillner oversees a fast-growing business consulting firm that helps organizations fix what’s broken. It’s a skill she learned early.
Once a Burn Patient, Now a Burn Surgeon
At Shriners Children’s, Dr. Jason Heard treats critically burned kids like he once was
In light of National Burn Awareness Week, Comstock’s presents a
story of hope and giving back.
Restaurants Are Hanging Up on the House Phone
How the pandemic and rising costs led to the ‘phoneless restaurant’
This may have happened to you: You call a restaurant, and instead of a live person, you get a recorded voice telling you to leave a message and someone will get back to you. Or even worse, you go online looking for a restaurant’s phone number, only to discover there isn’t one.
Star Power
The Michelin guide helps put Sacramento restaurants on the map
Winning a Michelin star is something ambitious chefs spend a lifetime dreaming of and working toward. A star from the world-famous Michelin Guide promises life-changing benefits: Money. Customers. Fame. There’s even a term for it: the Michelin effect.