Being surrounded by farms for miles in every direction certainly has its perks, as the agriculture-dominated economy in California’s Central Valley translates into a thriving regional culinary scene.
Sacramento was recently declared “America’s Farm-to-Fork Capital”, and the city, from civic leaders to restaurant owners, has embraced the distinction.
“In the last eight months or so, our culinary tours have really taken off among convention groups,” says Mike Testa, senior vice president of convention sales for the Sacramento CVB. “Our food quality and freshness is unparalleled.”
California is the largest agricultural producer in the nation, and 70 percent of the Central Valley region is covered by forest, open space or farms that supply food to much of the country. Locals and visitors alike enjoy more than 50 regional farmers markets, where they can purchase the bounty grown on more than 7,000 acres of boutique farms.
Visiting groups also enjoy after-hours tours of area wineries.
According to Testa, many high-profile East Coast chefs got their start in Sacramento and miss the fresh ingredients when they leave. From broccoli and cauliflower to lavender and fresh fish, restaurants buy their food at farms in the morning to serve later that day.
In fall 2013, Sacramento plans to host its first ever Farm-to-Fork culinary festival, hoping to showcase local cuisine and boost the region’s appeal as a culinary destination. The week-long celebration will be tied in with restaurant promotions, events held at local farms and possibly a cattle drive through downtown.
Major farm-to-table restaurants in Sacramento include Magpie Cafe, which also offers catering services; Grange, with a beautiful private dining room seating 20; the Scandal bar, serving up to 40 for dinner; The Kitchen; and Mulvaney’s B&L, changing their menu to match the subtleties of the local harvest.
“Our location within California’s Central Valley provides our restaurants with the most diverse and fresh selection of locally grown produce available in the country,” says Wes Rhea, executive director of the Stockton CVB.
He recommends Stockton’s Mezzo as a new local restaurant utilizing fresh, in-season produce. Mezzo opened about a year ago and has become quite popular, serving “multiregional Mediterranean food” and creating pastas, sauces, sausage and ricotta cheese fresh each day. The restaurant will work with groups to arrange buyouts and private parties.
In Visalia, Bravo Farms creates artisanal cheeses and can host up to 150 people for tours and catered events, while Bakersfield’s large Basque population offers a huge selection of authentic eateries throughout the city.
