Sacramento’s first annual Farm-to-Fork Week (www.farmtoforkcapital.com) took place in September, capped off by a formal four-course dinner on Tower Bridge prepared by some 25 local chefs lead by Chef Patrick Mulvaney, for more than 600 guests.
The events of the week celebrated “growing, harvesting, eating and drinking” and were the culmination of much planning by city officials. Sacramento is looking to elevate its’ image as a culinary destination filled with honest ingredient sourcing and talented chefs such as Mulvaney, who has pioneered the region’s farm-to-table movement since opening Mulvaney’s B&L in 2006, featuring a menu that changes daily.
His restaurant offers private dining space, and the redwood-ceilinged “Next Door” banquet hall seats up to 130 people and features a 40-person outdoor garden patio for use in nice weather. The restaurant will also cater picnics and company receptions.
Other highlights from Farm-to-Fork Week included a kickoff cattle drive through the streets of downtown and up to the Capitol Mall, celebrating the area’s cow-town roots, as well as the Legends of Wine Event.
“It certainly wasn’t the last Farm-to-Fork Week,” says Lucy Steffens, director of travel media for Visit Sacramento. “We’re already planning to build on it for next year. We’re discussing the time frame and what things we should add to the festival.
