BY AMBER K. STOTT

raised on rhubarb 1

The author's grandfather presents her with a winter wonderland cake.


I'm lucky. I was raised on rhubarb.

Rhubarb is a humble vegetable in the celery family. Its wide leaves and pink root are poisonous, but its sour stalk can be eaten raw (though I don't recommend it—unless you've got a jar of sugar to dip it into first). This veggie is almost always found sweetened and baked inside some tasty homemade dessert. Occasionally, a restaurant chef will deem it menu-worthy, but this is pretty rare. Rhubarb is a food of grandmothers' kitchens.

My grandma's kitchen was in rural Iowa in a town of 700 people. The rhubarb she baked came from a truck-sized patch grown in my family's backyard.

Read more: Raised on Rhubarb: Life Lessons from My Grandma’s Favorite Vegetable

BY JULIANNA BOGGS / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

sacramentos food network 1In any busy evening at Mulvaney's B&L the dining room staff plays what they call the Rockaway Game. "Who's at table 12? Where are they from? Who are they connected to?" Chef Patrick Mulvaney explains. "In Rockaway Beach we'd say, 'I was out with Joe yesterday.' 'Oh, Joe from 98th?' 'No, Joe who has the sister Louise who lives on 104th.' "

The New York native, who's built a reputation as one of the most esteemed restaurateurs in Sacramento, knows the importance of building community, and how Sacramento, in the world of restaurants, is still a very small town.

In fact, the pedigree of dozens of successful Sacramento businesses from Bacon & Butter to Hook & Ladder can be traced back to young chefs cutting their teeth in Mulvaney's kitchen. Expand that to the kitchens of the Paragary Restaurant Group under the eyes of Executive Chef Kurt Spataro, and Randall Selland's family owned and operated endeavors at The Kitchen, Selland's Market Café and Ella, and the world gets even smaller.

Read more: Sacramento’s Food Network: Top Chefs Mentor, Learn from and Support Each Other

BY JOAN CUSICK / PHOTOGRAPHY BY JOAN CUSICK

the art of cooking 1 1

"I love soup," she says while peeling heirloom carrots. "If it's just me and I'm alone and I get to choose something, it's soup."


Maren Conrad has not only learned the art of home cooking. She has also learned how to strike a balance between art and cooking.

Conrad, 35, is an artist, teacher, mother and entrepreneur. Just last year, she cofounded Prosper Design Studio, which features her work on a line of kitchen and table linens that are as beautiful as they are sustainable.

Read more: The Art of Cooking: Maren Conrad Finds the Recipe for Harmony

BY ANDREA THOMPSON / PHOTOGRAPHY BY DEBBIE CUNNINGHAM

local farms and magpie cafe 1

Magpie's Chris Woo surveys the scene at Kingbird Farms.


The term "farm to fork" gets a lot of use around these parts, and may fall on weary ears as the term is often used. The good news is that it's more than just a marketing ploy. Many restaurants across the country are sincerely dedicated to bringing the freshest local products to their kitchens and dining rooms. Thanks to our great growing region, the restaurants in our area have some of the greatest opportunities to do so. It's encouraging that so many of our food businesses want to board this bandwagon.

Read more: Team Cuisine: Local Farms and Magpie Cafe Chefs Cook up a Tasty Alliance

BY HOLLY HUBBARD PRESTON

a testament to taste 1Named after the ancient tribe of Judah that once roamed here, these semi-arid hills sit atop a limestone plateau about 2,500 feet above sea level. Since biblical times the region has been known for its hearty, herbacious terroir. There is ancient terracing here as old as the Bible.

According to our guide, Shmuel Browns, my traveling companion and I are seeing the hills in their climatological sweet spot. In a month or so the green hillsides will give way to the parchment hues one might expect in this part of the world. For now, the rugged topography of the Judean Hills is soft and lush and full of vegetation, much of which I will learn is edible.

Read more: A Testament to Taste: Now as in Biblical Days, Foraging a Feast in Israel

BY PAUL TOWERS / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

pitchforks and freeways 1The diverse crowd of several hundred people erupted into cheers on a night in late March as the Sacramento City Council voted 6-1 to pass a law enabling people all across the city to grow and sell food from their urban farms. In doing so, Sacramento joined the ranks of Los Angeles, San Francisco, Portland and Seattle in promoting urban agriculture ("ag") within city limits.

The change didn't come easy. For over two years, the Sacramento Urban Agriculture Coalition—a mostly volunteer coalition of urban farmers, food policy wonks, composting enthusiasts and anti-hunger advocates—huddled around tables at Sacramento Food Bank & Family Services, drafting the basis for the policy that was eventually passed. When they weren't there, they were out giving community presentations, meeting with city staff or researching policies in other cities.

Something seems to have clicked for community leaders as they seek to meld big-city aspirations with cherishing the fertile soils and rich agricultural heritage of the Sacramento Region. "Sacramento honors its roots and embraces new possibilities," says Sacramento Urban Agriculture Coalition coordinator Matt Read. And it rings true for a city in the heart of the Central Valley that in 2012 proclaimed itself "America's Farm-to-Fork Capital."

Read more: Pitchforks and Freeways: City Council Passes Urban Agriculture Law

BY ANDREA THOMPSON / PHOTOGRAPHY BY DEBBIE CUNNINGHAM

boulevard bistro 1

"If [a cook] comes to me but has no passion for food and wine and flavors, I can't teach them passion. The other way around, I can."


Boulevard Bistro in Elk Grove opened in 2006 on Valentine's Day, one of the busiest nights of any restaurant's year. Looking back, chef and owner Brett Bohlman laughs that it wasn't the best idea, even though the cottage-like restaurant is one of the most romantic in our area. But having always worked in others' kitchens, he was ready to begin living his dream of operating his own place.

 

Read more: Boulevard Bistro: Built to Please

BY AMANDA HAWKINS / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

out of thin air 1

For centuries the work of yeast was considered magical. We crushed grapes, let them sit for a few days, and surely, every time, the mix would produce wine. But no one really knew why. Bread and beer were similar. Those mixes "boiled" without heat, and their makers were viewed as priests as much as down-home cooks.

Read more: Out Of Thin Air: A Quest for the Wild Yeast

BY ANDREA THOMPSON / PHOTOGRAPHY BY RACHEL VALLEY

starting fresh 1

Tuohy is the Golden 1 Center's executive chef and general manager of food service.


The soil's dug and the ground has been broken for growth. By October 2016, a new entertainment and sports center (ESC) will have sprouted up downtown. Much will happen here, from 44 basketball games each year to concerts and trade shows. Up to 18,000 attendees will visit the complex for each event.

As visitors come to this arena, downtown Sacramento will have new opportunities to show off to those who may not be familiar with what our city has to offer. One person who will be showcasing some of the area's greatest assets is the center's executive chef and general manager of food service: Chef Michael Tuohy. He will be serving up food unlike that at any other arena in the U.S.: food that is local to the area and as farm-to-fork as can be.

Read more: Starting Fresh: Michael Tuohy Shoots to Showcase Local Food at the New ESC

BY AMBER K. STOTT / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

tips for a foundation 1

An estimated 45 million Americans diet annually, spending $33 billion on weight loss products. We're a culture bombarded by processed foods making easy promises of quick fixes and a healthier heart.

Sadly, we can't diet our way to better health. The real solution: Create lasting habits.

A habit is a regular practice that's hard to give up. Like biting your nails or twirling your hair when you're nervous, habits can stick with you for life. Yet habits can be positive, too, like sneezing into your sleeve, or washing your hands before cooking.

Read more: Tips for a Foundation of Healthy Habits

SCROLL TO TOP