Chef Ravin Patel holds cute little mason jars of baby root veggies in edible “soil.”
When one thinks of California’s top food cities, San Francisco and Los Angeles come to mind immediately.
As for Sacramento? Not nearly so readily.
In fact, a publicist for the Sacramento Convention & Visitors Bureau told me that when arranging a tour recently for an out-of-state food writer, the visiting scribe’s first question was, “Is there an airport there?”
Why, yes, there is. It is the Golden State’s capitol, after all.
Indeed, Sacramento is home to nearly half a million people, as well as 1.5 million acres of farmland. With a year-round growing season, it produces more than 120 different crops that are enjoyed not only locally but abroad.
It grows more sushi rice than any other place. In fact, chances are if you eat any sushi in California, the rice was grown in Sacramento. The city produces 80 percent of the nation’s caviar. The breadth of the bounty includes everything from almonds to Kobe beef to wine grapes.
The fork in Farm-To-Fork.
Even the table was decorated with freshly grown provisions from Sacramento.
I was reminded of just how crucial Sacramento is to our plates when I attended a special private dinner last week in San Francisco that spotlighted the city’s culinary treasures. It was a Sacramento roadshow, as Executive Chef Oliver Ridgeway of Grange Restaurant & Bar and Chef Ravin Patel, chief culinary officer of Selland Family Restaurants, trekked down from Sacramento to EatWith’s South of Market event space in San Francisco to prepare a multi-course feast for a dozen food journalists and bloggers. All of it featured fruits, vegetables, meats and seafood sourced from Sacramento.
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