Farm-to-Fork with Patrick Mulvaney - April 26th
Learn the story of this movement from one of Sacramento’s culinary icons
Food doesn’t get more farm-fresh than in the Sacramento region. Our Mediterranean climate produces some of the nation’s most diverse and high-quality crops year-round. The Farm-to-Fork Program serves as a platform to highlight the farms, restaurants, organizations, and individuals that contribute to the local culinary and agricultural landscapes. And no one has done more than Patrick Mulvaney, owner and chef of Mulvaney's B&L, to shape the region's farm-to-fork movement. Mulvaney's B&L has been in the forefront of Sacramento restaurants sourcing high-quality ingredients from nearby farms.
A native of Long Island, Mulvaney worked as waiter in New York and an apprentice chef in Ireland before working his way to California. Mulvaney earned a degree in Food Science and Technology at UC Davis and later worked in the Napa Valley with the famed teaching chef, Madeleine Kammen. By this time, Mulvaney had fallen in love with California and access to the fresh ingredients he found here. The menu at his midtown Sacramento restaurant changes daily and the chef is acutely aware of the ever-developing bounty available to him. It is Sacramento's proximity to farmers and the abundance they produce which feeds both the creative spirits of his team and the appetites of his guests.
Get an insider's story about the creation of the Farm-to-Fork movement in Sacramento. Tea and coffee will be served.
The cost is $10.00 per person. RESERVE YOUR TICKETS AT EVENTBRITE TODAY!