SACRAMENTO, Calif. - What's even better than mints on your pillow or a suite with a view? Sacramento, California hotel guests are finding seasonal room service options sourced from local ingredients, proving that it's possible to eat fresh in America's Farm-to-Fork Capital without ever leaving your hotel room.
This fresh twist on in-room dining provides busy travelers with a taste of the region, even if their schedules won't allow them to explore area restaurants. Ranging from salads, to entrees, to beers and wines, guests are treated to a wide array of options that are reflective of the local culinary scene. Some hotels are offering menus predominantly filled with farm-to-fork fare, while others have infused local ingredients into their existing menus.
"In addition to the comfort food many visitors expect when choosing a room-service option, guests can also order from our full farm-to-fork restaurant menu," said Executive Chef Oliver Ridgeway from Grange Restaurant at the Citizen Hotel. "Even a business traveler's perspective on Sacramento isn't complete without the chance to sample the region's cuisine, so it's essential that we offer seasonal, fresh, in-room items made from local ingredients. We want them to enjoy a full experience."
Both boutique and larger hotel chains are adding farm-to-fork options to their room service menus, providing more opportunities for guests to place a farm-to-fork order. Visitors to the Sheraton Grand Sacramento will find a room service menu full of choices that are locally-sourced. When sleeping onboard the historic Delta King in Old Sacramento, guests can order meals for in-room delivery from the onsite Pilothouse and Delta Bar and Grill, both of which fill their menus with seasonal produce from the area. Those in town for business near the region's bustling fairgrounds will also find fresh options at the Marriott Courtyard Cal Expo on a new, five-item menu that will exclusively feature farm-to-fork items.
"It takes visitors by surprise when they learn that their room-service hamburger or soup was made with local ingredients," said Scott VandenBerg, general manager of the Hyatt Regency Sacramento. "For us, it was only natural that our in-room dining options are focused on farm-to-fork, because that's the way we approach the cuisine for the entire hotel. So no matter where you enjoy your meal here, you're eating fresh, locally-sourced food."
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About America's Farm-to-Fork Capital
Sacramento is the capital city to the largest producing state of agriculture in the nation. Locally, 70 percent of the region's land is agricultural, forest or other open space. The region also contains more than 1.5 million acres of active farmland and 50 regional farmers markets-including one of the largest Certified Farmers Markets in California. Diners across the country enjoy meals containing ingredients produced in the Sacramento region. Led by the Sacramento Convention & Visitors Bureau, the farm-to-fork initiative is a year-round endeavor and collaborative process with the area's farmers and growers, chefs and restaurants, regional elected officials, and the people and organizations who are dedicated to the region's collective food system. More information can be found at farmtoforkcapital.com.