SACRAMENTO, Calif. - This week, patrons at New York's famed James Beard House will be treated to flavors of the Sacramento region, as Mulvaney's B&L Executive Chef Patrick Mulvaney creates a feast made entirely from locally-sourced ingredients.
A native of New York, Mulvaney opened his Sacramento restaurant in 2005 and continues to be an instrumental figure in the region's farm-to-fork movement. His menus change daily and are developed around seasonally-available produce, meats and fish. Mulvaney will travel to New York this week with ten members of his team and will carry his passion for local foods with him, as well. From the beer and wine, to entrées and desserts, the March 13th menu showcases the breadth of farm-to-fork offerings that Sacramento has to offer.
"We're thrilled that diners in one of the world's most esteemed culinary destinations will get to experience the fresh and delicious meals that Sacramento residents can enjoy every day," said Sacramento Convention & Visitors Bureau CEO Steve Hammond. "Our team commends Patrick for this great honor and believes he is an ideal ambassador to bring farm-to-fork in our region to such an important audience."
Sacramento's farm-to-fork scene continues to attract nationwide attention. In addition to Mulvaney, Tracey and Mark Berkner of Taste restaurant in Plymouth were invited to the James Beard House in 2013. The region's hotels are also making a name for their culinary achievements, with the Hyatt Regency Sacramento's Dawson's recently being designated a four diamond restaurant by AAA.
"Farm-to-fork isn't just a passing fad in Sacramento. It's a way of life for the region, and our secret is getting out," said Mulvaney. "We're looking forward to the opportunity to introduce the richness of Sacramento's food landscape to an audience that may not be familiar with all that the area has to offer."
Now a yearlong showcase, the Sacramento Convention & Visitors Bureau's Farm-to-Fork initiative is dedicated to showcasing the abundance of fresh food and drink that come from the Sacramento region. Details are being finalized for the 2014 Farm-to-Fork Celebration in September, and more event information can be found here.
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 the largest Certified Farmers Market 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.
About Mulvaney's B&L
Mulvaney's B&L brings handcrafted new American cuisine to your table. Its relationship with the food and where it comes from is the driving force of the way they do business. The menu changes daily focusing on the subtle changes of the seasonal, local harvest. As executive chef and proprietor Patrick Mulvaney often says, "Whatever comes in the front door goes on your plate." For more information, please visit www.mulvaneysbl.com. Follow us on Facebook and Twitter.