In Sacramento, hotel restaurants are not the stereotypically “good enough” fare for travelers with nowhere else to go – they’re some of the best in the city, and you can experience the culinary talent at this year’s Sacramento Hotels Farm-to-Fork Showcase: Challenge of the Chefs at the Kimpton Sawyer Hotel Oct. 30.
Event attendees are treated to a spread of savory tastings, local craft beer, wine and hard kombucha. You’ll also learn about how the city’s hotel restaurants serve fresh local produce and live up to the designation of America’s Farm-to-Fork Capital.
In addition to the tastings, attendees will get to watch a friendly competition between the hotel chefs and culinary teams to see who can earn the awards for Top Savory, Top Sweet and Top Plated foods.
The Kimpton Sawyer Hotel is the host hotel, and one of Downtown Sacramento’s newest landmarks. Executive Chef Patrick Prager of Revival at the Sawyer has a rooftop garden, so some of the food in the restaurant is literally overhead. Items grown in the garden include peppers, tomatoes, zucchini and edible flowers.
Proceeds from the event benefit Soil Born Farms.
Sacramento Hotels Showcase Farm to Fork: Challenge of the Chefs