Enjoy Your Taste of Sacramento

Sacramento is America's Farm-to-Fork Capital, and we at Visit Sacramento want you to have a taste of some of our best restaurants before you bring your meeting to town. We asked some of our top chefs, from barbecue to Michelin-starred cuisine, Mexican and Japanese, to share their unique spice blends with you, because we want you to see the excellence Sacramento puts into even the smallest details.

So now you've got your spice, and we want you to get the most out of it, so we asked the chefs who created them to share some examples of how they use it. Now that you've got your spice mix, take a look at what the chef says about it, and then let us know how you used it by sending us an email at conventionsales@visitsacramento.com

Urban Roots: Brisket Rub

Urban Roots is one of Sacramento's most popular barbecue restaurants and breweries. Chef Greg Desmangles was a featured chef on Sacramento's famed Tower Bridge Dinner, and he lends his personal touch to the Urban Roots menu. The brisket rub is made in-house, and Desmangles shares the way Urban Roots uses it, as well as the way you can use it at home.

Localis: Jerk Spice Blend

Localis is the second restaurant in Sacramento to earn the coveted Michelin Star, and Executive Chef Chris Barnum-Dann focuses on seasonal, fresh food in the restaurant, highlighting the best of what Sacramento has to offer as America's Farm-to-Fork Capital. The Jerk spice blend Barnum-Dann provided is used in the restaurant on a regular basis, and can be used in a variety of ways. No salt is included in the spice blend, giving chefs -- either in restaurants or at home -- the ability to tailor the flavor.

Gaspachos: Chile Ahumado

Gaspachos brings authentic Mexican juices and fruit cups to Sacramento, and Gaspachos 2.0 is the second location, offering a wide range of Mexican cuisine focused on freshness and drawing out the authentic flavors of the ingredients. Chef Julio Ortiz shares his Chile Ahumado, and recommends it be used in fruit cups you make at home, or in a wide variety of other ways, and invites you to come visit his establishments when you're in town for your convention.

Kru: Spicy Nori Goma Furikake

Kru Japanese Cuisine is a favorite among Sacramentans, including some of Sacramento's most renowned chefs. Chef Billy Ngo grew up in Sacramento and is happy to share his creations with locals and visitors alike. Known for sushi and fish dishes, it's natural that the spice he provided is the spicy nori goma furikake, a Japanese seasoning that can be used on "pretty much everything," according to Ngo.

Recipients of Visit Sacramento spice mixes have prepared the food pictured below

Want to see your culinary creations featured? Send an email to conventionsales@visitsacramento.com.

Beef dish with spicesThe Brisket Rub from Urban Roots was used by one of the recipients of the Visit Sacramento spice mixes to create the pictured dish.

Fish dish with chef spices

The Spicy Nori Goma Furikake from Kru was used to make this dish by one of the recipients of the Visit Sacramento spice mixes.