“Presented by the California Restaurant Association Sacramento chapter, Farm to Fork Restaurant Week is a celebration of the region’s premiere dining destinations, in addition to the bounty of seasonal ingredients found within a 350-mile radius of the downtown core. The two-week event will showcase the Sacramento region as the culinary powerhouse that it is, with area restaurants hosting special events, menus and opportunities to meet the farmers, winemakers and brewers who make Sacramento America’s Farm-to-Fork Capital.” —farmtofork.com
Available September 13-28 (Sacramento location only)
Farm to Fork Heirloom Tomato Salad – Heirlooms, arugula, pickled onion, croutons, burrata cheese, olive oil, aged balsamic. Paired with Micheal David Sauv Blanc.
Heirlooms are from Yeung Farms in Yolo County.
Olive oil and balsamic are from CaliVirgin in Lodi.