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The Sacramento Region’s Farm-to-Fork Program Showcasing the Bounty of America’s Farm-to-Fork Capital
Submitted by Guest Contributor on July 22, 2016
Farm to Fork isn’t a passing fad or a marketing slogan in the Sacramento region – it’s the way we live. The region has been an agricultural powerhouse for centuries, boasting a year-round growing season, ideal climate and a mouth-watering bounty of crops. Chances are, if you’re enjoying a meal in the Sacramento region, it came from a local farm.
But while Sacramento was farm to fork long before the concept had a name, it took a team of culinary and agricultural leaders to bring the region’s Farm-to-Fork Program to life. In 2012, Josh Nelson of the Selland Family Restaurants approached the Sacramento Convention & Visitors Bureau with the idea that the region should shine a light on its amazing food and agriculture and share it with the rest of the country. Soon after, Sacramento Mayor Kevin Johnson declared the region America’s Farm-to-Fork Capital, and the rest is history.
One of the best times to join in the Sacramento region’s farm-to-fork fun is during the annual Farm-to-Fork Celebration each September. For an entire month, fresh food takes center stage with farm tours, street festivals, special dinners and other events happening almost every day. The SCVB hosts several hallmark events throughout the Celebration, designed to showcase where our food and drinks come from. These festivities include:
The Farm-Fresh Food Drive (Sept. 7) – The Farm-to-Fork Program will once again team up with the Sacramento Food Bank & Family Services to host a fresh produce food drive at the Food Bank’s cold storage facility to officially kick off the 2016 Celebration; last year’s drive became 142,000 meals that fed 16,000 people for three days. The organizations will work with area farms and grocers to gather fresh, local produce to then be distributed to regional food bank clients. Members of the community are also invited to donate from their own home gardens and orchards. After raising a Guinness World Record-setting 170,923 lbs. in 2015, Farm to Fork will aim to beat the record, and Guinness will again be on-hand to adjudicate.
Farm-to-Fork Restaurant Weeks Presented by Raley’s (Sept. 8-Sept. 25) – Farm-to-Fork Restaurant Weeks returns in 2016, with eateries across the greater Sacramento region offering seasonal farm-to-fork menus in honor of America’s Farm-to-Fork Capital. The events are produced by the California Restaurant Association, and a portion of the proceeds benefit the Food Literacy Center.
Farm-to-Fork Legends of Wine Presented by Cadillac (Sept. 16) – The season’s premier wine tasting evening will return to the State Capitol. National wine experts Darrell Corti and David Berkley will select wineries from across the region to pour on the Capitol’s West Steps, alongside area eateries like Hook & Ladder serving delicious bites. Tickets are on sale now at www.farmtofork.com/events/legends-of-wine.
Farm Tank (Sept. 22-23) – The SCVB has partnered with leading food non-profit Food Tank to bring a new, West Coast version of its popular East Coast conference series to Sacramento this September. The annual “Farm Tank” Conference will be a first-of-its kind event that features more than 70 food and agriculture experts from across the country and the Sacramento region. In addition to speakers’ panels, Farm Tank will include a day of hands-on learning excursions to regional farms, distribution centers, restaurants and other related sites to highlight the greater Sacramento area’s key role in the country’s food system. Tickets are available at www.eventbrite.com.
Farm-to-Fork Festival (Sept. 24) – The country’s most-anticipated fresh-food party will be back on Sacramento’s Capitol Mall, bigger and better than ever. Attendees will find more than a half mile of booths from area farms, ranches, restaurants and more, along with beer and wine gardens, chef demo stages and kids’ activities. National celebrity chef Rick Moonen will be among the culinary experts to hit the live demo stages, and musical acts will also perform throughout the afternoon. The event remains admission free, with proceeds from Tower Bridge Dinner ticket sales going directly to fund the expanded Festival.
Farm-to-Fork Gala (Sept. 25) – The month-long Celebration will conclude on Sacramento’s iconic Tower Bridge when close to 800 diners enjoy a one-of-a-kind culinary experience created by the region’s top farmers and chefs. In its fourth year, this fundraising dinner will focus on the unique collaborative nature between the region’s farmers and chefs, with teams working together to create a five-course meal. Details on the lead culinary team and can be found at farmtofork.com.
Stay in touch!
Visit Farm-to-Fork for more information.
Follow on Twitter @SacFarm2Fork, Pinterest, Facebook, Instagram
Submitted by Amy Pennington on July 21, 2016
Within a sea of restuarants, we are thrilled to host chocolatier Ginger Elizabeth. She says, "Little things may take longer, but they matter. Taking the extra steps to create exceptional products is an essential value, and a key to achieving excellence. We know our customers appreciate such attention to details."
Ginger Elizabeth Hahn is a formally trained chocolatier and pastry chef who has been studying and working professionally with chocolate for over 10 years. She studied pastry at the Culinary Institute of America in Hyde Park, New York. She graduated top of her class receiving the CIA Management Award and Angel Scholastic Award.
1. In one sentence, describe your ethos or goal with Ginger Elizabeth.
My goal with Ginger Elizabeth Chocolates is to create truly memorable experiences and traditions around chocolate and pastry.
2. You are in farm country - do you have a favorite veg or fruit that you wait for all year?
In the summertime I’m waiting for the winter citrus crop … amazingly floral bergamot and yuzu are my favorites! In the winter I long for olallieberries … I get them from a farm in the foothills where I grew up. We’ve taken advantage of our proximity to amazing local farmers by making sure to preserve fruit at the peak of its season so that we can access flavors year round.
3. What inspires you, as a chef?
Travel inspires me immensely. Whether it is a short weekend away or a longer leisurely trip, traveling always seems to take my mind to a creative space.
4. How has technology shaped your business?
Most notably, technology allows me to tell my story in a way that way not possible even a few years ago. Through the internet and social media we can access a virtually limitless audience.
Technology also allows us to share and learn efficiently as a professional community. This sparks increasing creativity and keeps standards high.
5. What are you serving at IFBC?
• Walnut Shortbread Praline Bonbon, made with organic Fully Belly Farm Walnuts.
• Olive Oil and Sea Salt Bonbon, made with organic Yolo Press Olive Oil and Jacobsen Sea Salt.
• Salty Caramel Macaron Ice Cream Sandwiches, made with Jacobsen Sea Salt.
• Olallieberry Pie Macarons, made with organic ARC Farms Olallieberries.
6. If you could talk to all of our bloggers individually, what would you want them to know about food, technology, your biz?
This is such an exciting time to be working with food! There is a renewed interest in farming which is bringing us a growing and diverse array of products with which to work. Here in Northern California, we are especially fortunate to be surrounded by amazing farmers and producers. Technology has given professionals and consumers alike increasingly easy access to knowledge and ideas. As a result, more and more people are seeking out meaningful food experiences on a regular basis. My goal is to take advantage of all of these wonderful opportunities to continue creating innovative, compelling and – above all – delicious chocolates, macarons, ice cream and desserts. For techniques and ideas I keep my eye on the global community of professionals; when choosing ingredients, I focus on using the amazing produce and other resources grown and produced close to home.
Submitted by Sheri Wetherell on July 21, 2016
Ben provides technical assistance to farmers in selling their products to hospitals and schools and works with institutional food service buyers to access local produce and provide education to students and guests. Ben has worked with college and university sustainable food procurement and education since 2009 and joined CAFF after managing the sustainable food service program at UC Davis Dining Services. He also serves as the Regional Lead for the San Francisco Bay Area Farm to School Network. Ben formerly served as Sustainability Manager to co-presenter Chef Cesar Cienfuegos at UC Davis Dining Services.
Submitted by Sheri Wetherell on July 21, 2016
Chelsea Minor is the Director for Public Relations & Public Affairs for Raley’s Family of Fine Stores. She develops and executes the company’s public relations and public affairs strategies. She manages Raley’s brand and external communication, including media, blogs, social media, and community relations.
Chelsea previously worked for KP Public Affairs, supporting California companies with public affairs and public relations services, specializing in local outreach in California communities, creating statewide coalitions and media relations.
Chelsea graduated from California State University Stanislaus with a degree in Social Science and completed her Masters in Business Administration for Executives at California State University Sacramento. She is also serves as the President of the Sacramento Public Relations Association.
Chelsea will be co-hosting the Farm to Fork Panel: Farmer, Rancher, Grocer Chef panel session on Friday.
Submitted by Guest Contributor on July 21, 2016
At Nature’s Path we’re all about making delicious, organic, plant-based foods - and we don’t just mean our cereal and granola. The recipe section on our website is teeming with irresistible food inspiration – all of it veggie, and much of it vegan.
Lately we’re finding more people are choosing vegan and vegetarian options – whether for health, environmental or animal rights reasons. We like to think that vegan desserts can be just as delicious and interesting (if not more so!) than regular ones; plus they’re friendly and inclusive for most diets. And you know what? That means everyone can have their cake - and eat it too!
Here are four of the hottest food trends to get you on the vegan dessert train.
1. Aquafaba Meringue
Tackling two major food issues in one go (food waste and the lack of vegan-friendly lemon meringue pie in the world) aquafaba is a truly magical ingredient. Next time you crank open a can of chickpeas, save the golden liquid and whip up a batch of meringue.
Try this recipe for Raspberry Eton Mess (shown at top). It’s perfect for meringue beginners because just like the name suggests – it’s allowed to look a mess! Also try this scrumptious Vegan Lemon Meringue Pie with Aquafaba.
2. Nice Cream
Much like its dairy-based counterpart, ‘nice cream’ offers cold, delicious decadence perfect on a hot day. Usually made with frozen bananas, frozen non-dairy milks like coconut cream, the flavour options for nice cream are endless and sure to delight dairy-dodging guests as well as traditional ice cream lovers.
Try this recipe for Peanut Butter Nice Cream Sandwiches!
3. Coconut Whipped Cream
With more and more people shunning dairy whether due to an allergy or overall health reasons, there’s an important gap that’s needed to be filled in the form of: non-dairy whipped cream. Coconut whipped cream is both a delicious and nutritious stand-in for those old aerosol cans.
Try this recipe for Banoffee Pie.
4. Superfood Boosters
With our growing understanding of what food does for (or against) our health, we’re making wiser choices for “functional” ingredients. Functional, or super foods, are making us even more creative in the kitchen.
For example, despite our understanding that a chocolate popsicle might spike our blood sugar, we still want (some might say ‘need’) a cool treat. With a little creativity, and by incorporating super foods like chia seeds and shredded coconut – you can have a delicious healthy treat that makes both tummy and taste buds happy.
Try this recipe for Frozen Banana Pops.
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