As most merchants in Old Sacramento have come to understand, tourism is a large portion of their annual business and Jason Minow, owner of The Sacramento Sweets Co., is no different. The Sacramento Sweets Co. has been famil- owned and operated since its inception and has been in the same location in Old Sacramento since 1983.

“The job is fun because of the transient nature,” Minow said. “There is never a dull moment because you are constantly dealing with different people and no day is the same.”

Minow also appreciates the historical significance of Old Sacramento. Dating back to the days of the Transcontinental Railroad, the Pony Express and the telegraph, Old Sacramento was the original hot-spot of the Sacramento region.

“The way we live today is because of what happened in history. You can’t change it,” Minow said. “And now, business owners have fallen in love with the idea that they are creating history in the same way.”

The history that business owners are helping preserve as well as create is due to tourism in Old Sacramento. Approximately 15.3 million visitors come to Sacramento annually, and Old Sacramento is a primary destination. Also, over the last two years, travel and tourism have created and sustained 25,220 jobs in Sacramento.

No one understands this better than Minow and his family when it comes to operating The Sacramento Sweets Co.

“I live and die by tourism,” Minow said. “And, if you don’t come to Old Sacramento on a regular basis you are a local tourist.”

Although locals do contribute to The Sacramento Sweets Co., it is evident that without tourists of all types in Old Sacramento, Minow and his family would not be where they are today.

For a sweet and unique experience, visit The Sacramento Sweets Co. located at 1035 Front St. in Old Sacramento.

When people think of the difference tourism makes in Sacramento, it's about more than just showcasing the historic sights in the city, highlighting our thriving arts culture and bringing groups to the Sacramento Convention Center. Tourism makes a difference for Sacramento residents as well as those who arrive to get an authentic California experience.

Each year, 15.3 million visitors come to Sacramento. They come to see the epicenter of the Gold Rush in historic Old Sacramento, view stunning works of art in the newly expanded Crocker Art Museum, explore the rivers and delta, and get a closer look at the history of the railroad at the California State Railroad Museum. Class trips frequently visit the California State Capitol, and people are increasingly coming to sample some of our farm-to-fork food, as Sacramento was recently named the Farm-to-Fork Capital of America.

But those visitors bring something that also helps local residents. While they're here, visitors spend money, and that money contributes to the local economy in not only the hospitality industry, but also translates to tax money that goes to the general funds in local governments, which pay for services including police, fire, pools and parks.

As we celebrate National Travel and Tourism Week, we look at some of the impacts tourism has on the local economy in Sacramento. Check out the infographic below for a quick look at some of those impacts.

Sacramento holds a special place in Janie Desmond-Ison’s heart not only because she works in the most historic part of the city, but because her family is what makes the history of Sacramento so appealing. As a fifth-generation Sacramentan, Desmond-Ison lives and breathes Sacramento. Her great-great-grandfather migrated to Sacramento from Illinois in 1848. However, he returned to the Midwest in order to bring the rest of his family to Sacramento in 1850.

Upon second arrival, Janie’s great-great-grandfather became a fire fighter in Old Sacramento. Thus, her love for Old Sacramento was born into her lineage four generations earlier.

“This family heritage makes me appreciate and feel connected to Old Sacramento on a bigger scale than just working here,” said Desmond-Ison. “It has really taught me to value Old Sac and it is part of the reason the destination is so important to me.”

As a child, Janie remembers visiting Old Sacramento with her grandparents and parents. Although what she remembers Old Sac to be is nothing like we see today.

“We were brought to Old Sacramento as children basically to show what happens to you if you don’t go to college,” Desmond-Ison said. “It was a dirt pit filled with transients.”

Although Janie laughed as she said this, there was much truth to it for that time. But, as more people began to occupy Sacramento, Old Sac started to turn into the historical hub it is today.

Janie opened Steamers in 1994 simply because she loves coffee and loves Old Sacramento. Janie closed shop in 2000 when she began working at the Sacramento Convention & Visitors Bureau (SCVB) as the Vice President of destination development.

“I started working in travel and tourism when I opened Steamers because Old Sac is a destination,” said Desmond-Ison. “But I continued that work at the SCVB because I value Sacramento as a destination.”

Although Janie took a short leave from Steamers, she couldn’t stay away. And, in 2008, Janie re-opened the coffee shop adding a hot kitchen and started serving a full breakfast and lunch.

Today, Janie says her business is about 50/50 locals to tourists. She finds that Steamers has become a destination for cyclists of the region which presents the idea of the ‘local tourist’. Visitors from outlying suburbs of Sacramento visit Old Sacramento only on occasion, making them a local tourists.

“Old Sacramento is a historical destination in Sacramento,” Desmond-Ison said. “No other city can claim what Sacramento can, especially in Old Sac.”

Travel and tourism are a large part of what makes Janie and Steamers successful each year. Visitors to Old Sacramento are important to Janie, but also the other businesses located in this historical destination. When more people visit Old Sac, businesses thrive which in turn puts money back into the livelihood of the city.

“It is a challenge now working to preserve the history of Old Sac for tourists and visitors while still being a viable commercial district,” said Desmond-Ison. “But the value of the concept of Old Sacramento never dies.”

Many tourism professionals look for that extra value add-on when planning their group tours.  We want you to take advantage of the many incentives the Sacramento Convention & Visitors Bureau Tourism Department can offer by arranging your group travel through us.  We offer different types of incentives for all of our different types of groups.  From student groups to adult groups, we can add something extra to give your customers a better Sacramento tourism experience and to help you sell your tours to Sacramento.

Adult Groups:

For our adult groups, we offer several different types of meet-and-greet opportunities.  Our staff is happy to meet your group and answer any questions members may have about their visit to Sacramento.  We can also arrange for “Living History” characters to greet your group.  And for guests staying for a minimum of two nights, we are happy to provide a welcome wine and cheese reception at your hotel.  Our wine and cheese receptions have become popular with our groups because we feature wines from local vineyards.  And who doesn’t like to discuss upcoming visits to Sacramento attractions over a glass of wine?

Of course, we are always glad to provide brochures, Sacramento Visitors’ Guides and souvenir gold nugget pins for our groups.

Student Groups:

As California's capital city, student tourism is very important to us in Sacramento.  We are happy to arrange meet and greets for students visiting Sacramento as well.  Our “Living History” characters provide a great educational and fun experience for all of our student visitors.  We offer free Student Activity books and souvenir Sacramento backpacks for groups staying overnight in Sacramento hotels.  We could even offer a cookie and punch reception to overnight guests.  Click here for more information about Sacramento student tourism.  Related:  How We Help Create Student Experiences That Last a Lifetime; 5 Things the SCVB Can Do to Make Your Sacramento Student Travel Trip Easy

We are willing to do whatever it takes to make your groups feel comfortable upon arriving in Sacramento.  We are happy to help you get the most out of your Sacramento tourism experience by creating custom itineraries, gathering suitable Sacramento accommodation, restaurant and motorcoach options as well as assisting with reservations for attractions and much more.  And we do this completely free of charge. 

So, please email me (leldred@cityofsacramento.org)  today to learn how I can help you plan your group’s next trip to Sacramento.

Some say getting there is half the fun.  In Sacramento’s case, you can save 100 percent of the fun for when you arrive, because getting here is the easiest part.  We want you to be able to start enjoying great Sacramento attractions, accommodations and experiences as soon as possible.  And there are a variety of quick and easy ways to get here.  You just need to pick one. 

Here are four easy ways to get to Sacramento:

1. By Plane 
   Sacramento International Airport was recently named fourth best airport in North America for customer service by Airports Council International (ACI), the international trade association for commercial airports.  Sacramento International Airport is the gateway to Northern California and the world.  It offers 11 airlines and 130 nonstop flights a day with service to major West Coast cities plus Maui; Honolulu; Chicago; Dallas; Denver; Phoenix; New York; Washington, D.C.; Atlanta; Las Vegas; Guadalajara and more.  In 2012, Sacramento International Airport served 8.9 million passengers.
   
   Sacramento International Airport is located 10 minutes from Downtown Sacramento hotels and attractions.  Related: Top 12 Things You May Not Know About Sacramento International Airport  

2. By Train 
   It doesn’t matter if you are starting out in Northern California or if Sacramento is just another stop on a long Northern California itinerary: Seeing our beautiful region by train is an experience in itself.  Amtrak links Sacramento to the Bay Area, the Central Valley and beyond.  Traveling by train is convenient, scenic and easy.  And our historic train station is located Downtown, steps from Old Sacramento and Downtown Sacramento hotels, shops and attractions.  Click here for more information about Amtrak routes, trains and pricing.  Related: Five Reasons To Travel To Sacramento By Train. 
    
3. By Automobile 
   Sacramento is one of California’s most accessible cities by car.  Whether you are coming to Sacramento from the Bay Area, the coast, the Central Valley or the Sierras, the Sacramento region is easy to access.  While drivers should be mindful of usual rush hour times, Sacramento traffic is far less of an obstacle than many other large California cities.  Also, Downtown Sacramento features a great deal of affordable parking for visitors.  Click here for maps of Downtown Sacramento, the Sacramento region, off-street parking and more.
    
4. By Bus/Motorcoach
5. When you are traveling to Sacramento with your group, we know you pay close attention to how easy and convenient it will be to park and access your motorcoach.  Our Tourism team will work with your group to make sure all aspects of bringing your motorcoach to Sacramento are fully taken care of.   Click here to email the Tourism team about bringing your group to Sacramento by motorcoach.  If you are traveling to Sacramento by Greyhound, you will be able to enjoy our new 10,000-square-foot LEED-certified terminal that features six bus bays, a sleek modern design and an onsite restaurant serving hot meals and snacks.  Related:  All Aboard! Five Ways Sacramento Gives You a Hassle-Free and Value-Added Motorcoach Experience.

    

   California begins here in Sacramento, but we realize that your California itinerary might not.  These 4 ways to get here make it easy to fit Sacramento into your Northern California itinerary.  For more information about Sacramento, please visit us at www.visitsacramento.com.

    

Whether you call them famils, fams, superfams, or familiarization tours, the importance of these trips is simple and clear.  Here at the Sacramento Convention & Visitors Bureau, we believe in the strong value of a fam trip.  It is important for tour operators and travel professionals to be able to see every aspect of a tour you are selling to your groups. 

On one of our most recent large fam tours, nine top-achieving Air New Zealand incentive winners participated in a California Dreamin’ FAM tour.  Highlights of their busy two-night stay in Sacramento included an evening of ice skating, a visit to Apple Hill, wine tasting and gold mine exploration. On the final night, the group even roasted marshmallows around the fire pit at Le Rivage Hotel and enjoyed s’mores for the very first time.  One participant said, “I never knew California was such a diverse state.  It’s not all palm trees and beaches, so seeing a city like Sacramento was amazing for that different view.” 

A fam trip is all about creating the best tour for your customers.  Here are some of the benefits you can receive by participating in a Sacramento fam trip:

1. Firsthand knowledge of what you are selling to your customers.  The SCVB is here to show you exactly what your groups are experiencing.  From hotels to restaurants to attractions, we give you the experience you are selling to your customers.
    
2. Opportunities to see new things.  It may have been a while since you have been to Sacramento.  We have new restaurants and attractions your groups may want to see.  We would like to give you an opportunity to add new options to your tours.
    
3. Develop personal relationships.  Meet the people behind the bookings, the food and the drinks.  You can learn more about Sacramento by hearing the stories of our hotel sales representatives, restaurateurs, winemakers and more on a Sacramento fam trip.  Plus, you get to enjoy the fascinating company of the Sacramento Tourism team.
    
4. The value of the Hub and Spoke.  When you are creating a new tour (or amending an old one), a destination’s proximity to other sellable destination makes a big impact.  When you visit us in Sacramento, you can easily travel to other destinations included on your groups’ itineraries.  When you see how close Sacramento is to other important northern California tourism destinations, plotting out your new group tour will be much easier.
    
5. An experience of a lifetime.  We are proud of our destination, and we want to make sure you enjoy it.  But it’s not only about impressing you as a tour operator, it is also about showing you how we can impress your clients.  Everything we show you while you are in Sacramento can be built into one of your group tours.  A great experience had by one of your customers can bring repeat business and new referrals. 

We are eager to host you in Sacramento.  We are confident it will be an experience that will help you grow your business and show you the value of adding Sacramento to your group tour.  Email me if you have any questions or would like to start organizing your fam trip today.

Click here for more on Sacramento fam trips.

Downtown Sacramento dining establishments are recognized for farm-to-fork cooking, with Sacramento recently being named farm-to-fork capital of America. The Almond Board of California was in town for its 40th annual conference this week, and we're sharing recipes for a three-course meal with almonds from local chefs.

Sacramento is a hot destination for food travel and tourism, but Oliver Ridgeway of Grange, Adam Pechal of Restaurant Thir13en and Tuli Bistro, and Michael Thiemann of Ella Dining Room & Bar took the time to share some of their creations so you can sample our local flavor at home.

This three-course meal is perfect altogether, and each dish stands on its own to accompany your favorites.

Roast Carrot & Almond Salad with Brown Butter Vinaigrette

- Chef Oliver Ridgeway of Grange, 926 J St., Sacramento.

Serves: 4

Ingredients:

1/2 cup extra-virgin olive oil

2 Tbsp smoked sweet paprika

1 Tbsp ground fennel

1 Tbsp ground coriander

2 garlic cloves, thinly sliced

4 thyme sprigs

1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch

Salt and freshly ground pepper

4 Tbsp unsalted butter

2 Tbsp of good sherry vinegar

1 Tbsp water

5 ounces baby arugula

5 ounces toasted slivered California almonds

Preparation:

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.

Preheat a grill for direct cooking. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.

Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes.

Scrape the butter and solids into a medium-sized bowl. Add the vinegar and water; whisk until blended. Season the vinaigrette with salt and pepper.

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates. Divide and sprinkle the toasted almonds over the salads. Serve.

Almond Crusted Barramundi with Parsnip Puree Persimmons and Pomegranate Gastrique

-Chef Adam Pechal of Restaurant Thir13en, 1300 H St., Sacramento and Tuli Bistro, 2031 S St., Sacramento.

Ingredients:

4 6oz Filets of Barramundi or other meaty white fish
12oz whole Blanched Almond, lightly toasted and crushed
2 Fuyu persimmons, peeled, cut into wedges
1T Butter
1t Honey
4c Parsnips, cut in 1-inch chunks
1 1/2c whole milk
4cl garlic
1ea Pomegranate, seeded
1c Sugar
1c champagne vinegar

Preparation:

1. In a small sauce pot cover parsnips with the milk, add the whole garlic cloves and simmer until parsnips are tender. Purée parsnips and garlic in a food processor adding most of the milk until mixture is smooth and of proper consistency. Season with salt.
2. Combine pomegranate seeds, sugar and vinegar and simmer until mixture thickens to a syrupy consistency. Cool and reserve.
3. Sauté persimmons in butter, add honey and cook until persimmons are tender and lightly caramelized.
4. Season fish with salt and pepper. Press almonds onto fish and place into a hot sauté pan nuts down. Sauté over medium high heat until nuts turn gold brown. Carefully flip filets over and cook until fish is cooked through, 3-5 minutes.
5. Assemble the plate to your culinary stylings.

Almond Pavlova

- Chef Michael Thiemann of Ella Dining Room & Bar, 1131 K St., Sacramento.

Ingredients:

225ml                        Egg whites

1 ½ C              Superfine sugar

1 ½ tsp           White vinegar, plus extra for bowl cleaning

1 tsp               Almond extract

1 ea                Vanilla bean seeds scraped

Preparation:

Preheat oven to 300*F. Clean bowl with small amount of vinegar and wipe clean. Whip egg whites to stiff peaks. Add sugar 1 T at a time letting whip for 30 seconds before adding the next T. Once all sugar is added, scrape down sides, add vinegar, almond extract, and vanilla bean seeds. Whip for another 5 minutes. Pipe onto sheet trays.  Place in oven with low fan. Drop temp to 250*F. Bake for 30-40 minutes.

This can be topped with seasonal fruit and whipped cream. 

Look for more Sacramento food in the coming year as the Sacramento Convention & Visitors Bureau prepares to host the inaugural Farm-to-Fork Festival in September 2013.

This was a big year for Sacramento, and next year will be even bigger.

2012 saw Sacramento officially named “America’s Farm to Fork Capital” – a title well-earned over the past 200 years. The farms in the Sacramento region supply ingredients to the country’s best restaurants…and, of course, many of those restaurants are right here in California’s capital. And mark your calendars for September 2013 when Sacramento presents the inaugural Farm to Fork Festival.

This year we saw the addition of great restaurants and bars such as Hook & Ladder Manufacturing Co. with its rustic California décor, inventive menu and – most importantly – Negroni cocktails on tap. Then there’s Oishii  Sushi Bar & Karaoke, where you can order a party platter of Nnigiri and take it to your own private karaoke room.

Or how about Downtown & Vine, which brings the best wineries in California right to downtown Sacramento, with a collection of Napa, Sonoma, California Delta, Gold Country and Foothill wines offering tastings right there. And just down K Street from there you’ll find the new KBar overflowing with folks enjoying late-night bites and great happy hour deals.

Let’s not forget the new Firestone Public House, which also opened to much fanfare in 2012 as it properly completed the vision of restoring the old Firestone Tire Shop into a vibrant downtown Sacramento dining and nightlife location.

And that’s just a handful of the new spots in town.

Tours in Sacramento have also seen a boom. Local Roots Food Tours and Grange Restaurant’s “Follow the Chef” program showcase Sacramento’s “farm-to-fork” prowess. Or if you prefer to see the city by bike, there’s always a casual historic city tour from Fast Eddie Bike Tours. For the more adventurous, Giro d’Oro Cycling will even guide you through all 30+ miles of the American River Parkway Bike Trail or on a cycling escape through the foothills.

Of course, not everything in Sacramento was new in 2012, the classics also stood their ground. Old Sacramento, our venerable waterfront district, is better than ever. In the Fall, Old Sacramento welcomed the National Tour Association’s Tourism Cares volunteer program to town as over 250 travel and tourism professionals picked up paintbrushes, hammers, shovels and saws to restore, repair and beautify the historic district. If you haven’t seen Old Sacramento for a while, you’ll want to get out there and reconnect with California’s Wild West past.

Speaking of Sacramento’s past, the city is on its way to recapturing its rightful place as the beer capital of the west. Prior to prohibition Sacramento was known as the “Milwaukee of the West” for its impressive collection of breweries. With plenty of water from two major rivers, the best land for growing hops and the post-Gold Rush influx of German immigrants with beer-making knowledge, 1800s Sacramento was the perfect place to make beer. Of course, prohibition put a damper on all that. But now, Sacramento is regaining its beer-making reputation as the city is home to numerous craft brewers such as Ruhstaller, River City Brewing, Track 7, American River Brewing, Rubicon, Hoppy Brewing and more. There’s even Two Rivers Cider which produces some of the finest hard cider available anywhere. So come on by for a beer or two.

2012 was also a great year for festivals in Sacramento: Gold Rush Days, Grape Escape, Beer Week, Restaurant Week, California Capital Airshow, the Launch Art & Design Festival, the Sacramento Music Festival and more kept us busy all year long.

In short, 2012 was a year filled with great food, locally produced beer, fine wines, some awesome bike rides, a lot of festivals and some Wild West fun. Not too shabby.

If you are interested in bringing setting up a group tour to Sacramento, email us at tourism@discovergold.org.

See you in 2013!

We all know the value of a positive travel experience.  It means repeat business and new business generated from referrals.  We want our tour operator clients to succeed.  As tour operators and travel professionals, we are in the business to create unique, memorable and enjoyable experiences for our clients and visitors in Sacramento.  We want visitors to enjoy Sacramento attractions and accommodations.  And we want these visitors to share their positive feedback with others. 

We are in the business to make sure they are so happy with their Sacramento tourism experience and your company that they come back and bring their friends, family and colleagues.  This is where our relationship with tour operators is very important to us.  We know that you, as tour operators, are always looking for that extra value add-on that might convince potential customers to sign up for a tour or an unexpected “perk” that makes them remember Sacramento and your tour company as one of the best tourism experiences they have had.

Here are five “extras” the Sacramento Convention & Visitors Bureau (SCVB) sales team can provide for your groups.

For Adult Groups:

1. A “meet and greet” with our knowledgeable staff
2. Wine and cheese receptions at the hotel
3. Professional reenactment groups and characters that bring Gold Rush history to life can meet your motorcoach or guide you through your tour
4. Gold nugget pins and other Sacramento souvenirs
5. The best deals and amenities at Sacramento recreation, accommodations, restaurants and attractions

For Sacramento Student Travel Groups:

1. Sacramento backpacks (the students love them!)
2. Gold nugget pins and other Sacramento souvenirs
3. Cookie and juice receptions
4. Sacramento Student Activity Books
5. Meet-and-greet services with our tourism professionals and costumed reenactment groups

Of course, we will do anything in our power to make your group tour a success.  We are in the business of creating wonderful experiences in Sacramento, and we are willing to do what it takes to help our tour operators offer these experiences to our guests. 

Please contact me at LEldred@cityofsacramento.org, Sacramento Tourism Sales Manager, to learn more about our FREE SCVB services and how I can help you plan your next Sacramento tour.

By Janet Lewis and Carol Dabrowiak, photos by Cindy Gibbs

Janet's Story

EDITOR'S NOTE:  Sacramento was recently named the "Farm to Fork Capital of America."  Below, our Hometown Tourists write about one of the many "Farm to Fork" style activities available in Sacramento.

In the dead of winter, I daydream about the Wednesday Farmer’s Market in downtown Sacramento.  Every year I look forward with anticipation to when the Market will open in May.  Then I look for good reasons to go downtown on a Wednesday morning.  Somehow it seems all of my downtown meetings happen on Thursdays instead!  But, at least once a year, Cindy, Carol and I make a point of meeting for some downtown Sacramento dining on a Wednesday during the Market season.  The past two years, we’ve added the Grange Restaurant’s “Follow The Chef” tour and lunch to our Wednesday Market adventures.  Grange is located inside of The Citizen Hotel, a downtown Sacramento hotel located across the street from Caesar Chavez Park.

In June of 2011,  Cindy and I did Grange Restaurant’s “Follow The Chef” tour and lunch.  I still have the souvenir reusable shopping bag.  It gives me good memories of the fresh and seasonal three-course lunch we enjoyed at the Grange that day in June along with 12 other (unintentional) "Hometown Tourists."  It was there we met Sarah A. of the Sacramento Convention & Visitors Bureau and hatched the idea for the HTT blog!

Celebrating summer, the meal that June day featured locally produced squash blossoms, kernel corn, cherries, two kinds of wine (chardonnay & zinfandel); supporting cast included goat cheese, cabbage salad & biting mustard greens - all  totally delicious and refreshing!  The chef made mine dairy free and still deliciously prepared.  Carol was not able to join us, but that gave us the perfect excuse (if one were needed!) to do “Follow the Chef” again in a slightly different season in 2012. 

Just over 1 year later, Cindy, Carol, and I are still enjoying and finding ever more adventures as HTTs!  Travel and tourism in Sacramento is alive and well and giving us lots of opportunities to see some really great things.

In September 2012, Cindy, Carol and I took the opportunity to celebrate and have a reunion of sorts with our SCVB mentor, Matthew, at the “Follow the Chef” tour presented by the Grange restaurant.  Even though the Grange does this every Wednesday during Market season, it is a new experience each time!  As we found on that September day, the cast of visitors and victuals changes constantly with the seasons. 

We each arrived via a different travel mode:  Cindy walked over, Carol drove in, and I rode light rail.  Carol took advantage of the Grange’s valet parking -  very convenient, and only $5.  A good deal!

Our group of six Follow The Chef guests was smaller this time than last year.  But, all the better to enjoy congenial conversation, and, more serendipity!  One of our lunch companions turned out to be a contact with the parks department of a nearby city.  A great lead for a future HTT adventure!

A bonus from following Chef Oliver around the Market are the samples we received from the vendors:  green figs, honey,  3 kinds of grapes --including Muscat.  Both the honey and the Muscat later featured as sauce on our dessert!  Oliver pointed out that as we approach the autumn equinox, the offerings at mid-September Market are season-spanning;  tomatoes to pumpkins;  corn, cucumbers, and stone fruits, just to name a few.  Such variety and opportunity for creative eating!

Our group ambled about, making purchases from various stalls and tucking our items into our souvenir reusable shopping bags.  Now I have a collection!  When we got to our table and set the bags onto spare chairs, Carol warned, “Watch out for your bags, don’t mix them up!”  Wouldn’t that be a surprise when we got home?

As last year, the wine pours offered a a Chardonnay and a Petit Syrah from Bogle Vineyards, one of our local Sacramento wineries.

First course, a salad.   The ingredients were from Feeding Crane Farms:  spicy stemmed greens and watercress, heirloom tomatoes and Armenian cucumbers, with pine nuts on top and a muscatel vinaigrette.

Oliver came out to see us at each course.  By the 2nd course he had a blue apron over his white chef’s outfit!

Main course was salmon, baby pastas, tomato, arugula, watercress, brocolini, and a delightful tomato chip.  Carol’s vegetarian version featured a generous portion of “lobster” mushroom .  We all found our entrees delicious and filling. 

Dessert consisted of beautiful individual pear tarts described by the pastry chef as “tarte porteleau with frangiapani” made of red Bartlett pears, almonds, bourbon caramel and with an amoretto cookie under a pouf of whipped cream.

My non-dairy dessert was 3 seasonal sorbets.  They were delicious with the last swallows of the wine!  I must have looked longingly at the tarts, though, because the pastry chef brought me out a small dishlet of the poached pears in Bariani honey --  they were fantastic, with a bite-sized popcorn ball on a clear hard candy wafer.  Talk about tiny but with a huge wow factor!

All too soon, I found myself heading home (er, back to the office) on light rail with a full shopping bag, a full stomach, and a full heart!  Plus a shared vow with my HTT buddies to “Follow The Chef” at the Grange again next year!  A true Sacramento attraction!  

Carol's Story

We knew it was going to be a special lunch. Because when Janet, Cindy and I arrived at the Grange Restaurant and Bar the hostess said, "Wait here for Chef Oliver.  He'll join you in a minute."

That was the start of a delicious afternoon. Grange is located across the street from Cesar Chavez Park where they were having the Wednesday Farmer's Market, one of Sacramento's many culinary events. Part of our lunch experience called "Follow the Chef" included a tour of the market with Chef Oliver. Grange is committed to using fresh local ingredients in all its dishes. Chef Oliver shops the market every Wednesday and is on a first name basis with most of the vendors.

At every booth we visited, the chef gave examples of how he would use the seasonal ingredients in his recipes. When we were there we saw an abundance of squash and stone fruit. Chef Oliver explained that the tomato season was winding down and when local tomatoes were gone he would no longer have them for his restaurant. In fact, in the middle of winter if a diner orders a burger and requests a tomato slice for the burger, they are told "No." Did I mention they were committed to fresh and local?

After we strolled thru the market, we were guided back to the restaurant for a three-course gourmet lunch. There were six people in the "Follow the Chef" group that day, and there was a special table set up in the back of the restaurant for our meal. The servers hovered around us, filling our wine glasses. They also noted our dietary restrictions: Janet is lactose intolerant and I'm a vegetarian. No problem.  

The courses started to arrive. With each course, Chef Oliver came out to explain the ingredients and the processes used to prepare the dishes. That made everything taste special.  We all loved the fusion of flavors and ingredients. We plan to return soon when the market has a different blend of seasonal crops. We all felt inspired to go home and experiment with new recipes. It was a delicious afternoon in downtown Sacramento.