Owner/chef Michael Thiemann of Mother and Empress restaurants rose at 3:30 a.m. to start smoking this pig, which took six hours over mesquite wood.
Owner/chef Michael Thiemann of Mother and Empress restaurants rose at 3:30 a.m. to start smoking this pig, which took six hours over mesquite wood. Bee staff
Owner/chef Michael Thiemann of Mother and Empress restaurants rose at 3:30 a.m. to start smoking this pig, which took six hours over mesquite wood. Bee staff
Appetizers

Appetizers

Dishing the news about the Sacramento area food scene

Sacramento works farm-to-fork angle during Amgen

May 12, 2015 3:00 AM

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Appetizers brings you the latest restaurant happenings, interesting tidbits on good food and events, and - of course - great specials and deals.

Debbie Arrington
Food and cooking
darrington@sacbee.com
Twitter: @debarrington

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