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 03:00 AM