Appetizers

September 2, 2014

A first look at the Farm-to-Fork bridge dinner menu

If you’re among the 740 guests who paid $175 a head to break bread at the second Tower Bridge Gala Dinner on Sept. 28, you’re probably eager to see the menu.

Appetizers

Dishing the news about the Sacramento area food scene

If you’re among the 740 guests who paid $175 a head to break bread at the second Tower Bridge Gala Dinner on Sept. 28, you’re probably eager to see the menu.

So is the rest of Sacramento, as the city prepares for Farm to Fork Celebration, Sept. 12-28. It’s a festival of growing, harvesting, cooking, eating, drinking and food education throughout the Sacramento region. A host of special events will headline at farms, restaurants, breweries, Raley Field, the west steps of the Capitol and along Capitol Mall ( www.farmtofork.com). The Tower Bridge meal is the celebration’s capstone event.

The four-main-course, locally sourced menu (with charcuterie-cheese appetizer and multiple desserts) was devised by 40 of the area’s top chefs, co-led by Brian Mizner of Hook & Ladder and Jason Poole of Dawson’s at The Hyatt restaurants in midtown.

The menu was unveiled Tuesday when about a dozen of those chefs gathered on the Embassy Suites Promenade Dock on the Sacramento River. There, organizers had set up tables and place settings just as they will appear at the bridge dinner. As the chefs looked on, plates full of the four main dishes were placed on the tables for display.

“We’re going over a mock setup of the bridge dinner, to make sure everything works,” Poole said. “Everything looks good, and we’re excited.”

“We’re showcasing all the bounty of our surrounding counties,” Mizner said.

“Sacramento could have no better champions than the folks who are producing this meal,” said Mike Testa, vice president of the City Convention and Visitors Bureau, a key organizer of the Tower Bridge dinner.

“The dinner isn’t just about produce in this region, it’s about our produce, protein, wine, craft beer – everything that makes up a meal,” Testa said. “Some regions can produce one or two elements (of the bridge dinner), but Sacramento can produce every facet of it.”

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