Farm-to-Fork festivities are all over the region through the end of next week, and Sacramento appears to have embraced all of them. Chefs around town will tell you that because that’s how they cook and that’s how many people eat in this area.
Still, the lavish dinner on the Tower Bridge for more than 700 people has created a special kind of fascination for lots of people, starting with the fact it sold out in minutes.
So today we’re going to ask the chefs, Brian Mizner, executive chef of Hook & Ladder, and Jason Poole, executive chef of Dawson’s at the Hyatt, what they have to go through to cook for 700 people on a bridge.
And we have Nicole Rogers, the Farm-to-Fork program manager for the Sacramento Convention and Visitors Bureau, to talk about all the events and about the whole notion.