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Food for Thought: Sacramento Chefs with Michelin-Star Skills

  • The Auditorium at CLARA Center for Performing Arts 1425 24th Street Sacramento, CA, 95816 United States (map)

Sacramento calls itself the "Farm to Fork Capital," but none of its restaurants will be written up in a Michelin Guide for the foreseeable future (we're not included in any of the four California regions that get one of their own).

But that's okay, because we've got a few NorCal natives who left town to work at Michelin-starred restaurants and are now coming back home with their Top Chef skills and creds, and opening up their own places here.

We're having a major food renaissance in the Sacramento region, and for our first "Food for Thought" event of 2018, we've got three chefs playing a big part in making that happen. Come listen to them talk about all things food - their experience, skills, philosophy, favorite dishes and ingredients, their new restaurants, and whether "Michelin" and "Sacramento" belong in the same sentence.

PANELISTS
* Brad Cecchi - a Carmichael native who earned a Michelin star as executive chef at Solbar in Calistoga, and came back here to lead the kitchen at Canon, the East Sacramento restaurant that's just a couple of months old but already killing it
* Edward Martinez - a former gang member in Fresno who was spared an 8-year prison term by promising to enroll in a culinary program, then went on to pastry-chef excellence, most recently at the two-star restaurant Lazy Bear in San Francisco, and is bringing his skills to Sacramento at the soon-to-open eateries Beast + Bounty and Milk Money
* Scott Ostrander - having a career crisis at age 30, he sold his Sacramento home, intending to backpack through Europe, but instead got a job at the three-star restaurant Alinea in Chicago before returning here to blend Michelin skills with Farm-to-Fork philosophy at Paragary, then the Inn at Park Winters, now his "meaty" catering firm Foundation Fire, and soon at his own place, Origami Asian Grill in East Sacramento

$15 admission. Register for your spot on our Eventbrite page.

Of course there will be food. And drinks. Details about all of those coming soon.