Kelly McCown is the man who got Sacramento its first Michelin-starred restaurant. As executive chef of The Kitchen, he oversees everything from menu development and ingredient quality control to the hands-on prep and presentation of dinner. McCown doesn’t stay in the kitchen, he’s front and center, narrating courses and staying with diners for a large part of the evening. To be a restaurant that merits a Michelin star, serves a six-course menu for $195, and always sells out, the above-and-beyond customer service and attention to detail are mandatory.

So what does it take to earn, and to keep, a Michelin star? How does McCown handle that pressure, along with all the other headaches of running a restaurant these days? What courses did he put on his Summer Menu? And what does he think of the Hulu show The Bear?

We’ll ask those questions to McCown during our Sunday Brunchtime salon talk. We’ll bring the bagels and mimosas (sorry, it won’t be catered by The Kitchen), and please bring your questions for the chef — nothing is too dumb or too small to ask.

Ruhstaller BSMT has a variety of beers, as well as wine, kombucha and nonalcoholic drinks — feel free to BYO food.

Claim your seat - Register here on our Eventbrite page.