America’s Farm-to-Fork Capital Wraps Annual Celebration with Record-Breaking Results
Bringing the Farm to Every Fork
The third annual Farm-to-Fork Celebration kicked off on Sept. 9 with the Sacramento Convention & Visitors Bureau teaming with the Sacramento Food Bank and Family Services to host a massive food drive centered on collecting fresh, local produce for the Food Bank and its regional affiliates. The goal was to set a Guinness World Record by garnering at least 25,000 lbs. of fresh fruits and vegetables. Due to the incredible generosity of area farms, ranches, grocers, providers, commodity boards and community members, the drive raised a record-crushing 170,923.8 lbs. of food. The following day, the local produce was distributed by the Food Bank and 30 of its partners to people in need across the six county region.
A Toast to 800 Farm-to-Fork Fans
The festivities continued with special daily menus at area restaurants, street parties, farm dinners and other events. On Sept. 17, the third annual Legends of Wine tasting evening was held for a sold-out crowd of 800 on the West Steps of the California State Capitol. Guests enjoyed varietals that were hand-selected by local wine experts Darrell Corti and David Berkley, along with a bigger selection of bites and desserts from local eateries than ever before.
The Region’s Largest Fresh-Food Party
The Celebration hit fever pitch at the Sept. 26th Farm-to-Fork Festival on Sacramento’s iconic Capitol Mall. For the first time in the event’s three-year history, more than 100 restaurants, farms, ranches, breweries, wineries and other vendors signed up to participate, putting the Festival at full capacity weeks in advance. While the two previous Farm-to-Fork Festivals attracted more than 30,000 people, the 2015 event drew an estimated 50,000+ farm-to-fork fans to Capitol Mall, marking a 15,000-person increase in attendance.
Coming Together for a Night to Remember
The Celebration ended on Sept. 27 with a stunning finale atop the majestic Tower Bridge. More than 30 top area chefs came together to create a multi-course meal for hundreds of diners at the sold-out Farm-to-Fork Gala Dinner. Led by Chefs Oliver Ridgeway of Grange and Ravin Patel of Selland Family Restaurants, the culinary team prepared an array of dishes sourced from roughly 60 regional farms and had the support of close to 150 local restaurant industry staffers who came out on their own time to lend a hand. While diners on the bridge toasted the region, still more culinary fans enjoyed a locally-sourced meal aboard the California Railroad Museum’s first Farm-to-Fork Cocktail Train, which sold out within hours of going on sale.