Farm-to-Fork Chef Patrick Mulvaney Brings Taste of Sacramento to New York
Earlier this month, patrons at New York’s famed James Beard House were treated to flavors of the Sacramento region, as Mulvaney’s B&L Executive Chef Patrick Mulvaney created a feast made entirely from locally-sourced ingredients.
A native of New York, Mulvaney opened his Sacramento restaurant in 2005 and continues to be an instrumental figure in the region’s farm-to-fork movement. His menus change daily and are developed around seasonally-available produce, meats and fish. Mulvaney traveled to New York with ten members of his team, carrying his passion for local foods with him, as well. From the beer and wine, to entrées and desserts, his James Beard House menu showcased the breadth of farm-to-fork offerings that Sacramento brings.
Sacramento’s farm-to-fork scene continues to attract nationwide attention. In addition to Mulvaney, Tracey and Mark Berkner of Taste restaurant in Plymouth were invited to the James Beard House in 2013. The region’s hotels are also making a name for their culinary achievements, with the Hyatt Regency Sacramento’s Dawson’s recently being designated a four diamond restaurant by AAA.
If you’re anxious for your own taste of Mulvaney’s cuisine, be sure to stop in and congratulate him and his team on a job well done!