Sacramento is America’s Farm-to-Fork Capital
Sacramento has been dubbed America’s Farm-to-Fork Capital. While many think of Sacramento as simply the capital of California, 70% of the Sacramento area is dedicated to agricultural and natural, open spaces. Sacramento has dedicated the entire month of September to events focusing on hunger, food, farming and a celebration of the changing seasons.
With the Equinox passed and the fall season of harvest and gratitude upon us, I find myself at a secret location, following the familiar and enticing scent of Mary Jane as it drifts on the breeze. I walk through a beautiful garden to a large gazebo lit with twinkle lights, tables set in harvest colors for the upcoming dinner.
The Holistic Chef is bringing pop-up cannabis dinners to the Sacramento area for the first time. The event I attended was hosted by SVN10 Creations and put on by budding cannabis event planning business Silver Leaf Events. While not technically an official event, The Holistic Chef was on par with many of the Farm-to-Fork events I attended in September which honored local farmers and industry leaders from Northern California. SVN10 Creations had a dab rig set up for guests to sample their concentrates; Papa and Barkley offered tinctures, infused topicals and chair massages; and Sugar Leaf Extracts took care of the smokeable flower.
The Sacramento region alone has 8,000 acres of boutique farms (not including thousands more acres of cannabis) and pop-up events celebrating artisan brewers, coffee roasters and now craft cannabis to show off the local Farm-to-Glass/Farm-to-Table/Farm-to-Joint bounty. No major city in America is more centrally located among rolling acres of ranches, vineyards and farms than Sacramento.
The evening’s menu exemplified Sacramento’s proximity to quality ingredients, ranging from scallops to pomegranates to Orange Cookies. Servers offered microdosed platters of shrimp croquettes with lemon aioli, dainty triangles of Croque-Monsieurs and delicious herbed-mushroom tartlets. Guests chatted and passed joints while sipping on medicated CBD Mules—a tasty, gingery twist on the classic cocktail.
It may have been the outdoor location or the bud graciously provided by Sugar Leaf, but the vibe at the Holistic Chef felt beautifully relaxed and silly. As the dinner went on, guests grew more carefree; smiles appeared on faces and bellies remained delightfully full. The event felt more like a backyard meal shared among friends than a formal dinner.
The Holistic Chef’s event was very much a celebration of the area’s bounty. I loved how comfortable the dinner felt—we could have just as easily been gathered to sample beer grown from hops in Dixon or the coffee roasted in view of the state’s capitol building than sampling cannabis infusions. It’s unlikely that cannabis will be on the official program of next fall’s Farm-to-Fork month, but it is nice to see the area recognizing all its farmers and craft artisans.
The Evening’s Menu:
Mushroom Tart with Herbed Crème Fraiche, Shrimp Croquettes with Lemon Aioli and Croque-Monsieur
Mixed Greens Salad with Spiced Pear, Pecans, Feta, Pomegranate Seeds and a Cranberry Vinaigrette
Seared Scallops with Apple Purée, Cauliflower, Kale, Bacon Vinaigrette
Chicken Spinach Roulade with Butternut Squash, Carrots, Brussels Sprouts and Parsley Chicken Jus
White Chiffon Cake with Roasted White Chocolate Mousse, Cherry Compote and Pistachio Ice Cream