Thin channels of water weave through green marshland along East Levee Road in North Natomas. Large geese, blue herons and egrets poke for food in mud still plump from a rare spring rain.
To the road’s left, a vibrant pasture, thick with clover, rye, alfalfa and fescue, raises each blade to greet the sunlight. Behind me in the distance Downtown Sacramento’s buildings sit as dark dots. Tracts of suburban houses stand guard between the city’s agricultural and industrial land.
Flourishing, fragrant blossoms of orange, lemon, lime, yuzu and grapefruit trees infuse the morning air. Kiwi vines twist up arbors still wet with last night’s rain.
For more than 39 years, Tony and Joye Inzana have tended this former dairy land south of Modesto, transforming it into one of the most diversely planted landscapes in our region. Sacramento residents can buy Inzana Ranch products from an online store, and the couple sells at several Bay Area farmers markets.
Row upon row of almond, walnut, pecan, chestnut, pistachio, olive, cherry, plum, pluot, plumcot, apricot, fig, pomegranate, apple, quince, peach, pear, wine and table grapes, avocado, mulberry, blueberry, kiwi and more than 20 varieties of citrus line the ranch acreage. Each type of fruit gets represented by three to five varieties. Diversity equals not just options to tantalize the palate, but health and resiliency for the organic farm.
The Green Room, one of East Sacramento’s newest eating and drinking spots, brings refined cocktails and small plates to J Street. This offering from Billy Zoellin and Amber Michel, owners of breakfast standout Bacon & Butter, is a rebrand of their second B&B location.
When the pandemic shut down restaurants, Zoellin and Michel decided to try a new formula at their J Street space. Rather than a second Bacon & Butter less than 3 miles from their Broadway location, the sibling pair overhauled an East Sacramento storefront and turned it into a modern, inviting cocktail lounge and small-bite gastropub.
Over the last year and a half, I have become intimately involved with how farmers and ranchers work to rejuvenate land burned by fire.
My partner, Jarrod McBride, bought a 10-acre ranch bounded by Mountain Ranch, Railroad Flat and Mokelumne Hill in Calaveras County that had been devastated by the Butte Fire in 2015. He calls the land Pasture Works.
While many are scared off by these charred areas, we were attracted to Pasture Works because we saw enormous potential in the less expensive mountainous terrain and felt that once land burns, it will not catch fire for quite some time.
In jazz parlance, a standard is a tune everyone knows and every musician can play. An artist plays a standard to put their stamp on it, toy with it or mold it to their personality.
Downtown’s new restaurant The 7th Street Standard at the Hyatt Centric doesn’t get its name by coincidence. Chef Ravin Patel takes common food constructs and makes them his own. Familiar recipes play with unfamiliar rhythms.
He juggles flavors from multiple continents, often in the same dish. Improvisation feels like an ingredient, yet it’s born of intense study and years of perfecting his craft.
Patel worked at Michelin-starred kitchens and lent his skill to the Selland restaurant group. His knowledge of local, national and international cuisine is on display in a menu that is tight, approachable and titillating.
If you haven’t been to Old Sacramento recently, you may not know the historical district has undergone a rebrand. The dining scene remains varied and, like most tourist districts, fluid. But three local treasures—The Firehouse Restaurant, Rio City Cafe and Fanny Ann’s Saloon—have stayed the course. They offer novel dining experiences that are quintessential Sacramento.
The Old Sacramento Waterfront, as it’s now known, aims to draw tourists and locals with an interactive, playful take on the historic district. You’ll find Instagram-ready sculptures, amusement park rides and more candy than a dentist would recommend. You’ll also find food and drink worth a visit.
