The Farm-to-Fork Capital of Sacramento, California hosted a signature Smart Meetings Epicurean Experience this week with a focus on authentic ingredients and connections. It featured a Legendary Local Chef Panel, Chef Charlie Palmer and Courtland Palmer from Appellation Hotels, Lamar Engel from The Wine Militia and Roxanne Langer from Lady Somm.
Food and beverage is often the second largest cost at an event, but the last detail planned and the first thing to get cut. Consider catering early and with intention to make it memorable.
The Farm-to-Fork Capital hosted a signature Smart Meetings Epicurean Experience this week with a focus on authentic ingredients and connections.
Sacramento was an overnight culinary success that was generations in the making. Pioneers such as Biba Caggiano, Selland’s innovative culinary theater at The Kitchen Restaurant and Lloyd Harvego’s The Firehouse Restaurant in Old Sacramento were special occasion glimmers. But it also nourished with casual staples such as Lee and Sam Manoakas Bradshaws, Eppie Johnson’s diners, Sam Gordon’s Hof Brau and Jimboy’s Tacos.
Raley’s, under Joyce Raley Teel, was a force for grocery innovation and the arts. And, of course, Darrell Corti will always know more than anyone else about wine and gourmet food.
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As one of the most diverse large cities in the United States, Sacramento is home to world-class Vietnamese, Japanese sushi, ramen, taquerias, soul food, bakeries and patisseries. It also hosts one of the largest open-air farmers’ markets. The annual Farm-to-Fork Festival, Tower Bridge Dinner and Terra Madre Americas Festival strengthen the state capitol’s foodie credentials.
A Taste of Hospitality
Over three days, in the completely remodeled historic Sheraton Grand Sacramento Hotel, top event professionals grilled legendary restauranteurs Chef Oliver Ridgeway from Camden Spit & Larder, Chef Brad Cecchi from Humble Concepts, Chef Ravin Patel from Presidio Companies, Chef Santana Diaz from UC Davis Health’s production kitchen and Chef Patrick Mulvaney from Mulvaney’s B&L about best practices for serving healthy meals at scale and managing BEOs in the age of Ozempic. By supporting and working with local farmers and producers, the Sacramento hospitality community is building a sustainable base that gives back to citizens.
A guest appearance from Chef Charlie Palmer and his son Courtland, the force behind new Appellation hotels in Healdsburg and Lodi, inspired extraordinary experiences with a focus on a hospitality-first welcome, personal touches and some creative AI initiatives.
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Roxanne Langer, co-founder of Lady Somm, offered tips for pouring using wine as a strategic event design tool. “Food and beverage is often the second-largest event expense after venue, yet it is planned last and cut first,” she ventured. Instead of leaving the decision about what to pour up to the catering manager, she suggested matching the wine to the goals and participants. Offer familiar choices for a sparkling, a crisp white and a soft red and one discovery choice that speaks to the place or the purpose—an Albarino to energize, a Beaujolais or pinot noir to connect or a Paso Robles big red to impress. Always taste it with the food and include a non-alcoholic option that is just as festive.
The Wine Militia founder Lamar Englman explained that at the end of the day, food and wine is about people. “Give them something they will remember.”
Participants experienced one of those unforgettable moments when Visit Sacramento shut down 13th Street for a block party featuring ten Sacramento chefs sharing inspired bites and some energetic Champagne sabering. The sienna crushed velvet banquettes shone in the light of Hyatt Regency Sacramento and SAFE Credit Union Convention Center’s 508,500 sq. ft. of event space and 126,000 sq. ft. in the SAFE Credit Union Performing Arts Center.
As Visit Sacramento Chief Convention Sales & Services Officer Mariles Krok summed up the week, “We put the ‘epic’ in ‘epicurean’.”
