Sacramento Convention and Visitor’s Bureau along with help from the Hyatt Regency and the Sheraton representatives made it to Denver for a tradeshow (MIC – Meetings Industry Council). We were invited to dine with them at Coohill’s restaurant. Even though the restaurant is located miles away – we were treated to a dinner ripe with yummy food and fresh produce that was brought in by Sacramento!
For those who either can’t remember or never studied geography, Sacramento is the state capital of California. Sacramento boasts over 8,000 acres of farms (and farmers markets are available any day of the week – in summer). It [Sacramento] was named the farm to fork capital. Thus they wanted to share some of that great “farm” with our “fork.”
Our Menu for the five-course tasting and pairing. Each course was presented (and explained) to us by Chef Tom Coohill. The artistry of each plate could never fully be explained or photographed. But simply tasted. Tasted from the great conversation, to the great atmosphere, to literally the great taste.
Course 1 – Blue Crab Cake with mustard and chives with an Eric Montintin Sancerre 2013
Course 2 – Lemon Sole with Olive Oil poached new potatoes and champagne sauce with Joseph Drouhin Rully 2011
Course 3 – Duck Confit with braised green cabbbage, garlic, sherry & honey with Wild Horse Pinot Noir
Course 4 – Steak Sirloin, Rosemary roasted new potatoes, celery root puree and crispy brussel sprouts with Simi Landslide Cabernet Sauvignon
Course 5 – Apple tart, profiteroles, chocolate mousse tort and Peter Lehmann Australia.
The only problem with a five-course meal is that I am so full that the last few courses get little more than a taste (and I felt like the pants that fit me when I came in didn’t fit any longer).
Thank you to Betsy from the CVB, Jennifer from the Hyatt and Lynda from the Sheraton. We really did get a taste of Sacramento that night.