Today's "Table Talk" food forum is all sold out, but you can follow all the tasty discussion on Twitter by The Bee and @sacramentopress. Just use the hashtag #SacTableTalk. (You're not on Twitter? Follow the discussion here on Appetizers.)
The Bee's Chris Macias and Niesha Lofing will tweet during this discussion of the region's food scene with local writers, chefs and food suppliers. The event runs from 6 to 8 p.m. We hope you'll tune into cyberspace around then.
This collaboration between The Sacramento Bee and the Sacramento Press is our first joint foray into the realm of food. We're looking forward to an evening of open and candid discussion about the region's food scene, from the writers who cover it to the emerging culinary trends, not to mention some snacks courtesy of Source Global Tapas.
Here's the program and bios for Table Talk participants ... thanks to all who signed up and we'll see you - here at The Bee, on Twitter and at Appetizers.
The State of Sacramento Food Writing (6:00 - 6:45)
From the citizen Yelper, to bloggers and members of brick-and-mortar media, there's never been so much coverage of local food. But what stories still need to be told? What kind of food writing best serves readers? Do chefs and restaurateurs feel their efforts are being portrayed accurately in local media?
Chris Macias (moderator) (@chris_macias) has served as the Sacramento Bee's Food and Wine Writer since 2008 and recommends wines to readers in the Bee's "Liquid Assets" column. His writing adventures have ranged from working in the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with farm workers in Lodi. Chris would like his last meal on earth to be a bottle of 1978 Shafer cabernet sauvignon.
Catherine Enfield (@ms_munchie) is a state worker by day and food blogger by night. On Munchie Musings.net she posts restaurant reviews, recipes and other thoughts on the world of food. She has attended food blogging conferences around the country, and swears by the pizza at Alonozo's Pizza Depot. Catherine is also a co-organizer of the SactoMoFo mobile food festival on April 30.
Niesha Lofing (@SacBeeMomme) writes food and family stories for The Sacramento Bee, as well as pens a parenting column, Mom.me. Lofing has written about how to host cookie swaps, reinvent holiday leftovers, make homemade ice cream and which kitchen gadgets are worth the investment. She loves baking for her husband and two young children who, to her chagrin, eat the frosting and leave the cake.
Micah Rousey (@herrhepcat) eats out at least 5 times a week and shares his experiences on Yelp, the popular Web site that allows users to share reviews and socialize online. Micah has contributed dozens of restaurant reviews and been named a member of the "Yelp Elite Squad." Micah estimates that he tries 100 different restaurants a year; his current favorites in Sacramento are Enotria, Grange and Ella.
What Sacramentans eat: A discussion of local food trends (6:45 - 7:30)
While such dishes as bone marrow have recently become popular with local foodies, many area chefs still describe Sacramento diners as a conservative, meat-and-potatoes kind of bunch. This panel discusses "Sacramento's palate" and their experiences in introducing local diners to new dishes and ingredients, along with predicting new local food trends.
Allen Pierleoni (moderator) is a senior writer at the Sacramento Bee. His weekly column, "Counter Culture," reviews casual lunchtime dining spots. Another weekly column, "Between the Lines," covers books and authors. He also writes about cooking, travel and outdoors.
Rick Mindermann is the store director of Corti Bros. Market, internationally known grocer and wine merchant. He also acts as personal assistant to Darrell Corti, "the man who knows the most about food and wine in the world." Mindermann's 34 years is the food and wine business has gifted him with countless culinary experiences locally, regionally, nationally and internationally.
John Paul Khoury (@chefjohnpaul) is the the corporate chef for Preferred Meats, Inc., a premium meat company in the San Francisco Bay Area, with a focus on sustainable husbandry and smaller farm operations. He is also certified as a chef de cuisine with the American Culinary Federation. He has worked in major hotels, white-tablecloth restaurants, and a high-volume institutional kitchen.
Kelly McCown is the executive chef at Ella restaurant and a 1990 graduate of the California Culinary Academy. He has worked in the kitchens of Martini House, Rubicon Winery, Greystone, Flying Fish, Fleur de Lys, Hayes Street Grill and others. He has been named "a rising star" and "top young chef" by several magazines, including Bon Appetit and Japanese GQ.