Crab feeds and special restaurant meals are a hugely popular part of our seasonal dining scene. Leave it to innovative chef Patrick Mulvaney and cookbook authors Georgeanne Brennan and Ann Evans to come up with an unusual variation on the theme.
Using the "Davis Farmers Market Cookbook" as his guide, Mulvaney will prepare a multi-course prix-fixe dinner made with locally sourced ingredients, with recipes from the cookbook. Mulvaney and his wife, Bobbin, are well-known for their farm-to-table philosophy, serving what they call "hand-crafted New American cuisine."
After appetizers, the family-style dinner will be served platter by platter in the banquet hall (called Next Door) of Mulvaney's Building & Loan restaurant, 1215 19th St., Sacramento.
Co-authors Brennan and Evans will be there to sign copies of their "Davis Farmers Market Cookbook" (Mirabelle, $24.95, 235 pages) and offer 15 percent off the retail price
The dinner will be 6 to 10 p.m. Nov. 12; cost is $45 per person, including tax and tip. For reservations: (916) 441-6022.
As for the menu - a collaboration between cook and book - take a look:
Grilled persimmon with house cheese crostini
Grilled end of season figs
Sweet corn and oregano fritters
Roasted beet salad with toasted walnuts
Hatch chile rellenos stuffed with Brentwood corn
Grass Valley grits
Cache Valley Creek chicken
Foraged mushrooms and braised Collins endive
Grilled Monterey squid on house-made fettucine
Cherry tomatoes and American River fennel
Persimmon flan with lavender shortbread