Innovative chef Patrick Mulvaney is whipping up something special once again. This time he has teamed with cookbook author Cheryl Rule to create a multi-course prix fixe dinner based on recipes in Rule's cookbook, "Ripe: A Fresh, Colorful Approach to Fruits and Vegetables" (Running Press, $25, 312 pages; with color photos by Paulette Phlipot).
"The book is structured around the colors of the rainbow, so I thought we would make (colored appetizers) and spread the spectrum around through the dinner," Mulvaney explained.
Of course, the ingredients are locally sourced. Mulvaney and his wife, Bobbin, are well-known for their farm-to-table philosophy, serving what they call "hand-crafted New American cuisine."
Tickets are $60 per person, or $100 for two; a signed cookbook is included. Buy tickets at the restaurant or at www.tastybooks.eventbrite.com. Mulvaney's B&L is at 1215 19th St., Sacramento; (916) 441-6022, www.mulvaneysbl.com. For more on the cookbook: www.ripecookbook.com.
Here's the menu:
A RAINBOW OF PASSED APPETIZERS
Red: Riverdog borscht with fenugreek and crema orange
Rampicante squash tacos filed with Hatch chilis
Yellow: Fiscalini-filled masa corn pillows
Green: Avocado in crispy phyllo nest
Blue: Huckleberry and fig jam crostini with duck liver
White: Collins endive with parsnip puree and Rio Linda caviar
Green Delta asparagus three ways
Yellow and white Vega Farms eggs
Yellow and Orange Entrees:
Fennel-scented Cache Creek chicken on saffron couscous with preserved Meyer lemon
Smokey Beeler pork loin with maple-kissed winter squash and apricot-Hatch chili compote
Red White and Blue Dessert :
Strawberry and rhubarb tart with vanilla-scented creme fraiche
"And we will cheat with non-local blueberries," Mulvaney said.