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Ten22 celebrates California Restaurant Month

In honor of California Restaurant Month, Ten 22 has prepared a special treat for its guests. From Jan.

CowtownEats.com announces 2010 top 10 happy hours

CowtownEats.com, a Sacramento happy hour and cheap eats blog, announced that Burgers & Brew is the top happy hour of 2010. 

“As the economy soured and furlough hit the region, we saw more and more people trying to stretch their dining and entertainment dollars,” said Darrel Ng, founder of Cowtown Eats.

Junior League of Sacramento 6th annual crab feed

The Junior League of Sacramento is hosting the 6th Annual Crab Feed fundraiser Saturday, Feb. 5.  The event will have a denim and diamond theme.  Tickets are now available online at www.jlsac.org.  Tickets are $45 in advance and $50 at the door.  Early ticket purchases are strongly encouraged.  Reserved tables are also available.

Dinner will include Dungeness crab, pasta, salad, antipasto, bread, and dessert.  A no-host bar opens at 5:00p.m.

Dutch Oven demonstrations and cook-off!

Central California Dutch Oven Adventures (CCDOA) is hosting the International Sportsman Exposition (ISE) Dutch Oven cook-offs and demonstrations at Cal Expo fairgrounds Jan. 20 through 23. 

The 3-pot cook-off is scheduled for Saturday, Jan. 22, and will consist of a bread, main dish and a desert recipe.
Set-up 9:00am
Cooking starts at 11:00am
Presentation/judging: Breads at 2:00p.m., Main dish at 3:00p.m. and Desert at 4:00p.m.
Judging results at 5:00p.m.

It's free to become a cook-off contestant. Beginners and amateurs are encouraged to enter, and there is still time to enter!  Prizes will be awarded to 1st, 2nd and 3rd place winners.

GoGi’s Korean BBQ celebrates opening

GoGi’s Korean BBQ celebrates opening

GoGi’s Korean BBQ is opening at the corner of 15th and L Streets in the former “Park to Go” kiosk at the Park Downtown on Tuesday, Jan. 18. 

GoGi’s offers a new twist on the traditional taco. East meets South of the Border with Korean BBQ Beef, Spicy Pork, Chicken, and Tofu tacos, made to order with a little Korean flair. Handmade-specialty burritos are also available for convenient dining for downtowners on the go.  GoGi’s creates these delicious and reasonably priced meals for the fast-paced downtown workforce. Open Monday-Friday 11 a.m. – 2 p.m., GoGi’s will also be open for late night dining on Friday and Saturday nights.

Grand opening festivities include free Korean Beef tacos Jan. 18-21.  To match the urban flavors of the new innovative menu items, GoGi’s features a new mural façade designed by a professional graffiti artist.  “Gogi” is named after a Korean style meat

Enotria Restaurant and Wine Bar reopens

After a 10 month extensive remodel Enotria Restaurant and Wine Bar, located at 1431 Del Paso Blvd. in Sacramento, opened Jan. 11.

Located in the heart of Sacramento’s art district, known as “Uptown Sacramento”, Enotria’s new wine bar pays homage to the art deco style of the original building and architectural style of the neighborhood. The wine bar is a more casual version of the restaurant while offering the quality and creativity Enotria is known for. Chef Anthony Brenes draws his style from a solid background in California cuisine with hints of Latin America and Mediterranean flavors.  The wine bar is open for lunch and dinner and its menu features small plates, flatbreads, pasta and sandwiches. 

Hours of operation are Tuesday through Friday 11:30a.m. – 10:30p.m., Saturday 5:00p.m. – 11:00p.m. and Sunday 4:30p.m. – 9:00p.m.

The Firehouse Restaurant and Jordan Winery team up for exclusive dining experience

SACRAMENTO – The Firehouse, an award winning restaurant located in Old Sacramento, is partnering with Jordan Winery to create a unique dining experience on Jan. 28.  These legendary establishments in fine cuisine will host a 7 course gourmet meal expertly paired with Jordan wine.  Firehouse Executive Chef Deneb Williams and Jordan Winemaker Rob Davis will be hosting the exclusive dinner.

This Winemaker Dinner is $135 per person and is limited to 24 guests.  Reservations are required and guaranteed.

Here’s a sneak peak of the evening’s menu (subject to change):

First Course - Hors D’oeuvres
Oysters with chili-hibiscus gelée
Smoked bacon-wild mushroom tart
Beet and horseradish-cured salmon on potato gaufrette
Paired with N.V.