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Meat, Water and Global Warming

Restaurateur Patrick Mulvaney says he thinks of himself and the farmers that he buys from as “careful stewards of the land.” Mulvaney primarily buys certified organic or sustainably grown farm products, and seafood approved by the Monterey Bay Aquarium’s Seafood Watch program. Servers at his Midtown restaurant, Mulvaney’s B&L, even limit pours of drinking water to patrons who specifically ask for it — a nod toward California’s ongoing drought.

Meat, Water and Global Warming
Originally published by Comstock’s Magazine
Read the full story here: comstocksmag.com

October 31, 2016
Diner en Blanc

On Saturday, October 8th 2016, the first-ever Diner en Blanc Sacramento was held at the just-opened Golden 1 Center where 1,000 people celebrated our city and community. The people, location, fashion, food, music and weather could not have been more perfect! But it was Sacramento’s spirit, energy, enthusiasm and total commitment to participating in something so unconventional that made for one of the most unique and memorable community experiences in recent history.

October 8, 2016
Combatting Food Waste

Chef Patrick Mulvaney and his team at Mulvaney’s B&L restaurant in midtown Sacramento regularly butcher whole hogs themselves, carefully ensuring that they use every element of the animal, because food waste translates into lost revenue in the restaurant business.

So the cost-conscious restaurateur was stunned when he received research showing that 10 million tons of food goes unharvested or gets discarded on U.S. farms annually, even as one in seven Americans are insecure about where they will find their next meal. Here was a situation that Mulvaney – and indeed other chefs across the nation – wanted to help change.

Patrick Mulvaney, other chefs join effort to combat food waste
Originally published by The Sacramento Bee
Read the full story here: SacBee.com

July 2, 2016
Restaurant Partners

Keeping its pledge to offer local, farm-to-fork fare at Golden 1 Center, which is set to open this October, the Sacramento Kings are announcing three more partnerships with prominent Sacramento-based restaurants today.

Golden 1 Center’s executive chef Michael Tuohy, who is developing and overseeing the food and beverage program for the arena with Legends Hospitality, says midtown eateries Mulvaney’s B&L and Petra Greek, as well as the Mikuni Restaurant Group (which owns seven restaurants throughout the region), will join previously announced hometown restaurant teams Paragary Restaurant Group, Selland Family Restaurants, Star Ginger and LowBrau Bierhall at the complex.

“I want to be able to share [what we have to offer],” he says. “This is our way of saying to the community that the arena is a good thing and that, ‘Yes, we love our city.’ ”

Sacramento Kings announce three new restaurant partners for Golden 1 Center
Originally published by Sactown Magazine
Read the full story here: Sactownmag.com

April 25, 2016
Pull Up a Chair

Patrick and Bobbin Mulvaney, owners of the popular Mulvaney’s B&L restaurant in midtown, have a longstanding policy covering any expansion to a second location. Mostly, it’s Bobbin’s policy.

“Every hostess has standing orders,” she says. “If they see Patrick walk outside with a real estate developer, they are to throw themselves on the windshield until I can get out there and drag [Patrick] out of the car.”

So, the Mulvaney’s won’t be expanding any time soon, but it’s not for lack of opportunity. “Many, many developers are looking for tenants right now,” Patrick says. “Most come in and say, ‘What can we do? What do you want?’”

Around the Sacramento region, the Mulvaney’s attitude is rare. So many other chefs and owners are taking up those offers or have their own plans to expand. 2015 is proving to be a banner year for restaurant expansions, and as Sacramento’s new Golden 1 Arena rises, 2016 will surely continue the trend.

Pull Up a Chair
Originally published by Comstock’s Magazine
Read the full story here: comstocksmag.com

August 17, 2015
Top Execs of 2014

This year we continue our tradition of profiling executives who made a difference in the last 12 months. Here we present profiles of leaders in the private, public and nonprofit sectors who made big deals or helped shape the year in business in 2014.

In March, Patrick Mulvaney reached a career milestone when he and 10 members of his staff traveled to New York City to cook dinner at the James Beard House. It was the third time that a Sacramento-area chef was invited to cook at the prestigious culinary landmark. “It was great to stand up and tell the diners that everything they had just eaten, with the exception of water, bread and Irish whiskey, came from California,” Mulvaney said.

He remained at the forefront of the region’s farm-to-fork movement, and this year devised FoodStock with fellow restaurateur and wife Bobbin Mulvaney. The event — part of the annual farm-to-fork celebration — featured music and food, including whole roast pigs.

Top Execs of 2014: Patrick Mulvaney, Mulvaney’s B&L
Originally published by The Sacramento Business Journal
Read the full story here: bizjournals.com

December 19, 2014