Mulvaney's B&L

Tag: Patrick Mulvaney

  • My, how we have grown

    My, how we have grown

    There was a time when Sacramento didn’t want to be an ag town. It has been nearly 20 years since the idea for Soil Born Farms was planted. Agriculture, as it has since the 1840’s, was booming in the Sacramento Valley. There were some early voices singing the virtues of our agricultural heritage to the growing population of city slickers back then.

    Leadership at the Sacramento Natural Foods Co-op and Harald Hoven, the master gardener at Fair Oaks’ Rudolf Steiner College were raising consciousness on the value of urban gardens. And community garden advocates such as Sacramento’s Bill Maynard, the leadership at the Fair Oaks Horticulture Center and Mary Kimball at the nonprofit Center for Land Based Learning were spreading the gospel.

    But not much of the “culture” of our agriculture was seeping into the rapidly expanding urban environment of Sacramento. In fact, it seemed there was a push regionally to shake off our “cow town” identity…

    Written by Shawn Harrison and Patrick Mulvaney — Special to The Bee

    There was a time when Sacramento didn’t want to be an ag town. My, how we have grown.
    Originally published by The Sacramento Bee
    Read the full story here: sacbee.com

  • Slow Food Nations Festival

    Slow Food Nations Festival

     

    This July, Patrick and Bobbin visited Denver, Colorado for Slow Food Nations, a festival to taste and explore a world of good, clean and fair food for all. The festival combined the energy of a street food festival, the rigor of an academic conference, and the inspiration of a cultural exchange. With dozens of interactive workshops, delicious tastings, local tours, educational talks, and plenty of meals and parties. Slow Food Nations connected farmers and families, leaders and eaters to share their stories and shape the future of food.

    Patrick participated in a “Hot Topics” panel discussion about “Getting Political In The Kitchen” where he and other chefs joined the Beard Foundation’s Mitchell Davis and Katherine Miller to speak on the best practices for getting involved in even the most contentious issues.

    About Slow Food Nations

    Slow Food is a non-profit association with 100,000 members in 150 countries around the world. Founded by Carlo Patrini in 1986, Slow Food works to promote good, clean, fair food for all.

    Slow Food Sacramento is committed to providing educational opportunities, promoting local restaurants, building community, and developing career networks.

    To learn more about Slow Food Sacramento visit: slowfoodsacramento.com

    Find that Snail! #SacSnailTrail

    Slow Food Sacramento hid 20 snails in the Snail of Approval restaurants and producers around Sacramento, including Mulvaney’s B&L.  Participants were encouraged to find a snail, click a pic, and tag #sacsnailtrail on Instagram to be entered to win a gift from one of the Snail of Approval partners.

  • Under-the-Radar

    Under-the-Radar

    You may not think of these places as food destinations, but you should. Certain cities are known for their cuisine. When you visit New York, San Francisco, or New Orleans, you know that whatever hits your plate will likely be some of the best on the planet. But other cities are stepping up their food games, too. Here’s a look at some places where foodies will be pleasantly surprised.

    Sacramento was into farm-to-table long before it was fashionable — it was just a way of life.  Sit down anywhere in town and expect to see buzz words like local, seasonal, sustainable, and artisan on the menus. At Mulvaney’s B&L, the menu changes daily based on what the farmers are offering. You know you’re in for a treat because the restaurant founder and lead chef is Patrick Mulvaney, a leader in the farm-to-table movement. Hand-crafted New American is the order of the day at his restaurant.

    Under-the-Radar Food Cities
    Originally published by The Daily Meal
    Read the full story here: thedailymeal.com

  • TAKE 5

    TAKE 5

    While Sacramento has the distinction of being California’s capital, this city holds another title that’s quite flavorful. Sacramento’s referred to as America’s “Farm-to-Fork Capital,” and the city has played a major part in making California the nation’s largest agricultural producer.

    In Sacramento’s Midtown neighborhood, this New American restaurant was founded by lead chef Patrick Mulvaney, who is credited as one of the driving forces behind Sacramento’s farm-to-fork movement. He is said to continuously practice what he preaches—what comes into his restaurant makes its way to the plate. He cuts down on food waste by having all parts of an animal used in dishes, and puts eco-friendly disposable dishware and cutlery with to-go orders.

    Take 5: Farm-to-Fork Finds in Sacramento, California
    Originally published by Paste Magazine
    Read the full story here: PasteMagazine.com

  • Farm to Cup

    Farm to Cup

    Sacramento chef Patrick Mulvaney routinely travels to meet and strategize with the farmers and ranchers who supply fresh ingredients for his popular midtown restaurant.

    But the pioneer in this area’s farm-to-fork movement late last month took that idea to a geographic extreme.

    He journeyed to a remote region in Honduras to get acquainted with the farmer who supplies the beans for the coffee served at Mulvaney’s B&L.

    Farm to cup: Sacramento chef goes 3,000 miles to buy specialty coffee beans
    Originally published by The Sacramento Bee
    Read the full story here: SacBee.com

  • more than just your fave foodie capital

    more than just your fave foodie capital

    Sacramento, long thought of as a sleepy capital lacking the luster of Los Angeles or San Francisco, is emerging from the shadows in the Golden State.

    You shouldn’t be surprised then, at how great Sacramento’s restaurants are. If you close your eyes and chow down you could be fooled into thinking you’re in San Francisco. Menus contain words like fresh, local, seasonal, sustainable and artisan. Take, for example, Mulvaney’s B&L. The menu here rotates daily based on the offerings at local farms. Hand-crafted New American is the house specialty. Expect to be wowed when you see some of biggest, freshest looking chunks of salmon or pig roasting on a giant grill, where you can eat surrounded by a lovely garden.

    Why Sacramento’s more than just your fave foodie capital
    Originally published by Orbitz
    Read the full story here: Orbitz.com

  • Meat, Water and Global Warming

    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

  • Combatting Food Waste

    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

  • Pull Up a Chair

    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

  • Top Execs of 2014

    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