Building on a reputation
Sacramento restaurant embodies farm-to-fork concept.
At Mulvaney's Building & Loan in downtown Sacramento, the concept is simple: Keep it all farm-to-fork—which is fitting since the Sacramento region is now "America's Farm-to-Fork Capital."
Sacramento claimed the designation last year because of its central location amid a diverse range of high-quality farms, ranches and vineyards—and its growing reputation as a culinary destination. As owner and executive chef of Mulvaney's Building & Loan, Patrick Mulvaney is a driving force behind the restaurant concept of keeping the city in touch with its local farmers and ranchers.
Originally from the East Coast, the chef says it's fun to work on the West Coast, where there's always a new ingredient to experiment with.
The menu at Mulvaney's changes daily based on the ingredients delivered fresh that morning from farms and ranches throughout Northern California. And because Patrick doesn't always know exactly what ingredients will be delivered, it adds to the inventiveness of his dishes. A little mystery-basket element comes into play every day, as the chef is famous for saying, "Whatever comes in the front door goes on your plate." In other words, it's a foodie's paradise.
For more information about Mulvaney's Building & Loan, visit www.mulvaneysbl.com.