The Clever Root

Fall / Winter 2015

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f a l l / w i n t e r 2 0 1 5 | 8 5 "We live in an amazing place where everyone knows how their food was raised and where it comes," boasts Chef Patrick Mulvaney, owner of Mulvaney's B&L. Michael Tuohy Executive Chef, Legends at Sacramento Kings Golden 1 Center Patrick Mulvaney Chef/Owner of Mulvaney's B&L FORK: CHECK SNAIL: CHECK FARMS SOURCED: MORE THAN A DOZEN FORK: N/A I SNAIL: CHECK (see sidebar on page 87) FARMS SOURCED: 700 UNIQUE FACTOR: The new Sacramento Kings Golden 1 Center is slated to open October 2016. The arena will source 90 percent of its food from within 150 miles. There are very few other places in the world where this could be pulled off. BEHIND THE SCENES: Imagine going to an NBA basketball game and actually looking forward to your meal almost as much as the game. The new Sacramento Kings Golden 1 Center will be unlike any other arena or stadium. Conces- sion stands will be concepts created by local restauranteurs but managed by Legends and Chef Tuohy. They will offer healthy options and gourmet takes on traditional sports fare. "A lot of people will want to come feel the experience," says Tuohy. "People will want to see it because it's the damn coolest arena on the planet. I hope it will be the catalyst to set the new direction for food sourcing in arenas across the country." There are three tiers of food services in the arena: concessions, premium clubs, and private suites and lofts. The menus in all three tiers will change seasonally, switching out ingredients. Most arenas and stadiums use standardized menus year-round. When servicing 17,500 guests, it will be challeng- ing to constantly update menus. An obstacle that Tuohy is excited to face head on. "The more we can cross utilize ingredi- ents, the more efficient we are," says Tuohy. "For example, we may offer smoked prime rib in the premium section, but a smoked dip in concessions." By sourcing from 700 local farms and signing contracts to have produce grown solely for the arena, Tuohy hopes to offer a menu in line with the Slow Food movement. "We would not be having this conversa- tion in Des Moines, Iowa because they don't have the same crop diversity there," explains Tuohy. "This is an agriculture and farm region." Some may be dismissive of the farm-to- fork phrase as merely for marketing, but to Tuohy, it's a lifestyle. "If you buy seasonally and locally, then you're living by it," says Tuohy. "People can support farms by voting with their fork." "People can support farms by voting with their fork," says Michael Tuohy, Executive Chef of Legends at Sacramento Kings Golden 1 Center. The ap- proval of the arena set a precedent with the city of Sacramento, making it easier for new restaurants to open and instigating a restaurant boom. Guests could try dishes like Chef Tuohy's harrisa spiced chicken salad with figs and heir- loom tomatoes at the new Golden 1 Center. UNIQUE FACTOR: Mulvaney is known for how he prepares pork, so much so that a pig cartoon adorns the restaurant's private space. RACHEL VALLEY MICHAEL TUOHY DEBBIE CUNNINGHAM f a l l / w i n t e r 2 0 1 5 | 8 5

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