Request for Reconsideration After Final Action

Under the Paperwork Reduction Act of 1995 no persons are required to respond to a collection of information unless it displays a valid OMB control number. PTO Form 1960 (Rev 10/2011) OMB No. 0651-0050 (Exp 09/20/2020) Request for Reconsideration after Final Action

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Input Field Entered SERIAL NUMBER 87636138 LAW OFFICE ASSIGNED LAW OFFICE 104 MARK SECTION MARK FILE NAME https://tmng-al.uspto.gov/resting2/api/img/87636138/large LITERAL ELEMENT THE KITCHEN STANDARD CHARACTERS NO USPTO-GENERATED IMAGE NO ARGUMENT(S) Please see the actual argument text attached within the Evidence section. EVIDENCE SECTION

EVIDENCE FILE NAME(S)

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\\TICRS\EXPORT17\IMAGEOUT17\876\361\87636138\xml13\RFR0124.JPG Request for Reconsideration (argument); Exhibt A and A (part 2), Exhibit B and DESCRIPTION OF EVIDENCE FILE Exhibit C and C (part2) (evidence supporting arugment) ATTORNEY SECTION (current) NAME Christopher J. Passarelli

ATTORNEY BAR MEMBERSHIP NUMBER NOT SPECIFIED

YEAR OF ADMISSION NOT SPECIFIED

U.S. STATE/ COMMONWEALTH/ TERRITORY NOT SPECIFIED

FIRM NAME DICKENSON, PEATMAN & FOGARTY STREET 1455 FIRST STREET, SUITE 301 CITY NAPA STATE California POSTAL CODE 94559 COUNTRY US PHONE 707-252-7122 FAX 707-255-6876 EMAIL [email protected] AUTHORIZED TO COMMUNICATE VIA EMAIL Yes DOCKET/REFERENCE NUMBER SELL2-007 ATTORNEY SECTION (proposed) NAME Christopher J. Passarelli ATTORNEY BAR MEMBERSHIP NUMBER XXX YEAR OF ADMISSION XXXX U.S. STATE/ COMMONWEALTH/ TERRITORY XX FIRM NAME DICKENSON, PEATMAN & FOGARTY STREET 1455 FIRST STREET, SUITE 301 CITY NAPA STATE California POSTAL CODE 94559 COUNTRY United States PHONE 707-252-7122 FAX 707-255-6876 EMAIL [email protected] AUTHORIZED TO COMMUNICATE VIA EMAIL Yes DOCKET/REFERENCE NUMBER SELL2-007 OTHER APPOINTED ATTORNEY J. Scott Gerien; Katja Loeffelholz; Joy L. Durand CORRESPONDENCE SECTION (current) NAME CHRISTOPHER J. PASSARELLI FIRM NAME DICKENSON, PEATMAN & FOGARTY STREET 1455 FIRST STREET, SUITE 301 CITY NAPA STATE California POSTAL CODE 94559 COUNTRY US PHONE 707-252-7122 FAX 707-255-6876 EMAIL [email protected] AUTHORIZED TO COMMUNICATE VIA EMAIL Yes DOCKET/REFERENCE NUMBER SELL2-007 CORRESPONDENCE SECTION (proposed) NAME Christopher J. Passarelli FIRM NAME DICKENSON, PEATMAN & FOGARTY STREET 1455 FIRST STREET, SUITE 301 CITY NAPA STATE California POSTAL CODE 94559 COUNTRY United States PHONE 707-252-7122 FAX 707-255-6876 EMAIL [email protected] AUTHORIZED TO COMMUNICATE VIA EMAIL Yes DOCKET/REFERENCE NUMBER SELL2-007 SIGNATURE SECTION RESPONSE SIGNATURE /Christopher J. Passarelli/ SIGNATORY'S NAME Christopher J. Passarelli SIGNATORY'S POSITION Attorney of Record, California bar member SIGNATORY'S PHONE NUMBER 707-252-7122 DATE SIGNED 08/28/2019 AUTHORIZED SIGNATORY YES CONCURRENT APPEAL NOTICE FILED NO FILING INFORMATION SECTION SUBMIT DATE Wed Aug 28 19:48:20 EDT 2019 USPTO/RFR-XXX.X.XX.XX-201 90828194820280066-8763613 8-610dbc2e22c29ce79cb74db TEAS STAMP a71096c7c451f89ccfc4b6e5a d33ffb87a4bb4bdf2-N/A-N/A -20190828183538770777

Request for Reconsideration after Final Action To the Commissioner for Trademarks:

Application serial no. 87636138 THE KITCHEN (Stylized and/or with Design, see https://tmng-al.uspto.gov/resting2/api/img/87636138/large) has been amended as follows:

ARGUMENT(S) In response to the substantive refusal(s), please note the following:

Please see the actual argument text attached within the Evidence section.

EVIDENCE Evidence in the nature of Request for Reconsideration (argument); Exhibt A and A (part 2), Exhibit B and Exhibit C and C (part2) (evidence supporting arugment) has been attached. Original PDF file: evi_10715466-20190828183538770777_._Request_for_Reconsideration.pdf Converted PDF file(s) ( 2 pages) Evidence-1 Evidence-2 Original PDF file: evi_10715466-20190828183538770777_._Exhibit_A.pdf Converted PDF file(s) ( 28 pages) Evidence-1 Evidence-2 Evidence-3 Evidence-4 Evidence-5 Evidence-6 Evidence-7 Evidence-8 Evidence-9 Evidence-10 Evidence-11 Evidence-12 Evidence-13 Evidence-14 Evidence-15 Evidence-16 Evidence-17 Evidence-18 Evidence-19 Evidence-20 Evidence-21 Evidence-22 Evidence-23 Evidence-24 Evidence-25 Evidence-26 Evidence-27 Evidence-28 Original PDF file: evi_10715466-20190828183538770777_._Exhibit_A__part_2_.pdf Converted PDF file(s) ( 30 pages) Evidence-1 Evidence-2 Evidence-3 Evidence-4 Evidence-5 Evidence-6 Evidence-7 Evidence-8 Evidence-9 Evidence-10 Evidence-11 Evidence-12 Evidence-13 Evidence-14 Evidence-15 Evidence-16 Evidence-17 Evidence-18 Evidence-19 Evidence-20 Evidence-21 Evidence-22 Evidence-23 Evidence-24 Evidence-25 Evidence-26 Evidence-27 Evidence-28 Evidence-29 Evidence-30 Original PDF file: evi_1-10715466-20190828183538770777_._Exhibit_B.pdf Converted PDF file(s) ( 9 pages) Evidence-1 Evidence-2 Evidence-3 Evidence-4 Evidence-5 Evidence-6 Evidence-7 Evidence-8 Evidence-9 Original PDF file: evi_10715466-20190828183538770777_._Exhibit_C.pdf Converted PDF file(s) ( 24 pages) Evidence-1 Evidence-2 Evidence-3 Evidence-4 Evidence-5 Evidence-6 Evidence-7 Evidence-8 Evidence-9 Evidence-10 Evidence-11 Evidence-12 Evidence-13 Evidence-14 Evidence-15 Evidence-16 Evidence-17 Evidence-18 Evidence-19 Evidence-20 Evidence-21 Evidence-22 Evidence-23 Evidence-24 Original PDF file: evi_10715466-20190828183538770777_._Exhibit_C__part_2_.pdf Converted PDF file(s) ( 30 pages) Evidence-1 Evidence-2 Evidence-3 Evidence-4 Evidence-5 Evidence-6 Evidence-7 Evidence-8 Evidence-9 Evidence-10 Evidence-11 Evidence-12 Evidence-13 Evidence-14 Evidence-15 Evidence-16 Evidence-17 Evidence-18 Evidence-19 Evidence-20 Evidence-21 Evidence-22 Evidence-23 Evidence-24 Evidence-25 Evidence-26 Evidence-27 Evidence-28 Evidence-29 Evidence-30

The applicant's current attorney information: Christopher J. Passarelli. Christopher J. Passarelli of DICKENSON, PEATMAN & FOGARTY, is located at

1455 FIRST STREET, SUITE 301 NAPA, California 94559 US The docket/reference number is SELL2-007. The phone number is 707-252-7122.

The fax number is 707-255-6876.

The email address is [email protected]

The applicants proposed attorney information: Christopher J. Passarelli. Other appointed attorneys are J. Scott Gerien; Katja Loeffelholz; Joy L. Durand. Christopher J. Passarelli of DICKENSON, PEATMAN & FOGARTY, is a member of the XX bar, admitted to the bar in XXXX, bar membership no. XXX, and the attorney(s) is located at

1455 FIRST STREET, SUITE 301 NAPA, California 94559 United States The docket/reference number is SELL2-007.

The phone number is 707-252-7122.

The fax number is 707-255-6876.

The email address is [email protected]

Christopher J. Passarelli submitted the following statement: The attorney of record is an active member in good standing of the bar of the highest court of a U.S. state, the District of Columbia, or any U.S. Commonwealth or territory.

The applicant's current correspondence information: CHRISTOPHER J. PASSARELLI. CHRISTOPHER J. PASSARELLI of DICKENSON, PEATMAN & FOGARTY, is located at

1455 FIRST STREET, SUITE 301 NAPA, California 94559 US The docket/reference number is SELL2-007.

The phone number is 707-252-7122.

The fax number is 707-255-6876.

The email address is [email protected]

The applicants proposed correspondence information: Christopher J. Passarelli. Christopher J. Passarelli of DICKENSON, PEATMAN & FOGARTY, is located at

1455 FIRST STREET, SUITE 301 NAPA, California 94559 United States The docket/reference number is SELL2-007.

The phone number is 707-252-7122.

The fax number is 707-255-6876.

The email address is [email protected]

SIGNATURE(S) Request for Reconsideration Signature Signature: /Christopher J. Passarelli/ Date: 08/28/2019 Signatory's Name: Christopher J. Passarelli Signatory's Position: Attorney of Record, California bar member

Signatory's Phone Number: 707-252-7122 The signatory has confirmed that he/she is a U.S.-licensed attorney who is an active member in good standing of the bar of the highest court of a U.S. state (including the District of Columbia and any U.S. Commonwealth or territory); and he/she is currently the owner's/holder's attorney or an associate thereof; and to the best of his/her knowledge, if prior to his/her appointment another U.S.-licensed attorney not currently associated with his/her company/firm previously represented the owner/holder in this matter: the owner/holder has revoked their power of attorney by a signed revocation or substitute power of attorney with the USPTO; the USPTO has granted that attorney's withdrawal request; the owner/holder has filed a power of attorney appointing him/her in this matter; or the owner's/holder's appointed U.S.-licensed attorney has filed a power of attorney appointing him/her as an associate attorney in this matter.

The applicant is not filing a Notice of Appeal in conjunction with this Request for Reconsideration.

Mailing Address: CHRISTOPHER J. PASSARELLI DICKENSON, PEATMAN & FOGARTY

1455 FIRST STREET, SUITE 301 NAPA, California 94559 Mailing Address: Christopher J. Passarelli DICKENSON, PEATMAN & FOGARTY 1455 FIRST STREET, SUITE 301 NAPA, California 94559

Serial Number: 87636138 Internet Transmission Date: Wed Aug 28 19:48:20 EDT 2019 TEAS Stamp: USPTO/RFR-XXX.X.XX.XX-201908281948202800 66-87636138-610dbc2e22c29ce79cb74dba7109 6c7c451f89ccfc4b6e5ad33ffb87a4bb4bdf2-N/ A-N/A-20190828183538770777

REQUEST FOR RECONSIDERATION

Appln. Ser. No. 87/636,138

Applicant hereby presents new evidence as it responds to and traverses the Final Office Action dated February 28, 2019 refusing registration on the basis of (1) disclaimer requirement; and (2) insufficient Section 2(f) claim.

1. Disclaimer

Applicant asserts that its mark is a unitary composite mark which features "double entendre" or incongruity when used in connection with Applicant's claimed services. The Applicant's restaurant features a central chef's kitchen, where cooking demonstrations are provided, giving guests the unique experience of dining at or within visual proximity to the restaurant's kitchen. See Exhibit A, which includes unsolicited media coverage featuring Applicant's mark. Rather than being descriptive of a feature of the services provided by Applicant, THE KITCH EN is at least suggestive and requires not just imagination, but an explanation of the connection between the actual mark and the services provided. The Examining Attorney has altogether failed to address the unitary nature of Applicant's mark and therefore its burden has not been met in refusing registration on such basis. Thus, use of the phrase THE KITCHEN in relation to Applicant's goods is inherently distinctive, and the disclaimer requirement should therefore be withdrawn.

2. Acquired Distinctiveness

Applicant's mark THE KITCHEN has been used in interstate commerce for almost 30 years, since 1991, and has acquired distinctiveness in the minds of consumers.

A. PRIOR REGISTRATIONS

Applicant enjoys prior California State Registration No. 60853 for the mark THE KITCHEN (Word mark) in Classes 41 and 42 for "Demonstration dinners featuring gourmet ingredients," registered on June 28, 2005 and since renewed., and a prior CA State Registration, No. 45437 for a prior stylized version of the mark w hich registered on December 20, 1995 (no longer in force).

B. NO IDENTICAL REGISTRATIONS/ SUBSTANTIALLY EXCLUSIVE USE BY APPLICANT

The Examining Attorney points to multiple registrations and uses which incorporate KITCHEN or THE KITCHEN, but cites no registrations which contain the identica l literal element THE KITCHEN . In fact, each of the Examining Attorney's cited registrations contains a descriptive modifier in front of t he term KITCHEN, thus providing a further basis for differentiation of such marks. Moreover, at least 4 of the cited marks were allowed for registration on the Principle Register under Section 2(f). Thus, such evidence does not support the Examining Attorneys' claim that Applicant's longstanding use for approximately 30 years, has not been exclusive. C. ENFORCEMENT EFFORTS

Applicant observes its legal obligation to enforce its trademark rights, and therefore enjoys substantially exclusive use of THE KITCHEN in commerce. Over the years, Applicant has sent demand letters to third parties using THE KITCHEN and confusingly similar variations, with success. Attached as Exhibit Bare three representative demand letters (sent over the preceding three-year period), which are redacted as to the recipients. While Applicant is by no means obligated to pursue multiple infringers at one t ime, Applicant has clearly been engaged in a continuous effort to enforce its exclusive, registered rights. See, e.g., E. I. Du Pont de Nemours & Co. v. Yoshida International, Inc., 393 F. Supp. 502 (E.D.N.Y. 1975)(strength of a mark includes an appraisal of the owner's policing efforts to ensure that whatever distinctiveness or exclusivity has been achieved is not lost through neglect, inattention, or consent to infringing use). The Examining Attorney's cited uses are inapposite, inter alia, as there is no evidence presented that such uses are infringing. Even so, "Substantially" exclusive use standard makes allowance for use by others that may be inconsequential or infringing, which does not necessarily invalidate Applicant's claim. L.D. Kichler Co. v. Davoil, Inc. , 192 F.3d 1349, 1352, 52 USPQ2d 1307, 1309 (Fed. Cir. 1999), Thus, Applicant's use ofTHE KITCHEN (but not necessarily every variation thereof) is indeed substantially exclusive.

D. NEW EVIDENCE OF ACQUIRED DISTINCTIVENESS

The Examining Attorney notes that evidence of acquired distinctiveness may also include" "advertising expenditures, sales success, length and exclusivity of use, unsolicited media coverage, and consumer studies (linking the name to a source)." In re Change Wind Corp., 123 USPQ2d 1453, 1467 (TIAB 2017) (quoting In re Steelbuilding.com, 415 F.3d 1293, 1300, 75 USPQ2d 1420, 1424 (Fed. Cir. 2005)). The Examining Attorney further asserts that Applicant has not provided such evidence, which is not accurate, as the evidence presented in response to prior Office Actions did include third party unsolicited consumer and media reviews, as well as length and exclusivity of use. Applicant respectfully contends that its advertising expenditures, sales success and any consumer studies/research are kept confidential to Applicant as a proprietary trade secret, and therefore cannot be disclosed on the public record.

However, Applicant submits herewith in Exhibit A hereto new evidence of unsolicited media coverage and sales success, including its receipt of the coveted Michelin Star award in June, 2019. Applicant was also named one of USA Today's Top 30 Restaurants in America in April, 2019. Applicant also submits additional evidence of acquired distinctiveness herewith as Exhibit C.

CONCLUSION

For the foregoing reasons, Applicant respectfully requests that the disclaimer and Section 2(f) refusals be w ithdrawn, and that Applicant's application be allowed to proceed to Publication. EXHIBIT A Insight With Beth Ruyak

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Arts And Lifestyk Family Behind The Kitchen Celebrates Michelin Star Tuesday, July 16, 2019 I Sacramento, CA I ~ Permalink

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Chefs work at The Kitchen in Sacramento.

Courtesy of Se/land Family Restaurants

This June, a staple of Sacramento's restaurant scene was the first in the city to be recognized with a Mich star. The Kitchen has served upscale American food since 1991, with farm-to-fork practices from the very beginning. The couple behind the restaurant, chefs Randall Selland and Nancy Zimmer, have since launch three additional restaurant concepts, with six locations in total, in Sacramento under Selland Family Restaurants. And their work truly is a family affair.

In addition to The Kitchen, the Sellands run three Selland's Market Cafes (East Sacramento, Broadway, an Dorado Hills), Ella Dining Room and Bar, OBO' Italian Table and Bar, and later this summer they plan to 01 Bawk, a fried chicken restaurant.

The couples' children, Josh Nelson and Tamera Baker, have long been part of the family business. As a ch Josh joined his father on trips to farmers markets, and has long been inspired by the city's access to farm fresh ingredients. Known as the business "bean counter" Josh is now the chief financial officer and chief executive officer of the restaurant group, where he has a hand in marketing, guest services and philanthrc He also played a key role in launching Sacramento's new identity as the "Farm-To-Fork" capital, with help from Mike Testa at Visit Sacramento and former Council member Darrell Fong. Tamera Baker is the co founder and chief brand officer of the Selland Family Restaurant group, guiding the vision and concept o· each location.

Chef Randall Selland and CEO Josh Nelson spoke with Insight guest host Randol White about the history philosophy of their restaurant group, changes in the Sacramento food scene, the impact of earning a star the Michelin guide, and their future plans to open Bawk on R Street this year. Read some highlights from conversation below:

On The Kitchen's unique concept

Se/land. I worked in restaurants where I dealt with lethargic staff going back many years .. . If a whole plate food comes back and the people don't want to take it home, and they say they're full, t hen I think there'~ something wrong. But as a cook, or sous chef ... I can't walk out in the dining room and go, "What the hel the problem?" You just go with the flow. And so to me, it's like, those people aren't coming back. The Kitchen was all based on direct contact with people and eliminating the waitstaff and trying to take care c people and give them food and have fun.

A chef plates food at The Kitchen.

r.n, irtP.s v n f _c:;p//;,nr/ F;amilv RPst;aur;an t.s On getting the Michelin star

Nelson: We've never had the possibility of getting the Michelin star [until 2019]. I think people have just worked from their heart, and put things out that they wanted to put out. It's actually kind of neat that Michelin snuck into the market. All that work that everyone did, which was very - you know, no pun intended - organic and true.

On chefs coming back home to Sacramento

Se/land It's funny, good cooks, good chefs, they left Sacramento to go somewhere else. I was always he had two small children, so we're not going anywhere. And so we put them to work. But that being said, a time has gone on ... we've gotten chefs and people to work with us that have gone to New York and LA a San Francisco. They leave single and they come back married with a kid or two and they come back beca it's like, "I need babysitters, I need a place I can actually afford to live in ." And so they come back here. S we're just getting so many people coming back to Sacramento to be part of what we've got going here.

This interview has been edited for brevity and clarity

Listen to our full conversation with Se/land and Nelson below:

ft LISTEN 24:~ ~ ..±. . download auc

Chef Randall Selland (left) and his son, Selland Family Restaurants CEO/ CFO Josh Nelson

Courtesy o f Se/land Family Restaurants

RELATED STORIES The Kitchen Restaurant Wins Sacramento's First-Ever Michelin Star

Monday, June 3, 2019 The Michelin Guide, considered one of the tOP- dining honors on the P-lanet, insP-ected and awarded Sacramento restaurants for the first time this year.

Michelin Dining Guide Honors Three Sacramento Restaurants

Wednesday, MaY. 29, 2019 Downtown institution Frank Fat's, vegetarian eatery Mother and East Sacramento's Canon all earned 'B Gourmand' accolades on Tuesday. This marks the first time Sacramento restaurants have earned recognition.

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res clsmin first-eve. j Q11•-····- .~ _1he ~~~ I guide Award-winning covf •tJAf(tfl't-T : Email Address Other cities added include Los Ar-'- " - ~ NEIAISlETIER ---, : I Diego and Monterey . -- • Award-winning news coverage I . - I -I Photo courtesy of Sheryl Trapani The Kitchen guests enjoy dinner and glass of wine at the counter Presidential candidate Bernie surrounding the chefs, who cook and prepare their meals right in front of them. Sanders talks Green New Deal at Sacramento rally (https ://statehornet.com/2019/081 Milan Cabebe (https://statehornet.com/staff/? sanders-rally-sacramental) writer= Milan %20Cabebe) April 15, 2019 Filed under Culture (https://statehornet.com/category/culture/), Food (https://statehornet.com/category/food/)

Q (https://statehornet.com/2019/04/michelin-guide-sacramento/#respond) f (https://www.facebook.com/sharer/sharer.php? u=https%3A%2F%2Fstatehornet.com%2F2019%2 F04%2F m ichelin-guide sacramento%2F) 'tJI (https://twitter.com/intent/tweet? text=Michelin+to+include+Sacramento+restaurants+in+first ever+California+guide&url=https%3A%2F%2Fstatehornet.com%2F%3Fp%3055658)

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Sacraw ~~i--. "',;',;>rf~ly added to the list QfillrnRE S! t ' 1 1 1 ' ,i ;: on· a e ne . .:>.lJ en e r au 'B~i ffli~~cf~ffiet'1~ree ,. =· ~lifflpper onsci~us .H~~I*,..-ac tate~a ~ ~ Ol'i!_o~?~nvolvem~nt i11 deaf talks SAMMIEs;~lex 'Avengers: E1 ~ Gl de 'tc:IMtttu'nfff sparKea exc,tem ~ilosophy, fut~t,tt s://stat , ..~t'frff~&t 9/08l Sacramen o ate alumni restaurateurs. p t t · I xi) sac-s a e-sc,ence-comp e The Michelin Guide is a book series (https://guide.michelin.com/th/en/bangkok/michelin-guides worldwide) that publishes 37 annual guides dedicated to both cities and countries which include their ratings and restaurant reviews.

Other cities included in the new California coverage are restaurants within the greater Los Angeles, San Diego, Santa Barbara and Monterey areas. No island getaway: Police nab Michelin, Visit Sacramento (https://www.visitsacramento.com/) suspect after American River and Visit California (https://www.visitcalifornia.com/) all attended swim the conference as well as a number of visiting chefs, The (https ://statehornet.com/2019/081 Sacramento Bee reported (https://www.sacbee.com/food river-suspect-sac-state/) drink/article226867164.html).

According to Michelin's website (https://guide.michelin.com/us/chicago/features/what-it-means to-be-a-michelin-recommended-restaurant/news), "anonymous inspectors of different nationalities assess restaurants around the world each year based on five criteria: quality of the ingredients used, mastery of flavor and cooking techniques, the personality of the chef in his cuisine, value for money and consistency between visits."

Minnie Nguyen, 35, graduated from Sacramento State with a degree in social studies in 2007. Nguyen ended up in the restaurant business in Sacramento with her husband, Thinh Le, who is also a Sac State alumnus.

Nguyen and her husband own two Firehouse Crawfish locations, STATION 38 Coffee, STATION 16 Seafood Restaurant & Bar and STATION 8 Burgers. The couple also has two Korean restaurants in the works, they told The State Hornet. X "It's great for Sacramento to be on the map with the Michelin," Nguyen said. "We do have amazing food here. There's a lot of farms and we're the capital of Farm-to-Fork."

Josh Nelson araduated from Sac State with a de ree in '~ CAMPUS CULTURE CULTURE b~ in ...., -__,_',..,~i!Sidr$tl~LX1ij~ ta1~tie ~aOO, rapper Consci8us #SacStateSa F~ il FiW~oi!J~lffllent~ffive s~~IES, career, 'Avengers: E1 ) philosophy, future your expectal cgr6~P~~o Hills. •

"You 've got to love the restaurant business if you're going to do it; it's a lot of work," Nelson said.

Nelson manages six Selland Family group locations: The Kitchen, Ella Dining Room & Bar, OBO' Italian Table & Bar and three Selland's Market-Cafe locations. Bawk, a fried chicken joint and bar that is currently in the works, will be the seventh.

Nelson also said he was "super excited" when he heard that Michelin will rate restaurants within the Sacramento region.

"I think it's huge for the region. The power and the prestige of Michelin is really unparalleled and that's great for any restaurant that has it, " Nelson said, "I think there's also an opportunity for our market just to be realized as a mature market and that people don't have to leave home to go learn something somewhere else and that's huge for our industry."

Story continues below tweet.

Visit Sacramento @VisitSacramento

California will receive a Michelin Regional Guide, including Sacramento, LA, SF and more! #visitsacramento #visitca #MichelinGuide

CULTURE , rapper Consci8us #SacStateSa MIES, career, 'Avengers: E1 ) your expectal •

C'.)29 11:40AM-Mar5,2019 8

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Restaurants must have the perfect combination of all of the criteria mentioned above to receive any sort of star rating, and they can be awarded up to three stars.

According to the guide, one Michelin star rating signifies a "very good restaurant in its category," while a two-star rating restaurant 1s aescnoea to possess ··excellent cooKmg·· mat 1s "worth a detour."

A three-star rating, however - the most prestigious of all - means the chosen restaurant offers "exceptional cuisine" that is "worth a special journey."

Past U.S. guides have only included San Francisco, Chicago, New York City and Washington DC. San Francisco and Wine Country will now be included within the California guide.

California being the first state to ever have their own regional guide among the Michelin Guide series is something well deserved, Nelson said.

"It's such an influence of cuisine, period. There is more product grown here (in California) than anywhere in the world, period. We're kind of a nation state." Nelson said. "Truth is, we've got a little bit of everything and there's so many influential figures from California in the culinary world that have influenced things across the country that it seems like a very natural fit to me."

Anonymous inspectors have already been through the X Sacramento area giving restaurants a try. None of the restaurants nor their ratings will be announced until June.

Leave a Comment D '~ ~ CAMPUS CULTURE CULTURE 'i Q&A: Sac State student talks Alumnus, rapper Consci8us #SacStateSa > Oxford, involvement in deaf talks SAMMIES, career, 'Avengers: E1 < community philosophy, future your expectal •

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SacCounty Restaurant Achieves Michelin Star t:17/17/2019 ~ Art & Things To Do (/news/latest-news/Pages/ArtThingsToDo.aspx) Sacramento County restaurant, The Kitchen recently became the first and only Michelin-starred Sacramento area restaurant. The Sacramento County Board of Supervisors honored The Kitchen with a Board resolution on July 16 to further proclaim Sacramento County's pride for having an innovative establishment who chooses to operate in unincorporated Sacramento County.

Remarks and a plaque were provided by Sacramento County Supervisor, Susan Peters - District 3 to Selland Family Restaurant founders Randall Selland and Nancy Zimmer, who received the resolution and spoke on the restaurant's success.

"This is a proud moment for Sacramento County and the Sacramento County Board of Supervisors want to extend best wishes to The Kitchen as they continue to excel in culinary greatness," said Supervisor Susan Peters, District 3. "This well-deserved recognition is a critical moment for Sacramento County's culinary community and for the future of Sacramento as a food destination."

The Kitchen, a restaurant founded by chefs Selland and Zimmer in 1991, began operating in unincorporated Sacramento County first by being open just one night per week and serving three courses in a former cooking school. The popularity and culinary fame of The Kitchen prompted the restaurant to ultimately locate to 2225 Hurley Way in the unincorporated community of Arden Arcade. The location provides diners with a garden setting, cascading waterfall, cozy fireplace and raised seating to observe first-hand the cooking talent of Randall Selland, the engaging and entertaining chef emcee who provided explanations about the delicious fare being prepared.

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ANDREA SANDOVAL (MAILTO:[email protected]}, SACRAMENTO COUNTY COMMUNICATION AND MEDIA, 916-591-9730

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Sacramento restaurant makes prestigious '30 Best in America· list

Updated: 12:09 PM PDT Apr 27, 2019

Walter Makaula f !I ~ Anchor

SACRAMENTO, Calif. (KCRA) - A culinary gem in Sacramento has received a prestigious accolade.

The Kitchen Restaurant on Hurley Way was just named one of USA Today's 30 Best Restaurants in America.

The restaurant snagged the final spot on that top 30 list, and is completely booked three months in advance.

"That's a good problem to have," said executive chef Kelly Mccowan. "It's a really good problem to have."

All the qualities that put The Kitchen in such high demand have now launched it into the national spotlight.

The 24/7 Wall Street reviewed restaurants awarded with a AAA five-diamond rating, or at least a one-star review by the Michelin Guide to select their Top 30.

"My first reaction was like holy cow, this is amazing- just because the restaurants that were on that list. Those are ones that I would never imagine even being compared to," said Esra Oktar, The Kitchen's general manager.

"This is unlike any other restaurant that I've ever been in or I've ever worked in and I've been doing this for like 30 years. The amazing thing about this is that it's like one big gregarious dinner party," Mccowan said. According to Mccowan, guests can have as much of any course they want. Guests can also head into The Kitchen's actual kitchen to watch their meal be cooked.

"We've had people crave ln-N-Out Burgers and then we brought them a bag and shaved like $200 worth of truffles on it. So whatever our guests desire, we go out of our way to make it happen," Mccowan said. A USA TODAY Home Parenting Food and Dining Subscribe Sign In WLIFE

The 30 best restaurants in America

31 PHOTOS 8:34 a.m. PDT Aug. 22, 2019

To identify the best restaurants in America, 24/7 Wall St. reviewed U.S. restaurants awarded a AAA 5-Diamond rating and/or at least a 1-star review by the Michelin Guide, adding a small number of others that have been widely acclaimed by reputable critics. Scroll through to learn more. CITY FOODSTERS / WIKIMEDIA COMMONS A USA TODAY Home Parenting Food and Dining Subscribe Sign In WLIFE

30. The Kitchen Restaurant• Location: Sacramento, California• Fixed-price menu per person (food only) $135 COURTESY OF THE KITCHEN RESTAURANT VIA YELP

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29. Le Coucou • Location: New York, New York • Average price per person (food only) $79 COURTESY OF LE COUCOU VIA YELP

28. The Herbfarm Restaurant • Location: Woodinville, Washington • Fixed-price menu per person (wine included) $205 and $285 COURTESY OF THE HERBFARM RESTAURANT VIA YELP

27. Chef Mavro• Location: Honolulu, Hawaii• Fixed-price menu per person (food only) $95, $155 and $192 COURTESY OF CHEF MAVRO VIA YELP

26. Herons• Location: Cary, North Carolina • Fixed-price menu per person (food only) $95, $105 and $150 COURTESY OF CLIFF H. VIA YELP

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25. Kai• Location: Chandler, Arizona• Average price per person (food only) $87 (fixed-price menus, $135 and $225) COURTESY OF KAI VIA YELP

24. Bavel • Location: Los Angeles, California • Average price per person (food only) $72 COURTESY OF SHELLEY Z. VIA YELP

23. Gabriel Kreuther • Location: New York, New York • Fixed-price menu per person (food only) $155 and $235 COURTESY OF CHLOE' L. VIA YELP

22. Daniel• Location: New York, New York• Fixed-price menu per person (food only) $158 and $250 COURTESY OF DANIEL VIA YELP

21. n/naka • Location: Los Angeles, California• Fixed-price menu per person (food only) $200 and $225 COURTESY OF LOUISE E. VIA YELP

20. Chef's Table at Brooklyn Fare • Location: New York, New York • Average price per person (food only) $362.21 COURTESY OF LISA H. VIA YELP

19. Restaurant Guy Savoy• Location: Las Vegas, Nevada• Average price per person (food only) $223 (fixed-price menu, $385) COURTESY OF TIFFANY L. VIA YELP A USA TODAY Home Parenting Food and Dining Subscribe Sign In WLIFE

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17. Saison• Location: San Francisco, California• Average price per person (gratuity included) $148 and $298 COURTESY OF MONA W. VIA YELP

16. Vetri Cucina • Location: Philadelphia, Pennsylvania • Fixed-price menu per person (food only) $165 COURTESY OF SHIRLANA D. VIA YELP

15. Manresa • Location: Los Gatos, California • Fixed-price menu per person (food only) $275 COURTESY OF HOLLY H. VIA YELP

14. Atelier Crenn • Location: San Francisco, California• Average price per person (gratuity included) $335 COURTESY OF KIM N. VIA YELP

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12. The Restaurant at Meadowood • Location: St. Helena, California• Fixed-price menu per person (food only) $350 COURTESY OF D. T. VIA YELP

11. Joel Robuchon • Location: Las Vegas, Nevada • Fixed-price menu per person (food only) $127, $198, $250 and $445 COURTESY OF GENEVIEVE Y. VIA YELP

10. Masa • Location: New York, New York• Fixed-price menu per person (gratuity included) $595 COURTESY OF MARICAR T. VIA YELP

9. Benu • Location: San Francisco, California• Fixed-price menu per person (food only) $310 COURTESY OF KIM N. VIA YELP

8. Spago • Location: Beverly Hills, California• Average price per person (food only) $157 (fixed price menu, $145) COURTESY OF GABRIELA H. VIA YELP

7. The Inn at Little Washington• Location: Washington, Virginia• Fixed-price menu per person (food only) $238 GORDON BEALL

6. Per Se • Location: New York, New York• Fixed-price menu per person (gratuity included) $225 and $355 COURTESY OF GOB. VIA YELP A USA TODAY Home Parenting Food and Dining Subscribe Sign In WLIFE

5. Providence• Location: Los Angeles, California • Fixed-price menu per person (food only) $130, $185 and $240 COURTESY OF M C. VIA YELP

4. The French Laundry• Location: Yountville, California • Fixed-price per person (gratuity included) $325 COURTESY OF THE FRENCH LAUNDRY VIA YELP

3. Alinea • Location: Chicago, Illinois• Fixed-price menu per person (food only) $190-$395 COURTESY OF ANNIE Z. VIA YELP

2. Eleven Madison Park• Location: New York, New York• Fixed-price menu per person (gratuity included) $175 and $335 COURTESY OF SHIRLEY K. VIA YELP

1. Le Bernardin• Location: New York, New York• Fixed-price menu per person (food only) $160, $170, $187 and $225 COURTESY OF JOEL B. VIA YELP A USA TODAY Home Parenting Food and Dining Subscribe Sign In WLIFE

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https://www.usatoday.com/picture-gallery/life/2019/04/24/30-best-restaurants-america/3560780002/?fbclid=lwAR 1x3MkYNC528ZR 1yzMO _ iWCU99Fqj... 9/9 EXHIBIT B CHRISTOPHER J. PASSARELLI DP&F [email protected] ATTORNEYS AT LAW

August 1, 2019

VIA UPS AND EMAIL:

Re: Infringement of THE KITCHEN Service Mark

Dear Mr.

We represent Selzim, Inc. ("Selzim"), owner of California Service Mark Registration No. 60,853 for THE KITCHEN (first used in commerce on May 1, 1991 and registered on June 28, 2005), and operator of a Sacramento restaurant bearing the name (http://thekitchenrestaurant.com/). Our client's use of THE KITCHEN for food, catering and restaurant services in California, goes back over twenty-five (25) years, and continues to this day. As such, Selzim's THE KITCHEN trademark is extremely valuable and it zealously enforces its rights in the mark against infringement.

Since 1991, The Kitchen restaurant has become one of Sacramento's most prestigious restaurants and has achieved national recognition. As a result, Selzim's THE KITCHEN trademark has become closely associated with The Kitchen restaurant, such that Selzim has obtained the exclusive right to use THE KITCHEN in connection with restaurant services. These exclusive rights are especially clear in California where nearly three decades of effort and investment has earned the restaurant a strong national reputation.

It recently came to our attention that you are operating a restaurant m under the mark THE KITCHEN . Such use of THE KITCHEN infringes Selzim's rights in THE KITCHEN mark and has the likelihood to create confusion among consumers. In fact, consumers have already expressed confusion to Selzim. Accordingly, we must request that you cease use of the mark THE KITCHEN in association with restaurant services.

We hope that you will respect Selzim' s senior trademark rights, agree to cease use of THE KITCHEN mark, and provide us with a written assurance to such effect. If you disregard this notice, Selzim will be forced to consider alternative remedies to protect its valuable service mark rights.

1455 FIRST STREET I STE 301 I NAPA, CA 94559 I T: 707.261.7000 DPF-LAW.COM August 1, 2019 Page 2

Please let us know if you have any questions. If we do not receive a response to this letter on or before Monday, August 12, 2019, we will assume that you do not intend to respond, and will advise our client accordingly.

This letter is written without prejudice to Selzim's rights, all of which are expressly reserved.

Sincerely,

DICKENSON, PEATMAN & FOGARTY ~/~, Christopher J. Passarelli CJP:bab cc: Selzim, Inc.

DPF-LAW.COM 1455 First Street, Suite 301 T: 707.252.7122 Napa, CA 94559 F: 707.255.6876

CHRISTOPHER J . PASSARELLI [email protected]

December 15, 2017

VIA FEDEX AND EMAIL:

Re: THE KITCHEN; CA Service Mark Reg. Nos. 45,437 & 60,853; U.S. App. Ser. No. 87/636, 138

Dear Mr.-:

My firm represents Selzim, Inc. ("Selzim"), owner of California Service Mark Registration No. 60,853 for THE KITCHEN (first used in commerce on May 1, 1991 and registered on June 28, 2005), and operator of a Sacramento restaurant bearing the name (http://thekitchenrestaurant.com/). Selzim, Inc. is also the owner of prior California Service Mark Registration No. 45.437 for THE KITCHEN (stylized), which registered on December 20, 1995, and owner of pending U.S. Trademark Appln. Ser. No. 87/636,138. Our client's well-documented use of THE KITCHEN for food, catering and restaurant services in California, including at common law, goes back over twenty-five (25) years, and continues to this day. THE KITCHEN trademark is extremely valuable to Selzim, and it vigorously enforces its rights against infringement.

Since 1991 , The Kitchen restaurant has become one of the Pacific Northwest's most prestigious restaurants and has achieved national recognition. As a result, Selzim's THE KITCHEN trademark has become closely associated with The Kitchen restaurant, such that Selzim has obtained exclusive rights to use THE KITCHEN in connection with restaurant services. These exclusive rights are especially clear in California, where nearly three decades of effort and investment has earned the restaurant a strong national reputation.

We recently learned that is planning to open a restaurant in under the identical mark THE KITCHEN. Obviously, such use of THE KITCHEN by will conflict with that of Selzim, and has the likelihood to create confusion among consumers.

Given Selzim's well-established , longstanding superior rights to that registered mark, we request that select a mark other than THE KITCHEN for its

www.dpf-law.com -Page 2

restaurant. This will avoid confusion in the marketplace and ensure that both 1111111111111 - and Selzim can maintain strong trademarks. Moreover, we would expect"TFiat""a cli'ange at this early stage will be more sensible and less expensive for than the alternatives.

We hope that will choose to recognize Selzim's senior trademark rights, agree to cease its plans to operate its restaurant under the mark THE KITCHEN, and provide written assurance to such effect. If...... disregards this notice, however, this will force Selzim to consider altern~o protect its valuable service mark rights.

Please let us know if you have any questions. If we do not receive a response to this letter on or before Friday, December 22, 2017, we will assume that you do not intend to respond, and will advise our client accordingly.

This letter is written without prejudice to Selzim's rights, all of which are expressly reserved.

Sincerely,

DICKENSON, PEATMAN & FOGARTY CiJ/i, Christopher J. Passarelli

Cc: Selzim, Inc. ·-.!!' - ,.. -~ 1455 Frrst Street, Suite 301 DICKENSON --~EATM~~ & FOGARTY , I /07.252.7122 Napa, CA 94559 F: 707.255.6876

CHRISTOPHER J. PASSARELLI [email protected]

March 22 , 2016

VIA US MAIL & EMAIL:

Re: THE KITCHEN: California Service Mark Registration No. 60853

Dear Mr.-, My firm represents Selzim, Inc., owner of California Service Mark Registration No. 60853 for THE KITCHEN for "Demonstration dinners featuring gourmet ingredients" (first used in commerce on May 1, 1991 and registered on June 28, 2005), and operator of a Sacramento restaurant bearing the name. Selzim, Inc. is also the owner of prior California Service Mark Registration No. 45437 for THE KITCHEN (stylized), which registered on December 20, 1995. Attached are copies of our client's California Service Mark Registration certificates. Our client's well-documented use of THE KITCHEN for food, catering and restaurant services in California, including at common law, goes back over twenty-five (25) years, and continues to this day.

It recently came to our attention that your client, -has filed numerous federal trademark applications for registration o marks which inciucle the term "KITCHEN" for restaurant services in Class 43, and related goods and services, including multiple applications for the identical mark, THE KITCHEN.

Obviously, a thorough clearance search prior to filing applications would have revealed my client's California state service mark registrations, such that your client is arguably not entitled to seek or maintain its federal registrations.

www.dpf-law.com March 22, 2016 Page 2

Please let us know if you have any questions. If we do not receive a response to this letter on or before April 8, 2016, we will assume that you do not intend to respond, and will proceed accordingly. This correspondence is without prejudice to Selzim, lnc.'s rights and remedies, all of which are hereby reserved, without prejudice.

Sincerely,

DlCK7 0N, PEATMAN & FOGARTY /~/~ ~;;oph~C.~ cc: Selzim, Inc. , I

State of California Secretary of State

Service Mark Reg. No. 060853 Class No. 41 CERTIFICATE OF REGISTRATION OF SERVICE MARK

I, BRUCE McPHERSON, Secretary of State of the State of California, hereby certify:

That in accordance with the application filed in this office the SERVICE MARK described below has been duly registered in this office on behalf of:

Name of Applicant: Selzim, Inc. Business Address: 2225 Hurley Way, Suite 101 , Sacramento, CA 95825 Date First Used in California: May 1991 Date First Used Anywhere: May 1991 Description of Service Mark: THE KITCHEN Description of Services with Which the Service Mark is Used: Demonstration dinners featuring gourmet ingredients A copy, specimen, facsimile, counterpart or a reproduction of the mark is attached Date of Registration: June 28, 2005 Term of Registration Extends to and Includes: June 28, 2015

IN WITNESS WHEREOF, I execute this certificate and affix the Great Seal of the State of California this 28th day of June, 2005.

BRUCE McPHERSON Secretary of State

NP-25 (REV 03131/05) ·state of California Secretary of State

Service Mark Reg. No. 045437 Class No. INT 42 Assignment No. 4385 CERTIFICATE OF RECORDATION OF ASSIGNM.ENT OF SERVICE-MARK --- -

I, BRUCE McPHERSON, Secretary of State of the State of California, hereby certify:

That an instrument of assignment has been recorded in this office which shows that the SERVICE MARK described below has been transferred to the assignee named below:

Name of Assignee: Selzim, Inc. Business Address: 2225 Hurley Way, Suite 101 , Sacramento, CA 95825 Name of Assignor: Nancy Lee Zimmer/Randall Selland Date First Used in California: June 4, 1992 Date First Used Anywhere: January 1: 1991 Description of Service Mark: THE KITCHEN - The design of the name written in cursive. The logo, a square with a line drawing of a wine glass, flower & partial plate. Description of Services with Which the Service Mark is used: Restaurant catering Date of Registration: December 20, 1995 Term of Registration Extends to and Includes: December 20, 2005

IN WITNESS WHEREOF, I execute this certificate and affix the Great Seal of the State of California this 7th day of July, 2005.

BRUCE McPHERSON Secretary of State

NP-25 (REV 03131/05) EXHIBIT C 8/28/2019 A closer look at favorites from the Pebble Beach Food & Wine festival's Lexus Grand Tastings. I Food Blog I montereycountyweekly.com

http://www.montereycountyweekly.com/blogs/food_blog/a-closer-look-at-favorites-from-the-pebble-beach food/article_f1 e8fed2-3c50-11e8-814e-ab0f22e17d05.html

A closer look at favorites from the Pebble Beach Food & Wine festival's Lexus Grand Tastings. Raul Nava Apr9,2018

•

www.montereycountyweekly.com/blogs/food_blog/a-closer-look-at-favorites-from-the-pebble-beach-food/article_f1 e8fed2-3c50-1 1e8-814e-ab0f22e 17... 1/5 8/28/2019 A closer look at favorites from the Pebble Beach Food & Wine festival's Lexus Grand Tastings. I Food Blog I montereycountyweekly.com

The 11th annual Pebble Beach Food & Wine festival found the Monterey Peninsula hosting celebrity chefs, world-renowned wineries, and elite epicures for four days of food and wine. The Lexus Grand Tastings on Saturday and Sunday showcased snacks from more than 70 chefs and sips from more than 300 wineries.

Fresh and flavorful seafood stood out on Saturday. Ankimo (monkfish liver) mousse with yuzu citrus on a crispy nori cracker from Billy Ngo (Kru and Fish Face Poke Bar restaurants, Sacramento) was perhaps the best bite of the weekend. On the heels of Friday's Hawaiian lunch, Chris Yang and Jordan Keao ('aina, San Francisco) dished up hip Hawaiian fare with a delicious octopus luau.

Lighter bites proved popular picks on Sunday, perhaps aiding in recovery from the gourmet gluttony of the weekend. An avocado, mint, and cucumber shooter from Kelly Mccown (The Kitchen, Sacramento) was a refreshing sip to kick off Sunday's tasting. And don't be fooled by the simplicity of John Tesar's duck egg omelet (Knife at The Highland, Dallas)-foodies rightly queued up for this breakfast bite made fresh and topped with lemon beurre monte sauce, creme fraiche and caviar. Crab bhelpuri from Top Chef alum Fatima Ali was one of the standout selections of the weekend's tasting tents, with puffed grains, cilantro, tamarind, and a wealth of spices.

The festival saw the Monterey Bay's most lauded top chefs reunited for Sunday's Grand Tasting. Brad Briske-an alum of La Salena and II Grillo now at his own restaurant, Home, in Soquel-teamed up with American Abalone Farms for "All the Way Monterey Bay Abalone Steinbeck" farmed red abalone baked

www.montereycountyweekly.com/blogs/food _ blog/a-closer-look-at-favorites-from-the-pebble-beach-food/article_f 1e8fed2-3c50-11 e8-814e-ab0f22e 17... 2/5 8/28/2019 A closer look at favorites from the Pebble Beach Food & Wine festival's Lexus Grand Tastings. J Food Blog J montereycountyweekly.com Rockefeller. John Cox-formerly of Big Sur's Post Ranch Inn and now leading the kitchen for The Bear and Star in Los Olivos-once again stole the show with an elaborate table presentation .

Carmel Valley winemaker Russell Joyce pours red wine. Nie Coury

In years past, he's featured caviar served from a whole paddlefish and a towering mushroom marvel. This year, he showcased Santa Barbara seafood, with a table adorned in kelp and crabs to showcase his Santa Barbara rock crab hushpuppies with crab roe "Umami Sauce." And Aubergine executive chef Justin Cogley served a sublime snack of edamame and Alba mushrooms swimming in smoked butter sauce.

This year's lineup included more local chefs than years past, with Eduardo Coronel (Rio Grill) serving a tamal stuffed with huitlacoche "corn truffle" and wild mushrooms, Tim Wood (Carmel Valley Ranch) offering a slider with shaved pork and oyster mushrooms, Fabrice Roux (Roux, Carmel Valley Chophouse, Fifi's) dishing up Syrah-marinated wild Carmel Valley boar ragout atop a Bigoli Gorgonzola raviolo, and Colin www.montereycountyweekly.com/blogs/food_ blog/a-closer-look-at-favorites-from-the-pebble-beach-food/article_f 1 e8fed2-3c50 -11 e8-814e-ab0f22e 17... 3/5 8/28/2019 A closer look at favorites from the Pebble Beach Food & Wine festival's Lexus Grand Tastings. I Food Blog I montereycountyweekly.com Moody and Cy Yontz (Monterey Peninsula Country Club) saturating small bowls filled with local spot prawn, prawn caviar crema, and green chickpeas with hickory smoke for a smoked-out seafood salad on Saturday.

On Sunday, favorites from our hometown heroes included crispy Maple Leaf duck breast with foie gras ganache and rhubarb-cherry puree from Anna Marie Bayonito (Sticks), choucroute garnie with Carmel Valley pork sausage and housemade sauerkraut atop a roasted potato from Sebastian Nobile and Obdiel Luna (La Bicyclette), and a duo of dishes from chefs Todd Fisher and Jeremiah Tydeman (Folktale Winery, Seventh & Dolores Steakhouse): "Momin' Cluck" with confit hen egg yolk and triple cream parsnip puree topped with chicken cracklings and "Spring Lamb Schmear" with Niman Ranch lamb tartare with Moroccan spices on an activated charcoal pita chip.

Corn pudding cake, strawberries and thyme from chef Kelsey Larson at Lucia in Carmel Valley. Nie Coury

www.montereycountyweekly.com/blogs/food _ blog/a-closer-look-at-favorites-from-the-pebble-beach-food/article_ f 1e 8fed2-3c 50-1 1e8-814e -ab0f22e 17... 4/5 8/28/2019 A closer look at favorites from the Pebble Beach Food & Wine festival's Lexus Grand Tastings. I Food Blog I montereycountyweekly.com On the sweeter side, Saturday saw Barb Batiste from LA's B Sweet Dessert Bar and Big Boi restaurant serve up two of her signature sweets: a Filipino-inspired pan de sal bread pudding topped with ube butter and a red velvet bread pudding. Michael Fagnoni (Hawks and Hawks Provisions+ Pub House) paired sweet and savory with Hudson Valley foie gras mousse with brown butter crumble and strawberry gelee.

Tyler Malek from Salt & Straw- the ice cream shop famous for quirky ice cream flavors served from outposts in hipster hangouts like Portland, Los Angeles, and San Francisco-served a foodie favorite on Sunday: banana cream pie a la mode with parsnip ice cream.

Raul Nava

www.montereycountyweekly.com/blogs/food _ blog/a-closer-look-at-favorites-from-the-pebble-beach-food/article _f1e 8fed2-3c50-11 e8-814e-ab0f22e 17.. . 5/5 8/28/2019 Things to do in Sacramento • Washington Post

~be tllardJington }Jost

Photos by Nick Otto for the Washington Post

You're going where? Sacramento

California's capital emerges from a lengthy stretch of small stature to become a spotlight city where the gold nuggets aren't hard to mine.

By Megan McDonough f'v1arch 14, 2018

https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 1/18 8/28/2019 Things to do in Sacramento - Washington Post California's capital city has long lived in the shadows of its flashier neighbors. Sandwiched between San Francisco and Lake Tahoe, "Sac," as the locals call it, is often underestimated and overlooked as a small and sleepy cow town - a rest stop on the way to greener and glitzier pastures. But thanks to the downtown revitalization and the rousing success of "Lady Bird" - Greta Gerwig's Oscar-nominated homage to her home town - Sacramento has been suddenly, and rightfully, thrust into the spotlight.

Following in the footsteps of the Forty-Niners, I came to Sacramento with the aim of striking it rich. My mission: to mine the city's treasures while home for the holidays in December. Technically, I was born in Sacramento,

but I grew up about 20 minutes away in Davis. And while my teenage self would make regular pilgrimages to the city's thrift stores and shopping centers, I didn't fully appreciate what the City of Trees had to offer.

Yes, it housed the California State Capitol. And yes, it had far less traffic - and Botox - than our star-studded neighbors down south. But what made the landlocked capital special?

As it turns out, a lot. With burgeoning culinary, arts and cultural scenes, Sacramento had blossomed and matured, much like I had since leaving the

West Coast for college in 2008. And while I wasn't paying attention, the midsize city had become bigger and better, worthy of the red-carpet treatment.

You're going where?

https://www.washingtonpost.com/graphics/2018/lifes1yle/vacations-ideas/things-to-do-in-sacramento/ 2/18 8/28/2019 Things to do in Sacramento - Washington Post A monthly series highlighting the best vacation destinations you've probably never considered. Other locations include: Eugene, Scottsdale and Omaha.

KEY: Go• Eat• Shop Stay• Explo•

Local faves

The cheese does not stand alone at Fairytale Town. The holey, bright yellow play structure joins 35 other storybook-themed attractions that populate this beloved nonprofit children's park. Squealing tots can scramble up Jack's Beanstalk, grab the reins of Cinderella's Pumpkin Coach, slide down the Old Woman's shoe and even take a power nap in Mother Goose's lap. Built in 1959 to encourage imagination and literacy among the city's kids, the 3112 -acre fantasy park is a favorite among

families with children 10 and younger. Don't forget to say "Hey, diddle,

https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 3/1 8 8/28/2019 Things to do in Sacramento - Washington Post diddle" to the park's furry occupants, which include three not-so-little Vietnamese potbellied pigs, two of Mary's sheep, a floppy-eared Peter Rabbit and a friendly miniature donkey dubbed Eeyore.

The Crocker Art Museum is a work of art itself, combining the elegance and charm of the Crocker family's original 1871 Italianate mansion with a sleek, modern building. Founded in 1885, the first public art museum in the Western United States boasts an impressive collection of international ceramics, American and European paintings, and works by new and established California artists. Lap up the frothy desserts painted by Wayne Thiebaud and applaud Stephen Kaltenbach for his ethereal portrait of his father, a labor oflove that took him seven years to complete. In the lobby, get the lowdown on free lectures, concerts and daily tours, as well as hands on learning opportunities for toddlers and even programs for patrons with chronic pain, dementia or Alzheimer's disease.

I! ! I I ffl I I I I~ I https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 4/18 I 8/28/2019 Things to do in Sacramento - Washington Post

Visitors ct1eck out one of the restored locomotives and cars at the California State Rai lroad Museum in Sacramento. BOTIOM LEFT: Stephen Kaltenbac11·s "Portrait of My Father, 1972- 1979" is one of the eye-catching artworks at the Crocker Art Museum. BOTIOM RIGHT: Fairytale Town has attractions inspired by stories and nursery rhymes to encourage literacy and stoke the imaginations of children.

Guidebook musts

Toy collectors, train enthusiasts and history buffs unite at the f) California State Railroad_ Museum. Storyboards and interactive exhibits detail more than 150 years of railroad history, including the country's first transcontinental railroad line and today's modern high speed ones. Grab your conductor's hat and climb aboard one of the

museum's 21 beautifully restored antique locomotives and train cars. Is fantasy not cutting it? Catch a ride on the museum's real railway, which leads six-mile train excursions along the Sacramento River on Tuesdays through April 24 and Saturdays and Sundays from April 7 through Sept. 23.

It's hard to miss the hundreds of public art pieces that electrify downtown's drab exteriors. The city is a hotbed of California artists, which means

Instagram gold for camera-toting travelers. Admire more than 20 of the most notable additions by foot with Sac Running Tours, which leads a Wide Open Walls murals tour. Guides, such as founder J enn Kistler McCoy, provide a wealth of information about the artworks, artists and https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 5/18 8/28/2019 Things to do in Sacramento • Washington Post Wide Open Walls mural festival that draws locally, nationally and internationally recognized talent to the region every August. Don't miss Raphael Delgado's indomitable grizzly at 1413 21st St. and the latest "Lady Bird" mural at 16th and I streets.

Eat

Local faves

Even in late December (at 58 degrees) there's a line out the door at Gunther~?-'~.~-~.~~~'!!~. Haters will say "only in California," but Sacramentans know better. A neighborhood mainstay since 1940, the soda fountain's premium handmade and small-batch sweets are popular year round. The Boo-square-foot shop serves 40 flavors of ice cream alongside sherbets, sorbets and fresh-fruit freezes; I opted for two scoops of strawberry cheesecake. Significantly higher in butterfat than its commercial competitors (6 percent, to be exact), the uber-creamy and oh-so-refreshing frozen treat hit the spot. Recognize the store's mascot, Jugglin' Joe, out front? The animated neon sign, which depicts Joe slinging ice cream, makes a quick cameo in "Lady Bird."

I half-expected a 1920s flapper to greet me with a tray of French 75s when I walked into the S~ady ~a~)'_Saloon. The dimly lit, speakeasy-style watering hole, with its dark U-shaped wooden bar, lush decor and pressed tin ceiling, evokes the glamour and ambiance of pre-Prohibition America, when quality concoctions and conversation, not plasma TVs, reigned supreme. Jazz, blues and country artists perform five nights a week. All the while, knowledgeable bartenders, often wearing suspenders, create old- https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 6/18 8/28/2019 Things to do in Sacramento - Washington Post timey cocktails with house-made tonics, bitters and syrup. Try one of the signature Southern-inspired dishes - the flaky duck confit "tots" and airy pork rinds are crowd favorites - paired with a light and refreshing White Linen cocktail of gin, St. Germain, lemon, sugar and muddled cucumber.

At Dive Bar, a 40-foot-long aquarium holds 7,500 gallons of saltwater~ and the occasional I mermaid. BOTIOM LEFT: Chef de cuisine Allyson Harvie, left, spends some time with diners at t he Kitchen, a champion and forerunner of the farm-to-table movement. BOTIOM RIG HT: A https://www.washingtonpost.com/graphics/201 8/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 7118 I'£' 8/2812019 Things to do in Sacramento -Washington Post retro combo - there's music five nights a week - perfectly accompanies t he speakeasy-style decor at the Shady Lady Saloon.

The eclectic artwork and colorful tapestries plastering the walls of Tower Cafe reflect not only the international menu but also the ethnic patchwork of residents: Mexicans, East Africans, East Asians, Caribs and Europeans among them. Housed in the birthplace of the now-defunct Tower Records, the hippie haven serves gigantic portions of comfort food, with vegan and vegetarian options, of course. Request a seat in the lush outdoor garden area outfitted with hanging lights, a burbling fountain and a shady canopy of Japanese maples, ferns and palms. The restaurant is often packed on Sundays with young families and college students dining alfresco, drinking Tower Bloody Marys and eating the signature French toast, which is soaked overnight in vanilla custard and topped with maple infused butter.

Guidebook musts

No, it's not the tequila talking. Dive Bar's 40-foot-long aquarium, located above the main bar, holds 7,500 gallons of saltwater, 60-some tropical fish and, on occasion, mermaids and mermen. The mythical sea stars, who don glittery, waterproof makeup and 35-pound silicone tails, perform several times a day, waving, smiling and blowing kisses at the smartphone-wielding barflies below. Slip on your shell bikini or surfer trunks and get there early for cheap Happy Hour offerings (including $4 draft beers and rail drinks) and a front-row seat to the Not So Little Mermaid show. Tip: The middle bar stool along the back wall is best.

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LEFT: Tower Cafe, inside the birthplace of the lamented Tower Records chain, displays artwork that complements its international menu. RIGHT: Neon mascot Jugglin' Joe slings scoops over tr1e roof of Gunther's Ice Cream, a Sacramento mainstay since 1940.

Usually, it's dinner then a show, but not at the Kitchen. The chefs take center stage as the evening's emcees, preparing and explaining the inventive dishes at a table in the center of the room. Helmed by chef-owner Randall Selland, the sophisticated eatery, which helped put Sacramento's farm-to-fork restaurant scene on the national map, was a semifinalist for

the James Beard Foundation's Outstanding Restaurant award in 2012 and AAA Diamond Awards for six consecutive years. The prix fixe, five-course dinner is a four-hour dining experience that feels like an exclusive dinner party. The chef and diners trade jokes, and patrons can ask for food modifications and seconds (or even thirds) of any course. The dinner will set you back $135 per person, or $174 with wine pairings. Reservations book up months in advance, so plan ahead.

Shop

Local faves https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 9/18 f 8/28/2019 Things to do in Sacramento - Washington Post You won't find anything over $75 at Rire Boutique, and that's ' ' " " -- -··"·'"" "·" ' ' ' ' __...... ~ ...... -- intentional. Owner Josie Lee has firsthand experience being a frugal fashionista. "I started this as a college student," says the Sacramento native. Lee makes it a priority to carry high-quality and budget-friendly items that stay on trend beyond one season. The 30-year-old fashion blogger turned entrepreneur worked her way through Sacramento State University, started her own women's clothing boutique at 25 and now manages storefront locations in the Midtown and Oak Park neighborhoods. Expect to find delicate necklaces and vibrant totes displayed near off-the shoulder tops, summery shorts and breezy, casual dresses. (This is California, after all.) Her lifestyle boutique also champions other female artists and entrepreneurs by exhibiting their paintings and selling their wares. Oh, and the store name? It's the French word for laughter. "I pronounce it 'ry-er,' even though it's supposed to be pronounced more like 'ree-uh,'" Lee admits and laughs. I Lovers of all things vintage flock to WAL Public Market for rare and I high-quality vinyl records, funky furniture and one-of-a-kind clothing. Set in the heart of Sacramento's newly revitalized R Street corridor, the 9,000- square-foot complex is a treasure trove for thrift store thrill-seekers. The I stores are on the ground floor of the Warehouse Artist Lofts, a 116-unit I complex that offers subsidized housing for local artists. Peep at the vintage I cowboy boots and turquoise jewelry at Old Gold, the $4 bargain bin at I Kicksville Vinyl & Vintage and the industrial workstation at Benjamin's Shoes, where owner Benjamin Schwartz can often be found cobbling custom orders. Remember to sneak a selfie with Fish Face Poke Bar's vivid Ili orange squid mural on the way out. I

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While gems are on the wall, Kicksville Vintage & Vinyl - inside WAL Public Mart,et - has a $4 bin to root through. BOTTOM LEFT: Some of the area-made wa res by more than 65 California merchants and designers line a shelf at Display: Ca lifornia. BOTTOM RIGHT: Inside the Lady Adams Building, Evangeline's Costume Mansion has eight themed rooms full of ghoulish delights.

Guidebook musts

https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 11 /18 8/28/2019 Things to do in Sacramento • Washington Post Forget the last-minute See's Candies run and opt for an original, California- made product from Display: California. From the Anson Design planters shaped like Pokemon's Jigglypuff to burlap, Sacramento-stamped Apolis totes, there's something for everyone. Run by husband-and-wife creative team Roshaun and Maritza Davis, who met as students at Sacramento State University, the store showcases wares from more than 65 California merchants and designers. "People have a deep love for California," Maritza says. "And we love that they love it." The store's inventory runs the gamut, including mini sage bundles, "West Coast Best Coast" wall prints and coffee mugs with cheeky messages such as "Reading is sexy." After your Cali shopping binge, walk down Broadway Street to their other store, Damas, a women's boutique where more than 40 percent of the items are made by women-run businesses, and the Annex, a revolving pop-up shop that serves as an incubator for area entrepreneurs.

It's Halloween 365 days a year at Evan~~line's Ce>stume Mansion. A human-size, flying chicken costume points the way to a vintage glass elevator, which transports fantasy-seekers to a land where trends never die. (Hello, poodle skirts and neon leg warmers.) Browse the mansion's eight rooms, which tout themes including the "Gothic Chamber" and "Storybook Land" and are lined with hundreds of costumes as well as makeup and accessories. "If you don't leave with a costume, you'll at least leave with some fun inspiration," store manager Rachel Immel says. On the third floor, try on candy-colored wigs that would make Katy Perry envious or face the mask wall for a fright. Fun fact: The store inhabits the Lady Adams Building, which since 1852 has accommodated a brothel, a disco and a bank-themed restaurant. I I https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 12/18 I 8/28/2019 Things to do in Sacramento - Washington Post Stay

Local faves

Throw on a comfy robe and feel your stress melt away at one of the G) Inn & Spa at Parkside's respite-minded themed rooms, such as "dream," "balance," "tranquility" and "happiness." In the guest rooms, the pan-Asian accoutrements wink at the roots of the former owner, an affluent Chinese diplomat, who previously lived in the 1930s Spanish Revival building. Overlooking Southside Park, the 11-room bed-and-breakfast is far enough away from the briefcase-toting politicos but within walking

distance of the heart of downtown and the recently minted Golden 1 Center, an indoor arena and new home of the National Basketball Association's Sacramento Kings. Amenities include cooked-to-order gourmet breakfasts (including French toast and egg frittatas), free WiFi, flat-panel TVs and a nightly social hour with complimentary drinks and snacks.

htlps://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 13/18 8/28/2019 Things to do in Sacramento - Washington Post

Tl1 e lobby at the Citizen Hotel, with its vintage political cartoons and leather-bound law books, befits a capital city. BOTIOM LEFT: All of that glass in a bathroom at the Inn & Spa at Parkside seems geared toward inspiring serene moments of reflection. BOTIOM RIGHT: A guest room at the Inn & Spa at Parkside, a bed-and-breakfast housed in a 1930s Spanish Revival building that once was l1orne to a diplomat.

Guidebook musts

https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 14/18 8128/2019 Things to do in Sacramento - Washington Post Around the corner from the California State Capitol, the CD Citizen Hote~! part of the Autograph Collection of luxury properties, celebrates Sacramento's political pulse with a cosmopolitan flair. Legislators and lawyers will feel right at home in the 14-story hotel's stately lobby, which features vintage political cartoons alongside hundreds of leather-bound law books. Rooms include high ceilings, large window treatments and bold striped wallpaper, plus the requisite Keurig coffee maker and fancy toiletries. After an afternoon of exploring the city, grab farm-to-fork fare at the attached Grange restaurant and retire to your room, where room numbers depict two shaking hands and "Closed Door Session" hangers replace "Do Not Disturb" signs. And Fido is invited to join the fun: Four legged friends of any size stay free.

~ Explore

Local faves

A once-sleepy area, Midtown is now flush with young professionals, growing families and, yes, hipsters. Just east of the Capitol-dominated dovvntown, the "Grid" offers an ever-growing concentration of white-linen restaurants, funky art galleries and craft coffeehouses, as well as bars, breweries, bistros and boutiques. Highlights include Art of Toys, an art gallery and vintage toy store; Federalist Public House, a shipping-container bar with a rooftop garden; the Flamingo House Social Club, a millennial pink house bar; the Rind, a cheese-focused eatery that serves blue-cheese cheesecake; Magpie Cafe, a farm-fresh spot that punctuates meals with a decadent chocolate avocado mousse; and Cantina Alley, a wildly popular open-air, art-filled restaurant. Streets lined with lofty trees make the area feel like a cozy suburb - walkable, accessible and, at times, quaint, especially during summer recess. Don't miss the year-round Midtown https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 15/18 8/2812019 Things to do in Sacramento - Washington Post Farmers Market on Saturdays and the monthly Second Saturday Art Walk, for which businesses and art galleries stay open until 9 p.m.

The Tower Bridge spans the Sacramento River and links West Sacramento with the downtown area. BOTIOM LEFT: Old Sacramento, a National Historic Landmark, is a 28-acre spread of 19th-century rivetfront buildings that have been rescued by restoration. BOTIOM RIGHT: Midtown's ever-growing scene of restaurants, boutiques and clubs makes it a magnet for young professionals. Maybe a hipster or two, too.

https:/lwww.washingtonpost.com/graphics/2018/lifestylelvacations-ideaslthings-to-do-in-sacramento/ 16118 8/28/2019 Things to do in Sacramento - Washington Post Guidebook musts

No use ordering an Uber in (D Old ~~?r~'!'.~'1.~o'. Carriages have the only horsepower that can navigate the raised and uneven cobblestone streets. The 28-acre riverfront collection of 19th-century buildings was once the launching point for the Gold Rush and the state's commercial hub, which served as the terminus for the transcontinental railroad line, the transcontinental telegraph system and the Pony Express. The area fell on hard times in the 1900s and became a slum before city planners meticulously restored the area in the 1960s. Now a National Historic Landmark, the quarter is the opposite of a ghost town, swarming with tourists on any given day of the week. More than 65 businesses operate inside the six-block zone. Avoid the kitschy trappings - except for the saltwater taffy and a quick visit to Zoltar, the animatronic fortuneteller - and opt for patio dining at Rio City Cafe, where you can stake a claim on the sweeping riverside views of the landmark Tower Bridge.

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i https://www.washingtonpost.com/graphics/2018/lifestyle/vacations-ideas/things-to-do-in-sacramento/ 18/18 I I EXHIBIT C (part 2) 8/28/2019 Chefs Table - The Kitchen (/)

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chefs table SPECTACULAR INTERACTIVE EXPERIENCE

The Kitchen, a local fine-dining favorite, makes guests feel at home.

WRITTEN BY CATHERINE ENFIELD PHOTOS BY RACHEL VALLEY

ediblesacramento .com/editorial/135-fall-2017 /1600-fall17-the-k itchen 1/10 8/28/2019 Chers Table - The Kitchen

t's rare to find restaurant guests walking through the kitchen or checking out the freezer. Such areas traditionally have been off limits for diners. But staff members at The Kitchen won't shoo them away. Guests here are invited to roam freely and explore every nook and cranny, talk with any and all staff members, and even learn a new cooking technique if they would I like. Combine that with a fabulous five-course meal and a memorable experience, and you have one of Sacramento's most distinctive dining concepts.

The Kitchen's uncommon approach has made it a favorite among Sacramento diners for more than 25 years. It's often named on prestigious lists, including OpenTable 's Top 100 Restaurants in America and AAA Five-Diamond winners, an award which it has garnered for six years straight (2011 - 2017). Still, many Sacramentans are unfamiliar with it because no signage marks the building tucked away on Hurley Avenue where this special dining experience takes place.

Idea takes shape

The Kitchen was an unusual concept from the start. In the late '80s, husband and wife Randall Selland and Nancy Zimmer had been working in catering and restaurants for several years when a wine distributor asked them to host a wine-pairing dinner. As event preparations progressed, Selland and Zimmer noted that the guests were paying more attention to and talking with them as they cooked than they were to the wine presentation.

Selland enjoyed interacting with his guests and creating an atmosphere that mimicked a dinner party at one's home. This new dining concept fell right in with Selland and Zimmer's philosophy of hospitality. Like any good hosts, they always have wanted guests to leave full of food and having had a great time, including enjoying seconds and thirds of any dish.

"It's like going to somebody's house for dinner. We just did what we wanted to do," Selland says. "If you were at my home for dinner and you wanted another appetizer or more dessert, I'd give it to you."

ediblesacrarnento.corn/editorial/135-fall-201 7 /1600-fall 17-the-kitchen 2/10 8/28/2019 Chefs Table - The Kitchen In 1991, the pair opened The Kitchen using this concept. During those first few years, diners enjoyed a four-course meal for $40 and could choose between two entrees. During the last 26 years, that's evolved into a five-course, prix fixe dinner that also includes an intermission.

Farm-to-fork leader

On any given farmers' market day, you will probably see Selland or one of his chefs searching the market for ingredients. The chefs wander the market, select the freshest items, and then load up in the nearby Selland's van to distribute them to one of the five Selland restaurants in Sacramento. From the outset, Selland Family Restau rants' eateries all have been farm-to-fork champions.

ediblesacramento.com/editorial/135-fall-2017/1600 -fall 17-the-kitchen 3/10 8/28/2019 Chefs Table - The Kitchen It is Selland family members who led the movement for Sacramento to become America's Farm-to-Fork Capital. Zimmer's son, Josh Nelson, approached the City of Sacramento in 2012 about the idea of showcasing the area's rich agricultural background. The idea has blossomed to not only include the Farm-to-Fork Festival in September, but also year-round events and agriculture conferences that attract attendees from around the world.

This philosophy of course extends to The Kitchen, where ingredients are the best and freshest possible, usually selected that day, sourced locally, and always in season, making for an ever-changing menu that makes the most of farm-to-fork flavors.

ediblesacramento .com/editorial/135-fall-2017/ 1600-fall 17-the-kitchen 4/10 8/28/2019 Chefs Table • The Kitchen

The experience

The Kitchen is ideal for special occasions. Every day, diners can be found here celebrating birthdays, anniversaries, or engagements. It's an evening of entertainment and socialization that happens to include great food.

Guests arrive and are invited to wander around the restaurant, have some drinks, and taste some passed bites. Once seated, executive chef Kelly McCown explains how it all works. Mccown, a high-energy chef, also acts as master of ceremonies for the l evening. He explains that guests can go anywhere they want in the restaurant and interact with the staff. Diners are welcome to go I to the kitchen and prep areas and taste ingredients or try a cooking technique, such as flambe, with the chef. I I I The first two courses are served seated, and then there's an intermission - an opportunity for guests to get up and stretch while visiting several chef stations scattered throughout the restaurant, kitchen, and patio; each station serves up treats such as sushi, I charcuterie, and artisan cheeses. I I I I I I ediblesacramento.com/editorial/1 35-fall-201 7/1600-fall17 -the-kitchen 5/10 I rI 8/28/2019 Chefs Table - The Kitchen

During the four-hour service Mccown keeps things flowing and lively- cracking jokes, explaining the provenance of an ingredient, or sharing the science behind some of the cooking techniques. Meanwhile, staff members work with precision, quickly plating dishes for the 50 diners welcomed each night. l After the final three courses, guests may linger with coffee or tea service. It's a long evening, but one filled with good times and I happy memories. l Catherine Enfield has been writing about Sacramento's food scene since 2007. She is a frequent contributor to edible Sacramento, l Sacramento magazine, and Eater.com (http://www.Eater.com). I I Resources I f ~ The Kitchen

2225 Hurley Way, Sacramento

916-568-7171 • Thekitchenrestaurant.com (http://www.Thekitchenrestaurant.com) II Open 6:30 p.m. Wed. - Thurs., 7 p.m. Fri. - Sat., and 5 p.m. Sun.

Recipe I

Room Temperature Tomato Soup

(courtesy of chef Randall Selland, owner, Selland Family Restaurants in Sacramento. Serves 4) I ediblesacramento.com/editorial/135-fall-2017 /1600-fall 17-the-kitchen 6/10 I. 8/28/2019 Chefs Table· The Kitchen 2Y:? pounds heirloom tomatoes (any variety)

3 tablespoons extra-virgin olive oil

% bunch cilantro

1 to 2 cloves garlic, coarsely chopped

Y, shallot, coarsely chopped

2 tablespoons salt

Salt and pepper, to taste

Core and chop tomatoes into 8 to 10 pieces each. Combine all ingredients in large bowl and gently mix together. Allow to sit 5 hours at room temperature for olive oil and salt to break down tomatoes and combine flavors. Run mixture through food mill or blender, then salt and pepper to taste. Serve soup chilled or at room temperature. Suggested accompaniments include burrata cheese and chives, crispy soft-shell crab, or Dungeness crab salad.

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ediblesacramento.com/editorial/135-fall-2017/160 0-fall1 7-the-kitchen 10/10 I 8/28/2019 15 Minutes with Allyson Harvie - Sacramento Magazine 15 Minutes with Allyson Harvie By Catherine Warmerdam - July 20. 2017

Allyson Harvie

Day job: Chef de cuisine at The Kitchen Former life: Golf phenom Age: 33

The Kitchen is about the performance as much as the food. How did you establish an onstage rapport with executive chef Kelly Mccown? It's something that has evolved over time. Kelly and I offer a very different show, but we both turn on the happy when we have to. On our days off, we're not huge people people. We'd rather have time alone or with loved ones.

How have you put your stamp on the productions? Whal we've started doing with our menus is adding some personal touches. For me, that means going foraging with my dog for two or three hours every morning to look for garnishes or walk the property with our farmers to see where we're at with things. Being able to include that in the show provides an experience to our guests that they can't find anywhere else.

You're the first woman to serve as chef de cuisine at The Kitchen. Is that an important achievement to you? Of course it's important. Is it everything? No. I'm a female in a male-dominated industry. I think our patrons notice ii more than I do.

You've been very candid about becoming sober whlle succeeding in an industry infamous for Its immoderation. At The Kitchen. I finally found the family that I've been searching for the whole time I've been cooking. My life is different these days; I'm coming up on three years clean and sober. What I'm experiencing now and what is part of my show is being vulnerable and sharing with my guests this sense of gratitude that I wake up with every single day. I have a new outlook on cooking and on an industry that has chewed me up and spit me out. It's nothing I'm ashamed of; it's part of my story.

Is there any part of your golf training that prepared you for the Intensity of a performance-style kitchen? There's a dedication and a work ethic required for both. In fact, I just picked golf back up. I had quit playing and it actually took me getting into AA to start playing again. To come back to a city that was super supportive of my golf career when I was younger and still get that same support today is amazing. I feel fortunate that I get to play golf with Randall [Selland} when we can find the time.

What Is it about being in a restaurant kitchen that speaks to you? II takes a certain type of crazy lo do what we do. There is that perception that chefs are egotistical and narcissistic. But we are perfectionists and artists and we speak through the food that we create. It's a beautiful thing.

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I APPETIZERS I

~ Am~etizers Chefs - and farmers - named for high-profile Tower Bridge dinner

By Blair Anthony Robertson 1. Click "View Recipe" brobcJ:1fillllii•~chcc.corn 2. Add Browser Extension 3. Get Delicious Recipes! Free Recipe & Web Search

BY 61.AIR ANTHO~l'r' ROBERTSON

This planr-based burger joint hopes you'll bite The Tower Bridge dinner gala, which has quickly become the focal point ofSacramento's annual F.nm-to-Fork Festival, will take a new approach this September by bringing farmers out of the shadows and pairing them with six top area chefs and a nationally known celebrity chef.

[n announcing the new concept Thursday, the Sacramento Convention & Visitors Bureau also said it will expand its marketing reach for the dinner to attract national media and politicians to one of the hottest tickets on the local social calendar.

"When we talk about the Tower Bridge dinner, the chefs were the obvious rock stars, as they are in most communities across the country. But when we step back, it's really about the farmers in Sacramento," s -'s "That's why this year we I I Mitrosoft Communicate through chat, cks' Unicorn meetings, and calls with Office 365 IH/i·M https://www.sacbee.com/food-drink/appetizers/article85672637.html 1/5 8/28/2019 Chefs - and farmers - named for high-profile Tower Bridge dinner I The Sacramento Bee TOP ARTICLES VIEW MORE VIDEO.,