By Katie Cracchiolo
Executive Chef Michael Tuohy and his team stood behind a lavish spread of food as local reporters and photographers walked into the kitchen at Golden 1 Center on Thursday afternoon.
Among the first to see the arena’s farm-to-fork program in action, media members sampled dishes from Mulvaney’s B&L, Centro Cocina Mexicana, Low Brau and more.
One of the most talked about commitments Golden 1 Center has made is the sourcing of 90 percent of food and beverages within 150 miles of the new venue. The Sacramento region has long-been home to some of California’s richest farming and agricultural production, and it will now be showcased inside the world’s most advanced arena.
“We have a lot of local partners,” Tuohy said, as media members began setting down their microphones and cameras to taste the fare.
The chef went onto add that the arena’s grass-fed beef is from local farms, all pizza dough will be made in-house, and two tandoori ovens will be used to make naan and kebabs.
In full-service mode, the kitchen staff served up a delicious array of nachos, burgers, porchetta, chicken tenders and tacos. Just as everybody looked as though they couldn’t eat any more, and started packing up their equipment, Tuohy exclaimed, “Wait, there’s dessert!”
With that, pastry chef Rodrigo Cuadra appeared and platters of cookies, brownies and panna cotta began to fill the room. With a collective deep breath, the crowd made room for a few sweet treats.
Soon thereafter, the event ended with a display of vegetarian and vegan items, as well as a look at Kings-branded water.
Safe to say, those who attended were likely thankful they skipped lunch.
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