Grange Restaurant & Bar IOU Happy Hour


Grange Restaurant & Bar is now issuing IOU’s of our own with redemption through 2009!

Grange, located only two blocks from the California State Capitol, introduces IOU Happy Hour every Monday beginning July 20, 2009, from 4 p.m. to 7 p.m., featuring beer, wine, cocktails and appetizers discounted up to 60 percent. Grange Restaurant IOU’s, redeemable for a complimentary appetizer, will be presented upon receipt and can be used for future dining before Dec. 31, 2009.

Enjoy libations from the exclusive IOU menu featuring a strawberry basil cocktail and peach cocktail prepared with fresh local white peaches. The menu also includes a list of local California wines and beers as well as small bites such as fritto misto with squid and white fish, grilled flatbread with herbed marinated goat cheese and olives, and organic popcorn. Located adjacent to The Citizen Hotel in Sacramento’s vibrant downtown core, Grange graces the corner of 10th and J streets within walking distance of the California State Capitol. The restaurant has been a runaway success since opening, featuring the culinary talents of famed Chef Michael Tuohy and a hopping bar scene like none other in the downtown core. Renowned nationwide for his devotion to serving the finest regional, seasonal and sustainable foods, Chef Tuohy has created a dining experience that celebrates the bounty of California perfectly paired with the state’s celebrated selection of wines and cocktails.
Published in: on July 15, 2009 at 10:03 pm  Comments (3)  

Raise Your Glass and Join The Citizen Hotel for an Evening Wine Hour

The Citizen Hotel is offering a complimentary wine hour exclusively for hotel guests. Beginning Monday, June 29, from 5:30 p.m. to 6:30 p.m., guests are invited to enjoy local California wines every Monday through Thursday in our Scandal bar located on the mezzanine level.

Embedded in the urban fabric of downtown Sacramento, The Citizen Hotel is a luxury, boutique hotel in the heart of the city, at the center of the action. The Citizen Hotel is also within walking distance to the California State Capitol, the Sacramento Convention Center, the Sacramento Courthouse, historic Old Sacramento and a wide range of museums, shops, restaurants, and nightlife.

We hope to see you soon for an evening at The Citizen Hotel!

Published in: on June 27, 2009 at 12:42 am  Leave a Comment  

Farmer’s Market: Follow The Chef Lunch

Join Grange Restaurant & Bar Executive Chef Michael Tuohy for an exclusive tour of the farmer’s market at Cesar Chavez Plaza and then stroll across the street at Grange for an exclusive three-course lunch made with the freshest local ingredients hand picked from the farmer’s market!

Learn more about the slow-food movement as Chef Tuohy shares his knowledge of California’s freshest grown foods every Wednesday at 11 a.m. beginning May 13.

Our Follow The Chef Lunch is offered for $35 at the chef’s table for 10 guests, so make your reservations fast! For more information and to make a reservation, please call (916) 492-4400.

Published in: on May 5, 2009 at 10:41 pm  Leave a Comment  

Make Your Easter Brunch and Dinner Reservations at Grange

Make your reservations this Easter Sunday at Grange Restaurant & Bar. With an intimate atmosphere of urban sophistication, Grange is the quintessential Sacramento restaurant experience. Enjoy your weekend with a culinary expression of all things local, reflecting the authentic essence and soul of its community.

Grange will feature lamb and pork from Bledsoe Farm this weekend. Our restaurant is also anticipating a second arrival of King Salmon from Columbia River. And of course, our regular seasonal menu continues to feature the best from local farms.

For reservations please call (916) 492-4450 or visit http://grangesacramento.com/

Published in: on April 9, 2009 at 10:22 pm  Comments (1)  

Chef Michael Tuohy Featured at California’s 3rd Annual Artisan Cheese Festival

Featured at the 3rd annual California’s Artisan Cheese Festival in Petaluma on March 22, 2009, our own Executive Chef Michael Tuohy demonstrated Grange’s Herb and Olive Oil Marinated North Valley Chevre with Grilled “Trigo Feurte” Flatbread during the educational seminars and tastings.

California’s Artisan Cheese Festival began in March 2007 as a weekend-long celebration of artisan cheeses, foods, wines and beers from around the area. The festival includes award winning cheese makers, cheese experts and chefs.

During the demonstration, packed full of eager California gourmands, Chef explained how to prepare the flatbread and chevre. Just make sure not to “chef it too much,” explained Chef Michael Tuohy during the demonstration. He believes that the ingredients bring out the flavor on their own rather than the preparation of the dish.

The flour, used to make the flatbread, comes from Anson Mills and combines two heirloom wheat varieties including “Sonora, a lovely, naturally white wheat brought to the Americas by Jesuits and planted widely in California by the early 1800s; and Red Fife, a robust, nutty bread wheat that arrived in Canada and the American Midwest from Ukraine in the 1840s,” explains Anson Mills.

Also, the chevre is from North Valley, which prides itself on their artisanal and farmstead cheese making with its certified animal humane goats. “I really believe that makes a difference in the taste,” said Chef Tuohy.

Be sure to visit Grange to taste this Herb and Olive Oil Marinated North Valley Chevre with Grilled “Trigo Feurte” Flatbread!

Published in: on March 30, 2009 at 11:54 pm  Leave a Comment  

Behind the Scenes of Grange

Ever wonder what happens behind the scenes of Grange? On Friday, March 6, 2009, several cooks from Grange as well as our banquet staff competed in a friendly competition of preparing the best Mac ‘n Cheese. Appropriately named the “Mac Off,” our cooks created their own rendition of the classic culinary favorite voted on by many of our hotel staff during lunch and dinner hours. The two tastings throughout the day were reminiscent of Bravo’s Top Chef with the addition of commentary by our resident gourmands.

Brad Cecchi, our own Culinary Charcuterie specialist, brought a blend of several high-end cheeses over shell pasta, while Anthony Gonzalez, Grange Lunch Sauté Cook, created traditional cheesy mini-shell pasta. Billy Zoellin, Banquet Cook extraordinaire, brought a crispy-bacon parmesan topped creation. And Eric “Big-E” Warren, the IRD cook and mastermind behind the Mac Off, teamed up with Chef MJ to create a fried Mac ‘n Cheese. Jill Zenti’s, Banquet Manager, classic elbow macaroni also brought the vote.

After every vote was counted, without any chance of a hanging chad, Billy Zoellin took first place with his delectable dish favored by the majority of connoisseurs.

Be sure to keep an eye out for more behind-the-scene competition – it’s rumored lasagna is next! Also stop by Grange for a taste of culinary expression of all things local, reflecting the authentic essence and soul of its community. Our restaurant is open for breakfast, lunch and dinner.

Thank you to everyone who participated!

Published in: on March 9, 2009 at 7:10 pm  Leave a Comment  
Follow

Get every new post delivered to your Inbox.