Last night, Michael**( see linkIn below) and Claudine Bustamante family from Southern California flew purposely to Sacramento to host a Dinner for Ditas & Carenna Farewell and also Carenna's belated graduation party at the famous Mulvaney's restaurant in Downtown Sacramento. I have heard of this highly rated restaurant from Ditas but have never eaten and tasted their delicious and hand-crafted American Dishes.
Above is the menu for June 24. There is a separate menu for desserts only(below).
First
we have starters and the small plates on the menu-River Dog Red Leaf
Lettuce with Ceasar Dressings($14), Twin Peaks Peaches with Hand-Pulled
Mozzarella($18) and the Hand Cut Pappardelle-Porcini Mushrooms etc...($25). We had
it family style. The dishes were delicious specially the pasta
Pappardelle. I will rate it 5 out of 5. I could rate it higher, but I
can not. The Pasta was my favorite dish of the Night. Its a dish worthy
of visiting Mulvaney's in the future. For a non-pasta enthusiast, I was
surprised I love the dish so much. It must be the lemony sauce, and the
Fromage Blanc and perhaps the Porcini mushrooms.
After the
starter the five of us ordered a different dish from the Large Plate
Menu. I ordered the Seared Sea Scallops($40). It was not as tasty as I
expected and the Fiddlehead Ferns was hard to my 87-year old teeth. I
will rate it 3 out of 5. Carenna ordered the Roasted Chicken($38). Ditas
ordered the Wagyu Zabuton Steak($54), Michael the Pork Chop($42) and I did not
remember what Claudine ordered. Mathew- the Bustamante's 11-year old son
had 3 Servings of Pasta for the Night. Looking at Mathew's face I could
see he was enjoying the Pasta Dish very much. It was a delight looking
at an 11-year old boy enjoying his dinner.
After
our main dish we ordered Desserts from the Menu and Shared it Family
Style. We have the Honey Blackberry Cheesecake, the Fig & Raspberry
Crostada and the Dessert the named as Ding Dong and another dessert that
Carenna ordered. The desserts cost $10 each.
With our meals, Ditas brought with her 6 bottles of White and Red Navarro Wines from her collection. We have to pay for corkage fee however. Here are more photos during our dinner.
In case you have not heard of Mulvaney's here a brief summary from their website. https://mulvaneysbl.com/about/
"Mulvaney’s B&L is many things. We’re a restaurant that specializes in hand-crafted New American cuisine, a farm-to-table devotee that celebrates the efforts of the growers, ranchers, brewers and winemakers who are our neighbors, purveyors and friends.
Set in a historic 1893 firehouse, with its original brick walls and soaring ceilings, Mulvaney’s B&L is also a nexus of Sacramento: a place where we serve up impeccable and creative fare (our menu changes daily in step with the local growing seasons), and facilitate the connections of the guests we love to host.
Our “wonderful old B&L” is the brainchild – no, the passion – of owners Patrick and Bobbin Mulvaney, who bring more than a half century and six time zones’ worth of experience to their mission. We strive to provide our guests with the best our region has to offer and a place to have their own culinary experience".
* Patrick Mulvaney is the head chef of Mulvaney’s B&L, a farm-to-table restaurant in Sacramento that focuses on local, fresh, and organic ingredients. Mulvaney began his culinary career in 1985 as a European apprentice, cooking under some of Europe’s most renowned chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento and becoming a leading figure in the city’s farm-to-fork movement.
For Michael Bustamante LinkIn read:
**https://www.linkedin.com/in/michael-bustamante-86556b157/
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