Chef’s Table is all about celebrating the season! And for Kerrie Kelly Design Lab there is nothing better than being able to collaborate with Sacramento’s finest—Magpie Café and Sacramento Natural Foods Co-op. This November, Magpie Chef-Owner, Ed Roehr and his culinary staff took us through a few of his favorite harvest recipes in the Community Cooking School.
In the kitchen with Alfredo, Ed, Kelly and Chris.
Since Midtown’s Magpie Café opened its doors in 2009, Sacramento locavores have been blessed with a venue for simple, elegant and seasonal cuisine that is always fabulous but never fussy.
Kelly and Alfredo prepare the endive and dressing for our first course.
Our feast, full of beautiful fall produce and flavors, included Chicory Salad with Winter Squash tossed with Vinaigrette and Toasted Pepita, Red Kuri Spaetzle with Confit of Duck and Pomegranate and the grande finale of Japanese Pumpkin Crème Brulee.
The most fabulously rich flavor from duck with a tender comforting Spaetzle.
Each course proved to be a culinary delight, challenging us to use local ingredients in a different way—and we so appreciate the inspiration!
Did you know? Magpie Café is the second largest receiver of vegetables from produce distributor, Fresh Express? And when we say number two, that is second to the Sacramento Convention Center!
