Paragary's is excited to welcome and introduce chef de cuisine, Patrick Prager. With 20 years of experience in the restaurant industry and a passion for creating delicious food, we are thrilled to have Patrick on our team.
While we can certainly speak to Patrick's talents as a chef, this month we got the chance to learn more about his life beyond the kitchen - from his greatest inspiration and favorite activities outside of work, to his number one guilty pleasure food and more.
We hope you enjoy learning more about Patrick as much as we did!
Q&A With Chef Patrick Prager:
Posted on 12/05/2016 at 04:55:00 PM
Happy Holidays from Paragary Restaurant Group! Please check holiday hours below for all PRG restaurants.
Christmas Eve - (Sat, 12/24)
Paragary's Esquire Grill & Hock Farm -Closed
Centro -Open lunch only; bar closes at 5pm
All Cafe Bernardos -open for breakfast & lunch
Christmas Day – (Sun, 12/25)
All locations closed
Day after Christmas (Mon, 12/26)
Paragary's, Esquire Grill & Hock Farm - Closed
Centro - Open regular hours
All Cafe Bernardos - Open at 8am * Serving Saturday Brunch Schedule
New Year's Eve (Saturday, 12/31)
All locations open!
New Year's Day (Sunday, 1/1)
Esquire Grill & Hock Farm - Closed
Paragary's - Open regular hours
Centro - Open regular hours
All Cafe Bernardos - Open regular hours
Monday, January 2Paragary's, Esquire Gril...Read more
Posted on 12/02/2016 at 03:31:00 PM
Warm, sweet, chewy, spicy gingerbread... What's not to love? Learn how to make Paragary Bakery's classic gingerbread cookies to share with friends & family this holiday season.
Recipe by Laurel Sanders-Melchor for Paragary Bakery
Posted on 12/02/2016 at 01:52:00 PM
Celebrate the New Year in style with an elegant dinner at Paragary’s, Hock Farm or Esquire Grill. Each restaurant will be offer special $75 3-Course menu.
ONLINE RESERVATIONS ARE REQUIRED.
Reserve your table today!
Click the links below to view menus & make reservations!
Posted on 12/02/2016 at 01:37:00 PM
Paragary's • Thursday, Nov. 17 • 6pm • $65/person
Join us in celebrating Beaujolais Nouveau the French way: with food and wine!
What is Beaujolais Nouveau?
In France, the third Thursday of November is when wineries release the first wine of the harvest season.
Paragary's will celebrate this day with a 3-course meal & wine for all guests.
Seating is limited! Reserve your seat at www.paragarysmidtown.com/reservations
Passed hors d'oeuvres
Butter leaf Salad
persimmon, pistachio, humboldt fog, pomegranate
Heirloom beans, duck confit, garlic sausage, cured pork
Pear & Quince Galette
Milk jam, pickled raisin, chai cream
Posted on 11/03/2016 at 02:08:00 PM
If you've been to Paragary's, you know we have a passionate, talented and knowledgable team. This month, we had the chance to catch up with award winning bartender & Paragary's house sommelier, Kristin Lozano.
Kristin recently won first place - a trip to Ireland - in the national Tullamore D.E.W. Bar Stories Cocktail competition for her cocktail, Irish Rose. She was also featured in the latest issue of SOMM Journal Magazine as part of their SommCamp, hosted by Fred Dame- MS and the Wineries and Vintners in Santa Barbara County.
So we know Kristin can craft a delicious cocktail and tell us all about wine, but what's her favorite thing to do outside of work? Her guilty-pleasure food? Her favorite thing about Sacramento? We're about to find...Read more
Posted on 11/03/2016 at 02:02:00 PM
As the cold weather sets in, hot cocktails are perfect crow pleasers! Learn how to impress your holiday visitors with Paragary's Hot Buttered Hard 'Chai'-der.
HOT BUTTERED HARD ‘CHAI’-DER
Combine 2 tablespoons chai toffee sauce with 1 ½ ounces Darjeeling-infused vodka in heatproof glasses. Pour 6 ounces boiling apple cider over each, and stir. Garnish with cinnamon stick, orange twist (express oils over top of drink), & grated nutmeg.
CHAI TOFFEE SAUCE
Combine spices, butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes. Strain toffee mixture thr...Read more
Posted on 11/03/2016 at 09:05:00 AM
The air is getting cooler, days are getting shorter and leaves are changing color - it's fall! Celebrate autumn with the perfect chai tea recipe. The combination of sweet and spicy is perfect hot or cold!
Posted on 10/06/2016 at 12:34:00 PM
Celebrate Mexican Independence Day at Centro from Thursday, September 15 - Saturday, September 17!
It is common for many Americans to mistake Cinco de Mayo (May 5) as Mexican Independence Day. It was actually in September of 1821 that Mexico finally won its independence from Spain.
September 16 is the date officially recognized by Mexico as her independence day. Cinco de Mayo celebrates a victory over the French in 1862.
Independence Day in Mexico is a huge celebration with parades and festivals taking place across the country.
In celebration of Mexican independence, we will be serving the following specials from Thursday, September 15 - Saturday, September 17:
Garnachas YucatecasCorn masa boats stuffed with refried black...Read more
Posted on 09/08/2016 at 05:14:00 PM
In honor of Farm-to-Fork month, we decided to have some fun with our chefs and get them to spill the beans on their most secret vegetable aspirations.
We asked them to tell us, if they could be any vegetable, what would it be and why. It is pretty obvious that some of our veggie loving chefs have put a good deal of thought into this question before.
First up, Chef Jason from Hock Farm! He says he would be a pepper because he is fiery and sweet! Do you think he looks more fiery or sweet in this picture?
That's just his chef face! He is the sweetest pepper ever!
Next, Chef Kelly Her from Cafe Bernardo on Capitol is a broccoli fanatic exclaiming, "Grill it! Steam it! Saute it! Eat or raw! Mash it! Use it any way you want. I love those little trees."
Chef Scott Turnipseed from Cafe Bernardo Pavillions stuck to his roots and decided he would be a turnip because he comes from a turnip seed and is sustainable and rooted in the ground!
Chef TJ Brewer from Cafe Bernardo-R15 might just have been a green bean in a past life. He said he "would like to be a green bean, when I grow I hang and watch everything else grow day and nite. Everyone likes to watch me grow into this beautiful eatable bean."
Posted on 09/07/2016 at 10:00:00 AM