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:

PLATOS CHICOS

Garnachas YucatecasCorn masa boats stuffed with refried black...

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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?

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That's just his chef face! He is the sweetest pepper ever!

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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." temp-post-image

Chef TJB went on to explain that, as a green bean, he could be served up in many many ways, and is very nutritional. He also suggest that he would prefer to be served as chilled green bean salad with red wine vinaigrette.
Do you see a resemblance?
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Paragary's chef, Jodie Chavious was a bit more indecisive than the rest of the chefs. First she chose to be a sweet pea. Then she decided that a spring carrot was more appropriate because it is grounded, sweet, and a staple in cooking. But then her true vegetables dreams were realized when she decided to become a couch potato...or better yet, a fun-gi (mushroom, get it?)!

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If you could be any vegetable, what would it be and why?
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Every college town has special traditions that get passed down through generations of students. The traditions that stand the test of time and become rights-of-passage are those that appeal to, and connect, the diverse communities that make up college campuses – from the students to the professors, locals to transfers, and innocent incoming freshman to wise graduate students.


Since the late 1990’s, the tradition in Davis has included challenging friends to conquer the Wiki Wacky Woo, the signature cocktail made famous at the bar at Café Bernardo Davis.

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Tossing together a panzanella salad, typically consisting of tomatoes, chunks of bread, cucumber, red onion and basil, is a delicious and easy dish for any occasion!

It might surprise you to know that tomatoes weren't always the star of the panzanella salad show. As early as the 14th century, Italians didn't want to waste bread that had gone stale so they would toss it with whatever vegetables were on hand. While diced cucumber, red onion, and basil have historically been staples in the panzanella, tomatoes did not become a popular addition until the 20th century.

Now, there are many variations of this heavenly salad, all of which are sure to please your pallet. The recipe below is on the summer menu at Esquire Grill on 13th and K Street...

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In 2012, September was officially recognized by the state of California as Food Literacy Awareness month. Thanks to the work of amazing people like Amber Stott, founder and chief food genius of the Food Literacy Center, the 2012 resolution was just the spark that lit the Food Literacy Center fire.

Beginning on Thursday, September 8 through Sunday, September 25, Esquire Grill and Hock Farm Craft & Provisions will be offering special Farm-to-Fork menus offering 3 courses for only $35. A percentage of all proceeds go to the Food Literacy Center.

See menus below:

HOCK FARM

1st course

choose one

Grilled Octopus
New potatoes, saffron aioli, molho cru

Gazpacho
Cucumber, tomato, onion, micro cilantro, avocado

Warm Nicasio Valley Cheese Co. Raclett...

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Join us as we celebrate legendary farming family, Heidi and Clark Watanabe of Watanabe Farms, with a special, one-night-only pop-up dinner on Tuesday, August 30 at 6pm.

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*Photo credit: California Bountiful Magazine

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The dog days of summer are meant for over indulging and relaxation. Treat yourself to a delicious deal at Hock Farm & Esquire Grill August 12-20 and enjoy our special $30 3-course summer menus. Reservations are required.

Please note that Hock Farm and Esquire Grill are closed on Mondays through Labor Day. Give Cards and iEats Reward dollars may not be redeemed. Price does not include tax or gratuity. Valid for dine-in only, after 5pm.

See menus below:

HOCK FARM

1st course

choose one

Grilled Octopus
New potatoes, saffron aioli, molho cru

Gazpacho
Cucumber, tomato, onion, micro cilantro, avocado
Warm Nicasio Valley Cheese Co. Raclette
Mission figs, Marcona almonds, saba, membrillo, cornichons


2nd course

choose one

Pork & ClamsBraised pork, m...

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In celebration of Sacramento Cocktail Week (August 14-19), we asked some of our team members to name their favorite cocktail from their bar or restaurant.

All cocktail recipes on our menus are created by our beverage director, Brad Peters. While our menus include many classic cocktails such as a margarita or a Manhattan, Brad combines his knowledge of the history of spirits and classic cocktails with modern twists. Brad is an expert at taking a basic cocktail formula (base liquor, sour, and sweet) and elevating it with special ingredients like house-made infusions that cannot be enjoyed anywhere else!

Let's start with one of Brad's favorite cocktails, Cuffs and Buttons, from Paragary's restaurant. Brad enjoys this cocktail, not just beca...

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Summer in Sacramento is all about staying cool. Enter the Basil Cooler cocktail from Berkley Bar. This refreshing concoction, made with fresh squeezed and locally sourced ingredients, is sure to hit the spot. Cheers!

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Celebrate summer at Hock Farm & Esquire Grill July 15-23 and enjoy our special $30 3-course summer menus. Reservations are required.

Please note that Hock Farm and Esquire Grill are closed on Mondays through Labor Day. Give Cards and iEats Reward dollars may not be redeemed. Price does not include tax or gratuity. Valid for dine-in only, after 5pm.

See menus below:


HOCK FARM

1st course

choose one

Chilled Corn Soup

Roasted tomato, roasted Anaheim pepper, feta

Grilled Octopus Salad

Butter bean, chickpea, wax beans, roasted peppers, Mohlo cru

Warm Goat Cheese Wrapped In Fig Leaves

Mission figs, hazelnut, fennel pollen, Saba, prosciutto


2nd course

choose one

Pork & Clams

Cherrystone clams, smoked pork, fingerling potatoes, roasted peppers, aioli,...

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