It's hard to believe it's been a year since Grange participated for the first time
in the annual Best of Sacramento event at the Convention Center. Back then we were the new kid on the block, having just opened the hotel and restaurant a few days before in a whirlwind of frenzied activity. Everyone has worked so hard since then to make Grange one of the best dining spots in the city, and so it was sweetly rewarding to go this year having been voted "Best New Restaurant" and "Best Hotel Restaurant" by Sacramento Magazine subscribers.
A group of us went - me, Chef, my assistant Jackie, sous chef Brad Cecchi, extern Randy, and our PR angel Sarah Essary. Jackie and I made over 1,500 mini Ginger Guinness Cakes with Caramel-Braised Pears and Guinness Sauce to go along with gallons of Chef's Butternut Squash Soup. We all had a lot of fun handing out samples and meeting everyone who stopped by our table. It was a great party and we look forward to doing it again next year!
in the annual Best of Sacramento event at the Convention Center. Back then we were the new kid on the block, having just opened the hotel and restaurant a few days before in a whirlwind of frenzied activity. Everyone has worked so hard since then to make Grange one of the best dining spots in the city, and so it was sweetly rewarding to go this year having been voted "Best New Restaurant" and "Best Hotel Restaurant" by Sacramento Magazine subscribers.
A group of us went - me, Chef, my assistant Jackie, sous chef Brad Cecchi, extern Randy, and our PR angel Sarah Essary. Jackie and I made over 1,500 mini Ginger Guinness Cakes with Caramel-Braised Pears and Guinness Sauce to go along with gallons of Chef's Butternut Squash Soup. We all had a lot of fun handing out samples and meeting everyone who stopped by our table. It was a great party and we look forward to doing it again next year! 
No comments:
Post a Comment