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# The Kitchen

## Sitemaps
- [XML Sitemap](https://thekitchenrestaurant.com/sitemap_index.xml): Includes all crawlable and indexable pages.

## Posts
- [A Cut Above: Chefs and Their Knives](https://thekitchenrestaurant.com/knives-out-chefs-and-their-knives/): By far one of the most important tools in a chef’s arsenal is their knives. Knives are also a very personal thing. From brand to style to weight to material, not only can chef’s knives vary greatly in look and feel, but there is also a wide range of types of knives that are used for very specific tasks in the kitchen. There are also different styles of knife use. Finding the right knife for the right chef for the right job can make a world of difference.
- [The Kitchen – Now With Cocktails!](https://thekitchenrestaurant.com/the-kitchen-now-with-cocktails/): The Kitchen - Now With Cocktails!An Interview with our Sommelier, and a Favorite Cocktail Recipe
- [Spanish-Inspired Intermission in August](https://thekitchenrestaurant.com/spanish-inspired-intermission-in-august/): In August 2017, experience something totally new at The Kitchen, when Chef Kelly and his team offer up Spanish-inspired dishes for our “Intermission” Course, featuring Paella being cooked al fresco upon arrival.
- [With the Best of the Best – Chef Kelly at PBFW 2017](https://thekitchenrestaurant.com/with-the-best-of-the-best-chef-kelly-at-pbfw-2017/): We’re headed back and we’re excited! The Kitchen’s Executive Chef Kelly McCown is honored to have been invited back to Pebble Beach Food and Wine for the third year in a row to represent The Kitchen and Sacramento. This is PBFW’s 10th Anniversary year, and features 250 legendary wineries and 100 of the nation’s top chefs at a 4-day extravaganza of epicurean events at Pebble Beach and surrounding locations, April 20-23, 2017. Chef McCown will be working among the nation's best chefs and food professionals, including such luminaries as Thomas Keller, Christopher Kostow, Hugh Acheson, Nancy Oakes and more.
- [My Three Somms](https://thekitchenrestaurant.com/my-three-somms/): At The Kitchen, we’re lucky to have a team that is knowledgeable and passionate about food, beverage, and hospitality. Though our staff is small, they pack a big punch, and that includes our servers and sommeliers. Of the six or so “front of house” staff who serve nightly, nearly all have attained some level of wine certification from the Court of Master Sommeliers, and all attend weekly wine tastings and monthly menu and wine pairing tastings in order to help provide the highest level of service and the most knowledgeable and expert beverage recommendations for your dining experience.
- [Forage to Fork](https://thekitchenrestaurant.com/forage-to-fork/):  (Originally published March 2017)
- [AAA Five Diamond Award – Lucky #7!](https://thekitchenrestaurant.com/aaa-five-diamond-award-lucky-7/): We were humbled and honored to have just received the coveted AAA Five Diamond Award for the seventh year in a row at The Kitchen.
- [Thanks for the Oysters, Ben!](https://thekitchenrestaurant.com/thanks-for-the-oysters-ben/): Because of the passion, dedication, and hard work of our staff, The Kitchen is what it is. Ben Crowley, who also works for our sister restaurants Selland’s, OBO’, and Ella, is a special member of our team, and his work is essential to The Kitchen experience. You see, Ben brings us the Hog Island Oysters!
- [Everyone’s Favorite “Course” – Intermission at The Kitchen](https://thekitchenrestaurant.com/everyones-favorite-course/): Every month, Chef Kelly McCown and his team of chefs reveal a new seasonal menu with five new amazing courses. Guests are treated to a dining experience like no other, watching the chefs prepare these dishes before their eyes, interacting with the crew and exploring the restaurant and wine cellar, and ordering seconds on any of their favorite dishes and ingredients.
- [“Abundance and Joy” – Champagne for the Holidays](https://thekitchenrestaurant.com/abundance-and-joy-champagne-for-the-holidays/): “Champagne: In victory one deserves it and in defeat one needs it.” - Napoleon
- [A Tale of Three Cities, Part 3 of 3: Welcome to the Family](https://thekitchenrestaurant.com/welcome-to-the-family-a-chef-finds-a-home/): Sometimes you have to let go of the things you think you want in order to get out of your own way and find the thing you were meant for. And so it was in the spring of 2009, when Chef Kelly McCown became another casualty of the recession, losing his dream job as Winery Chef for Francis Ford Coppola’s Rubicon Estate. The financial crisis and ensuing economic downturn caused a restructuring of the whole winery operation, and his position was eliminated.
- [California Rice: From Field to Fork](https://thekitchenrestaurant.com/california-rice-from-field-to-fork/): At The Kitchen we’ve used rice in all sorts of dishes, perhaps most famously in our “Intermission” of Sushi, Sashimi and Crudo, (or our “Sushi Break”, as it’s affectionately known), since our Demonstration Dinners began over 25 years ago. Luckily, we’ve also enjoyed access to terrific local rice from a number of growers that we are able to use for our sushi rolls and nigiri, as well as for dishes like Thai-Style Lobster Bisque with Green Rice Cake and Pan Roasted Kasu Monkfish Tail
with Ginger Beurre Blanc and Forbidden Rice, just to name a couple of favorites.
- [A Tale of Three Cities, Part 2 of 3: Peaks and Valleys](https://thekitchenrestaurant.com/a-tale-of-three-cities-part-2-peaks-and-valleys/): The year was 1999, and the last time we checked in with Chef Kelly McCown he was riding the rising tide of the 90’s Seattle culinary scene. Fresh off a decade of learning, creating, and collecting accolades, he had taken a spontaneous detour to travel Costa Rica and around Central America for a couple months, because, why not? McCown arrived in the Napa Valley ready to work, but the work was not quite ready for him.
- [A Tale of Three Cities, Part 1 of 3: Chef Kelly in Seattle](https://thekitchenrestaurant.com/a-tale-of-three-cities-part-1-seattle/): Picture, if you will, the year is 1990. A young Chef Kelly McCown, fresh out of the California Culinary Academy, arrives in Seattle just as the grunge music scene is exploding. He has worked in some of San Francisco’s most famous kitchens, Fleur de Lys, La Folie, the high-end places young cooks aspire to cook at in a world famous restaurant city. He has come to Seattle by way of the tiny Oregon coastal town of Manzanita, where he has helped a Chef mentor open a restaurant, just to check it out briefly, and then he plans to return to San Francisco. The Seattle he finds is, aside from the music, a pretty quiet city. It has yet to become synonymous with Microsoft, and although as a major port city it sees its fair share of fresh seafood, it’s still basically a “meat and potatoes” town with a lot of run-down neighborhoods and no restaurant scene to speak of. It certainly is not a destination for a young, hungry chef ready to make his mark. Of course, salmon is everywhere, and still is, McCown says in a resigned and amused way that tells us he’s seen his fair share of salmon over his career, and is probably over it.
- [Of Farms and Forks – A Logo Story](https://thekitchenrestaurant.com/of-farms-and-forks-a-logo-story/): “Innovation is not the product of logical thought, even though the final product is tied to a logical structure.” Einstein
- [The Bean Counter – Josh Nelson](https://thekitchenrestaurant.com/the-bean-counter-josh-nelson/): Selland Family Restaurants Co-Owner and CFO Josh Nelson says has been in a family business “for as long as I can remember.” He’s not exaggerating. Since Nelson was a just a kid, he and his older sister Tamera and his parents, Chefs Nancy Zimmer and Randall Selland have worked together in some capacity. Entrepreneurial, creative, and always full of ideas, Nelson has also always been the “bean counter” of the family, the one to spearhead new marketing campaigns, implement innovative ways of working with the finances, and discover new technologies for the family’s endeavors.
- [Sweet Corn – A Taste of Summer](https://thekitchenrestaurant.com/sweet-corn-a-taste-of-summer/): Sweet summer corn evokes memories of barbeques, picnics, hot summer days, lazy evenings, the sounds of children at play, and, of course, Fourth of July celebrations. Corn, a long grain plant, has been popular as a food source since it was domesticated about 10,000 years ago by indigenous peoples in Mexico. There are six main types of corn, including dent corn, flint corn, pod corn, popcorn, flour corn, and the ubiquitous sweet corn.
- [The Kitchen – A Family Recipe](https://thekitchenrestaurant.com/the-kitchen-a-family-recipe/): Take a pinch of luck, a dash of good timing, a few cups of raw talent, and a heaping spoonful of passion and you get a mother-daughter start-up catering business that serendipitously became The Kitchen, one of the region's most acclaimed and in-demand dining destinations for more than 25 years.
- [Right Here in River City](https://thekitchenrestaurant.com/right-here-in-river-city/): Updated April 18th, 2017: In addition to the long-time relationships fostered and many fruits and vegetables The Kitchen has procured over the years at Del Rio Botanical, Kitchen Chef de Cuisine Allyson Harvie personally makes a trip or two a week over to the West Sacramento Farm to talk with Suzanne, survey the farm, and forage for any extra edibles looking particularly lovely and tasty that day.
- [Chinese Noodles in The Kitchen](https://thekitchenrestaurant.com/fresh-chinese-noodles-in-the-kitchen/): Beloved the world over, noodles are the ultimate comfort food and are a staple in Chinese cooking and culture. Although the origin of the noodle is somewhat debatable, with the Italians, Arabs and Chinese all laying a claim, the earliest written record of noodles is from a book dated to the Han dynasty in China (206 BC – 220 AD). These noodles were made from wheat dough and were widely produced and consumed during the Han dynasty. A fascinating fact is that in 2005, Chinese scientists found a 4000-year-old bowl of noodles preserved at an archeological site along the Yellow River, by far the oldest known remains of noodles, which would seem to end the debate.
- [Fried Green Tomatoes](https://thekitchenrestaurant.com/fried-green-tomatoes/): Sacramento is renowned for its abundant harvest of some of the most juicy, flavorful and delicious varieties of tomatoes of all kinds that you’ve ever tasted. But sometimes when the local tomato farmers and chefs see the lovely under ripe green tomatoes hanging from the vine, they can’t help but to make like a Southerner and pick them for frying up in a pan.
- [“When Randall Met Nancy” – A Love Story of Art and Food](https://thekitchenrestaurant.com/when-randall-met-nancy/): The year was 1975. A young woman in her 20’s, who had been cooking all her life and was well known by friends and family for her culinary talents and a knack for entertaining, named Nancy Zimmer, was living in Sacramento. She was a single mom with her two young kids, Tamera and Josh, making a living for the time being doing accounting and records in a medical office. A young man named Randall Selland, also in his 20’s, was working and creating alongside his mother in the stained glass studio they owned in Old Folsom called Gemini Glass. At the time, Randall had yet to have his passion for cooking sparked.
- [Life is Just a Bowl of Berries](https://thekitchenrestaurant.com/fresh-picked-berries-the-essence-of-summer/): A note to our readers, friends and guests: Our long-time friend and local farmer Patrick Hoover, on whom the following blog post focuses, passed away suddenly in early October this year. This blog post was originally written in May of 2016, and we wanted to bring it to your attention again as a tribute to a wonderful man who left us to soon. We were lucky to have known Patrick and to have been able to enjoy the delicious fruits of his labor for so many years.  Patrick's family will continue to run the farm, Patrick's Garden in the Placerville area, and will carry on his legacy at the local farmers markets. Patrick, you will be missed!
- [Asparagus – A Sacramento Springtime Favorite](https://thekitchenrestaurant.com/asparagus-the-sacramento-springtime-favorite/): When people are asked about their favorite spring vegetable, asparagus often jumps right to the top of the list. Fresh, crisp, and a bit earthy, this herbaceous perennial is beloved the world over. It’s delicious on its own as an appetizer or side dish, mixed into pastas or salads, thrown on the grill, pickled or sautéed, or dipped in a nice garlic aioli. There are myriad ways to prepare and enjoy the scrumptious spring spear. We like it alongside prosciutto with a little grated hard-boiled egg on top and some pickled onion for an easy, fresh, and simple dinner at home.
- [The Kitchen Celebrates 25 Years With “Greatest Hits” Dishes](https://thekitchenrestaurant.com/the-kitchen-celebrates-25-years-with-greatest-hits-dishes/): In May 2016, The Kitchen celebrates 25 years. What a milestone! It’s humbling, awesome, and a bit overwhelming to look back on, now having spent a quarter of a century as a family business here in our hometown of Sacramento. We are, from the bottom of our hearts, sincerely grateful to our guests, many of whom have become friends over the years, and to our peerless staff of chefs, servers, managers, sommeliers and more that we have had the pleasure of working alongside, many of whom now have their own restaurants or have gone on to other great culinary pursuits.
- [Fiddleheads on the Roof](https://thekitchenrestaurant.com/fiddleheads-on-the-roof/): “Fiddlehead” ferns are the tightly furled fronds of the fern plant and are a wild edible found across much of Northern California in the springtime. They are another telltale sign of the season that we can’t let pass by without including on a menu. Called “fiddlehead” due to their resemblance to the curved handle of a violin or fiddle, they are found scattered in moist conifer and deciduous forests for a short time each year.
- [Morels – Catch Them While You Can](https://thekitchenrestaurant.com/morels-catch-them-while-you-can/): Nothing says springtime luxury quite like the morel mushroom. A favorite ingredient among chefs the world over, morels pop up all around Northern California from March to May. We love these flavorful fungi, and we always include them on at least one of our springtime menus at The Kitchen.
- [The Artichoke – A California Grown Classic](https://thekitchenrestaurant.com/the-artichoke-a-california-grown-classic/): Globe artichokes are a perennial vegetable in the thistle group of the sunflower family. An artichoke plant can cover about six feet in diameter and grow three to four feet tall, and the “vegetable” part that we eat is actually the plant’s flower bud. Everyone enjoys boiling or steaming these beauties and enjoying the leaves with butter or aioli, but of course the heart is the part everyone really wants - delicious on its own or marinated and served on a plate of antipasti. At The Kitchen, we have been known to serve ours lightly sautéed alongside a fresh fish with Meyer lemon and Parmesan.
- [Green Garlic – The Harbinger of Spring](https://thekitchenrestaurant.com/green-garlic-the-harbinger-of-spring/): We like to think of bright, fresh spring garlic as the harbinger of spring. The very earliest and first-growing part of the garlic plant, it is harvested while the plant is still immature.
- [The Stinging Nettle – Hurts So Good](https://thekitchenrestaurant.com/the-stinging-nettle-hurts-so-good/): Stinging nettles grow like a weed in the wet woods and countrysides of Northern California, perhaps so prolific because the sting wards off would-be predators. They are best when gathered early in the season, from February to mid-April. Our friend and forager extraordinaire Connie Green of Napa’s Wine Forrest Mushrooms often sources them for us using her vast network of regional foragers.
- [Sunchokes, The Many-Monikered Tuber](https://thekitchenrestaurant.com/sunchokes-the-many-monikered-tuber/): Don’t let the plain packaging fool you. The rather homely sunchoke is actually a mighty fine tasting tuber with a slightly sweet and nutty artichoke flavor and a texture similar to a fingerling potato, making it perfect for many preparations in the kitchen. A member of the sunflower family, the sunchoke is a tuber native to North America, and it was cultivated here long before European settlers arrived. It is easy to cultivate and can readily take over a field or garden if left unchecked.
- [You Say “N-Dive” And I Say “En-Deev”](https://thekitchenrestaurant.com/you-say-n-dive-and-i-say-en-deev/): Endive are so special that they are grown twice. Though they were originally discovered by accident, they are truly a labor of love to farm and produce. The world’s largest producer of endive, Rich Collins of California Endive, happens to be right in our backyard of Rio Vista, California.
- [Caviar Dreams](https://thekitchenrestaurant.com/caviar-dreams/): Delicate salt-cured eggs from sturgeon make up one of the finest and oldest delicacies in the world… caviar. Since the 13th century, caviar has been an item associated with luxury and opulence. On the second course of the February menu at The Kitchen, you can relish in luxury with locally harvested caviar from our friends at Passmore Ranch.
- [Meyer Lemon – Winter’s Golden Gift](https://thekitchenrestaurant.com/meyer-lemon-winters-golden-gift/): Although winter can be the dreariest season, it brings gifts of vibrant citrus in a variety of colors, sizes and flavors. One of our most beloved citrus fruits of the season is the wonderfully aromatic Meyer lemon.
- [Candy Cap Mushrooms – A Sweet Surprise](https://thekitchenrestaurant.com/candy-cap-mushrooms-a-sweet-surprise/): As Californians, and especially Sacramentans, we relish in the fact that some of the best produce in the world comes from our home state and our local region. We proudly trail blaze the farm-to-fork movement and appreciate the incredibly fresh ingredients at our fingertips. However, there are many people in California, across the nation and world that won’t encounter one of the best things to come from our Golden State, the candy cap mushroom. At The Kitchen we present this “unicorn” of the culinary world on the third course of our January menu.
- [Truffles – Diamonds of the Earth](https://thekitchenrestaurant.com/truffles-diamonds-of-the-earth/): Truffles are undoubtedly one of the most celebrated ingredients in the culinary world. They are revered for their distinctive flavor, scarcity, opulence and can transform a dish into an extraordinary experience. Two of the most highly esteemed truffle varieties are the black Perigord and white Alba.
- [Salisfy – More Than Meets the Eye](https://thekitchenrestaurant.com/salisfy-more-than-meets-the-eye/): Salsify, a humble and rather uncommon root vegetable, makes its way onto many of our winter menus. But don’t be fooled by this rather plain looking winter veggie, its flavor is truly delicious when cooked properly.
- [Day Boat Scallops – Jewels of The Sea](https://thekitchenrestaurant.com/day-boat-scallops-jewels-of-the-sea/): Jewels of the sea, otherwise known as “Day Boat” scallops, often take center stage at The Kitchen. If you have never had a scallop, let alone a day boat scallop, you’re in for a treat. Historically scallops have symbolized fertility and the divine feminine. Venus, the Roman goddess of love and fertility, emerges from a scallop shell in Botticelli’s “The Birth of Venus”. At The Kitchen, we present our own vision of beauty, a lovely day boat scallop just like Venus in the shell.
- [Ewetopia Dairy – A Taste of Bliss](https://thekitchenrestaurant.com/ewetopia-dairy-a-taste-of-bliss/): Just down California Highway 99 outside of Turlock, a husband and wife team run an incredible sheep dairy in Denair, California. Craig Meadows and Andrea Mongini started Ewetopia Dairy in 2012 with the idea that happy animals make delicious cheese.
- [The Humble Onion](https://thekitchenrestaurant.com/the-humble-onion/): Always the bridesmaid and never the bride, the onion can be deemed the most humble vegetable in the culinary world. Used in nearly every cuisine, it often acts as the “heavy lifter” to elevate a dish.
- [“All Hail Caesar…Cardini, That Is”](https://thekitchenrestaurant.com/all-hail-caesar-cardini-that-is/): The Caesar Salad is undoubtedly one of the most famous salads in the world, but its origins are a bit surprising. It doesn’t have deep Italians roots like many believe, nor was it named after a Roman Emperor. The salad was a desperate attempt to feed a hungry crowd after a restaurateur in Tijuana, Mexico had depleted kitchen supplies. We thank Caesar Cardini for his quick thinking and creating this iconic dish. 
- [Persimmons – Fall’s Forgotten Fruit](https://thekitchenrestaurant.com/persimmons-falls-forgotten-fruit/): In the cool days of autumn we seek brightness and warmth. We find them in the golden and fiery colors of fall foliage, orange pumpkins and persimmons! Often referred to as “the food for the gods,” persimmons typically don’t cross our plates as often as they should. There are hundreds of varieties of persimmons, but only two are available commercially – the Fuyu and Hachiya.
- [Randall’s Pumpkin Bisque 2.0](https://thekitchenrestaurant.com/randalls-pumpkin-bisque-2-0/): As the weather cools, we embrace autumn and the wonderfully warm and savory food that comes with it. The return of the season’s beloved colorful pumpkins and squash are celebrated by the masses, and we find comfort in rich soups, spices and hearty dishes. Our patriarch, Randall Selland, welcomes the season annually with his pumpkin bisque. The first course of our October Menu is a nod to autumn with a twist on Randall’s favorite fall meal.
- [Salmon and Smoke](https://thekitchenrestaurant.com/salmon-and-smoke/): Salmon and smoke have been an illustrious combination for centuries. Along the Northwest coastline of the United States, salmon are revered and were a main food source for our predecessors. Their spawning and migration patterns from river to sea were carefully observed in hopes of catching a bounty to provide nutrient rich food throughout winter. Their relationship to the woods and people were intrinsic and often mystical. Of this, one of the most recognizable food flavors in the world was born, that of salmon and smoke. At The Kitchen, our second course “Salmon and Smoke” on the October 2015 menu revolves around this duo.
- [Porcini Mushroom](https://thekitchenrestaurant.com/porcini-mushroom/): During late summer when temperature, moisture and seasons align, magic happens in wooded forests and Porcinis begin to emerge. This universally beloved ingredient grows worldwide, but we get ours right from the woods of the Mendocino Coast. Favoring the floors of pine trees and near the edge of grassy clearings, foragers find Porcinis poking through fallen pine needles. Mushroom harvesters, like our friend Connie Green, have a precious five-week window to gather Porcinis, which can dramatically vary in size with button tops that can be as big as dinner plates. The complexion and flavor intensity can also vary regionally, though the best porcinis often sport a round golden-brown cap with white firm stalks.
- [Kimchi](https://thekitchenrestaurant.com/kimchi/): Tangy, spicy and sweet flavors entice the palate after taking a bite of crunchy Kimchi, which is a traditional Korean dish served with nearly every meal as a small plate or condiment and often used as an ingredient in a variety of meals in Korean culture.
- [The Tomatoes of Watanabe Farms](https://thekitchenrestaurant.com/watanabe-farms/): The Tomato stands as Sacramento’s unofficial fruit of the summer. Local farmers’ markets and grocery stores are brimming with beautiful tomatoes of varying shapes, sizes and colors. During harvest, a faint tomato scent perfumes the warm air of nearby fields. And at The Kitchen, we look forward to the bountiful summertime tomato season and using the best fruit from our local farmers.
- [Herbal Tisane](https://thekitchenrestaurant.com/herbal-tisane/): After a delicious meal in the countryside of the South of France, an herbal tisane or “tea” service is prepared tableside. Fresh mint, basil, and lemongrass are gracefully snipped with scissors by a gentleman wearing white gloves then steeped in boiling hot water. Each sip of the herbal tisane is fresh and bright making for a beautiful end to the evening. This was the experience of owners Nancy Zimmer and Randall Selland had while spending time at a Provence inn.
- [Black Garlic](https://thekitchenrestaurant.com/black-garlic/): Black Garlic has been used for centuries in China and Korea for its health benefits due to the fact that it has twice the amount of antioxidants as raw garlic. In 2008, it started to gain traction in the US in progressive culinary cities. Having a flavor mix of sweet, savory and umami, it is truly a unique product in the culinary world. Soft and jelly-like, and resembling dried fruit, black garlic’s molasses richness with tangy garlic undertones pleasantly mystifies diners who come across it.
- [Rabbit](https://thekitchenrestaurant.com/rabbit/): A staple in French and Italian Cuisines, rabbit has the highest percentage of protein and fewest calories of fat per pound. It is also an extremely sustainable choice of protein, as it can produce 6 pounds of meat on the same feed and water on which a cow could only produce 1 pound of meat. Though France is the largest consumer and producer of rabbit, the rabbit used at The Kitchen comes from our good neighbors at Quinn Family Farms in Elk Grove, California.
- [Summer Truffle](https://thekitchenrestaurant.com/summer-truffle/): Truffles are the quintessential luxury product, making their way onto the plates of lucky diners just a few times a year. At The Kitchen, White Truffles and Black Périgords usually grace our menu during autumn and fall, while they’re in season. The summer truffle is the first and only truffle available during May to August and it leads us into the truffle season. Having a soft hazelnut-like aroma and grey-beige color when ripe, their interior is beautifully marbled, indicative of their truffle nature. Found in most European countries, wild summer truffles grow especially well in Mediterranean climates, showing affection for the shade underneath mature oak trees. They are extremely light in flavor, mirroring the summer season.

## Pages
- [Private Dining Inquiry](https://thekitchenrestaurant.com/private-dining/inquire/): Tell us about your preferred date, guest count, and the experience you have in mind. Our team will follow up to begin planning your private evening at The Kitchen Restaurant.
- [Private Dining & Full Buyout in Sacramento](https://thekitchenrestaurant.com/private-dining/): A full restaurant buyout gives you and your guests the entire room. When you host private dining at The Kitchen Restaurant, our dining room, our chefs, and our live culinary theater are reserved privately for your occasion — enjoy our signature experience, exclusively yours for the evening.
- [Limited Reserve Wine Pairing](https://thekitchenrestaurant.com/reserve-wine-pairing/):  2012 BILLECART-SALMONBrut‘Cuvée Nicolas François’, Champagne
- [Sensory Wine Experience](https://thekitchenrestaurant.com/sensory-wine-experience/): For an elegant and engaging way to elevate your experience at The Kitchen, join our sommelier on the night of your visit in a sensory wine experience. Explore the sights, tastes, and aromas as you delight in finding your way through the maze of one’s senses while comparing the wines with what is in nature and the abundance of our local farmers.
- [Accessibility Statement](https://thekitchenrestaurant.com/accessibility-statement/): The Kitchen Restaurant is committed to making our website's content accessible and user friendly to everyone. If you are having difficulty viewing or navigating the content on this website, or notice any content, feature, or functionality that you believe is not fully accessible to people with disabilities, please call our Customer Service team at 916-568-7171 or email our team at help@sellandfamily.com with “Disabled Access” in the subject line and provide a description of the specific feature you feel is not fully accessible or a suggestion for improvement. We take your feedback seriously and will consider it as we evaluate ways to accommodate all of our customers and our overall accessibility policies. Additionally, while we do not control such vendors, we strongly encourage vendors of third-party digital content to provide content that is accessible and user friendly.
- [Seasonal Cocktail Pairing](https://thekitchenrestaurant.com/seasonal-cocktail-pairing/): SENSORYVodka, White Peach,Lillet, Sauvignon Blanc, Lemon Fog
- [Reservation](https://thekitchenrestaurant.com/reservation/): The Kitchen is now booking seats two months in advance, with reservations opening on the first business day of each month. Our team can assist you with booking your tickets if calling by phone during our office hours, Monday through Friday, 10:00 am to 5:00 pm, at 916.568.7171. Tickets can also be purchased using our online reservation system, Tock. 
- [Seasonal Mocktail Pairing](https://thekitchenrestaurant.com/seasonal-mocktail-pairing/): THE PARISIANThomson & Scott (Noughty) Sparkling ChardonnayLyre’s Dry London Gin, Lemon
- [Media](https://thekitchenrestaurant.com/media/): We welcome you to browse through our photo gallery for images of our menu items and restaurant interior, as well as logos. All images and photos are for editorial use by press agencies, journalists, and students in connection with broadcast media and newspaper, news magazine, trade publication, and educational articles about The Kitchen Restaurant. Any other use of these materials is strictly prohibited. Under no circumstances may these materials be used for any personal or commercial purposes. For new media inquires, please email us at info@thekitchenrestaurant.com.
- [FAQ](https://thekitchenrestaurant.com/about/faq/): Dinner Service includes a six-course prix fixe menu, as well as welcome hors d’oeuvres and mignardises. The menu for each evening is based on the best and freshest ingredients available, most of which are procured locally and regionally.
- [About](https://thekitchenrestaurant.com/about/): The husband-and-wife team of chefs Randall Selland and Nancy Zimmer founded The Kitchen Restaurant with their children Josh Nelson and Tamera Baker in 1991. The family was among the first to emphasize farm-to-fork dining in the Sacramento region. They’ve been building relationships and supporting local farmers, growers, ranchers, and artisan producers since The Kitchen's inception. The quality, commitment, and passion that the Selland family brings to The Kitchen have resulted in a landmark restaurant that has sold out nightly for over 35 years.
- [Wine & Spirits](https://thekitchenrestaurant.com/wines/): The Kitchen’s wine and beverage program is designed to complement the restaurant’s evolving six-course prix fixe menu. From sommelier-curated wine pairings to reserve selections, cocktails, and alcohol-free offerings, each option is chosen to enhance the seasonal dining experience.
- [Menu](https://thekitchenrestaurant.com/menu/): The Kitchen serves a six-course prix fixe dinner menu based upon the best and freshest ingredients available, most of which are procured locally and regionally. The executive chef and staff present the meal in a lively, theatrical demonstration format.
- [Seasonal Wine Pairing](https://thekitchenrestaurant.com/wine-pairing/): MV CHARLES LE BEL Brut, 'Inspiration 1818'Champagne
- [Early Fall 2026](https://thekitchenrestaurant.com/this-weeks-menu/): Basking in the amazing abundance of the Sacramento region, The Kitchen offers an ever-evolving seasonal menu. Taking cues from the farmers, ranchers, and Mother Nature herself, we create a weekly menu as part of a seasonal snapshot in an effort to showcase the best of this culinary bounty. All menus are subject to change to nature’s whims. 
- [Hotels](https://thekitchenrestaurant.com/hotels/): If visiting The Kitchen Restaurant from out-of-town, we recommend the following accommodations: