Enotria's Executive Chef Pajo Bruich, a Sacramento native, creates an inspired menu focused on seasonal produce from the Sacramento and Northern California regions and utilizes relationships with local, passionate producers. As a strong farm-to-fork enterprise, Enotria is pleased and proud to support the cutting-edge educational efforts of the Center for Land-Based Learning. Our love of high quality, natural, local ingredients paired with our modernistic approach make us a natural partnership fit.
Sunday, May 5th, 2013
5pm to 9pm
5265 Putah Creek Road, Winters, CA
Tickets are $100 per person
(Event limited to 100 tickets)
Dinner Prepared By:
Enotria Executive Chef,
Chef Bruich’s dedication to Sacramento’s food scene began taking hold in 2008, when the former caterer was hosting progressive pop-up dinners at various restaurants throughout the city, to which food lovers and local media alike praised his effective and delicious uses of avant-garde gastronomy. Then, in February 2011, he joined Lounge ON20 Restaurant as executive chef and business partner. Within months, the restaurant was heralded by the press as one of Sacramento’s best, as well as earning Gayot.com’s number-six spot for best restaurants in the nation for molecular gastronomy, ranking just behind the French Laundry. In 2012, Bruich left Lounge ON20 and used the months that followed to cook for the notable Auction Napa Valley alongside some of the nation’s best chefs, as well as stage at two-Michelin-star Benu Restaurant in San Francisco, before taking the helm at Enotria.