Wednesday July 30, 2014
Vixen Vittles ~ Hock Farm
The full name for this fantastic restaurant (and party venue) is Hock Farm Craft & Provisions. Located in downtown Sacramento (1415 L Street), we had a fantastic evening sampling many dishes. Brad Peters, Managing Partner, gave us the grand tour between courses (love the open kitchen!), and spent time discussing the menu (always changing based on the season and the produce in the markets… FRESH is most important), and we talked about the featured farms and producers that Hock Farm associates with.
We absolutely love ordering a bunch of dishes and sharing… all four Vixens were together and so we got a lot of food! Whoot Hoot!
First up was the Chicken Tacos – so cute, and so tasty, made with Panko crusted chicken, red cabbage, cilantro, mayo, Fresno chili and crushed peanut. We enjoyed a Roasted Beets Salad (baby and Tuscan kale, endive, pistachio, radish and Shaft’s blue cheese vinaigrette), along with the wonderful Mac & Cheese crock. Bleu and cheddar plus parmean cheeses, sage breadcrumbs with crispy prosciutto. Yummmmmm… and a cute presentation, too.
We checked out the awesome patio party space of Hock Farm then came back to piping hot Pizza from their wood-fired oven – the daily special had roasted eggplant, red onion, house fennel, sausage, house mozzarella, garlic and chili flakes. We accompanied the pizza with the Crudo Ahi Poki served with avocado, chili soy, ginger, siracha peas and shaved radish. Also on the table was the Pork & Clams bowl – Beeler Farms pork shoulder, Manila clams, papas bravas, arugula and aioli.
Xang was our very capable server. She had the sweetest and most patient disposition and was very helpful when we discussed the menu. The entrees were next, starting with Shrimp & Grits that had tasso ham and ancho chili sauce. Then the fantastic Brentwood Corn Ricotta Ravioli with roasted mushrooms, corn, roasted chicken stock, parmesan and butter. A special for the evening was the Grilled Mahi Mahi with ratatouille and green almond salsa on top, and finally, the Roasted Rocky Jr. Half Chicken on top of Brentwood corn risotto and sauteed Bloomsdale spinach.
You would think that we would be absolutely stuffed, but remember, four of us were sharing… so there is always room for dessert! We loved-loved the Chocolate Caramel Tart with Maldon sea salt and whipped cream, and enjoyed the Creme Brulee with blackberries and then what’s not to love about a house made Gelato.
Are you ready to run down to Hock Farm for a fantastic dinner? You should! And to know more about the event space (Church Key at Hock Farm) for a reception, party or corporate shin-dig, check out the Vixen View here.