Just last week a new, six-week-long concert series launched in Davis, brought to you by the fine folks from Davis Music Festival and the popular local restaurant, Hot Italian. “Summer on the Green” will go down every Thursday through Aug. 17 in Davis and will feature live music in a family-friendly outdoor park setting, fun activities, some of the best pizza in town, drinks and great company. Here’s a look at the lineup: July 20 will feature Davis funk band Big Sticky Mess, July 27 will see Davis rock band The Five Thirty perform, Aug. 3 will be Davis funk/afrobeat outfit The Heavyweight Champs, Aug. 10 is rock group Matt Jaffe and the Distractions from San Francisco, and finally on Aug. 17 the Summer on the Green series will wrap up with a performance from reggae/dub group Roots Man Project from the Vacaville area. All shows are free, all-ages, start at 6 p.m. and go down at Davis Commons on the grass outside of Hot Italian in Downtown Davis. For more information, go on Facebook and search for “Summer on the Green” to find their event pages.

**This write-up first appeared in print on page 6 of issue #244 (July 17 – 31, 2017)**

The fourth annual Sacramento Food Film Festival is back with a smorgasbord of events planned from March 19 to 29 featuring guest chefs, food pairings and of course, food-related films, all the while benefiting the wonderful Food Literacy Center. You’ll want to check out Foodliteracycenter.org for a full run-down of events, but here are just a few hightlights: The premier party on Thursday, March 19 is at Goldfield Trading Post (1630 J Street) and will feature the festival’s winning short films along with eats from Michael Thiemann (executive chef of both Mother and Empress Tavern), as well as Ten22’s executive chef Jay Veregge (tickets are $45 to $55). On Wednesday, March 25 there is a free event (although an RSVP is required) at Tsakopoulos Library Galleria (828 I Street) where there will be a screening of a documentary that features three female veterans who find solace through farming called Terra Firma, as well as appetizers from Hot Italian. On Saturday, March 28 at Preservation and Co. (1717 19th Street) guests will enjoy a light brunch from Matt Brown of Forester Food as well as complimentary bloody Marys while watching a screening of Sriracha, the Best Short Film winner at the New York Food Film Festival (tickets are $25 to $35). Finally, on Sunday, March 29, Sacramento Food Film Festival wraps up with another free event at Turn Verein (3349 J Street) where the new film Food Chains will be screened along with a panel discussion afterwards on farm workers’ rights from experts including the film’s director Sanjay Rawal (RSVP is required for this event).

Hot Italian co-owners Andrea Lepore and Fabrizio Cercatore reflect on five years in business

On their fifth anniversary, Hot Italian owners Fabrizio Cercatore and Andrea Lepore celebrated simultaneously with Sacramento Beer Week. Hot Italian, as many who have frequented its immense, black and white dining room must by this point know, is the combination of modernist, Italian aesthetic and locally sourced, Californian quality. It is the Old World delicacy made modern in the best state of the West. It is fitting, therefore, that for Beer Week, Hot Italian brought in Birra Peroni from Italy and Sierra Nevada Brewing Company from Northern California, and showcased their pizza-centric acumen with local cheeses and The Center for Land Based Learning, a non-profit that focuses on educating and growing the next generation of farmers here in the Sacramento Valley.

Hot Italian wants to pay homage to its longstanding love affair with the two Mediterranean climates, one seaside, one landlocked. Cercatore learned the restaurant trade in La Spezia, a small province on the west side of the Italian peninsula. As the owner of a restaurant and bed and breakfast, he came to realize his love of cooking all things Italian, but most importantly pizza.

In the early aughts, Cercatore met Andrea Lepore, a second-generation Italian-American ready to make a leap from sports business into the restaurant industry, and together they decided to give Sacramento something it had largely been missing—straight, simple, Italian pizza.

In building their new restaurant, Cercatore and Lepore caught the rising wave of green construction and design. They fused this together with the renovation of a longstanding retail and warehouse space. The building was gutted, and the new pieces were fitted together with a conscious decision to minimize the restaurant’s carbon footprint. At the time, Hot Italian was celebrated as one of the first LEED businesses in Sacramento.

While the New York Times has since canceled its Green Business blog, and the ambitions of a green business revolution have been checked by economic turbulence and the “realities” of international trade, the owners of Hot Italian continue to think green. Their tradition of thinking locally first is evident in their recent Responsible Epicurean and Agricultural Leadership (REAL) certification, a national initiative that looks to promote quality ingredients that are locally sourced, fair trade and non-GMO. The idea is, if the stuff we put into our food is healthy, we should be healthy too. This premise, as Cercatore and Lepore highlight, is the basis for the quality of Hot Italian’s eats, and had been long before national certifications started encouraging food businesses to consider their customers’ well beings before the bottom line.

In short, Hot Italian has been filling the bellies of its patrons, in both Sacramento and Emeryville, Calif., for the last few years. The pizza, salads, and calzones are as simple as the business plan itself: Do something consistently and well while utilizing the plethora of local ingredients available to our region. If the crowds over the weekend are any indicator—the lunch service was still packed at 2 p.m.—Cercatore and Lepore are doing simple, and doing it quite well.

Tell me about your first experience here in Sacramento. What did you think of the city?
Fabrizio Cercatore: I was stuck for six days in Elk Grove, in August, and I tried to walk. I almost died.
Andrea Lepore: I took him to Midtown immediately. There’s things to do here!

Tell us about the Leadership in Energy and Environmental Design (LEED) Certificate. Why did you decide to go green when you were building the restaurant?
AL: We were the first LEED restaurant. There were other buildings, but they were government buildings. It was the first public building that was LEED certified, that you could just walk into…This was a cold shell. It was retail and a warehouse. Basically everything was new: new storefront, new roof, new plumbing, new electrical, new sidewalks. When you have to do that much work, you might as well build it green if you’re going to rebuild something.

Why did you decide on a modernist design?
AL: When we designed this place in 2007, even when we traveled, there weren’t many Italian places that were modern. A few in LA, a handful in New York. We want to celebrate Italian design. We’ve paired that with local Californian design. Mike Wilson, who’s a local furniture maker, has built a lot of the furniture pieces here. I think it’s an intelligent way to design. It’s very functional. It’s not ornate like French Country. Good modern design is designed to be functional. We wanted this place to be warm. A lot of people think of modern as steel and hard edges. We wanted to combine elements.
FC: I like modern design for its simplicity. I like when modern is combined with the natural elements: wood, iron, stone, marble.

Tell me about the REAL certification.
FC: Technically, we didn’t do anything. They showed up, and said, “You need to do that.” And we said, “We already have that, have that, have that.” It was really simple. It helps that we have a lot of combinations with vegetables and pizza. It’s one of their points: eat more vegetables. It helps that we’re in California.
AL: They send a nutritionist and a certification person to the restaurant and check how you source your ingredients. They make sure that things aren’t processed, that the ingredients are local, sustainable, that there aren’t GMOs…If people aren’t buying local here, then where are they buying from? I was in Boston; I went to the market, and it was all stuff from California. We are, I guess, the farm-to-fork capital.

Why has Hot Italian been so successful? How have you made it to your five-year anniversary?
AL: It’s a simple concept. The quality has been there since day one. We’re not gonna do pasta, or osso buco, or have a huge menu. If you want pizza, we want you to come here.
FC: I think people really like the consistency and the quality. The quality is in the food and in the brand. In the beginning the quality might look expensive, but it’s in the meal. We had a new kind of pizza here, in Sacramento. People were used to really thick crust and a lot of cheese. It was more about quantity and not about quality. People responded well [to our pizza]. We have a smart customer.
What we do is real Italian style. There’s a lot of pizza around, but we keep the Italian way. Not a lot of chicken or pineapple. If you want to experience real Italian pizza, you can come here [to Hot Italian] or you can buy a plane flight and go 11 hours that way [pointing east].
AL: It’s a lot cheaper, eating here.

Some restaurants only care about good food, others care about ambiance. What’s the focus for Hot Italian?
FC: We want to give an experience to the customer. The experience is not just in the food but it’s also in the environment. That’s why we have the modern look. When you talk about an Italian restaurant it’s the old Tuscany style, with the red and white table cloths.
AL: We really wanted it to be just like in Italy, a community gathering place, where people come and have an espresso, or stay and meet friends. We wanted to have that same feel. With pizza being such a communal food, it’s the sort of perfect platform for this concept.

What’s your best memory from the last five years?
FC: Before we opened there was a lot of work we did to raise money, when Hot Italian was just an idea. I remember I was putting together events and making everything at Andrea’s house, preparing all the ingredients. Then going to investors’ houses and making pizza in their own ovens. It was crazy. They were like, “How did you make that in my house?” The moment we opened, people understood it, Hot Italian and the concept.
One time we did this big event at the airport. Our first big event as Hot Italian. We made 100 pizzas. We didn’t have enough refrigeration. I was trying to figure out where to store the dough. We had to ask our friends, neighbors.
AL: Bella Bru actually stored the dough for us in their large walk-in.

What’s the big difference between Italy and the United States?
FC: Weeks ago, two of my good friends came to visit me from Italy. I hadn’t seen them in so long, and they stayed for three weeks. They reminded me how my life was in Italy. We were laughing all day, sometimes about stupid things, but we were laughing all day. We were happy, you know. Enjoying the little things of daily life, and I’ve kind of lost that. It’s a different way, easy to get lost in. You forget about that. They reminded me that I’m Italian.

We have a lot of defects in Italy; we are a mess, a beautiful mess. We have nothing. But we have food, we have the family, we have each other and then there’s the next day.

If you haven’t visited Hot Italian in the past five years, where the heck have you been? It’s located at 1627 16th Street in Sacramento.

The PedalHard Team documents their coast-free ride from Portland to San Francisco

Eight hundred and four miles in seven days, 26,000 feet climbed and about 44,000 calories burned were all well worth it in the end for cyclists Shawn Remy, Adam Beltz, Darin Morgan and Josh McCann. Their starting point: Chrome Industries in Portland, Ore., with San Francisco as their ending location. During their endurance-heavy journey, the guys rode track bikes (or fixed gears), meaning constant pedaling remained the only option mile after mile. Coasting was out of the question. PedalHard team manager, Remy, organized the idea and wanted to document the group’s experience, so he enlisted the filmmaking skills of 22-year-old Bobby Gee. With a GoPro taped to the hood and a handheld Cannon T3i, Gee captured Remy, Beltz, Morgan and McCann’s entire venture up and down the Pacific Northwest coast, forever cementing their achievement in the short documentary No Coast.

“When you have a track bike, you deal with what you have in front of you,” explains Remy. “It’s your push and your motivation to make it on that single speed. For me, [cycling] is more mental. It’s just a passion that I have. I am so intrigued by how it makes me feel.”

The whole project began with Remy’s urge to ride 200 miles from Sacramento to San Francisco last July. The ride took him a total of 11 hours and 20 minutes with him starting at 5 a.m., arriving in San Francisco by 1 p.m. and getting home to the PedalHard headquarters (1703 T Street) by 7:30 p.m. that evening. After the miles were logged, Remy, now inspired to ride further, began organizing a bigger plan and a longer trip with No Coast.

“It’s just a small documentary. It’s not super long,” says Remy. “It’s just to share what we’re doing in Sacramento and how good of a thing we have going. It was just a group of friends that went out and worked together as a team and made something really cool happen; positive things.”

After arranging bike races to raise money in Land Park, gathering sponsors like Chocolate Fish coffee roasters, American Icon Wheels, Cadence Cycling in Philadelphia and hand picking his team, Remy says the financial and major detail worries of their trip finally melted away as soon as they arrived in Portland. During the film, Gee, who also happens to be a mechanic at The Bicycle Business (3077 Freeport Boulevard) and driver Jordan Yee, both followed the four men in an assist vehicle, lending a hand with broken bicycle chains, flat tires or general first aid if needed.

“We were lucky to have the assist vehicle with the cameras,” says Beltz. “If we ever had bike trouble, we could get in touch with them and Bobby and Jordan were amazing in the sense that any time we had a flat or a bike issue, they took care of it. All we had to do was relax and eat food while we were stopped and get water. That was really helpful.”

Ask the guys what day proved the most difficult and all will agree—day one. But not because of hundreds of miles logged or steep elevations. Try 20 MPH head winds and seven hours worth of storm to welcome the beginning of their expedition. Still, Beltz describes the remainder of the trip full of light winds, sunshine and temperatures ranging from 65 to 75 degrees instantly changing any doubts the riders developed.

“We wanted everyone who started to finish,” says Beltz. “Most of this ride is climbing or descending. I can count on one hand how many times I remember riding just a stretch of flat. We would spend half the day climbing something and the rest of the half of the day going down it. We were on the bike like six to eight hours a day.”

The documentary is filled with landscape shots of both cities, architecturally pleasing buildings and moments where the four ride across bridges. There are both sunrises and sunsets as backdrops, and dramatic slow motion shots displaying the gusty weather blowing against the cyclists’ gear. All of this was filmed by Gee mostly hanging out a window recording every aspect of their story.

“The things that I like about shooting and filming is just detail, it has a lot to do with detail and bicycles have a lot to do with detail,” describes Gee. “I like showing people what I see. I don’t like to communicate with people. I don’t like talking. I just like to look at stuff and observe.”

The screening is set for 7 p.m. on Saturday, May 11 at Hot Italian (1627 16th Street). With this day nearing, all involved in No Coast stress they aren’t looking for pats on the back or praise for finishing over 800 miles in seven days. Instead they simply aim to educate viewers about track bikes and share a story of four friends accomplishing a goal that began with a small idea, then a bigger idea, which eventually evolved into their finished product.

“The film itself isn’t about, ‘Hey, look what we did, we rode our track bikes from Portland to San Francisco, wow we’re so amazing,’” explains Beltz. “That’s not what it’s about. There are a lot of people that go and do that. It’s more about if you love cycling and you love the Northwest coast, you’re going to see both of those and it’s going to be put together in a beautiful way. That’s what it’s really about.”

For Remy, the greatest moment experienced was riding across the Golden Gate Bridge, his friends behind him and knowing their last destination was now only five miles away.

“I just get the biggest high from cycling and accomplishing a big ride like that,” says Remy. “My endorphins just went off… For me, it was like, ‘We did it.’ It was just like that nice peaceful moment of silence and I was just staring off into the Bay, I was going across the bridge and I just wanted to cry with happiness and laughter.”

Check out the official premiere of No Coast at Hot Italian on May 11,2013 at 9 p.m. Admission to this event is free! If you’d like to learn more about the PedalHard Team, visit their headquarters in Sacramento (1703 T Street) or online at Pdlhrd.tumblr.com.

Hook & Ladder Manufacturing Company

1630 S Street – Sacramento

In 2003 Kimio Bazett and Jon Modrow bought the Golden Bear, settled in Sacramento and committed to making this town a better place. Now they’ve embarked upon a new enterprise: Hook and Ladder Manufacturing Company, a restaurant and bar focused on highly refined eats and attentively detailed drinks, occupying the arched tin hull of what used to be Hangar 17. Yet, while the exterior might be the same, the interior is anything but.

What used to be a dark-ceilinged, neon blue clash of grays and polished, metallic tables, has become a warm, light, playful take on the current repurposed industrial loft aesthetic. The entrance strikes one with votive candles placed neatly around a detailed yet happenstance slat wood wall display behind the host stand. The bar is stocked to the ceiling with liquor, and at its center sits the yeti draft, an upside down tap system that cools the brewed beverages as they travel down the line, gathering a layer of condensed ice on the exterior of the mount.

Bar manager Chris Tucker took a few minutes to explain a few of the finer points of their intriguing bar setup, which includes the yeti system, the keg wine pressurized with nitrogen and the cocktails on tap. Wait, what?

Yes.

Draft wine and cocktails.

Tucker, who cut his teeth in this industry at America Live back in the day, detailed how they craft these specialty cocktails, mix them in huge batches, have them pressurized and then pour them over ice to quickly chill before they’re served to thirsty customers. It’s an intriguing process that we had to try. The four options included a Jameson Stinger, a Negroni with a nice anise finish, a Norse by Northwest with Aquavit from Portland and a Jerry Thomas Manhattan.

Of the four, the first and the last impressed us the most. Like much of the décor of Hook and Ladder, these cocktails are both old and new. The Jameson Stinger is a play on a classic libation with a nice balance of mint and Jameson that came off both refreshingly simple and flavorful in texture. The Jerry Thomas Manhattan differs from the traditional Manhattan. It’s crafted with Rye whiskey and Luxardo, an Italian maraschino cherry liquor, vermouth and bitters, garnished with a lemon peel that has the Hook and Ladder logo branded upon it. I also really enjoyed the Templeton rye and house made ginger beer, which had a sweet, light kick.

Oh yeah, and there are eats.

We had two meals at Hook and Ladder: one lunch, one dinner. Between the two meals we sampled multiple starters, a salad, a pizza, a sandwich, a cheese plate and an entrée. The starters were impressive by themselves, revealing an attention to quality ingredients and presentation. The three-cheese plate consisted of an Italian Tallegio, a brie-like texture that spread smoothly on the toasted bread it was served with; a Dutch Beemster with mustard seeds; and a Californian Carmody. Each paired well with the almonds, olives, persimmons and house dried fruit plated alongside it. The smoked eggplant baba ganoush topped with goat cheese had a rich texture that complimented the garlic-roasted flatbread. The seasoning of this pairing had a peppery kick that made me come back for more. The trio of sausages, which included a spicy chicken chorizo and a lamb link, served with mustard and two different chutneys, surprised with their quality. The sausages are all made in house, ground and stuffed, and then they’re cooked in beer before being oven-finished for service.

However, despite all these smaller plates, the highlights of our lunch experience were the two large plates: the sweet potato pappardelle with mixed mushroom ragù, shaved sheep’s milk cheese; and the barbecue chicken sandwich served with potato chips inside–Liz Lemon style–and a side of fries or salad. We opted for the fries and were happy about the decision. We split the sandwich and it disappeared immediately. The house barbecue and slaw were nicely chosen for this dish. The barbecue sauce had a sweet taste that was aided by the salty potato chips and the moist fried breast and thigh meat. The Bella Bru steak roll finished the entire piece.

All of Hook and Ladder’s pastas are made in house, and the sweet potato pappardelle did not disappoint. There are two types of pasta noodle dishes that I tend to find within our local cuisine. The first is a noodle type dish with a light oil toss and varied seasonal flavors, and the second focuses on the pasta as a base for a rich, hearty sauce with a depth of taste. The sweet potato papparadelle walked a nice line between the two. The mushroom ragù and sheep’s milk cheese brought a soft and thick baseline, but each bite felt light on the tongue. Over the course of our meal, as I sampled other items, this was the dish I kept repeatedly coming back to.

During lunch the clientele was relaxed, small groups, with others grabbing a quick bite at the bar. But dinner seemed like a livelier group. Larger parties laughed aloud in the warm yellow light, and the room felt like it was alive with the murmur of multiple conversations. It was, after all, Friday night, and Hook and Ladder was apparently doing well; we had to sit outside because by 6 p.m. table service inside was booked up for the night.

Like the interior, the outside impressed. Repurposed tabletops fit together–with heat lamps for the winter months–under a high awning, and warehouse flats lined the previous fencing, supporting sheet-metal gutters with freshly planted succulents and ferns inside.

We started with the Yukon gold potato, crimini mushroom, rosemary and crescenza pizza, based on the waiter’s recommendation. Hook and Ladder’s head chef is Brian Mizner, who held down Hot Italian when it first opened, and this made sense when the pizza arrived. The dough is similar to Hot Italian’s, but the pizza’s ingredients make it unique to Hook and Ladder. The potatoes were seasoned and soft to go along with the light dusting of crescenza cheese. The mushrooms and rosemary rounded out the taste, and we were quite happy with two slices each as an appetizer of sorts and saving leftovers for the next day.

The pancetta and poached duck egg salad had a variety of texture and balance. The mix of frisée, radicchio and greens allowed a hint of bitter and woody to mix with the salty punch of the small pieces of pancetta. The duck egg and vinaigrette dressing gave more depth, and even a hint of sweetness, to this salad.

Lastly, we ordered the bacon-wrapped pork tenderloin medium rare to finish our meal. This entrée is served on a base of braised nettles, cut into medallions, and topped with Gorgonzola gnocchi. The tenderloin itself was moist and had a light flavor supplemented by the bacon. There was a bit of sweetness from a bit of sauté, and when followed with the Gorgonzola gnocchi, this plate was quite satisfying. The braised nettles provided a mild contrast to these rich flavors with a crunchy, slight bitter bite.

Ultimately, Hook and Ladder is a fine dining establishment that I’m sure will find success. While it’s only been open for seven weeks, it’s obvious that this restaurant and bar will only get better with time. During the summer, it’s going to be hard to find a seat most nights of the week. For those interested in just a drink or two, there’s ample seating at the long bar covering the west side of the building, a waiting area with tables made from old school board games such as Sorry where couples can enjoy a cocktail, perhaps before dinner.

It’s clear that Bazett and Modrow have put a lot of thought into this enterprise. They’re looking to make Sacramento a better place, and it is, after all, worthy. Anyone visiting the Golden Bear over the last nine years and watching it change should see the logic in Hook and Ladder. Bazett and Modrow want to move from bar-restaurant to restaurant-bar. For those ready to shift gears a bit from those late night Bear experiences to a quality meal and the nuance of a consistent bar, Bazett and Modrow have one option to add to Sacramento’s restaurant list: Hook and Ladder Manufacturing Company.

Sacramento’s Top Bartenders Talk Brews and Booze

Words by Submerge Staff

We probably don’t have to tell you that Sacramento has many talented bartenders. If you’ve ever sipped on a concoction from the masterminds at places like Shady Lady Saloon, The Red Rabbit, Grange or a number of other joints around town, you know what we’re talking about. Much like the musicians and artists we regularly feature in the pages of Submerge, Sacramento’s best bartenders have an extraordinary amount of passion for their craft and a ton of talent. With the fifth annual Midtown Cocktail Week happening from Aug. 19 through 26, 2012, Submerge decided to catch up with some of our region’s finest mixologists so that you, our valued readers, can learn a little bit about the folks that mix, muddle, shake, stir, garnish and serve your drinks.

Midtown Cocktail Week’s theme this year is “A Spirited Debate” (get it, it’s an election year!), so all of the host venues have come up with “political party” names like the Free Thinkers (Ink Eats and Drinks), Forza Italia (Hot Italian), the Kennedy Conspiracy (Blackbird Kitchen and Bar) and the American Bourbon Drinkers Union (Golden Bear). On Tuesday, Aug. 21 2012 catch these bartenders, as well as a number of others not featured here, represent their respective political parties at the “Super Tuesday” Bartenders Cocktail Competition at Shady Lady. Or, just stop in and say hello to them on any given night and see them in their zone, we’re sure they’d be happy to make you a drink. And hey, at least now you’ll know what they prefer after a long shift so you can buy them a round!

Christopher Sinclair

Representing The Red Rabbit {AKA RR Party}

How long have you been tending bar?
In October, I will have been behind the stick for a decade.

Where can people currently find you serving up drinks?
I work behind the bar at The Red Rabbit Thursday through Monday nights and co-own Coley’s Flask and Co., a cocktail company specializing in private events and cocktail and bar consulting.

After a long shift…shot, beer, cocktail? All of the above?
I’ve got to be honest, I love a crappy beer and a shot of whiskey, or tequila. Honestly Oly [Olympia], PBR or preferably Miller Low-Life makes me feel so much better. I’ve read a ton of responses to bartenders all over the country who have admitted to liking crappy beer like I do that have been super negative and degrading–this sucks. Honestly at the end of a long shift, nine times out of 10, I’m too tired to want to think about the flavor of anything I’m drinking. Of course I geek out and love complex and fascinating wine, beer or other. All I’m saying is at that time I just want cold, refreshing booze.

Favorite bar you’ve ever been to?
It really depends. I have been to a great many bars I have loved and honestly never wanted to leave (despite the bartenders ushering movements). Ranstead Room in Philadelphia is unbelievably cool. It is so sexy and chill in there that just thinking about it now kind of makes me tingle. If you come to my bar on any given night and tell me to surprise you, you will most likely find me giving you the drink that they served up to me. Rickhouse in San Francisco has got to be the bar I’ve been to the most to celebrate anything, for any reason. I have such a great time there every time. Not to mention a ton of Sacramento bartenders have worked behind that bar. The thing that really makes a good bar, though, are the bartenders, not the bar itself. The bar is just a frame, the bartender and the service they provide are the painting. I have been to bars with peanuts on the floor and bars where a well drink costs damn near as much as a car payment, but the only thing that really mattered was the fun time I had. It is because of this that my all time favorite bar has to be The Rabbit. I know, I know. Shameless self promotion and all, but really, the bar staff there not only is super knowledgeable and can whip up a drink made with anything from Sriracha to twinkies or gin. But we all love what we do. We love coming to work and love making people smile.

What drink do you make that best describes your style?
The Daiquiri, classically speaking. It’s a super simple drink, really easy to make with only three ingredients (rum, lime, sugar. No, not whipped cream), and it’s so incredibly tasty. There are so many ways it has been maligned over the years, but the original Cuban drink has to be one of my all time favorites. Its foundation is present in many other popular drinks like the Mojito, Caipirinha, Old Cuban and so many more. It’s such a versatile drink and is so solid at its core that it can play well with almost anything you throw at it. My hope is that my skills are fundamentally sound, while still playful with variables, like this drink.

Patrick O’Neil

Representing Blackbird {AKA The Kennedy Conspiracy Party}

How long have you been tending bar?
I started tending bar full-time back in 2008. I’ve been in the restaurant business since I was 15 years old. I started off as a busser at a brewery In Southern California where I’m from. Then worked my way to the bar as a bar back by the time I was 18. Something about being behind the bar was exciting to me. I would always try and pour beers and make cocktails even though I was not of age, so I just had to be sly about it. If you got a drink from me back then it was probably an eight count as opposed to the standard four.

Where can people currently find you serving up drinks?
I currently reside at Blackbird Kitchen and Bar. We opened at the beginning of April. I had met Carina Lampkin (chef/owner) a couple times in the months before. I knew that I wanted to come work for her. The name alone sucked me in. So I bugged her for a while and she finally gave me the job. The Blackbird flock is quite a mixed bag of talent. It’s awesome to be able to come to work every day and just get inspired by what Kevin [O’Connor, Chef de Cuisine] and Carina are doing in the kitchen with our food, and it fires me up to create cocktails that are up to the standards of our food, which is very fuckin’ high.

After a long shift…shot, beer, cocktail? All of the above?
I’ll usually walk down the street to Henry’s and order a Bud Light and a shot of Fernet. Which usually leads to more and more of that. The Fernet shots Matt pours over there are huge man. But it’s the perfect cure for busting your ass all night, and if you know you put everything you had into service that night, it’s damn rewarding. After that it’s home to play with the dog.

Favorite bar you’ve ever been to?
My favorite bar has to be The Continental Room in Fullerton, Calif., my hometown. It’s the oldest bar in that city. It’s dark as hell, smells like an old stogie that was lit up probably 40 years ago is still lingering. The booths have the old school button you push that lights up a bulb above your booth to let your server know you’re ready for another. I know I’ve probably pissed a few of them off after a night with my good friend Jameson. Every Wednesday they have an Elvis impersonator who does like three sets a night. And of course the drinks are awesome. They don’t do much as far as modern cocktails, which is what makes it even that much more special. I love when people just do what they want and believe in and if you don’t like it, that’s your problem dude. That “we ain’t changin’ for no one” attitude is what it’s all about. It’s like when you write music. You write what you want to hear, or at least I do. You have to believe in what you do. It might not be for everyone but it will mean everything to some. So many great bars here in Sac also. I’m grateful for all the spots I’ve tended and a huge shout to the guys over at Shady, Jason [Boggs], Alex [Origoni] and Garret [Van Vleck], those guys have been my boys for a long time and working there was what lit the fire for me to want to step up my game.

What drink do you make that best describes your style?
A cocktail I made recently called the “William Tell.” Maker’s Mark, Antica Carpano, Cherry Heerings, Luxardo and orange juice. I was taking light rail to work on a Monday, we are closed on Mondays, so I like to come in and workshop some drinks and see what happens. But I was listening to the Brand New song “You Won’t Know,” and there are some references to William Tell in that song. Got to work and started playing around and all of the sudden I had this cocktail. I was happy with everything in it. Then I threw a slice of green apple over a rock cube and threw a cherry on top of it and there it was in front of me. And the name sealed it. I love when you can take something so simple as a song and use that inspiration to make a cocktail. There is nothing better than a drink that has a story behind it. Guests love to hear that stuff and I love to tell it. Pun intended. William Tell has his legend and I am glad I can pay it my respect.

Jocelyn McGregor

Representing Ink Eats & Drinks {AKA Free Thinkers Party}

How long have you been tending bar?
I’ve been bartending a little over three years.

Where can people currently find you serving up drinks?
I’m pouring, shaking and stirring at Ink Eats and Drinks in Midtown, but if you adventurous, I also run the Lamplighter Bar out at Burning Man.

After a long shift…shot, beer, cocktail? All of the above?
It’s usually a shot of Jameson and a PBR. But if it’s a particularly long and trying day, it just may require a double Jameson and ginger or quite possibly multiple shots of Fireball. Since Ink is open until 4 a.m., there’s always a chance that you may just catch me (and the sturdier members of my late night crew) for first call and Irish Coffee at Zebra Club!

Favorite bar you’ve ever been to?
Although I do enjoy a fancy cocktail, something infused and topped with an exotic foam, my favorite bar is a dive bar. If you ever have a chance, I suggest you stop in at Buckshot in San Francisco. Each wall is an eclectic mix of Bob Ross paintings, skateboards, Kiss dolls and various taxidermied critters. You can get beer in a can, play an assortment of bar games and don’t forget to try their “Chicken Fried Bacon” with maple syrup on the side. Once again, if you’re ever out at Burning Man, I do suggest finding the 7 Sins Bar or the Party Naked bar. No details, you’ll have to experience those first hand.

What drink do you make that best describes your style?
At a base level, I’m a total nerd. I love science and I love to cook, bake and get creative with it. Any time I can combine that with cocktails I’m a happy camper. I’m constantly trying to create new cocktails with homemade syrups, preserves, purees and anything else I can get my hands on. Bacon? Tea? Yep, I’ll put that in a cocktail! I never know quite how they’ll work out, but I never have a lack of people willing to try them. Cocktails are one big, involved science project for me. Sometimes they’re a first place winner, sometimes they totally suck. But I like to play “I win” so I’m always back at the drawing board.

Brad Peters

Representing Centro {AKA Mezcalistas Party}

How long have you been tending bar?
Six years.

Where can people currently find you serving up drinks?
Centro Cocina Mexicana, Shady Lady Saloon and Pour House.

After a long shift…shot, beer, cocktail? All of the above?
Honestly, a pillow. If I am going to have a drink it’ll most likely be a beer.

Favorite bar you’ve ever been to?
Great question, I would have to give a top 5 in no particular order: Clyde Common (Portland, Ore.), Rob Roy (Seattle), Noble Experiment (San Diego), 15 Romolo (San Francisco), The Patterson House (Nashville, Tenn.).

What drink do you make that best describes your style?
Manhattan. Simple, classic, straightforward.

Ryan Seng

Representing Grange Restaurant & Bar {AKA Barrel Dandy Party}

How long have you been tending bar?
I started tending bar full-time about seven years ago. Before that I was serving, bussing, line cooking and dishwashing.

Where can people currently find you serving up drinks?
Just at Grange, on top of my art career. I did the painting at Shady Lady, and being a father of three, one job is enough. I opened Shady, but too many gigs is not fun.

After a long shift…shot, beer, cocktail? All of the above?
After work drink is what is in the cabinet above my refrigerator. I just finished off a Glenfiddich 18 that I was mixing with Galliano’s vintage recipe and Angostura. Those were good. Wine and gin and tonics are also grand!

Favorite bar you’ve ever been to?
Bourbon & Branch, Rickhouse, Comstock Saloon, Shady Lady, but the place that really started it for me was the Flatiron Lounge in New York, back in 2003 or so.

What drink do you make that best describes your style?
Currently I guess the “No Pimm’s Pimm’s Cup” or the “London Style California Gin Flight,” both on our Olympic happy hour. I like drinks that are color smart, playful, thoughtful.

Amy Battaglia

Representing Golden Bear {AKA American Bourbon Drinkers Union Party}

How long have you been tending bar?
Well, I’ve tended bar on and off for a few years, but never at a place that had embraced the classic cocktail until The Golden Bear. I’ve learned so much in the last year from working with people like Chris Tucker and Tyler Williams that, in a way, I can say I’ve been bartending for years.

Where can people currently find you serving up drinks?
The Golden Bear!

After a long shift…shot, beer, cocktail? All of the above?
A long shift definitely ends with a shot of Jameson. After that, it all depends on my mood.

Favorite bar you’ve ever been to?
That’s a tough question! I really like Heaven’s Dog in San Francisco. They’ve got a great cocktail program and walls adorned with rad paintings of pit bulls.

What drink do you make that best describes your style?
The Bond Girl. Dewar’s White label, Campari, Peychaud’s bitters, vanilla bean simple syrup and grapefruit juice. While not everyone wants to get down with a peat monster served neat, I hate hearing the phrase, “I don’t like scotch.” Scotches can be so complex, and thus rewarding to mix with, and the vanilla/citrus combo in the Bond Girl mellows the smokiness into something everyone can dig.

Ian Beightler

Representing Hot Italian {AKA Forza Italia Party}

How long have you been tending bar?
I’ve been bartending for roughly five years and I love it! I’m always learning new things and meeting interesting people. I’ve spent some time in Tahoe as well as Sacramento learning the trade and always like the change of scenery to introduce you to new spirits, pun intended.

Where can people currently find you serving up drinks?
I currently make magic behind the bar at Hot Italian. We have an elite team of personalities and wonderful people. They are definitely my second family.

After a long shift…shot, beer, cocktail? All of the above?
After a long shift I like to settle into a pint of my current obsession. However, depending on the company and atmosphere shots and cocktails are not far from my thoughts. If I’m taking shots it’s usually whiskey and if I’m drinking cocktails I’ll let the bar menu decide. I’m up for trying new things; however, when I’m out I also stick to what I know and drink the classics.

Favorite bar you’ve ever been to?
Asking me what my favorite bar is would be like asking me to choose my favorite movie, impossible to pick just one. I like to enjoy different environments whether it be a classy joint or a run down dive bar, I’ve seen it all. I’m really enjoying what Sacramento has to offer as far as creative cocktails, compelling atmosphere and style. When I think favorite bars I’m immediately drawn to alluring cocktails. But scenery in and out play a big part, I like to feel relaxed and as though I’m on vacation at my “favorite bar.”

What drink do you make that best describes your style?
I created a custom cocktail that infuses cucumbers and jalapeños in a refreshing yet spicy cocktail. I call it “Between the Sheets,” because it’s hot. It’s an off menu cocktail. I bring classic ingredients together with wild card spirits to form a perfect combination and taste that you would otherwise disregard.

Submerge Facebook friends chime in on their favorite cocktails

We have a ton of input on cocktails and booze from Sacramento bartenders in this issue, so we figured we should ask our friends on Facebook what their favorite cocktails in town were and where they get them. You have a voice too, after all, and apparently a lot of you love Shady Lady. Here are some of your responses!

Adrienne Cheng says, “Hibiscus margarita from Tres Hermanas, just be careful, Jared has heavy hands.”

Breanna Giannotti says her fave is “the basil gimlet at Shady Lady.”

Jimmy Bell agrees with Giannotti on locale: “The Missy Bell at the Shady. Our favorite breakfast drink.”

Noel Matthew DeWitt says, “Vodka soda and Jameson shot, Press Club! I love that place.”

Phil McNeill says, “Ball and a Bat at Clark’s Corner, it’s a 24oz Pabst and a shot of well whiskey for six bucks, can’t go wrong!”

He later chimed in again with, “For a frou-frou drink, go get the Sex Kitten at Hideaway, I’m not into them kinda drinks, but that one sets the standard.”

Jennafer Phillips says she is all about the “Zombie Brains shooter from Powerhouse Pub on a Wednesday night!”

Anne Laccopucci and Chris and Marita Hambek all agree on “the Bloody Mary at 33rd Street Bistro.”

Joseph Davancens thinks “If specialty is the real question, Horses Neck at Shady. The tenders know how to respectfully pour whiskey.”

Apparently Anthony Lee Pellerin is on the same page as Davencens because his response was simply, “Old Fashioned at Shady Lady!”

And last but not least, Jarrod Affonso digs the “Blackberry Crush from Dive Bar.”

With Midtown Cocktail Week falling perfectly during this issue (it takes place Aug. 15—21 at various bars and restaurants), we took it upon ourselves to dedicate “Submerge Your Senses” to this oh-so-delicious week filled with unique cocktails, cool hands-on classes, exciting competitions, fun themed parties and so much more. If just for this one week, set the High Life down, back away from the IPA and indulge in the finest cocktails and mixed drinks from the region’s best bartenders. Outlined below are a few of our editors’ picks for the week. For more information, head to Midtowncocktailweek.org.

TOUCH
Home Bartending Classes

One of the coolest things about Midtown Cocktail Week is their lineup of hands-on home bartender classes. First up is the “How to Throw a Punch Bowl Bunco Party” class on Monday, Aug. 15 from 2 p.m. to 4 p.m. at Restaurant Thir13en (1300 H Street). In this class, home bartender students learn how to create tasty punch bowl drinks (both with and without alcohol), perfect for your next party or gathering. All students take home a punch bowl and their very own recipes. The class is just $25 and lunch is included. Next is the “Home Bartender 101 With a Taste of Italy” class on Saturday, Aug. 20 from 2 p.m. to 4 p.m. at Hot Italian (16th and Q streets). Taught by last year’s Midtown Cocktail Week Mixology Competition champion Russell Eastman, this class will give students some insight into basic bartending skills for either entertaining guests or for concocting your ultimate home recipes with, of course, Italian influences. All students take home a special gift bag and lunch is included with the $25 ticket. The third and final offering is the “Home Bartending 102 With a Thai Twist” class on Sunday, Aug. 21 from 1 p.m. to 3 p.m. at Level Up Lounge (2326 K Street). To take this class you will need to have basic knowledge of home bartending skills and a previous class under your belt. It will be taught by a local celebrity bartender, and students will enjoy five cocktail and cuisine pairings, all the while learning about flavors and techniques involved in Thai mixology. Each student will take home a special gift bag and tickets are just $25. For $10 extra you can snag a complete home bartending kit, or if you sign up for both the Saturday and Sunday classes, the kit is free! Already a bartender? There are “Industry Only” classes for you, too! They are even free of charge, and all Sacramento-area bar staff is welcome. For more information on those, visit Midtown Cocktail Weeks’ website.

SEE
The Science of Food and Drink on Aug. 20 at Lounge on 20

This will be by far the nerdiest event during Midtown Cocktail Week, not that that’s a bad thing. Everyone’s got a little nerd in them (some more than others). On Saturday, Aug. 20 from 5 p.m. to 8 p.m. at Lounge on 20 (1050 20th Street), witness a night of science-meets-mixology. One of the hottest trends in the cocktail world at the moment is “molecular mixology” and at this event you’ll get to witness some of the mad-scientist type stuff go down right in front of your own eyes. Molecular mixology is the term applied to the process of creating cocktails using the scientific equipment and techniques of molecular gastronomy, also a popular trend in the food world. Using these methods bartenders around the world are creating greater intensities and varieties of flavors and textures and are finding different ways of presenting drinks, for example using powders, gels, foams, mists, atomized sprays, etc. Sounds cool, right? That’s because it is, so don’t miss this event. Extra credit points for those who dress in a lab coat and safety goggles (not really, but that would be pretty awesome if you did).

HEAR
Who Will Be Named Midtown Cocktail Week’s Mixology Competition Champion?

One event you’ll be sure to want to attend is the Mixology Competition on Tuesday, Aug. 16 at Red Lotus (2716 J Street) from 6 p.m. to 9 p.m. Cheer on some of your favorite bartenders from the region, including (but not limited to) Dominique Gonzales (representing Zocalo, the only female in the competition), Chris Tucker (representing Golden Bear), Josh Carlson (representing Lounge on 20), Travis Kavanaugh (representing Shady Lady) and Robbie Schmitz (representing Lucca Restaurant and Bar), as they concoct delicious and unique punch bowl style cocktails. The 10 contestants all drew out of a hat one week prior to the competition to determine what spirit they will be using in their punch bowls so they could plan out their drinks. The five top-shelf spirits they chose from included Oxley Gin, Appleton Estate Reserve Rum, Famous Grouse Scotch, Casa Noble Tequila and Buffalo Trace Bourbon. Who will win the coveted title? You’ll have to show up to find out! After the competition, follow the crowd upstairs to Blue Cue for a rocking after party featuring live entertainment and guest bartenders.

TASTE
Artisan Food and Drink Pairings at The Stately State of Local Food and Drink

On Wednesday, Aug. 17, Shady Lady (1409 R Street) is hosting a late night (9 p.m. to closing) event called The Stately State of Local Food and Drink where guests will enjoy artisan food and drink pairings from Shady’s infamous bartenders and chefs. Come thirsty and hungry, leave tipsy and full.

Whether you ride low, got a Dyno with black mags, test your guts on a fixie or cruise casual, if you’ve got a bike and love art, we’ve got an afternoon activity with you in mind. In celebration of May Is Bike Month, Submerge rode through Midtown mapping out a mural tour with eight points of interest. It should be noted this is not a comprehensive listing of Midtown murals, as we could send you down J Street or through seedy alleys on a dangerous mission to enjoy art. Our mural tour is a list of staff favorites that can be viewed safely as you happen to cruise past local businesses we frequent. Please ride carefully, stay hydrated and respect Omri Casspi’s handsome face.

A) Old Sac Walkway & Parking Garage Murals

A fairly solid launch point to cruise past the history of Sacramento and some psychedelic butterflies of Laserium, then hang a sharp right before Macy’s to pass the parking garage as it transitions into Metamorphosis by Centro de Artistas Chicanos.

B) Southside Park Amphitheatre

T Street / between 6th & 7th streets
Built in 1934, the Amphitheatre rests on the north side of the park and won’t look like much upon pulling up, but pedal around to the stage and bask in the Chicano-centric art by members of the Royal Chicano Air Force. It’s a great place to rest in the grass or on the stage and hydrate if needed.

C) Beer’s Books

915 S Street / between 9th & 10th streets
Painted in 2005 by Stephanie Taylor, the mural on the eastern wall of Beer’s depicts the grandfather of California literature Jack London along with several quotes from the author. Explore Sacramento’s history even further by perusing the stacks of local publications, or just stop in to pet Raffle the bookstore’s furball mascot.

D) Constantly Growing: Hydroponic & Garden Store

1918 16th Street / between T & S streets
Bikes on 16th require self-assured riding, so if you have the chops for it, make a stop at Constantly Growing on 16th between S and T streets. The graffiti burner is well crafted and wraps around the establishment.

E) Sacramento Kings Mural

16th Street / between Q & R streets
Painted by Anthony Padilla, the Kings mural might be a bit dated given a few trades, but it’s always nice to cruise by either with hope for another year, to catch a glimpse for the last time ever or just to check on Omri Casspi’s face. Be sure to check out the biker friendly schwag and appetizers at Hot Italian across from Fremont Park.

F) 1716 L Street

between 167h & 18th streets
The tremendous 200-foot mural painted in 2009 by John Stuart Berger and Dolan Forcier means you are halfway finished, but given its length, taking it all in will slow you down. The good news: Old Soul Coffee Shop rests in the alley to caffeinate for the remaining trek.

G) American Market Mural

Corner of N & 24th streets
Be mindful of pulling up to the American Market mural by Shaun Turner and Dan Osterhoff. The gorgeous woman stoically watching over the corner of 24th and N is liable to cause accidents. Oh, there’s a peacock too.

H)

Bon Air Deli & Market and First Edition Murals
Corner of J & 26th streets
The corner of 26th and J is an active one for artists. Within a stone’s throw of one another is the graffiti mural by Sam Flores on the side of First Edition, formerly Upper Playground, the mural on the northeast corner of Bon Air Deli by Joshua Silveira and Gabriel Romo and University Art supply store should you be inspired to create your own.

Velo and Vintage Fashion Show Turns 2, Throws a Party for Midtown

With the rising price of gas, alternative forms of transportation are becoming more attractive than ever. Local bicycle advocate/blogger Lorena Beightler and fashion blogger Kari Shipman are doing their best to make the bike even more appealing with their second annual Vélo and Vintage Fashion Show, which will take place at Hot Italian on May 7, 2011 as part of Bike Month.

When Submerge caught up with Beightler and Shipman for two separate interviews on consecutive days, both were understandably busy. Talking to press, going to fittings, arranging photo shoots–however, the extra workload Vélo and Vintage heaps onto their plates certainly doesn’t seem like a burden. As Shipman simply puts it, “I put on these kinds of shows because I like doing it.”

Shipman is the founder of Juniper*James (Juniperjames.wordpress.com), a Sacramento fashion blog that just very recently celebrated its second anniversary. She serves as the “point person” for the fashion side of Vélo and Vintage. This year’s show will feature 10 models, each with three different looks (as well as a different bicycle to accompany each model for each different look–a total of 30 bikes), which she says is a bit more than she had to put together last year. However, she doesn’t have to do it all alone. She says the process of putting the show together is very collaborative.

“I don’t have a ton of experience or super in the cycling world, kind of like [Lorena] dresses great, but she’s not super in the fashion world. But that’s why it works as a collaboration,” Shipman explains.

“She comes with me to the fittings and we agree or disagree depending upon how,” Shipman continues. “We come to an agreement at some point and say that we collaborated on that look.”

If Shipman’s keen eye is what lends Vélo and Vintage its compelling style, it’s Beightler who imbues the project with its substance. Inspired by CopenhagenCycleChic.com, Beightler started her own version (SacCycleChic.com) in 2008 after she “had given up my car and acquired a bicycle and was living in Midtown.”

At first it was slow going for the site. Beightler says it was difficult to find cyclists who, like herself, just wanted to “be comfortable and look pretty.” She says that all changed in 2010 when “everybody was on a bicycle and wearing high heels and wearing really incredible outfits and using the bicycle to do things, carry mirrors, carry their boxes, move. It just became a sensation overnight, in our town anyway,” she says.

SacCycleChic.com showcases the bicycle as a means of transportation as opposed to just a recreational item. It shows people around Sacramento on bicycles, but dressed as if they were going out, on their way to work, etc.–i.e. not dolled up in helmets and Lycra.

“The idea is demystifying the bicycle,” Beightler says of the site. “This idea that you have to dress in a certain way to get on a bicycle, because the bicycle is too dangerous–you know, the bicycle is fun. It’s fun to be on a bicycle. Just dress for your destination, not for the trip.”

Shipman echoes Beightler’s “dress for your destination” sentiment. Though Shipman is relatively new to Midtown bicycle culture, she said working on last year’s show introduced her full-force into the energetic and passionate community. Living outside of Midtown, she commutes via car to her office, but after that you’ll find her on her bike, high heels and all.

“You’d be surprised, but it’s actually easier for me than riding in flats,” Shipman says. “It doesn’t seem like it would be, but when you have really high heels on, you can hook them over the pedals, and it feels way more secure.”

Beightler and Shipman’s attitudes toward the bicycle are reflected in Vélo and Vintage, but the show also highlights their love for Midtown bicycle culture. According to Beightler, last year’s show was aimed at bringing the community together. That element is still a part of this year’s show; however, it first and foremost will serve as a celebration of Midtown.

“We are celebrating our bicycle culture, things that speak to the different aspects of our daily lives,” Beightler explains.

It was important to both of the show’s founders that Vélo and Vintage grows and remains relevant. That’s why this year there will be some changes that will keep the event fresh. Instead of the fashion being strictly vintage, Shipman and Beightler will incorporate more modern items found in local boutiques into the mix to keep things fresh.

“We want to be able to show people that you can take current fashion and infuse vintage into it and you can use that to personalize that and make it your own, and then pairing that with a bike that has its own personality,” Shipman says.

She hopes mixing things up will keep Vélo and Vintage vital and important to Midtown bicycle culture.

“There are plenty of bands that had one hit that everyone loved, but they didn’t know how to do anything else,” Shipman says. “I think the second year is important for us to say we’re innovative, we’re relevant and we have something to say about bicycle culture here in Midtown.”

While that culture is certainly strong and growing, it’s perhaps not getting the respect it deserves. Nearby Davis captures the headlines in that regard: In 2006, it was named the best small town for cycling in Bicycling America’s “America’s Best Cycling Cities”; in 2010, it became home to the United States Bicycling Hall of Fame. But Beightler is determined that Sacramento gets its due. An event like Vélo and Vintage puts Sacramento’s best foot forward, but she believes there’s more work to be done, and making the River City more bicycle friendly is something that should come from its leaders. During our interview, Beightler is critical of Sacramento Mayor Kevin Johnson for not setting a better example.

“If you want to change, you have to come from the top,” Beightler says. “The reason why Davis and Portland [Ore.] are at the level they are as far as cycling community is concerned, it’s because their officials are heading to work on a bicycle. I think that’s what’s missing here. If our mayor was going to work on a bicycle–he lives close enough–and if he could do it once a week, boy, he would earn my respect. Plus, he would be more in touch with the bicycling community that’s growing in his city.”

Another thing that could help improve Sacramento’s standing in the bicycle community is Beightler’s recent invitation to the 2011 Cycle Chic Blogger Conference, which will be held in Barcelona, Spain, in June. Beightler says she was one of the very few from the United States to be asked to participate in this invite-only conference, and it’s a huge honor for her.

“To have the opportunity to be in an international conference and tell people what Sacramento has to offer and how it’s coming along as an incredible bicycle culture, I’m very proud to be able to do that,” she says.

If nothing else, Sacramento’s bicycle community can hang its hat (note: not helmet) on creative people like Beightler and Shipman who are doing their best to make a difference and have a good time in the process. Shipman says that though she’s still new to the Midtown bicycle community, she was welcomed with open arms, and she’s still astonished by the remarkable individuals she sees navigating Sacramento’s urban grid on two wheels.

“I’m a very creative artist/musician type, so I love seeing personal expression anywhere,” she says. “I like it when people have lights attached to their bikes–Christmas lights. There are a couple of guys who have straight up stereo systems wired into their bike and they go around blasting awesome music, and I’m like, ‘You make Midtown amazing. I love it!’”

The Vélo and Vintage Fashion Show will take place at Hot Italian on May 7, 2011 at 8:30 p.m. The MC of this year’s event will be Audrey Wells, the proprietor of Fringe, located at 2409 21st Street, Sacramento. For more information on the show, and to sign up for updates, go to Véloandvintage.com.

Midtown Cocktail Week will raise your drink awareness
Words & Photos Anthony Giannotti

What is your favorite alcohol? Whiskey? Vodka? Tequila? How do you like to drink said favorite libation? Sip it? Shoot it? Mix it? Well no matter what your drink of choice is or how you prefer to get it down your throat, Midtown Cocktail Week will have an event for you. This week of cocktail enlightenment will be held Aug. 9—15, 2010 at various locations around Midtown Sacramento. It isn’t a week for just getting trashed and throwing up on your neighbor’s lawn–being a little tipsy may be a by-product of the festivities–but this week’s focus is cocktail education and appreciation. “Our goal is to educate people,” says Joe Anthony Savala, one of the event organizers and founder of the drink program at Zocalo. “We want people to drink better. People in Sacramento are eating better than ever, so why not drink better? We want them to know what fresh ingredients taste like. We also want people to get out and try new stuff!”

Education is an apparent theme in the week’s list of activities. Starting off the festivities on Monday will be L Wine Lounge, where the theme will be the art of drinking well, and timely drinks. They will be showing how you should be drinking through an entire meal, from aperitif to digestif. “We are excited to be involved again this year,” says Chris Tucker, lead mixologist of L. “We are trying to raise people’s expectations of their local bars.”

Tuesday’s events will give some of the local bartenders a chance to show off their chops with a mixology competition. This cocktail creation competition has a similar format to Iron Chef. The battle for cocktail king will take place at Lounge on 20.

For all you whiskey enthusiasts out there, De Veer’s Irish Pub will be showing off their impressive whiskey selection with their Whiskey Around the World tasting on Wednesday. The whiskey experts at De Veer’s will be sharing some pretty intense knowledge while helping you find a whiskey that suits your palate. So come with a thirst and an open mind. Shady Lady Saloon will be handling Wednesday’s after party, as well as hosting a number of their own events throughout the week. “We are really excited about this event,” says Shady Lady bartender Travis Kavanaugh. “We have different events going every night of the week.” Just a few of the special attractions at the Shady Lady during Midtown Cocktail Week will include a Don Julio presentation, a tiki-themed night, live hand-rolled cigars and visiting guest bartenders from San Francisco’s prohibition-themed saloon Bourbon and Branch.

“We really want people to know how much better fresh hand crafted cocktails taste,” Kavanaugh says.

Tequila guru Joe Anthony Savala breaks down Thursday’s activities at Zocalo. “I love Latin spirits–mezcal, pisco and tequila,” he says. “We want people to enjoy them as much as we do, that is why we are doing a mezcal tasting and education.” Zocalo will be sampling different mezcals from different regions of Mexico. They will also be demonstrating how you can make simple, fresh drinks from south of the border at home. As if a smorgasbord of tequila and regional Mexican food isn’t enough, notable fine dining restaurant and bar Ella will be dispensing late-night drinks and tastings to finish off the evening.

The new dim sum restaurant Red Lotus will be starting off Friday with specialty block ice cocktails. If you have not had a chance to indulge at Red Lotus, this would be a great time to sample from its diverse menu and try an Asian fusion cocktail. Grange will be closing out Friday with some local spirits and food pairing. To say that Sacramento is proud of its local produce is an understatement; we like to see it in our local restaurants. The staff at Grange Restaurant are also very strong believers in the slow food movement. “We have some really neat local alcohols and fresh local ingredients, as well as some very high profile bartenders guest spotting,” said Ryan Seng, mixologist at Grange.

We all know that The Golden Bear is known for their enticing front patio, tacos and $2 Miller High-Life, but on Saturday afternoon, be sure to investigate their newly remodeled back patio and freshly devised cocktail list. Sunday will kick off at Hot Italian for some unique Italian cocktails. I don’t know exactly what Italian cocktails consist of, but I’m sure my fellow I-tie’s will bring more flavor than Steve Zissou’s campari and grapefruit juice concoction. Sunday night the wrap party will be held at The Torch Club. The Torch Club was founded the year Prohibition ended, so come dressed in your best suspenders and flapper dresses. It will be a Prohibition-themed party featuring five classic drink recipes.

Remember these are just a few of the events at a few of the locations. Check Midtowncocktailweek.org or ask your favorite local bartender for a full list of events.