The future of mobile food trucks in Sacramento was discussed Monday night at the first in what will likely be many meetings between mobile food vendors, “brick-and-mortar” restaurateurs, city leaders and advocacy groups. The meeting, held at The Kitchen restaurant, 2225 Hurley Way, was not open to the public, City Councilman Steve Cohn said Monday morning. An ordinance limiting food trucks to operating within the city to 30-minute stops has been contested more vehemently lately. The SactoMoFo mobile food festival April 30 drew an estimated 10,000 people, prompting a closer look at the ordinance. Several gourmet food trucks, including Mini Burger Truck and Wicked ’Wich, have recently beg

Good Eats — a cafe, wine bar and market by Raley's heir Michael Teel and partners — held its soft opening Monday. The gourmet takeout kitchen was a bit overwhelmed, serving 180 customers on the first day. Management asked prospective customers to be patient while any kinks are worked out at the market cafe, 3145 Folsom Blvd., throughout the rest of the week, said a manager. The official opening will be held in September. Hours are expected to be 6 a.m. - 8 p.m. Monday through Wednesday, 6 a.m. - 9 p.m. Thursdays and Fridays, 7 a.m. - 9 p.m. Saturdays and 7 a.m. - 8 p.m. Sundays, said Julie Rollofson, Good Eats chief executive officer and Teel's wife. The first Good Eats specialty grocer

The Jewish Federation is celebrating their move to Midtown Sacramento by throwing a big party for a cause! The Big Nosh is a gourmet food and pub crawl benefiting 5 local charities where participants will get a chance to eat and drink their way across the grid sampling appetizers and cocktails at 30 restaurants and coffee shops. Tickets are $36/person and Crawl Captains may register at www.thebignosh.com and earn their ticket for free by recruiting 10 or more people to their team. Teams will start at different locations at the same time in a "round robin" format and experience Midtown as it's meant to be experienced: walking! Calling all Crawl Captains...register now at www.thebignosh.com

I'm unsure where my deep and abiding appreciation for food, wine and the culinary arts was born.  As a third-generation Italian-American (with a smidgen of German thrown in from dad's side), one would assume that growing up,  good food and wine were the staples of our everyday culture, present and accounted for at the family table at every meal.  Any prowess I may have demonstrated ala cucina must  certainly be attributed to the genetic code of my Italian heritage, passed along from a long line of incredibly domesticated mammas and nonnas, right?  Picture a small girl of 8, perched atop a worn kitchen stool, watching as momma carefully rolls out the pasta dough, her small hands helping t