Hock Farm Craft & Provisions

Part of the Farm to Fork Festival was Restaurant Week. We had dinner at Hock Farm Craft & Provisions, located at 1415 L Street in Sacramento. They featured a 3-course dinner for $35. It was difficult to find street parking because there was an event at a local auditorium. Valet was $7.

Grilled Octopus with New Potatoes, Saffron Aioli, Mohlo Cru. Our server said this was sous vide for 45 minutes then placed in an ice bath for 45 minutes. The process was repeated 5 times. The octopus was delicious. My only complaint was too much aioli.

Gazpacho--Cucumber, Tomato, Onion, Micro Cilantro and Avocado. This was not blended but it was refreshing and had a nice flavor.

Warm Nicasio Valley Cheese Raclette, served with Mission Figs, Marcona Almonds, Saba, Membrillo and Cornichon 

Chicken Leg Confit with Compressed Watermelon with Basil, Pickled Chili, Balsamic Vinegar, Braised Mustard Greens, Bacon & Habanero Jack Biscuit. The chicken was delicious--tender with crispy skin.

Grilled Flat Iron Steak with Jimmy Nardello Peppers, Grilled Squash, Muscatel Glazed Cippollini Onions, Romesco. The steak was very flavorful but again the only complaint was too much Romesco on the plate.

Lemon Souffle Cake with Genepy Glazed Blueberries. This was delicious. Light, tangy and the perfect amount of sweetness.

Vanilla Bean Creme Brûlée with Grilled Peach Coulis--the was very creamy. It was hard to decide which was the better dessert.

Overall, we were so happy with our meal. It was a great end to a very fun day. We wished we could have stayed for the finale of the event--dinner on the Tower Bridge. 800 people were expected.



2016 09 24