Enotria’s guest chef program brings national culinary stars to Sacramento The dishes arising from Enotria’s cramped kitchen on a recent summer evening could double as art projects. Among these edible exhibits: a small, green leaf that mimics the flavor of oyster; curly and delicate ribbons of beef tongue with Thai-inspired peanut sauce; a guava-based liquid dessert that’s drunk from a glass resembling a test tube.
Sept. 17, 2013 - The Sacramento Bee