UC Davis Health’s kitchen and those who create delicious, locally sourced food are becoming Sacramento’s worst-kept secret. As such, Executive Chef Santana Diaz was featured in a social series alongside the Capitol City’s top chefs.
Breaking Bread At Home is a prelude to the TV docuseries Breaking Bread, which will connect viewers with Sacramento’s top culinary minds. While sharing a meal, these chefs will celebrate food, culture, and the unique challenges they face in America’s Farm-to-Fork Capital. The series was temporarily delayed due to the COVID-19 pandemic.
As a result, the #BreakingBreadAtHome social media campaign was launched.
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By now your body is probably begging you to take a break from that frozen pizza you’ve been slamming. So here is @chefsantanadiaz of @ucdavishealth to show us how to make a delicious (and beautiful) salad using ingredients he picked up from our local farmers market. Check out the recipe below so you can make one at home. #breakingbreadathome ......................................................... Fresh Arugula Raw Delta Asparagus (Shaved) Grilled Delta Asparagus (Shaved) Dragon’s Tongue Beans (Halved) Raw Chioggia Beets (Sliced) Lightly Roasted Golden Beets (Diced) Lightly Roasted Red Beets (Diced) Optional: Top w/ Goat Cheese &/or Protein of Choice Toss all ingredients together with a fresh vinaigrette (to-taste, recipe below)............................................................... Vinaigrette 1 c Orange juice, freshly squeezed 1/8 c Lemon juice, freshly squeezed 1/4 c Agave 1/4 c Rice vinegar 3/4 c Olive oil 1/2 tsp Black pepper, cracked 1/4 tsp Kosher Salt Santana’s Tips: Toss your diced beets with salt, pepper and olive oil and roast at 400 for roughly 10 minutes. Allow to cool. Use a potato peeler to shave your asparagus and use a Mandoline to slice your Chioggia beets.
“We came up with a campaign that encouraged safety while still ringing true to the show’s underlying concept – sharing quality conversation over quality food,” said Cameron Tyler, producer at Moonracer Films. “We wanted to shine a light on the creativity and quality of our food community here in Sacramento. Many restaurants and organizations have adapted in some amazing ways to keep Sacramento enjoying world-class farm-to-fork cuisine, while doing so in a safe and socially distant manner.”
Diaz was one of the first few chefs featured on in the social media series.
“It’s very exciting to be included in this project, to say the least,” Diaz said. “To see a hospital chef involved in a chef series that highlights the talent of the community is a humbling experience to be a part of. Our team works hard to make the best of our ever-changing source transparent food program.”
“There’s no question that UC Davis Health plays a major role in keeping our community healthy. Part of that mission is carried out through diet and food,” Tyler said. “The accomplishments of UC Davis Health and Chef Santana Diaz in this area made it a no brainer. Santana’s message about taking advantage of our local world-class produce to help stay healthy was a message we believed Sacramento, and our entire region, needed to hear.”
Diaz and his team continue to show how buying local helps our neighbors and keeps the freshest food at your fingertips.
“It’s always important to support your local farmers and ranchers and highlight community benefit, especially given today’s food scarcity situation being experienced in different regions of the country,” Diaz said. “We can source identify where our food comes from since the transition to a farm-to-fork procurement program – most of which is grown and cultivated within California.”
Tapping into the high-quality products grown and raised in the Golden State puts UC Davis Health’s menu on par with top restaurants while keeping the dollars in the region.
“UC Davis Health’s commitment to sourcing products locally wherever possible is beneficial to the local economy and to the people eating the food,” Tyler said. “It’s pretty cool that the same food being served out of the UC Davis Health kitchen is often sourced from the same place as those at Michelin-recommended restaurants.”
During a time in which many businesses are struggling to stay afloat due to the COVID-19 pandemic, Diaz emphasized how important it is for everyone to support local businesses and buy sustainable foods.
“Order takeout from your favorite restaurants in town. You can also purchase locally grown and responsibly raised foods from local ranchers and fish mongers at your local farmers markets,” Diaz said. “It’s important to understand where your food comes from. When you purchase the bounty from our local region, you are playing a small, yet important role in sustainability due to carbon footprint reduction because the food you are purchasing is not crossing America to get to your table.”
Breaking Bread, in partnership with Misfit and Visit Sacramento, will run 30 minutes long and will air in multiple markets, including Sacramento. New air dates will be published once the production is back on track.