AUGUST 2025
“Evenings on the Sacramento River have been amazing, warm but not too hot. We have been mostly spared the 100-degree days of July. The patio forms the perfect setting for a relaxed and personal dining experience, delta breezes wafting their coolness throughout. Our personable staff are there to make sure every guest feels special, whether it’s a birthday, anniversary or just an evening out.”
Evenings on the Sacramento River have been amazing, warm but not too hot. We have been mostly spared the 100-degree days of July. The patio forms the perfect setting for a relaxed and personal dining experience, delta breezes wafting their coolness throughout. Our personable staff are there to make sure every guest feels special, whether it’s a birthday, anniversary or just an evening out.
Back to school is confusing for me as an old guy whose kids are all grown up. I can’t figure why one school is back at the beginning of August, another is the middle of the month while another starts after Labor Day, which is of course what we were used to.
August will heat up a little but it looks like we only have a couple of 100 plus days ahead, when of course our air-conditioned dining room becomes the center of attention and the patio is abandoned. Some evenings start off hot so everyone stays inside, then the breezes kick in and all of a sudden the patio is full again. How to be flexible is a skill that our host staff learn quickly, hopefully with a smile, but it can be stressful at the front desk.
Chef Scott is working on new dishes both for the fall and just because. He recently served a Nicoise Salad, a classic composed salad from the South of France, with tuna, greens, potatoes and olives, which he completely transformed into a rich, tossed salad crowned with rare Ahi Tuna. I can’t wait for that one.
He has also been playing with Chilean Sea Bass, otherwise known as Patagonian Toothfish, a fish that had disappeared from the market due to overfishing and IUU fishing (illegal, unreported and unregulated). The nations affected created a regulatory board which now protects all of the areas around Antarctica which is the home to these fish and has eliminated poaching altogether. It’s called the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR). Now we see Chilean Sea Bass more commonly, as every fish caught is recorded from the fishing vessel through the processor to the retailer. It’s not inexpensive but it is flaky and full of flavor. Delicious!
Lots to look forward to in the next couple of months, so as always, thank you for your support!
Alan RP Irvine, Owner
