Have you visited The Firehouse lately? If not, a new culinary team and a refined menu gives you a reason to revisit one of Sacramento’s top fine dining restaurants.
New Culinary Team
Harvego Restaurant Group is proud to announce that Jay Veregge has recently been named as Director of Culinary Operations for the group of admired family-owned restaurants, which includes The Firehouse, Ten22 and a third dining concept currently in development.
With impressive experience including being the Executive Chef for San Francisco’s Portobello and Tadich Grill, that earned a James Beard award under his direction, for Berkeley’s Bella Fresca Restaurant, and also for creating a Michelin-rated menu at The Wolf House Restaurant in Sonoma, Chef Jay has been working as Executive Chef for Ten22 Restaurant in Sacramento since 2010. Since that time, he has been instrumental in the development and ever-increasing popularity of the New American cuisine in a rustic-refined setting that appeals to the business community, neighboring residents and local families alike.
“Chef Jay is an extraordinary culinary talent who studied at the French Academy of Culinary Arts and was trained by some of the very best chefs in the world,” said Terry Harvego, Co-Owner, Harvego Restaurant Group. “We are very excited to expand Chef Jay’s food focus to include overseeing The Firehouse’s culinary program so we can further showcase his innovative approach. When our guests have the opportunity to try the refined new menu at The Firehouse, they will enjoy a sophisticated and worldly dining experience while gaining an appreciation for what true culinary mastery is all about.”
In his expanded new role with Harvego Restaurant Group, Chef Jay now oversees all culinary operations — including menu development and food presentation — for The Firehouse and Ten22. Through Chef Jay’s leadership, a refined Firehouse menu has been created and perfected by the culinary team that is already being met with glowing reviews from both new and long-time loyal guests.
The dedicated Firehouse culinary team is led by Chef Jay who works very closely with long-time Wine Director, General Manager & Sommelier Mario Ortiz. Chef Jay’s culinary vision is brought to life at The Firehouse each day and night with Chef de Cuisine William “Matty” Love managing a dedicated and talented team that includes Pastry Chef Kam Golightly and three sous chefs.
New to Harvego Restaurant Group as Chef de Cuisine for The Firehouse, Chef Matty Love reflects on his new culinary experience and says: “I’m humbled, grateful and thrilled to work at The Firehouse and for a chef as talented and accomplished as Jay, who allows for creative input in the kitchen and on the plate. I’m excited to be able to offer fresh new ideas, contemporary techniques and bring modern cooking styles that are new to the Sacramento dining scene.”
The Firehouse’s Refined Menu
Since it first opened in 1960, The Firehouse has been recognized as the region’s premier fine dining restaurant. While honoring and continuing the restaurant’s legacy, the Harvego Restaurant Group is pleased to present an exciting and refined menu that elevates the culinary experience to entirely new heights.
Designed to be expertly paired with wines from its extensive collection, the enhanced menu was crafted by Chef Jay with creative collaboration provided by his talented culinary team. Refined Contemporary American in style, the food focus is about sourcing ingredients locally, embracing seasonality and infusing subtle flavors and textures to add a simple complexity to virtually every dish.
Reflecting on the refined menu at The Firehouse, Chef Jay explains his culinary approach as “working astutely with modern styles and techniques to give the majestic room what it deserves, a sophisticated and current cuisine.”
For a delicious sampling of the type of items on the enhanced new menu at The Firehouse, a few “chef favorite” choices include the following:
- Vande Rose Pork Belly and Molasses (Braised Belly, Molasses Nage, Bourbon Tea Cake);
- Grilled Portobello Sandwich (Focaccia Bread, Braised Escarole, All Day Tomato, Aged Swiss, Red Pepper Aioli);
- Maine Lobster Three Ways (Poached Tail, Bone Broth Custard, Chilled Claw, Micro Fines Herbes Aioli);
- Liberty Duck Breast With Local Turnips (River Dog Tokyo Turnip, Confit, Spring Onion, Mandarin Gastrique)
- And, of course, the impressive Specialty Cuts of Double R Ranch Beef.
“Without question, The Firehouse dining experience is certainly on par with what guests can expect at fine dining establishments in San Francisco and New York,” said Lloyd Harvego, Owner, Harvego Restaurant Group. “It takes a true culinary artist like Chef Jay to introduce a menu like this one that elevates the food to new levels without changing what has made The Firehouse such an esteemed dining establishment for nearly 60 years.”