As a California-based culinary expert with decades of experience in fine dining and wine pairings, I’ve had the privilege of witnessing the dynamic evolution of the Golden State’s renowned cuisine. From the fog-kissed hills of Sonoma to the sun-drenched valleys of Napa, the diverse terroir and vibrant produce of this region have inspired generations of innovative chefs to create transcendent culinary experiences. And at the heart of this culinary renaissance lies a little gem nestled in the heart of downtown Sacramento – School Street Bistro.
Embracing the Seasons at School Street
What sets School Street Bistro apart is its unwavering commitment to seasonality and local sourcing. Executive Chef Callyn Graf and her talented team scour nearby farms, ranches, and artisanal producers to curate a menu that celebrates the very best of California’s bountiful harvests. Whether it’s the sweet, juicy peaches of summer or the earthy, robust root vegetables of winter, each dish is a symphony of flavors that captures the essence of the season.
One of the standout aspects of School Street’s approach is their seamless integration of global influences with quintessential California cuisine. “We draw inspiration from the vibrant flavors and techniques of regions around the world, but we always keep our focus grounded in the incredible local ingredients that define the California culinary landscape,” shares Chef Callyn.
Take, for instance, their renowned summer stone fruit salad. Ripe, juicy peaches and plums are carefully selected and combined with peppery arugula, creamy burrata, and toasted almonds, all drizzled with a tangy balsamic reduction. The result is a harmonious balance of sweet, savory, and tangy that perfectly encapsulates the season’s bounty.
Seasonal Wine Pairings: A Culinary Symphony
Complementing School Street’s seasonal menu is an equally impressive wine program curated by Sommelier Jake Driffill. Hailing from the heart of Northern California’s wine country, Jake’s deep knowledge of the region’s diverse varietals and winemaking styles allows him to craft pairings that elevate each dish to new heights.
“One of the most rewarding aspects of my role is the opportunity to showcase the incredible wines produced right here in our own backyard,” says Jake. “By aligning our seasonal menu with thoughtfully selected vintages, we can create a truly immersive dining experience that celebrates the very essence of California’s culinary and viticultural terroir.”
Autumn’s Bounty: Pinot Noir and Pumpkin Ravioli
As the leaves begin to change and the air turns crisp, School Street Bistro embraces the flavors of autumn. One of the standout menu items during this season is their housemade pumpkin ravioli, dressed in a sage brown butter sauce and topped with toasted hazelnuts.
To pair with this seasonal delight, Sommelier Driffill recommends a vibrant Pinot Noir from the Russian River Valley. “The bright acidity and subtle earthy notes of a well-crafted Pinot Noir perfectly complement the richness of the pumpkin filling and the nutty, toasted flavors of the dish,” he explains. “The wine’s delicate structure and red fruit profile also provide a refreshing contrast to the creamy, indulgent sauce.”
One of Jake’s top picks is the 2019 Dutton Goldfield “Devil’s Gulch Vineyard” Pinot Noir. This elegant offering from the esteemed Sonoma County producer showcases the region’s signature cool-climate characteristics, with layers of cherry, raspberry, and subtle forest floor undertones that seamlessly integrate with the autumnal elements of the pumpkin ravioli.
Crisp & Refreshing: Sauvignon Blanc and Summer Salads
As the mercury rises and the days grow longer, School Street Bistro’s menu transitions to showcase the vibrant flavors of summer. One of the most popular dishes during this season is the heirloom tomato and burrata salad, featuring juicy, sun-ripened tomatoes, creamy burrata, fragrant basil, and a drizzle of balsamic reduction.
To complement the fresh,
bold flavors of this seasonal salad, Sommelier Driffill suggests pairing it with a crisp, refreshing Sauvignon Blanc. “The high acidity and vibrant citrus notes of a well-made Sauvignon Blanc help to cut through the richness of the burrata and balance the sweetness of the tomatoes,” he explains. “It’s a perfect match that celebrates the vibrancy of the season’s produce.”
One of Jake’s go-to Sauvignon Blanc selections is the 2021 Honig Vineyard & Winery Sauvignon Blanc from Napa Valley. This bright, herbaceous offering showcases the grape’s signature grapefruit and lemongrass aromas, with a clean, mineral-driven finish that seamlessly integrates with the flavors of the salad.
Warming Comfort: Cabernet Sauvignon and Braised Short Ribs
As the days grow shorter and the temperature drops, School Street Bistro’s menu transitioning to feature heartier, more comforting dishes. One standout option during the winter months is the slow-braised short ribs, served with creamy polenta, roasted root vegetables, and a rich, velvety sauce.
To pair with this indulgent cold-weather dish, Sommelier Driffill recommends a bold, full-bodied Cabernet Sauvignon. “The rich, concentrated flavors of a well-structured Cab complement the tender, fall-off-the-bone texture of the short ribs, while the wine’s firm tannins and dark fruit profile provide an elegant contrast to the dish’s earthy, savory elements,” he explains.
One of Jake’s top Cabernet Sauvignon selections is the 2018 Stags’ Leap Winery “The Investor” from Napa Valley. This elegant offering showcases the signature bold black fruit, baking spice, and graphite notes that are hallmarks of the region’s renowned Cabernet Sauvignons, providing a warm, enveloping pairing for the comforting short rib dish.
A Commitment to Culinary Artistry
Throughout the seasons, School Street Bistro’s unwavering dedication to showcasing the very best of California’s bounty is evident in every dish that graces their tables. By meticulously sourcing local ingredients and collaborating with the region’s finest winemakers, Chef Callyn and Sommelier Jake have elevated the dining experience to a true work of culinary art.
As I reflect on my many visits to this Sacramento gem, I’m struck by the palpable passion and creativity that permeates every aspect of the School Street Bistro experience. From the thoughtfully curated wine list to the artfully plated dishes that celebrate the ever-changing rhythms of the seasons, this bistro is a shining example of the innovative spirit that defines California cuisine.
So, whether you’re savoring the crisp, refreshing notes of a Sauvignon Blanc on a summer evening or sinking your teeth into the rich, velvety goodness of a Cabernet-braised short rib during the colder months, one thing is certain: at School Street Bistro, the perfect pairing is always in season.
