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Sacramento calls itself the "Farm to Fork Capital," but none of its restaurants will be written up in a Michelin Guide for the foreseeable future (we're not included in any of the four California regions that get one of their own).

But that's okay, because we've got a few NorCal natives who left town to work at Michelin-starred restaurants and are now coming back home with their Top Chef skills and creds, and opening up their own places here.

We're having a major food renaissance in the Sacramento region, and for our first "Food for Thought" event of 2018, we've got three chefs playing a big part in making that happen. Come listen to them talk about all things food - their experience, skills, philosophy, favorite dishes and ingredients, their new restaurants, and whether "Michelin" and "Sacramento" belong in the same sentence.

PANELISTS
* Brad Cecchi - a Carmichael native who earned a Michelin star as executive chef at Solbar in Calistoga, and came back here to lead the kitchen at Canon, the East Sacramento restaurant that's just a couple of months old but already killing it
* Scott Ostrander - having a career crisis at age 30, he sold his Sacramento home, intending to backpack through Europe, but instead got a job at the three-star restaurant Alinea in Chicago before returning here to blend Michelin skills with Farm-to-Fork philosophy at Paragary, then the Inn at Park Winters, now his "meaty" catering firm Foundation Fire, and soon at his own place, Origami Asian Grill in East Sacramento