THE CELLAR'S Jason Spencer, left, and John Conforti stand in their restaurant space in Smith Flat that was once a mine during the Gold Rush. Democrat photo by Krysten Kellum
Buy This Photo
THE MANHATTAN mussels are served in a broth of bourbon and andouille sausage. Democrat photo by Krysten Kellum
Buy This Photo
ROASTED BEETS, goat cheese, farro and nuts top a bed of arugula in this tasty salad dressed with a citrus vinaigrette. Democrat photo by Krysten Kellum
Buy This Photo
THE PORKERHOUSE CHOP is finished with a white wine apple-pear sauce and is accompanied by a root vegetable mash, rainbow cauliflower and haricots vert. Spencer said, "It's a double dose of veggies." Democrat photo by Krysten Kellum
Buy This Photo
SOUS CHEF John DeSilva, 23, flambés a bourbon white wine sauce for the Manhattan mussels. Democrat photo by Krysten Kellum
366
777
