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
THE MANHATTAN mussels are served in a broth of bourbon and andouille sausage. Democrat photo by Krysten Kellum
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
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
SOUS CHEF John DeSilva, 23, flamb├ęs a bourbon white wine sauce for the Manhattan mussels. Democrat photo by Krysten Kellum

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