Imagine what magic could happen when a bright young college graduate armed with a degree in mathematics and computer science, teams up with a top engineering graduate. The result, in this case, is more amazing than one might imagine. The product of this high-tech partnership is Sacramento's hottest new dining experience - the Stonegrill and Bar.

Danny Leung (math and science whiz) and Joe Jang (engineering guru) had much more than their educational credentials in common when they launched the new concept in dining. They had previously been partners in one of the region's most successful and familiar family-owned eateries - three Cornerstone Restaurants that, in the past, have won popular votes for being Sacramento's "best" place to have breakfast. The pair also launched the widely popular Nishiki Sushi Restaurant on P and 16th streets in Sacramento.

"Dining is about more than eating food," says Danny. "It can be an entire experience that engages all the senses." As table companions tend their entrees, they take time enjoy a glass of wine and unhurried conversation. They share samples of entrees with each other - cooking each morsel to the individual's taste. All the while, tempting aromas drift across the table and the food continues to slowly simmer. Even at the close of the meal, the last bite of steak or fish or lamb remains moist and delectable.

The partners are also excited about what stonegrill cooking doesn't have! "We don't need oils, marinades or seasoning because the stone sears in the natural flavors and juices of the food," Danny explains. "We are particularly proud of our New York steak that is raised without growth hormones and other common additives. The flavor is just phenomenal."

The partners are eager to share their passion for this new, healthy dining experience. Using their science-oriented background they calculate people will soon discover the multi-sensory delights of the Stonegrill and Bar, and Sacramento will lay claim to a new culinary icon.

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Matt Warren's passion for food sent him all the way from Arizona's Scottsdale Culinary Institute (a Cordon Bleu school), along the ALCAN highway that spans the length of Canada to Alaska's spectacular Denali National Park. There, he started anew each season with an imaginative menu and a fresh crew of restaurant workers. Matt's enthusiasm for the challenge of feeding guests to the world class resort was matched, he says, by the breathtaking natural beauty of Alaska during its short summer season.

Now, Matt's embraced a new passion with the same enthusiasm, as the head chef for the Stonegrill and Bar in Midtown, Sacramento. "Even an affordable cut of steak tastes wonderful using this method," he says. "It's just phenomenal what the hot stone does to food."

Matt explains that each stone is heated for eight hours before it reaches the 750º F temperature. When the stone arrives at the table, nested in a ceramic plate, it has already begun to sear the meat or fish, and delectable aromas waft over it like a halo of flavor. The guest then slowly cuts and turns the entrée, gently cooking it to his or her personal preference - or perhaps to that of a dining companion. Matt says sharing dishes is one of the delights of stonegrill dining.

Unlike some "stone cooking" styles, these specially made lava stones require no heat source other than its own internal properties. Consequently, there's no intense heat or flames to deal with. "When I was first introduced to this cooking method, I was a little concerned that diners might be hesitant," he admits. "But that isn't all the case. The method is so easy and so engaging that diners embrace it as an essential part of the experience."

As a demanding chef, Matt also appreciates the culinary results."Even the last bit of meat that could be well done is flavorful and savory - never dry," says Matt.

Matt's Stonegrill menu includes fish, as well as beef, pork and lamb. One of his favorites is large scallops, seared on the outside and so tender inside they nearly melt in the mouth. "I am very excited to be part of the team that is introducing Sacramento to stonegrill cooking. It's a style perfect for our time and place - healthy, none of the additives that have changed the natural tastes of food and it invites participation, conversation, lingering over a memorable meal.."

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