News & Gossip: GG’s, Corks, Fro Yo & “Vegilantes”

Closures, chef shuffle, olive oil on frozen yogurt and Petaluma's Vegilantes

dish.jpgGG’s: Closed?
Though there’s still no confirmation from owners on the fate of GG’s Earth and Surf, things are looking bleak. The restaurant’s furniture and interior fixtures have begun to be moved into a temporary storage system set up in a parking spot in front of the Third Street eatery. BiteClubbers reported seeing the restaurant furniture stacked and moved out yesterday, and it appears to be continuing today.  Currently, not accepting reservations for the restaurant and a voicemail says that the restaurant still remains “temporarily closed.” Last week BiteClub reported that the restaurant had gone dark with an enigmatic sign saying “Closed due to Technical Difficulties”.

Olive Oil with your FroYo?

If there’s anything from the 80’s that we’re glad to see make a triumphant return, it’s frozen yogurt. Not that it ever really went away, but the low-fat treat is getting a very 2009 facelift with the addition of savory toppings — like the sea salt and olive oil drizzle BiteClub recently saw at Healdsburg’s Snow Bunny Yogurt ( 312 Center St., Healdsburg, (707) 431-7669). Move over gummy bears.

Calling all “Vegilantes”
Bounty Hunters in Petaluma want you to join their Food Posse. Volunteers for the program help round up surplus fruits and vegetables from backyard gardens, orchards and farms for local food programs.  Collecting unwanted produce that would otherwise go to waste is called “gleaning” and is becoming an increasingly popular movement around the country. Want to learn more? Meet the Glean Team at the Petaluma Library, June 17 and 7pm. And stay tuned for more details on local foragers in BiteClub.

Corks Chef Departs
Chef Greg Hallihan, formerly of Elmo’s and Stella’s, has parted ways from his recent gig at Corks Restaurant at Russian River Vineyards. Owners say they’ll continue on, at this point, without an executive chef, using the same folks who’ve been working in the kitchen. With the departure, though, the restaurant will adjust its Thursday through Sunday “fine dining” menu to focus more on pairing wines from their vineyards — including new Sauvignon Blanc and Gewurztraminer being released this month. The restaurant, co-owned by Pasta King Art Ibleto, features pasta and sauces on Monday; bbq babyback ribs, chicken and oysters on Wednesday and will begin Sunday brunch this week from 11am to 3pm. 5700 Gravenstein Hwy N, Forestville, (707) 887-3344.