Collin, left, and Erick Thuss at Westside yoga studio in Sebastopol. (Photo by John Burgess)
If your body is a temple and it’s a fixer-upper, “Namaste Brothers” Erick and Collin Thuss may be just the renovation team you need.
The two Pennsylvania-born brothers, who look like twins despite a four-year age gap, opened Westside Yoga Studio in Sebastopol in 2008. Erick, at 39 the elder, arrived in California 20 years ago and, inspired by a book about the Indian sage Ramana Maharshi, began to practice yoga. Collin followed Erick west and eventually also delved into the discipline.
“The only way I would fully commit my life to yoga would be to tie the anchor of the studio to my ankle and jump off the pier,” Erick said. “So Collin and I started it on a wing and a prayer, with no plan except to cut directly against pop-culture yoga and give people a place to come that was born of a desire to uphold at least scraps of the depth we were shown by our teachers and the tradition of classical yoga.”
So instead of chasing the perfect “yoga butt,” students at Westside Yoga learn traditional forms that stem from the 20th-century Indian guru Tirumalai Krishnamacharya, called by many “the father of modern yoga.” While practice does produce physical benefits, including strength, flexibility and balance, students are also exposed to the more subtle, spiritual aspects of yoga, gaining clarity, focus and a shift in perspective.
The studio attracts more than 1,000 regular students to its cozy space, with its radiant-heated floors, warm decor and a multitude of props. They say there’s a growing demand for traditional yoga in Sonoma, so the Namaste Brothers are looking for a larger studio in Santa Rosa.
For years, Sonoma architect Karin Campion made her own sodas, to avoid the artificial flavorings and unpronounceable ingredients listed on cans of Coke, Pepsi and Mountain Dew. She used a well-known, Italian-sounding product to flavor her kids’ sodas and jazz up her iced tea.
“But when I read the labels, I said, ‘Yikes, these aren’t healthy for my sons,’” Campion said. “No one was producing syrups that were all natural, with real fruit and pure cane sugar.”
Thus, in 2003 Sonoma Syrup Co. was born, and Campion has steadily expanded the company to include extracts and bar mixers to go with her dizzying array of infused simple syrups. Whenever possible, she uses Sonoma ingredients: lavender from Matanzas Creek Winery in Santa Rosa, mint from local patches, Meyer lemons from neighbors’ trees and olives grown in Sonoma Valley.
Her Pure Sonoma Olive Juice ($8.99) dirties up a mean martini. Splash Lavender Syrup ($13.99) into espresso and steamed milk for a lavender latte. Vanilla Bean Extract Crush, made from Madagascar bourbon and Tahitian vanilla beans, is a great flavor booster for baked goods. For a refreshing fall beverage, with or without vodka, there’s Olive Mary Mix ($14.99), a bloody Mary mix with the brightness of Sonoma olive juice that was a finalist in the 2015 the Good Foods Awards.
Several Sonoma Syrup products have been featured in beverages served at U.S. State Department receptions, including this one below.
Sonoma Syrup, 707-996-4040, sonomasyrup.com. Also sold at BevMo, Whole Foods, Williams-Sonoma and other stores.
Workers prune grape vines at the Kiljian Vineyard on West Dry Creek Road. (photo by John Burgess)
Brown lawns, quick showers and dirty vehicles are among the more benign results of California’s drought and the mandatory water restrictions that have come with it. The withering of parched crops in the Central Valley has made national news, but what about the grapes that are now being harvested and contribute mightily to Sonoma’s $13 billion annual wine industry?
“As far as wine quality this year, I see little correlation, so far, to the drought,” said Chris Bowland of Bowland Vineyard Management in Santa Rosa. “Most of our quality and quantity concerns have to do with weather at bloom. That is a bigger story than drought.”
“The winter of 2014-2015 was not as dry as last season,” added Mike Crumley, vice president of vineyards for Gloria Ferrer Caves & Vineyards in Sonoma. “One of the great things about this growing season is that we did not have to irrigate between bud break and bloom. The vines grew their canopies to full size.”
Bud break occurs when tender buds form on the vines in early spring. Bloom, also called flowering, happens about a month later, as tiny flower clusters emerge from the buds. Once pollinated, they form grapes. With enough moisture in the ground from bud break through bloom, the vines remained healthy. However, said Bowland, “Almost all varieties are down in yield from normal and, depending on variety and location, way down from the last several years.”
That’s because cool May temperatures delayed bloom and not all the flowers set fruit (called shatter). “I have some Pinot Noir at 50 percent of last year’s yields and some at 75 percent,” Bowland said. “Chardonnay was less affected, and if I dare, I predict a very good-quality Chardonnay vintage. But I have a buddy with a large block of Sauvignon Blanc that will not be harvested because of shatter. The results are all over the board.”
Although local growers have not been ordered to restrict irrigation, Bowland said most are conserving water in as many ways possible.
“We closely monitor vine status to make sure we are not wasting irrigation water,” he explained. “We want to be sure that we ride that fine line between watering too little, which makes vines and grapes suffer, and watering too much, wasting the resource.”
Other strategies have been used to reduce water use in vineyards, including dry-farming, nighttime irrigation to minimize evaporation, recycling winery water for use in vineyards, weather station monitoring to predict when rain will arrive, and won’t.
If a promised El Niño occurs in 2015-16, growers will get more rain than they need, with possibilities of flooding and mudslides. That’s a bridge they’ll cross when they come to it.
A very civilized table in the wild is set to greet happy campers. (photo by Bess Friday)
Access to the stunningly beautiful Bohemia Ecological Preserve normally is limited to guided hikes led by the nonprofit LandPaths environmental conservation group.
Yet now and then, a curious interloper might see a strange sight on the 1,000-acre property near Occidental: tents. Lots of tents, crafted of high-end canvas, glittering with twinkle lights and managed by butlers who scurry to serve their well-heeled patrons who relax on Adirondack chairs.
More wine? Yes, please. Another s’more from the freshly stoked fire pit? Don’t mind if I do. And when it’s time to retire for the evening, the tattooed, hipster personal attendant will turn down the full bed with its plush mattress, 400-thread-count linens, wool Pendleton blankets, and down comforters and pillows.
(photo by Kelly Ishikawa)
The scene, surreal as it is, comes courtesy of Shelter Co., a San Francisco design firm that has transported upscale events to the Sonoma wilderness and, in the process, created an increasingly popular concept of luxury experiences under the stars.
The private events have the extra draw that participants can number up to 230, making it a popular option for weddings, corporate retreats and large-scale family reunions. Part of the thrill is the exclusivity of the landscape, as Shelter Co. sets up its tiny towns essentially anywhere that can accommodate a tent, such as remote stretches of the Doran Regional Park beach campground in Bodega Bay, the Salt Point State Park coastal campground in Jenner, Barndiva Farm in Anderson Valley, Stewarts Point on the Sonoma Coast, and boutique Scribe Winery in Sonoma.
It’s about more than just supplying pretty tents. Company founder Kelsey Sheofsky handles every detail, including catering, communal tents for Scrabble games, lounge tents with full bars, children’s tents, activities such as croquet and outdoor movies, and a well-stocked library tent for immersion in classic literature or a juicy read of Rolling Stone magazine. Weddings can include hair, makeup and mani-pedi stations.
(photo by Jenny Elia Pfeiffer)
“I was a destination wedding planner for six years before launching Shelter Co.,” Sheofsky said. “I saw a need for lodging options outside of regular hotels when clients wanted to have their events at more far-flung locations. It turns out that this is something a lot of people need, for everything from work retreats to social events and music festivals.”
Perhaps “need” is a stretch, but who’s to deny the blissful joy of indulging in a fantasy abode, where peeling back the flap on a European-design Meriwether tent reveals an alfresco pied-à-terre decorated in cowhide or sea grass rugs, leather wing lounge chairs, throw pillows placed just so, and sleek bedside tables topped with chic battery lanterns? There may be artisanal chocolate mints on the pillow, a welcome bottle of Sonoma wine waiting, and a fashion-statement headlamp begging for a nighttime stroll. With tents spanning 16-by-16-by-9 feet, there’s plenty of room to stretch out, and since the furniture is selected by Sheofsky’s husband, Mike, a specialty build-out and custom furniture designer, virtually any look can be achieved.
(photo by Mel Barlow)
The idea has proved so popular that Shelter Co. recently expanded to Austin, Texas, and New York, and has set up tent parties in places such as a Malibu cliff overlooking the Pacific Ocean, at a private estate on a San Juan Island in Washington state, along the banks of the Colorado River in Moab, Utah, and a private mansion near Joshua Tree National Park.
“We’re about to do our biggest wedding thus far, with 120 guests staying in our tents at a private estate on the beach in Santa Barbara,” Kelsey Sheofsky said. “It’s three days of great activities, amazing food and wine, the works.”
With a $2,000 rental minimum, a Shelter Co. party isn’t for everyone. The profile, she notes, is people in the 30- to 45-year-old range, well off, outdoor lovers and looking for something different to experience with their friends and family.
“Most of my clients are pretty private,” Sheofsky added, explaining that she has found they prefer not to be showcased in testimonials or media, but would rather maintain the mystique of their unique hideaway events.
Still, there’s the Oakland couple who staged their wedding in a Wine Country redwood forest, inviting their guests to make their own pizzas with a pop-up oven, vogue in a photo booth, and play dress-up in Burning Man-style costumes. Other interesting requests have included yoga classes, masseuses, boat rentals, horseback riding, child care and tents reserved for dogs.
At the Bohemia oasis, the land seduces with coastal prairie meadows flanked by old-growth fir forests, hardwood riparian stands, chaparral groves and oak woodlands. The Duvoul Creek waterfall spills down to Dutch Bill Creek, one of the most valuable coho salmon habitats in the Russian River system.
Late one evening, the bamboo dinner plates have been cleared from the white-draped tables set in the grass, the wine glasses topped off, and guests have freshened up with the portable commodes, sinks and solar showers.
A butler glides among the revelers now cuddled around the campfire, offering flasks filled with farm-to-glass cocktails, mugs of hot cocoa, baskets of organic popcorn and perhaps homemade biscuits for the canine guests.
In the morning, the butler will cook breakfast, anything from hearty bacon and eggs with bloody marys to tofu scrambles with green juices. To date, no one has pushed the butlers too far, even in the most luxurious arrangements.
“Requests are nothing too crazy,” Sheofsky said. “It’s all about the setting. Our clients are pretty down to earth.”
The year was 2010, and Lisa Kristine was inside a 120-degree brick kiln in the middle of India. She had been sent to photograph indentured child laborers: child slaves. In the moment, as she captured little girls and their families enduring gruesome conditions without pay and under the threat of violence, the heat struck her as unbearable.
It was so hot she was dripping with sweat. So hot she could barely think or stand. So hot that her camera equipment stopped working.
Lisa Kristine, shown with two of her photographs. (photo by Chris Hardy)
“I remember dashing back to the cruiser every 20 minutes to run the camera in front of the air conditioning vent to get it to work again,” she said. “As I sat there, I thought to myself, ‘My camera is getting far better treatment than these people ever will.’”
Kristine, a Marin County resident with a gallery in downtown Sonoma, is all too familiar with these types of conditions. During the last 28 years, she has documented the lives, trials and tribulations of people in other cultures in other lands. Her goal is to use photography to expose deeply human stories and to inspire change.
For this reason, Kristine, 49, has become known as a “humanitarian photographer.” On the job, she has witnessed horrific injustice, heart-wrenching tragedy, and humans being treated like objects or worse.
Dealing with the emotional toll of these experiences is challenging, something that usually takes months. But according to Kristine, working to help garner support for the modern-day abolitionist movement helps; she hopes to play a small part in making a difference in these people’s lives.
‘These Tusks, Thailand,’ by Lisa Kristine.
“I work from the premise that I only have the gift that I have — an ability to make an image that will capture the spirit and quality of each human being and allow people to visually connect,” she said. “My hope is that this connection is what ignites others to make a difference.”
As a child in San Francisco, she daydreamed about seeing the great cultures of the world. As an adult, she followed her dreams, starting her career photographing indigenous cultures in the Middle East, the Far East, South America and elsewhere. Her early work shined a spotlight on different cultures and emphasized unity. By the latter part of the 2000s, Kristine had visited almost 100 countries on six continents, shooting in digital, 35mm film and 4-by-5 large format.
But her life changed forever at the Vancouver Peace Summit in 2009. There, she ran into a supporter of Free the Slaves, an organization dedicated to eradicating modern-day slavery. The woman told Kristine that according to U.N. estimates, 27 million people are currently enslaved across the globe. They discussed specific instances of slavery in India, Ghana and other parts of the world. Kristine’s mind was blown.
‘Through the Portal,’ by Lisa Kristine.
“After we finished talking, I felt so horrible and ashamed at my own lack of knowledge of this atrocity in my lifetime,” she said. “I assumed slavery had been dealt with. I just thought, ‘If I don’t know, how many other people don’t know?’”
Within weeks, she flew to Los Angeles, met with officials at Free the Slaves, and pledged to help.
After a few years of documenting slavery in images, Kristine started leveraging other media. She published a book about slavery (her fifth book overall) and was involved with a number of documentaries on the subject. She donates a portion of the proceeds from the sale of her work about slavery to Free the Slaves.
Kristine has also spoken at several TEDx events, which feature inspirational speakers and innovative thinkers, and the Wisdom 2.0 conference, which celebrates insight.
Her contributions in all of these areas have earned her acclaim from those who work on humanitarian projects every day. In 2013, Kristine received the Lucie Humanitarian Award from the Lucie Foundation, which honors master photographers, supports emerging talent and promotes the appreciation of photography around the world.
A quote on Kristine’s website from Cosette Thompson, former western regional director at Amnesty International, sums up the photographer’s gift for portraying the human condition in a way that appeals to all: “Few artists know how to capture the diversity and dignity of indigenous people. Kristine’s portraits exquisitely convey their silenced messages.”
When she’s not traveling the world, Kristine keeps a modest office in a nondescript office park in San Rafael. It isn’t open to the public, just colleagues and visiting journalists. The best place for people to experience the gravity and grandeur of her work is her gallery, located on the plaza in Sonoma.
Strolling around the gallery is an emotional experience. On one wall is a photograph from Kristine’s trip to quarries in the Himalayas, where she took pictures of child slaves carrying giant rocks strapped to their heads. On another wall is an image from a brothel-like facility in Kathmandu, a place where teenage girls are expected to have sex for 12 or sometimes 14 hours a day.
Additional images, from the textile industry in India and Lake Volta in Ghana, are stark, raw and jarring. Even her profile shots, those of everyday people abroad, are haunting in how alive they are.
‘Freedom, Ghana,’ by Lisa Kristine.
Kristine is cagey when asked to describe her next project, saying only that she spends a good bit of time every year on the road. She notes that currently she is touring two exhibits: “Enslaved,” which features her work on slavery and is booked to show at St. Norbert College in De Pere, Wis., in early 2016; and “Bhutan: Pillar of Spirit,” which spotlights Bhutan and is still in the process of being booked.
Long term, Kristine said she will continue to work with Free the Slaves and strive to use her photographs to engineer change.
“I hope people see my pictures, see someone who is very different from them, but feel a connection to that subject and are moved by that connection,” she said. “That leads to wonder and curiosity. Ultimately, those are the kinds of emotions that are going to inspire someone to step away from the photo, love a stranger, give to a cause, raise a hand for helping others, and make a difference.”
Lisa Kristine Gallery, 452 First St. E., Sonoma, 707-938-3860, lisakristine.com
Sonoma is going to the dogs, and wineries are leading the way.
It’s more than the ever-popular “Winery Dogs” books, or fur-friendly tasting rooms. Winemakers are pairing pups, philanthropy and good plain fun in Yappy Hours that benefit animal-related causes. And Friday’s the night to hit the town with Fido.
From 4 to 7 p.m. on the first Friday of the month through Sept. 4, four wineries at The Barlow in Sebastopol — La Follette Wines, MacPhail Family Wines, Marimar Estate Vineyards & Winery and Wind Gap Wines — donate 50 percent of their tasting fees to the Sonoma Humane Society. Leashed dogs and their humans enjoy live music, a trip to the Barlow Biscuit Bar, wine specials, doggy photo booth and the chance to win prizes donated by businesses at The Barlow.
On the second Friday of each month, the shaggy scene shifts to Windsor, where Tasting Room on the Green, featuring Mutt Lynch and Deux Amis wineries, holds its Yappy Hour year-round from 4 to 7 p.m., benefitting a different animal-related charity each month. All tasting fees plus 10 percent of wine sales go to the beneficiaries.
Marimar Estate proprietor Marimar Torres organized The Barlow Yappy Hours, after producing a Paws for Pinot calendar to benefit the Sonoma Humane Society in 2014. Brenda Lynch’s Mutt Lynch Winery is dogged in its support of animal-related causes.
Volunteers at the Calistoga Fairgrounds temporary ktichen. Photo: Andy Wild
Chef Andy (left) at the Calistoga fairgrounds kitchen.
Chef Andrew Wild wasn’t planning to become the emergency food coordinator for nearly 1,000 Valley Fire refugees when he casually strolled to the Calistoga Fairgrounds last Saturday night. But by 9:30p.m., just as he could see a glow of fire from behind Mt. St. Helena and reports of the Valley Fire started filtering in, he’d been tapped to set up meals for the ever-growing gathering of people looking for sanctuary.
Chef Andy Wild photo:tyffani sedgwick
“It was mayhem when I got (to the fairgrounds). They were just getting set up and there was no communication yet, no one knowing what to do, and refugees were already coming in,” he said by cellphone at 10p.m. Wednesday, just after another long day of cooking. “I just said, ‘We need to do something’,” said the local caterer and owner of Wild About Food and Drink, currently serving as Deputy Executive Chef for the relief coordination efforts in Calistoga.
Tyler Florence volunteers at the Calistoga Fairgrounds temporary ktichen. Photo: Andy Wild
Wild immediately set up a make-shift cafeteria with the few supplies they had at the Fairgrounds: A small refrigerator, a handful of pans, an eight burner stove, a prep table and a semi-functional oven. By breakfast on Sunday, he was feeding 300, by lunch it was 800, and by dinner more than 1,000. Dozens of other chefs, caterers and volunteers have since lent a hand, expanding the kitchen to a health-department approved operation that’s pretty darn impressive.
Volunteers at the Calistoga Fairgrounds temporary ktichen. Photo: Andy Wild
“The Red Cross people are saying this is the best food they’ve ever had at an incident,” Wild said. Which isn’t surprising considering the fact that Napa and Sonoma businesses including Thomas Keller’s Bouchon Bakery, Model Bakery, Petaluma Poultry and countless other cheesemakers, pizza bakers, and others have already stepped up, with plenty more food on the way.
Andy being interviewed by Pastor Ted Calkins at the 7th Day Adventist Church. The pastor is making a video for his church. Many of his parishioners are staying at Camp Calistoga. photo:tyffani sedgwick
Chef Tyler Florence showed up one afternoon to make macaroni and cheese, along with Michelin-starred chef Victor Scargle and countless other Wine Country toques including caterer Elaine Bell, and the Culinary Institute of America at Greystone are also pitching in. The owners of Sonoma County BBQ have also been integral to the efforts, starting a crowd-funded campaign, operating their barbecue full time, and purchasing food for the kitchen.
Pizza at the Calistoga Fairgrounds temporary ktichen. Photo: Andy Wild
Wild is still seeking volunteer help from anyone who can wield a knife or wipe a table, as well as donations of cooking equipment and food. He’s continuing to coordinate the kitchen operations throughout the day and well into the night. In fact, Wild said he missed his son’s sixth birthday to get the food out. “Hopefully this is a learning lesson for him that its important to help others,” he said.
Despite the continuing devastation of the fire, Wild said victims are making the best of the situation. “It’s amazing that even people who have lost everything are in good spirits. They come and sit in the dining hall with instruments and just sing,” he added.
Maybe because they’ve got full bellies of food made with the love and care of a culinary community coming together.
Volunteers at the Calistoga Fairgrounds temporary ktichen. Photo: Andy Wild
Note: There are hundreds–thousands–of people helping the relief effort, and Andy is just one. I received this, and wanted to share…
The Wildcats Boosters has the other kitchen and is serving 500 people three meals a day plus snacks and drinks. This is headed up by Elly Galindo and staffed by locals. They are absolutely incredible!!
UPDATED 12:58pm Monday, Sept. 21
All you gotta do is eat: Here are restaurants helping Valley Fire Victims.
Food is love. And food is help.
Local restaurateurs are offering proceeds to victims of the tragic Valley Fire ravaging Lake County, and threatening both Sonoma and Napa County. Here is a list, as I get them, of how you can help simply by eating.
THURSDAY, SEPT 24 Rosso Pizzeria and Mozzarella Bar: 4:30 to 9p.m. great auction items including gift certificates, magnums, cooking classes. 151 Petaluma Blvd., Petaluma.
Spinster Sisters: Fundraiser for Valley Fire Pets and Pet Owners, 8am – 10pm Spinster Sisters will be donating part of our proceeds to a non-profit animal rescue group – Wine Country Animal Lovers – that has been coordinating the donation of pet supplies, bringing back trailers of healthy displaced pets and paying veterinary bills of pets injured by the fire. If you want to make a donation directly, visit www.winecountryanimallovers.org
TEQUILA DINNER La Rosa Tequilieria: Fire Victim Fundraiser with chorizo lumpia, smoked ono, braised mole shortrib and Mexican Wedding Cake ice cream sandwiches. Oh, and did we mention it’s a tequila dinner? Included are 3 tastes of Cruz Tequila and 2 speciality margaritas for $65. 6pm. Reservations needed, 500 4th Street, Santa Rosa. 707.523.3663
CHEFS (and others) DONATING TIME & FOOD: Please support them!!!! Andy Wild: Coordinator for the Calistoga Kitchen emergency kitchen! SEE FULL STORY
SRJC: SRJC Culinary Program just sent off 35 gallons of soup along with breads and other tasty treats from our baking students. We have a number of former Culinary students helping out in the kitchen at the fairgrounds
Italian chefs at V. Sattui are preparing a spaghetti and meatball meal for 1,000 at Calistoga Fairgrounds Sunday night.CIA baking & pastry students will also be there making strawberry shortcake.
Oliver’s Markets started collecting funds from customers for Valley Fire victims in store locations in Cotati, Montecito (Santa Rosa), and Stony Point (Santa Rosa) today, and plans are underway to do this through end of month. Customers may designate the amount of their choice to go to the fund.
Oliver’s plans to match a portion of the donations and make a donation on behalf of our company and our customers to the Redwood Credit Union/Press Democrat Valley Fire Relief Fund at the end of the campaign.
Sift Dessert Bar. Andrea’s personally driving stuff over the hill daily. PRESS has donated food and Chef Trevor Kunk is in Calistoga assisting the American Red Cross with relief efforts.
Ca’Momi had their pizza trucks out to provide food for evacuees, we hear. Right on!
Looks like Pieology wins because they’re still open. Persona closed 8/17
Chipotle Chicken Pizza from Persona in Santa Rosa
Sometimes I think Sonoma County needs another pizzeria about as much as it needs another vineyard. With top-notchers at every turn—from World Pizza Champion Tony Gemignani’s spot at the Graton Casino to Rosso Pizzerias in Petaluma and Santa Rosa, Vignette Pizzeria in Sebastopol and Pizzando in Healdsburg (though my Friday-night go to is still Mombo’s) — we’re not hurting for a slice.
But when two DIY chain pizzerias hit town, serving up piping hot bespoke pies in minutes, it was hard to take the whole thing too seriously. Thus was born the Persona vs Pieology battle. Lemme break it down, and you can make the choice:
Pieology Pizza from @pieology
Pieology: Thin crusts that are pre-made (ie: they’re not stretching them at the counter). A nice selection of toppings—if rather mundane—include red sauce, Alfredo, buffalo, pesto and BBQ along with the usual suspects of pepperoni, tomatoes, pineapple, meatballs, etc. Pluses include three types of crust (whole wheat and gluten free along with the classic), “Favorites” for the less creative—Rustic Veggie, Meat, Alfredo; and passable pre-made salads. The pies have very thin crusts, and an average eater can bust through a pie alone with ease. Sharing? Not if you’re hungry. Plus: Very kid friendly menu. Minus: Gourmet pizzas aren’t their thing, too small to share, salads are pre-made and toppings are ho-hum. Prices range from $6.95 to $7.95 per pizza. Pizzas are cooked in a stone fired oven. 2280 Mendocino Ave., Suite B, Santa Rosa, website.
Burrata and beet salad at Persona Pizza in Santa Rosa
Persona:Recently opened in the former Arrigoni’s (701 Fourth St., Santa Rosa), this small chain (the other is in Santa Barbara) of pizzerias features a small wood-fired oven that cooks your pizza at 800 degrees in about 90 seconds. Created by World Pizza Champion Glenn Cybulski, the dough is hand-stretched to order, and uses “00” Caputo flour (what the pros use). On top: Serious bases of marinara, pesto, “bianca”(olive oil and garlic), and Margherita. Choose from pepperoni, Sopressata, meatball, anchovies, prosciutto, bacon, seasonal local veggies, pine nuts, caramelized onions, arugula, blue cheese and three types of mozzarella. You see where I’m headed here. Pre-thought-out pies include a meat pizza (Carne), buffalo blue cheese and the winner of the World Pizza Competition in Napoli, the Chipotle Chicken, loaded with mozzarella, roasted chicken, chipotle sauce and fresh pico, its a bit gimmicky, but ends up being seriously addictive.
Other plusses: OMG burrata salad (that’s fresh mozzarella with creamy ricotta in the middle), beets, arugula and vinaigrette. And…one of those fun digital Coke machines that make pretty much any flavored soda under the sun (I know, dumb, but my kids love them). Pizzas are easily enough for two unless you’re a huge eater, and with a salad, there’s plenty left over for another meal. Minuses: Pizzas are a bit more expensive: $7.95 to $15.50 (most are about $11). website
Ozzie and Christian scoop up strawberry miso ice cream at Taste of Sonoma 2015
Ozzie and Christian scoop up strawberry miso ice cream at Taste of Sonoma 2015
The gents from Noble Folk Ice Cream and Pie Bar (116 Matheson St, Healdsburg, 395-4426) have a new baby—their just-off-the-boat-from-England ice cream cart that debuted at Taste of Sonoma 2015.
Miso Strawberry Ice Cream from Noble Folk in Healdsburg
With all the bells and whistles (climate-control, back-up generator, hella cuteness) this custom-made cart was funded by a Kickstarter campaign that raised more than $12,000. Owners Osvaldo Jimenez and Christian Sullberg (also behind Moustache Baked Goods in Healdsburg) couldn’t be prouder of their new bundle, which will be at local events, weddings and the like.
Ozzie and Christian scoop up strawberry miso ice cream at Taste of Sonoma 2015
I snagged a cup of their Miso Strawberry ice cream at the MacMurray Ranch Taste Event, and it was undoubtedly one of the biggest food hits of the day (aside from Backyard Restaurant’s mozzarella with garden tomatoes and the Asian-inspired tomatoes from Ramen Gaijin).
And I don’t just say that because they’ve offered to make me an unofficial ice cream taste tester.
Noble Folk Ice Cream Cart (from the Facebook page)
GREAT JOB!
Andy Wild: Coordinator for the Calistoga Kitchen emergency kitchen! 
SRJC: SRJC Culinary Program just sent off 35 gallons of soup along with breads and other tasty treats from our baking students. We have a number of former Culinary students helping out in the kitchen at the fairgrounds
Italian chefs at V. Sattui are preparing a spaghetti and meatball meal for 1,000 at Calistoga Fairgrounds Sunday night.
Oliver’s Markets started collecting funds from customers for Valley Fire victims in store locations in Cotati, Montecito (Santa Rosa), and Stony Point (Santa Rosa) today, and plans are underway to do this through end of month. Customers may designate the amount of their choice to go to the fund.
Oliver’s plans to match a portion of the donations and make a donation on behalf of our company and our customers to the Redwood Credit Union/Press Democrat Valley Fire Relief Fund at the end of the campaign.
Sift Dessert Bar
Ca’Momi had their pizza trucks out to provide food for evacuees, we hear. Right on!
