Page 461 – Sonoma Magazine

Wine Country Dogs Welcome

September 2015

By Sonoma Magazine Staff

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.

Valley Fire Kitchen: How to Feed 1,000 with One Stove

September 2015

By biteclub

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.

Local chef Andy Wild is heading up a massive operation to feed the victims of the Valley Fire. — 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.

“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.

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.

Want to help?

– Donate to the Sonoma County BBQ GoFundMe campaign at gofundme.com/3w46aubg

– Follow Andy’s Wild About Food and Drink Facebook page.

– Go to biteclubeats.com/help to see restaurants offering Dine and Donate offers.

+++++++

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!!

Restaurants Helping Valley Fire Victims

September 2015

By biteclub

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

GREAT JOB!
Farmer’s Guild Event raised $18K

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!

Persona vs. Pieology: An Epic Battle of the Fast Casual DIY Pizza Chains

September 2015

By biteclub

Chipotle Chicken Pizza from Persona in Santa Rosa

Looks like Pieology wins because they’re still open. Persona closed 8/17

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: 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

The Win: Persona.

Noble Folk Ice Cream and Pie Bar Debut New Cart

September 2015

By biteclub

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.

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)

Sonoma’s Hip Chick Farms Named Most Innovative Women in Food

September 2015

By biteclub

Jen and Sarafina, Hip Chick Farms. (Photo: Whole Foods Market)

Hip Chick Farms Jen Johnson and Serafina Palandech have been named one of Food + Wine Magazine’s Most Innovative Women in Food. The local couple founded the frozen foods company several years ago in Sebastopol, winning acclaim for their sustainable, locally-sourced chicken wings, meatballs and chicken nuggets. Congrats to our local gals!

Here’s the shout-out from F+W.

Chicken fingers and Chez Panisse aren’t usually associated with one another. But Palandech and Johnson (far left), the couple behind Hip Chick Farms, are bringing a sustainable ethic to the world of frozen chicken dinners. Johnson, a former Chez Panisse chef, develops the recipes, which include spicy wings, meatballs and nuggets, using ethically raised birds from a local Sonoma farm. “Frozen foods don’t tend to be superhot items in the marketplace, but we’re a premium product,” says Palandech. The chef-driven, sustainably sourced recipes are especially appealing at a moment when consumers and retailers alike are paying more attention to the quality of their food. In early 2015, Hip Chick was in 300 stores; by the end of the year, it will be in 1,200.

La Salette Owner Opening New Restaurant in Sonoma

September 2015

By biteclub

Manuel Azevedo of La Salette (Press Democrat file)

Sheana Davis of Epicurean Connection in Sonoma has sold her business to La Salette Owner Manuel Azevedo.

LaSalette’s Manuel Azevedo has purchased Sonoma’s Epicurean Connection (122 W Napa St., Sonoma), with plans to open a tapas restaurant and wine bar in downtown the space in early 2016.

Dubbed Tasca Tasca Tapas Restaurant and Wine Bar, the forthcoming eatery is the third for Azevedo, who also owns Sonoma’s LaSalette and Cafe Lucia in Healdsburg. Both have won numerous accolades for Azevedo’s “Cozinha Nova Portuguesa” or “new Portuguese cuisine”.

Tasca Tasca’s menu will reflect Azevedo’s focus on Portuguese cooking, small plate style, including: Sonoma Goat Cheese with Apricot Jelly; Portuguese Mac & Cheese; Herb & Garlic Marinated Olives; Linguiça-Sausage; Raw Oysters with Lemon Fennel Mignonette; House-Smoked California Sturgeon; Polvo – Octopus with “villain’s” sauce; Azoriana Sliders – Pork & São Jorge Cheese; Goat Stew with Fingerling Potatoes; Pork Belly with Madiera Glaze; Foie Gras Terrine, as well as a many other authentic and seasonal tapas including a variety of salads, soups and sweets. A curated wine list focuses on Portuguese wines and an extensive Port and Madeira selection.

Sheana Davis, whose Epicurean Connection opened on the Sonoma Square in 2010, has no plans to hang up her apron anytime soon. The cheesemaker, caterer and educator will be expanding her cheesemaking operations with new locations for her Delice de la Vallee and Creme de Fromage cheeses (found at swank spots like The French Laundry). She also plans to continue to cater and host a variety of classes throughout the region, and in NYC and New Orleans.

Davis will continue to run her Epicurean Connection shop through September, so stop by and wish her well.

BiteClub’s Guide to the National Heirloom Expo 2015

September 2015

By biteclub

Tacos at Backyard Restaurant in Forestville.

There are at least a million reasons to attend the National Heirloom Expo (Sept. 8-10, 2015) at the Sonoma County Fairgrounds. I mean, if you care about the food you eat, the planet you live on, and, well, having some tasty fun. Here’s a look (BiteClub style) at what I’m loving at the three-day event. Plenty more info (including incredible speakers on topics from GMO’s to Biodynamic Cannabis Growing) online. Also, check out this article from 2014 that goes into a little further detail about why the Expo matters.

Because it’s gonna be really freaking hot all three days of the Heirloom Expo, Real Cool Treats truck.

Pork tacos from Backyard.

You can’t resist a little ephemeral art, especially in 3D, with pigs.

Sebastopol’s Red Horse Pizza always brings it. And they have The Kefiry’s Hibiscus water kefir on tap.

Soda Rock Tomatoes at The National Heirloom Expo 2015

Soda Rock Tomatoes. #summer

Oyster Mushroom Ceviche from Chalk Hill Cookery, $10 at National Heirloom Expo

Oyster Mushroom “ceviche” from Chalk Hill Cookery: Vegan deliciousness for $10. And so pretty!

Bees inside a donkey. For whatever reason…fascinating

These beautiful portobella mushroom burgers.

The Comet Corn Lady and Coconut Curry Popcorn with fresh butter. Wheeeeeee! We love Comet Corn.

DIY Renaissance sachets and “thieves” to ward off the plague.

This.

Dessert before dinner: Raspberry Rhubarb Lavender Pie from Petaluma Pie. With a side of Petaluma Pete.

Sarah Piccolo at Fork and her always awesome burgers.

New Owners for Caffe Portofino

September 2015

By biteclub

The former Caffe Portofino in downtown Santa Rosa may soon get a new lease on life.

After more than two years of gathering dust, restaurateur Sonu Chandi and with his brothers Joti Chandi and Sunny Chandi have taken over the space, planning a modern American bistro called Craft 535 Kitchen + Bar. Chandi is co-owner of nearby Stout Brother’s Pub and two Mountain Mike’s Pizza restaurants in Sonoma County.

“If everything goes well with the city, we hope to open in mid-November,” he said.

But there’s plenty of work to be done on the interior, which Chandi said hasn’t been updated in decades. That means a significant investment, he said, in refurbishing the outdated kitchen and becoming compliant with stringent accessibility requirements — which can run hundreds of thousands of dollars depending on the age of the building.

Chandi, isn’t daunted, however. “We still need more great restaurants in downtown Santa Rosa. We need more of a draw for people to come here to downtown,” he said.

As for whether Chandi’s new restaurant will live up to the legendary happy hour scene at Portofino is yet to be seen. “We aren’t going to be Portofino, but we’ll have a great happy hour for folks coming in after work or visiting Sonoma County,” he said.

The hiring of an executive chef is still in the works, but Chandi hopes to include plenty of local produce, meat, wines and craft cocktails.

Caffe Portofino,which opened in 1987, closed in February 2013 after the death of owner Bob Musante.

Starbucks Evenings Coming to Santa Rosa

September 2015

By biteclub

Ever wished you could get a glass of wine and some truffle popcorn at Starbucks at night? Personally, I can’t say that I’m especially jazzed about anything other than getting a post-6p.m. caffeine fix, but Starbucks’ new “Evenings” has quietly started up in a few markets, including Northern California. Hint: That means us.

Starting Sept. 25 (we hear), the Coddingtown Starbucks will serve beer, wine and a small plate selection that includes (according to their sample menu) things like spinach artichoke dip with pita chips, truffle mac and cheese, flatbreads, a cheese plate, bacon-wrapped dates and truffle popcorn, along with a selection of wines (Ferrari-Carano chardonnay is on the list) along with various craft beers.

In the midst of so much locally made charcuterie, cheese, bread and beer, it seems pretty beside the point to be going to Starbucks for your fix. Not to mention the whole Boulange fiasco (bring my dang scones back). But then again, Starbucks is like an old friend — a little boring, but approachable and non-judgmental. Especially when you get that venti Frap with double caramel and whip. We get it.

Here’s a note from Starbucks on their new concept:

We’ve always been your neighborhood morning stop—a place to help you start your day. Now we’re bringing a little delight to your evenings too.

Our Starbucks Evenings menu features a thoughtful selection of wine and craft beer alongside the signature coffee and tea beverages you know and love. Enjoy one of our savory small plates – whether it’s our creamy Truffle Mac & Cheese or a delicious flatbread.

So take a moment to unwind, meet up with friends and enjoy a glass of wine and a delicious little something—with us.

Check out the “sample menu”.