The lines have lessened, though not entirely abated at Rohnert Park’s new Chipotle restaurant.What’s news: A supposedly “secret” menu item called the Quesorito. The diet-destroying abomination is a burrito wrapped in a quesadilla. In the Bay Area, you’ll also find “Sofrito” on the menu, which the company is test-marketing. It’s a vegan blend of herbs, spices and tofu from Oakland’s Hoda Tofu that’s almost as satisfying as carnitas. Okay, its not at all as satisfying, but it’s a deliciously healthy add-on.
Students at the Ceres Project in Sebastopol. The teens will cook with Chef Duskie Estes at Zazu on April 13.
Students at the Ceres Project in Sebastopol. The teens will cook with Chef Duskie Estes at Zazu on April 13.
If you were to pick the best meal of the week, it would obviously be Sunday brunch — that lazy mid-day feast that remixes the best of breakfast and lunch into a single, gut-busting repast. And if you were to pick the best place to do it for the best cause imaginable, it would be the April 13, 2013 partnership of Zazu Restaurant + Farm and the Ceres Community Project.
From 9a.m. to 2p.m., teen chefs from the Sebastopol non-profit will help prepare and serve bacon waffles, gourmet mushroom bruschetta, breakfast tostadas, wild salmon and grilled asparagus and flat iron steaks with Chef Duskie Estes and Ceres’ mentor chef, Rob Hogencamp.
All proceeds for the brunch event will benefit the Ceres project, which has provided more than 150,000 free, nourishing meals to families in medical crisis. The program relies on more than 600 teens to help prepare the meals. Three courses, $39. Reservations at 523.4814.
Cider is the new craft beer, it seems. Quickly becoming the tart and fizzy darling of the adult beverage world, some of the best hard apple ciders are coming right from our own backyards. Literally.
Gypsy Cafe (162 N. Main St., Sebastopol) will celebrate local cider-makers Tilted Shed Cider Works (Forestville), AppleGarden Farm (Tomales bay) and Apple Sauced Cider (Sebastopol) with a series of educational tastings beginning April 12, 2013 from 5-7p.m. and continuing through September. More details at ciderbarseries.wordpress.com or by calling the cafe at 235-4160.
Eric Lee was a Next Food Network finalist and area winery chef now taking the reigns at Sonoma State.
Eric Lee was a Next Food Network finalist and area winery chef now taking the reigns at Sonoma State.
Next Food Network Star finalist and longtime winery chef Eric Lee has been tapped as A Prelude for Eric Lee. The plum assignment of the job: Revamping Prelude Restaurant at the Green Music Center.
The in-house eatery for the tony entertainment venue hasn’t received rave reviews, but Lee says he’s eager to take on the challenge of upgrading the menu when he begins April 15. The restaurant is currently only open before and after events at the center.
Downtown Santa Rosa restaurant, California Thai quietly shuttered in January 2013 on the heels of several other Brickyard Center closures including Sapporo and Mister Hof Brau. But new signs of life abound on Seventh St. as California Thai 2 opened in the space next to recently-opened Haku Sushi. It’s worth mentioning that nearby Ganesha (535 Ross St.) has been plugging along for more than a year with one of the best lunchtime Indian buffets around. Chef Pramal Nakarmi has gained a loyal local following with made-to-order naan, flavorful tandoori and a spicy goa fish curry.
Which ‘wich will win? The Second Annual ‘Wich Hunt sandwich competition — a sandwich cook-off for Sonoma County’s top toques — happens next Saturday, April 6 at the Battle of the Brews’ Craft Cup. Competing fat Grace Pavillion for the title of Best in Class Sandwich are dozens of restaurants including La Rosa Tequileria, Backyard, Kin Windsor, Jackson’s Bar and Oven, Monti’s, John Ash & Co, Zin, Healdsburg Bar and Grill, Kettle’s Vietnamese Bistro and many others. The exclusive pre-Battle event also includes tastings of craft brews and tasting of all the sandwich competitors.
FarmShorts, a local group documenting the North Bay food movement, its farmers and producers is nearly a third of its way toward raising $15,000 to fund its ongoing video project. Headed by local entrepreneur Kala Philo, FarmShorts aims to create 15 professional videos showcasing the food movement at its source. You can help with their crowd-funding effort at farmshorts.com.
Meanwhile, Sonoma cheesemaker and Epicurean Connection owner Sheana Davis is facing some ongoing medical challenges. Friends have set up the website sheanadavisfund.com to allow supporters in the food community and beyond to donate to her hospital bills.
Artists rendering of the Graton Resort and Casino in Rohnert Park
UPDATE 3/22/13
Wine Country is still abuzz at the news that M.Y. China’s Martin Yan has filed for a business license in Sonoma County. Though company spokesfolks aren’t confirming the news, rumors abound that Yan is looking at the forthcoming Graton Resort & Casino as a possibility.
Under construction in Rohnert Park, the upscale casino is promising four fine dining establishments and locals in the know say the offerings should be pretty impressive and have confirmed that the casino was in talks with Yan and a number of other high-profile restaurateurs. With plans for more than just gambling, including headlining concerts and events, and additional nine quick-serve eateries and close proximity to the new Green Music Center at Sonoma State (host to both classical and contemporary live music), it’s no wonder Yan and others may be eager to head north.
Yan Can Wine Country?
Rumor has it Martin Yan may be pondering a move north. After opening M.Y. China in San Francisco’s Westfield Centre last December to solid reviews, the buzz around Santa Rosa is that he’s looking for a second location in Wine Country.
Chris Smith says Yan has filed for a ficticious business name in Sonoma County in reporting the story.
Fueling the fire: Hints on Yan’s Facebook page that something big is in the works and a picture of Santa Rosa’s own cheflebrity Guy Fieri pulling noodles at the restaurant yesterday.
Speakeasy Taco Trio — pork belly, chicken tomatillo and salmon — at Speakeasy in Petaluma
Working in restaurants is a hungry business. Despite being surrounded by food, most kitchen staff and servers leave their jobs hungry, tired and ready for a beer at 10 p.m. or so — just about the time most eateries shutter in Sonoma County. Serving the county’s late night cravings with Lobster and Bacon Mac, the egg-topped Croque Madame, Sweet and Spicy Pork Belly and Wild Salmon Tacos is Speakeasy
Lobster Mac and Cheese at Speakeasy
Open from 5p.m. to 2 a.m., the tiny bar and dining room has quickly become a late-night hangout not only for industry folks, but also for barflies and revelers looking for a post-party nosh.
The tapas-style menu covers all the bases — from creamy asparagus soup with tarragon creme fraiche ($6) to butternut squash and goat cheese panini (with crispy pork belly, $13), vegan tahini burgers with hand-cut fries ($9), spring Pea and mushroom risotto ($10), chicken Paillard with citrus caper butter ($13), the signature lobster mac (which may run out, so order early, $13) and the smoked ham, cheese and fried egg sandwich with Mornay sauce (croque Madame, $11).
Don’t miss the Jalapeno Firecrackers ($8) which come with a verbal warning: Apparently the heat level is variable and you never know what you’ll get. Unpredictable vegetables, those jalapenos. Avocado puree and a ready glass of milk help mitigate the fear factor.
Jalapeno Firecrackers at Speakeasy in Petaluma
Also worth the trip is Orange-Tea infused creme brulee ($6) with cookies. So now you know where to go to quell your 1a.m. munchie-attack with a nice pork belly taco and sweet and spicy chicken wings. You’re welcome.
Speakeasy, 139 Petaluma Blvd North, Suite B, Petaluma
Orange Tea Creme Brulee at SpeakeasyAsparagus Soup at SpeakeasyChocolate Torte with Caramel Sauce at Speakeasy
Follow your nose to Petaluma’s final day of the 2013 Artisan Cheese Festival and the marketplace of more than 70 cheese makers, wineries and breweries offering up their wares from noon to 4p.m, Sunday March 24, 2013. The big top event at the Petaluma Sheraton also includes plenty of chef demos, book signings and shoulder-rubbing with the cultured culturers. Tickets $45 at the door, 745 Baywood Dr., Petaluma.
The lines have lessened, though not entirely abated at Rohnert Park’s new Chipotle restaurant. What’s news: A supposedly “secret” menu item called the Quesorito. The diet-destroying abomination is a burrito wrapped in a quesadilla. In the Bay Area, you’ll also find “Sofrito” on the menu, which the company is test-marketing. It’s a vegan blend of herbs, spices and tofu from Oakland’s Hoda Tofu that’s almost as satisfying as carnitas. Okay, its not at all as satisfying, but it’s a deliciously healthy add-on.
