This Sunday is the first Wunderkammer event in Railroad square, a take off from the long-running Regatta featuring hand-car races, a punk circus, and fried chicken, hush puppies and pickled green tomatoes from butcher Berry Salinas in the VIP tent. The fun is highly family-friendly, but come in costume to enjoy the fun to the fullest. 11a.m. to 6p.m., Railroad Square, $10 at the gate.
Taste of Petaluma
Top Petaluma chefs put on a city-wide spread this Saturday during Taste of Petaluma, from 11:30-4pm. More than 30 eateries serve up tasty bites along with area wineries and breweries. Don’t miss Andy’s Sushi with the samurai roll, Pub Republic’s pork belly tacos, and Hen House Brewing, who will hopefully serve up some of their saison and oyster stout, which uses oyster shells in the brewing process.
Napa restaurant news
Lots of news this week in Napa. 1313 Main has announced the opening of Lulu’s Kitchen specializing in farm to fork small plates (where have we heard that before?) Located in the northside district of downtown Napa, the kitchen is part of the 1313 Main tasting lounge and will served late afternoon bites and dinner Tuesday through Thursday and Sunday from 4-10pm and on Friday and Saturday until 11pm. On the menu: braised pork belly, abalone wontons and the Burgundian inspired Oeufs en Muerette, poached eggs in pinor noir. 1313 Main St., Napa.
Also, news broke this week that chef Sean O’Toole (formerly of Bardessono and Hopper Creek Kitchen, will take over the long-empty vegetarian restaurant and yoga studio, Ubuntu, at 1140 Main St. in downtown Napa.The restaurant will be called Torc.
Noodle Mania, Pho Crazy: Phinally more pho
Sonoma County is phinally getting more pho! The crave-worthy Vietnamese soup is almost as prevalent as Starbucks in San Francisco and the South Bay, but aside from Pho Vietnam (711 Stony Point, Santa Rosa), Noodle Bowl (821 Russell Ave., Santa Rosa) and Simply Vietnam (966 N. Dutton, Santa Rosa) and Noodle Bowl (817 Russell Ave., Santa Rosa0, not as easy to find around these parts.*
Two new noodle spots have the goods. Noodle Mania (7233 Healdsburg Ave., Sebastopol) has a variety of meaty pho, along with excellent vermicelli noodle bowls, pork buns, pickled veggies with just the right amount of garlic and other Asian-fusian specialties. We were particularly impressed with the chow fun. On the horizon is Pho Crazy, opening at the former Anh Linh (320 W. Third St., Santa Rosa).
*Actually, there are more spots than I thought. I forgot Goji Kitchen and Mai Vietnamese. I’m sure there are others.
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Sushi burrito
Have you tried the “sushi burrito” at the Santa Rosa Saturday market? Takeshi Uchida (a former Hana Japanese chef) has created what he claims is the first Sushi Burrito cart…ever.. The hefty Japanese-Mexican wrap includes either fried chicken or baked cod, pickled veggies, wasabi mayo, sushi rice and a nori (seaweed) wrapper. They’ll run you about $7-$8 each, but they’re more than enough to share with a friend. Find Uchida’s sushi burrito cart at the Veteran’s Hall on Saturday mornings, and various locations near the Santa Rosa Airport Sonic.net campus. Find updated Twitter info on locations here
The Cronut (Knockoff) is Here!
A cross between a donut and a croissant, the Cronut has taken New York by storm. Invented by Chef Dominque Ansel, the curious dessert filled with pastry cream has enthusiasts waiting in line for three hours just for a taste. Throughout the country, bakers have strived to achieve the crispy, fried deliciousness, and it seems a new Sonoma County baking team has come up with their own version.
Though the Cronut name is trademarked, Jeremiah Seims and Robin Carey of Our Lady Grace Confections are selling Doh sants at local farm markets. Their versions include cinnamon, caramel topped and chocolate, and it only takes a bite to get seriously hooked. Think you can handle this caloric creation? Find Our Lady Grace Confections on Wednesday and Saturday at the Redwood Empire Farm Market in Santa Rosa.
Farmhouse Inn named one of the Best Hotels in the world
Forestville’s Farmhouse Inn has been ranked one of the top 50 hotels in the world (and #3 in the United States) by the readers of Travel + Leisure. Among the distinctions: Giving visitors an “insider” experience of Sonoma’s Wine Country with six concierges, a top-ranked restaurant, an in-house sommelier and spa.
BiteClub heartily concurs.
SRJC culinary students go trucking
The newest entrants into the mobile food game: SRJC’s Culinary Cubs. The cooking students are joining up with local truck guru Jeff Tyler (from Chicago Style Hot Dogs and the Bunslinger) to learn the ropes of food truck cuisine. The students are prepping for an all out challenge with other local foods trucks at the Shone Farm Fall Festival.
And speaking of trucks, a BiteClubber recently asked which of the original fleet of Sonoma County trucks are still rolling? The good news: quite a few. Awful Falafel, Fork, Charlie Bruno’s Chuckwagon, Fish On! Chips and Tyler’s Bunslinger have found continued success at various local venues, special events and festivals. Several are rumored to be in development, and a newcomer is Chicham’s Brunch and Grill. It’s worth mentioning some of the originals, Delicias Elenita and the Guerneville Taco Truck as always-solid choices.
Kitchen Memories Exhibit at Ramekins
Food writer Kathleen Hill will share her extensive collection of culinary implements and ephemera (one of the largest private collections in the world) at the Sonoma Valley Museum of Art this fall. To raise funds for the “Kitchen Memories” exhibition, Ramekins Culinary School hosts a special event on August 8 at 6p.m. Tickets are $25 for wine, appetizers and a toast to Hill. Details online at svma.org/kitchen.
Sonoma County Fair Food 2013
Lobster corn dogs. Fried avocados. The Krispy Kreme hamburger.
The annual Sonoma County Fair has become is something of a pilgrimage for culinary adventurers who can’t wait to challenge their palates (and gullets) with the good, the not-so-good and the calorically questionable concoctions that grace the midways each year.
Sure, there are the tried-and-true standbys: Planked salmon at Johnny Garlic’s, comforting polenta at the Pasta King’s Spaghetti Palace, posole at Old Mexico and of course, Pronto Pups, Willie Bird turkey legs and Pennsylvania Dutch funnel cakes.
But are you foodie enough to tackle a bacon cheeseburger nestled between a glazed Krispy Kreme donut?
Longtime fair concessionaire Phil Delahoyde says this heart-stopping marriage of beef and yeasty goodness has long been a favorite at East Coast fairs, where Krispy Kreme donuts are a familiar sight. Inspired, his family has introduced it to Sonoma County at Stuffie’s Char-Broiler (on Magnolia) to moans of delight. Or horror, depending on your nutritional perspective.
Pace yourself for Delahoyde’s other devilish creations including the Lobster Dog (lobster salad dipped in corn dog batter and slathered with lemon aioli), the Frilly Chip (a foot-high pile of curly fried potato chips) and the fried avocado (an acquired taste) at Sharky’s Fish Fry (Shade Park).
But wait, there’s more. Just a day into the fair, Delahoyde said he’s still working on a few ideas, including a chocolate dipped banana wrapped in bacon that may debut later in the fair. And the much-anticipated hot dog sundae advertised in fair flyers? It’s a no go this year, but you can find it at his dad, Don Delahoyde’s concession stand at the Sacramento Fair. “Maybe I’ll do it next year,” said Phil.
Here are a few more new bites to search out at this year’s fair…
– Bacon Macaroni and Cheese (Sliders Gastro Pub & Sports Bar): A hefty plate of penne pasta doused in white cheddar sauce, topped with real bacon, potato chips and green beans. My favorite dish of the year, by far.
– Lagunitas Imperial Stout Brownie (Sliders Gastro Pub & Sports Bar): One of three brewery-inspired desserts, this one has fudgy cream cheese icing, berries and whipped cream.
– Make a Stand Lemonade (Grace Pavillion): More than a tasty bottle of lemonade spiked with yerba mate and ginger, Make a Stand “Kick” lemonade helps raise awareness about child slavery. Read about nine-year-old North bay student Vivienne Harr’s journey to raise more than $100,000 to help enslaved children at makeastand.com.
– Tostilocos (Pepe’s Aguas Frescas near the Community Theater): Chips with cucumber, peanuts, pork skins, jicama and bacon. Need something without the guilt? The stand also sells heaping fresh fruit cups you can slather with lemon juice and chili salt.
– Garlic Corn Dogs (Garlicky’s, Shade Park): Corn dogs, but with way more garlic.
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Got some of your own favorites? Share ’em.