Page 513 – Sonoma Magazine

Speakeasy – Petaluma

March 2013

By biteclub

Speakeasy Tacos at Speakeasy in Petaluma — 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

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

Chocolate Torte with Caramel Sauce at Speakeasy

Artisan Cheese Festival

March 2013

By biteclub

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.

Art’s Place – Rohnert Park

March 2013

By biteclub

Barbecue Chicken Pizza at Art's Place in Rohnert Park — Barbecue Chicken Pizza at Art’s Place in Rohnert Park

The King of Comfort Food at Art’s Place in Rohnert Park.

It’s fair-time all year long at Pasta King Art Ibleto’s new Rohnert Park restaurant.

Classic Caesar Salad at Art's Place in Rohnert Park — Classic Caesar Salad at Art’s Place in Rohnert Park

His signature Sonoma County fair favorites — baked polenta with cheese and marinara ($9), half and half spaghetti (pesto and marinara, Art’s most popular fair food), Parmesan truffle fries ($6) and Caesar salads ($7) are all on the menu every day at Art’s Place. The restaurant is a joint venture with friends and family.

The opening menu also includes sandwiches, burgers and paninis along with a full page of wood-fired pizzas ($7 to $20).

Wine and beer on tap plus (we hear) a killer puff pastry apple torte a la mode ($7) we missed on our first visit. Second time’s a charm, right?

Art’s Place, 563 Rohnert Park Expressway, Rohnert Park, (707) 588-2787).

Pappardelle Pasta with Creamy Pesto at Art's Place in Rohnert Park. — Pappardelle Pasta with Creamy Pesto at Art’s Place in Rohnert Park.

Oh snap! La Toque sued for serving foie gras

March 2013

By biteclub

Napa’s La Toque restaurant, which has been a vocal opponent of the foie gras ban, is being sued by the Animal Legal Defense Fund in Napa County Superior court for serving foie gras.

According to the Napa Vally Register, the Michelin-starred restaurant “routinely sells foie gras products,” in violation of the 2012 ban which prohibits the sale of poultry products in which the animal has been force fed, a practice called gauvage.

Their part, executive chef Ken Frank says he does not sell the foie gras, but instead gives it away to customers who request it as part of their meal.

See more online at the Napa Valley Register…

Bianchini’s to open in Santa Rosa

March 2013

By biteclub

It seems like the Big Salad fad hit the skids about the same time as Rollerblades and Magic Eye pictures — with only the Caesar and Chinese chicken surviving into the new millennium

The good news: Bianchini’s is bringing ’em back. The gourmet sandwich and salad market lets you craft a salad on the fly with a variety of toppings and dressings done your way. They’ve also got more than a dozen specialty sandwiches and other lunchtime goodies as well as a grab-and-go section.

They’re headed to Santa Rosa (in the former Baja Fresh on Mendocino) in the coming weeks. Their first Sonoma County location has been a popular noontime escape in Petaluma.

In SR, they’ll find plenty of competition from nearby Ike’s Place and Panera Breads as well as neighbors Five Guys and Panda Express, but who can resist a Big Salad?

2240 Mendocino Ave., Santa Rosa.

Haute Vegan Dinner at Tierra Vegetables

March 2013

By biteclub

Tierra Vegetable's White Barn — Tierra Vegetable’s White Barn

Santa Rosa produce paladins Tierra Vegetables and Chalk Hill Cookery are collaborating on a six-course vegan meal at the Tierra Vegetables Farm, Saturday March 23 at 6pm.

Chef Matteo Silverman turns humble produce, heirloom beans, and cornmeal grown on the farm into you’ll-never-miss-the-meat dishes like thyme-scented cashew cheese ravioli, butternut squash chowder with fire-roasted chile, spring lettuces with hickory-smoked olives, red polenta with shiitake mushroom ragù, and chocolate almond brownies with Meyer lemon nectar.

The cost is $65, some of which will benefit the White Barn project. Bring your own wine, beer, or other beverage. Reservations are required as seating is limited to about 50 people. Details online, 707-837-8366.

SPQR in Forestville

March 2013

By biteclub

Chef Matthew Accarino of SPQR courtesy of StarChefs.com

SF’s SPQR chef Matthew Accarrino heads to Forestville for a one-night guest chef gig at the Michelin-starred Farmhouse Inn on Thursday March 21st. Part of the restaurant’s Winter Dinner Series, he’ll whip up a collaborative multicourse dinner inspired by his book SPQR: Modern Italian Food and Wine.

The menu includes stuffed quail with rhubarb, spring onion, black truffle, and Castelluccio lentil; rabbit lasagna and prosciutto cotto; as well as an hors d’oeuvres reception and book signing. There will also be wine pairings from the restaurant’s master sommelier, Geoff Kruth. To buy tickets ($175 each) and secure reservations, call 707-887-3300 or visit the Farmhouse Inn website. Farmhouse Inn is offering a 25 percent discount on accommodations for those attending the dinners. 7871 River Rd., Forestville, 707-887-3300.

Haku Sushi Santa Rosa

March 2013

By biteclub

Bazinga Roll at Haku Sushi in Santa Rosa

Irasshaimaseto to Santa Rosa’s Haku Sushi.

Roll Me A Fatty Sushi Roll at Haku Sushi in Santa Rosa

Worst Boss I Ever Had Roll at Haku Sushi in Santa Rosa

After School Special Roll at Haku Sushi in Santa Rosa

Staples like vegetable tempura, agedashi and California rolls get special touches (minimalist service ware, a bit of fluttering bonito, creamy “crab” salad), but its the rolls that’ll put a smile on your face. Maybe more of a giggle.

Though I’m usually a nigiri purist, everything-but-the-kitchen-sink rolls called “Roll Me A Fatty”, “The Worst Boss I Ever Had”, “The Alex P. Keaton” and the “After School Special” are as fun to eat as they are to order.

Don’t look too hard for a reason behind the shrimp tempura, crab salad and tempura crunchy roll topped with “house sauce” to be called the Silent But Deadly. Perhaps the mystery reveals itself later.

There’s no doubt, however, that asking for a “Funny Feeling Down There” is kind of priceless, no matter what’s inside.

Haku Sushi, 518 Seventh St., Santa Rosa.

Cape Fear Cafe’s Jim Harkey dies

March 2013

By biteclub

BiteClub has learned that Jim Harkey, chef and owner of the Cape Fear Cafe in Duncan’s Mills died Monday, March 11, 2013. The 63-year-old had owned the popular Russian River eatery for more than a decade.

“It’s a great loss. He was way too young,” said restaurant employee Roland Sawyer by phone.

The restaurant remains open with staff members running the business for now.

“We are doing our best to carry on his legacy. It’s everyone’s intention to keep things going,” said Sawyer.

No memorial services have yet been planned.

Redwood Empire Farms becomes Tusque Farms

March 2013

By biteclub

Continuing their passion for heritage crops grown in Sonoma County, farm market pillars Jeff and Ariel Russell (formerly of Redwood Empire Farms) have relaunched their businesses as Tusque Farms.

“We are not gone. In fact, we’ll be back bigger and better than ever and we need you, our friends and customers, to help us keep all the momentum we have gained over the past nine years of farming,” said Ariel in an email to Redwood Empire Farms fans.

The changeover began last year when the owner of their Rincon Valley farm property died. Heirs decided to develop the small plot of land, leaving Redwood Empire Farms in flux. But through thick and thin, the county’s agricultural community is a tight-knit family who take care of their own. Vineyard managers Melissa and Glenn Alexander offered up some of the Russian River Valley property to the young couple as a partnership. In addition to the Russell’s produce staples (kale, peppers, tomatoes, lettuces and squash), they’ll tap into Sonoma County’s agricultural heritage to grow heirloom grains, hops, prune plums (which have almost vanished), apples and pears.

“We want to grow all the normal, yummy veggies that are standard, but also grow crops and varieties of crops that have historical value to Sonoma County,” said Ariel. “Given the chance to preserve all the best parts of Redwood Empire Farm and then be able to grow even more, we obviously accepted (the Alexander’s) offer,” she added.

The couple plan to continue their CSA program and participate in local markets. “We are still determined to be Santa Rosa’s favorite farm,” Ariel said.