Chef Matthew Accarino of SPQR courtesy of StarChefs.com
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.
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.
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.
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.
Tomato salad from the girl and the fig for Sonoma County Restaurant Week
Now in its third year, Sonoma County Restaurant Week 2013 (March 18-24, 2013) has become a truly fork-worthy event, showcasing more than 100 area restaurants. Three course fixed-price menus start at a thrifty $19, increasing to $29 or $39 for fancier fare.
The biggest question isn’t whether to go, but where to go.
With just seven nights, BiteClub’s sifted through all the menus and starred a few stand-outs. Throughout the next week, I’ll continue to highlight my menu favorites, so check back…
Keep in mind that the restaurants will serve their usual menus throughout the week if you’re not hot on their Restaurant Week menu.
Not What You Were Expecting: La Vera Pizza, K&L Bistro
More than just a slice, Santa Rosa’s La Vera serves up slow roasted pork with cauliflower mascarpone mash, pan-seared sea bass and cannoli for $29. Sebastopol’s K&L Bistro forgoes its usual bistro fare for soy-glazed pork belly, seared ahi tuna and ginger panna cotta ($29).
Foraged Fare: Backyard
Forestville’s new bistro sources most of its food from West County, and the restaurant week menu features a wild foraged mushroom soup along with Shepherd’s pie and one of the few gluten-free/vegan dishes on RW menus, a truly indulgent gnocchi with foraged mushrooms and hemp oil. $29
Go Haute: Dry Creek Kitchen, John Ash & Co.
Here’s your chance for the bling without the cha-ching. Dry Creek Kitchen features a wild mushroom veloute (a fancy word for soup), lardo-wrapped pork loin and walnut mousse with candied bacon on their $39 menu. John Ash & Co. has a 63 degree egg with bacon lardons, pomegranate glazed beef cheeks or King Salmon with a warm chocolate truffle cake or lemon mousse dome for dessert ($39.)
Off the beaten path: Although chef Domenica Catelli’s Rolodex is filled with A-list fans, her approachable Geyserville restaurant Catelli’s the Rex doesn’t advertise with flash and pomp. Instead the food does the talking. For restaurant week, she’ll be featuring an organic kale and blood orange salad with locally harvested walnuts, handmade 10-layer lasagna with braised rabbit, and her legendary warm sourdough bread pudding for $39. 21047 Geyserville Ave, Geyserville, 707-857-3471. If you’re coast-bound, Rocker Oysterfeller’s in Valley Ford is a Southern-fried stop that’s serving up crispy okra with Tabasco ketchup, andouille sausage gumbo, 18-hour smoked beef brisket, and buttermilk fried chicken with Lagunitas ale gravy, $29. 14415 Highway One, Valley Ford, 707-876-1983.
Here’s the he full list of participating restaurants for Sonoma County Restaurant Week 2013…
$19 Menu
Barbeque Smokehouse Bistro
Barley and Hops Tavern
Bear Republic Brewing Company
Big 3 at the Fairmont Sonoma Mission Inn
Breakaway Café
Café Citti
Café Europe Restaurant & Catering
Dempsey’s Restaurant & Brewery
El Coqui Puerto Rican Cuisine
Flipside Bar and Burger
Jacksons Bar & Oven
Legends
Luma
McNear’s Saloon & Dining House
Palms Grill
Petaluma Pie Company
Rosso Pizzeria + Mozzarella Bar
Rosso Pizzeria, Santa Rosa
Sally Tomatoes Café/Bar * Catering
Sizzling Tandoor (Healdsburg)
Sizzling Tandoor (Santa Rosa)
The Fig Café & Winebar
Three Squares Café
Union Hotel Restaurant (Santa Rosa – Mission)
Village Inn & Restaurant
$29 Menu
Alexander’s at Timber Cove Inn
Andy’s Kitchen & Sushi Bar
Bacchus Wine Bar & Restaurant
Backyard
Bay View Restaurant at the Inn at the Tides
Bistro 29
Bistro Des Copains
Bruno’s On Fourth
Ca’Bianca
Café Claudio
Caffe Portofino
Campo Fina
Cattlemens (Montgomery Village)
Cattlemens (Petaluma)
Centre du Vin
Charlie’s
Della Santina’s Trattoria
DeSchmire Restaurant
Equus Restaurant and Loungebar
Fabiani’s Ristorante
Glen Ellen Inn
GTO’s Seafood House, Inc
HopMonk Tavern (Sebastopol)
HopMonk Tavern (Sonoma)
Italian Affair
Jack and Tony’s Whisky Bar
La Gare French Restaurant
La Rosa Tequileria & Grille
La Vera Pizza
Nectar Restaurant
Nonni’s Ristorante Italiano
Occidental Union Hotel
Olive & Vine
Peter Lowell’s
Piacere Ristorante Italiano
Pub Republic
Relish Culinary Adventures
Rendez Vous Bistro
Risibisi Restaurant
Riviera Restaurant
Roberto’s Trattoria Lupo
Rocker Oysterfeller’s
Saddles Steakhouse at MacArthur Place
Sazon Peruvian Cuisine
SEA Thai Bistro
Social Club
Sonoma Meritage Restaurant
Sonoma Wine Shop & La Bodega Kitchen
Speakeasy
Spork
Starlight Wine Bar & Restaurant
Sweet T’s Restaurant & Bar
THAI TIME Asian Bistro
The Brasserie Restaurant & Lounge
The Epicurean Connection
The Girl & The Fig
The Villa Restaurant
Tides Wharf Restaurant
Tolay
Tomi Thai Restaurant
Ume Japanese Bistro
Vineyards Inn Spanish Bar & Grill
Viola
Willow Wood Market Café
Zin Restaurant & Wine Bar
$39 Menu
Baci Café & Wine Bar
Barndiva
Café La Haye
Carneros Bistro & Wine Bar
Catelli’s the Rex
Central Market
Charlie Palmer’s Dry Creek Kitchen
Corks Restaurant at Russian River Vineyards
Duck Club Restaurant and Drake’s Fireside Lounge
French Garden Restaurant
John Ash & Co
Kenwood Restaurant
Mateo’s Cocina Latina
Rustic Francis’s Favorites
Stark’s Steak and Seafood
Taverna Sofia
The Restaurant at Applewood
The Spinster Sisters
Underwood Bar & Bistro
Zazu Restaurant & Farm
Cricklewood
Forchetta/Bastoni
Chef Francesco Torre (formerly of Fish in Sausalito) has been transforming the cozy West County restaurant for nearly six months, rehabbing the kitchen, sandblasting walls, repainting, and adding tons of charm with rustic tables and chairs, rebar barstools, and a primo pasta-making machine from Italy. The menu’s still under wraps, but Torres promises some solid Tuscan-inspired eats.
The restaurant is taking a few restaurants per night, but according to Torre, he’s still training staff. “I just wish to make sure everything is perfect when I open for the big public,” he said.
We’ll have more details on the menu in the coming days.
You’ll soon be able to get a slab of bacon with your broccoli at Community Market — at least in Sebastopol. The historically-vegetarian grocer will add pork, lamb, duck, rabbit, grass-fed beef and locally-raised chickens from Victorian Farmstead Meat Company when it opens its second location this summer at The Barlow.
Called The Chop Shop, local meat-purveyor Adam Parks has struck a deal with Community Market to operate an independent butcher counter within the grocery store.
“It will be a full service counter with all the meats we currently have as well as our own sausages, bacon and charcuterie,” said Parks.
“We’re really excited,” said Nica Poznanovich, assistant general manager of Santa Rosa Community Market. “This is a dream partnership,” she added. “We want to be known as having one of the most extraordinary and ethical meat departments in the country. Adam is so well-connected in his ability to achieve the quality that we want, so it was a really easy decision,” said Poznanovich.
Parks, who runs a small butcher counter at his Sebastopol ranch as well as selling at numerous farm markets throughout the Bay Area, has garnered a strong following for his sustainably-raised meats. Though he’d long been rumored to be “The Butcher” alluded to in marketing materials for the Barlow, Parks said the cooperative venture was more financially viable than a stand-alone business.
A small, but vocal collection of customers have voiced dissent over the addition of meat to the nearly 40-year-old grocer’s decision to go omnivore. “Our mission is to be an educational resource in Sonoma County. We can no longer ignore the want and need for extraordinary meat from local ranches,” she said. The Santa Rosa location, however, will remain meat-free for the foreseeable future.
Parks has been busy with other ventures as well. He told BiteClub that he’s also planning to take over the butchering area of Petaluma’s Agius Grocery for a USDA-certified “cut and wrap” facility. While most consumers might yawn at the news, the service would be a boon to other small-scale, artisan meat producers who have few other options for legally packaging their products for sale in the North Bay. In short, more locally-raised, locally-slaughtered and locally-packaged meat is a good thing for all local carnivores.
Are you up for the job of Murphy-Goode’s Grill Sergeant? Are you willing to wear a viking helmet?
Are you up for the job of Murphy-Goode’s Grill Sergeant? Are you willing to wear a viking helmet?
Murphy-Goode winery is seeking a military veteran with serious grilling skills to be its official Grill Sergeant.
You’ll need to be able to fight grill flare-ups, season like you mean it, engage on the competitive barbecue circuit and pair wine and recipes with precision.
“Our Grill Sergeant will barbecue and create Murphy-Goode recipes, all while encouraging a GOODE time,” says the winery on its Craigslist ad for the gig. Not to mention able to endure a lot of really bad puns and the shame of wearing a viking helmet during daylight hours.
Pop-up restaurateur Berry Salinas will open a brick and mortar fried chicken and barbecue shack at the former Greyhound bus stop on Santa Rosa Avenue (near Dierk’s Parkside and Las Palmas and the growing SOFA arts district).
“The location was just a golden opportunity,” said Salinas. The “Butcher” of Butcher and Cook, she’s looking toward a May opening featuring local farm produce, take-out fried chicken dinners, barbecue, and house-cured meats made on site.
Salinas is planning to partner with local artists and metalworkers to beautify the space, and looks to be open for lunch and dinner Thursday through Sunday. Stay tuned for more details.
