Page 526 – Sonoma Magazine

Boudin Bakery SF/Acre Coffee Opening

June 2013

By biteclub

Bicyclist will escort the Boudin Bakery SF Mother Dough to the new Montgomery Village bakery on 6/18/2013

If you’ve driven down Farmer’s Lane in Santa Rosa lately, you can’t help but notice the whirlwind of construction wrapping up at the new Boudin SF Bakery.

Reps have confirmed that the bakery and attached coffeehouse, ACRE Coffee, are slated to open July 11. Two opening events worth, ahem, rising for? On Tuesday, June 18 the bakery’s 164-year-old “Mother Dough” will be escorted by cyclists to the new location. The ride starts at 9:30a.m. at Rincon Valley Library in Santa Rosa and ends at Montgomery Village. The first 100 cyclists to join will receive a $20 Boudin gift certificate.

On opening day (July 11, remember?), the first 100 people in line at Boudin will get free bread for a year (yep, one loaf per day!) The first spot in line, however, will be reserved for the Redwood Empire Food Bank.

NOLA in Windsor

May 2013

By biteclub

Sunday, June 9: It’s NOLA at the Windsor Farmer’s Market as Parish Cafe’s Rob Lipponcott hosts New Orleans Day at the Market. The Louisiana-transplant brings his family’s French Creole recipes to life with a free chef demonstration at 11a.m., beignets, live music with Catfish Jack, free cake and Mardi Gras beads for all. 701 McClelland Dr., Windsor, from 10a.m. to 1p.m.

Hog It Up Dinner

May 2013

By biteclub

Rian Rinn (photo from Rinn's Facebook page) — Rian Rinn (photo from Rinn’s Facebook page)

Pop-up dinner kings Mullen & Smith team up with local butcher Rian Rinn (who plans to open Sonoma County Meat Co, a custom cut and wrap butcher shop in Santa Rosa this year) for Hog It Up at SHED in Healdsburg.

On Saturday, June 8, the trio will have a live hog butchery demonstration followed by a three-course meal using the aforementioned piggy. Rinn, Ian Mullen and Jason Smith met at SF’s Fifth Floor nearly a decade ago and have collaborated on this season-inspired menu. Tickets are $110 per person and includes a glass of wine and dinner. Details online at http://healdsburgshed.com/gather/grange-events/.

Can’t make that event? Aspiring fermenters (and those who love them) can check out Jennifer Harris’ Kombucha, Kvass and Kefir class from 1-3p.m. on June 16 at Shed, $25.

Craft ‘n Kvetch with Criminals

May 2013

By biteclub

On June 6, craft, kvetch and nosh away the evening at Criminal Baking Co. (463 Sebastopol Ave., Santa Rosa). BiteClub’s a huge fan of Dawn Zaft’s homey cakes and pies, pour over coffees and scones at this cozy South of A St. store front.

She’ll include tea and quiche, a comfy creative space and plenty of community dishing with the requested $10 donation. Bring your project this Thursday or any first Thursday of the month.

Dragonfly Farm Open House

May 2013

By biteclub

Green Grocer is one of dozens of local producers at Sonoma County Farm Markets.

Green Grocer will be at DragonflyFarms on Sunday, June 2

June 2, 2013: Dragonfly Farm in Healdsburg hosts an open house from 10a.m. to 3p.m. with tasty bites from Ariel Ross (gluten-free Florentines), sweets from Flour Girl, Heather’s Homemade hand pies, farm market phenom Green Grocer as well as spots for picnicking, family yoga, industrial art, crafts and life coaching at the flower farm (425 Westside Road, Healdsburg).

NitroKarma brings the lab to your spoon

May 2013

By biteclub

Chefs have looked to liquid nitrogen as a culinary party trick for years. Its ability to freeze food almost instantly, not to mention the swirls of white gas, make for gasps of awe in the dining room. But this laboratory staple has found staying power with ice cream makers who use it for nifty a la minute desserts.

In Santa Rosa, two former social workers are opening a pop-up ice cream shop at Dave’s Market and Deli (320 W. Third St., Santa Rosa) each weekend (Friday through Sunday from 3-9pm), stirring up “happy scoops of delicious and delectably darn good delights.” Watch for their ice cream trailer to debut in June.

Syrah’s Crab Cakes Return. Along with Chef Josh.

May 2013

By biteclub

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A friend and I were recently lamenting how much we missed some of the old menu items at Syrah.

The crab cakes for one. And the duck breast with cherry sauce.

Be careful what you wish for, because Chef Josh Silvers of Three Squares Cafe is bringing back some of his Syrah classics with a new summer menu. Re-energized after three months of shoulder surgery recovery, the longtime Railroad Square toque has put a hearty pan-roasted chicken with fava beans and goat cheese on the new menu along with sautéed King salmon and mashed Yukons and his signature crab cakes.

Also on the dinner menu, grilled lamb sirloin with fried artichokes, rib eye steak, pork chops and portobello fries with truffle aioli. No word yet on the duck.

205 Fifth St., Santa Rosa, (707) 545-4300.

Sizzler becomes Grillin and Chillin

May 2013

By biteclub

Am eager eater at Grillin and Chilin, the former Sizzler in Santa Rosa

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A surprising number of folks have been asking about the fate of the Sizzler (1440 Townview Ln., Santa Rosa). After a month-long closure, it quietly reopened as Grillin’ and Chillin’ over Mother’s Day weekend.

The good news: The steak, fried shrimp and cheese-and-ham-draped chicken will be very familiar to Sizzler fans. The bad news: No canned peaches, as one regular loudly complained on his way back from the salad bar. And no hot bar with chicken wings.

Folks mostly seem confused as they walk in, but friendly staff are hoping to welcome new diners to the location.

Sonoma County Gastropubs: Belly Left Coast Kitchen, Heritage Public House

May 2013

By biteclub

Raise a glass to the final days of American Craft Beer Week by heading to one of Sonoma County’s newest gastropubs: Belly Left Coast Kitchen & Taproom (523 Fourth St. at Mendocino Ave., Santa Rosa) or Heritage Public House (1901 Mendocino Ave. at Steele Lane, Santa Rosa, 707-540-0395).

The food’s been getting better and better with each visit to Belly (one of the original chefs has been replaced) with happy-belly dishes like pulled pork sliders, crispy pork belly, Two Hog Mac and cheese (with twice the chorizo) along with crab cakes and a killer buffalo chicken pizza with Humboldt Fog blue cheese. The kitchen’s open until 1:30am and oh, did we mention the beers? My craft brew loving friends gave big props to the craft brew list.

Mac and cheese at Heritage Public House — Mac and cheese at Belly Left Coast Ktichen

We’re also loving the brotastic rumpus room vibe of Heritage Public House, which recently opened in the former Video Droid. The renovated space (with a pool table and plenty of big screens) features a California microbrew lineup of 24 taps (rotating weekly) and more than 30 bottled selections. Chef Andrew Oldfield is ramping up the menu to include lots of gastropub faves including burgers, fish and chips, lettuce wraps, and fried chicken sandwiches. Oldfield is promising some fun additions from the smoker soon.

Finally, the insanely popular BeerCraft now offers public beer tastings each Thursday from 6 to 8pm. Recently featured: 101 North Brewing’s Stigmata Red Rye Ale and Heroine IPA, and Auburn Alehouse. 5704 Commerce Blvd., Rohnert Park.

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The Bunslinger: Pinch some Buns in Sonoma County

May 2013

By biteclub

If you’ve got a hankering to pinch some soft, pillowy buns, BiteClub’s got the hookup.

Mobile foodist Jeff Tyler (from the North Bay’s Chicago-Style Hot Dogs and Palooza Catering) has launched The Bun Slinger, a bright yellow truck serving up pork belly, steak, chicken, and tofu wrapped in Chinese steamed buns.

Togarishi and kimchee fries at the Bunslinger

Taking a cue from popular SF trucks like Chairman Bao, Tyler does a tasty fusion of grilled meats, spicy aioli, and veggies on the handheld sammies along with kimchi or togarishi (a sort of sweet, salty, spicy rub) fries. For $12, you get three buns and a side of fries.

Look for the Bunslinger at O’Reilly Media in Sebastopol on Thursdays and at the Sonic.net headquarters in Roseland on Wednesdays. You can find his exact schedule and routes online.