Fair Food Scramble 2012 RESULTS

By biteclub


It was a nutritionist’s worst nightmare: Two picnic tables piled with dozens of fried, sugary, glutenous, meaty, fat-laden dishes who’s caloric density could propel a small army. For a month.

Six brave souls faced down the feast bravely on the opening day of the Sonoma County Fair (July 25-August 12), without health wavers or regret during the fourth annual Fair Food Scramble. The challenge? Winners secure as much food as $200 will buy (in a brisk 45 minute race), followed by a mouth-stuffing, gut-busting eat-a-thon to find the best fair food of 2012.

Photos: Kent Porter

Within two hours, the results were in…

The Team:

JJ Harris, Petaluma: Our “healthy” Scrambler, JJ was tasked with seeking out foods with some healthful nature, in addition to gluten-free foods. She is fond of the Stuffie’s Veggie Burger (without the pesto mayo) as a vegan option and loved Pepe’s Horchata.

Randy Rued: The postman with the legs of steel who took us all the way to Linwood South!

Eric and Laura Lee, Petaluma: Next Food Network Star hopeful and former Simi Chef, Eric Lee was our serious palate on the team. He took the job to heart, picking just a handful of foods that really spoke to his secret fair food fondness. His favorite food remains the corn dog. His wife, Laura, is also a chef and had plenty of great insight on the food, echoing the group’s like for the Sonora dog and fried pineapple. The couple hit many of the Shade Park eateries.

Tyffani Peters, Windsor: Having worked with chefs like John Ash and Sondra Bernstein, Tyffani knows her way around food. She was the queen of the Mexican Village, plying us with spicy mango, tacos and tamales. Her fave: Corndogs.Randy Rued. Santa Rosa: A postman by day, Randy used his powerful location skills to suss out the best foods from Lindwood North and South. His favorite: Willie Bird’s Sausage.

Tanner Moulding, Rohnert Park: The man we called “Lemonader” put his pucker to work finding the best lemonades at the fair. Favorite food: Sonora Dog.

Plus: Thanks to Mike Stewart (our Vet), Greg Retsinas (the Bossman) and Jason Stanbrough (the crepe man and pack mule).

Best Overall: Sonora Dog, $6
A newcomer to the fair, Lisa Thompson and her sister, Debra White, both of Santa Rosa, won the judges hearts with a hot dog wrapped in bacon, topped with pinto beans, grilled onions, mustard and mayo. The kicker is a sweet Mexican roll specially made by Santa Rosa’s La Reyna Bakery. “It’s a hot dog on steroids,” said Thompson. Sonoran Hot Dog Stand, Magnolia. Judges loved it so much, we also named it Best Meat Dish at the Fair. Scrambler Tyffani Peters of Windsor said,” Classic fair food with a nice Mexican twist and fusion of flavors.”

Best Fried: Fried Pineapple, $7
County fairs have become ground zero for putting anything not tied down into the fryer. From pickles to Coca-Cola, there’s not much that hasn’t been tried. Pineapple, however, is a new one for us, and a hands-down winner (the judges were split on whether this should actually be Best Overall). Big chunks of juicy, ripe pineapple get batter-dipped and golden, for a sweet, crunchy combo. Cardinali Grill, Linwood South. A fried loser? Fried watermelon (also from Cardinali), $6. “Watermelon doesn’t take well to cooking,” said 2012 Scrambler JJ Harris, of Petaluma.

Best Lemonade: Phil’s Fresh Squeezed Lemonade, $4
This year, we took our drinking seriously at the Scramble. Most of the lemonades faired, well, fair, without much real lemon flavor. Phil’s tart-sweet fresh-squeezed taste won us over. Phil’s (the giant lemon) in the Shade Park. Other interesting drinks to check out: Horchata, (Pepe’s, Mexican Vilalge), Mango Cup (Michoacan Natural Ice Cream, Mexican Village), and Sarsaparilla (Rincon Valley Christian School, Shade Park).

Best Pasta: Pasta King Pesto, ($7.25)
Do we even have to say it? Art Ibleto is a legend, and all of the food is made onsite in the permanent Pasta King building on the fairgrounds. The pasta don oversees most of the operations from the air-conditioned back room throughout the fair. The pesto is just a Sonoma County Fair classic that you gotta get every year at least once. Pasta King Spaghetti Palace, Shade Park.

Best Newcomer: Crab Rarebit, $12
Though most of the group didn’t dive into this sharp melted cheese and crab concoction on toast points until it was, well, cold, those of us who got our fingers in early knew this was something special. Yes, it’s a bit pricey, but in line with the more upscale dishes served at Sliders Gastro Pub and Sports Bar in front of the Racing Grandstands. “I could really taste the crab,” said Laura Lee. A second dish, “Gastro Nachos” (also from Sliders) with cantaloupe and guacamole wasn’t as big of a hit with the group. “Unripe melon, pickled jalapenos and nachos was the worst idea ever,” said Lee.

Photo: Kent Porter
Photo: Kent Porter

Best Classic: Munch-a-Bunch Corndog
“For me, fair food is corndogs. It’s nostalgic and as long as a food triggers that, it’s a winner,” said Chef Eric Lee. The Next Food Network contender was a fan of the Munch-a-Bunch dog ($4), but after the Scramble, continued his search. “I’m having at least two more,” Lee said. Munch-a-Bunch, Linwood South.

Best Dessert: Brown Sugar Cinnamon Crepe
San Francisco Crepe Company (previously known to locals as Cafe Martin at the Roxy) won the judges’ coveted dessert vote for its sheer simplicity. A folded crepe with butter, brown sugar and cinnamon stood out among the frosted, fried, canned strawberry-topped desserts. Not that we didn’t love them all, but sometimes less is more. Other faves: Homemade cannoli’s from Cardinali.  Look for the rehabbed cable car on Poplar.

Best Healthy: Pasta King Polenta, ($8.50)
Almost every year, we give this marinara smothered polenta a “best of” award. It’s rich, filling and just plain good without making you feel like you’ve swallowed an elephant. Plus, it’s vegetarian, making it approachable for different dietary needs.  Shade Park.

A few other favorites: Baklava (Sleek Greek, Shade Park), fried artichokes (Jeanne’s Artichokes, Linwood North) and the Cajun Sausage Sandwich (WIllie Bird’s BBQ, Linwood North). We compared several carne asada tacos, as well, including the returning Soft Tacos (Linwood North). Our favorite of the bunch: Rose’s Mexican Food (Mexican Village, $4).

 

Pacific Islander Fest

By biteclub

The Second Annual Pacific Islander Festival happens in Rohnert Park on Saturday, July 28 from 10am to 8pm at 500 City Center Drive (City Center Plaza). The event features a lineup of homestyle Polynesian, Filipino and Hawaiian foods including lumpia, Kalua pork, Spam Musubi, barbecue, lupulu and adobo. Plus, Willie Bird’s Turkey, shave ice, cotton candy and more.

The event is a fundraiser for Rohnert Park Youth Warriors Football and Cheer. Free admission.

Details: http://www.rpwarriors.org/PI_Festival_2012.html

 

Cajun Fest

By biteclub

2nd Annual Cajun Fest BBQ on the Lawn!
Sunday, July 29 at Rancho Nicasio Restaurant & Bar, Nicasio, CA

Featuring the Grammy award winning Beausoleil Quartet avec Michael Doucet,the most esteemed Canjun group in music and the hot roots sound of Tom Rigney and Flambeau. Bring your family and friends for great BBQ, dancing and music on the lawn. Gates open a 3pm, music starts at 4pm, $20

Quivira Farm Dinner

By biteclub

Quivira: Summer Farm-to-Table Dinner
Saturday, July 28th , 5pm – 9pm
$125 per person /  $105 Queue members
Guests get an in-depth look at Quivira’s Biodynamic farming practices and winemaking, complete with a multi-course wine and food experience prepared by local Diavola Chef, Ciara Meaney, using produce from the winery’s 1-acre garden. Meet Farm Manager Andrew Beedy, visit Ruby the resident feral pig and learn about biodynamic winegrowing philosophies from Winemaker Hugh Chappelle.

Chicken Butchering

By biteclub

Making a Chicken Last: Butchering Techniques with Marissa Guggiana
Ramekins Culinary School, 40 West Spain St., Sonoma
Sunday, July 29th, 2012
11:00am-2:00pm, $80
Details 

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mania is redefining the way we buy and cook our meat. The momentum of this wave has created a frenzy, pulling a new generation of home cooks straight into the kitchen. At the fore- front of this new trend is Marissa Guggiana who not only authored Primal Cuts, Cooking with America’s Best Butchers but who also co-founded The Butcher’s Guild, a fraternity of meat professionals dedicated to the art, craft and education of butchery. Please join Marissa and Ramekins as she tackles the chicken and makes it shine.

Hands On: Eight Easy Pieces (The Classic Fryer Chicken)

Demo: Breaking It Down: Three Ways To Butcher A Chicken : Brick Style, Half-Boneless and Chicken Galantine

*All items will be Served with Roasted Potatoes and Vegetables

Costeaux at Epicurean Connection

By biteclub

The Epicurean Connection will host a Bread & Baked Goods tasting with Guest Baker Wil Seppi, Costeaux Bakery from Healdsburg.  The Epicurean Connection serves Costeaux Ciabatta, Whole Wheat Sour Dough and an assortment of fresh baked goods.  Taste a variety of fresh baked, family owned,  Sonoma County breads.  Costeaux has won many awards at The Sonoma County Harvest Fair.

Wednesday July 25, 2012 from 4:00-6:00,  Trade tasting 3:00-4:00 for chefs and retailers.
Epicurean Connection: 122 West Napa Street, Sonoma

Syrah closing

By biteclub

Chef Josh Silvers will close Petite Syrah (formerly known as Syrah) for good this fall. And at least part of the decision is based on Silvers’ own recent 40 pound weight loss.

” I decided Petite Syrah had run its course and it was time for a complete change.  I used to love cooking and eating foie gras and pork belly and very rich foods, but I put on a lot of weight and I got high blood pressure,” said Silvers. He’s among a number of local chefs who’ve lost a significant amount of weight recently (Mark Stark and Sondra Bernstein among them) in order to improve their health.

“Last year, I started working out and eating healthier food; granted I still indulge in rich food but with a lot more moderation.  My whole lifestyle changed and is more balanced.  I am very happy and much healthier.  High end food takes a lot of time and is expensive.  I eat much healthier now, and I want to share with the public how much better we all can feel by eating better and spending less,” said Silvers.

Silvers opened Syrah in Railroad Square 1999, becoming the go-to for Wine Country classics like foie gras, Liberty Duck and Dungeness Crab Cakes. Two years ago, after opening nearby Jackson’s (a more casual eatery focused on pizzas, burgers and cocktails), Silvers re-invented the restaurant as Petite Syrah. The tweezer-perfect small plates that included 63 degree eggs, pork belly and spec ravioli garnered critical approval, but failed to gain the kind of widespread audience of Syrah.

After several changes, Silvers has decided to close the Syrah chapter. But isn’t done with the location.

“At this time and in this country, I think our health and our budgets are extremely important to us.   I want to open a place where I can take my family and have everyday delicious comfort food.  My lifestyle has changed radically this last year, and I want to reflect that in my restaurant.  I have a family and I think Santa Rosa could use a restaurant where you can take your family and have everyday delicious comfort food with some options for special occasions (what I call my “cheat days),” said Silvers.

He’s mum on exactly what the new concept will entail or when it will open, but knowing Silvers, something’s definitely in the works. Until the closure, he’ll be featuring a number of “best of” menus. The final winemaker dinner, with J Winery, happens Aug. 2.

 

 

 

Fair Food Scramble 2012

By biteclub

CONTEST CLOSED
Winners have been notified.
++++++++

You know the drill by now…it’s the Fair Food Scramble Contest in which BiteClub takes six lucky winners (consider yourself a sort of Charlie Bucket, Veruca Salt, etc.) tothe Sonoma County Fair, scramble for all the delicious goodness that our midway can offer.

THIS YEAR’S EVENT TAKES PLACE WEDNESDAY, JULY 25 at 12:30 PM. 

From Pasta King to turkey legs, corn dogs, barbecue and beyond, we’ll snatch up whatever goodies we can find, bring it all back to our special reserve tables and feast like the true epicures we really are. (See pix of last year’s scramble) You should see the looks of wanton jealousy we attract.

So how do you get to participate?
This year’s a little different. I’m looking to create an A-Team of Awesomeness…You need to fit at least one of these jobs…

– The Runners: At least two of you will be lighting quick and nimble on your feet. You’re gonna be tapped to be the speed on the team, because we need to cover as much ground as possible, as fast as possible. You will be expected to run, jump, leap and generally help The Scramblers with procurement. Age isn’t an issue if your Jazzy is fast. But plan to be worked hard.

– The Investigator: You’ve got a mind of steel and a stomach to match. You’re going to make sure we’ve hit all the hot spots. You’ve impressed me with your knowledge of the food vendors, what we should order and you’ll keep the checklist to make sure we’ve got eaten everything we’ve planned to eat.

– The Chef/Foodie: You are a hardcore lover of food, and you know your stuff. You’ll help guide the group into making some decisions about what is good, what is great, and what is flipping unbelievable!

– The Alternative Eater: We want someone who will check out the stuff the rest of us will refuse. You’re looking for gluten-free, vegan, vegetarian and (gasp!) healthy options. But you’re also not going to be judging the rest of us for pigging out on meat, bacon and fried goodness. In fact, you ‘ll probably join us.

– The Lemonader: Sorry, but this is an alcohol-free Scramble. However, we always forget to check out the beverages and desserts. You’re on top of this aspect, Scrambling to find the best lemonade and ice cream.

Other members of the team (already chosen)
– The Vet: Mike from 2011 will serve as our trusty old-timer.
– The Queen: Yeah, that’s me.

Leave your thoughts below, and SIX winners will be selected on MONDAY, July 23 at 5PM) . You’ll get the details on our funtabulous food fest, but make sure you can be available around 12:30 to about 2PM on WEDNESDAY, JULY 25. (I’ll call your boss if you need me to. Cause dang it, this is really more important that whatever you’re doing at work.)

You also need to be fun and willing to share you food. Otherwise, we’ll make you sit alone. No whiners. No changies. No dramarama. Or again, we make you sit alone and make fun of you.

Make sure you leave a good email address when you post, cause I’ll be alerting folks around after 5pm Monday, and i’ll need to hear from you by 11am TUESDAY or we move on. Life moves fast, baby.

Good luck! (full rules)

25 Iconic Sonoma County Dishes

By biteclub

Any true traveler will tell you that the best way to learn about a culture is to eat with (and like) the locals. But what are the dishes that define Sonoma County? Some might suggest “Wine Country” cuisine — Cal-Ital dishes with tweezer perfection. Maybe its seafood (true on the Coast). Or what about Mexican?

When you really ask around, it’s none of these. Instead, it’s an eclectic group of familiar dishes that snap to mind when a friendly visitor asks for a recommendation. The answers are part history, part geography and part nostalgia. Mix that all together and you get an icon — a dish that may not be the fanciest, the trendiest or even the most perfectly crafted, but notable for its own merits.

We’ve come up with 10 of the best, though the number of times we’ve changed up the participants speaks to its subjectivity. You’ll find more online (because ten hardly seems fair) as well as plenty of your comments online at BiteClubEats.com.

1. Catelli’s Ravioli: Tissue-paper thin sheets of pasta dough are rolled daily, stuffed with a secret combination of sausage, beef, chicken, chard, sourdough crumbs, herbs and spices. “Our family never wrote down a recipe, so we recreated these from sensory memories,” said Domenica Catelli. Topped with her eponymous DC sauce (a new family secret made with organic tomatoes and local olive oil), they’re old world comfort with a new school freshness. Family friend Guy Fieri calls them some of the best he’s ever had. But don’t ask for them to-go, because these delicate beauties apparently self-destruct within a few minutes and don’t travel well. 21047 Geyserville Ave., Geyserville, 857-3471. Closed Monday, open daily for lunch and dinner

2. Chicken Livers at Bistro Ralph: Fried up with onions is the only way to eat these little nuggets of iron-packed offal. You either love ’em or you don’t, but Bistro Ralph is the only place to find them consistently and consistently good. Can’t bear the thought of poultry innards? Chicken Paillard, a pounded breast with lemon and capers, is a great alternative. 109 Plaza St., Healdsburg, 433-1380.

3. Reuben at Mac’s Kosher Style Deli: This Fourth Street cafe is about as close as you’ll get to the Big Apple, when it comes to deli food in Sonoma County. This version is unfussy, with tart sauerkraut, toasted rye bread, thousand island dressing, corned beef and Swiss. With fries, naturally. 630 4th St., Santa Rosa, 545-3785.

4. Harissa fries at Underwood: Garlic fries are fine, but West County’s favorite bar puts a spicy North African spin on their frites. Rolled in harissa, a spicy (but not hot) paste peppers and spices, they’re an iconic late-night eat. 9113 Graton Rd., Graton, 823-7023. We can’t mention fries, however, without a nod to the truffle fries at Willi’s Wine Bar, a dressed-up side dish that goes super model with the addition of truffled aioli. (4404 Old Redwood Highway, Santa Rosa, 526-3096).

5. Meatballs at Mary’s Pizza Shack: It’s our homegrown, hometown pizzeria where the sauces are still made from scratch and plenty of folks still remember the original Mary. But its the giant meatballs smothered in meat sauce and melted mozzarella that folks have a fondness for. Various locations, including 614 Fourth St., Santa Rosa, 571-1959.

6. Fresh mozzarella at Rosso: Chef John Franchetti has many talents, but the one that keeps him busiest is his cheese making. The master of curds has a special way with creamy, fresh mozzarella. Stuffed with ricotta, melted on a wood-fired pizza or just drizzled with olive oil, it will make you swear off chewy, dry mozzarellas forever. New mozzarella bar at 151 Petaluma Blvd S., Petaluma; 53 Montgomery Dr., Santa Rosa, 544-3221.

7. Martini Prawns at Gary Chu’s: Even if Gary didn’t invent these devilishly crispy shrimps awash in a sweet-savory mayonnaise sauce, Sonoma County is happy to give him full credit. Served up in a martini glass, these prawns put cocktail shrimp to shame. 611 5th St., Santa Rosa, 526-5840.

8. Sticky Bun at Downtown Bakery and Creamery: If you haven’t stopped in lately for a sticky bun, there’s no doubt in my mind that the flaky, crispy, spicy buns of goodness are the best in Sonoma County. If not the planet. Not surprisingly the bakery was started by Chez Panisse alums in 1987, and since then the original recipes have only aged to perfection. 308 Center Street Healdsburg, 431-2719.

9. Turkey dinner at Willie Bird’s: There’s nothing snooty or modern about Willie Bird’s Restaurant. In fact, that’s exactly the appeal: Year-round Thanksgiving dinners of turkey (white or dark), scoops of mashed potatoes and cranberry sauce all slathered with a sturdy brown gravy. And while the sides aren’t anything to write home about, the turkey is always impeccable — fresh Willie Bird turkey, raised in Sonoma County by the Benedetti family. 1150 Santa Rosa Ave., Santa Rosa, 542-0861.

10. Fig salad at the Girl and the Fig: Chef Sondra Bernstein is legendary for her goat cheese, arugula and fig salad, and with good reason. It combines spicy greens, sweet figs, creamy cheese and a tart vinaigrette in soul-satisfying harmony. 110 West Spain Street, Sonoma, 938-3634.

11. Porky goodness at Zazu:Black Pig Meat is the bacon business of John Stewart and Duskie Estes, who have proven again and again that they’re the undisputed King and Queen of Pork. Anything they cook up with venerable pig parts is worth checking out. Now with a pork-centric spot on the Russian River, you’ve got no excuse not to indulge.

12. Caesar Salad at Cafe Citti. Though my grandma would argue that it’s the tuna-egg-mayo.

13. Sweetbreads at La Gare.

14. Apple Pie at Mom’s Apple Pie.

15. Fried Green Beans at Zin Restaurant. Liberty Duck at Petite Syrah.

16. Donuts and the Farmer Benedict at Dierk’s Parkside Cafe. Pancakes at Hank’s Creekside.

17. French onion soup and sourdough at Costeaux Bakery.

18. Gnocchi at Graziano’s.

19. Rabbit, Rabbit, Rabbit at the Farmhouse Inn.

20. A burger at Mike’s at the Crossroads.

21. Wild boar at Cafe Europe or Lococo’s.

22. Foccaccia at Wild Flour Bakery.

23. Mateo’s Tamales.

I’m leaving two openings for your best suggestions below…

24. ??

25.  ??

 

 

Lakeside Grill opening

By biteclub

July 21 (Saturday): Lakeside Grill at Spring Lake Park opens

Featuring “Sunset Dinners”, a breakfast buffet and weekend brunches, Spring Lake’s once-sorry concession stand gets an extreme makeover when it reopens this weekend as Lakeside Grill.

Located near the swimming lagoon, the grill will feature a 140-seat outdoor space with 35 patio tables and 16 lounge chairs, and outdoor kitchen, complete with wood-fired oven, barbeque smoker and a grill. Morning walkers can grab energy bars, coffee and juice from 9-11am; weekend brunch includes a buffet, salad bar and barbecue buffet ($14 adults, $7 kids); wood-fired oven pizza and ‘que lunches from 11am to 4:30pm; happy hour of fresh oysters, beer and wine from 2-5pm daily; and sunset dinners with weekly themes of southern bbq, Italian, fish, tapas and all-American favorites from 5pm to dusk ($14).

Also at Spring Lake, food trucks continue to convene on Tuesday evenings at the boat-ramp parking lot.