Page 544 – Sonoma Magazine

Hunt, Gather, Survive: Hunger Games Skills

March 2012

By biteclub

Hunger Games’ Everdeen Katniss (Jennifer Lawrence)

Watching ultimate television survivors like Bear Grylls or Survivorman Les Stroud brave a week of wilderness with little more than a pocketknife, a thermos of water and their wits is compelling entertainment from the comfort of your sofa. But how many of us could survive more than a day or two outside civilization?

The movie release of The Hunger Games this week puts one girl’s determined self-preservation on the big screen. An inspiration (or maybe a wake-up call), fictional teen Katniss Everdeen hunts, gathers, snares, heals and tracks both animals and humans in her race to survive the brutal Hunger Games. Adapted from the dystopian novel by Suzanne Collins, The Hunger Games pits children of a post-apocalyptic America against each other in a brutal public spectacle of kill or be killed. But for all its cruelty, the message is of self-reliance, strength and determination shown by the movie’s young heroine.

Want to channel a little of your own Katniss? Though your need may not be as immediate, having a few old-fashioned skills to keep yourself alive might just come in handy. You know, should the odds not be ever with you.

Hunt
Tracking: Seasoned tracker Rob Gross presents a class on wildlife tracking through SRJC’s continuing education program. The introductory class shows how to read and interpret animal — and human — signs in the wild. May 19, 8:30am to 2:30pm, $73. santarosa.edu/communityeducation.

Snare Making: Katniss is an expert in setting snares to trap rabbits and other critters. Learn how to create and set them using forest resources in the classic reference, Deadfalls and Snares, AR Harding ($17, CreateSpace).

Turra’s Backroom Archery: Katniss’ top survival skill is her deadly bow. Learn archery skills at this Santa Rosa archery shop and range using high-tech compound bows, crossbows and simple bows. Lessons for adults and children are by appointment, usually held twice a month. The range is available for birthday party rental. 3325 Regional parkway, Santa Rosa, turrasbackroomarchery.com. Also, Sonoma County Bowmen (scbarchery.net) and Traditional Archers of California (traditionalarchersofca.org).

Girl Hunter, Revolutionizing The Way We Eat One Hunt at a Time, Georgia Pellegrini ($24, De Capo Press): As much cookbook as narrative, this former Wall Streeter heads to the woods to hunt down her own food for a change. Though the actual hunting tips are more anecdotal than practical, you’ll be able to make a devastatingly delicious partridge with pancetta and orange brandy sauce or braised pheasant legs.

The Unofficial Hunger Games Cookbook, Emily Ansara Baines ($19.95, Adams Media): Fans of the Hunger Games series will immediately recognize many of the dishes referenced in the book, from the Mellark Family Bakery’s French Bread to Lamb Stew with Dried Plums, President Snow’s Sauteed Dove Breast and Groosling, a fictional animal similar to a wild turkey. Despite the imaginative ingredients, the recipes are mostly home-cook friendly.

Survive
Adventure Out Wilderness Skills and Survival Clinic: Five hour hands-on clinic teaches basic survival skills including how to create shelter, find water, create a fire and forage for food. Held in Marin and Santa Cruz 3-5 times per month, $99. adventureout.com.

Knot Tying: Pro-Knot Outdoor Knots comes in a waterproof set of cards illustrating 17 all-purpose outdoor rope knots or as an iPhone and iPad app. Proknot.com.

Gerber Bear Grylls Survival Series Ultimate Kit,($67.50): Mutlitool, pliers, serrated knife, screwdriver, bottle opener, survival blanket, fire starter, fishing kit, signaling and rescue instructions. Sure, you could make your own, but Bear’s every armchair survivalists’ hero. amazon.com.

Gather
Paleotechnics: Ukiah’s Tamara Wilder and Steve Edholm have been teaching primitive arts including fire making, brain-tanning, using hunting tools, animal processing and wild food foraging. The couple offer frequent classes around the Bay Area, and will be part of the Buckeye Gathering April 29-May 5.

Buckeye Gathering Traditional Arts and Primitive Living Skills: This weeklong camp on native American lands near Forestville creates a temporary community around the ideals of self-sustenance, primitive living skills and cooperative work. It’s a back-to-the-land scene that may not be for everyone, but if you’re committed to learning the ancient arts of native peoples, living in a yurt and bartering rather than buying what you need, you’ll feel welcome. buckeyegathering.net.

Paleo Camp: Kids get a chance to try out their Paleo-skills June 11-15. The weeklong camp in Boonville includes hunting tool target practice, bow and arrow, fire making. paleotechnics.com.

Forage

Wild Foods and Their Processing Workshop with Tamara Wilder: Identifications, gathering, seasonality and processing of wild foods including acorns, manzanita berries, pine nuts, greens, use of mortar and pestle. June 23-24, Polcum Springs, paleotechnics.com.

Wild Mushroom Foray and Demonstration Lunch: Chef and forager Elissa Rubin-Mahon, April 7, 9am to 2pm, Relish Culinary Center, $98. relishculinary.com.

The Wild Table: Seasonal Foraged Food and Recipes, Connie Green (Viking Studio, $40). Local forager Connie Green is a favorite mushroom hunter of Thomas Keller. Her cookbook is ripe with recipes for foraged mushrooms and elderberries (her two local favorites), but delves into more exotic fare like cuilacoche (corn smut), nopales (prickly pear cactus paddles), and gives a nod to fiddleheads, persimmons, walnuts, spruce tips, stinging nettles and miner’s lettuce. wineforest.com

The Wild Table Wine Luncheon with Chef Sarah Scott: Green’s co-author hosts a Capitol-worthy luncheon at Chateau St. Jean demonstrating how to translate wild ingredients into culinary wonders. Three course with five wine pairings. Saturday, March 31, 110:30a.m. to 1:30p.m., $65pp, (877) 478-5326 to reserve.

*Editor’s note: It was incorrectly reported that Rob Gross was a former Navy Seal in the original report. Gross trained with the Seals and the US Border Patrol, but was not a Navy Seal.

Eggs On the Menu

March 2012

By biteclub

According to culinary lore, the number of folds on a chef’s toque — that tall pleated hat most French chefs wear — signify the number of ways he can cook an egg. The best have up to 100, but even lowly staff have a repertoire of dozens.

If you think about it, eggs play a role in everything from traditional baking to modern molecular cuisine. They bind, raise, flavor, emulsify. But more than that, they have a symbolic meaning in this season of new beginnings, reminding us where life truly starts.

Scrambled, coddled, fried, poached, puffed or even preserved (ever tried a thousand-year egg?), eggs are staple of nearly every culture. Eaten for breakfast, lunch, dinner and everything in between, here are a host of incredible, edible ways to yolk it up.

Where to Get Them
There’s a growing movement toward pasture-raised eggs — farm fresh with brilliant yellow yolks, they’re the Cadillac of eggs. You can find some of the best at local farm markets. Whole Foods also carries some pasture-raised eggs from RedHill Farms, a favorite of several area chefs. Duck, turkey and quail eggs are also readily available locally, and make for slightly different flavor profiles in baking.Inspired to try some egg cooking of your own? The Fresh Egg Cookbook by Jennifer Trainer Thompson ($14.95, Storey Publishing) extols the virtues of keeping your own flock, along with dozens of well-tested recipes for quiches, cakes, hashes, stews and simple instructions for the perfect poach, scramble and fry. Chicken and The Egg by Janice Cole($24.95, Chronicle) documents a year of one woman’s backyard chicken coop adventures with recipes for both eggs…and chicken.If you’re thinking of keeping your own chickens within Santa Rosa city limits, it’s still technically illegal although plans are in the works at the city level to change that in the coming months.

Deviled Eggs: Once the lowbrow appetizer of potlucks and picnics, deviled eggs are having their 15 minutes as chefs doll them up with everything from truffle salt and crab to olives. Rocker Oysterfeller’s features them with tarragon and crispy ham chips ($7, 14415 California Hwy. 1, Valley Ford) while Zin does ’em with bacon and pickled carrots ($8, 344 Center St., Healdsburg). At Monti’s, crab deviled eggs.

63 Degree Egg: The holy grail of egg cooking is the mystical 63-degree egg, slow-cooked in a water bath until it reaches a custard-like consistency. You’ll never again look at poached egg the same way. Madrona Manor chef Jesse Mallgren is a devotee, serving it on his tasting menu with onion veloute, vinegar and Parmesan (1001 Westside Road, Healdsburg). At Petite Syrah (205 5th Street, Santa Rosa), the egg is nearly always on the menu, though in changing forms. Currently it’s with grilled asparagus, quinoa, mandarins, rosemary and yogurt.

Chilaquiles: A tried-and-truer hangover remedy you’ll be hard-pressed to find. Fried tortilla chips get a morning simmer in either salsa or mole until they’re pliable. Scramble in some eggs, top with cheese, sour cream, avocados and a side of beans. Most taquerias serve them for breakfast (and even into lunch), but two favorites: La Texanita (1667 Sebastopol Road, Santa Rosa) and Gypsy Cafe (162 North Main St., Sebastopol).

Raw Egg Caesar Salad: You’ll be hard-pressed to find a dinner menu without this salad, oft attributed to restaurateur Cesar Cardini. But most are wan, mayonnaise-laden abominations ladled from an industrial-sized jug.The real deal are Romaine leaves drizzled with an emulsified raw egg, oil and lemon mixture. Plus a whole lot of garlic. Find it at Rosso Pizzeria and Wine Bar, 53 Montgomery Dr., Santa Rosa.

Scrambled Eggs: Gently coaxed into the creamiest, softest egg curds, Willowood’s’ French Folded Eggs never see the bottom of a pan. Instead, they’re steamed in a double boiler, until set, then mixed with fontina cheese and fresh herbs. 9020 Graton Road, Graton).

Egg Salad: Any chef with the chutzpah to think they make it better than grandma’s is deluding themselves. The key here is perfectly hard-boiled eggs, lots of Best Foods mayo, a little dried mustard, serious whipping of the yolks and lots of love. The restaurant that gets it closest: Della Fattoria. Served up on toasted sourdough wedges, it’s as comforting as an old bathrobe. Petaluma. Also, Tuna Egg Mayo at Cafe Citti (9047 Sonoma Highway, Kenwood).

Eggs Benedict: Eggs play a critical role in this brunch-time favorite, both binding the Hollandiase and serving as the poached main attraction. Dungeness Crab Benedict’s addicting at Bruno’s on Fourth (1226 Fourth St., Santa Rosa), and gets a southern twist at Jeffrey’s Hillside Cafe (2901 Fourth St., Santa Rosa) with a buttermilk biscuit and orange-scented Hollandaise. Stretching the tradition English muffin, poached egg, ham and Hollandaise lineup is the Country Benedict at Dierk’s Parkside Cafe (404 Santa Rosa Ave, Santa Rosa), a crispy baguette covered in scrambled eggs, bacon, mushrooms, spinach, oven-dried tomatoes, hash browns and Hollandaise.

King Falafel | Sebastopol

March 2012

By biteclub

Once you’ve had a perfect falafel, it becomes a lifelong quest to find another.

We’ve found a pretty solid contender in the Deluxe Falafel Sandwich ($6.99) at Sebastopol’s King Falafel. Balls of ground chickpeas and spices get a swim in the fryer, then stuffed into a roll of lavash with pickles, hummus, tomato, lettuce, eggplant, pickles (yes!), tahini and shatta (a kind of Middle Eastern hot sauce).

Recently opened near the busy intersection of Sebastopol and Petaluma Avenues, it channels the ubiquitous mom-and-pop falafel shops that dot cities like New York and Philadelphia. Greek music blasts away on the boom box, the ambiance is dollar store chic and piles of pita bread sit for sale by the counter. Nothin’ fancy, just a simple mash-up of Greek and Middle Eastern street foods including Falafel, Kabob, Lebni, Gyro, Lahmeh and Tabouili.

If the menu’s all Greek to you, the ingredients won’t be — garlic, beef, lamb, lemon, parsley, mint, garbanzo beans, tomatoes, onions and plenty of oregano.

More familiar may be the Gyro ($7.99), with slices of pressed lamb, tomatoes and tzatziki (cucumber yogurt sauce). This is comfort food with ancient roots — even if the “meat cone” it comes from isn’t. You can also get a Kefta Kabob (seasoned ground beef pressed into balls) Sandwich ($6.99) or vegetarian-friendly eats like the Lebni Sandwich ($5.99), a soft-cheese with cucumber, mint and spices.

Fried cheese in any language is music to the ears. But when its made with bits of chewy, salty Greek Halloumi wrapped in lavash with tomato and Zattar spices, a Big Fat Greek Disco Party of a meal. ($6.99)

Combination plates are heartier ($7.99, $8.99), with sticks of chicken and beef kabobs served with hummus, tabouli (a salad of bulgur wheat, mint, tomato, cucumber, lemon and parsley) and pita.

The true test of a Greek’s cooking prowess: Baklava. Not to sweet, not too soggy. Here’s its buttery, flaky and just sweet enough to be dangerous.

Grab some fresh pita to take home, sold at the front counter. And don’t forget a mint or two, because even though you may love a falafel or two, your office mates may not be so appreciative.

King Falafel: 100 Brown St., Ste 150, Sebastopol, 824-4800. Also in Cotati 548 E Cotati Ave/. Cotati, 664-8200.

Louis Maldonado new Spoonbar chef

March 2012

By biteclub

Aziza chef de cuisine and Chronicle Rising Star Chef (’09) Louis Maldonado will replace Rudy Mihal as Spoonbar’s new exec chef.

Rumors that an alum of the critically-acclaimed San Francisco restaurant might be headed north have been circulating for weeks, but the restaurant announced today that the h2hotel chef will start his Healdsburg tenure with the kick off of Pigs and Pinot, a popular weekend-long event featuring several gala dinners. He’ll co-chef the “Eat 100” Pigs and Pinot Dinner with Cocina Latina Chef Mateo Granados on March 23, 2012.

Following the event, he’ll start reworking the spoonbar menu, which has leaned toward Middle Eastern flavors since opening several years ago. Best guesses are he’ll stick in that general direction, though Inside Scoop SF said, “he won’t be bound by any geographic region, and he expects entrees to top out around $23 (or thereabouts).”

In related news, spoonbar’s hyper-talented mixologist, Scott Beattie is moving onto new projects, namely the forthcoming Goose and Gander in St. Helena.

Titanic Dinner

March 2012

By biteclub

CANCELLED. BUMMER.

Legend has it that tucked into the pocket of a steward, a single menu from the final dinner aboard the R.M.S. Titanic survived the fateful night of April 14, 1912. Regrettably, the steward did not.

In celebration of the 100th anniversary of the tragic sinking, Restaurant Ca’Bianca and historian Mark Green will recreate portions of the epic last meal served on the night of April 14.

Prepare in advance to loosen your corsets for this seven-course Edwardian eating marathon. On the menu: An amuse bouche, soup course of Consumme Olga (a veal-based broth); Poached Salmon in Mousseline Sauce (a richer version of Hollandaise); a choice of Filet Mignons Lili, Chicken Lyonnaise, Vegetable Marrow Farci; Punch Romaine (a boozy punch); mixed greens with Champagne Vinagrette; and Waldorf Pudding or Peach Sorbet for dessert. Think that’s rich? The original dinner included a whopping eleven courses.

Guests of the special historical dinner are encouraged to dress the part of First Class guests. Throughout the night, Green will share stories of the Titanic’s first and last voyage, toast the passengers, and share exhibits of China and glassware reproductions.

Life jackets optional.

April 14, 2012 at Ca’Bianca Restaurant (835 2nd Street Santa Rosa, 542-5800). Tickets are $165 per person and include dinner, entertainment, two glasses of wine, tax and gratuity. Buy tickets here.

Farm Market Battle Continues

March 2012

By biteclub

The ongoing struggle for control over the 40 year-old Santa Rosa farm market at the Veteran’s Hall continues.

In hopes of reversing the county’s decision to revoke their lease in July, Board Members and vendors from the Original Santa Rosa Certified Farm Market met with Sonoma County Regional Parks Director Caryl Hart, whose office oversees leasing and operation of the hall. In February, she awarded Redwood Empire Farmers’ Markets rental of the hall’s parking lot on Wednesdays and Saturdays.

In a closed meeting, market representatives questioned whether they got a fair shake when county officials decided not to renew their lease, according to board secretary Lesley Brabyn. “We wanted to know if due process was followed,” she said.

Though no official actions resulted after the meeting Brabyn said, “We understand some things better, but it has opened the door to more questions which are being explored by the market.” When asked if legal action on the part of the market was forthcoming Brabyn said, “We are not ruling anything out.”

In continuing support of their position, and the increasing likelihood that they will have to move elsewhere, the current market board circulated a petition at the Saturday market in support of current market management and polled vendors about their intentions. Brabyn said support was overwhelming.

Meanwhile, the Redwood Empire Farmers’ Markets is moving forward with plans to take over the popular Santa Rosa market this summer.

This week, they announced the appointment of three board members. Spokesman Rob Cary, former Sebastopol Community Center Director, philanthropist and restauranteur Dan Smith and healthcare provider Suzanne Llamado are the first of an anticipated nine members of the new board. “We are in discussions with other potential board members and anticipate three more appointments soon,” said Cary. Three of the members will be elected by vendors, and six of the members will be community members.

Asked about the current controversy, Cary said “We continue to reach out to the Santa Rosa Farmers Market members and the board. We understand that there is a lot of fear right now and hard feelings, but expect that once the dust settles everyone can come together to work for the benefit of the whole community.”

“We’ve been asked a lot about how the markets at the Vets building will change in July,” Cary said. “We are expecting everyone to have the same market experience they are used to, except there will be more vendors and more choices. Our emphasis will be on expanding opportunities, cooperation and mentoring of small farmers throughout the county. We want to raise the bar so that a much higher percentage of produce, fruit, meat, eggs, and farm products are grown locally. The solution is simple: More market space for farmers and better promotion of the market to the public. Some friendly competition is the basis of every successful market.”

St. Patrick’s Day Pubs and Grub 2012

March 2012

By biteclub

Here are a bevy of Leprechaun-approved spots to get your green on for St. Patrick’s Day, March 17, 2012.

B&B Lounge: A parade and corned beef feed that started as a lark more than 15 years ago has become a Healdsburg tradition. Though at first it was just a few barflies, now most of the town turns out for the annual St. Patty’s Day Parade. Kicking off at the B+B Lounge, early Saturday morning, the post-parade includes bag piping, singing and a blow-out corned beef and cabbage dinner that’s free for bar regulars. “They gotta pay for their drinks, of course,” said the bartender. 420 Healdsburg Ave., Healdsburg.

Murphy’s Irish Pub: You can take the high road or the low road, but all roads lead to Sonoma when it comes to annual St. Paddy’s parties. Just off the town square, this pub has one of the rip-roarin-est parties in the county, with plenty of Emerald Isle brews, whiskeys and cock o’tails. 464 First St. East, Sonoma, 935-0660.

Friar Tuck’s Pub: Costumed bagpipers belt out Danny Boy and other Irish tunes throughout the day, green beer flows and nearly 1000 pounds of corned beef steam at this Cotati pub. $12.99 for the corned beef dinner buffet, noon to 9pm. 8201 Old Redwood Hwy, Cotati, 792.9847

Maguire’s Pub: The former Finbar Devine’s Irish Pub opens at 10am and will have a special St. Pat’s menu includes Bangers and Mash, Shepherd’s Pie, Corned Beef and Cabbage, Fish and Chips and Grilled Salmon. Outdoor service, four open bars will have Guinness beer and Jameson Irish whiskey “flowing like water”. 145 Kentucky St., Petaluma, 762-9800.

Ruth McGowan’s Brewpub: Celebrating their 10th anniversary, the Cloverdale brewery will release a special barrel-aged Belgian brew and feature $3 pints of Irish Stout. On the menu, corned beef and cabbage, lamb stew. 131 E First St., Cloverdale, 894-9610.

Nutty Irishman: Each St. Patrick’s Day, the shamrock-hat and beer-goggle crowd overrun this usually-quiet local bar to the bemusement of regulars. Not that they’re not glad to see you. The bar puts out a spread of green beer and corned beef and cabbage for everybody, because, as one staffer says, “We’re all Irish here.” 995 Piner Rd., Santa Rosa, 544-1447.

Stout Brothers: This cozy faux-tiqued public house will still be packed to the rafters with whiskey and beer-drinking revelers on St. Pats. Fish and chips are still solid contenders here, as are its signature macaroni and cheeses (chicken bacon is tops). 527 4th Street, Santa Rosa, 636-0240.

O’Connors City Tavern: The newest addition to Sonoma’s pub lineup promises some authentic Irish fare come St. Pat’s in addition to plenty of Guinness on tap. 2700 Yulupa Ave Santa Rosa, 843-3090.

Jasper O’Farrell’s Pub: Irish entertainment and beers a’plenty. 6957 Sebastopol Ave., Sebastopol, 829-2062.

Barley and Hops Tavern: Home made corned beef, REAL Irish beer (no green food dye… amateurs…).3688 Bohemian Highway Occidental, 874-9037.

Local restaurants and clubs

Spoonbar: “We’re excited to welcome back guest bartender Fred Dagnino of SF’s famed Buena Vista Cafe. Fred’s served up The Buena Vista’s legendary Irish Coffee for over 43 years. By his count, he’s served over 4 MILLION of them. And of course, the celebration wouldn’t be complete without some special and specially priced green drinks. Think basil gimlets, the Irish Last Word and more. AND… corned beef and cabbage sliders.”

Casino: Mark Maliki does parsnip root soup and creme fraiche, a brace a hare and hazelnuts, corned beef and cabbage, roast pork belly, stuffed Dublin Bay Languistine, cockles, mussels and green mayo. Strawberry rhubarb truffle on Saturday.

Fresh by Lisa Hemenway: Three course Irish dinner, $35 served Thursday through Saturday includes choice of Irish soda bread, grilled asparagus with Green goddess dressing, leek and potato soup, potato-wrapped salmon with fennel, corned beef and cabbage, cottage pie with beef, stout-braised lamb shanks, rhubarb crumble. The pizza oven will be serving green pizza with Creamy Pesto, zucchini, artichoke hearts, arugula and mozzarella Fresca. 5755 Mountain Hawk Santa Rosa, 595-1048.

Hooter’s: Get pickled on St. Pats with free fried pickles, green beer specials and college hoops on TV. 353 Jefferson St., Rohnert Park, 585-9464.

Quincy’s Pub and Cafe: Corned beef and cabbage and homemade Irish stew from 9:30am to 6:30pm St. Patty’s Day, 6590 Commerce Blvd, Rohnert Park, 585-1079.

Henweigh Cafe: This West County cafe turns into “Kelly’s Boston Irish Gaelic Celtic County Cafe” for one day only, serving up Irish Stout Stew, Corned Beef and Cabbage and Shepherd’s Pie. Entrees include colcannon mashed potatoes. 4550 Gravenstein Hwy N Sebastopol, 895-7500.

Windsor Community Center: All you can eat corned beef and cabbage dinner hosted by the Lions Club and Windsor Firefighters Association. No host bar. 4-8p.m., all proceeds go to charity. 901 Adele Dr., Windsor.

Jackson’s Bar and Oven: Classic corned beef and cabbage dinner, chocolate Guinness cake with Bailey’s ice cream.
135 4th Street Santa Rosa, 545-6900.

Cafe Europe: Corned beef and cabbage for lunch and dinner on St. Patrick’s Day. 104 Calistoga Road, Santa Rosa, 538-5255.

Mister Hofbrau: Narsi Samii’s new restaurant opens just in time for St. Pat’s. Expect plenty of carved meats and sandwiches with a St. Pat’s slant. Brickyard Center, Santa Rosa.

Walk, Then Eat
Kill two birds with one great event — a 3.17 mile St. Pat’s Run/Walk fund-raiser for the Santa Rosa Recreation and Parks and corned beef and cabbage feed afterwards. This brand new event begins and ends at Juilliard Park in Santa Rosa, with a post-run dinner prepared by Worth Our Weight. Advance registration is $25 for adults and $15 for 18-year-olds and younger. Tickets can be purchased by visiting srcity.gov, at Steele Lane Community Center (415 Steele Lane) or on March 15-16 at Fleet Feet Sports (111 3rd St.). Adults registering at Juilliard Park on St. Patrick’s Day will pay $35 while the cost for those 18-and-under increases to $20.

Straight Up Cocktail Competition

March 2012

By biteclub

You’ll be shaken and stirred at Straight Up! A vodka cocktail competition and tasting on March 8, 2012.

Charbay Family Distillery, area restaurants and expert mixologists from Cyrus, Farmstead, John Ash, Rocker Oysterfellers and Sonoma Meritage will team up to see who’s martini reigns supreme.

The $20.00 guest ticket price includes admission, appetizers, live entertainment, and two drink tasting tickets. You will be asked to cast your ballot for your two favorite cocktails. the event benefits Literacyworks.

Dress “Madmen” cocktail chic or just cocktail appropriate.

We’ll save an olive for you.

Thursday, March 8, 6-9p.m., Petaluma Sheraton Ball Room. Tickets available here.

Calvin Trillin at French Garden

March 2012

By biteclub

Writer Calvin Trillin may be best known for his humorous takes on current events in the New Yorker and the Nation, but serious eaters know him for his trilogy of food books, American Fried; Alice, Let’s Eat and Third Helpings.

Trillin joins KQED host Michael Krasny in conversation Sunday, March 11 at the French Garden in Sebastopol. The evening includes a champagne reception, gourmet dinner and the two speakers, beginning at 5pm. Tickets at seb.org or by calling 823-1511.

$75,000 Bday Bash for Ali

March 2012

By biteclub

Cyrus chef Douglas Keane was among the chefs and celebs invited to celebrate boxer Muhammad Ali’s 70th birthday last weekend in Scottsdale, Arizona.

On the guest list: Andre Agassi, Lance Armstrong, Mia Hamm, Tony Hawk, Steffi Graf, Warrick Dunn and Alonzo Mourning. Keane and several other celebrity chefs were invited to the Sanctuary Camelback Mountain Spa and Resort for an Iron Chef competition that paired up the toques with sports figures.

The price tag for entry: $75,000. Proceeds were donated to Ali’s charities.