Page 555 – Sonoma Magazine

The BBQ Spot | Santa Rosa

December 2011

By biteclub

A road trip through the south sparked a pit fire for Rob Fernandez, owner of Santa Rosa’s smokin’ new que, The BBQ Spot.

Traveling through Dallas, Lousiana, Mississippi, Alabama and Tennessee, he discovered amazing ribs, brisket and barbecue. After honing his craft for a few years in his backyard, Fernandez got his bbq mop wet at the Cotati Farm Market this summer and took a runner-up ribbon for his brisket at the Wine Country BBQ (against some steep competition).

In October 2011, the 29-year-old opened a small storefront on Santa Rosa Avenue that’s quickly becoming a lunch-time go-to for meat lovers who’ve followed their noses to the under-the-radar rib joint. BiteClub (and company) mowed through the “Small Feast”, a half-rack of ribs, four pieces of chicken, a pound of brisket, four sides and four slices of cornbread for $40 without hesitation. Our Little Riblet declared the St. Louis style ribs to be the best she’d ever had.

Brisket’s a top contender — though to really ring my bell, I’d like to see a little more fat and bark (I’m a Southern girl at heart). The ribs, cooked in a brown sugar rub, get the flavor dead right, if not always the texture. On two occasions, they were a little chewy, rather than fall-off-the-bone tender. The chicken and pulled pork are solid second-fiddles and the sides sparkle with crispy coleslaw, skin-on fries, top-shelf sweet and tender baked beans (with a hint of green pepper) and sheet-pan cornbread that’s a nice sauce-sopper.

Bottom line: Smoke rings don’t lie — The BBQ spot is the real deal and a welcome addition to what looks to be return to serious Southern flavors in Santa Rosa.

Channeling Man vs. Food? The Legend is a half rack of ribs, four pieces of chicken, a pound of brisket, a pound of pulled pork, a large order of fries, two sides and two pieces of cornbread. If you can eat it all in one sitting, it’s free. If not, it’s $$38.75. DINE IN ONLY.

The BBQ Spot, 3448 Santa Rosa Ave., Santa Rosa, 585-2616. thebbqspot.net

MORE BARBECUE RESTAURANTS

Six Norcal Cafe Gratitudes to sell or close

November 2011

By biteclub

Cafe Gratitude Healdsburg interior — Cafe Gratitude interior

SFist is reporting the closure/sale of all Northern California Cafe Gratitude locations. The six locations on the chopping block include Healdsburg, along with SF Mission, Oakland, Berkeley, San Rafael, Cupertino and Santa Cruz.

The company states that the restaurants will remain open as owners seek buyers, but the parent company is dissolving due in part to “aggressive lawsuits”. The lawsuits allege illegal tip pooling and unpaid overtime wages filed by three plaintiffs. But a lawyer speaking to InsideScoopSF thinks there’s something bigger than a couple of small potatoes lawsuits going on here.

A note from owners Matthew and terces Engelhart on Facebook states:

With great sadness we are announcing the upcoming closing/sale of all Northern California Café Gratitude’s.

  A series of aggressive lawsuits has brought us to this unfortunate choice. Although we believe that we have done nothing wrong and our policies are completely legal, it will cost us too much money to defend them in court. Despite telling the attorneys that brought the lawsuits that the current structure and resources of Café Gratitude are insufficient to sustain and defend our community, they have refused to give up and are forcing us to close.  

We appreciate the loyalty of our employees and customers over these past 8 years and are grateful for having had the opportunity to serve each of you. We were happy to tolerate low margins and sustain ourselves on the transformation and personal growth of our people, while providing local organic vegan food to our community in an atmosphere of unconditional love. That commitment is under attack and we are not able to weather this storm.  

This process will take a few months so please keep coming in and let’s celebrate our 8 years of success together, we are grateful for you!  We have come to realize that it isn’t how we serve that is most important but rather that we serve.  Our mission will survive this, as love cannot be threatened.

    Thank you and love to you all,  Matthew and Terces Engelhart on behalf of Café Gratitude, LL

Another recent Healdsburg shutter: Shimo

Petite Syrah, redux

November 2011

By biteclub

CLOSED

First off, Chef Josh Silvers can’t escape his tasting menu. A casualty of his restaurant transformation last spring to a small plates menu, Silvers has brought it back to stay with four and seven courses ($50, $70). As ever, it’s at the chef’s whim and for the entire table.

Meanwhile, BiteClub did a taste through the new menu after Chef de Cuisine Ben Davies’ arrival, and the food has only improved. Davies (who a number of local chefs credit Mirepoix’s 2010 Michelin star to) has elevated the small plates lineup with Silvers to include a swoon-worthy 63-degree egg salad (imagine an egg cooked so delicately it turns to a sort of custard) with parsnip frisee, bacon and crispy pork ($11); Speck (a sort of ham) and smoked ricotta ravioli ($11); a roasted pork tenderloin and creipinette with red cabbage and creme fraiche ($14) or pan-roasted Liberty Duck with black barley, shiitakes, pear and port ($16).

The quick take: These meticulous small plates feature 2-star flavors at a 1-star price.

Monday through Saturday lunch, 11:30am to 2:30pm; dinner from 5pm daily. 205 Fifth St., Santa Rosa, 568-4002.

Cookie Contest 2011

November 2011

By biteclub

Thanks to all who submitted your recipes.

WINNER:
Spiced Butternut Squash Cookies
These defied every judgement we wanted to put on them. They’re vegan, they’re made with squash..what’s to like? But a jaded room full of reporters ended up loving these soft, cakey cookies above the rest. One editor said, “They just embody the holidays.” A combination of great spices, flavors and textures make these — and yes, even we’re surprised — our 2011 winner.

Our other favorites of the Year
– Baked Apple Oatmeal Cookies
Another huge winner in our taste tests, these incorporate cinnamon-kissed sauteed apples and candied nuts for a hearty, yummy cookie.

– Tipsy Cranberry
After macerating the cranberries (accidentally) for a week, the brandy-soaked cookies were a hit at our holiday party.

– Cinnamon Logs
Okay, I’ve been told I’m not allowed to vote for another shortbread cookie (my weakness!) but these little cinnamon shortbread bites are perfection. A close second for me: Yes We P’Cans. With big props to the Walnut Slice Cookies as well. (Biteclub’s three personal faves).

– Chocolate Peanut Butter Creams
Eyeballs went wide at these over-the-top chocolate and peanut butter cookies that are reminiscent of a whoopie pie. Lots of thumbs up on these.

And the rest (all great as well!)

– Cayenne Chocolate Coffee Cookies
– Chocolate Kiss Snowballs
– Rosemary Cardamom Pinwheels
– Death By Chocolate Chip
– Gingerbread People
– Lenguas de Gato
– Coco-nutty Crunchy Cookies
– Cherry Surprise
– Eggless Gingery Fruit Nut Bars
– Sweet Potato Squares
– Vegan Almond Lemon Cookie Recipe
– Mostaccioli
– Persimmon Cookies
– Basil Orange Italian Cookies
– Cayenne Chocolate Coffee Cookies

+++++++++

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+++++++
Hey, my cookie wasn’t included!
Because of the number of submissions, I just can’t always cook everything. I cull through the recipes and look for cookies that are unique, that offer some sort of interesting re-arrangement of a classic, or just happen to tickle me. Some recipes I don’t test because they’re too similar to previous submissions or have a number of submissions already (I usually pick the one I think looks the best). I’m not a huge fan of recipes that include “mixes”, margarine or Crisco (unless it really works and makes sense in the recipe). Sometimes I have trouble finding ingredients or tools (I don’t happen to have a cookie press, but am getting one for next year). Other times, I simply don’t get to things. I’m sorry if you didn’t get included this year, but please try again next year!

How did you decide?
This is the least scientific method ever, but it’s probably the most fair. I put all of the cookies on my desk throughout the cookie baking process. Folks from the newsroom come taste them. I have a few ringers (my closest co-worker, George and my boss, Greg, for example tasted most of the cookies). I also consult my family (who get lots of tastes) and friends.

We sort of decide which cookies really stood out in our minds. It’s usually a pretty challenging process, but this year, the squash cookies just took us all by storm. So there you go.

Stony Point Grill closes

November 2011

By biteclub

Retro-esque diner Stony Point Grill has served its last meal. Early this week, fans noticed the doors locked and chairs on the tables during its usual dining hours. A sign has gone up on the doors stating, “Thank you for your patronage! It has been our pleasure to serve you! Give(n) the times that we are in, we had no choice but to close. Till we meet again…”

33 Local Foods We Love

November 2011

By biteclub

What are the local foods that make you happy to live in Sonoma County?

I asked BiteClubbers to name the artisan foods (okay, and a few drinks) that really make Sonoma County the cornucopia of deliciousness that make us proud to be from here. These are the things we go out of our way to find at farm markets, restaurants and grocery stores.

So, here are your picks…or at least a first pass. Did we miss your favorites? Add them below!

Libations
Russian River Brewing: Pliny the Elder, Consecration
Taylor Maid Coffee: El Impossible
Guayaki: Yerba Mate
Ace in the Hole: Cider
Bear Republic: Racer 5

Dairy Good
Spring Hill Cheese: Butter
Rosso Pizzeria: Burrata
Redwood Hill Farm: Crottin
McClellands Dairy: European Style Organic Artisan Butter
St. Benoit Yogurt: Meyer Lemon Yogurt
Bohemian Creamery: Bo Peep
Bellwether Farm: Carmody
Sheana Davis: Delice de la Vallee
Matos Cheese Factory: Portugeuse Cheese
Straus Creamery: Butter
Clover-Stornetta: Butter, milk

Meat It!
Salmon Creek Ranch: Duck
Black Pig: Salumi and Bacon
Diavola: Charcuterie
Healdsburg Farm Fresh Eggs

Condimentable
Terra Sonoma: Verjus and Saba
Preston of Dry Creek: Olive Oil
Mateo Granados: Ahumado Salsa
Figone’s: Cinnamon Pear Balsamic Vinegar

Bread-Tastic
Jalisco Tortillas
Preston of Dry Creek: Bread
Della Fattoria: Kalamata Bread
Wildflour Bakery: Cheese Fougasse and sticky buns
SRJC Culinary Cafe: Bakery items
Nightengale Bread: Foccaccia
Chloe’s French Cafe: French pastries
Prima Vera Tamales

Sweets
Matanzas Creek Winery: Peanut, toffee, champagne brittle

Thanksgiving 2011

November 2011

By biteclub

EDITOR’S NOTE: G&G Market will be open from 7am to 3pm Thanksgiving. I mistakenly wrote that they would be closed.
Sure, Thanksgiving is a time for gathering ’round the family table, but who says it has to be yours? Instead of spending hours slaving in a hot kitchen, there are plenty of eat-out, pick-up and “who has to know you didn’t make it?” options throughout Sonoma County.

This year, celebrate turkey day in a new way. Just remember to get a doggy bag for those post-Thanksgiving turkey and stuffing cravings.
Here are some of our favorite spots throughout Sonoma County.

RESTAURANTS
 Santa Rosa
Stark’s Steakhouse: Roast Willie Bird Turkey, Chef Mark’s Andouille Sausage & Wild Mushroom Stuffing, Traditional Giblet Gravy and Pomegranate-Cranberry Relish for $24, or the usual steakhouse menu (except burgers and entree Caesar salads) from 2 to 7pm. Desserts: Pumpkin Pie and Mamma Janne’s Cream Cheese Pie. No corkage. 521 Adams St (at 7th St.), Santa Rosa, 546-5100.

Willie Bird’s Restaurant: Family-favorite serving up local Willie Birds. Full holiday turkey dinner along with other menu items. Reservations required and most are nailed down well in advance, but some walk-ins accepted. Open until 8pm. 1150 Santa Rosa Ave., Santa Rosa, 707.542.0861. Can’t get in for Thanksgiving: Grab a turkey Monte Cristo on Black Friday.

Cafe Europe: Four course diner, $35, from 1 to 6pm. 104 Calistoga Road Santa Rosa, 538-5255

John Ash and Co.: Traditional turkey dinner from Chef Thomas Schmidt. Call for reservations. 350 Barnes Rd., Santa Rosa, 707.527.7687

Brasserie: Three course meal from noon to 7pm, $42 adults, $18 12 and under. 170 Railroad Street Santa Rosa, 636-7388.
Union Hotel: Traditional turkey, butternut squash soup, cranberry sauce, pumpkin pie, $28.50; Prime rib dinner, $28.50; shrimp pasta, $23.50; pasta primavera $23.50 and a vegetarian pomodoro pasta $23.50. Reservations, 11:30am to 7:30pm. 280 Mission, Santa Rosa, 538-6000.

Healdsburg
Madrona Manor: Michelin-starred chef Chef Jesse Malgren does annual four-course turkey dinner for $78pp. Call ahead for seating between 1:30 and 7:30pm. 1001 Westside Road, Healdsburg, (707) 433-4231.

Dry Creek Kitchen: Three course menu includes roasted beet carpaccio, Duo of Willie Bird Turkey, Roasted leg of lamb, hard cider glazed pork, butternut squash ravioli; pumpkin pie with salted caramel sauce, hand pulled apple strudel. $65 per person. Served 2-7pm; 317 Healdsburg Ave., Healdsburg, 866.458.7224

Cocina Latina: Thanksgiving Yucateca-style. Mateo Granados’ new restaurant serves up Tacones, ceviche, Yucatan-style turkey with jasmine rice, crispy duck leg with beans and chorizo, braised lamb with potatoes, roasted beets, sticky bun flan. $45 per person, serving noon to 8pm. Reservations recommended, 433-1520.

Spoonbar: A casual three courses include mixed game terrine with date compote; Redwood Hill goat cheese salad; Ras el Hanout scented breast of turkey with pinenut and currant stuffing; ribeye steak with potato gratin; prosciutto wrapped sturgeon; breast of duck with Gravenstein apple gastric; Gleason Ranch porchetta with root veggies; sweet potato pie, pecan tart, brown sugar creme caramel. $55 for adults and $25 for children. 219 Healdsburg Ave., Healdsburg, 922-5426.

Sonoma
Estate: Chef Sondra Bernstein’s family-style Italian restaurant in the former General’s Daughter is serving up prosciutto and pumpkin soup, Blue crab spaghetti, sugar pie pumpkin ravioli with sage butter, roasted turkey roulade, leg of lamb, pumpkin cheesecake. 400 West Spain Street Sonoma, 933-3663.

girl and the fig: Nearby sister restaurant on the Sonoma square features a three course menu including wild mushroom and fromage blanc strudel, roasted turkey breast, prime rib, and a brow butter Bartlett pear tart for $52 per person. 110 West Spain St., Sonoma, 938-3634.

Depot Hotel: Four courses at a favorite Sonoma bistro features corn chowder, vineyard salad, roast turkey with sage stuffing. Other entrees: grilled salmon, orecchiette pasta with butternut squash, veal picatta or filet of beef. Cheesecake, pumpkin pie or chocolate decadence with port wine sauce. $37 to $43pp, seatings from noon to 7pm; 241 First St., West, Sonoma, 938-2980.

Sante: An epic Thanksgiving buffet that puts all other buffets to shame. The highlight reel: Butternut squash with creme fraiche, shrimp cocktail, assorted charcuteries, artisan cheeses served by the Maitre Fromager, smoked salmon and caviar, classic Caesar, ricotta tortellini salad. Carving stations of Diestel turkey with brioche and sage stuffing, filet mignon, pumpkin pie ravioli, sea bass, lamb, veal, mashed potatoes, Brussels sprouts, artisnal breads, pumpking pie, chocolate Bourbon tart, pumpkin cheesecake, spiced pumpkin macaroons, s’mores bar, Crepes Suzette. $95pp, 939-2415.

DIY Pie: Join with other busy bakers for a Community Pie event at 10am, Wednesday, Nov. 23. All you need is an apron and a rolling pin (you can borrow a neighbor’s if you need to). Caterer Meloni Courtway provides instructions and ingredients on how to make her Martha-worthy double pastry crust for a take-home apple or pumpkin pie. Sips, nibbles and plenty of friendly chit-chat while you bake. $22 to be the star of your holiday meal, RSVP required mcourtway@sbcglobal.net or 781-7244.

Sebastopol
French Garden: Garden Butternut squash soup with pumpkin ravioli; turkey, Prime Rib, polenta cakes with kale, mashed potatoes, sausage stuffing, roasted chestnut gravy, yams with brown sugar, cranberry sauce, pumpkin pie, sticky date pudding and more. 8050 Bodega Avenue Sebastopol, . 824-2030. $60pp, $25 children 12 and under.

Petaluma
Central Market: Always a favorite in Petaluma, Chef Ton Najiola celebrates his eighth annual Thanksgiving dinner, this year highlighting New Orleans influences. $60pp, kids under 12, $20. 42 Petaluma Blvd N., Petaluma, (707) 778-9900

West County
Agriculture at Dawn Ranch: Three course featuring pate with caramelized onions, mushroom tart, herb roasted turkey with Brussels sprouts hash, pumpkin tart. $44pp, seating from 4:30 to 9pm. 16467 Hwy 116 Guerneville, (707) 869-0656

Rancho Nicasio Thanksgiving Dinner: Annual three course dinner from 12 to 7pm, reservations recommended. Menu includes homemade clam chowder, turkey, ham, salmon Wellington with champagne sauce, prime rib, pumpkin, apple or pecan pie. $34.95pp, 29.95 65+, kids under 10, $24.95. Three course vegetarian option available by reservation. On The Town Square, Nicasio, 415-662-2219.

BUYING YOUR TURKEY
BBQ Smokehouse Smoked Turkey: Smoked over applewood for 12 hours, $68.50. Add cornbread stuffing, sweet potato casserole, mashed potatoes, red eye turkey gravy and cranberry relish for $89.99. Order before 5:00 PM on November 18th, 575-3277 ext. 2.

Diestel Turkey: Big John’s (1345 Healdsburg Ave, Healdsburg), Oliver’s Market, Whole Foods, Sonoma Market (520 W. Napa St., Sonoma), Ukiah Natural Foods (721 S. State St., Ukiah), Molsberry Market (522 Larkfield Ctr, Santa Rosa).

Willie Bird Turkeys: Local free-range turkeys. 5350 Highway 12, Santa Rosa, CA 707-545-2832 Will Call Orders Only.

Whole Foods: Pre-cooked meal options include a Latin Feast, Heritage Holiday dinner, traditional turkey dinner, spiral cut ham, organic and vegan options, as well as organic and heirloom turkeys.

PICKUP
Zazu/Bovolo/Black Pig: You cook the turkey, Zazu does the rest. A la carte sides with flair including Black Pig Bacon (for your left over BLTurkey!); Cranberry apple Chutney; Riesling Gravy, Buttermilk Mashed Potatoes, maple and browned butter yams, cornbread stuffing, pumpkin ice cream pie, Sebastopol apple crunch pie. All orders must be received by Friday, Nov. 20 for pick up on Wednesday at ZAZU restaurant + farm, 3535 guerneville road, santa rosa from 3 to 9pm or at BOVOLO, 106 Matheson St, Healdsburg from 12 to 6 pm. 431-2962 to place your order.

Pearson and Co: Mix and match everything from sides to stuffing. Menu includes: Butternut Squash Soup, turkey, ham, garlic mashed potatoes, root vegetables, green beans, wild rice stuffing, breads, pies and more. All orders must be placed by Saturday, Nov. 20, 2010. Call ahead orders: 541-3868, 2759 4th St., Santa Rosa.

Fresh By Lisa Hemenway: Complete Thanksgiving dinner includes a roast turkey, mashed potatoes and gravy, veggies, desserts and more. $180-$195. Packaged and ready to go, ready for pickup between 10am and 1pm. 5755 Mountain Hawk Way, Santa Rosa, 539-1049.

DON’T FORGET DESSERT 
Dominique’s Sweets: Pumpkin, apple, sweet potato, Honey walnut, pecan or yam pie available for pick up on Nov. 23 at the Santa Rosa wednesday market (Veteran’s Building). Order by Nov. 19. 707.843.9765 or dominiquesweets.com.

Della Fattoria: Chocolate pecan pie, pumpkin pie with Maple Meringue, Pumpkin Slab Pie, bourbon Pumpkin Cheesecake, brown butter pumpkin layer cake with cream cheese frosting, dinner rolls and breads. Order by 11/21, 763-0161. 141 Petaluma Boulevard North, Petaluma.

Mom’s Apple Pies will be open for limited hours on Thanksgiving day. Expect lots of pumpkin. Order ahead if you want something different. 4550 Gravenstein Hwy. North, Sebastopol, 707-823-8330.

LAST MINUTE SHOPPING 
* Whole Foods: Thanksgiving hours are 8am to 2pm.
* Safeway: Most locations: 6am to 12pm
* G & G Market/Santa Rosa: Open 7am to 3pm
* Olivers: Montecito, Stony Point, Cotati, open from 7am to 3:30pm

TO HELL WITH THE TURKEY!
Save a turkey and join adopt a turkey instead of eating one. To view this year’s “adoptable” turkeys, visit adoptaturkey.org or call the Turkey Adoption Hotline at 1-888-SPONSOR.

Sweet T’s Restaurant opening in Santa Rosa

November 2011

By biteclub

Fried Chicken at Sweet T's in Santa Rosa

Gladys is the Southern fried heart of Doug Richey’s new kitchen. Quietly burbling and steaming away she’s a gleaming new Henny Penny pressure fryer that’s seen some heavy R&D over the last several months as Sweet T’s Restaurant and Barin Santa Rosa preps for opening day.

But some whoops and hollers from mingling staff in the pre-opening days as Richey puts out another basket of “test” fried chicken confirm he’s hit the perfect combination. A mash-up recipe of “TK’s” (Chef Thomas Keller) brining technique, his own mix of secret herbs and spices, and what he claims is the real secret to KFC’s chicken (the number of pieces put into the fryer) — this batch is tender, juicy and perfectly crispy, the hallmark of great Southern fried chicken.

“They’re polite, they’re Southern when they don’t like it,” said Richey of less-successful attempts.

Catfish Po Boy at Sweet T's in Santa Rosa

Putting aside his pasta and olive-oil drenched past, the former Santi chef is embracing barbecue, creamed corn, molasses cake and of course, his signature fried chicken as the Fountaingrove restaurant transforms into a Wine Country-does-Low-Country eatery. One of the most eagerly anticipated openings in recent memory, Sweet T’s is slated to open mid-November 2011 (probably on 11.18, but call ahead).

Outside, a Southern Pride smoker puffs away, filled with ribs, chicken and pork butt, which will be another staple of the menu. Long-cooked stuff goes in the night before, infusing the meats and building a “bark” on the pork. Like any true Southern ‘que spot, the meats change up daily and are served with coleslaw, biscuits and a napkin — and once it’s gone for the day, it’s gone.

The food is familiar to Richey, who’s family hails from the South, but to re-indoctrinate himself, he spent several weeks last summer eating and staging at some of the South’s best barbecue eateries. Ultimately, it was his momma’s recipes that inspired some of his favorite dishes.

Peanut Butter and Raspberry Cake with Sweet Potato Chips at Sweet T's

Backed by investors Dennis and Ann Tussey, along with a number of Bay Area restaurateurs, it’s been a long road to the current lineup, but here’s what’s slated to roll out later this week:

LUNCH
– Simple pickles: Housemade pickles and onions ($2)
– Boiled Peanuts: The Southern version of edamame ($2)
– Cornbread: Cooked to order in tiny cast-iron skillets ($2)
– Onion rings with buttermilk vinaigrette
– Hush puppies with salted honey butter ($5)
– Catfish Poor Boy: Doug hates that the fish isn’t local, but hey, you gotta have catfish, right? Dredged in Cajun spices with a lush remoulade. ($9)
– Daily ‘que (chicken, “chopped” pork, ribs, brisket)

– Sides of succotash, mashed potatoes, collard greens, hoppin john, mac and cheese, and grits. ($3-5). The creamed corn nearly made me weep.
– The burger: Right now it’s a cheeseburger, but Doug’s trying to get a lean chuck infused with bacon trimmings on the menu (let’s just say not everyone appreciates the beauty of this concept). Let’s all lend our support here.

DINNER
Most of the above plus…
– “Guilty Pleasures” of chicken lives and cracklin’ with sweet onion jam; crispy Brussels sprouts with garlic aoili
– Barbecue, of course.
– Gumbo with okra, shimp and oysters ($3, 6)
– Shrimp and Grits: Anson Mills grits with prawns and crispy leeks ($16)
– Meatloaf with mashed potatoes and ketchup glaze
– Oven roasted pork chop
– Southern Fried chicken with two sides ($14, $18)

Save room for dessert. We’re just saying. Stay tuned for final opening dates. Cause we know you’re all going to be standing outside with your nose pressed against the window. I know I am.

Sweet T’s: 2009 Stagecoach Road, Santa Rosa, 595-3935

Artisano 2011: Win Tickets

November 2011

By biteclub

CONTEST CLOSED
BiteClub’s Giving away TWO sets of TWO Tickets
Two winners will receive two tickets to the Grand Tastings at Artisano on November 19, 2011.
To win, tell me your FAVORITE artisan food in Sonoma County — whether that’s bread, cheese, charcuterie, chocolate, beer…whatever. LEAVE YOUR COMMENTS IN THE COMMENT SECTION BELOW. You must use a real email address for me to contact you.
I’ll select two winners based on my favorite answers on Friday, Nov. 18 at 10am. Full RULES HERE.

With the crush of September and October’s busy harvest schedule now behind us, it’s time to celebrate and relax. Artisano, held Nov. 19 from 11am to 4pm is an intimate, curated walk-around tasting of small production artisan wine and food from throughout Sonoma County. And by curated, we mean the good stuff.Now housed at the Vintner’s Inn, chefs and winemakers plan to bring their A-game to this sip and nibble event featuring top-notch cheesemakers, charcuterie, chocolates, micro-production wines, beer and chef demos along with art and live music.

Wines from Acorn, Capture, Cartograph, PreVail, De Novo, Skipstone, Stark, Reynoso and Pech Merle. Restaurants: Affronti, Dry Creek Kitchen, Diavola, Estate, Jackson’s, John Ash, Mugnaini Wood Fired Pizza, Petite Syrah, Spoonbar and Girl & The Fig. Plus: Achadinha Goat Cheese, Bellwether Farms, Bleating Heart Chesese, Dry Creek Peach and Produce, Delice de la Vallee, Jim town Store, Laura Chenel, Marin French Cheese, Redwood Hill, Salt Side Down Chocolates, Skipstone Ranch, Sonoma Chocolatiers and Terra Sonoma. Bear Republic offers up beer and chefs John Toulze (girl and the fig), Brian Anderson (Bistro 29) and pastry chef Shelly Kaldunski demo throughout the afternoon.

The event is a benefit for Slow Food Sonoma County, with a portion of the revenue going to help School Garden Projects in Cloverdale, Geyserville, Healdsburg, Windsor and Santa Rosa.

Artisano 2011, artisano.org
Tickets: $65 in advance, $75 day of event.
Friday, Nov 18, 11-4pm, Vintners Inn Event Center: Vintners’ Inn Event Center – John Ash & CO.

Local cheese, beer, coffee are Good Food Award Finalists

November 2011

By biteclub

Craft beer, cheese, preserves and coffee producers from Sonoma County were among the 144 finalists for this year’s Good Food Awards. Nearly 1,000 artisan foods were submitted to the judging panel from throughout the country representing the best in locally made, sustainable foods. Judges included: Alice Waters, Michael Pollan, Clark Wolf, Bruce Aidells, Laura Werlin, Ruth Reichl, and dozens of other haute palates.

“These producers represent America at its best — businesses of every size that stimulate vibrant local economies and truly define the meaning of good food. In the long term, The Good Food Awards will change the way America feeds itself, and in the short term, it has set out to foster and fuel a craft food renaissance that is taking shape from coast to coast and everywhere in between. These are our American local food heroes, and it’s their time to shine,” said the Good Food Awards organizers.

On the list of Bay Area Nominees (Sonoma County Producers in BOLD):

BEER
Lagunitas Brewing Company, a lil’ Sumpin’ Sumpin’ California
Almanac Beer, Summer 2010 Vintage Blackberry Ale California (SF)

CHARCUTERIE
Adesso Speck (Oakland)
Café Rouge, Duck Pate California (SF)
Columbus Foods, Finnochiona California (SF)
Fatted Calf, Pork, Rabbit, and Duck Terrine California (Napa, SF)

CHEESE
Achadinha Cheese Company, Capricious California
Bellwether Farms, Carmody & Whole Milk Ricotta California
Cypress Grove Chevre, PsycheDillic California
Saint Benoit Yogurt, Organic Yogurt Cheese California

CHOCOLATE
Bittersweet, Rich Milk California (SF)
Dandelion Chocolate, 70% Costa Rica California (SF)

COFFEE
Equator Coffees & Teas, Ethiopia Watadera FTO California (Marin)
Flying Goat Coffee, Ethiopia Sidamo Moredocofe California
Sightglass Coffee, Ethiopia Shakiso California (SF)

PICKLES
Emmy’s Pickles and Jams, Turmeric Cauliflower California (SF)

PRESERVES
Artisan Preserves, Orange Honey Marmalade
Wine Forest Wild Foods, Wild Elderberry Syrup (Napa)

Winners Announced: January 13, 2012 (Ferry Building, San Francisco, CA)
The list of Good Food Awards finalists can be found here: http://bit.ly/gfafinalists2012pr

Tasting Gallery: http://bit.ly/gfatastingphotos
Good Food Awards Website: www.goodfoodawards.org