SJRC Holiday Fundraiser

By biteclub

On Wednesday December 21 the SRJC Culinary Arts Program will celebrate its upcoming move from 7th Street to Mendocino Avenue by holding a fundraiser of food, wine and holiday cheer. “We’re Movin’ Uptown” will be held from Noon until 2:00PM at the current site at the Brickyard in downtown Santa Rosa. Attendees will sample food and wine pairings and holiday sweets prepared by students, mingle with the instructors, and enjoy entertainment by the Figgy Pudding Christmas Carolers.

Proceeds will provide funding for new kitchen tools and supplies.

“Our new location is four times the size of our current location, so our need is great,” says Culinary Arts Program Director/Chef Michael Salinger. “We need four times as many spatulas, mixers and pots and pans as we have now. We hope our local community will come out for this event as we show our appreciation to everyone who has patronized the Culinary Café and Bakery over the past eight years.”

Tickets are $25 and can be purchased online at http://www.brownpapertickets.com/event/212406

All You Can Eat Oysters?

By biteclub

It’s the final Zero Kilometro for the season at Peter Lowell’s in Sebastopol. Sunday, Dec. 4 from 4-7pm, the restaurant hosts a benefit for Pickleweed Point, a community oyster farm in Tomales Bay with an all you can eat and drink event including oysters, Radio Coteau Wines and locally sourced food from the restaurant. $50 per person.

Peter Lowell’s Restaurant, 7385 Healdsburg Ave, Sebastopol.

Love your buns: Downtown Bakery and Creamery in Healdsburg

By biteclub

A fortuitous trip to Healdsburg for an optical check-up (and the ensuing blurry vision that made driving hazardous at best for the next hour) led my sniffer to an oldy-but-goodie breakfast stop at Downtown Bakery and Creamery (308 Center St # A  Healdsburg, 431-2719).

If you haven’t stopped in lately for a sticky bun, there’s no doubt in my mind that the flaky, crispy, buns of goodness are the best in Sonoma County. If not the planet. While you’re there, check out the spiced donut muffin (part donut, part muffin, all delicious) and pick up some of their slice-and-bake refrigerator cookie dough for the holidays.

Downtown Bakery and Creamery: 308 Center St # A  Healdsburg, (707) 431-2719

The BBQ Spot | Santa Rosa

By biteclub
The BBQ Spot Santa Rosa

The BBQ Spot Santa Rosa
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

By biteclub
Cafe Gratitude Healdsburg interior
Cafe Gratitude interior

 

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

By biteclub
Spec ravioli at Petite Syrah
Spec ravioli at Petite Syrah

CLOSED

Spec ravioli at Petite Syrah
Spec ravioli at Petite Syrah

 

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

By biteclub

BiteClub Press Democrat Holiday Cookie Contest

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

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

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