Blue Label at the Belvedere closing

By biteclub

The Blue Label Crew
The Blue Label Crew

All good things must come to an end. But so soon?

Blue Label at the Belvedere — both evening and cafe service — are closing. The evening service, managed by Superburger’s Bill Cordell, has shuttered and the cafe service, run by the former Humble Pie Crew, will shut down on July 17.

It’s a serious bummer. Because Bill’s haute burgers were off the hook. And it’s no secret that BiteClub’s a die-hard fan of Miriam Donaldson and her baking prowess. Plus, the space was just so, well, strangely welcoming and perfect. After a strong opening, a series of changes (Donaldson and her team moving to cafe service and Cordell recently changing the focus of the menu to burgers) created some confusion for diners but the fan based seemed to be growing.

Cordell said the restaurant had a great run and was a lot of fun, but it was a good time for him to move on to other things.

Donaldson seemed upbeat in an email to BiteClub, saying “Don’t know what we are up to next…maybe take it easy for a bit. But I really miss cooking dinner and so does Josh. So maybe if a perfect tiny little space becomes available and we are able to find the start up cash we’ll give it another whirl.”

 

Santi Space Rising From Ashes?

By biteclub
Chef Doug Richey, copyright Heather Irwin, BiteClubEats.com
Chef Doug Richey, copyright Heather Irwin, BiteClubEats.com
Chef Douglas Richey

You can’t keep a good chef down. At least not for long.

Seems that there may be a new tenant moving into the Fountaingrove restaurant space vacated by Santi. And don’t be surprised to see some familiar faces in the kitchen.

Though the venture is pretty hush hush right now, Chef Douglas Richey spoke to BiteClub from South Carolina and confirmed that he’s working on a new project with several Bay Area restaurant investors. Richey, who had been named executive chef at Santi just months before the sudden closure, wasn’t ready to hang up his toque just yet, and quickly got to work on a new project.

As to the concept, Richey is keeping mum, but it’s no secret that he’s spent the last several weeks eating his way through some of the best — and worst — restaurants from Savannah to Memphis. A possible link? Hmmmm.

“I’m building my secret weapons. This new restaurant is going to have everything to do with real food. It’s all about family and creating community. And far from esoteric food,” he told BiteClub.

There’s no opening date set, but Richey said he and his investors plan to get the concept completely solid before swinging open the doors. “Five seconds after we get it perfect, we’ll open the doors,” he said.

 

Addendum: New Ad Hoc To Go opens

By biteclub

Move over French Laundry, Thomas Keller’s going take-out?

The latest venture by the King Keller is literally in his backyard, serving up Ad Hoc’s famous buttermilk fried chicken and barbecue from a walk-up window. First-come, first-served, it’s lunch in a box with two sides (we had corn succotash and potato salad) for $16.50 Thursday through Saturday from 11am to 2pm. TK was dining on the patio himself on our first visit, seeming well-pleased while construction workers, locals and a handful of eager foodies made a bee-line for the upscale-downscale grub. Don’t miss dessert, a Creamsicle-style ice cream cup.

Addendum @ Ad Hoc: 6476 Washington St., Yountville
Orders can be placed while in queue or over the phone for pick up from 11:00am-2:00pm by calling 707.944.1565 on Thursday, Friday and Saturday only.

 

Pliny wins again

By biteclub

Russian River Brewing has won Beer of the Year from readers of American Homebrewers Association Magazine, Zymurgy. It’s a three-peat for the brewery’s Pliny the Elder, a double IPA.

The award, according to Russian River Brewing’s Michael Deas, is significant within the brewing industry because it’s a people’s choice vote among “people who care a lot about beer.”

“All the beers on the list with us are amazing,” Deas said.

A total of 433 breweries and 1,306 beers were represented in the 2011 poll. Other Northern California breweries on the list included Chico’s Sierra Nevada, Ft. Bragg’s North Coast Brewing (Old Rasputin, 18th place), San Francisco’s Anchor Steam and Healdsburg’s Bear Republic (Racer 5, 29th place). Russian River Brewing’s Blind Pig IPA took 43rd place.

The magazine also ranked the breweries based on the total votes received by each of their beers. Russian River ranked fifth, followed by Petaluma’s Lagunitas (ranked #12); and Bear Republic Brewing in Healdsburg (#24).

Deas said he credits brewmaster Vinnie Cilurzo with Russian River’s continued success in the beer world. “He’s the most meticulous and humble guy you’ll ever meet. Everything has to come out the right way every time with him.”

“We’re proud of our beer and proud to be a part of the Santa Rosa economy,” said Deas.

Pliny the Elder is on tap throughout the year at Russian River Brewpub (725 4th Street, Santa Rosa). The brewery’s triple IPA, Pliny the Younger, is released just once a year in February.

Big Bottom Market to open

By biteclub

Okay Snicker McSnickerstein. Let’s get this out of the way: The name of the forthcoming Big Bottom Market in Guerneville refers to the river town’s 1860’s moniker as “The Big Bottom”. As in an alluvial flood plain. Not your granny’s gadunkadunk in the trunk.

But owners Crista Luedtke (boon eat+drink, boon hotel) and Michael Volpatt (of PR firm Larkin Volpatt) aren’t exactly shying away from the cheeky double entendre. “When we heard it we just though it was fun. It’s definitely got a lot of people talking,” said Volpatt.

Opening in mid-July, this small-town market isn’t you usual cigs, beer and Slim Jim kind of joint. Instead,  it’s a gourmet general store focused on artisanal food wine and micro brews for the beach-bound and picnic-set. In addition to deli items and prepared foods, Big Bottom Market will also sell its own blend of red wine, Sonoma County olive oil and sea salt. The duo hopes to expand the operation in Sonoma County and possibly Palm Springs.

But that’s not what’s got my attention. “Visitors to the market can also anticipate getting their hands on one of the best biscuits ever tasted. In the words of the market partners, ‘The biscuit is the new cupcake and ours are off the hook delicious.‘” Plus the promise of a decor that’s “lumberjack chic.”

Akin to Jimtown Store owner Carrie Brown, Crista has already proved her food mettle at boon eat + drink, a simple eatery that embodies everything I love most about Sonoma County — unfussy, fresh and wildly creative dishes that taste as good as they look.

Stay tuned for more details. The location is set to be 16228 Main St. in downtown Guerneville.

National Restaurant Chains Most Likely to Go Bankrupt in 2011

By biteclub

When it comes to restaurants, mom and pop’s aren’t the only ones who’ve faced a dismal few years as the economy has faltered. A number of large national chains are in serious jeopardy of bankruptcy and possible closure by the end of the year, according to TheStreet.com’s Bankruptcy Watch.

Though some chains continue to see massive growth (McDonald’s, Chipotle, Starbucks), others have seen continued faltering, with giants Sbarro and Marie Callender’s succumbing earlier this year.

To determine which restaurants are at highest risk, the restaurant chains were measured using the Altman Z-Score, which measures not only stock prices but other assets, liabilities and other aspects of a company’s financial health.

According to TheStreeet, companies with a Z-Score higher than 3 are considered safe with little danger of bankruptcy, while those with a score of 1.81 or lower are considered distressed and are more likely to go bankrupt. Anything in between is a grey area. (Read more)

What’s interesting is that nearly all of the companies listed (from safest to least safe) have seen significant growth since last August when stock prices were flatlining across the board. But it may be a case of too little too late for some. Four have restaurants in Sonoma County, all of which are in the top five most vulnerable to bankruptcy.

Here’s the breakdown.
14. Red Robin, 2.91 (trending up)
13. Sonic, 2.9 (trending up)
12. Ruby Tuesday, 2.57 (trending down)
11. Carrols Restaurant Group (Pollo Tropical, Taco Cabana), 2.34 (trending up)
10. Einstein Noah Restaurant Group, 2.3 (trending up)
9. O’Charley’s (its namesake as well as Ninety Nine Restaurant and Stoney River Legendary Steaks), 2.12 (trending up)
8. Ruth’s Hospitality Group (Ruth’s Chris Steak House, Mitchell’s Fish Market), 1.78 (trending up)
7. McCormick & Schmick’s, 1.68 (trending up)
6. Bravo Brio Restaurant Group (BRAVO! Cucina Italiana and BRIO Tuscan Grille) 1.56, trending up
5. Domino’s Pizza, 1.47 (trending up significantly)
4. DineEquity (IHOP, Applebee’s), .78, trending up, but losing ground
3. Morton’s Restaurant Group, .77, trending stable near 52 week high in May
2. Wendy’s/Arby’s .68 trending up
1. Denny’s -.39, trending stable

Mamma Pig’s opening

By biteclub

Mamma Pig’s, a new barbecue spot in Windsor, opens officially Sunday, July 3. The restaurant is hosting a grand opening event from 1-9pm.

Describing the new restaurant as “Simply BBQ, Burgers, Bacon and Beer”, it’s a new-is-old venture from former Mirepoix owners Matthew and Bryan Bousquet. The couple shuttered their Michelin-starred eatery last spring, announcing that the haute French eatery would do a 180-degree turn to become a family-style barbecue restaurant — a move that recalls their start doing barbecue years ago at the Windsor market.  The couple also runs Bistro M on the Town Green.

Mamma Pig’s: 275 Windsor Rd., Windsor,

Check out their Facebook page for details.

The Turd Burger?

By biteclub


Whether you call it recycled meat, a poop patty or a stink steak, news that Japanese scientists are making faux-meat from human feces is causing something of a sh!tstorm.

If you can get past the gross-out factor, it’s all pretty fascinating. According to the plot line, “facing an abundance of sewage mud”, Tokyo Sewage reportedly approached researcher Mitsuyuki Ikeda, of the Okayama Laboratory to come up with some sort of use for it. What he discovered: The muck contains a surprising amount of protein.

And who needs protein? Well, we do. So by extracting the protein and doing a bit of scientific whizbangery, the result was a sort of “meat” that’s 63% protein and 25% carbohydrates. Adding colors and flavoring, those brave enough to eat it supposedly say it tastes a lot like beef. How’d you like to be the guy who had to do the first taste test? Eccchhhh.

Whether or not most folks will be able to overcome the psychological barrier is yet to be seen. On the plus side, the researchers say the meat is low in fat, reduces carbon emissions and “completes the food chain”.

What’s weird is that there’s no discussion of how the fecal matter and bacteria turn from ecoli-inducing, cholera-infecting sludge to a hamburger patty. Also setting off my bullsh!t-detector is  that part of the scientific process is described as combining the protein “with a reaction enhancer and put it in an exploder”. An exploder? Is that really a thing?

The turd burger story smells a little funny, quite frankly, and BiteClub wouldn’t be surprised if the news turns out to be a hoax, despite a  narrated video (notice the refrigerator labeled “Sh!t burger”) and international reportage (which doesn’t mean sh!t, usually).

What’s your take? Pure crap or a clever way to reduce, reuse and recycle?

– Thanks to BiteClubber Christopher Hanson for this little tidbit of sunlight.

Be a celebrity food judge at Rootstock

By biteclub

CONGRATS HUNGRY BIRD!

Think you have what it takes to be a celebrity food judge: The looks, the style, the palate, snappy food repartee and the ability to drink lots of wine while appearing coherent?
If so, you could be a celebrity judge at Rootstock 2011, a celebration of wine, music and mobile cuisine. Hailed as Santa Rosa’s Great Gastronomic Wine, Street Food and Music Festival, the July 16 event features 20 wineries, a lineup of kicking’ bands and, well, the real stars of our show — street food vendors including Mateo Granados, Bay Laurel Culinary, SF’s Le Truc, Street Eatz, Dim Sum Charlie’s and Barbecue Smokehouse Bistro and Nick’s Cove with BBQ Oysters.

We’ll taste and taste and taste until we can taste no more and announce winners for Best Use of Meat, Best Fried Dish, Most Unique Dish, Best Sweet Treat, Best Use of Local Products, Best Truck Stop (atmosphere around the vendor) and the Grand Super Awesome Award for best dish overall.

Want to be a part of the action? Tell me why I should pick you in the comments below. Commenter longenvity (ie: I’ve seen your name before), willingness to dress the part, food knowledge and general “fun-ness” get my attention. Full rules here.

You’ll get two tickets to the event, and join the VIP judging panel, in addition to enjoying a few minutes of local celebrityness.
Just want to get tix to watch the fun? The first 75 tickets purchased online by BiteClubbers bet $5 off each ticket by using the discount code: biteclub11
Tickets: http://www.rootstockfestival.com/Site/Tickets.html

Good luck!

The Details
Rootstock 2011
Saturday, July 16 2011
2 to 7pm
Santa Rosa Vintners’ Square
1301 Cleveland Ave., Santa RosaFirst 75 tickets purchased online by BiteClubbers receive $5 off per ticket by using the discount code: biteclub11
Tickets: http://www.rootstockfestival.com/Site/Tickets.html

Wine Country Big Q Competition

By biteclub
Wine Country Big Q competition

Wine Country Big Q competition
Think Wine Country don’t know barbecue? Think again.

On September 10, 2011, pit masters from around the Bay Area will head to Santa Rosa to fire up world-class ribs, tri-tip and smokin ‘que at the first annual Wine Country Big Q. But hold onto your dry rub, partner, this ain’t for backyard bragging rights, this a smoker versus smoker meat-match sanctioned by the big boys at the Kansas City Barbecue Society (KCBS).

That means serious judging and high-caliber competitors in the categories of Chicken, Pork Ribs, Pork and Beef Brisket. With $7,500 in prize money at stake, in addition to qualification points for other KCBS events, there are already some serious contenders, including John Anderson from Woodhouse Barbecue St. Helena. Much-feared on the local circuit, the Woodhouse Chocolate founder has some serious time and cash into his four (four!) custom-built pits. There’s are also rumors that Santa Rosa Team, Ribs for Your Pleasure, will compete.

In addition to the team barbecue event, the event will also host a “Winery Big Beef Challenge” with local wineries vying for a “People’s Choice” award for their barbecue tri-tip. Local firehouses get in on the action with the “Fireman’s Bold Bean Challenge”, another People’s Choice award for, you guessed it, beans.

Starting to drool? The public gets in on the game from 1 to 5pm Saturday, snarfing up samples of the barbecue, beans and wine and voting for their favorite teams. If you’re dreaming of a judging gig (you’ll likely eat more barbecue than should be legal), you’ll need to be KCBS-certified. That means a five-hour class and lots of rib-eating, according to organizer Judy Groverman, who herself recently completed the training. Well, that an elbowing out all the other certified judges planning their barbecue and Wine Country getaway.

‘Cue on Sonoma County!

Think you’ve got the right stuff to enter? Registration is on like Kong at  Wine Country Big Q (winecountrybigq.com). Entry is $250 per team before August 5.

The Deets:
Wine Country Big Q, September 10, 2011, 1-5pm
Sonoma Academy
2500 Farmer’s Lane, Santa Rosa
$45 per person includes eight 2oz tastes (1 lb) and four wine samples
Live Entertainment featuring PETE [stringfellow]
Benefits Worth Our Weight