The restaurant struggled since it’s inception, with investors spending millions on renovations and a winding road of permits and regulations before it even opened. The restaurant paid homage to some of the headaches by listing a Red Legged Frog with mounds of sticky red tape for $2 million dollars on the menu — a reference one of the endangered species found on the property that required environmental mitigation. Kuleto sold the property in February 2011.
Word travels fast in the local food world, and the hottest buzz this week is the departure of Patrick Quillec at the French Garden.
Quillec, who came on the scene about a year ago, seemed to be the chef that owner Dan Smith had been looking for. Repeatedly. Over the last several years, the Sebastopol eatery has been a revolving door of chefs who’s roster has included Mark Malicki, Didier Gerbi, Christophe Bony, and Peter Roelant.
Set to start this week in the kitchen is Arturo Guzman, a former Exec Sous Chef from Meadowood and Exec Chef at Dawn Ranch Lodge in Guerneville. Because of the restaurant’s recent positive reviews and uptick in business — reportedly the last four months were some of the restaurants best ever — Guzman had already been under consideration to assist Quillec in the kitchen. He will instead leapfrog to Exec Chef at the Garden.
So what happened? Conjecture is the rumored partnership stake in the restaurant that had been offered to Quillec if his tenure resulted in success. Though both Smith and Quillec indicated that the business relationship had been working several months ago, allegedly the two had different expectations which resulted in Quillec’s departure.
Smith tells BiteClub: “We appreciate very much that Patrick raised the bar at French Garden and wish him well. Patrick gave us the opportunity to take the next step forward, which we feel Arturo can now do with us. Arturo’s extensive experience in a larger, highly rated restaurant in the region will serve us well in many areas.
Our vision of Sonoma County Regional Cuisine remains unchanged as does our goal to attain Michelin star rating. In our view, this is one more step on that path. We have also launched a new farm to table website, frenchgardenfarm.com where we are selling our organic produce and fruits directly to consumers.”
Sebastopol’s Pizzavino 707 closes Sunday, August 28. Open just two years, restaurant featured wood-fired pizzas with a California twist. Though the restaurant had off and on momentum, things took a left turn in June when the exec chef was injured and the restaurant had to adjust it’s hours for several weeks. The space, however, has struggled since the closure of Lucy’s Cafe, becoming and the Jonathan Waxman-backed West County Grill (which closed in 2008). Rumors of the imminent demise had been circulating for weeks, and there were hints that several top restaurants were sniffing at the space. However, it was former Peter Lowell’s Chef, Steven Peyer who will reopen the space later this fall.
CONTEST CLOSED: CONGRATS DAWN, a Biteclub member since 2007. Membership does have it’s rewards.
Don’t be too sad if you didn’t win, though. I’ll have tickets to the Heirloom Tomato Fest next week.
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Okay eaters and drinkers, this is BiteClub’s biggest giveaway of the year, and darlings, you soooo deserve this.
Clear your schedule and put on your thinking caps, because on Saturday, September 3, two lucky BiteClub winners will receive GRAND RESERVE TICKETS ($195 each!) to Taste of Sonoma at MacMurray Ranch.
This ain’t no everyday chew and chug over wine barrels. Named one of the 10 Best Wine and Food Events in the United States, Taste of Sonoma is part of Wine Country Weekend, a deluxe three day celebration of all things food and wine in Sonoma County. Bringing together 170 wineries and 60 local chefs at one of the most beautiful (and exclusive) estates in Dry Creek, Taste is it’s a chance to see, be seen, eat, drink and hobnob with hundreds of your new best friends.
Chefs and winemakers bring out their A-game with primo sips and brilliant bites. BiteClub’s especially excited to check out eats Rick Bruno (Bruno’s on Fourth), Ken Tominaga (Hana Japanese), Justin Wangler (Kendall-Jackson), John Toulze from Girl and the Fig, Thomas Schmidt of John Ash & Co., and Carrie Brown from the Jimtown Store. Each of the three wine tents will include “perfect pairings” created by winemakers and chefs.
Star sommeliers are on hand to guide you through the tasting tents or you can head over to the Bubble Lounge for a sip of, well, bubbly. Once you’re good and comfy, take a self-guided tour of the ranch or watch a cooking demonstration. The world is your oyster for a few precious hours.
And as a Grand Reserve ticket holder (kind of like a Golden Ticket), you won’t be going thirsty. You and a companion also get access to exclusive venues featuring rare wines and behind-the-scenes benefits, including spies from Capture, Flowers, Jordan, Keller Estate, Papapietro, Pride Mountain, Ramey, Rodnesy Strong, Silver Oak and Sojourn Cellars among others.
To sweeten the deal, I’ll also invite you to the judging area of the Steel Chef Competition to sample a few dishes. Hey, what are friends for?
2. Make sure you are either signed up for my newsletter or as a Facebook Fan of BiteClub. Membership has its privileges and the longer you’re a member, the more privileges you get, darlings. Not part of the club? Sign up for the newsletter here or my Facebook Fan Page here.
THE SMALL PRINT: Based on your impressive answers and your dedication to BiteClub (I’ll accept new friends, too), one winner will be named on Thursday, Sept. 1, 2011 at 10am. You MUST be 21 to win and attend. So if you’re not, please don’t enter. Also, if you’re a non-drinker (and that’s okay!), please hold out for a less wine-related set of tickets (or you can be the designated driver, which is also cool). Finally, Make sure to use your real email address when entering. It’s the only way I can contact you! Are you one of those people who want to read the really fine print? Okay fine. It’s here. But really, you need a hobby.
Good Luck BiteClubbers! See you at Taste of Sonoma…
It’s one thing to play with your food. Quite another when it actually wants to play back.
For five weeks, I’m becoming an ersatz pig farmer. Which is to say that I’ve purchased a Hampshire piglet who will live out his remaining days at Gleason Ranch in Bodega. In late September, he will be slaughtered and eaten. Though the ranch’s owners, Nancy Prebilich and Cindy Holland, will do the brunt of the care-taking, I’ve paid for the pig’s upkeep, I’ll help with the slaughter and be a part of the butchering. Our family will also help with farm chores over several weekends and plan to build a new outdoor run for the piglets.
It’s my own experiment as a meat eater in getting as up-close and personal with my food as I possibly can. As squirmy and uncomfortable as the whole process promises to be, I’m all in. Here’s why…
The U.S. Department of Agriculture estimates that Americans eat, on average, about 51 pounds of pork per person per year. Though our porcine consumption is still considerably lower than beef (around 60 pounds) or chicken (82 pounds), that’s still a whole lot of sausage, bacon, pork chops and chicharrones.
To feed our demand, about 112 million pigs are slaughtered for food each year, according to the USDA. But how many of us have ever actually seen a pig up close, not to mention actually harvested (a nice name for slaughtering) one? Typically we’re more familiar with the end result — ham sandwiches and hot dogs — than we are with the animals that actually produce the meat. We proclaim our bacon fetishes on t-shirts and relish pulled-pork and ribs without a second thought to the fact that our dinner once was a living, breathing creature. It’s easy to remove yourself from the neatly processed slabs of meat in packages that show nary a trace of blood, hair or, well, life. In fact, many children don’t even know what kind of animal bacon comes from.
“I raised my daughter a vegetarian until she could tell me where the type of meat she wanted came from. Her first meat was bacon when she was 5; she knew she was eating pig,” said Kerry Hurley of Santa Rosa, who responded to the recent announcement of my edible intentions.
With that kind of disconnect, it’s also easy to take our food for granted. Like most of us, I throw away copious amounts of grocery store food that’s gone bad in my fridge without much guilt other than the financial impact. In fact, Americans toss more than 25 percent of the food we buy — about a pound a day for each of us, according to government studies. But the lettuce, tomatoes, strawberries and herbs I’ve grown in my own backyard? My family knows better than to waste a scrap; we are emotionally invested in it from seed to table.
And that connection is what I’m looking for with my pig.
Reggie’s Litter Mates
The first step is actually coming face to face with my pig. Halfway to Bodega Bay, miles from much of anything but dairy farms and rolling hills, Nancy Prebilich runs a family-owned ranch that’s been in operation for more than 100 years. You may know her from her chickens, which chefs throughout Sonoma covet. But today, we’re heading out to the pig barn, which is more like a concrete bunker with a roof.
When the door swings open two things happen: The smell of pig feces hits my face like a fist. Then a 1,000-pound sow launches herself with surprising agility onto the half wall of her pen, two feet dangling over the side, and sounds the Squealarm — a terrifying cacophony of squeals, grunts and chomping that apparently means “Food is coming!” Within seconds, 17 of her barn mates join the deafening dinner call. Nearly all of them are up on their hind legs, sniffing and pawing at the air. These are animals who could easily crush my sad little human body with their tremendous girth. It doesn’t help that pigs are notoriously nearsighted and probably wouldn’t even notice me flailing beneath them. And it’s no secret that pigs are smart animals, so I know they’re paying close attention to our every move.
It’s a truly frightening moment for a pig newbie.
I quickly turn my attention to the end of the barn as Prebilich begins pouring feed to the adults. In the corner is a newly-weaned litter of piglets, about eight weeks old. These guys are more my speed, at about 30 pounds each. They’d merely knock me down and nip my ears if I fell in their pen. The most aggressive little tyke comes to the wall to sniff me, then brushes past his six siblings, pushing and playing in an obvious attempt to get my attention. Black, with a band of pink around his belly, I almost feel bad singling him out as my intended victim.
Many have warned me not to name him, a way to spare the pain of having to slaughter something that had become a pet.
“Don’t name them and tried not to get too attached. We raised rabbits, pigs and chickens when I was growing up and when I named them and bonded to them it was AWFUL when they were butchered. But if they were just generic animals, it wasn’t so bad,” said Megan Holt of Santa Rosa.
I ignored the advice. My little Hampshire is now named Reggie Bacon. He cost me $180.
In coming weeks, we plan to help out with Reggie’s care and get to know this hearty domestic breed that originally hails from Hampshire, England. Though not one of the more trendy heritage breeds (Red Wattle and Duroc are culinary darlings currently), I’m told he’ll be just as tasty, especially since we’re supplementing his feed with local Gravenstein apples and acorns. I feel secure in the knowledge that this pig will want for nothing and spend his days sunning, rooting and playing with his siblings. As a mobile butcher once told me, “These animals only have one bad day in their life.”
Regarding that day, we plan to end things as humanely as possible when he reaches about 60 pounds. Like the other pigs at Gleason Ranch, he has been bred for market. As a male, his die was cast at birth, as most males are eaten while many females are saved for breeding stock. To celebrate Reggie, local chef and educator Roger Praplan of La Gare will butcher the carcass at the Great Handcar Regatta on Sept. 25 during a demonstration. Every bit of the animal that can be used for food will be used.
It’s tough stuff, and my journey is just beginning. I’m confident that we’ll become attached to Reggie — in fact, my mother is already planning to organize a campaign to Save Reggie. Realistically, however, if we don’t eat him, someone else will. And that’s just a fact. The difference is that I plan to learn from and appreciate the sacrifice Reggie will make for us, not just think of him as another meal.
Comments have unfortunately gone past the point of rational discourse. The unfortunate reality is that I actually was paying a lot of attention to the passion and voices of folks who were making cogent statements about their views on veganism and animal compassion — until a few folks started going off the rails. Then everyone just goes away and it’s a few impassioned voices screaming in an empty room. It’s not a great way to make a point.
What I will say is that one of the folks from a local compassionate care group did start a dialogue with me. I have asked her and some vegans from her organization to meet with me for lunch next week (at a vegan restaurant). I hope to hear their side of this story and, if the discussion goes well, write about their group and their feelings as part of this ongoing story.
At this point, I am closing comments, I hope temporarily until the heat subsides a bit and people can begin to talk rather than scream. As ever, I applaud passion when tempered with reason. Let’s get back to that.
What does County Supervisor Efren Carrillo taste like? Crunchy, toasty and garnished with a pickle and melty cheese. In other words, delish.
The It-Guy Politico has been the first local celebrity immortalized with a sandwich at Big Bottom Market in Guerneville. Hot off the grill, it’s a hearty Cubano stuffed with Zoe’s Meats Black Forest Ham, Cajun Turkey Breast, Alexander Valley Pickles, jack cheese and Sweet Hot Mendocino Mustard.
“When I was younger I always hoped, like every other kid in the world, that some day my name would endorse something remarkable,” said Supervisor Carrillo. “While I fully expected it to be sports-related I must say that a sandwich, especially one prepared with products that have been locally sourced through some extraordinary artisan suppliers from Northern California, is certainly the next best thing.”
Meet up with Efren at the market August 26, 2011 at 6:30pm when he and local producers of the sandwich ingredients will be celebrating the sammie. Want something to wash it down? BiteClub recommends the cucumber soda if you’re driving or the Enkidu Humbab Rhone Blend if you’re not.
Bennett Valley just got a whole lot sweeter. Local Pastry Chef Stacy Willis is opening The Pink Box Baking Company in Bennett Valley. Slated for an early September opening, the bakery will feature a broad selection of pastries, cakes, cookies, brownies and bars along with morning coffee and espresso.
Willis grew up in Sonoma County and was most recently pastry chef for The French Garden in Sebastopol. She is a graduate for the San Diego Culinary Institute’s Baking and Pastry Arts program and has worked at a number of upscale restaurants and bakeries in Southern California.
“We’re making everything in house,” said Willis. Her specialty: Puff pastry, which she makes by hand — a delicate European pastry composed of dozens of paper thin layers of dough and butter similar to phyllo. Willis hopes to add fancy plated desserts and possibly champagne later in the fall.
Opening September 1
The Pink Box Baking Company, 2700 Yulupa Ave, Santa Rosa, 331-3453. thepinkboxbakingcompany.com
Despite a down economy, new restaurants are popping up throughout Wine Country like shittakes after a good rain. In Healdsburg, a rash of closures and timely real estate shifts have created a wealth of opportunities for iron-stomached restaurateurs. Longtime chefs are taking the dive into their first or second brick and mortar; expanding menus and playing a bit (barbecue, small plates, sauces); and newcomers are taking the opportunity to dive into the local food scene.
What’s obvious, however, are lowered price points, more ethnic eats and family-friendly comfort foods, a direct response to the sometimes high-priced luxury of Santa Rosa’s tony neighbor to the north. What hasn’t changed, however, are the inspired Healdsburg ingredients and of-the-season dishes that continue to set the mark for Wine Country cuisine. See what’s new to the table…
Coming Soon Just heard: Sparkle Bar: Not content to merely make you look good, the gals at eco-fashion retailer Arboretum are planning to create a “sparkle lounge” featuring non-alcoholic bubblers at the shop. (Thanks to Matt for the heads up!)
The Rosen Project: There are few secrets in the close-knit hamlet of Healdsburg, but one that’s got everyone guessing is Chef Ari Rosen’s interest in the former Divine Affair Restaurant space on Healdsburg Ave, just off the square. The restaurant went dark in March, and a number of chefs have copped to checking out the space. But a change of ownership application in the window names Rosen, who heads the wildly popular Scopa just around the corner. The former Santi chef will only say that he’s is in the midst of wrangling the deal and can’t announce his full intentions until later this month. Here’s to patiently waiting!
Two eateries on the verge of opening: Moustache Bakery and Mateo Granados’ Cocina Latina. The latter will be a sit-down version of the authentic Yucatecan dishes Grandos has been serving up at Northbay farm markets and his popular pop-up Tendejon Calle dinners for years. Mixing Granados’ high-end experience (as former exec chef at Dry Creek Kitchen) and rural roots, the Cocina is slated to be a fusion of humble street food, family recipes and California cuisine — something Granados calls Modern Yucatan Cuisine. Hailing from the Yucatan peninsula, his dishes combine influences from Spain and the ancient Mayans to compliment the produce and meats of Sonoma County. And though the names may sound familiar — tacos, tamales, empanads, comidas and chorizo — Granados painstakingly seeks out local farmers and purveyors he often works with at the farm markets to flavor his dishes.
With the bounty of late summer to fuel his opening menu, Granados plans to have squash blossom emapanads with Redwood Hill cheese, White Crane Farm greens and Soda Rock tomatoes; suckling roast pig from Black Sheep Farm wrapped in banana leaves; Tierra Farms’ beans and Preston Vineyards’ pork chorizo. On this menu, farmer name-dropping isn’t chef grandstanding as much as a shout-out to friends and neighbors. Tortillas will be made in-house with ingredients like Mendocino sea salt and local olive oil mixed into the masa. Desserts are simple, season ice creams, fruits or cool-weather flan with sticky buns from the Downtown Bakery and Creamery. At each table will be bottles of Granados’ El Yuca sauces made from local chilies and peppers.
Signed on to help barside is mixologist Scott Beattie of h2hotel. He’ll help formulate a variety of tequila-inspired libations. Wine will be on-tap only. Expect prices in line with the kinds of ingredients Mateo sources, meaning $15 to $19 for larger dishes. Lunch and dinner will be served daily, and he’s just announced plans for a weekend brunch (he’s currently perfecting blue corn pancakes with honey) and possible late-night tamales at the bar, which will stay open until midnight or so. Expect a late August opening, 214 Healdsburg Ave.
Just down the street, two young bakers, Christian Sullberg and Ozzy Jiminez are putting the final touches on Moustache Bakery (381 Healdsburg Ave.,). The menu’s still browning a bit in the oven, but the duo plan on relying on plenty of produce from nearby farms and wineries, for example using Dry Creek Zin in their red velvet and carrots from nearby farms for their carrot cake. Other treats they’re working on include Mason Jar cupcakes, brownies and milk, macarons and banana cake with Nutella frosting.
Shed: The owners of Home Farm in Dry Creek Valley are about to break ground on SHED, a 9,700 square-foot multi-use market, cafe and event center in downtown Healdsburg. Replacing the former appliance store along Foss Creek, owners Cindy Daniel and Doug Lipton hope to curate a space for local produce, kitchen and garden tools and sustainable living. Owners hope to have the space ready for occupancy this fall.
Now Open Syrah-becue at Spoonbar: Chef Rudy Mihal is getting back to barbecue, at least once a week, at h2hotel. On Wednesday nights starting this week and continuing through October, spoonbar fires up chicken and ribs on the new outdoor grill, wine director Ross Hallett grabs his favorite local Syrahs and bar manager Scott Beattie offers up bourbon drinks (Whiskey Sours, Manhattans). Served family style from 5-9pm, $25 pp or $10 for kids under 12, dishes include St. Louis style slow-cooked spare ribs, Smokey Mountain Spiced BBQ chicken, Greek Salad, County Line Collard Greens with smoked ham hocks, Dry Creek wax beans, potato salad, corn bread and seasonal fruit pies. 219 Healdsburg Avenue, 433-7222.
Sizzling Tandoor: The Santa Rosa Indian outpost has opened a second location at 1280 Healdsburg Avenue. With a fairly limited number of Asian and Indian eateries north of Santa Rosa, it’s sure to be a welcome addition to the neighborhood. 1280 Healdsburg Ave. Suite 101, Healdsburg
Wurst: If you couldn’t tell by the lines, the smell alone will drive you inside. Sweet, smoky grilled sausages (8 kinds!), $5 brewskies and cream puff topped with warm chocolate sauce make this casual wurstery one of the season’s best openings. Owner Charles Bell knows his sausage, offering up “real deal” sausages with caramelized onions, hot peppers, sweet peppers and sauerkraut. Grab a traditional “Wurst” made with pork, fennel, parsley and smoked paprika, savory Sheboygan Brats, Detroit Polish (a mix of beef, pork, beers and onions) and the Harissa Hottie with pork beef, apricot, harissa, habanero and coriander. All are $7.25, with some fancier concoctions running $8.75. The lineup also includes two chicken sausages, a Nathan’s Famous hot dog for kids and a third-pound locally-sourced beef hamburger called the Smash burger ($8.75) served on a pretzel bun. 22 Matheson Street, 395-0214.
New(ish) Agave Fresh Mexican: Real-deal mole at this chef-driven Oaxacan restaurant in the heart of Healdsburg. It’s a casual affair in the Safeway shopping center with the usual burritos, quesadillas and margaritas, but owner Octavio Diaz’s mom makes this complicated regional sauce from scratch with chiles, chocolate and spices the family brings from their native Mexican village several times a year. Among the 20 or so ingredients: banana, animal crackers, ancho chiles, pumpkin seeds and Mexican chocolate. Delicious. 1063 Vine Street, 433-2411.
Noodle Bar at Shimo: What started out as a high-end Japanese steakhouse is quickly becoming the hottest place in town to get authentic ramen bowls for under $10. Never afraid to turn things on their ear, Chef/Owner Douglas Keane (of Cyrus and Healdsburg Bar and Grill) has introduced thrifty noodle bowls with everything from pork belly to Waygu beef. This DIY meal starts at just $7.95, making it a cheap date with all the trimmings of a luxury dinner at the high-end chop house. Allow yourself a little upset to taste the signature beef-fat biscuits and yuzu tipplers. 241 Healdsburg Avenue, Healdsburg, 433.6000.
Frank and Ernie’s: Every night is locals night at this off-square eatery. In a town that caters to well-heeled Wine Country visitors, it’s always nice to know there’s a spot where you can take your kids, say hello to your neighbors and pay the bill without promising a kidney or two. Opened in late 2010, Frank and Ernie’s is, at face value, an old school steakhouse owned by a local guy, Ron Palmieri. Named for his father and uncle, the seemingly unremarkable restaurant has risen from the ashes of the old Western Boot. In the kitchen, Chef A. J. Lockwood (formerly of Safari West) turns out slabs of char-broiled sirloin, hangar, New York strip, rib eye, filet mignon, prime rib (Friday through Sunday) along with a couple of silly chest-beaters that top out at 24 ounces. Without a hint of irony, each comes with a baked potato, pilaf or fries; bbq beans and horseradish cream. Great service, solid food and a very local vibe. 9 Mitchell Lane, Healdsburg, 433-2147.
Baci Cafe: The former Manzanita space has been open for more than a year, run by River Rock Casino chef Shari Sarabi and his wife. A focus is on regional Italian and Mediterranean comfort food at a family-friendly price point has been a winning combination. The space recently opened for lunch with wood-fired pizzas, salads and a lengthy lineup of pastas. 336 Healdsburg Ave., (433-8111.
Willi’s Seafood: If you haven’t been up to Healdsburg lately, you probably haven’t seen the major expansion of popular seafood eatery Willi’s Seafood. Along with an expanded seafood bar and open prep area, they’ve added steamer pots to the menu — mussels, oysters, clams or crab legs swimming in PBR, green garlic butter and Old Bay. Make sure to get a side of sourdough to mop up all that tasty seafood broth. More best bets: Flash fried calamari with sweet chili sauce and Tuna Tartare with Jalapenos, cashews, ginger and coconut milk served on taro chips. 403 Healdsburg Ave., 433-9191.
Farmhouse Inn: Though the restaurant isn’t new, it’s worth checking out the new fixed price menu at this Forestville (okay, it’s in Dry Creek) institution. Chef Steve Litke has moved toward smaller, seasonally inspired first and second courses that take advantage of produce from the restaurant’s own gardens and nearby bounty. Don’t miss dishes like Saigon Style Tuna ceviche, a brulee of foie gras, burrata with squash blossom tempura and lush desserts like milk chocolate and peanut butter cream with strawberries, peanut brittle and strawberry sorbet. Three courses, $69; four, $84. Splurge for a wine pairing ($40-$50) from Master Sommelier Geoff Kruth — a som who always surprises and delights without ever making you feel dumb about wine. 7871 River Road, Forestville, 887-3300.
Governor Jerry Brown was spotted last week at K&L Bistro in Sebastopol enjoying dinner with friends. An intrepid BiteClubber snapped a pic of the politico enjoying the restaurant’s signature Petrale Sole. 119 South Main Street, Sebastopol, 823-6614.
Who have you spotted eating in Sonoma County? Tell me!
Valley Ford’s Rocker Oysterfellers gets a Mexican twist on Mondays and Tuesdays when it hosts a weekly “Noches Mexicanas”.
Chef/owner Brandon Guenther has partnered with an old friend, Chef Juan Zuno, to create a specialized menu of Guadalajaran comfort foods with Wine Country cred on the two nights the restaurant is usually closed. Officially opening August 27, the kitchen will serve up Carne en su Jugo, a traditional homestyle soup of sliced Bloomfield beef sirloin in tomatillo broth with Rancho Gordo Pinquito beans; ‘Torta Ahogada’ (Drowned Sandwich), a toasted baguette spread with refried beans and pork carnitas, then drowned in a light tomato sauce; Liberty Farms Duck Carnitas (marinated for 24 hours in a classic marinade of achiote, onion and Coca Cola, simmered in duck fat and flashed in the broiler until the skin is crispy) with tomatillo pico de gallo and housemade corn tortillas; ceviche and beer battered fish tacos.
The bar will be serving up a variety of Margaritas including the ‘Sandia’ made from fresh watermelon juice. Plus, tequila flights, Micheladas will be made to order with a rim of Mexican hot sauce and salt and 24 oz. Mexican Modelo Especial in a paper bag (just to keep things unpretentious). The regular Rocker Oysterfeller’s menu will be served Wednesday through Sunday. N
oches Mexicanas, 4:30 to 8:30pm Monday and Tuesday beginning August 27 at Rocker Oysterfeller’s Kitchen and Saloon, 14415 Highway One, Valley Ford, 876-1983. Stay tuned for a full BiteClub report.
Chef Adam Mali has left Nick’s Cove in Point Reyes seafood house for a new gig at MarketBar in San Francisco’s Ferry Building. After weathering several years at the remote location, a rather mean-spirited review by the Chron’s Michael Bauer (which was pulled from the paper), and the mounting debt of owner Pat Kuleto, Mali is seeking greener pastures.
