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.
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, 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.
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.
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
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
Foodies are pretty much wetting themselves over David Chang’s new food magazine, Lucky Peach, which debuted June 22. Just two days out, it’s been named the Best New Food Mag of 2011.
Created in collaboration with the uber-cool McSweeney’s crew in SF, it’s what we all wish a food magazine would be: irreverent, a little nuts, forward-thinking, content-dense, unbeholden to advertisers, filled with weird illustrations, and featuring a cider-fueled conversation between Anthony Bourdain, David Chang and Wylie Dufresne (Bourdain gets his ass handed to him, which is soooooo satisfying).
The mammoth 175-page issue is based around the topic of Ramen, with recipes, anecdotes and lengthy love-letters to the perfect noodle.
Like an indulgently wonderful meal, it’s something that you don’t try to consume in a few bites, but sit with for a few days, finding new tidbits to savor with every mouthful. I’ve only let myself read a few pages at a time, not wanting to devour it since the next issue isn’t slated until September.
If you can find it (Copperfield’s in Santa Rosa had one issue left, and you can forget about finding it anywhere else, because I spent all of yesterday looking), it’s well worth the $10. Subscriptions are still available through McSweeney’s.
Want more good news? A Lucky Peach app is in development (slated for July) and McSweney’s has started a new imprint called Insatiables specializing in food and cookbooks. Mission Street Food will be its first book (available August 2).
Besides the first-of-the-year Fair Food, funnel cake eat-offs and did we mention funnel cakes, there’s plenty of amazing local food and chefs to check out at the Sonoma-Marin Fair!! (I mean, in addition to the Ugliest Dog Contest, Rides, Demolition Derby and other fun) Celebrity Chef Demos Friday, June 24, Sponsored by La Tortilla Factory
2pm Chef Esteban (AKA Steve Rose), The Vineyards Inn Spanish Bar & Grill
4pm Chef Armando Coronel, El Coronel Mexican Restaurant
7pm Sabor de Sonoma Marin Concurso de tamales
Saturday, June 25, Sponsored by Oliver’s Market
2 pm The Prince and Princess of Porc, John Stewart and Duskie Estes of Zazu, Bovolo, and Black Pig Meat Co.
4 pm Christian Caiazzo of Osteria Stellina
6 pm Brandon Guenther of Rocker Oysterfeller’s Kitchen and Saloon
Sunday, June 26, Sponsored by G&G Supermarket
2 pm Chef Michael Tusk of Quince and Cotogna
4 pm Angelo Sacerdote of Petaluma Pie Company
6 pm Maria Vieages of G&G Supermarket
Funnel Cake Eating Contest 5:30 and 7:30 pm Wed. through Saturday
3:30 and 7 pm on Sunday
Farm to Table Showcase
The Farm to Table Showcase is one of Sonoma-Marin Fair’s most popular features. It brings together farmers, ranchers and producers to showcase some of Sonoma and Marin County’s freshest produce, finest meats, delicious dairy and unique handcrafted foods. See, taste and meet your food in this multi-sensory venue located in the center of the fair in the Beverly C. Wilson Building! Foodies rejoice!
Open daily until 8 pm. Sponsored by Clover Stornetta and Cowgirl Creamery.
Wine Talks and Events
Friday, June 24, 6-9 PM
Understanding Wine Using Jelly Belly® Jelly Beans by Debra DelForentino and Jil Child.
It’s all in the nose. Train yours with the assorted aromas of Jelly Belly® Jelly Beans.
Saturday, June 25, 3:15 PM
Translating Wine Speak with Joe Gargiulo.
If you want to graduate from layman to expert, start here.
Saturday, June 25, 4:30-5:30 PM
For the more ambitious, Master Gardener Dennis Przybycien will talk about how to create your own backyard vineyard.
Bummed: Sheamus was incredible and probably one of the nicest guys in the biz. Congrats to Chef Barber. Looks like a good reason to check out the changes!
+++++
Long Meadow Ranch announced today that award-winning Chef Stephen Barber will assume the duties of executive chef at Farmstead restaurant on August 1st. Barber will replace Executive Chef Sheamus Feeley. Adam Kim, Farmstead’s opening general manager, will be promoted to executive general manager.
Barber was most recently chef of Fish Story restaurant in Napa, which is owned by Chef Bradley Ogden’s Lark Creek Restaurant Group. Previously, he was executive chef of MECCA in San Francisco where he received three stars from Michael Bauer of the San Francisco Chronicle and was named a 2004 “Rising Star Chef.” In 2007, Barber opened BarbersQ in Napa, which also received three stars from the San Francisco Chronicle, was featured on the “Top 10 Best New Restaurants 2007” and “Top 100 Restaurants” lists by Mr. Bauer, and was named a Michelin Guide “Bib Gourmand.”
Chef Sheamus Feeley will rejoin the Hillstone Restaurant Group as Vice President of Culinary Development, where he worked from 2003 until joining the Hall family’s Long Meadow Ranch Winery & Farmstead in 2009. Hillstone operates upscale/casual dining establishments, with brands including Rutherford Grill, Hillstone (formerly known as Houston’s), Bandera, R+D and Gulfstream restaurants. Feeley and his family will relocate to Boulder, Colorado, where he previously was chef/owner of Mateo Restaurant.
A Kentucky native, Chef Barber began his culinary career at one of the best restaurants in Mississippi, City Grocery, working with Chef John Currence. Barber next moved to Miami, where he spent four years honing his craft under Chef Norman Van Aken at his eponymous
restaurant, Norman’s. Van Aken subsequently brought on Barber as the opening chef de cuisine for Bambu restaurant, where he was discovered by MECCA’s owner.
“We are delighted to have a chef of Stephen’s stature join our team,” said Ted Hall, President & General Manager of Hall family-owned Long Meadow Ranch, which owns and operates the restaurant. “Stephen will continue Farmstead’s authentic farm-to-table menu and he brings great experience to our new outdoor live-fire space where he can showcase primal grilling for large and small groups.”
Building on his Southern roots, Barber will bring his own ingredient-driven approach to Farmstead’s American farmhouse cooking and he will continue to utilize the organic produce, grass-fed beef, eggs, and olive oils from Long Meadow Ranch and other local artisanal producers.
“Stephen has been a regular customer of our products for his own table since he moved to the Napa Valley,” said Laddie Hall, who operates Long Meadow Ranch’s farmstand. “And, he featured our grass-fed beef and hot dogs while he was at BarbersQ. So, his joining Farmstead is just a return to the family.”
“I am thrilled to have this opportunity to create an exciting dining experience at moderate prices that brings fresh, healthy food to the table.” said Barber. “My cooking style has always been driven by the seasons and I now have the opportunity to take local ingredients at their peak freshness and prepare them with all of the right tools — including the wood-fired oven, wood-burning grill, plancha, and outdoor live fire.”
“We are very excited for Sheamus,” said Ted Hall. “He is taking on company-wide responsibility at Hillstone Group, which operates more than 50 top-quality restaurants across the country. And, he is returning to family roots in Colorado. It is a great career opportunity for Sheamus. We are very grateful for his contribution to the successful launch of Farmstead.”
There’s a reason Napa newcomer Oenotri has been showered with critical praise. It’s just that good. Despite humble beginnings (Cheesecake Factory), Curtis Di Fede and Tyler Rodde (co-exec chefs) have serious chops (Oliveto, Fat Duck) and are among the top salumists in the Bay Area (no small feat). The chefs cast a light on under-represented Italian regions including Siciliy, Campania and Puglia. The pizzas are unparalleled, using Italian 00 flour and a wood-fueled Acino oven from Naples. Homemade pastas are outstanding. Leave room for weep-worthy seasonal panna cotta.
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.
