BiteClub, Contests

Be a celebrity food judge at Rootstock

I'm looking for a few good eaters. Okay, really just one. Is it you?

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

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Comments

52 thoughts on “Be a celebrity food judge at Rootstock

  1. I look the part, no how to cook and have judging experience. (Harvest Fair, L.A County Fair Olive Oil Competition, Mid-State Fair, Yolo County Fair etc) I take it seriously!

  2. I look the part, no how to cook and have judging experience. (Harvest Fair, L.A County Fair Olive Oil Competition, Mid-State Fair, Yolo County Fair etc) I take it seriously!

  3. The non-food related basics:

    I’ve been reading you since The Bohemian (we can drink to your Latitudes review.) I’m a very tall drink of water for a gal and can use that to visual advantage. I’m not sure what dressing the part means, but am flexible and have a large wardrobe. I have two of the most interesting jobs on the planet (hence the large wardrobe) (e-mail me for details). I’m from New York and cannot, therefore, promise I will not swear in front of children. We believe that is how they learn. I will not, however, swear at them. That I can promise. My motto is “If it’s not fun, I’m not doing it.” I apply that to every verb I enact every day.

    The food-related basics:

    I was not born a foodie. I was not like Ruth Reichl in “Tender at the Bone,” astonishing her playmate’s father with her precocious ability to recognize and appreciate exquisite food. Reichl describes Monsieur du Croix’s delight in mentoring a talented apprentice, as well as her own in finding a teacher willing to nurture her ability.

    Like most Boomers, my childhood food preferences were shaped by the Mad Men. Frosted Lucky Charms were Magically Delicious. It took Fluff, Fluff, Fluff and lots of peanut butter to make a Fluffernutter. McDonald’s was my kind of place.

    My culinary mentors were out there. My job was to recognize them signaling to me, as M. du Croix and the young Ruth recognized each other. Although I was not born a foodie, I was born with an interest in people’s paths and passions. My passion is for questions. I don’t know why I was particularly vulnerable to catching foodie fever, but when I asked chefs (professional, family, friends) about their passion, the tenor of their answers set up a resonance in me that other voices had not.

    Successful mentors in any field have two things in common with Monsieur du Croix; an ability to communicate their own enthusiasm in a way that cannot be resisted, and an irresistible need of their own to experience their enthusiasm second hand, empathically, by instilling it in others.

    Any passion can be contagious. I became a foodie because I had no resistance to food passion. I love food. Cooking. Eating. Reading. Talking. Supper Clubbing. Photographing. Blogging (e-mail me for details.) Anything you can do with it. Especially creating nutrient dense human relationships.

    If we go to this event together, I’m sure we will each ask the chefs questions. If our questions are different, we’ll each learn something. That would allow me to reciprocate your generosity in a small way.

    I will leave you with the latest recipe I created:

    Amaretti Crumble Berry Salad with Pear Ginger Syrup

    Ingredients:
    Pear juice, 26 oz jar
    Grated ginger to taste
    2 pints blueberries
    1 pint raspberries
    1 pint blackberries
    2 Amaretto cookies, crumbled

    Directions:
    1. Pour pear juice into a sauce pan, add ground ginger to taste, and heat until simmering. Taste every few minutes until it’s gingery enough for you. Then strain, collecting juice and discarding ginger.

    2. Return juice to sauce pan. Simmer until pear juice is reduced to a thin syrup (10-15 minutes or longer for thicker syrup if you prefer.) Chill syrup thoroughly in the fridge.

    3. Wash berries and toss in a bowl. Pour syrup over berries. Crumble Amaretti cookies over berry salad and serve with more Amaretti cookies if desired. Delicous with apricot chardonnay sorbet from Traverso’s.

  4. The non-food related basics:

    I’ve been reading you since The Bohemian (we can drink to your Latitudes review.) I’m a very tall drink of water for a gal and can use that to visual advantage. I’m not sure what dressing the part means, but am flexible and have a large wardrobe. I have two of the most interesting jobs on the planet (hence the large wardrobe) (e-mail me for details). I’m from New York and cannot, therefore, promise I will not swear in front of children. We believe that is how they learn. I will not, however, swear at them. That I can promise. My motto is “If it’s not fun, I’m not doing it.” I apply that to every verb I enact every day.

    The food-related basics:

    I was not born a foodie. I was not like Ruth Reichl in “Tender at the Bone,” astonishing her playmate’s father with her precocious ability to recognize and appreciate exquisite food. Reichl describes Monsieur du Croix’s delight in mentoring a talented apprentice, as well as her own in finding a teacher willing to nurture her ability.

    Like most Boomers, my childhood food preferences were shaped by the Mad Men. Frosted Lucky Charms were Magically Delicious. It took Fluff, Fluff, Fluff and lots of peanut butter to make a Fluffernutter. McDonald’s was my kind of place.

    My culinary mentors were out there. My job was to recognize them signaling to me, as M. du Croix and the young Ruth recognized each other. Although I was not born a foodie, I was born with an interest in people’s paths and passions. My passion is for questions. I don’t know why I was particularly vulnerable to catching foodie fever, but when I asked chefs (professional, family, friends) about their passion, the tenor of their answers set up a resonance in me that other voices had not.

    Successful mentors in any field have two things in common with Monsieur du Croix; an ability to communicate their own enthusiasm in a way that cannot be resisted, and an irresistible need of their own to experience their enthusiasm second hand, empathically, by instilling it in others.

    Any passion can be contagious. I became a foodie because I had no resistance to food passion. I love food. Cooking. Eating. Reading. Talking. Supper Clubbing. Photographing. Blogging (e-mail me for details.) Anything you can do with it. Especially creating nutrient dense human relationships.

    If we go to this event together, I’m sure we will each ask the chefs questions. If our questions are different, we’ll each learn something. That would allow me to reciprocate your generosity in a small way.

    I will leave you with the latest recipe I created:

    Amaretti Crumble Berry Salad with Pear Ginger Syrup

    Ingredients:
    Pear juice, 26 oz jar
    Grated ginger to taste
    2 pints blueberries
    1 pint raspberries
    1 pint blackberries
    2 Amaretto cookies, crumbled

    Directions:
    1. Pour pear juice into a sauce pan, add ground ginger to taste, and heat until simmering. Taste every few minutes until it’s gingery enough for you. Then strain, collecting juice and discarding ginger.

    2. Return juice to sauce pan. Simmer until pear juice is reduced to a thin syrup (10-15 minutes or longer for thicker syrup if you prefer.) Chill syrup thoroughly in the fridge.

    3. Wash berries and toss in a bowl. Pour syrup over berries. Crumble Amaretti cookies over berry salad and serve with more Amaretti cookies if desired. Delicous with apricot chardonnay sorbet from Traverso’s.

  5. Had a blast last year sampling fair food with you – and this sounds like it will be even more exciting! Dress the part? Heck yeah! Sample wine and food while rockin’ out to some great music…right up my alley! I LOVE “street food” and make it a point to “graze” my way through events, sampling as much as I can. From traditional treats to exotic fare, savory morsels to decadently sweet delights, I’m game! My taste buds and I would love an opportunity to “dine” with you again…

  6. Had a blast last year sampling fair food with you – and this sounds like it will be even more exciting! Dress the part? Heck yeah! Sample wine and food while rockin’ out to some great music…right up my alley! I LOVE “street food” and make it a point to “graze” my way through events, sampling as much as I can. From traditional treats to exotic fare, savory morsels to decadently sweet delights, I’m game! My taste buds and I would love an opportunity to “dine” with you again…

  7. I’ve been a gourmet since the age of three, when after dropping chopsticks two times at a restaurant in Taiwan I learned the attention it got me was worth “letting” the darn things slip from my hands at least three more times until my parents got onto me. I’ve eaten street food around the world (and not gotten sick), and threw up mango on a pretty dress while careening around Manila in a taxi in the early 60’s. Still love mango! I am the queen of the whole in the wall restaurant experience – which equals great food in unexpected locations – as well as dined at many fine restaurants around the world (although I am partial to Paris). Can’t remember a thing past one week, but still have food memories from everywhere I’ve ever eaten – including friend’s homes. I think a Boho look would be good if you are insisting on a costume!

  8. Aw crapola. The Computer erased my whole coment… too risky not to resubmit becaue I got this on lockdown!
    I rock, you rock, you can bum ciggarettes from me, I do my best work while completely toasted and I promise not to swear at children
    I could go on about who I am and what I do, but why butter cheese?
    -Miriam!

  9. I’ve been a gourmet since the age of three, when after dropping chopsticks two times at a restaurant in Taiwan I learned the attention it got me was worth “letting” the darn things slip from my hands at least three more times until my parents got onto me. I’ve eaten street food around the world (and not gotten sick), and threw up mango on a pretty dress while careening around Manila in a taxi in the early 60’s. Still love mango! I am the queen of the whole in the wall restaurant experience – which equals great food in unexpected locations – as well as dined at many fine restaurants around the world (although I am partial to Paris). Can’t remember a thing past one week, but still have food memories from everywhere I’ve ever eaten – including friend’s homes. I think a Boho look would be good if you are insisting on a costume!

  10. Aw crapola. The Computer erased my whole coment… too risky not to resubmit becaue I got this on lockdown!
    I rock, you rock, you can bum ciggarettes from me, I do my best work while completely toasted and I promise not to swear at children
    I could go on about who I am and what I do, but why butter cheese?
    -Miriam!

  11. I’ve enjoyed bloodmeat in the Philippines, moose steaks in Alaska, conch fritters in the Florida keys. I approach new tastes with an open mind & mouth, eat voraciously but politely. I live on a goat farm, make cheese and my own hard cider from our Gravenstein apples. Grow every type of fruit & vegetable possible in our Sebastopol micro climate, and a few deemed impossible for this area. I Love diversity in all forms, a good pie fight, and women that know how to eat. Many years in radio, good mic technique, and i’m a facebook friend of yours. But not one of those needy, pesky, irritating stalker types. When i’m not eating, i’m reading about eating. It’s not food porn, i’m there for the article. But I do enjoy the pics too.
    Thanks Heather, enjoy~

  12. If I could vote, it would be zrocool19 and Chris D thus far. Oh and if Ty wasn’t your friend then him!
    I think I would like to hear their opinions with yours. Good luck!

  13. I don’t cook….I actually hate it but I love to eat food! I lived in Korea, East Coast, San Diego, LA, SF and now Sonoma County which gives me a unique palate. My mom cooked for me growing up, girlfriends cooked for me, and my wife now cooks for me. I eat out more than I eat at home. I’ve eaten almost anything you can think of….Just hate cooking but love the eating!….I drink wine more nights than not during the week as well. On the weekends I’m drinking wine during the day….gotta love the wine! I like a good party and can party with the best of them….I just turned 40 so I’m not in the 20-30 club anymore. They call me Metroman in the club. Can’t say I have an educated palate but unique and can be very opinionated in what I believe….whoop!

  14. I was born and raised in an island colonized by Spain, the Japanese, and liberated by the Americans. This makes my palate and cooking style a “melting pot” —the best of all world.
    I grew up having a poultry and piggery so I am well verse in the importance of free range, hormone free, farm to plate system.
    In grade school, we have to cultivate our own garden plot and we would grow veggies from seedlings, and the importance of organic farming.
    Our house in the old country is close to a rice field. I see the farmers plowing the fields, planting rice with their bare hands. I know why we say grace in each meal to thank the hard work it entails to get that grain of rice.
    I attended my favorite non profit agency and for fundraising they have an “Iron Chef” competition. Just like you have seen on TV, and I watched it in person! It was so great to see local chefs competing and volunteering their time and talent for a good cause.
    I was invited at a chef’s tasting at a local residential care home and that’s the closest I can get to being a food judge. An experience of a lifetime.
    I am not gourmet, not a foodie but someone who is aware of the importance of proper nourishment to feed the mind, body and spirit.
    Oh yeah, I can eat “balut” and possibly win any Fear Factor challenge. I don’t consider it as a challenge but a ‘bonus’. (there goes my sense of humor)
    Seriously, balut is my favorite. (google balut if you don’t know what I’m talking about).

    Thanks Heather! Biteclub da best!

  15. I grew up in a house where dinner selections consisted of deciding what flavor of hamburger helper to have for the evening and vegetables came in a can. Butter was spreadable because it was mixed with oils and “fresh” meant recently purchased. Despite this crippling start I have overcome and strive to use the freshest ingredients possible in all of my home cooked meals. Everything I’ve learned has been self-taught through trial and error. While I don’t work in the wine industry and am not able to have fancy five star meals weekly I have managed to eek out meals at places like Gary Danko’s. I try to take advantage of as much as I can of what the Bay Area offers by only eating local meats and the freshest vegetables, preferably from my garden when available.

    One of my newest endeavors include capturing traditional canned goods with non-traditional twists. Every jar comes back empty with the request for more. I’ve also spent many a lunch-time standing outside the food truck so I consider myself adept at judging quality quick-fire fare.

    I may not be a traditional snooty-food favorite for judge but I’m young and motivated to find great food on a budget. Plus, I’m cute.

  16. I’ve enjoyed bloodmeat in the Philippines, moose steaks in Alaska, conch fritters in the Florida keys. I approach new tastes with an open mind & mouth, eat voraciously but politely. I live on a goat farm, make cheese and my own hard cider from our Gravenstein apples. Grow every type of fruit & vegetable possible in our Sebastopol micro climate, and a few deemed impossible for this area. I Love diversity in all forms, a good pie fight, and women that know how to eat. Many years in radio, good mic technique, and i’m a facebook friend of yours. But not one of those needy, pesky, irritating stalker types. When i’m not eating, i’m reading about eating. It’s not food porn, i’m there for the article. But I do enjoy the pics too.
    Thanks Heather, enjoy~

  17. If I could vote, it would be zrocool19 and Chris D thus far. Oh and if Ty wasn’t your friend then him!
    I think I would like to hear their opinions with yours. Good luck!

  18. I don’t cook….I actually hate it but I love to eat food! I lived in Korea, East Coast, San Diego, LA, SF and now Sonoma County which gives me a unique palate. My mom cooked for me growing up, girlfriends cooked for me, and my wife now cooks for me. I eat out more than I eat at home. I’ve eaten almost anything you can think of….Just hate cooking but love the eating!….I drink wine more nights than not during the week as well. On the weekends I’m drinking wine during the day….gotta love the wine! I like a good party and can party with the best of them….I just turned 40 so I’m not in the 20-30 club anymore. They call me Metroman in the club. Can’t say I have an educated palate but unique and can be very opinionated in what I believe….whoop!

  19. I was born and raised in an island colonized by Spain, the Japanese, and liberated by the Americans. This makes my palate and cooking style a “melting pot” —the best of all world.
    I grew up having a poultry and piggery so I am well verse in the importance of free range, hormone free, farm to plate system.
    In grade school, we have to cultivate our own garden plot and we would grow veggies from seedlings, and the importance of organic farming.
    Our house in the old country is close to a rice field. I see the farmers plowing the fields, planting rice with their bare hands. I know why we say grace in each meal to thank the hard work it entails to get that grain of rice.
    I attended my favorite non profit agency and for fundraising they have an “Iron Chef” competition. Just like you have seen on TV, and I watched it in person! It was so great to see local chefs competing and volunteering their time and talent for a good cause.
    I was invited at a chef’s tasting at a local residential care home and that’s the closest I can get to being a food judge. An experience of a lifetime.
    I am not gourmet, not a foodie but someone who is aware of the importance of proper nourishment to feed the mind, body and spirit.
    Oh yeah, I can eat “balut” and possibly win any Fear Factor challenge. I don’t consider it as a challenge but a ‘bonus’. (there goes my sense of humor)
    Seriously, balut is my favorite. (google balut if you don’t know what I’m talking about).

    Thanks Heather! Biteclub da best!

  20. I grew up in a house where dinner selections consisted of deciding what flavor of hamburger helper to have for the evening and vegetables came in a can. Butter was spreadable because it was mixed with oils and “fresh” meant recently purchased. Despite this crippling start I have overcome and strive to use the freshest ingredients possible in all of my home cooked meals. Everything I’ve learned has been self-taught through trial and error. While I don’t work in the wine industry and am not able to have fancy five star meals weekly I have managed to eek out meals at places like Gary Danko’s. I try to take advantage of as much as I can of what the Bay Area offers by only eating local meats and the freshest vegetables, preferably from my garden when available.

    One of my newest endeavors include capturing traditional canned goods with non-traditional twists. Every jar comes back empty with the request for more. I’ve also spent many a lunch-time standing outside the food truck so I consider myself adept at judging quality quick-fire fare.

    I may not be a traditional snooty-food favorite for judge but I’m young and motivated to find great food on a budget. Plus, I’m cute.

  21. I am on a foodie and wine marathon! Sunday I had great eats by our own local and wonderful chef, Chef Charlie Palmer at Dry Creek Kitchen. Monday night I gorged on food by Chef Emeril Lagasse (private wine dinner in Sebastopol), Tuesday day I scarfed Paella by my most fave man, Chef Gerard Nebesky, and Tuesday night ate a fabulous BBQ by the well known southern BBQ Masters (they beat Bobby Flay on Iron Chef), Kent and Kevin Rathbun! All while drinking some great chard and pinot! Of course I work in the wine industry…how else would I get to enjoy such an amazing line up?!?! I hope to continue my food and wine marathon, judge some good grubs, and meet other like-minded foodies!

    P.S. I’d love to see how these food purveyors compare to the food pods I visited in Oregon a few months ago! 😉

    Signed,

    Local Food Freak

  22. I’m opinionated and will tell you how it’s gonna be, but only if you ask me to. Don’t ask me what your food tastes like if you don’t want to know; I’ll crush your soul. I spent four years in college cooking for my roommates and I am always pushing everyone to endeavor into cuisines they are afraid of. I’ll try anything twice. I can drink you under the table. My experience is in feeding 10-15 hungry college students at a time and satisfying an Irish Catholic family. If you’re cooking with me, you’re probably doing it wrong, so just let me do it. Wine and food are what it’s all about and I have no problem spending whole paychecks on them.

    1. But I can’t be your judge; I have my own party to go to. Just thought you ought to know what you’re missing by picking one of these other folks.

  23. I love all things Sonoma County and am constantly looking for “the gems.” I don’t know how but it seems like I always find the best of everything. Its kind of a game with me and I am always taking my friends here or there searching out the best. The problem is that Sonoma County is so fabulous in so many categories that I am always on the go. I would love this opportunity to find more “bests.”

  24. I think this is the entry form. So here it goes.

    I am a woman of a certain age . Grew up in a household where good food, home cooked food was not a lifestyle, it was the life. I carried on the tradition of cooking, eating and savoring good food. I speak a number of food languages and have an ability to spot good food vs. food faddism. I have an adventurous palate that can spot flavor. I am proud to have raised two humans who know how to feed themselves and see food for the pleasure that it offers our daily life. The proudest day was when my daughter told me that she can only buy meat from a butcher.

    I am particular about where I will do my out of the home dining. I can discern quality ingredients and will turn up my nose when someone shoves into my face contrived corporatist cooked or grown food. It’s about flavor and not just ingredients. Can the chef take the wonderful ingredients and create flavor?

    I take a great deal of joy in the young California cooks who devote their life to ingredients and creating joy via their culinary talents but I am not above scolding them when they try to be the Cirque de Soleil of food with acrobatics and fireworks. I have many visitors from Europe who I introduce to the subtleties of Californian food.

    So, pick me because we will have loads of fun. Understanding flavor is not just from eating, but from a lifetime of creating flavor. I am opinionated but not cruel.

    Cheers and good fun.

  25. I am on a foodie and wine marathon! Sunday I had great eats by our own local and wonderful chef, Chef Charlie Palmer at Dry Creek Kitchen. Monday night I gorged on food by Chef Emeril Lagasse (private wine dinner in Sebastopol), Tuesday day I scarfed Paella by my most fave man, Chef Gerard Nebesky, and Tuesday night ate a fabulous BBQ by the well known southern BBQ Masters (they beat Bobby Flay on Iron Chef), Kent and Kevin Rathbun! All while drinking some great chard and pinot! Of course I work in the wine industry…how else would I get to enjoy such an amazing line up?!?! I hope to continue my food and wine marathon, judge some good grubs, and meet other like-minded foodies!

    P.S. I’d love to see how these food purveyors compare to the food pods I visited in Oregon a few months ago! 😉

    Signed,

    Local Food Freak

  26. I’m opinionated and will tell you how it’s gonna be, but only if you ask me to. Don’t ask me what your food tastes like if you don’t want to know; I’ll crush your soul. I spent four years in college cooking for my roommates and I am always pushing everyone to endeavor into cuisines they are afraid of. I’ll try anything twice. I can drink you under the table. My experience is in feeding 10-15 hungry college students at a time and satisfying an Irish Catholic family. If you’re cooking with me, you’re probably doing it wrong, so just let me do it. Wine and food are what it’s all about and I have no problem spending whole paychecks on them.

    1. But I can’t be your judge; I have my own party to go to. Just thought you ought to know what you’re missing by picking one of these other folks.

  27. I love all things Sonoma County and am constantly looking for “the gems.” I don’t know how but it seems like I always find the best of everything. Its kind of a game with me and I am always taking my friends here or there searching out the best. The problem is that Sonoma County is so fabulous in so many categories that I am always on the go. I would love this opportunity to find more “bests.”

  28. I think this is the entry form. So here it goes.

    I am a woman of a certain age . Grew up in a household where good food, home cooked food was not a lifestyle, it was the life. I carried on the tradition of cooking, eating and savoring good food. I speak a number of food languages and have an ability to spot good food vs. food faddism. I have an adventurous palate that can spot flavor. I am proud to have raised two humans who know how to feed themselves and see food for the pleasure that it offers our daily life. The proudest day was when my daughter told me that she can only buy meat from a butcher.

    I am particular about where I will do my out of the home dining. I can discern quality ingredients and will turn up my nose when someone shoves into my face contrived corporatist cooked or grown food. It’s about flavor and not just ingredients. Can the chef take the wonderful ingredients and create flavor?

    I take a great deal of joy in the young California cooks who devote their life to ingredients and creating joy via their culinary talents but I am not above scolding them when they try to be the Cirque de Soleil of food with acrobatics and fireworks. I have many visitors from Europe who I introduce to the subtleties of Californian food.

    So, pick me because we will have loads of fun. Understanding flavor is not just from eating, but from a lifetime of creating flavor. I am opinionated but not cruel.

    Cheers and good fun.

  29. Winemaker, kombucha maker, brewmaster, professional cake maker, third generation baker with mucho experience and an oh so refined and discerning palate.

    Even keeled, not prone to whimsy. Scientific/gastronomic orientation. Experience with world cuisine.

  30. Winemaker, kombucha maker, brewmaster, professional cake maker, third generation baker with mucho experience and an oh so refined and discerning palate.

    Even keeled, not prone to whimsy. Scientific/gastronomic orientation. Experience with world cuisine.

  31. “People who LOVE to eat are always the best people” Julia child….I laughed out loud when reading Ruth Reichl’s “Garlic and Sapphires” and am at near tears of joy when I eat something amazing. Along with the ability to consume mass amounts of food (with many witnesses who can attest to that), I am an avid food gawker….blogs, pictures, reviews, shows with chef-testants,etc….My love of food trucks solidified after living a brief while in Portland and after frequent trips to NYC…Cheers!

  32. I truly live by the foodie motto: Live to eat. I love to cook and I love to explore the places I live and visit through the local food. I am proud to live in Sonoma county for all of the amazing local food. In my culinary odyssey of Sonoma county, your columns in the Press Democrat and through twitter have helped guide me to many an amazing meal. From county fairs, to farmer’s markets, and every food event in between; my passion for that next great taste drives me.

  33. That sounds awesome. I grew up in restaurants going from bus boy at 14 to front of house manager of a 4 star room, only to move onto marketing. Now we help local restaurants and wineries with marketing and advertising. I love the idea of Rootstock and can’t wait to go. Getting to taste and more would be icing on the proverbial cake.

  34. I am well versed the in the areas of wine and food. I have a very educated palate. I am serious with a sense of humor. I am the best dressed man in Sonoma County ( according to those who know me and have given me that title.) I am a Rotarian. I am well known. Thank you.

  35. “People who LOVE to eat are always the best people” Julia child….I laughed out loud when reading Ruth Reichl’s “Garlic and Sapphires” and am at near tears of joy when I eat something amazing. Along with the ability to consume mass amounts of food (with many witnesses who can attest to that), I am an avid food gawker….blogs, pictures, reviews, shows with chef-testants,etc….My love of food trucks solidified after living a brief while in Portland and after frequent trips to NYC…Cheers!

  36. I truly live by the foodie motto: Live to eat. I love to cook and I love to explore the places I live and visit through the local food. I am proud to live in Sonoma county for all of the amazing local food. In my culinary odyssey of Sonoma county, your columns in the Press Democrat and through twitter have helped guide me to many an amazing meal. From county fairs, to farmer’s markets, and every food event in between; my passion for that next great taste drives me.

  37. That sounds awesome. I grew up in restaurants going from bus boy at 14 to front of house manager of a 4 star room, only to move onto marketing. Now we help local restaurants and wineries with marketing and advertising. I love the idea of Rootstock and can’t wait to go. Getting to taste and more would be icing on the proverbial cake.

  38. I am well versed the in the areas of wine and food. I have a very educated palate. I am serious with a sense of humor. I am the best dressed man in Sonoma County ( according to those who know me and have given me that title.) I am a Rotarian. I am well known. Thank you.

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