CONSTRUCTION REPORT: BiteClub caught up with Healdsburg Shed owners Cindy Daniel and Dough Lipton, along with General Manger Kenny Rochford (previously of Medlock Ames) for a quick hard-hat look at the “modern grange” under construction just off the Healdsburg plaza.
Though there’s still plenty of work to do before its March 2013 opening, Daniel has already carved out spaces for local produce, a grain mill, larder, cafe, fermentation “bar” and event space upstairs (with a kitchen any chef would covet). In a breathless discussion of what’s to come at the 9,700 square-foot project, Daniel, Lipton and Rochford are clearly working from an evolving wish of ideas that encompasses everything from SHEDtalks, and worm-composting kits to bee-keeping and salumi classes, churning ice cream and generally embracing the homesteading and farm to table movement.
Former Chez Panisser, Niki Ford will be overseeing the facility’s culinary program and the trio have consulted with many local farmers, winemakers, historians, makers, keepers and producers to make the experience of SHED as interactive and authentic as possible. “We want to connect into the community and support the people growing our food,” said Daniel.
Here’s a quick list of some of the things to come from SHED in the coming months…
– Grain salads inspired by Middle Eastern and Indian cuisines
– Homemade yogurt and slow cooked porridge
– A flower market
– Indoor, outdoor seating
– A specially-blended SHED espresso from Flying Goat
– Pastry Bar
– Locally sourced grains, milled onsite
– Kombucha on tap
– Classes on canning or bee-keeping, among other “granny arts” programs, nutritional programs
– A housewares department with tagines, canning supplies and cast iron cookware
– “Persian” breakfast, molasses donuts
– Smoked meats
– Worm bins and compost teas