Guess who’s coming to dinner? Don’t be too jealous, but I got to ride in a fire truck! I am getting ahead of myself, but who wouldn’t…I mean, a real, live fire truck! Sirens, hoses, cute firefighters and all. All right, I’ll back up a bit and fill you in on this very cool experience. With the Fourth of July holiday quickly approaching, it got me thinking about the magnificent fireworks display we get the opportunity to experience here in Sonoma every year. Do y’all know who presents our community with that spectacular feat of pyrotechnics? It’s the Sonoma Valley Firefighter’s Association and it’s paid for solely on donations from the community. Each year, the goal is to raise $30,000 to continue the tradition of putting on the best spectacle in the North Bay and sadly, in recent years the goal has just barely been met. Founded in 1888, the Sonoma Fire Department has a long tradition of committed service to our town. As is the case with most firefighters, they have a reputation for being good cooks. It’s been proven that they can put on a mean fireworks display, but is it true that they’re good cooks, as well? So, in observance of the outstanding job they do and to bring some much-deserved attention to our local department, I decided to find out and there was only one way…to invite myself to dinner and tell you about it!
Upon arriving at Station #1 on Second Street West, one of Sonoma’s three fire stations, Division Chief, Spencer Andreis, introduced me to the crew that would be so generously hosting me that evening: Captain Joe Pierson, Engineer Luke Loftus, Engineer Jason Stayton, Engineer Gary Johnson and Firefighter Nick Paganini. This station house has three crews that work straight 48-hour shifts. Each crew is sort of like it’s own little family, although this family’s house has a copper pole coming up through the floor, a really big garage and three refrigerators – one for each crew so no food thievery occurs. Unlike what movies make you believe, there is no dedicated firehouse cook and truly the saddest part – no Dalmatian either. While dinner is always a sit-down family affair, breakfast and lunch are free for alls. Each crew member takes his or her turn at the stove, choosing what’s for dinner and picking up the tab…even if dinner is take-out pizza, which it often is. On this day, Captain Joe Pearson and Engineer Luke Loftus decide to share in the duties, although tragically Joe got stuck with the bill.
Because they’re on call 24/7, they are required to shop at a market in their station’s zone. So when it’s time to go shopping the entire crew has to go along for the ride in case there is an emergency call: truck, ambulance and all. This night, without a plan for the meal or a grocery list, the crew hops into the truck and I do my best at gracefully clamoring in alongside. Fingers are crossed that we can get in and get the necessary ingredients without receiving the dreaded call, which would require the crew to leave everything in the cart and make a hasty departure. A real shame, but it happens all the time. Barbecue is one of the most popular choices and after a bit of discussion in the meat department, it’s been decided that dinner will be grilled baby back ribs. A quick spin through the produce section results in corn on the cob, red leaf lettuce for a salad, and potatoes, which we realize back at the station, someone forgot to grab. Luke offers to prepare the “famous” garlic bread recipe, which has been passed down from crew to crew for more than twenty years. The secret ingredient is a big drizzle of honey, which paired with the garlic sounds right up my alley since I love the combination of sweet and spicy. Luke, who is on his fourth cup of coffee, is amusingly a bit hopped up on caffeine and is also in charge of the barbecue sauce. Their sauce of choice, Sweet Baby Ray’s, which gets a good doctoring, with some mustard and Worchestershire. Captain Pearson, a more mature, calming force in the kitchen begs Luke not to overdue it on the spice and the garlic, which he’s been known to do.
There is a real feeling of family and camaraderie as the dinner preparations get under way. The crew stands around giving each other a bit of a hard time, joking with each other and chatting. The major topics of discussion: eighties cover bands, the importance of patient care and the end of dinner dice game which determines who does the dishes! As we sit down to dinner, it dawns on me how vital this small group of fun, caring and real people are to our community, the remarkable job they do everyday and what great cooks they are! The ribs were perfect, corn and salad yummy, and the honey-garlic bread? Sweet, spicy, and justly famous. I will not be able to hear the sirens coming from Second Street West again without looking at my watch and thinking, “There goes my crew, I hope they weren’t in the middle of dinner!” Please consider making a donation to the Sonoma Valley Firefighter’s Association to help continue our community’s excellent fireworks display. Goto www.svfra.org/fireworks for more information.
Small Bites: Amazingly, the Fourth of July is only a bit more than a week away! If you haven’t already done so, be sure to celebrate your independence from overcooked burgers and mounds of dishes by making a reservation for one of these great events! Get ready to learn the secrets of grilling just in time for your Fourth celebration. Local grilling expert and barbecue competition award winner “Big Jim” Modesitt is leading a class at Gloria Ferrer this Saturday, June 26 at 12:30 p.m. He’ll show you how to prepare great ribs, pulled pork and chicken three ways over gas and charcoal. Each dish will be paired with Gloria Ferrer still and sparkling wines – reason enough to attend! – and you’ll get to take home the recipes. Reservations are required and can be made by calling 933.1999 or by emailing jackie.ragan@gloriaferrer.com Estate is throwing an awesome sounding party from 7 p.m. which includes an abundant barbecue buffet, festive holiday cocktails, beer and wine, live music and curiously, Harvey’s Gourmet Donuts. Generously, corkage is a mere $10, which will be donated to the Sonoma Valley Fire and Rescue Authority. The evening ends with one of the best views in town of the fireworks display. Tickets are $75. For more information and to make reservations, call Estate at 933.3663. Also on the Fourth, Ramekins will throw their Inaugural Fourth of July Barbecue. Guests can enjoy the extensive buffet and a front row seat for the fireworks display, while kids can participate in a patriotic hat decorating contest. The Spirit of ’29 Dixieland Jazz Band promises an evening of hot music that will get the crowd jumping, if the full cash bar doesn’t. A memorable evening under the stars for $85. For more information and to make reservations, call Ramekins at 933.0450, extension 811. The perfectly patriotic sounding All American Music Festival at Murphy’s Irish Pub begins at noon on the Fourth. Proclaiming to be the largest party in Sonoma, the festival offers more than nine hours of live music, locally brewed beer, great barbecue and much more. No cover. For more information, call Murphy’s at 935.0660.
Honey-Garlic Bread
Recipe adapted from Firehouse #1
1 Loaf French Bread
4 T. unsalted, room temperature butter
3 cloves of garlic, crushed and finely chopped
2 T. honey
1 tsp. kosher salt
Pre-heat oven to 400 degrees.
Cut the French bread in half, long-wise. Smear the bread with the butter. Sprinkle the garlic, honey and salt to the bread evenly over the top of the butter. Place top of the bread back on the bottom and wrap loosely in tin foil. Place foil wrapped bread directly on the oven rack and bake for 35 minutes. Unwrap carefully and serve immediately.
