Spring has sprung!

Spring has certainly sprung in the Valley and if you’re anything like me, you’ve been practically living outdoors this week, face to the sun. So thrilled, I picked up some really pretty leeks for “Leek’s Mimosa” from Oak Hill at the Friday Market and yesterday ate my very first strawberry of the year. As the ground begins to dry, local farmers tell me that their spring produce is finally beginning to thrive. So, it’s no surprise that our local restaurants are beginning to change up their menus. Say goodbye to cozy, wintery fare like kale, cabbage and collards…hello asparagus! Peas! Fava Beans! Here’s some fresh, food news from around the County.

Still Hot

There is no better time than now – before the summer visitors descend – to visit the charming Springs gem, the Hot Box Grill. Not only have they added some sassy, spring-inspired additions to the menu; an appetizer of asparagus with a perky sauce gribiche and a salad of soft-boiled Stone Edge Farm egg and baby artichokes to name a few, but they are finalizing plans to open for lunch. The vibe will be completely casual, no table service. Chef Norman is excited about offering fun dishes that are hard to find locally. He’s working on a menu of offerings such as the ideal Banh Mi – the addictive Vietnamese hoagie – a Cuban sandwich, a Philly Cheese Steak, a meatball sub and a few classic salads. They’ll thankfully be serving their out-of-control burger loaded with crisp toppings, a house-made mustard and served on their perfect, homemade potato bun. The idea of William’s made-in-house sea salt potato chips will get me in there alone. Visit their website to see the current menu in it’s entirety at hotboxgrill.com. Currently, they’re open Tuesday through Sunday, beginning service at 5:30 p.m. Call 939.8383 for reservations. 18350 Sonoma Highway.

A rocket to France

Rocket Cafe continues their themed monthly menus with “April in France.” The always-changing offerings might include something très Français and oo-la-la like this week’s crab cake with long-cooked celery root and a fennel-caper vinaigrette or steak frites with spring greens and an herb aïoli. The delightful patio is also now open, a sublime, quiet spot to while away an evening. Rocket is located in the Springs at 18812 Sonoma Highway. Call for menu details and for hours at 933.9755.

More happy dance

Plans are finally complete for the happy-dance inducing, Rosso Pizzeria’s expansion to downtown Petaluma! You’ll remember my constant gushing concerning the Santa Rosa pizzeria’s absolutely perfect, wood-oven pies and their wonderful philosophies of utilizing only the most local, seasonal, farm fresh produce and serving it up alongside affordable wines, in a festive setting…not to mention their contagious passion for soccer. The Petaluma theater district location will also feature a mozzarella bar where fresh mozzarella and Burrata will be made to order. Yum! Construction begins soon, with a hopeful, August opening. In the meantime, visit the original Rosso in Santa Rosa at 53 Montgomery Drive, in the Creekside Center. See rossopizzeria.com or call 544.3221 for more information.

On the Menu
This Sunday is another of the Sonoma Valley Grange’s famous – and delicious! – “Not Your Usual Pancake Breakfasts.” Between 9 a.m. and noon, indulge in freshly ground wheat pancakes, cheese and veggie frittatas, homemade sausage, fresh orange juice and organic coffee or tea all for a mere $10, $5 for children. The Grange is located in the Springs at 18627 Sonoma Highway. For more information, call 935.1322.

• The Sonoma Valley Chamber of Commerce, in partnership with the Business & Entrepreneurship Center at Napa Valley College, is hosting a special, hands-on, highly interactive seminar labeled “From Kitchen to Market” this Tuesday, April 12, from 9 a.m. till noon. The twelve attendees will gain a competitive edge by learning the ins and outs of the specialty food industry from a 26-year veteran.  Topics covered include the planning and production process, contacts to help get you started, capitalization options, creative marketing ideas, the distribution network with suggestions on how to get into that segment of the business as well, and more. Instructor Anni Minuzzo teaches in San Francisco and in the North Bay, and consults for the Napa Valley College Small Business Development Center (SBDC). All seminars are held in the Chamber’s conference room at 651 Broadway. Cost is $25 for Chamber members, $50 for non-members.  Advance registration is required; contact Kathy at the Chamber at 996.1033.

• Relax and unwind at the “Annual Get Zen Festival” at Matanzas Creek Winery happening again next Saturday, April 16, beginning at 11 a.m. Spend a beautiful Wine Country afternoon exploring their gardens, enjoying Drakes Bay Oysters with a crisp 2010 Sauvignon Blanc, having a chair massage, learning about their Estate lavender products or taking a guided tour of the lavender barn. For reservations and more details call Jessica at 800.590.6464, ext. 7030. The lovely Matanzas Creek Winery is located at 6097 Bennet Valley Road.

• Now that the weather is becoming warm and pretty, it’s a perfect time to sign up for an upcoming “Hike & Taste in the Vineyards” at Kunde Family Estate. The next opportunity to take part in this absolutely wonderful afternoon is Saturday, April 23, beginning at 10 a.m. Join Sonoma Valley Docent Bill Myers on a fun, casual and up-close hike through the 1,850 acre volcanic and vertical Estate. This is a great opportunity to see sustainable wine growing practices at work while taking in some of wine country’s most spectacular scenery. Bill’s tours wind through the estate’s distinct eco-systems, each one uniquely contributing to the process of sustainable wine growing. Taste wines along the way in the very vineyards where the grapes are grown. Find more information and a link to make reservations at kunde.com or by calling 833.5501.

• Cornerstone’s all-things tomato weekend, “Tomatomania,” is next weekend, April 16 and 17. Coined, “the world’s largest – and most fun – tomato seedling sale!” is expected to offer over 200 varieties of the most classic and unique tomato seedlings anywhere. You’ll also get expert advice from the Tomatomania team and the opportunity to purchase everything else you’ll need to make this season a huge success; containers, stakes and cages, ties, fertilizer and more. Educational workshops each day include: “Edible Gardens,” with Dawn Smith at 11am and “All About Tomatoes,” with Scott Daigre at 2 p.m. Visit cornerstonegardens.com or call 933.3010 for details.

Foodie find of the week: The Sonoma International Film Festival
Beginning this Friday evening, April 8, the Film Festival launches their Street Food Court in the Plaza Horseshoe. You don’t need to be attending the festival to indulge in goodies from the following vendors: Cochon Volant BBQ with killer pulled pork sandwiches, a chicken caesar salad and a rib-a-tiser, Chicago Style Hot Dogs with their crazy-good dogs, Dim Sum Charlie’s with yummy dim sum, Harvey’s Donuts, Mary’s Pizza, Murphy’s Irish Pub with oysters and sliders, Ben & Jerry’s, Fork Catering and Mike the beijkr with his amazing wood-fired pretzels. New Belgium Brewery will offer pints of beer and find sparkling wine at the Gloria Ferrer Bubble Lounge. The Food Truck Court continues offering all the above fare on Saturday and Sunday as well, from 8:30 a.m. until 10 p.m. •

Lutefisk Wars: Showing Friday, April 9 and Saturday, April 10 at 9:30 a.m. at the Sebastiani Winery. In this somewhat silly, yet irresistible mockumentary, Karl Larsen is intent on solving the mystery of a random stranger who unexpectedly dies and falls face-first into a “hot dish.” Karl gathers the bumbling local law enforcement, the resident undertaker, and his feisty fiancé, Gail, to unravel twisted yarn that unexpectedly leads back to two warring Norwegian mafia families and the mysterious recipe that set them at odds hundreds of years ago. lutefiskwars.com.

A Matter of Taste: Showing Friday, April 9 at 12:15 p.m. at the Vintage House and on Saturday, April, 10 at 12:30 p.m. at the Community Center. This documentary takes an intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by the New York Times for his unforgettable and hyper modern cuisine. He soon became a chef who critics loved or loved to hate. The film follows Paul over a decade and reveals his creative process in the kitchen, as well as the extreme hard work, long hours, and dedication it takes to be a culinary artist and have success in the cutthroat world of haute cuisine in New York City. amouthfulthefilm.com.

¿Tacos or Tacos? and Plasticity: Showing during the Shorts Programs on Friday, April 8 at 9:15 a.m. and 12:15 p.m. at the Vintage House and at 6:30 p.m. at the Community Center, on Saturday, April 9 at 9:30 p.m. at the Community Center and on Sunday, April 10 at 12:15 p.m. and 6:15 p.m. at the Vintage House. Robert Lemon’s film, ¿Tacos or Tacos?, looks at Austin’s food truck culture, both the old school variety and the shiny new Airstream variety. Plasticity, by Ryan Malloy, reveals three instances – a rooftop apiary, an occasional restaurant, and a mobile pizzeria – of people redefining how urban space is used in San Francisco.

Leeks Vinaigrette
Recipe by Alice Waters, from “The Art of Simple Food”
Serves 6

12 small leeks (less than 1 inch in diameter), white and light green parts only, rinsed well
1 T. best-quality red wine vinegar
2 tsp. Dijon mustard
Sea salt and fresh-ground black pepper to taste
1/4 cup extra-virgin olive oil
1 T. chopped parsley, chives or chervil

Cook leeks for 7 to 12 minutes, or until tender, in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. When the leeks are done, carefully lift them out, drain them, and set them aside to cool. To make the vinaigrette, mix the vinegar, mustard, a good pinch of salt and a few grindings of pepper. Slowly, whisk in the olive oil. Taste and adjust the seasoning as needed. Squeeze the cooled leeks gently to remove any excess water. Cut larger leeks lengthwise into halves or quarters. Gently toss the leeks with a pinch of salt. When ready to serve, arrange on a plate, spoon the vinaigrette over and turn gently to coat. Sprinkle with chopped herbs.