Ah, spring…at last

At long last, here is the glorious weather that us Sonomans truly live for and right on its tail…plenty of delightful opportunities to get out about town and enjoy it. With plenty of fresh, spring-inspired food and drink, of course!

Berries!

Oh, what a long fruitless winter is seemed! It is always right about the day that I am thinking, “Not one more orange. Not one more apple. Please.” That is exactly the time when, thank heavens, the Watmaugh Road Strawberry Patch officially opens for their undeniably exciting and fabulously long, berry-filled season. All of a sudden, life slowly begins to turn a shade of rosy pink. Strawberries were my childhood berry of choice. Each year, my birthday cake consisted of a fluffy-soft angel food cake with the middle cut out. In that now hollow cake, my mom – oh sweet mom – would spoon a staggering amount of juicy, slightly sweet strawberries, followed by the cake’s original cake lid. She would then lather on a heart-stopping layer of just-whipped cream flavored generously with her precious Haitian vanilla, contraband from a trip she once took there. I adore the fact that at just about the precise time I spy my first local berry, Sonoma’s culinary artisans are simultaneously cooking up dishes featuring them as well. This weekend, during a wild, frenzied berry craving I found myself in the freezer section of Whole Foods desperately clawing my way through the frozen tubs searching for the most perfect combination of strawberries, cream and sugar. I chose the Petaluma-based Three Twin’s “Strawberry Je Ne Sais Quoi.” A sublime combination of pure ingredients, smashed berries and a splash of balsamic vinegar that you wouldn’t know is there, except for that it’s just darned good. Berry, berry good. The Watmaugh Strawberry Patch is now open and you can find more information about Three Twins at threetwinsicecream.com.

Happy Cinco de Mayo

Not that I ever require an excuse to imbibe in a perfectly prepared margarita – splash of fresh blood orange juice please! – or consume mass quantities of fresh, slightly spicy, decadent guacamole, but Cinco de Mayo for most Americans is just that. A happy reminder to slow down, find a chair in the shade and appreciate our area’s incredible Mexican heritage with an icy Pacifico beer, with lime – of course – or a platter of heavenly, hopefully a bit greasy, pork Carnitas. On the topic of Mexican history, the good, fun folks over at HelloCello, the creators of Limoncello di Sonoma, are certain that Mexican folklore proves that the “original” Margarita included the mood enhancing Damiana flower. First documented use of this aphrodisiac-inducing flower was by the Spanish missionaries. The missionaries?! Really? Well, the powerful properties of this prized flower can now be found for the first time in a U.S. spirit produced locally by HelloCello in their new BelloCello di Sonoma, an orange and Damiana infused liqueur. An ideal companion for tequila and a seductive replacement for Grand Marnier in margaritas. Experience this alluring concoction this Cinco de Mayo at Maya Restaurant, where the talented bar team has created a special cocktail named the “Bella Borachela” Margarita or whip one up in the privacy of your own home following Brian’s simple recipe here. ¡Ay, Chihuahua! Find BelloCello di Sonoma locally at Sonoma Market or Whole Foods.

On the Menu
Tonight, May 5, the Community Cafe begins their series of dinners to benefit local charitable causes with a festive Cinco de Mayo dinner celebration. Proceeds benefit the extremely worthwhile programs at Sonoma Valley Teen Services. The $35 ticket includes a bountiful, authentic Mexican meal and two glasses of Sangria. Call 938.7779 to make your reservations. The Community Cafe is located in the newly beautified Mondo space at 875 West Napa Street.

• This weekend, both Saturday and Sunday, May 7 and 8, visit Sebastopol’s Redwood Hill Farm for their “Open House Farm Days.” From 11 a.m. to 3 p.m. bring the kids to meet the amazingly cute goat kids, see the dairy operation, learn to milk a goat, enjoy free samples of the delicious products they make or have a picnic in the organic apple orchard. Live bluegrass tunes will entertain you during your fun day at the farm. This event if free. Redwood Hill Farm is at 5480 Thomas Rd., Sebastopol. Visit redwoodhill.com to learn more about this amazing farm!

• Tickets are now available for next week’s “Le Tour de Coop,” on Saturday, May 14, from 10 a.m. to 2 p.m., where a selection of local chicken owners will open up their “roosts” to visitors. This self-guided tour of coops around Sonoma is a fun event for the whole family. Enjoy refreshments at each stop and learn chicken keeping ideas along the way. Tickets are $20, which benefit the Sonoma Garden Park and can be purchased on Saturdays at the Garden Park, at the El Dorado Hotel and at Junipero & Co. at 115 East Napa Street. For more information email gen@sonomaecologycenter.org. The Le Tour de Coop is sponsored by Sonoma Homecare and the Fremont Diner.

• Also on Saturday afternoon, May 14, Audubon Canyon Ranch is hosting an inaugural fundraising event at the Bouverie Preserve in Glen Ellen. “The Art of Eating: a Tribute to MFK Fisher” will feature sustainable food and wine tastings inspired by MFK Fisher’s prolific writing. The afternoon will also include incredible live and silent auctions, packed with wine, culinary experiences, art, trips and much more. Ticket prices are $125 with all proceeds benefiting Audubon Canyon Ranch’s education programs. Call 415.868.9244 for more information.

• On Sunday, May 15, beginning at 9:30 a.m. join Junipero & Co. and Quarter Acre Farm’s Andrea Davis for a morning of Tomato Education! You’ll learn the ABC’s of successfully growing the most delicious tomatoes at home as Andrea discusses how to choose which varieties to grow, deciding on their location within the garden, transplanting tomatoes, and more of the essentials for growing perfectly delicious tomatoes. $10 per person. A portion of the morning’s sales benefit the Sonoma Valley Slow Food Chapter. Space is extremely limited. RSVP necessary by calling 939.9065. Junipero & Co. is located at 115 East Napa Street, Sonoma Plaza.

• Speaking of the Slow Food Sonoma Valley Chapter: the group is proud to announce the first in an ongoing series of educational, fun and delicious area “Intimate Outings,” created especially for Slow Food Sonoma Valley Members. The first is Wednesday, May 18, from 9:30 a.m. to 3 p.m. visiting two amazing locales, Greenstring Farm and McClelland’s Dairy, both over the hill in Petaluma. Tickets are $25 and include a casual, Slow Food lunch. Hurry! Tickets are extremely limited, only 15 available, sold exclusively online at sfsvintimateoutingmay2011.eventbrite.com. If you are not yet a member of Slow Food Sonoma Valley or if your membership has lapsed, you may join by logging onto slowfoodusa.org and clicking on “Become a Member.”  To learn more about these two great, local producers, please follow these links: Greenstring Farm, greenstringfarm.com or McCelleand’s Dairy, mcclellandsdairy.com. For more information visit slowfoodsonomavalley.com.

• Join chef John McReynolds on Wednesday, May 18, during a hands-on culinary exploration of Stone Edge Farm entitled “Exploration of Spring.” Participants will listen to gardener, Lena Hahn-Schuman as she shares her philosophy of organic and natural gardening as well as some practical advice on how to grow the best vegetables. With full baskets, you will join John in the kitchen and begin pre 9paration of the seasonal menu created for the day. The class ends at the communal table under the shade of an old oak tree with everyone sharing their creations along with a few surprises from the chef and all the Stone Edge wines to savor. Class size will be limited to 8 participants and cost is $125 per class or $350 for the series of three classes. Next month’s class, “Stirrings of Summer,” is on June 22. Space is very limited! To reserve call 935-6520 and leave a message. Visit stoneedgefarm.com to learn more.

What’s cookin’ Sonoma?
Andrea Davis, the gifted and energetic farmer behind Quarter Acre Farm here in Sonoma will be taking on the role of market manager for the Tuesday Night Farmer’s Market. She is very excited to be working with the new management and is enthusiastic that this year’s market will be filled with great local vendors, musical acts and small, but significant changes that will improve the flow and overall festivities of the market. Look forward to Davis’ lovely, organic produce when she returns to the Friday market.

• SFO’s just completed, jaw-dropping, Terminal 2 is a 640,000 square-foot, eco-friendly environment that focuses on world-class art, local food, and shopping…a true microcosm of San Francisco. The new terminal is a foodie dream come true with the city’s only outpost of the cult frozen yogurt boutique, Pinkberry, a Tyler Florence restaurant named Napa Farms, a gourmet marketplace touting Wine Country products like our very own girl and the fig, Mission Fig Jam, an Acme Bread Bakery, Kara’s Cupcakes and more. And no, I haven’t been jetting off to some fascinating foodie locale, but a know this thanks to Sun reader, Tom Daily’s, inside tip.

• Beginning today the Hotbox Grill is officially open for lunch! The talented and hard working team will be dishing up a unique and wonderful sounding selection of lunch items Thursday thru Sunday. Call for hours, menu and details at 939.8383 or visit their website at hotboxgrill.com.

• Summer hours are officially in effect at the Sunflower Caffé, as they remain open until 8 p.m. daily. Enjoy happy hour daily from 4 p.m. until 6 p.m. and a yummy selection of grill items seven days a week. A grilled lamb burger, a grilled asparagus and goat cheese sandwich or Duck Leg Confit all sound lovely. The Caffé’s small plate menu is always fun, but be sure to check out some of their new additions like Fingerling Potatoes with a goat cheese dipping sauce or Salmon Tea Sandwiches.

• Chris Jones, the executive chef at girl and the fig and ESTATE has just departed after four years to head the kitchen at Napa’s Brix Restaurant as their new executive chef. Best of luck to him in his new culinary adventures. Visit brix.com to keep up with the happy changes.

Bella Borachela  (Beautiful Drunk)
Created by Brian Gilliland at Maya Restaurant
Makes one cocktail

2 oz. Jimador Blanco Tequila
1oz. BelloCello Orange & Damiana Infused Liqueur (see note)
Juice of half of one fresh lime
1 T. of agave nectar
A splash of ginger ale
A splash of blood orange juice
1 orange
1 T. Kosher salt

Zest the rind of the orange using a Microplane grater, combine with the Kosher salt and set aside. Rub the lip of a martini or similar glass with the lime and rim the glass with the orange salt. Combine all the rest of the ingredients, except for the blood orange juice, in a cocktail shaker filled with ice, shake enthusiastically and strain into the glass. Slowly pour the blood orange juice into the glass so the two liquids remain separate. Serve immediately. Happy Cinco de Mayo!

Note: BelloCello di Sonoma can be found locally at Sonoma Market and Whole Foods.