This weekend’s Memorial Day holiday typically kicks off the summer barbecue and grilling season. The Southern gal in me looks forward to this time of year when we get to enjoy the delicious joy that a little wood, a bit of smoke and that delectable char will bring to a meal. The sweet, salty, spicy, vinegary tang of a really great sauce mingling with an unctuous, smoky cut of pork is unquestionably one of the finer things in life. Undoubtedly there is not much more to complete and utter happiness than a just-grilled, killer beef burger loaded with melting cheese and a perfect slice of tomato. Although, options abound for getting crazy, letting loose and thinking outside of the box when considering what to throw on the bar-bee this grilling season.
Bird is the word
If y’all know me by now, then you cannot help but know that given the choice of what to have for dinner, I will almost always choose game bird and happily, there is nothing simpler to grill. Visit the Fatted Calf Charcuterie in Napa’s Oxbow Public Market and ogle what I call the “food porn,” a sparkling, pristine case stuffed with an immense selection of products so extremely beautiful it will simply take your breath away. Massive fresh Liberty duck breasts, Hudson Ranch guinea hens, quail and sometimes pheasant are all locally raised with obvious love. Homemade duck crepinettes are ground patties with an array of pretty flavorings that practically scream, “Toss me on the grill!” Sonoma Market always has a lovely selection of duck and quail, typically in the freezer section. If you’ve never grilled these sorts of “crazy” things before, I promise it simply could not be easier. Here are the instructions: unwrap bird, put on hot grill ever so briefly and serve with a yummy fruit chutney. Voila, you’re a barbecuing genius!
Mexican is the new American
I love to “theme” my barbecue parties and Memorial Day is, of course, the most American of holidays. But here in Sonoma we have access to a vast array of delicious and easy Mexican grilling options that are ideal for our blended traditions. La Carniceria Chapala is a Boyes Hot Springs gem located in the Fiesta Plaza on Highway 12. The immaculate little Mexican meat market and bodega stocks an uncommon selection of authentic and affordable cuts that are perfect for summer grilling. An entire party can be deliciously assembled there. Start with the house made salsas and chips or the super fresh ceviche, simply grill a plentiful portion of carne asada, serve with fresh tortillas and finish with decadent, individual ramekins of flan. If you’re not in the mood to grill, head to Jalisco. I hope you have all been to this heavenly little taqueria and tortilla producer located next door to the Community Cafe on West Napa Street. This tiny spot cranks out some of the most authentic and fresh tortillas this side of the border. Stock up on a few dozen of their killer corn tortillas, a pint of their homemade salsa, a pound of long-cooked pork carnitas and all that’s left to do is whip up a pitcher of margaritas!
What’s cookin’ Sonoma
The Taste of a Gyro, the charming little gyro truck parked in front of Sonoma Old School on Broadway and who sells at the Tuesday night Farmer’s Market, is decamping for tastier locales in Portland, Oregon. We’ll be sad to see them go, but am super excited by the idea of their replacement: Ultra Crepes! This mobile crepe vendor will offer sweet and savory crepes beginning June 1 from Monday thru Friday from 10 a.m. until 4 p.m. with additional hours as their festival and events schedule allows. I am beyond excited of the notion of an ooey gooey Nutella or melty Swiss cheese crepe for breakfast! Visit their website at ultracrepes.com or “like” their Facebook page to stay current on hours and whereabouts. • The amazing little, local vegetable grower, Lunita Farm, has space for new CSA members! Community Supported Agriculture means that you receive shares of freshly picked, sustainably grown vegetables and fruits and either pick them up weekly at Junipero & Co., Yoga Community or have them delivered to your home. This is a wonderful way to support a small local farm that uses earth-friendly practices, to connect with your food and to get to know your farmer. Enjoy seasonal produce including strawberries, salad greens, tomatoes, fresh herbs, melons, garlic, and so much more. Bountiful share costs $25 a week. For more info, visit lunitafarm.net, call Rachel at 201.247.2496 or e-mail lunitafarm@gmail.com. • Paul’s Produce is also offering shares to their CSA. Your weekly box of produce will vary with the seasons and from week to week, but you’ll receive a tasty variety of food for a household of 2 to 4 people. You can count on either salad mix or lettuce each week, an array of cooking greens, vegetables, berries, herbs and more. There will be an on-line newsletter included with recipes and farm updates. Pick up will be Wednesdays at the farm or other locations as needed. For more information or to sign up, email Candi at candied@vom.com.
On the Menu
If it’s the last Friday of the month, then it must be “Food Truck Friday” at the Sebastiani Winery. Beginning at 5 p.m. the festive event pairs delicious foods from area food truck vendors, Sebastiani wines for purchase and a lovely outdoor, Wine Country setting.
• B.R. Cohn is having a festive sounding “Poolside BBQ” this memorial weekend. On Saturday, May 28 and Sunday, May 29 the winery is welcoming summer in style with barbecue featuring B.R. Cohn mustards, lawn games and music. Sunday’s barbecue will be provided by Rob Larman’s always spectacular mobile smoker, Cochon Volant. Featured wine tasting will include wines from the Classic Car Wine Collection, Panel Wagon Pinot Noir and Woody White. The cost is $10 per person, which includes poolside tasting and BBQ. The party will start at 11 a.m. and end at 3 p.m.
• “Jazz on the Oxbow” returns to the patio each Sunday at the Oxbow Public Market in downtown Napa beginning this Sunday, May 29. From 3 p.m. to 6 p.m. guests can enjoy oysters and other nibbles from Hog Island, cheeses from the Oxbow Cheese Merchant and other fare from the soon-to-be-opened Kitchen Door, the new Todd Humphries restaurant. Be sure not to miss our local favorite, Rue Manouche, on Sunday, June 26. Visit oxbowpublicmarket.com for more information.
• Iron Horse Vineyards, in Sebastopol -– one of my favorite sparkling producers – has some of the Bay Area’s most delicious gourmet food trucks at the winery each Friday starting June 3 through September 30 from 11 a.m. to 3:30 p.m. First up are Rosso Pizzeria’s amazing, thin crust pies on Friday, June 3. Don’t miss our favorite local barbecue vendor, Cochon Volant, on Friday, June 17. Food and bubbly will all be enjoyed with the stunning backdrop of the Iron Horse view. For more information and the complete vendor schedule, visit ironhorsevineyards.com.
• The next “Grange Pancake Breakfast” is coming up on Sunday, June 5, from 9 a.m. until noon. The offerings are so seriously good, some of our local breakfast establishments should take note: pancakes made from organic, whole wheat flour ground fresh that morning served with real maple syrup, local, free-range chicken sausages, vegetable and cheese frittata made from free-range eggs, organic dark roast coffee, tea, and espresso. The cost is amazingly only $10, $5 for children. The Grange is located at 18627 Sonoma Highway in Boyes Hot Springs, 935-1322.
• Also, on Sunday, June 5, the Sonoma Community Center’s “Annual Ox Roast” will pack the Plaza with locals from all over the Valley in search of the event’s killer barbecue feast – where more than 1,000 pounds of beef will be grilled – live music and the Beer Garden, featuring some fun local breweries. Heaping plates of food cost $12, $7 for children, and wine by the glass is $5, which includes a commemorative Ox Roast glass. Call 938-4626, ext. 1 or visit sonomacommunitycenter.org for more details.
• On Saturday and Sunday, June 11 and 12, you’re invited to take part in the first “Sonoma Summer Bee Count.” CittaSlow, working as Pollinator Pals, is striving to educate the public about the demise of bees and their importance to local food production. The cost to participate is $30, which includes lunch, training and all resource material on Saturday and refreshments and the actual count on Sunday. Contact Shelley Arrowsmith at 935.3420 or at arrowfarms@vom.com if you’re interested in learning more about participating in this event.
Grilled Quail with Orange Glaze
Serves 2 as an entree or 4 as an appetizer
4 semi-boneless quail
2 tablespoons olive oil
1/2 tsp. coarse-ground sea salt plus more for garnish
1/2 tsp. freshly ground black pepper
2 tsp. fresh thyme, leaves picked from stems and rough chopped
1/4 cup of good quality orange marmalade
Remove the quail from the refrigerator at least 30 minutes before grilling and pat dry with paper towels. Drizzle the olive oil over the quail and salt and pepper them well. Prepare the grill for medium high direct grilling. Warm the marmalade in a small pot on the grill or briefly in the microwave. Cook the quail for 4 to 5 minutes on each side. Brush the quail on the front side generously with the marmalade glaze and cook for 1 to 2 more minutes and then move them to a cooler part of the grill to rest for 5 minutes. Quail are best when prepared no more than medium. To serve, drizzle the rest of the marmalade over the quail and sprinkle with thyme and salt. Serve immediately.
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