Fast cars, slow food
Imagine this summer that you’re hosting a few thousand weekend guests. Oh, it’s all right, they’ll camp out in your backyard, but you’re going to have to feed ‘em. Boy, oh boy, do they drink. So, you better have some beer, a ton of beer, actually. Did I mention that they’re sorta rowdy and that a few dozen of them are going to bring their cars? Cars that go really, really fast? Well, that’s NASCAR and as you know, last weekend – ah, that traffic – it was right here in our very own backyard!
Right before the race, I had the fortunate opportunity to visit the Speedway for a behind the scenes tour and learn all about the logistics of preparing and serving mass quantities of food for thousands of excited NASCAR fans. The place runs like – excuse the car pun – a well-oiled machine. One of the most surprising facts is the majority of the operation is overseen by a super young chef named Sterling Teran, an obviously talented and immediately likable guy. Levy Restaurants, the official restaurant company at the track, has recently incorporated some admirable initiatives to not only make the food more delicious, but to utilize more local and sustainably sourced ingredients. Of course, there are still the token funnel cake and hot dog vendors in the paddock, but the menus for the suites and hospitality tents are amazingly fresh. Cheese boards now feature local cheeses Teran has passionately sourced from Sonoma farms, homemade crostini are sliced from baguettes baked by our very own Artisan Bakers. A beautiful, fresh herb-roasted chicken is organic from Petaluma, with crispy golden skin and served alongside little roasted red potatoes. Niman Ranch provides all-natural sausages for hoagies loaded with colorful peppers and onions, all skillfully sautéed. The highlight was the most adorable little paper boat, lined with faux newsprint and filled with crispy calamari. A trio of homemade sauces included a perfectly smoky chipotle aioli that was heavenly with the squid. A beautiful grilled half lemon was an unexpected and thoughtful finishing touch.
Now, you all know me and I am a food-focused, food-crazed gal. The thought of spending hours in the sun, with thousands of nutty race fans and nothing to subside me but flat draft beer and greasy fair food would not cross my mind in a million years. Although, after my delicious visit, I am now obsessed with the thought of attending a race event at Infineon! The idea of a leisurely afternoon, sipping a fresh-squeezed lemonade out of a charming Infineon mason jar – yes, add the vodka please! – munching on Teran’s seriously addictive party mix while experiencing the excitement of world-class racing…sounds simply divine. Visit infineonspeedway.com for information on all the great upcoming race events at the Speedway.
Fourth of July grilling with Whole Foods
It’s that time of year again, grilling season! I cannot say there is a more festive way to ring in the summer than with a Fourth of July barbecue. Grilling get-togethers are meant to be fun and delicious, right? Although, I often find myself gawking at the butcher case endlessly, simply overwhelmed. I always want to make the best choices for my health, for the well-being of the animal and for the environment, but aren’t those signs baffling? Natural, organic, hormone-free, free range, grass fed and pasture raised? Ah! How to choose?
While recently perusing the good-looking meat case at Whole Foods, I noticed some fancy new signage. Great news! It seems that they’ve joined forces with the Global Animal Partnership, an international organization dedicated to improving the lives of farm animals. By implementing their 5-Step Animal Welfare Rating system, Whole Foods has created an effortless system for deciphering their butcher case’s signage, easily informing consumers how the animal was raised. Each item – from the whole, air chilled chickens, to the amazing homemade sausages, to the local leg of lamb – is rated with a color and number rating from red: the worst, to green: the best. The best thing I ate this week just so happened to be a few skewers of tender, ginger and soy marinated beef satay, green rated naturally, that the charming guys in Whole Foods’ butcher department prepped for me. They’re truly kind and completely accommodating, simplifying all of your prep work; from deboning that whole chicken to stuffing your pork chops. So, this Fourth of July, kick back and just relax…grab your grilling essentials locally and know that dinner will be delicious, healthy and stress-free.
On The Menu
Visit Whole Foods on Friday, July 1, between 4 p.m. until 7 p.m. to celebrate the opening of their brand new “Wine and Beer Tasting Bar” with special guest Allan Scott of Allan Scott Family Winemakers. He’ll be pouring tastes of his refreshing Malborough Sauvignon Blanc. Tastes will be $2. “Like” Whole Foods Sonoma on Facebook to keep up with future tastings, specials, events and more.
• Also on July 1, head over to the Sonoma Valley Inn for Karina Davis’ “Fundraiser for the Community of Irioma, El Salvador.” It’s an evening of live music and great food from the Epicurean Connection, Jimtown Store, Primavera and even rice and beans from the French Laundry. The festivities begin at 5:30 p.m. Tickets are $20 for adults, $15 for students and $10 for children. No host bar. Call Karina with questions at 332.4654.
• Murphy’s Irish Pub is again throwing their “Fifth Annual All American Music Festival.” The all-day Fourth of July party – a fundraiser for the Sonoma Community Center – begins at 11:30 a.m. with a line up of awesome live music, barbecued oysters, and plenty to drink! General Manager Hunt Bailie says, “There’s never a cover and good times are guaranteed!” Visit sonomapub.com for all the festival details.
• In addition, it’s not too late to make your reservations for one of these fabulous Fourth of July events: Ramekins is hosting their “Second Annual Fourth of July BBQ” from 5 p.m. to 10 p.m. They will have plenty of food from the grill, live music and a patriotic hat-decorating contest for the kids. The patio offers front row seating for Sonoma’s fireworks display. Tickets are $85 per adult and $43 per child. Contact Ramekins for all the details and to reserve your space by calling 933.0450. ESTATE’S “Fourth of July Party” sounds like such a blast! Ticket prices include a bountiful Italian buffet, three bar tickets, live music by Sonoma’s Tudo Bem, complimentary wine corkage and one of the best views for watching the fireworks. Adults are $75 and children are $25. Call 933.3663 to reserve your space.
• The Sonoma Valley Youth Soccer Association and Team Riot will be hosting the “Annual Tamale Booth” during the Fourth of July celebration on the Plaza where tamales, rice and bean plates will all be available. Pre-sale of tamales will also be available Saturday, July 2, at The Epicurean Connection from 10 a.m. to noon. Please call 935.7960 to pre-order tamales.
• Landmark Vineyard’s “Summer Concert Series” continues next Saturday, July 9, with special guest, Chi McClean. The beloved young, San Francisco-based artist plays acoustic guitar with a haunting, Southern rock style. From 1 p.m. until 4 p.m. take in the lovely views, sip Landmark’s delicious wines, take a horse-drawn carriage ride, enjoy a picnic or a game of bocce and listen to the music, of course. The concert is complimentary. Call 833.0053 or visit landmarkwine.com for more information.
• From noon to 2 p.m. on Saturday, July 16, visit Robledo Family Winery for their afternoon of “Oysters and Wine Pairings.” Chef Maria Robledo will prepare her delectable salsas for topping fresh Hog Island oysters, which will pair perfectly with their Gold Medal winning Sauvignon Blanc. Tickets are $35 for “La Familia” club members and $45 for non-club members. Reservations are required and be made by contacting Nadine at 939.6903 or by emailing Nadine@robledofamilywinery.com.
• Find more great, live Wine Country music at Ramekins on Thursday, July 21. The very talented, female jazz singer, Jackie Ryan, will be performing live while guests enjoy a menu of delectable sounding dishes from the Ramekins kitchen such as crispy truffle fries, duck confit gougère and pulled pork toasts. Tickets for this fabulous evening of food and music are $45, with a cash bar. For more information on Jackie, visit jackieryan.com and to make reservations visit, ramekins.com or call 933.0450.
What’s Cookin’ Sonoma?
Sonoma’s wonderful little Eastern European eatery, Lokal, has officially been sold. Word has it that the new tenants will bring gourmet pizza to the Broadway spot – fingers crossed for yumminess. Heidi and John Cowles, Lokal’s personable owners, hope to spend more quality time with their two young children. Until their last day, July 23, the couple will continue to offer live music, great food and plenty of merriment. They forward their thanks for the town’s generous support and encourage friends and neighbors to hang out with them at Lokal in their remaining weeks. Lokal will surely be missed and I wish John and Heidi all of the best in their next venture.
I’m still trying to find an opportunity to visit the new Ultra Crepes truck parked in front of Sonoma Old School. Their hours have been a bit sporadic, but are now thankfully set. Get your crepes on Mondays and Wednesdays for the next eight weeks.
• LaSalette, my go-to spot for beautiful seafood and more on the Plaza, just announced that their long awaited cookbook is nearing completion! Chef Manuel Azevedo promises two hundred and fifty delicious recipes that combine the flavor of his homeland with the bounty of Sonoma along with plenty of extraordinary photography by Portuguese photographer Henrique Bagulho. To reserve your signed copy, email Manuel at lasalettedining@comcast.net.
• Did you know that Robledo Family Winery made a sparkling wine? Well, they do and it’s been winning all sorts of awards! Their very first vintage, the 2008 Los Carneros Brut Cuvee, recently took three gold medals in California wine competitions. Be sure to visit their tasting room on Bonness Road or their website at robledofamilywinery.com to check it out.
• A dramatic chef switch-a-roo at my favorite Napa restaurant, Farmstead, in St. Helena. The current executive chef, Sheamus Feeley, will be – sad for us, but great for him – moving to Colorado to become VP of Culinary Development at the Hillstone Group; the company that owns Houston’s. Chef Stephen Barber, who you’ll remember opened the yummy barbecue spot in Napa named BarbersQ and is one of my most favored local chefs, will take his place at the helm. To do so, he’ll leave the newish downtown Napa’s Fish Story. The changes will take place August 1. Visit longmeadowranch.com/Farmstead-Restaurant to see their seriously delicious menu.
• Looking to beat the heat with a cold, creamy treat? A must-have for summer is one of the super scrumptious, new and very popular, homemade green tea ice cream sandwiches from the recently opened Shiso Sushi and Grill located in the Maxwell Village Shopping Center. A good time to visit? During their Happy Hour, from 5 p.m. to 6 p.m., where you’ll receive discounts on select beer, rolls and other nibbles. Shiso Sushi and Grill is now open for lunch Tuesday through Saturday from 11:30 a.m. until 2:30 p.m. and dinner Tuesday through Sunday 5 p.m. until 9 p.m. Call 933.9331 to make reservations.
Ginger-Soy Grilled Beef Satay
Serves 4 as an entree or 8 as an hors d’oeuvres
1 1/2 pounds beef tenderloin (or other favorite cut)
1 T. chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 tsp. Sambal (Indonesian chile paste) or 1 hot red chile
Juice of 1 lemon
2 T. sugar
1/2 tsp. ground cumin
2 T. toasted sesame oil
Peanut sauce for serving
Cut beef into strips about 3 inches long and 1/2 inch thick. Combine remaining ingredients in blender and puree until smooth. Pour over meat and mix to coat evenly. Marinate at least 1 hour or overnight. Preheat grill or grill pan until hot. Meanwhile, thread a piece of meat lengthwise on each skewer and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with store bought or homemade peanut sauce for dipping.
Kristin Viguerie is one of Sonoma’s most passionate, food obsessed residents. In this weekly column, she covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond. Find her at her Sonoma Plaza shop, Junipero & Co. (juniperoandco.com) or blogging daily as the Cook (thecardiganandcook.com) or via email at foodandwine@sonomasun.com.
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