If Thanksgiving is a word that conjures up cozy images of extended families gathered around the dining table, aromas of a buttery turkey and spiced pies wafting from the kitchen, little cousins giggling with one another and happy hours spent on grandma’s stuffing recipe then look no further than one of these local purveyors to help you make the holiday a memorable, homemade success. The Friday farmer’s market will thankfully be held on Tuesday, November 22, of Thanksgiving week where you will surely find all the essential ingredients for your family’s feast: from perfect Patch green beans and just-dug potatoes, to beautiful root vegetables from Quarter Acre Farm, and heavenly breads from Mike the Baker. Stock up on Paul’s Produce carrots, which are always the sweetest, while their winter squash and leafy winter greens, near perfection. Fresh herbs and gorgeous flowers for the table are always spectacular from Oak Hill Farm’s booth. If you miss the Tuesday market, and would like to procure the best vegetables, flowers or wreaths for your holiday fête, the Oak Hill Farm Red Barn Store is open on Wednesdays from 11 a.m. until 6 p.m. Venture slightly over the hill to Petaluma’s Greenstring Farm where you can stock up for the holidays on many varieties of winter squash and all sorts of sustainably-grown vegetables at surprisingly affordable prices. Greenstring Farm is located at 3571 Old Adobe Road, in Petaluma. Call 778.7500 for more information.
Our ever reliable, Sonoma Market, is taking orders now for turkeys from several local, organic sources. The most delicious, in my opinion, is the slightly more expensive Branigan turkey, which is raised to be a bit more mature before processing to ensure a more meaty, fatter flavor. Be sure to order soon to ensure your ideal brand and size, from 6 pounds to a whopping 30 pounds! I mean, 30 pounds?! Call Sonoma Market at 996.3411 to place your order. My favorite temple of all things meaty and beautiful, the Fatted Calf in Napa’s Oxbow Marketplace, is now accepting orders for heritage Thanksgiving turkeys. The super special, heirloom birds are raised naturally, lovingly and always sell out. Visit the Fatted Calf Charcuterie, downtown Napa, at 644 First Street or call 256.3684 for more information. Sheana Davis’ new Plaza Epicurean Connection is the ideal source for all of your holiday hors d’oeuvres and foodie hostess gifts. Her selection of artisan American cheeses, all hand cut, is by far the best in town. She will happily assist you in putting together an impressive cheese board, complete with the perfect accoutrements and even which of her selection of locally made crackers would be best. 122 West Napa Street, 935.7960.
Sonoma’s Best Fireplaces
I cannot imagine a more heavenly place to spend a winter than in Sonoma. Wouldn’t you agree? Sure, it gets a little cold and it even rains quite a bit, but we luckily aren’t buried beneath snow or hunkered indoors, shivering from below zero temperatures. Here in Sonoma, we keep toasty during the winter months with copious quantities of amazing, perfect for winter sipping, red wines, rustic, warm your belly foods and thankfully, plenty of cozy fires to cuddle before. Over the next couple of weeks, look for my “Best Fireplaces” section, where I will share with you my favorite spots in Sonoma to sit before a fire.
The fireplace at ESTATE sits outdoors on the restaurant’s lovely front patio. I hesitate to even mention it here, lest I appear one mild winter’s evening and have you sitting before it…in my spot. On a crisp, clear evening this atmospheric spot wins my personal award for most romantic fireplace in town. It’s pure bliss with the moon rising over town and the stars slowly beginning their twinkling. It’s particularly lovely with a glass of Prosecco in-hand and someone you love snuggling up with you on the little couch perched in front, ingeniously meant for two. Order a few small plates to share, the house-made – swoon-worthy – chicken liver mousse crostini or a few meatballs drenched in a tasty tomato sauce, two personal favorites. Move on to perfect portions of any of ESTATE’S creative pasta dishes, all the while keeping your eye out for the possible shooting star.
On The Menu
Be sure to make your reservations for Chef Rob Larman’s scrumptious “Cassoulet Dinner” being held at the Valley Wine Shack Friday, November 18. In what has become an annual event, last year’s dinner was one of my favorites all fall. Larman’s cassoulet is loaded with duck confit, sausage and heirloom beans. This is the ideal November meal, especially when finished with his out if this world Valrhona chocolate mousse and a great, affordable Wine Shack wine selection. Dinner is $30 per person, beverages are additional, and reservations can be made by calling 938.7218.
• The Vintage House throws their “Vintage Holiday” dinner and reception on Saturday, November 19 in the Stone Hall Ballroom. Chef Catherine Venturini of Olive & Vine will prepare festive hors d’oeuvres and an elegant four-course, seated dinner. Seasonal cocktails will be shaken up by mixologist Shane McKnight and wine from Charles Creek and Madrone Ridge. Live jazz vocals by Jackie Ryan will entertain guests. The $175 ticket provides much needed funds for senior programs at the Vintage House. Call 996.0311 or visit the Vintage House to purchase tickets or for more information.
• The first of The Olive Press’ yearly “Community Press Days” is set for November 27. Mark your calendars and bring your olives within 24 hours of their harvest between the hours of 10 a.m. and 3 p.m. What a truly unique, festive experience for the backyard olive enthusiast! The cost is $.80-$1.00 per lb. and reservations are not necessary. Visit theolivepress.com/for-the-grower/community-press-information/ for all the details regarding the Community Press Day.
• Randy Sue Collins, local beekeeper extraordinaire, has two upcoming “Organic Beekeeping 101 for Bee-ginners” classes. Students will learn to keep bees the way nature intended with no medications or treatments of any kind and how to start a hive from the ground up. The two dates to choose from are November 19 or December 10, from 10 a.m. to 4 p.m. The cost is $65. For information and to reserve your space, call 365.4330, email sonomabeelady@att.net or visit organicbeekeeping101.blogspot.com.
• Mark your calendars for November 26 for Cornerstone Garden’s “Annual Lighting of the Snowmen” beginning at 4 p.m. This year, in addition to the traditional wine, food, live music and holiday cheer, Cornerstone is hosting a benefit for Pet’s Lifeline. There will be cotton candy, face painting, hot chocolate, a photo booth, raffles and more! For more information, call 933.3010.
Cumin and Orange Glazed Carrots
Serves 8
3 navel oranges
4 pounds medium carrots (24), peeled
3 1/2 tablespoons vegetable or olive oil
1 1/2 teaspoons cumin seeds
1 3/4 cups water
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon black pepper
Special equipment: parchment paper or wax paper
Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside. Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve. Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots. Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
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 blogging daily as the Cook (thecardiganandcook.com) or via email at foodandwine@sonomasun.com.
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