Stories from the Back of The House
By Michelle Finn | Sonoma Valley Sun —
Here in Sonoma, we take our food (and drink) pretty seriously. With so many incredible restaurants, foodie trucks, pop-ups and delivery services, sometimes it feels like we’ll never get to them all.
And that’s a good thing!
In the coming months, we’ll be exploring some of the options we have here in the Valley, and will try to peel back the layers to talk about more than just what’s on the menu. The following is the first in a series of “Back of the House” stories, where we hope you’ll get to know some of our foodies just a tad bit better.
Taylor Hale, personal chef
Chef Taylor Hale’s journey to chefdom was born out of tragedy. When her only child, Danielle, died unexpectedly in 1991 at age 14, Taylor’s career in computer science and mathematics immediately came to a halt.
“I realized that it was just too stressful, and I needed a radical change. So I started waiting tables at La Casa. That was back in the early ‘90’s, and was my first real foray into food.”
But even that didn’t fill the hole left by the absence of Danielle.
“I needed to start over somewhere else, away from Sonoma and the memories. So I left in 1995 and went to San Diego, where I worked my way into restaurant management. I worked for a lot of 5-star restaurants, and I just fell in love. Mostly in front of the house, but I loved hanging out in the back of the house. That’s where all the action was.”
One of her jobs was at The Fish Market in Del Mar.
“You had to work for a week in the kitchen before you could even wait tables. That experience sparked my love of creating dishes with fresh local ingredients. Even though I was on the management side, there was just something about being in the kitchen that drew me in.”
Taylor never went to cooking school, but worked with high caliber chefs, one of whom was Michelin star rated, and she went full throttle into the foodie-sphere. But she still had a ways to go before launching her business.
“In 2011 I came home to Sonoma, and worked in wineries. Then, in 2016, someone posted on NextDoor that they needed someone to cater a luau for 50.” That was the end of the winery gigs and the beginning of her new life.
“I knew I could do it. I just knew it. I had no chafing dishes, no party ware, literally nothing. But I rolled up my sleeves, found someone who could overnight me some banana leaves, and went to work. I wanted to create the best damn luau on the planet. I’m a stickler for top notice – If it’s not top notch I’m not doing it.”
Word got around, and Taylor’s business was born. Now she serves up to 200 people at a time, with the help of two sous chefs. But her pop-ups are what she’s most known for, and those came about because of the pandemic. She became the “Chicken Pot Pie Lady” during slow times while catering. And when catering dried up in 2020, she decided to put out that simple meal pie for sale.
“I had never done a pop-up, but people really loved my chicken pot pie. So I put something out like ‘hey guys, next week I’m making chicken pot pies’. Got maybe 20 orders the first week… but people know me, and trust my food. It built quickly, and I went to between 100-140 meals every Saturday.”
That enthusiasm feeds her.
“Everybody loved it and that’s what kept me going. Everyone was so supportive, and encouraging. It kept me motivated, and kept me going because people were so kind. When I send something out for someone to enjoy, I want it to be so much better than they expected, because they have been so good to me.”
And, in a way of giving back, Taylor became the Founding Chef of Soup for Seniors, cooking 100 servings of soup for seniors each week. A program that continues to this day.
I sat down with Taylor to get her take on a few off-the-wall questions.
Best part about what you do?
Making everybody happy for food! I love to feed people, and watch their faces light up. That’s what does it for me!
If you could go anywhere in the world for dinner, where would you go?
Tuscany. I want to eat my way all over Italy for about three months and gain 50 lbs.
If you were going to write a book, what would it be about?
A book that would inspire people to follow their dreams. I’ve been a white water rafter guide, a car mechanic, and so many other things in my life. My dad used to tell me “you do whatever you want to do, and if it stops being fun, go do something else. I’d want to inspire people not to be afraid to do what they want to do.
What’s your favorite best meal for yourself?
My favorite summertime, simple meal: Poached, chilled jumbo prawns served with spicy cocktail sauce and lemon. Caprese salad with garden tomatoes, buffalo mozzarella, fresh basil and avocado drizzled with olive oil and balsamic syrup.
TaylorMade Party Services. 760.445.0055
Shirley Morovich, Superbloom Kitchen
Okay, maybe as a teenager Shirley Morovich WAS known to have hung out with a bunch of hungry classmates at Sonoma Cheese Factory back when they offered free cheese samples. And sure, she and her friends might have had one or more of the free breadsticks from Mary’s to complete her lunch.
But hey, she’s a foodie!
This young up-and-coming chef grew up in Sonoma – in fact she’s a third generation Sonoma gal. Her childhood memories include hanging out with her grandpa, who sold his produce at the farmer’s markets back in the day. She’s always loved, and been surrounded by food. And as a young woman, she thought she’d become a dietitian.
“I started off thinking that was the path I’d take. But the more I thought about it, the more I realized that the joy of food, just the sheer joy of it, would take me somewhere else. So I enrolled in culinary school, and started working for catering companies.”
After finishing her Culinary Degree at Oregon State University, Shirley went to work. But she never really felt at home working for someone else.
As with many local start-ups, the pandemic forced her hand, and Shirley started a meal delivery service with the support of her boyfriend, family and friends.
“I post my menu every Sunday, and my customers have until Monday to order. I deliver every Wednesday and Thursday, and I’m up to about 60 people a week. I also do private parties, so I’m pretty busy now.”
Word of mouth definitely helped, as did having relationships in town that were forged over decades. Like a lot of local kids, Shirley wasn’t so sure about growing up in Slo-Noma when she was younger. But she’s singing a different tune now. “For the first time in my life, I’m so happy I come from a small town that loves good food!,” she admits, laughing. We put a few questions to her to get some insight into
What inspires your creations?
(Shirley pauses to check on cupcakes baking in the oven) “I really just like to eat! I like to cook what I like to eat. It’s really whatever I feel like that week. I’m inspired a lot by my garden, and local produce. For example, I picked a bunch of plums this week to make a plum sauce for the pork chop dinners I delivered.
Are you a picky eater?
Not at all!! (Laughs).. I like everything!
When the day is over, what are you doing?
Cleaning my house (laughs). But hmm… My boyfriend and I like to ride out bikes downtown, eat downtown, and we do a lot of hiking and outdoor activities, we have kayaks, and we love to camp!
What’s the simple recipe that you make for yourself more than any other?
Oh gosh, probably just a whole baked chicken, potatoes and a yummy salad.
How do you do that?
I do like a really simple roast chicken, I pat it dry, rub it with Dijon mustard, tons of salt, pepper then bake it 450 for an hour or so until the skin is crispy and the insides juicy. Put potatoes on the side maybe halfway through it. I might use avocado oil, salt. I’m not huge into extravagant spices, I like simple and yummy, and that’s it! We have a garden, and a lemon tree, so we use greens and tomatoes from the garden, add an avocado, maybe mix up some lemon juice into olive oil for a dressing.
How has the pandemic affected you? You said it was a blessing.
I like lists, I like to plan things out, and I don’t do spur of the moment things, that’s very unlike me. I’ve always had a FT job, and that was always important to me, knowing that I have a job to go to the next day. Going out on my own I knew I’d have to find something, and be more creative. But I thought, I can do this… I can do something where people don’t have to go out, and don’t have to use their own dishes.. It was really unlike me to quit my job…but I knew I could do it. I have a great support system and family who really encouraged me. I had a family member who got sick, and I was able to make time for that family member by going out on my own. So the whole thing was a blessing, and it gave me that push that I needed.
First concert?
Oh Gosh, I think it was Aaron Carter (laughs) he’s like pre-Justin Bieber (more laughing).
Favorite music to listen to when you’re in the kitchen?
I’m a big podcaster! I’m going to sound crazy but I’m into Serial Killers and the one I love now is called Morbid. My boyfriend’s over it (more laughter).
Yes, Shirley laughs. A LOT. And we’re laughing right along with her, because this kid is going places.
Superbloom kitchen.com. 707.225.2433
Anibar and Delfina Perez, the Tamale Team
When Delfina Perez told her husband Anibar to hustle up some business for her locally famous tamales, Anibar wasn’t too keen on the idea. He was already working two jobs, at Sonoma Mission Inn, and as a representative for Amway. But Delfina didn’t let up. And, being a doting hubby and family man, Anibar relented.
“She tells me ‘Look, I’ll make them, you sell them. So I go door-to-door with her tamales.” Yep, that’s right, door-to-door. While working two other jobs.
That was four years ago, and today, Delfina and Anibar’s tamales are selling so fast that they’re about to realize their dream of operating a food truck.
“God help me, I have a taco truck in Stockton, waiting for inspection. I’m very happy for that. I called to find out what I need to do, and Dina at the Health Department in Santa Rosa is helping us. I will have it soon, maybe four months, and I’ll be starting to work with the taco truck. It’s our dream come true.
Anibar still works at Sonoma Mission Inn, and still reps for Amway. He and Delfina have five children ranging from 18 months to 25 years, all living at home and each helping as much as they can.
Their tamales sell for $30 a dozen, including salsa, and delivery in Sonoma and surrounding areas is free on Wednesdays and Sundays.
We asked Anibar to tell us a little bit more about himself.
Who inspires you?
My wife, Delfina.
What do you make at home when you’re done for the day?
We do catering when we have any time off, last Saturday we catered for 300 people nearRichmond.
What do you like to do when not cooking?
We work all the time.
Do you do anything for fun?
Work!
Well, if you weren’t working all the time, what would you do for fun?
If I had time for fun I’d take my family to Mexico on vacation. We have family there, near Guatemala, and my wife is Michoacán.
Anything you’d like to add to the story?
It’s a little hard to get things going up, so thank you for doing this for us
Anibar Perez, 707.721-7284 text or call
