Eating for Good. One of the best things about Sonoma is that there are never-ending opportunities to eat out for a good cause. Not that I need a reason to eat, but somehow I love knowing that with each bite I am helping a worthy cause and not just helping my bottom get bigger. Last weekend’s Twilight T-Dance organized by Out in the Vineyard supported Face to Face Sonoma County’s AIDS Network. Held at Atwood Ranch in Glen Ellen, the evening left me speechless. The weather and timing were ideal and the setting stellar. The dance party was held in the ranch’s authentic and perfectly rustic barn, while the VIP pre-party was held on the back deck of Julie Atwood’s picturesque home overlooking the vineyards. A Skyy Vodka bar kept the mood festive while revelers munched on Sheana Davis’ beautiful cheese platter and a plentiful selection of passed hors d’oeuvres provided by Chef Stephen Viguerie, Shiso and Olive & Vine. The menu included sushi rolls, mushroom tarts and the obvious favorite of the evening – and trust me I am not being partial – Stephen’s petite barbecued beef sandwiches on a teeny little ABC potato bun. More on Stephen’s heavenly buns later. Congratulations and best luck to the event’s organizer, Out in the Vineyard, Gary Saperstein and Mark Vogler’s new business venture!
The Annual Ox Roast to benefit the Sonoma Community Center filled the Plaza Sunday with an astonishing number of people, killer barbecue and what seemed like a tanker full of superlative beer. The scope of organizing and producing an event of those proportions so perfectly simply blows my mind. It seemed a cinch from the sidelines, but it took a massive amount of dedicated volunteers who deserve a gargantuan thank you! I happily devoured my Ox Plate, which nearly broke in two under the weight of the fresh corn on the cob, excellent roast beef and huge salad, while jamming to the lively sounds of the Mobility Band. The group of guys from the Travis Air Force rocked the Plaza, especially during a spot-on montage of Michael Jackson songs! Locals spread out on blankets, dining together, drinking wine and dancing in their bare feet…it was the sort of scene that nearly brought tears to my eyes and reminds me how very lucky we are to be living in this amazing community. On a side note: that makes me think of drinking wine for a cause which is almost as much fun as eating for a cause. And when I mean drinking wine, I almost always mean bubbly. During a recent oyster binge at Hog Island’s $1 oyster happy hour, I enjoyed a glass or two – or three – of a drop dead beautiful South African Brut Rosé from Graham Beck. I figured it was the least I could do, when I found out that the winery donates 100% of their profits to charity. I do my best for a worthy cause.
Heavenly Buns. All right, now back to those buns. An ABC potato bun. They are the bun ideal. A just-baked, cloud of potato bread, golden crown, lightly dusted with flour. I’ve talked about them before and you know I love them and if you’ve ever had them, then you love them, too. The Alexis Baking Company in downtown Napa makes them, several shrewd restaurants serve them, and you can luckily special order them. Owner Alexis Handelman opened her bakery and café twenty years ago and her buns have been a big hit since. With summer cookouts, cocktail parties and weddings approaching you absolutely need great buns! The café is open for breakfast and lunch daily and by the way, check out their mean huevos rancheros. 1517 Third Street, Napa, 258.1827.
Small Bites: Another busy week ahead for fun, food-filled events. Tonight kicks off Glen Ellen’s Bluegrass Bar & Grill’s “Oysters and Music” nights to be held on their picturesque creekside patio. Along with the usual delicious offerings, a special menu of raw and grilled Hog Island oysters will be on offer at a very affordable $13 a dozen, a Dungeness Crab Louie, tuna poke and Mexican-style ceviche. Live acoustic folk and blues will be performed by locals Sean Carscadden & Marty O’Reilly. The festivities begin at 5 p.m. with music beginning at 6 p.m. Call 935.4488 for information. Sheana Davis and the Epicurean Connection’s summer events calendar is simply jammed with tasty and educational things to do. This weekend is especially cheesy. On Friday, June 11 at 6 p.m. join Sheana at Readers Books as she hosts a reading and cheese tasting with Gordon Edgar, in celebration of his book, “Cheesemonger, a Life on the Wedge.” Saturday, June 12 at 1 p.m. you’ll find Sheana in her element, teaching fellow devotees how to make cheese at home during her Cheesemaking Class at the Epicurean Connection in Boyes Hot Springs. Call 935.7960 for more details. The Native Sons of the Golden West’s Bear Flag Celebration commemorates the 1846 raising of the California Bear Flag on Sunday, June 13 in the Plaza beginning at 11 a.m. with a chicken barbecue, microbrew tasting, art show and live music. www.sonomanativesons.org My favorite experience during Jazz Fest weekend was when Mal Sharpes and his Big Money Jazz Band swung into Lokal’s beer garden! The patio was beautiful, the Gundlach Bundschu Gewurz was perfectly chilled, the house-cut fries were awesome – have I mentioned that I love, love their fries?- and the band was smokin’. So, I was so happy to hear that Heidi and John have managed to book the San Francisco based, New Orleans-style swinging jazz band for an exclusive show next Thursday, June 17. For $50 you’ll get an evening of some seriously swinging, world-class jazz and a scrumptious three-course meal. Seating is extremely limited so be sure to reserve well in advance at 938.7373.
Hog Island Oysters Grilled “Farm-Style”
Recipe from the Hog Island Oyster Lover’s Cookbook
Ingredients:
3-4 dozen Hog Island Oysters
2 cups rock salt
1/2 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter
1 Tbs packed brown sugar
1 large shallot, minced
3 cloves garlic, minced
1 red bell pepper, seeded, and finely chopped
1 Anaheim chili, seeded, and finely chopped
3 plum (Roma) tomatoes, 1/4-inch diced
1/4 cup minced fresh flat-leaf parsley
While the coals are heating, shuck the oysters and make the sauce. Prep a medium-hot fire in a charcoal or gas grill. Spread rock salt on a rimmed plate or platter. Rinse and then shuck the oysters, removing the flat top shell and loosening the oyster from the bottom shell; leave the oyster in the shell, reserving as much liquor as you can in the shell. Nestle the oysters in the rock salt to keep from tipping, cover loosely with a towel or foil and set aside in a refrigerated or cool area. In a medium saucepan, combine the olive oil, butter and brown sugar. Cook over medium heat until the brown sugar has dissolved. Add remaining sauce ingredients. Reduce heat and simmer gently for 10 minutes. Remove from heat and set aside. When the coals are covered with a fine coat of ash, push them to the sides of the grill bed or rake them lightly over the entire bed. Place the oysters, in their shells, in the center of the grill and spoon one tablespoon of sauce onto each oyster. Cook 3-5 minutes, or until the liquor and sauce are just bubbling. Take care not to over cook – as soon as they bubble they are done! Transfer the cooked oysters back to the rock salt platter and garnish with fresh parsley. Serve immediately and enjoy!
