Street food, figs and first of year specials

Word on the street

Well, you’ve heard it here before, but the “street food” scene is the trend in Bay Area dining right now. A hugely popular and vital form of eating in Asia for many, many, many years finally hit the States a few years back, first in New York City and then slowly working it’s way west. Portland has most graciously embraced the trend with an amazing amount of gourmet food trucks and artisan street carts thanks to an accommodating and supportive City government. Recent legislation – check out sfcartproject.com for the scoop – in San Francisco helped propel the trend’s popularity there. Annual street food festivals, like Oakland’s Eat Real Fest, and weekly gatherings like the City’s Off the Grid events allow diners to experience affordable, unique and handmade food from several vendors in one festive spot.

Wine Country is slowly beginning to support small mobile food businesses with our own events. Santa Rosa now holds “Munch Mondays,” with a collection of vendors congregating downtown weekly from 11:30 a.m. until 2 p.m. offering area workers and students a quick and yummy lunch alternative.

This past weekend I headed off with a big group of foodie friends that included Councilmember Ken Brown, James Marshal Berry and my chef-hubby Stephen Viguerie to Napa’s once monthly, “Food Truck Friday.” Held in a small lot downtown, near the Oxbow Marketplace, this newish gathering of Bay Area mobile food vendors has quickly become hugely popular.

Even in frigid temperatures, the atmosphere was convivial and cozy with long communal picnic tables crowded with happy diners, sharing their b.y.o.b. wines. The bundled up patrons included Napa hipsters, a majority of restaurant industry folks, winemakers and families with kids in tow.

From the eight vendors, our favorite foods were the perfectly smoked ribs doused in homemade sauce from Sonoma chef Rob Larman’s Cochon Volant Barbecue, a loaded Chicago-style hot dog, any one of the delectable little dumplings from Dim Sum Charlie’s and the to-die-for selections from the French truck, Spencer On The Go, which included a garlicky snail wrapped in puff pastry on a skewer and an astoundingly good, slightly gamey beef cheek sandwich on a heavenly bun – where did that bun come from? – with watercress and a vinegar-rich, mustardy sauce.

Finally, we couldn’t possibly head back to Sonoma without a scrumptious, dark chocolate-Fleur de Sel cupcake from the Kara cupcake van! Food Truck Friday is held in Napa on the first Friday of each month, from 5 p.m. until midnight. You can find more information at oxbowpublicmarket.com or at dimsumcharlies.com.

When life gives you figs…

Sondra Bernstein, John Toulze and the rest of the girl and the fig gang have been diligently working on their second cookbook project and I couldn’t be more excited to be one of their chosen recipe testers! The book is sure to be a beautiful compilation of recipes, photos and reflections from our delicious Wine Country home. After months and months of photo shoots, field trips and recipe testing, they hope to have it finished and available for purchase late summer or early fall.

Speaking of the girl and the fig, the Good Food Awards Ceremony, hosted by Alice Waters at San Francisco’s Ferry Building, is tomorrow evening. Best of luck to Chef Toulze and his team; their Coppa and Pimenton Salami are both finalists in the charcuterie categories!

And, even more fig news…just in time for Martini Madness, the ever creative crew over at HelloCello – the super yummy, local, organic limoncello company – produced a small batch fig liqueur using over 400 pounds of wild, gleaned Sonoma black mission figs, brandy and other natural botanicals. They aptly named it FigCello. The delicious concoction will be available exclusively at the girl and the fig, with a very small quantity available for sale. Speaking of HelloCello, anyone who has met Amy or Fred Groth, the gregarious duo behind the artisan distilling company, quickly realizes that they truly know how to have a good time. Their headquarters, a nondescript warehouse off of Eighth Street, has been home to many a festive lemon peeling party. Next up? The company’s debut on the show, Drinking Made Easy, which was filmed there last summer. Kudos to the industrious twosome for tirelessly bringing a bit of sunshine to our chilly Sonoma winter. Visit hellosonoma.com for more information.

On the Menu

To celebrate their 20th Anniversary, Della Santina is offering a “Venti per Venti Three Course Menu.” Available Sunday thru Thursday, diners have a choice of soup or salad, entree and dessert for $20, with an option for wine pairing for an additional $10. Call Della’s at 935.0576 for reservations and for additional details. 133 East Napa Street, dellasantinas.com

Hopmonk Tavern is hosting it’s first “Brewer’s Dinner” at 6 p.m. on Sunday, Jan. 23, honoring our very own Sonoma Springs Brewing Company. Each item on Executive Chef Billy Reid’s four-course menu will be perfectly paired with a Sonoma Springs beer. Hopmonk’s Dean Biersch and Sonoma Spring’s Brewmaster Tim Goeppinger will be on-hand to discuss the beers and the brewery. The cost is $50 and reservations can be made by calling Hopmonk at 935.9100. Speaking of Sonoma Springs Brewing Company, don’t forget that you can still get your sushi fix there each Thursday evening. Ed Metcalf of Shiso Sushi prepares fresh rolls, sushi, sashimi and more from 5 to 9 p.m. Sonoma Springs Brewing Co. is located at 750 West Napa Street, next door to Artisan Bakery. Visit Ed’s website for more information and to see where else he’ll be this month at winecountrysushi.com.

One of my favorite Vietnamese foods is the fresh spring roll. They look so simple to prepare, but my attempts typically end up looking more like an Asian burrito. Just my luck, the Sonoma-Phan Rang Sister City Committee is hosting a “Roll Your Own” spring roll class on Saturday, Jan. 29 and Saturday, Feb. 5. Proceeds from the classes help to purchase books for the public library in Sonoma’s newest Vietnamese sister city. The cost is $25, which includes the class and spring rolls to take home. Registration is required. More information is available by visiting sonomasistercitiesassoc.org or by calling 996.7005.

The beautiful and luxurious Silverado Resort and Spa in Napa is offering some affordable winter specials for us locals to enjoy at this typically pricey resort. Brand new Executive Chef Jeffery Jake, previously at the Carneros Inn’s Farm Restaurant, is grilling an all-American Kobe beef burger every Wednesday night for just $10. In addition, find Happy Hour in the bar Monday thru Friday and each Sunday from 3:30 p.m. diners can enjoy a Prime Rib feast for $28. Visit silveradoresort.com or call 257.5400 for more information, address and directions.

Salted Chocolate Cupcakes
Recipe inspired by Kara’s Cupcakes
Makes approximately 14

For the cake:
1 cup boiling water
1/2 cup best quality cocoa powder
1 1/4 cup + 2 T. flour
1 tsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. Sel Gris (or French Grey Salt)
1/2 cup unsalted butter, softened
1 cup + 2 T. sugar
2 eggs

Preheat the oven to 350. Pour the water into the cocoa powder and whisk until smooth, then let cool to room temperature. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. Cream the butter and sugar until light and fluffy, then add the eggs one at a time, incorporating them fully into the butter mixture. Alternately add the wet and dry mixtures in thirds, beating them in fully before adding more. Once the batter is completely combined and smooth, pour into lined muffin tins and bake for 20-25 minutes, or until a toothpick inserted in the center of one comes out clean. Cool completely before frosting.

For the Ganache Frosting:
12 oz. best quality chocolate (the darker the better), chopped fine
12 oz. heavy cream
1 T. Fleur de Sel

Place the chopped chocolate in a medium heatproof mixing bowl. Heat the cream in a saucepan until it just boils and then pour evenly over the chocolate. Let the mixture sit for up to 30 seconds to allow the chocolate to melt, then, using a whisk, begin slowly stirring from the middle out until all the chocolate is fully melted and emulsified into the cream. Let the ganache cool to set up a bit, then whisk briefly and place in a piping bag. Pipe onto cooled cupcakes. Sprinkle the cupcakes with salt and serve.