Foodie find of the week
When it comes to consuming liquids, I typically only get excited by wine, preferably bubbly. Or, the occasional beer. Maybe a hard cider. Oh, yeah or sake…I really like sake. Gosh, I sound like an alcoholic. Don’t get me wrong, I typically save alcoholic beverages for nice dinners, summer picnics or the occasional girl’s night out. So when I am not enjoying these celebratory libations, I usually stick with good old tap water or a tall glass of iced tea. And coffee of course. I simply cannot get through my day without my coffee and chicory or, if I’m lucky, a Sunflower Caffe whole milk latte. I never touch soda, hardly drink juice – unless it’s fresh squeezed, remember my delishatarianism – and very rarely enjoy even a sparkling water. When on the hunt for an interesting non-alcoholic beverage to share with a friend in the hospital this week, I stumbled upon Belvoir Fruit Farms Organic Elderflower Pressé. The bottle got my attention first. I am a sucker for packaging and this bottle looks completely chic, with lovely graphics touting that their product is “100% good” and is “gently bubbling.” Who could resist that? Amazingly, the product inside absolutely lived up to its advertised claims, it was one hundred percent good! Only the slightest bit sweet, just a teeny touch dry and completely floral with a delicate – I guess – elderflower flavor. I brought along a pair of vintage Champagne coupes and even though it wasn’t the real deal the light, fruity bubbles managed to feel completely special. Find Belvoir in the bottled drink aisle at Sonoma Market.
Oo la la
I wasn’t even in the door yet when the smell of bubbling Swiss cheese overwhelmed my senses. French Onion Soup was the culprit and several guests were digging into their little crocks of the heavenly smelling concoction. The Ledson Hotel’s newly revamped Centre du Vin is a little piece of gay Paris right here on the Plaza, located in what was once the Harmony Lounge. Their lovely front terrace is seriously desirable real estate, encircled by fragrant boxwoods. My Lillet, if not a tad bit pricy, was generously poured. I honestly could not imagine a more enchanting spot to while away a late afternoon in Sonoma. The menu is scrawled on a large blackboard and boasts small plates such as cheeses with toasted baguette and a plate of thinly sliced smoked salmon crowned with a heaping pile of perfectly dressed, lemony arugula. One of the most delightful choices is a simple salad of crisp Bibb lettuce and spring herbs. Frites were slender, the French ideal, crispy and piping hot. Francois de Tessan, of the late La Poste, is the consummate host, flitting from table to table happily schmoozing while offering tastes of his decadent chocolate mousse. Look for the possibility of live music on Fridays evenings. Open daily noon to 9-ish.
Market report
If anyone missed the first couple of Tuesday Farmer’s Markets – which by the sizes of the crowds, I would guess no one did – I can tell you, they’ve been a delicious good time. The new and improved prepared food vendors offer a fresh selection of thoughtful dishes. Mike [the bejkr] has his out of this world, wood-roasted Schiaciatta flatbread with market-procured toppings such as fava bean puree and arugula. A salad featuring seasonal Paul’s Produce ingredients is topped with slow smoked chicken from Rob Larman’s Cochon Volant mobile smoker. He also offers a couple of awesome smoked yummies such as pulled pork plate and tender barbecued ribs. The gals at Rocket always come up with several fresh choices, but their tuna poke is the most divine. I’ll see ya at the Market!
What’s cookin’ Sonoma?
Lokal, the fun Eastern European eatery on Broadway, has new summer hours that are now in effect. They are now serving lunch and dinner Tuesdays thru Sundays. Their lovely biergarden is also now open: a lovely spot for a salad and glass of Gewurz or a boot of beer. This Friday, the May 13, Mark Dennis and Sue Albano will play with no cover beginning at 8 p.m. Closed on Mondays. Call 938.7373 for more information. • Highway 12 Properties, located next door to the Sonoma Dog Camp on Broadway, kicked off their first “Local Flavor Fridays” party this week with Mike [the bejkr] who whipped up some scrumptious flatbreads in his mobile wood-burning oven. The monthly series will feature a different Sonoma artisan, fierce games of ping-pong and plenty of fun. Look for the Epicurean Connection serving cheeses, a local taco truck and a gourmet hot dog vendor in the coming summer months. “Like” Highway 12 Properties on Facebook to keep up with all of their news. • The Olive Press is now making olive oil ice cream. I believe it’s considered extremely healthy to ingest a certain quantity of olive oil daily. Well, I believe this might just be the most delicious way to do so. Available exclusively at their location at Jacuzzi Family Winery at 24724 Highway 121 in half pints for $4.50 or full pints for $8. • Sonoma Market has expanded their selection of large format beers, a.k.a. bombers. They now offer over 160 hard to find, local and imported, hand crafted ales and artisanal hard ciders. Cheers! • Oak Hill Farm’s Red Barn Store is now open for the season! Visiting there is always an enchanting experience. They’re open Wednesday thru Sunday from 10 a.m. until 6 p.m. • Shiso Sushi & Grill, located in the Maxwell Village Shopping Center is now open for dinner Wednesday thru Saturday from 4:30 p.m. until 9 p.m. and lunch Monday thru Friday from 11:30 a.m. until 2:30 p.m. Call 939.8866 for more information.
On the Menu
Tickets are now available for this weekend’s “Le Tour de Coop,” Saturday, May 14, from 10 a.m. to 2 p.m., where a selection of local chicken owners will open up their “roosts” to visitors. This self-guided tour of coops around Sonoma is a fun event for the whole family. Enjoy refreshments at each stop and learn chicken keeping ideas along the way. Tickets are $20, which benefit the Sonoma Garden Park and can be purchased on Saturdays at the Garden Park, at the El Dorado Hotel and at Junipero & Co. at 115 East Napa Street. For more information email gen@sonomaecologycenter.org. The Le Tour de Coop is sponsored by Sonoma Homecare and the Fremont Diner.
• Also this Saturday, is the very fun sounding Green String Farm “Farm Party” beginning at 4 p.m. at the Green String Farm in Petaluma. Guests will have the opportunity to watch a screening of the movie “The Greenhorns,” a documentary film about young farmers, a meal featuring local produce, farming demonstrations and live music by the Easy Leaves. The film begins at 7 p.m.
• Also on Saturday, May 14, from 2:30 p.m. to 5:30 p.m. Hog Island Oyster Co. in Napa’s Oxbow Public Marketplace welcomes world renown author Rowan Jacobsen, as part of their “Guest Shucker Series.” Jacobsen will be on tour promoting his new book titled “Shadows on the Gulf: A Journey Through Our Last Great Wetland.” Rowan Jacobsen is the James Beard Award-winning author of many important books such as “A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America,” and “Fruitless Fall: The Collapse of the Honey Bee.” Hog Island Oyster Co. is donating 10% of the day’s proceeds to the Greater New Orleans Foundation Gulf Coast Oil Spill Fund. oxbowpublicmarket.com.
• This Sunday, May 15, beginning at 9:30 a.m. join Junipero & Co. and Quarter Acre Farm’s Andrea Davis for a morning of Tomato Education! You’ll learn the ABC’s of successfully growing the most delicious tomatoes at home as Andrea discusses how to choose which varieties to grow, deciding on their location within the garden, transplanting tomatoes, and more of the essentials for growing perfectly delicious tomatoes. $10 per person, a portion of the morning’s sales benefit the Sonoma Valley Slow Food Chapter. Space is extremely limited. RSVP necessary by calling 939.9065. Junipero & Co. is located at 115 East Napa Street, Sonoma Plaza.
• Join chef John McReynolds on Wednesday, May 18, during a hands-on culinary exploration of Stone Edge Farm entitled “Exploration of Spring.” Participants will listen to gardener, Lena Hahn-Schuman as she shares her philosophy of organic and natural gardening as well as some practical advice on how to grow the best vegetables. With full baskets, you will join John in the kitchen and begin preparation of the seasonal menu created for the day. The class ends at the communal table under the shade of an old oak tree with everyone sharing their creations along with a few surprises from the chef and all the Stone Edge wines to savor. Class size will be limited to 8 participants and cost is $125 per class or $350 for the series of three classes. Next month’s class, “Stirrings of Summer,” is on June 22. Space is very limited! To reserve call 935-6520 and leave a message. Visit stoneedgefarm.com to learn more. Tickets can be purchased there for a $3 to $5 donation supporting the Green String Institute. For more information visit greenstringfarm.com or greenhorns.com.
• Be sure to get your tickets soon – before they sell out! – for one of my favorite food and wine events of the summer, Out in the Vineyard’s “Twilight T Dance.” This amazingly fabulous event celebrates Gay Pride Month and benefits Face to Face, the Sonoma County AIDS Network and is held at Glen Ellen’s Atwood Ranch. A VIP reception kicks off the evening with a SKYY martini bar and hors d’oeuvres by Scott Howard Events of Brick and Bottle Restaurant in Corte Madera, chocolate-fig kisses from the girl and the fig, cupcakes from Santa Rosa’s Sift Cupcakes and cheeses from the Epicurean Connection. Guests then head down to the atmospheric barn for dancing, drinks and snacks from area food trucks that include Dim Sum Charlie’s, El Gitano, Phat Salads and Wraps, more Sift Cupcakes and oysters Hog Island. To purchase tickets or to find all the amazing details about the weekend, visit outinthevineyard.com.
• Tomales Bay’s beautiful Stemple Creek Ranch – the local producer of organic, all natural, grass-fed beef – is hosting an “Open House BBQ and Tour” on Saturday, May 21, beginning at 11 a.m. Visit stemplecreek.com for directions and email info@stemplecreek.com or call 415.883.8253 to r.s.v.p.
Bibb Lettuce Salad with Spring Herbs
Recipe inspired by Centre du Vin
Serves 8 servings
2 T. cider vinegar
1 T. finely chopped shallot
1/2 tsp. coarse-grain mustard
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/3 cup olive oil
3/4 lb Bibb lettuce (3 medium heads), larger leaves torn into bite-size pieces
1/4 cup loosely packed small fresh tarragon leaves
1 T. minced fresh chives
Whisk together vinegar, shallot, mustard, salt, and pepper, then add oil in a stream, whisking until emulsified. Toss lettuce and tarragon with just enough dressing to coat and serve remaining dressing on the side. Serve immediately.
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