Chicken livers. I understand that they’re not the sorts of thing everyone craves or even likes for that matter. They are liver-y after all and often horribly overcooked. Well, I love liver-y. Which is sort of interesting considering the fact that I wouldn’t have touched liver with a ten foot pole when I was young, much to my liver-loving mother’s dismay.
Nowadays I simply cannot get enough liver-y goodness and am sad that, although understandably, restaurants don’t offer much in the way of livers nowadays. I totally have a deep affection for a chef that has a similar love for liver – not to mention one that has the good sense not to overcook them – and that is why I know that Chef Alex Bolduc and I will be very good friends. Alex is the chef behind the stunning chicken liver pasta that I happily gobbled down while cozying up to the little bar at Sonoma’s newest eatery, Café 522. Located in the space on Broadway previously housing Restaurant Lokal, Café 522 just opened Friday night and has quickly become one of my new favorite go-to spots.
Partners Jay Gardner and Todd Harbron implemented thoughtful changes in the design of the space, a brick wall lined with flickering candlelight and black and white images of Sonoma, which exude a warm, neighborhood vibe; the ideal spot to grab a simple weeknight meal or to indulge in a languid, weekend date.
The pasta was a revelation; wide noodles were tossed with little pink chunks of those lovely livers, earthy wild mushrooms and a soft poached local egg. The golden, gooey yolk mingled magically with the liver-y pan sauce. A huge sea scallop was also perfectly seared, my sort of dish, perched on a pile of fresh corn. The shrewd garnish? A crispy shard of pancetta, naturally.
The duo’s wine list is particularly fun. A smallish collection offers familiar and unique varietals, mostly from Sonoma County, each available by the glass and the half or whole bottle, all at extremely reasonable prices. In more good wine news, corkage is complimentary on your first bottle of any Sonoma County wine. Local, small batch beers are all delightfully $5.22. I am already counting the days until I have the opportunity to return and check out the Sonoma duck breast. As y’all know, that’s the true test of a chef in my opinion! Café 522 is currently open for dinner only – breakfast and lunch coming soon! – Tuesday thru Sunday beginning at 5 p.m. Visit their website for more information at cafe522.com.
Tequila!
Last week, I had the good fortune to be throwing back tequila shots with Joanne Weir. Actually, we were merely sipping a selection of high-end, artisanal tequilas, but it was really fun all the same.
I was at Ramekins and they were hosting a cooking class with Weir to celebrate her cookbook, dubbed “Tequila: A Guide to Types, Flights, Cocktails and Bites.” In this intimate, hands-on class, we chopped and sautéed alongside the famous chef, author and television personality, whipping up an entire tequila-based feast. The kitchen classrooms at Ramekins are well stocked, knives are super sharp, ingredients are marvelous and the best part – the staff insists on doing the dishes!
After successfully preparing the multi-course Mexican dinner, our group got down to the important business of making an assortment of tasty tequila-filled cocktails. Ramekins offers such an interesting array of cooking classes. Many feature noted chefs and interesting foodie personalities. Each class is different, catering to varying levels of culinary skill and most include the opportunity to dine on the dishes prepared.
Visit ramekins.com for a complete catalog of all the interesting upcoming classes, dinners and events.
On The Menu
This Saturday, from 5 to 6 p.m. join Sonoma winemaker Paul Hoffman on the pretty patio at Shiso Sushi and Grill for a “Wine and Sushi Pairing.” Three of Paul’s yummy wines will be paired perfectly with small plates created by Chef Metcalf. Check out the Chef’s garden and chat with both about the food and wine. Sounds like a lovely way to kick start your Saturday night. Call Shiso for more information at 933.933 and visit exclusivefinewines.com to learn more about Hoffman’s wines.
• Join Ramekins as they host HopMonk Tavern Executive Chef Billy Reid and Sonoma Springs Brewery’s Tim Goeppinger for a “Brew Master’s Dinner” and cooking class on Friday, October 7 beginning at 6:30 p.m. A special fall-inspired menu will pair with beers all from Sonoma Springs Brewery. Goeppinger will tell the creation stories of these ales and explain how the flavors marry and complement each other. Students will enjoy full portions of each course along with generous portions of Sonoma Springs beers. The cost is $55 per person, plus gratuity. Call HopMonk at 938.9100 to make your reservations.
• This month’s “Dining Club Rive Gauche” is an evening of African cuisine on Wednesday, October 12, at 7 p.m. Watch belly dance superstar, Nathalie Tedrick, while dining on a lamb and pumpkin stew, coconut rice, smoked fish-stuffed avocado, caramel bananas and more. $35 per person, wine is b.y.o.b. Make reservations by calling 996.9453.
• There is still a little room at the upcoming “Harvest Dinner” on the beautiful patio at ESTATE on Saturday, October 8. One of my all-time favorite winemakers, Randall Grahm from Bonny Doon Vineyards, will be on hand as their special guest. In celebration of the restaurant group’s farm project, the evening’s menu celebrates the bounty of their two-acre garden which supplies vegetable and fruits to the three restaurants all year long. The entire amazing sounding feast, including wine, is a mere $65 (excluding tax and gratuity). To make your reservations call 933.3663.
Mexican 75
This is a play on the French 75, a gin, Champagne, and lemon juice
cocktail made instead with Tequila from Joanne Weir’s book “Tequila.”
Serves one.
1 ounce Blanco tequila
1/2 ounce cocktail-ready Agave Nectar (see below)
1/2 ounce freshly squeezed lime juice
Champagne or sparkling wine, for topping
1 lime zest spiral (see below), for garnish
Combine the tequila, cocktail-ready Agave Nectar, and lime juice in a cocktail shaker with plenty of ice. Shake for 5 seconds and strain into a champagne flute. Top it off with champagne and garnish with the lime zest spiral.
Cocktail-Ready Agave Nectar:
Combine 1 part each agave nectar and water and stir to dissolve.
Lemon or Lime Zest Spiral:
Using a vegetable peeler, remove the zest from a lemon or lime in a strip about 4 inches by 1/4 inch. Wrap the strip around the stem of a cocktail stirrer and hold for 10 seconds. Slide the curl off the stirrer to garnish a cocktail.
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