Tag Archives: Food

Cheese Class & More at The Epicurean Connection (a Snail of Approval business), Sonoma

We are pleased to offer a popular cheese-making class hosted by Sheana Davis, renowned cheesemaker, culinary educator, and founder of The Epicurean Connection. This event will also be a fundraiser for our chapter’s many projects.

Tickets

During the class, we will be divided into workstations; each station will make a 2-3# wheel of Creme de Ricotta, a fresh cow’s milk cheese. And each of us will take home some of the cheese, as well as whey, cheesecloth, cheese ladle, recipe card, and cheese trail map.

Bring a mason jar and cooler to take home a sample of the cheese.

When we finish making the ricotta, we’ll enjoy a tasting of Sheana’s artisan cheeses, salad, and wine.

Sheana Davis has enthusiastically supported the artisan and farmstead cheese movement for over 20 years. Together with Ben Sessions, they break down the barriers to cheese production by making it accessible, easy, and fun! They are offering this special class as a way of supporting Sonoma County North.

We’ll be in an open-air state-of-the-art artisan studio with plenty of parking.

Come to support our chapter’s projects and have fun, taste and learn, and have a hands-on interactive experience making cheese!

June Snail Trail: Estero Café, Laguna Farm, Black Pig Meat Co.

We continue our Snail Trail to support our Snail of Approval restaurants, farms, and producers! We will feature one to three each month by letting you know how to visit, dine, order take-out, and purchase products from them. We encourage you to visit and promote these businesses that honor Good, Clean, and Fair food in Sonoma County. Post a pic, tag the business, tag us!

@esterocafe
@lagunafarm
@blackpigmeatco
@snailofapprovalsonomacounty
#snailofapprovalsonomacounty

Estero CaféEstero Cafe

Estero Cafe
14450 Hwy 1, Valley Ford
707/876-3333
estero.cafe

The Estero Cafe is a family-friendly restaurant in a rural setting. It is owned and operated by husband/wife team Samantha and Ryan Ramey and serves classic American farm-fresh breakfast and lunch all day. Menu items are made with locally sourced organic ingredients including a commitment to pasture raised eggs, local grass fed beef, sustainable seafood, and local dairy, fruits, and vegetables. Their beverages feature products from local and regional producers.

Monday and Thursday, 8 am – 2 pm
Friday-Sunday, 7:30 am – 3:00 pm

Dine in or on the patio, or take out. Telephone or go online to see the menu or order to go. No reservations.

Snail of Approval awardee since 2017.

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Laguna FarmLaguna Farm

Laguna Farm
400 Sparkes Road, Sebastopol
707/758-1929

Laguna Farm is owned by Ignacio “Nacho” Romero. The farm features local, sustainable, fresh and seasonal fruits, vegetables and herbs proudly grown in Sebastopol. During COVID-19, the farm decided to close its CSA program and restructure the business as a farmer’s market and wholesale farm. Laguna Farm is at the Sebastopol Farmers Market on Sundays (located in the Plaza on Weeks Way in downtown Sebastopol).

Snail of Approval awardee since 2019.

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Black Pig Meat Co.piglet 2

Black Pig Meat Co.
707/523-4814
blackpigmeatco.com

The Black Pig Meat Co. was founded and is owned by husband/wife team, Duskie Estes and John Stewart since 2005. Their pigs are sustainably raised on family farms that respect the land and the animals in their care. The pigs are heritage breed, raised without antibiotics and hormones, and are allowed to roam free.

The artisan craft process of making their bacon takes up to 21 days. It is dry cured with brown sugar for up to 21 days and then finished with applewood smoking for about 12 hours. “The result is a bacon that is perfectly balanced in salt, sweet, and smoke; complex from the brown sugar and real wood smoke; and one where you can taste the quality of the pork.”

Black Pig Meat has a snout-to-tail philosophy. In addition to bacon, they offer a wide variety of pork products, and other merchandise (for example, try the lard lather rose geranium bath and body soap; bacon toffee lollipops; or a Black Pig baseball cap). Order products or gift certificates online.

Black Pig bacon is sold at many Sonoma County groceries and wineries. Call to order wholesale.

Snail of Approval awardee since 2019.

The Black Pig Meat Co. has other awards:
Michelin, 2019
North Bay Makers, 2017
Good Food Awards, 2017 and 2019, for its coppa and prosciutto.

Snail Trail: Featuring in May Mateo’s Cocina Latina and Bernier Farms

Join Us on the Snail Trail!

Continuing on the Snail Trail, this month we visit Mateo’s Cocina Latina and Bernier Farms. We are excited that things are starting to open up and hope everyone will continue to frequent these local Snail of Approval-honored businesses. It has been a tough year and they have supported our community, and we want to return the favor by enjoying a meal and purchasing some seasonal, local produce.

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May’s Snail Trail Restaurant is Mateo’s Cocina Latina

214 Healdsburg Avenue, Healdsburg
(707) 433-1520

Mateo’s Cocina Latina is a hip cocina with a garden patio, tequila and mezcal bar with Yucatan-inspired food in Healdsburg, one block off the square. Currently serving indoors, on the patio, and to go.

Telephone or visit their website to order online, view the menu, and make a reservation.

Hours: Sunday 11:30 am-8:00 pm; Monday and Thursday 3-8 pm; Friday and Saturday 11:30 am-8:45 pm. Tuesday and Wednesday closed.

Snail of Approval awardee since 2019.

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May’s Snail Trail Farm is Bernier Farms

1720 Canyon Road, Geyserville
(707) 849-7592
bernierfarms@gmail.com

Bernier Farms is a small, certified organic, family-run farm in Sonoma County’s Dry Creek and Alexander Valleys. They are a diversified farming operation, specializing in dry-farmed grapes and many different vegetables and fruits. Known for their 15 varieties of hardneck and softneck garlic, you can purchase the seed online.

Bernier Farms produce can be found at local restaurants (including Mateo’s Cocina Latina) and can be purchased at the Healdsburg Farmer Market.

Snail of Approval awardee since 2019.

Slow Books: Clementine in the Kitchen (virtual)

 

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When “Clémentine in the Kitchen” first appeared in 1943, it immediately captivated American readers. Written by the artist Samuel Chamberlain under the pen name Phineas Beck, it recounts the gastronomic adventures of the Beck/Chamberlain family during the decade that their beguiling Burgundian cook Clémentine produced wonderful French meals for them, both in France and in their New England home in Marblehead, MA. An appendix contains 125 recipes–classic dishes, regional specialties, and much that is useful for special occasions. But the most compelling are plain and old-fashioned. These are the dishes that identify the Clémentine family style, a style so French, so civilized, so knowing in its use of ingredients that it cannot become impractical or ever go out of date: filets de sole au vin blanc, boeuf à la mode, endives braisées― trophies of la cuisine bourgeoise that never fail to please. (Amazon)

3rd Annual Snail of Approval Awards

Join Slow Food Russian River and Slow Food Sonoma County North as we honor our 2019 Snail of Approval farm awardees:

Be Here Farm + Nature – Sonoma County

Bernier Farms – Healdsburg

Laguna Farm – Sebastopol

We are excited to announce that we are also launching our Artisan Producer Snail of Approval program and awarding our first Snails to:

DaVero Farms & Winery – Healdsburg (olive oil)

Tilted Shed Ciderworks – Windsor

Our 2019 Snail of Approval renewal honorees:

Backyard – Forestville

Black Piglet – Sonoma County

Diavola Pizzeria & Salumeria -Geyserville

Estero Cafe – Valley Ford

The Naked Pig – Santa Rosa

Get your tickets now!

After the ceremony we will enjoy “nibbles & bites” from our Snail of Approval restaurants, farms, artisan producers and our own Slow Food Sonoma County North Events Committee. Along with wine & other beverages.

Snail of Approval recognizes these food-related providers in Sonoma County for making significant contributions to transform our food system to one that is, good, clean and fair.

 

 

Around the Slow Table with “My Kitchen Year”

Do you like to try new recipes and share the results with a small group of friends? Do you enjoy discussing a dish’s ingredients and process of creating it? If you said YES, then join us for dinner based on recipes each guest prepares from My Kitchen Year, by Ruth Reichl.

Lynn Davis’s home in Windsor

The address will be sent when you register.

This is how it works. Get a copy of My Kitchen Year—and select a few recipes that appeal to you. When you register, your host will contact you to select which recipe you should prepare and how many people it should feed (a recipe that serves 4-6 people is usually sufficient).

Please also bring a beverage to share.

At dinner you’ll get to know each other and discuss your experiences preparing your dish. You may also nominate your own favorite cookbook for another Slow Table meal.

To register, please RSVP to slowfoodsonomacountynorth@gmail.com.

Ruth Reichl, My Kitchen Year

My Kitchen Year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself–and for her family and friends–represents a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My Kitchen Year reveals Reichl’s most treasured recipes, to be shared over and over again with those we love. (Amazon)