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Fall 2013 Issue
Last Updated September 01, 2013
Edible Marin & Wine Country #19 - Fall 2013
Chalkboard: A New Hip and Casual Restaurant in Healdsburg
Toto, I’ve a feeling we’re not in Cyrus, anymore...
Chalkboard, the hip, casual new restaurant that has taken over the former Cyrus space...
Rocca Family Celebrates 40 Years at The People’s Store In West Marin
West Marin and its extraordinary farmers, ranchers, cheese makers, winemakers and other food artisans are internationally renowned for...
And the 2013 Silver Trowel Goes to...
Slide Ranch, the nonprofit teaching farm in the Marin Headlands, has been providing Bay Area children and their families hands-on opportunities to learn about where our food comes from, as well as...
Day of the Dead: Recipes for a Celebration That's Very Full of Life!
As I wrote in the Fall 2010 issue of Edible Marin & Wine Country, I have always loved the festival known as Dia de los Muertos (Day of...
Quesadillas with Spicy Tomatillo Salsa
Quesadillas are a staple of any Mexican-inspired menu and the spicy tomato salsa served with this recipe comes together pretty quickly.
Cultivating Awareness: Farming is Daily Meditation at Green Gulch
Trails of wispy fog cling to the switchback slopes along Highway 1 from Mill Valley to Muir Beach, past a hand-carved wooden sign leading...
A Quirky Kitchen
My quirky obsession with antique kitchen utensils started as my husband, Gerald, and I began to travel inexpensively (well, cheaply) as...
Escoffier Questionaire: Ari Rosen
I’m showing my bias here, but if there were only going to be one restaurant available to me, for the rest of my digesting days, I would be...
Sicily: An Island with Cuisine You Can't Refuse
Last fall, I had the great pleasure of spending almost two weeks in the feast of the senses that is Sicily, the island off the coast of the...
Kendra Kolling, The Farmer's Wife
Farming is the stuff of romance, the iconic images familiar to all: soft breezes carving fields and treetops into artistic, undulating...
Apple and Fig Stuffed Porchetta Sandwiches
This is a dish for a crowd. If possible, source your pork from a ranch or butcher that deals with pasture-raised pigs. The quality of the meat will not go unnoticed in this rustic preparation. It’s...
Mustards Grill Fall Pumpkin Soup
Mushrooms and curry shine in one Napa eatery’s spin on the usual pumpkin soup.
Flat Delicious: Toothsome and Texture are Key to Authentic Mexican Tortillas
El Molino Central grinds out tortillas the old-school way
Time to Make the Pickles!
There are hundreds of pickle versions out there—chef and cookbook author Jennifer Carden explains how she chooses her favorite.
Sweet and Sour Pickled Veggies
This recipe is adaptable to your tastes. Just taste the brine as you go and adjust for sweet or sour.
I do recommend using plum vinegar, as it gives a distinct flavor. You can find it in the Asian...
The Mill Valley Market and Farm: A Canepa Family Legacy
In 1929, Genovese immigrant Frank Canepa took an important wrong turn. On his way north from San Francisco, where he worked for a North...
Preserving the Season
As a child, I loved picking plums at my grandmother’s house, then making jam with her and sticking the cloves into the fruit for her...
Fall Fruit Chutney
Chutneys are essentially fruit pickles that often include vegetables and spices as well. They can be sweet or hot and they vary from country to country. In fall, the market is filled with both late-...
What's in Season in Marin, Napa and Sonoma Counties: Fall
September-October-November
What's in Season in Marin, Napa and Sonoma Counties: Fall
September - October - November
The Soup Shall Set You Free: Pairing Wine with Soup
Soups, like salads, seem to trip up the wine world. For centuries, the conventional wisdom has been that soups are difficult to bring to...
Cassoulet Bean Soup with Wild Mushrooms
This soup is the essence of simplicity. It is easy to make, easy to freeze and hard to mess up. The base, with or without its leek and mushroom garnish, will freeze well for weeks.
The 7% Solution
Of the more than 3 million tons of wine grapes grown in California each year, 93% come from only eight major varietals: Cabernet Franc,...
Oxbow Merchants Fork it Over For Good
For those of you who, like me, have been watching the significant evolution of downtown Napa the last few years, I do not have to tell you...
Jancis Robinson on American Wines
Jancis Robinson, one of the world’s most respected wine writers, blames it all on “a boyfriend whose father gave him too much money.”
With...
