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Summer 2013 Issue
Last Updated June 01, 2013
Edible Marin & Wine Country #18 - Summer 2013
Spindrift Blows into California--Just in Time for Summer Sipping
Spindrift is the brainchild of Bill Creelman, who grew up on a farm in Western Massachusetts where eating organically and seasonally...
Surf's Up for Equator Coffees and Teas
California’s Equator Coffees and Teas has won over renowned chefs like the French Laundry’s Thomas Keller, who serves it in all his restaurants. Now the woman-owned coffee farm and roasting...
Headlands Center for the Arts: Nourishing Creativity
Headlands Center for the Arts (HCA) inhabits former military buildings at historic Fort Barry in the Marin Headlands, deep in the...
Escoffier Questionaire: Justin Everett
Chef: Justin Everett
Restaurants: Murray Circle/Farley Bar at Cavallo Point, Sausalito
What was your favorite food as a kid?
Tacos
What...
Crispy Hog Island Oysters, Citrus-Marinated Seaweed Salad and Avocado with Yuzu Aioli
This dish was inspired by a day with my wife and sons at Fort Cronkite beach near the Marin Headlands. The beach is made of beautiful black sand and there is almost always a nice set of waves...
Achieving Slurpability: Hog Island Oyster Co.
John Finger, president and co-founder of Hog Island Oyster Co., has a classic California surfer look—his hair is blond and his face is tan...
Summer Berries: Save at Least a Few of them For the Table
The hardest part about cooking with summer berries is stopping myself from eating them straight out of the basket or off the bush....
Old-Fashioned Meringues with Berries
Meringues with berries have a special place in my heart. I can clearly see my mother in our kitchen the night before my 11th birthday party, spooning heaps of thick white meringue onto baking sheets...
Peter Jacobsen: The Chef's Farmer
It’s a timeworn writing cliché to describe a profile subject as complicated and unexpected, defying easy categorization. Sometimes it just...
Berries for Bikers
As the glorious days of summer arrive here in Marin County, flocks of bikers pedal through the landscape between idyllic towns and redwood-...
In Memoriam...To Our Napa Valley Pioneers
750 Wines and Edible Marin & Wine Country salute these local wine heroes who have passed on
From Paris to Provence (to Northern California)
When I was growing up in Northern California, my parents couldn’t find the charcuterie we bought and ate almost every day during our...
Assiette De Charcuterie
Charcuterie Plate.
Ahh, the prix fixe menu, written in white chalk on slate, the French script a bit hard to read but clear enough for me to know I had a choice of two. Charcuterie for the first...
The Kids Are (Al)Right
When I sat down to write this issue’s Stone’s Soup Corner, I thought I had it all worked out. Melon soup was on the agenda. Perfect for...
Bull’s Eye Honeydew Pops
These Bull’s Eye Honeydew Pops highlight the ripest melons of the season. They are creamy, refreshing and dairy free! Make an extra batch to keep in your freezer—it’s nice to have homemade pops...
Bob Cannard: Visionary Farmer and Educator—and His Green String Farm
Over the past few decades, the now internationally renowned Bay Area food movement has benefitted from an exquisite storm of visionary...
