Name: Craft Seasonal Dumplings with Chef Preeti Mistry
Start: 2026-05-17T05:30:00-07:00
End: 2026-09-13T07:30:00-07:00
Location: Napa

Fall 2023 Issue

By Mary Ogle
| August 30, 2023

FALL 2023

Having lived and worked in our community—particularly our culinary community—for most of my life, I’ve never stopped appreciating the wealth of natural resources and all the wonderful things we can do with them in the kitchen. Yet, a few months at the helm of Edible Marin & Wine Country has given me fresh appreciation for another important resource in our region: the PEOPLE! Our local growers, producers, chefs and artisans constantly find innovative new ways to make the most of all our amazing area provides.

At Scribe Winery in Sonoma, fourth-gen farmer siblings have taken their cue from the soil to craft unexpected blends of vibrant wines and stylishly casual tasting experiences. Over the Mayacamas to the east, vintners in the Napa Valley produce vintages with grapes from designated AVAs (American Viticultural Areas). Gifted chefs and small-business owners also make the most of our natural riches. Elizabeth and Tucker Stein established Cassidy Ranch not far from Scribe, providing CSA boxes, flowers and a family U-pick experience. Marin olive oil entrepreneur Trish Baldwin sources fruit from groves for artisanal EVOO blends. Barndiva mixologist Scott Beattie crafts garden-to-glass cocktails from fruit and flowers grown on the restaurant’s Philo farm. And Healdsburg chefs Melissa and Sean McCaughey scout local farmers’ markets to enhance a rich culinary experience for every moment of the day.

When Gibson Thomas published the first issue of Edible Marin & Wine Country in 2009, she brought a voice to the stories of these gifted entrepreneurs—each one growing their business while continuing to foster the health and longevity of the valuable natural resources here. To say I feel fortunate to be in their company is putting it mildly! As a farmer’s daughter who has spent a lifetime producing all types of culinary content—from cookbooks and culinary video to cooking blogs and recipes—it’s my honor to continue to share these stories in all the ways that both inform and inspire us.

Happy Fall!
Lisa Atwood

A World of Difference: Trish Baldwin of Stonehouse Reﬂects on 25 Years Producing the Healthiest Cooking Oil

Cassidy Ranch

Discover Napa’s AVAs

Escoffier Questionnaire: Chefs Melissa and Sean McGaughey

In Season: Pistachios

Let the Weeds Be(e)

Scribe Hits Its Stride

Tending a Cocktail Garden at Barndiva

Related Stories & Recipes:

Recipes

Blue Honey Ice Cream

Recipe contributed by Casey Thompson, executive chef of Folktable, Sonoma “Our Tank House Farms honey embodies everything our farm possesses: the flowers that signify the beginning of vegetables’ growth, the flowers that line our gardens at Cornerstone and decorate our restaurant, including the lavender that we put in our teas and lemonades— all brought to us by our hardworking bees. Honey from our farm lends a depth of flavor to this sweet and savory ice cream featuring delicious blue cheese from Point Reyes Farmstead Cheese Co. At Folktable, we are serving this ice cream this fall with sugared brioche toast and caramel-cured egg yolks. (Find the full recipe at EdibleMarinandWineCountry.com.) Come on in to try it in its full glory!”

Breakfast, Desserts, Recipes, Season, Summer Recipes

Lemon Olive Oil Zucchini Bread

The SF Ferry Building manager, Marni Craig, loves to bake and Stonehouse asked her to share her recipe! Her secret ingredient is the Stonehouse Lisbon Lemon oil, which gives the loaf an extra sweet note without a lot of sugar.

Recipes

Naked on a Plane

Though the name of this cocktail might play to one’s anxieties, its flavor is wonderfully mellow. This light and fruity concoction of Barndiva’s bar manager, Charles Rodenkirch, is an expert blend of two popular cocktails—Naked and Famous and Paper Plane—and the perfect papaya-hued platform for a liberal sprinkling of seasonal blooms to garnish.

Location, Mains, Recipes, Season, Sonoma, Summer Recipes

Spiced Lamb Ribs

“Our grandfather loved lamb, so we grew up eating it,” says Kelly. “We bought one a year and divided it among all of our families.” Years later, as a cook at Chez Panisse, Kelly’s first day at the grill station had her cooking all types of lamb cuts from the loin to the rack to the leg. She’s chosen the rack for this crusty, smoky-flavored preparation, relying on long, slow cooking to tenderize the meat before caramelizing the lamb’s savory juices in the grill’s intense heat. The result is intensely flavorful, smokey, fatty ribs that pair beautifully with the light brightness of Scribe’s Pinot Noir.

Recipes

Tabbouleh with Pistachios & Golden Raisins

Cool and refreshing, with spritely flavors of lemon and mint, this versatile salad is equally at home on a picnic buffet and an elegant dinner table. Serve the tabbouleh atop lettuce leaves or arrange the leaves around the salad for scooping.