Name: Winter in the Wineries Passport
Start: 2026-01-20
End: 2026-01-20
Location: Calistoga

Fall 2024 Issue

By Edible Marin & Wine Country
| August 26, 2024

Read the digital issue…

50 Years of Volker Eisele Family Estate

A LEGACY OF SUSTAINABILITY AND CARE

A Toast to St. Honore

Farming Tradition vs. Animal Rights

Why Everyone’s Having a Cow over Measure J

Luke Garrison – Woodworker

Luke Garrison crafts wood into artisanal bowls for the table

Mangia!

Italian Restaurant Families Share a Legacy of Good Food & Hospitality

Marcela & Ana Hernandez – Grove 45

The dynamic mother-daughter duo at the heart of Napa Valley’s beloved olive oil brand

More Than Just a Store

In Petaluma, a small business run by a big family turns 20

Sebastopol’s Vintage Treasures

The timeless appeal of heirloom apples

Steve Sando’s Magnum Opus

Rancho Gordo’s founder and heirloom bean evangelist launches a new title

Related Stories & Recipes:

Recipes

Autumn Apple Salad with Candied Walnuts and Blue Cheese

Pungent arugula, blissfully bitter radicchio, salty-funky blue cheese and crunchy candied walnuts all take their turn in this classic autumn salad. Pick a crisp, sweet apple to balance those big flavors, like Hudson’s Golden Gem, Hooples’ Antique Gold or Honeycrisp. Note that the candied walnuts need to steep overnight, so start them the night before you plan to serve the salad.

Recipes

Basque-Style Bean and Kale Stew

A recipe by Spanish chef José Pizarro, featured in the UK paper The Guardian, caught our eye: a traditional Basque stew using Tolosa beans, which are famous and somewhat wonderful. A runner bean like ayocote negro would be close, but not quite. We decided to try the stew with our Chiapas Black beans, and friends, it was something! We’ve modified the recipe to make it our own, and it’s a keeper. We hope our Basque friends will like our version too.

Recipes

Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with garganelli pasta—its tube shape and deep ridges creating the perfect vehicle for capturing the hearty sauce. If you can’t find dried garganelli, use penne rigate instead.

Recipes

Grove 45 Olive Oil Ice Cream

Ana Hernandez first started making this olive oil ice cream at the Italian restaurant she once operated in Guatemala. It didn’t become a runaway hit, though, until she introduced it at her Grove 45 tasting room in Calistoga. While many restaurants have long served ice cream or soft serve drizzled with olive oil, Hernandez’s version takes that one step further by actually stirring her Grove 45 extra virgin olive oil into the custard base before it’s churned into ice cream. The result is an extra-smooth and rich-tasting ice cream with a hint of savoriness. The demand for the ice cream, which is served as part of the tasting room experiences, has grown so much that Hernandez now contracts with San Rafael gelato maker Fiorello’s to produce it according to her specifications. She likes to garnish scoops with a pinch of sea salt to bring out the flavor to its fullest.

Recipes

Homemade Spinach Gnocchi with Fresh Chanterelles

Chef Massimo Covello, Natale’s cousin, likes to keep things simple in the kitchen, relying on the quality and flavor of the best seasonal ingredients he can find. When chanterelles are in season, he cooks with the findings of mushroom foraging friends, making up for any lack of numbers with frequent trips to the farmers’ market. Preparation is simple—a quick sauté with garlic, olive oil and thyme, plus plenty of salt and pepper, are the only ingredients needed to transform delicate chanterelles into a perfect companion for light-as-a-feather homemade gnocchi.

Location, Marin, Recipes, Season, Sides, Summer Recipes

Hourani Sourdough Bread

This simple recipe makes a spectacular 100% whole-wheat loaf using sourdough starter and Honoré flour. Elizabeth DeRuff originally found Honoré’s sourdough bread recipe through a Mother Jones article featuring a formula developed by Jonathan McDowell from Washington State University’s Breadlab. She adapted his recipe with techniques from the San Francisco Baking Institute’s genius baker Dave Miller and Marin County’s own Craig Ponsford. If, as a home baker, your question is “Can I do this?“ the answer is yes, absolutely! Bread baking requires practice and it might take a while to get your technique and rhythm down, but the reward is worth it. Note: Levain can be purchased online or homemade. (Find Elizabeth’s recipe at HonoreMill.com/recipes.) Ripe levain should have a slightly sweet, fermented aroma and have bubbles throughout. To test if the levain is ready, use the float test: Gently drop a small spoonful of levain into a glass of water. If it floats or sinks slowly, your levain is ready.