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Fall 2015 Issue

Edible Marin & Wine Country Cover #27 - Fall 2015

Edible Marin & Wine Country #27 – Fall 2015, the Farm-to-Market Issue

Defending Beef

All Food is Grass: An Excerpt from Defending Beef

Beef Kabobs with Fresh Bay Leaves

Beef Kabobs with Fresh Bay Leaves

This is one of my favorite dishes to make with fresh sweet bay laurel leaves. The colors are so bright
Carpaccio of Chioggia Beet, Petite Frisee Salad

Carpaccio of Chioggia Beet, Petite Frisee Salad

Recipe contributed by Chef Larry Forgione, The Conservatory restaurant at the CIA at Greystone, Saint Helena
Bi-Rite

Cultivating More Than Produce

Sean and Cynthia O’Toole

Escoffier Questionnaire: Chef Sean O’Toole of TORC in Napa

Frog's Leap Winery

Farming The Sun

Front Porch Farm

Front Porch Farm Brings to Life Integrated Regenerative Farming

Gravenstein Apple and Chevre Pizza with Toasted Walnuts and Prosciutto

Gravenstein Apple and Chevre Pizza with Toasted Walnuts and Prosciutto

As we covered in the Summer 2015 issue of Edible Marin & Wine Country, Gravenstein apples are an heirloom varietal
Hanson of Sonoma

Hanson of Sonoma, Where Stomping Grapes into Organic Vodka is a Family Affair

Holding Soil

Hope Under Our Feet: The Marin Carbon Project

HomeFarm in Dry Creek Valley

Journey to HomeFarm

Chicken

Market Watch: Farm Audit Program Boosts Integrity of Offerings

Mushroom Cave at Chateau Volan

Mushrooms Mean Fall

Fresh tomatoes from your garden or local farmers market

No-Cook Tomato Sauce

Because you are not cooking this sauce, we call for just a very small amount of garlic so it doesn’t
Homemade pizza dough

No-Fuss Pizza Dough

Nocino, a green walnut digestif

Nocino

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Shitake Mushroom Soup Shots

This soup is all about the earthy flavor of shiitake mushrooms, but it relies heavily on the stock to bring
Deandre Weaver

The CIA at Greystone

Mindy Blodgett and Juston Enos of Full Table Farm in Yountville

Truly Farm to Table: Tight Bonds Between Full Table Farm & Bar Tartine

Quince’s Chef de Cuisine Jonathan Black

Up on the Roof: Quince Restaurant

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