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Spring 2015 Issue

Edible Marin & Wine Country Cover #25 - Spring 2015

Edible Marin & Wine Country #25 – Spring 2015, the “Honey & Bread” Issue

Bees are crucial to the health of a vineyard

A Buzz Between the Vines

Artichoke illustration

Artichoke: The Official Thistle

Rolling dough Parkside Café

Baked at Stinson Beach: Parkside Café

Doug and Katie Vincent

Beekind’s Doug and Katia Vincent, the Royal Couple of Beekeeping

Chef Bradley Ceynowa

Chef Bradley Ceynowa Fires Up Pizzas and a Whole Lot More

Chef Dustin Valette

Escoffier Questionnaire: Dustin Valette of Valette

Fire-Roasted Artichokes with Yogurt and Green Herb Dip

Fire-Roasted Artichokes with Yogurt and Green Herb Dip

Marinating the artichokes after steaming and before grilling gives them an extra flavor that enhances the grilling–and a little bit
Sprouted Bread at Alvarado Street Bakery

Friends in Knead at Alvarado Street Bakery

Local honey varieties from the Napa Valley

God Only Knows What We’d Bee Without You

Healdsburg’s Pig & Pinot

Healdsburg’s Pig & Pinot

Bee dips into honey

Honey: The Taste of Terrain

Lena Kwak, founder of Cup4Cup

Kwak and Keller’s Cup4Cup: Gluten-Free Flour Good Enough for Everyone

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Marin French Cheese

Marin French Cheese Turns 150

Mead and Pomegranate Sparkler

Mead and Pomegranate Sparkler

the-sweetest-season-1.jpg

The Sweetest Season: Pretzel Flower Bites with Honey

Gordon Hull and Lacey Bediz of Heidrun

Thoroughly Modern Mead

Tuscan Fried Chicken with Spicy Honey

Tuscan Fried Chicken with Spicy Honey

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