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Winter 2014 Issue

Edible Marin & Wine Country Cover #24 - Winter 2014

Edible Marin & Wine Country #24 – Winter 2014

Ceres Community Project

A Happier Meal: Ceres Project Cooks for the Community

Bolinas Crab Pasta with Citrus and Mint

Bolinas Crab Pasta with Citrus and Mint

Calistoga Pottery

Calistoga Pottery Keeps the Fires Burning

Vin de Citron, house-made infused wine

DIY Holiday Spirit—Vin De Citron

The friend who gave me this recipe and first guided me through the steps was known for her apéritif parties
Chef Barbara Alexander and Chef Hiroo Nagahara

Escoffier Questionnaire: Barbara Alexander of Napa Valley Cooking School

Francis and Chef Delio Cuneo

Food of Love: Youth Program Nurtures Both Givers and Receivers

Gluten-Free Orange Polenta Cake

Gluten-Free Orange Polenta Cake

Hilltop 1892

Hilltop 1892: A Peak Experience for the Eyes and Taste Buds

Beth Waitkus of Insight Garden Program

Insight Garden Program: The Prison Gardener Offers San Quentin Participants a New Leaf

White Hailstorm Radishes

Marin Organic: Cultivating Our Farmers

Chocolate Cardamom Coconut Bites

No Snow? No Problem! Chocolate Cardamom Coconut Bites

The Roast

Nose to Tail—The Roast

Pan-Seared Liberty Duck Breast with Duet of Roasted Beets, Lacinato Kale and Cara Cara Blood Orange Salsa Verde

Pan-Seared Liberty Duck Breast with Duet of Roasted Beets, Lacinato Kale and Cara Cara Blood Orange Salsa Verde

Dungeness Crab

Season for Dungeness Crab

Chris Mann and Daily Acts

Take Heart, Take Action with Daily Acts

Wild Rice Salad with Winter Squash and Cranberries

Wild Rice Salad with Winter Squash and Cranberries

From Ceres Community Project’s Nourishing Connections cookbook
Yummy Supper

Yummy Supper, Indeed

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