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Fall 2012 Issue
Last Updated September 01, 2012
Edible Marin & Wine Country #15 - Fall 2012
Sub Rosa Artisan Salumi Line of Extraordinary Handcrafted Salumi
Panevino, makers of the Wine Country’s über-popular No. 6 Grissini, launched a new line of extraordinary handcrafted salumi in April, under...
The Continuing “Ag-Ventures” of Sonoma County’s Beginning Farmers and Ranchers
In the Summer 2012 issue of Edible Marin & Wine Country, we introduced you to Sonoma County’s new three-year USDA-funded training...
Bruce Aidells' The Great Meat Cookbook
See how one guy—Healdsburg chef Bruce Aidells—and two books changed the way Americans think about meat.
Bourbon, Stout and Sweet Potato Waffles with Ham and Maple Sauce
Since we are now enjoying sausages all day long thanks to Aidells, it was kind of him to offer a new breakfast alternative. And an insanely decadent and delicious one at that!
Surfing Amber Waves of Grain, Part II: Rebirth of the Miller
“The mill is the altar upon which the grain sacrifices its life for us. We must mill it correctly so that the life force is milled into the...
Other Fruits of the Vine: Saba & Other Grape Wine Products
Thirteen years ago, my first harvest season in the Napa Valley, the smell of fermentation and decomposing pomace that hangs in Napa Valley’...
Escoffier Questionnaire: Brad Farmerie of The Thomas
Brad Farmerie is a New York superstar chef, earning a Michelin star four years in a row (2009-2012) at Public. Fortunately for all of us in...
Beautiful Food of Our Children: Re-Inventing Public School Lunches
It is early fall and our six million California public school students are back to school. The lunch bell rings and the students line up in...
From Preschool to PhD with Alvarado Street Bakery
Alvarado Street Bakery Nourishes the Bodies and Minds of the Bay Area's Youth
Lunch Box Surprise: Great Balls of Sushi
If it’s day one of 200 or so school days to come and you’re already out of ideas, you are not alone. It feels like kids’ school lunches...
Hand Ball Sushi (Temarizushi)
How to make perfect sushi rice every time and use the toppings of your choice to make these hand ball sushi balls.
Marin's Teens Battle for Title "Eco Top Chef"
Executive chef Jason Hull of the Marin Country Day School (MCDS) had already retreated behind the scenes into his own kitchen, no doubt to...
Preserving Excess Bounty
FoodWorks Finds New Markets for Local Growers
Rosemary Tomato Jam
This savory jam is not for tea and toast. Use it as a condiment with a rich cheddar cheese, grilled pork or roast chicken. It makes a fabulous addition to a grilled cheese sandwich.
If you have them...
Mushrooms Evoke the Taste of Fall
Their taste of the wild comes in myriad shapes and colors
Creamy Grits with Collard Greens and Wild Mushrooms
I continue to explore ways to cook and serve wild mushrooms. This is a Southern-style version of mushrooms over toasts that I once had at a French friend’s house after a mushroom hunting day. Here,...
What's in Season in Marin, Napa and Sonoma Counties: Fall
September-October-November
What's in Season in Marin, Napa and Sonoma Counties: Fall
September - October - November
Harvest 2012 in Sonoma County
Harvest is always a special time in Wine Country. Vineyards are abuzz with workers filling bins with freshly harvested fruit, trucks loaded...
