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# Edible Marin & Wine Country

## Sitemaps

- [XML Sitemap](https://ediblemarinandwinecountry.ediblecommunities.com/sitemap.xml): Contains all public & indexable URLs for this website.

## Posts

- [The Wine Country Destination Salad You Don't Want to Miss](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/salads/valley-hippie-salad-recipe/) - The Hippie Salad from Sonoma's Valley Bar + Bottle is a destination dish. Full of little gem lettuce, sunflower sprouts, pickled vegetables, toasted pumpkin seeds, sunflower seeds and blossoms, it's a recipe not to be missed! We're happy to share it here.
- [Where to Find Edible Marin & Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/where-to-find-edible-marin/) - Edible Marin & Wine Country magazines are distributed throughout Marin, Napa and Sonoma counties by our advertising partners.
- [Culinary & Wine Education](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/culinary-wine-education-fall-2025/) - MARIN Cavallo Point, SausalitoThe lovely Cavallo Point resort at Fort Baker in Sausalito offers destination-focused cooking classes for the public in their state-of-the-art cooking classroom (above). All classes include a mix of demonstration and hands-on cooking instruction followed by a meal.CavalloPoint.com Mon ReveChocolate and pastry expert Pooneh Yamini teaches popular hands-on dessert classes at Mon
- [Farm + Market: Healdsburg](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/farm-market-healdsburg/) - Intimate interviews and seasonal recipes
- [The Edibleist Emma Kruch](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/the-edibleist/sonoma/emma-kruch/) - A dynamic visual storyteller
- [A Homecoming](https://ediblemarinandwinecountry.ediblecommunities.com/eat/makers-artisans/pastry-chefs/a-homecoming/) - Tartine Returns to Its Marin Roots
- [Escoffier Questionnaire: Chefs Melissa and Sean McGaughey](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/chefs-melissa-and-sean-mcgaughey/) - QUAIL & CONDOR AND TROUBADOR, HEALDSBURG Melissa and Sean McGaughey, owners of Healdsburg’s Troubadour and Quail & Condor, definitely share the madness that compels seemingly normal human beings to stay up all night and make hundreds of perfectly laminated pastries. They also share 2 children and 2.5 businesses.
- [The Panettone Master](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/the-panettone-master/) - Gary Rulli’s 50-year journey to perfecting the Italian classic
- [Toluma Farms](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/shop-toluma-farms/) - A FAMILY CIRCLE KEEPS THE CHEESE WHEELS TURNING It’s a Friday, midday and midsummer, and the large light-filled kitchen at Toluma Farms, home of Tomales Farmstead Creamery, is full of a whole host of very good things.
- [Miyoko’s Creamery](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-miyoko-s-creamery/) - Local vegan creamery leads the way on non-dairy alternatives
- [The Big Cheese is Back](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-big-cheese-back/) - California artisan cheese festival returns after covid hiatus There may be only one gathering in the world where can you interact with a dairy herd, admire hardworking honeybees and try goat yoga … and then taste through 20 different artisan-crafted cheeses. This slice of heaven is the California Artisan Cheese Festival, and—from Bubbles & Bites to farm tours, pairing seminars and the Grand Tasting Marketplace—the festival is back in a big way this year. In fact, the event’s producer, Judy Groverman Walker, says she expects more than 100 vendors to showcase their wares at the three-day extravaganza.
- [Where the Buffalo Roam: Audrey Hitchcock of Ramini Mozzarella](https://ediblemarinandwinecountry.ediblecommunities.com/eat/makers-artisans/cheesemakers/where-buffalo-roam-audrey-hitchcock-ramini-mozzarella/) - Cheesemaker Audrey Hitchcock operates the only buffalo milk dairy in California, producing some of the silkiest mozzarella around.
- [Mt. Eitan's Ady](https://ediblemarinandwinecountry.ediblecommunities.com/eat/makers-artisans/cheesemakers/mt-eitans-ady/) - A Sonoma County Feta That Rivals the Best in Greece John and I had the opportunity to go the Greek island of Lesvos last year. We loved the simplicity of the food in the restaurants because the focus was on the purity of the ingredients and the comfort of their food culture, rather than a
- [Cheeseboard Artistry](https://ediblemarinandwinecountry.ediblecommunities.com/season/fall-stories/cheeseboard-artistry/) - Alli Keyser-Marti raises board building to an art form
- [The Art of the Melt](https://ediblemarinandwinecountry.ediblecommunities.com/eat/makers-artisans/cheesemakers/the-art-of-the-melt/) - Molten cheese has an almost primal allure
- [Wineland](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/wineland/) - Stories of and recipes from dedicated farmers, cheesemakers and other boutique food stewards
- [The Flowering of Front Porch](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/the-flowering-of-front-porch/) - The beloved Healdsburg farm adds blossoms, craft and connection to its farm experience
- [Sarah Anderson](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/the-edibleist/sonoma/sarah-anderson/) - The owner of Chateau Sonoma and 5th St. Farm gives her insider tips on what to eat and drink, plus where to stay and play in Sonoma.
- [Marcela Hernandez](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/the-edibleist/napa/marcela-hernandez/) - She put her University of Arizona business degree to the test
- [Nish Nadaraja](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/the-edibleist/marin/nish-nadaraja/) - Retired Yelp co-founder and San Anselmo Dad gives his insider tips on what to eat and drink, plus where to stay and play in Marin
- [Cassidy Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-cassidy-ranch/) - One afternoon in the spring of 2021, Elizabeth and Tucker Stein were on a bike ride not far from their new Sonoma home. The couple, new to Sonoma from San Francisco, weren’t looking for property. Yet, both stopped when they came to a “For Sale” sign along their route. A small farm flanked by Sonoma’s Los Carneros District vineyards lay before them. They fell in love with the peaceful surroundings and purchased the farm that summer, naming it Cassidy Ranch.
- [Huckleberry Heaven](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-huckleberry-heaven/) - HEAD TO THE HILLS FOR A SLICE OF YOUR OWN When the late summer sun heats up the coastal hills of Northern California, wild berries of all varieties reach their peak of ripeness. As a general rule, mid- to late- August is the time to grab your basket and head out to forage for one of my personal favorites: huckleberries. Small, round and varying in hue from reddish (not quite ripe) to a deep purple-black (ready to eat), huckleberries closely resemble miniature blueberries. Their delicious sweet-tart flavor has long been prized by bakers and jam makers.
- [Farmers’ Market Guide](https://ediblemarinandwinecountry.ediblecommunities.com/local-guides/farmers-market-guide/) - Edible Marin & Wine Country Summer 2026 Farmers' Markets MARIN COUNTY SAUSALITO Farmers’ MarketSunday, year-round, 9am–2pmDunphy Park, 1600 BridgewaySausalitoFarmersMarket.com MILL VALLEY Certified Farmers’ MarketFriday, year-round, 9:30am–2:30pmCVS Pharmacy Lot, 759 E. Blithedale Ave.MarinCommunityFarmersMarkets.org Strawberry Village Farmers MarketTuesday, year-round, 10:30am–2:30pm800 Redwood Hwy, Mill ValleyMarinCommunityFarmersMarkets.org CORTE MADERA Certified Farmers’ MarketWednesday, year-round, noon–5pmTown Center Shopping CenterMarinCommunityFarmersMarkets.org LARKSPUR Marin Country
- [In Season: Cucumbers](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/in-season-cucumbers/) - A perfect, cooling balance to smoky or spicy foods while adding fresh, crisp flavor to salads.
- [A Fresh Start](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/a-fresh-start/) - Where shelter and second chances share the same roof—and sometimes the same cutting board.
- [Boring Simple Pleasures](https://ediblemarinandwinecountry.ediblecommunities.com/summer-2026/boring-simple-pleasures/) - Sebastopol raspberry farmer invites you in
- [A Glass Half Full](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/a-glass-half-full/) - Wine Country vintners and winemakers lean into craft and creativity in a shifting market
- [Roundup on Mount Burdell](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/roundup-on-mount-burdell/) - The living rhythm of Marin's working landscapes
- [Reel Life Riches](https://ediblemarinandwinecountry.ediblecommunities.com/eat/seafood-fisheries/reel-life-riches/) - Chasing Halibut from Homer to the Bay
- [Table with a View](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/table-with-a-view/) - Trailblazing host Jim Denevan launches his 27th year of alfresco dinners
- [Stella Shines Bright: Chef Ari Weiswasser Turns Up the Heat in Kenwood](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/stella-shines-bright-chef-ari-weisswasser-turns-up-the-heat-in-kenwood/) - Simplicity is king for Sonoma chef Ari Weisswasser.
- [Fill ’er Up!](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/fill-er-up/) - Napa’s Sustainable Grocery Store Concept
- [Edible Advertiser Directory](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/edible-advertisers-directory/) - Our advertisers are invaluable partners in our mission to help share the stories of the North Bay food and drink community.
- [The Heart of the Agave](https://ediblemarinandwinecountry.ediblecommunities.com/drink/distillers/the-heart-of-the-agave/) - American spirits crafted in the Mexican tradition
- [Better Together-Companion Planting in the Edible Garden](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-better-together-companion-planting-edible-garden/) - Companion planting refers to the art of growing plants near each other to benefit one of those plants or all of them. It is a simple, all-natural method that can help reduce pests, attract pollinators, and boost plant growth. To get the down and dirt-y on companion planting, we spoke to a few local garden experts on some of the best North Bay plant pairings to consider when planning our edible gardens this spring. Jerry Wilson Nursery Manager Harmony Farm Supply & Nursery, Sebastopol
- [Tips on Planting Bare-Root Fruit Trees](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-tips-planting-bare-root-fruit-trees/) - It’s always tempting to buy those lovely leafed-out fruit trees—nicely potted up, neat, clean and ready to plant. After all, we can see what the tree looks like and readily imagine its soon-to-be spreading branches. And, if we don’t get around to planting our tree immediately, it can happily live in its pot for a few weeks or more.
- [The Art of Edible Gardens](https://ediblemarinandwinecountry.ediblecommunities.com/eat/gardens/art-edible-gardens/) - Beauty, Bounty & Sustainability Our mild climate, fine grocery stores and robust farmers’ markets fortunately surround us with a bounty of fresh fruits and vegetables. Sometimes, though, we want our produce within immediate reach—plus, we simply need more Vitamin N (Nature) and to get our hands in the dirt. Adding to this, some of us
- [Working in Harmony](https://ediblemarinandwinecountry.ediblecommunities.com/season/fall-stories/working-in-harmony/) - Wild and Intentional Intertwine at Hudson Ranch
- [The Fork2Film Festival Returns to the Cameo Cinema March 19–22, 2026](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/the-fork2film-festival-returns-to-the-cameo-cinema-march-19-22-2026/) - Celebrating the powerful connection between food, wine, agriculture, and storytelling
- [The Natural Wellness Boom](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/the-natural-wellness-boom/) - Local Makers Lean into Ancient Plant Wisdom
- [FEED’s Local Food Revolution](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/feeds-local-food-revolution/) - A farmer co-op takes charge
- [Tam Junction](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/travel/tam-junction/) - The Post-Adventure Pit Stop Hot Spot
- [Under-Study](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/under-study/) - A New Star Is Born
- [Full Belly Farm & Kitchen](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/full-belly-farm-kitchen/) - Recipes and Stories from a Family Farm
- [In Season: English Peas](https://ediblemarinandwinecountry.ediblecommunities.com/season/spring-stories/in-season-english-peas/) - Fresh, sweet English peas are a highlight of spring
- [Before There Was Slow Food, There Were Tamales](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/before-there-was-slow-food-there-were-tamales/) - The significance is in the sharing
- [Leading the Whey on the Cheese Trail](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/travel/leading-the-whey-on-the-cheese-trail/) - I just truly care about saving our farms
- [Stars of Our Seas](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/stars-of-our-seas/) - Just about any time of the year locals can enjoy the luxury of a truly fresh catch.
- [Not Your Average Retirement Plan](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-not-your-average-retirement-plan/) - BETTING ON TRUFFLES Fabrice Caporal’s retirement plan is unusual, to say the least. To call it audacious would be a vast understatement.
- [Growing A Thriving Food System](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-growing-thriving-food-system/) - KITCHEN TABLE ADVISORS SUPPORTS LOCAL PRODUCERS
- [Sonoma School Gardens](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/shop-sonoma-school-gardens/) - CULTIVATING MORE THAN FRESH PRODUCE My friend and colleague Delaine Eastin, former California State Superintendent of Public Instruction, led the charge to place a garden in every school during her tenure from 1995 to 2003. At that time there were around 350 school gardens, statewide.
- [Tending a Cocktail Garden at Barndiva](https://ediblemarinandwinecountry.ediblecommunities.com/drink/about-us-tending-cocktail-garden-barndiva/) - In Frances Hodgson Burnett’s classic book The Secret Garden, the protagonist Mary loves the feeling that the hidden garden’s old walls provide an embrace that conceals and transports her from the rest of the world. “It seemed almost like being shut out of the world in some fairy place,” writes Burnett in the book.
- [Gather: Casual Cooking From Wine Country Gardens](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-gather-casual-cooking-wine-country-gardens/) - Even for a longtime Napa Valley resident like me, Wine Country continues to offer more to discover. Despite being married to a winemaker and drinking more than my share of the world-renowned local product, I only recently learned how many wineries maintain edible gardens alongside their vineyards. I’m not talking about a few herbs in halved wine barrels or a patch of chiles for the cellar crew. I mean extensive, ambitious plantings intended to actually feed people.
- [Farm to Pantry](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-farm-pantry/) - Ensuring Nothing Goes To Waste
- [2026 Eat Local Guide Requirements](https://ediblemarinandwinecountry.ediblecommunities.com/uncategorized/2026-eat-local-guide-requirements/) - The Eat Local Guide in print and digital highlights restaurants committed to working with local ingredients and purveyors—a practice which supports a strong local food economy. The Edible Marin & Wine Coutnry Eat Local Guide highlights restaurants committed to working with local ingredients and purveyors.
- [Shop Local Farmers Markets & CSAs in Marin, Napa and Sonoma Counties](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-farmers-markets-and-csas-marin-napa-and-sonoma-counties/) - FARMERS' MARKETS American Farmland Trust (AFT) launched the conservation agriculture movement in 1980 and since then has protected nearly 7 million acres across the country. Today, AFT is the leading conservation organization dedicated to protecting farmland and ranchland, promoting environmentally sound farming practices, and keeping farmers and ranchers on the land. AFT founded the America’s Farmers Market Celebration, which raises awareness of the role of farmers markets within local food systems. Learn more at markets.farmland.org.
- [In Season Lemons](https://ediblemarinandwinecountry.ediblecommunities.com/season/winter-stories/about-us-season-lemons/) - Lemons are a favorite winter fruit, and although California’s big production regions are in the Central Valley and the coastal regions north of Los Angeles, lemons are also produced in Napa and Sonoma, though on a much smaller scale. There are numerous varieties of lemons, but the most popular are Meyer, Lisbon and Eureka. More exotic types, like the variegated Pink Eureka, Bearss and the huge Ponderosa, are more likely to appear in farmers markets from growers in regions farther south or in backyards.
- [Advertise With Us](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/advertise-with-edible-marin-and-wine-country/) - WHY ADVERTISE WITH US? Edible readers are connected, savvy and community-minded. They are active consumers and champions of local, independent businesses. They are passionate about local food and sustainability. They look for value and will pay more for quality. And…they trust us. 
- [Shop Local Gift Guide 2025](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-local-gift-guide-2025/) - Our 17th annual gift guide is full of wonderful ideas for everyone on your holiday list, from the cook to the host, the gardener, and the adventurer! Your patronage of these locally owned businesses contributes to the vibrancy of our entire community—whether you shop in person or online. Join us in giving thanks for our small business community and SHOP LOCAL.
- [Five North Bay Distillers Rocking the Spirits World](https://ediblemarinandwinecountry.ediblecommunities.com/drink/distillers/five-north-bay-distillers-rocking-the-spirits-world/) - These thriving companies are all led by trailblazers who care deeply about their craft.
- [Spoonful of Genius](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-spoonful-genius/) - In Northern California, winter heralds the time for cozy sweaters, down vests and hefty stockpots of homemade soup. Arguably, there’s no better way to turn up the heat than by cooking up these signature soup recipes from five of our region’s most celebrated chefs.
- [The Ultimate Holiday Cookie Swap](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/about-us-ultimate-holiday-cookie-swap/) - Six fantastic North Bay bakeries. Six stellar holiday cookies. The ultimate cookie swap.
- [Scoma’s 60-Year Special](https://ediblemarinandwinecountry.ediblecommunities.com/eat/seafood-fisheries/scomas-60-year-special/) - The restaurant’s Cioppino is a longtime menu favorite.
- [Fire & Oak](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/fire-oak/) - French cooper Alban Trouvé works his craft at Cathiard Vineyard
- [Ancestral Grounds](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/ancestral-grounds/) - Native stewards in the restoration of our local food systems
- [In Season: Chicories](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/in-season-chicories/) - The bittersweet leaves hold their own next to other bold winter flavors
- [The Experroir of the West Coast](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-experroir-west-coast/) - A SCOTTISH-BORN SONOMA COUNTY CHAMPION CREATES A WINE PERFECTLY OF THIS TIME, AND THIS PLACE
- [Three Delicious Days Exploring the Bounty of Western Sonoma County](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-three-delicious-days-exploring-bounty-western-sonoma-county/) - Natalie Goble and Lowell Sheldon are leaning over the table, tracing a route on a map dotted with wineries, restaurants, cheesemakers and other local purveyors. The artfully illustrated map, the West Sonoma County Field Guide, is part of an effort organized by the chef-restaurateur couple to build community within, and encourage visitors to seek out, the bounty of western Sonoma County, locally referred to as “West County.”
- [Two Bordelais in Healdsburg](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/shop-two-bordelais-healdsburg/) - Jean-Pierre Moullé is one of the great chefs of his generation. Classically trained in the French tradition, Jean-Pierre was the chef at Chez Panisse for more than 30 years, where he helped shape what would become one of the most iconic and influential restaurants in the world. The Berkeley landmark is famous for being an early proponent of fresh, in-season and locally sourced ingredients. For the country-raised Jean-Pierre, nothing could have been more familiar.
- [The Alchemy of Gin](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-alchemy-gin/) - LOCALLY DISTILLED GINS MAKE FOR HERBACEOUSLY SPRING-Y LIBATIONS Spring is my favorite season. It always feels so full of potential—the kind of potential that must make its way into the world, no matter what. Herbs, my greatest passion, are also abundant in spring. In the forest and in the garden, the appearance of tender herb sprouts amongst the winter-barren landscape assures us that life has, once again, prevailed.
- [English Peas](https://ediblemarinandwinecountry.ediblecommunities.com/season/spring-recipes/recipes-english-peas/) - Fresh, sweet English peas are a highlight of spring, and as soon as I see these large, thick-podded peas appearing at our local markets I begin to celebrate the arrival of the new season. I always buy several pounds at a time, knowing that each pound will yield about one and one quarter cups of shelled peas—if I don’t eat too many fresh out of hand. The first night I cook the peas with just a bit of chopped romaine or butter lettuce, some butter and a splash of water. This is a recipe for pure, stand-alone pea flavor, to be savored perhaps with grilled lamb chops or a poached chicken breast.
- [Featured Farmers' Market Directory Spring 2019](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-featured-farmers-market-directory-spring-2019/) - Corte Madera Certified Farmers’ Market Year round, Wednesdays, noon–5pm, the plaza at Town Center shopping center, MarinCommunityFarmersMarkets.com Cotati Community Farmers’ Market June 6-August 29, Thursdays, 4:30-7:30pm, La Plaza Park, CommunityFarmersMarkets.com
- [Kurt Beitler's Boheme Wines](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/shop-kurt-beitlers-boheme-wines/) - A BOHEMIAN STREAK RUNS THROUGH THIS SONOMA COAST VINTNER AND HIS WINES
- [Giving Eggs Their Due](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-giving-eggs-their-due/) - ELEVATE AND CELEBRATE THE WORKHORSE OF THE KITCHEN WITH NATURAL DYES YOU CAN MAKE YOURSELF On most days of the year, we consider eggs just another staple in our culinary arsenal, workhorses of the kitchen. Served alone, scrambled or fried, eggs provide significant nutritional value at a relatively low cost and are easily prepared. Eggs are also essential ingredients in more complex dishes, adding creaminess, fluffiness, stiffness or softness, depending on how they are used.
- [Growing Skills](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-growing-skills/) - LOCAL ORGANIZATIONS DIG DEEPER TO TEACH OUR YOUTH “Give a man a fish and you have fed him once. Teach him to fish and you have fed him for a lifetime.” While the exact origin of this ancient precept is highly contested, the value of hands-on learning of life skills towards self-sufficiency still resonates today, especially when studies show that a significant portion of modern youth struggles with access to fresh, nutritious food and lacks an appreciation for how diet affects overall wellness.
- [Extrafood Expands its Reach](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-extrafood-expands-its-reach/) - Rescuing fresh food otherwise bound for the waste stream to feed Marin’s most vulnerable children, adults and families is a primary mission of ExtraFood. A volunteer-driven organization launched in 2013, ExtraFood’s special niche is that it picks up “extra” food from donor organizations and businesses, including many local grocers and farmers’ markets, and immediately delivers the recovered food to other organizations serving those in need—currently around 120 sites throughout the county.
- [Longing for the Taste of Home](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/about-us-longing-taste-home/) - BERKELEY FOOD INSTITUTE’S HUNGRY FOR CHANGE PROJECT HIGHLIGHTS SONOMA COUNTY WHEAT FARMER MAI NGUYEN “My mom really loves bread. She used to love to eat a lot of French baguettes in Vietnam. And when the French first introduced wheat there, there was this variety called Chiddam Blanc de Mars [soft white spring bread] that now you can’t find anywhere.
- [Hidden Hunger](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-hidden-hunger/) - POCKETS OF POVERTY REVEAL WIDESPREAD FOOD INSECURITY HIDING IN PLAIN SIGHT IN LAND OF PLENTY
- [Nugget Markets + ExtraFood](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-nugget-markets-extrafood/) - PARTNERS IN FOOD RECOVERY
- [Other Local Agricultural and Culinary Camps and Programs For Kids](https://ediblemarinandwinecountry.ediblecommunities.com/local-guides/shop-other-local-agricultural-and-culinary-camps-and-programs-kids/) - Vilda Farm Camp at Tara Firma Farms, Petaluma: Campers learn to care for the land and animals and how to grow vegetables and flowers. VildaNature.org/farm-camp Operation C.H.E.F., San Rafael: Nutrition-based cooking camp for kids and teens. OperationChef.com
- [Heather Ames](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-heather-ames/) - CARDINAL NEWMAN HIGH SCHOOL AND SONOMA FAMILY MEAL I wonder if the students at Santa Rosa’s Cardinal Newman High School know that their “lunch lady,” as she calls herself, was the opening chef at Nick’s Cove in Marshall—one of the most fervently anticipated local restaurant openings in recent memory. For this special Hunger-themed 10th anniversary issue of Edible Marin & Wine Country, we wanted to profile a local chef who is especially dedicated to feeding those in need. When we began asking around for suggestions, the name Heather Ames kept coming up over and over again. For great reason.
- [Sonoma Market + F.I.S.H](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-sonoma-market-fish/) - GO F.I.S.H.! AS A LOCAL, FAMILY-OWNED BUSINESS, Sonoma Market is honored to support important causes in our community like Friends in Sonoma Helping—a.k.a. F.I.S.H. This local, volunteer–run organization has been offering vital assistance to Sonoma Valley residents in need since 1971. Whether it’s providing food or clothing, transportation or rent and utility assistance, the amazing volunteers behind this nonprofit are ready and willing to serve however they can. We’re honored to support F.I.S.H. and their mission of helping those in need because that’s what friends are for!
- [Wineries Feed the Needy As They Sate the Soul](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-wineries-feed-needy-they-sate-soul/) - The irony was not lost when I bumped into winery owner Dick Grace at San Francisco’s bounteous Sardinian restaurant La Ciccia recently. I wanted to talk about his decades-long efforts of giving to less-fortunate people around the globe, which included feeding many who would be incredulous at the splendid meal we were enjoying that night. Grace, who recently sold his Grace Family Vineyards in St. Helena after 40 vintages, is among a myriad of vintners who are genuine and exhaustive in their philanthropic endeavors, and resolute in their determination to help alleviate hunger and other maladies in the world.
- [Brown Baggers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-brown-baggers/) - FEEDING THE HUNGRY IN SONOMA VALLEY Sonoma Valley, a lush land of bucolic vineyards and beautiful homes and gourmet grocery stores and restaurants. Yes, but . . . Living alongside all of these are the people who work in those vineyards, or in the tourist industry that drives much of our local economy, many earning a minimum wage that barely sustains in this expensive area. There are retirees and those who—for whatever reason—simply can’t work. And others for whom, for a myriad of reasons, keeping a roof over their head and food on their table is a constant struggle. There are, in a way, two Sonomas.
- [Help Wanted: Tractor Repairs and Teachers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-help-wanted-tractor-repairs-and-teachers/) - AFFORDABLE HOUSING CRISIS IMPERILS SUSTAINABILITY OF SMALL RURAL COMMUNITIES AND, WITH THEM, WEST MARIN’S AGRICULTURAL FUTURE Western Marin County, colloquially referred to as West Marin, is a region world famous not only for its breathtaking natural beauty, but also for trailblazing sustainable and organic agriculture. From a distance the region looks like a picture-perfect ecosystem, but zoom in and the story becomes more complex, as small rural communities there struggle to survive.
- [You Say Tomato...](https://ediblemarinandwinecountry.ediblecommunities.com/season/summer-recipes/about-us-you-say-tomato/) - WHAT’S AN HEIRLOOM TOMATO, ANYWAY? Tomato time is here! Not so long ago, that didn’t mean much. With the advent of commercial-scale agriculture, tomatoes began to be cultivated year-round, indoors in greenhouses and oft en far from where they would be consumed. Picked barely ripe, and sometimes literally gassed to turn them red, most supermarket tomatoes were soft ball hard and almost completely lacking in flavor. Consumers came to accept that this was just the way things were.
- [The Good Egg Guide to Peak-Season California Apples](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-good-egg-guide-peak-season-california-apples/) - Honeycrisp — A fantastic eating apple. Explosively crisp and juicy, this refreshing apple is honey-sweet with a touch of tart flavor. Also great for applesauce, juicing, and baking. Pink Pearl — Tart and tasty, these beautiful apples have a dusty pink exterior and a shockingly scarlet flesh. Try them in a late summer salad with feta, green beans, and balsamic vinaigrette, or eat them out of hand. Granny Smith — The most classic tart apple. Smooth green skin, crunchy flesh, and balanced tartness make this apple perfect for snacking or baking.
- [The Toluma Farms Extended "Family Tree" of Dairy](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-toluma-farms-extended-family-tree-dairy/) - Tomales Farmstead Creamery • Kenne (A Miwok Indian word meaning “one”) A soft ripened goat milk cheese • Assa (meaning “woman”) An aged (3–9 months) goat cheese • Atika (meaning “two”) An aged (3–9 months) sheep and goat mixed milk cheese • Teleeka (meaning “three”) A soft-ripened sheep, goat and cow milk cheese • Liwa (meaning “water”) A three day fresh farmer’s cheese Daily Driver • Churned Butter • Cream Cheese • Quark (similar to fromage blanc) • Ghee • Ricotta
- [All's Fair in Love and Bocce](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-alls-fair-love-and-bocce/) - BURRATA, BOOZE AND BALLS TAKE CENTER COURT IN THE NORTH BAY What sport can be played in the middle of an urban area, in a relatively small space, by people of all ages, requires little to no athletic ability and seems to be greatly enhanced by having a glass of wine in hand? If you’re thinking “bocce,” you’re correct. If this sounds like your ideal warm weather “outing,” you’re not alone.
- [Leeks](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-leeks/) - ESSENTIAL ELEMENTS IN FALL COOKING As the days shorten and evenings grow chilly, we begin to shift our culinary thoughts away from summer’s “straight from the garden” dishes toward fall’s hearty soups and stews, the kind of long-cooked comfort foods in which leeks are often an essential element. Leeks, members of the Amaryllis family, are delicately flavored and even slightly sweet, yet still have a hint of pungency. The tender white lower portion is the primary culinary part of the vegetable, while the fibrous upper green part can be used to flavor broth.
- [Featured Farmers Market Directory](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-featured-farmers-market-directory/) - Corte Madera Certified Farmer's Market Year round, Wednesdays, noon–5pm, the plaza at Town Center shopping center, MarinCommunityFarmersMarkets.com Cotati Community Farmers’ Market June 6–August 29, Thursdays, 4:30–7:30pm, La Plaza Park, CommunityFarmersMarkets.com
- [Zero-Waste Grocery Shopping](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-zero-waste-grocery-shopping/) - Mill Valley native and local zero-waste guru Molly de Vries takes a small brown bag out of her purse and holds it up like cherished prize. She opens the sack and we, a group of wannabe zero-waste grocery shoppers (including this writer) gathered around a table at Good Earth Natural Foods in Tam Valley, peer inside to discover a dark, rich-looking soil.
- [Chef Kyle Swain](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-chef-kyle-swain/) - WATERSHED MILL VALLEY One of the things that has long made the tiny hamlet of Mill Valley seem such an idyllic town has been its central gathering place, the Depot Plaza, within an easy walk for many of the town’s residents. More recently, the town’s lucky denizens have a second such destination, the Mill Valley Lumber Yard. In many North Bay towns with growing populations and non-budging city limits, developers have come in to frame new commercial centers around housing hubs. The Mill Valley Lumber Yard is an organic, and naturally charming, version of this trend.
- [Potent Potables](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-potent-potables/) - ’TIS THE SEASON FOR LOCALLY DISTILLED WHISKEYS If you’re a whiskey lover as well as a Wine Country locavore, you’re in luck. Hidden amongst the vines is a cluster of highly skilled grain-to-glass micro-distillers, producing world-class whiskeys, aged and ready for your drinking pleasure.
- [Books for Cooks 2019, Continued](https://ediblemarinandwinecountry.ediblecommunities.com/shop/food-thought-books-cooks-2019-continued/) - East Bay Cooks BY CAROLYN JUNG Award-winning food writer and regular contributor to Edible Marin & Wine Country Carolyn Jung explores our neighbor to the east—one recipe at a time—in her new book East Bay Cooks. This unique cookbook celebrates the region by taking readers on a journey through Oakland, the most ethnically diverse city in the nation, and Berkeley, birthplace of the Free Speech Movement, as well as farther afield through tony suburbs and into one of the state’s oldest winemaking areas, using 41 stand-out restaurants as her vehicle.
- [Vermouth, The Sipping Spirit](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-vermouth-sipping-spirit/) - Americans are infamous for preferring bland foods. I confirmed this for myself when I began traveling the globe and tasting a plethora of spicy, bitter and botanical flavors that seemed mainstream in the Middle East, South America, Europe and Africa; basically everywhere except the U.S. Of the five major flavor groups— sweet, salty, sour, bitter and umami—bitter was the one most absent in American cuisines.
- [Jardesca Aperitiva](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-jardesca-aperitiva/) - THE SPIRIT OF EPICURUS’ GARDEN IS ALIVE AND WELL IN SONOMA COUNTY Epicurus, the ancient Greek philosopher and founder of the school of thought known as “Epicureanism,” referred to his school in Athens as “the garden.” Though his philosophical letters veered into a great many subjects, the main mission of Epicurus’ philosophy was to help people achieve a tranquil life, free of pain and fear, a self-sufficient life surrounded by friends.
- [Featured Farmers' Market Directory Spring 2020](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-featured-farmers-market-directory-spring-2020/) - Corte Madera Certified Farmers' Market Year round, Wednesdays, noon–5pm, the plaza at Town Center shopping center, MarinCommunityFarmersMarkets.com Cotati Community Farmers’ Market June 4–August 27, Thursdays, 4:30–7:30pm, La Plaza Park, ILoveFarmersMarkets.org
- [We The People are Larger Than We Used to Be](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-we-people-are-larger-we-used-be/) - THAT INCLUDES ME AND A WHOLE NATION OF NOW SEDENTARY WORKERS This work is reprinted by permission from the Winter 2019 issue of Gravy, a publication of the Southern Foodways Alliance. SouthernFoodways.org. I was born in 1964 to a man and a woman who worked their whole lives with their backs and their hands.
- [Slow Down and Stay A While](https://ediblemarinandwinecountry.ediblecommunities.com/local-guides/about-us-slow-down-and-stay-while/) - THE ANDERSON VALLEY: A WEEKEND ITINERARY Most who journey to the storied town of Mendocino pass through the lush, pastoral Anderson Valley in a mad dash (or at least as fast as the infamously windy road will allow) to reach their final destination: the rugged coast. Some, perhaps, pause at a winery or two along the way, gathering locally produced libations for their getaway.
- [Distance Dining:  Stay Healthy and Keep Our Local Foodshed Afloat During Sheltering-in-Place](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-distance-dining-stay-healthy-and-keep-our-local-foodshed-afloat-during-sheltering-place/) - As we all reel from the worldwide effects of the COVID-19 virus and efforts to slow the rate of infection, including shelter-in-place, our LOCAL food and drink producers, restaurants, bars and greater hospitality industry businesses in Marin, Napa and Sonoma counties have had to quickly pivot to find ways to stay afloat in a world where people need to (and are required to) stay at home.
- [Farmers are innovators, but the shock of the pandemic has some scrambling to stay afloat...](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-farmers-are-innovators-shock-pandemic-has-some-scrambling-stay-afloat/) - In recognition of the COVID-19 crisis, American Farmland Trust recently launched The Farmer Relief Fund, seeking donations to provide cash to help farmers adapt to market challenges brought on by the pandemic—100% of the donated funds will go to those most in need. Farmers are innovators, but the shock of the pandemic has some scrambling to stay afloat...
- [Americana with Samantha and Ryan Ramey](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-samantha-and-ryan-ramey/) - ESTERO CAFE AND AMERICANA Through a Zoom conference, only imagining the mouthwatering scent of their chicken fried steak wafting on the air and the gratifying physical presence of their 3-week-old Daniela, I “sat down with” Samantha (who also goes by Sam) and Ryan Ramey, owners of Valley Ford’s Estero Café and the newly opened Americana in Santa Rosa, for this issue’s Escoffier Questionnaire.
- [Michael Pollan’s Challenge to Artisan Food Producers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-michael-pollan-s-challenge-artisan-food-producers/) - NEVER LOSE SIGHT OF WHAT INSPIRED YOU TO DO THIS WORK Editor’s note: Food system champion Michael Pollan’s keynote speech at the 10th annual Good Food Awards gala was at the same time cautionary and inspiring. His wise words are a call to action for us all: producer, press and consumer.
- [Cucumbers](https://ediblemarinandwinecountry.ediblecommunities.com/season/summer-recipes/about-us-cucumbers/) - TRAVEL PLANS IN A PICKLE? TRY THESE RECIPES FROM NEAR AND FAR Cool, crisp cucumbers evoke visions of afternoons spent lingering over alfresco lunches on a Greek isle, the French Riviera or an Italian coastline overlooking the Adriatic.
- [Get Smart](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-get-smart/) - EATING AND DRINKING ALONG THE SMART TRAIN LINE The Sonoma-Marin Area Rapid Transit (SMART) train began alleviating traffic congestion along the 101 Corridor and lessening the region’s carbon footprint in August 2017. Since I mostly work from home, my walkable commute meant I had not yet ridden the train when I accepted the assignment to write this article, but I was eager to explore this modern version of the romanticized mode of transit—as were my 8- and 10-year old boys.
- [The Great Pandemic Pivot of 2020](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-great-pandemic-pivot-2020/) - The novel coronavirus has forced many small businesses to adapt—or die. Farmers have turned to home cooks to replace their restaurant customers. Chefs now feed first responders. Distilleries switched to making hand sanitizer. Wineries now host virtual tasting rooms. Curbside pickup, contactless delivery, socially distanced shopping, quarantine cocktails to go: This is the lingo of the “new normal.”
- [MacDonald Vineyards](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/shop-macdonald-vineyards/) - A TINY VINEYARD PLANTED IN MILL VALLEY INSPIRES THE PRESERVATION OF A NAPA VALLEY LEGACY—AND A BIG FIGHT NEXT TO A wooden carport in a hillside residential neighborhood in Mill Valley grows a miniscule “vineyard,” planted long ago to Pinot Noir. Yet to produce a mature cluster of grapes, its fruit hasn’t gone into a single bottle of wine. That vineyard, though—in addition to helping to sustain the abundant local bird population—is the symbolic “start” that has grown into very fruitful career.
- [Pomegranates](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-pomegranates/) - EXTRACTING THE EXOTIC POMEGRANATES, brought to California by Spaniards in the 1700s, grew readily in the state’s Mediterranean climate. Although they were still a relatively small commercial food crop in the 1920s, they were a common decorative shrub, found in yards and on public streets from San Diego and Hollywood to Lafayette and Fresno. In fall, the tough-skinned, ruby-red fruits were commonly incorporated into the cornucopia of fall décor, along with gourds, dried corn and pumpkins.
- [Burning Questions](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-burning-questions/) - Can Wine Country weather the changing climate reality? “I WAS TALKING to a friend of mine in Los Angeles,” said Stu Smith, of Smith-Madrone Winery located atop Napa’s Spring Mountain, “and he said ‘We can’t see the sun.’” The somber remark hangs in the air, heavy like smoke. When asked how he himself is doing, Stu responded: “Fine. 2020: fine. It’s a very low bar.”
- [Revitalizing Native Foodways and Food Sovereignty in the North Bay](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-revitalizing-native-foodways-and-food-sovereignty-north-bay/) - ANYONE WHO HAS spent time hiking, exploring or just passing through Northern California is familiar with its iconic hills dotted with groves of ancient oak and bay trees. These vistas provide a glimpse of how our region might have looked long ago—before freeways cut through the rolling hills, before tracts of houses were built, before cities were developed, before Europeans occupied the land of the original Indigenous peoples.
- [Quaran-Teenager's Snapchat Food Diary](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-quaran-teenagers-snapchat-food-diary/) - During shelter-in-place, my family and I began experimenting with new recipes at home, and ordering takeout from local restaurants and cafés we’d never tried before. I documented a lot of our meals on Snapchat as a way of connecting with friends even though we couldn’t actually get together. Here’s a snapshot of my Snapchat! Ines, high school senior
- [Invitations to Notice](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-invitations-notice/) - MY BLACK BELT BISCUIT EXPERIENCE YIELDS MORE THAN BISCUITS DURING SHELTERING-IN-PLACE “BISCUITS ARE AN invitation to notice,” he said. Not in any way ironic, and more than a hint of an admonishment to come into the full presence of the moment. This is what we had come for.
- [Jevon Martin and Marjorie Pier](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/shop-jevon-martin-and-marjorie-pier/) - STREET SOCIAL, PETALUMA PETALUMA’S NEW HOT spot, Street Social, may have opened its doors down a narrow brick alley in the centuries-old Lan Mart building just this past January 1, but the restaurant’s unique vibe has been alive and “popping up” for over seven years now. Husband-and-wife owners Jevon Martin and Marjorie Pier met while they were both working for Chef Jeremy Fox (formerly of Napa’s now-closed Michelin-starred vegetarian Ubuntu) at LA’s Rustic Canyon. Marjorie was tending bar and Jevon was the sous chef.
- [Legacies Lost](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/shop-legacies-lost/) - Glass Fire Destroys Iconic Napa Wineries On top of the effects of the global pandemic, 2020 saw Northern California’s world-renowned Wine Country under additional specific attack, perhaps more than ever before, as more—and more catastrophic—fires raged through the region. In mid-August, unseasonal lighting strikes met seasonally bone-dry ground in Northern California, and the multiple fires they lit quickly found one another, merging to become what became known as LNU Lightning Complex Fire. The fires caused significant damage to several local wineries and other properties.
- [A Family Legacy That Still Delivers](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/about-us-family-legacy-still-delivers/) - PATRICK MCNEIL’S WINES THAT DELIVER Nicasio, according to Patrick McNeil, is the center of Marin County. Patrick grew up near the beaches of Southern California, but his connection to the historic community extends back generations—to pioneering ranchers and entrepreneurs who helped put the bucolic village on the Bay Area map. The same map backs his claim: This census-designated place, population 71 (in 2019), lies at the county’s geographic heart. Nicasio is also the center of his universe.
- [Chef Sean Streete](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-chef-sean-streete/) - GRAVITY TAVERN, MILL VALLEY Sean Streete, executive chef at Gravity Tavern in the hamlet of Mill Valley, makes very beautiful food. Food that is art, food with wit, food that evokes emotions before you even take a bite. After interviewing Sean, this multi-layered culinary expression makes sense. His story zigs and zags, and his experiences are vast. He finds a way to bring to it all together on the plate, even a to-go box these days.
- [Four Seasons in Quarantine North of the Border](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-four-seasons-quarantine-north-border/) - Thousands of miles away from our Northern California home, our place of shelter is a farmhouse in rural Canada, rented on the fly in late February 2020, when shit began to get real and visions of meetings in Montreal evaporated. We navigated to Prince Edward County, an island in southern Ontario on the northeastern shore of Lake Ontario, knowing only that a friend of a friend had a summer house there.
- [Distill My Heart](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-distill-my-heart/) - THE ALCHEMISTS OF ELK FENCE DISTILLERY “When alchemists first learned how to distill spirits, they called it aqua vitae, the water of life, and far from considering it the work of the devil, they thought the discovery was divinely inspired.” —Gene Logsdon, Good Spirits: A New Look at Ol’ Demon Alcohol (Chelsea Green, 2000) “Our inspiration for Elk Fence spirits comes from the many beautiful diverse places throughout Marin and Sonoma counties we love. We work to capture those essences in a bottle.” —Scott Woodson, co-founder, Elk Fence Distillery
- [Asparagus](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-asparagus/) - LOCALLY GROWN ASPARAGUS is one of the early harbingers of spring. The spears are sweet, often arriving at markets just days after harvesting when the sugar content is high, making them quite different in flavor from the summer and winter asparagus that can come from as far away as Peru.
- [Finding Gold in the Waste Bin](https://ediblemarinandwinecountry.ediblecommunities.com/eat/drink-finding-gold-waste-bin/) - STRAUS FAMILY CREAMERY RECEIVES ZERO-WASTE CERTIFICATION What does a small trash bin tucked in the corner of a Straus Family Creamery executive office have to do with climate change? Everything, according to Stephanie Barger, director of market transformation and development for TRUE (Total Resource Use and Efficiency), a zero-waste certification program established by Green Business Certification Inc. in 2017. The devil is always in the details, and when it comes to reducing what goes into landfill, everybody—every single employee—must be part of the change.
- [Our Interview with Cover Artist Michael Schwab](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/shop-our-interview-cover-artist-michael-schwab/) - Edible Marin & Wine Country: Where did you grow up, and how did that shape you? MICHAEL SCHWAB: Southern Oklahoma—not too far north of the Red River. I pretty much grew up on my grandfather’s ranch, riding horses, working cattle and driving tractors, as well as learning the quietude of fishing and the thrill of quail hunting. He always had a vegetable garden. He and my grandmother would work in the garden in the evening after dinner, when it got cool. Or we’d pull over on a dusty section line road and pick blackberries. That said, I’ve always been drawn to home-grown vegetables, wild food and freshly caught fish.
- [Table with a view](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/about-us-table-view/) - Pull up a chair and dive into the cookbook that serves up the history and recipes of Nick’s Cove “This property is a love affair,” says Dena Grunt, proprietor of Nick’s Cove, the first hint of her deep feelings about the former fish shack on Tomales Bay. Grunt first worked with Nick’s in 2010, brought on part-time to manage human resources, accounting and operations for renowned restaurateur Pat Kuleto, who had completed the major renovation of the property and owned it with Chef Mark Franz at the time.
- [Wine Country on Lockdown](https://ediblemarinandwinecountry.ediblecommunities.com/drink/shop-wine-country-lockdown/) - WHAT TO DO WHEN YOUR INDUSTRY’S RAISON D’ETRE IS PROHIBITED? FIGHT LIKE HELL
- [Photographing (Those who were Cooking Through Covid)](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-photographing-those-who-were-cooking-through-covid/) - STORY AND PHOTOS FROM THE BOOK FOOD PEOPLE (ARE THE BEST PEOPLE) BY KRISTEN LOKEN (ACORN PRESS, 2020) Like everyone else I know, California’s statewide lockdown last spring took me by surprise. I’d already visited my first new country of the year (with a goal of 10 new ones, ha!). And while I listen to the news every day, and had noted that a significant number of sponsors had pulled out at the very last minute from a favorite conference I attend every year, the severity of the situation wasn’t quite registering.
- [Plums](https://ediblemarinandwinecountry.ediblecommunities.com/season/summer-recipes/about-us-plums/) - Plums belong to summer. All summer long, from June through September, you’ll find a dizzying variety of plums coming to maturity in our area. They arrive one after the other, with a grand finale of late-harvest Elephant Heart and super-sweet prune plums. Plums fall into two major classifications: the Japanese plum, Prunus salicina, and the European plum, Prunus domesticus. The latter is destined for drying to become prunes; the former for eating fresh off the tree. Both make excellent jams and jellies.
- [Trefethen Vineyards](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/about-us-trefethen-vineyards/) - A JOYFUL JUMBLE Some wine-country gardens look as if they are tidied around the clock, with nary a wilted leaf or pebble out of place. The Trefethen family takes a different approach in managing the flat, sunny plot that employees refer to as La Huerta—Spanish for a garden or small farm. This joyful jumble of clambering kiwi vines, sprawling squash plants, and towering tomatoes is more about nourishing people than impressing them. In a garden largely grown for employees, yield trumps tidiness.
- [WELCOME TO OUR 12TH ANNIVERSARY ISSUE](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-welcome-our-12th-anniversary-issue/) - I still have the email. October 5, 2009 Hello Edible Marin + Wine Country. I am a graphic artist. An illustrator. I love your publication. Congratulations. Please consider my work as a possible cover illustration or editorial article image for the magazine. A possible portrait of a worthy gardener / farmer. Heroic portrait. Could be a specific farmer portrait or just a generic character. Or possibly an illustration of fruit / vegetable. Anything is possible. Thank you for your consideration. / M
- [California Farmlink](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/about-us-california-farmlink/) - Linking Farmers to Farm Land Vince and Jenny Trotter’s story is unique, and at the same time almost universal in the emergent sustainable farming generation: After years of working on other people’s farms, the husband-and-wife team had the agricultural experience needed to start their own farm, but not the financial resources to purchase a property or the expertise to navigate the legal complexities of leasing land.
- [Chef Adam Stacy](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/shop-chef-adam-stacy/) - THE INN AT NEWPORT RANCH Throughout the past year, disconnected from the structures that frame our lives, many of us dreamed of leaving the scaffolding behind. Chef Adam Stacy and his fiancée, Alena Rozanski, a pastry chef, did just that. Smart move.
- [Local Cider Trail Map](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-local-cider-trail-map/) - Apples were introduced to Sonoma County in the early 1800s, planted by the Russian- American Company along with other fruit and produce intended to supply Russia’s settlements in what is now Alaska. By the 1940s, nearly 15,000 acres of Sonoma County were planted with apples. Over time, most of those orchards have been replaced by vineyards, but a handful of local farmers and landowners remain loyal to the fruit—and the biodiversity maintained by the preservation of this historic crop.
- [Mussels](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-mussels-0/) - I grew up in Southern California, learning to fish off the rocks along the coastline using the abundant mussels that grew on those same rocks for bait. I’d pull a few off the rocks, crack them open and thread my hook with the soft, orange shellfish.
- [Kneading Through the Pandemic](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-kneading-through-pandemic/) - A Sourdough Diary In the spring of 2020, when the governor first announced California’s shelter-in-place orders, the idea that a virus would take the lives of millions of people around the globe and shut down life as we knew it still sounded like a terrible—and paranoid—sci-firuse. It was just a few weeks later that I opened my front door to find a small Mason jar on the front stoop, with an attached note explaining, in the careful cursive handwriting of a neighbor friend, that it was a cup of her long-tended sourdough bread starter.
- [Teamwork on the Range](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/about-us-teamwork-range/) - Bay Area Ranchers Co-op creates solutions together Kevin Maloney’s rugged individualism is not unusual in the ranching world. Maloney, a fifth-generation rancher who raises beef, lamb, pork, chicken and eggs at his family’s Fallon Hills Ranch in Tomales, describes himself as someone who has always kept his head down, working hard and running his business. “I’ve done my own thing,” he says. “I’m just not a big group person.”
- [Chef Casey Thompson](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-chef-casey-thompson/) - Folktable, Sonoma Let’s get it over with and say Chef Casey Thompson was on “Top Chef.” And she did damn well, making it to the finals of the popular TV show’s Season Three in Miami, and being voted fan favorite. And let’s follow up quickly to say that was 14 years ago—and a lot has happened since (including more appearances on “Top Chef “).
- [The Last Fire Season?](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-last-fire-season/) - For more than half a decade, increasingly hot and destructive fires have threatened the very existence of Wine Country in California. In the aftermath of the most destructive season of fires ever, stakeholders are making an effort—perhaps the last—to finally put a stop to the annual season of flames.
- [Pandemic Pivots that Stuck](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-pandemic-pivots-stuck/) - PRESS Chef Philip Tessier Considers Covid’s Lessons Philip Tessier, chef and partner at St. Helena’s PRESS restaurant, labeled the period from March 2020 to March 2021 as a crucible, a concentrated period of incessant change that tested every skill he had as restaurateur and chef.
- [Pomelos](https://ediblemarinandwinecountry.ediblecommunities.com/season/winter-stories/about-us-pomelos/) - The pomelo, the largest member of the citrus family, can grow to be as large as a basketball. It is an ancient ancestor of the grapefruit, but sweeter. Like many citrus fruits, the pomelo originated in Asia, most likely southern Asia and Malaysia, where it grows wild. There are dozens of varieties, with varying degrees of sweetness, and their skin and flesh range in color from greenish yellow to pink. Some pomelo varieties are oval shaped, and almost all are larger than their grapefruit kin.
- [Chef Francesco Torre](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-chef-francesco-torre/) - Canneti Roadhouse Italiana, Forestville “Lucky for me, I live just around the corner,” said Francesco Torre, owner and chef of Canneti Roadhouse Italiana in Forestville. And as we talk, it is clear that a part of him also resides in the roadhouse itself. As he shows me around, every object has a story about its journey here. A painting by Formisano that “I bought from him when he was not yet famous. He’s from Sardinia, you know: Sardinians are obsessed with donkeys. [The title of the piece is Simposium of Donkeys’.] In fact, Sardinia is famous for donkey salami, which is actually very good.”
- [Marin Community Fridges](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-marin-community-fridges/) - Sitting outside a house in San Rafael’s Gerstle Park neighborhood, a bright blue refrigerator offered free food to those who walked by, painted with the words: “This fridge belongs to you, and so does what’s inside. Take some, leave some, this fridge will provide. Este refrigerador esta para todos. Toa comida. Deja comida. La comunidad se cuida y se ama.”
- [When Life Gives you Smoke-Tainted Grapes](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/drink-when-life-gives-you-smoke-tainted-grapes/) - ...Creative Folks Turn Napa cab into napa brandy Napa may not be known for brandy. But perhaps it should be. The summer of 2017 twisted Lindsay Hoopes into knots. Proprietress of Hoopes Vineyard in Oakville, Hoopes had taken over the family business from her father six years prior, after an illness made it too difficult for him to continue grape farming. In a quest to transition the business from farming to her passion of product development, she searched for a permanent residence in Napa where she could build her family’s brand.
- [Pulling Together: Winter 2021](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-pulling-together-winter-2021/) - FEED co-op nurtures strength through cooperation Tim Page, founder of the organization Farmers Exchange of Earthly Delights Sonoma food hub— now known as FEED Cooperative—has a message for us, and it’s pretty simple: We, all residents of the North Bay, can and must play a crucial role in preserving our local small-scale regenerative farms. Further, that in doing so we will also be playing a key role in preserving he wellbeing of not only our own community, but the planet.
- [What's In Season: Winter](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-whats-season-winter/) - Spend time in your kitchen and treat your tastebuds with the ingredients that are in season during the months of December, January and February in Marin, Napa and Sonoma counties.
- [What’s in Season: Wild Fennel](https://ediblemarinandwinecountry.ediblecommunities.com/season/spring-stories/about-us-what-s-season-wild-fennel/) - Wild fennel is a culinary forager’s dream. Regrowing each spring, these perennial plants offer something special all year long as they mature through their life cycle. The tall, intensely aromatic plant, which resembles dill, is native to the Mediterranean region but has spread to temperate climates throughout the world, including California.
- [If Not Here, Then Where?](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-if-not-here-then-where/) - RAISING THE BAR BEYOND SUSTAINABILITY TO REGENERATION IN THE VINEYARDS OF CALIFORNIA WINE COUNTRY
- [Regeneration](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-regeneration/) - The following are excerpts from Regeneration: Ending the Climate Crisis in One Generation (Penguin Random House, 2021), the latest New York Times best-selling book by Mill Valley resident, global citizen and internationally renowned environmental activist Paul Hawken. Hawken is a personal hero and mentor to many‚ including our publisher and editor-in-chief, Gibson Thomas.
- [Getting Grounded](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-getting-grounded/) - Julia Jackson, the founder of Grounded, a community of scientists and activists fighting climate change, is feeling tired on the morning we speak by Zoom. She is jet-lagged, having recently returned from the 2021 United Nations Climate Change Conference in Glasgow, Scotland (commonly referred to as COP26). But jet lag is not the primary source of her fatigue.
- [Reusables](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/drink-reusables/) - ZERO WASTE The notion of “zero waste” has been around for decades, but only recently—as ever-increasing natural disasters and other more subtle but significant effects make it nearly impossible (for most) to ignore the reality of climate change—has the practice been truly embraced.
- [Escoffier Questionnaire: Mark Malicki](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-escoffier-questionnaire-mark-malicki/) - Mark Malicki the CASINO, BODEGA
- [The Future of Food](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-future-food/) - By Gibson Thomas, in discussion with Jennifer Bushman and Nicolette Hahn Niman IS VEGANISM THE ONLY WAY FORWARD? —MYTH-BUSTING WITH EXPERTS ON LAND AND SEA
- [Escoffier Questionnaire: Emma Lipp & Stephanie Reagor](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/about-us-escoffier-questionnaire-emma-lipp-stephanie-reagor/) - VALLEY BAR + BOTTLE, SONOMA In a number of significant ways, Valley Bar + Bottle offers a radically different experience than what one usually encounters in a restaurant located smack dab on the historic Sonoma Plaza. It manages to do that while still maintaining a deeply rooted California feel through its food, philosophy and sense of community. That both things are simultaneously felt at Valley echoes the complex simplicity of the place itself.
- [What’s in Season: Spinach](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-what-s-season-spinach/) - Spinach is thought by most botanists to have originated in Persia, modern day Iran. From there, the wild plant’s evolution into what we now refer to as spinach was not a linear one, leading to the development of several distinct varieties we find today.
- [Spudlove](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-spudlove/) - Bets its Chips on Sustainability The first thing a potato chip fanatic (ahem … no names) notices about SpudLove potato chips is that they are especially thick and extraordinarily crunchy. On the important matter of potato chips, it really is all about the texture: Wimpy, crumbly chips are not worthy! Add to their remarkable crunch a handful of punched up flavors, and you might have the chip “ideal.”
- [Borei Pri Hagafen](https://ediblemarinandwinecountry.ediblecommunities.com/drink/about-us-borei-pri-hagafen/) - Baruch atah A-donay, Elo-heinu Melech Ha’Olam borei pri hagafen. Blessed are you, L-rd our G-d, king of the universe, who creates the fruit of the vine. That the Jewish faith has a specific prayer thanking God for creating “the fruits of the vine,” aka wine, is but one indication of the significant role wine plays in many Jewish rituals.
- [Sixth Generation Winemaker Katie Bundschu](https://ediblemarinandwinecountry.ediblecommunities.com/drink/shop-sixth-generation-winemaker-katie-bundschu/) - SPREADS HER WINGS AT ABBOT’S PASSAGE Three years before Charles Krug established his eponymous winery in the Napa Valley in 1858, his contemporary and fellow German Jacob Gundlach purchased 400 acres on the other side of the Mayacamas, closer to the Pacific, in adjacent Sonoma County. Gundlach married his wife, Eva, in Bavaria that same year, and on their honeymoon in Germany and France the newlyweds collected Vitis vinifera, European grapevines, to plant on their new Sonoma estate. They named the vineyard, one of the first in the area, Rhinefarm.
- [Edible Road Trip: TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS](https://ediblemarinandwinecountry.ediblecommunities.com/shop/recipes-edible-road-trip-anywhere-recipes-mobile-kitchens-and-bars/) - After Healdsburg resident Claudia Sutton and her life partner, John Stave, purchased an Airstream in 2019, she went in search of books to help her transform her well-honed campfire-cooking skills to her new mobile kitchen, but came up short. “I had spent 30 years in ‘tent camping life’ preparing gourmet meals over camp stoves and campfires—imagine my surprise when I discovered that doing so was the exception, not the rule. I had ‘graduated’ to this beautiful Airstream kitchen only to find I had little to no guidance on how to make the most of it.” So Sutton authored her own.
- [Drink Your Wine & Eat it, Too](https://ediblemarinandwinecountry.ediblecommunities.com/eat/drink-drink-your-wine-eat-it-too/) - {On doctor’s orders} Science tells us that electively feeding the right bacteria to the gut is key to preventing infection, inflammation and more. Enter a new line of chocolates from Healdsburg’s Vine to Bar that features an ingredient loaded with the antioxidants and prebiotic fibers beneficial to gut health. Better yet, that central ingredient is a byproduct of winemaking—and thus available in great abundance in our area. Winning!
- [Escoffier Questionnaire: Chef Garrison Price](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/shop-escoffier-questionnaire-chef-garrison-price/) - “I think people are still figuring out that we are open.” Executive Chef Garrison Price and his team of 76 cooks opened Bear and three other dining experiences at Stanly Ranch earlier this year. The 700-acre destination is the third Auberge property in the Napa Valley. Beyond the hub of food, wine and spa, the land includes a culinary garden, luxe cottages, vines on rolling hills and plenty of open space. It is a Wine Country dream. Perhaps for Chef Price, as much as anyone else.
- [Sonoma](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-sonoma/) - Never has one word held so much meaning Sonoma. The word drips like olive oil off the tongue, and for generations has embodied a meaning unto itself. It is at once rugged, rural and yet refined; simple but sophisticated; equal parts artisan and agrarian. Like words in other languages that are said to be somehow untranslatable, Sonoma has a meaning all its own and would require volumes to properly define. The moniker has been adopted by corporations ranging from Asics to General Motors, seeking to boost their own by tagging onto the reputation of this magical place.
- [Equality Vines](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-equality-vines/) - Guerneville wine brand serves a side of activism with every glass When traveling through the Sonoma County town of Guerneville, one may notice that there’s something more than pink triangle LGTBQ+ pride flags and “In this house...” signs that announce local residents’ and businesses’ consciousness around issues of equality. Long sought out for its location along the Russian River, the picturesque locale also has a history as an enclave that beckons visitors who seek more than just virtue signaling around inclusivity, gender equality and LGTBQ+ rights.
- [Tours, Tastings & Locavore Lunches](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-tours-tastings-locavore-lunches/) - Food & Farm Tours Delivers Visitors Behind the Scenes Looking for more behind-the-scenes peeks into our region’s extraordinary community of food and drink producers? Locally owned Food & Farm Tours offers guests unique year-round access to the people, animals and places that are the backbone of sustainable, organic and regenerative agriculture in the North Bay: dairy herds, cheesemakers, oyster farmers, bakers, hard cider and mead makers and more.
- [Food Inclusivity is on the Menu at Clif Family Winery](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/shop-food-inclusivity-menu-clif-family-winery/) - Inclusive: “Broad in orientation or scope. Covering or intended to cover all items, costs or services.” — m-w.com, the online version of the venerated Merriam-Webster Dictionary
- [What’s in Season Artichokes](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-what-s-season-artichokes/) - California may be the artichoke capital of the United States, but the thorny thistle is a centuries-old vegetable favorite throughout the Mediterranean. The similarity of climates here and there makes the artichoke a natural to grow, and consume, in both. Throughout the Mediterranean region, you will find it cooked in dozens of ways, from deep fried to steamed and stuffed. It’s even eaten raw.
- [Salad Love](https://ediblemarinandwinecountry.ediblecommunities.com/eat/recipes-salad-love/) - The simple art of making a great salad WHY SALADS? As a passionate cook and native Californian, it’s almost impossible to not love salads. I am always excited to bring a salad when invited somewhere for a meal. At one of these dinners, a good friend said to me “Liza, one day, I want to see a book of all your beautiful salads,” so I thought, why not?
- [Lang & Reed](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-lang-reed/) - A True Family Affair
- [Escoffier Questionnaire: Chef Dominic Orsini](https://ediblemarinandwinecountry.ediblecommunities.com/eat/shop-escoffier-questionnaire-chef-dominic-orsini/) - THE CIA AT COPIA, NAPA The CIA at Copia is investing in the belief that people don’t just want to eat, they want to understand food.
- [Unique Eats and Eateries Of Sonoma County -The People and Stories Behind the Food](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-unique-eats-and-eateries-sonoma-county-people-and-stories-behind-food/) - Travel writer Yvonne Michie Horn is a third-generation Sonoma County resident who makes her home in Jack London’s famed Valley of the Moon. Her love of her home region flows out from every page of her Unique Eats and Eateries of Sonoma County—The People and Stories Behind the Food, published in 2022.
- [Sonoma Style: The Legend of Pax Mahle](https://ediblemarinandwinecountry.ediblecommunities.com/drink/about-us-sonoma-style-legend-pax-mahle/) - Pax Mahle runs a calloused hand through disheveled hair and leans back into his seat. Natural light pours in through the glass garage door that makes up much of the exterior wall of his eponymous tasting room located at Sebastopol’s The Barlow. It’s early in the morning, and the ruggedly handsome winemaker bypasses the numerous open bottles of wine on the table and instead reaches for a cup of black coffee.
- [Greens from the Sea](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/shop-greens-sea/) - Who fancies their grilled oysters bathed in a briny nori compound butter? Or what about a salmon poke bowl with strands of fresh, crunchy ogo adding ocean notes? Or how about elevating a Bloody Mary with fried dulse, a red seaweed with a flavor reminiscent of bacon?
- [What’s in Season: GRAVENSTEIN APPLES](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/about-us-what-s-season-gravenstein-apples/) - It’s always a thrill to see heirloom varieties of fruits and vegetables called out on market signs and restaurant menus. The trend away from mass-produced ingredients— “efficiently” grown, harvested and marketed but oftentimes lacking in the true flavor of the thing—continues, especially in our area. A standout among these is Sonoma County’s own historic Gravenstein apple, planted in the region since the 1800s. Although it’s juicy and tasty eaten out of hand (like most apples), it really shows off when used culinarily.
- [Chef Robert Price Buckeye Roadhouse, Mill Valley; Bar Bocce, Sausalito](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/about-us-chef-robert-price-buckeye-roadhouse-mill-valley-bar-bocce-sausalito/) - Some people seem to wedge more life into their life. Robert Price, executive chef at Mill Valley’s Buckeye Roadhouse, is one of those people. Every chapter seems to accordion outward, filled with adventures, friends and a vigorous pursuit of passions. When we sat down together, I began by asking him how he got his start in the kitchen. “My parents were never home, so if we wanted to eat after school my brother or I had to figure out how to put food on the table. I was not really into it; it just became second nature.
- [Cherry on Top Contest](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/cherry-top-contest/) - Find one of the little people in this “food as art” piece by Matthew Carden that is hiding in another location within this issue and enter the page number of the hiding place at EdibleMarinAndWineCountry.com. The first five people to enter a correct answer will receive a complimentary pair of general admission tickets to the 2023 Gravenstein Apple Fair taking place on August 12 & 13 at Ragle Ranch in Sebastopol. This “sweetest fair in Sonoma County” offers local food and drink, live music, kids activities, farm animals and arts and crafts.
- [In Season: Pistachios](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-season-pistachios/) - Pistachios are rapidly becoming everyone’s favorite nut. Sweet and versatile, they are equally at home in sauces and spreads, salads, sides and main dishes. And, of course, in desserts— from the classic baklava to contemporary cheesecake. They are also fun to eat out of hand, raw or roasted, salted or flavored, cracking the split shells open, one by one, like a treasure hunt.
- [A World of Difference: Trish Baldwin of Stonehouse Reflects on 25 Years Producing the Healthiest Cooking Oil](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-world-difference-trish-baldwin-stonehouse-re-ects-25-years-producing-healthiest-cooking/) - Get Trish Baldwin, president and owner of Stonehouse, talking about olive oil and she sounds like a kid who discovered a magic potion. Her eyes light up and she can’t help but smile as she waxes poetically about her chosen profession. “The wonderful thing is that you are creating a staple that is 100% good,” says Baldwin, who lives and works in Novato. “I love that! I love food and cooking, and olive oil is the healthiest cooking oil there is That makes me so happy What’s not to love about that?”
- [Scribe Hits Its Stride](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-scribe-hits-its-stride/) - Beneath the rocky spine of the Mayacamas Mountains at the southern edge of Sonoma Valley, Scribe winery is writing a new story. It’s an enchanted tale of old values and new vision, and we’re not the first to be mesmerized by its telling. When the Mariani family took on the property in 2007, hopes were high. Fourth generation farmers from the Central Valley, they figured their agricultural roots were just what was needed to repair the blight wrought by decades of neglect. Formerly an old turkey farm (and, at one time, a working brothel!), the property had long been surrendered to time and the elements.
- [Last Call: Lo & Behold's Jamaica-Inspired Hot Toddy](https://ediblemarinandwinecountry.ediblecommunities.com/drink/distillers/about-us-last-call-lo-beholds-jamaica-inspired-hot-toddy/) - On Healdsburg Avenue, just a block away from the main square, entering Lo & Behold feels as if one has made a discovery. The cozy restaurant and bar is the brainchild of industry veterans Laura Sanfilippo, Tara Heffernon and Sean Kelley, who have collectively logged more than three decades in the area’s restaurants—Kelley leading the kitchen at Underwood Bar & Bistro in Graton, and Sanfilippo and Heffernon mixing drinks at Spoonbar down the street. In Lo & Behold, the trio have created a friendly space that is comfortable and lively, with an expansive and verdant patio space tucked in the back.
- [We're Not Crying Over Spilt Milk](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/about-us-were-not-crying-over-spilt-milk/) - It began when Jason Somerby, co-owner of New Alchemy Distilling, noticed the rise of the canned cocktail, and thought it would be a natural brand extension. After sampling the competition, they found that most of the canned drinks were mere shadows of the cocktails they purported to be. Most were either loaded with artificial flavors and preservatives, or they were essentially La Croix spiked with malt liquor.
- [Jewel of a French Bistro](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/food-thought-jewel-french-bistro/) - While many of our favorite restaurants succumbed to the Covid pandemic, other businesses were born because the timing was right. Chef Marc-Henri Jean-Baptiste launched Maison Porcella, his hand-crafted brand of classic French pâtés, rillettes, sausages, and charcuterie in 2018. Undeterred by Covid-era restrictions and the demands of new parenthood, Marc and his enterprising wife, Maud, became a fixture at Marin and Sonoma farmers markets, building an appreciative audience that helped to successfully grow their business in the first year.
- [Chef Roland Passot](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/about-us-chef-roland-passot/) - Chef Roland Passot has had the career length and depth to have his own Wikipedia page. “Maybe my daughter made that,” he says with charming humility. So, perhaps many readers know he was the owner and chef of La Folie, an iconic San Francisco restaurant that maintained its absolute Frenchness while also being so very Bay Area. Chef Passot and his wife, Jamie, closed La Folie in March 2020 in order to spend less time on the line and on their feet and, by chance, narrowly avoided mandatory Covid shutdowns. This is definitely not retirement, though. “I like things fast,” he says.
- [West Marin Culture Shop](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-west-marin-culture-shop/) - The iconic Point Reyes Station barn welcomes the next generation of culinary innovators When Cowgirl Creamery founders Sue Conley and Peggy Smith closed their beloved shop after 25 years in Point Reyes Station, they left a massive hole in the community—and the stomachs—of locals and tourists alike. Fortunately, they found the perfect business to carry the torch and nourish visitors in the healthiest, most outrageously delicious way possible: the West Marin Culture Shop.
- [Sparkling Surprises](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/about-us-sparkling-surprises/) - Sonoma County is many things, not least stunningly picturesque, also vast, and with a diverse array of vistas and terrains. Boasting more than 1,700 square miles of total area, it ranges from dense forests to rocky mountaintops and, of course, lush and rolling vineyards. One of Sonoma’s defining characteristics is proximity to the Pacific Ocean, which—along with diversity of altitudes and soil types—helps make most of the county very well-suited to growing grapes, Burgundian grape varietals in particular.
- [Hosting and Guesting with Style: Tips from Nancy and Angela Leoni](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-hosting-and-guesting-style-tips-nancy-and-angela-leoni/) - Almost 20 years ago, the Leoni family founded their eponymous cookware and tabletop shop in Petaluma known as I Leoni. Comitted to quality, guided by a passion for cooking and entertaining and a love of family, the Leonis created a shop that has since become a Petaluma institution—guiding customers on everything cooking, entertaining and party planning.
- [Kendra Kolling- The Farmer's Wife](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/shop-kendra-kolling-farmers-wife/) - Imagine the most mouthwatering seasonal ingredients, all perfectly cooked and artfully arranged between slices of fresh sourdough. That’s exactly what customers have come to expect from The Farmer’s Wife. At the four Bay Area locations where her seasonally-crafted creations can be found, owner Kendra Kolling’s “farm to face” sandwiches and salads have garnered something approaching a cult following—and a fan base including some of the Bay Area’s most respected chefs.
- [The Solace of the Rains](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/about-us-solace-rains/) - Gordon Hull, proprietor of Point Reyes Station’s Heidrun Meadery, estimates it’s been 10 years since the last black button sage honey made its way through the doors of his meadery. Enduring a decade of drought, the evergreen chaparral (Salvia mellifera, a.k.a. black sage) hid its beauty, an extended dormancy to protect itself from difficult conditions. The spring rains of 2023—more than 13 inches, delivered at a steady interval throughout the season—created optimal conditions for the pale blue-lavender flowerets that grow in pillowy “buttons” on the sage’s tall stalks.
- [Growing a Future in Agriculture - Marin’s Next Gen Farmers Make It Work](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-growing-future-agriculture-marin-s-next-gen-farmers-make-it-work/) - Gaze east from Highway 1 in Point Reyes Station and Black Mountain sits like a great hand, fortifying the West Marin landscape. It is a comforting, magnanimous geologic totem, the knuckles of the mountain reminding us that despite the vagaries of time—most recently drought and pandemic—the earth provides.
- [Forage. Gather. Feast.- A Guide to Foraging in the West](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-forage-gather-feast-guide-foraging-west/) - Sausalito-based author Maria Finn has come a long way from her Irish Catholic upbringing in the Midwest, where she thought of food mainly as a vehicle for either ketchup or Velveeta cheese. For nine summers she worked on an all-female commercial salmon fishing boat, then in field camps for the Alaska Department of Fish and Game, where she learned from the local Yupik natives how to smoke salmon, find wild spinach and search the tundra for low-lying blueberry bushes and salmonberries.
- [Trash Talk- A Conversation Worth Having](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-trash-talk-conversation-worth-having/) - Trash talk is almost everyone’s secret pleasure. While sipping hot pink Tops n’ Tails Compost Cocktails, a group in Healdsburg recently got together to do lots of trash talking. But this was not your juicy gossip. Instead, it was a much-needed discussion about garbage: food scraps, piles of leftovers, household paper products and garden trimmings.
- [The Value of Land-Crafting landscapes while building community](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-value-land-crafting-landscapes-while-building-community/) - Thinking about land—helping nature grow and thrive while benefitting individual, communal and ecological health—is not top of mind for most suburbanites and city dwellers. Land’s value is often determined by what is built on top of it, not the soil itself. For Paolo Tantarelli and Jeff Shields, the land is the heart of their Santa Rosa–based business and foundation: Community Soil.
- [North Bay Chefs Celebrate Spring](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/about-us-north-bay-chefs-celebrate-spring/) - With exceptional produce sourced from right outside their restaurant door or within one- or two-hour’s drive, chefs in Marin, Napa and Sonoma find inspiration in the green fields of Northern California. Following the edict of California cuisine and its emphasis on fresh, local ingredients—often organic, sustainable or regeneratively grown—is the norm for these chefs.
- [In season: Rhubarb](https://ediblemarinandwinecountry.ediblecommunities.com/season/spring-stories/about-us-season-rhubarb/) - Spring is the time of year my late father-in-law eagerly awaited. Not for the lengthening days, blooming shrubs and leafing trees, but for his beloved rhubarb. He spent his childhood in northern Montana, just this side of the Canadian border, and one of the few edibles his family could successfully grow and harvest in the still-cold spring was rhubarb.
- [But First, a Sharp Knife](https://ediblemarinandwinecountry.ediblecommunities.com/eat/makers-artisans/about-us-first-sharp-knife/) - What is 20,000th of an inch? To Mike Solaegui, founder-proprietor of Perfect Edge Cutlery in San Mateo and Perfect Edge Sharpening Systems in Half Moon Bay, it is the difference between a sharp knife and a dull one. Solaegui (pronounced “so-lie-gee”) who grew up in Stockton as the son of a butcher and became a butcher himself, considers the careers of meat-cutting and knife-crafting to be inseparable.
- [Leslie Goodrich - Lala's Jams](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/about-us-leslie-goodrich-lalas-jams/) - Leslie Goodrich is on the lookout for pandan leaves, a main ingredient in kaya jam. The founder of Petaluma-based jam venture Lala’s recently returned from a trip to Singapore, where the sweet and fragrant coconut spread is ubiquitous. Hence her culinary quest. She is also attempting to source large quantities of Afghani cardamom for the latest iteration of her peach jam.
- [Farm-Forward Fine Dining](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/about-us-farm-forward-fine-dining/) - In February, Chef Brian Limoges shared a snapshot on Instagram of rack after rack, topped with hundreds of mandarin segments he was preserving in anticipation of opening Enclos restaurant in Sonoma. The citrus could be used throughout the year, potentially rehydrated or accompanied by seafood. “A razor clam or a scallop lends itself really well to dried fruit,” he says. “It brings out the acidity in that fruit and concentrates the sugar. It’s a nice balance and the texture is amazing.”
- [Mangia!](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/drink-mangia/) - Running a business is not for the faint of heart. Running a restaurant with three generations of family members can impact a restaurateur’s heart in an entirely different way. At these Italian restaurants, the ties that bind can keep a business going. Or change it into something new. We spoke with moms and dads, sons and daughters, learning of their struggles to keep the family business going and finding the joy after the pandemic nearly crushed it. While these restaurants share an Italian culinary foundation, each story is unique, distinctly their own, and delicious.
- [Gray Whale Gin](https://ediblemarinandwinecountry.ediblecommunities.com/drink/distillers/about-us-gray-whale-gin/) - The Spirit of Coastal California There may be no animal species more closely associated with the California coast than the gray whale. It is the state’s official marine mammal, after all. The eastern North Pacific population of gray whales (or “West Coast gray whales”) summers in the Bering and Chukchi Seas between Alaska and Russia before heading south to its winter home in Mexico, hugging the western coast of the United States on its semi-annual 12,000-mile round-trip journey.
- [Pumpkin Spice Latte](https://ediblemarinandwinecountry.ediblecommunities.com/drink/pumpkin-spice-latte/) - Pumpkin Spice Latte This seasonal classic latte captures the spicy warmth of a freshly baked pumpkin pie. Infuse the rich flavors of fall into your morning latte with this simple to make recipe featuring Pumpkin Pie Latte Syrup from Sonoma Syrup Co. This syrup blend features all natural pumpkin puree, Vietnamese cinnamon, Indian nutmeg, and
- [Raptors Among The Vines](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/raptors-among-the-vines/) - Northern California has an avid bird of prey community.
- [A Sonoma Gathering](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/a-sonoma-gathering/) - A Live Fire Feast in the French Tradition
- [Piennolo Tomatoes Take Root at Fryer Creek Farm](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/piennolo-tomatoes-take-root-at-fryer-creek-farm/) - Delfina’s Craig Stoll Grows Campania’s Iconic Tomato Classic
- [Where to Find Apèritivo](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/where-to-find-aperitivo/) - A bar lounge is the ideal spot to take part in this European ritual and many of our chic local establishments are embracing the apéritivo trend.
- [The Art of Live Fire Cooking](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/the-art-of-live-fire-cooking/) - It's the star of every Heritage Fire event. Live-fire cooking isn’t just a method—it’s a movement. And at Heritage Fire, it’s the heart of everything we do. From coast to coast, our chefs work with open flame to deliver bold flavors, primal techniques, and unforgettable bites. But what exactly makes live-fire grilling so special? At its core, this cooking
- [A Petaluma Jewel](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/a-petaluma-jewel/) - Bijou Sparkles
- [Kate Green’s Slice of Sweet Success](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/kate-greens-slice-of-sweet-success/) - A southern Marin runaway success story.
- [Charlie Palmer’s New Venture](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/travel/charlie-palmers-new-venture/) - Culinary-driven boutique hotel opens in Healdsburg
- [Vino, Tradición Y Cultura](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/vino-tradicion-y-cultura/) - Keller Estate Winery Comes Full Circle
- [A Taste of Place](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/a-taste-of-place/) - Cooking Through the Seasons at Toluma Farms
- [The Tsar of Sustainable Caviar](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-tsar-sustainable-caviar/) - The caviar of choice no longer comes from Russia. It’s locally and sustainably homegrown in Northern California.
- [In Farms We Trust](https://ediblemarinandwinecountry.ediblecommunities.com/shop/farm-stand-guide/shop-farms-we-trust/) - Honor Farm Stands in Marin, Napa and Sonoma Counties In the early days of the Covid-19 pandemic, roadside honor farm stands—sometimes tiny, often out of the way—suddenly found themselves to be high-traffic areas. These farm-owned and -operated open-air sheds, barns and tables were the perfect antidote to grocery store aisles crowded with panic-stricken consumers but not enough fresh produce (or toilet paper). The ultimate contact-free shopping.
- [Italian Family Restaurants](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/eat-italian-family-restaurants/) - We are lucky to have many generational Italian restaurants in the North Bay. These longtime establishments contribute as much to the fabric of their communities as the families who run them. They know their patrons well, many of whom have been dining with them for years.
- [Celebrating Food as a Shared Experience](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-celebrating-food-shared-experience/) - Chef Rogelio Garcia’s Convivir Convivir offers a fresh, contemporary spin on classic Mexican food. It guides readers through the art of crafting authentic dishes like homemade tortillas and tamales with a modern twist. Each recipe elevates tradition, bringing new life to beloved flavors and techniques. Convivir is written by Chef Rogelio Garcia with Andréa Lawson (Abrams Books, September 2024). Photography by John Troxell. Available at major booksellers.
- [Spring Herb Shoots](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/season-spring-herb-shoots/) - Spring is my favorite season—a time of renewal and growth, where new life begins to emerge in the most vibrant and unexpected ways. Soft-stemmed herbs like sorrel, parsley, dill, mint, chives and fennel fronds are the first to burst forth, alongside some of my other spring favorites like green garlic, peas, dandelion and asparagus. The
- [Last Call: Sausalito Liquor Co.](https://ediblemarinandwinecountry.ediblecommunities.com/drink/last-call-sausalito-liquor-co/) - The first thing to know is that this is not your grandpa’s bourbon or your grandma’s gin. Instead, Sausalito Liquor Co., with founder and local part-time bartender Scott Jampol at the helm, offers approachable and easy-to-drink spirits inspired by the eclectic heritage, free spirit and soul of Sausalito. “Our goal is to provide spirit drinkers
- [In Season: Melon](https://ediblemarinandwinecountry.ediblecommunities.com/season/summer-stories/in-season-melon/) - Nothing announces summer like the arrival of sweet, juicy melon. While there’s no substitute for farmers’ market produce any time of the year, melons in particular shine when sun-kissed, vine-ripened and freshly harvested. In season from summer’s peak into the fall, melons range wildly in flavor, color and texture. Feel free to substitute sweet and
- [Apéritivo! Artisanal Apéritifs Behind The New Cocktail Hour](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/aperitivo-artisanal-aperitifs-behind-the-new-cocktail-hour/) - California makers are reshaping a centuries-old ritual into something distinctly local, luminous and alive.
- [Preserving Excess Bounty](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-preserving-excess-bounty/) - In just over a year, the canning guru of Marin and Sonoma counties has almost outgrown the commercial kitchen space in San Rafael where she preserves the overabundance from many local farms—whether summer’s tomatoes, fall’s apples, winter’s lemons or spring’s green garlic.
- [Peter Jacobsen: The Chef's Farmer](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/eat-peter-jacobsen-chefs-farmer/) - It’s a timeworn writing cliché to describe a profile subject as complicated and unexpected, defying easy categorization. Sometimes it just means the writer isn’t trying hard enough. But how else could you describe Peter Jacobsen, a man who’s a part-time practicing dentist, part-time working farmer? A man who has dined at some of the world’s most exclusive, high-concept eateries, yet prefers a simple farm meal at home? A man who lives half-time in the heart of bustling San Francisco, halftime in pastoral Yountville, liking them both in equal measure? Please, excuse the cliché: Peter Jacobsen defies easy categorization.
- [Scottish Traditions and Family Honored at Cairdean Estate](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-scottish-traditions-and-family-honored-cairdean-estate/) - Naming wines after family members can seem so cliché as to be almost meaningless. For Stacia and Edwin “Ed” Williams, the owners of Cairdean Estate Vineyards and Winery in St. Helena, family and a commitment to their joint heritage is at the heart of their expansive new business venture.
- [Homemade Chai Masala Spice Mix](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-homemade-chai-masala-spice-mix/) - SWEET AND SPICY TEACHER GIFTS THAT ARE SURE TO EARN YOU THE A+ As the school semester comes to a close, hardworking teachers are as ready for the holiday break as their students. Busy parents, however, have one more task on their “to do” lists: teacher gifts! This year, try this unique, simple and homemade gift that your kids can easily make with minimal mess and a little bit of guidance from you—and, bonus, it can be made well ahead of the holiday rush.
- [Casting for Supper](https://ediblemarinandwinecountry.ediblecommunities.com/eat/seafood-fisheries/about-us-casting-supper/) - The tide was turning, and I was becoming anxious. No matter the respect shown the ocean, she treats us with indifference, the moon’s gravitational pull her only master. But given the riveting scenery of Point Reyes National Seashore, I’d taken my time hiking to the beach’s rocky point, a good hour away, without seeing another soul.
- [Calistoga the outlaw town of Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/travel/shop-calistoga-outlaw-town-wine-country/) - To me, Calistoga is the “final frontier” of the Napa Valley, the rugged, rough-and-tumble, outlaw town of Wine Country. To the untrained eye, it’s a sleepy little hamlet: an Old West–style downtown lined with tasting rooms and antique shops, set against a picturesque mountain backdrop. But beneath the façade there is a rich history with an eclectic cast of characters who have helped shape Calistoga into the wild, quirky little town it is today.
- [What's in Season in Marin, Napa and Sonoma Counties: Fall](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/food-drink-whats-season-marin-napa-and-sonoma-counties-fall/) - Fruits Apples Asian Pears Blackberries Fresh Chestnuts Dates Figs Grapefruit Grapes Kumquats Lemons Melons Oranges Peaches Pears Persimmons Plums Pomegranates Raspberries Strawberries Quince Vegetables
- [What's in Season in Marin, Napa and Sonoma Counties: Winter](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/food-drink-whats-season-marin-napa-and-sonoma-counties-winter/) - Fruits Avocados Apples Blood Oranges Grapefruit Kiwi Lemons Mandarins Oranges Pomegranates Pomelos Tangerines Quince Vegetables
- [What's in Season in Marin, Napa and Sonoma Counties: Spring](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/local-whats-season-marin-napa-and-sonoma-counties-spring/) - FRUITS Blackberries Early cherries Grapefruit Kiwi Kumquats Lemons Oranges Raspberries Strawberries VEGETABLES
- [What's in Season in Marin, Napa and Sonoma Counties: Fall](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/food-drink-whats-season-marin-napa-and-sonoma-counties-fall-0/) - Fruits Apples Asian Pears Blackberries Fresh Chestnuts Dates Figs Grapefruit Grapes Kumquats Lemons Melons Oranges Peaches Pears Persimmons Plums Pomegranates Quince Raspberries Strawberries Tangerines Vegetables
- [What's in Season in Marin, Napa and Sonoma Counties: June, July and August](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/food-drink-whats-season-marin-napa-and-sonoma-counties-june-july-and-august/) - Fruits Apples Apricots Asian pears Blackberries Blueberries Boysenberries Cherries Figs Grapes Melons Nectarines Peaches Pears Plums Pluots Raspberries Strawberries
- [A Lesson at Every Depth](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-lesson-every-depth/) - When Tessa Hill and Eric Simons decided to collaborate on a book about the state of the ocean, they realized “that what people are losing is a connection to the ocean,” Hill said at an April book release event hosted by Hog Island Oyster Co. in Marshall.
- [Fish: Celebrating 20 Years and a Commitment to Renewable Seafood](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-fish-celebrating-20-years-and-commitment-renewable-seafood/) - Achieving 20 years in the business is no mean feat for any restaurant. For Sausalito’s Fish, staying open meant not only operating a restaurant committed to serving renewable fish and seafood but building an ecosystem—a community of families, fishers and chefs that are a restaurant’s lifeblood. The vision of co-owners Kenny Belov and Bill Foss? To serve no seafood that doesn’t support a healthy future for earth’s oceans and humanity’s food supply. The restaurant, however, is just the beginning of this fish story.
- [CULINARY & WINE EDUCATION](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/about-us-culinary-wine-education/) - The North Bay offers some of the world’s best sources of food and wine. When our area’s culinary and viticultural experts offer to share their knowledge, it can create some extraordinary opportunities for learning. Take a class at a local maker source or dedicated teaching facility and broaden your food and wine expertise. Here are some suggestions.
- [In Season: Tomatoes](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-season-tomatoes/) - We wait all year for that summer moment when ripe tomatoes appear in the markets. Today, unlike 30 or so years ago, we can find them in all shapes, colors and sizes. Finding your own favorite tomato varieties is a happy journey of discovery. My go-tos are Black Krim, Green Zebra, Cherokee, Sungold Cherry, Sweet 100 Cherry, Brandywine, Big Boy and Early Girl.
- [Ranch Stays & Farm Tours](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/about-us-ranch-stays-farm-tours/) - Farm Life: Bucolic Ranch Stays, Educational Day Tours, and Pastoral Event Spaces With its world-class wineries, biodynamic ranches, organic dairy farms and even oyster aquaculture, the North Bay has become a premier destination for agritourism. Our area’s fantastic natural resources coupled with the expertise of those among us who have learned (sometimes over generations) to make the most of our land (and sea!) make for some pretty stellar farm experiences.
- [Steve Sando's Magnum Opus](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-steve-sandos-magnum-opus/) - When it comes to heirloom beans, Steve Sando has a corner on the market. The popularity of Sando’s Rancho Gordo beans has almost single-handedly lifted several ancient bean varieties out of obscurity, into our kitchens and onto the menus of some of the world’s most renowned chefs.
- [Luke Garrison - Woodworker](https://ediblemarinandwinecountry.ediblecommunities.com/shop/tabletop/about-us-luke-garrison-woodworker/) - There was no grand objective when Luke Garrison picked up his Opinel whittling knife and started in. He had always found a way to work with his hands. While still in high school, he had built a wooden dory from a kit in his parents’ garage. For nearly 20 years, he worked off and on as a bike shop mechanic in Mill Valley. By the time he started whittling, he was working the land at a farm in Sutter County and looking for industrious diversions while selling the produce at farmers’ markets on the weekends.
- [Sebastopol's Vintage Treasures](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-sebastopols-vintage-treasures/) - As summer slides into fall, Sonoma County embraces apple harvest season in all its glory, from the aroma of the ripe pome fruit to the rattle of laden trucks to the myriad varieties beckoning at market stands. Erin Gleeson—a photographer, artist, cookbook author and founder of lifestyle brand The Forest Feast—knows the joy of this annual rite firsthand. She was 4 when her family moved to an apple orchard in Sebastopol in the early 1980s. “It was dreamy and beautiful,” she recalls.
- [More Than Just a Store](https://ediblemarinandwinecountry.ediblecommunities.com/shop/about-us-more-just-store/) - Three couples stopped in at i Leoni on their way to dinner on a recent Saturday evening. They stopped in a few minutes before closing and made their way past the thoughtfully curated tables and shelves. “They were having a party in the back talking about coffee makers,” the store’s co-owner, Nancy Leoni, recounts with a laugh. “It was like this whole social scene going on.” It was just the type of home-focused chatter the Leonis have spent 20 years learning to cultivate—and made for a professional victory that happily kept them working a little bit late.
- [A SOUPer Food Kitchen](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-souper-food-kitchen/) - Chef Heidi Krahling Combats Hunger, One Delicious Bowl at a Time
- [50 Years of Volker Eisele Family Estate](https://ediblemarinandwinecountry.ediblecommunities.com/drink/about-us-50-years-volker-eisele-family-estate/) - Volker Eisele was, as usual, among the vines. There was probably work to be done on the house, and certainly work to be done on the ancient Chiles Valley winery he and his beloved wife, Liesel, had acquired—he could see it in the distance—but Volker was contented by the presence of nature, by the absence of industrialism, and thousands of miles from his German birthplace. It was 1974 and he had, at long last, found a place he could call home. The original 19th-century vineyard orientation was perfect, and he poured himself into restoring it.
- [A Toast to St. Honore](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-toast-st-honore/) - Unless well-versed in patron saints, many people may not know that there is a patron saint of bread bakers, communion wafer makers and flour merchants named Honoratus of Amiens, or St. Honoré, who lived in seventh-century France. Honoré Farm and Mill, the nonprofit led by founder and “agricultural chaplain“ Elizabeth DeRuff, is named after this man—known to be both generous and always wielding a baker’s peel—and has a mission to remodel the local food and farm system as we know it.
- [Marcela & Ana Hernandez - Grove 45](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-marcela-ana-hernandez-grove-45/) - Ana Hernandez was all of 19 when she left her native Guatemala on a lark to come to the Napa Valley. A friend attending the Culinary Institute of America at Greystone in St. Helena needed a roommate. Ana volunteered, thinking it the perfect opportunity to study as a sommelier in one of the most storied winemaking regions in the world. There was just one hitch: She didn’t count on the legal drinking age in the United States being 21—unlike Guatemala’s, which is 18. Undeterred, she quickly switched to Plan B, setting her on a path she never envisioned.
- [Farming Tradition vs. Animal Rights](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/about-us-farming-tradition-vs-animal-rights/) - Kathy Tresch swings open the gate, and a cavalcade of cows—black, white, caramel and beige—trots past, heading for the pasture at Tresch Family Farms in Petaluma. Founded in 1905, owned and run by Tresch and her family, the organic farm’s 750 cows graze on 2,500 acres of gently rolling hills and pastureland. But changes will be in store for the ranch if Measure J, a fiercely debated initiative on the November ballot, passes.
- [A History on the Half-Shell](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-history-half-shell/) - Hog Island Oyster Co. marks four decades as a pearl of the local food scene Having raised and served up delicious shellfish since 1983, Hog Island Oyster Co. continues to innovate, grow and inspire as pioneers in the regenerative food space. They’ve shown that a successful business can be good for the environment and the community—and demonstrated that resiliency requires a blend of science, creativity and business acumen. The team at Hog Island has set a standard for excellence in the food world, built a powerful brand and continue to vertically integrate their bivalve empire.
- [In Season Mushrooms](https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-season-mushrooms/) - I learned to forage for wild mushrooms in France in the early 1970s, when my neighbor took me under her wing and into the pine and oak forests, intent upon teaching me the ways of life in rural Provence. Prior to those expeditions, my only fresh mushroom experience was of the regular cultivated kind, daringly sautéed whole in butter by my college roomate and me using the two-burner propane stove in our flat in Aix-en-Provence.
- [Three Northern California Wineries Color Outside the Lines](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/about-us-three-northern-california-wineries-color-outside-lines/) - IN THE HEART OF CALIFORNIA’S WINE COUNTRY there’s a new wave of innovative winemakers stirring things up. Three pioneering wineries are helping to lead the way in redefining California wine with fresh flavors and bold perspectives.
- [Kala Stein - Ceramicist](https://ediblemarinandwinecountry.ediblecommunities.com/shop/about-us-kala-stein-ceramicist/) - FOR Sonoma-based ceramicist Kala Stein, a piece of clay pottery is much more than reshaped sediment. It is a way to connect to the land from which the clay comes, and a bridge between the people who share it. That ethos—the celebration of a region and its people—led Stein to Sarah Anderson, proprietor of bespoke home goods store Chateau Sonoma, and, eventually, to a collaborative collection of beautiful tableware imprinted with Sonoma Valley’s seasonal botanicals.
- [Anchovies: Little Delicious Fish from the San Francisco Bay](https://ediblemarinandwinecountry.ediblecommunities.com/eat/seafood-fisheries/anchovies-little-delicious-fish-from-the-san-francisco-bay/) - Fresh from the San Francisco Bay anchovies are an entirely different experience.
- [Innovation in Agriculture: North Bay Regenerative Farmers Discover New Paths to Climate Resilience](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/innovation-in-agriculture-north-bay-regenerative-farmers-discover-new-paths-to-climate-resilience/) - We depend on the rhythm of the seasons
- [Kendric's Calling](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/kendrics-calling/) - Stewart Johnson traded policy papers for pruning shears—and found purpose in the Petaluma Gap.
- [Share Your Bounty: Nonprofit ExtraFood Makes it Simple to Share Your Garden's Gifts](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/share-your-bounty-nonprofit-extrafood-makes-it-simple-to-share-your-gardens-gifts/) - When your vegetable garden or fruit trees burst with more than you can eat, your prolific produce doesn’t have to go to waste.
- [The Napa Valley Vine Trail: A Scenic Path to Connection](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/travel/the-napa-valley-vine-trail-a-scenic-path-to-connection/) - A paradise for cyclists, walkers and outdoor enthusiasts
- [The Best of Glamping in Guerneville](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/travel/the-best-of-glamping-in-guerneville/) - Nourishing from the outdoors in
- [What's In Season: Spring](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-whats-season-spring-0/) - in Marin, Napa and Sonoma counties MARCH, APRIL,MAY
- [What's In Season: Summer](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-whats-season-summer/) - Spend time in your kitchen and treat your tastebuds with the ingredients that are in season during the months of June, July and August in Marin, Napa and Sonoma counties.
- [What's in season-Cardoons](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-whats-season-cardoons/) - The Artichoke’s Less-Known Cousin Gets Its Moment Cardoons, which taste like artichoke hearts, are one of those forgotten vegetables that seem to be having a resurgence of popularity, and I am looking forward to finding them in our markets this winter.
- [What's in season-Cherries](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-whats-season-cherries/) - A Short But Sweet Season
- [What’s in Season - Tasty Tomatillos](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-what-s-season-tasty-tomatillos/) - ONCE-FOREIGN FRUIT HAS FOUND A WELCOMING HOME Fresh tomatillos have become commonplace in our markets today, but that wasn’t always the case. The green or purple fruit with its paper-thin husk was once rarely found outside of Hispanic markets. You could find canned tomatillos in the international section of large supermarkets, but finding fresh tomatillos, which have quite a different texture and taste than canned ones, took some effort.
- [What's In Season: Fall](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-whats-season-fall/) - Spend time in your kitchen and treat your tastebuds with the ingredients that are in season during the months of September, October and November in Marin, Napa and Sonoma counties.
- [What's in Season: California Dates](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-whats-season-california-dates/) - Dates have long been associated with the holidays—savory stuffed and bacon-wrapped dates, date bars, date cakes and breads, date cookies and date candies—no doubt partially because they come into their full season during the last months of the year. A personal favorite way of preparing dates is stuffing them with almonds, which my grandmother served every December.
- [What’s in Season: Peaches](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-what-s-season-peaches/) - One of the quintessential rituals of summer for me is biting into a perfectly ripe peach, the juice running down my fingers. It is precisely this iconic taste of summer, the just-picked, perfectly tree-ripened peach, that Healdsburg’s Dry Creek Peach offers its customers every year, from Memorial Day through Labor Day.
- [Whats in Season: Walnuts](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-whats-season-walnuts/) - Walnuts are a quintessential element of the holiday season for many people around the world. Just the sight of them evokes a festive air, leading many households to display bowls of in-shell nuts and accompanying nutcrackers as decorative elements during the holidays. Of course, classic holiday confections like fudge, brownies and all sorts of cookies and cakes, including fruit breads, rely on walnuts. Shelled walnuts mixed with other nuts and spiced star on holiday tables along with other nibbles and festive spirits. Walnuts are equally delicious when prepared as sweet or savory.
- [Farm Stand Guide](https://ediblemarinandwinecountry.ediblecommunities.com/local-guides/farm-stand-guide/)
- [The Wine Trails of Edible Marin & Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-wine-trails-edible-marin-wine-country/) - Our guide to the extraordinary wineries of Marin, Napa and Sonoma counties that have appeared in edible Marin & Wine Country.
- [Working with Nature Comes Naturally to this Couple](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-working-nature-comes-naturally-couple/) - I first met Jon Grant and Ashley King at a harvest dinner I cooked at Turley Wine Cellars in 2009. They were, on that September day, known to me only as “that vegan couple on table 3,” one of whom was Turley’s assistant winemaker. They cheerfully supped on a gratin of Tondini beans, wild mushrooms and seasonal vegetables, while the guests all around them devoured slabs of slow-grilled lamb. I liked them immediately, in part because they appreciated our efforts, but mostly because they were so good-natured about lambapalooza.
- [Cabernet Franc: Our Love Affair with Cabernet Sauvignon's Papa!](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-cabernet-franc-our-love-affair-cabernet-sauvignons-papa/) - As wine merchants, we enjoy introducing clients to varietals they are not familiar with and allowing them to just maybe find a new favorite!
- [The 7% Solution](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-7-percent-solution/) - Of the more than 3 million tons of wine grapes grown in California each year, 93% come from only eight major varietals: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, Syrah and Zinfandel. The remaining 7% includes lesser-known varieties such as Arneis, Grenache Blanc, Malvasia, Ribolla Gialla, St. Laurent, Tocai Friulano, Trousseau Gris, Verdelho, Vermentino and others.
- [Lee Hudson: Agriculturalist, Winemaker and Renaissance Man](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-lee-hudson-agriculturalist-winemaker-and-renaissance-man/) - It’s 8am and Lee Hudson strides onto the porch of his office surrounded by his dogs–a pack of giant Lurchers, a lanky “Gypsy” breed from Europe. They have been running all over his 2,000 acres and they collapse in a heap as Hudson stops to talk to a guy leaning out of a pickup truck.
- [The Winemakers Hailing from Strong Southern Rootstock](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-winemakers-strong-southern-rootstock/) - When you ask folks in the local wine world where they are from, only occasionally is their answer “California.” The wine industry attracts a multitude of personalities and talents from across the United States and abroad, all contributing to its vibrancy and success. For this special fifth anniversary summer issue of Edible Marin & Wine Country, we are pleased to showcase a group of our winemaker friends who hail from the South—from Virginia, South Carolina, Florida, Louisiana and Texas—all having converged in Northern California, bringing with them enormous talent and passion for their craft.
- [The Soup Shall Set You Free: Pairing Wine with Soup](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-pairing-wine-with-soup/) - Soups, like salads, seem to trip up the wine world. For centuries, the conventional wisdom has been that soups are difficult to bring to the table with wine. It is worth mentioning that this sort of nonsense also left the wine elite of yesteryear cowering at the sight of eggs, artichokes and asparagus.
- [Edible Events Calendar](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/edible-events-calendar/) - WINTER–SPRING 2025 EVENTS CALENDER Pax Wines Live Music Fridays Every Friday, 4:30-6:30 pm 6780 McKinley Street, Suite 170, Sebastopol PaxWine.com Marin Country Mart: Sunday Lunch at the Food Trucks Every Sunday, 11 am – 3 pm Larkspur Landing Circle, Larkspur MarinCountryMart.com
- [Bodega Bay](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/bodega-bay/) - A Legacy of Fishing, Resilience and Community Along the rugged Northern California coastline—its towering bluffs and rocky outcroppings shaped by years of seismic activity—a natural inlet has provided safe harbor to generations of fishermen. The area that we now know as Bodega Bay was originally settled by the Coast Miwok, their lifestyle revolving around the
- [Cellar Sisters](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/cellar-sisters/) - A toast to progress toward equity for female winemakers When 9 to 5 was released in 1980, the film about a sexist boss was positioned as a comedy. Really, how could women be so overlooked in the workplace? Except plenty of women of that generation nodded knowingly—discrimination was still alive and hardly rare. For the California wine
- [Winemaker Martha Stoumen](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/winemaker-martha-stoumen/) - FOR a bootstrapping winemaker, Northern California might seem a daunting place to settle. The costs of land, rent, labor, equipment and fruit are all exorbitantly high and the climate is becoming unpredictable at best, dangerous at worst. Despite these challenges, a growing group of visionary winemakers have taken root here. For them, what the region lacks in affordability and resources it makes up for in community and collaboration.
- [Where the Bees Are](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/where-bees-are/) - Bees, whether European or native, need care and forage. Beekeepers, finely tuned to bees’ needs, provide human guidance throughout the year, helping the winged creatures move safely into a new home or manage their food supply. Looking after honey makers involves a fine balance of knowing when to step in and when to step back.
- [Heirloom & Heritage](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms/heirloom-heritage/) - A New Generation Takes Root at Oak Hill Farm Every Saturday but for a few in the absolute dead of winter, a steady stream of cars turn off Highway 12 toward a picturesque red barn. This barn, as barns go, is the Platonic ideal: in possession of all the qualities that distinguish barns from not-barns.
- [Subscribe to Our Magazine](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/subscribe-edible-marin-and-wine-country-magazine/) - Fresh, local and delivered right to your door. Edible Marin & Wine Country is published four times a year: spring, summer, fall, winter. Subscriptions are $32 annually for four issues. *Four issues, 1 Year, $32* SUBSCRIBE ONLINE HERE...
- [About Edible Marin & Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-edible-marin-wine-country/) - WHO WE ARE. "There is a community of more than our bodies when bread is broken and wine drunk." -- M.F.K. Fisher
- [Contact Us](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/contact-edible-marin-and-wine-country/) - Connect with Edible Marin & Wine Country Email Us: info{at}ediblemarinandwinecountry.ediblecommunities.com Phone: 707.386.6846 Mail: 4470 Lakeside Rd. Glen Ellen, CA 95442
- [Eat Local Guide](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-local-dining-guide-marin-napa-sonoma-counties/) - North Bay restaurant chefs have tremendous access to fresh, local seasonal ingredients. These restaurants and tasting rooms make the most of the vast array of ingredients our region has to offer. North Bay restaurant chefs have tremendous access to fresh, local seasonal ingredients. These restaurants and tasting rooms make the most of the vast array of ingredients our region has to offer. MARIN 
- [Waste Not Want Not](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/waste-not-want-not/) - Good Earth’s innovative compost program reduces food waste Every year in the United States, a staggering 108 billion pounds of food goes to waste. Mark Squire, co-owner and manager of Good Earth Natural Foods, is working hard to change this. “Fifteen years ago we started a compost program before the county had any kind of
- [The culture club](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-culture-club/) - BUBBLES, TRIPLE CRÈME CHEESES—AND CHOCOLATE? Pairing food and wine is simply finding a balance of flavors. Sparkling wines, triple-crème cheeses and chocolate, all holiday favorites, share a lexicon of potential descriptors including creamy, buttery, sweet, spicy, luscious, luxuriant, nutty, robust, acidic, salty and umami.
- [Make Your Summer Sparkle with Tomales Farmstead Creamery and Heidrun Meadery](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-make-your-summer-sparkle-tomales-farmstead-creamery-and-heidrun-meadery/) - It wasn’t a lack of other things to do that led David Jablons and Tamara Hicks to purchase Toluma Farms in 2003 and set about restoring the 160-acre property for goat and sheep dairy operations. Tamara is a clinical psychologist practicing in San Francisco; David is a professor and chief of thoracic surgery at UCSF and the program leader of thoracic oncology. And at the time, the couple’s daughters were ages 4 and 8.
- [France to Mill Valley](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-france-mill-valley/) - A PATH PAVED WITH GOOD TASTES Two clocks sit above the kitchen door of the Mill Valley home of Sébastien Espinasse and Valérie Soubranne. One is set to Pacific Standard Time, the other to Central European Time. Although Sébastien, 43, has lived in the San Francisco Bay Area since 1996, his connections to and love of France remain strong.
- [In Memoriam...To Our Napa Valley Pioneers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-memoriam-to-our-napa-valley-pioneers/) - 750 Wines and Edible Marin & Wine Country salute these local wine heroes who have passed on Most great chefs can tell you the “aha” meal that led them to the decision to learn to cook. Musicians can tell you which artists and songs moved them in ways that no others did. Ask any winemaker and they will likely talk your ear off about a specific person, wine or vintage that lifted the veil and sent them on their journey into the wonderful world of wine.
- [Harvest 2012 in Sonoma County](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-harvest-2012-sonoma-county/) - Harvest is always a special time in Wine Country. Vineyards are abuzz with workers filling bins with freshly harvested fruit, trucks loaded with grapes roll down the roads on their way to crush pads and winery facilities are firing on all cylinders. The harvest in Sonoma County begins sometime in mid to late August for thinner-skinned grapes such as Chardonnay and Pinot Noir, and may not conclude until mid November for the later-ripening varieties such as Cabernet Sauvignon.
- [A Cup of White Space](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/cook-cup-white-space/) - White Space. It’s hard to define, but something we all need a little more of. What I call White Space is about enjoying the moment. Creating breathing space within the day to be creative. Taking time for ourselves. Putting aside the To Do lists and smart phones so we can go back to being human beings rather than human doers. If you read this magazine, I imagine you can relate. A great place to find White Space? Start with what you eat and how you eat it.
- [Ranching in Point Reyes National Seashore Called into Question](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-ranching-point-reyes-national-seashore-called-question/) - Lawsuit Challenges the Future of Small-Scale Livestock Production at Point Reyes National Seashore If you follow Sir Francis Drake Boulevard down the Point Reyes Peninsula toward the lighthouse, beyond the now-vacated Drakes Estero, you might find yourself at Historic Ranch B, also known as Double M Dairy. Here, Jarrod Mendoza raises dairy cows on land his family has ranched for generations.
- [Berries for Bikers](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-berries-bikers/) - As the glorious days of summer arrive here in Marin County, flocks of bikers pedal through the landscape between idyllic towns and redwood-lined glades. They converge upon the rolling hills as the wild berries of the countryside burst into brilliant color—and flavor. Bikers and berries can be found along many of the same trails in Marin, so here are some rules of the road to help transform your next biking adventure into a feast of delicious wild berries.
- [The Rise of Convenience Vegetables](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-rise-convenience-vegetables/) - Would Hippocrates Approve of Veggie Popsicles? “Eat your vegetables!” It’s been the battle cry of mothers for generations. But ever since Hippocrates declared “let food be thy medicine and medicine be thy food,” doctors have been begging adults to do the same. Modern documentarians and Fairfax hippies alike have laid out the case for a plant-based diet. Weight loss gurus, fitness phenoms, nutritionists and even couch potatoes all know too well that vegetables are good for you. Why then, don’t we eat more of them?
- [Our Milk Shed: Coastal Marin and Sonoma Counties](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-our-milk-shed-coastal-marin-and-sonoma-counties/) - Cowgirl Creamery and Tomales Bay Foods was established in 1997 with the idea that we might create an agricultural food identity, or appellation, in our coastal Marin and Sonoma milkshed. We plugged along with our big idea, but it wasn’t until R. W. Apple of the New York Times identified Point Reyes the “Normandy North of the Golden Gate” in a 2001 feature article that we began to realize our dream.
- [Books for cooks: Steve Sando on Georgeanne Brennan](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-books-cooks-steve-sando-georgeanne-brennan/) - Steve Sando on Georgeanne Brennan In celebration of the publication of two new books by Georgeanne Brennan, the prolific and beloved author and regular contributor to Edible Marin & Wine Country, a tribute by her friend Steve Sando, owner of Napa’s Rancho Gordo. In the early 1990s, the California Food Revolution, as Joyce Goldstein defines it, was in full swing, but a lot of us didn’t recognize it at the time. Even if we ate occasionally at Chez Panisse, Stars or Square One, we just thought food was getting better. We had no idea of the tsunami that was swelling right in front of us.
- [Stephen Satterfield, How Did I End Up Here?](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-stephen-satterfield-nopalize-founder/) - I arrived in California in July 2010. It was an improbable move. Even if asked in April or May of that year, I would not have guessed I’d find myself in California in just a few months, or perhaps even in my entire life. Well, maybe not my entire lifetime. I’d gotten a taste of California years earlier, as a 19-year-old college freshman from Georgia. My introduction was an impeccable house in Marin that was at once chic and rustic.
- [Farming The Sun](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-farming-sun/) - Local Solar-Powered Food and Drink Businesses Bask in the Glow As we face the realities and shortcomings of our modern industrial food system, many producers and consumers are drawn towards holistic and sustainable alternatives. Technologies such as pesticides, mono-cropping and heavy machinery once heralded as solutions to feed our growing world have proven detrimental and unsustainable on many levels.
- [Edible Road Trip: Healdsburg](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-edible-road-trip-healdsburg/) - Welcome to Wine Country’s comfort zone
- [The Next Generation Finds its Place](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-next-generation-finds-its-place/) - LISA AND ARIANA PEJU’S LIANA ESTATES It’s a breezy blue afternoon and I’m looking out over an expanse of vineyards that stretch down to the Bay, coupe of blanc de blanc in hand. As Mondays go, mine couldn’t get much better. What brings me to this near dream state is Liana Estates, a gem of a winery that seems to have bubbled up out of nowhere in 10 short months, just a mile off Highway 12 in the Carneros region of Napa.
- [Bryant Terry, Builder of Bridges to Two Misunderstood Cuisines](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-bryant-terry-builder-bridges-two-misunderstood-cuisines/) - How many black men from Memphis, Tennessee, are making a name for themselves in the food movement in the Bay Area and beyond by cooking vegan dishes through the lens of the African diaspora? Just one comes immediately to mind. No matter. Bryant Terry is up for the challenge. Comfortable with his own convictions, he isn’t fazed by the controversies that abound when Southern soul food or vegan diets are the topic of conversation. In fact, he goes out of his way to address misperceptions around both much-maligned cuisines.
- [Insight Garden Program: The Prison Gardener Offers San Quentin Participants a New Leaf](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-insight-garden-program-prison-gardener-offers-san-quentin-participants-new-leaf/) - For Beth Waitkus, nature as nurture started early. As a towheaded toddler in New Jersey she helped her maternal grandmother with Dutch roots plant dozens of tulip bulbs. She spent many childhood days combing the foothills of the Berkshires in Connecticut, playing in the woods. The great outdoors offered an endless refuge from the stresses of everyday life. Waitkus, a one-time Marin resident, has been both a political activist and an organizational management consultant. Her experiences in nature, whether hiking in Muir Woods or tending to her home garden, have continued to ground her in adulthood.
- [A Taste of Marin: Culinary Tours Bring Appreciative Fans to Local Food Artisans](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-culinary-tours-bring-appreciative-fans-local-food-artisans/) - Elizabeth Hill is living proof that vision boards—those colorful collages people put together to realize their dreams—actually work. Well, a vision board, encouragement from culinary friends, a lifetime of experiences and a lot of legwork reaching out to potential partners for her passion project turned full-time gig. Hill is the founder of West Marin Food & Farm Tours, launched in the summer of 2012. In many ways she seems the ideal candidate to lead guests on a leisurely jaunt through this pastoral setting, long known for its agricultural bounty and geographic beauty, and increasingly known for its good grub.
- [The True Cost of American Food](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-true-cost-american-food/) - Straus Family Creamery—A Pioneer in Tipping the Scales Dairy farmer Albert Straus cares about cow farts so you don’t have to. Seriously. Straus is obsessed with the impact that bovine belches have on the environment. Who knew that cow flatulence was such a big deal in dairy farming? There’s no covering the stink: While carbon dioxide gets most of the bad press, cow poo and wind play a significant role in global warming, too. Studies link enteric fermentation (that’s a geeky name for methane emissions—including cow gas) to climate change.
- [Farmsteads of the California Coast](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-farmsteads-california-coast/) - Bolinas’ Gospel Flat Farm
- [Truly Farm to Table: Tight Bonds Between Full Table Farm & Bar Tartine](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-full-table-farm-partners-bar-tartine/) - It all began with a bumper heirloom tomato harvest. A full table, in fact. In 2010, Mindy Blodgett and Juston Enos, then recently relocated to Yountville, decided to share their home garden surplus with local restaurant chefs and fellow residents at the Napa Farmers’ Market. Full Table Farm seemed as apt a name as any. They were, apparently, really, really good tomatoes. Plump, juicy, saturated with tomato-y deliciousness. Chefs at restaurants including Kitchen Door, TORC and Terra in Napa couldn’t get enough of them. And they wanted to know what other tasty excess produce Blodgett and Enos had to offer.
- [Baked at Stinson Beach: Parkside Café](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-baked-stinson-beach-parkside-cafe/) - Parkside’s Loaves Help the Whole Town Rise A couple of years ago John Gilbert, the longtime owner of the Parkside Café at Stinson Beach, wanted to add on to his beachside business. He toyed with opening a brewery in a space on his property long used for storage and kitchen prep. But then John’s wife, Maxine, chimed in. What the town cried out for, she said, was a bakery offering crusty breads and flaky pastries. One the owners could be proud of. Lucky for the residents of this tiny town, and anyone who visits the picturesque seaside spot, the bakery idea prevailed.
- [Kwak and Keller’s Cup4Cup: Gluten-Free Flour Good Enough for Everyone](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-kwak-and-keller-s-cup4cup/) - The science-minded Lena Kwak thought she might go to medical school, which would have thrilled her parents. Instead, the then-18-year-old Korean-American opted for a four-year culinary degree at Johnson & Wales in Rhode Island, where she majored in nutritional science.
- [Price Check on Aisle Five: Cricket Cookies - Wait What?](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-price-check-aisle-five-cricket-cookies-wait-what-1/) - Edible insect products coming to a store near you Bugs have a branding problem. Megan Miller, who founded Bitty Foods in 2013, is determined to change that. The former trend forecaster is on a mission to make U.S. consumers comfortable eating insects. She started with chocolate chip cricket cookies. Have no fear, there’s not an insect leg or long antennae in sight: The crickets are dry-roasted and milled into a fine powder that evokes a neutral, nutty flavor with toasted grain notes.
- [Faces from the Fields: Harvester](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-faces-fields-harvester/) - Backs bent, hoodies up, caps slung low: Vineyard harvesters are almost never seen.
- [Seeking: Harvesters, Urgently](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-seeking-harvesters-urgently/) - DEPORTATION THREATS, RAID FEARS, HOUSING WOES WORSEN WINE COUNTRY IMMIGRANT LABOR CRUNCH Jesus Ordaz is nothing if not persistent. And patient. These qualities have served the Mexican immigrant and vineyard whisperer well. It took 33 border crossing attempts for this vegetable farmer’s son from Palo Alto, in the southwestern state of Michoacán, to successfully make it into the United States. That’s not a typo: His 33rd attempt, he says, did the trick.
- [Devoured or Empowered?](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-devoured-or-empowered/) - BIG THREE NORTHERN CALIFORNIA CHEESEMAKERS ON SELLING TO SWISS FIRM A trailblazing trio in the local artisan cheese movement have a lot in common—and not just that they’re all strong, opinionated women of a certain age with jovial senses of humor who have liberated discerning Americans from the tyranny of blocks of orange cheddar. These dairy industry veterans all have decades of food and farming experience under their belts, are significant employers in their communities and have nurtured their boutique brands from infancy to adulthood, producing sought-after, award-winning products through trial and error.
- [Business with benefits](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-business-benefits/) - Local Companies Promote Their Values as Well as Their Value The seasoned shellfish farmers at Hog Island Oyster Company in Marshall have long maintained that doing good is not only the right thing to do, it’s also good for business.
- [Red Seaweed & Green Cows](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-red-seaweed-green-cows/) - How Algae Could Become a Climate Game Changer on the Farm Could seaweed help solve the serious methane gas pollution problem posed by bovine belches? Straus Family Creamery thinks so. On the strength of a small trial that garnered large results, the Petaluma-based dairy business has partnered with Hawaii seaweed-supplement producer Blue Ocean Barns to serve seaweed on the farm as a way to combat the “carbon hoofprint” of cows.
- [The Perfect Pairing: CRUNCHY, CREAMY, SWEET AND SPICY, WITH A SPLASH OF SUMMER!](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-perfect-pairing-crunchy-creamy-sweet-and-spicy-splash-summer/) - CRUNCHY, CREAMY, SWEET AND SPICY, WITH A SPLASH OF SUMMER! COOK THIS STORY! Top lightly grilled bread with grilled pear slices, a smear of cheese, chopped almonds and a drizzle of habanero honey. Serve warm or at room temperature with lightly chilled rosé. Find all of these locally produced ingredients at your local Whole Foods Market.
- [Redemption on the Half-Shell: An Anthem for Farmed Oysters](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-anthem-for-farmed-oysters/) - “Eating farmed oysters is our patriotic duty. They are not just sustainable, they actually help to restore depleted ecosystems.” —Barton Seaver, For Cod and Country (Sterling Epicure, 2011) “You are eating the sea … and are on the verge of remembering you don’t know what, mermaids or the sudden smell of kelp on the ebb tide or a poem you read once, something connected with the flavor of life itself.” —Eleanor Clark, The Oysters of Locmariaquer (Pantheon Books, 1964)
- [The Local Food Forager: Connie Green, Belle of the Southern Wild](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-local-food-forager-connie-green-belle-southern-wild/) - It’s a grand thing to have both parents trust you in nature and to learn to look everywhere. As children, when we swam without our parents, they taught us to watch the alligators sunning on the shore when we got in. If the number decreased, we should calmly exit. —Connie Green, head huntress of Wine Forest Wild Foods We know the forest round us, As seamen know the sea; We know its walks of thorny vines, Its glades of reedy grass, Its safe and silent islands Within the dark morass. —from Song of Marion’s Men by William Cullen Bryant (1794–1878)
- [God Only Knows What We’d Bee Without You](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-god-only-knows-what-we-d-bee-without-you/) - “If you should ever leave me Though life would still go on believe me The world could show nothing to me So what good would living do me God only knows what I’d be without you” —Brian Wilson & Tony Asher, “God Only Knows” Capitol Records, 1966 The week before this past Christmas I found myself whizzing madly down two-lane Napa Valley roads in a Vanagon, along with numerous bee passengers and renegade beekeeper Rob Keller, their most fierce and passionate advocate.
- [Surfing Amber Waves of Grain, Part III: Bakers Rise to the Challenge](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-surfing-amber-waves-grain-part-iii-bakers-rise-challenge/) - "It isn’t bread that feeds you; it is life and the spirit that feed you through bread.” —Johann Angelus Silesius (1624–1677) “Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It’s no coincidence that we say bread is the staff of life.” —Lionel Poilâne, French master baker (1945–2002) Companion: “one with whom you would eat bread,” from the Latin companionem 
- [Surfing Amber Waves of Grain, Part II: Rebirth of the Miller](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-surfing-amber-waves-grain-part-ii/) - “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 flour.” —Roger Jansen, millstone dresser and millwright “While bread rises we talk about traditions lost here, stone sharpening and machining...and about the growth of bread as proof that industry has not sterilized all life from this country.” —Ben Gallagher, from his poem “On Hills Licked by Butter”
- [Boldly Going Where Small Family Dairies Must Go](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-small-family-dairies-clover-stornetta/) - “I believe in the future of farming, with a faith born not of words but of deeds—achievements won by the present and past generations of farmers; in the promise of better days through better ways, even as the better things we now enjoy have come to us from the struggles of former years.” —From the Future Farmers of America Creed
- [Women's Work](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-womens-work/) - THE FOUNDING OF THE MARIN AGRICULTURAL LAND TRUST “The world begins at a kitchen table. No matter what, we must eat to live. The gift s of earth are brought and prepared, set on the table. So it has been since creation, and it will go on ...” —JOY HARJO, PERHAPS THE WORLD ENDS HERE “In the 1970s, dairy farmer Ellen Straus and biologist Phyllis Faber sat at farm kitchen tables around the county and talked about the adversity being faced by dairy families.”
- [The Forager and the Fire](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-forager-and-fire/) - MISSIVES FROM MT. VEEDER The deer were bounding like blown leaves Under the smoke in front the roaring wave of the brush-fire; I thought of the smaller lives that were caught. Beauty is not always lovely... —THE SELECTED POETRY OF ROBINSON JEFFERS
- [Bounty: Fine Food Production in Coastal Marin from 1834 to Today](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-bounty-fine-food-production-coastal-marin-1834-today/) - Bolinas Museum Exhibition Celebrates the Bounty of Coastal Marin “West Marin is an abundant land. The Miwok Indians who once populated this region revelled in the land’s productivity. Then as now, Marinites lived high on the hog, enjoying the beaches, lagoons and bays with fish and shellfish. Today the valleys and flatlands where wild game was once plentiful provide a good share of the organic produce consumed by Bay Area diners.” —David Mitchell, former editor and publisher of the Point Reyes Light, The Coastal Cook of West Marin (Riley and Company, 1991)
- [Born to Bake Better Bread](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-born-bake-better-bread/) - The Giusto Family Completes the Circle of Farmer, Miller, Baker and Teacher “Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It’s no coincidence that we say bread is the staff of life.” —Lionel Poilâne, French master baker (1945–2002)
- [Journey to HomeFarm](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-journey-homefarm-and-healdsburg-shed/) - The Mad Farmer, the Dancer and the Jazz Musician “The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life. Without proper care for it we can have no community, because without proper care for it we can have no life.” -Wendell Berry, The Unsettling of America: Culture and Agriculture (Sierra Club Books, 1977)
- [Plant a Pluot Now](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-plant-pluot-now/) - In the dead of winter, gardens succumb to dormancy. Long gone are basket-in-hand harvest jaunts to the vegetable plot. Instead, pumpkins lay forlorn atop the compost pile. Even late season delicacies like fried green tomatoes seem a distant memory. Clouds form, rain falls, and we turn inward. But what’s a gardener to do? Reclaim the winter and celebrate bare-root season by planting summer fruits now. By January, nurseries in Marin, Sonoma, and Napa counties are abuzz with a daunting selection of fruit trees. You’ll find all the standards—apples, pears, plums, peaches, and figs—as well as offbeat, newer options like the pluot.
- [Ultimate Upcycling](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-ultimate-upcycling/) - FROM FOOD SCRAPS TO FILET MIGNON On a typical weekday morning, Jeff Kent hops in his flatbed truck and spends a couple of hours collecting feed for his pigs, goats, chickens and ducks. He is gathering food that otherwise would be bound for the trash bins at Alive and Healing Tempeh, Costeaux French Bakery, Oliver’s Market and TierraVegetables—all within a few miles of his Windsor farm.
- [Dig It: FAMILIES GO OFFLINE, GROWING FOOD AND CONNECTIONS](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-dig-it-families-go-offline-growing-food-and-connections/) - A black Labrador named Cooper lumbers around trying to find the best place to sleep on a warm afternoon in Mill Valley as his owner, Ashley MacDonald, and her gardening mentor, Amy Rice-Jones, meander through the terraced front yard of Ashley’s sloping 8,000-square-foot lot, reviewing plants growing in waist- high planter boxes. Small bicycles and a few toys are strewn across the yard, along with empty vegetable start trays and a pair of Felco shears, their bright red grips still open—signs of recent gardening activity.
- [Diy Herbal Cocktails From Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-diy-herbal-cocktails-wine-country/) - A farm-to-bar, class-to-glass, off -road adventure with wine country’s most creative cocktail makers and shakers Hidden under the shade of wine country lies a farm-to-bar cocktail scene, brimming with fresh herbs and commanded by a group of six “magic makers.” Summer is intoxicating on its own, and when you pair that with some lively local spirits and the bountiful and diverse fresh herbs at their peak this season, you have a highly potent mix.
- [The holiday cocktail](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-holiday-cocktail/) - Middle Eastern Spiced Eggnog with Locally Crafted Spirits I never liked eggnog, or so I thought. Year after year I politely declined the holiday concoction, happy not to have to endure its bland taste, egg-y texture and heavy cardboard aftertaste. You could not have convinced me there would be a day I would crave it, or look to it to rev up my holiday spirit.
- [Hearty, Bold and Robust](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-hearty-bold-and-robust/) - THE BITTERSWEET PERFECTION OF WINTER CHICORY The arrival of winter also means the arrival of locally grown chicories at our farmers’ markets and grocers.
- [A Window on Fall](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-window-fall/) - FALL IN LOVE WITH APPLES’ SAVORY SIDE As evenings turn cooler, and locally grown apples begin to show at local markets, many folks conjure up images of warm apple pie à la mode, cinnamon-laden apple turnovers, buttery apple cake, caramel-y tarte tatin or candy-sweet apple crumbles and cobblers. I, on the other hand, fantasize about roasted apple soups, tart and crunchy apple salads, and apple-braised meats—I’m in love with apples’ savory side.
- [Tabletop Perestroika](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-tabletop-perestroika/) - LOCAL VODKA, MEET RUSSIAN-STYLE DUMPLINGS A freezer full of homemade Russian-style dumplings is my favorite way to stock up for the winter. Many cold, rainy days find me feeling too lazy for cooking projects that take hours of prep time, yet those are the days when sitting down to a meal of homemade comfort foods like dumplings feels like wrapping up in a warm blanket.
- [Farmers’ Market Shopping](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-farmers-market-shopping/) - A KEY INGREDIENT FOR MEAL PLANNING ON A BUDGET When trying to eat nutritiously and deliciously on a tight budget, peak-season, locally grown vegetables and fruits are key ingredients. Simple but thoughtful meal planning is also a must. Here are a few tips I use in my own household that make shopping and cooking a joy, and provide delicious meals without breaking the bank.
- [The Cold New Thing - Ready to Drink Cocktails](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-cold-new-thing-ready-drink-cocktails/) - Can the “lightning in a bottle” that is an artfully crafted, hand-mixed cocktail really be captured in a can? Like many folks with what I consider an advanced palate (or at least thirst) for all things spirited, I have always loathed canned cocktails. The ones I had been persuaded to try were all grossly sweet, malty concoctions mass-produced by goliath liquor companies. Besides, for a good number of years I was happily mixing up my own cocktails utilizing the Bay Area’s best spirits, seasonal fruits and botanicals right in my own Bolinas kitchen overlooking the Pacific Ocean.
- [All Food is Grass: An Excerpt from Defending Beef](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-defending-beef-all-food-is-grass/) - Modern urban dwellers tend to look at grass and see only monotonous, ubiquitous, inedible green ground cover. Environmentally minded landscapers loathe it and have taught us skepticism of expansive, watered, suburban lawns. These days we don’t regard grass as part of our food system, let alone its foundation. Grass’s connection to what we eat seems remote, if we think of it at all. Grasses cover around 40% of the earth’s land surface, about 70% of the world’s agricultural area, and are the fourth-largest plant family in the world, containing more than 11,000 species worldwide.
- [Cultivating Awareness: Farming is Daily Meditation at Green Gulch](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-cultivating-awareness-farming-daily-meditation-green-gulch/) - Trails of wispy fog cling to the switchback slopes along Highway 1 from Mill Valley to Muir Beach, past a hand-carved wooden sign leading to the Green Gulch Farm Zen Center. From the road above, the tall eucalyptus trees form an arch over the gentle curve of the fertile valley below, which empties out into the Pacific Ocean. Drive a bit farther in and you’ll catch glimpses of iridescent crops laid out in neat ribbons, forming the heart of Green Gulch Farm: six acres of certified organic vegetable fields, fruit trees and flower gardens.
- [A Happier Meal: Ceres Project Cooks for the Community](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-happier-meal-ceres-project-cooks-community/) - In ancient Roman religion, Ceres was a goddess of agriculture, grain crops, fertility and motherly relationships. The Ceres Community Project, founded in Sebastopol in 2007, adopted her name in a nod to the celestial goodness delivered by the goddess.
- [Hanson of Sonoma, Where Stomping Grapes into Organic Vodka is a Family Affair](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-hanson-of-sonoma-crafts-organic-vodka/) - The organic revolution has few frontiers left to conquer, and thanks to a small family operation in the heart of Sonoma County, vodka is no longer one of them. A few years ago, as a student at the University of Oregon, Chris Hanson spotted an exciting trend during his study abroad in London: an artisanal brewing renaissance that was catching fire about the same time in the U.S. Something in his gut told him craft distilling was about to explode, and he wanted to be a part of it.
- [Don't Give Up Your Salad Days](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-dont-give-your-salad-days/) - SIMPLY UPDATE THOSE SUMMER FAVORITES FOR WINTER As fall’s harvest fades and the last local tomatoes are canned, frozen or left in the field, many of us mourn the passing of salad season, believing that we must either wait until the arrival of spring to enjoy light, nutritious deliciousness, or else settle for inferior salad ingredients that traveled hundreds of miles to reach out plates.
- [Avalow](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-avalow/) - PLANTING THE SEEDS FOR CLIENTS TO GROW THEIR OWN In late January, Windsor resident Susan Nelson was harvesting beautiful orange cauliflower, bright green broccoli and the delicious leaves of both plants, which she had never before eaten, from raised beds in her front yard. Nelson is a longtime gardening enthusiast, with success best described as “random.” “Some things work,” she says, “and some things don’t. I’ve never understood why.”
- [Raising Crops, Raising Voices](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-raising-crops-raising-voices/) - SYMPOSIUM FOUNDER BRINGS WOMEN FARMERS INTO THE SPOTLIGHT “One of the most heartening experiences happens in between sessions,” Caitlin Hachmyer says of the annual symposium, Foundations and the Future: Women’s Leadership in the Food Movement, she launched in 2016, “or in moments when folks are asked to turn to their neighbors for a bit of engagement. …The space is abuzz with voices. There is no silence; people are inspired and energy feels like it is bubbling over.”
- [Mora Estate](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-mora-estate/) - AN ITALIAN TREASURE FLOURISHES IN SONOMA Valpolicella, a small valley that is home to a very big wine, Amarone della Valpolicella, is nestled just north of Verona and adjacent to Lake Garda in northern Italy. This singular wine, made using an ancient method that involves letting the grapes rest for several weeks after harvest and prior to fermentation, is widely praised as Italy’s most distinctive, most precious wine. It is also one of the treasures of Sonoma County.
- [The Escoffier Questionnaire: ROB LARMAN](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-rob-larman/) - RESTAURANT: COCHON VOLANT BBQ SMOKE HOUSE, SONOMA Rob Larman has a righteous restlessness. It is a common affliction among cooks, a profession that demands both creativity and ferocious repetition, leading to frequent changes of venue. Chef Larman’s case is exacerbated by a strain of entrepreneurialism. Last fall, Larman opened Sonoma’s Cochon Volant BBQ Smoke House, which serves California cooking that happens to be Southern-style barbecue. The two cuisines share a similar ethos: utilizing a few good ingredients, whose flavors are expertly coaxed into expression.
- [The Escoffier Questionnaire: Perry Hoffman](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-perry-hoffman/) - PERRY HOFFMAN RESTAURANT: SHED CAFÉ, HEALDSBURG When you are learning how to forage for wild foodstuffs, you are learning to learn. That is, you are learning (or remembering) to be curious and observant. Every day is different, every piece of land holds its own ecology, every season follows its own pace.
- [The Escoffier Questionnaire: Ca'Momi's Valentina Guolo-Migotto](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-camomis-valentina-guolo-migotto/) - VALENTINA GUOLO-MIGOTTO RESTAURANT: OSTERIA CA’MOMI AND CA’MOMI ENOTECA, NAPA
- [Escoffier Questionnaire: Jeff Cerciello of Farmshop Marin](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-jeff-cerciello-farmshop-marin/) - In Farmshop Marin’s dining room, La Quercia’s highly regarded cured ham is thinly sliced on a pear and prosciutto pizza emerging from the wood-fired oven. “You don’t need to make everything yourself, if someone else is making it beautifully,” says the restaurant’s chef and owner Jeff Cerciello. The concept of Farmshop came from Cerciello’s desire to handle ingredients in a “totally new way.” That is a nimble feat for a cook with his resume.
- [The Escoffier Questionnaire: Chef Matthew D’Ambrosi](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-chef-matthew-d-ambrosi/) - SPOONBAR, PIZZANDO, HARMON GUEST HOUSE ROOFTOP BAR One of the gifts of the collection of Escoffier Questionnaires we have published over the years is the leitmotifs that lilt through the unique stories of each chef we interview. If you haven’t tracked it, TriMark Economy Restaurant Fixtures in San Francisco is the place to go!
- [Escoffier Questionnaire -Kevin Katsulis](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-escoffier-questionnaire-kevin-katsulis/) - THE DRAWING BOARD, PETALUMA
- [The Escoffier Questionnaire: Sondra Bernstein](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-escoffier-questionnaire-sondra-bernstein/) - THE GIRL & THE FIG AND THE FIG CAFÉ During the final drowsy nod of summer last year I happened upon the “Fig Rig,” a food truck that was, that day, parked at Petaluma’s The Block. As I ate my perfectly pankoed fried green tomatoes, I marveled at the spectacular consistency of Sondra Bernstein, proprietress of said rig. The iconic Southern dish tasted like it couldn’t possibly have come from anywhere other than Sonoma County—because for the last 20-plus years, Bernstein has been serving food in Sonoma County that tastes “just so.” A living example of ouroborosian cause and affect.
- [The Escoffier Questionnaire: Robert Nieto](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-robert-nieto/) - ROBERT NIETO RESTAURANT: JACKSON FAMILY WINES When I told the tasting room employee at the Kendall- Jackson winery that I was there to meet Chef Robert Nieto, he blinked a few times and then it dawned on him: “Oh, you mean Chef Buttercup?” I don’t usually call strangers by their nicknames, but I could see that Buttercup has become an identity for the pastry chef. If you think like me, then the answers to your next two questions are: No, his wife doesn’t call him Buttercup; and no, there isn’t an embarrassing story about buttercream.
- [The State of Foie Gras](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-state-foie-gras/) - On July 1, 2012, California Senate Bill 1520 (SB 1520) will go into effect. This statute, passed in 2004, bans, within the state of California, the production of foie gras by the “force-feeding” method, as well as the sale of any foie gras that has been produced by this method.
- [Nose to Tail—The Roast](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-nose-tail-roast/) - Eating “nose to tail” does not mean that you need to choke down animal organs in some kind of Fear Factor dare. It does mean acknowledging that we live as a tribe, that a living creature has been raised with care, and gave its life, in order to nourish a community. To honor that life, and to live within the natural order of things, we do well to eat or otherwise utilize every part of the animal.
- [Escoffier Questionnaire: Barbara Alexander of Napa Valley Cooking School](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-barbara-alexander/) - A mention of “cooking school” is often the beginning to a rollicking conversation amongst chefs. There are those who feel that showing up for the abuse and intensity of an actual commercial kitchen every day until you are worthy to chop, and then one day to filet, and then one day to cook, is the only career path for a chef.
- [Escoffier Questionaire: Ari Rosen](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionaire-ari-rosen/) - I’m showing my bias here, but if there were only going to be one restaurant available to me, for the rest of my digesting days, I would be happy if it were one of Ari Rosen’s two restaurants in Healdsburg. There’s something so deeply Sonoma County about Ari’s take on Italian: nonparochial, generous and ambling. We stayed for a game of bocce, after our long early-evening meal on the patio of Campo Fina, and I experienced beginner’s luck and a Vermintina buzz in one memorable match. It was the exclamation point to a sublime meal, one of many I have enjoyed from the kitchen of this easy master.
- [Escoffier Questionaire: Justin Everett](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionaire-justin-everett/) - Chef: Justin Everett Restaurants: Murray Circle/Farley Bar at Cavallo Point, Sausalito What was your favorite food as a kid? Tacos What was the first meal you made that you were proud of? Chilaquiles, as a young dishwasher, for family meal What three adjectives describe your cuisine? Fresh, clean and responsible What book most influences your food, cookbook or otherwise? I am influenced by a lot of different cookbooks but The Flavor Bible probably gets the most use.
- [Escoffier Questionaire: John Franchetti](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionaire-john-franchetti/) - Learning that this issue would be an ode to local dairy, I immediately thought of Chef John Franchetti and that naturally led to my rolling Rosso Pizzeria’s extraordinarily delicious burrata around in my mind’s mouth.
- [Escoffier Questionnaire: Brad Farmerie of The Thomas](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-brad-farmerie-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 edible Marin & Wine Country, Farmerie and AvroKO, the New York design and concept firm behind Public, as well as Saxon + Parole, have just brought their many talents to downtown Napa. Last year, Farmerie and AvroKO acquired the former home of Fagiani's, the storied real estate on Napa's Main Street that was rumored to have been stalked by heavy-hitters like Thomas Keller, and set about a major renovation.
- [The Escoffier Questionnaire: Chef Ryan Fancher](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-escoffier-questionnaire-chef-ryan-fancher/) - HEALDSBURG’S BARNDIVA AND BARNDIVA’S GALLERY & BISTRO Some people are just born to the line. Chef Ryan Fancher of Healdsburg’s Barndiva and Barndiva’s Gallery & Bistro is one of them. “It chose me at an early age,” he says.
- [The Escoffier Questionnaire: CHEF EVAN BLOOM](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-chef-evan-bloom/) - WISE SONS, LARKSPUR & SAN FRANCISCO Every other Escoffier Questionnaire I have authored for Edible Marin & Wine Country has followed a cook’s journey through various kitchens and oftentimes even varying cuisines. The story of Evan Bloom of Wise Sons Jewish Delicatessen is singular in that his entire professional culinary history is the exploration and evolution of one distinct idea: that Jewish deli food should remain present and relevant.
- [The Escoffier Questionnaire: CHEF OMAR HUERTA PLAYA MILL VALLEY](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-escoffier-questionnaire-chef-omar-huerta-playa-mill-valley/) - Growing up in Encarnación de Díaz, a town about the size of Novato in the Mexican state of Jalisco, Chef Omar Huerta spent his weekends and afternoons after school at the restaurant owned by his family. From a young age, he worked jobs in both the front and back of the house. “Restaurant time was family time,” he fondly remembers. At 16, Chef Huerta moved to Richmond, California, with a plan to join up with some family members to spend a year abroad, improving his English skills to give him an edge in college admissions.
- [The Escoffier Questionnaire: Chef Josh Seibert](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-escoffier-questionnaire-chef-josh-seibert/) - CHEF JOSH SEIBERT NICK’S COVE, MARSHALL Chef Josh Seibert is not really interested in the spotlight. But there happens to be one following him around these days, now that he’s the new executive chef at Nick’s Cove, Marshall’s winsome seaside property with a storied history.
- [The Escoffier Questionnaire: Michele Anna Jordan](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-michele-anna-jordan/) - Michele Anna Jordan Chef, author and local culinary superstar Michele Anna Jordan is at the top of the list of people I would credit with creating the vibrant Sonoma County food scene we all enjoy today. You simply can’t parse the history of the earthy, ingredient-obsessed culinary world of Northern California without her.
- [Escoffier Questionnaire: Chef Sean O'Toole of TORC in Napa](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-chef-sean-otoole-torc-napa/) - RESTAURANT: TORC, NAPA To truly witness a tomato in its moment, or a mushroom freshly foraged, you must do as little as possible to interfere with its innati perfection. Or so we often think as diners. There is some truth to this, as anyone knows who has ever made a Capresi salad or eaten a peach seconds before it falls off the branch from its own heady readiness. However, there is also the art of cooking.
- [Escoffier Questionnaire: Dustin Valette of Valette](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-chef-dustin-valette/) - RESTAURANT: VALETTE, HEALDSBURG [Opening Spring 2015] Chef Dustin Valette is a true child of the Sonoma County culinary world and now he takes his place as one of its restaurateurs, something the chef says he has dreamed of since he was 13.
- [Escoffier Questionnaire: Moishe Hahn-Schuman and Matthew Williams](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-moishe-hahn-schuman-and-matthew-williams/) - RESTAURANT: RAMEN GAIJIN, SEBASTOPOL Ramen, the broth-based noodle soup hailing from Japan, has enjoyed a spectacular renaissance in the last few years. The seemingly simple dish incites a cult following, much like punk rock, obsessed with what ramen-lovers call “authenticity.” When I ask Moishe Hahn-Schuman and Matthew Williams, the chef owners of Sebastopol’s Ramen Gaijin, how they respond to this fevered following, they shrug. “We’re not trying to be authentic,” Moishe says. “We’re a restaurant for this community,” adds Matthew.
- [Nose-to-Tail Eating](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-nose-tail-eating/) - Putting the pig’s best foot forward Making good food accessible to all is a tricky business and requires all kinds of great minds and hard work. Many of us are eager to celebrate the earthy, hands-on work of farmers, chefs, butchers and other craftspeople. There is, however, a whole group of people whose hard work often goes unnoticed in the good food world because their roles in this virtuous community are more nebulous. Olivia Tincani is one of these mysterious beings. She appears behind many corners and opens many doors.
- [CHEF DARRYL BELL, STATELINE ROADHOUSE, NAPA](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-chef-darryl-bell-stateline-roadhouse-napa/) - This summer Napa welcomes Stateline Road Smokehouse—or, as chef and owner Darryl Bell calls it, “the Cathedral to Smoking.” The homage to Kansas City and its barbecue is a former auto shop and its cylindrical metal ceiling gives the feeling of being inside the world’s most beautifully designed barrel smoker.
- [Chef Kaelin Ulrich Trilling](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-chef-kaelin-ulrich-trilling/) - LA CALENDA, YOUNTVILLE “Well, the octopus can adapt well to many environments. I like to think I can, as well,” says Kaelin Ulrich Trilling, chef de cuisine of Yountville’s La Calenda, as he runs his hand over the large cephalopod tattoo on his forearm. I’d say that Chef Trilling is, in fact, masterfully adaptive. He carries with him a few traits that make him easy to welcome. “I always made sure I was very easy to work with. I am respectful, I work hard. I knew the skill would come, but the attitude had to be there, too.” He also craft s exquisite Mexican food. A very agreeable recipe, indeed.
- [The Escoffier Questionnaire: Chef Liza Hinman](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-escoffier-questionnaire-chef-liza-hinman/) - THE SPINSTER SISTERS Liza Hinman has such a grounded way about her that it is easy to overlook that she is really rather wildly accomplished. As chef-owner of Santa Rosa’s The Spinster Sisters and co-owner of The Astro Motel, which recently underwent a $10 million “midcentury cool” renovation, not to mention her roles in many other projects “in the planning phases,” you might expect to find her in a constant frenzied whirl—but you don’t. Her self-awareness feels kind and unguarded. Words I don’t oft en use to describe chefs.
- [Escoffier Questionnaire: Chef Stéphane Saint Louis](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-escoffier-questionnaire-chef-st-phane-saint-louis/) - Table Culture Provisions, Petaluma Stéphane Saint Louis found his passion for cooking when he was in culinary school—for the second time. “Institut Paul Bocuse was suits and ties, clean shave, crispy whites and toque on. That was really where I fell in love.” Born in New York, raised in Haiti and high-schooled in Marin, he wasn’t much interested in cooking as a kid. His mom worked long hours and so, as is “very common in Haiti, we had a housekeeper and a maid that lived in, and they would do the cooking.”
- [The Rye Renaissance of Mare Island](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-rye-renaissance-mare-island/) - DAVE PHINNEY’S SAVAGE & COOKE
- [Thinking Outside the Barrel](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-thinking-outside-barrel/) - Jason Ruppert shatters the natural winemaking mold Jason Ruppert leans forward comfortably, his heavily tattooed arms resting gently on the table in front of him, his short-sleeve T-shirt adorned in geometric patterns with no visible logo or brand. His ready smile and 5 o’clock shadow are natural complements to the winemaker’s warm laugh. Even via Zoom, it is palpable that his enthusiasm for the topic fuels his cadence, which increases steadily as the conversation progresses. The topic? Winemaking. Natural winemaking, to be exact.
- [Port: It's Not Just For Dessert](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-port-its-not-just-dessert/) - NAPA’S PRAGER WINERY & PORT WORKS ENCOURAGES PAIRING OFF THE BEATEN PATH STEPPING INTO Prager Winery & Port Works, tucked behind Sutter Home on the western side of Napa’s Highway 29, you are immediately greeted by history. Lovers of fine port—sweet, fortified wine—Jim and Imogene Prager established the winery in 1979; it is now run by their grown children. The small tasting room is decorated with paper currency stapled to the walls by visitors from over the decades, a neon sign and a poster for a Cabernet Sauvignon that they have long since stopped producing.
- [Adapting to Climate Change in Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-adapting-climate-change-wine-country/) - “I get this call a lot,” remarks John Aguirre, in a weary but not unfriendly manner. The president of the California Association of Winegrape Growers, Aguirre is a busy man, trim and slightly grizzled. The call he has taken was to do with how climate change is impacting his industry. When the Napa and Sonoma Valleys were first planted to grapes, California was nowhere near as warm as it is today. The Environmental Protection Agency estimates that California’s temperatures have increased between 1.5 and 3.5°, on average, over the past century.
- [Wine-Sight](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-wine-sight/) - CHECKING BACK IN WITH A FEW “UP AND COMING” WINEMAKERS She killed the ignition on her black 1991 Porsche Carrera, silencing the Bay Area’s own Patrick Monahan as he crooned “Hey soul sister, ain’t that Mr. Mister on the radio…” and experienced her first moment of silence in what felt like a very long time. Earlier that day, a dream had come true for Gibson Thomas, publisher and editor-in-chief of Edible Marin & Wine Country.
- [Discover Napa’s AVAs](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-discover-napa-s-avas/) - ILLUSTRATIONS BY CL AIRE LE MOING Few words in the wine industry—uttered by sommeliers and shop owners or printed on bottle labels—inspire the sort of immediate recognition and respect as does the phrase “Napa Valley.” Relatively small, a mere 30 miles by five, it is a giant among winegrowing regions, not only in the United States but around the world.
- [Truly Good Olives](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-truly-good-olives/) - The town of Fairfax in Marin has made a name for itself in part by passionately taking the organic lifestyle to heart. If there is any doubt about that, the gorgeous newly opened location of Good Earth Natural Foods market will cure you—not only of doubts, but also of anything else that ails you. Just walking the aisles there makes you feel healthier.
- [Headlands Center for the Arts: Nourishing Creativity](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-headlands-center-arts-nourishing-creativity/) - Headlands Center for the Arts (HCA) inhabits former military buildings at historic Fort Barry in the Marin Headlands, deep in the Golden Gate National Recreation Area. Artists, many of whom hail from from other countries, spend up to three months there composing, choreographing, painting, photographing, sculpting, weaving or writing as westerly winds rage off the Pacific, foghorns bellow and coyotes howl.
- [Achieving Slurpability: Hog Island Oyster Co.](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-achieving-slurpability-hog-island-oyster-co/) - John Finger, president and co-founder of Hog Island Oyster Co., has a classic California surfer look—his hair is blond and his face is tan; he has crow’s feet spreading from the corners of his eyes, telltale signs of many years spent squinting into the distance to spot the perfect wave. He is not a native son, however, but grew up on the North Fork of Long Island. A place similar to his adopted home of Northern California, a place where you can still fish for your supper and grow your own food.
- [Wine Country Gets Kind](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-wine-country-gets-kind/) - NOW HIRING SENSI-SOMMELIERS I have always liked the idea of pot, but never quite enjoyed the experience of it. Smoking pot sent me into embarrassing coughing fits, and I never knew how it would affect me—if I’d become catatonic or paranoid, or drowsy, or just binge eat, none of which I wanted more of in my life. Edibles were easier to ingest, but they could be way, way too strong and last for hours. I’d pass by dispensaries and their glare of bright lights. The characters hanging around outside making them seem a little sinister.
- [Herring and Salmon Oil Smoothies](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-herring-and-salmon-oil-smoothies/) - THE MARINE MAMMAL CENTER WHIPS UP NOURISHMENT FOR THE SENTINELS OF THE SEA California’s Moss Beach is a small harbor town, unremarkable except for its wealth of wildlife. Due to deep canyons that fork through nearby shallow shelves of the Monterey Bay, the waters are fertile and fish abundant. In the breakwater between the bay and Elkhorn Slough, you can experience a safari of sea otters floating, seals and sea lions slipping by and squadrons of brown pelicans skimming past in their tight V regiment.
- [Urchin Explosion](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-urchin-explosion/) - THE UNDERWATER BATTLE BEING WAGED ALONG OUR COAST My first attempt to free dive for red abalone was with a group of Santa Cruz–based surfers who took to the water like sea otters—popping underwater to come seemingly right back up holding a magnificent sea snail, then popping back down for another. After a while of watching from the Point Arena Pier in Mendocino, I finally worked up the courage to join them. Making my way through the churning Pacific, it felt like being caught in a washing machine. And then there were the frequent stops needed to disentangle myself from long strands of kelp.
- [Honey: The Taste of Terrain](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-honey-taste-terrain/) - A flavor wheel is a tool to “listen with your nose” A statue in the garden at the Robert Mondavi Institute for Wine and Food Science at UC Davis is engraved with the likeness of the wine aroma wheel, a tool developed by Ann C. Noble, a now-retired sensory chemist and professor at Davis, and credited with broadening consumer understanding of wine tasting, thereby greatly increasing demand. It seems only fitting, then, that out of this revered research center for food and wine would also arise a similar tool for describing the deeply nuanced tastes of honey.
- [The ones that didn't get away](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-ones-didnt-get-away/) - The Big Fish of Sardine Lake My wife doesn’t like to fish. She’ll tell you she does, but it’s an untruth. Fishing requires calm, quiet and patience for a dinner that may never avail itself. She’s more reminiscent of the tempest now blowing steadily across the waters of California’s Sardine Lake, full of vim and velocity, behavior unsuited to hours of kissing the water with a fly or sinking a weighted hook.
- [High on the Hog](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-high-hog/) - The Fatted Calf ‘s Charcuterie Classes Elevate the Culinary Art of Preserving Meats Bring the fatted calf, kill it, and let us eat and celebrate… —From the Parable of the Prodigal Son, Luke 15:23 “Wine is served after knife-work,” Taylor instructed. How disappointing, I muttered, instinctively and immediately searching for the bar anytime I’m issued a name tag. But I was here to learn, and wine could wait until our group lunch at day’s end.
- [The First of September](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-first-september/) - “For us hunting wasn’t a sport. It was a way to be intimate with nature, that intimacy providing us with wild unprocessed food free from pesticides and hormones ... “ —Ted Kerasote in Merle’s Door: Lessons from a Freethinking Dog (Mariner Books, 2008)
- [The pleasures of crabbing](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-pleasures-crabbing/) - Northern California’s Highway 1, its crooks and curves hugging tight to the Pacific coastline, was flooded out in the one-horse town of Tomales, preventing my progress farther south towards Point Reyes Station. Desperately needed December rains poured down the now-verdant West Marin hills, washing onto the road boulders, tree limbs and thick piles of red clay soils.
- [From soup to fine wine](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-soup-fine-wine/) - The Cuvaison–Andy Warhol Connection When contemplating fine wine, Andy Warhol (1928–87) is not the first thought that leaps to mind. A preeminent figure in the visual art movement of Pop Art, which revolutionized the art scene in the late 1950s, Warhol reinterpreted popular products and figures, forcing the viewer to acknowledge the highly recognizable in a different manner. His mediums of expression were vast: commercial illustration, painting, printmaking, photography, silk screening, sculpture, film and music.
- [The Spring Forager](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-spring-forager/) - Stalking the Wily Morel Slowly comprehending my unbridled arrogance, hot tears stung my eyes. Hiking alone for hours in Northern California’s towering El Dorado National Forest, my gaze cast downward onto endless forest floor, I had lost my way. Rather than following a path or trail, or cleaving closely to the road, I had thoughtlessly meandered an enormous length of woods searching for one of springtime’s great culinary gifts: Morchella, the true morel mushroom.
- [Dreaming of Blue](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-dreaming-blue/) - A quest in search of a particular high The glass jar was empty of everything but a fine dust and I was beginning to feel anxious. I made the requisite phone calls to providers, both legal and not so much. No dice. My favorite strain of green bud had been sold out for many weeks, and the new harvest was months away. The only remaining remedy was to go to the source: a pilgrimage to an agricultural shrine found on a rough and tumble patch of land in Northern California.
- [Sayulita Daydreaming](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-sayulita-daydreaming/) - DROPPING A LINE ON THE RIGHT SIDE OF THE WALL The customs officer at the small, modern airport in Puerto Vallarta eyed me up and down, his pressed blue uniform thrown off-kilter by three-day stubble and dirty fingernails. Piecing together his gestures with a couple of words snatched from his rapid-fire Spanish, I gathered he wanted to know the contents of my luggage, which included a densely taped brown shipping box. Reflexively, the top of my lip broke into a sweat, flushing through my entire body until my linen dress was soaked.
- [Harvesting Umami](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-harvesting-umami/) - RARE NEGATIVE LOW TIDE FOLLOWING A FULL MOON SERVES UP A PICK-YOUR-OWN SEAWEED FARM Seaweed harvesting is something I’d never seriously contemplated, akin to collecting quenelle spoons or harvesting gulls’ eggs: niche and unnecessary. But, for me, integral to excitedly looking forward to each season is understanding what gifts bestowed by Nature reach their peak moment during that time, and finding the secret spots and rich patches where they can be harvested.
- [Not a Morsel would be Wasted](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-not-morsel-would-be-wasted/) - FOR THE HOG KILLING Let them stand still for the bullet, and stare the shooter in the eye, let them die while the sound of the shot is in the air, let them die as they fall, let the jugular blood spring hot to the knife, let its freshet be full, let this day begin again the change of hogs into people, not the other way around, for today we celebrate again our lives’ wedding with the world, for by our hunger, by this provisioning, we renew the bond. —WENDELL BERRY AMERICAN NOVELIST, POET, ENVIRONMENTAL ACTIVIST, CULTURAL CRITIC AND FARMER (B. 1934)
- [Artisan Granola: Big Gains for Grains](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-artisan-granola-big-gains-grains/) - Granola. In the 1970s, the word evoked images of Birkenstocked hippies downing pottery bowls of toasted oats, wheat germ, nuts and raisins in flowery meadows. Not any more. Like many other foods that began as counterculture phenomena 40 years ago, granola has grown up. And based on the number of savvy culinary artisans creating the complex cereal these days, it’s here to stay.
- [Wonderful Women Winemakers](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-wonderful-women-winemakers/) - They have stood in wet vineyard fog, checking grapes at dawn. They know well the chill of a cellar and the heft of a barrel. They can recall times when people looked at them askance, shocked that the woman standing behind the tasting table was the person responsible for the extraordinary wine being poured. What does it take to make great wine? Actually, let’s rephrase that. What does it take to rise to the top in the most prestigious wine region in the U.S., and to make some of the best wines in the world?
- [Keeping it Bright and Fresh: In Search of Winter Vegetable Inspiration](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-keeping-it-bright-and-fresh-search-winter-vegetable-inspiration/) - Winter crops are the under appreciated superheroes of the garden. Parsnips, carrots, chard and kale ... radishes, cabbage, collards, potatoes, onions and beets! These are all powerful plants.
- [Bob Cannard: Visionary Farmer and Educator—and His Green String Farm](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-bob-cannard-visionary-farmer-and-educator-and-his-green-string-farm/) - Over the past few decades, the now internationally renowned Bay Area food movement has benefitted from an exquisite storm of visionary chefs, eager and educated consumers and impassioned writers who extol the virtues of farm-to-table dining. But the single most important element in this robust gustatory renaissance, the one thing that has been and will always be essential for each and every successful culinary venture, is the flavor of the ingredients. The unparalleled quality of the produce delivered by our Northern California farmers has set the bar for the rest of the foodie world.
- [Beautiful Food of Our Children: Re-Inventing Public School Lunches](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-reinventing-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 the cafeteria, talking and joking, moving through the lunch line on autopilot. They pay little attention to the everyday offerings—pizza, French fries, mac ’n’ cheese—as they hold out their plates to the servers. They fill their trays, wander off to find a spot at a table and gobble down the meal that has been served to them.
- [Seasons of Cheese: It's All in the Grass](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-seasons-cheese-its-all-grass/) - One light and airy barn, several artisanal cheesemakers with their wares, tin buckets of carefully paired regional wines, tables of locally sourced honeys, chutneys and jams, and dozens of swooning tasters ... all on a bursting-with-green April day in the hills outside of Sebastopol. Oh, and did I mention Gwen, the sweet-eyed baby water buffalo waiting in the paddock beside the barn? All of the above make for a very happy cheese lover’s love-fest. This is the “It’s All in the Grass” cheese education and tasting event organized by the Russian River chapter of Slow Food. The theme of the day? Seasons.
- [Stepping Up: A New Generation at the Helm](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-stepping-new-generation-helm/) - Along the busy Highway 101 corridor of Marin and Sonoma counties, we tend to measure time in hours or hurried minutes. But driving west past the Nicasio Reservoir, across the painted bridge toward Pt. Reyes Station, and then north along Highway 1 toward Marshall, time begins to both slow and expand. I can see geographic movement in the knuckle-like wrinkles of Black Mountain, and sense the work of the tides along the shores of Tomales Bay.
- [A market improvement](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-market-improvement/) - Permanent Home Will Further Civic Center Farmers’ Market Role as a Center of Our Community
- [The Spanish Table](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-spanish-table/) - A Couple Brings Their Passion for Spain to Northern California Step though the unassuming front door of The Spanish Table at Mill Valley’s Strawberry Village and prepare to be transported to the far reaches of Iberia. Stop, for a moment, at the threshold and try to take it all in: the shelves and tables neatly stacked and full to the brim with colors and shapes, all arranged thoughtfully with notes to entice or explain or offer a sample of the intriguing offerings from faraway Spain.
- [Indian Valley Organic Farm and Garden](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-indian-valley-organic-farm-and-garden/) - Cultivating Future Farmers A healthy ecology is characterized by layers of uncountable contributors and beneficial partnerships, and that is exactly what has made the Indian Valley Organic Farm and Garden (the “IV Farm”) a success.
- [Sebastopol’s Spirit Works Distillery](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-sebastopol-s-spirit-works-distillery/) - Nothing Sloe About It My first impression as I enter the Spirit Works Distillery warehouse in Sebastopol’s The Barlow complex is of industry—that particular combination of busyness and intriguing shiny machinery that makes, for instance, Willy Wonka’s chocolate factory so wildly productive. But unlike Willy Wonka’s outfit, Spirit Works is populated, every which way, by … women.
- [The Croft at Nick's Cove](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-the-croft-at-nicks-cove/) - Imagine a row of small cottages perched above a remote and misty cove. They are simple, colorful structures, some sitting on stilts above the shallow sea. Vines wander along fence posts and up the cottage eves, and beds of nasturtium bloom bright against a backdrop of blue-grey bay. To the east, picture rolling hills, lustrous green grazing pastures that rise to meet the white sky.
- [Sustainable Conservation: Revving Up Restoration for Redds and Red-Legged Frogs](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-sustainable-conservation-revving-restoration-redds-and-red-legged-frogs/) - For those of us who love to spend time at Muir Beach, a lot has changed in the past few years. What used to be a confusing trudge down to the shore is now a peaceful walk over a wide bridge, with views of the meandering Redwood Creek on either side. Look east to follow the creek as it winds its way up into the mouth of the valley toward the Green Gulch Farm Zen Center (see story in our Fall 2013 issue), the embankments fortified with native sedges, rushes, ferns and young trees.
- [Cultivating More Than Produce](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-cultivating-more-produce/) - Bi-Rite reaping lessons, connections from its farm ventures “Summer squash, tomatoes—” “We start green beans even before that.” “We always start with baby lettuce.” “Forono, which is an Italian slender beet that—” “Radishes.” “Hot peppers and frying peppers.” “The melons worked out really good this year, the—” “Squash, delicata and acorn.” “The Crenshaw melon that is native to the area. The goal going forward is—”
- [Market Watch: Farm Audit Program Boosts Integrity of Offerings](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-market-watch-farm-audit-program-boosts-integrity-offerings/) - The Thursday morning Marin Civic Center Farmers’ Market is a happy, festive place. No matter that you’re in the middle of a hectic week, you almost can’t help but be cheered by a visit to the extensive, bustling market—whether you have just a few things to pick up for yourself and your family or, like the many local chefs you will find there, you are shopping for an entire restaurant.
- [Hilltop 1892: A Peak Experience for the Eyes and Taste Buds](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-hilltop-1892-peak-experience-eyes-and-taste-buds/) - The soil throughout this township is a rich, sandy loam, and is especially fertile in the valleys. It is well adapted to the growing of grains, vegetables, fruits and vines. Grass grows very luxuriantly on all the hill and mountain sides, over which large herds of kine roam at will…” From A History of Novato Alley, Bowen & Company, Publishers San Francisco, 1880
- [Beekind's Doug and Katia Vincent, the Royal Couple of Beekeeping](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-beekinds-doug-and-katia-vincent-royal-couple-beekeeping/) - Doug and Katia Vincent were excited for a robust harvest when they planted their garden in Pocket Canyon, outside Guerneville, 15 years ago. But by spring they were disappointed; their garden was not thriving and producing the way they had hoped. They were not sure what the problem was, but Doug, who Katia describes as “a quiet book-reading mechanic at the time,” had a solution in mind. Although his wife was terrified of bees, he suggested they start a hive to see if the prolific pollinators might help. He mail-ordered bees and quietly set up a hive at the back of their land.
- [Rustic Bakery: Nothing Half Baked About This Couple’s Success](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-rustic-bakery-nothing-half-baked-about-couple-s-success/) - It is a known fact that the baked goods at Rustic Bakery are habit forming. Many of us in Marin County (yes, count this as a personal confession) need to stop by one of their cafés several times a week, if not every day, to get our fix.
- [The Mill Valley Market and Farm: A Canepa Family Legacy](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-mill-valley-market-and-farm-canepa-family-legacy/) - In 1929, Genovese immigrant Frank Canepa took an important wrong turn. On his way north from San Francisco, where he worked for a North Beach produce market, heading for Corte Madera, he took a left somewhere along the way, wandered into Mill Valley, and immediately felt at home. The small enclave on the eastern slope of Mount Tamalpais reminded Canepa of the villages in his Italian homeland, and he knew right away that he wanted to open a produce market in the little town.
- [Raising the Bar: Clif Family Farm and Winery](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-raising-bar-clif-family-farm-and-winery/) - When I was young I liked to draw pictures of my “dream town.” These were colorful scenes of winding roads dotted with happy chickens, goats and sheep. Farmers with big hats and oversized smiles stood in the middle of their fields of leafy greens, bright yellow squash and towering cornstalks. Children rode bikes every which way and “downtown” on Main Street there was always a restaurant, with, you guessed it, lots of smiling customers. In short, I drew a land where everyone worked together and had fun, making the world a happy place. Of course, this hopeful scene has been hard to find in the real world.
- [A Fine Cup O' Joesphine](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-fine-cup-o-joesphine/) - In today’s world, women have made their mark in almost every industry you can name. Yet according to statistics from national business associations, certain bastions of male hegemony remain. Rates of female ownership and/or significant participation are perpetually and disproportionately low in freight transportation, sewerage engineering and steel manufacturing, just to name a few. Oh, and here’s one more: coffee roasting.
- [Transforming School Lunches, One "Conscious Kitchen" at a Time](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-transforming-school-lunches-one-conscious-kitchen-time/) - In 2013, Conscious Kitchen founder Judi Shils, Chef Justin Everett (then executive chef of Sausalito’s Murray Circle at Cavallo Point Lodge) and the kitchen team from Marin City’s Bayside Martin Luther King Jr. Academy served an all-organic, nutritious and delicious hot lunch to the school’s student body and staff. It should not have been a groundbreaking event, but it was.
- [Dog-Friendly Wineries](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-dog-friendly-wineries/) - WELCOMING THE WHOLE FAMILY IS A GROWING THING IN WINE COUNTRY I can say from personal experience that there is nothing quite as sad as the faces of our faithful canine family members as they watch us pack up the car for a Saturday excursion that they know they will not be joining. Those pained puppy eyes peering through the window as we pull out of the driveway … heart-wrenching!
- [Beltane Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-beltane-ranch/) - WHERE HISTORY IS HER-STORY If the land of Beltane Ranch could speak, it would have rich tales to tell, tales of powerful women who have ruled the roost, so to speak, for over a century. The historic ranch, winery and farm stay inn tucked along the southwestern base of the May-acamas range in Glen Ellen reinforces the belief that certain places are predestined to host certain narratives—in this case a distinctly feminine narrative.
- [Farming is an ancient pleasure](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-farming-ancient-pleasure/) - MEET JANET BROWN, STAR OF ALLSTAR ORGANICS Janet Brown is the type of person many of us aspire to be “when we grow up”: hardworking and open-hearted, worldly wise yet young-at-heart, articulate and erudite, yet happy to get her hands dirty. She is also a successful businesswoman with an enduring desire to serve her community and improve broader food system policies.
- [A lingering Legacy](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-lingering-legacy/) - NATURALLY, M.F.K. FISHER’S “LAST HOUSE” HAS A TALE TO TELL By now dark had almost come. I sat on the balcony feeling a little like the owl on the telephone pole, the hawk on the branch, waiting …. I waited, but everything looked as it always did from my balcony on a hot July night. The new moon was almost down, and a jet plane lowered itself gently toward the city, coming perhaps from very far away …. A supper of cold salmon and blueberries with cream tasted fine, if you care about those things, and I’ll sleep well …. —FROM THE JOURNALS OF M.F.K. FISHER, GLEN ELLEN, 1980
- [Sonoma County's Farms Leadership Program](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-sonoma-countys-farms-leadership-program/) - TEACHING LIFE SKILLS, ALONGSIDE HOW TO TEND VINES AND VEGETABLE GARDENS It is early on a Thursday morning and, like on every other schoolday morning, teenagers are pulling up in front of the classroom. Carpools of bleary-eyed boys and girls emerge into the cold morning air, lanky limbs clad in jeans and flannel shirts. They stretch and shake off sleep, looking around nonchalantly as they get ready to begin the school day.
- [The Marin County Fair](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-marin-county-fair/) - SHOWCASING THE COUNTY’S AGRICULTURAL BEST ALONGSIDE FUNNEL CAKES, TILT-A-WHIRLS AND THE RING TOSS When my children were young it was not unusual for them to request that I make summer vacation plans around the Marin County Fair schedule. And I got it! I remember so well that feeling of anticipation, the building excitement about riding brightly lit rides on warm summer evenings, oohing and aahing over the bursting fireworks, and trying to win a huge pink stuffed elephant at the ring toss.
- [Don’t Forget Fido](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-don-t-forget-fido/) - Meals Worthy of Man’s Best Friend In our home our dogs have always been treated as part of the family. They exercise with us. They watch movies with us. As the kids grew up, they were a regular part of story time in the evenings. I have often been caught having long conversations with my dogs as they watch me prepare meals. (OK, so there is a slight chance their amazing attentiveness has something to do with the possibility of a wayward scrap or a drip of broth off the soup spoon).
- [A Tale of Two Countries](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-tale-two-countries/) - Iranian American Culinary Entrepreneurs Give Thanks to Their Bay Area Adopted Home This fall, as Hosna Tavakoli and Pooneh Yamini, two Iranian American food industry entrepreneurs in our area, watched videos of growing protests in the streets of Tehran and of women in Iran (and around the world) burning head scarves to protest the Iranian regime, they were both reminded of how circumscribed and fearful their own lives growing up in Tehran had been at times.
- [Organically Growing Organic](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-organically-growing-organic/) - GROWERS IN WESTERN MARIN AND SONOMA COUNTIES HAVE LED THE WAY FOR THE PAST 100 YEARS From the rich valley of organic row crops cultivated by Zen Buddhist practitioners near Muir Beach, to the wind-battered cattle ranches of the Point Reyes National Seashore, to the silver-green sheep pastures stretching east from Bodega Bay, western Marin and Sonoma counties are an internationally recognized mecca for “alternative agriculture,” drawing everyone from sustainable farming advocate the Prince of Wales to aspiring young farmers looking to become part of a paradigm for the future of food systems.
- [Healthier Bodies, Healthier Communities](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-healthier-bodies-healthier-communities/) - Ceres Project nourishes those in need, and the futures of young volunteers By Kirsten Jones Neff
- [Wine Country-Inspired Syrups Sweeten Lives Nationwide, Naturally](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-wine-country-inspired-syrups-sweeten-lives-nationwide-naturally/) - A little more than 20 years ago, Sonoma Syrup Co. founder Karin Campion transitioned from a career in big city corporate architecture to designing residential architecture out of her home in order to spend more time with her then-young sons. At the former church schoolhouse on Sonoma’s Lovall Valley Road that she restored for her family, Campion planted an extensive garden lush with Provence lavender, Meyer lemons and mint.
- [Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-gold-ridge-organic-farms/) - It’s a windy summer afternoon in Sonoma County as I follow Brooke Hazen, farmer and proprietor of Gold Ridge Organic Farms, down a dusty fire road. We are winding our way through his olive and apple orchards, a patchwork blanket of varying shades of green spread across 88 acres of coastal foothills south of the town of Sebastopol. When we stop to admire the 360° view of rural and coastal West Sonoma, Hazen tells me that famed botanist and horticulturist Luther Burbank farmed and experimented nearby.
- [Free of the Usual Suspects](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-free-usual-suspects/) - The Marin Country Mart’s stewarded evolution into a world-class culinary destination A decade ago, the Larkspur Landing shopping center was known to most Marinites as an easy-to-access stop just east of Highway 101, home to AAA and Bed, Bath & Beyond, its culinary highlight the burgers and house-brewed beer at the Marin Brewing Company. The idea that it could one day become a renowned culinary destination, featuring the restaurants of some of the region’s most innovative chefs and restaurateurs—including Jeff Cerciello of Farmshop, Charles Bililies of Souvla and Charles Phan of the Slanted Door—seemed farfetched.
- [What’s Your Yard’s Carbon Footprint?](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-what-s-your-yard-s-carbon-footprint/) - New app by Sonoma landscape designer makes it easy to find out
- [Eggs First. Or Is It the Chickens?](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-local-egg-chicken-ranches/) - Petaluma used to be known as “The World’s Egg Basket.” Not necessarily the chicken basket, with fries, of the world. Many of the area’s original chicken ranching families have closed up shop. The reasons for this are personal and varied: local politics, not enough money in it, and too much competition from big growers. Most of the old chicken ranches have disappeared into vineyards, strip malls and food court complexes.
- [Marin French Cheese Turns 150](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-marin-french-cheese-turns-150/) - Oldest Continuously Operating Cheese Factory in the Country Why would you ride barefoot in a wagon train from Illinois to California? Or would you? Jefferson Thompson did just that in the late 1850s, leaving his cheesemaking family in Illinois and traveling for eight months to the “wild West” in a covered wagon, with cold feet and frostbitten toes. Thompson’s logic was that by traveling barefoot, he could save his good pair of shoes for when he arrived at his new home.
- [Ig Vella: The Big Cheese](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-ig-vella-big-cheese/) - What was that weird crackling noise? It got louder and louder, and scarier and scarier. Was it an invasion of crickets into St. Francis Solano Church? Crickets in Sonoma? The noise happened at the funeral mass for Ignazio (Ig) August Vella, the face and grand master of Vella Cheese Company.
- [Jancis Robinson on American Wines](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-jancis-robinson-american-wines/) - Jancis Robinson, one of the world’s most respected wine writers, blames it all on “a boyfriend whose father gave him too much money.” With that money said boyfriend bought, among other trinkets, a bottle of Chambolle-Musigny 1959 Burgundy for the two of them to enjoy.
- [A Quirky Kitchen](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/cook-quirky-kitchen-antique-utensils/) - My quirky obsession with antique kitchen utensils started as my husband, Gerald, and I began to travel inexpensively (well, cheaply) as newlyweds. We hunted and haunted little remote antique shops in California’s Gold Country looking for gifts for my mother, an artist and interior designer. I am sure I felt less guilt about buying things—since they were gifts for my mother—but I don’t even remember if she liked them.
- [Simi Winery, History in a Wine Glass](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-simi-winery-history-wine-glass/) - What would you do as an 18-year-old woman who inherits a winery in 1904? Expand the winery, of course. Fast. Isabelle Simi’s father, Giuseppe Simi, and his brother, Pietro, had arrived in San Francisco from Montepulciano in Tuscany, Italy, in 1859, hoping to find gold. Failing at that, they first grew produce in Pescadero, and then found their real gold mine: grapes.
- [Old-School Meat Guys Still Doing It Their Way](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-old-school-meat-guys-still-doing-it-their-way/) - Bud’s Custom Meats, Angelo’s Smokehouse and Angelo’s Wine Country Deli are among the last bastion of small- scale, family-operated meat shops in the North Bay, carrying on the long tradition of the art and craft of butchering and creating specialty meat products. I visited Matt Gamba, owner of Bud’s, and Angelo Ibleto, owner of both Angelo’s locations, to discover how they got to now, where they are headed and what keeps them doing what they do—the old-school way.
- [Nourishing Community](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-nourishing-community/) - COMING HOME TO THE “10 POUND FIRE” It was the second Tuesday of our October fires. As I drove up Broadway toward the Sonoma Plaza on my way home from our daughter’s house in the East Bay, I started to weep, then cry, and it wasn’t from the smoke.
- [I Scream, You Scream, We All Scream for Ice Cream—And Gelato, Sorbetto and Paletas](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-i-scream-you-scream-we-all-scream-ice-cream-and-gelato-sorbetto-and-paletas/) - YOUR ROAD MAP TO LOCAL SCOOP SHOPS I have often noted over the years that even the staunchest of grown up “eat healthy and get into shape” resolutions seem unable to withstand the siren song of ice cream. Perhaps it is the yearning to re-create happy childhood memories, so often accompanied by dripping ice cream cones, which produces such compelling cravings. Growing up in Berkeley, my favorite ice cream flavor was Neapolitan, offering stripes of chocolate, strawberry and vanilla all in one rectangular-shaped paper carton. My older brother always wanted the chocolate part, and he usually got it.
- [The Sweet Life](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-sweet-life/) - Wine Country’s Artisan Chocolate Makers Some of us are lucky enough to have had our doctors “prescribe” a square of chocolate a day—good for the heart, they say—and some of us are just “chocoholics.” I recall as a child “overhearing” that big screen icon Elizabeth Taylor had famously proclaimed that chocolate was better than S-E-X. In fact, Taylor and Rock Hudson are credited with inventing the chocolate martini while filming the movie Giant. According to legend, the movie stars used Hershey’s chocolate syrup in their cocktail.
- [Healdsburgs Relish Culinary Adventures](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-healdsburgs-relish-culinary-adventures/) - Enriching the Community One Recipe at a Time Like many modern food and wine growers, makers and feeders of other people, Relish Culinary Adventures owner Donna del Rey came to her tasty profession after a career doing something completely different.
- [Discovering Sonoma Valley's Carniceria Culture](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-discovering-sonoma-valleys-carniceria-culture/) - Some of the richest food finds in Sonoma Valley hide in the Hispanic markets, including authentic carnicerias (butcher shops) found along Highway 12 in the communities of Fetters Hot Springs, Boyes Hot Springs, El Verano and Agua Caliente, just north of the town of Sonoma. I say “hide,” because so many people have no idea these markets—tiendas, in Spanish—even exist, or haven’t yet ventured out to explore these treasures offered by their neighbors.
- [Shop Local Farm Fresh Eggs](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-shop-local-farm-fresh-eggs/) - A basket of small, local egg producers worth seeking out in our area.
- [Get Juiced at Sebastopol’s Community Apple Press](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-get-juiced-sebastopol-s-community-apple-press/) - Come one, come all. Come press your apples at the Community Apple Press at the Luther Burbank Gold Ridge Experiment Farm in Sebastopol this apple season. For free! Have a backyard full of apples? Someone else’s backyard full? Or a real deal on a bushel’s worth? Gleaning a few? Bring ’em all. Or buy some on the way at local roadside stands, farmers’ markets or even at a store. It’ll be the best juice you ever tasted.
- [Homemade Marshmallows](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-homemade-marshmallows-0/) - Add a Touch of Sweetness to Every Season As the seasons turn, warm nights spent roasting marshmallows by the campfire flow into cozy nights indoors by the fireplace. But don’t put away the marshmallows just yet! Whip up a batch of these easy and delicious homemade marshmallows to add a special touch to your hot cocoa this winter, then let it snow, let it snow, let it snow… Well, at least rain!
- [The “Reading, Writing and ‘Rithmetic” of the Kitchen](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-reading-writing-and-rithmetic-kitchen/) - Stones Soup Corner Coming up with creative ways to get kids to love flavors other than salty or sweet was my job for a long time. With my first book, The Toddler Café (Chronicle Books, 2008), I encouraged parents to seek out new and unfamiliar flavors and introduce them to their kids in a fun and interactive way.
- [Give your love a cherry](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-give-your-love-cherry/) - Homemade maraschinos are a whole new ball game When you hear the words “maraschino cherry,” what comes to mind? A hot fudge sundae topped with snowy-white whipped cream? A fizzy “mocktail” for kids? A simple jar of glowing red spheres?
- [Churn Up the Fun: Making Your Own Butter](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-churn-fun-making-your-own-butter/) - "Modern” butter making is very little changed from the ancient methods developed by our ancestors for turning delicious, luxurious cream into solid “gold.” The recipe was easy and simple: Let the cream culture overnight at room temperature, then put it in a barrel and whack the heck out of it with a stick until it turns into a solid. Child’s play, right? Exactly. I don’t remember making butter as a youngster, but as a grown-up I’ve come to love the timeless fun of making butter at home with my daughter.
- [Winter Citrus Spices Up the Salt](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-winter-citrus-spices-salt/) - Salt is an indispensable flavor enhancer, and boy-oh-boy do we Americans love our salt. Some say the difference between a home cook and a restaurant chef is the chef’s fearlessness in adding salt to dishes. Yet we hear on the news everyday that too much salt is bad for us. We also love “crunch.” Unfortunately, most crunchy foods fall into the salty snack food category and we are constantly warned against those, too.
- [Time to Make the Pickles!](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-time-make-pickles/) - Pickling, and its “sister” process, fermenting, have long been used to preserve foods. Before the arrival of refrigeration and artificial preservatives, these cooking techniques were critical to ensuring safe food—and even survival during the long winter months—for many civilizations. In addition to vegetables and fruits (think pickled peaches and watermelon rind), meat, too, was often pickled. For this article let’s just stick with veggies—I’m not feeling that adventurous.
- [The Kids Are (Al)Right](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-kids-are-alright/) - When I sat down to write this issue’s Stone’s Soup Corner, I thought I had it all worked out. Melon soup was on the agenda. Perfect for summer—cool, refreshing and easy. I usually clear my ideas with my 9-year-old daughter before I discuss them with my editor, but this time I never got around to asking her what she thought about this soup idea. Her reaction when she heard: “Mom, no kid is going to eat that!” And she was right. I had lost sight of whom I was writing for. So, together, we brainstormed for a summer melon-y idea and came up with these creamy pops.
- [Lunch Box Surprise: Great Balls of Sushi](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-lunch-box-surprise-great-balls-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 have been the same since the ’50s. Does this sound familiar: PB&J with the crust cut off, an apple and juice? My own mom used those waxed bags that never quite closed, so one side of the sandwich was dried out by the time lunch rolled around. I almost never ate them. Sorry, Mom.
- [Homemade Yogurt: Eating Your Curds and Whey](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-homemade-yogurt-eating-your-curds-and-whey/) - Yogurt is one of our most basic foods—so simple and nutritious that it’s one of the first foods we feed babies. But even big kids and adults love it. Yogurt can be sour, sweet and a bit of both. It is always creamy— and delicious. Many cultures around the world have long viewed yogurt as an everyday staple, but until recently most Americans have considered yogurt a “diet” food. Now it seems yogurt is everywhere. And for good reason: The probiotics in yogurt are good for your digestion, and it’s full of calcium and protein, too.
- [As Easy as One-Two-Tea](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-easy-one-two-tea/) - TRANSFORM GARDEN-FRESH HERBS INTO EASY AND ELEGANT REFRESHMENT According to the Merriam-Webster dictionary, “tea” has many different meanings. In the United States, we use the term “tea” interchangeably to mean both caffeinated tea (including black and green tea) and non-caffeinated infusions made using herbs and certain types of flowers. In Europe and most of the rest of the world, the latter are more commonly referred to as “tisanes.”
- [Cranberries](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-cranberries/) - Make Winter Sparkle It is believed that Native Americans introduced the first European settlers to the native species of cranberry that their people had long used for food, as well as for dye and medicine. The vibrantly colored, tart, acidic berries that the new arrivals first dubbed “craneberries,” because of the flower’s resemblance to the bird, were significantly larger than those the Europeans had eaten back home.
- [Mash it Up!](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-mash-it/) - BANISH SUMMERTIME BOREDOM WITH FRESH FRUIT One of the longstanding rules in our household is that there is no such thing as boredom. At least not for long. When boredom starts to creep in, that’s when you need to fire up your imagination. Sometimes the most beautiful moments can begin with a chorus of “there’s nothing to do.”
- [Homemade Paneer](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-homemade-paneer-0/) - Authentic Indian Cheese Without the Jet Lag I’ll go out on a limb here and say that kids love cheese. Well, most kids love cheese. But do most kids love most types of cheese? I’m not venturing that far out onto a limb. Rather than always playing it safe with the convenient but bland school lunch box favorite “string cheese” (what is that anyway?), or the oh-so-’70s individually wrapped American cheese slices, I suggest taking it up a notch and making your own cheese. And not just any cheese.
- [ExtraFood.Org Tackles Food Waste and Hunger with Technology and Love](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-extra-food-org-tackles-food-waste-and-hunger-technology-and-love/) - Sometimes the problem is the solution. Marv Zauderer, the founder of ExtraFood.org, arrived at this conclusion as he thought hard about how to solve two pressing issues in Marin County, where he makes his home. First, he asked himself, why do 40,000 Marin residents struggle with hunger in a community so seemingly abundant it has been ranked as the healthiest county in California? And, second, how is it that food waste makes up 30% of the waste stream in Marin, millions of pounds per year?
- [SNAP and Market Match Program at Farmers’ Markets Makes It Easier to Eat Healthy](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-snap-and-market-match-program-farmers-markets-makes-it-easier-eat-healthy/) - It’s a sunny late-September morning at the Santa Rosa Community Farmers’ Market and Sam Pratt, thin and brown-haired in a green T-shirt, approaches the information booth with reusable grocery bags in hand. He’s greeted with a smile by Jim Fenton, the market manager, who swipes Pratt’s electronic benefits transfer (EBT) card through a small machine similar to those used for credit cards.
- [Diverse, Modern and Accessible](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-diverse-modern-and-accessible/) - Santa Rosa Junior College Offers an Affordable Culinary Arts Program Fit for Everyone On a Monday morning in Santa Rosa Junior College’s neighborhood, the B. Robert Burdo Culinary Arts Center bustles with students in white chef's coats. Sunshine pours through the skylights and tall windows in the bright and airy 22,000-square-foot facility. Directly across the street from Santa Rosa Junior College, the Center—named in honor of a long-time member of SRJC’s board of trustees—is home base for the school’s locally renowned culinary arts program.
- [Say (Mac &) Cheese!](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-say-mac-cheese/) - I didn’t always like mac & cheese. In fact, I pretty much loathed it. But cheese itself? I couldn’t get enough. Admittedly, my affection didn’t begin with real cheese. Instead, my very first food memory is of a grilled cheese sandwich made with American cheese slices, Wonder bread and real butter (at least there was that). My mother dutifully cut the sandwich into toddler-sized triangles, and my tiny hands excitedly applied a death grip on the gooey delight.
- [Pomegranates: Harvest is On the Horizon for History's Most-Hailed Fruit](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-pomegranates-harvest-horizon-historys-most-hailed-fruit/) - Botticelli and Cezanne painted them. Homer and Chaucer wrote about them. It’s even rumored that Eve was tempted by one. The Egyptians were buried with them to ensure rebirth and the Greeks believed Hades used them to keep Persephone captive, as his queen, in the Underworld. Long considered a powerful symbol of life and fertility, with its abundance of seeds and flowing crimson juice, the pomegranate is the mythical muse of fruits.
- [From Preschool to PhD with Alvarado Street Bakery](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-preschool-phd-alvarado-street-bakery/) - I had a little trouble finding Alvarado Street Bakery— which is not, by the way, on Alvarado Street. It was apparent, though, when I got there, that I was in the right place. The wonderful smell of baking bread emanated out of the building into the parking lot, where it melded with the scent of fresh-cut grass, a glorious combination on any day but perfect on this toasty late spring one.
- [Take Heart, Take Action with Daily Acts](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-take-heart-take-action/) - The Uplifting Secret Ingredient Behind Daily Acts’ Success On the surface, the Petaluma-based nonprofit organization Daily Acts looks like many other groups working to lighten our footprint on the land. Their programs encourage the widespread adoption of household- and community-level sustainability projects, empowering people with the tools to grow their own food, reduce water and energy consumption, and other efforts to build community resilience in the face of climate change.
- [Hope Under Our Feet: The Marin Carbon Project](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-hope-under-our-feet-marin-carbon-project/) - Farming Carbon for the Future When I first moved to Sonoma County over a decade ago, I didn’t give much thought to the knuckles of golden hills rising on either side as I drove home up the 101 corridor and through Two Rock Valley. These parched hills struck me as barren, idle space. But where some people see emptiness, others see gold.
- [Hard Core](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-hard-core/) - Four North Bay Cider Makers Who Are Shaping the Artisan Cider Movement For over a decade, hard cider has been experiencing a remarkable revival in the American market. This age-old beverage, which arrived in the Americas with British colonists, has been around since the ancient Greeks and Romans first stumbled upon English villagers drinking an alcoholic beverage made from apples in 55 BC. Though once consumed daily at all meals, cider was dealt a death blow among U.S. consumers during Prohibition in the 1920s and remained in obscurity until its recent resurrection.
- [Ranches with a view](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-ranches-view/) - Local farm stay getaways offer rest or revelry Need some down time to fan the fires of romance or bask in much-needed solitude? Maybe you’re searching for the perfect place to celebrate a special ceremony or host a company shindig?
- [Julie Atwood's Halter Project](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-julie-atwoods-halter-project/) - PROVIDING READINESS TRAINING TO RESIDENTS AND FIRST RESPONDERS Most people don’t like to prepare for an emergency. Even with the best of intentions, the majority of us still put off taking action. As we were reminded during the North Bay wildfires in the fall of 2017, however, when seconds count, having a plan can mean the difference between life and death—for humans and animals alike. Suburban and rural areas like those that make up a significant portion of Marin, Napa and Sonoma counties are often the hardest hit in disasters. So what are we waiting for?
- [Meet Your Maker](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-meet-your-maker/) - Our increasing consciousness about eating healthily and knowing where our food comes from has helped bridge the gap between consumers and the people who produce the food we eat. That said, many “city dwellers” still have a very vague understanding of what daily life is like on farms and ranches. Fortunately, a growing number of farmers and ranchers worldwide have begun to offer a wide array of innovative opportunities for the public to gain firsthand (and often hands-on) experience, and a better appreciation, of the hard work and dedication required to produce the agricultural bounty so many of us have come to take for granted.
- [Gerard Nebesky, America's Pied Piper of Paella](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-gerard-nebesky-americas-pied-piper-paella/) - Gerard Nebesky, chef and former owner of the Bohemian Café in Occidental, has essentially cooked only one dish professionally for the last decade: paella, the beloved Spanish rice creation that varies from cook to cook but typically simmers a beguiling medley of seafood and chicken and vegetables. Gerard, 48, cooks in pans as large as 10 feet across as many as 200 days a year at outdoor events and galas. He’s as much a regular at the Hardly Strictly Bluegrass festival in Golden Gate Park as singer Emmylou Harris. The last couple years he’s shipped his huge pans as far as Queens, New York, serving 1,800 at the World Maker Faire.
- [Preston Farm & Winery](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-preston-farm-winery/) - On Becoming a Farm that Makes Wine A serendipitous sequence of luck, magic, mystery, chaos and belief brought Lou Preston to the place he is today. Which is, essentially, where he started—and, at the same time, far from it. He and his wife, Susan, have lived and farmed the same plot of land in the Dry Creek Valley for the past 45 years, but they’ve hardly been standing still. The land has gone from orchard to vineyard to, now, something else entirely.
- [Preserving Food Sovereignty, One Heirloom Seed at a Time](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-preserving-food-sovereignty-one-heirloom-seed-time/) - BAKER CREEK SEED COMPANY AND THE PETALUMA SEED BANK Good food comes from good seeds. Until a few decades ago, farmers were largely the custodians of their own seeds. Then the world’s population exploded and food production became an industrial endeavor. Plants, and their seeds, became commodities to be tampered with, patented and sold to the highest bidder. Seeds are small, sometimes tiny, but control of them has huge implications. Whoever controls the seeds controls our very food supply.
- [The Three Sisters](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-three-sisters/) - ANCIENT WISDOM THAT STILL HOLDS TRUE On the reverse side of the 2009 U.S. $1 gold coin, or “Sacagawea dollar,” you’ll find a depiction of a Native American woman growing corn, beans and winter squash in an arrangement widely known as the three sisters.
- [Understanding Olive Oil](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-understanding-olive-oil/) - DECIPHERING THE LANGUAGE OF A BELOVED MEDITERRANEAN IMMIGRANT
- [Culatello](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-culatello/) - THE “LITTLE ASS” THAT BECAME THE CROWN JEWEL OF ITALIAN CURED MEATS One might assume that the king of Italian cured meats would be prosciutto di Parma, but then one wouldn’t be John Stewart, owner with his wife, Duskie Estes, of zazu kitchen + farm in Sebastopol’s The Barlow.
- [VJB Vineyards & Cellars](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-vjb-vineyards-cellars/) - A FAMILY AFFAIR The Belmonte family story began in the little town of Bonito, in the Campania region of Italy, where young Vittorio picked grapes in his family’s vineyard and Maria learned to cook the traditional recipes of the region from her mother and grandmother. Bonito is almost 6,500 miles away from the little town of Kenwood in Sonoma County and yet, when you’re sitting outside in the Italian Marketplace of the Belmonte family’s VJB Vineyards & Cellars, eating Maria’s carefully crafted food, drinking the family’s Italian-style wines, southern Italy doesn’t seem so very far away at all.
- [Racing Legend Danica Patrick Forges a New Path for Herself at Somnium](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-racing-legend-danica-patrick-forges-new-path-herself-somnium/) - Slowing Down to Savor the Winding Road Danica Patrick. For many, her name is synonymous with the Indianapolis 500, GoDaddy commercials and even the word “feisty.” She is the most successful woman driver in the history of American open-wheel car racing.
- [Brandon Sharp, Executive Chef of Solage, Calistoga](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-brandon-sharp-executive-chef-solage-calistoga/) - Not everyone savors, or even appreciates, Eastern Carolina–style barbecue. Served chopped, with a thin, vinegary sauce, it is an acquired taste and is not widely prepared outside of eastern North Carolina. “It is just chopped mush,” says Brandon Sharp. Raised in Greensboro, North Carolina, he “enjoys it 100%, with an added sense of pride that no one who is not from there likes it.”
- [Sarah Scott, Private Chef, Culinary Consultant and Cookbook Author, Napa](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-sarah-scott-private-chef-culinary-consultant-and-cookbook-author-napa/) - A simple act is all it takes to change your life. For Sarah Scott, a serendipitous walk into Napa’s Cuisine Renaissance was “all” it took to switch from a career in journalism to one in cooking. Part wine bar, part cooking school and restaurant, Cuisine Renaissance was a culinary destination ahead of America’s food revolution. Sadly, it closed in the 1980s, long before the rest of our area caught on. “There was something about it,” says Scott. “I realized I had found my niche.”
- [Tyler Florence, Chef of Wayfare Tavern and El Paseo, Cookbook Author and TV Personality](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-tyler-florence-chef-wayfare-tavern-and-el-paseo-cookbook-author-and-tv-personality/) - In the childhood home of chef Tyler Florence, there was always a reason for celebration. “My Dad was the youngest of eight kids,” Florence said. “There was always a birthday, always someone staying over, always a potluck. It made everyone happy.”
- [Stephen Barber, Executive Chef of Farmstead at Long Meadow Ranch in St. Helena](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-stephen-barber-executive-chef-farmstead-long-meadow-ranch-st-helena/) - Stephen Barber grew up in an area of Kentucky where hams hung from the ceiling of every grocery store. During his childhood, smoke wafted out of so many barns, Barber thought the barns were on fire. Country ham, cured and smoked, seeped into his bones. “With the family, I was always the guy at the grill,” he says. Barber, who went looking for a restaurant job while in college, knocked at the back door of a culinary epicenter for Southern cooking: City Grocery in Oxford, Mississippi, where John Currence, a New Orleans native, was elevating Southern food into a fine-dining experience with a national following.
- [Oxbow Merchants Fork it Over For Good](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-oxbow-merchants-fork-it-over-good/) - For those of you who, like me, have been watching the significant evolution of downtown Napa the last few years, I do not have to tell you that "It's come a long way, baby." A major player, and catalyst, in that evolution is Oxbow Public Market. A smorgasbord of sights, tastes and smells, Oxbow has the community feel of a farmers’ market, just one that has put on its “Sunday best.”
- [Sicily: An Island with Cuisine You Can't Refuse](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-sicily-island-cuisine-you-cant-refuse/) - Last fall, I had the great pleasure of spending almost two weeks in the feast of the senses that is Sicily, the island off the coast of the tip of Italy’s boot. The 9,925-square-mile island, the largest in the Mediterranean, including 620 miles of coastline, is a cacophony of cultures as a result of the many times it has been “conquered” by one invading army after the next. Once the site of Roman, Greek and Phoenician colonies, the Byzan- tines used the island as a launching pad to conquer the rest of Italy. The Arabs invaded in 965 BC, followed by the Normans, Germans, French and, ultimately, the mainland of Italy itself.
- [Day of the Dead: Recipes for a Celebration That's Very Full of Life!](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-day-dead-recipes-celebration-thats-very-full-life/) - As I wrote in the Fall 2010 issue of Edible Marin & Wine Country, I have always loved the festival known as Dia de los Muertos (Day of the Dead). Originating with the Aztecs and other Meso-American peoples, these annual rituals remember and celebrate deceased loved ones. The tradition survived the arrival of the Spanish conquistadores and their efforts to wipe out native rites, and continues to resist popular culture’s push to “modernize and homogenize.”
- [Gluten-Free Treats for the Holidays](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-gluten-free-treats-holidays/) - The holidays are filled with delicious foods, especially baked goodies. So what to do if you are one of the great number of people who are gluten intolerant or sensitive? Avoid holiday gatherings altogether to avoid temptations? No! Fortunately, a rapidly growing number of bakeries and grocers now offer gluten-free alternatives to a wide array of breads, cookies, cakes and pies, and all the gluten-free ingredients you need to make them yourself, so you, too, can enjoy special holiday foods without discomfort.
- [Fresh Starts Culinary Academy: Everyone is Welcome at this Table](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-fresh-starts-culinary-academy-everyone-welcome-table/) - Founded in 1974 by members of the interfaith community after a flood forced many of Marin’s previously invisible homeless population from makeshift camps along the banks of local creeks and streams into more public places, Homeward Bound of Marin seeks to “end homelessness with training, housing and support.” Its 14 current programs are the living embodiment of the proverb “Give a man a fish and feed him for a day, teach a man to fish and feed him for a lifetime.”
- [Bruce Aidells' The Great Meat Cookbook](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-bruce-aidells-great-meat-cookbook/) - In the 16 years since Healdsburg resident and meat guru Bruce Aidells first published The Complete Meat Cookbook (Reed Business Information, 1998), he has almost single-handedly changed the way Americans think about sausage. It’s not just for breakfast anymore.
- [Pumpkin Prowess](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-pumpkin-prowess/) - HUDSON RANCH'S LEONARDO URENA Leonardo "Leo" Ureña has worked with and for rancher, grape grower and vintner Lee Hudson at Hudson's ranch in Carneros since 1985.
- [Grist for the Mill Fall 2017](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-grist-mill-fall-2017/) - “I realized my food always had been telling who I was, when and where: how I felt about my family, and how I related to nature. I saw it first in the lives of people whose language, customs and culture were foreign…” —The late North Carolina–based chef and cookbook author Bill Neal, as quoted in The Potlikker Papers: A Food History of the Modern South, by John T. Edge (Penguin Press, 2017)
- [Abalone Camp](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-abalone-camp/) - My Journey in Pursuit of Norcal’s Holy Grail of Shellfish
- [Perfect Pairings for Local Hard Ciders](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-perfect-pairings-local-hard-ciders/) - The Culture Club During harvest season in Wine Country, our thoughts turn not only to grapes but also to local apples, especially the heirloom varieties that have contributed so greatly to the storied agricultural history of our area. As highlighted in Karen Pavone’s “Hard Core” feature in this issue of Edible Marin & Wine Country, there has been a recent resurgence of interest in these delicious and iconic apples, driven in large part by the burgeoning local craft cider movement.
- [Napa Valley Cooking School](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-napa-valley-cooking-school/) - Program’s Annual Spring Restaurant Cultivates Kitchen Confidence We featured Barbara Alexander, the executive chef and director of culinary programs at Napa Valley College’s Napa Valley Cooking School, in Marissa La Brecque’s Escoffier Questionnaire in our Winter 2014 issue. There, La Brecque noted of Alexander, “How well she understands the phases of confidence and competence, how each student becomes a cook over the course of their education.”
- [Buttery and Creamy, with a Bit of Tang](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-buttery-and-creamy-bit-tang/) - Pack Bleating Heart’s Goldette Tommette in Your Picnic Basket This Summer We are excited to introduce a new department in Edible Marin & Wine Country that will highlight a different local artisan-crafted cheese in each issue. With so many world-class cheeses produced here in Marin, Napa and Sonoma counties, we expect that this is going to keep us busy, and our readers entertained, for a very long time. Gary Fitzgerald, the cheese specialist at Whole Foods East Blithedale in Mill Valley, has agreed to serve as our tour guide on the local cheese trail.
- [Jared Rogers, Chef of Restaurant Picco in Larkspur](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-jared-rogers-chef-restaurant-picco-larkspur/) - Larkspur, in more ways than one, is a long way from the Blue Ridge mountain town of Floyd, Virginia. But it was in Floyd that Chef Jared Rogers of Restaurant Picco, recently named a 2014 Rising Star Chef by the San Francisco Chronicle, caught the cooking bug. “My mom is from Texas and she was obsessed with health food,” Rogers tells me. Meats direct from ranchers, fish direct from a seafood company and all organic vegetables were the norm in the Rogers house.
- [Dragon Fly Floral](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-dragon-fly-floral/) - Teaches How to Set the Scene from Farm to Tabletop Bonnie Z and her then-husband Malcolm Yuill-Thornton bought a six-acre farm in Healdsburg’s Dry Creek Valley in 1990, and immediately set about removing all the grapes and planting food and flowers. They named the property Dragonfly Farm after all the dragonflies that hatch in nearby Dry Creek and then flock, along with other beneficial insects and birds, to the farm’s smorgasbord of nectar-producing plants and flowers.
- [Napa's Mad Fritz Brewery](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-napas-mad-fritz-brewery/) - A New Territory for Terroir It is common lore in wine country that what every winemaker craves at the end of a long day among the vines, or in the winery, is not a glass of his or her finest wine, but an ice cold brew. As the saying goes, “It takes a lot of beer to make good wine.”
- [Calistoga Pottery Keeps the Fires Burning](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-calistoga-pottery-keeps-fires-burning/) - Nestled at the end of a long gravel drive off Highway 29 just before the bend in the road that ushers you into the fairytale-like wine country town of Calistoga, Jeff and Sally Manfredi’s Calistoga Pottery studio and retail shop has welcomed locals and tourists alike since 1980. And that’s just one page in their book. Much of the elegantly simple pottery cookware and tabletop items the Manfredis jointly craft there graces the tables and tasting rooms at many of our area’s most discerning restaurants, inns and wineries.
- [A Day in Marin & Wine Country: Where to Eat and Drink](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/expedia-marin-county-where-to-eat-drink/) - Marin is your oyster... Photo: Stacy Ventura
- [Winter Storm Watching](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-winter-storm-watching/) - Some of the fondest memories I have from my childhood years in North Alabama are of summer afternoons spent reading on our porch swing, finding “shelter from the storm” under piles of quilts and pillows. We would count the seconds between each lightning strike and the following thunderclap, gauging how far away the storm was from our cozy perch.
- [Punta Mita](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-punta-mita/) - A PLACE WHERE SUENOS REALLY DO COME TRUE You know the cliche fantasy of finding yourself sitting on a beach, alone, and having a gorgeous mermaid emerge from the sea? Cue Sandro Botticelli’s Birth of Venus (ca. 1486) and Daryl Hannah in Hollywood’s Splash (ca. 1984). Well, some version of this actually happened to me, and in my version, the gorgeous “merman” emerged from the sea bearing an equally gorgeous, freshly speared red snapper. Now that is my kind of fantasy…
- [A window into three wonderful women of wine](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-window-three-wonderful-women-wine/) - As I have written in my letter from the editor many times over the past nine years, I am grateful every single day for the work of editing and publishing Edible Marin & Wine Country. I am honored and humbled to have this platform from which to tell the tales of the extraordinary good food and drink producers in our area. These folks are my superheroes. Their stories are food for my soul, while the fruits of their labor nourish and delight my physical being.
- [April Showers](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-april-showers/) - APRIL SHOWERS MAY BRING MAY FLOWERS, BUT WINTER RAINS BRING…WILD MUSHROOMS! There is something thrillingly primal about foraging for wild foods. Some of my happiest days have been spent roaming the woods on the Sonoma and Mendocino County coasts, prowling the underbrush, ever vigilant for signs of bright yellow chanterelles, dull brown but oh-so-delectable porcini and my current personal favorite wild mushroom, the maple syrup-scented candy cap.
- [Hayfork Wine Co](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-hayfork-wine-co/) - CONTINUING A FAMILY LEGACY IN THE HEART OF THE NAPA VALLEY Haley Wight’s family has been farming their historic St. Helena property since her great-great-great-grandfather John Lewelling established a farmstead there in 1864. Now owned by members of her extended family, the 250-acre Lewelling Ranch consists of 90 acres planted to grapes and 160 acres of uncultivated natural hillside. Haley’s husband, Erik Dodd, and her father, Doug Wight, manage the vineyard.
- [Let the Weeds Be(e)](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-let-weeds-bee/) - HOW WE CAN HELP SAVE THE BEES UNLIKELY COMRADES IN ARMS, 38-YEAR-OLD CHRISTOPHER “LANDY” LANDERCASPER, 80-YEAR-OLD SPENCER MARSHALL, 58-YEAR-OLD ROB KELLER AND 38-YEAR-OLD AMBER HANDY SHARE A PASSION THAT BINDS THEM TOGETHER AND OFTEN FINDS THEM PERFORMING “HIVE DIVES” TOGETHER: HONEY BEES.
- [Make Mine a Double](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-make-mine-double/) - Please Hold the Preservatives & High Fructose Corn Syrup —Fresh Victor founder Ken MacKenzie’s a-ha! Moment Ken MacKenzie grew up in Menlo Park, surrounded by a large, gregarious family. “I knew at an early age that I whatever I did for a living it would involve bringing people together. No one was surprised when I went into the spirits business,” he tells me over lunch.
- [Taste of Place: Chimayo, Espelette and Windsor Peppers](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-taste-place-chimayo-espelette-and-windsor-peppers/) - Three peppers, three places, each with a discrete tale of soil and sun, of weather and the hand-raising of crops, of chefs who swear by the unique flavors, yet each with a different history.
- [Time to Rescue Parsnips From the Underground](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-time-rescue-parsnips-underground/) - Parsnips are an often-overlooked vegetable, but they most certainly shouldn’t be. Before the potato, a newcomer from the Americas, was introduced to European tables in the 1700s by the pioneering nutritionist Antoine-Augustin Parmentier, parsnips were the staple starch vegetable of Europe.
- [Mushrooms Evoke the Taste of Fall](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-mushrooms-evoke-taste-fall/) - I grew up in Southern California in a time when mushrooms—plain white button mushrooms—were considered exotic. My mother, an adventurous cook, sought them out to make her first coq au vin from a recipe she found in a magazine—probably McCall’s or Good Housekeep- ing. I found it fascinating that she was going to cook them and serve them to her family. Would we all die? To my uninformed eye, the soft, almost spongy mushrooms looked no different than the “toadstools” that grew in our yard one wet winter, which my mother had warned my brother and me never to touch because they might be poisonous.
- [Walnuts, Almonds and Pistachios: Year-Round Favorites at their Peak in Winter](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-walnuts-almonds-and-pistachios-year-round-favorites-their-peak-winter/) - Walnuts, almonds and pistachios, all major crops in California, have a place in my pantry year round, but they are especially good in winter, just after the new crop has been harvested and their fresh, nutty flavor is intense. I use them in salads, cookies and cakes and always include a handful with a cheese platter, along with dried fruit—another winter pantry staple.
- [Season for Dungeness Crab](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-season-dungeness-crab/) - The local Dungeness crab season opens just in time for the holiday season, and for Bay Area old timers—and newcomers, too—it wouldn’t be Thanksgiving or Christmas without Dungeness crab on the table. Tom Sancimino, who with his brother Steve owns the venerable Swan Oyster Depot Fish Market and Restaurant on Polk Street in San Francisco, says, “Everybody wants Dungeness crab—it’s a San Francisco tradition. People come from all over the Bay Area to buy it—they’ve been buying it from here for 100 years.”
- [Artichoke: The Official Thistle](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-artichoke-official-thistle/) - Cynara cardunculus It’s official: The artichoke is California’s state vegetable, a declaration made in April 2013 by Lieutenant Governor Gavin Newsom while Governor Jerry Brown was out of the country and Newsom was the acting governor.
- [The Edible Traveler: A New Wave of French Artisans](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-edible-traveler-new-wave-french-artisans/) - A confiserie that includes a museum and candy-making demonstrations? A bread maker on a narrow stretch of road who grows his own wheat, mills it into flour and bakes it into gorgeous loaves in a wood oven? A cheesemaker who keeps his herd of 250 goats just a long stone’s throw up a dirt road from his small cheesemaking rooms? A charcutière couple who raise the pigs they transform into the sausages, pâtés and roasts on display behind a gleaming glass showcase inside the old stone building that houses their shop and equipment?
- [Preserving the Season](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-preserving-season/) - As a child, I loved picking plums at my grandmother’s house, then making jam with her and sticking the cloves into the fruit for her pickled peaches. When it came to actually eating, however, I preferred store-bought jams and canned fruit with proper labels, like the other kids had at home. There was something embarrassing about my grandmother’s hand-written, dated labels and the glass jars with their metal-ringed lids, as if we were too poor to buy “real food” and so had to make our own.
- [Summer Berries: Save at Least a Few of them For the Table](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-summer-berries-save-least-few-them-table/) - The hardest part about cooking with summer berries is stopping myself from eating them straight out of the basket or off the bush. Blackberries, boysenberries, raspberries, blueberries and strawberries all make spectacular pies, cobblers, tarts, muffins and puddings, but it takes a lot of them to fill a cobbler dish or pie. So, I’ve found that I can satisfy my eating-out-of-hand snackings and still have some left for dinner or breakfast by using the berries for toppings on pancakes, waffles, yogurt, cakes and my favorite: old-fashioned meringues.
- [Chive Talkin'](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-chive-talkin/) - Springtime cooking from my garden always has a chive component, and that includes the chives’ lavender-colored blossoms, with their delicate onion flavor and aroma. They seem to be the perfect garnish for spring’s quintessential dishes of fava beans, artichokes, green garlic and asparagus.
- [Table Grapes](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-table-grapes/) - Bounty by the Bunch A local nursery displayed several wooden boxes filled with sand, table grape canes randomly sticking out, and a sign that said 50 cents each. How could I resist such a bargain? I bought $25 worth and proudly brought them home. Upon seeing my new purchases, my husband said, “Well, I guess we need an arbor.” He’d grown up in Lafayette, California, among Italian American neighbors, several of whom had grape arbors, which he’d always admired. The elders would sit in their shady arbors in the late summer afternoon, maybe shelling beans or reading their Giornale della Liguria.
- [German Roots Run Deep In California Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-german-roots-run-deep-california-wine-country/) - Contemporary Winemakers Honor Ancient Traditions Beringer, Gundlach, Bundeschu, Schram and Krug—all iconic Wine Country names today—were among the pioneering German families who came to California in the 1800s. They, and hundreds of other lesser-known Germans, were instrumental in developing Napa and Sonoma vineyards, importing and planting vines and rootstocks from Europe, building vinification and storage facilities, and in distributing the wine they and their neighbors made.
- [School Days](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-school-days/) - A Cooking School Memoir “Look what I got!” said Dr. R., as he triumphantly unwrapped a parcel from the poissonerie in the village of Aups, where for six years I held my culinary vacation program. “I wasn’t going to let that fish seller get away with selling me that big piece of dried up fish she kept pointing to. I knew you wouldn’t want that,” he beamed.
- [Wild Mustard and it's Brassicaceae Brethren](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-wild-mustard-and-its-brassicaceae-brethren/) - The brilliant yellow wild mustard that blankets the vineyards in spring belongs to the Brassicaceae family of flowering plants, the same family that includes cabbages, broccoli, horseradish, watercress and turnips. Like other family members, wild mustard contains a pungent compound that is responsible for the distinct, sharp, even sulphurus taste that distinguishes this large and complex family. The Brassicaceae family can be thought of as having three main culinary categories: Western, Asian and seed, the latter being used for making the ubiquitous condiment we know as “prepared mustard.”
- [Blood Oranges](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-blood-oranges/) - My first taste of blood oranges was in a vineyard in southern France. I was helping with the harvest and my 3-year-old daughter, Ethel, was keeping me company while I worked alongside a crew of recently immigrated Algerians. When we broke for a snack, one of the men offered Ethel and me some of his orange. It was orange and ruby red on the outside and streaked red inside, and it tasted like raspberries.
- [Mushrooms Mean Fall](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-mushrooms-mean-fall/) - Fall is mushroom season, the time when, with rain, the forest floors of Northern California come alive with fungi and foragers with baskets spread out across the landscape to gather the edible wild porcini, chanterelles, candy caps, matsutake and dozens more. They assiduously avoid the Destroying Angel, Amanita phalloides, which can be deadly, along with other mushrooms known to be toxic, if not deadly. With the prospect of an El Nino on the horizon, fall 2015 may bring in a bumper crop to our region.
- [Eggplants—Tasting East and West](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-eggplants-tasting-east-and-west/) - I saw my first eggplant in the ninth grade when my art teacher brought several into the classroom and composed a still life for us to render in pastels. I was entranced by the eggplants’ rich, deep purple color and glossy sheen and I desperately tried to capture these on the slightly pebbled gray paper we were handed. What I produced wasn’t bad, but it wasn’t great either. Yet I’ve never forgotten that first sight and introduction to the fruit (yes, botanically the eggplant is a fruit, not a vegetable).
- [The 13 Desserts of the Provencal Christmas Eve Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-13-desserts-provencal-christmas-eve-dinner/) - I’ve long been intrigued by different customs surrounding the holidays, and I am especially fond of the traditional Provencal Christmas Eve dinners of Southern France. The main meal consists of seven savory dishes, representing the seven sorrows of the Virgin Mary. The dinner concludes with 13 different desserts, symbolizing the last supper when Christ dined with his 12 apostles.
- [Dried Beans](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-dried-beans/) - It may seem odd to speak of dried beans as “in season,” a term usually reserved for perishables, but there is something about winter that makes it especially perfect for dried beans and their requisite slow simmering. Perhaps it’s the ancient longing for hearth and fire, for home and safety that a pot of cooking beans represents. My mother grew up on the proverbial wrong side of the tracks in Fort Worth, Texas, and when she spoke of her childhood, much of which was harsh, she said, “But Mama always had a pot of beans simmering on the stove, and we knew we’d never be hungry.”
- [Ripening Pears Deliver the Flavor of Fall](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-ripening-pears-deliver-flavor-fall/) - WHAT’S IN SEASON The ripening of pears on local trees, and their appearance at local markets, mark the tipping of summer into fall. Quince, pomegranates and persimmons follow closely behind. There is such a wide array of this quintessentially fall fruit, in colors ranging from red to yellow, green, and russet, in various sizes and shapes, how is one to choose? Well, you can start with understanding that some pears are better for cooking than others, holding their shape under heat, while some are best for eating out of hand. Different varieties also have varying levels of sweetness.
- [Highway 128](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-highway-128/) - THIS ROAD LESS TRAVELED IS A JOURNEY WORTH TAKING Highway 128 is a scenic stretch of 140 miles that crosses through four of California’s wine-producing counties— Yolo, Napa, Sonoma and Mendocino—and some of the most intriguing scenery in the state.
- [Zucchini](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-zucchini/) - SUMMER’S NEVER-ENDING VEGETABLE It wouldn’t be summer without summer squash, especially zucchini. You’ll find them grilled, pickled, steamed, spiralized and sautéed on most summer menus. If you’ve ever grown them in a home garden, you know that they are generally very abundant producers if planted in the right spot with plenty of sunshine and sufficient watering. So productive are they that, by mid-summer, some may grow weary of finding different ways of preparing them.
- [Miner’s Lettuce](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-miner-s-lettuce/) - A WILD MOTHER LODE OF FLAVOR AND NUTRITION When Northern California turns bright green in early spring, it’s a safe bet that miner’s lettuce is responsible for part of that green carpet, especially in areas that are shady and moist, like my side yard. Every year I look forward to looking out my office window and seeing the wild green spreading reliably from near the house down a slight slope to the orange and grapefruit trees, where the patch is thickest.
- [Watermelons](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-watermelons/) - THEY MEAN SUMMER’S HERE I don’t think anything says “summer” as much as watermelons do. My childhood memories of watermelons feature huge, heavy ovals, with dark green skin, a thick white rind and bright red flesh with lots of black seeds.
- [The Edible Traveler: Wiesbaden Christmas Market](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-edible-traveler-wiesbaden-christmas-market/) - One Sausage at a Time: Cruising Germany’s Christmas Markets One of the best things about being on a river cruise in Germany over the holidays is sampling the edible, and potable, offerings at the special Christmas market set up in each city you visit—no driving necessary.
- [Bread and Butter Pickles](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-bread-and-butter-pickles/) - The name “Bread and Butter Pickles” has at least two different origin stories. One is that during the Great Depression, people put them between slices of buttered bread because they had no other options for sandwich fillings. A second story has a couple making pickles from the small cucumbers on their farm and trading them for bread and butter. Both stories make me think of the sandwiches my grandmother made for us—slices of white bread spread with mustard and filled with sliced red onion, also from the Depression era.
- [Fava Greens](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-fava-greens/) - Fava beans are one of the earliest of spring vegetables, and I always look forward to their arrival. Years ago I learned that I don’t need to wait until the beans themselves are ripe to start enjoying this spring treat, however, because the leaves of the plant are not only edible, they have the same meaty flavor as the beans. Grayish green and tender, fava greens have a succulent texture that makes them suitable for eating both raw and cooked.
- [Kumquats](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-kumquats/) - Kumquats are wholly edible, bite-sized citrus fruits with an explosive flavor that can be addictive. I dare you to bite through the thin, sweet, aromatic rind to discover a burst of juicy tartness from the flesh and not want another. Kumquats are in season from January through May, though, depending upon the weather, they sometimes ripen as early as December. The oval Nagami is the most popular, and is considered to be tarter than the Meiwa and Marumi varieties, both of which are slightly larger than Nagamis.
- [The Food Craft Institute](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-food-craft-institute/) - Reshaping the U.S. Food Landscape, One Craft Food Business at a Time Ally DeArman doesn’t care about trendy artisan food businesses—”trendy” being the keyword. DeArman actually cares a great deal about artisan food businesses. She just wants them to last. DeArman is the director of the Food Craft Institute (FCI), a nonprofit educational institution that seeks to reshape the U.S. food landscape by creating a permanent sector of viable artisan food businesses. To do that, FCI teaches food craft methods and techniques alongside real-world business planning to aspiring food entrepreneurs.
- [Petaluma, Land of Eggs & Butter](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-petaluma-land-eggs-butter/) - There were egg queens and chicken dances. A 15-foot egg basket at the railroad station and a 400-member chorus on stage. The order of Cluck Clucks. A national egg laying contest. A professional chicken impersonator. Above the corner of Third and Market Streets in San Francisco, two sacks of chicken feathers were released from a plane, floating lazily through the air as they fell to the ground. Attached to each feather was a small card granting the bearer three dozen of Petaluma’s finest eggs. It was 1922, Petaluma was the egg basket of the world and Egg Day was the day to crow about it.
- [Food of Love: Youth Program Nurtures Both Givers and Receivers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-food-love-youth-program-nurtures-both-givers-and-receivers/) - Walk into the St. Helena Grace Episcopal Church on most Tuesday afternoons and you’ll hear chopping, sizzling and the pounding of a pestle and mortar; the long and narrow commercial kitchen crowded with cooks, the tops of their heads adorned with bandanas in different colors. Bursts of fresh basil might waft through the air over the steady, sweet smell of sauteed onions. The center island will likely be piled with ingredients, bunches of carrots and dinosaur kale lit up by the sunshine filtering in from the only window; the crew focused, like the pause before a dishwasher starts up again.
- [Friends in Knead at Alvarado Street Bakery](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-alvarado-street-bakery-co-op-model-thrives/) - Worker-Owner Co-op Model Thrives at Alvarado Street Bakery Baking is a job for early-risers like Miguel Calderon. It’s before 5am and the first shift of the bagel production crew is waking up, leaving their families sleeping peacefully at home.
- [Flat Delicious: Toothsome and Texture are Key to Authentic Mexican Tortillas](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-flat-delicious-toothsome-and-texture-are-key-authentic-mexican-tortillas/) - I remember when I was first taught to enjoy a tortilla. I must have been 4 years old, and the director of my bilingual daycare pulled me aside during snack time. She took a warm corn tortilla from underneath a cloth napkin and held it out flat in her hand. “You put the butter on like this,” she said, spreading a pat of butter over one side. “And then you roll it up.”
- [Nationwide Awards with Bay Area Roots](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-nationwide-awards-bay-area-roots/) - Ned Lawton and Ryan Johnston were blending cider in Ethic Cider’s barn when they received an email letting them know that they had won a Good Food Award. It was the cidery’s first year of commercial production after Lawton and his wife left the city for Sonoma County, having bought land that included an apple orchard and found themselves moved by the spirit of Sebastopol’s storied apple heritage to make cider. As with the beginnings of many small businesses, it was a year of figuring things out and wondering where they were headed.
- [Strong Roots Provide Wings to Grow](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-strong-roots-provide-wings-grow/) - NEXT GEN LADIES OF GOOD MEAT AND DAIRY “I don’t sit down much, so there aren’t many places to sit and talk,” said Julie Rossotti, hopping out of her pickup truck. She invites me into the back office of her Rossotti Ranch, behind the walk-in freezers and furnished with two stools and an empty counter, for our interview. “I don’t sit down much” might be the best way to characterize any entrepreneur, but it seems especially true for Rossotti and the two other women I interviewed for this story, all three next-generation women who stepped into their family businesses in the agricultural industry.
- [Recipe for Success](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-recipe-success/) - SISTERHOOD AND A WHOLE LOT OF HARD WORK PAYS OFF FOR POINT REYES FARMSTEAD CHEESE COMPANY To have a successful business, jokes Point Reyes Farmstead Cheese Company’s Robert “Bob” Giacomini, all you need is four daughters. Fortunately, he had exactly that.
- [The Hop Comeback](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-hop-comeback/) - A SMALL RESURGENCE OF SONOMA’S “LOST CROP” BRINGS NEW OPPORTUNITIES FOR LOCAL CRAFT BREWERS AND FARMERS. Hop plants are enchanting. Stout stems grow 18 feet high, circling clockwise up vertical trellises. The flowers, technically the “hops” of the hop plant, dangle lightly and bounce in the wind, delicate acorn-like cones with petals that have the texture of tissue paper, making it hard to believe that they power some of the boldest flavors of the contemporary American craft beer industry.
- [Farm to Table](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-farm-table/) - LONG BEFORE IT WAS A SLOGAN, IT WAS A WAY OF LIFE Blame my Berkeley origins, but the immediate imagery I associate with the phrase “farm-to-table” is Alice Waters in a purple garlic flower crown ladling soup at 1970s Chez Panisse. But for many people around the world, farm-to-table is not a social movement or a trend, and it definitely is not something they learned about in a restaurant. It’s a way of life, and often the phrase describes their daily means of survival.
- [What’s in a Name?](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-what-s-name/) - ALL THE POWER THAT IS “SONOMA COUNTY” Earlier this year, the company long known as Clover Stornetta rebranded itself to Clover Sonoma, honoring the dairy’s deep Sonoma County roots. The name change was part of a comprehensive rebranding campaign that included becoming the first major U.S. dairy to sell non-GMO conventional milk. But the addition of the word “Sonoma” was specifically influenced by interviews with hundreds of consumers across California, particularly in Southern California, who reminded the company of its strongest branding attributes: quality, family heritage and California-made.
- [Breaking the Mold](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-breaking-mold/) - Marin’s Breakaway Matcha Is Bringing Matcha Out of the Formal Teahouse Noticed certain lattes looking green these days? Matcha, the ground green tea from Japan, has made an electric splash in the foodie world—from soft serve, to pastries, to green tea lattes—and it looks like it’s here to stay.
- [$15 A Cup?](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-15-cup/) - Marin Roasters Set a New Standard for Coffee Excellence Early last February an A-frame sign went out on the sidewalk in front of Equator Coffee & Tea’s Warfield café in San Francisco advertising a $15 cup of coffee. Shortly afterwards the Bay Area Twittersphere was abuzz—but for only a few of those lucky tweeters was the high off the actual premium-priced caffeine. The café sold fewer than 20 cups before it ran out; the beans themselves, priced at $75 per half pound, sold out online in less than a day.
- [Find a Copy](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/where-find-copy-of-edible-marin-and-wine-country/) - MARIN COUNTY CORTE MADERA CORTE MADERA FARMERS’ MARKET NOW STUDIO NUGGET MARKET THREE BIRDS WINE BAR
- [Drink Local Guide](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-local-drinking-guide-marin-napa-sonoma-counties/) - Specially selected wineries, brewers and other artisan beverage producers located within Marin, Napa and Sonoma counties, and wine bars, restaurants, wine shops and markets that emphasize locally crafted wines, beers and other artisan beverages.
- [Visitor Resources](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-visitor-resources/) - Visit these partners for more information about traveling in our region! 
- [The Rise of Hyper-Local Beekeeping and Honeys](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-rise-hyper-local-beekeeping-and-honeys/) - The importance of honeybees for crop pollination and the precipitous drop in their population numbers have been well documented in recent media—including in an article by Meagan Riley-Grant in this issue of Edible Marin & Wine Country. Perhaps in response to all the media attention and out of concern for the future well-being of our food supply, the number of backyard beekeepers is on the rise. Fortunately for all of us that love the sweet “nectar of the gods” produced by these bees, honey, this also means that there is a lot more of it being produced right here in our own backyard.
- [Where the Buffalo Roam](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-where-buffalo-roam/) - Buffalo, also known as American bison (Bison bison), have roamed their gated home in Golden Gate Park for over 100 years. Just to their north, the bison’s distant relative, the domestic water buffalo (Bubalus bubalis) has more recently taken up residence. The presence of the domestic water buffalo on two small farms in Marin and Sonoma heralds a new beginning in California for the production of cheese made from water buffalo milk.
- [Chef Bradley Ceynowa Fires Up Pizzas and a Whole Lot More](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-chef-bradley-ceynowa-fires-up-pizzas/) - You can’t have a bread and honey–themed issue without at least one ode to the almost universally adored round “bread,” the pizza. But how do you fit the second part of that theme into a story about a local pizzeria? The answer is, you find a pizzeria that is true to its mission of turning out delicious pies, but also so much more.
- [Thoroughly Modern Mead](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-thoroughly-modern-mead/) - Local mead maker crafts ancient beverage for 21st century palates MEAD, THE ANCIENT ELIXIR Mead is a potent potable largely unrecognizable to 21st century drinkers. A fermented beverage traditionally derived from honey, water and any wild yeast that came to rest on top of the brew, mead has been the beverage of choice for most of Europe, the Middle East, India, Africa and beyond since the days of the ancients.
- [Kathleen Weber, Della Fattoria](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-kathleen-weber-della-fattoria/) - Della fattoria. These two little words are on countless handcrafted Italian products. Meaning “from the farm” or “made on the farm,” della fattoria implies a commitment to craft, to a place and to a way of life. For Kathleen and Edmund Weber and their family, Della Fattoria is all of those things. It is also the name of the breads produced on their multi-generational family farm.
- [There's Something About Truffles](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-theres-something-about-truffles/) - When I saw it, I could not believe it. There I was in early September, standing in a 3 1/2-year-old orchard in Carneros, the sun beating its ferocious wave energy into my skull, and all I saw was parched, dry ground and trees no taller than your average middle schooler. And yet, underground, the slow but steady growth of Tuber melanosporum and Tuber aestivum was underway.
- [Sweeten Up the Holidays - Without Gluten - at Flour Craft Bakery](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-sweeten-holidays-without-gluten-flour-craft-bakery/) - Heather Hardcastle knows pastry. Diagnosed with gluten intolerance in 2000, Hardcastle set out to re-create her favorite foods without the troublesome protein found in wheat and other grains.
- [Kendra Kolling, The Farmer's Wife](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-kendra-kolling-farmers-wife/) - Farming is the stuff of romance, the iconic images familiar to all: soft breezes carving fields and treetops into artistic, undulating shapes; overflowing produce baskets filled with beautiful, shiny fruit; impossibly cute baby animals, frolicking in their barnyard pastoral. Right? Not so, laughs Kendra Kolling.
- [Not Just Anybody's Tuesday](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-not-just-anybodys-tuesday/) - A DAY IN THE LIFE OF A MULTIPLE FARMERS’ MARKET OPERATOR Kelly Smith, executive director of the nonprofit Agricultural Community Events Farmers’ Markets (ACEFM) organization, keeps farmer’s hours. Though she does not have cows that need milking, Smith is up before dawn every day, juggling the needs of the 11 markets in Marin and Sonoma counties that are operated under the ACEFM umbrella.
- [Good Eggs](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-good-eggs/) - DELIVERING A PEEK AT THE FUTURE OF FOOD There are few things more widely available than food. From supermarkets and corner stores to gas stations, farmers’ markets and even your own doorstep, grocery goods are omnipresent. Add in the “always-open” insistence of the Internet, and the sourcing of food feels more “on demand” than ever before.
- [Mole is The Tie That Binds](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-mole-tie-binds/) - A TALE OF TWO MEXICAN-AMERICAN FAMILIES BUILDING LOCAL BUSINESSES ON THE ANCIENT TRADITION 7 MOLES FOR 7 SIBLINGS To understand the entwined histories of Mexico and the United States would take more than the space this article allows, but one significant chapter is what is commonly referred to as the bracero program, an arrangement between the governments of both countries that encouraged millions of Mexican citizens to come north for short-term, mostly agricultural, labor contracts. The program was formally known as the Mexican Farm Worker Program.
- [Chevoo's Melting Pot](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-chevoos-melting-pot/) - THE AUSTRALIAN TWIST ON A FRENCH CHEESE MADE IN CALIFORNIA As many transplants to Northern California are well aware, a visit to this part of the world can be life changing. The iconic beauty of San Francisco! The fog and freezing summers! The amazing local foodshed! For Gerard and Susan Tuck, who founded the artisan goat cheese company CHEVOO in 2015, the siren song that is California beckoned for two seemingly wildly differing reasons: Stanford University and cheese.
- [Really good indeed](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-really-good-indeed/) - Real Good Fish’s Bay2Tray Brings Local Seafood to School Lunch Programs Imported seafood often passes through a long, complex supply chain where human rights violations, environmental degradation and even mislabeling can be troubling for consumers who care. In contrast, community-supported fisheries (CSFs) offer transparency: Their members know exactly who caught the seafood, when and how. It’s often straight from the boat within 24 hours—fresh, local and delicious.
- [Truly fresh catch](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-truly-fresh-catch/) - The Bodega Bay Community Fishing Association Aims to Put More (Local) Seafood on Your Plate Nothing about fishing in Northern California is easy. Everything from climate change and drought to government regulations and consumers’ changing tastes impacts how and what seafood makes it onto your plate.
- [Patagonia Provisions](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-patagonia-provisions/) - The Outdoor Clothing Powerhouse’s Latest “Experiment” Aims to Revolutionize Sustainable Food Production “I’ve always thought of my company, Patagonia, a clothing company, as an experiment–making decisions based on quality and responsibility. I can tell you that it is not an experiment any more. I have proven to myself: It works. Now, applying that to food is another story. This is another experiment. But I think it’s the most important experiment we’ve ever tried.” —Yvon Chouinard, founder of Patagonia
- [Silverado Cooking School](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-silverado-cooking-school/) - A Grandfather’s Lesson Comes to Life Malcolm de Sieyes, owner of Napa’s Silverado Cooking School, did not intend to start a cooking school in Napa. Raised in Massachusetts, de Sieyes has dabbled in careers as diverse as emergency medical technician, photography and coordinating the rescue of stranded sea mammals.
- [No kraft Singles Here](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-no-kraft-singles-here/) - Cheese Guru Janet Fletcher’s Napa Classes Offer Deep Dives Into Unique and Seasonal Cheeses The aroma was unmistakable: beefy with a whiff of sautéed onion. Or was that a hint of sulfur, like you might get from eggs? The greenish tint was another sign.
- [Old World Rabbitry's Eric Shevchenko](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-old-world-rabbitrys-eric-shevchenko/) - A Revolutionary on a Hare-Raising Mission Traditional farming is surrounded by folkloric superstitions, codified or otherwise. And the myths and lore that surround rabbit farming are especially ancient and numerous. From when in the moon cycle to slaughter rabbits for the best-tasting meat to the origins of rabbit’s feet as talismans, third-generation farmer Eric Shevchenko, owner of Sebastopol’s Old World Rabbitry, has seen and heard them all.
- [A More Sustainable Steakhouse](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-chef-trevor-kunk-of-press-strives-for-more-sustainable-steakhouse/) - Trevor Kunk of Press is on the job. At first glance, the menu at a traditional steakhouse—beef, creamed spinach and potatoes—could be confining to a chef, but since the arrival of Executive Chef Trevor Kunk moments before the 2014 Napa earthquake, St. Helena’s Press has pushed the paradigm of what a steakhouse offers its patrons. Fueling Kunk’s creative fires is his passion for sustainable, seasonal cooking and eating. Even in winter. Even in Northern California. Even spinach.
- [The CIA at Greystone](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-cia-greystone/) - Schooling the Next Generation of Farm-to-Table Chefs When you are hailed as “the Godfather” of American cuisine, have earned three stars from the New York Times for your work as a chef, been named America’s Best Chef by the James Beard Foundation and Chef of the Year by the Culinary Institute of America (CIA), what comes next? If you are Larry Forgione, you set out to change the way young chefs perceive the food movement widely referred to as “farm-to-table,” which defines your generation of chefs.
- [The Emerging World of Alcohol-Free Beverages](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-emerging-world-alcohol-free-beverages/) - The sober-curious and others are diving into new zero-ABV beverages deserving of their own bar menu. Are you sober-curious?
- [The Makers Behind the Magic](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-makers-behind-magic/) - Inaugural Event in Healdsburg Celebrates The vibrancy of Sonoma County’s agricultural community is surely worth celebrating; the region’s wellspring of locally produced products is renowned across the United States and around the world. Those of us fortunate enough to live in Sonoma County, or the surrounding area, celebrate the region’s bounty in important ways: by eating and drinking local at home and in restaurants, seeking out locally produced goods in markets and coming together for festivals and other events that celebrate the unique terroir of the county.
- [Aim’s Rollin’ Root](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-aim-s-rollin-root/) - THIS FARMERS’ MARKET ROLLS TO INCREASE ACCESSIBILITY Understanding that nothing beats the convenience of a market or prepared-food vendor that travels on four wheels, the Agricultural Institute of Marin (AIM) took to the streets last summer with its own mobile outfit, the Rollin’ Root. A refurbished Sprinter van with refrigeration, storage and display cases, the Rollin’ Root is part of a larger comprehensive countywide Healthy Eating Active Living (HEAL) strategy to increase access to fresh, healthy food grown on local farms and to provide nutrition education in underserved communities.
- [Up on the Roof: Quince Restaurant](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-roof-quince-restaurant/) - A Sanctuary Above the (Michelin) Stars Right before service begins at Quince restaurant in San Francisco, Chef de Cuisine Jonathan Black keeps to a ritual that girds him for the intensity of a kitchen soon to serve 100-plus exceedingly expectant diners on this typical evening. Carefully, one foot after the other, he pulls himself up a steep steel ladder that looks like it belongs more inside the bowels of a U-boat than a Michelin two-starred restaurant.
- [Calvin Lamborn’s Magic Peas](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-calvin-lamborn-magic-peas/) - Fairytale Jack’s Magic Beans Have Nothing on These Beauties French Laundry culinary gardener Aaron Keefer knew what he cradled in his hands was special. Even legendary. When he nestled these seeds into the ground just shy of spring this year, he had not only pored over a national magazine cover story lauding their distinctiveness, but The French Laundry’s Chef de Cuisine David Breeden had been pestering him for months to procure them to grow in the showcase garden of this landmark Yountville restaurant.
- [A Chef Finds his Place](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-chef-finds-his-place/) - CHRIS COSENTINO COMES TO NAPA Chris Cosentino is in a good place now. Not just geographically, even if his surroundings at the moment are quite enviable. Fresh off a 25-mile bike ride, the 45-year-old chef is bolting down an egg-white frittata on the veranda of a historic St. Helena mansion that has been refashioned into the luxurious Las Alcobas resort, home to his latest restaurant: Acacia House. But it goes beyond that. There is also a newfound equilibrium to him—physically, emotionally and spiritually—that has been absent far too long.
- [Singlethread](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-singlethread/) - Chef Kyle Connaughton’s singular focus leads to a singular sensation Chef Kyle Connaughton has treaded a most purposeful path in life. It started at age 9 with a bite of raw fish. He was so enraptured by that first encounter with sushi that he knew he had found his life’s calling then and there. It continued steadfastly as a teenager, when he spotted a free-spirited, dark-haired girl in the crowd at a Southern California punk rock concert and knew instantly they would be together forever. Two kids and a quarter century later, he and his now-wife Katina still are.
- [A Tale of Two Farms](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-tale-two-farms/) - RESTAURANTS THAT GROW THEIR OWN On a glorious Napa Valley afternoon, bathed in unseasonable warmth and splendor, Chef-Restaurateur Valentina Guolo-Migotto strides through her greenhouse with both purpose and eagerness.
- [Cooking’s Next Big Thing](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-cooking-s-next-big-thing/) - Move Over, Self-Driving Cars: Cookware Mogul Stanley Cheng is cooking up Self-Driving Pots and Pans Inside a secluded test kitchen on a sprawling estate on the outskirts of Napa, innovation of a most tantalizing type is brewing.
- [Not waiting in the wings](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-not-waiting-wings/) - Chef Douglas Keane Makes His Mark in Napa While Plotting Cyrus 2.0 When Chef Douglas Keane first stepped inside the renovated Freemark Abbey Winery—with its rough-and-tumble stone walls and dramatic steel-beamed, plank ceiling gently curved like a wine barrel—words fairly failed him. “It took my breath away,” he says with a wide smile. “I saw it and thought, ‘Wow! I get to walk in here every day, and to work here every day.”
- [This Ain’t His First Rodeo](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-ain-t-his-first-rodeo/) - Acclaimed Chef Ron Siegel Dazzles at Rancho Nicasio’s Western Room Through soaring redwoods, past undulating hills and beyond stables of plaid-blanketed horses, no less, sits a low-slung building straight out of the wild, wild West. It sports a teeny post office, a not-much-bigger general store and a restaurant long known more for its live music than for any trend-setting cuisine.
- [Educating America’s Top Chefs Alongside Bachelorette Revelers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-educating-america-s-top-chefs-alongside-bachelorette-revelers/) - When Gwen Chong’s besties were planning her bachelorette party, they knew they wanted a respite from the usual affair of games with racy double-entendres and the bride-to-be forced to don a wrapping-paper mock wedding gown. In short, they longed for something more distinctive, more memorable and more civilized.
- [Red Rocker Sammy Hagar, as Comfortable in the Kitchen as Behind the Microphone](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-red-rocker-sammy-hagar-comfortable-kitchen-behind-microphone/) - A Little Bit Of Everything, And It Works He may be known for his electric-socket blond curls, his sizzling chart-topping Van Halen vocals, and his devilish declaration that he just “Can’t Drive 55.” But these days, the Red Rocker also wants you to know he makes a mean red sauce. Not to mention a wicked lobster burrito, papaya-marinated chicken and golden fried abalone sandwich. Sammy Hagar—yes, that Sammy Hagar—is itching to proclaim to the world that he learned how to cook before he learned how to rock.
- [How to Enjoy Caviar](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-how-enjoy-caviar/) - HOW MUCH TO BUY: At least one ounce for two people. HOW TO SERVE: The classic way is atop blini, garnished with crème fraiche and chives. For a more laid-back approach, lavish it on potato chips or the fleshy part of your fist, au naturel. Shaoching Bishop loves it on chilled cucumber slices. IS A MOTHER-OF-PEARL SPOON REQUIRED? It is widely believed that using a metal spoon can impart off flavors, but Deborah Keane says it’s unlikely the caviar will be in the spoon long enough to do so. Mother-of-pearl or wooden spoons are more about the look.
- [California Caviar](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-california-caviar/) - FROM (FISH) FARM TO MICHELIN-STARRED TABLES, THE GOLDEN STATE IS AT THE FOREFRONT OF MODERNIZING THIS DELICACY Shaoching Bishop didn’t have her first taste of caviar until she was middle-aged. It left such little impression on her that she barely remembers the experience, she laughs. Even now, she goads her friends to bypass this luxe delicacy because of its stratospheric price tag.
- [Junity is Busting Out All Over](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-junity-busting-out-all-over/) - GREEN TEA AND HONEY MAKE FOR A KINDER, GENTLER KOMBUCHA Carissa Ashman was spooning up a steaming slurp of chicken pho at Napa’s Kitchen Door restaurant, a bottle of sparkling mineral water alongside, when she found herself longing for more. More, that is, beyond the bland beverage at hand. Something with greater verve, something that would do justice to the fragrant noodle soup, heady with Thai basil and cilantro, but that also wouldn’t upset her hypersensitive stomach.
- [Forged in the Fires](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-forged-fires/) - TYLER FLORENCE’S UNCRUSHABLE CELEBRATES THE LIGHT OF A DARK ERA FOR WINE COUNTRY On a frightfully windy night three years ago, Linda and Clyde Lorentzen fled their Santa Rosa home of 48 years—where they had raised their children and babysat their grandchildren—uncertain if they would ever see it again. They didn’t.
- [Mushroom Mania](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-mushroom-mania/) - INTEREST IN FORAGED FUNGI IS POPPING UP ALL OVER They are fungi that have fascinated the world over. And nowadays, they are spawning unprecedented interest— for a host of new reasons. Mushrooms are having a major moment. As foodstuff, they may be irresistible in stroganoff, ragu, pizza and classic beef Wellington. But in the future, these multicellular organisms that pop up in the wilds in cold, damp weather also may hold vital keys to developing new sustainable clothing materials, safer housing and more effective treatments for illnesses.
- [Long Meadow Ranch's Laddie Hall](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-long-meadow-ranchs-laddie-hall/) - PRESERVING BIODIVERSITY IN WINE COUNTRY At their Rutherford home, dinnertime is a point of pride for Laddie and Ted Hall. “When we sit down, everything on the plate is what we have grown, and the wine in our glass is what we have made,” Laddie says. “It’s so satisfying, and I am so grateful.”
- [A Real Life Green(er) Acres](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-real-life-greener-acres/) - KELLI DUNAJ CREATES ART OUT OF THE TAPESTRY OF LIFE AT SPRING COYOTE RANCH Five years ago, Kelli and Ken Dunaj swapped their hard-charging big city lives for a different kind of hard work on Spring Coyote Ranch, a 210-acre olive and sheep ranch overlooking picturesque Tomales Bay in Marshall.
- [With Fire in Their Bellies](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-fire-their-bellies/) - BAY AREA CHEFS AND FOOD COMMUNITY NOURISH THOSE IN NEED DURING THE 2017 WINE COUNTRY FIRES Whenever the wind starts to howl now, Kelly Smith reflexively tenses. It’s enough to bring her nearly to tears, as the terrifying memories of fleeing her Santa Rosa home in the dark of night come flooding back.
- [The Truffle Gamble](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-truffle-gamble/) - Armed with audacity plus his lucky shovel, Raymond Vineyards proprietor Jean-Charles Boisset stood poised to plant something that might never fulfill its promise. On this St. Helena parcel in spring 2022, he placed oak and hazelnut trees inoculated with Tuber melanosporum spores. In five years or more, they could begin producing the elusive Perigord truffles, a species prized by chefs and gourmands the world over. Or they might not.
- [Free-Spirited Aperitifs](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-free-spirited-aperitifs/) - L’Apero les Trois delivers much-needed joie de vivre In this new normal, where home is work and work is home, the line between on-time and off-time has blurred unsettlingly, requiring near-herculean effort to entirely unplug and unwind. It should come as little surprise that Georgeanne Brennan, the James Beard Award—winning author of many cookbooks as well as books about living in the “French-style” and longtime contributor to Edible Marin & Wine Country, has the perfect antidote.
- [Gluten-Free Holiday Baking](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-gluten-free-holiday-baking/) - WINTER IS A wonderful time for baking. As the weather turns cooler and we move towards comforting, cozy dishes, it’s a perfect time to fire up the oven and bake a special treat for those you love most. For me, baking is all about sharing. And it’s a great stress relief during this busy time of year. Take an hour in your kitchen to quiet yourself and focus on just the simple steps of a recipe, and you will be rewarded tenfold with the most delicious results.
- [Crushing It](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-crushing-it-0/) - SALLY MERTES-STONE OWNS THE GRAPE-STOMP GAME When Lucille Ball tucked her skirt up into her belt and climbed into a barrel of grapes in 1956, she set the American perception of Italian winemaking back a good century. She also inadvertently jump-started a grape-crushing craze among Americans that largely hasn’t abated.
- [The Best Stuff You've Never Tried](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-best-stuff-youve-never-tried/) - WHY ISN’T SALUTE SANTE’S GRAPESEED OIL THE FAVORITE THING IN YOUR KITCHEN? The national Fancy Food Shows held annually in both San Francisco and New York are not for the faint of heart. Held at the Moscone and Javits centers respectively, these massive, multi-story undertakings feature some 1,000 exhibitors elbowing one another for prominence in a crowded field of relishes, jams, frozen delicacies, new spices, teas, snacks, desserts, oils, vinegars, salsas and other comestibles you’ve never before considered.
- [The ancient practice of Marinating Cheeses](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-ancient-practice-marinating-cheeses/) - Today It’s All About Adding Flavor Storing cheese and other foods in olive oil has long been standard practice in Mediterranean households. In Italian, the technique is referred to as preserving sott’olio. In French, à l’huile. In Spanish, en aciete de oliva. A covering of oil acts as a preservative, sealing the stored food away from air that can cause oxidation, mold and decay. The technique was developed out of necessity in the days before refrigeration, but remains helpful today, especially in warm climates. It is also a great way to add flavor.
- [Ooey Gooey Good](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-ooey-gooey-good/) - MELTED CHEESE IS THE ULTIMATE COMFORT FOOD “Many’s the long night I’ve dreamed of cheese… toasted, mostly.” —Ben Gunn in Treasure Island, Robert Louis Stevenson, 1883 It’s no surprise that melted cheese would be on the mind of sailor Ben Gunn, marooned three years on Treasure Island. It’s often on my mind too … an open-faced grilled cheese sandwich, the top almost burnt with a light skin developing. When cut, cheese oozing down the sides.
- [Books for Cooks 2019](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-books-cooks-2019/) - Some of our favorite new books of 2019 for those on your list who, like us, read cookbooks like novels The Rancho Gordo Pozole Book BY STEVE SANDO This gorgeous new cookbook, a primer on and homage to pozole, the iconic Mexican comfort food interpreted creatively by many, but always a marriage of hominy, chiles and soul-comforting broth, was authored and photographed by Steve Sando, proprietor of Napa’s Rancho Gordo, New World Specialty Food. It’s a love story to the dish, to those who prepare it, and to the memories of the times he has shared it with friends.
- [Morel Mania by Eugenia Bone](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-morel-mania/) - I have traveled all over the country in order to pick morel mushrooms. If I ever did the math, I would probably find out I was paying a lot more by hunting them than if I just bought them from a store. But then I’d miss out on the profound pleasures of the quiet hunt and the lusty pleasure of a stocked pantry.
- [From Paris to Provence (to Northern California)](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-paris-provence-northern-california/) - When I was growing up in Northern California, my parents couldn’t find the charcuterie we bought and ate almost every day during our summers in France—jambon cru, all kinds of pâtés, fromage de tête, not to mention the special spicy Merguez sausages we liked to grill—back at home. If we wanted those, we had to make our own, and often we did.
- [Healdsburg’s Pig & Pinot](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-healdsburg-s-pig-pinot/) - Just as a wick needs a flame, many say “the pig needs Pinot.” For the last nine years, renowned chef Charlie Palmer has hosted Pigs & Pinot at Healdsburg’s Hotel Healdsburg, two days chock full of events that prove just that. The weekend traditionally kicks off on Friday night with the Taste of Pigs & Pinot, where guests are invited to taste 60 different Pinots from around the world alongside swine-y delights both sweet and savory prepared by Chef Palmer and his team, as well as a “who’s who” of guest chefs from near and far. Chocolate-dipped bacon, anyone? 
- [Deborah Madison, Food Culture Maverick Without Compromise](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-deborah-madison-food-culture-maverick-without-compromise/) - Unless you crave ceremony, Deborah Madison needs little introduction. Her ubiquitous cookbooks (14 published), so divine yet unceremonious, have tilled new soil in the food world. A James Beard Awardee, she persevered before trendy food authors, the Food Network, corporations and hip food tech start-ups colonized the idea of “locally sourced” or “sustainable” food. Food in Deborah’s hands is so much more than that—it is a mouthwatering mandate for a life worth living.
- [Guerneville: The Rebirth of Cool](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-guerneville-rebirth-cool/) - It’s a perfect July day. Above me tower the majestic redwood trees of Sonoma County. Passing over a small bridge that spans the Russian River I enter a magical hamlet, unlike any other place I’ve known. Guerneville, with its storied past and contemporary exuberance, is a vacation mecca that, in the right moment, may transfix a traveler into permanent residency.
- ['Til the Cows Come Home: Marin’s Rich History of Dairying](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-til-cows-come-home-marin-s-rich-history-dairying/) - These days, food-lovers flock to the northern San Francisco Bay Area to sample the best in restaurants and local produce, and to appreciate the fine rural scenery and ambiance. Leading attractions are our prize-winning local cheeses and other fine dairy products. We are seeing a renaissance in dairying, but Marin County is not new to the gourmet market: In fact, it is the pioneer in quality dairy food in the West.
- [Other Fruits of the Vine: Saba & Other Grape Wine Products](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-other-fruits-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’s autumn air was a little overwhelming. Now, I drink it in. It is ripe, rotten magic. It is part of a lifecycle that is older than human record, a simultaneous death and birth. Maybe not human-kind’s greatest achievement, but up the pole a few notches from the self-cleaning oven, to be sure.
- [A Date with the Browns: Whiskies, Bourbons, Ryes & Brandies](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-date-browns-whiskies-bourbons-ryes-brandies/) - My first taste of brown liquor came in the form of a Boston Sour, a whiskey sour with a dash of egg white to froth the top. My parents mixed them every year on Halloween, and served them to chilly parents in our New England neighborhood from an antique pewter pitcher on the front hall table. Naturally, we were a popular Halloween stop for children of all ages.
- [Get Yer Goat On: Pairing Sauvignon Blanc with Goat Cheese](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-get-yer-goat-pairing-sauvignon-blanc-goat-cheese/) - “Sauvignon Blanc is a magic bullet with fresh goat’s milk cheese.” Heard this before? When looking at the confounding world of cheese and wine pairing, it is easy to employ sweeping generalizations in an effort to protect your fragile ego from the ugly truth: The cheesy patch of the food and wine pairing world is just too dag nabbed complex for any sweeping generalization to be of much use to anybody.
- [A New Calistoga Depot](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-new-calistoga-depot/) - Originally built by enterprising gold rush entrepreneur Sam Brannan in 1868, the Calistoga Depot was, at that time, only the second train station in all of California. The newly restored and reimagined Calistoga Depot offers a sensory journey through the region’s history. Throughout the main building, lovely outdoor spaces and custom rail cars, Calistoga Depot provides a range of culinary delights and world-class train cars, as well as ornate styling courtesy of prolific vintner and Napa Valley trendsetter Jean-Charles Boisset.
- [The Accidental Baker](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-accidental-baker/) - It’s midnight and my hands are caked in bread dough as I swirl my fingers to mix the flour, water and sourdough starter. Each time I bake, I aim for perfection, even though no two boules are ever alike.
- [Kale is here but why?](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-kale-here-why/) - The stuff is everywhere. In salads, chips and shakes ordered, and occasionally enjoyed, up down and across Marin. Kale, these days, is as ubiquitous as a Presidential tweet. It appears unashamedly on menus of restaurants that once took pride in wedges of iceberg lettuce. No longer does kale hide in lengthy lists of chopped salad ingredients, but is actually placed ahead of “ordinary” lettuces and even, shockingly, bacon.
- [Front Porch Farm Brings to Life Integrated Regenerative Farming](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-front-porch-farm/) - One Couple Sees a Lot More than Wine Country in Healdsburg’s Prime Growing Region “What I stand for is what I stand on.”
- [Rutherford Meets the Runway](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-rutherford-meets-runway/) - CHANEL INC.’S PURCHASE OF NAPA VALLEY’S ST. SUPERY ESTATE DEEPENS THE WINERY’S FRENCH CONNECTION
- [Marin's Teens Battle for Title "Eco Top Chef"](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-marins-teens-battle-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 take stock of the massive clean-up ahead. He had just hosted the first Eco Top Chef Marin (ETCM) finals, which had pitted his own team of eight middle school students against six other middle school teams from Marin County. In the adjacent dining hall, a crowd of 200 students, teachers, local foodies and chefs were still lined up at the buffet.
- [Abundant Local Bay Nuts Offer a Natural Buzz](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-abundant-local-bay-nuts-offer-natural-buzz/) - THE HARD INNER seeds of bay nuts, the fruit of the California bay laurel, lend the tree one of its common nicknames: pepperwood. Hidden inside a fleshy, fatty berry that is edible raw only when very ripe because of its abundant and pungent oils, the seeds may be removed and roasted to a flavor reminiscent of dark chocolate and coffee, bitter to almost sour, with a hint of nut—and pepper. The seeds themselves are sometimes referred to as “pepper nuts,” as well as “buzz nuts,” hinting at their mildly stimulating effect.
- [Trial by Fire](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-trial-fire/) - WHEN THE TRAGEDY WAS AT ITS WORST, THE COMMUNITY BROUGHT ITS BEST “It’s gone. It’s all gone.” Five words forever changed me.
- [Free-Ranging Pigs Not so Free for the Taking](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-free-ranging-pigs-not-so-free-taking/) - Why You Can’t (Easily) Dine on California’s Delicious Wild Swine California has a free-range pig problem. An estimated 200,000 to 400,000 feral swine are tearing up farms, vineyards and public parks—plus the occasional soccer field and backyard—in 56 of the state’s 58 counties. A new California state bill sponsored by Senator Bill Dodd (D-Napa) seeks to make it easier to hunt these “hogs gone wild,” but it faces opposition from the very hunting groups it purports to help.
- [A Buzz Between the Vines](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-vineyard-health-depends-on-bees/) - Bees Don’t Do It Although most vines are propagated from cuttings, grapes—like many other organisms—have sex. Each seedling is thus a unique combination of genes from male and female plants. By far the majority of cultivated varieties, including those that produce wine grapes, are hermaphroditic (meaning they carry both male and female reproductive structures, and, accordingly, they fertilize themselves). Therefore, bees don’t fertilize grapevines. So why do so many wineries either keep hives or employ professional beekeepers to do it for them?
- [15 Seconds of Hell: Rebuilding and Moving Forward After South Napa Quake](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-15-seconds-hell-rebuilding-and-moving-forward-after-south-napa-quake-0/) - The 2014 South Napa earthquake occurred in and around the city of Napa on August 24 at 3:20am. It measured 6.0 on the moment magnitude scale (the successor to the Richter scale). The tremor’s epicenter was south of the city, at a depth of 6.7 miles (10.7 km), approximately 3.7 miles (6.0 km) northwest of American Canyon near the West Napa Fault, just west of the Napa County Airport.
- [Eat Rutherford’s Dust: Vroom, Vroom](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-eat-rutherford-s-dust-vroom-vroom/) - The late, revered winemaker André Tchelistcheff often said that “it takes Rutherford Dust to grow great Cabernet.” He was speaking of specific sensory components inherent to the appellation’s wines, but what the world now refers to as “Rutherford Dust” has also come to reflect an enduring commitment to quality, a spirit of achievement and a deep connection to this appellation’s soil. Since Rutherford’s earliest days, its growers and vintners have been committed to quality, and this attitude is the driving force behind its distinguished vineyards and wines.
- [The Pig Next Door](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-pig-next-door-0/) - Several years ago, I bit into a chop that caused me to all but eliminate pork from my diet. It wasn’t that the chop was bad. On the contrary, it was transcendental: rich, juicy, fatty, and sublimely piggy. Compared to the commodity meat at the supermarket, it was like an August heirloom tomato picked from the garden versus a pale, imported January facsimile. I lost my taste for the factoryraised “other white meat.” I also became determined to find out how meat from pigs could be so different—and how I could secure a dependable supply of great pork for my own table.
- [How Does Your Garden Grow?](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-how-does-your-garden-grow/) - The transition from late summer to fall is generally the busiest, and most bountiful, phase in the annual cycle of your edible garden. Tomatoes are ripening often faster than you can eat them, green beans are dangling from plants nearly collapsing under their weight, and other garden favorites, including cucumbers and summer squash, are, almost magically, ripening overnight.
- [How does your garden grown?](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-how-does-your-garden-grown/) - FOUR KEY TO-DO’S TO MAXIMIZE YOUR EDIBLE GARDEN’S PRODUCTIVITY THIS SUMMER It’s early summer. Your garden is planted with your favorites: tomatoes, peppers, cucumbers, summer squash, melons and basil. After the frenzy of readying the ground and getting everything planted, you might feel like you just want to kick back and watch these crops grow. But if you really want to have a robust harvest, there are still tasks to be done. Here are the four key tasks that need to be on your summer garden chore list: 1 Feed What You Grow
- [Preserving Family History through Food](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-preserving-family-history-through-food/) - BODY- AND SOUL-WARMING CONNECTIONS In May 1942, when Yvonne Fujimoto was 3 years old, she and her family were given 10 days to pack only what they could carry, store the rest of their belongings and move to the Amache Japanese Relocation Camp in Granada, Colorado. Accused of being potential spies for Japan, the Fujimotos were forced to relocate to the internment camp by order of President Franklin D. Roosevelt.
- [Goji Farm USA Brings Superfruit to Sonoma County](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-goji-farm-usa-brings-superfruit-sonoma-county/) - There’s a New Brew in Town Despite the moniker, Northern California Wine Country is certainly known for more than wine: craft brewing, artisan cheesemaking, world-class baking and specialty vegetable production, to mention only a few thriving local industries. The region has also long been a leader in the health and “functional” food category. This past fall, a brand new crop had its coming out party in Sonoma County, highlighting a confluence of functional food and agriculture.
- [Hudson Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-hudson-ranch/) - RENOWNED CARNEROS GRAPE GROWER STEPS INTO A NEW ROLE AS WINERY OWNER As I look into the distance from atop Hudson Ranch, I see in the Carneros background, the shores of San Pablo Bay, whose constant cooling winds are a signature of this southernmost Napa Valley wine grape growing region. But when I look into the foreground of Lee Hudson’s vineyards, I see him strangely taking what he calls an “athletic stance,” as his arms and hands jut out parallel to the beige-red earth.
- [Red, White & Black](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-red-white-black/) - AFRICAN AMERICAN REPRESENTATION IN THE WINE INDUSTRY REMAINS SMALL, BUT POTENT When Mac McDonald, a first-generation vintner, released his first wine in 1996, he placed a West African tribal mask on the label. Oh, did Mac— who I believe to be California’s first African American winemaker—take guff. He says that he was told by sales types that because of that mask, they could never sell his wine—that the “scary” visage had to go. When McDonald tried to sell his wine in Japan, he was met with similar resistance. As a rejoinder he told them, “Toyota doesn’t ask me to approve their label.”
- [Newsletter Signup](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-newsletter-signup/) - LOCAL FOOD NEWS, SEASONAL RECIPES AND EVENTS —DELIVERED FRESH TO YOUR INBOX Join the Edible Marin & Wine Country community! Subscribe to our monthly e-newsletter for the best local food news. 
- [Welcome to the Agrihood](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-welcome-agrihood/) - Live Oak Farm is Sonoma County’s first agrihood—a confluence of agriculture and neighborhood paying homage to Petaluma’s rural beginnings, offering a fresh new approach to living on the land. The community is now welcoming buyers to consider three newly built homes and four build-ready lots.
- [Small Bites: What's on the Menu This Season](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-small-bites-whats-menu-season/) - VALLEY SWIM CLUB
- [Grist for the Mill: Winter 2023](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-grist-mill-winter-2023/) - When I first moved back to San Francisco from a few years in New York after college, I rented a little granny unit off Larkin and Union on Russian Hill. Here’s why it was one of the best spots EVER: One, it was three blocks from Real Foods and fantastic seasonal produce; and two, it was a half block from Roland Passot’s La Folie and some of the best dining in The City.
- [(Serious) New Cook](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-serious-new-cook/) - The Must Have New Cookbook for All (Serious) New Cooks By Kirsten Jones Neff Cammie Kim Lin’s children grew up appreciating good food. They cooked with their mother and enjoyed family meals each evening, a legacy passed down by Kim Lin’s immigrant parents— her Korean mother and German-Lithuanian father. When Kim Lin’s children were young, they followed easy recipes from kids’ cookbooks: dishes like mac n’ cheese and chocolate chip cookies. But as her eldest son became a teenager his palate evolved, and Kim Lin noticed when he began to peruse her more sophisticated cookbooks.
- [The Rise of Napa Valley Wineries: How the Judgment of Paris Put California Wine on the Map](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-rise-napa-valley-wineries-how-judgment-paris-put-california-wine-map/) - Laurie McAndish King’s interview with Mark Gudgel, author of The Rise of Napa Valley Wineries: How the Judgment of Paris Put California Wine on the Map (The History Press, 2023) When Mark Gudgel first visited Napa Valley in 2013—on his honeymoon—he didn’t expect to fall in love. But as the Midwestern wine aficionado and his wife ate, drank and talked their way through the valley, they became enchanted with its unique culture. Gudgel has been researching Napa Valley and writing about history ever since. Often for this magazine.
- [The Whole Duck--Inspired Recipes from Chefs, Butchers and the Family at Liberty Ducks](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-whole-duck-inspired-recipes-chefs-butchers-and-family-liberty-ducks/) - Marissa LaBrecque’s interview with Jennifer Reichardt, author of The Whole Duck: Inspired Recipes from Chefs, Butchers and the Family at Liberty Ducks (Abrams, 2022). “What is your role with Sonoma County Poultry?” [long pause] “Daughter,” she responds.
- [Tanya Holland’s California Soul: Recipes from a Culinary Journey West](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-tanya-holland-s-california-soul-recipes-culinary-journey-west/) - (TEN SPEED PRESS, 2022) Photographs By Aubrey Pick We were going to write our own introduction to this excerpt and recipe from Tanya Holland’s California Soul, but who could say it better than Pulitzer Prize–winning author Alice Walker, who penned this beautiful foreword to the book…
- [Six California Kitchens](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-six-california-kitchens/) - Six California Kitchens is the title of a recently released cookbook that features just what the title says, but instead of profiling the kitchens of six different chefs, all of these kitchens were influential in the life of one California woman: Sally Schmitt.
- [Prepping Greens & Herbs](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-prepping-greens-herbs/) - From SALAD LOVE—The Simple Art of Making a Great Salad Salad greens need to be well washed and dried completely for a successful salad. Not only is this necessary for keeping your salad safe from bacteria, it is also important for keeping your greens crisp. There is nothing worse than taking a bite of a salad with dirt or grit on it or one with wet, soggy leaves. Key tools: salad spinner and clean cotton dish towels.
- [Edible for Kids](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-edible-kids-0/) - Activities, recipes, stories (and more!) created for family sharing Read to Learn More: Explore dumplings from 10 different cultures — and find their recipes — in Dumpling Day barefootbooks.com/dumpling-day Dumplings, Dumplings, Everywhere! People all around the world make different-shaped dumplings with a wide variety of spices and ingredients. Some are eaten before a meal or as part of a main course, while others are enjoyed for dessert.
- [Edible for Kids](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-edible-kids/) - Activities, recipes, stories (and more!) created for family sharing Read to Learn More: Discover 13 global harvest festivals in Harvest Days: Giving Thanks Around the World barefootbooks.com/harvest-days ACTIVITY: Cooking Up Connections Appreciate where food comes from with this simple mindfulness activity for all ages.
- [FREE OF PORK AND OTHER “SPIRITUAL ALLERGENS:” FABRIQUES DÉLICES EARNS HALAL CERTIFICATION](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-free-pork-and-other-spiritual-allergens-fabriques-d-lices-earns-halal-certification/) - When dnata (Dubai National Air Travel Agency), a high-end inflight catering business, approached Fabriques Delices president and Mill Valley resident Sebastien Espinasse about supplying lamb merguez for its Arabic and other majority-Muslim clients, Espinasse was delighted. He’s always looking for niche markets for Fabriques Delices charcuterie, which is available nationwide and locally at the San Rafael farmers’ market as well as specialty grocers and many Bay Area restaurants.
- [Mess Free](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-mess-free/) - One Grill + Blender Grilling the fruit concentrates the sweetness of the grapes and melon just enough to—when combined with tart tomatillos, allium, fresh herbs and the salty tang of sherry—deliver a summery sweet and savory deeeeelight!
- [Food Miles](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-food-miles/) - Virtually every person in American knows of the Mashpee Wampanoag Nation in Massachusetts, even if not by name. They were the people who shared their food and harvest with the hungry, disoriented, and confused Pilgrims in 1620. Yearly, we eat a meal that is derivative of their foodways, including yams, turkey, cranberry, beans, and pumpkin.
- [Farmers Market Shopping Advice](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-farmers-market-shopping-advice/) - 1 THE IDEA IS TO GET IN & OUT AS QUICKLY AS POSSIBLE.3 2 PRE-ORDER FROM YOUR FAVORITE VENDORS SO YOUR GOODS ARE READY TO GO & YOUR PREFERRED ITEMS ARE AVAILABLE. 3 LEAVE YOUR DOG/PETS AT HOME 4 SANITIZE YOUR HANDS BEFORE ENTERING THE MARKET & AS YOU LEAVE. 5 KEEP YOUR DISTANCE FROM OTHERS IN LINE. 6 KNOW WHAT YOU WANT BEFORE YOU GET TO THE FRONT OF THE LINE. 7 YOU TOUCH IT. YOU BUY IT. 8 USE A CARD OR EXACT CHANGE. 9 DON’T EAT OR DRINK AT THE MARKET. 10 TAKE YOUR PURCHASES BACK, TO YOUR CAR/HOME/ELSE-WHERE TO ENJOY.
- [Featured Farmers’ Market Directory: Summer 2020](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-featured-farmers-market-directory-summer-2020/) - Corte Madera Certified Farmers’ Market Year-round, Wednesdays, noon-5pm, West Parking Lot at Town Center shopping center, MarinCommunityFarmersMarkets.com Cotati Community Farmers’ Market June 3-August 26, Thursdays, 4:30-7:30pm, La Plaza Park, W. Sierra & Old Redwood Hwy., ILoveFarmersMarkets.org Fairfax Community Farmers’ Market
- [Today's UCCE in Marin](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-todays-ucce-marin/) - This year the University of California Cooperative Extension celebrates 100 years of supporting Marin’s farmers and ranchers. The research and technical assistance provided by UCCE farm advisors and programs over the past century has played a critical role in helping Marin agriculture evolve and thrive. Today, the work of UCCE'S Marin-based team is far-reaching, geared toward not only survival of agricultural businesses, but also toward environmental goals and public health. Julia Van Soelen Kim, UCCE’s food systems advisor, facilitates market connections and diversification options.
- [Pairings for Vermouth Sipping](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-pairings-vermouth-sipping/) - Vermouth-Pickled Sugar Snap Peas Fresh, crisp snap peas drenched in vermouth are one of my favorite spring snacks. These are easy to toss together, especially with your own DIY vermouth on hand. The ice bath is key to keeping your peas vibrantly green. Rosemary & Rose-Scented Marcona Almonds Marcona almonds are sweeter and creamier than other almonds. Adding a salty, herbaceous vibe makes them the perfect partner for sipping with Sweet Vermouth Rouge.
- [Junior Cooking Challenge](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-junior-cooking-challenge/) - Last year the fifth-grade students of McKinley Elementary School in Petaluma participated in the Conscious Kitchen Junior Cooking Challenge. The program, co-sponsored by dairy producer Clover Sonoma, as well as Sonoma’s Oliver’s Markets and eight well-known Sonoma County chefs who volunteered their time, was designed to introduce students to the food system, food preparation and the importance of FLOSN meals.
- [Emergency Resources for People with Animals](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-emergency-resources-people-animals/) - By The HALTER Project To get help for animals in an emergency or disaster, create your own resource list in advance. Keep your list on paper, in your contacts, and in your emergency binder. Be sure to sign up for all local alerts. CALLING FOR HELP If animals are inside a mandatory evac area, you’ll need to call emergency services. Be ready with detailed info, including; location, number of animals, species, special needs, loading difficulties, accessibility of the location.
- [Stocking the Larder](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-stocking-larder/) - Recipes from Stone Edge Farm’s newly released Kitchen Larder Cookbook Take advantage of an end-of-the-summer abundance of produce like peppers and tomatoes, and the short but glorious season of fall fruits like figs, to stock your larder for the rest of the year with these tips and recipes from the Stone Edge Farm Kitchen Larder Cookbook — Seasonal Recipes for Pantry and Table (Rizzoli, 2019), newly released by Sonoma’s Stone Edge Farm.
- [Read More](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-read-more/) - Find more Wine Country recipes in the book, Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest, by Janet Fletcher in collaboration with Wine Institute. Photographs by Robert Holmes and Sara Remington (Rizzoli, 2019).
- [Canned Wine - A Cultural Zeitgeist](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-canned-wine-cultural-zeitgeist/) - The canned wine revolution may be sweeping the nation, but the very first canned wine came from right here in Northern California. The story goes that Frances Ford Coppola promised his young daughter, Sofia, that one day he would make her a sparkling wine. Sofia Blanc de Blancs debuted in 1999 at Sofia’s wedding to filmmaker Spike Jonze-in a bottle. The Family Coppola began selling the director, screenwriter, producer and former actress' namesake sparkling wine as “Minis,” packaged in pink 187-milliliter cans with straws attached, in 2003.
- [How Does Your Garden Grow?](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-how-does-your-garden-grow/) - Winter Offers a Time to Rest, Reflect and Get Ready By Amy Rice-Jones Life in the edible garden takes on a different pace during the winter months that exemplifies the synchronicity of nature with our human tendencies to draw inward during the colder, darker months, taking the opportunity to rest, reflect and prepare for the next year. During this season, more focus is on perennial edibles, as the speed of harvesting seasonal vegetables slows considerably.
- [Featured Farmers’ Market Directory Winter 2018](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-featured-farmers-market-directory-winter-2018/) - Calistoga Farmers’ Market Year round, Saturdays, 9am-1pm Sharpsteen Plaza VisitNapaValley.com/Event/Calistoga-Farmers-Market/2277/ Corte Madera Certified Farmers’ Market Year round, Wednesdays, noon–5pm, the plaza at Town Center shopping center, MarinCommunityFarmersMarkets.com Larkspur Marin Country Mart Farmers’ Market
- [The Perfect Pairing: Holiday Party Time!](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-perfect-pairing-holiday-party-time/) - IT’S HOLIDAY PARTY TIME! Pairing created by Meghan Riley, Certified Cheese Professional at Whole Foods Market on Gilman Street in Berkeley.
- [Wild in Marin Fungus Festival](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-wild-marin-fungus-festival/) - Join the Mycological Society of Marin on January 5, 2019, for their first fungus festival. All day events include cultivation workshops, speakers, chef demos and mushroom cuisine and merchandise for sale. Bring your mushrooms for identification! 10am–5pm; Mill Valley Golf Course Clubhouse, 280 Buena Vista Ave., Mill Valley MycoMarin.org 
- [2019 Good Food Awards Finalists](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-2019-good-food-awards-finalists/) - MARIN, NAPA AND SONOMA COUNTIES BEER • Patagonia Provisions brewed by Hopworks Urban Brewery—Long Root Ale CHARCUTERIE • Black Pig Meat Co., Prosciutto • Thistle Meats, Pâté de Cheutin CHEESE • Bellwether Farms, Whole Milk Basket Ricotta • Cowgirl Creamery, Wagon Wheel • Nicasio Valley Cheese, Foggy Morning • Point Reyes Farmstead, Original Blue & Gouda • St. Benoit Creamery, Plain Yogurt • Tomales Farmstead Creamery, Kenne COFFEE
- [Legumes: Plants That Feed The Soil--And You](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-legumes-plants-feed-soil-and-you/) - In a shining example of a symbiotic relationship that has far-ranging beneficial effects well beyond even the two parties directly involved, the common (and unharmful) bacteria called Rhizobium infects legume plants such as peas and beans, using the host plant to help it draw nitrogen from the air. The nitrogen is stored in nodules on the roots of the legumes. When the plants die and decompose into the soil, the nitrogen is converted into a plant-available nutrient vital to the health and productivity of other garden plants. This is what is meant when it is said that a plant “fixes” nitrogen into the soil.
- [Cutting Through the Regulatory Morass](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-cutting-through-regulatory-morass/) - John Taylor’s custom-built mobile slaughter unit, which includes a waste receptacle, winch and hanging rack for the carcasses, negates the need for cows, sheep, goats and pigs to be transported long distances from farm to slaughterhouse, a journey that causes immense stress to the animal; a tragedy for both soulful beast and the quality of its meat.
- [The Perfect Pairing: Grilled Cheese and Local Cider](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-perfect-pairing-grilled-cheese-and-local-cider/) - A delicious grilled cheese made with Point Reyes Farmstead Cheese Company’s Toma, onions caramelized with a dash of Ethic Cider’s Gravitude Cider and slices of crisp apples on sourdough bread—sweet and savory comfort food perfect for brisk autumn nights. Just add a good movie and a blanket! And, of course, don’t let the rest of that bottle of cider go to waste… makes 2 sandwiches YOUR SHOPPING LIST • 6 ounces Point Reyes Farmstead Cheese Company’s Toma (Point Reyes)
- [The philosophy of Alice Waters](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-philosophy-alice-waters/) - Eat Seasonally Eat locally & sustainably. Shop at farmers markets. Plant a garden. Conserve, compost & recycle. Cook simply, engaging all your senses. Set the table with care & respect. Eat together. Food is precious. - The philosophy of Alice Waters
- [Featured Farmers Markets in Marin, Napa and Sonoma Counties](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-featured-farmers-markets-marin-napa-and-sonoma-counties/) -  
- [Delicious New Chapter: A Cook Book-Raiser](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-delicious-new-chapter-cook-book-raiser/) - FOR FIRE VICTIMS Among the many treasures lost when the North Bay fires destroyed thousands of homes last October were community members’ cookbook collections, as well as handwritten recipes, often handed down through the generations. As, of course, she would, Sondra Bernstein, proprietor of Sonoma’s the girl & the fig, the fig café and Suite D, recognized the emotional significance of these losses, and the value that replacing at least some of them would have on those who lost so much. Then she did something about it.
- [The Perfect Pairing](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-perfect-pairing/) - CHEVOO'S CALIFORNIA DILL POLLEN & GARLIC MARINATED CHEVRE WITH A WARM SPRING SALAD AND CIDER—THE PERFECT TASTE OF SPRING COOK THIS STORY! Find all of these locally produced ingredients at your local Whole Foods Market. Pairing created by Stephanie Foss, Sonoma County native and Certified Cheese Professional at Whole Foods Market, Sebastopol.
- [Essential Reads from Around the State](https://ediblemarinandwinecountry.ediblecommunities.com/uncategorized/http-ediblesanfranciscoarchive-ediblecommunities-com-essential-edible-reads-from-california/) - We've gathered some of the best stories from 2017 published by the community of Edible magazines in California. What we talk about when we talk about salmon: power. And in California, one part water equals one part power. By Molly Gore for Edible San Francisco.
- [Ideas for Serving Dates](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-ideas-serving-dates/) - Filled and Wrapped: Dates have a long pit or seed, which, when removed, leaves a nice cavity just right for stuffing with cheese or nuts. Blue cheese, goat cheese, triple cream and cream cheese are all good choices, as are walnuts, almonds and hazelnuts. The filled dates can also be wrapped with bacon or prosciutto and then broiled or grilled. Salads: Combine grated carrots, crumbled blue cheese and dates in a salad dressed with walnut oil and sherry vinegar, and add chopped, toasted walnuts to garnish.
- [Leave Seals Be](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-leave-seals-be/) - The opportunity to view wild marine mammals is part of what makes California’s Central and North Coasts so special. While young seal and sea lion pups have an innate charm and are quite photogenic, it’s important for us to observe these animals from a distance. • Keep your distance! It’s OK to take photos and admire wild animals, but remember to keep a safe distance of at least 50 feet. If an animal is reacting to you, you’re too close.
- [Market Swine Program at Marin County Fair](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-market-swine-program-marin-county-fair/) - According to John Taylor, who runs the Junior Livestock Market Swine program at the Marin County Fair, when his 15-year-old daughter Camilla goes looking for a young hog to raise for competition, she is looking for that elusive “it” factor. “Oh, you just know it when you see that flashy pig,” says Taylor. That flashiness usually involves some combo of markings and color, personality and, of course, as these pigs are destined for auction on the final Sunday of the fair, you’re always looking for the propensity to put on healthy poundage.
- [Good Spirits Event](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-good-spirits-event/) - Buy Tickets Now Join us as we celebrate craft spirit distillers and unique local restaurants of Marin County and Wine Country. It’s your chance to try out the area's many spirit offerings—those making their debut as well as the trusty and true—in one evening, under one roof. Cocktails will be expertly paired with top-notch tastes from some of California's most acclaimed and up-and-coming chefs and food artisans.
- [The Edible Traveler: Springtime in Old Provence](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-edible-traveler-springtime-old-provence/) - By Georgeanne Brennan I came to La Celle to visit its 12th-century abbey and to have lunch at Alain Ducasse’s Hostellerie de l’Abbaye de la Celle. As my friend and I drove down the narrow main street of La Celle, just a few kilometers from the busy La Provençal autoroute and the bustling market town of Brignole, it was like stepping back into old Provence when the pace of life seemed slowed to a human scale.
- [Clo Says No to GMOs](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-clo-says-no-gmos/) - Last fall, Clover Sonoma, Sonoma County’s third-generation family-owned and -operated dairy, announced that it would begin converting all of its conventional milk products to Non-GMO Project Verified over the next two years. By definition, all certified-organic dairy must be GMO free, but Clover’s move was groundbreaking in the conventional milk market.
- [Tam Tam Ramen Heats Up Mill Valley](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-tam-tam-ramen-heats-mill-valley/) - Whole Foods Market and its longtime in-store sushi partner Genji give the people what they want with the opening of Tam Tam Ramen in Mill Valley.
- [Chris Cosentino, San Francisco Chef Renowned for Whole Animal Cookery, Opens Napa Valley Restaurant](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-chris-cosentino-san-francisco-chef-renowned-whole-animal-cookery-opens-napa-valley-restaurant/) - Chris Cosentino, the chef and co-owner of San Francisco’s Cockscomb and the chef and co-creator of Boccalone artisanal salumeria, is headed to Wine Country.
- [Summer Culinary Camps and Classes for Kids In](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-summer-culinary-camps-and-classes-kids/) - EDIBLE MARIN & WINE COUNTRY (AND YEAR ROUND, TOO!) 4-H Summer Camps • Las Posadas State Forest, Angwin • June and July, through county 4 -H programs • LasPosadas4HCamp.com Connolly Ranch • Napa • Summer camps for ages 3-13 and year round events • ConnollyRanch.org
- [From Petaluma to Paris, the Giustos Lead Team USA to the 2016 Coupe Du Monde De La Boulangerie](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/recipes-petaluma-paris-giustos-lead-team-usa-2016-coupe-du-monde-de-la-boulangerie/) - Keith is an enthralling storyteller and a favorite topic is his nephew Nicky. A very proud uncle, Keith says he was particularly impressed and moved by how hard Nicky worked on probably the world’s toughest stage for a baker.
- [West Marin is your Oyster, Explore its Pearls](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-west-marin-your-oyster-explore-its-pearls/) - West Marin's coastline is dotted with amazing picnic spots and hiking trails and the many good food and drink producers in this area are ready to stock your picnic baskets and backpacks!
- [Vintage Verbiage](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-vintage-verbiage/) - Two new books explore California wine history
- [Plenty Pops](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-plenty-pops/) - Vegetables are showing up in the most unlikely places. Sure, a kale chip makes sense, a carrot juice shocks no one … but a vegetable popsicle? Meet Shawn Brennan, the Mill Valley chef/entrepreneur who created Plenty Pops. Q: Why put veggies in what traditionally is thought of as a frozen treat or dessert?
- [Edible Marin & Wine Country Magazine Cover Gallery](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/cover-gallery/) - +click on any cover to launch slideshow 2017
- [Explore the Sonoma Marin Cheese Trail Map](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-explore-sonoma-marin-cheese-trail-map/)
- [Yogurt: Morning, Noon and Night](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-yogurt-morning-noon-and-night/) - In her latest cookbook, Janet Fletcher, the award winning Napa-based cheese writer and educator, comes clean—she loved yogurt first. “Frozen yogurt” hadn’t even been invented when she was regularly taking little cartons of store-bought yogurt that she stashed overnight in her home freezer to school. Tucked into her lunch bag, the yogurt would be slushy and spoonable by noon. She acknowledges that this may not have been the safest practice in steamy Texas, but she’s still here!
- [Yummy Supper, Indeed](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-yummy-supper-indeed/) - Local author and photographer Erin Scott’s new cookbook serves up 100 fresh, luscious and honest recipes.
- [Marin Organic: Cultivating Our Farmers](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-marin-organic-cultivating-our-farmers/) - Marin Organic was founded in 1999 as a farmer-led nonprofit organization with a combined mission of educating consumers about the value of organically produced foods, and supporting local farmers in their utilization of organic practices, thereby making it economically feasible to preserve the agricultural way of life in Marin County. Together with the Marin County Department of Agriculture, the group also established its own criteria for organic certification that went above and beyond the federal government’s then-newly codified standards for organic.
- [Eileen Gordon Chiarello, On a Mission to Raise Barns, Among Other Things](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-eileen-gordon-chiarello-mission-raise-barns-among-other-things/) - From healthy and artisanal foods to community kitchens, to educational and organic farms and more, Barnraiser is a place to meet the people behind these projects, share their inspirational stories, and fund their success. —Mission statement of Barnraiser
- [Edible Holidays: Calistoga Lights It Up](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-edible-holidays-calistoga-lights-it/) - CALISTOGA’S ANNUAL LIGHTED TRACTOR PARADE, celebrating the area’s rich agricultural history—and present— is the ultimate small-town holiday celebration. Vintage and modern tractors and trucks festooned with colorful holiday lights parade down Calistoga’s charming main street and Santa himself even takes a break from his North Pole toy shop duties to delight kids of all ages. Celebrating the 18th anniversary of this wonderful tradition, this year’s parade takes place Saturday, December 7. VisitCalistoga.com
- [Sorry, Everything is Delicious!](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-sorry-everything-delicious/) - Edible Marin & Wine Country is an exuberant fan of Chef Cindy Pawlcyn. When Pawlcyn opened Mustards Grill in Yountville in 1983, Napa Valley was certainly not the world-class culinary destination that it has become. Just seven years after California winemakers rocked the world of fine wine in the 1976 “Judgment of Paris,” the Valley was still more bars and feed stores than high-end restaurants and tasting rooms, and Pawlcyn’s read on her audience was pitch-perfect from the beginning.
- [And the 2013 Silver Trowel Goes to...](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-and-2013-silver-trowel-goes/) - Slide Ranch, the nonprofit teaching farm in the Marin Headlands, has been providing Bay Area children and their families hands-on opportunities to learn about where our food comes from, as well as environmental stewardship, since the historic 134-acre dairy property was first protected in 1970.
- [Rocca Family Celebrates 40 Years at The People’s Store In West Marin](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-rocca-family-celebrates-40-years-people-s-store-west-marin/) - West Marin and its extraordinary farmers, ranchers, cheese makers, winemakers and other food artisans are internationally renowned for producing world-class foods and wines. Locally grown and artisan-crafted products from this area are sought out by people across the Bay Area, and the country.
- [Chalkboard: A New Hip and Casual Restaurant in Healdsburg](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-chalkboard-new-hip-and-casual-restaurant-healdsburg/) - Toto, I’ve a feeling we’re not in Cyrus, anymore... Chalkboard, the hip, casual new restaurant that has taken over the former Cyrus space in Healdsburg’s Hotel Les Mars, is a breath of fresh air. From the moment you take in the open kitchen, newly exposed large-paned windows, whitewashed oak floors, nine-foot communal table and oversized chalkboard displaying the restaurant’s daily specials, you know you are in a “Sonoma County” kind of place.
- [Surf's Up for Equator Coffees and Teas](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-surfs-equator-coffees-and-teas/) - Set in a surf-themed environment at Proof Lab Surf Shop in Mill Valley, Equator Coffees at Proof Lab features a wide variety of distinctive single-origin coffees including the 2013 Roaster’s Choice winner, Colombia Cerro Azul Geisha, as well as signature espresso-based drinks. Edible treats, both savory and sweet—sourced from fellow local food artisans such as Beth’s Community Kitchen—accompany the café’s coffee and tea offerings. Menu items include brioche sandwiches, cookies and healthy snacks for the surf, skate and biking crowd. Vegan and gluten-free items will also be offered.
- [Spindrift Blows into California--Just in Time for Summer Sipping](https://ediblemarinandwinecountry.ediblecommunities.com/drink/drink-spindrift-blows-california-just-time-summer-sipping/) - Spindrift is the brainchild of Bill Creelman, who grew up on a farm in Western Massachusetts where eating organically and seasonally was a way of life. After graduating from Georgetown University, Creelman founded a company offering online sales of fresh seafood from the Northeast and then the country’s first producer of organic cocktail mixes.
- [Who’s Your Local Food Hero? Our 2013 Winners](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-who-s-your-local-food-hero-our-2013-winners/) - In the Fall 2012 issue we announced our second annual Local Heroes contest and invited you, our readers, to vote for your favorite local food hero in each of five categories. We received a great number of votes this year and appreciate everyone who participated! We are thrilled to announce the following winners: FARM/FARMER: County Line Harvest CHEF/RESTAURANT: River’s End, Jenner-by-the-Sea
- [Local Winners of the 2013 Good Food Awards](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-local-winners-2013-good-food-awards/) - This past January, in a culinary star-studded ceremony at the San Francisco Ferry Plaza Building, 114 food and beverage artisans from 30 states were honored as winners of the third annual Good Food Awards. The Good Food Awards are the brainchild of Seedling Projects, founded by Marin resident Dominic Phillips (co-owner of 123 Bolinas Wine Bar in Fairfax) and Sarah Weiner, who have united their diverse skills to support the sustainable food movement. The awards celebrate food and drink that not only taste good, but also are made with integrity.
- [Escoffier Questionnaire: Tyler Florence](https://ediblemarinandwinecountry.ediblecommunities.com/eat/eat-escoffier-questionnaire-tyler-florence/) - Chef: Tyler Florence Restaurants: Wayfare Tavern, San Francisco; El Paseo, Mill Valley; Tyler Florence Fresh, San Francisco International Airport What was your favorite food as a kid? I grew up in South Carolina and anytime we got to go out for dinner I remember fried oysters and shrimp always being such a special treat. What was the first meal you made that you were proud of? I remember being able to make a really great grilled cheese when I was younger for all of the kids in the neighborhood.
- [The Continuing “Ag-Ventures” of Sonoma County’s Beginning Farmers and Ranchers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-continuing-ag-ventures-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 program for beginning farmers and ranchers. The program—a partnership between Sonoma County, the University of California Regents, Santa Rosa Junior College and the Latino Service Providers—welcomed its first 25 students this past March. The budding agriculturalists have now attended four classes and multiple optional sessions with various local master farmers and ranchers.
- [Sub Rosa Artisan Salumi Line of Extraordinary Handcrafted Salumi](https://ediblemarinandwinecountry.ediblecommunities.com/shop/shop-sub-rosa-artisan-salumi-line-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 name Sub Rosa. Why Sub Rosa, a Latin term suggesting clandestine dealings? David Katz, managing partner of Panevino and Sub Rosa and the author of the Potable Pairings feature in each issue of Edible Marin & Wine Country, explained that many small-scale producers of cured meats like salami, saucisson, coppa and prosciutto operate beneath the radar, due to the many regulatory hurdles that face small producers.
- [Surfing Amber Waves of Grain, Part I: The Farmers](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/food-thought-surfing-amber-waves-grain-part-i-farmers/) - “We are challenged by the capacity to do all of this fast enough, the interest is growing so rapidly, this is a pretty big wave we’ve happened upon.” — Doug Mosel, North Coast grain grower “Bringing Grains Back Home” session at EcoFarm 2012 Furrow by furrow, and fold by fold, The soil is turned on the plain; Better than silver and better than gold Is the surface-mine of the grain… When the stock is swept by the hand of fate, Deep down in his bed of Clay The brave brown Wheat will lie and wait For the resurrection day…
- [Edible Communities 2011 James Beard Award for Publication of the Year](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/about-us-edible-communities-2011-james-beard-award-publication-year-10/) - The 2011 James Beard Foundation Publication of the Year Award: EDIBLE COMMUNITIES PUBLICATIONS
- [Plant an Olive Tree](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/things-do-plant-olive-tree/) - It’s no news that Marin, Sonoma, and Napa boast a magical alchemy of sun and soil for the edible gardener. Not only does our kind California climate coax a year-round bounty of fruits and vegetables from our very own garden plots, but our mild winters offer a unique opportunity to grow luscious Mediterranean crops like grapes, pistachios, figs, citrus and pomegranates. The star of this group that has it all—exceptional fruit, evergreen good looks, easygoing needs, and mind-boggling historical significance— is the olive tree (Olea europaea).

## Pages

- [Edible Marin & Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/) - Summer Melon Read Our Digital Issue Our Latest Stories Go The Flowering of Front Porch The beloved Healdsburg farm adds to its farm experience ... read more Think Roundup on Mount Burdell The living rhythm of Marin’s working landscapes ... read more Eat Reel Life Riches Chasing halibut from Homer to the Bay ... read
- [Makers + Artisans](https://ediblemarinandwinecountry.ediblecommunities.com/eat/makers-artisans/) - Cheesemakers The Art of the Melt Cheesemakers Cheeseboard Artistry Cheesemakers, Fall 2025, Fall Stories Mt. Eitan’s Ady Cheesemakers Where the Buffalo Roam: Audrey Hitchcock of Ramini Mozzarella Cheesemakers The Big Cheese is Back Cheesemakers, Eat, Things to do Miyoko’s Creamery Cheesemakers, Eat Show More Pastry Chefs A Homecoming Pastry Chefs The Panettone Master Chefs +
- [The Edibleist](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/the-edibleist/) - The Edibleist The Edibleist Emma Kruch Photographer & Creative Director Napa, Sonoma Marcela Hernandez Co-Owner Grove 45 & Museion Napa Napa Nish Nadaraja Co-Founder Yelp & Marin Dad Marin, Sonoma Sarah Anderson Owner of Chateau Sonoma Sonoma Read Our Digital Issue Read Our Digital Issue Find your Farmers Market Edible Events Calendar May 10 2026
- [Summer U-Pick](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/summer-u-pick/) - Summer U-Pick Boring Simple Pleasures Summer 2026, Summer U-Pick The Flowering of Front Porch Farms, Summer 2026, Summer U-Pick Cassidy Ranch About Us, Summer U-Pick Huckleberry Heaven Recipes, Summer U-Pick Read Our Digital Issue Read Our Digital Issue Find your Farmers Market Edible Events Calendar May 10 2026 - Sep 07 2026 Spirit Guides: Fantastical
- [Events](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/events/) - Upcoming Events Search by Location, Date, or text Location Adobe Road Winery Appellation Healdsburg Bacchus Landing Black Mountain Ranch Bodega Bay Brandlin Estate Calistoga Centennial Mountain Tasting Room Chappellet Winery CIA at Copia Theatre Claremont Resort & Club Cloverdale Fairgrounds Community Teaching Kitchen – Novato Community Teaching Kitchen at Gilardi Training & Events Center Community
- [Farms + Gardens](https://ediblemarinandwinecountry.ediblecommunities.com/eat/farms-gardens/) - Farms The Flowering of Front Porch Farms, Summer 2026, Summer U-Pick Wineland Farms, Summer 2026 Farm + Market: Healdsburg Farms, Summer 2026 Words from the Wine Country Farms, Summer 2026 FEED’s Local Food Revolution Farms, Food for Thought, Spring 2026, Spring Stories Full Belly Farm & Kitchen Farms, Spring 2026, Spring Stories Show More Gardens
- [2026 Media Kit](https://ediblemarinandwinecountry.ediblecommunities.com/2026-media-kit/) - Powered By EmbedPress 2026 media kit
- [Submit an Event](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/submit-an-event/) - We’re looking for events that celebrate local food and community, season by season across our region. Help us spread the word about your upcoming event by sharing it with us here! Fill out the form below. Please be sure that your submission provides complete details. Subject to our editorial review, we will add your event
- [Issue Archive](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/issue-archive/) - In Our Archives Summer 2026 Issue Spring 2026 Issue Winter 2025 Issue Fall 2025 Issue Summer 2025 Issue Spring 2025 Issue Winter 2024 Issue Fall 2024 Issue Summer 2024 Issue Spring 2024 Issue Winter 2023 Issue Fall 2023 Issue Summer 2023 Issue Spring 2023 Issue Winter 2022 Issue Fall 2022 Issue Summer 2022 Issue Spring
- [Summer Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/in-season-summer-recipes/) - Summer Recipes Summer Melon Summer 2026, Summer Recipes White Gazpacho with Cucumber & Grapes Soups & Stews, Summer Recipes Soups, Summer 2026, Summer Recipes Thai Chili Cucumber Bowls with Noodles Main Dish, Summer Recipes Mains, Summer 2026, Summer Recipes Tzatziki Chicken & Cucumber Rolls with Herbs Appetizers, Main Dish, Summer Recipes Appetizers, Mains, Summer 2026,
- [Food for Thought](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought/) - Food for Thought Roundup on Mount Burdell Food for Thought, Summer 2026 A Glass Half Full Food for Thought, Summer 2026, Winemakers A Fresh Start Food for Thought, Summer 2026 Before There Was Slow Food, There Were Tamales Food for Thought, Spring 2026, Spring Stories FEED’s Local Food Revolution Farms, Food for Thought, Spring 2026,
- [Food for Thought OLD](https://ediblemarinandwinecountry.ediblecommunities.com/food-thought-old/) - Gardens The Art of Edible Gardens The Art of Edible Gardens Read Our Digital Issue In this issue Celebrating Food as a Shared Experience Farming Tradition vs. Animal Rights Why Everyone’s Having a Cow over Measure J Welcome to the Agrihood LIVE OAK FARM PETALUMA IS HOME TO A NEW CONCEPT IN MODERN LIVING A
- [In Season](https://ediblemarinandwinecountry.ediblecommunities.com/eat/in-season/) - In Season In Season: Cucumbers In Season, Summer 2026 In Season: English Peas In Season, Spring 2026, Spring Stories In Season: Chicories In Season In Season: Melon In Season, Summer 2025, Summer Stories Spring Herb Shoots spring In Season, Recipes In Season Mushrooms Eat, In Season, Winter Recipes, Winter Stories In Season: Tomatoes Eat, In
- [Drinks](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/drinks/) - Drinks Cucumber & Elderflower Gin & Tonic Drink Recipes, Summer Recipes Drinks, Summer 2026, Summer Recipes Amar-Garita aperitivo, Summer 2025 Recipes, Summer Recipes Drinks, Summer Recipes Grapefruit & Guava aperitivo, Summer 2025 Recipes, Summer Recipes Drinks, Summer Recipes The 50/50 Martini aperitivo, Summer 2025 Recipes, Summer Recipes Drinks, Summer Recipes Dream Girl aperitivo, Summer 2025
- [Desserts](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/desserts/) - Desserts Valley Oak Farm Peach Crisp Dessert, Summer Recipes Desserts, Summer 2026, Summer Stories Strawberry Citrus Pavlova Dessert, Spring 2026 Recipes, Spring Recipes Desserts, Spring Recipes Gary Rulli’s Panettone Winter 2025 Recipes, Winter Recipes Desserts, Winter Recipes Bay Laurel and Fig Clafoutis Fall 2025 Recipes, Fall Recipes Desserts, Fall Recipes The Ultimate Holiday Cookie Swap
- [Sides](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/sides/) - Sides Risi e Bisi Side Dishes, Spring 2026 Recipes, Spring Recipes Sides, Spring Recipes Piennolo & Summer Squash Gratinata Fall 2025 Recipes, Fall Recipes Fall Recipes, Mains, Sides Papas Bravas Chefs Favorite Side Dish Recipes, Fall 2025 Recipes, Fall Recipes Fall Recipes, Sides Tahdig Chefs Favorite Side Dish Recipes, Fall 2025 Recipes, Fall Recipes Fall
- [Mains](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/mains/) - Mains Tzatziki Chicken & Cucumber Rolls with Herbs Appetizers, Main Dish, Summer Recipes Appetizers, Mains, Summer 2026, Summer Recipes Thai Chili Cucumber Bowls with Noodles Main Dish, Summer Recipes Mains, Summer 2026, Summer Recipes Roasted Leg of Lamb with Pounded Green Garlic & Mint Salsa Verde Main Dish, Spring 2026 Recipes, Spring Recipes Mains, Spring
- [Salads](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/salads/) - Salads The Wine Country Destination Salad You Don’t Want to Miss Chef, restaurant, Salad Salads Roasted Beet, Carrot & Citrus Salad with Mint & Yogurt Salad, Spring 2026 Recipes, Spring Recipes Salads, Spring Recipes Blood Orange, Fennel & Radicchio Salad with Fresh Mint Winter 2025 Recipes, Winter Recipes Salads, Winter Recipes Roasted Cauliflower & Chicory
- [Soups](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/soups/) - Soups White Gazpacho with Cucumber & Grapes Soups & Stews, Summer Recipes Soups, Summer 2026, Summer Recipes Spring Pea & Leek Soup Soups & Stews, Spring 2026 Recipes, Spring Recipes Soups, Spring Recipes White Bean Escarole Winter Stew with Bacon Winter 2025 Recipes, Winter Recipes Soups, Winter Recipes Carmody and Beer Soup Winter 2025 Recipes,
- [Appetizers](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/appetizers/) - Appetizers Tzatziki Chicken & Cucumber Rolls with Herbs Appetizers, Main Dish, Summer Recipes Appetizers, Mains, Summer 2026, Summer Recipes Little Saint’s Beet Dip & Dips, Appetizers, Sauces, Spreads, Summer Recipes Appetizers, Summer 2026, Summer Recipes Fire-Melted Honey and Lavender Triple Crème Cheese with Crostini Fall 2025 Recipes, Fall Recipes Appetizers, Fall Recipes Mixed Melon Skewers
- [Winemakers](https://ediblemarinandwinecountry.ediblecommunities.com/drink/winemakers/) - Winemakers A Glass Half Full Food for Thought, Summer 2026, Winemakers Fire & Oak Winemakers Vino, Tradición Y Cultura Fall 2025, Fall Stories, Winemakers Where to Find Apèritivo summer 2025, summer stories, Travel, winemakers Travel, Winemakers Kendric’s Calling Summer Stories, Winemakers Apéritivo! Artisanal Apéritifs Behind The New Cocktail Hour Summer 2025, Summer Stories, Winemakers Cellar
- [Distillers](https://ediblemarinandwinecountry.ediblecommunities.com/drink/distillers/) - Distillers The Heart of the Agave Distillers, Spring 2026, Spring Stories Five North Bay Distillers Rocking the Spirits World Distillers Last Call: Sausalito Liquor Co. Distillers, Drink Last Call: Lo & Behold’s Jamaica-Inspired Hot Toddy Distillers, Drinks We’re Not Crying Over Spilt Milk canned cocktails Distillers, Food Business Gray Whale Gin Distillers Distill My Heart
- [Brewers + Cidermakers](https://ediblemarinandwinecountry.ediblecommunities.com/drink/brewers-cidermakers/) - Brewers + Cidermakers Local Cider Trail Map Brewers + Cidermakers, Drink, Local Guides Read Our Digital Issue Read Our Digital Issue Find your Farmers Market Edible Events Calendar May 10 2026 - Sep 07 2026 Spirit Guides: Fantastical Creatures from the Workshop of Jacobo and María Ángeles May 17 2026 - Sep 13 2026 Craft
- [Non-Alcoholic](https://ediblemarinandwinecountry.ediblecommunities.com/drink/non-alcoholic/) - Non-Alcoholic Pumpkin Spice Latte Drink, Non-Alcoholic Read Our Digital Issue Read Our Digital Issue Find your Farmers Market Edible Events Calendar May 10 2026 - Sep 07 2026 Spirit Guides: Fantastical Creatures from the Workshop of Jacobo and María Ángeles May 17 2026 - Sep 13 2026 Craft Seasonal Dumplings with Chef Preeti Mistry Napa
- [Travel](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/travel/) - Travel Table with a View Food Business, Summer 2026, Travel Tam Junction Spring 2026, Spring Stories, Travel Leading the Whey on the Cheese Trail Spring 2026, Spring Stories, Travel Charlie Palmer’s New Venture Fall 2025, Fall Stories, Travel Where to Find Apèritivo summer 2025, summer stories, Travel, winemakers Travel, Winemakers The Best of Glamping in
- [Home + Kitchen](https://ediblemarinandwinecountry.ediblecommunities.com/shop/home-kitchen/) - Home + Kitchen Kala Stein – Ceramicist Home + Kitchen, Shop More Than Just a Store Home + Kitchen, Shop But First, a Sharp Knife Home + Kitchen, Makers + Artisans Hosting and Guesting with Style: Tips from Nancy and Angela Leoni Food for Thought, Home + Kitchen, Tabletop Read Our Digital Issue Read Our
- [Breakfast](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/breakfast/) - Breakfast Lemon Olive Oil Zucchini Bread Breakfast, Desserts, Recipes, Season, Summer Recipes Scott Peacock & Edna Lewis’s Apple Crisp Breakfast, Desserts, Recipes, Season, Summer Recipes Invitations to Notice Breakfast, Recipes Mediterranean Strata Breakfast & Brunch, Gluten-Free, Holidays, Main Dish Breakfast, Mains, Recipes Sammy Hagar’s Rum Bloody Mary Breakfast & Brunch, Cocktail, Drinks Breakfast, Drinks, Recipes
- [Seafood + Fisheries](https://ediblemarinandwinecountry.ediblecommunities.com/eat/seafood-fisheries/) - Seafood + Fisheries Reel Life Riches Seafood + Fisheries, Summer 2026 Scoma’s 60-Year Special Seafood + Fisheries Anchovies: Little Delicious Fish from the San Francisco Bay Seafood + Fisheries, Summer 2025, Summer Stories The Tsar of Sustainable Caviar Food for Thought, Seafood + Fisheries A History on the Half-Shell Eat, Food Business, Seafood + Fisheries
- [Food Business](https://ediblemarinandwinecountry.ediblecommunities.com/eat/food-business/) - Food Business Table with a View Food Business, Summer 2026, Travel Under-Study Chefs + Restaurants, Food Business, Spring 2026, Spring Stories Fill ’er Up! Food Business, Spring 2026, Spring Stories The Natural Wellness Boom Food Business, Food for Thought, Spring 2026, Spring Stories Stars of Our Seas Food Business Kate Green’s Slice of Sweet Success
- [Chefs + Restaurants](https://ediblemarinandwinecountry.ediblecommunities.com/eat/chefs-restaurants/) - Chefs + Restaurants Under-Study Chefs + Restaurants, Food Business, Spring 2026, Spring Stories The Panettone Master Chefs + Restaurants, Pastry Chefs A Petaluma Jewel Chefs + Restaurants, Fall 2025, Fall Stories The Art of Live Fire Cooking Chefs + Restaurants, Fall 2025, Fall Stories Stella Shines Bright: Chef Ari Weiswasser Turns Up the Heat in
- [Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/recipes/) - Sonoma-Style Lesvos Salad with Filo-Wrapped Feta and Sesame Honey Gastrique By keyword: Search for: By Course: Appetizers Breakfast & Brunch Condiments Dessert Drinks Lunch Box Main Dish Marinades & Rubs Side Dishes Salad Sandwich Snacks Soups & Stews Spreads, Sauces, & Dips By Season: Spring Summer Fall Winter In Season See More Main Dish, Spring
- [Farms + Gardens](https://ediblemarinandwinecountry.ediblecommunities.com/farms-gardens/) - Farms, Summer 2026, Summer U-Pick The Flowering of Front Porch Farms, Summer 2026 Wineland Farms, Summer 2026 Farm + Market: Healdsburg Farms, Food for Thought, Spring 2026, Spring Stories FEED’s Local Food Revolution Farms, Spring 2026, Spring Stories Full Belly Farm & Kitchen Fall 2025, Fall Stories, Farms A Taste of Place Show More
- [About Us](https://ediblemarinandwinecountry.ediblecommunities.com/about-us/) - About Edible Marin & Wine Country Read Our Digital Issue In Our Archives Summer 2026 Issue Spring 2026 Issue Winter 2025 Issue Fall 2025 Issue Summer 2025 Issue Spring 2025 Issue Winter 2024 Issue Fall 2024 Issue Summer 2024 Issue Spring 2024 Issue Winter 2023 Issue Fall 2023 Issue Summer 2023 Issue Spring 2023 Issue
- [Find a Copy](https://ediblemarinandwinecountry.ediblecommunities.com/find-a-copy/)
- [Welcome to Edible Marin & Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/welcome-to-edible-marin-and-wine-country/) - Winter 2025, Winter Recipes Winter Sweets Winter 2025, Winter Recipes Winter Sweets Read Our Digital Issue In this issue Pastry Chefs A Homecoming Tartine Returns to Its Marin Roots Summer 2026, Summer U-Pick Boring Simple Pleasures Sebastopol raspberry farmer invites you in Food for Thought, Summer 2026 Roundup on Mount Burdell The living rhythm of
- [Things to Do](https://ediblemarinandwinecountry.ediblecommunities.com/things-do/) - Things to do, Travel Bodega Bay Bodega Bay Read Our Digital Issue In this issue Boring Simple Pleasures Sebastopol raspberry farmer invites you in The Flowering of Front Porch The beloved Healdsburg farm adds blossoms, craft and connection to its farm experience The Edibleist Emma Kruch A dynamic visual storyteller Photographer & Creative Director Table
- [Shop](https://ediblemarinandwinecountry.ediblecommunities.com/shop/) - Farms Heirloom & Heritage Heirloom & Heritage Read Our Digital Issue In this issue Shop Local Gift Guide 2025 Our 17th annual gift guide is full of wonderful ideas for everyone on your holiday list, from the cook to the host, the gardener, and the adventurer! Your patronage of these locally owned businesses contributes to the
- [Eat](https://ediblemarinandwinecountry.ediblecommunities.com/eat/) - Cheesemakers Mt. Eitan’s Ady Mt. Eitan’s Ady Read Our Digital Issue In this issue A Homecoming Tartine Returns to Its Marin Roots The Flowering of Front Porch The beloved Healdsburg farm adds blossoms, craft and connection to its farm experience In Season: Cucumbers A perfect, cooling balance to smoky or spicy foods while adding fresh,
- [Drink](https://ediblemarinandwinecountry.ediblecommunities.com/drink/) - Winemakers Cellar Sisters Read Our Digital Issue Cellar Sisters In this issue A Glass Half Full Wine Country vintners and winemakers lean into craft and creativity in a shifting market The Heart of the Agave American spirits crafted in the Mexican tradition Fire & Oak French cooper Alban Trouvé works his craft at Cathiard Vineyard
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## Aggregator Pages

- [Words from the Wine Country](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/words-from-the-wine-country/) - World-traveling journalists share their explorations into cultural and culinary heritage, offering recipes and memoirs.
- [Summer Melon](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/summer-melon/)
- [Summer 2026 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/summer-2026-issue/) - Read the digital issue...
- [Spring Cocktails](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/drink-spring-cocktails/)
- [Spring 2026 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/spring-2026-issue/) - Read the digital issue...
- [Spring Citrus](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/spring-citrus/)
- [Winter Sweets](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/winter-sweets/)
- [Winter 2025 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/winter-2025-issue/) - Read the digital issue...
- [Spring 2024 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2024-issue/) - Springtime is full of promise. Stop at one of our farmers’ markets and we can all experience the riches that our local growers cultivate from our mild climate, sun, and soil.
- [Fall 2024 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2024-issue/) - Read the digital issue...
- [Summer 2024 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2024-issue/) - Read the digital issue...
- [Winter 2024 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2024-issue/) - Read the digital issue...
- [Spring 2025 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/spring-2025-issue/) - Read the digital issue...
- [Fall 2025 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/fall-2025-issue/) - Read the digital issue...
- [Summer 2025 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/summer-2025-issue/) - Read the digital issue...
- [It's All About the Sides](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/its-all-about-the-sides/) - Side dishes may lack the star power of a main dish but they do much of the heavy lifting.
- [In Season: Apples](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/in-season-apples/)
- [Chefs’ Favorite Side Dish Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/chefs-favorite-side-dish-recipes/) - Side dishes may lack the star power of a main dish but they do much of the heavy lifting in a memorable meal.
- [Summer Spritzes](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/summer-spritzes/) - Some of the North Bay's best mixologists partner with their favorite aperitif brands for some out-of-this-world spritz and low-abv cocktail recipes.
- [Gather 'Round for a Pizza Party](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/recipes-gather-round-pizza-party/) - When I was in middle school, I had homemade Sicilian- style pizza at a friend’s house. It was square and had a fluffy thick crust. I remember very vividly her mother walking up to the table and using scissors to cut the pizza into squares. Mind blown! We did not cut pizza in our house with scissors, probably because our pizza came out of the box already cut into soggy triangles. Don’t get me wrong: My mom is an amazing cook, but Sicilian pizza wasn’t part of her repertoire.
- [Winter 2012 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-winter-2012-issue/) - Edible Marin & Wine Country #16 - Winter 2012
- [Fall 2012 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-fall-2012-issue/) - Edible Marin & Wine Country #15 - Fall 2012
- [Spring 2013 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-spring-2013-issue/) - Edible Marin & Wine Country #17 - Spring 2013, "The Dairy Issue"
- [Summer 2014 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-summer-2014-issue/) - Edible Marin & Wine Country #22 - Summer 2014, The 5th Anniversary Issue
- [Winter 2014 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-winter-2014-issue/) - Edible Marin & Wine Country #24 - Winter 2014
- [Spring 2014 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-spring-2014-issue/) - Edible Marin & Wine Country #21 - Spring 2014, "Butter and Eggs" Issue
- [Winter 2013 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-winter-2013-issue/) - Edible Marin & Wine Country #20 - Winter 2013
- [Fall 2013 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-fall-2013-issue/) - Edible Marin & Wine Country #19 - Fall 2013
- [Summer 2013 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-summer-2013-issue/) - Edible Marin & Wine Country #18 - Summer 2013
- [Winter 2016 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2016-issue-0/) - The day after I delivered all of the “parts” for this issue to our fabulous designer—all except for my letter from the editor, of course—I attended the inaugural Harvest Summit in Healdsburg. The brainchild of Jessica Kilcullen, a successful PR strategist and Sonoma County winemaker, Harvest Summit was billed as a “gathering for innovators, influencers and tastemakers joined by award-winning chefs, winemakers and artisans to think, talk and celebrate the art, science and social impact of innovation.” It lived up to the hype.
- [Fall 2016 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2016-issue/) - Why should conservationists have a positive interest in ... farming? There are lots of reasons, but the plainest is: Conservationists eat. If conservationists will attempt to resume responsibility for their need to eat, they will be led back fairly directly to all their previous concerns for the welfare of nature. The longstanding division between conservationists and farmers, ranchers and other private smallbusiness people is distressing because it is, to a considerable extent, false.
- [Winter 2015 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2015-issue/) - As I wrote in my Grist for the Mill for last year’s Winter issue of Edible Marin & Wine Country, I had high hopes then for the coming rains that would bring relief to our farmers and ranchers, as well as other good food producers on down the line, after four years of drought. Alas, they did not arrive as anticipated. This year we head into the winter season with widespread scientific predictions, and, accordingly, high public expectations, of a record El Niño year of heavy rains up and down the State of California. ¡Sí, por favor! I’ll be watching for the storm clouds with all of my fingers and toes crossed.
- [Fall 2015 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-fall-2015-issue/) - Edible Marin & Wine Country #27 - Fall 2015, the Farm-to-Market Issue
- [Summer 2015 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-summer-2015-issue/) - Edible Marin & Wine Country #26 - Summer 2015, The 6th Anniversary Issue
- [Spring 2015 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/archives-spring-2015-issue/) - Edible Marin & Wine Country #25 - Spring 2015, the "Honey & Bread" Issue
- [Summer 2016 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2016-issue/) - Grist for the Mill When I was in college, the mother of one of my friends admonished, “Don’t tell anyone you like to cook, or you’ll have to do it!” The unhidden truth was, I loved to cook from a very early age. Cooking connected me to the land and the sea, to family, to happy childhood memories of my grandmother’s kitchen buzzing with activity and the anticipation of gatherings of friends and loved ones around the table.
- [Spring 2016 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2016-issue/) - As the publisher and editor of a quarterly magazine that is consciously planned to arrive with the beginning of each new season of the year, my work schedule has a natural and blessed ebb and flow. But, of course, you can’t just put a magazine together right before the tides turn and have it arrive in living color just in time for the change in the weather. Always one season ahead, I often find myself a bit out of sync, looking for a free-range heritage turkey for a photo shoot in July, and garlic scapes in January.
- [Winter 2017 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2017-issue-0/) - In July, I attended a panel discussion titled “The Future of Good Groceries,” convened largely in reaction to the seismic shift in the food world triggered by the purchase of Whole Foods by online retailing giant Amazon. Marin’s own Albert Straus of Straus Family Creamery was on the panel, as was Liz Martinez, director of product for San Francisco’s Bi-Rite Market. Bi-Rite owns a farm in Sonoma County where it grows a significant amount of produce that is sold in Bi-Rite’s two San Francisco locations. Sam Mogannam, the founder of Bi-Rite, also has a home in Sonoma.
- [Fall 2017 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2017-issue/) - “I realized my food always had been telling who I was, when and where: how I felt about my family, and how I related to nature. I saw it first in the lives of people whose language, customs and culture were foreign…” —The late North Carolina–based chef and cookbook author Bill Neal, as quoted in The Potlikker Papers: A Food History of the Modern South, by John T. Edge (Penguin Press, 2017)
- [Summer 2017 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2017-issue/) - When I’m no longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.” —Snoop Dogg “We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream.” —Ralph Waldo Emerson
- [Spring 2017 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2017-issue/) - I am a college professor and I hear all the time from students about how much they want to find work that will give meaning to their lives and help change the world, but how pessimistic they feel about whether this is possible in today’s political environment. They see what needs to be done, but don’t know how or where to begin. Begin with food, I tell them. —Marion Nestle in her tribute in this issue to Edible Communities on our 15th anniversary
- [In Our Archives](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/magazine-issue-archives/)
- [Spring 2020 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2020-issue/) - COM•MU•NION (noun): an act or instance of sharing; intimate fellowship or rapport. Related words: accord, agreement, concord, harmony, oneness, solidarity, togetherness, unity, affinity, empathy, sympathy, understanding, amity, chumminess, companionship, friendliness, friendship, reciprocity and symbiosis —MERRIAM-WEBSTER DICTIONARY In a world that all too oft en these days seems to have gone mad, I seek and find great solace, and moments of joy, in communion with like-minded souls. This “chumminess” is oft en accompanied by delicious food and drink, natch.
- [Winter 2019 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2019-issue-1/) - I write this issue’s Grist for the Mill with a heavy heart, and at the same time filled with gratitude that no human lives were lost in the recent Kincade Fires that ravaged sections of Sonoma County.
- [Fall 2019 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2019-issue-0/) - When I submitted this issue’s story about a local company that offers guests the opportunity to participate in an old-fashioned grape stomp to our longtime copy editor, for fun I attached the image of me stomping grapes that is on the cover. Along with his edits, he sent back a note calling me “the George Plimpton of Edibility.” Of course I had heard of the acclaimed journalist and author but I had to do a bit of research to understand the specific reference. Apparently Plimpton was known for, among other things, his “participatory journalism.”
- [Summer 2019 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2019-issue-0/) - “If you can’t feed a hundred people, then feed just one.” —MOTHER TERESA Eating. It’s something we all do, every day, most of us several times a day, from almost the moment of our birth until almost the moment of our death. The need for nourishment is one of the small handful of shared traits that binds together every living thing. And yet… Brillat-Savarin, the French jurist, politician and renowned gourmand, famously remarked “Tell me what you eat; I will tell you what you are.”
- [Spring 2019 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2019-issue/) - At the top of my New Year’s resolutions for 2019 was “more couch time with friends and family.” I know I am not the only one feeling more and more disconnected, even though it appears that we are evermore connected—potentially 24/7, even—through social media. Staring at a screen, watching from afar, is hardly a true connection, it seems.
- [Winter 2018 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2018-issue/) - The holidays are upon us. Whew. My family and friends often hear me remark that I would rather be happy on a random Tuesday in May than have to don what may be a mask of gaiety and “familial love” de rigeuer during the holidays. Thankfully, most Tuesdays in May find me happy, and they definitely always find me grateful for all the blessings, and even the seeming curses, of my life.
- [Fall 2018 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2018-issue/) - I have always loved fall. Maybe because it is the season of my birth. Most likely it is because I am a confirmed “nester,” in the sense that I find tremendous pleasure, and peace, in the making and maintaining of a home—literally, as well as figuratively.
- [Summer 2018 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2018-issue/) - Welcome to the ninth anniversary issue of Edible Marin & Wine Country! Several years ago, Jill Giacomini Basch, one of the lovely and talented Giacomini sisters of Point Reyes Farmstead Cheese Company, and a dear friend, suggested that I dedicate an entire issue of the magazine to “women in ag.” My initial reaction was, “But we cover women in ag in every issue!” And, it is true that we do. My next thought was, “Where would we start, and, more perplexingly, where would we stop?” But she had planted the seed…
- [Spring 2018 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2018-issue/) - Early on the morning of Monday, October 9, 2017, I woke up in Nashville, Tennessee, to find my phone already filled with messages alerting me that much of “home” was on fire.
- [Fall 2021 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2021-issue/) - As I have noted many times here in my editor’s letter over the last 12-plus years, fall is my favorite season. Friends and family returning home after far-flung summer travels; a bit of crispness in the air; bright, sunny days and the busyness and excitement of “back to school” activities. This year, back to school has taken on a new meaning at my house, with my one and only son headed to college.
- [Summer 2021 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2021-issue/) - WELCOME TO OUR 12TH ANNIVERSARY ISSUE I still have the email.
- [Spring 2021 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2021-issue/) - Before I began to write this issue’s Grist, I succumbed to an urge to reread my editor’s letter from last spring. I had assiduously avoided this “review” for our first 47 issues, not wanting to subconsciously repeat myself. Or perhaps I just didn’t want to know when I had… For this letter, I felt compelled to review a snapshot of my mental state at this very time last year, right before the entire world was brought to its knees by a novel virus.
- [Fall/Holiday 2020 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fallholiday-2020-issue/) - Happy fall, y’all! Forever my favorite season, this year I am counting on the remaining months of this “year for the record books,” more than ever, to usher in change on many fronts.
- [Summer 2020 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2020-issue/) - It feels like a lifetime ago that I wrote the editor’s letter for our Spring issue. In some ways, it was. Since then, much has been lost, much has changed—and there’s plenty more to come—but some things remain steadfast, and many are even more greatly appreciated and savored.
- [Winter 2021 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2021-issue/) - I was very relieved (and you are, too ... trust me) that I did not have to write this issue’s letter from the editor even just a week earlier. Lockdown fatigue is real, my friends. And I know I’m singing with the choir—all over the world. We are all more than ready to fully reconvene with our people, and I suspect even gather around the office water cooler again. The lethargy brought on by isolation from my beloved local food and agriculture community had sapped even my long-enduring enthusiasm for publishing and editing this magazine, a vocation I believe to be my dharma.
- [Spring 2022 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2022-issue-0/) - Welcome spring! When I penned (actually, typed) my last letter from the editor back in November, feeling buoyed by having been recently able to gather in community again after too long in semi-isolation, I clearly had no clue that such freedom was going to be all too short-lived.
- [Fall 2022 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2022-issue/) - FALL 2022 I don’t know who coined the saying “How can I miss you if you don’t go away?” But I get it. After two-plus years of prolonged pandemic lockdowns, travel restrictions and fears around even venturing out to local restaurants and bars, my friends’ social media feeds read like travelogues over the last several months. My own, as well. As predicted in our Summer 2022 issue with its theme “Summer of Free,” many of us were eager to get out there and explore other parts of the state, the country and the world this summer.
- [Summer 2022 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2022-issue/) - SUMMER 22 I am betting you all feel me when I share that I have been reluctant to “jinx” the progress by putting this down on paper, but it does feel like this is going to be a “free” summer, relatively speaking.
- [Winter 2023 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2023-issue/) - This winter issue celebrates the cold-weather gems unique to our region and wonderfully in season at this time of year, right when we need them most: bright, locally grown lemons; truffles from enterprising Wine Country growers; and toast-worthy sparkling wines from Sonoma. 
- [Fall 2023 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-fall-2023-issue/) - FALL 2023 Having lived and worked in our community—particularly our culinary community—for most of my life, I’ve never stopped appreciating the wealth of natural resources and all the wonderful things we can do with them in the kitchen. Yet, a few months at the helm of Edible Marin & Wine Country has given me fresh appreciation for another important resource in our region: the PEOPLE! Our local growers, producers, chefs and artisans constantly find innovative new ways to make the most of all our amazing area provides.
- [Summer 2023 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-summer-2023-issue/) - Summer 2023 One of my most cherished possessions is an old spiral-bound date book that my maternal grandmother, “Sweething,” used to record her favorite recipes shared by friends. Alongside her beautiful, ornate cursive are my own grade-school-script transcriptions of some of my favorite recipes of hers. I carefully unwrap this family heirloom every summer when I make her 14-day pickles, and it takes me right back to the happy hum of her busy kitchen.
- [Spring 2023 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-spring-2023-issue/) - Resilience. The Oxford English Dictionary defines it as “the capacity to recover quickly from difficulties; toughness. The ability of a substance or object to spring back into shape; elasticity.” It’s that quality that allows us to overcome challenges, obstacles, hardship and adversity, instead of being defeated by them.
- [Winter 2022 Issue](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/about-us-winter-2022-issue/) - Welcome to winter! After a little over a year of feeling back to normal (whatever that is… ) in terms of the ability to gather without fear of contracting, or spreading, a sometimes-deadly virus, to travel without donning a hazmat suit and even to frequent local restaurants, farmers’ markets and other community spaces and exchange smiles with strangers, I suppose I am ready for the “slow down” that this season allows.
- [Honey Recipe Round-Up](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/honey-recipe-round-up/)
- [The Chefs: 5 Southern-Bred Chefs Making Waves in Northern California](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/eat-5-southern-bred-chefs-making-waves-northern-california/) - To see more on the age old pie vs cake issue, check out the Southern Foodways video for an extensive, and hilarious, staged debate on the matter between Kim Severson of the New York Times (and formerly a food writer for the San Francisco Chronicle) and Kat Kinsman, the managing editor of CNN’s Eatocracy.
- [Edible DIY Gifts for Friends](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/recipes-edible-diy-gifts-friends/) - “It is the act of bringing sustenance or sweetness that communicates caring—and something larger. It cements our bonds, the chemistry of flour and eggs, butter and sugar making not just a cake, but a community.” —M. Kayal
- [What's In Season in Marin, Napa and Sonoma Counties](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/recipes-whats-season-marin-napa-and-sonoma-counties/) - A year-round guide to what's in season in Marin, Napa and Sonoma counties. Buy local and eat fresh.
- [Inspired Recipes for Cozy Fall Meals](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/eat-inspired-recipes-cozy-fall-meals/) - Our fall 2024 issue includes recipes from some of the best chefs, cookbook authors and culinary artisans in the North Bay. Join us in the kitchen and the table as we celebrate some of the best dishes of the fall season. 
- [Peach Recipe Round-Up](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/recipes-peach-recipe-round/)
- [Cozy Winter Desserts](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/recipes-cozy-winter-desserts/)
- [Summer Reading](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/shop-summer-reading/)
- [Escoffier Questionnaire](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/eat-escoffier-questionnaire/)
- [Stone's Soup Corner](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/recipes-stones-soup-corner/)
- [The Good Food Activists](https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/food-thought-good-food-activists/) - Eileen Gordon Chiarello of Barnraiser, Stephen Satterfield of Nopalize, and Afro-Vegan author Bryant Terry - meet three of our region's good food activists.

## Guides

- [Mill Valley Market & Farm](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-mill-valley-market-farm/) - Our commitment to local, farm direct, organic produce goes a step further than most markets. Farmer JimFormer owner Jim Canepa, the heart and soul of Mill Valley Market, was "Farmer Jim." He loved the farming life and grew beautiful organic fruits and vegetables for the market on a small farm in Glen Ellen, that we sold labeled as Farmer Jims Produce. Although Jim Canepa passed away in October 2007, his sons Doug and David, and grandsons Ryan and Wesley, are committed to continue what he started.
- [Forlorn Hope Wines](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-forlorn-hope-wines/)
- [Idlewild Wines](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-idlewild-wines/)
- [Two Shepherds Wines](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-two-shepherds-wines/)
- [Slide Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-slide-ranch/) - Slide Ranch is a non-profit teaching farm located at a historic coastal dairy perched above the ocean in the Marin Headlands within the Golden Gate National Recreation Area (GGNRA). Slide Ranch staff operate the farm using a turn of the century farmhouse, old creamery and several outbuildings situated along a scenic coastal bluff. Organic gardens, goats, sheep, chickens and ducks, along with numerous coastal trails, tide-pools and pocket beaches, provide an ideal outdoor venue for teaching about healthy foods, healthy living and environmental awareness.
- [Panevino](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-panevino/) - At Panevino, our passion is making food for wine. Using the cooking traditions of Old World wine cultures, local seasonal ingredients and modern tasting science, we craft menus that celebrate wine. While soulful cooking and unparalleled service set us apart, wine is the axis on which our events turn. It's not surprising that the wine industry reponse has been overwhelming. 
- [Goose & Gander](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-goose-gander/)
- [2Girl Roasters | Cibo Caffe & Bakery](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-2girl-roasters-cibo-caffe-bakery/) - 2 Girl Roaster 2girl beans are roasted daily on a Giesen W6 Roaster handcrafted in Holland. Coffee people know it as one of the finest roasters in the world. Non-coffee people know it as the big, red machine in the middle of the cafe. Our coffees are named after girls we know and love; Lisa, Jessica, Dawn, Alison. If one of them is your name, please don't read too much into it. It's probably just a coincidence. If you come here a lot, we might name a coffee after you. But no promises. Cibo
- [Equator Coffees at Proof Lab](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-equator-coffees-proof-lab/) - We are excited to announce that our very first coffee bar is open at Proof Lab Surf Shop in Mill Valley! Proof Lab is the Bay Area’s largest surf & skate shop. They have everything you need for surfing and skateboarding, from high-end gear to clothing and safety equipment.
- [Equator Coffees & Teas](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-equator-coffees-teas/)
- [Valley Ford Cheese Company](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-valley-ford-cheese-company/)
- [Point Reyes Farmstead Cheese Company](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-point-reyes-farmstead-cheese-company/) - It's all about the milk What makes our cheese at Point Reyes Farmstead so unique? The answer is simple – it’s the milk. As a true farmstead cheese producer, we use only Grade A milk from our family‘s herd of cows raised from birth right on the property where the cheese is made, which means we have complete control over its quality from start to finish. It also means you’ll never taste the same unique flavors anywhere else. Visit the Fork (By Appointment Only) The Fork is located 3 miles from Point Reyes Station and is 40 miles (approximately 1 hour) North of San Francisco.
- [Green Gulch Farm Zen Center](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-green-gulch-farm-zen-center/) - Where to find Green Gulch produce and bread At the Green Gulch Farm: Sundays, following the morning lecture, from 11:15am–noon, April–November. The farm also offers a small seasonal CSA from July–October. Farmers’ Markets: Mill Valley Certified Farmers’ Market, Fridays, 9am–2pm, June–October. San Francisco Ferry Plaza Farmers’ Market, Saturdays, 8am–2pm, Memorial Day weekend through the end of October. Grocers: Mill Valley Market (Mill Valley); Driver’s Market (Sausalito); and Rainbow Grocery (San Francisco).
- [El Molino Central](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-el-molino-central/) - El Molino Central a chic-yet-totally-approachable tortillaria serving up incredible regional Mexican classics including potato tacos, enchiladas suizas, chilaquiles and daily tamales with authentic 18-ingredient Oaxacan red mole. Located in Sonoma,California. El MOLINO CENTRAL is a place where scrumptiously authentic, artfully prepared tacos, tostadas and all your favorites await you! Open Daily | 9am—8pm
- [Fresh Starts Culinary Academy](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-fresh-starts-culinary-academy/)
- [Flour Craft Bakery](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-flour-craft-bakery/) - Gluten Freedom! We are Marin County's first Gluten Free Bakery. We are excited to welcome you to our new retail location in downtown San Anselmo. We offer a full selection of artisan pastries, fresh breads, cakes, and desserts. Hours: Tuesday - Saturday 7am - 4pm , Sundays 8am - 3pm, Closed on Mondays.​
- [Sans: a Gluten-Free Grocery](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-sans-gluten-free-grocery/)
- [Simi Winery](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-simi-winery/)
- [Cowgirl Creamery](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-cowgirl-creamery/)
- [Palace Market](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-palace-market/)
- [Mustards Grill](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-mustards-grill/)
- [Chalkboard](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-chalkboard/) - Located in downtown Healdsburg, Chalkboard restaurant is casual, contemporary and a celebration of the best ingredients Sonoma has to offer. Executive Chef Shane McAnelly’s daily-changing small-plates menu is defined by ingredients sourced from local farms and produce from a dedicated restaurant garden, paired with wine flights and inventive cocktails. Open for lunch F–Su 11:30am–5pm and every night for dinner 5pm–close. 
- [Rustic Bakery Cafés](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-rustic-bakery-caf-s/) - We focus on organic and local ingredients in all three of our cafés. Our baked goods are made fresh from scratch daily. For breakfast, we offer a selection of French and American pastries, housemade organic granola and oatmeal, as well as a grilled breakfast panini. We proudly feature Stumptown Coffee Roasters coffee. Our lunch menus feature handmade sandwiches on our housemade focaccia rolls, organic soups and seasonal salads. Our specialty flatbreads, pan forte crostini and seasonal cookies are also available in the cafés. Open M–F 7am–5pm and Sa & Su 8am–5pm.
- [Hog Island Oyster Company & Bar](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-hog-island-oyster-company-bar/) - Committed to using local, organic produce and local, sustainable seafood. Enjoy our oysters at picnic tables at our farm on Tomales Bay or visit us OYSTER at one of our Hog Island Oyster Bars. Hog Island oysters are certified sustainable by the Food Alliance organization. The Farm: Open daily 9am–5pm, rain or shine! In Oxbow Public Market: Open Su & M 11:30am–6pm; Tu–Th 11:30am–8pm; and F & Sa 11:30am–8pm. Happy hour: Tu & W 5–7pm, serving half-priced oysters on the half shell, beer and wine specials.
- [Good Earth Natural Foods Market](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-good-earth-natural-foods-market/)
- [Di Bufala Dairy](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-di-bufala-dairy/)
- [Ramini Mozzarella](https://ediblemarinandwinecountry.ediblecommunities.com/guide/guide-ramini-mozzarella/)

## Recipes

- [Gluten-Free Summer Berry Galette](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-gluten-free-summer-berry-galette/) - Recipe excerpted from The Flour Craft Bakery & Café Cookbook (Rizzoli Books, 2021) A fruit galette is a true celebration of the freshest fruit you can source during any season. During summer, any variety of stone fruit is wonderful as is a mixture of just-picked berries. Follow the same basic recipe and experiment with your favorites. A galette is truly the perfect dessert for any gathering as it manages to be both rustic and elegant at once.
- [Watermelon Rind Preserves](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-watermelon-rind-preserves/) - The texture of these preserves is firm and the taste is of clove and cinnamon. The thicker the rind the better, so a good choice is one of the larger, old-fashioned type watermelons, but the preserves can be made even from the rind of a small icebox type. Since you are using only the rind, the flesh color doesn’t matter.
- [The Honey Do List](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-honey-do-list/) - Recipe courtesy of Chris Baker, winner of the 2018 Gin & Taxes North Bay Cocktail Competition and bar director at The Tavern on Fourth, San Rafael. TheTavernOnFourth.com
- [White Gazpacho with Cucumber & Grapes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/white-gazpacho-with-cucumber-grapes/) - White Gazpacho with Cucumber & Grapes 2 cups stale bread cubes⅓ cup blanched almonds1 clove garlic2 tablespoons chopped shallots1 cucumber, peeled, seeded and chopped¾ cup green grapes2 tablespoons extra-virgin olive oil3 ½ teaspoons sherry vinegar1 teaspoon kosher salt, plus salt to tasteFried bread cubes for garnish, optionalChopped dill for garnish, optionalChive blossoms for garnish, optionalFreshly
- [Thai Chili Cucumber Bowls with Noodles](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/thai-chili-cucumber-bowls-with-noodles/) - Thai Chili Cucumber Bowls with Noodles 1 red onion, peeled and thinly slicedJuice of 2 limes (about 4 tablespoons)Pinch of salt, plus ½ teaspoon1 package (about 14 ounces) dried flat rice noodles2–3 tablespoons Thai chili paste3 green onions, ends trimmed, thinly sliced on the diagonal¼ cup chopped cilantro, plus extra for garnish2 tablespoons toasted sesame
- [Tzatziki Chicken & Cucumber Rolls with Herbs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/tzatziki-chicken-cucumber-rolls-with-herbs/) - Tzatziki Chicken & Cucumber Rolls with Herbs 3 English cucumbers1 cup plain Greek yogurt½ lemon, juiced2 tablespoons julienned mint leaves2 tablespoons minced dill1 clove garlic, mincedSalt and freshly ground pepper, to taste1 cup shredded roast chicken1 yellow bell pepper, seeded and julienned2 carrots, peeled and juliennedMicro arugula or fresh herbs, for garnish To make the
- [Cucumber & Elderflower Gin & Tonic](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/cucumber-elderflower-gin-tonic/) - Cucumber & Elderflower Gin & Tonic 1 English cucumberJuice from 1 lime4 ounces dry London gin, such as Hendrick’s8 ounces elderflower tonic waterMint sprigs, for garnish Using a mandoline or sharp knife, cut 2 thin lengthwise slices from the cucumber. Spiral each cucumber slice into a highball glass; set aside. Cut the remaining cucumber into
- [Valley Oak Farm Peach Crisp](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/valley-oak-farm-peach-crisp/) - This recipe earned Valley Oak Farm the Blue Ribbon for the best dessert at the Alexander Valley Association Picnic in 2011 and 2025.
- [Little Saint’s Beet Dip](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/little-saints-beet-dip/) - This plant-based dip is a creamy bite of earthy beets and tangy yogurt
- [Amar-Garita](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/amar-garita-margarita-variation/) - An Amaro-forward twist on the classic Margarita from Lo-Fi apéritifs.
- [Bay Laurel and Fig Clafoutis](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/bay-laurel-and-fig-clafoutis/) - We love to incorporate the herbal hit of bay laurel in sweet dishes
- [Roasted Harissa Root Vegetables with Koto’la and Toasted Pumpkin Seeds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/roasted-harissa-root-vegetables-with-kotola-and-toasted-pumpkin-seeds/) - An entire dish dedicated to big chunks of roasted vegetables
- [Harvest Lentil Soup with Fried Liwa and Butter](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/harvest-lentil-soup-with-fried-liwa-and-butter/) - Deeply nourishing, satisfying, and somehow feels rich and healthy at the same time
- [Delta Asparagus & Stracciatella Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/delta-asparagus-stracciatella-salad-with-egg-yolk-jam-easter-radishes-and-lemon-vinaigrette/) - A favorite of the spring and summer season
- [Spring Herb Vermouth Blanc](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spring-herb-vermouth-blanc/) - This vermouth bursts with spring herbs that deliver a crisp, clean taste. It’s bright, fresh, herbaceous and citrusy. It contains a pleasant amount of bitterness, balanced by a nudge of honey, citrus and floral notes.
- [The Jolly Rocket](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-jolly-rocket/) - Recipe courtesy of Laura Sanfilippo and Tara Heffernon of Lo & Behold, Healdsburg All gins are not created equal. Always taste a gin on its own first, so that you discover its unique aromas and flavors. With the wide range of gins available today, you can’t substitute just any gin for what’s specified in certain cocktail recipes. Use this as “permission” to do lots of gin tasting… This bright, pea-forward spring cocktail includes vermouth, which Laura and Tara use as a “harmonizer” for gin. “It has a layering effect when combined with gin that makes the botanicals pop.”
- [Potato & Meyer Lemon Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-potato-meyer-lemon-soup/) - Meyer lemon juice is sweet enough to add some interest to this creamy soup, but not to overpower it. If Meyers aren’t available, reduce the amount of juice by 1 tablespoon or more. Served with a liberal sprinkling of parsley and crisp homemade croutons, it makes a comforting winter soup. In the summer months, this smooth purée is equally delicious served cold.
- [Meyer Lemon Tart](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-meyer-lemon-tart/) - Meyer lemons, with their natural balance of tart and sweet, make an intensely lemony filling for this French-style tart, one that is dense but not thick. The crust—crumbly, with lots of butter and a little sugar—is almost like shortbread.
- [Fennel & Chicken Braised with Lemon](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fennel-chicken-braised-lemon/) - Recipe contributed by Georgeanne Brennan and initially published in her book La Vie Rustic —Cooking & Living in the French Style (Weldon Owen, 2017).
- [Candied Kumquats in Syrup over Almond Pound Cake](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-candied-kumquats-syrup-over-almond-pound-cake/) - Candied kumquats spooned over warm pound cake make a very simple seasonal dessert. You can use a purchased pound cake or make your own.
- [Ahi Tuna Crudo with Kumquat Salsa and Nori Aioli](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-ahi-tuna-crudo-kumquat-salsa-and-nori-aioli/) - Recipe courtesy of Executive Chef Josh Seibert, Nick’s Cove.
- [Blood Orange, Fennel & Radicchio Salad with Fresh Mint](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-blood-orange-fennel-radicchio-salad-fresh-mint/) - Make this salad with a medley of winter citrus, such as grapefruit, navel oranges and blood oranges. The Chioggia radicchio variety pairs well with all citrus.
- [Green Herb Salad with Fava Leaves and Mandarins](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-green-herb-salad-fava-leaves-and-mandarins/) - Recipe adapted from La Vie Rustic—Cooking and Living in the French Style by Georgeanne Brennan (Weldon-Owen 2017)
- [Rustic Blood Orange Tart](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-rustic-blood-orange-tart/) - This is a very simple tart to make, even if you don’t think of yourself as a baker. Don’t be apprehensive about using the slices with the peel intact. It caramelizes and gives the fruit a distinctly tart yet sweet flavor.
- [Lemon Drizzle Cake](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-lemon-drizzle-cake/) - Recipe courtesy of Heather Hardcastle, from her just-released cookbook The Flour Craft Bakery & Café Cookbook This simple drizzle cake is a favorite of anyone who loves lemon desserts. It has a good, puckery, lemon kick and a buttery finish. The texture is irresistible, both dense and rich, like a proper pound cake should be. The lemon drizzle makes the cake super moist and gives it the ability to last for several days in the fridge, so it’s perfect for making well ahead. It’s excellent for dessert served with berries and unsweetened whipped cream or great on its own with an afternoon cup of tea.
- [Lamb with Peas & Young Spring Vegetables](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/lamb-with-peas-young-spring-vegetables/) - This dish is essentially a deconstructed Navarin d’Agneau Printanier (Lamb and Spring Vegetable Stew).
- [Spring Pea & Leek Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/spring-pea-leek-soup/) - Spring Pea & Leek Soup Adapted from Williams-Sonoma Food Made Fast: Soup, by Georgeanne Brennan (Oxmoor House, 2006). 4 cups vegetable broth, homemade or purchased1 pound fresh peas in the pod, shelled1 leek, white portion only, halved, rinsed and thinly sliced3 green onions, white portion only, choppedSalt and freshly ground pepper, to taste2 tablespoons minced
- [Risi e Bisi](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/risi-e-bisi/) - Literally rice and peas, this iconic Venetian dish, is elevated to elegant when made with the first spring peas of the season.
- [Roasted Beet, Carrot & Citrus Salad with Mint & Yogurt](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/roasted-beet-carrot-citrus-salad-with-mint-yogurt/) - This colorful salad packs a real vitamin C punch and is just what we want to eat when winter gives way to spring.
- [Roasted Leg of Lamb with Pounded Green Garlic & Mint Salsa Verde](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/roasted-leg-of-lamb-with-pounded-green-garlic-mint-salsa-verde/) - This roasted leg of lamb is a centerpiece-worthy dish, perfect for spring gatherings or holiday meals.
- [Strawberry Citrus Pavlova](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/strawberry-citrus-pavlova/) - This dessert has endless potential—you can use any combination of fruit on top.
- [Fire-Roasted Leg of Lamb Trussed with Herbs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/fire-roasted-leg-of-lamb-trussed-with-herbs/) - Fire-Roasted Leg of Lamb Trussed with Herbs 1 bone-in leg of lamb (about 6 pounds)Extra virgin olive oil for drizzlingKosher salt and freshly ground pepper2–3 tablespoons mixed dried herbs (try a mix of dried marjoram, rosemary and oregano)Small bundle of fresh herb sprigs, such as lavender, rosemary and oreganoRustic Chimichurri (recipe following) Build a fire
- [Blistered Shishito Peppers with Toasted Breadcrumbs and Herbs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/blistered-shishito-peppers-with-toasted-breadcrumbs-and-herbs/) - Blistered Shishito Peppers with Toasted Breadcrumbs and Herbs 1 pound (about 4 cups) shishito or padron peppers¼ cup extra virgin olive oilToasted sourdough breadcrumbs tossed with extra virgin olive oil, salt and pepper for servingFresh basil leaves and cilantro blossoms for garnishFlaky sea salt to finish Heat a large cast-iron pan or plancha over high
- [Fire-Melted Honey and Lavender Triple Crème Cheese with Crostini](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/fire-melted-honey-and-lavender-triple-creme-cheese-with-crostini/) - Fire-Melted Honey and Lavender Triple Crème Cheese with Crostini 2–3 (8-ounce) rounds soft-rind triple-crème cheese, such as Marin French Cheese Co. Prospector, Golden Gate or other brie-style cheese, chilledFresh fig leavesHoney for drizzlingFresh lavender blossomsFresh cracked pepperCrostini for serving Using a sharp knife, carefully remove the entire top portion of the rind; it helps if
- [Grilled Heirloom Cucumbers with Coal- Roasted Onions, Red Peppers & Mint](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/grilled-heirloom-cucumbers-with-coal-roasted-onions-red-peppers-mint/) - Grilled Heirloom Cucumbers with Coal- Roasted Onions, Red Peppers & Mint 4 red spring onions or small red onions4 red bell peppers or sweet long roasting pepper (such as Corno di Toro)¼ cup extra virgin olive oil, plus a few drizzles1 teaspoon ground espelette pepperKosher salt and freshly ground pepper6–8 heirloom cucumbers (such as Armenian,
- [Gary Rulli’s Panettone](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/gary-rullis-panettone/) - Simplified for the home baker, this recipe yields a flavorful and lofty loaf.
- [The Station House Café’s Oyster Stew](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-station-house-caf-s-oyster-stew/) - The Station House Café’s Oyster Stew Stew2 red potatoes, diced into 1 ½-inch cubes (you should have 8–10 cubes)1 tablespoon olive oil2 tablespoons unsalted butter1 ¼ cup leeks, sliced lengthways and then cut into 1/8-inch crescents and washed1 ¼ cup sliced cremini or brown mushrooms cup dry white wine (Sauvignon Blanc or Pinot Grigio) 2
- [Pomegranate Margaritas](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pomegranate-margaritas/) - Pomegranate Margaritas 2–3 ounces pomegranate juice (see note below)1½ ounces tequila½ ounce Cointreau or Triple Sec 1 ounce fresh lime or key lime juice (not from concentrate)Agave syrup, to tasteFresh pomegranate seeds, for garnishSlice of fresh lime, for garnishIce Yield: Makes one drink Carefully measure and pour all of the liquid ingredients into a cocktail
- [Klamath River Salmon with Delicata Squash, Apples, Bacon and Pomegranate Agrodolce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-klamath-river-salmon-delicata-squash-apples-bacon-and-pomegranate-agrodolce/) - Klamath River Salmon with Delicata Squash, Apples, Bacon and Pomegranate Agrodolce 2 cups pomegranate juice1/2 cup honey1/2 ounce balsamic vinegarSplash of cooking oil (I prefer a canola/olive oil blend)6 ounce salmon filet, skin on (many local farmers’ markets offer sustainably caught wild salmon this season, as do Whole foods Markets and other specialty grocers)Kosher salt
- [Summer Squash with Rosemary and Lemon](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-summer-squash-rosemary-and-lemon/) - Summer Squash with Rosemary and Lemon 1 teaspoon olive oil1 or 2 summer squash (about 8 ounces in all), very thinly sliced1 (scant) teaspoon minced fresh rosemaryGrated zest of 1 lemonSea salt and freshly ground pepper4 long pieces of baguette, sliced diagonallyOlive oil and garlic for the bread1/2 cup ricotta cheese Heat the oil in
- [Rosso's Wild Mushroom Salad with Burrata and Mascarpone Polenta](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-rossos-wild-mushroom-salad-burrata-and-mascarpone-polenta/) - Put together a warm salad that packs in three types of mushrooms.
- [Ca'Momi's Cannelloni Ricotta & Spinaci with Bellwether Farms Jersey Ricotta](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-camomis-cannelloni-ricotta-spinaci-bellwether-farms-jersey-ricotta/) - Spinach and ricotta cannelloni is a traditional Italian stuffed pasta dish, often served for Sunday family meals. This version, created by Valentina Guolo-Migotto of Napa’s Ca’Momi Enoteca, Pizzeria and Pasticceria, uses locally made, award-winning and over-the-top creamy and delicious Bellwether Farms Jersey milk ricotta. Bellwether also makes a delicious sheep’s milk ricotta, but the Jersey milk, higher in butterfat, gives a sumptuousness to this dish that is unparalleled.
- [Breast of Sonoma Duck in Saba and Mustard Glaze](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-breast-sonoma-duck-saba-and-mustard-glaze/) - Breast of Sonoma Duck in Saba and Mustard Glaze 1/2 cup saba 1 1⁄2 teaspoons prepared Dijon mustard 2 sprigs fresh thyme 2 fresh sage leaves Salt and freshly ground black pepper, to taste 2 whole duck breasts, lobes separated, skin on (I source my duck from Sonoma’s Liberty Ducks, LibertyDucks.com) Preheat oven to 325°.
- [Summer Trio of Hog Island Oysters](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-summer-trio-hog-island-oysters/) - Summer Trio of Hog Island Oysters 24 small to medium-sized oystersRosemary Citrus Topping1⁄2 pound unsalted butter, at room temperature1 zest of 1 lemon1 zest of 1 lime1 teaspoon shallots, finely minced1 teaspoon fresh rosemary, finely choppedHarissa Topping8 Piquillo peppers2 dried chiles de arbol1⁄2 tablespoon ground cumin 1⁄2 tablespoon ground coriander 1⁄4 cup fresh Italian parsley,
- [Grandma Mary Jo’s Apple Pie](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grandma-mary-jo-s-apple-pie/) - Grandma Mary Jo’s Apple Pie 1 1/2 tablespoons lemon juice Crust2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup (11⁄2 sticks) unsalted butter 3 tablespoons chilled vegetable shortening 1 cup ice waterFilling6 apples, peeled and sliced (use any apple variety that you prefer, but tart apples work best) 3/4 cup light brown sugar 1/2 cup
- [Seafood Posole](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-seafood-posole/) - Seafood Posole 1 1⁄4 pounds dry hominy2 tablespoons lye1 tablespoon vegetable oil2 yellow onions, 1⁄2-inch dice2 stalks celery, 1⁄2-inch dice3 whole garlic cloves, crushed1/2 cup dry white wine, such as Sauvignon Blanc2 bay leaves5 sprigs fresh thyme1 teaspoon dried Mexican oregano5 sprigs epazote12 large shrimp (1⁄2 pound), deveined 1/2 pound octopus, cooked1/2 pound bay scallops1/2
- [Quesadillas with Spicy Tomatillo Salsa](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-quesadillas-spicy-tomatillo-salsa/) - Quesadillas are a staple of any Mexican-inspired menu and the spicy tomato salsa served with this recipe comes together pretty quickly.
- [Truffled Semolina Gnocchi](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-truffled-semolina-gnocchi/) - Recipe courtesy of Maria Helm Sinskey
- [Winter Squash and Potato Curry Over Brown Rice](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-winter-squash-and-potato-curry-over-brown-rice/) - Winter Squash and Potato Curry Over Brown Rice 2 tablespoons refined coconut oil1 yellow onion, cut into 3/4-inch dice1 yellow or orange bell pepper, cut into 3/4-inch dice1 red bell pepper, cut into 3/4-inch dice1 (28-ounce) can diced tomatoes3–4 cups vegetable broth2 teaspoons ground cumin2 teaspoons coriander1/2 teaspoon cayenne1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/2
- [Chiles En Nogadas](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chiles-en-nogadas/) - Chiles En Nogadas 1 cup pomegranate seedsChiles6 fresh poblanos, roasted, peeled and seeded1 tablespoon vegetable oil1/2 yellow onion, minced1/2 pound grass-fed ground pork1/2 pound grass-fed ground beef2 tablespoons toasted and finely chopped almonds2 tablespoons raisins, soaked in hot water for 10 minutes2 tablespoons dried pineapple, chopped2 tablespoons chopped apple1 tablespoon dried Mexican oregano1 teaspoon ground
- [Chocolate Pecan Pie](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chocolate-pecan-pie/) - It's the old debate: Pie or cake? For Chef Brandon Sharp of Solbar it's pie all the way - specifically, Chocolate Pecan Pie from K & W Cafeteria in Greensboro, NC. Here's his take on that pie.
- [Mess O' Greens and Bacon Tart](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mess-o-greens-and-bacon-tart/) - A classic Southern combination of ingredients - greens and bacon - come together in a great tart.
- [English Pea Pancakes with Smoked Trout and Red Onion Creme Fraiche](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-english-pea-pancakes-smoked-trout-and-red-onion-creme-fraiche/) - “Smoked trout is a backwoods Southern thing,” Rogers says. At Picco, the backwoods of Rogers’ childhood are woven together with talent and experience in the kitchen, and the freshest local, seasonal ingredients, to create a beautiful quilt on the plate.
- [Pimento Cheese Dip](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pimento-cheese-dip/) - Try this take on the Southern classic by Chef Stephen Barber of Farmstead at Long Meadow Ranch, St. Helena.
- [Gerard's Paella (that beat Bobby Flay!)](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-gerards-paella-beat-bobby-flay/) - If there’s a Prince of Paella, it’s Gerard Nebesky, who prevailed against star chef Bobby Flay in a televised paella throwdown in 2008.
- [Wild Rice Salad with Winter Squash and Cranberries](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wild-rice-salad-winter-squash-and-cranberries/) - From Ceres Community Project’s Nourishing Connections cookbook
- [Pan-Seared Liberty Duck Breast with Duet of Roasted Beets, Lacinato Kale and Cara Cara Blood Orange Salsa Verde](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pan-seared-liberty-duck-breast-duet-roasted-beets-lacinato-kale-and-cara-cara-blood-orange/) - Pan-Seared Liberty Duck Breast with Duet of Roasted Beets, Lacinato Kale and Cara Cara Blood Orange Salsa Verde The Beets1 bunch golden beets1 bunch Chioggia beets (Beets are widely available at the winter farmers’ markets.)1/4 cup canola oilSalt and black pepper1/4 cup butter for heating in final dish preparationThe Kale1/2 pound baby lacinato kale (County
- [Tuscan Fried Chicken with Spicy Honey](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tuscan-fried-chicken-spicy-honey/) - Tuscan Fried Chicken with Spicy Honey Eight 4-ounce chicken thighs, brined (brine recipe below)2 cups buttermilkFlour mixture (recipe below)Rice bran oil for fryingBrine1 quart water4 ounces sugar1/2 cup kosher salt3 garlic cloves1 ounce bay leafFlour Mixture4 cups flour3 teaspoons black pepper, freshly groundSpicy Honey1 cup honey1/2 cup red chili flakes In a large pot over
- [Mead and Pomegranate Sparkler](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mead-and-pomegranate-sparkler/) - Mead and Pomegranate Sparkler 6 ounces fresh pomegranate juice1 (750 milliliter) bottle Heidrun Point Reyes Wildflower Sparkling Mead6 shakes of orange flower waterOrange zest curlsPomegranate seeds In a large pitcher, combine the pomegranate juice with 3/4 of a bottle of mead. Stir gently to combine. Pour into chilled champagne flutes. Add a few drops of
- [Lemon Olive Oil Cake](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-lemon-olive-oil-cake/) - Lemon Olive Oil Cake Cake3 lemons1 cup granulated sugar1/2 cup buttermilk2⁄3 cup olive oil3 large eggs1 1/4 cup Cup4Cup flour1/2 cup cornmeal1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon kosher saltSimple Vanilla Sugar Glaze1 cup confectioners’ sugar2 teaspoons light corn syrup2 teaspoons milk1 teaspoon vanilla extract TO PREPARE CAKE Preheat oven to 350°F. In
- [LMR's Grass-Fed Cheeseburger](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-lmrs-grass-fed-cheeseburger/) - The key to this extraordinary burger is using 100% grass-fed beef, available in most farmers’ markets, butcher shops and, increasingly, even large grocers. Pair it with an equally full-bodied wine like a Pinot Noir, Cabernet Sauvignon, Zinfandel or Syrah to punctuate its flavor.
- [Nocino](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-nocino/) - Nocino 2 pounds green walnuts (approximately 30 count)750 milliliters of 80-proof vodka3 cups sugarZest of 1 orange, removed in large strips with a vegetable peeler5 cloves2 sticks cinnamon½ vanilla bean, split lengthwiseOptional: 1 heaping teaspoon whole dark-roast coffee beans Quarter the walnuts and place in a 1-gallon wide-mouthed glass jar. Add the remaining ingredients and
- [Greek Yogurt Sorbet](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-greek-yogurt-sorbet/) - When sweetened and churned in an ice-cream maker, Greek yogurt tastes like lemon cheesecake. Serve with summer fruits, fresh or cooked; with fruit pies, cobblers and crisps; or blanketed with a warm fruit sauce. I love it with fresh apricots or peaches dotted with butter and brown sugar, then broiled until they begin to caramelize. And with or without the fruit, a drizzle of honey never hurts.
- [Eggplant and Cherry Tomato Bruschette](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-eggplant-and-cherry-tomato-bruschette/) - Eggplant and Cherry Tomato Bruschette 8 thick slices of rustic country breadGood-quality extra-virgin olive oil1/2 pound cherry tomatoes30 fresh basil leaves, torn into small pieces2 teaspoons sea salt1 medium eggplant, peeled3 tropea red onions (or any onion you prefer), sliced into thin rounds1 teaspoon sugar2 cloves garlic, sliced into halves4 ounces ricotta salata, thinly slicedFreshly
- [Shitake Mushroom Soup Shots](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-shitake-mushroom-soup-shots/) - This soup is all about the earthy flavor of shiitake mushrooms, but it relies heavily on the stock to bring out the flavor. Full of umami flavor, this soup is similar to Valerie’s Shiitake Cappuccino that I enjoyed in France.
- [Carpaccio of Chioggia Beet, Petite Frisee Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-carpaccio-chioggia-beet-petite-frisee-salad/) - Recipe contributed by Chef Larry Forgione, The Conservatory restaurant at the CIA at Greystone, Saint Helena
- [Peppered Maple Walnuts](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-peppered-maple-walnuts/) - These walnuts pair deliciously well with Point Reyes Farmstead’s Toma cheese.
- [Sammy Hagar’s Rum Bloody Mary](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sammy-hagar-s-rum-bloody-mary/) - Hagar says he prefers using 100% cane rum (preferably his own Sammy’s Beach Bar Rum) in his Bloody Marys because it adds a hint of sweetness to the cocktail that provides a great balance between the salt and the spice. Perfect for brunch.
- [Japanese Sweet Potato Soup with Rosemary and Ghee](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-japanese-sweet-potato-soup-rosemary-and-ghee/) - I've long been partial to the dry sweet potatoes like Kotobuki and Hannah partly because I've felt that they aren't as sweet as the moist ones, like Garnet and Jewel. Cooked into a soup, however, their sugars really do come forward, though not with the same thrust that the others do. I used Hannahs here, which have buff skin covering dry white flesh that discolors when cut. This isn't a problem if you're putting them directly in the soup pot. But if you're cutting them ahead of time, put the pieces in a bowl of water. The skins can be bitter, which is why I suggest peeling them. Ginger practically begs to be included in this soup, but I decided to go in a more western direction, omitting that rhizome in favor of grounding thyme and rosemary. The odd thing is that when the soup is done, garnished and sipped, I can swear I taste ginger.
- [Brussels Sprouts, Blood Orange & Ham](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-brussels-sprouts-blood-orange-ham/) - Brussels Sprouts, Blood Orange & Ham Juice of 1 blood orange1 teaspoon sugar9 slices of your favorite cured meat, such as ham or prosciutto 3 tablespoons canola or vegetable oil6 cups raw Brussels sprouts leaves 1 blood orange, peeled and segmented½ cup hazelnuts, toasted and roughly chopped 2 tablespoons golden raisinsFine sea salt and freshly
- [Fresh Corn Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fresh-corn-soup/) - Fresh Corn Soup 2 tablespoons unsalted butter1 yellow onion, sliced thin2–3 cloves garlic, minced7 ears corn, fresh as possible, yellow or whiteSalt and white pepper, to tasteGood quality olive oil, to taste Melt butter in a medium saucepan over low heat. Add salt, garlic and onions and sweat until translucent. Remove corn kernels from cobs.
- [Salmon and Chanterelle Pizza](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-salmon-and-chanterelle-pizza/) - Salmon and Chanterelle Pizza 1 pound pizza doughFlour for rolling dough1½ cups mozzarella cheese, grated¼ cup Parmesan, grated1 small red onion, sliced into very thin rings½ pound cleaned chanterelle mushrooms, torn or sliced into thin pieces1 (6-ounce) package Patagonia Provisions Wild Sockeye Salmon, separated into bite-sized pieces3 tablespoons butter½ teaspoon minced garlic Preheat oven and
- [North Coast Roasted Chanterelle Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-north-coast-roasted-chanterelle-soup/) - Recipe contributed by Brewery Gulch Inn, Mendocino
- [Seafood Laksa Noodle Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-seafood-laksa-noodle-soup/) - Recipe contributed by Chef Mei Ibach This delicious Malaysian/Singaporean-spiced coconut-base soup is a traditional Nonya culture comfort food. Nonya or Nyonya is a term of respect and endearment used for the women of mixed Asian decent in Malaysia, as well as referring to the unique cuisine of the region. The food is described as “food of love,” arising from the interracial marriages that brought varying tastes and traditions together to form the new body of recipes that combine traditional Chinese with Malay and other influences. Every region has its own version of this dish and you will find it offered in homes, by street vendors and even in high-end dining establishments.
- [Roasted Apple and Squash Soup with Spiced Squash Seeds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-apple-and-squash-soup-spiced-squash-seeds/) - The Red Kuri is my favorite squash variety. Sadly, it’s often passed by in favor of the easier-to-peel Butternut or the sensationally sweet Delicata. The Red Kuri has a flavor that is nutty and sweet, reminiscent of roasted chestnuts. When roasted with apples, onions and subtle spices, the combination creates a rich, earthy flavor. Once blended, a velvety texture emerges and tantalizes the tongue with its soft, warm qualities. This soup is remarkably easy to make and to clean up. Best of all, you can turn the leftovers into velvety Apple and Squash Mac and Cheese.
- [Belly Rub Shrub](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-belly-rub-shrub/) - Belly Rub Shrub 1 ½ oz Ohlena turmeric spirit½ oz vodka1 oz lime juice3/4 oz turmeric/beet shrub1 dash Angostura bitters3 oz chilled soda waterPickled beet slices, for garnishLemon balm, for garnishEdible flowers, for garnish Using a Boston shaker, add the turmeric spirit, vodka, lime juice, shrub, and bitters to the shorter mixing tin. Fill with
- [Split Pea Dal](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-split-pea-dal/) - Pemba Sherpa Taste of the Himalayas, Sonoma
- [Rhode Island Clam Chowder](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-rhode-island-clam-chowder/) - Chris Cosentino
- [Pho Bo](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pho-bo/) - Chef Charles Phan's iconic Pho recipe from his renowned restaurant, The Slanted Door.
- [Nonie’s Minestrone](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-nonie-s-minestrone/) - Domenica Catelli Catellis, Geyserville
- [Matzoh Ball Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-matzoh-ball-soup/) - Christopher Kostow, Loveski Deli Marin Country Mart, Larkspur Oxbow Market, Napa
- [Sugar Cookie Cut-Outs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sugar-cookie-cut-outs/) - Rustic Bakery, Kimberly Todd The folks at Rustic Bakery always seem to strike the right note—taking something classic and improving on it in their own unique way. It started when Rustic Bakery heeded to a call for crackers to accompany the cheeses of Cowgirl Creamery and created a long sourdough flatbread cracker for which they have become renowned. During the holidays, their creativity goes up a notch—which is a pleasing state of affairs for these distinctive sugar cookies. Rustic Bakery’s Kimberly Todd, a Culinary Institute of America–trained pastry chef, shares her classic holiday sugar cookie recipe which is reminiscent of the ones offered each year in the cafés. The cookies are crisp and buttery and perfect for adding festive holiday toppings. Cut and decorate them any way you wish.
- [Spicy Gingerbread Cake](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spicy-gingerbread-cake/) - This Spicy Gingerbread Cake is a treat that I look forward to sharing with friends and family every year. It comes together quickly yet yields an impressive payoff—the best kind of home baking. Nothing evokes the holidays more than the aroma of warm spices filling the house with fresh baked goodness. This cake is super moist, pleasantly spicy and has great depth of flavor. It’s a delight on its own and really needs no adornment. But should you feel inspired, a dollop of unsweetened whipped cream, a drizzle of toffee sauce or a snowy dusting of powdered sugar all provide a particularly festive adornment. COOK TIME: 30–35 MINUTES
- [Salted Dark Chocolate and Cinnamon Bars with Apricots, Cranberries and Pistachios](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-salted-dark-chocolate-and-cinnamon-bars-apricots-cranberries-and-pistachios/) - Simply put, these are lovely to look at. Even better, they’re equally delicious and can really be made with any combination of ingredients that you (or the recipient) like. Dark chocolate and cinnamon is a match made in heaven, especially this time of year. The dried fruit and nuts add a unique texture, while the sea salt truly brightens and rounds out the flavors exquisitely.
- [Petite Spiced Pear Galettes with Honey Cream](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-petite-spiced-pear-galettes-honey-cream/) - “Galette” is a term often used in French cuisine that refers to a flat, free-form, flaky tart. A rustic dish, it can easily be filled with either sweet or savory ingredients. In this version, local pears are tossed in a mixture of spices reminiscent of the holidays. The crust is buttery and flaky and, while baking, creates an intoxicating aroma that will envelop your entire home. To finish, Bellwether Farms’ tangy creme fraîche and Marshall’s Farm honey come together to create a subtly sweet cream to drizzle over the top. This time of year, there’s almost nothing better than enjoying a warm slice on a cozy night while lounging by the fire with friends.
- [Oaxacan Hot Chocolate—With a Kick](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-oaxacan-hot-chocolate-kick/) - Creamy, spicy and absolutely delicious
- [Mexican Wedding Cakes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mexican-wedding-cakes-0/) - Marla Bakery, Amy Brown Amy Brown was in the kitchen as soon as she could crawl, pulling bowls out of cabinets. At age 6, she compiled her first menu for a Mother’s Day breakfast, comprising everything she knew how to make (including Top Ramen). Using the Betty Crocker Junior Cook Book, she threw her first dinner party when she was 8 and dove headlong into a lifetime of cooking and baking—which has included these nutty, sugar-dusted cookie classics. The recipe came from Amy’s grandmother, Maxine Brown, a true Southern lady born and raised in Rio Frio, West Texas. They were a staple of Maxine’s Christmas cookie repertoire, packed between layers of waxed paper in old Danish cookie tins. When one batch had dropped barely below the halfway mark, she would start baking the next so as not to run out. She often served the cookies with afternoon coffee, which she referred to as her “demitasse.” And though the coffee may have been Maxwell House scooped from a can in the freezer, it and her beloved bite-sized cakes were served on the finest china if anyone stopped by for a visit. Maxine called these cookies Russian Tea Cakes, but Amy leans into the more familiar, calling them Mexican Wedding Cakes at her pastry shop Marla SR in Santa Rosa’s Railroad Square.
- [Flourless Chocolate Almond Torte](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-flourless-chocolate-almond-torte/) - Recipe Contributed By Heather Hardcastle, Owner Of Flour Craft Bakery & Cafés
- [Chocolate Peppermint Crinkle Cookies](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chocolate-peppermint-crinkle-cookies/) - Flour Craft Bakery, Heather Hardcastle Chewy, chocolaty and all of five ingredients. There’s more than one reason that Heather Hardcastle’s Chocolate-Peppermint Crinkle Cookies are a fan favorite—both to eat and to make. If you didn’t know that the cookies were entirely gluten-free, you would never guess. Heather eliminated gluten from her diet in 2001 and set about learning how to adapt in the kitchen—ultimately pursuing a degree at Culinary Institute of America. She began selling her gluten-free baked goods at Marin farmers markets in 2009 and opened her first bakery in San Anselmo in 2013. Today, her Flour Craft gluten-free bakery cafés are renowned for their crusty breads and creative salads as much as for her sweets. “Truth be told … I’ve always been a bit of a cookie monster,” says Heather. “I also love chocolate, so any way to combine the two and I’m in!”
- [Cardamom Shortbread](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-cardamom-shortbread/) - Miette Patisserie, Meg Ray Five years of running a café in a Swedish archipelago was hugely inspirational for Miette’s chef and owner, Meg Ray. Her time there, and in Stockholm during the pandemic, brought to life the recipes for her newest cookbook, which will be published this spring. The book focuses on classic Swedish recipes, many originally produced for the café and soon to be available at Miette. Cardamom is widely used in Swedish baking and these cardamom-spiced shortbread wafers are a natural addition to Miette’s shortbread lineup. The vanilla paste adds a confetti of speckles, joining the nibs and cardamom to give these buttery cookies an intensely flavorful bite.
- [Lazy Man Cioppino](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/lazy-man-cioppino/) - Lazy Man Cioppino FOR THE CIOPPINO BASE:¼ cup rice bran oil or olive oil1 onion, diced2 tablespoons chopped garlic½ cup clam stock3 tablespoons red wine vinegar2 cans (28-oz each) good-quality chopped tomatoes (preferably San Marzano)2 tablespoons tomato paste½ teaspoon dried oregano (preferably Sicilian)2 teaspoons kosher saltLeaves from ½ bunch fresh basil, thinly slicedRed pepper flakes
- [Blood Orange, Fennel & Radicchio Salad with Fresh Mint](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/blood-orange-fennel-radicchio-salad-with-fresh-mint/) - Make this salad with a medley of winter citrus
- [Roasted Cauliflower & Chicory Farro Salad with Feta, Nuts & Lemon-Anchovy Dressing](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/roasted-cauliflower-chicory-farro-salad-with-feta-nuts-lemon-anchovy-dressing/) - Seemingly decadent, but requires only a tiny bit of attention and little cleanup!
- [White Bean Escarole Winter Stew with Bacon](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/white-bean-escarole-winter-stew-with-bacon/) - You may end up loving chicories if you slowly incorporate their flavors onto your plate.
- [Carmody and Beer Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/carmody-and-beer-soup/) - Carmody and Beer Soup Rich and creamy, Carmody makes this soup a crowd pleaser as a starter or satisfying meal. We reach for a favorite ale from our local Sonoma brewery, but Guinness is good too. 4 Tablespoons unsalted butter2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)2 medium
- [Shaved Brussels Sprouts Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/shaved-brussels-sprouts-salad/) - Chef Elliot BellCharlie’s, St. Helena “Sometimes a side is more than a side. Sometimes it can be a show,” says Chef Elliot Bell of Charlie’s in St. Helena. A good side dish, he says, adds pizazz and complexity to the main protein and sauce, and provides contrast and complement to the other items on the
- [Tortellaci Alla Mantova](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/tortellaci-alla-mantova/) - Chef Juan CabreraNorth Block, Yountville Squash is harvested in late summer and fall, an autumnal crop Chef Juan Cabrera awaits eagerly. He can make magic with butternut, spaghetti and acorn squash alike, but it’s the arrival of tender delicato squash in the kitchens at Yountville’s North Block Hotel that makes his heart flutter. “Using delicato
- [Tahdig](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/tahdig/) - Chef Sean McGaugheyTroubadour, Healdsburg “We’re bread people,” says Chef Sean McGaughey of Troubadour, the bakery nee sandwich shop nee French Bistro in Healdsburg he owns with his wife, acclaimed pastry chef Melissa McGaughey. “For us, a good piece of bread is an ideal side.” But a crispy Persian pilaf called tahdig is a close second.
- [Papas Bravas](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/papas-bravas/) - Chef Joanne WeirCopita, Sausalito Chef Joanne Weir has always made room on her plate for vegetables, even—at her two restaurants—featuring them as the main attraction often as not. “Meat, chicken or fish don’t have to be the center of the plate,” she says. “Move aside. Let’s make vegetables the main attraction.” Her Papas Bravas are
- [Piennolo & Summer Squash Gratinata](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/piennolo-summer-squash-gratinata/) - Piennolo & Summer Squash Gratinata ¾ cup extra-virgin olive oil, plus oil for greasing3 cloves garlic, peeledKosher salt5 pounds Pienollo tomatoes3 pounds zucchini or other summer squash12 leaves basilFreshly ground black pepperFOR THE ANCHOVY BREADCRUMBS:2–3 anchovies, chopped fine1 tablespoon extra-virgin olive oil1 cup coarse breadcrumbs½ cup grated Pecorino Romano Grease a 2½-inch deep 9- x
- [Butternut Squash, Mushroom & Spinach Pithivier](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/butternut-squash-mushroom-spinach-pithivier/) - At Bijou restaurant, Chef Stephane Saint Louis offers a classic French pithivier that’s vegetable-forward.
- [Tomatoes with Whipped Feta and Popped Seeds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tomatoes-whipped-feta-and-popped-seeds/) - “I dream about this salad all year long," says Scribe Winery's Kelly Mariani. "Once tomatoes are at their peak, I’m making this salad well into fall.”
- [Roasted Cauliflower & Chicory Farro Salad with Feta, Nuts and Lemon-Anchovy Dressing](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-cauliflower-chicory-farro-salad-feta-nuts-and-lemon-anchovy-dressing/) - I’m a big fan of sheet pan cooking, and winter is an excellent time to use the oven, even when making a warm heart-grain salad. At the same time, since I’m not totally keen on cleanup, I prefer to use as few pans as possible. This recipe is seemingly decadent, but requires only a tiny bit of attention and little cleanup! I like the Treviso radicchio variety for this dish, but any chicory will work.
- [Roasted Brussels Sprouts with Apples and Mint](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-brussels-sprouts-apples-and-mint/) - Brussels sprouts, apple and fresh mint offer a freshness that complements heavy fall meals.
- [Tyler Florence's Roasted Cauliflower with Anchovies, Capers and Fresh Thyme](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tyler-florences-roasted-cauliflower-anchovies-capers-and-fresh-thyme/) - Tyler Florence's Roasted Cauliflower with Anchovies, Capers and Fresh Thyme 2 heads cauliflower (preferably different colors) 3 garlic cloves, thinly sliced1 tablespoon extra-virgin olive oil3 oil-packed anchovy fillets, finely minced2 garlic cloves, finely minced1 tablespoon salt-packed capers, rinsed and drained 4 sprigs fresh thyme, leaves only1⁄2 cup heavy cream1⁄4 cup grated Parmigiano-reggiano cheese1⁄2 lemonKosher salt
- [La Puesta Del Sol](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/la-puesta-del-sol/) - Grapefruit and thyme meet sweet vermouth and sparkling wine in this Grove 45 spritz.
- [Dream Girl](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/dream-girl/) - A bright, strawberry-forward spritz from Scott Beattie for Rue de Rêve.
- [The 50/50 Martini](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/the-50-50-martini/) - A gentler take on a classic Martini from Brooks Reitz for Scribe Winery.
- [Grapefruit & Guava](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/grapefruit-guava/) - Fun, tropically bitter spritz from Mommenpop.
- [Grilled Hanger Steak with Grilled Red Onion Raita](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grilled-hanger-steak-grilled-red-onion-raita/) - Grilled red onion adds sweet and smoky notes to this raita (yogurt salad). Be patient and cook the onion slowly so it softens fully and develops that campfire aroma. Folded into yogurt with toasted cumin and mustard seeds, the grilled onion makes an unusual raita to serve with grilled beef, lamb burgers or chicken thighs. I think hanger steak is one of the most underrated cuts on the steer. It has a tough membrane running through it that you have to grapple with—directions follow—but the rich, beefy flavor will reward you.
- [Basic Plum Jam](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-basic-plum-jam/) - Plums have a good deal of natural pectin, so no additional needs to be added to ensure jelling.
- [Oven Roasted Baby Carrots with Cumin Yogurt, Carrot Top Chimichurri, and Spiced Pumpkin Seeds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-oven-roasted-baby-carrots-cumin-yogurt-carrot-top-chimichurri-and-spiced-pumpkin-seeds/) - Chris is a big advocate of using every edible part of a fruit or vegetable, including the tender leafy tops of young carrots. These frilly greens make a surprising substitute for chopped parsley in chimichurri, the Argentine sauce often drizzled on grilled beef. In this dish, the chimichurri enlivens roasted baby carrots. Use any leftover sauce on a steak the following day.
- [Seared Halibut with Cherry Tomato Fregola Sarda and Salsa Verde](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-seared-halibut-cherry-tomato-fregola-sarda-and-salsa-verde/) - Recipe from Table With a View: The History & Recipes of Nick’s Cove by Dena Grunt (Cameron + Company, 2021) This recipe is best made in summer, when your yard (and local farmers’ market) is bursting with tomatoes. Cherry Tomato Fregola Sarda and Salsa Verde are excellent accompaniments to any grilled meat or fish.
- [Sweet Pastry Dough for Pies & Tarts](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sweet-pastry-dough-pies-tarts/) - Every baker needs a go-to pastry dough in their recipe arsenal for pies, galettes, and tarts, and this is it! It’s tender and light, with a shortbread-like texture that makes it very versatile for all manner of fillings. Follow the rolling instructions provided above. One of the beauties of gluten free dough is there is no need for resting time or overhang as it does not shrink back. Make and use this dough right away or store it in the refrigerator or freezer until ready to use. I hope this simple recipe will become a staple in your kitchen for all manner of celebrations.
- [Blistered Tomatillo, Cucumber & Grape Gazpacho](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-blistered-tomatillo-cucumber-grape-gazpacho/) - Nothing says summer like a chilly gazpacho. For a refreshing twist on this seasonal favorite, jazz it up with tomatillos and a kick of jalapeno.
- [Summer Ratatouille](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-summer-ratatouille/) - Recipe contributed by Chef Stephane Saint Louis, Table Culture Provisions, Petaluma
- [Fresh Peach Ice Cream](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fresh-peach-ice-cream/) - Recipe contributed by Georgeanne Brennan, as adapted from the White Mountain ice cream maker recipe insert This is a super simple ice cream to make. The filling needs to be chilled before freezing in the ice cream maker, so allow extra time for that. Although it will be difficult not to eat the ice cream straight away, consider saving some back to make an old-fashioned banana split or ice cream sandwiches.
- [Chicken Braised in HARD Apple Cider with Sautéed Apples & Onions](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chicken-braised-hard-apple-cider-saut-ed-apples-onions/) - This is a good example of the sort of elegant rustic dish the French do so well, using what’s local and what’s in season. Serve with a good heaping of buttery mashed potatoes and a green salad to follow.
- [Pan-Roasted Salmon with Fresh Corn Polenta, Zucchini Ribbons and Blistered Cherry Tomatoes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pan-roasted-salmon-fresh-corn-polenta-zucchini-ribbons-and-blistered-cherry-tomatoes/) - Recipe contributed by Chef Robert Price, Buckeye Roadhouse, MILL VALLEY; BAR BOCCE, Sausalito This dish is a light summer all-in-one meal, bursting with fresh flavor. Don’t let the number of ingredients fool you; it’s a very easy recipe! You will find many variations of this dish at the end of the recipe. Play with it, add in your favorite ingredients and have fun!
- [Miso Nori Butter Grilled Oysters](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-miso-nori-butter-grilled-oysters/) - Recipe created by B Adamo, head chef, Hog Island Oyster Co. Larkspur
- [Cold Cucumber Soup with Garlic Chives & Mint](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-cold-cucumber-soup-garlic-chives-mint/) - Reprinted with permission from Six California Kitchens by Sally Schmitt (Chronicle Books, 2022). This is a beautiful soup to serve on a hot day. It can be served in shot glasses at a large party, and works well as a bridge between cocktails and seating time. If you don’t have garlic chives, you can use regular ones, but plant some garlic chives in your garden for next time. You will love them!
- [Peach & Pecan Clafoutis](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-peach-pecan-clafoutis/) - Recipe reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West (Ten Speed Press, 2022). Photographs by Aubrie Pick. A clafoutis (cluh-FOO-tee) is a cross between a cake and custard. It always features meltingly ripe fruit, so it resembles a cobbler in some ways. French and African foodways and recipes melded in places like Haiti and New Orleans, and the result was Creole cuisine, a particular style of soul food. This dish is one of those reminders of the versatility of classic, but simple recipes. Fragrant ripe peaches and butter form the flavor base, and pecans add a lovely crunch in this summer dessert. Dust it with confectioners’ sugar, or pair it with whipped cream and enjoy it warm from the oven.
- [Roasted Duck Lettuce Cups with Sesame Shiitake Mushrooms](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-duck-lettuce-cups-sesame-shiitake-mushrooms/) - Recipe reprinted with permission from The Whole Duck: Inspired Recipes from Chefs, Butchers and the Family at Liberty Ducks (Abrams, 2022). Chefs John Stewart and Duskie Estes are Sonoma County favorites. They cook with big hearts and are always at the center of community outreach. In that spirit, these lettuce cups are great for a party or other crowd. The pickled shiitake mushrooms and spice-roasted duck are an effortless pairing and will keep your guests coming back for more. Serve them with a bowl of rice and you’ve got yourself a whole meal.
- [Scott Peacock & Edna Lewis’s Apple Crisp](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-scott-peacock-edna-lewis-s-apple-crisp-recipe-reprinted-permission-serious-new-cook/) - A good fruit crisp should be in every cook’s repertoire. It’s quick and easy to prepare, and it’s infinitely adaptable. Here we have a classic apple crisp recipe adapted from The Gift of Southern Cooking, a treasure of a cookbook written by Miss Edna Lewis and her dear friend and co-author, Scott Peacock. Miss Lewis was born in Freetown, Virginia, a farming community established by formerly enslaved people, including her grandparents. She left Freetown for the North during the Great Migration, eventually settling in New York City where she was a political activist and accomplished seamstress known for her African-inspired dresses before becoming a cookbook author and chef. Her cookbook Taste of Country Cooking celebrated the rich culinary traditions from her childhood in Freetown and established Miss Lewis as one of the preeminent voices of Southern and African American cooking— and, moreover, of American food itself. Scott Peacock, a James Beard Award–winning chef, met Miss Lewis when he was in his twenties and she in her seventies, and they began an enduring friendship that would shape his understanding of his own culinary heritage as a Southern chef. We are humbled that he shared this recipe for Warm Apple Crisp, one of the last recipes he and Miss Lewis cooked together. Crumble, crisp, or cobbler? They are all fruit desserts, baked with some sort of nicely browned topping. A cobbler typically gets a biscuit-topping, which absorbs the sweetened fruit juices beautifully. The terms crisp and crumble are perhaps more debatable. Many folks use them interchangeably. We rather like the theory that a crumble is a base of flour and butter, with the bits forming nice little crumbs on top, while a crisp has added ingredients like nuts or oats to give it a little extra crisp. But Scott Peacock and Miss Edna Lewis call this Warm Apple Crisp, and we won’t argue with that. Indeed, it’s warm, appley, and crisp! Whatever you call it, if you start with delicious fruit, it’s hard to go wrong. EQUIPMENT NEEDED A 9 by 13-inch baking dish or roasting pan. However, if what you have is smaller, you may have extra apples and topping, which you can bake separately in a ramekin or other small baking dish.
- [Lemon Olive Oil Zucchini Bread](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-lemon-olive-oil-zucchini-bread/) - The SF Ferry Building manager, Marni Craig, loves to bake and Stonehouse asked her to share her recipe! Her secret ingredient is the Stonehouse Lisbon Lemon oil, which gives the loaf an extra sweet note without a lot of sugar.
- [Spiced Lamb Ribs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spiced-lamb-ribs/) - “Our grandfather loved lamb, so we grew up eating it,” says Kelly. “We bought one a year and divided it among all of our families.” Years later, as a cook at Chez Panisse, Kelly’s first day at the grill station had her cooking all types of lamb cuts from the loin to the rack to the leg. She’s chosen the rack for this crusty, smoky-flavored preparation, relying on long, slow cooking to tenderize the meat before caramelizing the lamb’s savory juices in the grill’s intense heat. The result is intensely flavorful, smokey, fatty ribs that pair beautifully with the light brightness of Scribe’s Pinot Noir.
- [Tomato Tart with Roasted Garlic Cloves](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tomato-tart-roasted-garlic-cloves/) - I was served a version of this tomato tart at a tiny French bistro. A couple ran the off-the-beaten-track spot; she did the cooking while be tended the bar, and both of them pitched in to serve us. This tart was one of the first-course options on the prix-fixe menu that evening, followed by a second course of braised lamb withflageolet beans and, for dessert, a choice of flan, apple tart or ice cream. I’ve been back many times and have yet to be disappointed.
- [Ratatouille](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-ratatouille-2/) - This is the quintessential summer dish in Provence and can be made in numerous ways. I like mine light on the zucchini, with more eggplant, peppers and tomatoes, and I also like it well-cooked, the vegetables soft and all the flavors blending together. I serve ratatouille as an accompaniment to grilled meats, but it is also good served on its own, or over rice or grilled toasts.
- [Hourani Sourdough Bread](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/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.
- [Mussels Congolaise](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mussels-congolaise/) - This dish is from Chamber Restaurant in Vancouver, British Columbia. Chef/owner Nico Schuermans grew up in Africa and trained at the prestigious CREPAC School of Culinary Arts in Belgium. Congolese or, in French, Congolaise, refers to the colonization of the Congo by Belgium from 1908 to 1960, followed by independence as what is now the Democratic Republic of the Congo (DRC). Congolaise means an inhabitant or native of the Congo region” and La Congolaise is the national anthem. Despite the torrid back story, this dish demonstrates what happens when cultures combine and share their history and food. Being of Belgian origin, it typically would be served with fries (frites) and aioli, but grilled sourdough seems better for mop-ping up the sauce from the bowl. Please note that these measurements are starting points to guide the chef towards the flavors they want, but require the individual to add or subtract as their taste guides them. – Bill Foss, Fish
- [Adobe Puree](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-adobe-puree/) - Adobe Puree 40 dried Morita chiles½–1 pound fire-roasted tomatoes1 roasted white onion4 garlic cloves6 tablespoons apple cider vinegar, or to taste2 teaspoons brown sugar, or to taste2 teaspoons Mexican oregano1 teaspoon ground cumin1½ –2 cups soaking liquid (the liquid from soaking the chiles)2 teaspoons salt, or to tasteFreshly cracked black pepper to taste (Yes, freshly
- [Chive Blossom Salt](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/chive-blossom-salt/) - This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus. Chive Blossom Salt ½ cup chive blossom
- [Dipsea Tea](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/dipsea-tea/) - Scott’s business partner and Mill Valley native, Michael Hodge, crafted this springtime sipper and shares the inspiration behind it. “When I think of springtime in Marin, what immediately comes to mind is wildflowers blooming along Mt. Tam’s many hiking trails—most notably the Dipsea Trail that links Mill Valley to Stinson Beach. To capture that in
- [Fresh Sorrel Syrup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/fresh-sorrel-syrup/) - Sorrel, one of spring’s earliest and most elusive herbs, brings its bright, tangy-sour notes to this vibrant cocktail syrup. Blending the fresh leaves with simple syrup and lemon rather than cooking them preserves their intense fresh flavor and color—perfect for both daiquiris and refreshing sodas. Fresh Sorrel Syrup 2 cups water1½ cups sugar2 tablespoons lemon
- [Mixed Melon Skewers](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/mixed-melon-skewers/) - The essence of summer
- [Salty Watermelon Granita](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/salty-watermelon-granita/) - This simple granita uses a box grater to extract the maximum juice from the melon
- [Melon Simple Syrup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/melon-simple-syrup/) - This fruity syrup can be used to sweeten iced tea or lemonade, add summery flavor to sparkling water, in cocktails or drizzled over fruit salads or yogurt.
- [Honeydew-Cucumber Agua Fresca](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/honeydew-cucumber-agua-fresca/) - Vine ripened honeydew is lush, dewy and slightly honeyed
- [Watermelon, Tomato and Feta Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/watermelon-tomato-and-feta-salad/) - This quick salad is the perfect accompaniment to any grilled or roasted meats.
- [Lemony Salt-Preserved Anchovies](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/lemony-salt-preserved-anchovies/) - It's time for the anchovy olympics!
- [Panko-Fried Anchovy with Crispy Nori Seaweed & Meyer Lemon](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/panko-fried-anchovy-with-crispy-nori-seaweed-meyer-lemon/) - Fresh anchovies are astonishingly light in flavor and texture.
- [Autumn Apple Cocktail](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-autumn-apple-cocktail/) - One of my favorite drinks to make for friends around the holidays is the Autumn Apple. This tart, refreshing, and beautifully presented drink has many layers of flavor including those of ginger, lemon, apple, whiskey, and even a hint of coconut.
- [Elderberry Cordial](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-elderberry-cordial/) - Sip Your Way to Better Health this Winter. Cordials can be sipped in small glasses or drizzled over your favorite dessert. However you enjoy them, you can feel good about boosting your immunity to colds and flus this wintertime. Cheers!
- [DIY Holiday Spirit—Vin De Citron](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-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 that always featured her house-made infused wines, as well as the local pastis and rosés. The Vin de Citron was usually the bottle that needed to be replenished first.
- [Mocktails with Natural Maraschino Cherries](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mocktails-natural-maraschino-cherries/) - For these fun updates on the classic drinks, use naturally sweetened soda. And keep the jar of your homemade cherries close. They will want more!
- [Flour Craft's Gluten-Free Cranberry Orange Pecan Bread](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-flour-crafts-gluten-free-cranberry-orange-pecan-bread/) - Hardcastle may have used thoroughly modern methods to build her business, but Flour Craft’s Gluten-Free Cranberry Orange Pecan Bread sure tastes just like the old holiday favorite. —GT
- [Frozen Honey-Vanilla Goat's Milk on Sugar Cone Cookies](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-frozen-honey-vanilla-goats-milk-sugar-cone-cookies/) - This ice milk charms with its light texture and mild, earthy taste from goat’s milk and honey. The flavor comes predominantly from the honey, so choose one you really enjoy, with mild to moderate intensity. Also, seek out fresh, local goat’s milk— here in Northern California I get mine from Redwood Hill Farm in Sebastopol, where I observed the Bice family and their crew talking to each of the goats in their happy-looking, floppy-eared herd by name. For a richer ice cream, substitute up to a cup of heavy cream for an equal amount of goat’s milk, stirring it in after the mixture has thickened, or use crème fraîche in place of the yogurt.
- [Old-Fashioned Meringues with Berries](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-old-fashioned-meringues-berries/) - Meringues with berries have a special place in my heart. I can clearly see my mother in our kitchen the night before my 11th birthday party, spooning heaps of thick white meringue onto baking sheets lined with cut-open and trimmed brown-paper bags—so they won’t stick, she told me. And, when the meringues were done, she cracked the oven door, “so they will dry out completely,” she said. For my party, in May, the meringues were topped with strawberries—it was too early for boysenberries.
- [Bull’s Eye Honeydew Pops](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-bull-s-eye-honeydew-pops/) - These Bull’s Eye Honeydew Pops highlight the ripest melons of the season. They are creamy, refreshing and dairy free! Make an extra batch to keep in your freezer—it’s nice to have homemade pops ready for a playdate or family dessert on a hot summer night.
- [Gluten-Free Chocolate and Almond Cake with Poached Pears and Fresh Cranberries](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-gluten-free-chocolate-and-almond-cake-poached-pears-and-fresh-cranberries/) - Inspired by French yogurt style cakes, Hardcastle crafted this chocolate and almond confection as ideal for the home cook. “It is an extremely versatile cake,” says Hardcastle, who makes it all year at her bakery. In summer it might be topped with plums or nectarines, but for winter this cake captures the spirit of the season with cranberries and pears atop the chocolate-y cake. “It is not a sugar bomb,” says Hardcastle. “You can eat it for dessert, but it is also appropriate for breakfast.”
- [Gluten-Free Orange Polenta Cake](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-gluten-free-orange-polenta-cake/) - Gluten-Free Orange Polenta Cake The Cake8 ounces butter1 cup sugar3 eggs2 tablespoons orange zest1 teaspoon salt1 teaspoon vanilla2 1/3 cups almond meal2/3 cup + 1 tablespoon quick polenta1 teaspoon baking powder1/2 teaspoon xanthan gumVegetable oil for greasing baking panThe Ganache8 ounces chocolate4 ounces heavy cream1 tablespoon Grand Marnier TO PREPARE THE CAKE Preheat oven to
- [No Snow? No Problem! Chocolate Cardamom Coconut Bites](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-no-snow-no-problem-chocolate-cardamom-coconut-bites/) - No Snow? No Problem! Chocolate Cardamom Coconut Bites Cupcakes2 1/4 cups all-purpose flour1/2 cup unsweetened cocoa powder1 1/2 teaspoons baking soda1 teaspoon ground cinnamon1 1/2 teaspoons ground cardamom1/2 teaspoon salt1/2 cup desiccated shredded coconut, unsweetened1 cup shredded sweetened coconut2 cups brown sugar4 large eggs, at room temperature1/2 cup butter, melted and cooled1/2 cup milk2 teaspoons
- [Summer Melon Freezer Pop](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-summer-melon-freezer-pop/) - If you are lucky enough to have an ice cream man who still visits your neighborhood, delivering happy childhood memories along with sweet treats, I say there’s no harm in indulging every once in a while, but creating your own frozen popsicles, along with sweet memories, is even better.
- [Natural Maraschino Cherries](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-natural-maraschino-cherries/) - Natural Maraschino Cherries 1 cup water1 cup natural, unsweetened (not from concentrate) cherry juice1 cup granulated sugar2 tablespoons fresh lemon juicePinch of salt1 pound sweet cherries, pitted1 tablespoon almond extractMason jars for storing Combine the water, cherry juice, sugar, lemon juice and salt in a large pot. Place over medium heat and bring to a
- [Creamy Grits with Collard Greens and Wild Mushrooms](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-creamy-grits-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, instead of toasts, I use creamy grits and julienned collards, a green I confess I only recently started to cook. Any kind of mushroom can be used.
- [Chef Jason Hull’s “Ridiculous” Mac ’n’ Cheese with Chicken and Cauliflower](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chef-jason-hull-s-ridiculous-mac-n-cheese-chicken-and-cauliflower/) - Chef Jason Hull’s “Ridiculous” Mac ’n’ Cheese with Chicken and Cauliflower 2 tablespoons butter2 tablespoons flour2 cups milk 2 cups cheddar cheese2 cups cooked chicken, cubed 2 cups cooked cauliflower, chopped 2 1⁄2 cups cooked macaroni, cooked and drained 2 cups garlic croutons, crushedFreshly ground black pepper Preheat oven to 350°. In a medium sauce
- [Baked Parsnip Chips with Fig and Olive Spread](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-baked-parsnip-chips-fig-and-olive-spread/) - These yummy chips can be served with any dip or spread, but this fig and olive spread is especially nice.
- [Green Garlic Flan with Chive Blossoms](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-green-garlic-flan-chive-blossoms/) - This delicate savory custard has a silky texture and the merest hint of garlic, enhanced by chive blossoms. Combined with a green salad, the individual custards make an unusual first course, but they also make a special side dish for a beef or pork roast.
- [Flaky Biscuits with Whey](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-flaky-biscuits-whey/) - You can make these by hand, but using a food processor works very well. The dough will be very wet. Don’t be afraid of it—the wetter the better.
- [Sonoma Mac & Cheese](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sonoma-mac-cheese/) - The obvious inspiration for this recipe lies in the verdant hills north of the Golden Gate and the animals and creameries in their midst. The result is a dish that brings together all the comforts of home in one cheesy bite.
- [Braised Artichokes with Preserved Meyer Lemon, Tarragon and Aioli](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-braised-artichokes-preserved-meyer-lemon-tarragon-and-aioli/) - Braised Artichokes with Preserved Meyer Lemon, Tarragon and Aioli Artichokes5 cloves garlic1 gallon water3 lemons, halved1 quart white wine7 peppercorns2 shallots, quartered2 tablespoons kosher salt5 medium artichokes, thorns removed1⁄4 cup extra-virgin olive oil1 teaspoon minced garlic1 1⁄2 cup white wineRind of 1 preserved lemon (available at most specialty markets), all pith and meat removed, minced1
- [Sweet and Sour Pickled Veggies](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sweet-and-sour-pickled-veggies/) - This recipe is adaptable to your tastes. Just taste the brine as you go and adjust for sweet or sour. I do recommend using plum vinegar, as it gives a distinct flavor. You can find it in the Asian food aisle in most markets. You can also add herbs like fennel flowers, thyme, fresh dill or a tiny hint of rosemary. The finished pickles can be diced and added to tacos or salads, or eaten plain.
- [Roasted Beets with Fennel, Mandarin Oranges and Pistachio Vinaigrette](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-beets-fennel-mandarin-oranges-and-pistachio-vinaigrette/) - Roasted Beets with Fennel, Mandarin Oranges and Pistachio Vinaigrette 12 tennis-ball-sized beets (red, gold, pink and/or white)2 navel oranges2 mandarin oranges, peel and pith removed and sliced crosswise1 bulb fennel1/4 cup cider vinegar1/8 cup brown sugarSalt and freshly ground pepper, to taste1/2 cup olive oil1 cup roasted pistachios, coarsely ground in food processor1 large handful
- [The Sweetest Season: Pretzel Flower Bites with Honey](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sweetest-season-pretzel-flower-bites-honey/) - The Sweetest Season: Pretzel Flower Bites with Honey The Honey Butter4 tablespoons butter, at room temperature1 tablespoon honeyThe Pretzel Flower Bites1 1/2 cups warm (110° to 115°) water1 tablespoon honey1 teaspoon sugar2 teaspoons kosher salt1 package active dry yeast4 1/2–5 cups all-purpose flour4 tablespoons unsalted butter, meltedVegetable oil10 cups water2⁄3 cup baking soda1 large egg
- [Crispy Home-Style Latkes with Homemade Applesauce and Sour Cream](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-crispy-home-style-latkes-homemade-applesauce-and-sour-cream/) - I love this time of year because it evokes a warm, happy, cozy feeling for me. I know it does for many others, as well. It is a sentimental time, bringing back memories of holidays past—days shared with friends and loved ones, often eating special foods and treats. For some, it’s the smell of cinnamon or pine-scented boughs that evokes these feelings. For me, the smell of frying potatoes jets me right back to my childhood. In my family, we fry potato pancakes or latkes (pronounced “LOT-kuhs” or “LOT-keys”) and doughnuts in celebration of the Jewish holiday Chanukah or Hanukkah.
- [The Ultimate Beef Wellington with Mushroom Gravy](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-ultimate-beef-wellington-mushroom-gravy/) - “Like Baked Alaska, Beef Wellington is old school restaurant fare that deserves a second look. It’s not nearly as hard to make as it seems, and you can’t help but think ‘special occasion’ when you see it.”
- [Hand Ball Sushi (Temarizushi)](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-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.
- [Braised Short Ribs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-braised-short-ribs/) - Braised Short Ribs 2 cups chopped yellow onion1 cup chopped celery1 cup chopped carrot6 garlic cloves, peeled and crushed3 sprigs fresh thyme2 bay leaves1 bottle good-quality red wine6 boneless short ribs, each about 2 inches thick and 1 pound1/2 cup canola oil8-12 cups veal stock or water, heated to simmer Heat onion, celery, carrot, garlic
- [Apple and Fig Stuffed Porchetta Sandwiches](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-apple-and-fig-stuffed-porchetta-sandwiches/) - This is a dish for a crowd. If possible, source your pork from a ranch or butcher that deals with pasture-raised pigs. The quality of the meat will not go unnoticed in this rustic preparation. It’s nice to bake the buns yourself, but it is a lot of added work unless you relish the joys of baking your own bread, like us! Fresh-baked bread inevitably raises the quality and experience of any sandwich.
- [Wayfare Tavern's Fried Chicken](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wayfare-taverns-fried-chicken/) - In this recipe, Chef Tyler Florence evolves his signature fried chicken recipe, using modern techniques like covering the bird in fresh herbs and roasting it low and slow before soaking it in buttermilk and then frying it in grapeseed oil. A squeeze of fresh lemon and sprinkle of more herbs before serving give this chicken its show stopping Northern California flavor.
- [Beef Kabobs with Fresh Bay Leaves](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-beef-kabobs-fresh-bay-leaves/) - This is one of my favorite dishes to make with fresh sweet bay laurel leaves. The colors are so bright and fresh and the aroma, as the skewers grill, fills the air with the scent of the Mediterranean. I like to serve these skewers with rice or chickpeas and a dipping sauce such as aioli or roasted red pepper.
- [Mediterranean Strata](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mediterranean-strata/) - Strata is the perfect dish for sharing. It’s comforting, endlessly adaptable and festive all in one! Use whatever cheese and vegetables you have on hand or add a handful of diced rotisserie chicken or smoked ham. This dish is equally at home on a brunch buffet or for a casual dinner with friends. Make sure your bread is a day old so it holds together better once soaked in the custard. I use the gluten-free country white sandwich bread that we make at Flour Craft Bakery, but any crusty white bread will work just fine. Enjoy!
- [Gravenstein Apple and Chevre Pizza with Toasted Walnuts and Prosciutto](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-gravenstein-apple-and-chevre-pizza-toasted-walnuts-and-prosciutto/) - As we covered in the Summer 2015 issue of Edible Marin & Wine Country, Gravenstein apples are an heirloom varietal that was once a major food product in Sonoma County. The Slow Food movement has honored the Gravenstein by placing it in their Ark of Taste to demonstrate the importance of maintaining and honoring this local apple. Paired with delicious fresh goat cheese locally produced by Laura Chenel’s, just-harvested walnuts, prosciutto and fresh arugula, Gravenstein apples make a uniquely delicious pizza topping.
- [Saffron Fish-Stew with Spicy Red Pepper Aiolo](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-saffron-fish-stew-spicy-red-pepper-aiolo/) - This stew, rich with the taste of the Mediterranean, is an adaption of the Provencal soup de poisson, which is the strained essence or broth of a variety of fish, tomatoes and a variety of herbs. Here the broth is achieved using clam juice and shrimp shells, Once strained, potatoes and pieces of fish are added, the whole finished, like soup de poisson with toast topped with the essential spicy version of aioli.
- [Cassoulet Bean Soup with Wild Mushrooms](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-cassoulet-bean-soup-wild-mushrooms/) - This soup is the essence of simplicity. It is easy to make, easy to freeze and hard to mess up. The base, with or without its leek and mushroom garnish, will freeze well for weeks.
- [Mustards Grill Fall Pumpkin Soup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mustards-grill-fall-pumpkin-soup/) - Mushrooms and curry shine in one Napa eatery’s spin on the usual pumpkin soup.
- [Medjool Dates Stuffed with Point Reyes Original Blue Cheese, Rosemary and Lavender](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-medjool-dates-stuffed-point-reyes-original-blue-cheese-rosemary-and-lavender/) - The perfect gift for the wine and cheese lover on your list, these little seasonal gems are simply pitted and filled with a luscious mixture of award-winning Point Reyes Original Blue, dried local rosemary and a pinch of dried lavender buds. Topped with some freshly cracked black pepper, this is always a big hit on a holiday cheese board. Pair with a bottle of local red wine for an extra special gift.
- [Crispy Hog Island Oysters, Citrus-Marinated Seaweed Salad and Avocado with Yuzu Aioli](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-crispy-hog-island-oysters-citrus-marinated-seaweed-salad-and-avocado-yuzu-aioli/) - This dish was inspired by a day with my wife and sons at Fort Cronkite beach near the Marin Headlands. The beach is made of beautiful black sand and there is almost always a nice set of waves barreling towards the shore. At Murray Circle we replicate the black sand with a mixture of ground wheat berry and fermented black garlic. You can get the same effect with dried black seaweed ground in a spice or coffee grinder.
- [Assiette De Charcuterie](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-assiette-de-charcuterie/) - Charcuterie Plate. Ahh, the prix fixe menu, written in white chalk on slate, the French script a bit hard to read but clear enough for me to know I had a choice of two. Charcuterie for the first course or snails. The choice was a difficult one, but either way I would be happy. A platter with slices of saucisson pork or rabbit rillettes, and hopefully a liver mousse pâté, plus rolled slices of jambon cru, all garnished with olives and cornichons, was always a sure bet. —Ethel
- [Point Reyes Original Blue Oysters](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-point-reyes-original-blue-oysters/) - Point Reyes Original Blue Oysters 16 small, fresh oysters, scrubbed clean (such as Hog Island Sweetwater) 1 tablespoon butter1 tablespoon chopped onion2 tablespoons chopped parsley1 clove garlic, finely minced3 tablespoons unseasoned, dry breadcrumbs1⁄2 cup (3 ounces) Point Reyes Original Blue, crumbled 1⁄2 lemon, optional salt and pepper to taste TO PREPARE AND SERVE Preheat the
- [Grape Focaccia](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grape-focaccia/) - The sweet grapes add a surprise as well as color and juiciness to the bread. This can be eaten on its own, and I also like to serve it as a counterpoint to sharpish cheeses such as cheddar or dry jack.
- [Soft Yogurt Cheese with Lemon and Honey](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-soft-yogurt-cheese-lemon-and-honey/) - This cheese can be the consistency of sour cream or of cream cheese, depending on how long you let it drain. You can experiment with just about any flavoring, sweet or savory. Add curry or diced red pepper and herbs for a savory treat. Delicious spread on a warm homemade biscuit!
- [Bourbon, Stout and Sweet Potato Waffles with Ham and Maple Sauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-bourbon-stout-and-sweet-potato-waffles-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!
- [The Drink (formerly known as . . )](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-drink-formerly-known/) - The Drink (formerly known as . . ) 2 oz Pea Flower infused Buddha’s Hand Vodka1 oz lemon juice3/4 oz ginger-galangal-shiso syrup3 oz chilled sodaPickled huckleberries, for garnishPicked rhubarb, for garnishEdible flowers, for garnish Using a Boston shaker, add all vodka, lemon juice and syrup to the shorter mixing tin. Fill with ice, seal it
- [Shiso Mojito](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-shiso-mojito/) - Shiso Mojito 10 mint leaves1 ½ oz Plantation Rum½ oz Ko Hana Rum1 oz lime juice¾ oz shiso simple syrup3 oz chilled soda water Using a Boston shaker, place all the mint leaves in the shorter mixing tin. Using a muddler, crush the leaves in the bottom of the tin. Add the Plantation rum, Ko
- [Braided Honey-Glazed Pain de Miel](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/braided-honey-glazed-pain-de-miel/) - Chef Rogelio Garcia, Auro, Calistoga Braided Honey-Glazed Pain de Miel 1½ cups 360 ml whole milk⅓ cup 65 g sugar3 tablespoons honey1 tablespoon active dry yeast4 ½ cups 565 g all-purpose flour2 teaspoons kosher salt7 tablespoons 100 g unsalted butter, softenedCanola or vegetable oil (for greasing)Clarified butter (melted, for brushing) In a saucepan over medium
- [Sonoma-Style Lesvos Salad with Filo-Wrapped Feta and Sesame Honey Gastrique](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/sonoma-style-lesvos-salad-filo-wrapped-feta-and-sesame-honey-gastrique/) - Sonoma-Style Lesvos Salad with Filo-Wrapped Feta and Sesame Honey Gastrique For the Vinaigrette2 tablespoons red wine vinegar1 teaspoon mustard2 sprigs fresh oregano (picked and chopped)¼ cup extra virgin olive oilKosher salt and freshly ground black pepperFor the Salad1 bunch arugula1 cucumber (peeled if necessary, cut into large dice)2 tablespoons olives of choice1 red pepper (diced)1
- [Party of One](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/party-one/) - Erin Elizabeth Hines, Bitter Girl Bitters Party of One Cocktail 2 ounces vodka (preferably Hanson’s)1 ounce lemon juice½ ounce honey syrup (recipe following)2 droppers Garden Party Bitters1 ounces brut sparkling wine Add all ingredients to a shaker (except sparkling wine). Add ice. Shake and strain into a champagne flute and top with sparkling wine. Garnish
- [Spring Herb Osso Buco with Mint Gremolata](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/spring-herb-osso-buco-mint-gremolata/) - This spring-inspired osso buco celebrates the season’s first shoots of herbs in every bite. Mint, parsley, fennel fronds and chives infuse the dish with fresh vibrancy, lightening this traditionally rich stew. Tender green garlic, sweet Nantes carrots, earthy asparagus and grassy shelling peas float in an herbaceous beef shank broth. Finished with a zesty Meyer
- [Honey-Ricotta Toasts with Spring Carrots](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/honey-ricotta-toasts-spring-carrots/) - Inspired by Chef Kipp Ramsey, Farmstead Restaurant, St. Helena Honey-Ricotta Toasts with Spring Carrots ¾ cup fresh whole-milk ricotta cheese (preferably Bellwether Farms)2 tablespoons local honey6 slices whole-grain bread (preferably Model Bakery’s Sebastopol Field Blend bread, lightly toasted)6 small spring carrots (blanched, peeled and thinly sliced lengthwise)3 teaspoons bee pollen2 small radishes (try Watermelon and
- [Salsa Verde with Anchovies and Capers](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-salsa-verde-anchovies-and-capers/) - Italian Salsa Verde might be made with any green herb. My version relies on a little anchovy to give the sauce an umami hit that marries well with grilled fish, fowl, meat and vegetables. This quick and easy sauce can be pulsed together in a food processor while your meal is cooking. The bright flavor of lemons and a little garlic balance beautifully against the caper and anchovy. This version for shellfish uses mint, but basil, tarragon, chervil and chives all make lovely substitutions.
- [Sage and Brown Butter Roasted Nuts](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sage-and-brown-butter-roasted-nuts/) - Roasted brown butter, sweet local honey, crispy sage leaves and sea salt collide in this highly addictive treat. So simple to make, they are a welcome addition to any holiday party or just as a hearty snack on a cold winter afternoon. One thing is guaranteed: They’re sure to bring joy to the lucky recipient.
- [Citrus, Earl Grey Tea and Vanilla Bean Compote](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-citrus-earl-grey-tea-and-vanilla-bean-compote/) - Deep amber in color and ultra-rich, this compote is delicious drizzled over yogurt, freshly made ricotta cheese, ice cream, waffles or a very tall stack of pancakes. You may also consider serving it on a festive holiday cheese board, especially alongside a blue, triple cream or goat cheese. Whatever your preference, try using a variety of sweet California citrus such as blood orange, kumquat, mandarin and grapefruit for the greatest depth of flavor. And don’t forget to make a little extra to tuck away for yourself.
- [Spiced Pecans](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spiced-pecans/) - The tasty results are well worth 10 minutes with a cast-iron skillet for the recipe below. If you don’t have a cast-iron skillet, a heavy nonstick pan will produce good results, and make cleanup easy as well. You can also tailor the amount of sugar and spice to suit your palate. For accompanying sweetened cocktails, using more sugar will provide better balance. For nuts to be enjoyed with fine whiskeys and brandies neat, I might omit the cayenne pepper and cut back on the sugar by a tablespoon or two.
- [Chai Masala Spice Mix](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chai-masala-spice-mix/) - Chai Masala Spice Mix ¼ cup ground cardamom¼ cup round allspice½ cup ground cinnamon¼ cup less 1 tablespoon ground cloves⅓ cup ground ginger1 teaspoon finely ground black pepper Mix all spices thoroughly in a large bowl. Divide evenly into 2 or 3 small glass jars. Copy the gift tag on page 56 and tie one
- [Watermelon Mash](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-watermelon-mash/) - Watermelon Mash Start with any fruit with a leak-proof rind or shell, like a melon (watermelon, honeydew or cantaloupe, or others that might be local to your area) or a pineappleOptional AdditionsCucumber slicesStrawberry slicesSqueeze of lime or lemon for acidity that will add a hint of tartness to the milder melonsFresh mint sprigsBorage or other
- [Sauteed Spinach](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sauteed-spinach/) - Sauteed Spinach 1 tablespoon extra-virgin olive oil2 cups fresh organic spinach leaves, chopped (or whole baby spinach leaves)Pinch of salt Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook for 3 minutes. Stir, cover again for another 2-3 minutes, then remove the
- [Curry Paneer with Sautéed Spinach](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-curry-paneer-saut-ed-spinach/) - Curry Paneer with Sautéed Spinach 12 ounces paneer½ teaspoon good-quality yellow curry powder½ to 1 teaspoon kosher salt1 tablespoon ghee or butter1 recipe sautéed spinachWarm naan bread, if desired Slice paneer into 8 slices. Sprinkle both sides with salt and curry powder, rubbing them in. Heat the ghee or butter in a nonstick pan on
- [Paneer](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-paneer/) - Paneer 8 cups whole organic milk¼ cup freshly squeezed lemon juice, plus additional as needed SPECIAL TOOLS NEEDED: Cheesecloth or nut milk bag TO PREPARE Place a large double layer of cheesecloth or nut milk bag into a colander. Pour milk into a wide soup pot. Bring up to a slow boil over medium-low heat,
- [Homemade Marshmallows Recipe](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-homemade-marshmallows-recipe/) - This recipe makes classic white vanilla-flavored marshmallows. If you’d like to add color to your marshmallows, add a few drops of natural food coloring (available at local markets) to the mixture towards the end of the mixing process. Alternatively, reserve a cup of the finished marshmallow mixture before the chilling step and add a few drops of color to that portion only. Drop the colored mixture by the half teaspoon on top of the classic marshmallow mixture and drag a skewer through the pan, creating swirls of color. You may also add flavorings of your choice to the mixture before chilling.
- [UFO’s—Ultimate Fruit On Shortcakes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-ufo-s-ultimate-fruit-shortcakes/) - Sneak in a little math by asking your child to cut the melons for these summery shortcakes in to triangles, squares and rectangles. Or even parallelograms. A delicious treat, served up with a side of geometry!
- [Easy Applesauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-easy-applesauce/) - Easy Applesauce Three large apples, peeled and cored (approximately 1½–2 pounds)¼ cup water½ teaspoon lemon juice2 tablespoons brown sugar½ teaspoon cinnamon Dice apples into ½-inch pieces. Place in a saucepan with water, lemon juice and sugar over medium heat. Bring to a boil, then turn the heat to medium-low and cover. Cook for 15 minutes,
- [No-Cook Tomato Sauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-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 overpower the beautiful sweetness of the fresh tomatoes. We also ask you to peel the tomatoes—you’ll be glad you went this extra step when you don’t find chewy bits of peel in your sauce.
- [No-Fuss Pizza Dough](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-no-fuss-pizza-dough/) - No-Fuss Pizza Dough 3¾ cups unbleached all-purpose flour¼ teaspoon active dry yeast½ teaspoon sugar2½ teaspoons sea salt or kosher salt1½ cups water, at room temperature Using a whisk, blend the flour, yeast, sugar and salt. Pour in the water and mix thoroughly with a spoon. Using clean hands, press any remaining flour into the dough
- [Baple Butter (Pronounced "Bay-pull")](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-baple-butter-pronounced-bay-pull/) - This butter works great for waffles or spread on cornbread. Add a pat to a sauté pan of carrots, along with a dash of red pepper flakes, for a sweet-spicy side dish.
- [Mexican Chocolate Butter](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mexican-chocolate-butter/) - Perfect for a big bowl of warm oatmeal, warm muffin or thick piece of toast.
- [Ginger Sesame Orange Salt](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-ginger-sesame-orange-salt/) - This salt has an Asian twist. Try it on rice, noodles, chicken teriyaki, beef, sushi or salmon, or even on chocolate fudge.
- [Citrus Salt](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-citrus-salt/) - This salt works great with soups or stews, pork or corn on the cob.
- [Naturally Dyed Easter Eggs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-naturally-dyed-easter-eggs/) - These all-natural dyes are easy and fun to make, even before you start coloring the eggs. Dyeing eggs is a great party activity, and the bonus is gorgeous table decorations you can create with your colored eggs and Easter “grass,” either store bought or collected from your own yard.
- [Vanilla Roasted Pears with Whipped Creme Fraiche & Amaretto Cookies](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-vanilla-roasted-pears-whipped-creme-fraiche-amaretto-cookies/) - PEARS ARE AT their peak throughout the fall, and this elegant dessert is a wonderful way to highlight their distinctive yet delicate flavor. Fall is by far my favorite time of year to entertain, with the bountiful variety of produce still available at local farmers’ markets. I absolutely love Warren pears—so juicy, with a perfectly balanced sweetness. If you can’t find them, the Bosc variety also works well in this recipe. This dish is ideal for serving at dinner parties, as the homemade amaretti will keep well for up to a week in the freezer and the roasted pears and crème fraîche may be prepared well ahead. Simply rewarm the pears in a microwave right before plating and topping with the crème fraîche and amaretti. If you’re short on time, it is fine to substitute good-quality store-bought amaretto cookies (I prefer the Lazzaroni brand), but I hope you’ll give the homemade version a try—I think you’ll be delighted by how simple they are to make, and how excellent the results. FOR THE AMARETTO COOKIES Yield: 24 (2-inch-diameter) cookies
- [Bread and Butter Pickles Recipe](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-bread-and-butter-pickles-recipe/) - The name “Bread and Butter Pickles” has at least two different origin stories. One is that during the Great Depression, people put them between slices of buttered bread because they had no other options for sandwich fillings. A second story has a couple making pickles from the small cucumbers on their farm and trading them for bread and butter. Both stories make me think of the sandwiches my grandmother made for us—slices of white bread spread with mustard and filled with sliced red onion, also from the Depression era. This recipe is known in my family as “Leona’s” and is a friend’s family recipe, several generations old, originating from the Midwest. I make them using Lemon Cucumbers, even though traditional “pickling cucumber” varieties have fewer seeds. They are easy to make, no canning needed—simply store them in the refrigerator. I like adding bread and butter pickles to grilled cheese sandwiches, and enjoy them alongside just about anything, from fried chicken to hamburgers.
- [Mussels with Leeks and Saffron](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mussels-leeks-and-saffron/) - I first had this dish in the Mediterranean village of Cassis, at a small restaurant that offered a multitude of different “all-you-can-eat” mussel dishes. Instead of using saffron, however, which is more classic, the restaurant used turmeric, also known as “poor man’s saffron.” The turmeric gives a glorious golden hue to the creamy sauce and is a worthy and interesting substitute for saffron.
- [Classic French Peas and Butter Lettuce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-classic-french-peas-and-butter-lettuce/) - There are few greater springtime treats than fresh peas. A few times in my life, I’ve been invited into a field of peas to pick my fill. What an amazing experience, to come home with large baskets full to the brim with fresh peas. In this basic recipe, the peas literally cook in the natural moisture of the lettuce and the little bit of butter that is added. I like to serve these with something simple like a roast chicken or grilled meat that allows the peas to be the stars of the plate.
- [Sea Bass on a Bed of Pureed White Beans](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sea-bass-bed-pureed-white-beans/) - The white beans in this dish are whipped to a pillowy consistency, flavored with olive oil that’s infused with garlic and fresh thyme, then topped with seared sea bass. It is elegant in its simplicity, the sort of dish you might find in a fine restaurant in the South of France, home to both olive oil and Mediterranean fish. For a final dash of style and texture, the finished dish is garnished with a tangle of frisée.
- [Basic Recipe for Cooking Dried Beans](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-basic-recipe-cooking-dried-beans/) - Steve Sando, owner of Napa’s Rancho Gordo New World Specialty Food, has cooked many a pot of beans and this is the way he recommends. I concur. Soaking dried beans can speed up the cooking process and help the beans to cook more evenly, but it’s not necessary if you start with good-quality beans and use them within two years of harvest. Adding broth, seasoning or vegetables will make the beans more flavorful, but I generally cook them very simply, adding a bay leaf while simmering, and salting near the end. Salting earlier will toughen the skins. No matter your source for dried beans, it’s always a good idea to pick through for small stones and debris, and rinse them before soaking or cooking.
- [Loubia](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-loubia/) - If you like your beans spicy, you’ll love loubia, a spicy North African dish that’s also popular in France. Deep red and belly warming, it’s thick with white beans, tomatoes and aromatic vegetables, and may be prepared with or without meat. Like any traditional dish, loubia—which also means “white bean” in Arabic—has multiple versions, but the flavor is defined by the array of spices. The beans are served accompanied by extra-virgin olive oil and red wine vinegar to drizzle on top, a finish that provides amazing results. Don’t omit it. Loubia is a main-dish stew or it can be served, as I also like to do, as an accompaniment to grilled steak or lamb chops, or even hamburgers.
- [Pear, Arugula and Parmesan Cheese Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pear-arugula-and-parmesan-cheese-salad/) - This is an exceedingly simple salad that pairs the sweetness of pears with the nutty flavor of Parmesan.
- [Stuffed Squash Blossoms](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-stuffed-squash-blossoms-0/) - Stuffed Squash Blossoms Squash blossoms are often available at farmers’ markets, or you can grow your own and harvest the blossoms as well as the fruits. Blossoms are best picked early in the morning while they are fully open. Do check to make sure no bees are inside before picking—blossoms are a favorite bee feeding
- [Zucchini Fritters with Pine Nuts](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-zucchini-fritters-pine-nuts/) - These fritters, similar to potato pancakes but with a softer interior, get added texture from toasted pine nuts, plus a sprinkle of sea salt. The zucchini, grated raw, preserves its fresh, green flavor. I like to serve these as a first course or a side dish, sometimes accompanied by crème fraiche or aioli.
- [Avocado and Tomatillo Guacamole](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-avocado-and-tomatillo-guacamole/) - Avocado and Tomatillo Guacamole 2 ripe avocados1 Serrano chile, seeded, deveined and minced2 cloves garlic, minced1 tablespoon white onion, minced2 medium tomatillos, finely chopped2 tablespoons cilantro leaves, finely choppedJuice of 1 limeSea salt to taste This is my favorite guacamole because the crisp texture and acidity of the tomatillos, raw or toasted, add an extra
- [Seared Duck Breast w/Cherry and Onion Chutney](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-seared-duck-breast-wcherry-and-onion-chutney/) - Cherries are among the very first stone fruits to ripen, starting in late May and, depending upon varieties and location, into early July. Most fresh cherries are sweet, and it is difficult to find the fresh sour cherries, the so-called pie cherries, which is a good case for growing your own. Two sour types are the French Montmorency and the Italian Morello. This quick chutney uses the readily available sweet cherries, but should you have sour cherries available, they make an excellent version, with a little more honey added.
- [Winter Beignets with sauce verte](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-winter-beignets-sauce-verte/) - The winter garden provides a handful of exceptional vegetables that lend themselves to deep-frying. Cardoons, parsnips, celery root and Jerusalem artichokes are the ones I like best for this technique, but any combination will do. The batter I dip them in is quite light, similar to a tempura batter, and the spicy green sauce that I serve with them, thick with capers and green herbs, disappears as fast as the beignets do.
- [Oven-Roasted Summer Fruit](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-oven-roasted-summer-fruit/) - You can begin to compose your own creations as soon your local fruit begins to ripen in late spring and early summer, continuing to play with combinations until late fall here in our area. The final dish tastes like cobbler, but without the crust.
- [Lapin Grille A La Moutard](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-lapin-grille-la-moutard/) - At rotisserie stands in France, you can sometimes find whole mustard-basted rabbits on the spit. This recipe for grilled rabbit is my version.
- [Preserved Eggplant with Garlic and Fresh Thyme](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-preserved-eggplant-garlic-and-fresh-thyme/) - Preserved in olive oil and balsamic vinegar, seasoned with garlic and thyme, these grilled or broiled eggplant strips are a rustic, homemade addition to an antipasti plate, or they can be used as a sandwich condiment.
- [Fall Fruit Chutney](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fall-fruit-chutney/) - Chutneys are essentially fruit pickles that often include vegetables and spices as well. They can be sweet or hot and they vary from country to country. In fall, the market is filled with both late-summer and early-fall fruits and vegetables, making it a perfect time for chutney making. For the best flavor, chutneys should age for a least a month before they are served, so putting up some now ensures they’ll be ready for your holiday table. They can be served as a side to roast meats, soups or stews; to accompany cheeses; as a sandwich spread or as part of a condiment tray.
- [Strawberry and Rhubarb Galette Stewed Rhubarb](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-strawberry-and-rhubarb-galette-stewed-rhubarb/) - Strawberries and rhubarb are meant for each other, and are frequently found combined in pies, crumbles and similar dishes. Here I’ve wrapped them up to make a simple galette, using purchased puff pastry. This simple seasonal dish is versatile and quick to make. It works equally well served over toast for breakfast or spooned over ice cream or pound cake for dessert.
- [Strawberry and Avocado Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-strawberry-and-avocado-salad/) - Marinating the rhubarb in a little sugar tames enough of its tartness to use it raw in this colorful salad. The creamy avocado contrasts nicely with the crisp rhubarb, and the avocado oil blends with slightly sweet balsamic to make a dressing that complements all of the other ingredients.
- [Mixed Winter Chicory Salad with Prosciutto and Candied Walnuts](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mixed-winter-chicory-salad-prosciutto-and-candied-walnuts/) - Keeping candied walnuts in your pantry makes it easy to create special seasonal salads like this one. Winter’s slightly bitter radicchio, Treviso and colorful Castelfranco greens are balanced with a white balsamic vinaigrette and the sweet and spicy nuts. Any mix of bitter winter greens may be used.
- [Creamed Spinach](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-creamed-spinach/) - One of my neighbors in France, sadly now passed away, always kept a four-by-six-foot patch of the Savoy type of spinach growing during fall and winter, and she would make huge gratins of creamed spinach with hard-cooked eggs buried beneath the spinach and topped with buttered bread-crumbs, as a main dish to follow a first dish of smoked salmon or a terrine of rabbit. This is a quick stove top way to make creamed spinach. Savoy spinach can also be cooked, drained, squeezed dry and folded into a bechamel sauce and baked for 15 minutes.
- [Rosemary Orange Aperitif](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-rosemary-orange-aperitif/) - This makes a brightly refreshing drink, equally perfect for a summer afternoon picnic or a light before-dinner cocktail.
- [Escarole Salad with Pomelo, Red Onion and Calamari](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-escarole-salad-pomelo-red-onion-and-calamari/) - The beauty of pomelo in this salad comes not only from its sweetly tart flavor, but from its firm yet tender texture, which highlights the fruit alongside the other ingredients. Grapefruit segments can be substituted, but they are quite a bit juicier than pomelos so watch out for excess liquid.
- [Asparagus Bread Pudding](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-asparagus-bread-pudding/) - This recipe for Asparagus Bread Pudding is a favorite of mine, and one that’s requested by my family at least once a year during asparagus season.
- [Pipian Mole with Nopales and White beans](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pipian-mole-nopales-and-white-beans/) - Recipe contributed by Chef Octavio Diaz
- [Spring Trout "Nicoise"](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spring-trout-nicoise/) - Spring Trout "Nicoise" 20 spears (about 12 ounces) asparagus12 small potatoes, such as Butterball ‘C’ or smaller2–3 tablespoons grapeseed and/or other neutral oil4 trout fillets (3–8 ounces each)4 cups mixed spring greens (see note)20 picholine olives, pitted or whole4 hard-cooked eggs, sliced⅛ cup finely chopped preserved Meyer lemonFOR THE CITRUS VINAIGRETTE½ cup extra virgin olive
- [Warm Asparagus Salad with Shaved Spring Vegetables](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-warm-asparagus-salad-shaved-spring-vegetables/) - Warm Asparagus Salad with Shaved Spring Vegetables 1½ pounds large asparagus1 bulb baby fennel1 small watermelon radish1 Purple Ninja radish1 baby beet, preferably pink or gold4–5 rainbow baby carrots4 ounces bacon, cut crosswise into ⅛ -inch strips4 ounces Cowgirl Creamery Hop Along Cheese, Nicasio Valley Cheese Co. Square Cheese, or Marin French Cheese Co. Triple
- [Grilled Lamb Loin Chops with Kohorabi Puree and Spring Vegetables](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grilled-lamb-loin-chops-kohorabi-puree-and-spring-vegetables/) - Grilled Lamb Loin Chops with Kohorabi Puree and Spring Vegetables For the Lamb2 tablespoons minced garlic1 teaspoon minced fresh rosemary½ teaspoon crushed chile flakes1 tablespoon kosher salt½ teaspoon ground black pepperZest from 1 lemon½ cup extra- virgin olive oil, plus olive oil for drizzling8 lamb loin (T-bone) chopsFlaky sea salt, for finishingFOR THE KOHLRABI PUREÉ2
- [Seared Scallops with Spring Vegetables](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-seared-scallops-spring-vegetables/) - Seared Scallops with Spring Vegetables 4 cups (about 22 ounces) whole pea pods, such as spring peas or sugar snap peas16 U10 scallops (about 1½ pounds)Salt and freshly ground pepper8 tablespoons unsalted butter16 fresh morel mushrooms (about 4 cups/9 ounces), brushed clean, rinsed, and patted dry with paper towels8 garlic cloves, minced8 sprigs fresh thyme,
- [Carrot Arancini with Miso Aioli](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-carrot-arancini-miso-aioli/) - Carrot Arancini with Miso Aioli FOR THE MISO AIOLI1 egg yolk1 teaspoon lemon juice½ teaspoon white vinegar½ teaspoon white miso1 cup olive oilFOR THE ARANCINI4 cups vegetable stock3 carrots, peeled or unpeeled2 tablespoons olive oil1 small yellow onion, diced1½ cups of carnaroli or arborio rice½ cup white wineSalt & freshly ground pepper8 ounces fresh mozzarella,
- [Homemade Spinach Gnocchi with Fresh Chanterelles](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-homemade-spinach-gnocchi-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.
- [Ombre Apple Tart](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-ombre-apple-tart/) - Try using both pink- and white-fleshed apples to make a colorful pattern on this easy apple tart. Or choose a mixture of yellow, green and red-skinned apples to create a subtle ombre effect. Look for firm, tart apples that will hold their shape during baking, such as Calville Blanc (used in French pastry-making since the 17th century), Cinnamon Spice, Macoun or Esopus Spitzenburg.
- [Pink Apple Compote](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pink-apple-compote/) - Pink Pearl, Pink Sparkle and Pink Princess are some of our favorite pink-fleshed, early-season apples—especially since they keep their tart, tangy flavor and hot-pink color even after cooking. Make the most of their short season with this savory, herb-scented apple compote.
- [Autumn Apple Salad with Candied Walnuts and Blue Cheese](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-autumn-apple-salad-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.
- [Hog Wash](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-hog-wash/) - Hog Island Oyster Co.’s take on the classic mignonette is their signature accompaniment to raw oysters and the featured condiment in all of their restaurants.
- [Grove 45 Olive Oil Ice Cream](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/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.
- [Morel Mushrooms and Steak à la Crème](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-morel-mushrooms-and-steak-la-cr-me/) - In France, morel mushrooms are a favorite of home cooks and restaurant chefs alike. I’m an avid mushroom hunter, and I found my first morels not in France, but on the way to Soldier Creek in Modoc County in the far northeastern corner of California. Their distinctive cone-like shape covered with craters makes them hard to miss. You can also make this sauce with dried morels and any steak, or even ground sirloin, though beef tenderloin is the classic choice. I like to use rib eye, either boneless or bone in.
- [Wild Mushroom–Stuffed Chicken](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wild-mushroom-stuffed-chicken/) - This is one of my favorite dishes to make with wild mushrooms. It was inspired by a similar dish I had at Alain Ducasse’s restaurant at the Bastide de Moustiers in Provence. The mushrooms are combined with sturdy homemade croutons, which keep their shape during cooking and absorb the flavor of the mushrooms without overpowering them, while the sauce gives another chance to show off the bounty of mushrooms. Although there are several steps involved, this is not a complicated dish to make to celebrate the season.
- [Gingerbread Macarons](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-gingerbread-macarons/) - Bouchon Bakery, Raymie Fuentes Delicately crisp on the outside with a light and almost chewy interior, Bouchon’s nearly palm-size macarons have become a staple of this iconic patisserie. Chef Thomas Keller opened Bouchon Bakery in 2003 to supply breads and pastries for his renowned restaurant The French Laundry, just down the leafy block in Yountville. The bakery soon gained a cult following for its classic French pastries. Now, more than 20 years later, it’s not uncommon to see a line begin at the bakery door and snake down the block on weekend mornings. Pastry Chef Raymie Fuentes joined Bouchon in 2015, when the macaron fan club was already well underway, and contributes many variations with each new season. This gingerbread macaron is a favorite during the holidays when the sharp flavor of ginger, and a little bit of sparkle, is appreciated.
- [Oatmeal Cream Pie Cookies](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-oatmeal-cream-pie-cookies/) - Quail & Condor, Melissa (Yanc) McGaughey When Pastry Chef Melissa Yanc left her job and friends in Denver to pursue a culinary career in New York City in the fall of 2017, she had $800 in her pocket and a promising new restaurant management job. She had little money to spare for nightlife or dining out, but she did allow herself one small weekly luxury: a Little Debbie’s Oatmeal Cream Pie from a bodega on her way home from work. Now happily settled in Healdsburg with husband Chef Sean McGaughey, two kids and two restaurants among them, Melissa’s happy ode to her early pastry chef days is her own Oatmeal Cream Pie cookie from her popular Healdsburg Avenue pastry shop, Quail & Condor. Melissa’s classic OCP is beloved for its chewy texture, sweet oat-and-vanilla icing flavor and ample whoopie pie–like size.
- [Wild Mushroom Tacos with Al Pastor Sauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wild-mushroom-tacos-al-pastor-sauce/) - In his Historia de la comida en México, the first general history of Mexican gastronomy, Amando Farga described Mexican food as “the happy meeting between the indigenous clay pot and the Spanish copper cauldron. This ‘fusion of two great peoples’ (the Aztecs and the Spanish) had given rise to the ‘lineage of today’s Mexican cuisine.’” Tacos al pastor, “shepherd style,” are filled with spit-grilled meat, usually pork, a cooking method based on traditional Lebanese lamb shawarma but with a flavor profile that is pure Mexico. Popular in Puebla, where there is a sizable Lebanese Mexican population, the meat is seasoned with a combination of Middle Eastern herbs and spices originally introduced by the Lebanese, including Mediterranean oregano (not to be confused with Mexican oregano), cumin, and cinnamon, along with ingredients indigenous to central Mexico. It is served wrapped in pan árabe, a cross between a tortilla and pita. In this vegetarian take, the earthiness of a trio of wild mushrooms is the perfect foil for the smokiness of the chipotles in the salsa. If you can’t find wild mushrooms, you can use 9 ounces (255 g) of cultivated mushrooms, such as cremini and shiitake.
- [Basque-Style Bean and Kale Stew](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/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.
- [Nonna's Gnocchi with One-Minute Tomato Sauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-nonnas-gnocchi-one-minute-tomato-sauce/) - This recipe comes from my mother, who we all know as Nonna Pia. It’s a traditional Tuscan recipe for potato gnocchi. There are a few types of gnocchi. Since Tuscany has a colder climate than much of Italy, potatoes have always been easier to grow than grain—which is why potato gnocchi is more prevalent in that region. It’s a nice, satisfying dish and can be served as a side dish or filling main course. –Quirico Della Santina
- [Garganelli with Veal Ragu](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-garganelli-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.
- [Roasted Honeynut Squash Puree with Black Truffle Compote](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-honeynut-squash-puree-black-truffle-compote/) - Chef-Owner Kim Alter of San Francisco’s Nightbird one-ups the usual truffle butter with truffle compote instead, which can be used to finish most anything, including fish, pasta, chicken, roasted vegetables or a grilled cheese. Here, it complements a roasted Honeynut squash purée flavored with white miso. As long as the truffles and garlic remain submerged in the oil, this condiment will keep for quite a while in the fridge.
- [Sleeping Dogs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sleeping-dogs/) - Sleeping Dogs 1 ½ oz New Alchemy Arborist Gin½ oz St. George Terroir Gin½ oz Momandpop Grapefruit Aperitif1/4 oz lime juice1/2 oz grapefruit juice¼ oz pomegranate grenadine1 dash grapefruit bitters3 ozs chilled Fever Tree Light Tonic WaterGrapefruit wheel, for garnishPineapple sage leaf, for garnishEdible flowers, for garnish Using a Boston shaker, add the Arborist gin,
- [Negroni](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-negroni-2/) - Negroni 1 oz New Alchemy Fleurette Vermillion Gin1 oz Italian Sweet Vermouth3/4 oz Bordiga Aperitivo 1/4 oz Bruto AmericanoWide strip of orange zest, for garnish Add all ingredients to the empty mixing glass. Fill the mixing glass with ice 2/3 of the way to the top. Stir for 20 seconds. Strain into a Nick &
- [Kingston Hot Toddy](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-kingston-hot-toddy/) - Kingston Hot Toddy 1 ounce hot water (plus more to preheat mug)1½ ounces Breaking & Entering American Whiskey (or other bourbon or rye whiskey)½ ounce Appleton 12 Year Jamaican Rum (or other aged rum)½ ounce simple syrup (1:1 sugar to water), or to taste1 teaspoon lemon juice6 drops Flora Luna Honey Aromatic Bitters (or Angostura
- [Strozzapreti Pasta, Wild Mushrooms, Aged Ham & Black Truffles](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-strozzapreti-pasta-wild-mushrooms-aged-ham-black-truffles/) - Chef-Owner Dustin Valette buys black truffles from Jackson Family annually to highlight in dishes at his restaurants Valette and The Matheson, both in Healdsburg. Feel free to use black, burgundy or white truffles in this sophisticated yet homey dish that was created by Nate Davis, executive chef of The Matheson.
- [Naked on a Plane](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-naked-plane/) - Though the name of this cocktail might play to one’s anxieties, its flavor is wonderfully mellow. This light and fruity concoction of Barndiva’s bar manager, Charles Rodenkirch, is an expert blend of two popular cocktails—Naked and Famous and Paper Plane—and the perfect papaya-hued platform for a liberal sprinkling of seasonal blooms to garnish.
- [Blue Honey Ice Cream](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-blue-honey-ice-cream/) - Recipe contributed by Casey Thompson, executive chef of Folktable, Sonoma “Our Tank House Farms honey embodies everything our farm possesses: the flowers that signify the beginning of vegetables’ growth, the flowers that line our gardens at Cornerstone and decorate our restaurant, including the lavender that we put in our teas and lemonades— all brought to us by our hardworking bees. Honey from our farm lends a depth of flavor to this sweet and savory ice cream featuring delicious blue cheese from Point Reyes Farmstead Cheese Co. At Folktable, we are serving this ice cream this fall with sugared brioche toast and caramel-cured egg yolks. (Find the full recipe at EdibleMarinandWineCountry.com.) Come on in to try it in its full glory!”
- [Tabbouleh with Pistachios & Golden Raisins](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tabbouleh-pistachios-golden-raisins/) - Cool and refreshing, with spritely flavors of lemon and mint, this versatile salad is equally at home on a picnic buffet and an elegant dinner table. Serve the tabbouleh atop lettuce leaves or arrange the leaves around the salad for scooping.
- [Lavender Lemonade](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-lavender-lemonade-0/) - Recipe contributed by Sonoma Syrup Co.
- [Stuffed Artichokes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-stuffed-artichokes/) - RECIPE CONTRIBUTED BY GEORGEANNE BRENNAN The freshly torn bread imbibes the vinegar, olive oil and seasonings to make a light stuffing. The coarser the bread, such as a ciabatta or Italian batard, the better. This makes an exceptional first course.
- [Cauliflower Risotto with Spring Vegetables](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-cauliflower-risotto-spring-vegetables/) - Recipe contributed by Chef Dominic Orsini, CIA at Copia, Napa This recipe is designed to mimic a traditional Italian risotto, however, it is made entirely of cauliflower and doesn’t use any traditional rice. This makes for a very healthy low-carb meal.
- [Spring Chopped Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spring-chopped-salad-0/) - From SALAD LOVE—The Simple Art of Making a Great Salad In my opinion, chopped salads are infinitely better than regular salads. I think it is because you get a little of everything in every bite. Healthy, fresh and delicious, this chopped salad has romaine, radicchio, cucumbers, carrots, English peas, radishes, egg and a little feta all tossed with a sherry wine vinaigrette. SHERRY WINE VINAIGRETTE Yield: Enough to dress 4-6 servings of salad
- [Samosas Recipe](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-samosas-recipe/) - Makes: 8 samosas • Time: 1. hours • Serves: 4 people Crispy and flavorful, these fried dumplings from India are a mouth-watering side dish or snack.
- [Pelmeni Recipe](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pelmeni-recipe/) - Makes: about 48 pelmeni • Time: 1½ Hours • Serves: 6 people Try your hand at cooking savory dumplings with this recipe for traditional Russian pelmeni.
- [Kombu Roasted Honeynut Squash with Bee Pollen, Pumpkin Seeds, Guajillo Chili and Lime](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-kombu-roasted-honeynut-squash-bee-pollen-pumpkin-seeds-guajillo-chili-and-lime/) - Recipe Contributed By Chef Garrison Price, Bear at Stanly Ranch, Napa
- [The Golden Poppy](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-golden-poppy/) - Recipe Contributed By Gray Whale Gin
- [Duncan Mills Cocktail](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-duncan-mills-cocktail/) - TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS We camp most often in Duncan Mills Camping Club, on the Russian River in Northern California. The campground is filled with native bay laurel trees, so we forage the leaves to garnish these delicious, fragrant cocktails.
- [Crostini Topped with Burrata & Hot Honey Peaches & Tomatoes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-crostini-topped-burrata-hot-honey-peaches-tomatoes/) - TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS One item I always keep stocked in my Airstream pantry is homemade crostini. Extremely easy to prepare, you can pair them with a multitude of hot or cold toppings. I make a large batch and store them in an airtight container where they will keep fresh and crisp for at least a week.
- [Pasta Puttanesca with Grilled Ahi Tuna](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pasta-puttanesca-grilled-ahi-tuna/) - TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS
- [Grilled Baby Artichokes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grilled-baby-artichokes/) - TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS These are perfect for the camp kitchen as they can be prepped ahead and finished on the grill just prior to serving.
- [Chicken with Jimmy Nardello Peppers & Garlic Yogurt](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chicken-jimmy-nardello-peppers-garlic-yogurt/) - This dish was inspired by Hungarian chicken paprikash, but presents the elements in a more deconstructed manner. The spicier kick in the pepper sauce is also a nod to Portuguese (via Africa) piri-piri sauce. At Valley, we make this recipe with halved chickens that we almost fully debone—leaving only the wing bone at the top of the breast for structure. You may use any skin-on cuts of chicken you prefer, like thighs or whole legs, or a spatchcocked whole bird. Yield: One whole chicken—or the equivalent weight in selected cuts—will serve 4 people. This recipe is easily scaled for a crowd.
- [Weckmänner Recipe](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-weckm-nner-recipe/) - Celebrate the harvest with homemade Weckmänner (Bread People), a traditional Saint Martin’s Day festival treat from Germany. Saint Martin’s Day is a Christian holiday that falls at the end of the autumn harvest season. Those who celebrate in Germany walk in a lantern-lit parade the night before and enjoy baked treats like Weckmanner.
- [Nonalchoholic Tropical Sting](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-nonalchoholic-tropical-sting/) - Recipes and photo courtesy of Fresh Victor
- [Pineapple Ginger Citrus Sangria](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pineapple-ginger-citrus-sangria/) - Recipes and photo courtesy of Fresh Victor
- [Grilled Tomatillo, Watermelon & Grape Gazpacho](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grilled-tomatillo-watermelon-grape-gazpacho/) - Grilled Tomatillo, Watermelon & Grape Gazpacho 1 pound tomatillos, lanterns removed7—8 slices ripe watermelon½ cup green seedless grapes(optional) ¼ medium jalapeno, seeds removed3 tablespoons olive oil, divided2 medium cucumbers, peeled, seeded and roughly chopped2 small shallots, peeled and halved2 cloves garlic¼ cup Italian parsley¼ cup cilantro leaves¼ cup basil leaves2 tablespoons dry sherry½ tablespoon apple
- [Pink Peppercorn Pickled Purple Cocktail Onions](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pink-peppercorn-pickled-purple-cocktail-onions/) - Add a pop of color to “my” signature cocktail, The Gibson (officially a gin martini with an onion), with these pink peppercorn—infused cocktail onions. Substitute alcohol-free vermouth if you like!
- [Baked Riverence Steelhead Trout with Spring Salad of Asparagus, Poached Peas and Radish](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-baked-riverence-steelhead-trout-spring-salad-asparagus-poached-peas-and-radish/) - Any spring vegetable, from young broccoli stalks, brussels sprouts, fava beans, or fiddleheads will work with this salad and pair beautifully with the fish! Serves 4
- [Grass Fed Beef Steak](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grass-fed-beef-steak/) - Recipe Contributed By Chef Mark Malicki, The Casino Bar & Grill, Bodega
- [Wild Fennel-Grilled Fish](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wild-fennel-grilled-fish/) - Recipe contributed by Georgeanne Brennan and initially published in her book La Vie Rustic—Cooking & Living in the French Style (Weldon Owen, 2017).
- [Whole Roasted Riverence Steelhead Trout with Baby Artichokes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-whole-roasted-riverence-steelhead-trout-baby-artichokes/) - This oven-baked steelhead trout is incredibly easy to make, but the whole fish presentation is a showstopper! The baked fish is tender, juicy and flavorful thanks to lemon and herbs. Serve with fresh chimichurri or aioli alongside.
- [Goose Ravioli with Sweet Butter and Goose Sauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-goose-ravioli-sweet-butter-and-goose-sauce/) - Recipe contributed by Chef Francesco Torre, Canneti Roadhouse Italiana
- [Black-Eyed Peas with Coconut Rice, Coconut Crispies, Collard Greens and Smoked Trout Roe](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-black-eyed-peas-coconut-rice-coconut-crispies-collard-greens-and-smoked-trout-roe/) - Recipe Contributed By Chef Casey Thompson, Folktable
- [Steamed Mussels with Pastis](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-steamed-mussels-pastis/) - A woman from Marseille, France, taught me to cook mussels this way. The main ingredients are garlic, wine and good, fresh mussels. As the mussels are cooked they open and release their briny juices and create the broth. The mussels are cooked through as soon as they open, so don’t overcook them or they’ll be tough. I’ve followed her basic rules ever since, and I’ve never been disappointed. Sometimes I’ll add some chili flakes along with the garlic, or use all white wine, leaving out the pastis, or change up some of the herbs, but the principles remain the same. Be sure to serve the mussels with plenty of bread for sopping up the broth, almost my favorite part. I sometimes cook extra mussels if I want to make moules gratinées the next day.
- [Some Knead Bread](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-some-knead-bread/) - RECIPE CONTRIBUTED BY NICKY GIUSTO, CENTRAL MILLING AND KEITH GIUSTO BAKERY SUPPLY, PETALUMA We’ve all heard of Jim Lahey’s ‘No-Knead’ method of making bread. It’s a great method... and it works. We’ve taken his method and and kneaded it a little more and added a preshape to the process. The result is an incredibly simple-to-make bread that has all the fermentation and flavor benefits of Jim’s original formula, plus a bit of refinement to the final shape which, hopefully, progresses your skills as a baker. We recommend our best-selling organic bread flour: Artisan Baker’s Craft Plus.
- [The Martinez Cocktail](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-martinez-cocktail/) - Cocktail courtesy of Elk Fence Distillery
- [Poached Lobster Tail & Spring Allium](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-poached-lobster-tail-spring-allium/) - Recipe contributed by Chef Sean Streete, Gravity Tavern Spring is my favorite, most inspiring time to cook. Onions, onions, onions … young vegetation and everything is budding with sweetness!
- [Vadouvan Butter and Savory Pepita Granola](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-vadouvan-butter-and-savory-pepita-granola/) - Recipes contributed by Chef Jevon Martin, Street Social, Petaluma At the restaurant we serve Vadouvan Butter over pan-seared Liberty Duck breast sprinkled with a Savory Pepita Granola. Experiment to find your favorite uses for these versatile pantry staples.
- [Pear Salad with Blue Cheese, Walnuts and Fresh Pomegranate Seeds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pear-salad-blue-cheese-walnuts-and-fresh-pomegranate-seeds/) - Pears come into season at the same time as pomegranates and the pairing makes for an ideal salad. Mixed with baby greens and a favorite blue cheese, this salad makes a delicious salad course, or add some crispy bacon, salmon or poached chicken and you’ve created a main course.
- [Pomegranate Molasses](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pomegranate-molasses-0/) - Use this for marinades for chicken, beef or pork, combined with olive oil and lemon or vinegar for salad dressings, or spooned into stews. It also can be drizzled over soft goat cheese, then topped with toasted pistachios or walnuts.
- [Pomegranate Syrup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pomegranate-syrup/) - Use this in making cocktails and nonalcoholic drinks, and to garnish cakes and ice cream.
- [Pomegranate Juice](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pomegranate-juice/) - Pomegranate juice is delicious to drink on its own, or sweetened with sugar or honey. The juice is also the base of pomegranate syrup, molasses and jelly. To make the juice, put the arils in a blender or food processor and pulse several times to break them open. Place a fine-mesh strainer over a bowl and add the crushed arils. Gently push the arils with the back of a wooden spoon to release as much juice as possible, but not so hard as to push the tiny seeds, which are bitter, into the bowl. Two medium pomegranates yield about 1 cup of juice. Store the juice in the refrigerator for up to 3 days or freeze for up to 6 months.
- [Scott Peacock's Buttermilk Biscuits](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-scott-peacocks-buttermilk-biscuits/) - Scott Peacock's Buttermilk Biscuits 5 cups sifted unbleached all-purpose flour, plus additional, as needed1 tablespoon plus 1 teaspoon baking powder (Chef Peacock makes his own, which we highly recommend. See note in recipe.)1 tablespoon kosher salt½ cup plus 2 tablespoons very cold unsalted butter, cut into cubes2 cups buttermilk (make sure your buttermilk does not
- [Your Summer Pizza](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-your-summer-pizza/) - Your Summer Pizza Overview Each Pizza Ball grams 200-250 Number of Units 7·9 Pizza Dough Baker's % Organic Type 00 Normal Pizza flour 100 Water 70 Instant Dry Yeast 0.3 Salt 2.5 Olive Oil 5 Total 177.8 Weight (g) Organic Type 00 Normal Pizza flour 1000 Water 700 Instant Dry Yeast 3 Salt 25 Olive
- [Apple Cider Vinaigrette](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-apple-cider-vinaigrette-0/) - Apple Cider Vinaigrette 1 cup apple cider vinegar½ tablespoon Dijon mustard1 tablespoon honeyLeaves from a few sprigs of fresh thyme1 tablespoon minced shallotPinch of saltPinch of pepper1 cup extra-virgin olive oil Place all ingredients except the oil into a blender (or a jar with tight-fitting lid). With blender running, slowly add oil until fully incorporated.
- [Breakfast Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-breakfast-salad-0/) - Recipes contributed by Chef Ryan Ramey of Estero Café and Americana A favorite menu item at Estero Café that came about when a family friend requested “salad for breakfast” as a “last meal” before departing on a year-long trip abroad. It is key to carefully poach the egg, so that the yolk runs over the entire salad when the eater takes a first bite.
- [Sweet-Sultry Vermouth Rouge](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sweet-sultry-vermouth-rouge-0/) - This red sweet vermouth is sweet and sultry, reminiscent of a perfumed spring night. Its rich crimson hue comes from rouge-colored botanicals like sloe berries, cinnamon and honeybush. It’s citrus-forward, with predominantly orange and tangerine accents. Dried mango gives it an additional perfumed nose, while spice and vanilla-infused caramelized sugar offer toasted, earthy notes.
- [Bitter Vermouth Sec](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-bitter-vermouth-sec-0/) - This vermouth is dry and quite bitter. This is a perfect vermouth for a dry martini, but also highly enjoyable on its own for those fond of bitter flavors. You may reduce the bitter ingredients by a full half if you don’t enjoy overly bitter, leaving the herbs to shine.
- [Vermouth-Pickled Sugar Snap Peas](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-vermouth-pickled-sugar-snap-peas/) - Fresh, crisp snap peas drenched in vermouth are one of my favorite spring snacks. These are easy to toss together, especially with your own DIY vermouth on hand. The ice bath is key to keeping your peas vibrantly green.
- [Rosemary & Rose-Scented Marcona Almonds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-rosemary-rose-scented-marcona-almonds/) - Marcona almonds are sweeter and creamier than other almonds. Adding a salty, herbaceous vibe makes them the perfect partner for sipping with Sweet Vermouth Rouge.
- [Spring Garlic-Flavored Castelvetrano Green Olives](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spring-garlic-flavored-castelvetrano-green-olives/) - Castelvetrano olives have a bright flavor and a buttery, meaty texture. They pair especially well with pungent fresh spring garlic and lemon zest.
- [Balsamic Vinaigrette](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-balsamic-vinaigrette/) - Recipe courtesy of Nanette and Valentin Humer, Salute Santé This balsamic vinaigrette is a house staple of ours and a favorite of all who taste it! It’s so simple to make and only takes a few ingredients. Whip it together right before serving and save what you don’t finish in the refrigerator (it keeps for up to a week). We serve it over fresh salad greens, sliced avocado and grains. Roasted beets, persimmons, walnuts and fresh goat cheese also make delicious additions.
- [Jardesca Sonoma Mule](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-jardesca-sonoma-mule/) - Jardesca Sonoma Mule 3 ounces Jardesca White Aperitiva2 ounces ginger beerIce1 sprig fresh mint, for garnish Place the Jardesca White, ginger beer and ice into a stemmed wine glass and stir gently. Smack the mint with your hand to release its oils and place into the glass for garnish.
- [Jardesca Red Mule](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-jardesca-red-mule/) - Jardesca Red Mule 3 ounces Jardesca Red Aperitiva2 ounces ginger beerIce1 sprig fresh mint, for garnish Place the Jardesca Red, ginger beer and ice into a stemmed wine glass and stir gently. Smack the mint with your hand to release its oils and place into the glass for garnish.
- [Jardesca California Spritz](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-jardesca-california-spritz/) - Jardesca California Spritz 3 ounces Jardesca White Aperitiva2 ounces sparkling wine or sparkling waterIce1 slice of orange or pink grapefruit, or other seasonal garnish like berries, peaches, fresh basil, mint or rosemary Place Jardesca White, sparkling wine or water and ice into stemmed wine glass and stir gently. Garnish with fruit and herbs of your
- [The Earl Grey Citrus Flip](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-earl-grey-citrus-flip/) - The “flip” dates back to the early 1600s. These egg-and-booze cocktails were served hot back then, heated using something called a loggerhead, which seems like a cross between an immersion blender and a curling iron. These days flips are served cold, which sounds more appealing. Crushing the herbs together with Earl Grey tea leaves makes this recipe a snap. It’s a bit like making instant eggnog. The warm spicy qualities of any rye whiskey will shout from this cup of silky, frothy cheer. Tip: Set a timer for your shake. If you are anything like me, 2 minutes lasts way longer than what I imagine, and the full time is key in creating the froth.
- [Cooking Prepared Hominy](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-cooking-prepared-hominy/) - Of all the ways to cook dried hominy, simmering in a trusty soup pot on the stove is the most reliable. Basically, you just soak and simmer. The first thing you must do is to check that, in fact, you have hominy. After trying a recipe from my blog, one writer — who, I want to stress, was using a non-Rancho Gordo product — was very upset. “Heirloom pazole [sic] needs to cook at least 4 or 5 hours, even after it has been soaked for 5 hours. It is totally raw after just two hours of hard cooking.” The writer was using dried, untreated corn. Because it wasn’t nixtamalized, it would never be pleasant, no matter how long they had cooked it. You can — and should — use the cooked hominy right away; hominy is best when freshly prepared. If you end up having more than you immediately need, you can refrigerate cooked hominy for a few days, or freeze it in some of its cooking liquid for up to two months. Make sure you allow enough time to soak the prepared hominy for 5 to 8 hours. It won’t swell up in the same way dried beans do, but it will be doing its work. Yield: A half-pound of dried hominy — about 1 cup — yields approximately 4 cups of cooked hominy.
- [Liberal Old Fashioned with Homemade Herbal Sugar Cubes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-liberal-old-fashioned-homemade-herbal-sugar-cubes/) - An Old Fashioned is essentially just whiskey sweetened, seasoned and diluted—but everyone seems to have their own firm opinion on the details. This is a super liberal take on the topic, and highly herbalized. Making your own sugar cubes feels like self-care—and is a great conversation piece. Make the sugar cubes a day ahead, but let your guests make their own cocktail using them, and you’re sure to find out. If you don’t have big ice cube molds, any ice will do. The citrus notes in Charbay’s Doubled & Twisted Whiskey persuaded me to use lemon peel instead of the traditional Old Fashioned’s orange peel.
- [The Passionate Whiskey Sour](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-passionate-whiskey-sour/) - A tropical drink fit for the dead of winter. It’s easy to make your own sour mix, in this case a Passion Sour, using sweet and tart winter passion fruit, with a heck of a lot less sugar than most recipes call for. One of my favorite herbal-sugar making techniques, pulverizing the sugar, herbs, zest and spices with your fingers, creates a concentrated, flavor-filled sugar. Vanilla and lavender add warm winter notes to the tropical flavors. Hanson of Sonoma’s Double Barrel Single Malt Whiskey’s delicate sweet barley notes complement the perfumed nature of the passion fruit.
- [Sultry Whiskey Flowers](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sultry-whiskey-flowers/) - While on my whiskey quest, I couldn’t help but notice the spicy, woodsy notes in the spirits themselves, as well as in the distillery barrel rooms. I thought these would pair beautifully with the jasmine flowers that perfume much of our area in winter. The fresh pomegranate grenadine uses less sugar than you’d expect to find in a fruit syrup. I lightly caramelized the sugar-herb mixture, a technique that delivers a richer, less sugar-forward taste. Sonoma Distilling Co.’s Rye Whiskey emphasizes deep earthy and woodsy tones, with lots of spice and pepper. The perfumed nature of the syrup, blended with the warm complexities of the whiskey, produces a super sultry vibe. I can’t decide if I want to drink this, or bathe in it!
- [Winter Chicory Salad with Pomegranates, Chevre and Date and Walnut Vinaigrette](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-winter-chicory-salad-pomegranates-chevre-and-date-and-walnut-vinaigrette/) - Winter Chicory Salad with Pomegranates, Chevre and Date and Walnut Vinaigrette to taste Salt and pepper¼ cup Bahri dates½ cup Pomegranate seeds¼ cup neutral oil (grapeseed, canola, avocado)¼ cup extra-virgin olive oil¼ cup Sherry vinegarto taste Chèvre¼ cup toasted walnuts⅛ cup HoneyWinter chicoriesJuice and zest I use Bahri dates in this recipe because they are
- [Belcampo's Lamb Larb](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-belcampos-lamb-larb/) - Recipe excerpted from East Bay Cooks by Carolyn Jung. Belcampo, the East Bay–based vertically integrated organic and sustainable meat producer, processor, retail butcher and restaurant operator that also has a location at the Marin Country Mart in Larkspur. While this traditional Laotian dish is typically made with ground chicken, beef or pork, Belcampo swaps that for lamb, which has a more assertive presence. The spicy meat mixture is mounded on lettuce cups for a perfect finger-food appetizer. Or add steamed sticky rice and a marinated cucumber salad to make this the centerpiece of a family-style meal.
- [Habanero Chile Relish](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-habanero-chile-relish/) - Habanero Chile Relish 4 to 5 habanero chiles or manzano chiles, stemmed and sliced very thin½ of a white or red onion, peeled and sliced very thin1 teaspoon dried Mexican oregano or Rancho Gordo Oregano Indio¼ cup mild white vinegar or pineapple vinegar, or lime juiceSalt, to taste In a small bowl, toss all the
- [Mexico City-Style White Pozole](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mexico-city-style-white-pozole/) - Recipes excerpted from The Rancho Gordo Pozole Book by Steve Sando. RanchoGordo.com Many people ask me for restaurant recommendations for Mexico City, but I normally have nothing unusual to offer. I haven’t spent time there in many years. I land at the airport and, more often than not, I’m greeted by my friends Yunuen Quiroz and Gabriel Garcia. They whisk me off to Pozolería Blanquita for a meal before we hit the road to Hidalgo, Oaxaca or Puebla. Pozolería Blanquita is known for its pozole blanco with its rich broth. It’s here that I learned to love habanero chile relish—now I use it to garnish quesadillas and bowls of beans, and as a base for other salsas.
- [Pho Braised Short Ribs with Sweet Potato Puree & Herbed Buckwheat Noodles](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pho-braised-short-ribs-sweet-potato-puree-herbed-buckwheat-noodles/) - Recipe contributed by Cooper Bogard, executive chef at the Inn at Newport Ranch, Ft. Bragg. TheInnAtNewportRanch.com
- [Black Cod and Manila Clams with Brassica-Pistachio Pesto](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-black-cod-and-manila-clams-brassica-pistachio-pesto/) - Recipe contributed by Chef Matt Shapiro, Tony’s Seafood Restaurant, Hog Island Oyster Co. Since 2014, Matt Shapiro has played an integral role in the kitchens of HIOC. A passionate fisherman and forager, Matt pays close attention to the quality and source of every ingredient he uses.
- [Butter Toffee with Chocolate and Almonds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-butter-toffee-chocolate-and-almonds/) - Recipe contributed by Patisserie Angelica, Sebastopol
- [Tacos De Hongos Con Salsa a Las Brasas](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tacos-de-hongos-con-salsa-las-brasas/) - Tacos De Hongos Con Salsa a Las Brasas FOR THE SALSA A LAS BRASAS1½ pounds tomatillos6 jalapeños1 medium white onion, cut in half1 head of garlic, cloves peeled2 cups water2 teaspoons salt1 tablespoon + 2 teaspoons distilled vinegar1 bunch of cilantroFor the Filling8 ounces oyster mushrooms8 ounces enoki mushrooms8 ounces hen-of-the-woods mushrooms½ cup extra-virgin olive
- [Tacos De Pescado](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tacos-de-pescado/) - Tacos De Pescado FOR THE FRIED FISH1 cup gluten-free multipurpose flour for the batter, plus 1 cup for dredging the fish¼ cup cornstarch1 tablespoon baking powder1 teaspoon paprika1 teaspoon kosher salt, plus additional for seasoning4 tablespoons hot sauce1 (12 ounce) can of club soda2 pounds cod fillets, skin removed1 gallon canola oilFor the Chipotle Mayo1
- [Guacamole](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-guacamole-0/) - Guacamole ½ small onion, peeled and diced3 small serrano peppers, cut into medium slices1 bunch cilantro, roughly choppedJuice of 1 large lime4 large avocados, peeled and pits removed1½ teaspoons kosher salt Place the onions, serrano peppers, cilantro and lime juice into a food processor and blend into a paste. Using a fork, mash the avocados
- [Fig Anchoïade](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fig-ancho-ade/) - A staple in Provence, anchoïade is nothing more than anchovies, garlic and olive oil worked together with a mortar and pestle into a purée. At Chez Panisse we added walnuts and ripe, earthy figs to create a bold, sweet and savory spread for toasted slices of rustic country bread or a condiment for grilled swordfish. If you stock your larder with our Fig and Fennel Pollen Jam, throwing together a batch of this incredible treat is super easy.
- [Fermented Red Pepper Paste and Powder](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fermented-red-pepper-paste-and-powder/) - This paste and powder are must-have larder items for anyone who likes a kick of spice. The recipe will first yield four jars of the paste, one of which will then be made into a scant cup of powder. Together, they will enhance your cooking throughout the year by adding an incredible depth of flavor. To prevent the pain of volatile capsicum oil penetrating the pores of your hands, it’s smart to wear latex gloves when working with a quantity of chile peppers. How many sweet versus hot peppers to use depends on your personal threshold for chile spice.
- [Fig and Fennel Pollen Jam](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fig-and-fennel-pollen-jam/) - Fig jam is a wonderfully versatile pantry item to reach for throughout the year. The fact that it isn’t too sweet makes it a good condiment for savory dishes such as roast pork. It’s equally good to spread over your favorite whole-grain toast. Wild fennel pollen imparts the delicate flavor of anise, which complements the figs’ earthiness.
- [Tomato Conserva](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-tomato-conserva-0/) - Homemade tomato conserva bears little similarity to commercially prepared tomato paste, even the imported stuff from Italy. It is the very essence of tomato in a super-concentrated form. Just one spoonful of conserva will make a minestrone soup taste like an Italian grandmother stepped into your kitchen. To rekindle a memory of Spain, spoon a thin layer on toasted garlic bread and drizzle it with olive oil for an astounding pan con tomate. You will need what might seem like a lot of tomatoes to make two small jars of this precious condiment. Paste tomatoes, such as Roma or plum types, will give you the thickest conserva, but any vine-ripened tomatoes will work.
- [Summer Chopped Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-summer-chopped-salad/) - Crunchy summer vegetables make great salads. I make big batches and snack on them for days, adding dressing only just before serving. Use my ingredient suggestions as just that, suggestions, and add in your favorite summer vegetables according to what is available at the market.
- [White Bean, Zucchini and Corn Enchiladas with Cilantro Serrano Sauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-white-bean-zucchini-and-corn-enchiladas-cilantro-serrano-sauce/) - Dried beans are a healthy, versatile and economical ingredient you should incorporate into your meal planning year round. High in protein, magnesium and fiber, and loaded with other vitamins and minerals, beans fit within most diets. They are also easy to cook, especially with a few tips from Steve Sando, owner of Napa-based Rancho Gordo: New World Specialty Food. Find those within the online version of this story at EdibleMarinAndWineCountry.com. One pot of cooked beans can yield several meals, and the bean broth can be saved to add flavor to a variety of recipes. Eat them in their broth, toss them on salads or whip them into a dip. Heirloom beans have unique flavors and textures. My summer obsession is the Marcella variety, a white bean. Incorporating fresh seasonal favorites zucchini and corn makes for a perfect summertime dish.
- [Pasta with Roasted Vegetables and Zucchini Pesto](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pasta-roasted-vegetables-and-zucchini-pesto/) - The use of uncooked zucchini in this recipe delivers a high dose of vitamins and minerals, while still yielding a velvety-textured sauce. The sheet tray method of roasting the other vegetables keeps the preparation simple. Freshly grated lemon zest and potent basil give the sauce its brightness, and the raw almonds boost protein levels. Using pasta water is an Italian trick that results in a silkier sauce. This meal doesn’t need to be served piping hot. I love it just warm, especially when it is hot outside.
- [Herbed Yogurt Dressing](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-herbed-yogurt-dressing/) - This tangy, delicious mix is perfect to use as a dip for all kinds of crunchy summer vegetables, as well a salad dressing. I try to always have a batch on hand during the summer months—it keeps in the refrigerator for at least a week. It’s also a great way to use up left over herb leaves and stems, which most people toss out. Use soft -stemmed herbs only, as the heartier-stemmed herbs like rosemary are too woody and oft en too potent. Use your judgment about how much of the stem you should use—the closer you get to the root, the more potent and bitter the taste. Other herbs that work well in this dressing are chives, fennel fronds, tarragon and cilantro. 
- [Nectarines in Raspberry Wine Sauce with Toasted Almond and Anise Biscotti](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-nectarines-raspberry-wine-sauce-toasted-almond-and-anise-biscotti/) - Fresh raspberry purée stirred into white wine syrup yields a gorgeous garnet sauce. Add bite-size nectarine or peeled peach pieces to the chilled sauce for an easy height-of summer dessert. The crunchy biscotti are irresistible on their own but even better when dipped in the wine sauce or in a little sweet wine. Pack them in a tin as soon as they are cool and hide them from yourself. They improve in flavor and texture after a day. Julie Marchini, matriarch of the fig-growing Marchini family (pictured on page 169 of Wine Country Table), makes similar biscotti with dried chopped figs in place of the raisins. WINE SUGGESTION: California Orange Muscat or late-harvest Semillon or Sauvignon Blanc
- [Strawberry Sherbet with Sparkling Wine](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-strawberry-sherbet-sparkling-wine/) - Adding a splash of sparkling wine just before serving makes this sherbet particularly festive. The wine continues to fizz as the sherbet melts, imparting brisk refreshment. Serve in glasses so guests can sip the last delicious drops.
- [Farmers’ Market Berries with Late-Harvest Wine Sabayon](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-farmers-market-berries-late-harvest-wine-sabayon/) - Italian restaurants in San Francisco’s North Beach neighborhood used to be famous for their zabaglione (Italy’s counterpart to the French sabayon), whisking it to order for customers and spooning the warm, frothy wine custard into goblets. When chilled, then lightened with whipped cream, the same concoction makes a luscious, fluffy topping for summer’s juiciest berries. WINE SUGGESTION: California late-harvest Semillon or Riesling
- [Roasted Summer Tomato Sauce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-summer-tomato-sauce/) - Any type of tomato can be cooked down into a sauce. The juicy heirloom slicer types that taste so good in salads and on sandwiches have a smaller ratio of pulp to juice, so they will take longer to cook down than the meaty, pendulous San Marzano variety. In this easy recipe, the tomato skins slip off the tomatoes once cooked, so there is no need to go through the extra step of parboiling the fruit first to remove the skins before cooking them into sauce. Sprinkle the tomatoes with the seasonings of your choice—oregano, sage, rosemary, fennel seeds or even pitted olives or capers.
- [Strawberry Peach Yogurt Pops](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-strawberry-peach-yogurt-pops/) - These popsicles make a healthy breakfast for a hot summer day. They’re also a great snack for kids, without the sugar. I make these with berries and stone fruit, too. Any healthy cereal will work if you don’t have granola. 
- [Cold Noodle and Mango Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-cold-noodle-and-mango-salad/) - This is one of my favorite summer recipes. I love soba noodles, which are made of buckwheat. They are relatively inexpensive, readily available and a great source of healthy fiber, protein and complex carbohydrates. Mangoes give this a tropical, refreshing feel, perfect for a hot summer day. This is one of the freshest salads you’ll ever taste and only has two rules: don’t overdress; and use lots of summer herbs like mint, basil and cilantro. Wrap the leftovers in rice paper for a quick snack to take on the go.
- [Shaved Spring Asparagus Salad with Ricotta, Farro and Pistachios](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-shaved-spring-asparagus-salad-ricotta-farro-and-pistachios/) - Recipe contributed by Chef Liza Hinman, The Spinster Sisters
- [Snap Pea-Tarragon Syrup](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-snap-pea-tarragon-syrup/) - Snap Pea-Tarragon Syrup ½ pound (about 2 cups) fresh Sugar Snap peas2 (3- to 4-inch) sprigs fresh tarragon, chopped2 cups organic cane sugar Using a food processor, blend the peas into a rough paste. Add the tarragon and lightly pulse for a few seconds, incorporating the herb but not fully breaking it down. Transfer the
- [Onion Tart with Anchovies, Olives and Thyme](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-onion-tart-anchovies-olives-and-thyme/) - Recipes adapted from French Roots: Two Cooks, Two Countries & the Beautiful Food Along the Way, by Jean-Pierre Moullé & Denise Lurton Moullé (Ten Speed Press, 2014)
- [Green Bean Salad with Prosciutto](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-green-bean-salad-prosciutto/) - Recipes adapted from French Roots: Two Cooks, Two Countries & the Beautiful Food Along the Way, by Jean-Pierre Moullé & Denise Lurton Moullé (Ten Speed Press, 2014)
- [Grilled Uni](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grilled-uni/) - Recipe contributed by Chef Douglas Bernstein, Fish. restaurant, Sausalito
- [Roasted Dungeness Crab with Garlic Butter](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-dungeness-crab-garlic-butter/) - Recipe contributed by Chef Matthew D’Ambrosi, Spoonbar
- [Scallop Ceviche Tostadas](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-scallop-ceviche-tostadas/) - Recipe Courtesy of Mary Mita Boat Bar, St. Regis Punta Mita Resort
- [Vodka Pickled Red Beets](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-vodka-pickled-red-beets/) - Vodka Pickled Red Beets 1 teaspoon freshly shredded horseradish, or 2 teaspoons prepared horseradish½ teaspoon caraway seeds1 teaspoon sugar2 teaspoons salt2 tablespoons champagne vinegar¼ cup water1 tablespoon lemon juice1 tablespoon vodka2 medium red beets, washed, trimmed and shredded Place all ingredients except the beets into a small mixing bowl and whisk together until well mixed.
- [Frozen Caffe-cino](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-frozen-caffe-cino/) - Petaluma’s Griffo Distillery collaborated with Marin-based Equator Coffees & Teas to create a dynamite Cold Brew Coffee Liqueur that tastes like a rocket-fueled cup of coffee without any of the cloying sweetness often found in coffee-based liqueurs. Delicious on its own, I decided to feature it in my twist on a frozen Irish coffee cocktail. I combined the Cold Brew Coffee Liqueur with Griffo’s Stout Barreled Whiskey for additional coffee notes, along with chocolate, toasted oak and a nutty sweetness that gives this drink layers of flavor. Fernet Branca lends its notes of mint, ginger, anise and other earthy flavors to the concoction. Monarch Bitters Chocolate Bitters add a rich mole and cinnamon touch that I found brought these ingredients together and ready to be brightened up by Straus Family Creamery’s Lemon Gingersnap Ice Cream. The ice cream’s ginger notes further the wintery theme, and the citrus element elevates this smooth and creamy cocktail to something unique and unexpected.
- [G & G French 75](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-g-g-french-75/) - A French 75 is known for being refreshing and bright. I wanted to ensure that this variation stayed true to the classic libation, but added a few wintry twists to make this cocktail special for the holiday season. Sonoma County–distilled Ginny’s Gin is made with grapes and grain for an exceedingly smooth spirit, enhanced by a unique blend of botanicals including lemongrass, sage, lemon peel and coriander. Healdsburg’s Alley 6 Spiced Peach Liqueur is made from fallen peaches from local organic orchard and farm stand Dry Creek Peach, infused with warming spices evocative of evenings by the fire. Rounding out and binding the cocktail are Monarch Bitters Honey Aromatic bitters. Phaedra Achor, proprietor of Monarch (and bottle label muse), handcrafts her extensive line of bitters from organic and wild-harvested roots, barks, aromatic herbs and flowers sourced from the Sonoma County countryside and bottles them by hand in Petaluma. The honey flavor really shines in this new addition to her offerings. Gloria Ferrer Sonoma Brut sparkling wine adds its own flavors of toasted almonds, pear and citrus, while being dry enough to keep this sparkling cocktail refreshing and bright.
- [Vareniki-Russian Cheese Dumplings](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-vareniki-russian-cheese-dumplings/) - Vareniki are basically a Russian version of pierogi, which originated in central Europe. Larger than the pelmeni and crescent shaped, these dumplings may be stuffed with anything, and most often are filled with either cheese, cooked meats or fruit jam. My version uses Berkeley-based cheese producer Belfiore’s Russian-Style Farmers Cheese. I also lighten the dish and brighten it up by adding Vodka Pickled Red Beets.
- [Pelmeni–Siberian Meat Dumplings](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pelmeni-siberian-meat-dumplings/) - The Russian word pelmeni translates into “ear-shaped,” and these little ear-shaped dumplings were traditionally made at the onset of winter and stored outside, the frigid Siberian weather serving as a natural preservative until the dumplings were needed. These dumplings are typically small and served 12–15 per person for a meal. I added lots of fresh herbs to make my pelmeni atypically vibrant and added a bit of vinegar to the usually heavy sour cream and butter topping to achieve a lightness that feels noticeably healthier, while still achieving the feeling of comfort that a good dumpling should deliver.
- [Russian-Style Dumpling Dough](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-russian-style-dumpling-dough/) - The key to Russian-style dumpling dough is the gentle kneading process. It takes a little patience. This technique will yield a tender and pliable dough that works best for Russian-style dumplings, including making the sealing process easier.
- [Mild Curry Powder](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-mild-curry-powder/) - Mild Curry Powder 2 tablespoons ground coriander2 tablespoons ground cumin1 tablespoon ground turmeric2 teaspoons ground ginger½ teaspoon ground pepper1 teaspoon mustard powder1 teaspoon ground cinnamon¼ teaspoon ground cardamom ½ teaspoon ground cayenne pepper Combine all ingredients.
- [Autumn Spiced Squash Seeds](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-autumn-spiced-squash-seeds/) - Autumn Spiced Squash Seeds ¼–½ cup washed and dried squash seeds (use squash seeds reserved from the soup recipe, or raw pumpkin seeds)1 tablespoons butter, melted¼ teaspoon cinnamon½ teaspoon freshly ground nutmeg1 teaspoon cracked black pepper½ teaspoon ground ginger¼ teaspoon allspice Preheat oven to 400°F. Toss pumpkin seeds with butter and spices and spread in
- [Nori Custard with Confit Egg Yolk](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-nori-custard-confit-egg-yolk/) - Recipe contributed by Chef Kevin Katsulis, The Drawing Board, Petaluma CONFIT EGG YOLKS At The Drawing Board, we serve this dish topped with a confit egg yolk. You can prep the yolks ahead of time and store them, covered in oil, in the refrigerator until you are ready to use them. They will keep for at least a few weeks stored in this manner. At the restaurant, we use 1 yolk per order, but go nuts at home. If you are not up for the extra step of making the confit yolks, the dish is just as enjoyable topped with a soft boiled egg. 
- [Summer Squash Agrodolce](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-summer-squash-agrodolce/) - Adapted from 101Cookbooks.com by Heidi Swanson In Italian, the term “agrodolce” means the combining of sour and sweet tastes. Spiralized or julienned summer squash, dressed with an agrodolce splash of garlic, vinegar, honey and olive oil, is a delightful culinary solution to this prolific producer. This dish layers in different tastes and textures—the walnuts add crunch, the red onion a bit of astringency and the dried figs a lingering sweetness. Microgreens contribute a vibrant green pungency, as well as beauty.
- [Charcuterie](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-charcuterie/) - Charcuterie
- [Braised Ginger and Apple Crusted Pork Loin](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-braised-ginger-and-apple-crusted-pork-loin/) - This dish was born from my love of all things Italian, and the craft y and clever cooking approaches I learn during my visits to Italy. Pork braised in milk is a fairly common dish in the Emilia-Romagna region of the country. Rich and delicious, it still manages to feel incredibly light. Braising the pork in milk, a natural tenderizer, produces a succulent finished dish. The cider and the crusted ginger–apple combo give the overall flavor of the dish even greater depth, and vibrancy. I like to serve this with braised potatoes and fresh kale leaves that I toss into the dish just at the end.
- [Apple and Squash Mac and Cheese](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-apple-and-squash-mac-and-cheese/) - Like most people, I enjoy the comforting nature of hearty baked mac and cheese. But, I often loathe the heavy feeling that takes over my body after I indulge in a bowl (or two). This recipe offers a lighter version, while sacrificing none of the flavor and creaminess—thanks to smooth texture of the Red Kuri squash. The apples not only contribute to the freshness of the dish, but they add a crunchy topping. This is a great way to use the remainder of the Roasted Apple and Squash Soup, once you have savored it on its own.
- [Curried Apple-Chicken Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-curried-apple-chicken-salad/) - As the season changes, so do my cravings. I tend to crave foods that are seemingly rich and heavy, but in actuality are healthy and light. This recipe fulfills both of those desires. I lighten up the typical mayo dressing with hard cider and yogurt, while adding more texture and heartiness with a deluge of crunchy apples and cider-soaked currants. The mild curry seasoning contributes a gentle richness that evokes comfort and warmth. Serve cold, on a warm croissant or toasted bread.
- [Apple and Kohlrabi Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-apple-and-kohlrabi-salad/) - Kohlrabi is a member of the Brassica family, a low, stout cultivar of wild cabbage. Despite its lineage, however, its taste is more reminiscent of a sharp, radish-flavored apple. The tartness of the apple and vegetal notes of the kohlrabi pair beautifully in this crunchy salad. I added spiced hazelnuts, peppery arugula and celery to make the salad hearty enough to be served deep into fall.
- [Padron Peppers with Herbed Breadcrumbs](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-padron-peppers-herbed-breadcrumbs/) - Recipes courtesy of the girl & the fig
- [Fried Green Tomatoes with Arugula Pesto and Tomato Corn Relish](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fried-green-tomatoes-arugula-pesto-and-tomato-corn-relish/) - Recipes courtesy of the girl & the fig
- [Rosemary Cake with Macerated Peaches](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-rosemary-cake-macerated-peaches/) - Recipes courtesy of the girl & the fig
- [To Dry Lemon Verbena](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-dry-lemon-verbena/) - To Dry Lemon Verbena Using scissors, cut the branches from the plant leaving one-third of the stalk (which will grow back). Remove the leaves from the branches and rinse the leaves in cool water. Gently pat the leaves dry and place on a cloth or paper towel laid over a wire rack. Turn the leaves
- [Lemon Verbena Tisane](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-lemon-verbena-tisane/) - Lemon Verbena Tisane 2 cups water½ cup fresh, washed lemon verbena leaves (about 15 leaves)5 mint leaves (optional) Bring water to boil in a small saucepan. Remove from the heat and wait for 1 minute before adding verbena and mint leaves. Allow to steep for about 3 minutes—any longer and the tisane may become bitter.
- [Soba Dashi](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-soba-dashi/) - Bemoaning my lack of familiarity cooking with seaweed to Chef Curtis Di Fede of Napa’s Miminashi, he assured me it was a pantry item I’d soon be reaching for to flavor everything. Surely, he’d know. A native of Napa and a graduate of both the London and Paris campuses of Le Cordon Bleu culinary school, Chef Di Fede has worked with some of the most talented chefs in the world. He opened the highly acclaimed Italian-inspired restaurant Oenotri before opening the nearby Miminashi, which focuses on ramen and yakitori. Japan was long a source of fascination and inspiration for Chef Di Fede, from his days as a culinary extern at London’s Wagamama, to his time working with Chef Hiro Sone at Terra in St. Helena, to his culinary tours of the island. “The first time I went to Japan, I fell in love with the country and the cuisine,” he said. “Even during the years I spent focused on Italian cuisine, Japan was always in the back of my mind and I began to see this common ground between the two countries: a dedication to purity and simplicity.” His kitchen crew make their own pickles, kimchi and broths, and smoke fish and meat over a wood hearth. But it is actually his cred as a Northern California boy who fishes, dives for abalone and forages for other seafood and seaweed that impresses me most. Understanding that seaweed recipes were not part of my repertoire, but that I wanted to do justice to the bounty we’d hand collected, Chef Di Fede suggested using our dried kombu to make dashi, a broth made with seaweed or bonito, and used as the base for miso soup, clear and noodle soups, and many kinds of simmering liquids. Dashi is perfect by itself as a warming breakfast, energizing lunch or light supper. Chef Di Fede began by lightly smoking several pieces of the dried seaweed that had been reconstituted. The smoking can be done at home by hanging the reconstituted kombu over the coals in a fireplace or smoker for a couple of hours. If the time or tools are unavailable, using reconstituted dried kombu as is also works brilliantly. The chef emphasized cooking with the very best ingredients available, which includes using filtered water to make the broth.
- [Coleslaw](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-coleslaw/) - Coleslaw For the slaw:1 medium green cabbage½ medium red cabbage½ white onion2 large carrots, shreddedFor the dressing:2 egg yolks3 teaspoons whole-grain mustard3 tablespoons white wine vinegar4 cups oil (vegetable or canola)2 teaspoons celery seedSalt and pepper, to taste For the slaw: Using a mandoline, slice the green and red cabbage and the onion into thin
- [The Juggler](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-juggler/) - The Juggler 60 ml Benham’s gin*20 ml fresh lemon juice10 ml fresh lime juice30 ml fresh grapefruit juice10 ml Luxardo Bitter Bianco10 ml unsweetened pomegranate juice10 ml White Rose syrup2 dashes of Bitter Truth “Tonic” bitters Place all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into a cold coupe glass.
- [Spring Nicoise](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spring-nicoise/) - In spring, we are blessed with an abundance of fresh seasonal greens and vegetables in our area, and we encourage you to mix and match your favorites in this salad, as you desire. We used petite radish, celery leaves, Tokyo turnips, pea tendrils, kale shoots, chervil and chives from our farm in Philo. Prepare all three sauces, the salad greens and vegetables and the quail eggs in advance, then hold for plating once the tuna is grilled and you are ready to serve
- [Foraged Greens & Prosciutto Salad](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-foraged-greens-prosciutto-salad/) - The countryside has numerous edible greens that can be gathered in season, usually the cooler weather of spring and fall. The tradition of using foraged greens for salads is an ancient one but, as with so many old ways, the tradition is coming back into fashion, and with good reason. The flavors and textures of miner’s lettuce, purslane, wild chicory, amaranth and dandelion leaves, which are among the most common, bring a taste of the wild to the table. I like to combine them with silky slivers of prosciutto for a salad that is both special and simple. A flavorful combination of cultivated greens could be substituted to create a similar salad.
- [Frisée Salad with Roasted Mushrooms and Parmesan-Anchovy Toast](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fris-e-salad-roasted-mushrooms-and-parmesan-anchovy-toast/) - Frisée has an extremely robust bitter flavor. Combined with its odd texture, it can be confusing to the palate. This warm salad, showcasing winter mushrooms, gives frisée exactly what it needs;: a rich creamy dressing and a powerful anchovy crunch. It’s an easy weeknight winter meal that feels both hearty and light.
- [Radicchio Waldorf Salad with Fresh Apple Dressing and Black Pepper Candied Walnuts](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-radicchio-waldorf-salad-fresh-apple-dressing-and-black-pepper-candied-walnuts/) - Castelfranco, the pretty speckled green radicchio, is lovely raw. Its mildly bitter flavor pairs well with bold apple cider, crunchy apples and walnuts. Any mild chicory will work well in this salad. 
- [Wise Sons Rustic Applesuace](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wise-sons-rustic-applesuace/) - We use Golden Delicious apples because of their balance in sweetness and acidity. We add a few whole sprigs of fresh thyme to add a more complex layer of savory to balance the sweetness. Brown sugar adds a rich, caramel-like note. We like to add a tablespoon or two of unsalted butter right before cooking, but that’s optional.
- [Wise Sons Potato Latkes](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wise-sons-potato-latkes/) - We use starchy russet potatoes as they create the creamiest, crispiest latke. Make sure to squeeze out all of the water so that the potatoes brown well and don’t steam too much in the pan; this will also reduce splattering. Work quickly once the potatoes have been grated to avoid discoloration.
- [Savory Mushroom Timbales](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-savory-mushroom-timbales/) - Recipe contributed by Brewery Gulch Inn, Mendocino
- [Chocolate Walnut Meringue Fudgies](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-chocolate-walnut-meringue-fudgies/) - Recipe Courtesy of Flour Craft Bakery, San Anselmo and Coming Soon to the Mill Valley Lumber Yard
- [Cranberry Sparkle Mod](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-cranberry-sparkle-mod/) - This dessert’s flavor can be bumped up by replacing the ½ cup of water with ½ cup of cranberry juice, but it won’t turn out as clear. You may also add other fruits to the mold, and serve topped with a dollop of fresh whipped cream.
- [White Bean Escarole Winter Stew with Bacon](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-white-bean-escarole-winter-stew-bacon/) - Heating calms the bitter flavor of chicories, so if you are extra sensitive to bitter flavors, a soup or stew is the right place to try them. Escarole, in particular, is mild, so it’s a great starter chicory. Like everything else, you develop tastes over time so it’s fair to say you may end up loving chicories if you slowly incorporate their flavors onto your plate. My one rule for soup is to chop ingredients into bite-sized pieces. You want to dip your spoon in and pick up a balanced mix of flavors.
- [Quail with Salsify, Pink Lady Apples and Rose Geranium](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-quail-salsify-pink-lady-apples-and-rose-geranium/) - Recipe courtesy of Chef Chris Cosentino, Acacia House, St. Helena
- [Winter Tabbouleh w/ sorrel and lime](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-winter-tabbouleh-w-sorrel-and-lime/) - In America, tabbouleh is often made primarily of bulgur wheat, with other ingredients added in small quantities. But in the dish’s homeland, the Middle East, traditional versions are nearly the opposite, with the bulgur wheat used in small amounts, almost like a condiment. This version has more in common with those traditional versions and relies upon herbs and greens that retain their vitality in gardens throughout our region during all but the coldest winters. Avocados take on the role typically filled by tomatoes. Sorrel is easy to grow (in the shade!) and it reseeds itself year after year after year. It is also available at our local farmers’ markets.
- [Winter Insalata Caprese](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-winter-insalata-caprese/) - For the most beautiful and delicious results, use a mix of varieties—white, Chioggia, golden and red beets—or choose whichever type you prefer. Red beets have the strongest flavor.
- [Stewed Lentils, Sautéed Curly Endive and a Fried Egg](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-stewed-lentils-saut-ed-curly-endive-and-fried-egg/) - The French are known to cook their winter lentils with carrots, garlic, onions and a slew of herbs. Then they serve itthem warm, with a fried egg on top. It’s easy. French lentils are one of the simplest and most rewarding of winter dishes. Adding the bitterness of chicory elevates the flavor experience by brightening all the other flavors and pulling them forward.
- [Octopus Tacos with Roasted Romanesco and Grilled Radicchio and Habanero Aioli](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-octopus-tacos-roasted-romanesco-and-grilled-radicchio-and-habanero-aioli/) - Recipe contributed by Chef Omar Huerta, Playa Mill Valley
- [Wood Grilled Calamari with Mole Amarillo](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-wood-grilled-calamari-mole-amarillo/) - Recipe contributed by Chef Omar Huerta, Playa Mill Valley
- [Oaxacan Mole Negro](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-oaxacan-mole-negro/) - Recipe contributed by Chef Carlos Rosas
- [Miso Ramen](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-miso-ramen/) - Miso Ramen FOR THE MISO BASE1 medium carrot, peeled and cut into large dice½ onion, peeled and cut into large dice½ apple, cored, peeled and cut into large dice1 celery stalk, cut into large dice3 garlic cloves½ cup bacon fat (recommended), ghee or coconut oil2 tablespoons sesame oil, divided1½ cups ground pork2 teaspoons freshly ground
- [Hog Island Iced Tea](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-hog-island-iced-tea/) - Recipe courtesy of Joseph “JoJo” Tucker, Nick’s Cove
- [Grandma Norma’s Wild Huckleberry Tart](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-grandma-norma-s-wild-huckleberry-tart/) - Recipe courtesy of Elizabeth Hill, owner of West Marin Food & Farm Tours (FoodAndFarmTours.com)
- [Greek-Style Tender Vegetables with Brousse de Roves or Fresh Local Goat Cheese](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-greek-style-tender-vegetables-brousse-de-roves-or-fresh-local-goat-cheese/) - Greek-Style Tender Vegetables with Brousse de Roves or Fresh Local Goat Cheese For the herb package2 tablespoons dried cilantro1 sprig fresh thymeZest of half a lemon1 small bay leaf1 teaspoon fennel seedsSpecial tools needed: Cheesecloth and kitchen stringFor the vegetables2 small to medium fennel bulbs, trimmed, with any tough outer leaves removed, and cut lengthwise,
- [Sheep Milk Feta marinated in walnut oil with lemon, chile and fresh and dried herbs and spices](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sheep-milk-feta-marinated-walnut-oil-lemon-chile-and-fresh-and-dried-herbs-and-spices/) - Sheep Milk Feta marinated in walnut oil with lemon, chile and fresh and dried herbs and spices ¼ cup roasted walnuts1 tablespoon walnut oil½ teaspoon flaked sea salt1 cup walnut oil1 tablespoon fresh-squeezed lemon juice1 tablespoon Champagne vinegar1 to 2 tablespoons dried ancho chile (seeds, veins and stems removed), torn or chopped into small pieces1
- [Smashed Egg Salad w/Chermoula](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-smashed-egg-salad-wchermoula/) - Smashed Egg Salad w/Chermoula Smashed Egg Salad6 fresh local pastured eggs, preferably of equal sizeChermoula3 tablespoons homemade or Best Foods mayonnaise1 tablespoon Dijon mustard, plus more to tasteKosher salt and freshly ground black pepper, to tasteCrackers, sourdough hearth bread or other bread of choiceChermoula3 or 4 garlic cloves, peeled and crushedKosher salt2 teaspoons sweet paprika2
- [Pickled Oysters](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-pickled-oysters/) - Pickled Oysters 4 ounces unseasoned rice wine vinegar6 ounces water4 ounces granulated sugar6–12 fresh oysters in their shellsGood-quality olive oilFreshly grated wasabiCaviar (optional) Combine the first 3 ingredients in a small pot and heat over low flame just long enough to dissolve the sugar. Cool the mixture. Shuck the oysters, reserving their liquor and half
- [Spring Cleaning](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spring-cleaning/) - Light and Spicy Green Juice with Meyer Lemon, Arugula and Mustard Greens
- [Gigantic Spiced Eggnog Rolls with Eggnog Icing](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-gigantic-spiced-eggnog-rolls-eggnog-icing/) - Once you have made my Middle Eastern Spiced Eggnog, having a big jug around means you can (and should) add it to lots of holiday food and drink. Eggnog latte, anyone?
- [Middle Eastern Spiced Egg Nog](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-middle-eastern-spiced-egg-nog/) - There is a certain amount of nostalgia infused into any homemade spice mix, and I can't deny that is the case with my Middle Eastern-inspired eggnog. My countless journeys to that part of the world, discovering spices both sweet and savory, attest to my love of this region. Locally crafted spirits enhance these spices, adding a natural sweetness to the eggnog and infusing it with warmth. The spices and spirits need ample time to meld into the dairy and egg base, so remember to make your eggnog at least 24 hours prior to serving.
- [Roasted Brussel Sprouts with garlic chili vinaigrette](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-roasted-brussel-sprouts-garlic-chili-vinaigrette/) - This flavorful dish is a Sang Yoon creation that Keane loved from the first taste. But Keane jokes that he may tweak it when Yoon is not looking, as he thinks sesame seeds are too boring.
- [Red Anjou Pear Tart](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-red-anjou-pear-tart/) - This tart is raw, vegan, nut-free, oil-free, salt-free, sugar-free and gluten-free. And delicious.
- [Fishermens stew](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fishermens-stew/) - At Handline, the stew is made using the daily catch, quite often rockfish from Bodega Bay, cove mussels, clams and Monterey calamari. During crab season, the chef adds local Dungeness crab.
- [Blackberry Flume, Sage Flower Tequila, Blackbeerry Sage Shrub, Sage Honey Nectar, Sage Leaf Pink Peppercorn & Sugar Garnish](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-blackberry-flume-sage-flower-tequila-blackbeerry-sage-shrub-sage-honey-nectar-sage-leaf-pink/) - The smokiness of sage and my love of Mexico attracted me to the idea that tequila and mescal would be qreat summer drinking buddies, in a smoldering, floral cocktail, inspired by the six magic makers from our herbal cocktail journey.
- [Fatted Calf’s Duck Liver Mousse with Armagnac Cream](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fatted-calf-s-duck-liver-mousse-armagnac-cream/) - Sautéed duck livers are enriched with butter and then exalted with Armagnac whipped cream to create a silky, sumptuous spread to be enjoyed with toast points, in a Vietnamese-style banh mi or—with the blinds drawn—au naturel, naked, straight from the crock with a spoon.
- [Silverado Cooking School’s Summer Gazpacho](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-silverado-cooking-school-s-summer-gazpacho/) - Silverado Cooking School’s Summer Gazpacho 4 pounds ripe summer tomatoes, cored, seeded and chopped and juice reserved1 English cucumber, peeled, seeded and chopped3 garlic cloves, sliced1 red bell pepper, roasted, peeled, seeded and chopped1 small red beet, cooked and peeled½ red onion, chopped3 tablespoons lemon juice4 tablespoons sherry vinegar1 generous tablespoon kosher salt1 teaspoon finely
- [Spaghetti Con La Bottarga](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-spaghetti-con-la-bottarga/) - Spaghetti Con La Bottarga 1 large shallot, finely choppedExtra virgin olive oilSplash of waterZest from 1 organic lemon1 lb dry spaghettiKosher salt for cooking water5 tablespoons coarse breadcrumbs4 ounces of bottarga (see note), grated1 tablespoon garlic, minced Pour 2 tablespoons of olive oil into a sauté pan and place over medium heat. Add the shallot
- [Sloe Gin Savage Thorn](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-sloe-gin-savage-thorn/) - Sloe Gin Savage Thorn 1 oz. Spirit Works Sloe Gin1 oz. Blanco Tequila¾ oz. fresh lime juice½ oz. agave nectarlime for garnish Combine sloe gin, tequila, lime juice and agave nectar into a cocktail shaker and fill with ice. Shake and strain over fresh ice into a rocks glass. Garnish with lime wheel. Cheers! Recipe
- [Skillet Cooked Rainbow Trout with Meyer Lemon and Capers](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-skillet-cooked-rainbow-trout-meyer-lemon-and-capers/) - The saltiness of the capers, the sweetness of the butter and the bright acidity from the lemon and wine marry beautifully with the flesh of a trout.
- [Fire-Roasted Artichokes with Yogurt and Green Herb Dip](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-fire-roasted-artichokes-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 charred is OK.
- [Bolinas Crab Pasta with Citrus and Mint](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-bolinas-crab-pasta-citrus-and-mint/) - Bolinas Crab Pasta with Citrus and Mint 1 package dried spaghetti6 tablespoons unsalted butter1/4 cup freshly squeezed lemon juice1/2 pound cooked crabmeatSea salt, to tasteFreshly ground black pepperZest of 2 lemons1/4 cup chopped fresh mint leavesRed-pepper flakes (optional)1 lemon, quartered Start by cooking your pasta according to the directions on the packaging. (Cook’s note: If
- [Rosemary Tomato Jam](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-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, my favorite tomatoes for this are Black Plums or Black Cherokees, which are smaller than Romas, slightly spicy and a deep red-brown color. If you don’t have those, any tomato variety will do. This is a versatile recipe; feel free to substitute chili for a spicy tomato jam, or use anise seed, tarragon or thyme in place of fresh rosemary.
- [Hog Island's Hog Wash](https://ediblemarinandwinecountry.ediblecommunities.com/recipe/recipes-hog-islands-hog-wash/) - Hog Island's Hog Wash ¼ cup shallot, peeled and finely diced1 large jalapeno pepper, seeded and finely diced4 tablespoons finely chopped cilantro leaves¼ cup seasoned rice vinegar¼ cup natural rice vinegar Juice of 1 juicy lime Yield: enough for 2 dozen oysters Mix all, except the cilantro, in a small (preferably glass) bowl. Refrigerate for

## Events

- [Proprietors Dinner at Quail Hill Ranch at Lynmar Estate](https://ediblemarinandwinecountry.ediblecommunities.com/events/proprietors-dinner-at-quail-hill-ranch-at-lynmar-estate/) - Join Lynmar Estate Proprietors Lynn and Anisya Fritz at their home at Quail Hill Ranch, perched just above the winery and overlooking expansive views of the estate vineyards, for a memorable alfresco gathering on the eve of harvest. This special evening captures the electric anticipation of the most exciting moment in the winery calendar, when
- [Pour + Explore: Sonoma Valley](https://ediblemarinandwinecountry.ediblecommunities.com/events/pour-explore-sonoma-valley/) - Discover the beauty and wines of Sonoma Valley during an unforgettable evening at Ram's Gate Winery. On Friday, July 24, our next Pour + Explore celebrates the distinctive wines and winemaking heritage of the Sonoma Valley AVA in one of wine country's most breathtaking settings, perched above the rolling hills and vineyards of Sonoma Valley. During this relaxed walk-around tasting, meet
- [Apple Rose Tarts Demo with Alli Keyser-Marti at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/apple-rose-tarts-demo-with-alli-keyser-marti-at-gold-ridge-organic-farms/) - Celebrate apple season by joining Gold Ridge Organic Farms' pastry chef Alli Keyser-Marti for a demonstration-style class on making apple rose tarts. You'll learn the key techniques and tricks, so you can confidently recreate these beautiful pastries at home. What to expect: *A hands-on demonstration in our charming Apple Cottage kitchen *Insider tips on creating
- [Edible Garden Tour](https://ediblemarinandwinecountry.ediblecommunities.com/events/edible-garden-tour/) - Join us for an Edible Garden Tour of The Sea Ranch Lodge Farm gardens, which lies on a sunny western slope just 2 minutes south of the Lodge. Taste your way through chicories and lettuces, cherry tomatoes and slicers, ground cherries and pineapple tomatillos, sugar snap peas and shoots, and whatever else happens to be
- [2025 Harvest Olive Oil Release Pizza Party at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/2025-harvest-olive-oil-release-pizza-party-at-gold-ridge-organic-farms/) - The wait is over. Our 2025 Harvest olive oils are here — and we're celebrating!Join us at Gold Ridge Organic Farms for a day of delicious food and lively entertainment featuring:*Samples of our award-winning organic extra virgin olive oils, including our beloved citrus oils *Wood-fired pizzas from Gabacool Provisions (served 11:30am–2:30pm or until sold out) *Live soul music from
- [Sourdough from Scratch with Monica Flaherty at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/sourdough-from-scratch-with-monica-flaherty-at-gold-ridge-organic-farms-2/) - Join us for a 3-hour hands-on sourdough making class at Gold Ridge Organic Farms, led by Monica Flaherty of the Sebastopol Sourdough Company. Spend three immersive hours in our charming Apple Cottage learning the art and science of sourdough bread making. Monica will walk you through everything you need to know — how wild yeast and fermentation
- [Dumpling Making Workshop with Lani Chan at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/dumpling-making-workshop-with-lani-chan-at-gold-ridge-organic-farms/) - Join us for a 3-hour hands-on dumpling workshop led by Lani Chan, founder of Hei Ma, where you'll learn to make dumplings entirely from scratch — wrappers, fillings, and all. You'll start by making the dough. From there, you'll form and cook vegetarian dumplings, learn to make scallion pancakes, and pair everything with Hei Ma
- [Winemaker Dinner with Croix Estate Winery ](https://ediblemarinandwinecountry.ediblecommunities.com/events/winemaker-dinner-with-croix-estate-winery/) - Join us for a dinner with Winemaker and Proprietor Kirk Venge, alongside Travis Schimmer and Thomas Schwarting, for an intimate evening featuring the wines of Croix Estate, thoughtfully paired with a seasonal menu from Sea Ranch Lodge Executive Chef Ryan Seal. Croix Estate was founded with a singular pursuit of perfection, dedicated to crafting expressive,
- [Heart-opening Cacao Ceremony & Yoga](https://ediblemarinandwinecountry.ediblecommunities.com/events/heart-opening-cacao-ceremony-yoga/) - Join us at The Sea Ranch Lodge for an unforgettable experience. Tap into new levels of joy as you open your heart and tune into your senses during an ancestral Cacao Ceremony led by Charlotte Keane and Heart Opening yoga session led by Shoshana Hebshi. The ceremonial cacao drink will be prepared and consumed in
- [Vino & Vinyl with Read Holland Estate](https://ediblemarinandwinecountry.ediblecommunities.com/events/vino-vinyl-with-read-holland-estate/) - Join us for an evening with Read Holland Wines, a boutique producer focused on organically farmed, site-driven wines from distinctive historic vineyards across Northern California. These wines are thoughtful, expressive, and rooted in a strong sense of place. We will be spinning vinyl throughout the night, creating a relaxed, easygoing soundtrack for the experience. Sip
- [Sea Ranch Lodge Trivia Night](https://ediblemarinandwinecountry.ediblecommunities.com/events/sea-ranch-lodge-trivia-night/) - Join us at the Lodge for Trivia Night. Bring your team, grab bites and drinks at The Bar, and compete for prizes!
- [A Culinary Class | The Art of Sourdough](https://ediblemarinandwinecountry.ediblecommunities.com/events/a-culinary-class-the-art-of-sourdough/) - About the experience Join Chef Sarah in the Under-Study Teaching Kitchen for a hands-on introduction to the craft of sourdough baking. Begin the experience with a welcome glass of sparkling wine and a brief behind-the-scenes tour of the Under-Study kitchen before rolling up your sleeves and getting to work. Designed for both beginners and aspiring
- [National Caviar Day Classes | Champagne & Caviar](https://ediblemarinandwinecountry.ediblecommunities.com/events/national-caviar-day-classes-champagne-caviar/) - About the experience Join us in the Under-Study Teaching Kitchen for an exclusive National Caviar Day celebration hosted by Chef Philip Tessier. Presented in partnership with Tsar Nicoulai, one of America's most respected sustainable caviar producers, this elevated tasting experience showcases the artistry, heritage, and flavors of one of the world's most luxurious delicacies. Throughout
- [Sip & Savor: A Tequila Tasting Experience](https://ediblemarinandwinecountry.ediblecommunities.com/events/sip-savor-a-tequila-tasting-experience/) - About the experience Featuring Volcan De Mi Tierra Tequila Join us for an engaging tequila tasting experience that celebrates the artistry, versatility, and heritage of Volcan De Mi Tierra Tequila. This guided class offers an introduction to the world of tequila, exploring how different expressions can be enjoyed neat, paired with food, or incorporated into
- [Weave Your Own Ribs Style Foraging Basket (Berkeley)](https://ediblemarinandwinecountry.ediblecommunities.com/events/weave-your-own-ribs-style-foraging-basket-berkeley/) - Join storyteller and basketweaver Jerry Falek and learn to make your own 8-inch ribs-style foraging basket made from reed in this half-day workshop. Designed with a sturdy oak frame and comfortable handle, this classic style is perfect for gathering mushrooms, berries, or garden herbs. You will walk away with a functional, hand-woven basket to bring
- [Summer Sunset Series at Chappellet Winery](https://ediblemarinandwinecountry.ediblecommunities.com/events/summer-sunset-series-at-chappellet-winery-2/) - Celebrate summer on the Meadow with Chappellet’s Summer Sunset Series. A relaxed, all-inclusive evening of Chappellet wines, wood-fired pizza, and live music, set against the backdrop of breathtaking views from Pritchard Hill. This limited summer experience takes place on the last Saturday in June, July, and August, and includes: A curated picnic pack with dining
- [Morning Flow: Pilates at Turnbull Winery](https://ediblemarinandwinecountry.ediblecommunities.com/events/morning-flow-pilates-at-turnbull-winery/) - Start your Sunday with a refreshing beginner Pilates session on the front lawn of Turnbull Winery, surrounded by vineyard views and summer sunshine. Take a deep breath, stretch beneath the Napa Valley sky, and start your Sunday surrounded by the beauty of Turnbull. Morning Flow begins with a 50-minute mat Pilates class on our front
- [The Doppler Trio at Hobo Wine Company](https://ediblemarinandwinecountry.ediblecommunities.com/events/the-doppler-trio-at-hobo-wine-company/) - The Doppler Trio is a Bay Area jazz/folk band with 20+ years in the scene. Drummer Brian Carmody is a Santa Rosa native coming home to play. Their sound is warm, melodic, and approachable — no jazz background required. Join us for a relaxed evening of live music, wine, and a curated dinner by Natalie
- [Sonoma Coast Foraging Campout](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-coast-foraging-campout/) - Join our Sonoma Coast Foraging Campout that includes 3 nights of camping with hot showers, all meals with farm and foraged fresh ingredients, and 4 days of Sonoma Coast ecological and foraging programming, including: seaweed harvesting + seaweed foot bath making sea urchin foraging, cooking, + urchin art making edible & medicinal plant walk sea
- [Golden Hour at Kosta Browne](https://ediblemarinandwinecountry.ediblecommunities.com/events/golden-hour-at-kosta-browne/) - Every Friday from May 22 through July 31, Kosta Browne is opening their courtyard with wines by the glass. Enjoy that stretch of light that lingers. See where the night takes you. It all begins here. Kosta Browne crafts Pinot Noir and Chardonnay from the wild edges of California’s coast and the revered hillsides of
- [JAD Experience presents LUNAE](https://ediblemarinandwinecountry.ediblecommunities.com/events/jad-experience-presents-lunae/) - JAD Experience, the trailblazing series uniting regenerative cuisine and world-class ballet, announces LUNAE, its milestone 13th season. Taking place July 17–19 and July 24–26, LUNAE is an immersive evening of farm-to-table dining, world-class ballet under the stars, and deep connection with nature. Inspired by the 13 lunar cycles of the year, LUNAE’s choreography evokes the
- [Wine Tails Trail at Cuvaison Winery](https://ediblemarinandwinecountry.ediblecommunities.com/events/wine-tails-trail-at-cuvaison-winery/) - Enjoy a new way to experience Cuvaison with your canine companion on the Wine Tails Trail. This self-guided vineyard walk winds just under a mile through our Los Carneros estate, with QR code stops highlighting the history of our vines and winemaking. Guests begin their adventure by checking in with our Concierge for a map
- [Frosé Friday & Saturday](https://ediblemarinandwinecountry.ediblecommunities.com/events/frose-friday-saturday/) - By popular demand, frosé is available both Fridays and Saturdays at our Tasting Room in Downtown Petaluma. Our winemaker, Garrett Martin, has crafted a refreshing new Frosé (frozen rosé) made from our very own 2024 Sonoma County Rosé. We hope you love it! Join us every Friday and Saturday to enjoy a glass of frosé
- [Summer Sip & Support at Cuvaison Winery](https://ediblemarinandwinecountry.ediblecommunities.com/events/summer-sip-support-at-cuvaison-winery/) - Celebrate the height of summer with an afternoon of wine, community, and connection at Cuvaison’s Los Carneros estate. Summer Sip & Support is a relaxed walkaround tasting featuring a curated lineup of winery partners pouring alongside Cuvaison’s estate-grown selections. Stroll the beautiful grounds, discover wines from across the region, and shop artisanal goods from local
- [From Butcher to Board: Charcuterie & Pairings](https://ediblemarinandwinecountry.ediblecommunities.com/events/from-butcher-to-board-charcuterie-pairings/) - Join us in the Teaching Kitchen at Under-Study for an immersive charcuterie experience celebrating the art of cured meats, thoughtful pairings, and elevated entertaining. The class begins with a welcome glass of sparkling wine before Master Butcher Connor Wetherington offers guests an inside look at our butchery program, including the dry-aging process used for PRESS
- [The Art of Pasta: An Exploration of Pasta Making](https://ediblemarinandwinecountry.ediblecommunities.com/events/the-art-of-pasta-an-exploration-of-pasta-making/) - Join us in the Teaching Kitchen at Under-Study for an immersive handmade pasta-making experience. The class begins with a welcome glass of sparkling wine, followed by a fun, interactive pasta-making class and lunch. Chef Bradley will take guests on a journey through the art of pasta making, teaching them how to roll out the perfect
- [Knife Skills: From Beginner to Master](https://ediblemarinandwinecountry.ediblecommunities.com/events/knife-skills-from-beginner-to-master/) - Join us in the Teaching Kitchen at Under-Study for an immersive knife skills experience featuring Harold Arimoto, President of MAC Knives. This hands-on workshop is designed to build your confidence and refine your technique in a guided, engaging environment. Each attendee will learn and practice essential knife skills while creating several simple Mukimono designs, the
- [Summer Sunset Series at Chappellet Winery](https://ediblemarinandwinecountry.ediblecommunities.com/events/summer-sunset-series-at-chappellet-winery/) - Celebrate summer on the Meadow with Chappellet’s Summer Sunset Series. A relaxed, all-inclusive evening of Chappellet wines, wood-fired pizza, and live music, set against the backdrop of breathtaking views from Pritchard Hill. This limited summer experience takes place on the last Saturday in June, July, and August, and includes: A curated picnic pack with dining
- [Summer Solstice Dinner at Turnbull Winery](https://ediblemarinandwinecountry.ediblecommunities.com/events/summer-solstice-dinner-at-turnbull-winery/) - Turnbull’s Summer Solstice Celebration makes its second-annual return. Enjoy a relaxed, wine-country-style BBQ with mouthwatering bites that complement every sip of Turnbull’s acclaimed wines. With the golden hour stretching long into the evening, we’ll raise a glass to the season’s abundance and the harvest season ahead.
- [Gold Ridge Organic Farms Apple U-Pick](https://ediblemarinandwinecountry.ediblecommunities.com/events/gold-ridge-organic-farms-apple-u-pick/) - Gold Ridge Organic Farms Apple U-Pick August 29, Sebastopol goldridgeorganicfarms.com
- [Grove 45: August High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-august-high-tea-2/) - Grove 45: August High Tea August 16, 2–4pm, Calistoga grove45.com
- [53rd Annual Gravenstein Apple Fair](https://ediblemarinandwinecountry.ediblecommunities.com/events/53rd-annual-gravenstein-apple-fair/) - 53rd Annual Gravenstein Apple Fair August 8 & 9, Sebastopol Gravensteinapplefair.com
- [Trattoria Servino: Sardinia Wine Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/trattoria-servino-sardinia-wine-dinner/) - Trattoria Servino Sardinia Wine Dinner July 29, Tiburon servino.com
- [Foppiano Vineyards: Lobster Boil Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/foppiano-vineyards-lobster-boil-dinner/) - Foppiano Vineyards Lobster Boil Dinner July 25, 5–8pm, Healdsburg foppiano.com
- [13th Annual Summer Brewfest](https://ediblemarinandwinecountry.ediblecommunities.com/events/13th-annual-summer-brewfest/) - 13th Annual Summer Brewfest July 25, Marinwood Marinwood.org
- [Sonoma Hot Air Balloon Classic](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-hot-air-balloon-classic/) - Sonoma Hot Air Balloon Classic July 18 & 19, Santa Rosa schabc.org
- [Gay Wine Weekend](https://ediblemarinandwinecountry.ediblecommunities.com/events/gay-wine-weekend/) - Gay Wine Weekend July 17–19, Sonoma County outinthevineyard.com
- [Songwriters in Paradise](https://ediblemarinandwinecountry.ediblecommunities.com/events/songwriters-in-paradise/) - Songwriters in Paradise July 16–18, Healdsburg songwritersinparadise.com
- [Front Porch Farm U-Pick](https://ediblemarinandwinecountry.ediblecommunities.com/events/front-porch-farm-u-pick-2/) - Front Porch Farm U-Pick July 11 & 25, August 8 & 22 Healdsburg FPFarm.com
- [Taste of Napa](https://ediblemarinandwinecountry.ediblecommunities.com/events/taste-of-napa-2/) - Taste of Napa July 11, Meritage Resort Napa festivalnapavalley.org
- [Festival Napa Valley](https://ediblemarinandwinecountry.ediblecommunities.com/events/festival-napa-valley/) - Festival Napa Valley July 4–18, Napa Valley FestivalNapaValley.org
- [Honoré Farm and Mill 12th Annual Harvest](https://ediblemarinandwinecountry.ediblecommunities.com/events/honore-farm-and-mill-12th-annual-harvest/) - Honoré Farm and Mill 12th Annual Harvest June 27, Petaluma honoremill.org
- [Pride Happy Hour](https://ediblemarinandwinecountry.ediblecommunities.com/events/pride-happy-hour/) - Martin Ray Vineyards Pride Happy Hour June 27, 3–6pm, Santa Rosa martinraywinery.com
- [Dads, Cabs, and Cars](https://ediblemarinandwinecountry.ediblecommunities.com/events/dads-cabs-and-cars/) - Larson Family Winery Dads, Cabs, and Cars June 21, 11am–1pm, Sonoma larsonfamilywinery.com
- [Father’s Day BBQ](https://ediblemarinandwinecountry.ediblecommunities.com/events/fathers-day-bbq/) - Marin Country Mart Father’s Day BBQ June 21, 11am–5pm, Larkspur marincountrymart.com
- [Burgers & Bordeaux](https://ediblemarinandwinecountry.ediblecommunities.com/events/burgers-bordeaux/) - Martin Ray Vineyards & Winery Burgers & Bordeaux June 20 & 21, Santa Rosa martinraywinery.com
- [Trattoria Servino: Liguria Wine Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/trattoria-servino-liguria-wine-dinner/) - Trattoria Servino Liguria Wine Dinner June 17, Tiburon servino.com
- [North Coast Wine & Food Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/north-coast-wine-food-festival-2/) - North Coast Wine & Food Festival June 13, Santa Rosa northcoastwineandfood.com
- [Novato Art, Wine & Music Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/novato-art-wine-music-festival/) - Novato Art, Wine & Music Festival June 13, Downtown Novato novatochamber.com
- [Inn at the Tides Winemaker Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner/) - Inn at the Tides Winemaker Dinner Honig Vineyard & Winery June 12, Bodega Bay innatthetides.com
- [Outstanding in the Field](https://ediblemarinandwinecountry.ediblecommunities.com/events/outstanding-in-the-field-2/) - Outstanding in the Field June 7, Front Porch Farm, Healdsburg June 10, Black Mountain Ranch, Point Reyes Station June 27, Robert Sinskey Vineyards, Napa outstandinginthefield.com
- [Flora & Funghi Adventures: Wild Dumpling Hike & Cook Workshop](https://ediblemarinandwinecountry.ediblecommunities.com/events/flora-funghi-adventures-wild-dumpling-hike-cook-workshop/) - Flora & Funghi Adventures: Wild Dumpling Hike & Cook Workshop June 14, 10am–1pm, Mill Valley floraandfungiadventures.com
- [Flora & Funghi Adventures: Dungeness Crab & Seaweed](https://ediblemarinandwinecountry.ediblecommunities.com/events/flora-funghi-adventures-dungeness-crab-seaweed/) - Flora & Funghi Adventures Dungeness Crab & Seaweed June 7, 9:30am–noon, Muir Beach floraandfungiadventures.com
- [Flora & Funghi Adventures: Sea Urchin & Seaweed](https://ediblemarinandwinecountry.ediblecommunities.com/events/flora-funghi-adventures-sea-urchin-seaweed/) - Flora & Funghi Adventures Sea Urchin & Seaweed June 6, 11am–1pm, Bodega Bay floraandfungiadventures.com
- [Western Weekend](https://ediblemarinandwinecountry.ediblecommunities.com/events/western-weekend/) - Western Weekend June 6 & 7, Point Reyes Station westernweekend.org
- [Maker’s Market at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/makers-market-at-sea-ranch-lodge/) - Shop by the sea, savor a bite, and enjoy live music on the porch of The Sea Ranch Lodge. Discover handcrafted ceramics, jewelry, candles, and more from North Coast artisans at our Maker’s Market.
- [Fermentation Workshop](https://ediblemarinandwinecountry.ediblecommunities.com/events/fermentation-workshop/) - In this 1.5–2 hour hands-on workshop, learn the nutritional and health benefits of fermentation from Jill Nussinow, a Registered Dietitian, cookbook author, and culinary educator with over 15 years of experience. You’ll create your own vegetable ferment to take home while gaining the skills to replicate the process with confidence. Explore the science behind fermentation,
- [Sound Healing with Deborah Johnsen](https://ediblemarinandwinecountry.ediblecommunities.com/events/sound-healing-with-deborah-johnsen/) - Join us for an immersive sound healing experience guided by Deborah Johnsen, longtime yoga teacher, sound healer, and wellness guide for The Sea Ranch community. Since 2000, Deborah has led yoga classes and explored many paths of wellness. She weaves together yogic wisdom, meditation, and the vibrations of crystal and Tibetan bowls to create a
- [Acoustic Sunsets at Sonoma Botanical Garden](https://ediblemarinandwinecountry.ediblecommunities.com/events/acoustic-sunsets-at-sonoma-botanical-garden/) - Acoustic Sunsets returns for its third season! From May 6 through September 16*, the Garden extends its hours Wednesday evenings until 8:00 pm. Each evening features live music by Bay Area musicians in our outdoor amphitheater from 5:30–7:30 pm. Guests are invited to bring picnics and well-behaved dogs on leash, enjoy wine tastings with local vintners, and unwind in the
- [Spirit Guides: Fantastical Creatures from the Workshop of Jacobo and María Ángeles](https://ediblemarinandwinecountry.ediblecommunities.com/events/spirit-guides-fantastical-creatures-from-the-workshop-of-jacobo-and-maria-angeles/) - Spirit Guides: Fantastical Creatures from the Workshop of Jacobo and María Ángeles features brightly colored, richly patterned sculptures depicting imaginary hybrid animals that serve as spirit guides and astrological embodiments of human character. Inspired by the Zapotec calendar, the exhibition includes eight large-scale works organized by Denver Botanic Gardens. About the Artists Jacobo and María
- [Pinot & Paella at Lynmar Estate](https://ediblemarinandwinecountry.ediblecommunities.com/events/pinot-paella-at-lynmar-estate/) - Join Lynmar Estate for a relaxed Sunday afternoon in the majestic Redwood Grove for Pinot & Paella, where great food, beautiful wines, and good company come together. Featuring Gerard’s Paella – a local favorite – paired with delicious Lynmar wines, the picnic tables will be filled with conversation, exceptional flavors, and the natural beauty of
- [Seaweed Foraging (Sonoma Coast)](https://ediblemarinandwinecountry.ediblecommunities.com/events/seaweed-foraging-sonoma-coast/) - Sat 5/30, 5am Fri 6/5, 8am Sat 6/6, 8:45am Fri 6/19, 8:15am Sat 6/20, 8:45am Fri 7/3, 7am Sat 7/4, 7:30am Fri 7/31, 6am Fri, 8/14, 5:45am
- [Mushroom Foraging in Mount Shasta](https://ediblemarinandwinecountry.ediblecommunities.com/events/mushroom-foraging-in-mount-shasta/) - Embark on a unique foraging experience and discover the culinary delight of spring mountain mushrooms like morels, Butter Boletes and Spring Kings with Mikhael Crystallah-Selk in the breathtaking landscapes surrounding Mt. Shasta. This immersive class offers a rare opportunity to connect with nature and learn the art of wild mushroom identification in one of California's most
- [Pour + Explore: Chardonnay + Friends](https://ediblemarinandwinecountry.ediblecommunities.com/events/pour-explore-chardonnay-friends/) - Join us on Thursday, June 18 from 5:30-7:30pm for our next Pour + Explore: Chardonnay & Friends. Sip Chardonnay and other refreshing white wines among the spectacular grounds of the Kendall-Jackson Wine Estate & Gardens. This festive, walk-around tasting will feature a selection of 25+ Sonoma County wineries where you’ll meet local winemakers, and enjoy a curated selection of wines, paired
- [Farmstead Live Fire x Southern Smoke Foundation](https://ediblemarinandwinecountry.ediblecommunities.com/events/farmstead-live-fire-x-southern-smoke-foundation/) - Join us for the third annual Farmstead Live Fire x Southern Smoke Foundation event! Indulge in a variety of delectable dishes, sip on refreshing cocktails, and savor wines from renowned wineries. It will be an unforgettable evening dedicated to supporting food and beverage workers. Proceeds will benefit Southern Smoke Foundation, which has distributed more than $14.5 million
- [Paella at the Farm at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/paella-at-the-farm-at-gold-ridge-organic-farms/) - Savor the tastes of Spain with authentic paella by nationally acclaimed, locally owned Gerard's Paella, made with locally sourced ingredients and finished with our very own Gold Ridge Organic Farms Extra Virgin Olive Oil — all to the sounds of live Spanish guitar by Bay Area musician, Jean-Paul. There's plenty more to enjoy while you're
- [Wild Edibles and Coastal Plant Walk at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/wild-edibles-and-coastal-plant-walk-at-sea-ranch-lodge-2/) - Join us for a guided foraging experience exploring the seasonal abundance of our coastal landscape. Learn to identify and harvest wild plants like miner’s lettuce, chickweed, stinging nettle, wild radish, and more. We’ll also explore the unique ecology of the redwood riparian zone, getting to know native perennials such as wild ginger, redwood violet, ferns,
- [Wild Edibles and Coastal Plant Walk at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/wild-edibles-and-coastal-plant-walk-at-sea-ranch-lodge/) - Join us for a guided foraging experience exploring the seasonal abundance of our coastal landscape. Learn to identify and harvest wild plants like miner’s lettuce, chickweed, stinging nettle, wild radish, and more. We’ll also explore the unique ecology of the redwood riparian zone, getting to know native perennials such as wild ginger, redwood violet, ferns,
- [Sunday Sounds with Gary Rossi at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/sunday-sounds-with-gary-rossi-at-sea-ranch-lodge/) - Ease into Sunday with Gary Rossi for Sunday Sounds. Settle in, grab a drink, and enjoy easy tunes and coastal views for the perfect Sunday afternoon. About Gary Rossi: Gary brings decades of experience as both a solo pianist and as a band leader, performing alone or with talented musicians and singers across North America,
- [Pour + Explore: Four Valleys Wine Tasting at Paradise Ridge](https://ediblemarinandwinecountry.ediblecommunities.com/events/pour-explore-four-valleys-wine-tasting-at-paradise-ridge/) - Join us for Pour + Explore: Four Valleys wine tasting hosted at the picturesque Paradise Ridge Winery on Thursday, May 21, from 5:30–7:30 PM—an unforgettable setting known for its sweeping vineyard views and refined wine country ambiance. This wine tasting event highlights wines from four distinctive Sonoma County appellations—Alexander Valley, Dry Creek Valley, Knights Valley,
- [Bioregional Regeneration Bay Delta unConference Spring '26](https://ediblemarinandwinecountry.ediblecommunities.com/events/bioregional-regeneration-bay-delta-unconference-spring-26/) - This is the 4th Bay Delta Bioregional Regeneration Unconference. Each gathering has deepened our network and sparked new collaborations across the region - and we keep coming back because something real happens in these rooms. At previous unconferences, participants have mapped 100-year visions for the bioregion, explored governance models from sociocracy to citizen assemblies, launched mutual aid
- [Mushroom Hunting with Noodle the Dog - Mount Shasta](https://ediblemarinandwinecountry.ediblecommunities.com/events/mushroom-hunting-with-noodle-the-dog-mount-shasta/) - Join Fork in the Path in the beautiful forests of Mount Shasta, guided by Mikhael, and accompanied by the star of the show: Noodle, the scent-trained mushroom dog! You may have already seen Noodle’s delightful mushroom-hunting videos on Instagram, but if you haven’t, you’re going to want to check out her funny and joyful adventures. (Parental
- [A Taste of Italy at Centennial Mountain Tasting Room](https://ediblemarinandwinecountry.ediblecommunities.com/events/a-taste-of-italy-at-centennial-mountain-tasting-room/) - For wine drinkers eager to experience world-class wines made in California from Italian varieties, the Centennial Mountain Tasting Room is a must during any trip to Sonoma County. Located just off the plaza in the charming town of Healdsburg near famed restaurants, boutiques and galleries, the Centennial Mountain Tasting Room is a destination that invites
- [Seaweed Forage & Malaysian Brunch on Muir Beach](https://ediblemarinandwinecountry.ediblecommunities.com/events/seaweed-forage-malaysian-brunch-on-muir-beach/) - Join Flora & Funghi Adventures on a walk where you'll learn what's accessible and edible by land and by sea with foraging expert Maria Finn, then watch and learn as chef Linda Tay Esposito creates a Malaysian brunch from local ingredients.
- [Sea Urchin & Seaweed Forage along Bodega Bay](https://ediblemarinandwinecountry.ediblecommunities.com/events/sea-urchin-seaweed-forage-along-bodega-bay/) - Join Flora & Funghi Adventures for a low tide adventure! Learn to harvest and prepare coastal delicacies. Sea urchin have overpopulated the Sonoma & Mendocino Coast, so you are helping the ocean by harvesting them. And it's seaweed season - come and learn to identify the most delicious seaweed.
- [Morels and Spring Porcini on Mt. Shasta](https://ediblemarinandwinecountry.ediblecommunities.com/events/morels-and-spring-porcini-on-mt-shasta/) - Join us for a springtime forage on stunning Mt. Shasta to find morels and porcini. Shasta is a perfect environment for morels due to its high altitude, multiple burn zones and melting snowcap. And it's also a hot spot for spring porcini and butter boletes.
- [Children’s Forage Walk & Wild Tea Party in Sausalito](https://ediblemarinandwinecountry.ediblecommunities.com/events/childrens-forage-walk-wild-tea-party-in-sausalito/) - This event invites students in grades K-3 to explore the magic of our local trails through the eyes of an herbalist. Join environmental educator Chloe Bassuk on a gentle 1/2-mile hike to identify local plants then children will blend their own teas and enjoy with cookies. Oakwood Valley Trail, Oakwood Valley Trail, Sausalito
- [Underwater Economics of the San Francisco Bay](https://ediblemarinandwinecountry.ediblecommunities.com/events/underwater-economics-of-the-san-francisco-bay/) - Join us for an evening at the intersection of human and ecological design along the San Francisco Bay. Together, we’ll explore this liminal shoreline through the lenses of science, architecture, economics, and food. Spaulding Marine Center, 600 Gate 5 Rd, Sausalito, CA 94965, USA
- [Vino & Vinyl with BXT Wines at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/vino-vinyl-with-bxt-wines-at-sea-rand-lodge/) - Join us at Sea Ranch Lodge for wine tasting and vinyls with BXT Wines. BXT began in 2018. Inspired by the grower Champagne movement, Tom Sherwood wanted to start a project that brought a grower producer mentality to sparkling wines in California. Since then they have been hand farming their own grapes in Sonoma Carneros
- [Edible Garden Tour at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/edible-garden-tour-at-sea-ranch-lodge/) - Join us for an Edible Garden Tour of The Sea Ranch Lodge Farm gardens, which lies on a sunny western slope just 2 minutes south of the Lodge! Taste your way through chicories and lettuces, cherry tomatoes and slicers, ground cherries and pineapple tomatillos, sugar snap peas and shoots, and whatever else happens to be
- [Kids Club Mother's Day Craft Activity at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/kids-club-mothers-day-craft-activity-at-sea-ranch-lodge/) - Join the Kids Club at the Lodge year-round for kid-friendly seasonal events like decorating flower pots, making bath salts, and beading.
- [Kids Club Memorial Day Craft Activity at Sea Ranch Lodge](https://ediblemarinandwinecountry.ediblecommunities.com/events/kids-club-memorial-day-craft-activity-at-sea-ranch-lodge/) - Join the Kids Club at the Lodge year-round for kid-friendly seasonal events like tie dying shirts, decorating star pinwheels, and beading.
- [Mushroom Foraging Sierra Nevada (Morels & Porcini target)](https://ediblemarinandwinecountry.ediblecommunities.com/events/mushroom-foraging-sierra-nevada-morels-porcini-target/) - In the springtime, the mushrooms head to the mountains. Let’s go look for them! We will learn about montane ecology, including fungi and plants, while targeting morels and spring porcini. This program will teach you foundational skills to be able to go foraging on your own.. We will include a cooking demo, cover mushroom anatomy
- [Mushroom Foraging at Mount Shasta](https://ediblemarinandwinecountry.ediblecommunities.com/events/mushroom-foraging-at-mount-shasta/) - Embark on a unique foraging experience and discover the culinary delight of spring mountain mushrooms like morels, Butter Boletes and Spring Kings with Mikhael Crystallah-Selk in the breathtaking landscapes surrounding Mt. Shasta. This immersive class offers a rare opportunity to connect with nature and learn the art of wild mushroom identification in one of California's most
- [Sunrise Urchin (Uni) Foraging (Sonoma Coast)](https://ediblemarinandwinecountry.ediblecommunities.com/events/sunrise-urchin-uni-foraging-sonoma-coast-2/) - Save Kelp, Eat Urchin! Join us at sunrise for a sea urchin foraging class, where we will help remove some of the overgrown sea urchin population - so we can eat it! We will teach you how to open and enjoy this incredible delicacy. You may have heard it called “uni” in a sushi restaurant,
- [Sourdough from Scratch with Monica Flaherty at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/sourdough-from-scratch-with-monica-flaherty-at-gold-ridge-organic-farms/) - Join us for a 3-hour hands-on sourdough making class at Gold Ridge Organic Farms, led by Monica Flaherty of the Sebastopol Sourdough Company. Spend three immersive hours in our charming Apple Cottage learning the art and science of sourdough bread making. Monica will walk you through everything you need to know — how wild yeast
- [Mushroom Cultivation - Outdoor Species (Berkeley)](https://ediblemarinandwinecountry.ediblecommunities.com/events/mushroom-cultivation-outdoor-species-berkeley/) - What You'll Learn We'll be discussing cultivation techniques for species such as psilocybe, shiitake, turkey tail, lion's mane, reishi, and more! The techniques you will learn can be applied to many other species. We will demonstrate how to make an outdoor blewit patch. We will also guide you through creating your own cultivated oyster kit to take home
- [Basket Weaving Workshop with Gourd & Pine](https://ediblemarinandwinecountry.ediblecommunities.com/events/basket-weaving-workshop-with-gourd-pine/) - Weaving With Nature During this workshop with artist Abeni Pierson, we’ll work with two natural materials that have been used across cultures for generations: gourds and pine needles. We’ll begin with an introduction to gourds: what they are, how they grow, and how they’ve been traditionally used for vessels, tools, and art. Before any weaving
- [Seaweed Foraging on the Sonoma Coast)](https://ediblemarinandwinecountry.ediblecommunities.com/events/seaweed-foraging-on-the-sonoma-coast/) - Learn how to identify, use, and sustainably harvest the bountiful seaweeds. Harvest up to 10 lbs of seaweed to take home and enjoy. From ancient times to the present, seaweeds have been used by coastal people all over the world to nourish themselves and their gardens, as well as for health issues. The Sonoma coast is incredibly rich
- [Tapas España Book Signing](https://ediblemarinandwinecountry.ediblecommunities.com/events/tapas-espana-book-signing/) - Join us at Grove 45 for an afternoon in celebration of EVOO and Spanish Tapas! If you love EVOO, you will love this cookbook! It is full of delicious and easy recipes perfect for sharing with your favorite people. We invite you to celebrate Spain with its rich culinary traditions! Anyone who purchases a book while
- [Grove 45 May High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-may-high-tea/) - Enjoy an elegant afternoon in our tasting room blending your own tea accompanied by scones, sandwiches, and decadent desserts. Museion wines are available for an additional charge. Tickets are $70/person. For children 12 and under, tickets are $45. Please book separately from adult ticket and use code UNDER12 to receive discount.
- [Free webinar: Edible Mushrooms of Mount Shasta](https://ediblemarinandwinecountry.ediblecommunities.com/events/free-webinar-edible-mushrooms-of-mount-shasta/) - Join us for a free 60-minute online introductory class about Mount Shasta mushrooms led by Mikhael Crystallah-Selk. We will provide an overview of common edible mushrooms and lookalikes of the Mount Shasta region, as well as their symbiotic tree partners.
- [Olive Oil Challah Demo with Stephanie Rosenbaum Klassen at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/olive-oil-challah-demo-with-stephanie-rosenbaum-klassen-at-gold-ridge-organic-farms/) - Learn to mix, knead, braid, and bake olive oil challah. Stephanie Rosenbaum Klassen will demonstrate her version of this rich, soft egg bread made with our estate-grown olive oil and local honey—perfect for any celebration. We’ll also include a recipe (and taste) of Challah French Toast with Apple Cider Syrup. The experience begins with a
- [Farm Trails Spring Tour Pizza Pop-Up at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/farm-trails-spring-tour-pizza-pop-up-at-gold-ridge-organic-farms/) - Celebrate the arrival of spring at Gold Ridge Organic Farms. Join us for a delicious pizza pop-up featuring wood-fired pizzas crafted by Chef Seamus McCarthy and team. Take a tour of our orchards on foot or by trolley, soak in the season’s beauty, and enjoy tasty bites in our Tuscan-inspired Farm Shop and tasting room.
- [Learn the Art of Summer Jam Making at Marin Art & Garden Center](https://ediblemarinandwinecountry.ediblecommunities.com/events/learn-the-art-of-summer-jam-making-at-marin-art-garden-center/) - Want to savor the fruits of summer all year long? Join Marinda Freeman for a hands-on canning class and learn how easy it can be! In this relaxed and fun class, you’ll learn the basics of jam making and safe canning techniques while we work together using whatever fruits are freshest and most abundant. Marinda
- [Marin Art & Garden Center: Learn the Art of Summer Jam Making](https://ediblemarinandwinecountry.ediblecommunities.com/events/marin-art-garden-center-learn-the-art-of-summer-jam-making/) - Want to savor the fruits of summer all year long? Join Marinda Freeman for a hands-on canning class and learn how easy it can be! In this relaxed and fun class, you’ll learn the basics of jam making and safe canning techniques while we work together using whatever fruits are freshest and most abundant. Marinda
- [Mother’s Day Brunch at The Ritz-Carlton, Lake Tahoe](https://ediblemarinandwinecountry.ediblecommunities.com/events/mothers-day-brunch-at-the-ritz-carlton-lake-tahoe/) - The Ritz-Carlton, Lake Tahoe is pleased to host a decadent brunch experience on May 10, 2026, in celebration of Mother’s Day. The property welcomes guests and locals to indulge in a refined brunch at Manzanita, featuring a festive menu showcasing the flavors of spring. Highlights include a fresh raw bar and carving station, signature Mother's
- [Iconic Moles of Mexico with Chef Luis Realpozo](https://ediblemarinandwinecountry.ediblecommunities.com/events/iconic-moles-of-mexico-with-chef-luis-realpozo/) - Ready to take your cakes from homey to haute? Nothing says celebration like a stunning layer cake and this class will prepare you Every region of Mexico lays claim to its own celebrated mole — a rich, complex, culture-defining sauce that tells the story of its land and Every region of Mexico lays claim to its
- [Celebrate The Harvest With Honore Farm: 12th Annual Harvest](https://ediblemarinandwinecountry.ediblecommunities.com/events/celebrate-the-harvest-with-honore-farm-12th-annual-harvest/) - Join us for a magical summer morning as we harvest wheat the traditional way—by hand, with a sickle. You’ll learn to reap, thresh, and winnow, all to the sound of live bluegrass music and the rhythm of shared work. By the end, you’ll be the best kind of tired—fulfilled and ready to celebrate. Afterward, we’ll
- [Edible & Medicinal Plants of Nevada City](https://ediblemarinandwinecountry.ediblecommunities.com/events/edible-medicinal-plants-of-nevada-city/) - Grab your foraging basket and walk through the woods with Thea Chesney, who is a treasure trove of knowledge about this region. She will emphasize edible, medicinal, and poisonous spring plants of the Sierra foothills region, and possibly some mushrooms, too. With the elevation, the ecology changes from California's winter coastal sea-level flora and funga.
- [The Next Table: Honoring Chef Charles Phan](https://ediblemarinandwinecountry.ediblecommunities.com/events/the-next-table-honoring-chef-charles-phan/) - On Thursday, February 19th, The Slanted Door Napa will be hosting the first of three collaborative dinners commemorating the first anniversary of the passing of founder and legendary Chef Charles Phan. Chefs Dong Choi (The Slanted Door), JBF Award semifinalist Darryl Bell (Stateline Road Smokehouse), and Bocuse d'Or medalist Chef Philip Tessier (PRESS) will be cooking and
- [Bricoleur Vineyards: Italian Night](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-italian-night/) - Family Style Dinner June 6, 5pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: 5th Annual Bastille Day Celebration](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-5th-annual-bastille-day-celebration/) - July 12, 11am Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Garden Summer Harvest Class with Farmer Mikey](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-garden-summer-harvest-class-with-farmer-mikey/) - July 19, 11am Windsor BricoleurVineyards.com
- [Bricoleur Vineyard: Summer Heat Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyard-summer-heat-dinner/) - August 2, 5:30pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: BBQ Family Style Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-bbq-family-style-dinner/) - August 22, 5pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Grapes & Goods](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-grapes-goods/) - September 13, 12 pm – 5 pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Halloween Family Style](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-halloween-family-style/) - October 24, 5 pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: 7th Annual Harvest Party](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-7th-annual-harvest-party/) - October 12, 11 am – 3 pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: 7th Annual Harvest Party](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-7th-annual-harvest-party-2/) - October 12,11 am – 3 pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Foragers Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-foragers-dinner/) - November 8, 5:30 pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Fall Wreath Making Workshop](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-fall-wreath-making-workshop/) - November 15, 11 am - 1 pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Holiday Market](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-holiday-market/) - December 6 & 7, 10am–3pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Holiday Market](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-holiday-market-2/) - December 13 & 14, 10am–3pm Windsor BricoleurVineyards.com
- [Bricoleur Vineyards: Garden Class with Farmer Mikey – Seeding](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-garden-class-with-farmer-mikey-seeding/) - March 7, 11am Windsor bricoleurvineyards.com
- [Bricoleur Vineyards: Garden Class with Farmer Mikey – Kids Garden Planting](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-garden-class-with-farmer-mikey-kids-garden-planting/) - April 11, 11am Windsor bricoleurvineyards.com
- [Bricoleur Vineyards: Pasta Class – Pasta Duos](https://ediblemarinandwinecountry.ediblecommunities.com/events/bricoleur-vineyards-pasta-class-pasta-duos/) - May 29, 5pm Windsor bricoleurvineyards.com
- [Pour + Explore Pinot Noir Tasting at Bricoleur Vineyards](https://ediblemarinandwinecountry.ediblecommunities.com/events/pour-explore-pinot-noir-tasting-at-bricoleur-vineyards/) - Don't miss an unforgettable evening of sipping, swirling, and discovery while exploring outstanding Sonoma County Pinot Noir. Join us Thursday, April 23, 5:30-7:30pm at the beautiful Bricoleur Vineyards for a walk-around tasting featuring wines from 30+ Sonoma County vintners. Produced by Sonoma County Vintners in collaboration with Sommelier Christopher Sawyer, this festive evening includes a walk-around tasting of a curated selection of wines
- [Mussel Foraging (Sonoma Coast Near Bodega Bay)](https://ediblemarinandwinecountry.ediblecommunities.com/events/mussel-foraging-sonoma-coast-near-bodega-bay-2/) - Join us for a mussel foraging adventure and tasting near Bodega Bay, California, led by Ricardo Romero Gianoli and Ryn Sullivan. Take home mussels to share with family and friends. Learn more HERE.
- [Winemaker for a Day Lunch Experience at Lynmar Estate](https://ediblemarinandwinecountry.ediblecommunities.com/events/winemaker-for-a-day-lunch-experience-at-lynmar-estate/) - Have you ever wondered what it is like to be a winemaker? This is your invitation to step into the cellar with Lynmar Estate Winemaker Pete Soergel for an immersive journey into the art and science of crafting exceptional wine. Your experience begins with an exclusive tour of our production facilities, followed by a hands-on
- [FREE Online Class: Fungi of the Sierra Nevada](https://ediblemarinandwinecountry.ediblecommunities.com/events/free-online-class-fungi-of-the-sierra-nevada/) - Join mycologist Taye Bright for a free online class that covers common, edible, rare, and bizarre species of Sierra Nevada fungi. Advanced registration required. Learn more HERE. Register HERE.
- [Martin Ray Vineyards: Pizza Pop–Up Weekends](https://ediblemarinandwinecountry.ediblecommunities.com/events/martin-ray-vineyards-pizza-pop-up-weekends/) - April 11, 12, 25, 26 Santa Rosa martinraywinery.com
- [Sunrise Urchin (Uni) Foraging (Sonoma Coast)](https://ediblemarinandwinecountry.ediblecommunities.com/events/sunrise-urchin-uni-foraging-sonoma-coast/) - We're thrilled to bring you to the ocean to forage for sea urchins on the gorgeous Sonoma Coast. This 3-hour class is all about sea urchins or uni, as you may have heard it called in a sushi restaurant. Learn where they live, what they eat, and who eats them...but more specifically, who hasn't been
- [Homeward Bound Community Teaching Kitchen: Get Hooked on Halibut with Chef Matt Shapiro](https://ediblemarinandwinecountry.ediblecommunities.com/events/homeward-bound-community-teaching-kitchen-get-hooked-on-halibut-with-chef-matt-shapiro/) - Get to know one of our most locally important and delectable fish! We’ll learn about the biology, ecology, fisheries, purchasing and various preparations for California halibut from a former commercial fisherman, fishmonger and seafood chef. Learn how to evaluate quality, butcher a whole fish and use local halibut in cooked and raw applications. Enjoy tasting
- [Big West Wine Fest 2026](https://ediblemarinandwinecountry.ediblecommunities.com/events/big-west-wine-fest-2026/) - Tickets are now on sale for Big West Wine Fest, the largest gathering of California natural winemakers. The event takes place in the iconic redwood grove at Solar Punk Farms just steps from downtown Guerneville and the Russian River. “When Nina & I met we were working for leaders in Sonoma County’s natural wine scene.
- [Edible & Medicinal Plant Walk in Jenner](https://ediblemarinandwinecountry.ediblecommunities.com/events/edible-medicinal-plant-walk-in-jenner/) - Join botanist Autumn on the Sonoma Coast (Jenner) and learn about edible and medicinal spring plants of the Sonoma Coast. This program focuses on spring plants of the Sonoma Coast region. It's possible we can find miner's lettuce, mustard, radish, chickweed, spring alliums, cleavers, and a lot more! We'll also cover wild berries, although they won't
- [Dry Creek Vineyard's Country Crush featuring North Forty](https://ediblemarinandwinecountry.ediblecommunities.com/events/dry-creek-vineyards-country-crush-featuring-north-forty/) - Saturday, August 22, 2026 Gates Open at 12:30 p.m. • Concert Begins at 1 p.m. $65 per person EARLY ADMISSION Entry for Club Members & VIP Ticket Holders Begins at 12 p.m. Join us for a two-stepping, wine-sipping afternoon as you enjoy the newest addition to our Summer Concert Series. North Forty will perform a
- [The Key Room Cooking Class: Japanese Flavors with Richard Keating](https://ediblemarinandwinecountry.ediblecommunities.com/events/the-key-room-cooking-class-japanese-flavors-with-richard-keating/) - Learn about the staples of an age-old cuisine with Richard Keating of The Japanese Pantry. This class spotlights dashi, an umami pillar of Japanese cooking. You will use dashi to make Tonjiru, a savory miso soup, alongside a refreshing Japanese Cucumber Salad and Brown Butter Mochi. Learn how to bring the authentic flavors of Japan into your
- [Mother's Day at Fairmont Sonoma Mission Inn & Spa](https://ediblemarinandwinecountry.ediblecommunities.com/events/mothers-day-at-fairmont-sonoma-mission-inn-spa/) - Celebrate Mother’s Day in Sonoma with an indulgent brunch at Santé, where seasonal flavors and wine country charm set the tone for a memorable morning. Then, unwind with a tranquil afternoon at Fairmont Spa. The ultimate Mother’s Day escape awaits in the heart of wine country. Book Mother's Day Brunch HERE.
- [From Butcher to Board: A Culinary Class](https://ediblemarinandwinecountry.ediblecommunities.com/events/from-butcher-to-board-a-culinary-class/) - Join us in the Teaching Kitchen at Under-Study for an immersive charcuterie experience. The class begins with a welcome glass of sparkling wine before Master Butcher Connor Wetherington gives guests a brief tour of the kitchen, sharing insight into our butchery program and how we dry-age meats for PRESS and Under-Study. Following the tour, Chef
- [Learn to Make Ricotta Gnudi: A Culinary Class](https://ediblemarinandwinecountry.ediblecommunities.com/events/learn-to-make-ricotta-gnudi-a-culinary-class/) - Step into the Under-Study Teaching Kitchen for an opportunity to learn the art of handmade pasta and craft one of PRESS’ most beloved signature dishes: delicate ricotta gnudi. In this hands-on class, you’ll be guided through each step of the process—from mixing and shaping the perfect pillows of ricotta to plating them with seasonal accompaniments
- [The Brandlin Estate Wine & Food Tasting Experience](https://ediblemarinandwinecountry.ediblecommunities.com/events/the-brandlin-estate-wine-food-tasting-experience/) - Born on the rugged slopes of Mount Veeder, Brandlin Estate produces wines of structure, intensity, and place. The Brandlin Experience offers an in-depth exploration of this historic vineyard site through a curated tasting of five estate-grown wines—including Zinfandel from century-old vines and the estate’s signature Cabernet Sauvignon. This seated, guided experience invites guests to delve
- [Smartphone Food Photography - A Workshop with Dawn Heumann at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/smartphone-food-photography-a-workshop-with-dawn-heumann-at-gold-ridge-organic-farms/) - Want to take better photos for your social media accounts without hiring a pro every time? Join award-winning commercial photographer and director Dawn Heumann for an immersive, 90-minute, hands-on workshop and learn practical tips and tricks to elevate your everyday content—using mostly the camera on your phone. You’ll discover how to find and use natural
- [Making Citrus Curd with Merrilee Olson at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/making-citrus-curd-with-merrilee-olson-at-gold-ridge-organic-farms/) - Join us for a hands-on citrus curd making class led by chef and food preservationist Merrilee Olson. Over three hours, Merrilee will guide you through every step of making silky, vibrant citrus curd — sharing her expert techniques and secrets for achieving that perfect balance of tart, sweet, and luscious — using organic Meyer Lemons
- [Mussel Foraging Near Bodega Bay](https://ediblemarinandwinecountry.ediblecommunities.com/events/mussel-foraging-near-bodega-bay/) - Join us for a magical mussel foraging adventure on the Sonoma Coast. You will learn how to sustainably forage, clean, and prepare our beautiful California coast mussels – as well as an overview of the land’s history, intertidal zone ecosystem, and what it means to be a good steward of our land and waters. If
- [Mother’s Day Brunch at Montage Resort's Hazel Hill](https://ediblemarinandwinecountry.ediblecommunities.com/events/mothers-day-brunch-at-montage-resorts-hazel-hill/) - Honor Mother’s Day with an indulgent brunch at Hazel Hill, where seasonal flavors and artful presentations set the tone for a memorable afternoon. Savor a curated menu of elevated dishes alongside refreshing libations, all in a setting that celebrates the beauty of spring. As a special touch, Falling For Dainty will showcase exquisite jewelry and
- [Easter Brunch at Montage Resort's Hazel Hill](https://ediblemarinandwinecountry.ediblecommunities.com/events/easter-brunch-at-hazel-hill/) - Celebrate Easter with a festive brunch at Hazel Hill, where seasonal flavors and artful presentations create a memorable holiday gathering. Indulge in a curated buffet of elevated dishes and refreshing libations, then join us on the Vista Lawn for a special visit with the Easter Bunny. This experience blends culinary delight with cherished traditions for
- [Flower Porch Farm: Intro to Centerpiece Design (Spring Edition)](https://ediblemarinandwinecountry.ediblecommunities.com/events/flower-porch-farm-intro-to-centerpiece-design-spring-edition/) - Join us at Flower Porch for one of our signature design courses: Intro to Centerpiece Design. Learn to create vibrant centerpiece arrangements featuring the seasons best flowers, fruits, and textures. We'll design our arrangements with beloved spring blooms from Front Porch Farm like peonies, poppies, ranunculus, columbine, snapdragons, sweet peas, anemones, and more. We celebrate
- [Front Porch Farm U-Pick](https://ediblemarinandwinecountry.ediblecommunities.com/events/front-porch-farm-u-pick/) - Join us in Healdsburg for a full season of fabulous days at Front Porch Farm! U-Pick flowers, vegetables, fruit and explore the farm’s beauty! Explore the grounds, picnic by the river, and shop our farm stand. There is no fee or registration required for U-Picks. Guests only pay for what they pick!
- [Fresh Start Chef Events: Nick Ronan of Brigitte Bistro](https://ediblemarinandwinecountry.ediblecommunities.com/events/fresh-start-chef-events-nick-ronan-of-brigitte-bistro/) - Savor food that transports you to a French village from Chef Nick Ronan of Petaluma’s Brigitte Bistro. Menu details coming soon! Trained by London and Paris chefs in his 20s, Chef Nick landed in California in 2008 and launched Chou Chou in San Francisco. He later moved to the Castro to open the acclaimed Bisou,
- [Homeward Bound Community Kitchen: Caribbean Ceviche with Chef Luis Realpozo](https://ediblemarinandwinecountry.ediblecommunities.com/events/homeward-bound-community-kitchen-caribbean-ceviche-with-chef-luis-realpozo/) - Finish your week with bright, refreshing flavors from the Yucatán and Chef Luis Realpozo, whose vibrant approach to cooking draws on decades of experience and regional tradition. He’ll lead you to bring simple, fresh ingredients together to create dishes that please the eye and the appetite. Learn techniques behind classic and contemporary ceviche, explore plant-based
- [Homeward Bound Community Teaching Kitchen: Southern Italian Pasta with Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/homeward-bound-community-teaching-kitchen-southern-italian-pasta-with-honey-grace-lopez/) - Take a hands-on journey to southern Italy with Honey Grace Lopez, who pursued her calling as a ‘pastaia’ through studies around the world. She will guide you step-by-step to make traditional pasta dough using only flour, water, and your own two hands. With her help, guests will create distinctive shapes from Italy’s south: cavatelli, malloreddus,
- [Homeward Bound Community Teaching Kitchen: Beer and Cheese Pairing with Chef Andy Wild](https://ediblemarinandwinecountry.ediblecommunities.com/events/homeward-bound-community-teaching-kitchen-beer-and-cheese-pairing-with-chef-andy-wild/) - Aged cheddar and a rich IPA? Stilton and stout? Beer and cheese are both known for a wide range of flavor profiles, from creamy and rich to complex and bold. Enjoy an evening tasting a variety of beers and cheeses. Learn how to perfectly compliment (or contrast) your favorite brew with a delicious cheese. End the
- [Homeward Bound Community Teaching Kitchen: Broth Talk with Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/broth-talk-with-honey-grace-lopez/) - Explore the foundations of flavorful broth in this semi-demo class with Honey Grace Lopez, who trained at Ireland’s Ballymaloe Cookery School. Known for her approachable teaching style, Honey will guide you through the essentials of broth-making and show you how to transform simple ingredients into rich, nourishing soups. You’ll also learn techniques for creating a
- [Homeward Bound Community Teaching Kitchen: The Art of Fermentation with Sarah Owens](https://ediblemarinandwinecountry.ediblecommunities.com/events/homeward-bound-community-teaching-kitchen-the-art-of-fermentation-with-sarah-owens/) - Discover the art of fermenting fresh, seasonal produce in this hands-on workshop! Join award-winning cookbook author and celebrated fermenter Sarah Owens as she shares her expertise in transforming California’s bounty into flavorful fermented products that are rich in probiotics. Known for her approachable, craft-driven cookbooks, Sarah will guide you step by step in safely making
- [Homeward Bound Chef Event: Darryl Bell of Stateline Road Smokehouse](https://ediblemarinandwinecountry.ediblecommunities.com/events/homeward-bound-chef-event-darryl-bell-of-stateline-road-smokehouse/) - Chef Darryl Bell brings authentic Kansas City-style barbecue in three dishes from his Napa restaurant, Stateline Road Smokehouse. His menu: Rancho Gordo Beans, Braised Collard Greens and Nueske Bacon Sliced Hickory-Smoked Brisket with Red & Green Coleslaw Strawberry Cream Soda Cake with Fresh Berries & Vanilla Soft Serve A Kansas City native, Chef Darryl built
- [Spring Feast: A farm-to-belly dinner at Slide Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/events/spring-feast-a-farm-to-belly-dinner-at-slide-ranch/) - Join us for an intimate Spring Feast at Slide Ranch - a bright evening of nourishing food, joyful company, and the magic of the coast as spring unfolds. We’ll start with a happy hour on the bluffs, where you can sip local wine or a seasonal cocktail, enjoy farm-fresh bites, and take in sweeping ocean
- [Kivelstadt Cellars: Second Shift Wine Fest](https://ediblemarinandwinecountry.ediblecommunities.com/events/kivelstadt-cellars-second-shift-wine-fest/) - May 30, 5–7pm Sonoma kivelstadtcellars.com
- [MALT: Hike at Corda Family Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/events/malt-hike-at-corda-family-ranch/) - May 15–16, 10am–1pm West Marin malt.org
- [Inn at the Tides Winemaker Dinner: Baletto Vineyards](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner-baletto-vineyards/) - May 15 Bodega Bay innatthetides.com
- [Larson Family Winery: Mothers Day Brunch](https://ediblemarinandwinecountry.ediblecommunities.com/events/larson-family-winery-mothers-day-brunch/) - May 10, 11am–1pm Sonoma larsonfamilywinery.com
- [MALT: A Day at the Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/events/malt-a-day-at-the-ranch/) - May 2, 1–4pm Black Mountain Ranch, Tomales malt.org
- [Sonoma County Farm Trails: Spring Tour](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-county-farm-trails-spring-tour/) - May 2–3 Sonoma County farmtrails.org
- [Larson Family Winery: Paella & Pinot](https://ediblemarinandwinecountry.ediblecommunities.com/events/larson-family-winery-paella-pinot/) - April 26, 11am–1pm Sonoma larsonfamilywinery.com
- [Apple Blossom Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/apple-blossom-festival/) - April 25–27 Sebastopol appleblossomfest.com
- [MALT: Wildflower Walk at Leiss Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/events/malt-wildflower-walk-at-leiss-ranch/) - April 24–25, 10am–1pm West Marin malt.org
- [Butter & Egg Days](https://ediblemarinandwinecountry.ediblecommunities.com/events/butter-egg-days/) - April 11, noon Petaluma petalumadowntown.com/butter-eggsparade.html
- [Martin Ray Vineyards & Winery: Winemaker Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/martin-ray-vineyards-winery-winemaker-dinner/) - April 2 Santa Rosa martinraywinery.com
- [Martin Ray Vineyards & Winery: Estate Brunch Weekend](https://ediblemarinandwinecountry.ediblecommunities.com/events/martin-ray-vineyards-winery-estate-brunch-weekend/) - March 28, 29 Windsor martinraywinery.com
- [Marin County Farm Day](https://ediblemarinandwinecountry.ediblecommunities.com/events/marin-county-farm-day/) - March 26, 9am–noon San Rafael agriculturalinstitute.org
- [Sonoma Epicurean](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-epicurean/) - March 26–28 Healdsburg & environs sonomaepicurean.v.org
- [Passport to Dry Creek Valley](https://ediblemarinandwinecountry.ediblecommunities.com/events/passport-to-dry-creek-valley-2/) - April 24–25 Dry Creek Valley, Sonoma County drycreekvalley.org
- [Artisan Cheese Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/artisan-cheese-festival/) - March 20–22 Sonoma & West Marin artisancheesefestival.com
- [Pigs & Pinot](https://ediblemarinandwinecountry.ediblecommunities.com/events/pigs-pinot/) - March 20–21 Appellation Healdsburg pigsandpinot.com
- [Fork2Film Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/fork2film-festival/) - March 19–22 St. Helena cameocinema.com
- [MALT Feast on the Farm](https://ediblemarinandwinecountry.ediblecommunities.com/events/malt-feast-on-the-farm/) - March 18, 3pm West Marin malt.org
- [Martin Ray Vineyards & Winery: Pizza Pop–Up Weekends](https://ediblemarinandwinecountry.ediblecommunities.com/events/martin-ray-vineyards-winery-pizza-pop-up-weekends/) - March 14,15 Santa Rosa martinraywinery.com
- [Gold Ridge Organic Farms: Preserved Lemons & Candied Mandarin-Kumquats with Merriee Olson](https://ediblemarinandwinecountry.ediblecommunities.com/events/gold-ridge-organic-farms-preserved-lemons-candied-mandarin-kumquats-with-merriee-olson/) - March 13, 10am–1pm Sebastopol goldridgeorganicfarms.com
- [Point Reyes Farmstead Cheese: Cheese Lovers Tasting + Lunch](https://ediblemarinandwinecountry.ediblecommunities.com/events/point-reyes-farmstead-cheese-cheese-lovers-tasting-lunch/) - March 12, 19 12:30pm–2pm Point Reyes Station pointreyescheese.com
- [Inn at the Tides: Winemaker Dinner with Aperture Cellars](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner-with-aperture-cellars/) - March 10, 6:30pm Bodega Bay innatthetides.com
- [Gold Ridge Organic Farms: Growing Great Tomatoes](https://ediblemarinandwinecountry.ediblecommunities.com/events/gold-ridge-organic-farms-growing-great-tomatoes/) - March 14, 10:30am–12:30pm Sebastopol www.goldridgeorganicfarms.com
- [Slide Ranch Spring Fling](https://ediblemarinandwinecountry.ediblecommunities.com/events/slide-ranch-spring-fling-2/) - Join us as we celebrate the season with Spring Fling 2026! Bring your friends and family and enjoy a day of live music, local cuisine, and engaging hands-on activities and demonstrations throughout the day. Programming will include goat milking, garden and site tours, cob oven demonstrations, cheese making, the Marine Mammal Center, Zero Waste Marin,
- [Snacky Cookbook Party at Toluma Farms with guest Marissa Mullen](https://ediblemarinandwinecountry.ediblecommunities.com/events/snacky-cookbook-party-at-toluma-farms-with-guest-marissa-mullen/) - Toluma Farms is hosting a cookbook party in honor of visiting author Marissa Mullen who is in town from New York launching her very anticipated new cookbook, I'll Bring the Apps! Tamara Hicks, owner of Toluma Farms, also just launched her first-ever cookbook called Feasts on the Farm this past fall, and both cookbooks will be available
- [Easter Trolley Treasure Hunt at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/easter-trolley-treasure-hunt-at-gold-ridge-organic-farms/) - Hop aboard Gold Ridge Organic Farms’ beloved Apple Trolley for an Easter adventure the whole family will love! Join us for our Easter Trolley Treasure Hunt — a 75-minute experience where you’ll enjoy a guided scenic tour through our orchard before setting off through the apple trees on a mission to find hidden clues, collect
- [Wholegrain Baking with Chef and Cookbook Author, Sarah Owens](https://ediblemarinandwinecountry.ediblecommunities.com/events/wholegrain-baking-with-chef-and-cookbook-author-sarah-owens/) - 6/24/26, 6:00 pm - 8:30 pm The Community Teaching Kitchen, 1367 N. Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Seasonal Pie Workshop with Chef Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/seasonal-pie-workshop-with-chef-honey-grace-lopez/) - 6/24/26, 6:00 pm - 8:30 pm The Community Teaching Kitchen, 1367 N. Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Fresh Cheese with Chef Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/fresh-cheese-with-chef-honey-grace-lopez/) - 6/2/26, 6:00 pm - 8:30 pm The Community Teaching Kitchen, 1367 N. Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Regional American Pizza with Chef Dave Leyva](https://ediblemarinandwinecountry.ediblecommunities.com/events/regional-american-pizza-with-chef-dave-leyva/) - 5/15/26, 6-8:45 pm The Community Teaching Kitchen, 1367 N Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Caribbean Ceviche Class with Chef Luis Realpozo](https://ediblemarinandwinecountry.ediblecommunities.com/events/caribbean-ceviche-class-with-chef-luis-realpozo/) - 5/1/26, 6-8:30 pm The Community Teaching Kitchen, 1367 N Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Southern Italian Style Pasta Class with Chef Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/southern-italian-style-pasta-class-with-chef-honey-grace-lopez/) - 4/24/26, 6-8:45 pm The Community Teaching Kitchen, 1367 N Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Beer and Cheese Pairing with Chef Andy Wild](https://ediblemarinandwinecountry.ediblecommunities.com/events/beer-and-cheese-pairing-with-chef-andy-wild/) - 4/2/26, 6-8 pm The Community Teaching Kitchen, 1367 N Hamilton Parkway, Novato https://thekeyroom.com/events/
- [The Art of Fermentation with Chef and Cookbook Author, Sarah Owens](https://ediblemarinandwinecountry.ediblecommunities.com/events/the-art-of-fermentation-with-chef-and-cookbook-author-sarah-owens/) - 3/25/26, 6-8:30 pm The Community Teaching Kitchen, 1367 N Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Broth Talk Class with Chef Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/broth-talk-class-with-chef-honey-grace-lopez/) - 3/18/26, 6-8:30 pm The Community Teaching Kitchen, 1367 N Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Irish Tea Party with Chef Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/irish-tea-party-with-chef-honey-grace-lopez/) - 3/18/26, 12:30 – 4 pm The Community Teaching Kitchen, 1367 N Hamilton Parkway, Novato https://thekeyroom.com/events/
- [Botanical Briefing: The Art of Love](https://ediblemarinandwinecountry.ediblecommunities.com/events/botanical-briefing-the-art-of-love/) - From Aphrodite and Helen of Troy to Hallmark and Norman Rockwell, come along on a lighthearted romp through the subject of love and romance in art. Ponder the mysteries of the real Saint Valentine, learn how the ❤️ was invented, and enjoy great artists’ takes on True Love, from Rodin and Renoir to Koons and Banksy. Join
- [Craft Seasonal Dumplings with Chef Preeti Mistry](https://ediblemarinandwinecountry.ediblecommunities.com/events/craft-seasonal-dumplings-with-chef-preeti-mistry/) - Mix locally sourced ingredients under the guidance of the James Beard Award-winning chef at Silver Oak in Oakville, then sit down for a communal meal paired with complementary wines. Pricing is $195 per person; bookings can be made HERE Silver Oak Cellars, Oakville
- [Culinary Rummage Sale](https://ediblemarinandwinecountry.ediblecommunities.com/events/culinary-rummage-sale/) - This one-day event is hosted by Les Dame d'Escoffier's Sonoma County Chapter at the historic barn at Jimtown and Then Sum in beautiful Alexander Valley. The sale will feature a treasure trove of culinary finds curated from both amateur and professional kitchens. Shoppers can browse an eclectic mix of cookbooks, cookware, tabletop items, wine and
- [Garden-to-Table Korean Dumpling Cooking Experience](https://ediblemarinandwinecountry.ediblecommunities.com/events/garden-to-table-korean-dumpling-cooking-experience/) - Come to the Edible Garden to learn the art of making traditional Korean Dumplings! This immersive cooking class is ideal for food enthusiasts eager to explore new culinary horizons or those seeking a unique, interactive dining experience with an appreciation for the beauty of fresh, seasonal ingredients. You'll be greeted with a welcome spritz and
- [2026 Half Moon Bay Wine & Jazz Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/2026-half-moon-bay-wine-jazz-festival/) - The Half Moon Bay Wine & Jazz Festival returns for its fifth year on Saturday, May 9, 2026, from 12–5 p.m., transforming historic Main Street in Half Moon Bay into a lively celebration of California wine, world-class jazz, and local cuisine. The event has grown into one of the Coastside’s premier spring festivals, drawing wine
- [A Taste of Calabria with Rosetta Constantino](https://ediblemarinandwinecountry.ediblecommunities.com/events/a-taste-of-calabria-with-rosetta-constantino/) - Roll up your sleeves and leave your passport at home-- Rosetta Costantino tours us through Italy in her monthly offerings here at the Artisan Baking Center! Learn how to make fresh Calabrian sausage and use it in a pasta sauce, stuff it in casings and grill some plus side dishes to go along with it
- [Stags Leap District ‘Taste of the Neighborhood’ at Vineyard to Vintner](https://ediblemarinandwinecountry.ediblecommunities.com/events/stags-leap-district-taste-of-the-neighborhood-at-vineyard-to-vintner/) - Taste of the Neighborhood at Vineyard to Vintner is your chance to experience the heart of Napa Valley’s legendary Stags Leap District. Gather among the vineyards and organic gardens of Regusci Winery, where dozens of critically acclaimed wines are poured and paired with culinary delights from local Yountville restaurants, Bottega, Ciccio, and North Block alongside
- [Lunar New Year Celebration](https://ediblemarinandwinecountry.ediblecommunities.com/events/lunar-new-year-celebration/) - In commemoration of the Year of the Fire Horse, Under-Study will be hosting two Lunar New Year pop-up dinners. Inspired by the family meals that Culinary Events Manager Haley Wong has become known for at PRESS Restaurant, this pop-up brings Haley's heritage to the table. Each dish reflects the food she grew up with, shaped
- [Sparkling Valentine’s Tasting at Cuvaison](https://ediblemarinandwinecountry.ediblecommunities.com/events/sparkling-valentines-tasting-at-cuvaison/) - Celebrate Valentine’s season with a sparkling experience surrounded by the beauty of the Tai vineyard, where rolling vineyards and tranquil scenery set the mood. Guests will enjoy a curated flight featuring elegant sparkling wine alongside expressive estate selections, perfect for savoring together. The experience invites you to slow down, toast to February, and indulge in
- [Valentine's Day at Hestan Napa](https://ediblemarinandwinecountry.ediblecommunities.com/events/valentines-day-at-hestan-napa/) - Beginning February 12, Hestan Napa will launch its dinner service with a special 4-course Valentine’s Menu. Begin with lobster bisque or Dungeness crab, linger over day boat scallops or butternut squash agnolotti, and finish with wood-fired filet mignon or braised lamb osso bucco. End on a sweet note with Meyer lemon tart or warm Valrhona chocolate cake. Reservations
- [Chocolate & Olive Oil | A Cooking Demo with Stephanie Klassen at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/chocolate-olive-oil-a-cooking-demo-with-stephanie-klassen-at-gold-ridge-organic-farms/) - Treat yourself (and someone you love) to two of our favorite things that are both delicious and good for you. Learn about the health benefits of our extra-virgin organic olive oil, then pair it with high-quality organic chocolate to make Chocolate Olive Oil Mousse and a glossy Glazed Chocolate Orange Olive Oil Cake. What to
- [Legacy & Libations: A Hennessy Pairing Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/legacy-libations-a-hennessy-pairing-dinner/) - Join us at the Claremont Resort & Club in Berkeley for an evening of culinary and cultural celebration in partnership with Hennessy, honoring Black History Month. This elevated experience features a carefully curated multi-course menu crafted by The Claremont’s Executive Chef, Joseph Paire III, perfectly paired with select Hennessy expressions—blending creativity, heritage, and community. Learn
- [Twilight Welcome Party - Passport to Dry Creek Valley](https://ediblemarinandwinecountry.ediblecommunities.com/events/twilight-welcome-party-passport-to-dry-creek-valley/) - Join 20+ Dry Creek Valley wineries on April 24, 2026 as we kick off the best weekend of 2026 in Wine Country! Chef Kevin O’Connor of Hulu’s Chefs vs. Wild, and his team, will be back for the 2nd year to heat things up at Bacchus Landing with their thoughtfully planned & executed open-fire cooking!
- [Passport to Dry Creek Valley](https://ediblemarinandwinecountry.ediblecommunities.com/events/passport-to-dry-creek-valley/) - You are invited to join 25+ wineries per day for Passport to Dry Creek Valley, California’s Friendliest Wine + Food Festival! Travel throughout 16 X 2 idyllic miles and enjoy sun-soaked vineyards, laughter amongst friends, and unforgettable experiences in world-class wine, food, and musical entertainment! Single-day passes available for a taste of the magic as well as weekend passes to soak it all in! Meet founders & winemakers, taste award-winning wines
- [March Wine Madness](https://ediblemarinandwinecountry.ediblecommunities.com/events/march-wine-madness/) - March isn’t just for basketball: Dry Creek Vineyard is bringing the excitement to the cellar! For two Sundays only, the winery’s historic cellar is opening for a special open house featuring rare gems, large formats, library wines, mystery cases and a few surprises from deep within the cellar — some with just a few bottles
- [Rise & Shine With Olive Oil | A Demo at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/rise-shine-with-olive-oil-a-demo-at-gold-ridge-organic-farms/) - What if your favorite breakfast dishes could be healthier without sacrificing flavor? Join us for a cooking demonstration where you'll learn how extra virgin olive oil can enhance your morning meals and support your wellness. This demonstration comes at a great time—the USDA's recently released Dietary Guidelines for Americans encourage using oils rich in essential
- [Sonoma Lovers Celebration: A Valentine's Tasting Experience at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-lovers-celebration-a-valentines-tasting-experience-at-gold-ridge-organic-farms/) - Spoil the special someone in your life this Valentine's Day with an intimate tasting and tour experience at Gold Ridge Organic Farms. Take in the sights and sounds of our farm as you tour the orchards and olive groves aboard our apple-themed trolley. Afterward, you'll be seated at individual tables for a self-guided tasting flight
- [Valentine Charcuterie Workshop](https://ediblemarinandwinecountry.ediblecommunities.com/events/valentine-charcuterie-workshop/) - Get ready for Valentine’s Day at Marin Art & Garden Center with a hands-on experience that’s equal parts creative, delicious, and fun. In this special Valentine’s–themed workshop, you’ll design and assemble your own stunning charcuterie board—perfect for sharing with someone you love (or enjoying all to yourself!). Guided by the experts from Mill Valley Boards,
- [Valentine's Cupcake Decorating Workshop for all ages](https://ediblemarinandwinecountry.ediblecommunities.com/events/valentines-cupcake-decorating-workshop-for-all-ages/) - Join us at Marin Art & Garden Center for a fun and festive Valentine’s Day cupcake decorating workshop—perfect for kids, families, and cupcake lovers of all ages! Each participant will receive their own decorating kit, which includes: · 3 freshly baked cupcakes · 2 bags of buttercream frosting · Valentine's sprinkle mix · Customizable fondant
- [Caring for Your Olive Trees | A Seminar with Paul Vossen at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/caring-for-your-olive-trees-a-seminar-with-paul-vossen-at-gold-ridge-organic-farms/) - Join us at Gold Ridge Organic Farms for a half-day workshop dedicated to the successful management of olive trees. Whether you're a home grower with a few backyard trees or an orchard management professional, you'll gain valuable insights from this focused session. Paul will explore essential topics including the definition and physiological causes of alternate
- [Meyer Lemon Marmalade Making Workshop with Merrilee Olson at Gold Ridge Organic Farms](https://ediblemarinandwinecountry.ediblecommunities.com/events/meyer-lemon-marmalade-making-workshop-with-merrilee-olson-at-gold-ridge-organic-farms/) - Join chef and food preservationist Merrilee Olson, founder of Preserve Farm Kitchens, at Gold Ridge Organic Farms for a hands-on workshop celebrating the vibrant flavors of Meyer lemons. This is more than just a cooking class—it's a complete farm-to-jar experience where you'll learn the art of preserving with an experienced culinary instructor. With years of
- [Pour + Explore Bordeaux Varietals Tasting](https://ediblemarinandwinecountry.ediblecommunities.com/events/pour-explore-bordeaux-varietals-tasting/) - Get your tickets now to Pour + Explore: Bordeaux Varietals Tasting hosted at Rodney Strong Vineyards on Thursday, February 12, 5:30 – 7:30 PM, an exciting tasting experience produced by Sonoma County Vintners in collaboration with Sommelier Christopher Sawyer! Join us for this exclusive wine tasting event to celebrate Valentine’s Day, featuring a special selection of
- [11th Annual Duckhorn Vineyards Derby Party and Discussion Release](https://ediblemarinandwinecountry.ediblecommunities.com/events/11th-annual-duckhorn-vineyards-derby-party-and-discussion-release/) - This year, we’re bringing the festivities to a new setting at our sister property, The Duckhorn Collection at Paraduxx, where the legacy continues in a fresh new way. Settle into the day with Southern-inspired bites from our new Culinary team led by Chef Dominic Orsini and our signature wines poured across our lounge, beneath the
- [Cloverdale Citrus Fair](https://ediblemarinandwinecountry.ediblecommunities.com/events/cloverdale-citrus-fair/) - February 13–16 Cloverdale Fairgrounds CloverdaleCitrusFair.org
- [Wine & Wellness: Bubbles, Balance & Body, Welcome the New Year at Cuvaison](https://ediblemarinandwinecountry.ediblecommunities.com/events/wine-wellness-bubbles-balance-body-welcome-the-new-year-at-cuvaison/) - WHAT: Wine & Wellness: Bubbles, Balance & Body, Welcome the New Year at Cuvaison DATE: Sunday, February 1 TIME: 10am – 12pm WHERE: Cuvaison Estate Tasting Room 1221 Duhig Road Napa, CA 94559 LINK: https://tewines.com/pages/cuvaison-events DETAILS: Sip, Stretch, Sparkle—Bubbles and Balance Returns by Popular Demand!
- [Public Class: Marmalade 101 with Sarah Owens](https://ediblemarinandwinecountry.ediblecommunities.com/events/public-class-marmalade-101-with-sarah-owens/) - Get tickets HERE. Discover the sweet, bright world of citrus preserves in this winter workshop! Award-winning cookbook author Sarah Owens will guide you through the art of transforming winter’s abundant citrus into beautiful, flavorful marmalade. You’ll learn every step of the marmalade-making process, from preparing fruit to safely canning your own jar. Known for her
- [Hands-On Class: California Winter Mushrooms with Chef Matt Shapiro](https://ediblemarinandwinecountry.ediblecommunities.com/events/hands-on-class-california-winter-mushrooms-with-chef-matt-shapiro/) - Get tickets HERE. Join Chef Matt Shapiro, a passionate forager, to explore cooking with California’s winter mushrooms. In this deep-dive class, you’ll cook with Black Trumpet, Hedgehog and Yellowfoot mushrooms, taking home three delicious recipes: two that highlight a single mushroom’s unique flavor and one that blends all three into a harmonious dish. Hear Matt’s
- [Hands-On Class: Ukrainian Baking with Anna Voloshyna](https://ediblemarinandwinecountry.ediblecommunities.com/events/hands-on-class-ukrainian-baking-with-anna-voloshyna/) - Get tickets HERE. Join culinary storyteller and cookbook author Anna Voloshyna to learn the nuances of making a multi-layered Ukrainian Honey Cake. She’ll guide you step-by-step through crafting tender layers of honey biscuit and finishing them with a rich frosting made with sour cream. Along the way, Anna will share her passion for Ukrainian and
- [Public Class: Artisan Handmade Pasta with Honey Grace Lopez](https://ediblemarinandwinecountry.ediblecommunities.com/events/public-class-artisan-handmade-pasta-with-honey-grace-lopez/) - Get tickets HERE. Discover the art of handmade filled pasta with Honey Grace Lopez, who has studied pasta around the world. She will guide you step-by-step in mixing flour and eggs by hand into artisanal dough, then shaping classic ricotta-filled pastas including ravioli, tortellini and mezzaluna. Enjoy tasting the class-made morsels together at the end
- [Hands-On Class: Sourdough 101 with Sarah Owens](https://ediblemarinandwinecountry.ediblecommunities.com/events/hands-on-class-sourdough-101-with-sarah-owens/) - Dive into the art of sourdough in this 3-hour workshop! Join James Beard Award-winning cookbook author and celebrated fermenter Sarah Owens as she shares her expertise in crafting sourdough starters and transforming them into delicious breads or treats. You’ll learn how to mix, shape, score, and bake your own loaf of bread, plus discover how
- [Tony’s + Friends Dinner Series Valentine’s Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/tonys-friends-dinner-series-valentines-dinner/) - Join us for an unforgettable evening at Tony’s Seafood, where good food, great company, and the beauty of West Marin come together. Enjoy a prix fixe menu created by Tony's Executive Chef, Chris Loberg, featuring the best offerings from our local food shed. Where: Tony’s Seafood, 18863 Shoreline Highway, Marshall, CA 94940 When: Friday, February 13th,
- [Tony's + Friends Dinner Series - Crab Fest Party!](https://ediblemarinandwinecountry.ediblecommunities.com/events/tonys-friends-dinner-series-crab-fest-party/) - Join us for an unforgettable evening at Tony’s Seafood, where good food, great company, and the beauty of West Marin come together. Enjoy a prix fixe menu created by Tony's Executive Chef, Chris Loberg, featuring our favorite local crustacean and more. Where: Tony’s Seafood, 18863 Shoreline Highway, Marshall, CA 94940 When: Friday, March 13th, 2026 Tables
- [Hands-On Class: Winter Salads with Chef Matt Shapiro](https://ediblemarinandwinecountry.ediblecommunities.com/events/hands-on-class-winter-salads-with-chef-matt-shapiro/) - Think salads are only for summer? Think again! In our region, we’re surrounded by incredible cold-weather produce that can be transformed into hearty, healthy and unexpectedly delicious salads. Chef Matt Shapiro will cover how to build vibrant, flavorful salads and make standout dressings using ingredients you may never have considered. Everyone will share freshly prepared
- [Urchin Uni Foraging Classes on the Sonoma Coast](https://ediblemarinandwinecountry.ediblecommunities.com/events/urchin-uni-foraging-classes-on-the-sonoma-coast/) - Save Kelp, Eat Urchin! Join us at sunset for a sea urchin foraging class where we will help remove some of the overgrown sea urchin population - so we can eat it! We will teach you how to open and enjoy this incredible delicacy. You may have heard it called “uni” in a sushi restaurant,
- [Foraging Wild Sea Urchin (Uni) to Restore Balance (Sonoma Coast)](https://ediblemarinandwinecountry.ediblecommunities.com/events/foraging-wild-sea-urchin-uni-to-restore-balance-sonoma-coast/) - Save Kelp, Eat Urchin! Join us at sunset for a sea urchin foraging class where we will help remove some of the overgrown sea urchin population - so we can eat it! We will teach you how to open and enjoy this incredible delicacy. You may have heard it called “uni” in a sushi restaurant,
- [Mussel Foraging (Sonoma Coast Near Bodega Bay)](https://ediblemarinandwinecountry.ediblecommunities.com/events/mussel-foraging-sonoma-coast-near-bodega-bay/) - Join us for a magical mussel foraging adventure on the Sonoma Coast. You will learn how to sustainably forage, clean, and prepare our beautiful California coast mussels – as well as an overview of the land’s history, intertidal zone ecosystem, and what it means to be a good steward of our land and waters. Each
- [Barrel Tasting: A Family Affair](https://ediblemarinandwinecountry.ediblecommunities.com/events/barrel-tasting-a-family-affair/) - Experience wine in the making at Dry Creek Vineyard, a family-owned winery with more than 50 years of history in Sonoma County’s Dry Creek Valley. This immersive Barrel Tasting invites guests beyond the tasting room and into the heart of the winemaking process — sampling wines straight from the barrel before they’re released to the
- [Winter Wineland](https://ediblemarinandwinecountry.ediblecommunities.com/events/winter-wineland/) - January 17–18 11am—4pm each day Sonoma County WineRoad.com GET TICKETS Winter Wineland Awaits Step into the magic of Winter Wineland, where the Wine Road transforms into a true wonderland. Imagine cozying up with friends and family, your favorite wines in hand, as you breathe in the crisp winter air and take in the vineyard views—nature’s
- [Russian River Fungi Fest](https://ediblemarinandwinecountry.ediblecommunities.com/events/russian-river-fungi-fest/) - The first ever "Russian River Fungi Fest" is a two day celebration of the incredible mushrooms and mushroom culture of West Sonoma County! West Sonoma County is known for towering redwoods, tasty wine, quirky small towns, and our stunning river. But it’s also one of the world’s most amazing places for....Mushrooms! On February 21st and
- [Mushroom Foraging Class](https://ediblemarinandwinecountry.ediblecommunities.com/events/mushroom-foraging-class/) - 🍄 Mushroom Foraging Holiday Classes 🍄 on beautiful private Sonoma Coast land led by expert guides. Dates offered: Dec 20, 21, 27, 28, or Jan 3, 4 Learn about the fascinating world of fungi with a hands-on half-day class. Learn to safely identify gourmet edible mushrooms, as well as how to identify toxic species. It's
- [Winter Feast at Slide Ranch](https://ediblemarinandwinecountry.ediblecommunities.com/events/winter-feast-at-slide-ranch/) - We’ll start with a sunset happy hour on the bluffs with live music, where you can sip local wine or a seasonal cocktail, enjoy farm-fresh bites, and immerse yourself in the sweeping ocean views. As the light fades, we’ll gather inside our Farm to Table Teaching Center, overlooking the Pacific and warmed by conversation and
- [RO Restaurant & Lounge – Christmas Eve](https://ediblemarinandwinecountry.ediblecommunities.com/events/ro-restaurant-lounge-christmas-eve/) - On Tuesday, December 24th, RO will celebrate Christmas Eve from 4:00–9:30pm with festive food and drink specials inspired by seasonal flavors, plus a live holiday jazz trio performing from 6:00–8:00pm. Guests can enjoy the full menu along with Happy Hour on the patio and at the bar from 4:00–6:00pm, as well as limited-time offerings including
- [Winter in the Wineries Passport](https://ediblemarinandwinecountry.ediblecommunities.com/events/winter-in-the-wineries-passport/) - December 6–March 1 Calistoga VisitCalistoga.com/winter-in-thewineries-passport
- [Winterfest Sausalito: Lighted Boat Parade & Fireworks](https://ediblemarinandwinecountry.ediblecommunities.com/events/winterfest-sausalito-lighted-boat-parade-fireworks/) - December 13, 6–7:15pm Sausalito WinterfestSausalito.com
- [Bouchaine Cheese & Wine Discovery](https://ediblemarinandwinecountry.ediblecommunities.com/events/bouchaine-cheese-wine-discovery/) - December 14, 11am–12:30pm Napa Bouchaine.com
- [MacRostie’s Giving Tuesday Promotion Supporting the Humane Society of Sonoma County](https://ediblemarinandwinecountry.ediblecommunities.com/events/macrosties-giving-tuesday-promotion-supporting-the-humane-society-of-sonoma-county/) - From Tuesday, December 2 - Wednesday, December 17, MacRostie Winery is partnering with the Humane Society of Sonoma County to donate $10 for every holiday gift set sold, both online and at the MacRostie Winery Estate House in Healdsburg. Funds directly support lifesaving medical care, adoption services, spay/neuter programs, and essential supplies for local families
- [Fungi Forager’s Feast & Book Signing Event in Napa](https://ediblemarinandwinecountry.ediblecommunities.com/events/fungi-foragers-feast-book-signing-event-in-napa/) - The Fungi Forager’s Feast is a one-night-only event at La Toque Restaurant in Napa celebrating the extraordinary world of wild mushrooms. The evening will highlight rare and exceptional fungi, including the celebrated California Golden Chanterelle (Cantharellus californicus) and the highly prized Matsutake (Tricholoma murrillianum). The program brings together the culinary artistry of Chef Ken Frank
- [Cookbook Signing with Chef Thomas Keller](https://ediblemarinandwinecountry.ediblecommunities.com/events/cookbook-signing-with-chef-thomas-keller/) - On Saturday, December 13th, Finesse, The Store will host a special meet-and-greet with Chef Thomas Keller. Chef Keller will sign any cookbook purchased during the event. Guests can enjoy light bites and refreshments while browsing a curated collection of kitchen tools, apparel, and accessories favored by Chef Keller and his restaurants. To celebrate, Finesse will
- [In the Presence of Tea Cups](https://ediblemarinandwinecountry.ediblecommunities.com/events/in-the-presence-of-tea-cups/) - Busy Siddens will have a solo art show at Two Trees Tea House in Occidental 12/06–01/10 It’s called In the Presence of Tea Cups. She will be offering miniature paintings on wood and individually hand drawn greetings cards. Please come to the opening reception on Sat Dec 6 5:00–7:00pm with local DJ Bankshot GIFT IDEA: All can
- [RO Restaurant & Lounge – New Year’s Eve](https://ediblemarinandwinecountry.ediblecommunities.com/events/ro-restaurant-lounge-new-years-eve/) - On Tuesday, December 31st, RO will ring in the New Year from 5:00pm–12:00am with a festive holiday menu offered in two seatings, each including a Champagne welcome and optional wine pairing, plus a live performance by Aaron Durr. The first seating is priced at $125 per person and the second at $295, with menus featuring
- [36th Annual Sonoma Crab & Wine Fest](https://ediblemarinandwinecountry.ediblecommunities.com/events/36th-annual-sonoma-crab-wine-fest/) - February 7 Sonoma County Events Center & Fairgrounds SonomaFB.org/crab-feed/
- [Napa Truffle Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/napa-truffle-festival/) - January 17–19 Napa Valley NapaTruffleFestival.com
- [MacArthur Place: New Years Celebration](https://ediblemarinandwinecountry.ediblecommunities.com/events/macarthur-place-new-years-celebration/) - December 31, 5:30pm–1am Sonoma MacArthurPlace.com
- [Inn at the Tides: New Years Eve Celebration](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-new-years-eve-celebration/) - December 31, 7pm–midnight Bodega Bay InnAtTheTides.com
- [Grove 45: Holiday Wreath Making Class](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-holiday-wreath-making-class/) - December 11 & 12, 5:30–7:30pm Calistoga Grove45.com
- [Holiday Centerpiece Workshop](https://ediblemarinandwinecountry.ediblecommunities.com/events/holiday-centerpiece-workshop/) - December 7, 1–4pm Appellation Healdsburg 101 Dovetail Lane, Healdsburg AppellationHotels.com/crafted
- [Nick’s Cove: Santa Day!](https://ediblemarinandwinecountry.ediblecommunities.com/events/nicks-cove-santa-day/) - December 7, 11am–3pm Tomales Bay NicksCove.com
- [Larson Family Winery: Santa Weekend!](https://ediblemarinandwinecountry.ediblecommunities.com/events/larson-family-winery-santa-weekend/) - December 6 & 7, 11am–4pm Sonoma LarsonFamilyWinery.com
- [Martin Ray Winery: Holiday in the Barrel Room](https://ediblemarinandwinecountry.ediblecommunities.com/events/martin-ray-winery-holiday-in-the-barrel-room/) - December 6, noon–3pm Santa Rosa MartinRayWinery.com
- [Gold Ridge Organic Farms: Holiday Entertaining Cheeseboard Workshop](https://ediblemarinandwinecountry.ediblecommunities.com/events/gold-ridge-organic-farms-holiday-entertaining-cheeseboard-workshop/) - December 6, 11am–1pm Sebastopol GoldridgeOrganicFarms.com
- [Inn at the Tides: Winemaker Dinner with Ferrari-Carano Vineyards and Winery](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner-with-ferrari-carano-vineyards-and-winery/) - December 5, 6:30pm Bodega Bay InnAtTheTides.com
- [Calistoga Lighted Tractor Parade](https://ediblemarinandwinecountry.ediblecommunities.com/events/calistoga-lighted-tractor-parade/) - December 6, 7–8pm Calistoga VisitCalistoga.com
- [La Dolce Trifole: A Night of Film, Flavor & Furry Friends!](https://ediblemarinandwinecountry.ediblecommunities.com/events/la-dolce-trifole-a-night-of-film-flavor-furry-friends/) - 'Trifole' Exclusive Screening at the Napa Truffle Festival 2026 La Dolce Trifole launches a weekend full of truffle-fueled enchantment, culture, wine and, of course, the truffle pups! Join us for an unforgettable evening celebrating one of the world’s most elusive delicacies and the trained dogs who sniff them out. Trifole, directed by Gabriele Fabbro, is
- [Chappellet Holiday on Pritchard Hill](https://ediblemarinandwinecountry.ediblecommunities.com/events/chappellet-holiday-on-pritchard-hill/) - Save the date for Chappellet’s annual Holiday on Pritchard Hill celebration! Chappellet invites you to celebrate the season at the winery’s annual Holiday on Pritchard Hill event, featuring new releases, rare selections from the family cellar, festive pairings, live music by Salty Sally, and the opportunity for Chappellet Members to pick up December club shipments. Chappellet will
- [Pour + Explore Sparkling Wines Tasting](https://ediblemarinandwinecountry.ediblecommunities.com/events/pour-explore-sparkling-wines-tasting/) - Join us for our Pour + Explore exclusive wine tasting event on Thursday, December 11, 5:30-7:30pm at Gloria Ferrer, featuring a special selection of Sparkling Wines that showcase world-class wines from over 20 wineries from across Sonoma County.
- [Sippin' Santa at Lazeaway Club at the Flamingo Resort](https://ediblemarinandwinecountry.ediblecommunities.com/events/sippin-santa-at-lazeaway-club-at-the-flamingo-resort/) - Every year, The Flamingo Resort & Spa is the place to be for festive tiki-holiday decor, and this year the resort will host a Sippin’ Santa Kick-off Christmas Spectacular benefitting Toys for Tots as the official start to the holiday season on Sunday November 23rd. The entire property will become a tiki-winter wonderland and come
- [Napa Valley Truffle Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/napa-valley-truffle-festival/) - Truffle lovers - experience all things truffle at the 14th annual Napa Truffle Festival! Tastings, truffle science, truffle cuisine and cooking demos, truffle flick night, truffle dogs, fresh Périgord truffles for sale…and one big free Marketplace! Plus, learn how American grown truffles rival European’s finest. Whether you're a foodie with a passion for truffles, or a The 14th annual Napa Truffle Festival features truffle tastings, science, cuisine and cooking demos,truffle dogs, fresh Périgord truffles for sale…and one big free Marketplace!
- [Halloween Spectacular](https://ediblemarinandwinecountry.ediblecommunities.com/events/halloween-spectacular/) - Trick or treat! Guess the weight of the giant pumpkin and win a prize. Costume contest at 5 pm.
- [Pie Baking Contest](https://ediblemarinandwinecountry.ediblecommunities.com/events/pie-baking-contest/) - Marin Country Mart's 13th Annual Pie Baking Contest
- [Bouchaine Vineyards Crush Party](https://ediblemarinandwinecountry.ediblecommunities.com/events/bouchaine-vineyards-crush-party/) - Come to Bouchaine Vineyard's Harvest Party for an unforgettable day filled with Spanish paella, Bouchaine wine and live music.
- [Clos du Val Harvest Farmers Market](https://ediblemarinandwinecountry.ediblecommunities.com/events/clos-du-val-harvest-farmers-market/) - Experience Napa Valley and Clos du Val at the annual Harvest Farmers' Market at the height of harvest season. Celebrate Hirondelle Estate wine releases with Winemaker, Carmel Greenberg, and the local farmers, chefs, and artisans. Guests enjoy the bounty of harvest with an open-fire pig roast from Chef Gary Penir, delicious bites from The Lumpia
- [Gather for the Planet](https://ediblemarinandwinecountry.ediblecommunities.com/events/gather-for-the-planet/) - A benefit for the Center of Food & Agriculture October 4, 4:40 – 8:30 pm Black Mountain Ranch, Point Reyes Station GatherForThePlanet.org
- [Bouchaine Vineyards: Lobster Wishes & Caviar Dreams](https://ediblemarinandwinecountry.ediblecommunities.com/events/bouchaine-vineyards-lobster-wishes-caviar-dreams/) - November 16, 1 – 4 pm Carneros, Napa Bouchaine.com/pages/events
- [Grove 45 November High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-november-high-tea/) - November 16, 2 – 4 pm Calistoga Grove45.com
- [Inn at The Tides: Winemaker Dinner with St. Francis Winery & Vineyards](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner-with-st-francis-winery-vineyards/) - November 14, 6:30 pm Bodega Bay InnAtTheTides.com
- [Janet Fletcher’s World Cheese Tour: Let’s Drink Bubbles!](https://ediblemarinandwinecountry.ediblecommunities.com/events/janet-fletchers-world-cheese-tour-lets-drink-bubbles/) - November 4, 5:30 pm – 7:30 pm Napa JanetFletcher.com
- [Keller Estate: Dia De Los Muertos Fiesta!](https://ediblemarinandwinecountry.ediblecommunities.com/events/keller-estate-dia-de-los-muertos-fiesta/) - November 1, 5 pm – 8 pm Petaluma KellerEstate.com
- [Goldridge Organic Farms: Orchard Hike with Farmer Brooke Hazen](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-orchard-hike-with-farmer-brooke-hazen-2/) - October 25, 10:15 am – 11:45 am Sebastopol GoldridgeOrganicFarms.com
- [Inn at the Tides: Winemaker Dinner with Carol Shelton Wines](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner-with-carol-shelton-wines/) - October 24, 6:30 pm Bodega Bay InnAtTheTides.com
- [Sonoma County Vintners: Pour + Explore](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-county-vintners-pour-explore/) - October 23, 11 am – 4 pm Kunde Family Winery Kenwood SonomaCountyWine.com
- [Grove 45 October High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-october-high-tea/) - October 19, 2 – 4 pm Calistoga Grove45.com
- [Janet Fletcher’s World Cheese Tour: Autumn Cheese Plate](https://ediblemarinandwinecountry.ediblecommunities.com/events/janet-fletchers-world-cheese-tour-autumn-cheese-plate/) - October 14, 5:30 pm – 7:30 pm Napa JanetFletcher.com
- [Sonoma County Harvest Fair](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-county-harvest-fair/) - October 11, 6 pm – 9 pm Santa Rosa SonomaCountyHarvestFair.com
- [Point Reyes Farmstead Cheese Co: Farm Brunch](https://ediblemarinandwinecountry.ediblecommunities.com/events/point-reyes-farmstead-cheese-co-farm-brunch-3/) - October 4, 11 am – 1:30 pm, reservations required Point Reyes PointReyesCheese.com
- [Goldridge Organic Farms: Fuji Apple U-Pick](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-fuji-apple-u-pick/) - October 4, by appointment Sebastopol GoldridgeOrganicFarms.com
- [Goldridge Organic Farms: Marvelous Mezze, Cooking with Stephanie](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-marvelous-mezze-cooking-with-stephanie/) - October 3, 11:30 am – 1:30 pm Sebastopol GoldridgeOrganicFarms.com
- [Sonoma County Farmtrails: Fall Tour](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-county-farmtrails-fall-tour/) - September 27 & 28, 10 am – 4 pm Sonoma County-wide FarmTrails.org
- [Point Reyes Farmstead Cheese Co: Cheese & Greet Anniversary Tasting](https://ediblemarinandwinecountry.ediblecommunities.com/events/point-reyes-farmstead-cheese-co-cheese-greet-anniversary-tasting/) - September 26, 2 pm – 4 pm Point Reyes PointReyesCheese.com
- [Inn at the Tides: Winemaker Dinner with Marimar Estate Vineyards](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner-with-marimar-estate-vineyards/) - September 26, 6:30 pm Bodega Bay InnAtTheTides.com
- [Valley of the Moon Vintage Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/valley-of-the-moon-vintage-festival/) - September 25 – 27, 10 am – 4 pm Sonoma ValleyOfTheMoonVintageFestival.com
- [Grove 45 September High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-september-high-tea/) - September 21, 2 – 4 pm Calistoga Grove45.com
- [St Helena Harvest Dinner with Music Under the Stars](https://ediblemarinandwinecountry.ediblecommunities.com/events/st-helena-harvest-dinner-with-music-under-the-stars/) - September 20, 5:30 pm – 9 pm St Helena StHelenaHarvestDinner.com
- [Goldridge Organic Farms: Fourth Annual Heirloom Apple Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-fourth-annual-heirloom-apple-festival/) - September 20, 11 am – 3 pm Sebastopol GoldridgeOrganicFarms.com
- [Sonoma County Wine Celebration & Auction](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-county-wine-celebration-auction-2/) - September 19, 4 pm – 5:30 pm September 20, 1 pm – 7 pm Sonoma County WineCelebration.SonomaWine.com
- [Sonoma County Wine Celebration & Auction](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-county-wine-celebration-auction/) - September 19, 4 pm – 5:30 pm September 20, 1 pm – 7 pm Sonoma County WineCelebration.SonomaWine.com
- [Marin Art and Garden Center: Edible Garden Culinary Fundraiser](https://ediblemarinandwinecountry.ediblecommunities.com/events/marin-art-and-garden-center-edible-garden-culinary-fundraiser/) - September 14, 5 pm – 9 pm Ross MarinArtAndGarden.com
- [Goldridge Organic Farms: Honeycrisp Apple U-Pick](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-honeycrisp-apple-u-pick/) - September 13, by appointment Sebastopol GoldridgeOrganicFarms.com
- [Keller Estate: 2025 Harvest Celebration](https://ediblemarinandwinecountry.ediblecommunities.com/events/keller-estate-2025-harvest-celebration/) - September 13, 1 pm – 3 pm Petaluma KellerEstate.com
- [Point Reyes Farmstead Cheese Co: Farm Brunch](https://ediblemarinandwinecountry.ediblecommunities.com/events/point-reyes-farmstead-cheese-co-farm-brunch-2/) - September 13, 11 am – 1:30 pm, reservations required Point Reyes PointReyesCheese.com
- [11th Annual Petaluma Craft Beer Fest](https://ediblemarinandwinecountry.ediblecommunities.com/events/11th-annual-petaluma-craft-beer-fest/) - September 13, 1 pm – 5 pm Petaluma PetalumaCraftBeerFest.com
- [Janet Fletcher’s World Cheese Tour: Blue-Ribbon Winners from American Cheese Society](https://ediblemarinandwinecountry.ediblecommunities.com/events/janet-fletchers-world-cheese-tour-blue-ribbon-winners-from-american-cheese-society/) - September 9, 5:30 pm – 7:30 pm Napa JanetFletcher.com
- [Flora & Fungi: Moonrise Kayaking and Local Seafood Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/flora-fungi-moonrise-kayaking-and-local-seafood-dinner-2/) - September 7, 5:30 pm – 9:30 pm Sausalito FloraAndFungi.com
- [Goldridge Organic Farms: Pink Pearl Pizza Party](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-pink-pearl-pizza-party/) - September 6, 11 am – 3 pm Sebastopol GoldridgeOrganicFarms.com
- [Calistoga Harvest Table](https://ediblemarinandwinecountry.ediblecommunities.com/events/calistoga-harvest-table/) - September 7, 3:30 pm Calistoga VisitCalistoga.com/events-calendar/harvest-table
- [Wit & Wisdom Sip & Shuck](https://ediblemarinandwinecountry.ediblecommunities.com/events/wit-wisdom-sip-shuck/) - Chef Michael Mina's Award Winning Restaurant, Wit & Wisdom, is partnering with local oyster and caviar purveyors and Sonoma Valley Vintners to present a night of elegant bites, lively tunes, and socializing with Chef Mina himself! Taking place on Thursday August 28, 2025 from 5 -7 PM, join The Lodge at Sonoma and experience fresh
- [12th Annual Windsor Chili Cook Off](https://ediblemarinandwinecountry.ediblecommunities.com/events/12th-annual-windsor-chili-cook-off/) - The 12th annual Windsor Chili Cook Off is on September 26, 2026. Noon to 4 pm.
- [Point Reyes Farmstead Cheese & Greet Anniversary Tasting](https://ediblemarinandwinecountry.ediblecommunities.com/events/point-reyes-farmstead-cheese-greet-anniversary-tasting/) - Join us in celebrating 25 years of cheese with a festive twist on our classic tastings. Our Anniversary Cheese Tastings bring together the best of our past and present—from a bountiful grazing table piled high with our award-winning cheeses to pours from some of our favorite local beverage partners. Mingle with fellow cheese lovers, chat
- [Edible Garden](https://ediblemarinandwinecountry.ediblecommunities.com/events/edible-garden/) - The Edible Garden, an annual culinary fundraiser for the center, is an enchanted invitation for guests to stroll through the gardens enjoying local, artisanal food and beverages. The evening culminates with live music by local band Walking Mirrors, an art walk with works from The Cedar’s artists, a live auction, an al- fresco dinner, sweet
- [Bottle Shock Screening in the Park Sponsored by Yountville Arts](https://ediblemarinandwinecountry.ediblecommunities.com/events/bottle-shock-screening-in-the-park-sponsored-by-yountville-arts/) - Yountville, CA — Yountville Arts invites the community to its second Movie Night in the Park featuring the acclaimed wine-country film “Bottle Shock” on Friday, September 5th at Veterans Park. The evening includes a special in-person introduction by Bo Barrett of Chateau Montelena, whose story is portrayed in the film. The film is directed by
- [12th Annual Windsor Chili Cook Off](https://ediblemarinandwinecountry.ediblecommunities.com/events/12th-annual-windsor-chili-cook-off-2/) - Chili aficionados, amateur chefs, and culinary pros will bring the heat and compete for top honors at the 12th Annual Windsor Chili Cook-Off. Attendees will have the opportunity to sample all of the spicy creations and cast their votes for their favorite in the People’s Choice category. An expert panel of judges will determine the
- [Point Reyes Farmstead Cheese Co. Farm Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/point-reyes-farmstead-cheese-co-farm-dinner/) - August 8, 6–8pm Point Reyes PointReyesCheese.com
- [Point Reyes Farmstead Cheese Co. Farm Brunch](https://ediblemarinandwinecountry.ediblecommunities.com/events/point-reyes-farmstead-cheese-co-farm-brunch/) - July 12, 11am–1:30pm Point Reyes PointReyesCheese.com
- [Grove 45 August High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-august-high-tea/) - August 17, 2–4pm Calistoga Grove45.com
- [Inn at The Tides: Winemaker Dinner with Sangiacomo Family Wines](https://ediblemarinandwinecountry.ediblecommunities.com/events/inn-at-the-tides-winemaker-dinner-with-sangiacomo-family-wines/) - August 15, 6:30pm Bodega Bay InnAtTheTides.com
- [Janet Fletcher’s World Cheese Tour: Taste the Classics](https://ediblemarinandwinecountry.ediblecommunities.com/events/janet-fletchers-world-cheese-tour-taste-the-classics/) - July 1, 5:30–7:30pm Napa JanetFletcher.com
- [Grove 45 June High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-june-high-tea/) - June 22, 2–4pm Calistoga Grove45.com
- [Taste of Sonoma](https://ediblemarinandwinecountry.ediblecommunities.com/events/taste-of-sonoma/) - Taste of Sonoma June 21, 11am–4pm Santa Rosa TasteofSonoma.com
- [Goldridge Organic Farms: Orchard Hike with Farmer Brooke Hazen](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-orchard-hike-with-farmer-brooke-hazen-3/) - August 23, 10:15–11:45am Sebastopol GoldridgeOrganicFarms.com
- [Goldridge Organic Farms: Sip, Taste, Learn:](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-sip-taste-learn/) - A Sensory Evaluation of Olive Oil with Pablo Voizuk June 28, by appointment Sebastopol GoldridgeOrganicFarms.com
- [Goldridge Organic Farms: Orchard Hike with Farmer Brooke Hazen](https://ediblemarinandwinecountry.ediblecommunities.com/events/goldridge-organic-farms-orchard-hike-with-farmer-brooke-hazen/) - June 21, 10:15–11:45am by appointment Sebastopol GoldridgeOrganicFarms.com
- [Ambix Spirits Nocino Making Workshop](https://ediblemarinandwinecountry.ediblecommunities.com/events/ambix-spirits-nocino-making-workshop/) - June 21 Sebastopol AmbixSpirits.com/Events
- [Flora & Fungi: Moonrise Kayaking and Local Seafood Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/flora-fungi-moonrise-kayaking-and-local-seafood-dinner/) - June 4, 6–9:30pm Sausalito FloraAndFungiAdventures.com
- [Roman Spa Hot Springs Resort: 50th Anniversary Celebration](https://ediblemarinandwinecountry.ediblecommunities.com/events/roman-spa-hot-springs-resort-50th-anniversary-celebration/) - June 7, 1–4pm Calistoga RomanSpaHotSprings.com
- [Tides of Tomales Dinner](https://ediblemarinandwinecountry.ediblecommunities.com/events/tides-of-tomales-dinner/) - featuring Chef Aiden Owens June 12, 5–8 pm Marshall NicksCove.com
- [Outstanding in the Field](https://ediblemarinandwinecountry.ediblecommunities.com/events/outstanding-in-the-field/) - June 7 McEvoy Ranch June 8 Tres Sabores Winery OustandingInTheField.com
- [Outstanding in the Field](https://ediblemarinandwinecountry.ediblecommunities.com/events/outstanding-in-the-field-962/) - June 7 McEvoy Ranch June 8 Tres Sabores Winery OustandingInTheField.com
- [Sonoma’s 61st Bear Flag Celebration & Chicken BBQ](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonomas-61st-bear-flag-celebration-chicken-bbq/) - June 14, 11am–5pm Sonoma SonomaCity.com
- [Big West Wine Fest](https://ediblemarinandwinecountry.ediblecommunities.com/events/big-west-wine-fest/) - June 14–15, 1–7pm Guerneville BigWestWineFest.com
- [Janet Fletcher’s World Cheese Tour: Spain on Your Plate](https://ediblemarinandwinecountry.ediblecommunities.com/events/janet-fletchers-world-cheese-tour-spain-on-your-plate/) - June 10, 5:30–7:30pm Napa JanetFletcher.com
- [North Coast Wine & Food Festival](https://ediblemarinandwinecountry.ediblecommunities.com/events/north-coast-wine-food-festival/) - June 14 Santa Rosa NorthCoastWineAndFood.com
- [Martin Ray Winery: Burgers & Bordeaux](https://ediblemarinandwinecountry.ediblecommunities.com/events/martin-ray-winery-burgers-bordeaux/) - June 15, 11am–2pm Santa Rosa MartinRayWinery.com
- [Marin Country Mart: Father’s Day BBQ](https://ediblemarinandwinecountry.ediblecommunities.com/events/marin-country-mart-fathers-day-bbq/) - June 15, 11am Larkspur Landing Circle, Larkspur MarinCountryMart.com/Events
- [Taste of Napa](https://ediblemarinandwinecountry.ediblecommunities.com/events/taste-of-napa/) - July 12 Napa FestivalNapaValley.org/Attend/Taste-of-Napa
- [Sonoma County Hot Air Balloon Classic](https://ediblemarinandwinecountry.ediblecommunities.com/events/sonoma-county-hot-air-balloon-classic/) - Sonoma County Hot Air Balloon Classic July 19–20 Santa Rosa schabc.org
- [Grove 45 July High Tea](https://ediblemarinandwinecountry.ediblecommunities.com/events/grove-45-july-high-tea/) - July 20, 2–4pm Calistoga Grove45.com
- [26th Annual Taste of Mt. Veeder](https://ediblemarinandwinecountry.ediblecommunities.com/events/26th-annual-taste-of-mt-veeder/) - August 9, 1–4pm St. Helena MtVeederWines.com
- [Gravenstein Apple Fair](https://ediblemarinandwinecountry.ediblecommunities.com/events/gravenstein-apple-fair/) - August 9–10, 10am–6pm Sebastopol GravensteinAppleFair.com
- [Janet Fletcher’s World Cheese Tour: Cheese Meets Beer](https://ediblemarinandwinecountry.ediblecommunities.com/events/janet-fletchers-world-cheese-tour-cheese-meets-beer/) - August 12, 5:30–7:30pm Napa JanetFletcher.com

## Categories

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## Tags

- [Appetizers](https://ediblemarinandwinecountry.ediblecommunities.com/tag/appetizers/)
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- [Local Heroes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/local-heroes/)
- [Cocktail](https://ediblemarinandwinecountry.ediblecommunities.com/tag/cocktail/)
- [Drink Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/drink-recipes/)
- [Notable Edibles](https://ediblemarinandwinecountry.ediblecommunities.com/tag/notable-edibles/)
- [Distillery](https://ediblemarinandwinecountry.ediblecommunities.com/tag/distillery/)
- [Fruit](https://ediblemarinandwinecountry.ediblecommunities.com/tag/fruit/)
- [Lunch Box](https://ediblemarinandwinecountry.ediblecommunities.com/tag/lunch-box/)
- [Producer](https://ediblemarinandwinecountry.ediblecommunities.com/tag/producer/)
- [Artisan](https://ediblemarinandwinecountry.ediblecommunities.com/tag/artisan/)
- [Farm Tour](https://ediblemarinandwinecountry.ediblecommunities.com/tag/farm-tour/)
- [Main Dish](https://ediblemarinandwinecountry.ediblecommunities.com/tag/main-dish/)
- [Winery](https://ediblemarinandwinecountry.ediblecommunities.com/tag/winery/)
- [Food Tour](https://ediblemarinandwinecountry.ediblecommunities.com/tag/food-tour/)
- [Restaurants](https://ediblemarinandwinecountry.ediblecommunities.com/tag/restaurants/)
- [Shops & Markets](https://ediblemarinandwinecountry.ediblecommunities.com/tag/shops-markets/)
- [Side Dishes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/side-dishes/)
- [Gardening](https://ediblemarinandwinecountry.ediblecommunities.com/tag/gardening/)
- [Salad](https://ediblemarinandwinecountry.ediblecommunities.com/tag/salad/)
- [Spring Gardening](https://ediblemarinandwinecountry.ediblecommunities.com/tag/spring-gardening/)
- [Vegan](https://ediblemarinandwinecountry.ediblecommunities.com/tag/vegan/)
- [Hanukkah](https://ediblemarinandwinecountry.ediblecommunities.com/tag/hanukkah/)
- [Sandwich](https://ediblemarinandwinecountry.ediblecommunities.com/tag/sandwich/)
- [Summer Gardening](https://ediblemarinandwinecountry.ediblecommunities.com/tag/summer-gardening/)
- [Travel](https://ediblemarinandwinecountry.ediblecommunities.com/tag/travel/)
- [Vegetarian](https://ediblemarinandwinecountry.ediblecommunities.com/tag/vegetarian/)
- [Snacks](https://ediblemarinandwinecountry.ediblecommunities.com/tag/snacks/)
- [Travel Destinations](https://ediblemarinandwinecountry.ediblecommunities.com/tag/travel-destinations/)
- [Vegetables](https://ediblemarinandwinecountry.ediblecommunities.com/tag/vegetables/)
- [Whiskey](https://ediblemarinandwinecountry.ediblecommunities.com/tag/whiskey/)
- [Holidays](https://ediblemarinandwinecountry.ediblecommunities.com/tag/holidays/)
- [Soups & Stews](https://ediblemarinandwinecountry.ediblecommunities.com/tag/soups-stews/)
- [Wine](https://ediblemarinandwinecountry.ediblecommunities.com/tag/wine/)
- [Spreads, Sauces, & Dips](https://ediblemarinandwinecountry.ediblecommunities.com/tag/spreads-sauces-dips/)
- [Winter Gardening](https://ediblemarinandwinecountry.ediblecommunities.com/tag/winter-gardening/)
- [Eggplant](https://ediblemarinandwinecountry.ediblecommunities.com/tag/eggplant/)
- [Thanksgiving](https://ediblemarinandwinecountry.ediblecommunities.com/tag/thanksgiving/)
- [Nut & Seed](https://ediblemarinandwinecountry.ediblecommunities.com/tag/nut-seed/)
- [Orange](https://ediblemarinandwinecountry.ediblecommunities.com/tag/orange/)
- [Pomegranate](https://ediblemarinandwinecountry.ediblecommunities.com/tag/pomegranate/)
- [Mushroom](https://ediblemarinandwinecountry.ediblecommunities.com/tag/mushroom/)
- [Peas](https://ediblemarinandwinecountry.ediblecommunities.com/tag/peas/)
- [Potato](https://ediblemarinandwinecountry.ediblecommunities.com/tag/potato/)
- [Pumpkin](https://ediblemarinandwinecountry.ediblecommunities.com/tag/pumpkin/)
- [Spreads](https://ediblemarinandwinecountry.ediblecommunities.com/tag/spreads/)
- [Sauces](https://ediblemarinandwinecountry.ediblecommunities.com/tag/sauces/)
- [& Dips](https://ediblemarinandwinecountry.ediblecommunities.com/tag/dips/)
- [aperitivo](https://ediblemarinandwinecountry.ediblecommunities.com/tag/aperitivo/)
- [Summer 2025 Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/summer-2025-recipes/)
- [apples](https://ediblemarinandwinecountry.ediblecommunities.com/tag/apples/)
- [heirloom apples](https://ediblemarinandwinecountry.ediblecommunities.com/tag/heirloom-apples/)
- [Sebastopol](https://ediblemarinandwinecountry.ediblecommunities.com/tag/sebastopol/)
- [enclos](https://ediblemarinandwinecountry.ediblecommunities.com/tag/enclos/)
- [sausalito](https://ediblemarinandwinecountry.ediblecommunities.com/tag/sausalito/)
- [seasoning](https://ediblemarinandwinecountry.ediblecommunities.com/tag/seasoning/)
- [spice](https://ediblemarinandwinecountry.ediblecommunities.com/tag/spice/)
- [summer 2025](https://ediblemarinandwinecountry.ediblecommunities.com/tag/summer-2025/)
- [summer stories](https://ediblemarinandwinecountry.ediblecommunities.com/tag/summer-stories/)
- [winemakers](https://ediblemarinandwinecountry.ediblecommunities.com/tag/winemakers/)
- [spring](https://ediblemarinandwinecountry.ediblecommunities.com/tag/spring/)
- [Chefs Favorite Side Dish Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/chefs-favorite-side-dish-recipes/)
- [Fall 2025 Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/fall-2025-recipes/)
- [roundup no excerpt](https://ediblemarinandwinecountry.ediblecommunities.com/tag/roundup-no-excerpt/)
- [mead](https://ediblemarinandwinecountry.ediblecommunities.com/tag/mead/)
- [sparkling honey wine](https://ediblemarinandwinecountry.ediblecommunities.com/tag/sparkling-honey-wine/)
- [canned cocktails](https://ediblemarinandwinecountry.ediblecommunities.com/tag/canned-cocktails/)
- [Winter 2025 Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/winter-2025-recipes/)
- [Spring 2026 Recipes](https://ediblemarinandwinecountry.ediblecommunities.com/tag/spring-2026-recipes/)
- [Co-Founder Yelp & Marin Dad](https://ediblemarinandwinecountry.ediblecommunities.com/tag/co-founder-yelp-marin-dad/)
- [Photographer & Creative Director](https://ediblemarinandwinecountry.ediblecommunities.com/tag/photographer-creative-director/)
- [Co-Owner Grove 45 & Museion Napa](https://ediblemarinandwinecountry.ediblecommunities.com/tag/co-owner-grove-45-museion-napa/)
- [Owner of Chateau Sonoma](https://ediblemarinandwinecountry.ediblecommunities.com/tag/owner-of-chateau-sonoma/)
- [restaurant](https://ediblemarinandwinecountry.ediblecommunities.com/tag/restaurant/)

## Guide Tags

- [tamales](https://ediblemarinandwinecountry.ediblecommunities.com/guide_tag/2417/)
- [Mexican](https://ediblemarinandwinecountry.ediblecommunities.com/guide_tag/2416/)
- [gluten-free](https://ediblemarinandwinecountry.ediblecommunities.com/guide_tag/2412/)

## Categories

- [Marin](https://ediblemarinandwinecountry.ediblecommunities.com/mec-category/marin/)
- [Sonoma](https://ediblemarinandwinecountry.ediblecommunities.com/mec-category/sonoma/)
- [Napa](https://ediblemarinandwinecountry.ediblecommunities.com/mec-category/napa/)
- [Online](https://ediblemarinandwinecountry.ediblecommunities.com/mec-category/online/)
- [Nevada](https://ediblemarinandwinecountry.ediblecommunities.com/mec-category/nevada/)