BiteClub Eats

Narsi's Hof Brau closes

2010-03-11T17:48:12Z

After 27 years, yesterday was the final day for Narsi's Hof Brau.

Owner Narsi Samii spent two years fighting an eviction from to 60's-era Coddingtown Mall, which is going through major renovations and seeking out tenants with a larger draw. According to the Press Democrat, a proposed Whole Foods will open in the center next October. Restaurants like The Cheesecake Factory have been rumored to be possible fits for the new face of the aging mall. So far, however, there have been no official new tenants named in the restaurant category.

The impending closure has sparked mixed feelings from the community -- long-time fans of the diner are lamenting it while others see an opportunity for something new.

Samii hopes to find a new spot for his restaurant and loyal following, but so far says he doesn't have the financing or location to make that dream a reality.

What's your take? Time to move on, or a tragic loss?

THE STORY BEHIND THE STORY
Narsi's Hof-Brau Fights On

The Garden: A vegan restaurant where meatless food isn't a punishment

2010-03-11T14:38:57Z

Vegan food always seems like a punishment rather than a lifestyle choice. Like wearing a hair shirt or flogging yourself with a cat 'o nine tails. I mean, go for it if that's what you're into, but leave me out of it. Because humans are natural omnivores. We have canine teeth for a reason and bacon wasn't invented because it tasted bad.

But here's the thing: There is something to be said for eating more fruits and vegetables. For limiting that big old carbon footprint, taking a more humane approach to life, and knowing that your meal came from the ground rather than a feedlot. So, yeah, I get it.

I just don't wanna eat it.

So it should come as no surprise that I've been foot-dragging on the latest entrant into the vegan restaurant game, The Garden (90 Mark West Springs Road, Santa Rosa). Suffice to say that before cautiously embarking, I made sure that nearby Cricklewood would be open and standing by with a steak should things go south.

Despite some ambivalence about the whole thing, they didn't.

]]> The Garden wins you over immediately with sweet, chewy slices of whole wheat bread dipped in olive oil. Fresh spring rolls filled with veggies and dipped into peanut sauce could use a use a lighter rice paper wrap, but (aside from not being filled with pork and shrimp) were refreshing. Hummus fails, but the Crispy Thai Tofu Salad (that wasn't really all that crispy and shouldn't have had out-of-season tomatoes, $11.95) was beautifully plated and tasty.

Best bet: The Carl Burger ($10.50). Ignore the fact that its made out of oats and a host of equally unhamburgery ingredients. Delish. Amazing bun, sweet sauce, a deliciously spicy patty, crisp veggies. Yeah, I'd eat this again, probably with some Fakon, vegan cheez and avocado. With little nuggets of baked sweet potato, its a huge, filling and ultimately satisfying lunch.

Carob cake, well, it looked pretty.

The restaurant also offer smoothies for take-out, but I was left wondering if perhaps they might make more of a killing on selling some of the great housemade breads and buns (including gluten-free options). The Garden also features dinner entrees including pastas, eggplant parmesan, bbq tofu, quiche Lorraine and enchiladas ($13-$15). The interior is light, sunny and warm with friendly, if not totally informed staff. (Hint: If I'm new to this cuisine, please be able to tell me what's in it.)

There's still work to be done on the dishes, but The Garden is working hard to bring flavor and good taste to a cuisine sorely in need of some good pr. And starting with a darned tasty burger isn't a bad way to start.

The Garden, 90 Mark West Springs Road, 829-1410.

St. Patrick's Day 2010: Pubs & Grubs in Sonoma County

2010-03-10T23:54:11Z

Why are all those Irish eyes a-smilin? It's almost St. Patrick's Day, the one holiday each year where drinking, pinching and a wee bit o' hijinks are the order of the day. Taps turn green, beef gets corned and everyone's a McSomeone on Wednesday, March 17th this year. BiteClub leads you to your own pot of gold, or at least mug of beer, at the end of the rainbow.

Irish(ish) Pubs

Murphy's Irish Pub: You can take the high road or the low road, but all roads lead to Sonoma when it comes to annual St. Paddy's parties. Just off the town square, this pub has one of the rip-roarin-est parties in the county, with plenty of Emerald Isle brews, whiskeys and cock o'tails. Music and dancing start at 3pm with Celctic harps and fiddles, Irish step dancing and the Cartunes at 7pm. On the menu: Corned beef and cabbage with colcannon, Irish beef stew and bread pudding with whiskey caramel sauce. Because no meal is complete without whiskey. 464 First St. East, Sonoma, 935-0660.

Friar Tuck's Pub: Let the bromance flow as costumed bagpipers belt out Danny Boy and other Irish tunes throughout the day, green beer flows and 500 pounds of corned beef steam at this Cotati pub. Because if you can endure all that without an "I love you man," there isn't an ounce of Irish in ya. $10 for the corned beef dinner buffet, noon to 9pm. 8201 Old Redwood Hwy, Cotati, 792.9847

Nutty Irishman: Each St. Patrick's Day, the shamrock-hat and beer-goggle crowd overrun this usually-quiet local bar to the bemusement of regulars. Not that they're not glad to see you. The bar puts out a spread of green beer and corned beef and cabbage for everybody, because, as one staffer says, "We're all Irish here." 995 Piner Rd., Santa Rosa, 544-1447.
]]> Black Rose Irish Pub: Imported black pudding (aka blood sausage) and Donegal fry make this humble Santa Rosa pub one of the most authentic in the area. But fear not, there's plenty of pub grub to soak up the Guinness. Because if you can Harp Lager-batter and fry it, it's probably on the menu here. Beyond the fryer, the pub does a decent job at soups and stews (potato leek, lamb stew) along with a homey Shepherd's Pie (ground beef and veggies topped with mashed potatoes). 2074 Armory Drive, Santa Rosa, 546-7673.

Maguire's Pub: The former Finbar Devine's Irish Pub has been revamped and reborn as, well, another Irish pub. After dark, the scene is more bar than restaurant, but fans say the burgers are solid as well as the fish and chips. 145 Kentucky St., Petaluma, 762-9800.

Ruth McGowan's Brewpub: Up in Cloverdale, the always lively Ruth McGowan's celebrates its eighth anniversary with happy hour specials all day, corned beef and cabbage, Green Hornet Emerald Ale and McGowan's Irish Stout. 131 E First St., Cloverdale, 894-9610.

Stout Brothers: Though you'll need the luck 'o the Irish and the patience of a saint when it comes to ordering, this cozy faux-tiqued public house will still be packed to the rafters with whiskey and beer-drinking revelers on St. Pats. Fish and chips are still solid contenders here, as are its signature macaroni and cheeses (chicken bacon is tops). 527 4th Street, Santa Rosa, 636-0240.

Honorary Irish Pubs

Barley and Hops: Noah Bolmer pours a mean pint. The owner of this Occidental sleeper takes his brews as seriously, which is why the only green you'll find around his bar is in the colcannon (an Irish dish of potatoes and kale). "No respectable bar would ever sully the perfect pint with food dye." Oohhh, them's fightin' words. Along heady list of craft beers, they'll have Guinness flowing, along with other tasty Irish brews. Live music, home corned beef, beer braised cabbage and some special desserts. 3688 Bohemian Hwy., Occidental,

Toad in the Hole: Really more British than Irish, Toad in the Hole is, nonetheless, a pub. And really, we Yanks don't know the difference anyway. Solid fish and chips, Cornish pasties and Shepard's Pie along with football (that's soccer) on the telly and plenty of beer. 116 Fifth Street, Santa Rosa, 544-8623.

O'Aussiellos: Known the rest of the year as plain old Aussiello's Fifth St. Grill, the downtown Santa Rosa beer bar gets its Irish on for a few days each year in honor of owner Armand's Irish-born mum. Well, that and the fact that there's no reason you can't pour green beer anywhere, he figures. Expect corned beef sandwiches, $1.75 retro beers and well, beer that's the color the Emerald Isle.

Silverado Brewing Company: Niman Ranch corned beef steamed in organic Blonde Ale, Irish spring lamb stew, juicy Reuben sandwiches, seasonal beer, the "Blarney Stout" on tap. The Lenny Murphy Quartet will play from 5:30-7:30 p.m. For reservations, please call 967-9876.

Dempsey's Restaurant and Brewery: Irish faire, live music, award-winning handcrafted Irish Ale and Ugly Dog Stout at this Petaluma brewpub. Traditional Irish includes corned beef and cabbage with fresh grated horseradish cream, stuffed cabbage roll, Irish stew, wood roasted salmon and Irish ale steamed mussels. 50 East Washington Street -Petaluma, 765-9694

Sonoma Wine Shop opens in Sebastopol

2010-03-09T18:38:26Z

Former Bistro V chef/owners Rick Vargas and Meekk Shelef are returning to their former Sebastopol stomping grounds. But don't call their new venture a restaurant.

The two (who are no longer a couple, but remain close friends) will be the front/back house staff for an new outpost of the Sonoma Wine Shop, a custom wine club on the Sonoma Square owned by Bryan Cooper.

Housed in the former Bistro V/Restaurant Eloise location on Gravenstein Hwy, the space has once again been transformed -- this time into a tasting room and eatery. But Meekk is careful to point out that its not a restaurant. There will be no waitstaff, but instead, a collection of sofas and casual tables where club members and the general public can come in, select from a menu of pasta, duck confit, pizzas, ribs or local cheeses, and be served family-style with a glass or flight of wine. The "club" (as Meekk refers to it) will also offer fresh pastas (made on site), wines and cheeses to go, as well as serving as a pick-up site for wine club members.

Details are still emerging as to exactly what's on the menu at the new location, wines, tasting fees, prices, etc. (so stay tuned). The Sonoma Wine Shop in Sebastopol will be open Thursday through Monday from around 10:30am to 7pm (slightly later on weekends) at 2295 Gravenstein Highway South, Sebastopol.

Wondering how this all came about? After closing Bistro V in 2007 (which later become the now-shuttered Restaurant Eloise), Meekk and Vargas all but vanished from the food scene. The reason given for the restaurant's closure was Meekk's serious illness, but says she's since recovered ("I'm alive," she says.) In the interim, Vargas resurfaced briefly at Sebastopol's Aubergine, but for the last year, both he and Meekk, have been manning Cooper's popular cheese & pasta annex to the wine shop, La Bodega.

As La Bodega expanded exponentially over the last year, and the wine/cheese/pasta shop started running out of room and Cooper saw an opportunity in revamping the couple's former Sebastopol restaurant as an outpost for his operations.

"It was like an unplanned pregnancy," said both Cooper (in an email) and Meekk (by phone) in explaining the unexpected, but ultimately happy sequence of events that led the three back to the former Bistro V. "At first you're like 'Ahhh!', but then it feels good," Meekk said of returning.

Permanent Farm Market @ Sonoma County Fairgrounds? Whaaaat?

2010-03-09T18:20:29Z

Be careful what you wish for, cause it just might happen. Twice.

It was announced yesterday that a private developer is proposing a $10 million year-round(ish) public market a la Pike Place Market for the Sonoma County Fairgrounds. According to the Press Democrat, the MarketHall is proposing 70,000 square feet of space, 140 vendors and 100 permanent jobs. The man behind it is a former developer for Harrod's food hall. Nice.

In the meantime, the folks who've been working on the proposed public market in Railroad Square since, um, well, a long time, say they're still moving forward as well. From the PD: The public market proposed for Railroad Square would be somewhere around 25,000 to 30,000 square feet. That project would have a total of nearly 90,000 square feet of commercial space and 279 housing units, said John Stewart, one of the project's partners.

Wow. That's a lot of markets in little old Santa Rosa. Which seems like too much of a good thing, especially considering that similar projects haven't exactly, uh, taken off.

In 2008, Plaza Farms in Healdsburg shuttered. The upscale Oxbow Public Market has, let's be honest, hit its share of bumps with a soft economy, the closure of next-door Copia and ongoing construction of a massive hotel -- but looks toward a vibrant Oxbow district in the future. The Ferry Building in San Francisco is going through a major shuffle, with several original vendors departing over lease disputes. And Oakland's Jack London Market, set to open in mid-2010, has faced numerous setbacks, and questions are even now being raised as to whether it can be successful.

Hmmmm. Aside from that, there's just the little issue of, well, the fact that everyday people just aren't buying their food from farmer's markets. Yet.
]]>
The good news is that the Michael Pollans and Jamie Olivers of the world are starting to make some headway in how we think about food. People are slowly but surely beginning to question their food sources and realize that maybe its time to put down the processed cheese snacks and pick up a carrot. But in this still-devasted economy, asking Americans to up their food bills by 10, 20 or even 40 percent to buy fresh, local food remains heresy. We all know that local markets are the wave of the future, but can they hang around long enough for us to figure that out?

Also on the table: Permanent Farm Markets may attract tourists, but tourists aren't lugging home bags of lettuce. They may buy a jar of jam or stop for lunch, but they can't support the operations on a regular basis.

And finally: Can it be cost effective? Local artisan farmers aren't usually doing it for the money and don't have big budgets for leases, marketing and staffing a permanent location. I've heard again and again that these "artisan" markets are a great idea, but the reality for struggling farmers is that they just can't afford to take part. I'm also kind of curious what a permanent market would do to the existing outdoor farm markets that actually seem to be thriving in Healdsburg, Santa Rosa, Sonoma and Windsor. Has anyone asked that question?

So, okay, that's the bad news. The good news is that we're talking about it at all.

Sonoma County is the very epicenter of great artisan produce, cheeses, bread and wine. If we can't support this, I'm not sure who can. Its terribly disappointing to hear that some of our great local producers have to go to Marin or SF to find an audience for their products. We have long-needed a food hall to showcase our amazing bounty.

The economy will get better, and so will our understanding of why eating locally and seasonally. Our lives (and our children's lives) depend on it.

BiteClub is 100 percent behind the idea of a vibrant, thriving permanent food market that supports local farms, local products and brings a bounty of wonderful food to all of us. I'm just waiting to hear exactly how that's going to happen....

What's your take? Would you shop at a big food hall as is being proposed? Or does it sound like a lot of hoo-haa? Sound off..

Have your say...
Meetings for the new proposed market: March 16: 7 p.m. at Jockey Club, Santa Rosa Fairgrounds (entrance just east of Brookwood Avenue off Bennett Valley Road). Fair Board meeting on project March 18: 6 p.m. at fair administration building, 1350 Bennett Valley Road.

THE STORY BEHIND THE STORY
The Oxbow Public Market in Napa: LA TIMES
Shuffles at The Ferry Building in San Francisco (Eater)
Jack London Market: SFGate
Plaza Farms Closing: BiteClub
Michael Pollan: Food Revolution is a sort of "Pollan-light", quick and easy rules for eating with a conscience. Good for you, good for the planet.
Jamie Oliver's Food Revolution

BiteClub's Seating and Greeting Rules of Engagement

2010-03-09T17:07:39Z

Bad service makes people crazy. Not just "this is an inconvenience" crazy, but raving lunatics. The reason: Whether we're paying $5 for a hamburger or $200 for a multi-course dinner, there's an expectation that good service is part of the deal. Cause if we wanted someone to ignore us and throw food on the table, well, we could stay home.

I'm not alone in my frustration. Last fall, Bruce Buschel created a major internet uproar when he wrote a business tome called 100 Things Restaurant Staffers Should Never Do on a New York Times blog. Suffice to say, it hit a nerve. People are tired of rude waitstaff.

In the interest of fairness, let me say that 85% of waitstaff I've encountered are truly excellent. Servers often endure plenty of abuse from rude customers and for that I am truly sorry. (700 Things Restaurant Customers Should Never Do).

But here's the thing: Most of us aren't rude. We just want to come in, feel welcome, get our meal in a timely manner, and feel like we've gotten our money's worth. Don't take your bad day/bad boss/bad job/bad breakup frustrations out on me.

So, without going into great detail about the absolutely appalling restaurant situation that prompted this article (you'd know if you followed me on Twitter), here are BiteClub's Seating and Greeting Rules of Engagement. The stopwatch idea was inspired by very successful local chef who uses his iPhone timer to see how quickly staff respond at other restaurants. I've consulted with other local chefs to see if my times are fair and reasonable. I think they are, but you may not. The debate begins...

SEATING AND GREETING RULES OF ENGAGEMENT

0-5 seconds: Greeting by a staff member. Ideally a host/waitstaff, but in a pinch, a friendly hello by a bartender, busser or even kitchen staff will suffice. Don't make me wonder if I've become invisible. Cause trust me, I won't be if you ignore me. +30 seconds? No sign of life? Leave. The sitch won't improve. If I'm supposed to seat myself, please tell me that up front and let me know where the menus are (or ideally, hand me one).

>2 minutes: I should be seated with a menu. If the restaurant is crowded, I will know how long I have to wait (be honest, so I can make a decision to wait or not) and be directed to the bar or a comfortable waiting area. If I have reservations, I had better be headed to my table or know that you're getting my table ready. Worst case scenario, set me up with a beverage and a realistic time line. Smiles, friendliness and complimentary sodas/water/bread will probably satisfy my frustration if you're overbooked. Really.

>3 minutes: I will have a glass of water (on the table or on its way) and have been greeted by my server. Again, if you're busy, just smile, say hello and let me know you're on your way so I'm not wondering.

>6 minutes: Additions or specials have been conveyed. My order has been taken, or my server has checked in to see if I need more time. Come back within 3-4 minutes if I say I need more time.

...Reset your clock when ordering is complete...

+ 5-7 minutes (post-ordering): Simple appetizers or bread should be on the table. I'm here to eat, so I'm probably hungry. The longer I wait to put something in my mouth, the grumpier I get.

+ 8-15 minutes: If I'm not eating an appetizer, I probably want to know how my food is coming along. If it isn't ready, give me a polite heads-up if I'm looking hungry. If I'm not eating after 20 minutes of waiting, either I have a special order or there's a problem. If you screwed up in putting my order in, its your problem, not mine -- if you can bring me a little bread, refill my soda, great. Give me updates. Make sure to put the afterburner on it. I'm not getting any happier.

+ 2-3 minutes after my food arrives: Check in. Some people find this annoying. But I'd rather nod my head with my face full of food than have to hunt around for my server for 15 minutes (as my food gets cold) because I need ketchup or a lemon.

> 5 minutes after I'm finished: Clear my plate or ask my if I'd like a box. Seriously. I don't want to sit here with a dirty plate for 20 minutes.

> 5 minutes after my plate is cleared: Ask me about dessert. If I decline. Bring me the check within 2 minutes. Again, please don't make me hunt you down.

These are basic rules of thumb. Clearly higher end restaurants may need a bit more time, and more casual spots may serve you more quickly. But here's the thing: If a restaurant is off significantly, there's a problem. When they're off repeatedly, there's a bigger issue at hand. And when they fail to make amends? Unforgivable.

"You have to read your table," says Josh Silvers of Syrah Bistro and Jackson's Bar and Oven. Acknowledging that sometimes there are miscommunications with staff that leave customers frustrated he adds, "In the end, it is our ultimate responsibility to make people happy."

What's your take? Does poor service make you crazy? Are you a server who is sick of rude customers? Sound off....

Peter Reinhart: Be his breadbaking apprentice

2010-03-04T13:58:39Z

Just a quick update (I'll be writing more this week):

Many Sonoma County folks who remember the days of Brother Juniper's Cafe will also remember the soulful man behind the cafe, Peter Reinhart and his wife, Susan. And though the couple closed their Forestville cafe and bakery in the early 1990s and have since moved to North Carolina, Reinhart's fame as a bread-baking guru has continued to rise.

I spent a day in the kitchen with Peter at Ramekins, gleaning as much about the secrets to bread baking as humanly possible in five hours -- though any baker will tell you it takes a lifetime to learn.

By way of instant gratification, however...I have wanted to pass along this bit of info...

I~~f you're interested in becoming a recipe tester for Reinhart~~ (and trust me, people line up by the hundreds to do this), you can email him at recipetesters@yahoo.com. He recently used some 500 testers (including a number of SoCo locals) for his new book, Artisan Breads Everyday , and not just as "thanks for helping" guinea pigs, but as serious testers of his innovative home-breadmaking techniques.

UPDATE FROM PETER: I am blown away by the show of support from the readers of Biteclub, where over 70 readers have requested to be recipe testers. It's as much a testament to the reach and influence of Heather's blog as it is to my own work. However, I need to clarify the situation, as I am not currently doing recipe testing and don't have a new book in process. What I tell the attendees at my various classes is to periodically check my blog, http://peterreinhart.typepad.com for updates on recipe testing, as well as other news, such as progress reports on the upcoming launch of a new website and, hopefully, television series that I am working on called Pizza Quest (but the launch of that is still at least a month away and the URL amd final title still hasn't been decided). When I start to work on a new book I will post it there and will set up a new e-address for those who want to be part of the testing process. While I am overjoyed at the response I can't, at this time, write back to everyone individually so I am hoping you will see this clarification here and write back to me in the future when I start on a new book (but, realistically, that may not be for awhile as the pizza show is taking a lot of my time at the moment). Thank you to everyone for writing and please know that I've read your requests, many of which that include great anecdotes and personal histories, and am overwhelmed by your passion and enthusiasm. I look forward to hearing from you again down the road when the next testing opportunity occurs.

Sincerely,

Peter Reinhart

Peter Reinhart
http://peterreinhart.typepad.com (blog)

Red Carpet Bubbly on a Shag Rug Budget

2010-03-04T13:15:20Z

Maria Hunt knows that the right time for champagne is, well, anytime. The local author is the pop and fizz behind Bubbly Girl, a blog and recipe website obsessed with sparkling wines and recent author of The Bubbly Bar, a purse-sized guide to lip-smacking champagne and sparkling wine cocktails.

And while there's no shame in slugging down a few glasses of Moet & Chandon Imperial (served at this year's post-Oscar fete, about $36 per bottle), or Cristal (about $200 per bottle), Hunt says great bubbly doesn't have to come with a side of post-toast regret.

Here are some of her $25 and under (way under) faves:

Cristalino Brut Cava - zesty with lemon and lime, about $8. Cava is a sparkling wine made in Spain using the same method as champagne.

Blason De Bourgogne Cremant de Bourgogne Reserve - a wonderfully toasty and crisp wine, about $9 at Trader Joe's. Crafted by a large winemaker in Burgundy, France, this tastes like the poor man's Veuve Clicquot.

Domaine Ste Michelle Extra Dry - creamy, golden apples and bubbles. About $8. This wine is crafted in the Washington State's Columbia Valley, just outside of Seattle.

Gruet Brut Rosé - bright with berry ﬂavors, about $14. Gruet is crafted in New Mexico (!) by a French winemaking family originally from Champagne.

Mionetto Organic Prosecco - fresh with soft green apple ﬂavors, about $15.99. Prosecco is a light, dry refreshing sparkling wine made in the hills just northeast of Venice.

Lucien Albrecht Cremant d'Alsace - very clean and elegant, about $16. Cremant is a term for a sparkling wine made in France outside of Champagne; this one comes from the Alsace.

Chandon Classic Brut - A fresh California bubbly, about $16
This Napa Valley from Moët & Chandonsparkler is my go-to wine for making cocktails.

Saracco Moscato d'Asti - refreshingly peachy and sweet, about $16. Moscato d'Asti from Piedmont in Italy is one of the most popular sweet wines around.

Rosa Regale Brachetto d'Acqui - sweet tart with raspberry cranberry ﬂavors, about $20. This ancient sweet wine from Piedmont was adored by Cleopatra and considered an aphrodisiac in ancient times.

Domaine Carneros Brut - a sunny mix of California and France, about $22. Domaine Carneros is made in Napa County from organically grown grapes.

From: The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, 2009)

UPDATE FROM HEATHER:

I agree that there are a lot of great local sparklers that could be included. I love love love Gloria Ferrer, which has some great values. I think there are some terrific wines from Korbel and I'm a huge fan of Schramsberg and Scharffenberger, along with one of my favorite sweet sparklers is Toad Hollow's Risque (which I drink as often as possible). I love J, Iron Horse and Roederer, which can be a bit pricier, but always worth it. One of the surprisingly awesome wines that always makes me smile is Steele Wine's (Lake County) Shooting Star Shiraz Black Bubbles.

I'm sorry for leaving those out. But sometimes it is nice to hear about others. I got the Rosa Regale Brachetto at at Bottle Barn, which is a little bit of heaven for adults.

]]>
Every year for the Oscars, Hollywood parties sparkle with cocktails and foods adorned with
edible 24-karat gold. Hereʼs how you can add some shine to your own Oscar-viewing party.

Golden Glow
1/2 ounce Goldschläger Cinnamon Liqueur
1/2 ounce Bärenjäger Honey Liqueur
4 ounces brut champagne or sparkling wine
a dash of Angostura bitters
Shake up the Goldschläger bottle to mix up the edible
gold ﬂecks in it then add 1/2 ounce to a champagne
ﬂute. Add the Bärenjäger. Top with the chilled brut
champagne or sparkling wine. Finish with a dash of
Angostura bitters.
Makes 1 cocktail

Oscar Menu for 2010 Governor's Ball: Wolfgang Puck on the menu?

2010-03-02T22:21:25Z

After months of starving themselves to fit into their Oscar finery, Hollywood's elite will face down a terrifying lineup of calorie-crammed temptations at the post-fete Governor's Ball. The evil genius behind all the butter and cheese who's both inspired...and possibly on the menu...Chef Wolfgang Puck.

A little background: The Ball is de rigeur as the official air-kiss, love-fest where some 1500 movie-industry types will hold court after the awards. Moving easily among their ranks is Puck, the German-born posterboy for tweezerific, adorable California cuisine (Postrio, Spago, Chinois) and owner of something like a million restaurants. (Okay, it's actually more like 20 , but still. )

Which may be why, in the official press release of "fun facts" about the event, "20 pounds Wolfgang Puck" is listed among the other ingredients. Seriously. That's some serious commitment. I hope its organic, though. You really can't be too careful these days.

The retro-30's inspired decor for the gala has inspired the Hollywood chef to whip up some classic comfort foods (chicken pot pie, Kobe burgers with aged cheddar) along with signature dishes like smoked salmon, crab cakes and Asian fusion faves (spring rolls, chicken pot stickers). Plus, of course, the 4,000 gold-dusted chocolate Oscar statuettes. Wouldn't you love to be the kid taking one of those to school in your lunchbox the next day?

1200 Bottles of Moët & Chandon Champagne
1000 Pounds of Wild Salmon
1200 Pounds of Organic Chicken
50,000 Organic Heirloom Baby Vegetables
150 pounds of Albacore Tuna
1200 Kumamoto Oysters
7200 Individual Shrimp
1000 Stone Crab Claws
3000 Petite Edible Flowers
300 pounds of Santa Barbara Chanterelles
350 pounds Yukon gold Potatoes
40 cases of Frisee
4800 Cage-Free Eggs
500 Pounds of Guittard L'Etoile du Nord Bittersweet Chocolate
20 pounds Wolfgang Puck Fair Trade Organic Coffee
15 Pounds of Edible Gold Dust
4000 Mini Chocolate Oscars
See full list: PDF

Here's the official menu for the 2010 Governor's Ball for a little inspiration of your own.

Menu Created by Wolfgang Puck with Chef Partner Matt Bencivenga and Executive Pastry Chef Sherry Yard

Tray Passed Hors d'Oeuvres
Tempura Shrimp and Lobster
Mini Kobe Burgers with Aged Cheddar and Remoulade
Wasabi Pea Crusted Crab Cake with Mango and Thai Basil
Smoked Salmon Pizza with Caviar and Dill Creme
Black Truffle & Ricotta Cheese Pizza
Vegetable Spring Rolls with Sweet & Spicy Dipping Sauce
Chicken Pot Stickers with Ginger Black Vinegar Dipping Sauce

Dinner
House Smoked Salmon, Potato Galette, Creme Fraiche and Baby Greens
with Butler-passed Warm Brioche

Chicken Pot Pie with Yukon Gold Potatoes, Baby Heirloom Vegetables and Homemade Pastry
Crust

Dessert
"L'Etoile de Oscar"
Baked Alaska with Espresso Glace, Guittard L'Etoile du Nord Chocolate Sorbet and Toasted Meringue

Menu features sustainable seafood, organic poultry and organic produce from Chef's Garden

]]> Download your own Oscar party kit
- Molten Lava Chocolate Cake Recipe
- Mini burgers recipes

Where to get edible gold dust and gold sugar: Nancy's Fancy's: 3450 Airway Drive
Santa Rosa, (707) 546-2253

Chronicle Hires Eater Editor: How long will it last?

2010-03-02T17:31:59Z

From the "Does Anyone But Me Care?" Files:

Who knew all you had to do to get hired at the Chronicle was make fun of Michael Bauer? Turns out it helps if you post a covert picture of the notoriously camera-shy food critic on your website and call him Mikey Boom Boom.

Le Bauer himself announced last Friday in his blog that he'd hired super snark Paolo Lucchesi of Eater SF/National for the Chron food section, calling him "a restaurant scribe I've admired for more than two years." Hmmm. Okay. Wait...what? The guy who calls you Biggity Bauer?

According to Mr Biggity himself, Lucchesi will take over the long-languishing Inside Scoop column (which has been in a sorry state since Grace Ann Walden's departure), blog and attempt to generally make a newspaper food section more relevant to anyone under the age of 70. Okay, he didn't say the last part, but it's what we're all thinking.

It's an interesting move by the ever-shrinking Chron. Eater has been an aching thorn in its side for years, exposing the uglier truths about the food media and restaurant biz in an unforgiving public forum. But mostly their target has been Bauer himself. In a sort of passive-aggressive, restraining-order kind of way, if you ask me.

Match point to the Chron for luring Lucchesi into its clutches in this "can't beat 'em, join 'em" move. Because as of right now, SF Eater is scrambling to regroup and find someone to replace the iconic Lucchesi -- and the nuts to point their fork at Mikey Boom Boom. (Mike Doggy Dog? Really?)

Deja vu? This isn't the first time the Chronicle has tried to lure a fresh, young voice into the mix. Anyone remember Bill Addison? The Creative Loafing wunderkind was heralded as heir apparent to MB in 2006, recruited from Atlanta to bring a sort of Jonathan Gold-ish vibe to SF's cheap eats scene. His tenure was over before anyone even knew he was there, and there's still some lingering stink about it.

The bigger question remains: How long will Paulo's honeymoon last? With ever-shrinking budgets, many papers are trying to lure tech turks into their ranks. But most folks who've experienced face-paced, non-hierarchical culture of online start-ups (and Aeron chairs) for more than 10 minutes quickly lose interest in the ingrained processes, rules, guidelines and comparatively glacial pace of newsrooms.

I give it six months. Keep your options open, Paulo.

Cafe Les Jumelles: Brek and Trek at Armstrong Woods

2010-03-01T17:53:41Z

Same breakfast, new location: Cafe les Jumelles, a favorite off-the-grid West County omelet and hash-brown haunt, has relocated to Guerneville. Now housed in the former location of Nit's Thai, the charmingly ramshackle riverside restaurant is a morning beacon for locals and weekenders looking to recharge. Huevos rancheros and omelets are top vote-getters, along with the banana split.Don't expect to eat and run, however. Here things go at their own pace and everyone knows that you'll get your breakfast when you get it. Consider the wait part of the charm. Café les Jumelles, 15025 River Road, Guerneville, 707-869-9511.

Pairs well with: Armstrong Woods. Strolling through the giant redwoods brings everything down to size. Come as you are for a brief jaunt along the Pioneer Trail -- no backpacks or boots required. Heartier hikers can trek along the Pool Ridge Trail, traversing bubbling streams and climbing several hundred feet to breath-taking vistas above.

Vine Tastings, Windsor

2010-02-26T17:41:57Z

Consider Chef William Oliver your one-man eHarmony of food and wine hook-ups. His simple idea: Wine tastes better with food, and even more so when the food and wine share flavors like cherries, pineapple or earthy mushrooms. Find the common bonds between them, and you've got a tasty love connection.

Because while it's easy enough to throw together a Vegas-weekend coupling of lusty zinfandel and BBQ pork loins, wallflowers like chenin blanc or a quirky malvasia bianca need a more thoughtful matchmaker to generate sparks.

Recently tapped to head up the kitchen at Vine Tastings Wine Bar and Bistro in Windsor, he's a seasoned veteran when it comes to coaxing complimentary plate to glass combos. His seven-course food and wine pairings at the Reserve Room of Mayo Family Winery went way beyond stale crackers and spit buckets to bring a white-tablecloth dining experience to the tasting room.

]]> Vine Tastings owners (and popular Windsor fixtures) Bill and Cathy Fallis saw the potential in Oliver, who they affectionately call Billy, and the previous Town Green tasting room which they've recently transformed into a hybrid gathering spots that's part tasting room, part wine bar, part bistro and part social hub. Not the kind of place for dusty swirling and aggrandizing, but a casual week-night hangout to eat, drink and be merry. With a trusty group of wine-loving friends, they suss out affordable, small-production local wines (Dane Cellars, Deux Amis, Branham, Blacksmith Cellars, J. Lynne) while giving Oliver free reign to come up with impressive three-course food flights (each $14.50).

The resulting menu features four distinct food flights featuring the likes of dry Alexander Valley sparklers with seared royal scallops, veggie lasagna and King Salmon gravlox; aromatic whites with Chinese chicken meatballs, French onion soup and crab cakes; or beefy local cabernet sauvignons, syrahs and zinfandels with braised beef, pork confit and wild mushroom risotto. Did I mention the that each flight of three tasting courses is $14.50?

Mindful that not everyone appreciates the subtleties of love story between food and wine, its just as easy to cut through all the ethereal mumbo jumbo about mouth-feel and lychee notes, and sidle up to the bar for glass of wine, mix and match small plates, or stop by for Sunday brunch and play a game of Scrabble on the patio. Your call. Chances are good, however, that whatever you're looking for, you'll find a tasty match at Vine Tastings.

Vine Tastings, 9058 Windsor Rd. Windsor, (707) 620-0833, www.vinetastings.us

SoCo Restaurant Week 2010 Update

2010-02-26T17:19:34Z

#SoCo Dining Update

@Tyjonesandco + @Biteclubeats raced through Railroad Square during Sonoma County Restaurant Week.

Braised shortribs @ Syrah Bistro rocked the house.
Salivated over steak @ Stark's Steakhouse
Dropped in on Josef's Restaurant @ the Hotel La Rose
Jack & Tony's @ capacity, serving up a tasty brie and fruit plate
Roger @ La Gare plies us with tiramisu, ogled mini beef Wellingtons

Insiders @ #SoCoDining tell BiteClub that the first Sonoma County Restaurant Week has been a big success, with restaurants packing in diners at or near capacity. Thinking about heading out this weekend? Book now, as many restaurants are near full for Friday/Saturday.

Get more details on where to eat and what to do during Sonoma County Restaurant week here.

Kabab & Curry/Anil's Maharaja Lounge shutters

2010-02-25T21:55:27Z

After rebranding itself several months ago as an Indian restaurant/winebar and cocktail lounge, downtown Santa Rosa curry house Anil's Maharaja Lounge (507 4th Street, Santa Rosa) has closed for good -- and fingers are being pointed. A message left on the restaurant's answering machine says the restaurant will relocate to San Francisco after an "ongoing dispute with the City of Santa Rosa over how poorly the merchants are treated. We no longer wish to continue this relationship."

Girl Scout Cookie Time 2010

2010-02-25T09:47:50Z

Stashed away in the dark recesses of the freezer, most of us still have a few lone Thin Mints tiding us over from last year -- doled out with increasing stinginess as their delicious numbers dwindle. Fortunately, the Girl Scouts have returned with fresh supplies.

Setting up card tables at local grocery stores and toting little red wagons piled high with their trademark boxes, legions of young girls are getting ready to ply us with millions of pounds of chocolate, peanut butter and, of course, minty wafers in the annual Girl Scout Cookie sale. And we're ready for our fix.

Since the 1920's the cookies have been the fundraising cornerstone of the organization, with more than 225 million sold each year. Thin Mints, a wafer-like chocolate cookie coated with mint-flavored chocolate, account for more than 25 percent of the total sales, and since the 1950s have been in the lineup of ten or so different flavors sold.
]]> Therein lies the rub. Everyone seems to have an opinion about which of the other flavors are worthy of the $4 a box price -- often leading to serious family discontent. Samoas, vanilla cookies coated in caramel and sprinkled with toasted coconut and chocolate stripes, are giving Thin Mints a run for their money. Introduced in the 1980s, the now account for 19 percent of all sales. Other popular flavors include Tagalongs (chocolate-covered peanut butter patties), Do-si-dos (peanut butter sandwich cookies) and Trefoils (classic shortbread cookies).

Other flavors come and go. Low-fat brownies made a mercifully brief appearance. The now-discontinued Lemon Coolers (a tart lemon cookie dusted with powdered sugar) are much-missed at our house, along with Animal Treasures. Newcomers include 2009's Dulce de Leche (bite-sized cookies with milk caramel chips) and this year's Thank You Berry Munch, a sugar cookie with cranberries and white fudge chips.

What cookies you'll be eating, however, also depends on exactly where you live and which of the two national bakeries (ABC or Little Brownie Bakers) the troops choose. The 2010 national lineup includes eleven cookies, but in Northern California, local scouts only sell eight -- Samoas, Trefoils, Thin Mints, Tagalongs, Do-si-does, Lemon Chalet Cremes, Thank You Berry Munch and Dulce De Leche. Other flavors sold nationally include Lemonades (lemon creme cookies), Thanks-A-Lot (shortbread and chocolate) and Daisy Go Rounds (low-fat cinnamon cookies). What most folks agree on, however, is that no matter what your flavor-preference, Girl Scout Cookies are almost always better out of the freezer.

This year, the scout council has also created a host of recipes using Girl Scout cookies, including Thin Mint brownies, Fried Samoas Shrimp and even Do-Si-Do Peanut Chicken -- a Thai take on chicken satay with crumbled peanut butter cookies on top. You can download the complete recipe booklet at ilovecookies.org or click here for PDF.

Hungry? Local Girl Scouts will be delivering pre-ordered cookies in the next week or so, and you'll likely see them setting up around town through March 21, 2010 with by-the-box sales. Don't fear, however, if they're not in your neighborhood. You can find a booth locator staring March 5 at ilovecookies.org or call (800) 734-4757, ext. 210 to find out how to buy cookies in the Santa Rosa area.

RECIPE: Thin Mint Brownies

Ingredients
1/2 Box crushed Thin Mints Girl Scout Cookies
1 box brownie mix
2 eggs (3 for cake-like brownies)
1/4 cup water
1/2 cup vegetable oil

Directions
Preheat oven to 350 degrees. Crush Thin Mints into medium sized pieces. Mix all ingredients into mixing bowl and mix by hand about 50 strokes. Spread batter evenly in greased 13x9x2 inch pan. Bake in center of oven for 30 to 35 minutes. Remove from oven and cool before cutting.

Thin Mint Cocktail
Okay, so this one's for grownups only, inspired by the cookies.

Mix hot chocolate mix with heavy cream, add 1Tbs creme de menthe and 1 Tbs Kahlua. Warm gently on the stove to just warmed. Add a few drops of creme de menthe to heavy cream, whip. In a separate container, whip a few tablespoons of heavy cream. Pour warm hot chocolate mix into a cordial glass. Spoon in green creme de menthe creme and white creme on top. Sprinkle with chocolate.

THE COOKIES
Samoas: Vanilla cookies, covered with caramel, rolled in toasted coconut, and striped chocolate
Trefoils: Classic Shortbread
thin Mints: Wafers covered with a minty chocolate coating
Tagalongs: Cookies topped with peanut butter and chocolate
Do-Si-Dos: Peanut butter filling sandwiches by oatmeal cookies
Lemon Chalet Cremes: Vanilla sandwich cookies with lemon creme
Thank You Berry Much: Cookies with cranberries and white fudge chips
Dulce De Leche: Bite-sized cookies with milk caramel chips

What's your favorite flavor?