February 18, 2010 | 
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From desire to inspire – a belief in ourselves
Every year about this time, the sun comes out with a few rays of warmth in an attempt to lure us into the belief spring has arrived. There’s a piece of us which knows it isn’t so, yet the desire to believe is deep within us.
After a cold and wet winter, the wish for spring arises from a seasonal unsatisfied need for warmth and light. Within this and other desires is a path to inspiration, that arousal of the mind to creativity and activity.
Inspiration can come from anywhere and can lead to ideas which are rich with promise and take us out of our everyday world. Now, as the world watches the Olympic Games, there is inspiration galore to bring to our day.
Canadian Alex Bilodeau, age 22, became the first Canadian to win gold on home soil when he won the gold medal in the men’s moguls freestyle skiing. His inspiration is his older brother, Frederic, age 28, who has cerebral palsy and was told he wouldn’t walk beyond age 10 and who stood at the finish line in jubilation. Alex said, “My brother is my inspiration. He taught me so many things in life.”
In pairs skating, a Chinese husband and wife who have skated together since 1992 and first skated in the Olympics in 1998 and won a bronze medal in both 2002 and 2006, culminated their long career by winning the gold medal in Vancouver. They said it was a dream come true – one they have had for many years.
Bode Miller, the most successful American alpine skier of all time and who received some bad publicity for his antics in the 2006 Olympics has skied to a bronze medal in the men’s downhill. After earning a reputation as a “bad boy,” Miller told the media, “One of the things that was important to me when I decided to continue to race this year was to allow myself to be inspired and to try to inspire the other guys
We all have parts of ourselves which we’d rather not show to others. Being all of who we are allows us to participate in life in a way that staying hidden behind our weaknesses lacks. Perhaps we are all a piece of a puzzle and finding our personal wholeness is what makes us fit into the bigger picture.
Let us inspire and be inspired to be our true selves.
On the Trails with Epi
Winter Artisan Cheese Fair, Sunday, Feb. 21, 1 p.m. to 4 p.m.
Sheana Davis, a fourth-generation Sonoma native, finds her inspiration from her parents, beginning early in her life and continuing today. In high school her mentor was Ig Vella of Vella Cheese who took her to Sonoma County Board of Supervisor’s as well as Sonoma Chamber of Commerce meetings, teaching her civic involvement with the mantra, “If you’re not part of the solution, you’re part of the problem.”
At Santa Rosa Junior College, John Ash was the culinary director and Davis chose as her specialty organic produce and cheese. That passion has expanded from its beginning in 1992 to the recent opening of her shop, The Epicurean Connection, in Boyes Hot Springs.
Along the way, Davis developed a signature cheese Delice de la Vallee, introduced other products to the national market, and started an annual cheese conference which has attracted national interest.
The Winter Artisan Cheese Fair developed as an expansion of the Sonoma Valley Cheese Conference, when cheesemakers expressed an interest in meeting their public.
Showcasing cheese in alls its sumptuousness, this year’s conference features cheesemakers from all parts of the United States including Ari Weinzweig, co-founder partner and CEO of Zingerman’s of Ann Arbor Michigan. Zingerman’s, a consortium of seven businesses which revolve around food was named as having “some of the world’s best specialty foods” by oprah.com.
Their cheese company started with a desire to bring back the old ways of making cheese from a century ago. Weinzweig is the author of several books, including “Zingerman’s Guide to Good Eating,” and will be handing out some of his signature cheese and signing books on Sunday.
Closer to home, Dee Harley, Harley Farms in Pescadero, will bring her award-winning goat cheeses, including full-milk goat ricotta, feta, fromage blanc, and Chevré. Starting from six goats about 20 years ago, this Yorkshire, England native now has 200 goats and recently received international acclaim after she won a silver and bronze medal at the World Cheese Show.
The Winter Artisan Cheese Show is Sunday, Feb. 21 from 1 p.m. to 4 p.m. at MacArthur Place, 29 E. MacArthur St., Sonoma 938.2929. Tickets available from Readers’ Books and The Epicurean Connection for $25. sheanadavis.com
The first person to e-mail Epi the name of one current cheesemaker at Vella Cheese in addition to Ig Vella will win two tickets to the event.
The 3/50 Project
Pick three, spend $50
The 3/50 project supports independent, locally-owned businesses by inspiring consumer loyalty to the storefronts which directly fund their communities. Choose three independently-owned businesses you would miss if they were no longer here and spend $50 a month supporting them to have a major impact on our community.
This week several people wrote to Epi about favorite businesses which they support:
EJ Wilson wrote that her must-haves are Sonoma Old School Skate and Surf, 1001 Broadway; The Pampered Pout, 678 Broadway; and Half-Pint Children’s Clothing Store, 450 First St. E.
Kathleen Hoy wanted to let us know there are four businesses she couldn’t live without. They are Sonoma Beauty Supply, 201 W. Napa St., Casey’s Place, 690 First St. W., and Swiss Hotel, 18 W. Spain St., and Tip Top Cleaners, 201 W. Napa St.
Carole P. sends her three: Fiorini Italian Bakery, 248 W. Napa St., for their cappuccino, fretolles, tuna and artichoke panini and Cynthia’s smile; Sebastiani Theatre, for its old elegance, history, Roger Rhoten, and devotion to performance and film; and The Sunflower Caffé, for breakfast or lunch in the sunshine on the patio, meetings with friends, and Chef Curtis Dorsett who catered her wedding 25 years ago.
If you are a business in town, register at the350project.net and download the flyer to leave on your counter to let customers know about the project. The flyer can also be viewed at The 3/50 Project Facebook page.
Let Epi know of your support and send your name and the names of the three businesses you support to epi@pattiwilliams.com for a listing each week in this column. Let us shout out which businesses would be missed.
The Best of the Sonoma Valley Experience
restaurants and wineries
Sonoma County Restaurant Week is Feb. 22 through 28; and, depending on the restaurant, you can get a three-course dinner for $19, $29, or $39. This is the first-ever seven-day celebration of Sonoma County’s farm-fresh food and premier wine. See the restaurant list and menus at sonomacountyrestaurantweek.org. Reservations recommended. Win a chance to dine out free for a year by completing a survey at participating restaurants. Sonoma restaurants include Mary’s Pizza Shack, The Epicurean Connection, Carneros Bistro, Saddles, Rocket Café, estate, Meritage, Depot Restaurant, the girl & the fig, Café La Haye, Santé, Mamma Tanino’s Ristorante, and Harvest Moon Café.
Eighth Street Wineries Open House – Feb. 27, 11 a.m. to 4 p.m.
Join the secret enclave of artisanal wineries for a public tasting of limited-production wines, with current and new releases, library offerings, barrel-tastings, and food pairings. Wineries include Enkidu, Talisman, Ty Caton, Parmelee-Hill, Stone Edge Farm, MacRostie, Anaba Wines, Three Sticks, and Tin Barn Vineyards. $20 per person, 21481 Eighth St. E., 996.4480, eighthstreetwineries.com
Comedy in the Cellar at Mayo Family Winery – Saturday, Feb. 27, 7 p.m. to 10:30 p.m.
“Hold the Mayo” is the event of the year with belly laughs galore from some of the best comics in the state. It’s a wine reception, three-course wine dinner, three comedians and unlimited laughs. $100 per person; $75 for club members. Reserve now at 938.9401. 13101 Arnold Drive, Glen Ellen, mayofamilywinery.com
Cline Cellars and United Airlines special event benefiting Breast Cancer Network of Strength – Saturday, March 6, 1 p.m. to 5 p.m.
This special event will feature Cline’s Zinfandels and Rhone-style wines. Blend your own 375ml cashmere wine and take it home. Wine tasting $35 advance; $45 at the door. Blending session $60. Includes logo glass. 24735 Arnold Drive, Sonoma, 940.4030, clinecellars.com/bcnsfundraiser
Up & Down the Valley
organization events
Gold Party benefiting Sonoma Valley Education Foundation – Friday, Feb. 19, 4 p.m. to 8 p.m.
Bring your “bling” of gold, broken chains, odd trinkets or rings to Sisters Consignment Couture to be weighted to benefit the foundation. Someone will be there to weight and buy your gold. If you can’t attend, leave your items and you will get a call with their offer. 120 W. Napa St., Sonoma, 933.8422. Call to reserve your place.
Sonoma State University’s Department of Theatre Arts and Dance present “The Imaginary Invalid,” the last play written by Molière, a comedy deep within the imagination of a perfectly healthy man who thinks he is dying, while his wife plots, his children rebel, and his doctors pronounce his imminent demise. General admission $15, $12 seniors and alumni, $8 students. Play runs March 19-27 at the Evert B. Person Theatre, 1801 E. Cotati Ave., Rohnert Park. Tickets at sonoma.edu/tix or 664.2353.
Water Wisdom and Energy Workshop – Saturday, Feb. 27, 9 a.m. to 2 p.m.
The City of Sonoma, Sonomca Ecology Center, La Luz, and Sassarini Elementary School are sponsoring a water workshop to share with residents a variety of water-related and energy-saving topics including conservation, greywater, storm-water runoff, solar installation, and others. Vendors will be available and Spanish-speaking translators will translate speaker presentations. Raffle prizes include a front-loading washing machine. Free event. Sassarini Elementary School, 652 Fifth St. W., Sonoma. Call Wendy Atkins at 933.2204 for more information.
Sonoma Community Center Benefit – Sunday, Feb. 28, 4 p.m.
SonomaSong and the John Simon Trio present “An Afternoon with Cole Porter,” in Andrews Hall, Admission $40 includes post-show reception with snacks and wine provided by Little Family Vineyards and a one-year, individual membership to the Sonoma Community Center. Tickets available at the Community Center front desk, 276 E. Napa St., Sonoma, sonomacommunitycenter.org.
Bram Cookware is having its yearly seconds sale from Feb. 20 through Feb. 28. Bram Cookware, 493 First St. W., Sonoma, 935.3717, bramcookware.com
The Kenwood Farmhouse is having a sale through Feb. 28. Soil Booster will also be on sale in February and March. This might be the year to have a garden and grow some food. 9255 Sonoma Highway, Kenwood, kenwoodfarmhouse.com, 833.1212
Eating with the Seasons
In search of local, seasonal,
and sustainable food
John Macleod of Macleod Family Vineyards has started selling daffodils which will continue throughout the spring.
Samuel Kim of Bohemian Well-Being Town Farm in Occidental brings wild-crafted and cultivated mushrooms. Some of his seasonal offerings should be available for the next couple weeks. He will be at the market regularly with his cultivated shitake, enoki, and trumpet mushrooms. His black trumpet mushrooms are particularly tasty paired with scrambled eggs.
Mission Olive Preservation Restoration & Education Project volunteers are selling mission olive trees and educating everyone about the history of olives in the Valley.
Jacqueline Aubin is at the market with local, fresh eggs.
Oak Hill Farm will be back Friday and will bring salad mix, red and green cabbage, kale, dandelion greens, red mustard, chicories, escarole, broccoli, carrots, burdock, celery root, beets, turnips, kohlrabi, and parsnips, onions, garlic, shallots, and watermelon radish. In addition, winter squash – delicata, butternut, kabocha, and spaghetti – will also be available. Salad greens might be scarce.
Juli Ortiz with Ortiz Brothers has red and green cabbage, Walla Walla onions, radishes, parsley, mint, chard, carrots as well as scallions, leeks, cauliflower, young broccoli, romaine as well as red and green leaf lettuces, carrots, arugula, and spinach.
Ed Miller and Anne from Twin Peaks have large fan kiwi, Eureka lemons, tangerines, blood oranges and navels, mello-gold grapefruit, and pomelo which are similar to grapefruit, yet sweeter.
Hector Alvarez of Hector’s Honey has all kinds of honey products including fresh bee pollen and candles, as well as winter squash, garlic, eggs, dried persimmons, and dried peppers, including Anaheim, chili de Diablo, Thai, and cayenne.
Linda Carniglia of Mini Farm Products has her fresh mini greens including wheat grass, sunflower greens, pea greens, buckwheat salad and birdie greens. Ask for a taste to experience the buzz about mini-greens.
Carson Hunter of Carson’s Catch brings Bristol Bay Alaska Sockeye Salmon to the market from the last, largest sockeye run in Alaska. Monterey Bay Aquarium has given salmon from Bristol Bay the cleanest rating of any salmon in the world. Hunter spends early summer catching and flash-freezing the salmon in a 200-year-old cannery nearby.
Vivo Vinegars, a 200-year-old Orleans-style of aging wine in barrels over a one-year period, converting it to vinegar, is at the Friday market. The vinegars include such wine favorites as syrah, cabernet sauvignon, sauvignon blanc, merlot and a pinot noir limited edition. Their awards include a gold, silver, and bronze medal at the 2009 Harvest Fair for their syrah, cabernet, and merlot.
Sheana Davis of The Epicurean Connection will have her signature Delice de la Vallee cheese.
McClelland’s Dairy of Petaluma has organic dairy products including unsalted butter in one-pound blocks.
Primavera is at the market with salsa, chips, and tamales in various flavors, including chicken, pork, pumpkin, black bean, green chili, mushroom and spinach and white corn and zucchini. Just steam for 10 to 15 minutes, eat and enjoy.
The Hummus Guy, Mohammed Cherif, is part of the Friday market with specialties such as couscous salad, spicy harissa, dolmas, organic baked tofu, falafel, pita, spanakopeta, pita chips and kalamata olives.
Rebecca Bozzelli of the Sonoma Garden Park has eggs available from NixChix and brussels sprouts, chard, and kale. 19996 Seventh St. E., Sonoma, sonomaecologycenter.org.
End Notes
Inspirational Quote of the Week
“It’s not what you do once in a while; it’s what you do day in and day out that makes the difference.” Jenny Craig, diet specialist and entrepreneur
We can find inspiration in many places in our lives and use that motivation to reach our deepest held ambitions.
I remain, yours truly, Epi Curious, your entrée to the Spirit of Sonoma in the best of food, wine and events in the Valley of the Moon.
Epi Curious, aka Patti Williams brings her love of cooking and a desire to nourish body and soul through the best of food, wine and events in the Sonoma Valley. She can be reached directly at epi@pattiwilliams.com.
From Epi’s Recipe Box –
In honor of the coming cheese festival, here is a recipe from Alice Waters’s book, “The Art of Simple Food,” for a variant of that national comfort food, mac and cheese.
Cheese and Pasta Gratin
Serves 4
This gratin – macaroni and cheese by another name – is good to make when you find yourself with the ends of several types of cheeses. Almost any cheese works, except mozzarella, which gets a little stringy, and blue cheeses, which can take over the dish. I love Gruyère for macaroni and cheese, and cheddar, Jack, and Cantal are all good, too.
Melt, in a heavy skillet:
3 tablespoons butter
Add:
3 tablespoons flour
Cook over very low heat, stirring with a whisk for 3 minutes. The roux should bubble gently.
Whisking constantly, add, little by little:
2 ½ cups milk
Continue whisking until the sauce has the consistency of thick cream. Add
Salt to taste
Raise the heat to medium, switch to a wooden spoon, and stir continuously until the sauce begins to simmer. Lower the heat and cook, stirring occasionally, for 10 minutes.
Melt in a heavy ovenproof skillet:
1 tablespoon butter
Add:
1 ½ cups fresh breadcrumbs
Toss the crumbs to coat with butter and toast in a 305 degree oven for 10 to 15 minutes, stirring them every 5 minutes, until lightly browned.
Turn off the heat under the white sauce and stir in:
8 ounces grated cheese
Cook al dente in abundant salted boiling water:
¾ pound short-curt pasta – macaroni, fusilli, penne
Drain and pour into a buttered gratin dish. Pour the cheese sauce over the pasta and mix until it is well-coated. Taste for salt, and adjust as needed. Scatter the toasted breadcrumbs over the top and bake in a 400 degree oven for 15 minutes, or until the crumbs are golden brown and the sauce is bubbling.
Variations
Stir together the pasta and the sauce and serve right away instead of finishing in the oven.
Stir in diced ham or prosciutto.
Toasted Breadcrumbs
Preheat the oven to 350 degrees. Pare away all the crust from:
Leavain or other country-style bread
Cut the bread into cubes and process in a blender or food processor until the crumbs reach the fineness you want.
Toss with:
A pinch of salt
1 tablespoon olive oil for every cup of breadcrumbs.
Spread the crumbs on a baking sheet in a thin layer. Bake until golden brown, stirring the crumbs every few minutes for even browning.
Variations
Fry a handful of herbs in hot olive oil over medium heat until crisp. Drain well and toss together with the toasted crumbs and a pinch of salt, if needed.
A few dried chile flakes can be mixed into the crumbs for spice.
Please give Epi feedback on recipes and let her know if you desire a specific recipe from a local restaurant. Contact her at epi@pattiwilliams.com.
