March 4, 2010 | 
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Bits of this, pieces of that – a travel journal
The Winter Olympics have ended for another four years and a record number of medals went to the United States who excelled in speed skating with Apolo Ohno winning his record eighth career medal; the four-man bobsled led by Steven Holcomb who two years ago almost had to retire because of a degenerative eye disease; skiing with Lindsey Vonn and Bode Miller, among others on the team with a record year; men’s ice skating with Evan Lysacek whose effortless and complete program defined the men; and ice dancing couple Meryl Davis and Charlie White, with old home movies as children showing their early efforts.
To see these young athletes who can skate to a medal through personal tragedy, such as Joannie Rochette of Canada, can effect a turn-around from past behavior, such as Bode Miller, and who can fight through pain for a gold medal, such as Lindsey Vonn, is an inspiration to us all to push beyond our own limitations for a personal best in the daily challenges before us.
All’s well that ends well for the Canadian’s as they bested the United States in an overtime hockey game for the ages after being beaten earlier by the same team. The Canadian’s won the most gold at the games, a first for the home country. Their ice dancing team of Scott Moir and Tessa Virtue won gold skating as one with grace and power. All in all, except for the repetitive commercials, this Olympics, a tribute to the drive, courage, and athleticism of competitors from around the world, was the best ever broadcast.
This week Epi is in Southern California, off on a high school reunion cruise to Catalina and Ensenada. This is the third reunion she has attended and it is startling to see people who “knew you when” and note how life has changed you, as well as these classmate from another time.
Epi attended a small high school in the Southern California high desert on the air force base where the shuttle lands. As a result of its size, all classes are invited to all reunions with most participants coming from the classes just directly before and after the one in which she graduated. The cruise started with a get-together and there are people here who Epi hasn’t seen since high school. Strange how some people are instantly recognized and others need a prompt. More to come.
This last weekend, the Chinese New Year’s Parade was celebrated in San Francisco, ushering in the Year of the Tiger, a year said to be explosive and unpredictable with some volatility. The parade which dates back to the 1860s is the largest of its kind. Let us hope the tiger will be gentle this year.
On the Trails with Epi
Celebrating Arbor Day in Sonoma
While the rest of the country celebrates Arbor Day in April, here in California it is observed from March 7 to 14, starting on Luther Burbank’s birthday. The man who once proclaimed Santa Rosa as “the chosen spot of all this earth as far as Nature is concerned” developed more than 800 strains and varieties of plants, including the Shasta daisy, the Santa Rosa Plum, and the Burbank russet potato, the most widely cultivated potato in the United States.
This year, in honor of Arbor Day, a new coastal redwood tree will be planted and dedicated in the front southeast quadrant of the Sonoma Plaza. The public is invited to participate at this event scheduled for Thursday, March 11, at 11 a.m. This tree will be the new holiday tree for the annual Hospice by the Bay tree lighting.
More than 60 species of trees are located on the Sonoma Plaza and The Sonoma Valley Woman’s Club has formally documented the history of the plaza trees going back to 1901. An updated “self-guided” tree and bird map of the plaza, created by Tom Rupert of Sonoma Birding, is available at the Sonoma Valley Visitors Bureau.
Other events during this week-long celebration include:
Memorial Tree Dedication for Helene Minelli – Sunday, March 7, 2 p.m. to 3 p.m. at the Sonoma Valley Woman’s Club, 574 First St. E. Contact: Jean Miller, 996.7484.
Nature Walk at San Pablo Bay National Wildlife Refuge – Sunday, March 7, 9:30 a.m. to noon. This is the Cullinan Ranch, the family home of Patricia Cullinan, landscape designer and chair of the Blue Wing Adobe Restoration Project. Contact: Francesa Demgen, 769.4200. From Sonoma, take Highway 37 east to Mare Island’s north gate, reverse direction on Highway 37 for 1.5 miles west of the Napa River Bridge. Turn right and follow signs to parking area on grass.
History of Sonoma Valley Woman’s Club – Friday, March 12, 2 p.m. presented by the Sonoma Valley Historical Society, Depot Park Museum presented by Aileen Brown, Diane McSween, and Jean Miller, 270 First St. W. Contact Dianne Smith, 938.1762.
Garden and Tree Dedication and Community Picnic – Saturday, March 12, 9 a.m. to 1 p.m. Sonoma Community Center, 276 E. Napa St. Contact: Kathy Swett, 938.4626
Overlook Trail Arbor Day Hikes – Sunday March 14, 10 a.m. to noon, contact: Clay Drake, 939.2606 and 1 p.m. to 3 p.m., contact Barbara Gould, 935.6494.
“The best time to plant a tree was 20 years ago. The next best time is now.” – Chinese Proverb
The Best of the Sonoma Valley Experience – restaurants and wineries
Correction to an error in last week’s column:
Big 3 at the Sonoma Mission Inn re-opens on March 4 at 7 a.m. As a thank you to loyal locals, there will be a 50 percent off promotion from March 8 to 11. The Big 3 Market and the new Wine Bar also open on March 4.
Benziger Winery, Infineon Raceway Host Dinner at Fior d’Italia in San Francisco – Thursday, March 11, 6:30 p.m.
Benziger Family Winery and Infineon Raceway will host a wine dinner at the oldest Italian restaurant in the country, featuring a five-course meal from Chef Gianni Audieri paired with Benziger wines. Call 415-986-1886 or email elif@fior.com for reservations.
Salt and Sparkling Wine Dinner at Carneros Bistro Sonoma – Sunday, March 14, 2 p.m.
Chef Janine Falvo and Sommelier Chris Sawyer team with Gloria Ferrar for a unique five-course dinner pairing sparkling wine with dishes made with homemade salts. $95 per person. 1325 Broadway at the Lodge at Sonoma.
20th Annual Savor Sonoma Valley – March 20 and 21, 11 a.m. to 4 p.m.
Save the date to experience 22 wineries, local chefs, and barrel samplings of award-winning new release wines paired with food from local chefs and restaurants sponsored by Heart of Sonoma Valley Association.$55 for a week-end pass; $40 for a Sunday-only pass. Call 866.794.9463 or visit heartofsonomavalley.com for a listing of all participating wineries and restaurants.
Mayo Family Winery has appointed Courtney McCauley as director of sales marketing who will oversee all aspects of hospitality, community communications, and sales. Founded in 1990 by long-time Sonoma Valley residents Henry and Diane Mayo, the winery showcases small-lot, single vineyard wines. 13101 Arnold Drive, Glen Ellen, 938.9401, 1395 Broadway at the Lodge at Sonoma, 938.4466, 9200 Sonoma Highway, Kenwood, 833.5504, mayofamilywinery.com.
Passport to Sonoma Valley, the only valley-wide tasting event takes place on May 15 and 16. Mark your calendars.
The Sonoma Valley Vintners and Growers Association in partnership with the Sonoma County Vintners have announced Sept. 3 to 5 as the dates for The Third Annual Sonoma Wine Country Weekend with St. Francis Winery & Vineyards as Honorary Chair Winery for 2010. The 18th annual Sonoma Valley Harvest Wine Auction on Sunday, Sept. 5 theme is a beach party with the tagline “Endless Sonoma.”
Junipero & Co. has announced the introduction of its Web site juniperoandco.com. 115 E. Napa St., 939.9065.
Up & Down the Valley
organization events
Lolis Eric Elie, book signing, “Smokestack Lightning, Adventures in the Heart of Barbecue” – Wednesday, March 10
Meet author Elie at a reception hosted by Sheana Davis of The Epicurean Connection which includes a taste of barbecue and brew. Also sponsored by El Dorado Kitchen, El Dorado Hotel, Kendall Jackson Estate, and Readers’ Books. 130 E. Napa St., 939.1779, readersbooks.com.
Sonoma Community Center announces the grand opening of their Rotary Kitchen on Saturday, March 27 at 6 p.m. featuring a spaghetti and meatball dinner prepared by Mamma Tanino’s Ristorante with wines from Valley Wine Shack.
Spring Art Sale at Sonoma Community Center – Friday, March 26 and Saturday, March 27.
In conjunction with the Rotary Kitchen opening, the Ceramics Department at Sonoma Community Center will have their spring sale.
Sonoma Community Center presents Andrea Davis of Quarter Acre Farm teaching Creating a Home Vegetable Garden – Saturdays, March 27 through May 15, 9:30 a.m. to 11 a.m.
Grow your own vegetable garden whether you have a huge backyard or just a small patio. Non-member fee: $120 Member fee $108. Materials provided with $12 instructor fee. Register at 938.4626 ext. 1, Sonoma Community Center 276 E. Napa St., or download the registration form at sonomacommunitycenter.com.
Odds and Ends
previously reported events.
Thirsty Girl Launch and Facebook Tweet-up, Thursday March 11th, 5:30 to 7:30pm
Gloria Ferrer Caves and Vineyards is hosting the West Coast launch of Thirsty Girl, the new social networking concept from Leslie Sbrocco. Admission $10 includes a glass of Gloria Ferrer’s and light refreshments. RSVP to jackie@gloriaferrer.com or 933.1999.
Sonoma International Film Society Oscar Party – Sunday, March 7, starting at 3:30 p.m.
The telecast of the 82nd Annual Academy Awards will be held at estate with food, wine, and specialty cocktails. Tickets $125 per person. estate, 400 W. Spain St., Sonoma, 933.3663. For tickets visit the Web site at sonomafilmfest.org.
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. Pick three and spend $50 a month total to have a major impact on our community.
Loyce H’s top three include The Purse Party, 740A W. Napa St., 939.1600; Mamma Tanino’s, 500 W. Napa St., 933.8826; and Eraldi’s Men’s Wear & Shoes, 475 First St. W., 996.2013.
Liz Heyerly, Co-Owner of Rocket Café likes The Fruit Basket, 18474 Highway 12, 996.7433 for fresh fruit and vegetables, Taste of the Himalaya, 464 First St. E., 996.1161 for a fine meal and local wine, and Sonoma Springs Brewery, 750 W. Napa St., 938.7422 for an after work imbibe.
Molly Heyerly, Co-Owner of Rocket Café recommends the Farmers Market for fresh produce and flowers; Harvest Moon Café, 487 First St. W., 933.8160, for good meal and visit with friends, and Mondo American Beer Garden, 875 W. Napa St., 938.8013 for a down-home meal with live music and a brew.
Epi’s recently shopped at Sonoma Mission Gardens, 851 Craig Ave., 938.5775; The Olive Press, 24724 Arnold Drive, 800.965.4839; and My Pal Dog Grooming, 817 W. Napa St., 935.0302.
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.
Let Epi know of your support. Send your name and the names of the three businesses you support to epi@pattiwilliams.com. Let us shout out which businesses would be missed.
Eating with the Seasons
In search of local, seasonal, and sustainable food.
In her visit to Los Angles this past week-end, Epi attended the Sunday Hollywood Farmers Market, where almost 90 farmers, 30 local artisans and 30 baked goods and prepared food vendors showcase their wares. Already in their market was spring fare including strawberries, asparagus, spring peas and greens. Spring Hill Cheese from Petaluma who sells at the Sonoma market was also present at the Hollywood market.
The Sonoma market right now includes:
John Macleod of Macleod Family Vineyards has daffodils.
Gary Peter of Spring Hill Cheese Company brings cheese, sweet creamery butter and their Petaluma Creamery brand of bulk sustainably-grown cheeses which are also available at Whole Foods Market.
Samuel Kim of Bohemian Well-Being Town Farm in Occidental brings wild-crafted and cultivated mushrooms including cultivated shitake, enoki, and trumpet mushrooms.
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 currently have salad mix, red and green cabbage, kale, dandelion greens, red mustard, chicories, escarole, broccoli, carrots, burdock, celery root, beets, turnips, kohlrabi, and parsnips, onions, shallots, and watermelon radish. In addition, winter squash – delicata, butternut, kabocha, and spaghetti – will also be available.
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.
Hector Alvarez of Hector’s Honey has 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 fresh mini greens including wheat grass, sunflower greens, pea greens, buckwheat salad and birdie greens. Carniglia is selling calendula and borage plants in 4” containers, helpful in attracting bees.
Carson Hunter of Carson’s Catch brings Bristol Bay Alaska Sockeye Salmon to the market from the last, largest sockeye run in Alaska. Carson’s Catch will only be available for two more weeks so buy extra to keep in the freezer. Hunter will be back in July.
Vivo Vinegars award-winning vinegars include such wine favorites as syrah, cabernet sauvignon, sauvignon blanc, merlot and a limited edition pinot noir.
Sheana Davis of The Epicurean Connection will have her signature Dèlice de la Vallèe cheese and ravioli.
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.
The Hummus Guy, Mohammed Cherif, has couscous salad, spicy harissa, dolmas, organic baked tofu, falafel, pita, spanakopeta, pita chips and kalamata olives.
Buchanan Hollow Nut Company has pecans, pistachios, almonds, walnuts, and chocolate-covered raisins.
M&CP Farms is at the market with all things olives. Tony Howe provides samples and a variety of olive products.
Artisans include Jessica Terwilliger who creates professional-looking and practical leather goods, purses, and backpacks in all sizes and shapes; Sue Tennier creator of unique beaded and strung jewelry, including off-loom beaded works, Bob and Diana Freeland with woodworking and crochet and knitted handcrafts, Emily Fitzpatrick of Emily’s Cottage uses easy care, re-usable oilcloth to make tablecloths, placements, and market totes, Ellen Broshear sells crochet, knitting, and bead work, and Art Downing of Edgeworks Sharpening Service will sharpen your knives, scissors, and garden tools while you shop.
Rebecca Bozzelli of the Sonoma Garden Park has eggs available from NixChix and Brussels sprouts, chard, and kale. The Ecology Center will also be sponsoring a grafting workshop Saturday March 8 taught by Tommy Perot from 10 a.m. to noon. 19996 Seventh St. E., Sonoma, sonomaecologycenter.org.
End Notes – Inspirational Quote of the Week
“I never saw a discontented tree. They grip the ground as though they liked it, and though fast rooted they travel about as far as we do. They go wandering forth in all directions with every wind, going and coming like ourselves, traveling with us around the sun two million miles a day, and through space heaven knows how fast and far!” – John Muir
In honor of Arbor Day in Sonoma, let us plant a tree in our yard, neighborhood, or community.
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, began her career teaching cooking and nutrition classes. Leaving the education field, she has been an entrepreneur and partner in a financial advisory firm, has written a column for a Southern California newspaper on making a home environmentally friendly, and has been host to a series on a community public television station. She 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.
Patti can be reached directly at epi@pattiwilliams.com.
From Epi’s Recipe Box –
Here are two side dishes with local, seasonal ingredients available from the Friday Depot Farmers Market. They are long-term favorites in Epi’s Pantry and staples in her winter repertoire.
Red Cabbage with Zinfandel
Serves 4
2 tablespoons olive oil
1 small red onion, chopped
1 ½ pounds red cabbage, thinly sliced
1 teaspoon ground allspice
¼ teaspoon ground nutmeg
¾ teaspoon coarse salt
Black pepper to taste
1 cup red wine, preferably zinfandel
1/3 cup red wine vinegar
½ cup dark brown sugar
Heat olive oil. Add onion, cook for 15-20 minutes until golden brown. Add cabbage and sauté until collapsed slightly, about 2 minutes.
Raise heat to high; add spices and stir to coat. Add wine and bring to a boil. Cover pan, reduce heat to medium low and cook until cabbage is tender and wine absorbed, about 40 minutes.
Raise heat to medium, add vinegar, stirring to deglaze pan. Add brown sugar, stir, cover and reduce heat to medium low. Continue to braise until liquid is absorbed and cabbage tender, about 30 minute.
If there is still liquid in the pan, raise heat and cook uncovered, until liquid is reduced to a glaze.
Braised Winter Squash and potatoes with Mustard and Shallots
Serves 4
This dish is particularly delicious with roast chicken.
2 tablespoons butter
1 pound winter squash, either butternut or acorn, peeled and cut into 1-inch chunks, about 1 ½ cups
1 pound small red potatoes cut into 1-inch chunks
4 medium shallots, peeled and halved
2 teaspoons minced fresh rosemary
1 teaspoon coarse salt
Fresh ground pepper to taste
1 tablespoon coarse-grained mustard
1 cup homemade or low-salt canned chicken stock
In a large skillet over medium high heat, melt butter. Add squash, potatoes, and shallots. Toss and stir until vegetables are browned around the edges, 8-10 minutes.
Add rosemary, salt, and pepper. Add the mustard and stock, stirring to mix. Bring to a boil, cover pan, and reduce heat to medium low.
Check the liquid after 10 minutes; it should be almost absorbed and the vegetables should be tender. If liquid is not absorbed, boil until reduced to a syrupy glaze. Toss to coat and serve.
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.
