April 22, 2010 | 
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On the Trails with Epi – Mondo American Beer Garden
Celebrating its second anniversary this last weekend, Mondo American Beer Garden has a casual environment serving high-quality food at moderate prices and is the vision of Owner Dean Castelli. A Sonoma native who grew up in a big Italian family, Castelli named the restaurant after his grandfather, Armando Castelli, whose nickname was Mondo. A hardworking hands-on guy, Armando was always making and fixing things and Dean’s favorite thing growing up was “hanging out” with him. The pictures on the wall attest to the family closeness.
The executive chef since February, Stephen Viguerie, who was born and raised in New Orleans in a food-centric family, complements Castelli’s concept, bringing a bit of Southern comfort food cooking to Sonoma.
The menu has been tweaked over the last couple of months with small changes which show Viguerie’s passion for quality ingredients and care in their preparation with simplicity and respect. His southern roots were evident in the Calamari with Creole Remoulade and Mac and Cheese which Epi tasted, comfort food at its simple best.
Specialty of the house is the hamburger which is a house-grind made daily with certified Angus beef in an 80-20 mix of 80 percent beef to 20 percent fat. This guarantees a juicy, flavorful burger reminiscent of a backyard barbeque which is what our taste buds recognize. Hamburger alternatives include a turkey burger and mushroom burger.
The real showcase here is the beer selection. “Beer is food-friendly,” says Castelli and his aim is to provide a wide selection of various ales both local and from around the world. He currently serves 23 beers on-tap and even more by the bottle, often pairing up with Tim and Ann Goeppinger, owners of Sonoma Springs Brewing Company to develop custom and seasonal beers. There is music with all-local bands every Wednesday from 7 p.m. to 9 p.m. and Saturday from 7 p.m. to 10 p.m.
There’s enough on this family-friendly menu for everyone. Check it out at their Web site: mondosonoma.com. 875 W. Napa St., 938.8013
This Week in the Valley
Readers’ Books will be on hand at the Gloria Ferrer Winery on Friday, April 23 from 5:30 p.m. to 8 p.m. to help ring in St. George’s Day. Celebrated in many European countries, and in Spain, home of Gloria Ferrer, men historically give women roses and women give men books, on the theory that “a rose is for love and a book is forever.”
On Saturday, April 24 at 4 p.m., Readers’ Books will host Pauli Halstead as she unveils her new book, “Cuisine for Whole Health, Recipes for a Sustainable Life.” As a local chef and caterer over 30 years, Halstead shares her experience about nourishment including that foods our ancestors ate – gluten-free, refined-free, chemical, antibiotic and hormone-free – are still the best choices for optimizing physical and mental health.
The Big 3 Wine Bar, featuring all Sonoma Valley wines has new hours from 2 p.m. to 9 p.m. daily. Located in the Big 3 Restaurant at the Fairmont Sonoma Mission Inn & Spa, 100 Boyes Blvd., 938.9000. See sonomavalleywine.com for flight list, wines, and appetizers.
Up & Down the Valley – Future Events
Ed Metcalfe is teaming up with Windee of The Wine Shack on Friday, April 30 for a Shiso Sushi Bar. There will be two seatings from 5:30 p.m. to 6:30 p.m. and 6:30 p.m. to 7:45 p.m. with unlimited sushi for $34 per person. Seating limited to 30. Call to reserve: 938.7218
The May Junipero & Co cookbook club will feature “Local Flavors – Cooking and Eating from America’s Farmers’ Market” by Deborah Madison. The book is available in-store at a 20 percent discount. The club will meet on Tuesday, May 4 in the Plaza at the Tuesday Farmers Market. RSVP 939.9065.
Readers’ Books has two food-related books on their upcoming events list. Mireille Guiliano. “The French Women Don’t Get Fat Cookbook” will be featured with a Mother’s Day Champagne Brunch in The Reading Garden on Sunday, May 9, starting at 11 a.m. for $30 while Janet Fletcher will feature “Eating Local: The Cookbook Inspired by America’s Farmers” on Thursday, June 17, starting at noon at Depot Hotel Restaurant for $30.
Kudos around the Valley
In what could be titled “Bottleshock Tu,” Limoncello di Sonoma, from Fred and Amy Groth of HelloCello, was awarded a silver medal, beating five Italian counterparts, in a recent blind tasting at the 2010 World Spirits Competition, the most respected contest worldwide, in San Francisco last month.
In honor of Earth Day, they have partnered with various local mixologists to create drinks which support local producers who are carbon neutral. Created by Tony Teadli from the Carneros Bistro at The Lodge at Sonoma and served at the recent film festival, here is a
Cucumber LimonCelloJito
3 lemon basil leaves
2 slices lemon cucumber plus additional for garnish
1 ounce HelloCello Limoncello di Sonoma
2 ounces Papagaya organic white rum
1 teaspoon agave
Squeeze of lemon
Club soda
Muddle lemon basil and lemon cucumber with a few ice cubes in the bottom of a cocktail shaker. Add Limoncello di Sonoma, rum, and additional ice. Shake and pour into a highball glass. Garnish with cucumber and basil.
Eating with the Seasons a synopsis of local Farmers Markets
Triple T, who are at the Tuesday market, has over 50 varieties of plants available for garden planting, including over 30 varieties of tomatoes, 3 of basil, artichokes, tatsoi, and herbs, including parsley, sage, oregano, marjoram, and chives.
Also at Tuesday’s market, The Olive Oil Factory from Stanley Lane Olive Mill in Napa are selling extra-virgin olive oil, vinegars, and dipping sauces.
Randy Sue Collins, who sells handmade natural soap and beeswax candles at the Tuesday market, is also a beekeeper. She has created a bee sanctuary in Kenwood and requests she be called if you see a swarm or hive of bees and she will come and relocate them. Phone 365.4330 or see her Web site: ThankNature.com
Let us give thanks for this perfect earth and provide a sanctuary within the land allotted to our care.
Yours truly, Epi, your entrée to the Spirit of Sonoma in the best of food, wine and events in the Valley of the Moon. Contact Epi at epi@pattiwilliams.com or visit the Web site pattiwilliams.com for past columns and a complete listing of seasonal offerings at the local farmers markets.
The Sun Cooks: from Epi’s recipe box
From Stephen Viguerie, Executive Chef at Mondo American Beer Garden, comes this week recipe which includes an Italian inspired Salsa Verde.
Veal on a skewer with Salsa Verde
Approximately 2 pounds Veal Scaloppini – veal top-round which has been portioned and pounded thin
Toss in four tablespoons of Salsa Verde
Thread veal onto skewers approximately 4 ounce per skewer
Grill over medium heat till medium
Serve with Salsa Verde and lemon wedges
Italian Salsa Verde
Makes approximately 2 cups
½ cup flat leaf parsley, finely chopped
¼ cup chives, sliced
1 tablespoon capers, roughly chopped
1 anchovy filet, minced
1 teaspoon crushed red pepper flakes
2 garlic cloves, finely minced
1 cup extra-virgin olive oil
1 lemon
Chop all herbs; add garlic, capers, anchovies, and extra-virgin olive oil. There should be enough salt from the anchovies and capers. Right before serving, add lemon juice and check for salt. This salsa is great on lamb, beef, chicken, or even fish.
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. A complete listing of all recipes from past columns can be found at pattiwilliams.com
