October 15, 2014 § 1 Comment
This past weekend I left the 650 behind and took a little road trip north, heading across the Big Red Bridge to Marin County. With unseasonably hot weather and clear blue skies, you would have thought it was mid-summer, not two weeks away from Halloween; nonetheless, it was perfect road-trip weather. Even the usual 19th Avenue crawl to the bridge had an upside: a sighting of the Blue Angels flying by. Lucky sighting it was, too, as the bridge itself was completely covered in fog. (The Blue Angels made another fly by while I was crossing the bridge, but the fog was so thick that I could only hear the planes.)
First stop and main event of the weekend was Bounty of Marin Organic, a food-and-beverage event/fundraiser at Marin County Mart. Despite the 19th Avenue traffic, I arrived at Marin County Mart half an hour before the event started, giving me time to stop by the event area and say hello to Jan Lee of AppleGarden Farm, who had generously invited me to be her guest at the event.*
Not only do Jan and her husband, Lou, own and operate AppleGarden Farm and AppleGarden Cottage bed and breakfast, but they also produce hand-crafted AppleGarden Farm Hard Cider from organic heritage apples on their property. Phew! Talk about a creative and energetic couple! Welcome hugs and hellos said, I left Jan to prepare for cider tastings, while I headed over to Miette Bakery to
inhale indulge in a macaron or three.
Bounty of Marin Organic kicked off at 5pm with a tasting event that featured about a dozen of Marin County’s finest organic food producers, including Star Route Farms, Gospel Flat Farm, Mindful Meats, and Straus Family Creamery. Tastes included fresh raw oysters from Hog Island and small indulgences of cheese from Cowgirl Creamery, Nicasio Valley Cheese Company, and Tomales Farmstead Creamery. There were also a variety of prepared foods by chefs from local restaurants, such as Saltwater Oyster Bar, Parkside Cafe, and Left Bank Brasserie, who used seasonal products from Marin’s organic farms to create some savory tastes. (The tasting event was followed by a family-style, farm-to-table dinner, created by the food producers and chefs who had participated in the tasting. I didn’t attend the dinner, opting for a light meal at nearby FarmShop instead.)
As the tasting portion of the event kicked off, I started my Marin food “tour” with a glass of Jan’s AppleGarden Farm Hard Cider while we chatted a bit about her business and customers. The cider itself is flavorful, crisp, hardly sweet, and a touch effervescent — what a pleasant surprise! I think the first thing I said to Jan was “It’s not sweet, or too bubbly!” She smiled knowingly and then mentioned that it paired well with oysters (Hog Island was at the table to our left) and cheese (to our right). The fat Hog Island Oysters were calling me, so off I went.
For two hours, I happily tasted some of the best local, organic, and handcrafted food from the northern 415 and western 707 (aka, West Marin), sipping Jan’s cider in between tastes of North Coast biodynamic wines. Here are some the highlights from my Bounty of Marin Organic tasting experience.
Hog Island Sweetwater Oysters
What could be better than freshly shucked local oysters?! Apparently freshly shucked local oysters with a glass of Jan’s cider. Seriously. I’ve been challenged to find a good beverage pairing with oysters, but this could be it for me.
Mindful Meats Brisket
Mindful Meats is a wholesaler that works with organic dairy farmers in Marin and Sonoma counties to source and provide pastured, organic, non-GMO meats. They partnered with Left Bank Larkspur, providing the beef for a Gaucho-Style Braised Beef Brisket with Chimichurri Sauce. The meat was so tender and flavorful, while the sauce added some spice and contrast to the rich meat.
Savory Vegetable Pastry
There were some happy vegetarians in the crowd when they found this crispy, savory treat. Stinson Beach’s Parkside Cafe created a rich, crave-able savory pastry that featured Gospel Flat Farm’s 5-Bean Salad in a croissant-like pastry with crispy exterior. Mmm… crispy, soft, buttery, earthy goodness. To further enhance the deliciousness, you could top the pastry with a spoonful of McEvoy Ranch Olive Tapenade and a sprinkling of sea salt. (Oh yes, I did. And then I went back for seconds.)
Alongside the pastries (which were snapped up almost as soon as they arrived on the table), was a display of Gospel Flat Farm produce used to make the pastries. Need I say it? A great example of farm-to-table creativity.
The table shared by San Francisco-based Boxing Room and local (as in: in the same shopping center as the event) FarmShop Restaurant was pumpkin central. These two restaurants showed just how versatile and tasty pumpkin can be. FarmShop’s contribution was a Pumpkin Hummus with spiced pepitas and pomegranate molasses, served on a house-made lavash. (And, by the way, this can’t-stop-eating-it snack pairs nicely with hard cider. The dryer cider balances and complements the sweetness of the pumpkin and molasses.)
The Boxing Room’s pumpkin soup, on the other hand, was rich with a hint of spice. It’s the kind of soup I’d crave while curled up in bed on a cold, rainy night, but that could be fancy enough for a dinner party. There was already plenty of buzz about “the soup” before I got to try one of the last few samples, and yes, it was worth it.
This event was a fun (and filling!) opportunity to enjoy some of the best food that Marin County has to offer. I love the fact that an organization like Marin Organic exists to support and promote the local, organic and handcrafted products of the area. I’ll be back Marin, I’ll be back!
Have you experienced the bounty of Marin? What did you eat? Local oysters? Organic cheeses? An amazing restaurant meal? Share your Marin food experience!
*Full disclosure: I attended Bounty of Marin Organic as the guest of Jan Lee. My opinions are my own and not provided in exchange for attendance at the event, nor at the request of Marin Organic, Jan Lee, AppleGarden Farm, or any other participants in Bounty of Marin Organic.
March 31, 2014 § Leave a comment
This line from the musical “Carousel” has been running through my head all day. As I was trying to decide between several topics for today’s post, it occurred to me that March has been a packed month, food-wise! From the arrival of spring fruits and vegetables in the markets, to local (and not-so-local) field trips, to educational and inspiring panel discussions on food issues, it’s been quite a whirlwind. So I thought I’d pull out a few highlights from this month before we give March a big, wet kiss goodbye and head into April.
Spring Did Its Thing
Spring arrived as expected in the Bay Area, and with it the splendor of spring produce. December through February are some of what I’d call “unfun” months for fresh produce — especially fruits and lettuces. I was running out of inspiration for using cold-storage apples and a seemingly endless supply of oranges in all sizes. You can only eat so many kale salads. Even my standby broccoli started to look a little sad. And then came spring!
Berries are back in my cereal bowl (yay!). Little Gems and spring-mix lettuces are the foundation for my daily salads: snip in a few fresh herbs, toss in some pepitas or sunflower seeds for crunch, top with a little protein (tuna, soft-boiled eggs — if there’s time to make ’em), drizzle some good olive oil over everything, finish with a squeeze of fresh Eureka lemon juice, et voilà — a quick, healthy lunch. Dinner might be grilled fish with roasted Nantes carrots and fresh herbs or sautéed beet greens with caramelized onions. Inspiration and creativity is coming from whatever looks good and tastes fresh.
And Now for Something Completely Different
Mid-March, just as gorgeous 80-degree weather arrived here in the 650, I packed up my wool sweaters, pulled out what I hoped would pass for a winter coat, and took myself off to Chicago for the annual conference of the International Association of Culinary Professionals (IACP). That’s right, I voluntarily went to the city of “worst winter ever” as spring was busting out here — and it was totally worth it.
If you’re in the food industry (a cook, writer, photographer, nutritionist, food scientist, recipe developer) this conference is for you. Sessions focus on practical aspects of business for industry professionals and career changers: such as managing your life as a freelance writer or what to expect as a cooking school instructor. But food issues, such as building local food systems and managing food waste get equal coverage.
I had an opportunity to hear Ferran Adrià, head chef of El Bulli, speak about creativity in a way that challenged everyone present to reconsider how they think about food and cooking. Douglas Gayeton, Bay Area artist/writer/activist (from Petaluma!) talked about his efforts to raise awareness about food issues and climate change through a “Lexicon of Sustainability.” Worth checking out are the Know Your Food short films via PBS. They’re 2 – 4 minute films on food and food issues.
I also met John Reynolds, Sonoma chef/writer, and Leslie Lindell, Marin-based photographer, who won IACP’s Cookbook of the Year award for The Stone Edge Farm Cookbook. It’s a beautiful piece of work that is part cookbook and part love story about land and food.
The business of food is broad and the interests and issues diverse, but the passion for good food and community is universal. I was lucky to be able to participate in an engaging curriculum with an interesting, fun group of people. I came home inspired — and well fed.
Eat Local: Chicago
Chicago is a food town, and I was looking forward to sampling whatever bites I could in between conference sessions. Unfortunately I missed the food tours that were offered as pre-conference events, but I think I made up for it with a few field trips of my own.
Lunch at the Purple Pig
Arrived to a loud, packed restaurant for a late lunch, after getting up at the crack-of-oh-my-god for my flight. Small plates (great for sharing), craft cocktails, and a friendly and knowledgeable staff.
Dinner at mk
Stellar dinner with long-time friends Brian and Marie at mk. Indulgent? Yes, but oh-so-worth-it, both for the food and the lovely company.
Lunch at Beatrix
I was looking for a farm-to-table-style restaurant near my hotel for lunch on the last day of the conference, and Beatrix was the perfect choice. Quick lunch at the bar with a glass of Oregon Pinot Gris. The beet salad is something I might try at home.
Food Waste at Home and Away
If you’ve been following this blog, you know that I’m working on creative ways to reduce food waste in my own kitchen. I’m cooking more and pushing myself to use as much as possible of the food I buy. Food waste was also covered in several of the talks I attended at the IACP conference in Chicago. Chefs and farmers talked about the idea of cooking “root to stalk” — the veggie version of “nose to tail.”
A week after the Chicago trip, I attended a panel discussion in San Francisco co-hosted by CUESA, the organization that puts on the Ferry Building Farmers’ market, titled “Beyond the Green Bin.” While the Bay Area has been a leader in composting and recycling, there’s more we can be doing on the front end to reduce food waste. I’ll be posting a summary of the talk later this week — including the panel’s summary of suggestions for making changes at home and in our communities.
So that’s March all wrapped up nicely. April should bring the first round of stone fruit (cherries and apricots, if we’re lucky), not to mention Easter, Passover, and a plethora of national food “holidays.” What are you looking forward to cooking or eating in April?