As an Italian American, you'd think I would be a bit overzealous with pasta representation on the menu. But throughout my career I have been reluctant, to say the least, to put any pasta on the menu. With a few exceptions I almost always excluded...
toast. 'For every crumb of bread you waste, you spend a year in purgatory picking up breadcrumbs with your eyelashes.' I’ve heard this is a part of Sicilian folklore, and putting aside how one actually picks up crumbs with their eyelashes, it underscores an age-old concern shared...
It seems the world has gone crazy for spicy things. This isn't a new phenomenon, but it seems to have ratcheted up the past few years. Some of it is performative, some of it is as a dare, and some of it is through the interest in...
What is there to say about ketchup? A lot, it turns out, as ketchup is probably the most American of condiments. Mustard has German origins, mayo from the aioli of France, hot sauce is worldwide, and bbq sauce wouldn't even exist without ketchup. But the...
New dishes for this week's menu. And …. We are back. Happy new year to ya’ll. Even if arbitrary, the new year is a time for optimism and hope. It’s been a crazy couple of years, but at the moment I feel pretty high on the future. ...
I first met Loren Poncia, fourth generation owner of Stemple Creek Ranch, in a cafe in Point Reyes...
FEED Sonoma is, as per their website: ‘FEEDing you locally since 2011, FEED Cooperative is a food-hub community of 70+ local farms, supporting ecologically sustainable farming and ranching practices. In 2020, FEED became California’s first farmer & employee-owned fresh produce cooperative! Join us in building the...
Greetings y’all. My name is Anthony Paone, and I am the chef of the Bull Valley Roadhouse. This space is intended as an outlet and forum to explain the ethos behind the choices we make when purchasing food for the restaurant. I accepted the position as...