A Mouse in the Pantry

Taste of Petaluma is Back!

Rarely has such a small town event exploded with such gusto as Petaluma's own Taste of Petaluma.  Inspired and designed by the ever busy fund raising guru Laura Sunday, and all in support of the Cinnabar Theater, Taste of Petaluma 2008 is set to be bigger and better than anything we've seen yet.

Here's how it works:

You buy your pack of tickets, a whole boatload of them. You tie on your sturdy shoes and your party hat, and begin your own personally guided tour of our historic downtown and newly developed portions of Petaluma. Oh, I almost forgot, you get to eat everything in sight while you do it!

At nearly every dining location in the downtown area you will find handy Taste of Petaluma stops with each chef showing off their finest for you as you travel the town.  It doesn't stop there though, local businesses' like Rex Ace Hardware, Pelican Art Gallery and Copper Works (just to name a few) will be hosting those eateries that are perhaps a bit out of walking reach. 

And..... Because this event has grown so large and is honestly on it's way to the big time, not-so local delights are making appearances as well.  Wineries and beer brewing masters are jumping in on the fun, and can be found at many local shopping hot spots downtown.

So, head on over to the Taste of Petaluma Website for pictures and video of last years event.  And mark your calenders for September 27th 11:30-4:30 as Laura Sunday and crew take over Downtown Petaluma!

www.tasteofpetaluma.org

Dinner In

There's nothing quite like having a chef over for dinner, and when"your" chef happens to work at the ever busy new coastal haunt Nick's Cove, you can bet an everyday family meal will dazzle.

We didn't know this at first as the quietly assertive "August" slid about our kitchen pinching, squeezing and chopping food effortlessly.  We knew the food would be good of course, but leave it to the professional to plate us up restaurant style.

Arugula salad with marinated dried apricots, goat cheese and pine nuts - yum.  Roasted potatoes with a buttery sauce - ooohhh. Chicken in I don't know what, but it was good! And a perfectly cooked artichoke with Parsley Aoili - oh yes.

What a true treat to get treated at home, and with friends. All served up with some Syrah and the hopes of a movie night, this was a California dinner we relished.

Lemon Parsley Aoili

1 cup good store bought mayo
1 lemon
1 small bunch parsley
1 clove fresh garlic

Finely mince garlic and rough chop parsley.  In a small bowl combine mayo, parsley and garlic. Stir to combine.  Zest 1/2 lemon into mayo and mix. Add juice from lemon and stir.  Serve as dip for artichokes or with potatoes.

Letting Go...

It was my first "real" catering job.  Ok, I have catered before, but this one, this was my own. I owe everything to my dear boss and friend for all she has taught me about the world of catering, but today wasn't about tutelage, today was a bit of wing stretching freedom - or it was supposed to be.

A family friend of a friend of a friend needed some help getting a family reunion on budget. Dozen of folks were flying in from the Midwest to take part in some sunny (and not so humid) California summer weather at Morton's Warm Springs in Sonoma. Would I do it?

"Heck yes I will!" I said without blinking.

So the plan was set. BBQ chicken, Tri-tip Skewers with chimichurri and buttery corn on the cob. Easy enough. The only problem so far, would the Midwesterners know what Chimichurri is?

And then the weeks and days drew closer.  The materials were being gathered, platters washed and stacked, numbers confirmed.  I stopped in to the doc for a check-up on my ever expanding midsection.

Due to some untimely side affects of pregnancy, and totally against my will, I was sidelined, benched, "Couched!" within the course of an afternoon. "What the %#$*?" I thought, sometimes out loud for most of this last week.

It is not easy, thats for sure, but sometimes no matter how you've planned or practiced or prepped, letting go is the best answer. (I did not arrive at this answer is such an effortless manner as I have written here - believe you me).

Today I let go.

Ironic really, my wings were set to spread, the take off in sight, and what I had to do, what was best for me, and baby, and really my whole family (not to mention the 70 hungry people awaiting their BBQ  chicken) was to sit down and watch this catering job fly away on its own four wheels.

And so it was. With superb helpers sweeping in to skewer meat, chop for chimichurri, and slather chicken,  this job would go off without a hitch and without me. 

I can't say that I have totally swept this one under the mental rug, not sure I will. But, I did sit tight and horizontal and am slowly digesting that the world can move forward without my control. I'm learning to let go and I think it's a good thing.
The guests were thrilled, the food a winner, and the chimichurri? Not the biggest seller, but we tried.

Now, who's going to rub my feet? I'm exhausted.

It's already July!
Summer has swept across the faces of children everywhere and like it or not, summer excursions will be over within the blink of an eye.

Leave to Marin county residents to take the "rustic" out of a summer getaway and wrap up summer with a sinfully easy pre-made treat. Yes folks this is non-other than a homemade and gourmet tailored s'more - to go!

In the catering business you are bound to run into just about every kind of request, but sometimes you have to stop and pause - "S'mores?"

Huh? I guess it might just be me, but I always thought half the fun of s'mores was making them. Never mind, we aim to please and at a recent oyster filled BBQ, individual s'mores, pre-roasted and wrapped in gold foil (of course) were on the menu for that days tasty sweet treat.

These little gems were delivered without a server to help them along. Hopefully someone thought to give them a quick re-warming in the coals so that all that chocolate could drip lusciously onto the pristine fingers of those party goers.

Ants in my "pans"

This has been a record dry year in California. Plants and lawns are struggling to survive, swimming pools are swamped, and even the everyday garden ant is seeking refuge where possible.
As someone who lives in her kitchen sometimes, the threat of ants can be overwhelming.
As I turned on my handy lap-top two days ago, ready to set about blogging (of course) I noticed a gentle little tickle on my hand.
"Hmm.. an ant," I thought, "What's he doing here?"
I proceeded to type, catching up on overnight emails, considering what tasty food to blog about here. Another tickle, just a slight one.
"Oh, another ant?" I pondered this second visitor and promptly lifted my computer, hoping they weren't all over my dining room table. No, no ants on the table, phew!
I typed on for a minute, wondering if the kitchen had ants, after all, two were on my hand, maybe they followed me from the stove?
I looked around, not too bad!
"What's that!!!" I screeched as my liquid computer screen seemed to come to life.
"Is that...is that...is that really a colony of ants crawling across my blogging screen?"
And it was. Yes, as disgusting as that is, dozens of ants were literally erupting from between the keys on my computer and scurrying back and forth, all over. "ewww......." as a good pal pointed out.
Oh come on, tell me you've never enjoyed a little treat whilst tip-tapping away at the computer? Are you so perfect? Well I am sure your children have never eaten in the car either (weirdo!).
Too bad for the ants though, as this aged lap top gets awfully hot within very little time. They were forced to move on a rapid pace (set safely on the porch).
 And, on the bright side, maybe my computer is just a little cleaner inside? Maybe.

Enough Already!

California continues to be ravaged by firs this week.  From the southern Santa Barbara coastal areas to the northern reaches of this sunny and heat soaked state, Mother Nature has taken out her anger and decided to take back her land - by force.

It is one thing to sit and watch from the comfort of my suburban kitchen, as other areas go literally up in flames. "Oh it's awful," you hear yourself say as you watch the evening news, stirring a pot of jam. But really, have I been personally affected? No, not until today.

Many of my readers may know how dear and near I hold Camp Okizu to my heart.  A summer camp for children with cancer and perhaps most importantly their siblings, it is a place of over abounding joy year after year.

For decades camp found home where they could. A non-profit and free camp, they borrowed from the girl scouts, and other rustic locales. Until 8 years ago when they had raised enough money, and with the help of California's P.G & E, purchased land (with three lovely lakes) just north of Oroville in Berry Creek. 

It was a dream come true. A classic summertime camp sprang forth with enough room now for as many children as wanted to come.

Yesterday, 150 of those children were evacuated as the Butte county fires have moved within 2 miles of our beautiful camp and too close to feel safe.

Enough already. These are kids who need a break from the stress of everyday life. Camp needs a break. I'm praying for rain (but not holding my breath). Fire is one of Mother Nature's ways of helping the land thrive, I wish though, just this once, that she might give us a free pass.

Here is to hoping that all of these children return home safe and sound, and that camp too is safe and sound for next years summer!

Plum Crazy!

I am the recipient of not one friends but, three friends beautiful and might I add delicious plums this week.  The last batch was delivered to my door step in the heat while I was away, and I think they may have acquired quite the sugar content levels while cooking on the front step.

What does all this mean? Jam, and lots of it.

Yes the thermometer is due to reach the triple digits today, and yes, we have recently been invaded by an army of uninvited ants which we are furiously relocating,  but the plums are calling.
Look for more coming soon from the sticky, hot and just plain crazy Courtway kitchen.

Underwood Bar & Bistro, Graton

Though Petaluma does serve up it's fair share of seductive eateries, sometimes an adventure is in order for a Wine Country feast fit for a king, or a Queen, as the case may be.

The tiny hamlet of Graton, sits along hwy 116 just north of Sebastapol unsuspectingly serving up a dining hot spot along it's narrow main street.

The Underwood Bar and Bistro, 9113 Graton Road, is a safari like outpost in Sonoma's far reaches.  With a retro 1930's atmosphere at the bar and lux leather booths beckoning quieter diners to the far corners, nothing but the prickly service is worth passing up.

Hosting a menu of Tapas and Small plates, clearly the bar is a must-do for locals and tourists.  In fact it's rumored that the Underwood is quite the meeting place on a weekend evening. A good place for exotic cocktails and plenty of food, one could dwindle away hours sipping and flirting the bar and it's visitors.

Like I said, our server was far too sour for my tastes, but as it was a birthday celebration, we tried to carry on without her scumming up our dinner. 

I took in the Roasted Beets with endive, walnuts and feta (and I was wearing a white shirt, $8.5). The Goat Cheese and Caramelized Onion Tart ($11.5) another shared treat, and the Pizzetta with Serrano Ham, arugala, Manchego Cheese and egg ($11.5) - a bit too reminiscent of an American breakfast but intriguing all the same.

Specials ranged from Coriander Crusted Dayboat Scallops with pork fried rice ($24.5) to the Madras Curry Chicken & Basmati Rice Soup, full of cilantro and lemon zest ($6.5).

All in all, a not too out of the way trip (if you carpool) for a fun evening in a off the beaten path hideaway. Similar but smaller than the Buckeye Roadhouse in Main County, this masculine eatery will surely be visited again soon.
* When we go back you can bet we will go through all the necessary arrangements to avoid the not so happy with her job waitress who almost had us up and out in a hurry. Honestly, at $24 a plate, a smile is an expected accompaniment.

Underwood Bar & Bistro 9113 Graton Road, Graton.

(707) 823-7023

Cherry Oatmeal?

During our most recent camping trip, I couldn't resist the urge to try on some "fancy" with a bowl full of Petaluma Cherries transported directly to the mountains in our trusty cooler.

Attempting to keep things dairy-free friendly for a fellow camper, and the packing list short, I went for an impromptu cherry cobbler in the  fabulous iron dutch oven .

A little sugar, a few sliced peaches with the cherries, a a mix of flour, oatmeal, cinnamon and a touch of oil on top, and these cherries looked fit to be consumed.  While cooking up the rest of dinner, I let the cherries bubble over the hot coals with a few thrown on the lid for extra heat as well.

In the end, what appeared to be a crumble had the moist and gooey texture of, well, oatmeal. Yes, it was the best cheery oatmeal we had had, but not quite crumble quality.

Oh well, here's to experimentation. Note to self: Fewer oats next time I'm trying to cook in the great outdoors and a little more heat for a crunchy crispy top. Cherry oatmeal may be on our new morning favorite lists and it was doable as dessert (followed up by s'mores of course).

Tree Huggers

There is something alluring about trees.

They shade us, protect us, provide us with fuel, materials and life,and they are somehow tolerant of us despite our sometimes very bad behavior. Trees continue to stand, tall and strong, through years of evolution and human ignorance.

But they are not indestructible. Trees, though thick skinned are sensitive to the same impacts we as humans have forced upon the earth's smaller species.  Trees are tuff, but not that tuff. 

Calaveras Big Trees State Park is dedicated to the notion that the trees need us, just as much as we need them.  The northern most grove of Giant Sequoias, Calaveras is in the process of recovering from a major human misunderstanding of what trees are actually for.

Who wouldn't be amazed by these mammoths of the forest? Adventurers in  the midst of a gold rush over 150 ears ago came upon the Giant Sequoias by accident. The story goes that while bear hunting, one single man found a tree - the Discovery Tree, and was mesmerized.  He promptly ran to town spreading the word - no one believed him. So he took them back, to see the tree, and the rest history.  It took twenty men, four days to cut her down, but they did  it - man conquers all. When the Discovery Tree's rings were counted she weighed in at over 1,300 years old. 1,300 years!

Soon after, word spread of the giant trees around the world, but not everyone believed. Time for another tree to give of itself.  The Mother of the Forrest was sacrificed so that her bark could be shown in cities around the globe. Like removing our own skin, she didn't stand a chance.  Today, 120 years later, she still stands, naked and screaming in protest from the upper reaches of the woods. (She is a mother after all).

And then there is us, this generation, the tipping point.  We are now just visitors hopefully only gently walking among these unimaginable giants. Hugging trees just to see that even the largest of men cannot reach their arms that wide. These trees need a lot of hugs, and some unsuppressed wildfires and a little privacy to continue a healthy life.

Tucked to the side of this grove we camped among their companions, Sugar Pines, Yews, and Bristly Ponderosas.  We laughed along side the campfire, sang with each other at a ranger lead old fashioned Hootenanny, and thought about our impact as we left this magical place clean and natural for the next group of visitors to come and learn.

We didn't head to Calaveras with preservation at the forefront of our minds, but we left with a renewed appreciation for what one can endure. These trees are living proof of endurance and of sensitivity.

Be kind to those around you, human and not, without them we are each left a little more naked and exposed.