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Through in-depth stories and vivid photography, Sonoma Magazine keeps readers on the pulse of the restaurants, wineries, arts, entertainment, culture and style that make Sonoma a destination, a haven, and a way of life. 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Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Guy Fieri's favorite restaurants in Sonoma County (and that have been featured on “Diners, Drive-Ins & Dives.”)","status":"publish","parent":0,"modified":1553112243,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1199},"headData":{"title":"Guy Fieri's Favorite Sonoma Restaurants | KQED","description":"Guy Fieri's favorite restaurants in Sonoma County (and that have been featured on “Diners, Drive-Ins & Dives.”)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guy Fieri's Favorite Sonoma Restaurants","datePublished":"2019-02-20T23:37:23.000Z","dateModified":"2019-03-20T20:04:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132612 https://ww2.kqed.org/bayareabites/?p=132612","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/20/guy-fieris-favorite-sonoma-restaurants/","disqusTitle":"Guy Fieri's Favorite Sonoma Restaurants","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/132612/guy-fieris-favorite-sonoma-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132612/guy-fieris-favorite-sonoma-restaurants","authors":["11349"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_15156","bayareabites_181","bayareabites_61"],"tags":["bayareabites_14453","bayareabites_14744","bayareabites_480","bayareabites_2288","bayareabites_9533","bayareabites_15921","bayareabites_14869"],"featImg":"bayareabites_132622","label":"bayareabites"},"bayareabites_119791":{"type":"posts","id":"bayareabites_119791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119791","score":null,"sort":[1502468672000]},"guestAuthors":[],"slug":"petalumas-thistle-meats-butcher-shop-a-cut-above","title":"Petaluma's Thistle Meats Butcher Shop A Cut Above","publishDate":1502468672,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In an instant, a drunk driver changed the trajectory of Chef Travis Day’s life.\u003c/p>\n\u003cp>Though he was nowhere near Petaluma when an impaired motorist plowed into the storefront of \u003ca href=\"http://www.thistlemeats.com/\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a> in early 2016 — all but destroying it — little more than a year later, he would officially reopen it to the public.\u003c/p>\n\u003cp>In mid-May, Day took over the downtown artisan butcher shop from founder Molly Best. It had been a rough year for the business.\u003c/p>\n\u003cp>The drunk driver had done so much structural damage to the building that it had been “red-tagged” as uninhabitable. Best was forced to sell her bone broth and meats to loyal customers from behind their Petaluma Boulevard shop for months.\u003c/p>\n\u003cfigure id=\"attachment_119800\" class=\"wp-caption aligncenter\" style=\"max-width: 587px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg\" alt=\"Travis Day at Thistle Meats butcher shop in Petaluma.\" width=\"587\" height=\"800\" class=\"size-full wp-image-119800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg 587w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-520x709.jpg 520w\" sizes=\"(max-width: 587px) 100vw, 587px\">\u003cfigcaption class=\"wp-caption-text\">Travis Day at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Day’s childhood friend and former Thistle butcher Aaron Gilliam said the shop was for sale, Day pounced. After a two week shutter, Thistle was reborn.\u003c/p>\n\u003cfigure id=\"attachment_119808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg\" alt=\"Thistle Meats in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People were breaking down the door for bone broth,” said Day. “We couldn’t stay closed.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119807,119798,119795,119805,119799\"]\u003c/p>\n\u003cp>The open butcher table remains, and a charming brick patio has become the setting for Day’s monthly Sunday suppers with some of San Francisco’s top toques. Day has kept on the former staff.\u003c/p>\n\u003cp>“I wanted to buy Thistle because I just love the product. I want this to be the best butcher shop in the Bay Area,” Day said. Continuing to focus on ethically raised meats from local ranches, Day knows his purveyors personally, describing everything from their animals’ feed program to how they are processed.\u003c/p>\n\u003cp>“Meat tastes bad because of stress to the animal,” Day said. His pork comes from Rancho Llano Seco in Chico where pigs are allowed to forage and wander. Other ranchers he works with include Monkey Ranch in Petaluma (lamb), Stemple Creek and Magruder Ranch for beef, Marin Sun Farms for chicken and Liberty Duck.\u003c/p>\n\u003cfigure id=\"attachment_119811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg\" alt=\"In the Meat Case...\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In the Meat Case... \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With years of study as a salumist and butcher, Day is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. Not that he’d really tell you that. Day and his staff are usually too busy learning Argentinian butchering techniques or describing “secreto” or “secret” cuts of pork.\u003c/p>\n\u003cp>“I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day said.\u003c/p>\n\u003cp>“I feel like this is the natural progression.” Part of what Day hopes to improve at Thistle are recipes and its prepared dishes like the simple-but-not-simple Jambon Royal sandwich with Humboldt Fog cheese, wild arugula and mustard aioli; heirloom melon with guanciale, cucumber and Italian burrata; or gazpacho with herbs and pan-fried bread.Each showcases the meat and the techniques of the chef.\u003c/p>\n\u003cp>Monthly dinners are intimate gatherings that amount to Day hanging with his chef besties that happen to be highly sought-after restaurateurs: Brandon Jew of Mister Jiu’s (recently nominated as “Best New Restaurant in the West”), Jason Fox of Michelin-starred Commonwealth (August 20) and Christie Peters and Kyle Michaels of Primal and The Hollows, in Saskatoon, Canada (September 10).\u003ca href=\"http://www.thistlemeats.com/sunday-supper/\"> Details on joining the dinners here.\u003c/a>\u003c/p>\n\u003cp>It’s also a way to make use of 100 percent of the product, because it’s not all filet mignon.\u003c/p>\n\u003cp>On the open butcher table, there’s a whole lot of, well, it’s hard to say other than its a lot of fat, sinew and meat. It will all find a home somewhere in the case or on the table. Cows aren’t just big steaks, after all. There are organs, gristly bits and fat that need to be utilized.\u003c/p>\n\u003cp>Day says he reduces the prices on lesser-known cuts and offal (organs) for customers to try.\u003c/p>\n\u003cp>Some cuts are unique, like the velvet steak, from the heel of the cow. Filets come at a premium.\u003c/p>\n\u003cfigure id=\"attachment_119809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg\" alt=\"Meat Case at Thistle Meats butcher shop in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Meat Case at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve worked for years at restaurants trying to find new creative ways to use products and reduce waste,” Day said. “It all starts with the animals. We pay more for the animals because they are pasture-raised,” he said. “We try to use every scrap and do the right thing for all the farmers.”\u003c/p>\n\u003ch3>IF YOU GO:\u003c/h3>\n\u003cul>\n\u003cli>Thistle has daily specials, so you won’t always know what’s on the menu.\u003c/li>\n\u003cli>The shop will continue to source grass-fed, pasture-raised meats and offer a charcuterie program featuring handmade pates, salumi, terrines and other house-cured meats.\u003c/li>\n\u003cli>Day plans to also offer an expanded, new menu of prepared foods including sandwiches, salads and soups, along with marinated and seasoned meat cuts and other local items.\u003c/li>\n\u003cli>We were fascinated with the preserved duck eggs, which look like little apricot gelees. Shaved over sandwiches, they’re divine.\u003c/li>\n\u003cli>There’s also bread from Red Bird and Della Fattoria, local cheeses from Andante and Cowgirl Creamery, honey, bone broth and other local goods.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/petalumas-thistle-meats-butcher-shop-a-cut-above/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.","status":"publish","parent":0,"modified":1502904313,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":983},"headData":{"title":"Petaluma's Thistle Meats Butcher Shop A Cut Above | KQED","description":"More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Petaluma's Thistle Meats Butcher Shop A Cut Above","datePublished":"2017-08-11T16:24:32.000Z","dateModified":"2017-08-16T17:25:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119791 https://ww2.kqed.org/bayareabites/?p=119791","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/11/petalumas-thistle-meats-butcher-shop-a-cut-above/","disqusTitle":"Petaluma's Thistle Meats Butcher Shop A Cut Above","nprByline":"\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin, Sonoma Magazine\u003c/a>","path":"/bayareabites/119791/petalumas-thistle-meats-butcher-shop-a-cut-above","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In an instant, a drunk driver changed the trajectory of Chef Travis Day’s life.\u003c/p>\n\u003cp>Though he was nowhere near Petaluma when an impaired motorist plowed into the storefront of \u003ca href=\"http://www.thistlemeats.com/\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a> in early 2016 — all but destroying it — little more than a year later, he would officially reopen it to the public.\u003c/p>\n\u003cp>In mid-May, Day took over the downtown artisan butcher shop from founder Molly Best. It had been a rough year for the business.\u003c/p>\n\u003cp>The drunk driver had done so much structural damage to the building that it had been “red-tagged” as uninhabitable. Best was forced to sell her bone broth and meats to loyal customers from behind their Petaluma Boulevard shop for months.\u003c/p>\n\u003cfigure id=\"attachment_119800\" class=\"wp-caption aligncenter\" style=\"max-width: 587px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg\" alt=\"Travis Day at Thistle Meats butcher shop in Petaluma.\" width=\"587\" height=\"800\" class=\"size-full wp-image-119800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg 587w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-520x709.jpg 520w\" sizes=\"(max-width: 587px) 100vw, 587px\">\u003cfigcaption class=\"wp-caption-text\">Travis Day at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Day’s childhood friend and former Thistle butcher Aaron Gilliam said the shop was for sale, Day pounced. After a two week shutter, Thistle was reborn.\u003c/p>\n\u003cfigure id=\"attachment_119808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg\" alt=\"Thistle Meats in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People were breaking down the door for bone broth,” said Day. “We couldn’t stay closed.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"119807,119798,119795,119805,119799","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The open butcher table remains, and a charming brick patio has become the setting for Day’s monthly Sunday suppers with some of San Francisco’s top toques. Day has kept on the former staff.\u003c/p>\n\u003cp>“I wanted to buy Thistle because I just love the product. I want this to be the best butcher shop in the Bay Area,” Day said. Continuing to focus on ethically raised meats from local ranches, Day knows his purveyors personally, describing everything from their animals’ feed program to how they are processed.\u003c/p>\n\u003cp>“Meat tastes bad because of stress to the animal,” Day said. His pork comes from Rancho Llano Seco in Chico where pigs are allowed to forage and wander. Other ranchers he works with include Monkey Ranch in Petaluma (lamb), Stemple Creek and Magruder Ranch for beef, Marin Sun Farms for chicken and Liberty Duck.\u003c/p>\n\u003cfigure id=\"attachment_119811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg\" alt=\"In the Meat Case...\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In the Meat Case... \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With years of study as a salumist and butcher, Day is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. Not that he’d really tell you that. Day and his staff are usually too busy learning Argentinian butchering techniques or describing “secreto” or “secret” cuts of pork.\u003c/p>\n\u003cp>“I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day said.\u003c/p>\n\u003cp>“I feel like this is the natural progression.” Part of what Day hopes to improve at Thistle are recipes and its prepared dishes like the simple-but-not-simple Jambon Royal sandwich with Humboldt Fog cheese, wild arugula and mustard aioli; heirloom melon with guanciale, cucumber and Italian burrata; or gazpacho with herbs and pan-fried bread.Each showcases the meat and the techniques of the chef.\u003c/p>\n\u003cp>Monthly dinners are intimate gatherings that amount to Day hanging with his chef besties that happen to be highly sought-after restaurateurs: Brandon Jew of Mister Jiu’s (recently nominated as “Best New Restaurant in the West”), Jason Fox of Michelin-starred Commonwealth (August 20) and Christie Peters and Kyle Michaels of Primal and The Hollows, in Saskatoon, Canada (September 10).\u003ca href=\"http://www.thistlemeats.com/sunday-supper/\"> Details on joining the dinners here.\u003c/a>\u003c/p>\n\u003cp>It’s also a way to make use of 100 percent of the product, because it’s not all filet mignon.\u003c/p>\n\u003cp>On the open butcher table, there’s a whole lot of, well, it’s hard to say other than its a lot of fat, sinew and meat. It will all find a home somewhere in the case or on the table. Cows aren’t just big steaks, after all. There are organs, gristly bits and fat that need to be utilized.\u003c/p>\n\u003cp>Day says he reduces the prices on lesser-known cuts and offal (organs) for customers to try.\u003c/p>\n\u003cp>Some cuts are unique, like the velvet steak, from the heel of the cow. Filets come at a premium.\u003c/p>\n\u003cfigure id=\"attachment_119809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg\" alt=\"Meat Case at Thistle Meats butcher shop in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Meat Case at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve worked for years at restaurants trying to find new creative ways to use products and reduce waste,” Day said. “It all starts with the animals. We pay more for the animals because they are pasture-raised,” he said. “We try to use every scrap and do the right thing for all the farmers.”\u003c/p>\n\u003ch3>IF YOU GO:\u003c/h3>\n\u003cul>\n\u003cli>Thistle has daily specials, so you won’t always know what’s on the menu.\u003c/li>\n\u003cli>The shop will continue to source grass-fed, pasture-raised meats and offer a charcuterie program featuring handmade pates, salumi, terrines and other house-cured meats.\u003c/li>\n\u003cli>Day plans to also offer an expanded, new menu of prepared foods including sandwiches, salads and soups, along with marinated and seasoned meat cuts and other local items.\u003c/li>\n\u003cli>We were fascinated with the preserved duck eggs, which look like little apricot gelees. Shaved over sandwiches, they’re divine.\u003c/li>\n\u003cli>There’s also bread from Red Bird and Della Fattoria, local cheeses from Andante and Cowgirl Creamery, honey, bone broth and other local goods.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/petalumas-thistle-meats-butcher-shop-a-cut-above/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119791/petalumas-thistle-meats-butcher-shop-a-cut-above","authors":["byline_bayareabites_119791"],"categories":["bayareabites_1875","bayareabites_15155"],"tags":["bayareabites_8778","bayareabites_15936","bayareabites_9533","bayareabites_13873","bayareabites_15937"],"featImg":"bayareabites_119799","label":"bayareabites"},"bayareabites_88545":{"type":"posts","id":"bayareabites_88545","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88545","score":null,"sort":[1414271576000]},"guestAuthors":[],"slug":"pop-up-octoberfest-at-petalumas-thistle-meats","title":"Pop-Up Octoberfest at Petaluma's Thistle Meats","publishDate":1414271576,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Who's behind Petaluma's newest pop-up? Stephanie Rosenbaum Klassen talks with Thistle Meats' owner Molly Best and chef Mark Malicki about the butcher-shop Octoberfest they'll be hosting on Monday, Oct 27. \r\n","status":"publish","parent":0,"modified":1414605776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1101},"headData":{"title":"Pop-Up Octoberfest at Petaluma's Thistle Meats | KQED","description":"Who's behind Petaluma's newest pop-up? Stephanie Rosenbaum Klassen talks with Thistle Meats' owner Molly Best and chef Mark Malicki about the butcher-shop Octoberfest they'll be hosting on Monday, Oct 27. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pop-Up Octoberfest at Petaluma's Thistle Meats","datePublished":"2014-10-25T21:12:56.000Z","dateModified":"2014-10-29T18:02:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88545 http://blogs.kqed.org/bayareabites/?p=88545","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/25/pop-up-octoberfest-at-petalumas-thistle-meats/","disqusTitle":"Pop-Up Octoberfest at Petaluma's Thistle Meats","path":"/bayareabites/88545/pop-up-octoberfest-at-petalumas-thistle-meats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88545/pop-up-octoberfest-at-petalumas-thistle-meats","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_13874","bayareabites_13872","bayareabites_9533","bayareabites_13873"],"featImg":"bayareabites_89275","label":"bayareabites"},"bayareabites_79031":{"type":"posts","id":"bayareabites_79031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79031","score":null,"sort":[1394642491000]},"guestAuthors":[],"slug":"the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese","title":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese","publishDate":1394642491,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.","status":"publish","parent":0,"modified":1394911288,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":611},"headData":{"title":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese | KQED","description":"Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese","datePublished":"2014-03-12T16:41:31.000Z","dateModified":"2014-03-15T19:21:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79031 http://blogs.kqed.org/bayareabites/?p=79031","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/12/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese/","disqusTitle":"The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese","path":"/bayareabites/79031/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79031/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_2407","bayareabites_334"],"tags":["bayareabites_13156","bayareabites_404","bayareabites_9533","bayareabites_10172","bayareabites_466","bayareabites_13155"],"featImg":"bayareabites_79036","label":"bayareabites"},"bayareabites_40604":{"type":"posts","id":"bayareabites_40604","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40604","score":null,"sort":[1332586287000]},"guestAuthors":[],"slug":"petaluma-day-trip-lambs-luma-lagunitas-more","title":"Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More","publishDate":1332586287,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ","status":"publish","parent":0,"modified":1339547361,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1202},"headData":{"title":"Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More | KQED","description":"Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More","datePublished":"2012-03-24T10:51:27.000Z","dateModified":"2012-06-13T00:29:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40604 http://blogs.kqed.org/bayareabites/?p=40604","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/24/petaluma-day-trip-lambs-luma-lagunitas-more/","disqusTitle":"Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More","path":"/bayareabites/40604/petaluma-day-trip-lambs-luma-lagunitas-more","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40604/petaluma-day-trip-lambs-luma-lagunitas-more","authors":["5038"],"categories":["bayareabites_752","bayareabites_301","bayareabites_2554","bayareabites_1807","bayareabites_61","bayareabites_119"],"tags":["bayareabites_10252","bayareabites_9539","bayareabites_9247","bayareabites_10076","bayareabites_10250","bayareabites_9533","bayareabites_9643","bayareabites_356","bayareabites_10254"],"featImg":"bayareabites_40753","label":"bayareabites"},"bayareabites_30562":{"type":"posts","id":"bayareabites_30562","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30562","score":null,"sort":[1311266386000]},"guestAuthors":[],"slug":"check-please-bay-area-grand-oaks-risibisi-elite-cafe-603","title":"Check, Please! Bay Area: Grand Oaks, Risibisi, Elite Cafe (603)","publishDate":1311266386,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 3\" title=\"Check, Please! Bay Area Season 6 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30567\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5091\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5132\">Grand Oaks Restaurant and Sports Lounge\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5125\">Risibisi Italian Restaurant\u003c/a> (Petaluma) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5137\">The Elite Cafe\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Stemware\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/zJwEAwWzQ_U\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"Check, Please! Bay Area Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 9. The third episode of the season features these restaurants: Grand Oaks Restaurant and Sports Lounge (Oakland), Risibisi Italian Restaurant (Petaluma) and The Elite Cafe (San Francisco).","status":"publish","parent":0,"modified":1311266386,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/zJwEAwWzQ_U"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":118},"headData":{"title":"Check, Please! Bay Area: Grand Oaks, Risibisi, Elite Cafe (603) | KQED","description":"Check, Please! Bay Area Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 9. 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Bay Area: Grand Oaks, Risibisi, Elite Cafe (603)","path":"/bayareabites/30562/check-please-bay-area-grand-oaks-risibisi-elite-cafe-603","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 3\" title=\"Check, Please! Bay Area Season 6 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30567\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5091\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5132\">Grand Oaks Restaurant and Sports Lounge\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5125\">Risibisi Italian Restaurant\u003c/a> (Petaluma) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5137\">The Elite Cafe\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Stemware\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/zJwEAwWzQ_U\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30562/check-please-bay-area-grand-oaks-risibisi-elite-cafe-603","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_757","bayareabites_763","bayareabites_9537","bayareabites_9535","bayareabites_766","bayareabites_965","bayareabites_14757","bayareabites_9533","bayareabites_9536","bayareabites_9534","bayareabites_9538"],"featImg":"bayareabites_30567","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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