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Edible Marin & Wine Country

Edible Marin & Wine Country is a publication that celebrates the foodshed of Marin, Napa & Sonoma! Magazine

01/21/2025

It is with profound sadness that we read this morning of the passing of Chef Charles Phan. A tremendous talent, generous with his spirit and knowledge, Charles Phan nurtured a style of Vietnamese cooking rooted in fresh ingredients, attention to detail and craft. We were so honored to have spent time with him in his Mission District commissary kitchen for our current issue—one in which his beloved Pho soup graces our cover. Our hearts go out to his family, colleagues and friends and all of us lucky enough to have experienced his genius at The Slanted Door.

01/16/2025

Edible Marin and Wine Country magazine met up with Extradimensional Wine Co. Yeah!’s Hardy Wallace and Kate Graham, along with their kids, Maple and Herve, during this past fall harvest in Sonoma. Hardy is known for his unorthodox approach to winemaking— often working with Mourvèdre to craft unexpected blends and mixing red and white varieties to achieve wines with balance, tension, and one-of-a-kind characters. As writer ’s Emily Weber puts it, “Hardy writes his own rules.”

His commitment to creativity in the bottle has brought new fans of all ages to Extradimensional—many who come to sit and sip (and listen to Hardy’s enthusiastic descriptions of his inspired blends) at their cozy tasting room just off the Sonoma Plaza.

Extradimensional Wine Co.’s winter release debuts tomorrow/January 16 and is an ideal time to get to know these excellent wines.

Read the article by Emily Weber in the winter issue of Edible Marin & Wine Country magazine. Photographer captures the fun.

01/10/2025

has grown up in the kitchens of the Napa Valley, working his way up from washing dishes to executive chef. Now at in the beautiful Four Seasons resort—where he lead the restaurant to a Michelin star after only 8 months at the restaurant—Chef Garcia dazzles with his elegant, flavor-forward preparations of the very best locally-sourced ingredients.

Chef Garcia’s new cookbook, Convivir: Modern Mexican Cuisine in California’s Wine Country is a tribute to the fusion of traditional Mexican flavors with California traditional bounty. The title—Convivir, meaning “to live together,” — reflects the books focus on community and shared experiences.

Chef Garcia’s Wild Mushroom Tacos with Al Pastor sauce is one of our favorite winter recipes—combining hen of the wood, morels, and king trumpet mushrooms in homemade tortillas accented with a zesty Salsa Al Pastor enriched with pineapple, orange juice and herbs.

Get the recipe and read the story by Vince Vitale with lovely photography from the book by John Troxell in the winter issue of Edible Marin and Wine Country magazine out now.

01/04/2025

Don’s miss Wild in Marin ’s 5th annual Fungus Festival at Mill Valley Community Center tomorrow (Sunday, January 5th). Learn, eat, drink and think mushrooms with a days worth of exhibits, speakers and workshops. Take home some of your mushroom finds and turn to the fantastic mushroom recipes from James Beard award winning food writer in the winter issue of . Beautiful photography to inspire you in the kitchen by . Link to the digital issue of Edible Marin & Wine Country in our bio.

01/03/2025

When Edible Marin & Wine Country first interviewed for the summer 2024 issue, he was in the garden preparing for the opening of —a jewel box of a restaurant just off the Sonoma Plaza. Fast forward a few months and Enclos has opened at last, dazzling us all with its spectacular farm-forward seasonal preparations and dedication to unique culinary interpretations of the best locally sourced ingredients. The restaurant’s design, led by SF interior and furnishing designer with phenomenal felted wall art by Sebastopol’s , welcomes you in to a quiet and luxurious world that seems miles away from the bustling Sonoma Plaza outside. We’re so looking forward to seeing all that Chef Limoges and his team will offer in establishing their own unique brand of quiet elegance and locally sourced seasonal preparations.

12/31/2024

Hog Island’s Hog Wash is the most popular recipe on the Edible Marin & Wine Country magazine website with good reason. The iconic oyster and seafood purveyor’s sprightly take on the classic mignonette is the ideal accompaniment to perfect, freshly schucked oysters.

HOG ISLAND OYSTER’S HOG WASH

One large shallot, peeled and minced
One large jalapeño pepper, seeded and minced
1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
Juice of one juicy lime
1/4 cup finally chopped cilantro leaves

Mix all, except the cilantro, in a small (preferably glass) bowl. Refrigerate for one hour. Shuck oysters, keeping as much liquid in the shell as possible. Place the oysters, in their shells, on a bed of ice on a deep-sided plate. Add the cilantro to the Hog Wash and serve in a small bowl alongside the oysters. A small amount should be spooned over each oyster just before eating. Makes enough for two dozen oysters.

Enjoy! And read about Hog Island’s 40+ year commitment to sustainable seafood in the winter issue of Edible Marin & Wine Country with the link in our bio.

12/29/2024

Quail & Condor bakery in Healdsburg, a local favorite since it opened in 2020, was named among the best US bakeries by The New York Times on Christmas Eve. It was the only Northern California bakery on the list.

Read their story and get the recipe for chef/owner Melisssa (Yanc) McGaughey’s beloved OCP (Oatmeal Cream Pie) cookies with the links in our bio.

Story by Marissa La Brecque Photography by Michael Woolsey and Lisa Atwood. Recipe courtesy Melissa (Yanc) McGaughey of

12/29/2024

Quail & Condor bakery in Healdsburg, a local favorite since it opened in 2020, was the only Northern California bakery on the list.

Read their story and get the recipe for chef/owner Melisssa (Yanc) McGaughey’s beloved OCP (Oatmeal Cream Pie) cookies with the links in our bio.

Story by Marissa La Brecque Photography by Michael Woolsey and Lisa Atwood. Recipe courtesy Melissa (Yanc) McGaughey of

12/27/2024

What does it take to keep a restaurant going in a small Wine Country town for almost 90 years? Domenica Catelli, third-generation owner of in Geyserville, took over the restaurant established by her grandparents in 2010. She provides the same warmth and home spun Italian comfort food that generations of Catelli’s customers have come to expect while infusing her own culinary polish honed as private chef to Oprah to the mix.

When Domenica took over the restaurant, none of the original recipes had ever been written down— among them Catelli’s signature and beloved minestrone soup, which has been on the menu since it’s earliest days. To make sure she had the recioe just right, Domenica relied on her taste memories honed from growing up inside the restaurant. “People who have been coming to [the restaurant] for years — including a guy who is over 100 years old— vouch for it tasting the same,” she says. Get Catelli’s time-honored recipe for Nonie’s Minestrone here:

https://ediblemarinandwinecountry.ediblecommunities.com/recipes/nonie-s-minestrone

And read the story by Jung illustrated with stunning photography by in our winter issue.

italiancomfortfood

12/23/2024

“Loveski Deli‘s name may be steeped in tradition, but it’s matzoh ball soup takes a few decided liberties,” writes James Beard-award winning food writer Jung in the winter issue of Edible Marin & Wine Country magazine.

Chef Christopher Kostow, who was the youngest American-born chef to earn three Michelin stars when he helmed the restaurant at Meadowwood in St. Helena, puts his own unique spin on the Jewish classic. He draws from his own childhood enjoying matzoh ball soup from a neighborhood deli with his wife’s Thai heritage to make a few versions of the soup—his favorite combining his fragrant chicken broth with his mother-in-law‘s flavorful Thai herb paste. (Check out the recipe in bio.)

Chef Kostow and his wife Martina now own and operate two Loveski Deli‘s, one and the other , in addition to the popular Charter Oak in St Helena. The Loveskis are bound to be popular in these few days leading up to the start of Hanukkah. Drop by to pick up some soup or cozy up at home and make the dish from scratch with the winter issue recipe.

12/22/2024

Today is the best ever day to cozy up inside and get into some holiday baking. Check out our round-up of winter desserts for some cold weather inspiration.

Get the recipes here:
https://ediblemarinandwinecountry.ediblecommunities.com/recipes/cozy-winter-desserts

Happy baking! 🎄🌧️

12/19/2024

When Wilton-based Tsar Nicoulai acquired Sterling caviar this fall, the 40-year old family-owned business became the largest producer of caviar in the United States.

Tsar Nicoulai had long been renowned for a commitment to sustainable farming practices and aquaculture innovation. When the Bolourchi Family acquired Tsar Nicoulai from founders Mats and Daphne Engstrom in 2014, they added to the business’ commitment to sustainability by adding solar panels, building an oxygen system for their sturgeon tanks, discovering delicious new ways to use sturgeon meat, and developing an aquaponics system to grow organic butter lettuce and other produce using their sturgeon waste-water. The acquisition allows Tsar Nicoulai’s the opportunity to marry their advanced aquaculture techniques and sustainable practices with Sterling’s historic foundation.

Read ’s profile of this ground-breaking caviar farm in the winter issue of Edible Marin and Wine Country magazine. (Link in bio.)

12/16/2024

Chef Charles Phan opened his first restaurant, The Slanted Door, on Valencia Street in the Mission District in 1995. There, he introduced his guests to elevated Vietnamese Cuisine featuring sustainable local ingredients and supported by quality teas, wine pairings, craft cocktails and modern design. He won the James Beard Award for Best Chef: California in 2004, opened (and closed) several more restaurants and authored two best-selling cookbooks—one of which is the source for Chef Phan’s beloved Pho Bo recipe which is featured on the cover of Edible Marin & Country magazine’s winter issue out now.

Pho is a particularly beloved dish of the chef, and the first thing he has in the morning when visiting Vietnam—a dish he describes as “the taste of home.”

Writer Carolyn Jung , also a James Beard Award recipient, beautifully renders Chef Charles Phan’s pho story in her article for . Gifted photographer captured Chef Phan and his steaming pho in his Mission District commissary kitchen.

Make Chef Phan’s Pho Bo with the recipe link in our bio or order it from the menus at the Slanted Door restaurants in Napa or San Ramon. You will also find it, along with Chef Phan’s beloved Vietnamese dishes, at the revamped The Slanted Door scheduled to open in early 2025 at its original Mission District location.

12/13/2024

When took on the menu in 2023, he added his signature Rhode Island Clam Chowder to the storied Tomales Bay restaurant’s regular menu of updated fish house classics.

Raised on the shores of Rhode Island’s Sakonnet Bay, Chris had already been perfecting his recipe for years before it made its way to the menu at Nick’s. Rooted in an herb-infused clear broth of celery, leeks and onion, full of bacon and potatoes and clams (of course!), Chris’ time-perfected recipe has made chowder devotees out of everyone who has been lucky enough to experience it—ESPECIALLY when the soup is served in Nick’s cozy dining room with its open hearth and accompanied by their much beloved fried saltines.

Now under the capable direction of Chef Matt Alfus, the kitchen at Nick’s is still serving Cosentino’s beloved Clam Chowder—a dish which will be especially appreciated in these stormy winter days ahead.

GET THE RECIPE and read Chef Chris Cosentino’s road to creating it in our winter issue. Link in bio.

12/10/2024

There are few businesses that have done more to support local aquaculture and the health of our regional ecosystem than , based in Marshall along the shores of Tomales Bay.

More than 41 years ago, John Finger and then partner Michael Watchhorn started farming oysters with a $500 loan from Finger’s parents and a 5-acre intertidal shelf lease at the northern end of Tomales Bay. John was joined in 1988 by Terry Sawyer. Jon and Terry share marine biology backgrounds and their science-based expertise has been instrumental in creating healthy marine habitats for the oysters at Hog Island, as well as the seaweed, salt and sea urchin harvests they have since cultivated.

, author of Forage.Gather.Feast and sustainability pioneer in her own right, wrote the story on Hog Island and Jon and Terry‘s contribution to the health of our local ecosystem for our winter issue. Gifted photographer and Petaluma native Michael Woolsey brings their story to beautiful life in our pages.

Read about their 40 -year journey in sustainable seafood with the link in our bio.

12/08/2024

It’s the ultimate holiday cookie swap! Six fantastic bakeries, six scrumptious cookie recipes you’ll be making for years to come. Check out or winter issue or click the link in our bio to discover these holiday favorites:
⭐️ Sugar Cookie Cut-Outs
⭐️ Oatmeal Cream Pie Cookies
⭐️ Mexican Wedding Cookies
⭐️ Chocolate Peppermint Crinkle Cookies
⭐️ Gingerbread Macarons
⭐️ cardamom Shortbread

Happy Holidays! 🎄

11/25/2024

🐑 STAY AT SILVER PENNY FARM 🌿

When Cowgirl Creamery co-founders Sue Conley and Nan Haynes bought seven years ago, the property already had a long history. Once Native American land, the property was “acquired” from the native Alaguala Nation by General Mariano Vallejo in 1834. The original farmhouse was built in 1859 and through the mid 19th century and into the 20th, it was owned by ranch families who used the land to grow crops, graze animals, and take advantage of its Petaluma riverfront location as the area became a transit hub for people arriving by steamboat to travel north by stage coach.

Sue and Nan, longtime mentors to many in the cheesemaking and culinary commmunity, bought the farm with a dream to offer it as a regional treasure—a hub for workshops and educational retreats focused on the environment and agriculture. The land and historic farmhouse have indeed been home to numerous tastings and culinary experiences.

To stay in the house or charming casita is to relive the history of Petaluma’s riverfront area while taking in the farm’s abundant peace and pastoral beauty. Both are now are available for overnight stays.

Two-night casita stay + Keller Estate wine tasting for $580. Reserve at SilverPenny.Farm

11/24/2024

⭐️GIVEAWAY ⭐️
Don’t miss our Fairmont Sonoma Mission Inn Giveaway! Heres what could be yours:
⭐️Two-night stay
⭐️ Dinner for two (up to $300 value)
⭐️ Soa access for one day of your stay

To enter:
1️⃣ Follow us
2️⃣ Subscribe to our newsletter
3️⃣ Tag a friend

Winner will be selected the day before Thanksgiving and notified by dm. Happy holidays!

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Bush lunch after an incredible morning visiting the three tribe cooperative of #Satubo Incredible Kenya!

Cheese, Please! And make it Local! The 16th Annual California Artisan Cheese Festival is happening on May 7th! Get your tickets to an afternoon of cheese bliss NOW! You’ll meet local cheesemakers, winemakers, brewers and distillers while you sample and buy artisan cheese and other handcrafted products perfect for pairing with cheese. Take it all in while you enjoy live entertainment by the King Street Giants in the @caartisancheesefestivale ‘s outdoor area. This is a cheese lovers event you don't want to miss! link to tickets: https://www.artisancheesefestival.com/tickets Cowgirl Creamery Point Reyes Farmstead Cheese Bivalve Dairy Nicasio Valley Cheese Company Valley Ford Cheese and Creamery Toluma Farms and Tomales Farmstead Creamery California Artisan Cheese Festival California Artisan Cheese Guild

Holiday week reading… thank you @paulhawken @regenerationorg for your decades of vigilance and activism on behalf of our planet. I am honored and grateful to call you a friend, and thrilled to be able to highlight your work in the Spring 2022 issue of #ediblemarinandwinecountry! Because of you, I’m dedicating the entire issue to REgenerative food and ag. When it’s too late for “sustainable,” it’s high time. #paulhawken #regenerationorg #drawdown #projectdrawdown #greatthinkers #greatdoers #cop26 #ediblecommunities #wisdom #nowornever #zerowaste #foodwastewarriors

Happy Boxing Day! Hope everyone had a warm, wonderful Christmas Day. When you tire of #leftovers, our local restaurants are HERE FOR YOU! Check out this amazing thank you note on our take out bag from @gravitytavern ! Thank you @mr.streete and team! We appreciate you, too!

Happy Hour with Jean-Charles Boisset & Gibson Thomas

Join @jc_boisset and me for happy hour! If you don’t already know the extraordinary, one-of-a-kind Jean Charles Boisset, Bon Vivant, Vintner, Father, Friend and Proprietor of the iconic Oakville Grocery, check us out and you’ll find out why his joie de vivre is wildly infectious - something we can all use a hearty dose of right now!

Like to dine out?? Ummmm, #duh! Without federal aid, the #pandemic threatens to permanently close 85% of independent restaurants. 16M people risk losing their jobs. It’s time #Congress steps up to #SaveRestaurants by passing the RESTAURANTS Act. Share this video and take action now at SaveRestaurants.com. Local restaurants employ millions of our neighbors, from servers, cooks, delivery people, dishwashers, sommeliers, winemakers, farm workers, marketers, writers, photographers, equipment repair folks, brewers, distillers, cheesemakers, bakers and more. Oh yes, that, AND they provide the special places we love and need in which to gather to celebrate, explore new connections, rekindle, console, remember and create new memories. Visit @indprestaurants TODAY for an easy link to let your representatives know you CARE, and please re-share this post on Twitter, Instagram and Facebook! #saverestaurants #irc #morganfreeman

Note with a subscription renewal... I needed this today! Thank YOU Helen!! Honestly, publishing and editing #ediblemarinandwinecountry is the gift that keeps on giving. Thank you extraordinary story subjects who offer us more content than we could ever cover, thank you beloved advertising partners without whom this magazine would not be possible, thank you loyal readers (and subscribers!!). Who knew when I launched this venture almost 12 years ago how much it would give, give back. Our Summer 2020 issue will be our 11th Anniversary issue, and its IN THE WORKS! Just arriving a bit late... Stay safe my friends, we appreciate YOU! #printisnotdead #loyaltolocal #rightwork

Gibson Thomas, our publisher and editor-in-chief, built Bay Area Doorstep Market to give the extraordinary makers in our region a broader audience for the fruits of their labors. We also believe their stories have a whole lot to offer. Sweet moments like this one between Fanny Singer and her mom, Alice Waters (wearing “Alice's Apron” from Permanent Collection and available for purchase on the Market), inspire us to #savoreverymoment 🥰 https://bayarea.doorstep.market/en/listings/985403-alices-apron

As a textbook LIBRA (like, one for the record books 🙋🏻‍♀️... exemplified by my former 10+ year career as a business and securities attorney), I strive for and cherish a sense of balance, equanimity and peace, every day. So it’s especially gratifying, even more so during this time when the whole world seems WAAAAYYY off the rails, when the postman delivers both YIN and YANG on the same afternoon... ⚖️ 🙏🏽 you Novato-based @navitasorganics for offering a wide array of immune-boosting, delicious #superfoods for shipping right to our door, and for the SUPER generous discount right now (that’s SUPERFOOD40, everyone!!). And for #payingitforward to @farmersfootprint 👩🏼‍🌾 🌏 And 🙏🏽 you @jc_boisset @raymondvineyard @jcb_collection @oakvillewinemerchant for the EXTRA special delivery of your #VictoryDayRed 75th Anniversary of the end of WWII blend of #SonomaCounty red 🍷. And for donating $1 for every bottle purchased to support our veterans. May 8 is coming right up, folks - order up today so you can toast to #Peace! Note: I’m not calling wine a “yang,” mind you, it’s an #essential health booster, too - on very many levels... 😘

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