Appetizers

Appetizers, Recipes

Hortopeta

This dish is like spanakopita, but made with other types of greens. You can really use anything: spinach, chard or even kale. Mix it up! It’s a great way to use up a bumper crop of any dark greens you have in your garden. If the phyllo seems intimidating, keep playing with it. If it

Share on FacebookTweet about this on TwitterPin on Pinterest

Read More

January 07. 2018 | By Laura Booras | 0 comments

Appetizers, Food, Local Challenge

Eat Local Challenge #13

There is nothing like a good snack to get you through the day. We all fall subject to snack attacks, and busy weekdays often require on-the-go munching. Pre-made (and homemade) snacks to keep in the refrigerator and pantry are perfect for these hectic days. It’s great to have local bites on hand to avoid the

Share on FacebookTweet about this on TwitterPin on Pinterest

Read More

October 17. 2017 | By | 0 comments

Appetizers

Herbes de Provence Cheese Crackers

Photos by Joshua Curry These are a slightly softer, thicker cracker with lots of flavor from the herbes de Provence and aged cheese. They are delicious for snacking or as an accompaniment to wine. Make them for the Eat Local Challenge or any time you want an easy homemade snack. Makes 18–20 crackers 1 cup

Share on FacebookTweet about this on TwitterPin on Pinterest

Read More

October 01. 2017 | By | 0 comments

Appetizers, Recipes

Palak Ki Tiki (Spinach and Potato Cakes)

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine. I love these as a crunchy starter, served with a bright, fruity wine. They’re really good on their own, and with many dips as

Share on FacebookTweet about this on TwitterPin on Pinterest

Read More

September 27. 2017 | By Laura Booras | 0 comments

Appetizers, Food, Local Challenge, Recipes, Recipes

Conrad’s Ceviche

Conrad Gonzales of Valle Fresh says his inspiration for this recipe came from a love of citrus-cured fish. He says, “Tuna, salmon, halibut, shrimp, scallops—I love playing with different flavors and textures of ceviche. I like a creamy and crunchy element in the form of avocado and fresh fried corn chips.” This particular recipe is

Share on FacebookTweet about this on TwitterPin on Pinterest

Read More

October 01. 2016 | By Conrad Gonzales | 0 comments

Appetizers, Food, Garden, Local Challenge, Recipes, Other, Recipes

Classic French Escargots

This is based on a recipe in Molly Watson’s article “A Snail’s Tale: Stalking the Original Slow Food in a San Francisco Garden,” Edible San Francisco, Spring 2013. TO CLEAN THE SHELLS If you have an escargot plate with depressions for each snail, you don’t need to use the shells. 4 cups water 2 tablespoons

Share on FacebookTweet about this on TwitterPin on Pinterest

Read More

October 01. 2015 | By Rosminah Brown and Nancy Oster | 0 comments

Summer 2018

Upcoming Events

  1. 01

    Foxen Canyon Wine Trail Loop

    September 1 @ 10:30 am - October 14 @ 6:00 pm
  2. 22

    Taste and Sounds of Old Town

    September 22 @ 1:00 pm - 4:00 pm
  3. 26

    Wine Walk Wednesdays

    September 26 @ 6:30 pm - 8:30 pm

Recent Pins

Follow Me on Pinterest