Good Food accolades
Every year, just before the Winter Fancy Food Show at San Francisco’s Moscone Center, awards are presented to outstanding innovative food and beer producers. The Good Food Awards Foundation is separate from the Fancy Food Show.
In its seventh year, Good Food Awards were presented in 14 categories: beer, cider, charcuterie, cheese, chocolate, coffee, confections, honey, pantry, pickles, preserves, spirits, oil, and our newest category, preserved fish from each of five regions of the U.S.
Nancy and Fred Cline’s Olive Press won for its Jalapeno Olive Oil, and McEvoy Ranch won with its Meyer Lemon Marmalade.
Liam Watson of Thistle Meats, Sonoma native and son of Anita Watson who has worked with Bob Rice at the Breakaway Café from the beginning, won an award for his Duck Liver Mousse.
Laura Chenel’s Ash-rind Buchette is made on Eighth Street East and won in the cheese category and is available at Sonoma Market and other Nugget Markets.
Regional neighbors Foggy Morning from Nicasio Valley Cheese Co. and Point Reyes Farmstead Co.’s Original Blue also won in the cheese category.
Possibly the funniest winning product name was the Las Californias Shrub Company’s “Pineapple Cilantro Habanero Shrub” from, of all places, Kansas.
Bob Rice’s last day as owner of Breakaway
Last Sunday was Bob Rice’s last day as owner of his beloved Breakaway Café, and one of mixed emotions for sure.
He told me that, “I’m over the moon excited about being free to shop at our Friday farmers market every week. These last days are full of many tender goodbyes, a rich time for sure.”
Rice thinks that the new owners realize how dear the Breakaway is to Rice’s customers and friends and do not yet have a renovation schedule. As far as staff know, their schedules remain the same, not having heard otherwise.
It will be great to see Bob Rice around town looking relaxed, and even a little wistful.
La Salette renovation
After a month of renovation of décor and menu, Manuel Azevedo’s La Salette no longer feels like the former location of Mary’s Pizza Shack before Mary’s moved to Spain Street.
The new La Salette brings together Azevedo’s lifelong wish to prepare and share the food that reflects everything about his parents’ and grandparents’ culture in the Azores, combined with his own acquired skills, and to share it with the world.
The décor features warm and soft yellowish beige with a large shell looking wall-mounted light fixture that somewhat mimics the tiles over the wood burning oven.
Azevedo has created a work station for himself where guests can watch the master chef finish the artful touches on his dishes with such delicate tools as long, pointy tweezers.
Sommelier Jason Santos shares his wine knowledge as he teaches guests about Portuguese wines and wine regions. Azevedo also offers some local wines as well. Do not miss the ports.
Charcuterie shop coming to Napa Street
According to property owner and manager Sylvia Bernard, catering and private chef Andrea Marino is taking over the space on West Napa Street that most recently housed Studebaker Cheesecake and Fiorini’s bakery before that.
Marino will at first develop his line of charcuterie in the back and eventually expand to a retail shop and possibly a café in the front.