Figone at Readers’Books
Meet Laurie Figone, an upcoming star in the food world who has appeared on several television shows and has won loads of cooking contests, at Readers’ Books, Wednesday, Feb. 22 at 7 p.m.
Figone grew up on a dairy farm west of Petaluma and has loads of stories to tell along with her fun cookbook, “Cooking with Laurie.” Show up, have some fun, and bring nibbles if you wish. 120 E. Napa St. Free.
Molly Best has sold her famed Thistle Meats on Petaluma Avenue in Petaluma to Christopher Lee, who will take over in May. Best weathered several storms, one of the most damaging of which was an allegedly drunk driver spinning his truck through the front of the shop. On the happier side, Sonoman Liam Watson, who recently won a Good Food Award for his Thistle duck liver mousse, will stay on with the new owners, while Molly Best goes home to happily be a full-time mom. Liam’s mom, Anita Watson, friend of many who is also a favorite server at the Breakaway Café, brought our Tuesday lunch group some small slices of that melt-in-your-mouth mousse. Their beef bologna is out of sight if you eat meat.
Meanwhile, back at the ranch, Marin Sun Farms added meat processing to its operation and now offers a certified organic slaughterhouse. The company is now merging with organic Mindful Meats, in more ways than one.
David Evans, CEO of Marin Sun Farms, and Claire Herminjard, CEO of Mindful Meats, recently got married. He will be CEO and founder, and Herminjard will become co-executive of Marin Sun Farms, hopefully a great source of organic local meats.
Rhône Rangers honor Bernstein
The Rhône Rangers organization will present its fifth annual Lifetime Achievement to restaurateur Sondra Bernstein of the Girl and the Fig in recognition of her significant contributions to the American Rhône wine movement, which she has helped champion for over 20 years.
“Sondra is a true pioneer,” said Rhône Rangers board member Stuart Montgomery, who also chairs the Rhone Rangers Scholarship Program.
The Rhône Rangers are a group of about 150 wineries dedicated to making wines from the 22 grape varieties originally made famous in France’s Rhône Valley. These varieties range from the better-known syrah and viognier to the up-and-coming grenache, mourvèdre and roussanne, counoise and picpoul.
Kuklewski is Worth Our Weight
Ramekins’ Executive Chef Kyle Kuklewski recently kicked off Worth Our Weight’s 2017 Visiting Chef Dinner Series, Thursday, Feb. 16. Visiting chefs prepare a delicious dinner with Worth Our Weight’s apprentices. The proceeds from these monthly dinners help fund W.O.W.’s culinary apprentice program.
The goal of the Worth Our Weight program is to transform at-risk young adults into food industry professionals in a 12-week boot camp-type training and place them into jobs. The 12 apprentices accepted per session have faced major challenges in their lives, including abandonment, foster care system, legal difficulties, homelessness and significant family disruption. Apprentices can live at the W.O.W. house for a nominal fee or on their own.
The Worth Our Weight program includes training in professional cooking, sustainable farming, life skills, developing appreciation of high-quality food prepared by chefs, and food service professions, both front and back of house.
Partnering with MacRostie Winery, Chef Kyle was proud to place third in wine and food pairing last weekend at the Corks & Forks professional food and wine event in San Francisco.