Cookbookraiser for fire victims
As we know, nearly 5,000 Sonoma County homes burned to the ground, depriving their owners of many comforts.
One of those home comforts has been cookbooks or family recipes collected for decades, whether in a card file, one cookbook or a whole collection of cookbooks. As a collector of all things kitchen, especially those with nostalgia and meaning, I know intimately how devastating some of these losses can be.
Sondra Bernstein of the Girl & the Fig, Laura Havlek of Sign of the Bear and this writer have started a cookbook drive to get donations of comfort cookbooks that more fortunate locals might happy to give to our neighbors and friends who lost their homes.
Donate cookbooks in English or Spanish in very good condition. Donors may drop off cookbooks at these locations:
The Girl & the Fig (110 W. Spain St., any day before noon)
The Sign of the Bear (435 First St. W., any day before noon)
The Rhône Room (20816 Broadway, Friday to Sunday, noon to 3 p.m.)
Sonoma Valley Visitors Bureau (453 First St. E., any day from 9 a.m. to 5 p.m.)
Ramekins Cooking School (450 W. Spain St., Tuesday to Saturday, 9 a.m. to 4 p.m.)
The Girl & the Fig Caters (21800 Schellville Road, Suite C, Tuesday to Friday, 10 a.m. to 2p.m.)
If you would like to add your location to this list, email Bernstein at email@example.com.
According to Bernstein, “fire survivors in wine country” will be welcomed to replenish their burned cookbook shelf April 8 at Suite D on Schellville Road and Eighth Street East from 9 a.m. Deliciousnewchapters.org.
El Dorado Kitchen’s winemaker dinner
El Dorado Kitchen will host an unusual multi-course meal by Chef Armando Navarro, paired with Marimar Estate Vineyards & Winery wines. Marimar Torres founded her west county Marimar Vineyards and Winery in the elegant Catalan style of her heritage.
Expect a reception with seasonal tapas, and a starter of octopus with piquillo aioli, puffed rice, wild greens and pioppini mushrooms. The entrée will be rack of lamb with a Balsamic tangerine glaze, fennel purée with sofrito and panisse, and a dessert of tres leches with lemon curd and orange sorbet. $130 inclusive. 6:30 p.m. Reserve at edkmarimarwinedinner.bpt.me, firstname.lastname@example.org, or 996-3030.
Dunkin’ Donuts openS in Petaluma
If you are a Dunkin’ Donuts fan or are curious because you have never experienced their stores or their donuts, the company will cut the ribbon on its Petaluma store on Tuesday, Feb. 6 with doors opening at 5 a.m. for early birds.
Get free samples of food and beverages, giveaways to the first 100 customers, a $250 gift card to the first person in line, and an appearance by Dunkin’ Donuts mascot Cuppy. Petaluma Mayor David Glass will help cut the ribbon at 8 a.m.
This Dunkin’ franchise is the second for Petaluma residents Nick Bhatt and Disha and Yogesh Trivedi who hope to open 10 more outlets in the area in the next few years. Based in Canton, Massachusetts, the Dunkin’ Brands Group, Inc. has more than 12,400 outlets in 46 countries.
Meanwhile, Sonoma’s Donuts & Danish is back open after a week’s vacation.
Stone Edge Farm Edge dinner
Stone Edge Farm Estate Vineyards & Winery’s Culinary Director John McReynolds and his crew offer a Thursday night dinner at Edge on Thursday, Feb. 8. Previously open only to wine club members, these new public dinners are served with Stone Edge Farm cabernet sauvignon wines crafted by Jeff Baker, with all dinner vegetables from Stone Edge’s 16-acre organic farm.