Kathleen Hill: Sushi FYI, tuna poke, and Dad’s Day pig roast

Sushi tips, new menus, oyster and more from Kathleen Hill this week.|

Sushi 101

So we might better understand sushi, here are some sushi definitions courtesy Benihana restaurants.

The term sushi means “vinegared rice” not “raw fish.” Vinegared rice is the base ingredient to every piece of sushi.

Sushi is estimated to have started as early as 500 BCE, but it didn’t transform into the bite-sized sushi everyone knows until the 19th century.

“Traditionally, sushi chefs use special Japanese carbon steel knives. These knives are only honed on a single side to create the sharpest possible cutting edge for prepping sushi.

“Sushi is as much of an art form as it is a delicacy. In Japan, sushi chefs must undergo 10 years of professional training before earning the stamp of Sushi Master.”

“Sushi is meant to be served in a particular way. In order to achieve the rice’s ideal stickiness, chefs aim to keep their rice around 110 degrees before adding the cold fish. Once served, soy sauce is meant to serve as a complementary condiment rather than a dipping sauce.

“There’s more to sushi than rolls and maki. Nigiri (pieces of fish on top of rice), sashimi (sliced fish only) and temaki (hand rolls), are all more common in Japan.”

Ed Metcalfe to lead Hawaiian tuna poke class

Shiso Modern Asian Kitchen chef and co-owner Ed Metcalfe will give a class on making Hawaiian tuna poke in the barrel room of Sonoma Harvest Olive Oil & Winery in Fairfield on Saturday, June 17. He will focus upon “the three major tuna species, cover the different types of pokes, and teach rice cooking 101,” according to his press release.

Metcalfe will also share a pickling recipe and make traditional cucumber sunomono salad, followed by lunch and a glass of wine and recipe handouts. $45. 11 a.m. to 1 p.m. 770 Chadbourne Road, Fairfield. Guests can get 15 percent discount on Sonoma Harvest products day of class. Reservations at 389-4815.

Fathers Day pig roast

Meadowcroft Wines will help celebrate dads at the Sunset Outdoor Test Kitchen at Cornerstone on Sunday, June 18. “Master Griller” Adam de la Montanya will handle the pig and Chef Darby Tarantino will make the side dishes.

Watch for a whole roasted pig, spit fired for 12 hours, spice-rubbed roasted potatoes, bourbon baked beans made with Prohibition Spirits’ Hooker House Bourbon, elote penne and corn salad, broccoli and strawberry slaw, and peach shortcake with brandy vanilla crème. $60 public, $45 wine club members. Noon to 3 p.m. Reservations at 933-9040. info@meadowcroftwines.com.

Mary’s Pizza Shacks ?have new menu

As a happy customer of the original Mary’s Pizza Shack, a little pink building next to the Boyes Market on Highway 12, I tend to notice when they come out with a new menu or fix up the restrooms. And when prices go up.

Many of us tend to order the same few things wherever we go to, from McDonald’s to EDK. The familiar is comforting.

So some of the new items I mention may not be new to you at all, but they are to me. You might try the eggplant and artichoke sandwich, or the new La Romana artichoke heart pizza with tomatoes, two cheeses and pesto or the arugula and fresh mozzarella with marinara sauce. Also on their seasonal menu are three pastas: eggplant fritti (without actual pasta), pasta Napoletana with tubed paccheri pasta tossed with marinara sauce, or a carb-free shrimp with zucchini noodles featuring sautéed large shrimp, roosted cherry tomatoes, garbanzo benas on top of a bed of zucchini and squash noodles topped with Parmesan cheese. These latter come with a small Mary’s or Caesar salad.

On the main menu we find Italian Luau and Hawaiian Luau pizzas. What’s the difference? Italian Luau has spicy pepperoni, mild pepperoni, pineapple and sauce, and the Hawaiian one offers Canadian bacon, pineapple and sauce. Spam anyone?

There are now two gluten-free pizza sizes. Pizzas range from $10.85 for a bambino to $29.85 for a large Toto’s Combo, or anything in between depending upon added toppings. You can even get a side order of sautéed veggies with garlic and a little marinara sauce.

Lunch specials include soup, or a Mary’s or Caesar salad. On the kids’ menu, the little pizzas come with a choice of sides. Somehow my kids went for cheese pizza with vanilla gelato, and loved it.

On the beverage side I’m intrigued with a LemonCocco of Natural Italian Coconut and lemon juice beverage. Teas are from Mighty Leaf, coffee from Lavazza, and milk from Clover Sonoma.

Vintners & Growers Scholarships

Sonoma Valley Vintners & Growers Alliance just awarded a total of $18,000 in scholarships to high school graduating children of vineyard owners or employees. The recipients include Ava Castro of Sonoma Valley High School, sponsored by Beltane Ranch. At Beltane’s pruning event I had the pleasure of learning from Castro, who several times has won regional and statewide pruning contests.

Kayla Field, a student at SVHS, was sponsored by the Lodge at Sonoma; Barrett Benziger of Maria Carrillo High School was sponsored by Benziger Family Winery; Ruby Moreno of SVHS and Rancho Cotati High school was sponsored by Leveroni Vineyards; and Jenna Hobby of Las Lomas High School in Walnut Creek was sponsored by Lasseter Family Winery.

SVVGA’s Scholarship Committee includes Pat Stornetta of Leveroni Vineyards, Jeff Bundschu of Gundlach Bundschu Winey, Alan Ross of Ross Vineyard, and Brian Shepherd of Jack London Vineyard.

Mayo Family Winery new menu

Yes, Mayo is one of the few wineries that actually serves food in their tasting room. At a price, of course. Food tastes are paired with Mayo’s wines from its Laurel Hill Vineyard, Saralee’s Vineyard, Ricci Vineyard, Los Chamizal, La’Clas, and Marcello’s vineyards.

The “early summer menu” starts with spring pea soup and moves on with an oyster with mignonette sauce, a salmon lettuce cup, smoked chicken with raspberry, a roasted veggie sandwich, oxtail oso bucco, and a rhubarb crepe. $50. Reservations at 833-5504.

Passaggio Winery tasting, tacos and tunes

Cindy Cosco, owner and winemaker at Passaggio Wines, left her law enforcement career to make wine and will celebrate her new releases of grenache blanc, passion blend, sauvignon blanc, roussanne, and riesling wines at her new production facility off Eighth Street East.

Look forward to wine tastes, an open El Coyote food truck for tacos galore, and the soothing music of local musician and songwriter Adam Traum on Saturday, June 24.

In her press release, Cosco said “I am so happy to share my new vintages at the winery where everyone can experience what I do first hand and then sample the results of this labor of love… I believe something magical happens when you bring wonderful friends, awesome food and great wines together, and this event is no exception.” Public $28, wine club $22 in advance, $30 at the door. 1 to 4 p.m. 22020 Carneros Vineyard Way, Suite 2 off Eighth Street East. Tickets via Eventbrite.com.

On the half shell

If you go to the coast, or at least Tomales Bay occasionally, you undoubtedly have your favorite oyster place.

Hog Island Oyster Co. is acquiring its neighbor, Tony’s Seafood Restaurant, which closed this spring, reopening it in the summer and maintaining it as its own distinct brand.

Tony’s was established in 1948 by a Croatian immigrant fisherman named Anton (Tony) Konatich. His grandchildren, John and Anton, have owned the business where their family has long sold their local catch of crab, salmon, and herring alongside beloved barbecued oysters. But the brothers, who live next door to Tony’s, are retiring, and they approached Hog Island with an exclusive offer to buy the business.

Can’t wait to try the new entity.

Nibs & Sips

Thin the fruit on your fruit trees. Sometimes they grow in clusters. Being too snug can limit their growth and they fall off anyway…

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