Kathleen Hill: Filipino food, chocolates and Betty White birthday cuisine
Filipino food coming to Sonoma
Last Sunday I called Sweet Pea Bakeshop to ask if they are still open because their “opening” banner was drooping badly.
Not only are they open, they are adding Filipino food, one of my favorite cuisines, to their repertoire.
Starting this weekend, co-owner/chef/baker Albert Rivera will offer Filipino bento boxes. Rivera is Filipino, and we should all try this exciting food.
For those who haven’t experienced the cuisine of the Philippines, it is more tasty than Chinese or Japanese food and, like most countries, capitalizes on what is available in that country. For decades the San Francisco Bay Area has been home to a large immigrant community from the Philippines. As is true of immigrant cuisines brought from Mexico and other countries, the food varies by home region.
Having been a guest in the Philippines and having written an exposé book on the assassination of presidential candidate and Ferdinand Marcos’ rival Benigno Aquino, we were often guests in Filipino homes here and in Manila.
Rivera and Sweet Pea were to begin selling Filipino boxes to-go yesterday, Thursday, Jan. 21 at $18. I look forward to trying each week’s special. Open 7:30 a.m. to 1 p.m. Tuesday through Sunday. 720 W. Napa St., Sonoma. 681-5886.
Soroptimists sell chocolates for Valentine’s
With all the inauguration, insurrection and pandemic news inundating all of us, don’t forget Valentine’s Day is coming up again on Feb. 14.
Instead of linking with See’s Candies again, Soroptimist International of Sonoma Valley has decided to sell super local Chocolate Cow chocolates for Valentine’s Day to benefit both a local business and the club’s scholarship fund and aid for young women.
The colorful chocolates come in both a 6-pack and a 4-pack, just the right sizes to please without stirring guilt. The 6-pack includes two sea salt caramels, one “chocolate cow,” and three chocolate truffles ($17). The 4-pack box has one sea salt caramel, one “chocolate cow,” and two truffles ($14), and both come in festive boxes.
Orders must be placed by Friday, Feb. 5 by calling Juliette Andrews at 338-1874 or Maida Herbst at 337-7672.
Soroptimist also offers contact-free pickup in the parking lot behind the Atrium Building at 670 W. Napa St., Sonoma on Friday, Feb. 12, or Saturday, Feb. 13. This is the same location they used for their last lobster feed pickup.
The Chocolate Cow, celebrating 30 years of father and son handmade chocolates, is located in the Mercado off First Street East in Sonoma, between La Salette and the new Prohibition Spirits shop.
Glen Ellen Star’s new Mobile Oven
Glen Ellen Star has a new mobile wood oven.
The newly named Sonoma Star Mobile Oven also offers salads ($8), pizzas including a tomato cream pie ($20 to $23), empanadas ($8 to $10), focaccia ($6), and pop tarts ($7) from this rolling cooker. And of course interesting beverages.
Every weekend from now through the end of February the oven will be parked at Three Fat Guys winery tasting room at 20816 Broadway, Sonoma. You can order online to save time at glenellenstar.com/Sonoma-star-mobile-oven/
Tips Roadside’s great news
Susie Pryfogle, owner of Tips Roadside in Kenwood, is definitely a person who fights her way out of adversity. In the last month she lost her beloved mother and then had to close temporarily while the staff all got tested for COVID-19, quarantined and were cleared as virus-free.
She is the “fight back kid” and has come up with a great idea: serving the same specials Wednesdays through Sundays, such as soups, stews and chili for two on Wednesdays, fried chicken for two every Thursday, and a Sunday special barbecue family meal for four, or priced for one as well.
This week included short rib stew with a puffed pastry top and mixed green salad ($45 for two), Trixie’s fried chicken with mashed potatoes and gravy, cole slaw and buttermilk biscuits ($28 for two), and root beer glazed smoked pork spare ribs, a bacon and cheddar twice baked potato, chopped wedge salad and fresh banana pudding Friday through Sunday ($79 for four, $20 for one). Order at 509-0078.
Edge to go
No, Edge is not going anywhere.
Executive Chef and Culinary Director Fiorella Butron now offers takeaway dinners weekly Wednesday through Saturday.
Sample menus from this week included Painted Hills rib eye, pommes frites, winter greens, and housemade ketchup for Wednesday and Thursday, and Ahi tuna and shrimp with pumpkin curry, basmati rice and pickled radish for Friday and Saturday ($50 to $165). Sometimes you can add truffle risotto for $17. For more info call 935-6520 or get on their mailing list via stoneedgefarm.com.