Kathleen Hill, July 24: Moosetta’s piroshki reborn; Sonoma Grille update; Egg prices rise like a soufflé; Locals make PBS best ice cream list; Nibs & Sips
If you have lived in Sonoma long enough to remember Moosetta’s, whose main product was lovely, light and slightly greasy piroshki, you have lived.
A big conversation on the Facebook page “You know you’re from Sonoma when…” developed out of Sonomans longing for the departed favorite. Moosetta’s was once located where another family restaurant, Rancho Viejo, is now, and then in Boyes Hot Springs where Rocket Sushi bubbles with delicacies.
A couple of people generously posted “Moosetta’s original piroshky recipe,” and I suggested we have a piroshki cook-off, after which a discussion ensued about whether the “pies” were baked or fried.
First off the blocks to announce they started serving piroshki this week were the Heyerly sisters at Rocket’s Back Door Café open Monday through Friday, 11 a.m. to 3 p.m. Their sushi restaurant facing Highway 12 occupies the last Moosetta’s location, so it makes sense that they would pick up the nostalgia baton.
After the Heyerlys announced their piroshki, Sheana Davis jumped in on Facebook Tuesday suggesting her friend and helpmate at the Epicurean Connection, James Fanucchi, start making piroshki as well.
Watch out wine, we could become the piroshki capital of the west.
Here is Warde Miller’s “Moosetta’s Piroshki recipe” as posted on Facebook:
1/4 cup minced onion - 2 Tbs butter - 1 cup minced, cooked, veal, chicken, or beef - 2 hard cooked eggs, minced - 2 Tbs minced parsley - 2 Tbs fresh dill - salt & pepper - sour cream.
Brown onion in butter combine with meat, eggs, parsley, dill & enough sour cream to moisten slightly. Piroshki may be made with Brioche dough, packaged roll mix, or your home-made dough. Roll dough thin, cut in rounds, place filling in center, moisten edges, place a second round on top, seal edges, brush with beaten egg. Bake at 400 deg, till golden brown.”
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The Tricycle/Poseidon/Obsidian wines tasting room at Cornerstone will host author Carol Collier on Saturday, July 25, to sign her anthology of short stories called “Sonoma, Tales of a Twisted Vine.”
According to manager Carole Martinson, Collier lives in Sonoma and has degrees in education and psychology, and spends her time writing and editing her prize-winning stories. Event free. Book $9.95. 1 to 4 p.m. 706-2020.
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Have you noticed the price of eggs going up, rising like a good soufflé?
Apparently there are two reasons, which are tied together: Avian flu has rampaged through some chicken and egg operations in more than 20 states, and the United States is now importing eggs from the Netherlands. Buy local where you know your chicken’s grower. Let’s hope they come back down, as many soufflés do.
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Andy and Rachel Berliner, founders of Amy’s Kitchen, opened their first organic fast food restaurant, Amy’s Drive Thru, on Golf Course Drive in Rohnert Park this Monday. Hundreds of customers lined up, having heard about the long-rumored opening via social media.
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PBS’ food fans rated the Best Ice Cream in California last week, and Anette’s Chocolates by Brent in Napa, the Chocolate Cow on First Street East in Sonoma, Michoacana Natural Ice Cream in Boyes Hot Springs, Screamin’ Mimi’s in Sebastapol and Three Twins of San Rafael all made the list. Sweet Scoops had not yet opened.