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August 2010
Vol. 5 No. 6

What's New on SavorCalifornia.com

Welcome to these companies joining the Savor California group:
Olive Street Table, above
Pizzas, tartes, and hors d’oeuvres made with puff pastry.
Diane's Sweet Heat, below
Habanero jams made with fresh fruit.

New products from Savor California companies

Redwood Hill Farm & Creamery has just launched Green Valley Organics, the first organic, lactose free and all natural yogurts and kefir. Lactose intolerant folks can enjoy the rich, creamy taste of this real dairy yogurt and kefir, plus protein, calcium and live active cultures.

Shelley's Biscotti has lots of new flavors, including the extraordinary Sesame Cardamom Regina Biscotti (below) and Hazelnut Pistachio Chocolate Biscotti.

Fabrique Délices is now making sweet French Macarons (below), in addition to their savory line. The Classic Selection includes Salted Caramel, Raspberry, Chocolate, Cappuccino, Strawberry, Pistachio, and Lemon. The Exotic Selection includes Coconut, Passion Fruit, Cassis, Mango, and Almond.

Famous for its signature Pt. Reyes Blue Cheese, Point Reyes Farmstead Cheese has added Toma, a farmer’s cheese that is aged 3 months.

Eat here!

A number of Savor California companies have locations where you can enjoy their products right on site.

Scoma's (below) on Pier 47 at Fisherman’s Wharf in San Francisco offers a taste of the seafood that The City is so famous for. Among its patrons' favorite dishes are Scoma’s Seafood Cakes, which can be enjoyed at the restaurant or purchased frozen to enjoy at home.

Jimtown Fresh (below) has been a landmark in the Alexander Valley in Sonoma County since 1893. Owner Carrie Brown’s line of condiments make a tasty souvenir from a wine-tasting excursion. Enjoy lunch under the arbor or take out a box lunch.

The Girl & the Fig has three restaurants: Estate (Italian cuisine) shown below in Sonoma, the girl & the fig (French cuisine) also in Sonoma, and the fig café & winebar in Glen Ellen. Beautiful outdoor dining areas are an option at Estate and the girl & the fig.

In Guadalupe on the Central Coast, Susan Righetti’s family has been operating the Far Western Tavern (below) for five decades, serving traditional Santa Maria Barbecue. Sunset Magazine named it one of the top 10 barbecue restaurants in the West! You can also enjoy these flavors in your own backyard with the seasoning mixture and pinquito beans from Susie Q's Artisan Foods.

When people ride 30 miles on their bikes from San Francisco to Pt. Reyes Station to eat the savory and sweet pastries at Bovine Bakery (below), you know they’re delicious! The scenery is every bit as good as the sticky buns, cheese twists, fruit tarts, and more.

Quotable

"That’s something I’ve noticed about food: whenever there’s a crisis, if you can get people to eating, normally things get better."
-- Madeleine L’Engle, author

And the winner is....

Congratulations to Karin Campion (center) and the team at Sonoma Syrup Co. for winning the Gold Sofi at the New York Fancy Food Show for their Extract Gift Set (below): Almond, Vanilla and Lemon. The Gold Sofi, the “Oscar” of the food world, was presented by Chef Dan Barber at a glitzy awards ceremony June 28.

Also congratulations to Bellwether Farms, a finalist for Best Product Line (below). Bellwether makes superb aged cow and sheep milk cheeses, fresh cheeses, and sheep milk yogurt.

Your new favorite condiments

the girl & the fig has added two new Mostardas to its line of Wine Country Fig Food. One is a collaboration with Nana Mae's Organics: Nana Mae’s Gravenstein Apple, Raisin & Fig Mostarda (below right), with apple, raisins, sun-dried figs, and toasted mustard seeds. Subtle flavors of rosemary, cinnamon, coriander, and ginger add depth and balance. Excellent with grilled meats, charcuterie or cheese.

B. R. Cohn Olive Oil Company’s new Fig Balsamic Vinegar (below left) is the delicious finishing touch to Blue Cheese Stuffed Figs Wrapped with Prosciutto.

Cooking classes

“Eat Your Wine” is the slogan of Marché Noir, which they implement by using flour made from Cabernet wine grape skins to make brownies, croutons and pasta, giving them a dark Burgundy color, an incredible wine flavor, and a lot of healthy components. The same innovative chef who developed the wine flour, Rachel Klemek, teaches cooking classes at Blackmarket Bakery.

Julia Conway, chef and co-owner of Stella Cadente Olive Oil teaches classes that utlize the bounty of Mendocino County, especially the award-winning Stella Cadente olive oils (below). Classes can be adapted to special occasions. For descriptions: Cooking Classes with Assaggiare Mendocino


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