Dearest Cynthia and Phil,
This is a long-over due note of huge appreciation for the amazing Saucy. Glad you're getting the good press you deserve.
You just keep getting mo' better, stronger and more delicious. And major kudos for consistently raising the bar
Thanks for all you do and for making our little town look, well... kinda uptown.
These guys launched nitro coffee in kegs in 2011, and nitro cans last year - https://www.youtube.com/watch?v=iE_F1XEQwtI
Yes, yes, yes the comments are now rolling in two weeks later from the people Saucy has forced to write wonderful, glowing words, including the STAFF that is paid by the restaurant to do so. Hmmmm....sounds very familiar, just like Yelp, Trip Advisor, and everything else. Face it people: you are dealing with a fragile, intimidating ego that must be stoked -- or else. And when you are telling everybody your business is down 20 to 25 percent from the previous year it is not because people in the town aren't hungry.
As a frequent traveler to N Ca there has never been a place to dine north of Healdsburg. Not any more! For the first time we now have a San Francisco quality restaurant. Fresh, creative and boasting local food. Saucy is a food oasis. Great craft beer, regional tap wines and servers who care. Thanks for discovering the dining secret of N Ca!
Saucy is a awesome place. IT'S the best restaurant in ukiah hands down.I love working with our awesome staff .. Cynthia is the best boss I've ever had she is a wonderful,smart, caring person who caters to our community..job well done Cynthia..GO TEAM SAUCY!
Saucy is my favorite pizza place in Northern California. Great pizza as well as salads, meatballs, sandwiches, etc. Cynthia is a wonderful, energetic, creative person. Don't miss her pizza making class if she offers it again.
The Carneros Bock is a seasonal brew, and it does not have its own tap handle like the Negra IPA and the Morena seen in the photo. But it's still on tap now, as a representative of Carneros Brewing affirmed for me over the phone today, and I highly recommend that you check it out.
The owner is a horror. She has manipulated Yelp reviews and Yelp reviewers and offended half the people not just in town but in the county -- most cross the street when they see her coming. This review is a joke. Nice work.
Carneros Bock? Hmmm. Maybe I missed something on my many visits to this terrific addition to the microbrewery scene in Sonoma County. I actually don't recall a Bock at Carneros Brewery. Carneros IPA, maybe? Wait. I suspect Chupacabra was playing tricks on Mr Knight's tastebuds ... or his memory. Ya think?
Why is it that when we write a story about meat eating we get criticism from the vegan community but when we write a story about a vegan restaurant we get crickets? Vegans and vegetarians: what do you think of this restaurant?
Support your local farmers, yo! Three Stone Hearth does. I know, I'm the buyer for the kitchen.
But worth the wait!
I applaud Paul Wirtz for his commitment to grow asparagus. The Marin Master Gardeners have an excellent article on this topic, which might benefit readers who want to raise their own.
Caution-this is not a project for those who want instant gratification-it takes three years until you can actually harvest the crop!
We are encouraging guests to bring their own bottle of wine to share. There is no corkage, Wine Pairings are $20 and this is a flat fee for service. Typically it includes a pour of wine with each course/menu item ordered. We also hope to create an innovative, interactive food & wine experience with theGastronomist. We hope that each of our guests will bring an interesting bottle that we can pair with and pour for other guests aboard for the evening for a communal dining experience where many different wines can be offered, paired and tasted during the meal. - Joe Rueter Chef,Gastronomist
That told me nothing about how to hunt and find wild asparagus :(
I felt Charles's article to be very informative, considerate of others health, and keen on safety first. I'm a gourmet cook who lives in the Sausalito Hills area, and I'm an fungi enthusiast who want's to be a member of SOMA MSSF and BAMS. Too bad I have missed the last Jan fair date, but I'll inquire when will be the next one before foraging season ends.
Thank you Debbie for been informative on the other Mycological Societies, making us welcome to be a part of BMAS. I take it you have a wealth of knowledge about good and bad mushrooms, so I'll trust your discarding of mycelial transfer of toxins between adjacent fungi is just that, specious speculation with no true attributed to that. I will be contacting you for next upcoming events.
We started using Tim/FEED when we first opened Bistro 100 (100 miles of local foods) last month in Petaluma: They have made it very simple to pull vegetables from local farms for me as a new restaurant owner... We braised the baby fennel in beurre monte last Wednesday for a winemaker dinner 1 example; the vegetables we get from the farms through FEED Sonoma are in a way magical, full of flavor and vibrant and I beleive with the support of more restaurants and diners who seek these restraunt who use FEED Sonoma will only strengthen our local small farmers, economy and health... Thank you for the article is is "Right-On!"
Yes! Turmeric is scientifically proven to be as effective as ibuprofen. AND, it prompts quicker generation of stem cells, which help the body heal faster. And if you hate the taste, put the powder in capsules and use them like pills. IT'S AMAZING! Even dogs can have it - helps an old dog with arthritis without any unwanted side effects. Miraculous.
When describing the French who live long in spite of eating rich foods and drinking wine, why does no one mention that most is consumed with food? That's the way it was in my family, whose emigration from France was very long ago. We had a few uncles who sipped wine at other times. They did this in their cellars to avoid the frowns of their wives. But "le diner" and "apres diner" were when most people imbibed.
This is our neighborhood spot and we are so happy that Fork is moving in. We have loved them in their downtown location and feel so lucky to have them as our new go to for casual food dining. This location might have been "cursed" in the past, but Sarah's casual, delicious, clean and affordable food will turn that around.
Good luck Sarah.
Cheryl Pike and Arvada darnell
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