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Comment Archives: Stories: Food & Drink

Re: “Change Artist

I love this place! and my favorite is also the salmon open faced sandwich, but Everything I have ever eaten there has been a magnificent repast.

Posted by singermuse on 07/30/2015 at 2:43 PM

Re: “Heritage Fire

This has been a hit or miss over the last 5 years. It insidiously has degraded from what was only small production Heritage Breeds to a large percentage of cow, large game fish Sturgeon, assorted non-Heritage fowl and organ meats and byproducts. The serving sizes decreased in size as the years went on. This event relies on (1)Chefs that want to network with each other and have to prostitute their skills to do so. (2) A revolving door of vendors that realize that marketing at the event did not add to the bottom line. (3) The public that realize access to all of the advertised foods only happens for the $160 VIP tickets and that the lines are usually not worth the wait for a second time because of the tiny portion sizes.

1 like, 2 dislikes
Posted by Once Burned on 07/23/2015 at 11:06 AM

Re: “Wake and Bake

As a customer of Sonoma Scone company, I can attest to the deliciousness of these scones. I love that you bake them yourself so you can enjoy as many -- or as few -- as you'd like FRESH from the oven. Ms. Eicken packages them with easy instructions to follow (even I had no trouble!) I highly recommend these delicious morsels! I can't wait to try her new flavors.

8 likes, 0 dislikes
Posted by Michelle on 06/25/2015 at 4:29 PM

Re: “Not So Sweet

Thank you for this important story. I have found sugar to be horribly addicting--but, like heroin, it feels good to kick the habit.

Posted by Roberta T. Werdinger on 06/17/2015 at 2:56 PM

Re: “Getting Saucy

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.

Brava!

Your fan,
Laura Hamburg

2 likes, 14 dislikes
Posted by Laura Hamburg on 05/17/2015 at 9:04 PM

Re: “Coffee Kegger

These guys launched nitro coffee in kegs in 2011, and nitro cans last year - https://www.youtube.com/watch?v=iE_F1XEQwtI

Posted by TimHibbs on 05/14/2015 at 2:21 PM

Re: “Getting Saucy

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.

19 likes, 2 dislikes
Posted by Sauces on 05/07/2015 at 8:55 AM

Re: “Getting Saucy

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!

2 likes, 8 dislikes
Posted by FoodFanaticBayArea on 05/07/2015 at 8:13 AM

Re: “Getting Saucy

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!

1 like, 18 dislikes
Posted by Christina George on 05/07/2015 at 12:41 AM

Re: “Getting 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.

4 likes, 6 dislikes
Posted by Arlene Moorehead on 05/06/2015 at 12:06 PM

Re: “Horn of Plenty

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.

1 like, 0 dislikes
Posted by James Knight on 05/01/2015 at 10:07 PM

Re: “Getting Saucy

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.

23 likes, 10 dislikes
Posted by RedwoodValleyView on 05/01/2015 at 4:58 AM

Re: “Horn of Plenty

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?

Posted by Michael McCauley on 04/29/2015 at 3:41 PM

Re: “Cauliflower Dreamin'

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?

Posted by Stett Holbrook on 04/21/2015 at 9:49 AM

Re: “Crop Report: Spring Grass

Support your local farmers, yo! Three Stone Hearth does. I know, I'm the buyer for the kitchen.

Posted by Mud Hut on 04/20/2015 at 10:55 PM

Re: “Crop Report: Spring Grass

But worth the wait!

Posted by Stett Holbrook on 04/20/2015 at 3:57 PM

Re: “Crop Report: Spring Grass

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.
http://ucanr.edu/sites/MarinMG/Marin_Maste…
Caution-this is not a project for those who want instant gratification-it takes three years until you can actually harvest the crop!

Posted by Susan L. Miller on 04/18/2015 at 8:19 AM

Re: “Green Grocer Goes Indoors

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

2 likes, 0 dislikes
Posted by Joe Rueter on 04/07/2015 at 11:32 AM

Re: “Rites of Spring

That told me nothing about how to hunt and find wild asparagus :(

Posted by nospeak on 04/01/2015 at 11:54 AM

Re: “So You Wanna Hunt Mushrooms?

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.
Regards,
Marco

Posted by Marco Mendoza on 03/23/2015 at 4:46 AM

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