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Sonoma Community Center & Vintage House
Once again the Sonoma Community Center and Vintage House are combining efforts to produce and distribute a free Thanksgiving meal for all of those who wish or need it until food runs out on Thanksgiving, Thursday, Nov. 26.
This tradition was started by the late Jerry Casson, for whom Vintage House was originally named, a tireless social worker and kindhearted member of the Community Center board of directors who started her Thanksmas Party. She placed it between Thanksgiving and Christmas and served it at the Community Center after a few of us took our children to her house on East Napa Street to do the prep work.
Eventually the community dinner expanded to Andrews Hall and then to the vets building, where hundreds of people looked forward to cooking, serving or eating dinner in community. Some people who are not physically alone still feel alone, so getting together to share a meal can be important.
Because of COVID-19 this year’s Thanksgiving Dinner will be a drive-through where you can pick up your warm meal in back of the Community Center’s patio at the rear of the building.
Longtime volunteer Thanksgiving chef and cheese distributor Gary Edwards leads the team with co-chef Daniel Quijada. Other locals contributing food and supplies to the effort include Bright Events Rentals, Paul’s Produce, Sonoma Market, Clover Sonoma Dairy and Joanne Romanini Distributing. Starts at 1 p.m. until food runs out. 276 E. Napa St., Sonoma. 938-4626. Sonomacommunitycenter.org.
Other ideas: This week I asked again on Facebook what people who will be alone are planning to cook on Thanksgiving.
Two of the most contrasting responses came from my own cousins, who are siblings. Carol: Cornish game hens, Jim: beer, chips and football.
Several singles said they are cooking Cornish game hens, which usually come frozen, and one woman said homemade fudge and potato chips. Some said they would roast a chicken or turkey or parts of a turkey and buy the side dishes, one said they are barbecuing rabbit, another honey baked ham and Susie Allen said “Ruth Reichl’s pork tomatillo stew.”
You can also splurge on Dungeness crab (sometimes you can get parts at Sonoma Market), buy a turkey breast or thighs, or just ignore the whole thing and have a beverage of your choice.
Cochon Volant celebrates five years
Cochon Volant (Flying Pig) owner and chef Rob Larman ventured out into the Pacific Ocean last week for a little recreational crabbing, caught one, and suddenly heard the engine of his boat making unusual noises, so he headed back to Tomales.
Larman had thought of hosting a big party to celebrate his first five years smoking and barbecuing meats at Cochon Volant on Highway 12, with him and his crew doing all the cooking for the tasty party.
But since we are not supposed gather in crowds, he decided to invite his kitchen crew, some of whom have worked with him for 17 years, to go for a boat ride up the Napa River. They all piled in (at least on that river you can swim to the shore) and he took them all to Bettina Rouas’ Angèle restaurant for lunch, where he presented large bonuses to them while giving them Thanksgiving thanks for their service.
Larman just added a “pastrami short rib,” which he brines for five days, to his Cochon Volant menu.
Sausage Emporium progress update
Everyone who drives on the Napa Street block on the Plaza must wonder what’s going on with Sausage Emporium that seems to be forever wrapped in plywood.
Answer: Lots has been going on, after a series of delays dominated by COVID after getting city permits.
Miranda Ives, proprietor of both Sausage Emporium and its predecessor, Hare & Hatter, says that they have “a beautiful newly renovated restaurant (almost),” and that they have replaced the front of the building behind the plywood temporary façade. Since the last tenant was a men’s clothing store, Ives also had to install a completely new kitchen.
As to when Sausage Emporium might actually open for business, Ives wrote in an email “Still in purple (Sonoma County’s COVID-case rating), winter coming, and the expense of perishables, payroll, building and populating parklets, dry goods etc... has me leaning toward spring.”
Apparently their online business is cooking with 18 kinds of sausage, more salumi and cheese, and hand-tied porchetta, plus a collaboration with Fifth Hill Wines, a La Prenda Vineyards venture with acclaimed winemaker Mike Cox, formerly of Schug. Catch their products and Berkshire hams at societysonoma.com.
Changes at Sunflower Caffé
While Sunflower Caffé has succeeded in adding outdoor heaters to their patio and are again seating guests at sidewalk tables, co-owner James Hahn emailed “New Beginnings” in which he states, “In an effort to reduce expenses and continue to employ staff and support our community, some of our partners have decided to branch out from Sunflower Caffé.“ What this means, apparently, is that James Hahn is pumping up his home loan business on weekdays and expects to be in the café on weekends.
Giving thanks to hungry four legged friends
Our cats and dogs are precious to all of us, and we need to recognize that fact and help feed the “best friends” of many among us who can no longer afford pet food for a variety of reasons.
Pets Lifeline is politely begging those who can to donate dry pet food to the no-kill kennel that works hard to find forever homes for stray animals of those who survived their people parents.
“All food donated will be distributed to pets in need in our community,” according to Nancy King, executive director of Pets Lifeline.
If you can help, you can purchase and take food to Pets Lifeline at 21045 Broadway, buy dry pet food at local pet stores and Pets Lifeline will pick it up, or order at Chewy or Amazon and have itsent to PLL at the above address.
Holiday treats from Les Pascals
Glen Ellen's Les Pascals chef Pascal Merle has added some typical French treats to the Les Pascals menu.
Run, don't walk for:
Buche De Noel: In France, and other European countries, a yule log is a traditional dessert served around Christmas. It's made of sponge cake to resemble a miniature actual yule log and is a form of sweet roulade.
Buche Praliné et chocolate: Similar to the buche de noel, the buche praline consists of spongecake, praline buttercream and chocolate ganache.
Busche Royale: Another classic French holiday dessert made for chocolate lovers. This cake offers decadent chocolate with a crispy praline layer, chocolate mousse and chocolate glaze.
Snowman meringue: A festive meringue cookie, made from whipped egg whites and sugar.
Croquembouche: A French dessert made of choux pastry puffs piled into a cone and bound with threads of caramel. In addition to the holidays, this dessert is often served at celebrations like weddings and baptisms.
The Link LonkNovember 20, 2020 at 08:53AM
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Kathleen Hill: Crab, farmers market and Thanksgiving - Sonoma Index-Tribune
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Crab
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