Saxon Creamery: Big Ed’s Gouda
Backed by their motto “Flavor, by nature,” Saxon Creamery produces a variety of cheeses with grass-fed cows and a low carbon footprint. The elements of the field landscape and varying grasses engenders into the cheese. Big Ed’s is Saxon Creamery’s signature. Creamy, sweet, and rich milk flavors enjoyed on crackers or melted onto a sandwich.
Read MoreOlive Oil
When high quality plays a role in olive oil, there is lack of an oily coat on the palate. As you develop a taste for it, you will start to recognize the distinction between brands and different ways of production. For most cases, price will indicate the grade and how extensive the process was to make the oil. Other Brother is a line of olive oil that specializes in micro batches. Using olives from different locations, the olives are cold pressed, which packs them with flavor. One of their secret weapons is their “California Gunpowder” products. California peppers, Gilroy garlic, and ingredients not released, make a smooth oil with a kick. ...
Read More“Kobe” Style Beef: The Legacy of the Delicacy
The cold winters in Tahoe coupled with a long day of skiing makes one yearn for warmth and richness of comfort food. The above picture was the perfect antidote to this particle evening: “Kobe”-styled burger. Sizzling, browning, caramelizing, and crisping, a warm, nostalgic smell of cooked meat fills the air. Just as the onions were sweetening and the roll toasting, the burger was ready. Plated between a Truckee Sourdough Ciabatta roll: Champagne garlic mustard, ketchup, lettuce, caramelized onions, and sautéed mushrooms all layer atop of juicy, “Kobe” style patty. The first bite, flavors start to dance across the palate. Soaking it all in, we are in a state of pure bliss and looking forward to the next bite. Kobe beef originated from Tajima cows in Japan, a strain of Wagyu cattle. Their meat was known to be tender, fatty, and well marbleized in texture. The United States have created their own “Kobe” style by cross breeding Angus with Wagyu cattle. All the same qualities remain, the difference is darker meat color and bolder flavor....
Read MoreOne of Everything
With a day off and no more errands to run, my sister and I stop off for some lunch in Sonoma County. We pull up to this small diner and park in a gravel lot. As we walk to the front, we pass a large chicken farm. We see the hostess and then are shown to a table under a tent with heat vents. Scanning the paper menu, it hit us that we had discovered gold. From decadent cornbread kissed with local honey, to fried oyster sandwiches with greens, aioli and pressed between a Della Fattoria roll. We both looked at each other and said, “One of everything!”. Boxes to go were definitely necessary. Shown below are a few of the many things we experienced. On the left, collard greens with house smoked bacon, kale salad with pumpkin seeds and cheese, mac n’ cheese with Vella cheddar and asiago, fried brussel sprouts with garlic and rosemary. To sip in between bites, chilled local tap water and 101 North Brewing Co Heroine IPA....
Read MorePoint Reyes Oysters
Eating oysters at Hog Island Oyster Co. in Tomales Bay is nothing short of cosmic. Shucked to order, laying on a bed of ice is a key that unlocks the coast of Northern California. “Bay to bar” is their motto, bringing the quality of a sustainable aquaculture to the table. However, as I sit at the bar, basking in delight after having my first of many, I realized their motto is something completely different. It’s “bringing the people of bar to the bay”. The fresh sea salt aroma reminds you of the Pacific Ocean, while the taste itself takes you there. ...
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