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The Epicurean Connection
18812 Sonoma Highway Suite C.
Sonoma Ca. 95476
Open like clockwork, 11:00-6:00, Tuesday through Saturday
707-935-7960
www.sheanadavis.com
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Fresh Mozzarella & Fresh Ricotta are in the shop this week!
Basil Aioli
Dijon Aioli
Summer Basil Pesto, made with Oakhill Farm Basil
Fresh Made BBQ Sauces for your summer grilling
Point Reyes Toma has arrived!
New Cocoa Cardona too!
**WE WILL BE CLOSED THURSDAY AUGUST 25 & TUESDAY AUGUST 30 for STAFF TRAININGS!
Look for our new location to be announced and we are moving in 2-4 weeks!!!!!
Location and details to be announced next week!
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Salad of the week is Padron Peppers & Cherry Tomatoes with Summer Ricotta!
New Cheeses arriving daily!
College has started!
Matt has gone off to college, we will miss him! He will be back for catering over the holiday season!
James is off to college too, in SF, so look for James on Saturday's at the Shop! You will see in in SF markets at cheese demos!
Tori, who had 4.0 at the SRJC (My Aumni) is here holding the shop in order all while going to school full time! Tori is holding the shop! And a fine job she does!
Karina is off to Berkeley, look for her out in retail shops in the east bay offering demos!
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Last Week we had a fine time at Cochon on Napa~This was my favorite BBQ at the event!
Tables full of Pork Goodness~
We served up Bacon Brown Sugar Jam with Delice de la Vallee!
The Rogue Public Alehouse hosted Sheana Davis for 9 Home Cheesmaking Classes in 3 days in Portland Oregon! A fine time was had by all the attendees, including cheesemakers, brewers, bakers, new and seasoned friends, guests of Rogue and Rogue Alehouse staff!
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The Epicurean Connection proudly caters!
We cater cheese parties, family celebrations, intimate weddings and more!
Call or email for a menu selection.
Sheana Davis will be in Wisconsin, thanks to the Wisconsin Milk Marketing Board for the dates of August 24-30, 2011
In addition to touring the amazing cheese facilities, visiting with fellow retailers, friends in the business and enjoying the beauty of Wisconsin,
The Epicurean Connection will be hosting a "Home Cheesemaking Class" at Carr Valley Cheese Company Sunday August 28, 2011 from 2:00-4:30.
$30.00 per person, and we get to enjoy a fe Wisconsin Ales too!
http://www.carrvalleycheese.com/carr-valley-cooking-school/71-the-sheana-pairings-chef-sheana-davis-sunday-august-28th-2-30-4-30-p-m.html
The Valley of the Moon Farmers Market
The market season operates from May through October 2011 on the Sonoma Plaza
Good Times at the Market Tuesday Night~
Delice de la Vallee, Creme de Fromage, Raviolis, Jams, Tapenades and more!
Each week we will serve up fresh Pasta made with vegetables from Oakhill Farm.
Thank you for supporting The Valley of the Moon Certified Farmers Market
which is to be held each tuesday through October
5:30 til dusk!
www.vomcfm.com
Summer in the Springs Menu
Trio of Artisan Cheese Plate $9.95, Delice de la Vallee, Valley Ford Estero Gold & Two Faced Blue
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Ig Vella Cheese Plate $9.95, a trio of Vella Cheeses including Mezzo Secco, Asiago & Romanello
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Sonoma Valley Cheese Plate
Served with Delice de la Vallee, Ig Vella Mezzo Secco & Laura Chenel Cabecou $9.95
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Delice de la Vallee, Raspberry Rose Petal Jam on a Dutch Crunch Roll $3.95
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Prosciutto, Jimtown Fig & Olive Baguette Sandwich $6.95
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Arugula Pesto & Delice de la Vallee $6.95
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Point Reyes Toma, Pepper Salami, Red Pepper Tapenade & Oakhill Farm Greens on Mulit Grain Bread $7.95
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Prosciutto, Arugula Pesto & Delice de la Vallee $7.95
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Sun Dried Tomato Pesto, Delice de la Vallee & Greens $6.95
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Fresh Made Epicurean Connection Soup & Roll $4.95
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Fresh Made Tamales & Oahill Farm Green Salad $6.95
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Depot Hotel Creme de Fromage Cheesecake $4.95
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Espresso Bar & Vietnamese Coffee
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Chefs Specials, please inquire
Daily Specials, Catering, Cheese Platters and Take out & Available on the lunch menu with additional menus upon request.
Cheesemaking & Cheese Tasting Classes with Sheana Davis, The Epicurean Connection
PLEASE NOTE ALL CLASSES ARE ON SUNDAY! WE HAD TO CHANGE THE DATES!
August 7 (Sunday) Summer Cheese & Wine Class
September 11 (Sunday) Home Cheesemaking
October 9 (Sunday) Home Cheesemaking
November 13 (Sunday) Holiday Cheese Class
December 11 (Sunday) Winter Cheese Class
$45.00 per person
Please RSVP to The Epicurean Connection 707-935-7960 or sheana@vom.com
Payment due prior to class. 1 week prior cancallation.
Class times 1:00-3:00
All classes hosted at The Sonoma Valley Inn.
Sonoma Valley Inn is offering "Cheesemaking Class" rates for out of town guests.
For lodging, please call 707-938-9200.
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First Thursday of each month is Non Profit Day at The Epicurean Connection
September 1, 2011
Sonoma Valley Historical Society & Depot Park Museum
10% of our daily sales will be donated to the selected non profit. The Depot Muesum is a hidden treasure of Sonoma Valley, as well as the Sonoma Valley Historical Society has an amazing team of volunteers who work hard to preserve the heritage of Sonoma Valley. Please visit The Depot Musem in person or on line~
www.vom.com/depot/
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Wine & Cheese Pairing
Spann Vineyards 2009 Viognier
We love the blend of 51% chardonnay and 49% viognier!
Perfect with a fresh Mozzarella or Creme de Fromage
Chardonnay grapes came from the Gustafsson Estate vineyard in Carneros
while viognier came from a hillside vineyard on the west side of the Alexander
Valley. The chardonnay was fermented in French oak barrels while the viognier was
fermented in stainless steel. Both varietals completed malolactic fermentation.
The apricot and peach aromas and tastes are pure viognier with
chardonnay adding crisp acidity to make a well-balanced, food-friendly Viognier with
good backbone for liveliness on your palate.
www.spannvineyards.com
"Farmstead Cheese & Craft Brew Pairing of the Week"
Rogue Public Alehouse makes a fine selection of brews and one of my favorites is Dirtoir Black Lager!
The combination of Jet black in color with a tan head, medium to full bodied, deftly balanced, seamless dark roasted malt flavors with a smooth bitterness, lingering long finish.
Makes for a fine beer with a nice piece of Artisan Cheese, maybe a Rogue Creamery Cheddar!
Summer Green Goddess
Created by Sheana Davis
Inspired by MFK Fisher
Yields 4 cups
8-12 Anchovy Fillets, chopped fine
1/2 cup sweet summer red onion, grated
1/4 cup fresh Parsley leaves, chopped fine
2 tablespoons fresh Tarragon leaves, chopped fine
2 cups Mayonnaise (fresh or prepared)
2 tablespoons Tarragon Vinegar
1/4 cup fresh Chives, chopped fine
2 cloves garlic, crushed and chopped fine
1/2 teaspoons each salt and fresh ground black pepper
Place all prepared ingredients in small bowl and whisk together. Taste, adjust seasoning. Place in Mason Jar and refrigerate for minimum 4 hours.
Serve with fresh Summer Greens & Heirloom Tomatoes or a medley of grilled zucchini, onions.
Prepare a day ahead to allow flavors to blend.
Store for up to two weeks.
Enjoy!
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"Cheese of the Week"
Fresh Made Mozzarella
Fresh Made Tuesday and available at The Epicurean Connection until we are sold out!
We took the liberty to add a few fresh herbs from Oakhill Farm, Olive Oil & Balsamic Vinegar!
Enjoy with the first of the Heirloom Tomatoes!
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"The Epicurean Connection Chef Pantry item of the week"
Zzang Bars, by our friends at Zingerman's!
We cannot keep them in stock and when we do, we keep a few tucked in the fridge for the warm Summer Days!
Stop by and check them out!
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Speaker Line-up Announced for 2012 Annual Sonoma Valley Cheese Conference
SONOMA, Calif. –
The Ninth Annual Sonoma Valley Cheese Conference -
an annual gathering of American artisan cheesemakers, retailers, distributors, food writers and cheese enthusiasts, is set for
Feb. 25 – 29, 2012, in Sonoma, Calif.
Hosted by Sheana Davis of The Epicurean Connection in Sonoma, Calif., the highly-respected conference is a premier destination for cheese industry opinion leaders from across the nation,
and in 2012, will honor the memory of Ig Vella, Sonoma native and godfather of artisan cheese.
Conference festivities kick off a day early in San Francisco on Saturday, Feb. 25, with Cheese Plus hosting a public Winter Artisan Cheese Fair from 1 to 4 p.m. The event showcases cheesemakers leading the artisan and farmstead cheese movement, as well as wines and ales from Sonoma County. That evening, 18 Reasons in San Francisco hosts a cheesemaker reception. The conference proper begins Sunday, Feb. 26 with an afternoon Sonoma Winter Artisan Cheese Fair, featuring artisan cow, sheep and goat cheese producers, wines, brews, guest chefs and a
“Winter Mac & Cheese Cook-off” at The Mac Arthur Place in Sonoma. The next two days feature seminars and networking sessions at the MacArthur Place in Sonoma,
and wraps up with a special one-day ZingTrain session led by Ari Weinzweig of Zingerman's.
Event Details:
· Saturday, Feb. 25: Cheese Plus Winter Artisan Cheese Fair. Cheese Plus in San Francisco invites the public to taste and purchase local cheeses and wines, from 1 to 4 p.m. That evening, 18 Reasons hosts a cheesemaker reception. Location: San Francisco.
· Sunday, Feb. 26: Sonoma Winter Artisan Cheese Fair. Both the public and conference attendees are invited to an opening reception to kick off the Ninth Annual Sonoma Valley Cheese Conference. Location: MacArthur Place in Sonoma. Tickets: $40 (complimentary ticket included with full conference registration).
· Monday, Feb. 27 – Tuesday, Feb. 28: Annual Sonoma Valley Cheese Conference. Sessions this year revolve around the theme of "Leading Ladies of the American Artisanal Cheese Movement” and feature a session on the “Leading Ladies of Chevre” with Judy Schad, Capriole Goat Cheese; Allison Hooper, Vermont Butter & Cheese Creamery; and Jennifer Bice, Redwood Hill Farm. Another panel features “Dairy Farmers’ Daughters” with Jana McClelland, McClelland’s Dairy; Lynn Stray, Point Reyes Farmstead Cheese;
Vivien Straus, Straus Farm, and Karen Bianchi Moreda, Valley Ford.
Two more sessions scheduled include a “Cheese Community Leaders” panel with Ari Weinzweig, Zingerman’s; Adam Moskowitz, “Cheesemonger Invitational”; and Sasha Davies, author; as well as a “Wisconsin Artisan Cheese & Brew” session featuring Sid Cook, Carr Valley Cheese; Chris Roelli, Roelli Cheese; Jeanne Carpenter,
Wisconsin Cheese Originals; and Marilyn Wilkinson, Wisconsin Milk Marketing Board.
Additional guest speakers during the conference include: Valerie Brown, Sonoma Supervisor; Carrie Brown, Jimtown; Jacquelyn Buchannan, Laura Chenel Chevre; Judy Creighton, Consultant; Seana Doughty, Bleating Heart Cheese; Brad Dube, Food Matters Again; Gordon Edgar, Rainbow Grocery Cooperative; Janet Fletcher, Food Writer, Laurie Gallian, Sonoma Mayor; Steve Giambalvo, Cheese Works West; Glenda Humiston, USDA Rural Development Director;
Rick Lafranchi, Nicasio Valley Cheese; Tom Scott, Oliver’s Market;
Richard Sutton, St. James Cheese Shop; Anthea Stolz, Bi Rite Market; and Anna Wolfe, Gourmet Retailer.
Generous time and space are available for talking with other participants during breaks and lunches. The conference offers an invaluable opportunity to learn as well as sharing knowledge, challenges and solutions. Location: MacArthur Place, Sonoma. Tickets: $250, includes all sessions and lunches.
· Wednesday, Feb. 29: ZingTrain Session. Ari Weinzweig of Zingerman's will present a dynamic, small-group session guaranteed to get participants thinking about running their organizations in new ways that help increase job satisfaction, reduce the burden on managers, cut back bureaucracy and build better bottom-line results to outperform competitors.
Location: MacArthur Place, Sonoma. Cost: $600.00 per person. Space is limited to 36 persons.
To register, email Sheana Davis at sheana@vom.com or call 707- 935-7960. Visit www.sheanadavis.com to learn more.
The Ninth Annual Sonoma Valley Cheese Conference thanks the 2012 sponsors:
Bi Rite Market & Creamery
Canyon Market
Carr Valley Cheese Company,
Cheese Market News,
Cheese Plus,
Cheese Underground,
Culture,
Delice de la Vallee,
Laura Chenel's Chevre,
Food Matters Again,
Nicasio Valley Cheese Company
Redwood Hill Farm,
The Epicurean Connection,
Tony's Fine Foods
Wisconsin Cheese Originals,
Zingerman’s Family of Businesses |
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Sheana Davis
The Epicurean Connection
sheana@vom.com
707.935.7960
Cheese Shop, Catering & Take out
18812 Sonoma Highway Suite C, Sonoma, CA 95476
Copyright © 2011 Sheana Davis, The Epicurean Connection
Eat Responsibly, Act Locally, Respond Politically
All rights reserved. May not re-print without written permission.
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