Edible Marin & Wine Country

Edible Marin & Wine Country Edible Marin & Wine Country is a publication that celebrates the foodshed of Marin, Napa & Sonoma! Magazine

🧀🧀🧀When the editors of Edible Marin & Wine Country wanted recommendations for some of the North Bay’s best melting chees...
12/19/2025

🧀🧀🧀When the editors of Edible Marin & Wine Country wanted recommendations for some of the North Bay’s best melting cheeses they knew just who to ask. Janet Fletcher is a 3x James Beard Award winner, recipient of the Julia Child award, past cheese columnist for the , thoughtful leader of the World Cheese Tour classes and brains behind the Planet Cheese newsletter. Janet’s thoughtful selections will power our grilled cheese, raclette, fondue, mac and cheese, pizza, omelets and all our other melted cheese creations well into the new year (and for years to come!)

Check out her melting cheese selections and serving ideas from some of the North Bay’s hottest chefs (with mouthwatering photography by ) using the link in our bio or on the homepage of our website.

Limiting the selection to five was a challenge. Did we miss any of your favorites? Let us know! We are fortunate to have LOTS of good local melting cheeses in our region.






When it comes to the Thanksgiving meal, there’s one category of dish on the table that always steals the show
the sides!...
11/15/2025

When it comes to the Thanksgiving meal, there’s one category of dish on the table that always steals the show
the sides!

We asked some of our favorite local chefs to share their side dishes with us and can’t wait to add these to our holiday line-up.
🍁 Chef Elliott Bell’s Shaved Brussels Sprouts Salad
🍁Chef Juan Cabrera’s Tortellaci alla Montova
🍁Chef Sean McGaughey’s Tahdig
🍁Chef Joanne Weir’s Papas Bravas

Find the recipes in our fall issue and many other sides on our website. https://ediblemarinandwinecountry.ediblecommunities.com/aggregator_page/its-all-about-the-sides/


bread

What an honor to have James Beard Award-winning food writer Carolyn Jung’s article on chefs’ heritage soups take the awa...
11/02/2025

What an honor to have James Beard Award-winning food writer Carolyn Jung’s article on chefs’ heritage soups take the award for Best Recipe Feature .communities Best Of Edible awards last week. The story profiles five of our region’s best chefs and their recipes for the soups they love.

Gifted photographer did a giant loop through the North Bay for the story, photographing the chefs and their soups in the places where the soups were being served—ultimately finishing at the late Charles Phan’s commissary kitchen in the Mission, where we were so honored to photograph him so soon before his passing.

The soup recipes of these chefs are ones they have been perfecting over years and that reveal something of their histories and experiences. We are so honored that they have shared them with us and know we will be making them for many years to come.

đŸ„Ł Chef Charles Phan’s Pho Bo
đŸ„Ł Chef Christopher Kostow’s Matzoh Ball Soup
đŸ„Ł Chef Domenica Catelli’s Nonie’s Minestrone
đŸ„Ł Pemba Sherpa’s Dal
đŸ„Ł Chef Chris Cosentino’s Rhode Island Clam Chowder

Read the story and get the recipes with the link in our bio and here:
https://ediblemarinandwinecountry.ediblecommunities.com/eat/about-us-spoonful-genius/

.communities

When the co-founders Sue Conley and Peggy Smith sampled a long, crisp artisanal sourdough flatbread cracker from Carol ...
10/19/2025

When the co-founders Sue Conley and Peggy Smith sampled a long, crisp artisanal sourdough flatbread cracker from Carol LeValley’s in 2005, they knew they’d hit on the perfect accompaniment for their exquisitely crafted artisanal cheeses. The first delivery of the crackers was made to Cowgirl on October 15th, 2005 and the bakery’s success has since been legendary. In addition to the flatbread crackers for which the bakery has become renowned, Rustic has since launched several more artisanal crackers, breads, pastries and now five Marin County cafes serving the range of their baked goods with fantastic salads and sandwiches.

Such a delight to run into all three of these iconic culinary entrepreneurs at Rustic Bakey’s 20th anniversary celebration last week . They are such a testament to what can be accomplished with collaboration, hard work and dedication to quality! At the anniversary celebration, local chefs celebrated the spirit of collaboration by pairing the diverse range of Rustic Bakery items with all types of Cowgirl cheese. Cowgirl even launched a new cheese, Howdy Partner— a triple cream, bloomy rind cheese topped with chipotle and cayenne— inspired by Rustic Bakery’s chipotle and cayenne biscuit.

On a winter visit to a farm near Mount Vesuvius 34 years ago, ‘s co-owner Craig Stoll was intrigued by large clusters o...
09/24/2025

On a winter visit to a farm near Mount Vesuvius 34 years ago, ‘s co-owner Craig Stoll was intrigued by large clusters of tomatoes hung from the farmhouse rafters. “Pienollo is a paste tomato with status,” writes Christina Mueller in the fall issue of Edible Marin & Wine Country magazine.

In farms near the slopes of Vesuvius, Pienollo tomatoes are preserved in ristras (as Californians using Mexican Spanish might say) or in pienollo (as Campanians might say). Pienollo, now a verb, is an ancient practice of preservation by suspending the tomatoes for months and naturally ventilated rooms. Pienollo concentrates the tomatoes’ flavor and —as importantly—facilitates the availability of fresh tomatoes in mid-winter, long past the end of the growing season.

When Craig and his wife Annie started Fryer Creek Farm in Sonoma in 2018, Pienollo tomatoes were among the first crops to be cultivated. and make ample use of the Pienollo’s rich flavor while they’re available at the farm, in addition to the 4 -5 other tomato varieties, eggplant, Summer, squash, cucumbers, peppers, herbs, plus beans, peas, fruits, and other seasonal produce grown on the grounds.

Read the story in the fall issue of Edible Marin & Wine Country magazine with a recipe for Pienollo and Summer squash Gratinata that you’ll be cooking well through the winter months.

in a historic mill in Glen Ellen, chef Miller McCrae and owner Lauren Kershner have collaborated on a seasonal menu tha...
09/19/2025

in a historic mill in Glen Ellen, chef Miller McCrae and owner Lauren Kershner have collaborated on a seasonal menu that is pretty close to perfection. The freshness of the ingredients (most of which were sourced within 5 miles of the restaurant) is front and center. Belfiore burrata with green olive tapenade, hamachi crudo with local citrus, beet salad with Gorgonzola and sunflower sprouts—many with the harvest from Glen Ellen farms such as .sonoma, and . (What a tremendous selection from such a small segment of the Sonoma Valley!) With expert wine pairings from nearby wineries such as Passagio, , , the full tasting menu offers an experience to remember. Fantastic to visit a restaurant that makes such delicious use of the produce from our local farms. ❀

Chef Stephane St.Louis’ Table culture Provisions is a Sonoma County farm-to-table restaurant favorite. So when the Peta...
09/18/2025

Chef Stephane St.Louis’ Table culture Provisions is a Sonoma County farm-to-table restaurant favorite. So when the Petaluma chef and his co-chef and partner, Steven Vargas, announced a second, larger and more casual restaurant was in the works, the anticipation ran deep.

Bijou , on a busy corner in Downtown Petaluma does not disappoint. Chef St. Louis has packed his years of fine dining—in France, Shanghai and Copenhagen and at the beloved Della Fattoria down the street—into the kitchen at Bijou, working with Vargas to hone a fresh, seasonal French-forward style that is all their own.

Read their story by Christina Mueller with stunning photography by Petaluma-based photographer, Michael Woolsey, in our fall issue, or online with the link in our Instagram bio.

Fig season is in full swing! To make the most of them, we have been turning to this simple and delicious recipe for Bay ...
09/17/2025

Fig season is in full swing! To make the most of them, we have been turning to this simple and delicious recipe for Bay Laurel and Fig Clafoutis from Feasts on the Farm—a new cookbook from cook and writer Jessica Lynn MacLeod and Toluma Farms and Tomales Farmstead Creamery’s Tamara Jo Hicks. Their collaboration has resulted in not just a beautiful cookbook but endless inspiration on how to make the most of cheese and dairy in some simple, seasonal and spectacular dishes!

Read Christina Mueller’s review of the book and get the recipe with the link in our bio. Link to the recipe is also here: https://ediblemarinandwinecountry.ediblecommunities.com/recipe/bay-laurel-and-fig-clafoutis/

Photography: Katie Newburn



🩅 ‘s Rebecca Rosen works with her peregrine falcon, Rambo, in Napa’s blustery and beautiful Carneros region. Rosen’s e...
09/10/2025

🩅 ‘s Rebecca Rosen works with her peregrine falcon, Rambo, in Napa’s blustery and beautiful Carneros region. Rosen’s expertly trained raptors (15 species among the 20 or so raptors she has in her care) are a sustainable solution to keeping the pesky grape-stealing birds away from the vineyards—especially when the grapes are so close to harvest.

Winery guests can experience the majesty and efficiency of Rosen’s raptors at Bouchaine’s Falconry in the Garden experience—interactive experiences which Rosen now also offers (also in the Carneros) and in St. Helena.

Read the story by .sweet in our fall issue. Stunning photography by .cody Gantz. Check out our link.in bio on instagram for a quick click-through to the story.


If you’ve ever watched one of ’s IG stories, you’ve likely seen rancher Loren Poncia, a few well-trained dogs, and a who...
07/29/2025

If you’ve ever watched one of ’s IG stories, you’ve likely seen rancher Loren Poncia, a few well-trained dogs, and a whole lot of green pasture. But behind those animated ranch tours lies something powerful: a masterclass in regenerative agriculture.

From spreading compost that sequesters carbon for years

To using a no-till drill to seed deep-rooted perennials like ryegrass and clover

To rotating cattle to mimic nature’s own rhythms

👉 This is farming that works with the Earth, not against it.

And in a world where climate change isn’t slowing down, Poncia and other North Bay ranchers are leading the charge, combining ancient wisdom with new tech—from robotic chicken tractors đŸ“đŸ€– to EV farm vehicles 🔋🚜.

Read about Loren Poncia’s innovative farming practices along with the cutting-edge farming and ranching methods of other West Marin and Sonoma farmers like Morgan Giammona of , Joe Pozzi of Pozzi Ranch, Steve and Joe Dutton of Dutton Ranch and of Straus Family Creamery in the Summer issue of Edible Marin & Wine Country magazine.

“These North Bay farmers and ranchers have established themselves of some of the most agile, adaptive and daring actors in agriculture, creating new models as they foreign partnerships and integrate technologies into their pregnancies to offset climate change and increase climate resilience,” writes Kirsten Jones Neff . For the article, see the link in bio or visit: ediblemarinandwinecountry.com/eat/farms/innovation-in-agriculture-north-bay-regenerative-farmers-discover-new-paths-to-climate-resilience/

Watermelon granita is the antidote when the weather gets HOT! ☀Find the recipe and more ideas for summer melon with the...
07/11/2025

Watermelon granita is the antidote when the weather gets HOT! ☀Find the recipe and more ideas for summer melon with the link.in bio and on our website.

Fantastic Recipes: Hannah Rahill of
Lovely photography:

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