For the fourth year in a row, Sonoma Coast Spirits will pour perfect summer cocktails at the Taste of Petaluma, on Aug. 19, from noon to 3 p.m. at the wine and cocktail lounge, located at the Petaluma Historic Library. A huge hit at the recent Art & Garden Festival, Sonoma Coast Spirits will pour Spritz Cocktails and the Angry Mule, which uses their very own Jalapeno Lime Vodka to give their version of the Mule a bit of a kick.
Also added to the lineup, local food personality Laurie Figone, will be signing copies of her cookbooks alongside fellow Petaluma food author Frances Rivetti in the ballroom of Hotel Petaluma. Laurie Figone is currently ranked 68th on the World Food Championship rankings, and with sponsorship help from Door County Coffee, will return to this fall’s Championship to compete yet again.
My only ranking in regards to these two inspiring women is that I’m their number one fan, so when asked to joined them at the meet and greet, I jumped at the opportunity, because any time I get to spend with these two is like a little slice of paradise. So, please stop by and say hi during your ventures around the Taste of Petaluma map, and tell me about your most recent dining experience and which restaurants you think I should write about next.
Petaluma festival celebrates tripe
True Grass Farms, in conjunction with Petaluma Friends of the River, looks to revisit Petaluma’s rich culinary heritage with the first of what they hope will be many Old World celebrations of local food and music with a Sagra Della Trippa.
Sagra is a traditional Italian festival, usually revolving around a particular food that is local and in season, and will often include local sports, music, and inevitably, dancing. For those traveling in Italy, attending a Sagra is one of the best ways to not only sample great local cuisine but also to meet the townsfolk and learn about their traditions.
The August theme is tripe, which for the uninitiated is stomach lining. It is not only abundant this time of year, as many of our local cattle are being harvested, but is a protein that is celebrated from Poland to Peru, Morocco to Mexico, and Jamaica to Japan, for soups, sausages, and sometimes straight up grilled. Considering cows have four stomachs, it makes sense that cultures looking to avoid food waste would have found ways to incorporate tripe into their regular diet.
In fact, the main ingredient in traditional Andouille sausage is tripe, so even if you think you’ve never had it, you likely have. And with The Bodega – CA’s incredible Chef Matt Elias at the helm, the menu is certain to be a treat, and will feel less an experiment and more like exploring incredible new avenues of fine dining.
“We are trying to empower people to think of the local food system as it relates to this region’s culinary culture and our own family heritage,” says Guido Frosini, owner of True Grass Farms. “Sagra reminds us what foods are abundant during the year. We chose tripe as our first Sagra because of its abundance at the end of August, as we round out the area’s grass-finishing season for beef. With the slaughter house just up river, we want to connect the dots from farm to processing, to kitchen, to table. All cultures have some version of cooked tripe, so we want to show how it can be cooked in delicious ways so that people will see just how accessible it is.”