We were lucky enough attend last year’s Stemple Creek Ranch spring farm-to-table dinner, and already have our tickets in hand for this year’s event on Saturday, April 14. Although we didn’t know it at the time, we were first introduced to local chef Matt Elias’s cooking while visiting Stemple Creek Ranch several years ago, and he is again bringing his skills to the grill at this year’s spring spectacular.
Since that time, we have grown into huge fans, almost literally, of both Stemple Creek’s meats and chef Elias’s mastery in the kitchen. This past year, he and front of house partner, Laine Ayre, opened the Bodega – CA food truck, which is so good, that it is rightfully up for best Mobile Cuisine/Food Truck in the current Petaluma People’s Choice Awards contest.
Matt Elias always brings his simple, yet elegant and tasty twist on locally sourced ingredients, including the best that Stemple Creek Ranch has to offer. There is something enchanting about how chef Elias respects the ingredients he works with. And there is no better source than Stemple Creek Ranch’s grass-fed and grass-finished meats for chef Elias to work his magic.
Join the festivities under the twinkling lights of Stemple Creek’s historic barn for a delicious multi-course meal, paired with the organic and biodynamic wines of Winery Sixteen 600’s. Visit www.stemplecreek.com for tickets or to order meat directly.
Oyster Fest postponed
Due to the impending inclement weather, the Petaluma Sunrise Rotary’s all-you-can-eat Oyster Fest, held at the Bodega Bay Oyster Company, has been postponed from April 7 to next Saturday, April 14. Still from noon to 3:30 p.m., this actually works out great for us, because we’ll make a beeline from the Oyster Fest, down Gericke Road, smack dab into Stemple Creek Ranch.
Although the change may be an inconvenience to some, keep in mind that this is a fundraiser, being run by volunteers, who want us all to have the best experience possible. This is a great outdoor event, so hopefully the weather will be a bit more cooperative next weekend. Tickets are $60 at www.eventbrite.com.
The end of the paillard
Crocodile’s fried chicken paillard is set to exit menu-left as chef/co-owner Michael Dotson continues to update the season’s flavors. I have written before that I am pretty sure this is the best fried chicken I’ve ever had, and was lucky enough to have one of the first orders, after seeing a photo on their Facebook page.
It still blows my mind that it is only $16, so I highly recommend you get in to Crocodile before it is gone. It has been a must order at every meal we’ve had at Crocodile since it made its way onto the menu several months ago.
It is so good, that upon first tasting the chicken paillard, I threaten to boycott Crocodile if they ever removed it from the menu, but they have decided to call my bluff. And bluff it certainly is, because we absolutely love the food at Crocodile.
At first, Crocodile’s ever- changing menu caused me great anxiety, because what if I really loved something, and they removed it from the menu, never to return? Well, I quickly learned that an ever-changing menu can actually be a good thing, if the chef knows what he or she is doing.