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The Epicurean Connection
122 West Napa St
Sonoma Ca. 95476
10:00-8:00, plus special events
707-935-7960
www.sheanadavis.com
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Welcome Winter Rains, we are glad to see you!
Thank you James, Tori, Karina & Abbey for running the shop while I attended the Winter Fancy Food Show in SF.
All kinds of new finds from the NASFT Food Show and I cannot wait to share them all with you. Our new items shall be arriving soon.
The annual Olive Season is among us, please stop in to taste our Sonoma Valley Olive Oil selection.
We will be serving a fine Pomegranate Molasses Dry Cured Olive & Delice de la Vallee dessert on
Saturday at the Feast of the Olive Dinner.
Yes Sir, we are serving up our Bacon Maple Waffes, each Saturday and Sunday from 10:00-1:00, you can smell them all the way
We just made up Buttermilk Brown Sugar Sauce!
Fresh Winter Salads, including Sonoma Kiwi & Sonoma Citrus.
Artisan Cheese Sandwiches and our weekly Mac & Cheese, “Tasso Ham with a trio of Artisan Cheese”
Hardin Garden Egg Salad Sandwiches while they last, served on fresh bread with Butterleaf Greens.
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Our Craft Brew Case and it is ready to be served!
Thursday Night Craft Brew Tasting
Featuring Moylan’s and Marin Brewing Company this week.
4 tastes for $5.00
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Next up is our amazing Wine List, which you can enjoy a glass of wine in our cafe or take a bottle home!
Wines by the glass, bottle and to bring home!
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Look for The Epicurean Connection as we will be hosting a Beer & Cheese Tasting Thursday February 2, 2012 at Asilomar at the finest farming conferenc ECO FARM! See you all their!
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Our Butter Bar is rolling along, as we add new flavors and artisan butters
The Milk Bar, featuring 3 fine milks, produced by Straus Family Creamery, Redwood Hill Farm & Organic Valley, served with Graham Crackers, just like when you were a kid.
   
A week of Winter Fancy Food Show!
Food Matters Again Brooklyn, Artisan Cheese Panel, Roelli Cheese Family, Bob Wills & Bees Butler!
~Events hosted by The Epicurean Connection~
January 27, 2012
The Education Study Fundraiser
$25.00 per person
Wine & Cheese Reception
RSVP to Brian David
brianmdavid@gmail.com
February 2, 2012
Sonoma Charter School Non Profit Day
10% of the daily sales donated to Sonoma Charter School
Cheese, Beer & Wine Reception 6:00-8:00
February 2, 2012
Eco Farm Beer & Cheese Tasting
12:00-2:00, open to attendees of the annual Eco Farm.
Friday February 3, 2012
(We will be open 10:00-6:00, as we have a buy out from 6:00-8:00)
February 26, 2011
Winter Artisan Cheese Fair
Hosted by The Epicurean Connection
1:00-4:00
Mac Arthur Place, Sonoma
$40.00 per person, Tickets available at The Epicurean Connection & Readers’ Books
February 28, 2012
3 Course Bacon Dinner with Ari Weinzweig, Zingerman’s, Anne Arbor Michigan
Duskie & John Stewart, Zazu & Black Pig Bacon
$60.00, RSVP to The Epicurean Connection
Cheesemaking & Cheese Tasting Classes with Sheana Davis, The Epicurean Connection
PLEASE NOTE ALL CLASSES ARE ON SUNDAY! WE HAD TO CHANGE THE DATES!
January 8, 2012 Home Cheesemaking
February 12, 2012 Cheesemaking & Chocolate Pairing
March 11, 2012, Home Cheesemaking & Tortas
(Additional dates are listed on our website, as we host monthly cheesemaking classes)
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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“Farmstead Cheese & Craft Brew Pairing of the Week”
Dogfish 90 Minute IPA with Widmer Cellars 10 year Cheddar |
“Cheese of the Week”
Redwood Hill Farm Crottin! Perfectly aged and great on a winter salad!
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Registration Open for the
Ninth Annual Sonoma Valley Cheese Conference
SONOMA, Calif. – Registration is now open for the Ninth Annual Sonoma Valley Cheese Conference – an annual gathering of American artisan cheesemakers, buyers and food writers from Feb. 25 – 29, 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 this year, honors the memory of Cheesemaker Ig Vella, a Sonoma native who traditionally opened the conference with words of wisdom.
Festivities kick off a day early in San Francisco on Saturday, Feb. 25, with Cheese Plus hosting a 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, a beer and cheese tasting takes place at Rogue Public Ale House. Both events are open to the public, with tickets available at the door. 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 Afternoon Artisan Cheese Fair in San Francisco. From 1 to 4 p.m., Cheese Plus, 2001 Polk Street, invites the public to taste and purchase local cheeses and wines.
• Saturday Feb. 25: Rogue Pubic Ale House Evening Cheese & Beer Tasting in San Francisco. From 6 to 8 p.m., Rogue Public Ale House Cheese, 673 Union Street, hosts a beer and cheese tasting, with tables sponsored by Bi Rite Market, Canyon Market, Organic Valley, Rainbow Grocery Co-op and the Wisconsin Milk Marketing Board. Tickets are $40 and available at the door or via registration.
• Sunday, Feb. 26: Sonoma Winter Artisan Cheese Fair. From 1 to 4 p.m., both the public and conference attendees are invited to an opening artisan food fair in at the MacArthur Place in Sonoma to celebrate the kick-off of the Ninth Annual Sonoma Valley Cheese Conference. Tickets are $40 at the door, with a complimentary ticket included with full conference registration. New this year, a mac n’ cheese cook-off, sponsored by Organic Valley, will feature 10 chefs dueling for the best dish. The fair also features dozens of wineries, breweries and cheesemakers, all sampling and selling product. Attendees can look forward to the Second Annual Cheese Rolling Event, where local celebrities and attendees will vie for prizes. Cheese author Janet Fletcher also hosts an afternoon cheese tasting.
• Monday, Feb. 27 – Tuesday, Feb. 28: Annual Sonoma Valley Cheese Conference. This year’s conference features a stunning line-up of speakers and seminars, including a keynote opening address from Glenda Humiston, USDA Rural Development State Director. Keynote sessions include the “Leading Ladies of Chevre” with Allison Hooper, Vermont Butter & Cheese Creamery; Jennifer Bice, Redwood Hill Farm, and Jacquelyn Buchanan, Laura Chenel Chevre, moderated by Sheana Davis. 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.
Additional sessions include a “Cheese Community Leaders” panel led by Ari Weinzweig, Zingerman’s, a “Wisconsin Artisan Cheese & Brew” session featuring Wisconsin cheesemakers Sid Cook and Chris Roelli; as well as Jeanne Carpenter, Wisconsin Cheese Originals; and Marilyn Wilkinson, Wisconsin Milk Marketing Board. A “Beyond Your Cheese Counter” session with national retailers and a “Protecting your Cheese” session with tips from attorney Richard Idell are also scheduled.
Additional guest speakers during the conference include: Valerie Brown, Sonoma Supervisor; 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; Rick Lafranchi, Nicasio Valley Cheese; Tom Scott, Oliver’s Market; Richard Sutton, St. James Cheese Shop; Anthea Stolz, Bi Rite Market; Aubrey Thomason, Zingerman’s Cheesemaker, 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. All seminars are held at the MacArthur Place in Sonoma, with tickets priced at $250, which includes all sessions and lunches during the two-day period.
• Wednesday, Feb. 29: ZingTrain Session. Ari Weinzweig of Zingerman’s presents 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. The session is priced at $600 per person and takes place at the MacArthur Place in Sonoma. Space is limited, so register early.
To register for the conference, email Sheana Davis at sheana@vom.com or call 707- 935-7960. Visit www.theepicureanconnection.com to learn more.
The Ninth Annual Sonoma Valley Cheese Conference thanks this year’s sponsors: Bi Rite Market & Creamery, Canyon Market, California Artisan Cheese Guild, Carr Valley Cheese Company, Cheese Market News, Cheese Plus, Cheese Underground, Culture, Delice de la Vallee, Food Matters Again, Laura Chenel Chevre, Oliver’s Market, Organic Valley, Roelli Cheese, Redwood Hill Farm & Creamery, Rogue Ales, The Epicurean Connection, Tony’s Fine Foods, Vermont Butter and Cheese Creamery, Wisconsin Milk Marketing Board, Wisconsin Cheese Originals and Zingerman’s Family of Businesses.
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Sheana Davis—chef, cheesemaker, caterer, culinary educator, and owner of the The Epicurean Connection Shop in Sonoma, California—has been enthusiastically supporting the artisan and farmstead cheese movement for 20 years. Her Ninth Annual Sonoma Valley Cheese Conference, drawing industry leaders from across the United States, is scheduled for Feb 25-29 in Sonoma, California. www.theepicureanconnection.com |
The Epicurean Connection Cafe Menu
Warm Winter Vegetable Pasta $6.95
Tasso Ham Mac & Cheese $6.95/$9.95
Duck Rillettes with Delice de la Vallee & Greens $10.95
Brown Sugar Jam & Peanut Butter or Nutella Sandwich $6.95
Epicurean Connection Pulled Pork $8.95
Soups:
Roasted Chicken Vegetable Soup $4.95/$6.95
Three Bean & Roasted Pork $4.95/$6.95
Sausage & White Bean with Heirloom Tomato $4.95/$6.95
Winter Italian Soup $4.95/$6.95
Golden Lentil $4.95/$6.95
+Fresh Slice of Bread & Mc Clellands Butter $1.95
+Fresh Slice Bread, with soup or salad $1.00
+Delice de la Vallee $1.95
Sandwiches
Crème de Fromage & Thyme Green Olive Tapenade with Greens $7.95
Crème de Fromage & Sun Dried Tomato Pesto & Greens $7.95
+Pepper Salami $8.95
Crème de Fromage & Arugula Pesto with Greens $7.95
Valley Ford Highway 1, Winter Apples & Greens $8.95
Hooks 7 Year Cheddar with fresh Apples and Greens $8.95
Point Reyes Toma, Honey Ham & Greens $8.95
Blue Cheese, Apples & Walnuts $8.95
Tasso Ham & Creole Mustard with Greens $8.95
Delice de la Vallee with
Fresh Bread with Farmhouse Butter & Point Reyes Toma $2.95/$4.95
Fig Jam or Pear Hazelnut Jam & Delice de la Vallee $3.95/$5.95
Salads:
Winter Greens, Radishes, Carrots & Cherry Tomatoes with Delice $8.95
Winter Greens, Cranberries, Walnuts Crème de Fromage $7.95
Winter Greens, Delice de la Vallee & Thyme Green Olive Tapenade $8.95
~Champagne Vinaigrette~ Creole Vinaigrette~
~Pomegranate Vinaigrette~ Apple Cider Vinaigrette
Soup & Sandwich & Salad Combinations
Soup & ½ Crème de Fromage with Pesto $9.95
Winter Green Salad with Cranberries, Walnuts & Cup Soup $9.95
Salad & ½ Crème de Fromage with Pesto $9.95
American Artisan Cheese Plates
Sonoma County Cheese Plate
Delice de la Vallee, Shepherdista & Ig Vella Mezzo Secco $9.95
Sonoma Marin Cheese Trail Plate,
Point Reyes Toma, Nicasio Square & Valley Ford Hwy 1 $9.95
Wisconsin Cheese Plate
Carr Valley, Pleasant Ridge Reserve & Red Rock $9.95
Desserts
Delice de la Vallee, Baguette & Jam $5.95
Crème de Fromage, Baguette & Jam $5.95
Raspberry Rose Petal, Blackberry Pomegranate Jam or Honey Orange Blossom
Crème de Fromage & Sonoma Valley Honey $5.95
Delice de la Valle & Sonoma Valley Honey with Sonoma Walnuts $5.95
Crème de Fromage & Sonoma Valley Honey with Sonoma Walnuts $5.95
Crème de Fromage Cheese Cake with Jam $4.95
Butter Bar
Butter Tasting, a trio of butters & fresh bread $9.95
Jam Bar
Jam Tasting, a trio of jams & fresh bread $6.95
Milk Bar
A glass of Straus Organic Milk, Redwood Hill Farm & Organic Valley $6.95
Served with Graham Crackers
Thank you Lunita Farm, Oakhill Farm, Cousteaux Bakery, The Patch & The Depot Hotel
For preparing delicious treats for our shop!
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