Edible — San Joaquin Valley — The Tastes of Winter 2020

edible san joaquin valley

®

Celebrating the bounty of the San Joaquin Valley Winter 2020

THE TASTES OF WINTER Member of Edible Communities WINTER 2020

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ADD SOME

ALTITUDE. Elevate your next wine pairing with LE GRUYÈRE® AOP, made for over 900 years from the purest cow’s milk in the Swiss Alps. Gruyère AOP’s nutty complexity sings with Chardonnay, boosts a Beaujolais, and perfects a Pinot Noir. For more information and some great recipes and pairing ideas, visit us at gruyere.com.

Switzerland. Naturally.

Cheeses from Switzerland. www.cheesesfromswitzerland.com

CONTENTS WINTER 2020

17

meet the farmer COO L WE ATH ER G R EEN S Featuring J. Marchini Farms

recipes 2 8 | Featured Chef Recipes

local love 32 | N ATIV Wine

raising the bar 2 3 | Elderwood Restaurant in the Darling Hotel, Visalia

ON THE COVER

Soup that warms the soul Photo by Dakota Jacobi Cream of kale and leek soup by Jacque Baxley Recipe on www.ediblesjv.com

in every issue 0 5 | From the Editor 07 | C ontributors 09 | Edible Social 1 1 | Local & In Season 12 | N ew & Notable 14 | W hat’s On Our Counter

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Hey San Joaquin Valley...

It’s Thyme

edible san joaquin valley®

edible

SAN JOAQUIN VALLE Y

®

YVONNE MAZZOTTA publisher

WINTER 2020

MICHELLE ADAMS publisher

For the past six years, we have had the pleasure of publishing Enjoy Magazine here in the San Joaquin Valley, and we are thrilled to introduce to you Edible.

At a time when the food industry has been hit particularly hard, they need us more than ever. Our purpose at Edible San Joaquin Valley is to celebrate the entrepreneurs and innovators who take the leap every day to enrich the lives of our community.

In this debut issue, you will meet Francesca Marchini Fordice of The Marchini Sisters and J. Marchini Farms, small business owner Sara Baronian of NATIV Wines, local entrepreneur Matt Ainley, some of the staff behind The Elderwood Restaurant and a glimpse of many others who are pouring into our community.

As this year draws to a close, we are counting our blessings and looking to fresh starts in the new year.

We hope you will enjoy the stories, seasonal recipes and food topics that are all made possible by our advertisers who have joined us with the goal of bringing our food community together.

MONICA FATICA editor in chief KERRI REGAN copy editor KENDRA KAISERMAN BRENNA DAVID advertising sales representatives www.ediblesjv.com 1475 Placer Street, Suites C & D Redding, CA 96001 530.246.4687 office 530.246.2434 fax Email General/Sales and Advertising information: info@ediblesanjoaquin.com

“Food is symbolic of love when words are inadequate.”

-Alan D. Wolfelt

©2020 by Edible San Joaquin Valley Magazine. All rights reserved.

Reproductions without permission are strictly prohibited. Articles and advertisements in Edible San Joaquin Valley Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.

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Lettuce show you how

Visit www.ediblesjv.com

for information on how to promote your business in Edible San Joaquin Valley.

edible san joaquin valleyÂŽ

Rachel Trigueiro, a full time mom, enjoys writing and drinking coffee in her spare time. She loves chilly weather and bulky scarves. As a little girl she dreamed of being a talk-show host and she’s a strong believer that sharing our stories sparks lasting hope.

Dakota Jacobi has been capturing love stories for three years, photographing families, seniors and couples.

She aims to document the candid, organic, and “unposed” moments of life. Her mission is to not just take great pictures, but to build relationships and create experiences for her clients. When she’s not adventuring around California or editing in her favorite coffee shop, she spends her days at home with her two kids. www.dakotalynnphoto.com

Lori Rice is a photographer and writer with a passion for food and farms. She is the owner of Fake Food Free Productions and the winner of a 2019 International Association of Culinary Professionals Food Writing Award. When she’s not telling stories and sharing photos in Edible San Joaquin Valley, Lori works with food brands, agriculture boards and publishers providing food and farm photography.

Monica Fatica is queen of the juggle. From editing magazines to dabbling in other endeavors, there aren’t many tasks Monica won’t try.

When she isn’t running from job to job, the married mother of three is catching up with family and loving all over her fur babies. Her passion for helping others and the love for her community inspire her to contribute to spreading all the good happening in the valley.

Paul David is the CEO of SocialxBusiness Inc. marketing agency, and he handles all things digital here at Edible San Joaquin. Paul, who has a master’s degree in business management, spent the first 10+ years of his career in the food and beverage industry, starting as a dishwasher at age 17. He then attended culinary school, worked his way to management and eventually owned his own restaurant in Northern California.

Jacque Baxley, chef and coowner of Farm Fresh Bowls.

After graduating from the Culinary Institute of America in 2019, her goal was to share fun foods with family and friends in a cookbook/ devotional to launch in Spring 2021.

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farmers markets —a quick look—

CLOVIS FARMERS MARKET Year Round Saturdays 9-11:30 am In the heart of Old Town Clovis Pollasky between 5th and Bullard VISALIA FARMERS MARKETS Year Round Saturdays 8-11:30 am Rain or shine On Caldwell behind the old Sears building, Visalia RIVER PARK FARMERS MARKET Tuesdays 5-9pm Saturdays 10am-3pm River Park Shopping Center, Nees and Blackstone 220 E Paseo del Centro, Fresno

FORT WASHINGTON FARMERS MARKET Year Round Sundays 9am-2pm Wednesdays 5-9pm Riverview Shopping Center at Fort Washington and Friant Roads, across the street from the east entrance of Woodward Park, Fresno VINEYARD FARMER’S MARKET Year Round Wednesdays 3-6pm Saturdays 7am-noon Rain or shine 100 West Shaw Ave., Fresno Contact us to have your Farmers Market added to this list: info@ediblesanjoaquin.com

Making delicious dreams come true

Kitchen Rentals - Licensing

ProCulinary commercial kitchen rental (559) 475-0855

edible SOCIAL

perfectly delicious in the San Joaquin Valley

At Edible San Joaquin Valley, we celebrate the delicious local and seasonal food and drink found in Fresno and the surrounding counties. Tag us @ediblesjv and you could be featured in our next issue.

Thank you for being a part of the San Joaquin Valley’s incredible food community.

Top: @easyylivin, @eatfigsnotpigs, @figandhoneylavishgrazing Bottom: @krolls_korner, @steakbeforecake, @wejustlikefood

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RECIPES FOR

HOME

A COOKBOOK TO BENEFIT THE PUBLISHERS OF EDIBLE COMMUNITIES

80+ RECIPES

PHOTOGRAPHS, PODCASTS, VIDEOS AND COOKING ILLUSTRATIONS From the makers and advocates of local, sustainable food in Edible communities everywhere.

Every purchase you make will help a community continue their work in telling the story of local food.

Download our

Benefit Cookbook

today for $20

www.ediblecommunities.com/edible-cookbook

local & in season Winter Harvest

FRUIT Chili peppers Mandarins Navel oranges Winter squashes HERBS Basil Cilantro Dill Lemongrass Mint Parsley NUTS & SEEDS Peanuts FLOWER VEGETABLES Broccoli Cauliflower Collard greens Kale

LEAFY VEGETABLES Amaranth Endive Gailon Ong choy Mustard greens Radicchio Saluyot (okra leaf) Swiss chard Tong ho ROOT VEGETABLES Beets Carrots Daikon Garlic Onions Radishes STEM VEGETABLES Leeks

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NEW & NOTABLE

Frida Café Miracle at Modernist Pop-Ups

www.myfridacafe.com

www.modernistfresno.com If you’re looking to reclaim some Christmas cheer this year, you will most likely find it at the craft cocktail bar, Modernist, located in Fresno’s Brewery District.

Modernist serves up handcrafted drinks with delivery and pick-up options or patrons can check-in through their digital waitlist and enjoy a meal with a cocktail in their parklet.

New this winter at Modernist is a Christmas-themed pop-up cocktail bar called Miracle at Modernist. Specialty drinks exclusive to this time of year are enjoyed amongst a festive and kitschy holiday décor environment. Learn more about Miracle and how Modernist is keeping patrons safe with COVID service.

There’s no question that Frida Kahlo lives on in the hearts of many artists and creatives, and now she can be celebrated in Downtown Fresno at Frida’s Cafe. Delicious drinks with names like Mayan Xoco, White Rose and Smoked Vanilla are included on the menu inspired by Mexican culture. Also to be enjoyed are brightly colored Mexican rolls and sweet breads fashioned in teal and pink hues, representing Kahlo’s use of color in her artwork. Her signature eyebrows and flower crowns are also represented on the walls and décor throughout the café. If strolling through with your fourlegged friend isn’t an option, you can take advantage of their mobile ordering.

Planet Vegan

The Market

www.planetveganburger.com

www.themarketfresno.com

After adopting a plant-based lifestyle and seeing the lack of vegan eateries in the Fresno area, the owners of Planet Vegan launched their food truck specializing in gourmet burgers.

From the looks of their social media posts, their burgers seem like they can easily rival some of the most popular food chain restaurants.

Their simple menu can be customized with their signature sauces and side options. You can find their truck in Fresno and Visalia.

It’s refreshing to find an independent grocer in a big city that’s sprawling with large chain stores. From the moment you walk into The Market, you know there’s more than just a great selection of products. The Market takes pride in local agriculture and the community in which they serve. Their store environment is filled with quality service, hard-to-find products, locally produced food, a true fish market, artisan breads and specialty cheeses, and a gourmet deli amongst many other unique shopping experiences.

The icing on the cake is the staff who take the time to offer their help and take pride in keeping their displays clean and organized.

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Farm Dog Juices

Valley Food Dude, LLC

www.farmdogjuice.com, www.purshots.com

www.valleyfooddude.com

Priding themselves in being the only farm to bottle juicer in the United States, Farm Dog Juices is a family-owned farm that grows, packs and juices their stone fruit, pomegranates and citrus. Their raw juice is cold pressed and bottled using some of the most innovative technology process that eliminates almost all of the microbial content, increasing the shelf life of 10 times the length of a simply raw juice.

These juices can be enjoyed in pomegranate, orange, pineapple and lemonade flavors. They also offer a new line of wellness shots called Pur Shots.

If enjoying freshly prepared meals and spending more time with your family is something that you’re looking to gain in the new year, then Valley Food Dude could be the resolution for you.

The food service was started by a couple of busy parents who wanted to help other parents enjoy their time around the dinner table with their children. They offer an array of different tasty options and the meals are delivered straight to your door. We also love that they partner up with organizations like Feed the Frontlines Fresno, serving the Fresno and Clovis areas.

Quesadilla Gorilla

The Local

www.quesadillagorilla.com

www.thelocalotc.com

Simple, friendly and fresh are the key ingredients to Quesadilla Gorilla’s success. They’ve become experts in turning a familiar comfort food into a unique and gourmet experience with fresh and homemade salsas that can’t be easily recreated at home. Once you try their quesadillas, it’s easy to see why Fortune Magazine ranked them #3 on their list of Fastest Growing Inner-City Businesses.

Visalia, Fresno and now Hanford all have brick and mortars to satisfy your cravings or you can find their food truck in Three Rivers on the way to Sequoia National Park.

This family-owned restaurant is located in Old Town Clovis and the owners spent more than 20 years listening and getting to know what their community wanted while operating two other businesses. The Local was born in early 2019 offering a wine bar, craft beers, great food made fresh daily using locally sourced ingredients and even better customer service. Their philosophy is simple: “As great cooking starts with great ingredients, great ingredients starts with great farmers.” Customers can dine on their patio made comfortable with heaters, or they offer carry-out and delivery.

Photos sourced from Instagram and Facebook

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edible COUNTER

on our counter

what we’re enjoying right now—staff picks

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• Hazelnut Coffee Creamer from Rosa Brothers Milk Co. www.rosabrothers.com • Pistachio Cranberry Biscotti from Enzo’s Table www.enzostable.com • Blood Red Oranges find them at your local farmers market • Sweet Potatoes from Bako Sweet www.bakosweet.com • Orange Blossom Honey from Bradshaw Honey www.beebotanical.com WINTER 2020

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Handmade Spanish-style, dry cured chorizo.

A taste of Spain, made in California.

Three Sisters makes traditional Northern Spanish-style dry cured chorizo using our multigenerational family recipe, with only 100% sustainably raised pork shoulder, all-natural ingredients, with no artificial preservatives, flavors or colors and zero sugar. Our chorizo is a clean-label, USDA approved product, handmade in Richmond, California, using the highest-quality craftsmanship to make a uniquely delicious and versatile product.

3sistersmeats.com jaime@3sistersmeats.com

803 Wright Avenue Richmond, CA 94804

we make you look good update your brand’s look with professional product and food photography ph

huddlstudio.com info@huddlstudio.com | 559.245.2456

Our Frontline Workers Need Us. Locally Owned Restaurants Need Us Too.

Front line workers are eager to take care of our family and friends, but they have never experienced a crisis like Covid-19, where so many are in need of intensive care all at once. FLAG (Front Line Appreciation Group) aims to support our city’s healthcare and front line workers, while partnering with our locally owned restaurants.

Email: info@flagcv.org Phone: (559) 349-3778

MEET THE FARMER

COOL WEATHER

GREENS

a healthy way to eat with J. Marchini Farms

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Story, Photos and Recipes by Lori Rice

RIVING ALONG THE RURAL ROADS OF THE SOUTH Central Valley, it’s difficult to envision that there was a time when everything didn’t grow so easily here. With the rows of green beyond every turn, it often seems you could stick something in the ground just about anywhere and watch it thrive.

The longtime family farms of the area have a different story to tell.

One of those stories dates back to the early 1920s, when Francesca Marchini Fordice’s great-grandfather, Florindo Marchini, arrived in the United States from Lucca, Italy, and began It’s one thing to successfully grow food. It’s another to growing tomatoes in the area. If you know of J. Marchini find the people who want to buy and eat it. The family Farms or enjoy their stunning produce available from the began regular trips with the produce to California cities Marchini Sisters at Fresno farmers markets, you also such as San Francisco where they shared these Italian, now know that today their offerings go far beyond those California-grown, greens with local restaurants. That tomatoes. It was a long journey in travel, agriculture and marketing push combined with the salad boom of the early 1990s changed things for J. Marchini Farms. “It all evolving culinary interests to get there.

Once Francesca’s grandfather, Joe Marchini, took an took off when radicchio became a popular item to add to interest in the farm, he realized there was something about salad blends,” says Fordice, who now works in sales and the cool-weather greens hailing from his family’s native marketing for the farm. land of Italy that he couldn’t resist. The work began to find As for the kale, well, even if you aren’t all that interested seeds from Europe that would successfully grow in in healthy food there is no ignoring its spike in consumer California’s Central Valley. Positive results were not popularity around 2010. Kale was everywhere and in immediate, but he persevered. After tests and failed everything, and for many health-focused consumers, it attempts, eventually success followed the hard work and remains a staple.

J. Marchini Farms was harvesting both Tuscan kale and Why this popularity in winter greens? What exactly are radicchio, which despite its pinkish-ruby color is these vegetables and why do they now grow so well in the soils of the Central Valley? considered a winter green.

When it comes to kale and radicchio, winter is their time to shine and it turns out that the Central Valley’s winters suit them well. The area experiences mild frosts November through January and the Tuscan kale and radicchio love the cool mornings. “These plants thrive with these frosts. They enjoy California winters,” says Fordice.

You might also find Tuscan kale called Lacinato kale, or even dinosaur kale. Its long thin leaves have a deep green color that emits a slightly blue hue. It’s a hearty green, a cruciferous vegetable that, according to the Academy of Nutrition and Dietetics, provides vitamins A and C along with the phytonutrients that help reduce inflammation and cancer risk.

Tuscan kale is mildly bitter with peppery, earthy notes.

A more tender variety of kale, it’s delicious eaten fresh.

Once the stems are removed, slice it thinly and massage in a little olive oil and salt before tossing in your other favorite salad ingredients. It blends easily into smoothies and makes a delicious cooked addition to sauteed vegetables and stews.

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Photo courtesy of J. Marchini Farms

Radicchio is actually part of the chicory family and if you walk by it in a field, you won’t recognize it. Its huge heads of red-tipped, dark green leaves look nothing like the small, flavorful bulb of ruby and white tucked inside that is harvested. The leaves of this bulb that we eat are rich in plant-based Vitamin K which plays an essential role in our bone health, according to the National Institutes of Health.

Radicchio’s distinct bitterness and spicy notes lessen when it’s cooked, but it provides a treat for the palate when served raw combined with sweet and savory elements to balance its complex flavor. The tender leaves can be sliced, or the rounded full leaves can be used as a creative, edible serving bowl.

When we enjoy these vegetables grown in our Central Valley, we can rest assured that they are grown with care by family farms that span generations. “We really want to be good to the earth because we use it time and time again,” Fordice says, referring to their practices of conserving water and caring for the land. “We do try our best to leave it better than we found it,” she says.

You can find J. Marchini Farms kale, radicchio and many other varieties of produce from the Marchini Sisters at the Vineyard Farmers Market on Blackstone & Shaw in Fresno on Wednesdays and Saturdays. •

Photo courtesy of J. Marchini Farms

“ WE REALLY WANT TO BE GOOD TO THE EARTH BECAUSE WE USE IT TIME AND TIME AGAIN,” FORDICE SAYS, REFERRING TO THEIR PRACTICES OF CONSERVING WATER AND CARING FOR THE LAND. “WE DO TRY OUR BEST TO LEAVE IT BETTER THAN WE FOUND IT.”

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RADICCHIO SWEET CORN SALAD Sweet corn and tangy feta cheese complement the bitter bite of radicchio in this colorful salad. It’s simple to make in minutes for a quick side dish alongside grilled or roasted meats. It’s also enjoyable as an easy lunch with your favorite soup. In winter, substitute fresh sweet corn kernels with thawed frozen or canned.

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SALAD INGREDIENTS: 2 T extra virgin olive oil 1 ½ cups yellow sweet corn ½ tsp. fine sea salt ¼ tsp. ground black pepper 1 small head radicchio, sliced 2 T crumbled feta cheese Chopped fresh cilantro for garnish

PREPARATION: 1. To make the salad, heat the oil in a large skillet over medium-high. Add the corn to the skillet and cook until warm, about 2 minutes. Sprinkle with salt and pepper.

Remove from the heat and transfer to a large bowl to cool.

DRESSING INGREDIENTS: ¼ cup fresh cilantro leaves 3 T extra virgin olive oil 1 T fresh lime juice ¼ tsp. fine sea salt Pinch ground black pepper

3. Add the radicchio to the bowl with the corn. Pour in the dressing and toss all ingredients together. Transfer to a serving bowl or plate. Sprinkle with the feta and cilantro leaves before serving.

www.EdibleSanJoaquin.com WINTER 2020

2. Place all dressing ingredients in a single-serve blender.

Puree until smooth and set aside.

Serves 4-6

CRUCIFEROUS SALAD WITH PEAS AND PARMESAN Crunchy cabbage and tender kale come together in this salad that makes a great starter or side dish for a quick weeknight meal. It includes fresh peas, and in the winter, thawed frozen peas make a nice substitute. But the salad is equally delicious if you choose to leave them out altogether. Be generous with the parmesan as it adds a special touch to the vibrant flavor of the greens.

INGREDIENTS: ½ bunch lacinato kale, chopped 1 T plus 1 tsp. extra virgin olive oil 2 cups thinly sliced green cabbage ¾ cup fresh peas, blanched 1 T chopped fresh dill 1 tsp. fresh lemon juice ½ tsp. fine sea salt, or to taste ¼ cup shaved Parmesan Reggiano 2 T dry roasted sunflower seeds

PREPARATION: 1. Place the kale in a bowl and add 1 tsp. of the olive oil.

Massage the oil into the kale for about 30 seconds with clean or gloved hands.

2. Add the cabbage and the remaining 1 T of olive oil and toss well. Add the peas, dill, lemon juices and salt.

Toss again. Then top with the cheese and sunflower seeds. Serve right away.

Serves 2

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“HEALTHY BOWLS FROM HEALTHY PEOPLE TO MAKE PEOPLE HEALTHY AND HAPPY”

Find food assistance now.

We are here to help you through this time.

4010 E Amendola Dr., Fresno 559-237-3663 // www.ccfoodbank.org

EDIBLE SAN JOAQUIN VALLEY AD 2020 V3.indd 1

In Fresno: 3042 E Campus Pointe Dr., 559-326-7141 In Visalia: 5427 W Cypress Ave, Visalia, 559-732-5600 www.farmfreshbowls.com

11/30/2020 5:44:50 PM

RAISING THE BAR

E L D E R WO O D R E S TA U R A N T AT T H E DA R L I N G H OT E L , V I S A L I A Story by Rachel Trigueiro | Photos Courtesy of Elderwood Restaurant

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ERCHED ATOP THE DARLING HOTEL, Elderwood displays sweeping views of the Sierra Nevada Mountains and the quaint downtown as the first rooftop restaurant in Visalia.

What started as the iconic annex to the County Courthouse in 1935 eventually became the dilapidated concrete Social Services building, and in 2020 it transformed into a boutique hotel with a vibrant rooftop restaurant and lounge.

Wanting a name that embodies the deep contrast of the valley’s landscape, the five local owners looked to Elderwood, a small farming community north of Woodlake known for its citrus, dairy and olives.

“The juxtaposition of The Darling and Elderwood is so symbolic.

It’s where we can bring in the foods and flavors from the rural areas to offer the guests and travelers of The Darling in the city,” says partner Matt Ainley. The elaborate art deco vibes of the hotel collide with exposed concrete and natural colored woods on the rooftop for a stunning, yet unpretentious ambiance.

Food and Beverage Director Jonathan Anderson says the initial vision for the restaurant was family-style meals with different options and shareable portions. But because of the intimate venue space and smaller kitchen, the team felt a full-sized restaurant wasn’t possible.

Instead they entertained the idea of a lounge with light appetizers, but eventually landed on their full dinner menu.

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“We have to evolve to what the culture is saying and what the customer base is wanting,” Anderson says. “And people wanted a nice place for dinner. We offer several fish dishes, a filet and a New York.

We completely underestimated what we thought we could do in this kitchen,” Anderson says.

As with all businesses, opening amidst a pandemic has thrown the owners and management a major curveball. “We still have a bigger vision for the menu,” Ainley says. “Our plan is to have very seasonal rotating menus, rotating craft cocktails with great food, but not uppity-snobby where you’re not quite sure what you’re eating. It looks great and it’s clean, but it’s still down to earth, which fits us in Visalia a little better.”

The intent was to be completely local with ingredients, but COVID and sanitation processes have made it difficult. “We want it more local, and hopefully as restrictions are lifted we can do just that,” Anderson says.

Sitting on the rooftop changes your perspective of Visalia.

Anderson’s goal is not just to make great food, but also to elevate the entire experience. “We want to bring back excellence in customer service, where customers truly feel cared for so they can experience something wonderful. This restaurant should change your perspective on the entire dining experience.” 4 continued on page 26

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Bar Director Bryan Muirhead creates unique cocktails with his own spin, adding another level to the overall feel of Elderwood. With rose petals and roseshaped ice cubes, these drinks have earned their reputation. “Daisy Buchanan and The Darling drinks are flying off the shelves. Everyone loves them,” Anderson says. “The Daisy was one of the original drinks Bryan created.”

Once a run-down courthouse, locals are claiming this restaurant as their new favorite with praises like, “Elderwood is a great addition to our little town and we can’t wait to be back. Not to mention the view and experience! If you’re in Visalia, come get a table. You won’t regret it.”

The rooftop is open for breakfast and dinner by reservation only. They hope to move toward walk-ins soon. In the meantime, Anderson’s biggest tip for getting a reservation is downloading the Resy app.

While the meaning of the Elderwood name was born out of a collective vision from five partners, it holds additional meaning for the Ainley brothers.

“With my dad passing away days before we opened, it felt pretty fitting, that where he grew up and where he was from is part of the name. Our family is full of ranchers, cowboys and salt of the earth kind of people. But they could walk into any nice restaurant and enjoy a well-cooked steak. We’ve created that very thing here at Elderwood where the working class meets the city; blue collar meets white collar.

“It really is about the ambiance, the environment and the energy for the valley,” Ainley adds. “It’s about good food and drink, but it’s really about the whole package.”

Inspired by local, seasonal ingredients that highlight what Central California has to offer, Elderwood is where rural meets the city and where the food meets the table. • The Elderwood • 210 N. Court St. Rooftop, Visalia (559) 713-2114 • www.elderwoodvisalia.com

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DAkoTA LYNN

photography

DA KOTA LY N N P H OTO G RA P H Y@ G M A I L .C O M W W W.DA KOTA LY N N P H OTO.C O M

In Distill of the Night Spirits

SMALL BATCH, HAND CRAFTED Welcome to In Distill of the Night Spirits, a local, familyowned, small batch, craft distillery located in California’s Central Valley.

Our philosphy is simple: Carefully select the best Central California wine varietals to create the highest grade product possible. Then delicately age it in American and European oak barrels, and blend it to perfection in small batches to create a truly unique artisan Brandy.

Our award-winning brandy is available for purchase on our website.

Indistillofthenight.com // (559) 201-8683 Fb & Insta: @InDistilloftheNightSpirits

FEATURED RECIPES

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grab a bowl keep yourself warm this winter

Recipe and Photo by Paul David TOMATO AND SHRIMP CHICKPEA SOUP A hearty and satisfying soup with bold flavors.

With all the protein, it’s a meal by itself.

INGREDIENTS:

3 T. extra-virgin olive oil

1 lb. raw shrimp (peeled and deveined)

1 tsp. chili powder

½ tsp. salt ½ tsp. ground pepper

1 medium onion, diced

3 cloves garlic, minced

¼ tsp. crushed red pepper

1 (28-oz.) can whole peeled tomatoes

2 cups unsalted chicken broth

1 (15-oz.) can chickpeas

2 oz. small whole-wheat pasta

¼ cup pitted kalamata olives, chopped

2 T. capers, rinsed and chopped

1 sprig chopped fresh parsley for garnish

DIRECTIONS: STEP 1: Heat oil in a large pot over medium heat.

Add shrimp and sprinkle with chili powder and 1⁄4 tsp. each salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove shrimp with a slotted spoon.

STEP 2: Add onion and the remaining 1⁄4 tsp. each salt and pepper to the pan. Cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper and cook for 30 seconds. Add tomatoes and broth and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 10 minutes.

STEP 3: Roughly mash the tomatoes with a potato masher, leaving some chunks. Mash some chickpeas in the can with a fork, leaving most whole, and add.

Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just cooked through, 8 to 10 minutes.

STEP 4: Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.

SERVES 4-6

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Recipe and Photo by Paul David ZUPPA TOSCANA SOUP Another flavorful and delicious soup to warm you up and fill you up.

INGREDIENTS:

4 T. butter

6 oz. bacon (chopped)

1 lb. Italian sausage, “hot” variety

1 medium head garlic - 10 large cloves (peeled/chopped)

1 medium onion (diced)

4 cups chicken broth/stock (32 oz.)

6 cups water (48 oz.)

24 oz. baby yellow potatoes (thin sliced) 1 kale bundle leaves stripped and chopped

1 cup heavy whipping cream

Salt and black pepper to taste Parmesan cheese to serve (optional)

DIRECTIONS: STEP 1: In a large pot or dutch oven (5.5 qt.), over medium-high heat, add butter and chopped bacon and sauté until browned (5-7 minutes). Remove bacon to a paper towellined plate, leaving grease and butter in the pot.

STEP 2: Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (5 minutes). Remove to a paper towel-lined plate, leaving grease and butter in the pot.

STEP 3: Add onion and saute 5 minutes or until soft and golden, then add garlic and saute 1 minute. Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook for 13-14 minutes or until soft.

STEP 4: Stir in 1 cup cream, cooked bacon and sausage and bring to boil. Add salt and black pepper to taste, then remove from heat.

STEP 5: Serve into individual bowls and add a handful of chopped kale per bowl and mix in. Top with parmesan cheese as desired.

SERVES 4-6

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Recipe by Jacque Baxley | Photo by Dakota Jacobi CREAM OF BUTTERNUT AND APPLE BISQUE This creamy soup is the taste of winter in a bowl.

PURÉE INGREDIENTS:

8 cups butternut squash, diced

1 cup onion

½ cup celery

1 apple, cored

3 cloves garlic

8 cup chicken broth

DIRECTIONS: Simmer covered for 30 minutes. Blend for purée.

ROUX INGREDIENTS:

1 cube butter, melted

½ cup all purpose flour DIRECTIONS: STEP 1: Heat butter and flour on medium heat on stove top, stirring 2-3 minutes.

STEP 2: Slowly add the butternut squash purée.

Simmer on low for 10 minutes. Serve hot.

Optional garnishes: jalapeño, chives, pepitas.

SERVES 4-6

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LOCAL LOVE

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WINE of the TIMES F R E S N O LO C A L S A R A B A R O N I A N ' S N AT I V W I N E S Story by Lori Rice | Photos Courtesy of NATIV Wine

ITHIN THE FIRST FEW MINUTES OF A CONVERSATION with small business owner Sara Baronian, her commitment to the local area and her mission are crystal clear. The founder of Fresno’s NATIV Wine, Baronian checks all the boxes for making a grassroots business work, from maximizing on her long history in the wine industry to operating a female-owned business while also being a mom.

These skills and experiences are reflected in the way she operates the virtual wine store. She believes in building trust with her customers and nurturing personal relationships while serving and educating the community. A shared interest in wine has turned out to be the way she can practice her belief and give back to a place she has grown to love.

Baronian’s wine industry roots run deep. She grew up on a vineyard in rural California, and while she ventured away from the family vineyard to attend Fresno State, she eventually returned to work there for eight years. “I started as a cellar rat and a vineyard hand so I could really learn the ins and outs of grape growing and wine production.

This gave me tremendous insight when working on the business and sales side of things, helping our diverse wholesale customer base all across the country,” says Baronian.

In the end, Fresno called her back. She returned to start her own family and pursue her business idea. “I find Fresno to be fun and vibrant with a great sense of community,” she says. “It’s been a great place for my small virtual wine store to operate because we have a base of wineries working hard to make a name for our local Fresno-Madera wine region.”

NATIV Wine customers benefit from Baronian’s expertise in selecting high-quality wines of the local region while incorporating selections from regions throughout the state. In addition to having greater access to wines produced a few miles away, Baronian explains, “My customers can also have a taste of great artisanal and boutique wines from some of the best wine-growing regions in California – while avoiding the price tag that goes along with those regions and name brands.” 4 continued on page 34 WINTER 2020

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Baronian has put as much special care and planning into her business as she does creating relationships with her customers. After the goal and vision for NATIV Wine was cast, she worked herself back through the steps it would take to succeed.

Part of that vision was a wine cafe, a spot to share her wines and connect with the community. The first step, though, was creating an identifiable brand and nailing down the perfect label and logo. This process led to the next step, which unfolded as the virtual wine store. These steps worked in favor of NATIV Wine as the unexpected pandemic swept the nation, forcing brick-and-mortar establishments, including wine cafes, to close. “There was no pause for us, no bump in the road,” says Baronian, referring to the pandemic’s impact on her business.

While local events kept her connected and networking with the community prior to the changes, she now keeps a level of connection through next-day delivery in Fresno and Clovis, and monthly deliveries in Visalia. “People have always been really excited about their monthly wine deliveries, but even more so during this pandemic. It’s an extra comfort and consistency that they rely on to provide normalcy and excitement to their lives,” she says.

While the development of a wine cafe as envisioned remains unpredictable, Baronian has no intention to give up on her mission to serve and educate the community.

“Wine is still a big question mark for so many people,” she says, speaking to the opportunities for wine education and helping consumers find something they truly enjoy.

NATIV Wine continues to offer a monthly wine club with discounts on purchases. Baronian has expanded the offerings with seasonal gift packages that feature local foods and drinks. The mimosa bundle is a customer favorite and it includes locally made Farm Dog Juice with NATIV Wine’s Twinkle & Glisten Brut.

Involvement in fundraising opportunities has been important from the start. In 2020, NATIV Wine participated in a fundraising effort to support Creek Fire evacuees, and they offered support to healthcare workers with proceeds helping those on the front lines.

When it comes to expanding NATIV Wine beyond the Fresno area, Baronian’s hesitation speaks of her loyalty to supporting the local community. Moving to more shipping and less delivery could mean losing personal contact. “You can’t develop that same relationship with someone on the Internet in another city,” she says.

Describing the brand, Baronian says, “We have the feel of a small local winery with an urban vibe.” It’s this feel, this vibe, that she intends to prioritize in her virtual store, in customer communication through their mailing list and with any adventures that lie ahead for NATIV Wine. • NATIV Wine • www.nativ.wine

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THE STORE

www.EnjoyTheStore.com