Welcome to Spoiled in Sonoma; a blog and video journal all about fermented food and beverages in Sonoma County. I’ve lived in Sonoma County for over a decade and think I know my area pretty well. I am well-versed in the wine and restaurant industry, I know all the best hiking and leisure spots, and I am a frequent visitor of the local farmer’s markets. What I don’t know much about is the booming Fermentation and Preservation industry that’s here! Of course we ferment wine. Everyone knows that. But did you know about all of the creative food and beverage producers that are making beer, cider, kombucha, tempeh, cheese, breads, and of course, pickled everything! There are so many things to taste and so many talented people to meet that I have made it my mission to fully immerse myself in the fermentation industry in Sonoma County, become an expert, and share my journey with you along the way. I want to learn it all and leave no stone unturned. Follow Spoiled To Perfection on YouTube, Instagram and Facebook and let us know what you want to see and learn about!
In our first episode of Season 2, food stylist and home chef, Joanna Badano makes slow-fermented kefir waffles! In Joanna’s recipe, she is using kefir made from grains she got from a fellow fermenter, but you can purchase yours at local health food stores or order them online.
To make your own kefir, get your starter kit and start feeding your grains with a milk of your choice. Simply add kefir grains to milk, any type of milk you prefer (raw or pasteurized – cow, goat or sheep) in a jar, cover with a cloth and allow the milk to culture at room temperature for 24-48 hours.
You will also need some sourdough starter for the recipe as well. Find out if any friends and family bake sourdough or get your own starter going.
For the Batter, you’ll need:
2 1/4 cups of Einkorn Flour
Pinch of Salt
2 Cups Kefir
1/4 Cup of Sourdough Starter
1 TBSP Maple Syrup
1/4 Cup of Warm Water
(cover and let sit overnight)
When you’re ready to make the waffles, you’ll need:
1/4 Cup Cool Melted Butter
Maple Syrup & Berries for Toppings
Watch Joanna do it, then try it on your own! For more recipes, tips, and tricks subscribe to our YouTube Channel!
Restaurant Week is an opportunity for restaurants to partner with their local tourism board or chamber of commerce to deliver a week of prefixed menus at a reduced price. This encourages the local community to go out and taste menus they may not normally try. Sonoma County Restaurant Week starts March 6th and runs until the 12th.
Every year I see more and more local restaurants exploring food preservation and integrating it into their menu. This year’s restaurant week menus have more housemade pickled, cured, and fermented items than I’ve seen in years past! Here is my list of top places to get preserved food during Sonoma County Restaurant Week:
- FOGBELT– This brewing company and restaurant serves a killer Butcher’s Board with local meats and aged cheeses. Not to mention their beers are out of this world.
- ROSSO– With locations in Santa Rosa and Petaluma, this Napoli-style wood fire pizzeria has been serving Proscuitto and housemade burrata during restaurant week for years!
- HOPMONK– Hopmonk is a great place for California cuisine and live music in Sebastopol. They will be serving their sausage board with fresh pickled veggies.
- FLOWER & BONE– What started out as a “preservation-centric” menu at The Naked Pig has now sprouted into their second location, Flower & Bone. Their restaurant week menu is yet to be determined, but I was told they will be serving fermented fruit leather, housemade plum hooch, fermented dressings, veggies and more.
- VALETTE– This rustic-chic eatery will be serving house-cured prosciutto, pancetta and pickled kohlrabi and jicama on their restaurant week menu. Be sure to check out their versatile wine list.
- RAMEN GAIJIN-This Sebastapol ramen house knows how to ferment! You must taste their pickle and fermentation platter while you’re there. The OHITASHI salad with bloomsdale spinach, fermented turnip, sunchoke, silken tofu, goma-ae and sprouted seeds and legumes is one of the best appetizers I have ever had.
- BACKYARD– Nestled under a giant oak tree that runs through the outdoor dining, this Forestville restaurant loves pickling and fermenting, especially with local ingredients. They list every local farm they source from on their menu. They will be serving a smoked halibut salad with pickled mustard seeds and toasted sourdough next week.
I was having one of those days where I wanted to eat something fresh and healthy without having to go to the store, which is NOT easy to accomplish. You know that moment when you’re standing in front of the open refrigerator trying to get creative with what you have?
Luckily, I had recently purchased some fresh veggies for a recipe a few days ago and had leftover purple cabbage, carrots, and bell peppers.
All I needed was a protein. After searching into the depths of the fridge I found a package of tempeh. I like to make fries with tempeh as a healthy alternative. Ok, what to do with all this? Wrap it up?
I made some tempeh fries and set those aside, and started making a dressing for the veggies.
I still had leftover miso paste and a fresh jar of tahini so I added some lemon juice and honey for a simple sauce to toss the veggies with. I only had spinach for greens, so no wrapping these in lettuce. I did have some rice paper so
I started soaking them, one by one and assembling my wraps.
After all my ingredients were wrapped up, I cut them in half and served them with a little sriracha on the side and lunch was made! This hardly ever works out this well for me, so I had to share.