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'Taste of Petaluma' showcases town's finest in food

A smorgasbord of foods, pastries, wines, beer and even port — much of it produced locally — is about to be devoured Saturday in Petaluma.

The eighth annual Taste of Petaluma, a fundraiser for Cinnabar Theater, throws open the doors to five dozen downtown restaurants and food purveyors and offers a chance to tour the city’s galleries and shops while savoring fare often grown in and around Petaluma.

The popular event underscores a theme the city, businesses and tourism experts are working to promote: Petaluma is food friendly.

“We have so many fantastic options so close,” said Patrick Tafoya, chef at Speakeasy restaurant on Putnam Plaza off Petaluma Boulevard North, which will be participating in the tasting. “Obviously there’s wine, but beer, too, and really, we have so much within a few minutes of us.”

A new city economic development strategy has focused on food manufacturing as a way to weave Petaluma’s storied history as a dairy and egg hub into its present-day industries of wine, beer, dairy and other niche foods.

“We have the best coffee, beer, cheese, port, eggs and friendly folk all in walking distance of each other,” said Tim Tatum, an owner of Luma restaurant in the Foundry Wharf area along the Petaluma River. “Luma captures this bounty and serves it.”

Luma’s menus include local products from a few yards away in the riverfront warehouse district: Cowgirl Creamery, Three Twins Ice Cream, Petaluma Coffee + Tea, Sonoma Valley Portworks and HenHouse Brewing.

Capitalizing on that bounty, city Economic Development Manager Ingrid Alverde has been working on a program to assist existing food manufacturers, attract new businesses and jobs, and draw visitors to Petaluma to spend their sought-after tourist dollars in the city.

“We’ve gotten a lot of interest from the food production industry because we’ve been working proactively to attract them and because they’re finding us,” she said. “One of the first things we did was to reach out to our locals and find out what we could do to help.”

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