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A La Carte: From Easter events to artisan spirits

Partners Molly Best and Lisa Modia have opened Thistle Meats Charcuterie & Larder in a former pizza parlor in Petaluma at 160 Petaluma Blvd. N.

Best, a native of Petaluma, sources high-quality meats from local farms such as Stemple Creek Ranch in Tomales, Magruder Ranch in Potter Valley and Green Star Farm of Sebastopol.

The custom butcher shop offers pork, beef, goat, lamb, rabbit duck and chicken, along with housemade sausages and patés.

“Everything we sell, we make,” Best said. “We break down whole animals ... and we do it all, because of the whole-animal philosophy.”

The shop's head butcher is Kent Schoberle, who worked with Ryan Farr at 4505 Meats in San Francisco.

“People really love the patés, the rillettes and terrines,” Best said. “The leek and gruyere sausages are really popular, too.”

With the help of Francois Vecchino, the partners are working on getting a charcuterie program up and running.

Current specials include a sandwich of the day, such as roast beef with garlic aioli turmeric sauerkraut and Greenstring Farm greens; and roast chicken to go on Thursdays and Fridays.

The shop is open 10 a.m. to 7 p.m. Wednesday through Saturday, and 11 a.m. to 4 p.m. Sunday. 772-5442. thistlemeats.com.

Mayes featured at talk, dinner

In association with Book Passage in Corte Madera, The Spinster Sisters will host celebrated author Frances Mayes for a book talk and a prix-fixe, Tuscan-inspired dinner at 6 p.m. April 24 at the restaurant.

Mayes, who wrote “Under the Tuscan Sun,” revisits her youth growing up in Georgia in her latest memoir, “Under Magnolia.”

The dinner is $95, including book, meal, wine tax, tip and dessert. To reserve, call Book Passage at 528-7100 or go to bookpassage.com.

The Spinster Sisters is located at 401 S. A. St. spinstersisters.com.

Spoonbar chef at Ark of Taste dinner

Louis Maldonado, executive chef of Spoonbar and Pizzando in Healdsburg, will prepare a special Ark of Taste dinner hosted by Slow Food Sonoma County North at 5 p.m. April 27 at the Santa Rosa Junior College's Shone Farm.

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