After Sally had tasted the cheeses and wine on offer, she just had to create something in their honor - scroll down to see!
Napa, California
Brad Farmerie grew up in Pittsburgh in a food-loving
family. His mother, an avid home cook, exposed him to a variety of cuisines and
insisted on home baked bread and vegetables straight from the family garden.
Farmerie enrolled at Penn State, intent on completing a degree in mechanical
engineering. Two years into his studies it became apparent that the cooking he
did to pay his tuition was the real source of his collegiate contentment. Thus
he took a year-long hiatus from studying the principles of physics to exploring
first-hand the cuisines and wines of Europe, North Africa, the Middle East,
Southeast Asia and the Antipodes.
This travel inspired Farmerie to follow his love for food
to the U.K. and then earn his “Grand Diplome” at Le Cordon Bleu in 1996. He
further rounded out his education and technique at acclaimed restaurants Coast,
Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style
was his experience working with Peter Gordon at the Sugar Club, and he went on
to assist Gordon and Anna Hansen in opening the critically-acclaimed The
Providores and Tapa Room in 1996.
In 2003, Farmerie moved back to the States to head up the
kitchen of the first AvroKO-designed, owned and operated restaurant, PUBLIC,
where his culinary magpie method takes cues from broad source material, looking
to Asia, the Antipodes, and Europe for inspiration. The New York Times
described this global approach as one that “swings for the fences with each and
every dish,” and Michelin has awarded the restaurant a coveted star every year
since 2009. 2006 saw the opening of The Monday Room, a 20-seat wine bar inside
of PUBLIC; and in 2008, AvroKO Hospitality Group opened a gin den, Madam Geneva, which quickly became one of New York City’s
most compelling drinking destinations.
Brad Farmerie has been featured across a wide range of
international media platforms, including The Martha Stewart Show, the CBS Early
Show, and NBC’s TODAY Show. He is also an acclaimed author, who has written for
many publications such as Food Arts. Among his numerous awards and accolades,
Farmerie was named a StarChefs “Rising Star Chef” in 2005; one of Food Arts’
“Emerging Tastemakers” in 2006; and has been touted as one of Global Magazine’s
Top 50 “Chefs to Watch.”
Ehrin Jordan
Winemaker and Owner
Failla is dedicated to sourcing cool climate fruit from the
extreme coastal areas of Sonoma County. Winemaker Ehren Jordan began his
career with a two-year apprenticeship in the Rhône, followed by years of making
wines for Neyers Vineyards and Turley Wine Cellars. Ehren and his wife
Anne-Marie Failla founded Failla in 1998 and since then have built a winery and
caves in St. Helena, as well as a reputation around a growing portfolio of
wines that include Pinot Noirs and Chardonnays influenced by Ehren’s
viticultural training in France. In 2008, The San Francisco Chronicle
named Ehren “Winemaker of the Year”.
His wife, Anne-Marie currently manages the business side of Failla
and the business end of our daughters Audrey, born in 2001 and Vivien, born in
2005.
"FAILLA is a
top-notch source of high
quality, European-inspired wines
that combine flavor, intensity
and elegance."
quality, European-inspired wines
that combine flavor, intensity
and elegance."
-Robert M. Parker
The Wine Advocate
December 26, 2006
The Wine Advocate
December 26, 2006
This is the story
of two friends, a baby blue Chevy van and a lifelong love affair with food. Sue Conley and Peggy Smith took a hippy trip to San Francisco in 1976 after
finishing degrees at the University of Tennessee. Both established careers in
some of San Francisco’s most famous kitchens: Peggy spending 17 years at Chez
Panisse, and Sue co-owning Bette’s Oceanview Diner in Berkeley.
By the early 1990s, Peggy and Sue were ready for a new challenge. They found it in Pt. Reyes Station, a picturesque postage-stamp-of-a-town on the coast about an hour north of San Francisco. With their first-hand knowledge of the restaurant business, they launched Tomales Bay Foods, a marketing vehicle to help West Marin’s farms and dairies get their delicious products into the hands of the Bay Area’s finest chefs. Their first location, a renovated hay barn in downtown Point Reyes, featured a small cheesemaking room at the entrance to the building. It gave them ideas. Using milk from neighboring Straus Family Creamery, they began making delicious fresh cheeses.
By the early 1990s, Peggy and Sue were ready for a new challenge. They found it in Pt. Reyes Station, a picturesque postage-stamp-of-a-town on the coast about an hour north of San Francisco. With their first-hand knowledge of the restaurant business, they launched Tomales Bay Foods, a marketing vehicle to help West Marin’s farms and dairies get their delicious products into the hands of the Bay Area’s finest chefs. Their first location, a renovated hay barn in downtown Point Reyes, featured a small cheesemaking room at the entrance to the building. It gave them ideas. Using milk from neighboring Straus Family Creamery, they began making delicious fresh cheeses.
Two decades,
dozens of awards, two creameries, four retail stores and two thousand tons of
cheese later, it’s safe to say they’ve earned their 10-gallon hats.
Cowgirl Creamery cheeses are sold to over 500 stores, independent cheese shops, farmers markets and restaurants, and nationally through Whole Foods Markets. And true to their community ethos, Tomales Bay Foods continues to support and promote artisan cheesemaking, offering over 200 cheeses from all over California, America and Europe through their website and retail locations.
Cowgirl Creamery cheeses are sold to over 500 stores, independent cheese shops, farmers markets and restaurants, and nationally through Whole Foods Markets. And true to their community ethos, Tomales Bay Foods continues to support and promote artisan cheesemaking, offering over 200 cheeses from all over California, America and Europe through their website and retail locations.
About Debra....
Sales
and Sustainable Development
Tomales
Bay Foods, Cowgirl Creamery
Founding
Member Cheese Choice Coalition, for the continued production and sale of raw
milk cheese in the USA.
Member
Slow Foods + California Artisan Cheese Guild
Beloved
companion of grumpy old dog Ruby.
Walnut and Honey Mille Fueille with Red Hawk Triple Creme
....paired with Failla Sonoma Coast Chardonnay
My two favorite tastings from tonight's show, the Red Hawk Triple Creme, with a wonderful rich pungency and a gorgeous rind! Smooth like the Failla Chardonnay, which has a beguiling flintiness balanced by fresh citrus and soft jasmine. A wonderful combination to compliment the cheese, so I added a Mille Feuille with walnuts, the nuts helping to bridge the wine and cheese with their toasty complexity. I like to use spring roll wraps as their resulting transparency and fragile crispness are quite stunning. You could also use won ton wrappers of filo.
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