Although the packed three-day schedule of tours, tastings, seminars and demos won’t be happening at this year’s California Artisan Cheese Festival, two of its most beloved events are back, virtually, of course. Act quickly as ticket deadlines are approaching.
The bubbles brunch cooking demo is from 10:30 a.m. to noon Sunday (ticket deadline Friday). Cook along with Tracey Shepos Cenami, cheese specialist and chef at La Crema Winery in Sonoma County, while sipping the limited-edition La Crema Russian River Valley Brut Rosé. Cenami is preparing three brunch dishes — orange scones; bitter greens with anchovy vinaigrette and grilled cheese croutons; and shakshuka.
The recipes, shopping list and event link will be forwarded in advance. As a special bonus, brunch tickets ($50) include free access to the three-day 2022 California Artisan Cheese Festival Marketplace in Santa Rosa.
The grand tasting party, CACF’s signature event that provides participants an opportunity to sample a broad selection of cheeses and accompaniments from the festival’s marketplace, arrives on doorsteps in boxed form this year.
Each kit is packed with at least 10 artisan cheeses totaling close to 4 pounds; a box of Rustic Bakery flatbread bites; a jar of Diane’s Sweet Heat preserves; and a bar of Volo Chocolate. Marin selections include cheeses from Cowgirl Creamery, Marin French Cheese Co., Nicasio Valley Cheese Co., Point Reyes Farmstead Cheese Co. and Tomales Farmstead Creamery.
Kit purchases ($150) include a ticket to the festival’s virtual grand tasting program from 5 to 6 p.m. March 26. The entertaining and educational hour is hosted by Food Network star and Sonoma County chef Duskie Estes. It incorporates behind-the-scenes tours of regional farms and creameries, pro tips on building a photo-worthy cheese board and Duskie’s favorite cheese recipes.
Kits are shipped the week of March 22; 10% of purchases support the nonprofit California Artisan Cheese Guild. Order by 5 p.m. March 15, or until kits have sold out.
Find additional details and order tickets for both events at artisancheesefestival.com. Naturally, this is a scaled-down event but no less vital for sustaining the nonprofit CACF and supporting the participating farmers and cheesemaker community until the in-person celebration returns in 2022.
Pop-up Portuguese
Caldeirada, a broth-based Portuguese fisherman’s stew, takes the place of traditional cracked crab at this year’s March 21 fundraiser supporting the IDESST Sausalito Portuguese Cultural Center. Purchase tickets online by Sunday.
The recipe for the stew — a combination of fish, vegetables and linguiça — is inspired by chef Manuel Azevedo’s of the Portuguese restaurant LaSalette in Sonoma and packaged for takeout. In addition to a 32-ounce container of caldeirada, the dinner for one includes a hearty salad with dressing; garlic bread with simple heating instructions; and one custard tart for $50. Add-on items include tarts, Portuguese sweet bread and a selection of wines.
The center has plenty of soup to sell to offset the loss of proceeds from its usual crab dinner and dessert auction. Proceeds help with upkeep costs for the center and to keep the annual Portuguese Holy Ghost Festa alive. The 132-year-old Sausalito tradition typically has children and teens serving as ceremonial queens, a parade through Sausalito and a free lunch for the community.
Purchase tickets and a taste of Portugal at idesst.wildapricot.org and schedule curbside pickup between 3 and 5 p.m. March 21 at 511 Caledonia St. in Sausalito.
My Thai
Jack Chaisirikun, owner and chef of the decade-old My Thai in San Rafael, is bringing his restaurant concept south. My Thai Mill Valley opened last month in the former Thailand Restaurant spot, and is offering the same dishes and preparations.
“Thai food is known for being spicy, but My Thai has milder versions available, too, so that every palate is satisfied,” Chaisirikun writes in a recent email. “My Thai offers crowd-pleasers such as pad Thai and drunken noodles, and our menu has a wide variety of vegetarian and meat-based curries, noodles and rice dishes.”
Order takeout or dine on the patio at 721 East Blithedale Ave., suite B, for lunch from 11 a.m. to 3 p.m. weekdays and noon to 4 p.m. weekends and for dinner from 5 to 9:30 p.m. Mondays through Thursdays, 5 to 10 p.m. Fridays and 5 to 9:30 p.m. weekends. Find more information at mythaimillvalley.com or call 415-381-1800.
Bistro is back
Bistro Viz in San Anselmo is once again serving dinner on the patio following a succession of pandemic-related openings and closings after initially returning in mid-2020 following a two-year closure.
In April, the team plans to debut a noodle shop.
“Basically, noodles are what I want to eat almost all the time,” writes co-owner Soo Young. “It’s what I served to friends on our deck, 10 feet apart, during the amazing weather we had during our break.”
Young will offer a rotation of filling and complex vegetarian, broth-based interpretations of pad kee mao, Singapore noodles, curry noodles, garlic noodles and noodles in black bean sauce. “We’ll also be offering salads and at least a curry, and maybe our take on a bánh mì, because lunch.”
Visit Bistro Viz at 115 San Anselmo Ave. from 5 p.m. to close (hour varies based on volume) Thursdays through Mondays. Find the full menu and make reservations at bistroviz-sananselmo.com or call 415-902-9084. Or order curbside pickup from 4 to 8:30 p.m.
Leanne Battelle is a freelance food writer. Please email her at ij.lbattelle@gmail.com with local food and restaurant news and follow instagram.com/therealdealmarin for updates on the reveal of the Real Deal Marin restaurant search guide.
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Artisan cheese festival as tasty as ever, even online - Marin Independent Journal
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