The Epicurean Connection is now open
10:00 AM - 4:00 PM Friday/Saturday for pickup and retail services.
Our delivery service will continue each Wednesday.
Starting this week, we will deliver between 9:00 AM -12:00 PM
from Carneros to Kenwood.
(Thankfully we are getting back to safely distanced events!)
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Small POD Safety distance Catering available along with small POD Cooking
& Cheesemaking Classes which are available on site or off site.
Chefs Serving Abundance
(CSA) Project
Food Delivery
To Homes and Businesses
From Carneros to Kenwood
Pick up food for the
Halloween Weekend and stay home and be safe.

Menu for the Week of:
October 25, 2020

PREPARED FOOD
  • Quinoa with Fall Vegetables and Sage Hazelnut Pesto, $20.00. (Veg)
  • Tomato Turkey Pasta Bake with Fall Vegetables, $20.00 (Serves 2)
  • Roasted Butternut, Sonoma Grown Apple & Maple Syrup Soup, 1 Pt. $10.00, 1 Qt. $20.00 (V/GF)
  • Fall Lentil Vegetable Soup, $15.00 Qt, $8.00 Pt. (GF/Veg)
  • Fall Late Harvest Gazpacho with Little Paradise Tomatoes, Mint, Basil & backyard Cucumbers, Qt. $15.00
  • Heirloom Tomato James Cannard Pepper Sauce with Pasta,1 Qt. $15.00
  • Smoked Willie Bird Turkey Salad with Cranberries and Walnuts, 1 Pt. $20.00 (GF)
  • Little Paradise Heirloom Tomato and Chef Made Mozzarella Salad, 1 Pint. $15.00 (Veg & GF)
  • Three-Cheese Mac & Cheese with Delice de la Vallee, Vella Daisy Cheddar & Widmer's Brick Cheese, 1 Pt. $10.00, 1 Qt. $20.00
  • Buratta with Sage Walnut Pesto & Crostini's $10.00
  • Artisan Cheese Board, 3 artisan cheeses, Zoe's Salami, Dry Cured Olives & Crostini, Serves 2-4. $35.00
  • Additional items added for Friday/Saturday pick up at our warehouse.

V=Vegan. Veg=Vegetarian. GF=Gluten Free

TEAS AND TISANE (V)
All teas are 1 Qt, $7.00 each
  • Sweet Pear & Pomegranate Tea
  • Sweet Apple & Cinnamon Tea

DESSERTS, GUEST BAKER COSTEAUX BAKERY, HEALDSBURG:
$7.00 each
  • Pumpkin Cranberry Pound Cake
  • Chocolate Pound Cake
  • Lemon Poppyseed Pound Cake

TAPENADES AND PESTOS
All items are 8 oz & $12.00
  • Caper, Kalamata Olive & Sun Dried Tomato
  • Tarragon Kalamata Olives
  • Sage Walnut Pesto
  • Walnut Arugula Pesto
  • Apple Cider Vinaigrette
  • Sweet Red Pepper Relish
  • James Cannard Basil Pesto
  • Backyard Meyer Lemon Mint Pesto
  • Arugula & Kalamata Olive Tapenade
  • Kalamata Olive & Sun Dried Tomato
  • Wild Arugula & Garlic Pesto
  • Roasted Red Pepper & Oregano Tapenade
  • Artichoke Heart Tapenade
  • Fig & Olive Tapenade
  • Raspberry Rose Petal Jam
  • Orange Blossom Marmalade
  • Blackberry Pomegranate Jam

All tapenenades, pestos, jams and sauces are
Veg, V & GF unless cheese or dairy is listed.
All are nut free, unless nuts are listed.
Due to the recent fire activity, some produce availability is subject to change.
For recipe suggestions email us!

CHEESE, 8 oz, $12.00 each
  • Delice de la Vallee, blended with Tarragon & Meyer Lemon
  • Creme de Fromage with Pumpkin Spice
  • Delice de la Vallee with Tall Grass Olive Oil & Black Pepper
  • Buratta with Sage Hazelnut Pesto
  • Lucy, goat milk Brie
  • Delice de la Vallee
  • Creme de Fromage
  • Nicasio Valley Nicasio Square
  • Nicasio Valley San Geranimo
  • Nicasio Valley Nicasio Reserve
  • Valley Ford Estero Gold
  • Custom Cheese boards available for 2-10, please inquire. We can personalize your cheese boards, meats, olives, dried fruits, fresh fruits and more.
  • Wholesale available for Delice de la Vallee and Creme de Fromage, please email Sheana Davis for additional details.
CHEESEMAKING SUPPLIES:
  • Cheesemaking Basket, 1 pack each Chevre, Creme Fraiche & Fromage Blanc Cultures, Cheese Cloth, Cheese Ladle, Recipe Card and Cheese Trail Map, $50.00
  • Cheesemaking Supplies: Chèvre Cultures, Creme Fraiche Cultures, Fromage Blanc Cultures, Vegetable Rennet, Cheese Ladles and Cheeseclothes. $10 each- recipes included.

PANTRY
  • Serres Ranch Blueberry Jam, $10.00 per jar
  • Tallgrass Ranch Olive Oil, $25.00
  • House made Saffron Vanilla Honey, $20.00 Pt.
  • Gipson Honey, 1 lb$20.00
  • Batter Bakery Shortbreads, Sweet and Savory, Lavender Sea Salt & Manchego Cornmeal & Chocolate Chip. $10.00
  • Riso Arborio Rice, 2.2#, $10.00
  • Chico Organic Brown Rice, 30 oz, $10.00
  • Caprice Wafer Rolls with Hazelnut Chocolate Filling, $10.00
  • Kosher Midget Pickles, 24 oz jar, $7.00 per jar
  • Ponte D’ Oro Oil Cured Moroccan Olives, 1#, #10.00
  •  Italian Solid Light Tuna in Olive Oil, 7.5 oz. $10.00
  • The Epicurean Connection's Balsamic Vinegar, $15.00
  • Mother of Vinegar & recipe to grow your own vinegar, $10.00
  • Rancho Gordo "Gay Caballero" Hot Sauce
  • Togarashi Chili Flake, 3 Oz, $7
  • Dried Chili in Oil with Garlic, 3 Oz, $7
  • Spread Catering Co. Cumin Spice Mix, $10 each
  • Italian Amaretti Italian Biscuits, $5.00
  • Fogliani Pizzelle, Vanilla or Chocolate or Anise, 5 oz Bags, $5.00
  • Rancho Gordo Popcorn, 16 oz, $8.00
  • Rancho Gordo Wild Rice, 16 oz, $10.00
  • Dry Beans & Legumes: Black Eyed Peas, Kidney Beans, Golden Lentils, & Green Lentils. 12oz/$4.00 and 24 oz/$8.00
  • Prohibition Spirits Hand Sanitizer, local, $15.00
  • Handmade Cotton Face Masks, $15.00 each
  • Bamboo Plates, Flatware, and Skewers for 10, Re-usable & Biodegradable, $15.00 a set!
Each week a new menu/newsletter will be emailed out Sunday evening with deliveries made on Wednesdays
between 12:00-4:00 PM.
~
Delivery minimum of $30.00.
Deliveries made from
Glen Ellen to Carneros.
~
Napa deliveries upon request; meet at Boon Fly Cafe on
Thursday afternoons. Please email for scheduling and further details!
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To place an order
or ask about the menu,
simply email [email protected]. Each delivery arrives with a menu and directions,
with no contact necessary.
Payment preferred
via Venmo @Sheana-Davis
or 707-235-9530.
Cash or Check, too.
~
Custom catering orders and cheese boards now available, by request. To better accommodate your needs, we appreciate receiving inquiries 48 hours in advance.
~
All of our staff are Food Handler Certified, and our team follows SIP COVID-19 food handling requirements, according to the
Sonoma County
Health Department.
You are invited to join our "Cheese Chats" on Zoom every Thursday!

These are casual discussions meant to help promote American Cheesemaking.
All are welcome to tune in and subscribe to our
YouTube Channel to enjoy!
October 29, 2020

12:00-12:30:
Join us as we host Chef Lisa Lavagetto & Chef Jule Steinfield, owners of The Food Gurus!
These talented chefs have been involved with the food industry for over 20 years and have been awarded several outstanding awards for their cooking skills and contributions to the community.
They now offer in-home catering and cooking classes in Sonoma, CA.

Meeting ID: 861 1315 3895

Register in advance for this meeting:

After registering, you will receive a confirmation email containing information about joining the meeting.

1:00 - 1:30 PM
Cheese Chat with George Crave– President, head cheesemaker, and manager of Crave Brothers Farmstead Cheese (Waterloo, Wisconsin).

Enjoy this educational cheese discussion with George Crave and Sheana Davis. They will explain the extensive sustainability and renewable energy practices used at Crave Brothers, and the delightful, American cheese products available on their online store!

The Family Owned / Sustainably Practiced and Operated / Authentic Farmstead Cheesemaking.

Meeting ID: 845 9666 5933

Register in advance for this meeting:

After registering, you will receive a confirmation email containing information about joining the meeting.

Please email us if you have any other questions.
Our warehouse is now open for retail and prepared food pickup every
Friday/Saturday
from
10:00 AM - 4:00 PM.

Find our fresh cheeses, weekly prepared foods, featured charcuterie, grocery products, cheesemaking supplies, and more items here! Please inquire with any questions and we will hope to see you there! Complimentary coffee served each day.

To schedule catering pickup orders please email us!

19678 8th Street
Sonoma, CA. 95476
(Suites A-B)

Come visit us and our friendly neighbors each weekend at Industrial Park in Sonoma!
@cvmstoresonoma
@sonomareclaimed
@warehouse_19624
@428kitchen
@pinnocchio_furniture
The Epicurean Connection Event space is available for private POD events (under 10 people per class or event).

We offer Cooking Classes, Cheesemaking Classes, and Catering Services.

In addition to those services, we will continue to deliver food from Carneros to Kenwood, including prepared food, served on glass (returnable) platters.

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In November, we will be hosting a special cooking class
as a donation to
Stand By Me Mentoring Alliance, Sonoma to Sonoma Valley High Students. We look forward to this and together we will make a Turkey Sage Pasta Bake!

~

All retail/pantry items listed below our menu are available to include with your Wednesday food deliveries as well.

We will be open
October 30 & 31 from 10:00 - 4:00...
costumes welcome!
Dog-friendly seating and treats available as well!

Be safe, wear a mask, and stay socially distant, as we need to open our County. We cannot expand until our COVID-19 numbers drop!

Please feel free to call or email with any questions or suggestions for us. We hope you enjoy your meals this week and your Halloween!

– The Epicurean Connection Team
All of our food is made fresh in a
commercial, licensed kitchen.

You are welcome to sponsor a meal for a family or individual in need.
$25.00 or any amount will go directly towards feeding members of our community.
Rock The Vote
www.rockthevote.org
Check your registration and get your vote counted!
We are honored to be part of the Sonoma Community Center, as we prepare our menu items weekly in the certified commercial kitchen.
Wildlife Rescue Sonoma County
Sonoma Vintage House

We are grateful and proud to work with our local producers, including the following businesses:

Landy Landcasper Produce
James Cannard Produce
Little Paradise Farm
Serres Ranch
The Patch Produce
Watmaugh Strawberries
Tall Grass Olive Oil
Sonoma Marin Produce
Greenleaf Produce
Relax & Eat Bread
Costeaux Bakery
Skippy's Egg Store
Steve Leonardi Italian Foods
Oz & Emily Robledo
Steiner's, Paul Spadaro
Redwood Credit Union,
Banking and Insurance
Fishman Supply, Mary Deely
Prohibition Spirits
Fleur Sauvage Chocolates
Cooks Vineyard Managment
Kitchen 428
Reclaimed Antique
Pinocchio's Furniture
Art by Jonny & Stony Point Pottery
Our team at The Epicurean Connection would like to thank all of the Firefighters who have been working hard around the clock to protect our community. #sonomastrong
Mummy Brie
Created by Sheana Davis
The Epicurean Connection

Sheet puff pastry, thawed
1 each (7-oz.) wheel of brie
1 large egg
1 tablespoon milk
2 mini pepperoni slices
2 sliced black olives

  1. Preheat oven to 400°. On a floured work surface, unroll puff pastry and cut into 1” strips. Wrap strips around brie like a mummy.
  2. Whisk together egg and milk and brush over pastry. Transfer brie to a parchment-lined baking sheet.
  3. Bake until brie is warmed through and gooey and puff pastry is deeply golden, 20 minutes.
  4. For eyes, place two mini pepperonis into two sliced olives. Serve with crackers, additional bowl of olives and pepperoni.
Golden Cider Cocktail
Yields two serving
Created by Sheana Davis
The Epicurean Connection

1/2 c. apple cider
1/2 c. cranberry juice
4 oz. fireball whiskey
1 oz. grenadine
1/4 tsp edible gold glitter
Ice
Combine all ingredients in cocktail shaker, then fill shaker with ice. Shake until contents are mixed and shaker is cold, about 30 seconds. Pour into glass and serve. Sprinkle with edible glitter. Enjoy.

Apple Cider Baked Donuts
Created by Sheana Davis
The Epicurean Connection
  • 1 and 1/2 cups Apple Cider
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon Apple Pie Spice
  • 1/4 teaspoon salt
  • 2 Tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk at room temperature*
  • 1 teaspoon vanilla extract
Topping
  • 1 cup granulated sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Apple Pie Spice
  • 6 Tablespoons unsalted butter, melted
Instructions
  1. To reduce the Apple Cider, stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. Set aside to cool for while preparing recipe.
  2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
  3. Donut Preparation:
  4. Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
  5. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
  6. Spoon the batter into the donut molds or cupcake pan.
  7. Bake for 10-11 minutes or until the edges and tops are lightly browned.
  8. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
  9. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.