SAN FRANCISCO: 5th edition of Good Food Awards in SF
The Good Food Awards will celebrate its 5th anniversary from 5:30 to 10 p.m. Jan. 8 with an announcement of the 146 winners at the Palace of Fine Arts Theater in San Francisco.
Food writer Mark Bittman will deliver the opening remarks and will be joined by honorary hosts Ruth Reichl and Alice Waters. The awards recognize the artisan cheesemakers, curers, preservers, brewers, roasters and distillers that are an integral part of the American food culture.
To celebrate its fifth anniversary, the awards will be announced by 11 of the country’s best independent retailers, led by Sam Mogannam of Bi-Rite Market in San Francisco, along with longtime supporters Williams-Sonoma.
A limited number of tickets will be available to the awards ceremony, which includes a buffet of 100 winning products, whole roasted lamb and finger foods accompanied by winning cocktails, beer, ciders and coffee. Tickets are $120.
The public celebration will take place from 9 a.m. to 2 p.m. Jan. 10 at the Good Food Awards Marketplace held at the San Francisco Ferry Building in conjunction with CUESA’s Ferry Plaza Farmers Market. Tickets are $5 at the door.
The Good Food Awards Cider, Beer & Spirits Garden will take place adjacent to the Marketplace from 11 a.m. to 2 p.m. Tickets are $16.
Here are the finalists from the North Bay:
Cheese: Bellwether Farms’ Whole Jersey Milk Ricotta and Blackberry Sheep’s Milk Yogurt; Cowgirl Creamery’s Inverness; Marin French Cheese Company’s Petite Breakfast; Saint Benoit Creamery’s Meyer Lemon Organic French Style Yogurt; Tomales Farmstead Creamery’s Atika.
Coffee: Flying Goat Coffee’s Ethiopia Kochere.
Oils: Clif Family Winery/Gary and Kit’s Napa Valley Extra Virgin Olive Oil; Long Meadow Ranch’s Napa Valley Select Extra Virgin Olive Oil; Stonehouse California Olive Oil’s Basil Oil; The Olive Press’ Sevillano Extra Virgin Olive Oil.
Preserves: KATZ’s Laroda Plum Preserves, Late Harvest Viognier Honey Vinegar and Late Harvest Zinfandel Vinegar; McEvoy Ranch’s Lisbon Lavender Jelly.
Spirits: Hanson of Sonoma’s Organic Vodka — Original; Long Meadow Ranch’s Grappa; Sonoma Syrup Co.’s Pure Olive Juice; Spirit Works Distillery’s Vodka; Wine Forest’s Wild Elderberry Shrub.
The Good Food Awards is organized by the nonprofit Seedling Projects in collaboration with a community of food producers, writers and lovers. For a complete list of finalists, go to goodfoodawards.org.
POINT REYES: Get cheesy down on the farm
The Fork at Point Reyes Farmstead Cheese Company has launched a new series of winter farm dinners, culinary classes and other special events.
Farm Dinners will be held on Jan. 22, Feb. 19 and March 19. A farm-fresh, Southern-style brunch will be served on Jan. 31. Romantics will enjoy local cheese, oysters, grass-fed beef and chocolate during a Valentine’s Dinner on Feb. 13.
Jennifer Luttrell, executive chef of The Fork, will give a hands-on class on “Soups and Stews” on Feb. 6. Allison Arevalo and Erin Wade, chef/owners of Homeroom in Oakland will give a “Mac’n’Cheese Please!” demo class on Feb. 27. Louella Hill, the San Francisco Milkmaid, will give a hands-on class on “Artisan Cheese at Home” on March 27.
Full class details and cost can be found at theforkatpointreyes.com. To reserve, call 800-591-6878.
PETALUMA: Crab feed benefit
Lagunitas Brewing Company will host the Fresh Crab Feed to benefit Cinnabar Theater at 5:30 p.m. Jan. 13 at the Petaluma brewing company.