Cindy Daniel on Creating the Healdsburg SHED Ecosystem

Healdsburg SHED

About 20 years ago, Cindy Daniel and Doug Lipton moved to Healdsburg to follow their dream of starting their own farm. After they achieved that dream, they set out to conquer another three years ago: Healdsburg SHED, a celebration of food and community unlike anything else.

Healdsburg SHED has the primary quality that you may see on a thriving farm ecosystem: diversity. This beautiful two-story building is home to a restaurant, fermentation bar, coffee bar, retail shop, produce, farming tools, and a community gathering space. The mission of all of these components is to create a space that celebrates “good farming, good cooking, and good eating.”

After a tour from Doug, we sat down with Cindy to talk about the inspiration, concept, and construction behind SHED, including the different components that work together to make the ecosystem thrive. Some customers may come in daily for a cup of coffee and a pastry or heirloom seeds for their home garden. Ultimately, there are many different kinds of people who can relate to SHED in different ways — here’s how she engages them all.
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dineLA 2016 Preview: Save in the City of Angels, July 18-31

Los Angeles has recently been touted as “the most exciting food city in America,” and dineLA Restaurant Week continues to be one of Summer’s highlights for Angelenos. This is your opportunity to experience an all-star lineup of some the city’s best restaurants for less. Featuring lunches for $15, $20, and $25 and dinners for $29, $39 or $49, this is the must-dine event of the year. As you prepare to book your reservations, check out these dineLA 2016 offerings and snag your tables early and often.

BOA Steakhouse Santa Monica +
BOA Steakhouses are holding on strong to their status of being perennial LA hot spots. Both locations continue to combine a bold, modern environment with upmarket steakhouse fare. Not to worry, pescatarians; they are just as well-regarded for their superb seafood dishes and Instagram-worthy sides. Make a dineLA 2016 reservation at BOA Steakhouse Santa Monica and BOA Steakhouse West Hollywood.

dineLA 2016

Petrossian Paris Boutique & Restaurant
If you really want to go big for dineLA 2016, look no further than the refined opulence that is Petrossian in West Hollywood. This caviar-centric restaurant will be offering a unique three-course dinner menu reflecting chef Alex Ageneau’s lighter, California-inspired approach to traditional French fare. And, keep an eye out for their extra special Royal Caviar Tasting menu, being offered at 30% off the regular price. Now that’s something to “ooh, la, la” about! Make a dineLA 2016 reservation at Petrossian French Boutique & Restaurant.

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Eric Ziebold’s Kinship By The Numbers

You’ll find numbers everywhere you look in restaurants – from the menu and the wine list to the purchase orders and time sheets. We wanted to take a calculated look at the numbers that add up to create the critically acclaimed Eric Ziebold’s Kinship in Washington, D.C.

Chef Ziebold first found success at the lauded-to-the-moon-and-back CityZen, where he earned a Best Chef: Mid-Atlantic from the James Beard Foundation, a Best New Chef award from Food & Wine, and a Chef of the Year award from the Restaurant Association of Metropolitan Washington. His new venture in the Shaw neighborhood combines graceful elegance, spot-on execution, and dishes that range from elevated takes on simple fare – like roasted chicken – to those that are the definition of decadent indulgence, such as Maine lobster French toast. Here are the numbers behind Ziebold’s winning restaurant. (Don’t worry; you don’t have to be a math whiz for them to make you hungry!).

Eric Ziebold's Kinship

Seats: 75

Tables: 24

Year the building was built: 1904

Kitchen staff: 14

Number of hours a dining room server needs to train before becoming “live” on the floor: 80

Bottles in the wine cellar: 2,000

Largest bottle of wine in the cellar: 12 liters of Diamond Creek

Most expensive bottle of wine sold: $2,300 for a 1989 Chateau Lafite

Pieces of ceramics handmade for the restaurant when it opened: 1,200

Pounds of lobster purchased each week: 165 pounds

Eric Ziebold's Kinship

Chocolate chip cookie dough soufflés ordered last week: 70

Number of orders of the best-selling Maine lobster French toast sold last month: 612Continue Reading

Boozy Popsicles: 7 Alcohol-Amped, Adults-Only Frozen Treats

Torn between a fresh-from-the-freezer sweet treat or an ice-cold cocktail as the best way to cool down this summer? Now you don’t have to choose because clever bartenders are adding a hit of hooch to pops in a rainbow of colors. Here are 7 boozy popsicles guaranteed to give you a buzzy brain freeze.

Nacional 27, Chicago, Illinois
Are you more of a Crockett or a Tubbs? Ordering the Miami Vice paleta allows you to indulge your fantasy of being either one of the pastel-prone policeman. The vibrant pop is a mix of strawberry daiquiri and piña colada. Playing Jan Hammer’s iconic theme song to the show on your iPhone while you’re slurping one down is perfectly acceptable, but doing air drums is forbidden. Make a reservation at Nacional 27.

Boozy Popsicles

Gracias Madre, West Hollywood, California
Knock back too many of these boozy popsicles and you just may wake up to find yourself somewhere in Mexico wearing little more than a sombrero. The svelte-but-deadly cocktail on a stick is made with tequila blanco, roasted pineapple, and jalapeño to add a kick of capsaicin. If you do overindulge, make sure you take a selfie of yourself in that sombrero, as it would make an unforgettable Instagram profile pic. Make a reservation at Gracias Madre.

Boozy Popsicles

Cindy’s, Chicago, Illinois
Every Saturday, executive pastry chef Jove Hubbard sells popsicles out a takeaway window on Michigan Avenue. Call it a pop pop-up. There will always be one boozy selection, such as his piña colada enriched with Hamilton Jamaican Pot Still Black Rum. Not included: a paper umbrella or slice of pineapple. Make a reservation at Cindy’s.

Boozy Popsicles

Del Frisco’s Grille, Washington, D.C.
How do you improve on sangria when it’s already the ideal summertime sipper? You turn it into an icy pop, that’s how. Made with pinot grigio, peach schnapps, strawberry puree, and peach chunks, it’s equally breezy and boozy. Make a reservation at Del Frisco’s Grille.

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