How it All Began

Years ago, Will Seppi went on an adventure seeking a new chair for the Costeaux Santa. While on the hunt, he picked up a few Christmas decorations including some nutcrackers when a stranger approached. The stranger explained she and her sister just inherited a large collection of nutcrackers from her late mother and having no room for them a new home was being sought. When she heard about the Costeaux café, she knew her mother would have been so happy to offer the collection for the community to enjoy. Will agreed to procure the nutcrackers and the organic evolution of the collection began. Since then, the nutcrackers come marching into the café to deck the walls for the Christmas holiday season!

It Continues to Grow

Each year guests from near and far come to view the collection’s growth. Many guests have gifted nutcrackers to the bakery over the years as well. As a recognition of thanks, local organizations have provided nutcracker contributions too. “One year, we received a box in the mail with no return address,” says Will Seppi. “Inside we found a note that read ‘Dear Nutcracker Orphanage, we know you’ll take good care of them.’ Inside we found several fun additions to the Costeaux nutcracker family.”

Guests continue to try to find a nutcracker that they believe does not exist in the collection. It is their determination and those who think they know the official count each year who keep the magic alive! Come celebrate the season at Costeaux.

Sonoma County Juvenile Hall Culinary Program

Last week marked the end of an eight-week culinary program for Sonoma County Juvenile Hall. Led by Chef Jorge Flores, the program was a successful trial for its students. The program was developed by Verity, a nonprofit dedicated to the elimination of sexual assault and human trafficking through prevention, and support of survivors through intervention and healing. Through the Verity prevention team, needs of the students were identified, and the long-term vocational training culinary program was created.

“What I’m proud of is they were able to be very professional and respectful,” says Chef Jorge. “They were able to follow instructions, and I really thought that would be a struggle to keep them focused. They were really looking forward to it and learning. Potentially, some of them have the skills to keep pursuing a cooking career.”

The hands-on-training experience exposed students to life skills. During the program, students were able to learn to cook various dishes. The final dish was baked outside in a pizza oven provided by Chef Michael Degen. This final cooking lesson was a collaboration with Chef Jorge and Chef Michael.

The Final Lesson

Students assembled on the correctional facility grounds where they donned their aprons. They each received premade Costeaux pizza dough. They carefully watched a dough stretching demonstration by Chef Michael. Once the dough was in the correct shape and size, the toppings were introduced and added before sliding into the oven.

Then, the first group was given the wooden pizza peels to stretch their dough on top. Chef Michael and Chef Jorge observed the process while each student worked with pizza dough for their first time. While some needed help with holes in dough stretched too thin, the dough began to take a very accurate round shape. One student decided to try a heart shaped dough for fun and the first group of students headed to the toppings table. Many students were happy with the mozzarella and pepperoni topping combination. Most students took time to explore basil’s scent and taste, determined if they liked the smell of oregano, and enjoyed adding pepper flakes to their personal pizzas. The students placed their pizzas in the pizza oven with their peels and gave it a good tug for the pizza to slide onto the hearth.

“Their silliness was fun,” says Chef Jorge. “It reminded me of when I started to cook and didn’t know what some herb was. I remember going into a walk in (fridge) thinking I would know what I was sent for and I didn’t know what parsley was. They (the students) were smelling everything.”

As soon as the pizzas were done, Chef Michael sliced them for consumption. Students offered to trade pieces with others to try different combinations. They also offered to share their pizzas with observing staff. The finished pizzas looked as though they were restaurant quality. When the students finished their pizzas, they received their certificates of Culinary Program Completion signed by Chef Jorge.

This test pilot of a culinary program was a success and Chef Jorge looks forward to volunteering his time at Sonoma County Juvenile Hall again.

“The most surprising was how the most simple skills were something they had never done,” says Chef Jorge. “They had never seen a poached egg. It tells you a lot about where they come from. Single parent families or those with many jobs who don’t have the time to cook with their kids.”

10 Years Organic

Nestled down Westside Road in Healdsburg among the vineyards, is a plot designated to organic farming. Dave Pew developed Russian River Organics 10 years ago to continue on his decade of farming.

Dave was inspired after meeting some farmers in Santa Cruz. He had always been interested in food and his dad is an avid Gardner. Eventually, he met some mentors and realized farming could be a career path.

“I like the challenge of it [farming],” says Dave Pew. “It’s a mix of art and science. If you perceive everything with an alert sense you will see what is working. It’s physically and mentally exhausting.”

During a recent visit, Dave shared his plans for caring for the soil. Soon he will add compost and grow a cover crop to replenish the soil’s nutrient. These farming practices will give the maximum potential for the next crop.

“When dishes are created, it starts here at the farm,” says Chef Jorge. “What I appreciate is that Dave always lets me know what is coming and for how long I can expect it. He delivers and has quality produce. The demand for his produce is high.”

Seasonal Gems

Chef Jorge likes to get the Ridicchio, Gem Lettuce, Tres Fine Frisee and many other types of produce from Russian River Organics. “Dave’s Tres Fine Frisee will surprise guests. I use it for the Chicken Paillard on our dinner menu. Guests love the flavor and it holds dressing really well,” says Chef Jorge.

All the Gem and Baby Head Lettuce on the Costeaux menu comes from Russian River Organic. “I like the colorful mixture. Guests love it and ask for name of the lettuce often,” says Chef Jorge.

Coming soon, Chef Jorge is going to feature Russian River Organics’ Japanese Eggplant in a Harvest Hash.

Congratulations Anne the Pioneer Award Honoree!

Our beloved Anne Vercelli received the Pioneer Award September 10th for her dedication to the community and passion for the food and wine industries. We are fortunate to have Anne on our hospitality team at the café for 26 years and counting.

Anne’s Journey

Anne graduated from California State University, Sacramento with a major in Food and Nutrition. Later, she graduated with honors from the Culinary Institute of America in New York. Her chef career spanned several restaurants in New York, San Francisco, and Burlingame.

In addition to her time in the kitchen, Anne has served as the Assistant Director of the San Francisco Chronicle Wine Competition for 25 years and has been teaching at Santa Rosa Junior College for 44 years. She is also a judge for the Atlantic Seaboard Wine Association in Virginia every year.

A Family Tradition

Anne is the second generation Pioneer Award recipient. In fact, her father was the first person to receive the award in 1999 recognizing his wine background. To learn more about the award, visit the Healdsburg Museum website.

Now that the summer months are here, we met with Rose Jimenez, our Director of Marketing, to talk about all things Pizza. “There is something about summer and the freedom that comes with it that is just perfect for a pizza night,” says Rose. As a parent she often finds herself trying to find ways to generate some fun for her kids. She explained the summer hours for the kids allow for a lot of creativity.

“I love to invite another family over for a pizza party night,” says Rose. “My youngest enjoys laying out the ingredients in his own fashion during the set up.” Rose loves seeing her children take part in the set up and in the role as a host. Her kids are proud when showing their friend’s their own rolling pins and talking about what toppings they prefer.

Toppings Approved by Rose’s Children

Rose’s youngest son is a huge fan of olives. He will cover his pizza in them and often enjoys a pesto sauce. He likes to add salami to the pizza regardless if it’s made with pesto or marinara sauce. On the other hand, her oldest is a fan of the “Hawaiian style pizza” with loads of pineapple and ham.

Rose’s Pick for Toppings

While visiting the original café, Costeaux On The Go or Costeaux Petaluma, Rose enjoys asking guests who purchase Costeaux pizza dough what kinds of pizza they make at home. A year ago one of the regulars at Costeaux On the Go shared a pizza recipe with Rose and she just had to try it out. It included salmon, capers and crème fraiche. “I was blown away by the idea and had to try it at home,” says Rose. “I really enjoyed the combination. That is what is so great about pizza, the fact that you can make the simplest combinations or go wild with toppings.”

Find Costeaux Pizza Dough Near You

Costeaux Pizza Dough is available at all Oliver’s locations and at Big John’s Market in Healdsburg. You can also find it frozen at the following Costeaux locations:

• Costeaux French Bakery – Downtown Healdsburg
• Costeaux On The Go – Next to the Sonoma County Airport
• Costeaux Petaluma – At the Petaluma Hotel

As a High School Senior, Heather Lardizabal committed to an internship at Costeaux French Bakery. One would not have been surprised about her direction given her high school track. As a Piner High School Student, she enjoyed culinary classes by Mr. Rose and Ms. McCabe. In fact, she was constantly talking other teachers into letting her spend more time in the culinary classroom. She was active in the culinary competitions through FCCLA . Her passion for baking drove her to state and national levels. It was in high school where a counselor pitched the idea of an internship through the CTE Foundation. The CTE Foundation has partnered with Costeaux French Bakery through the years. Inspiring tomorrow’s workforce, CTE Foundation fosters partnerships among educators, employers and donors to innovate the education-to-career experience.

“I wanted to bake since I was in elementary school,” says Heather. “I watched so many cooking shows and learned food is a universal language. It just brings people happiness.”

During her internship, Heather spent her time at the Baking Centre. She learned about Tia Maria by Costeaux. Eventually, she took a role as a Guest Service Associate at Tia Maria. This month, she took the opportunity to manage the Costeaux location inside Big John’s Market. There she can continue to challenge herself crafting culinary delights.

“Thankfully, I didn’t leave Costeaux,” says Heather.  “I’ve gone really far and I’ve learned a lot!”

Graduation Planning Advice

“When I think about graduation celebrations, I think about black and gold hats,” says Heather. “For me, Champagne Cake is a really good way to celebrate a graduate. You have to go gold and chocolate, it screams celebration.”

At Big John’s Market you can give the team a call to put anything on hold. Your graduation celebrations are important, and the team can make sure everything will be just right. Whether you are seeking a graduation gift like the classy, popular macaroon boxes or for a dessert to serve guests, the team can take care of you.

Heather’s Favorite 

Taking on the role at Costeaux inside of Big John’s Market has given Heather the chance to make custom cupcakes. It is a perfect project for Heather because she used to pipe frosting in her free time for fun. She liked that it was visually pleasing and the repetition of the act. “Truly, it’s been interesting experimenting on what is eye catching with cupcakes in the case,” says Heather. Stop by and say hello to Heather the next time you are in Big John’s Market! Ask her about her latest cupcake creations.

When Chef Jorge Flores took over the kitchen at Costeaux, he was passionate about local produce and building the vendor list.  “I knew I wanted to work with Preston Farms when I started at Costeaux because of their assortment and quality of their products,” says Chef Jorge. He has memories of visiting Preston Farms at the Farmers Market and tasting samples in his previous roles. In fact, he thinks it was the strawberries that led him to starting a wholesale account five years ago. “They are really well known for their strawberries,” says Chef Jorge. “Some of the best I’ve ever had in my life. They care so much about what they produce, it’s a small farm and they have great results. You find that sweet spot with a producer and you just run with it.”

Our Preston Farms Partner
On a cool, crisp Spring morning Chef Jorge Flores visited Preston Farms in the Dry Creek Valley. Farmer Kristin Morrison greeted Chef Jorge with an update on the farm, she is on her 10^th growing season there now. She had just taken a break from picking strawberries on the certified organic farm. While on of the farm cats trailed along, Kristin led Chef through the property, along the berries to the green house where various starters were thriving.

“I love working with Chef Jorge because he is so knowledgeable on working with the flavors,” says Farmer Kristin.  “I grow it and he knows what to do with it.”

One might describe Chef Jorge’s reaction to the rest of the tour as looking like a “kid in a candy shop.” He enjoyed trying the fresh strawberries, hearing about the “you-pick” programs they offer in different seasons and started getting creative with menu ideas on the spot as soon as he noticed the fava beans. Fried fava beans are looking like an addition to the special’s menu soon.

Eventually, the conversation turned toward community involvement. Farmer Kristin and Chef Jorge shared their current opportunities where they work with students of all ages in the kitchen and on the farm. Needless to say, their great minds quickly started looking at ways to collaborate in the future.

Farmer Kristin Morrison
In her role, she is constantly planning a season ahead. She works backwards to grow plant starters on time, make appropriate timelines to plant into the ground, and trestle if needed. She has goals to fulfill wholesale delivery needs, the Healdsburg Farmer’s Market on Saturdays and to stock their own Farm Stand.

“I get most excited about tomatoes!” says Farmer Kristin. “I start working on them in February. Eventually, I plant them in the ground to work towards placing on trestles in May, with a goal to have them ripe for use in July.”

Ironically, Chef Jorge is also a fan. “Tomatoes are my favorite produce,” says Chef Jorge “You can use them in a lot of things. It takes those perfect ingredients that Preston Farms supplies to make a great dish.”

About Preston Farms
Lou Preston purchased the property in 1974 where he kept vineyards to UC Davis standards and continued to learn more. He learned about organic farming and the benefits of biodynamic gardening. Eventually, he became interested in native California plants and the history of the region with pears, prunes, and peaches. As Farmer Kristin says, “Through a perfect storm of wanting to make this change and Lou being a visionary, it all came together.” Lou continues to be passionate about the gardens and knows Farmer Kristin is continuing the legacy.

Preston Farms can also be found at the Healdsburg Farmer’s Market on Saturdays. There they sell starters, and a nice mix of fruits, vegetables, herbs and cut flowers.

Enjoy the Preston Farms Experience
The drive itself to the property is not far from Costeaux bakery and cafe. However, it offers a windy retreat with a calming view. Preston Farms is open 10-4 year-round. It’s a short escape from the hustle and bustle of everyday life for a farm stand visit and wine tasting. Preston Farms has various vegetables, fruit trees, herbs and cut flowers. During the week, you can visit and enjoy a game of bocce by the picnic tables. On the weekends, you can find a good mix at the well-stocked Farm Stand including shelf-stable items like Preston Farms Polenta.

Recently, Chef Jorge was at a loss of words trying to describe the polenta. “I tried their polenta for the first time last week and it’s…amazing!”

Spring is here, Sonoma County, and that means it’s time to trade stuffy dining rooms for the great outdoors! Picnics are the perfect way to celebrate the season, and Sierra at Costeaux Petaluma and Cynthia at Tia Maria are here to convince you why.

Sharing the Love (and the Food)

One of the best things about picnics, according to Sierra, is the shared experience. A potluck picnic lets everyone contribute a little something, showcasing their culinary talents and spreading the prep work around. It’s a fantastic opportunity to support local businesses too! Think of all those amazing cheese shops, bakeries, and specialty stores you can visit to create a gourmet spread.

More Than Just a Meal

Picnics are about so much more than just the food, though. Sierra says the whole effort of putting together a beautiful spread, like a charcuterie board, shows you put thought and care into the experience. And Cynthia highlights the change of scenery. Eating outdoors, maybe even on the ground, can feel refreshingly grounded and different from a typical meal.

Location, Location, Location!

The possibilities for your picnic location are endless! Spread out a blanket at the beach, take the kids to the park, or simply enjoy your own backyard.

Craving Inspiration?

Feeling stumped on what to bring? Sierra and Cynthia have some fantastic ideas!

• Last-minute beach picnic: Pistachio Pasta Salad from Costeaux sounds like a winner!
• Backyard picnic with friends: A delicious fruit tart is a crowd-pleaser.
• Picnic with your goddaughter: A Parisian sandwich is perfect for sharing.

Picnics with Cynthia: Simple Delights

Cynthia keeps her picnics classic with sandwiches, coffee, and chips. Her secret weapon? The Parisian sandwich. These pre-made delights are perfect for picnics because they’re easy to transport and won’t get soggy. Pair it with a refreshing Coke for a no-fuss lunch.

Grab a blanket, pack a basket, and get ready to embrace the sunshine! Picnics are a delicious, and delightful way to connect with friends and family while enjoying the beautiful outdoors.