Wine Tasting Room of the Week

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Macheezmo Mouse was a concept restaurant chain that operated in Portland, Ore., in the 1990s. The fare was fresh salads and burritos, and the tagline was “Healthy Mexican Food.” Employees were instructed to tell curious customers that the name was: “A paradox!” The healthy effect was achieved mainly by stuffing burritos with shredded carrots and such. I hope that these days, they have got some decent taquerias up there. Such an effort to make Mexican food appealing to health conscious gringos seems strained, and mystifying here in California, not to mention a little insulting. The cognitive dissonance was further enhanced by the decor. Acute angles of industrial steel plating, front ends of hot rod cars jutted out of the wall&#8212all with classical music lilting in the background.

For some reason, a visit to Longboard’s tasting room reminded me, in afterthought, of the long-gone Mouse. But I want to emphasize that the cognitive dissonance is much more pleasant at Longboard. For one thing, they serve wine. Longboard was started up by a winemaker who, can you guess, wanted to combine his two passions, surfing and wine. They’re serving a few Longboard wines over at the Toad in the Hole Pub in Santa Rosa, and I decided to drop by and see what else was up at the tasting room. It’s on Fitch Street, just a few blocks out of the way of the Healdsburg hubbub. I kind of expected a driftwood tasting shack with sand on the floor, our wine dude to greet us with a hang loose sign, and an ice-cold Corona on offer as a closer.

Well, no. Inside, it’s a dimly lit lounge, with leather-upholstered seating and artwork on the walls. Surf art, to be sure. And floor to ceiling with vintage surfboards, no doubt. And yes, an endless surf documentary plays on a big plasma TV with a Dick Dale soundtrack. Other than that, it’s rather sedate. Our host was a veteran sommelier&#8212and surfer&#8212who poured Merlot while muttering comparisons to impeccably pronounced Bordeaux counterparts and tossing off causal asides about suitcase clones.

But if the setup seems so genteel, consider this: If serious surfers are said to anticipate an approaching wave with focused contemplation, then it only follows that they’d pursue winemaking with corresponding studiousness.

I’d like to see some more fun in the lineup (a wine cooler-ready rosé?), but the wines are seriously good enough. The 2004 Russian River Valley Syrah ($24) is deep in pen ink and dark blueberry fruit, with tannins that are big, though not as gnarly as the 2003s. An unusual blend of 90 percent Syrah and a handful of other cultivars field-blended in one crush, the 2004 Dakine Vineyard Syrah ($45) is much softer, with Zin-like acidity and baked berry aromas, with a full, long finish. Available soon and sparingly offered for tasting, the 2006 RRV Pinot Noir ($28) has regional character of candied cherry fruit, spicy greens, clove and cola notes. The pours are sufficient to get a good bearing on the flavors, and if you’re really enjoying one in particular, you can buy a glass for $5 and kick back, a hella good deal. The Cabernets were unfortunately not available, so until the 2004s roll in, we’ll just have to hang on, look westward and wait.

Longboard Vineyards, 5 Fitch St., Healdsburg. Tasting room open Thursday-Saturday, 11am to 7pm; Sunday, 11am to 5pm. 707.433.3473.



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Complete Cycle

09.26.07

Just for fun, I decided to cold-call restaurants out of the phone book until I find one that composts. After all, if I can fill a one-gallon bucket every single day with food scraps, how much must a restaurant produce?

“Why should I compost? It will just breakdown in the landfills anyway, so what’s the difference?” I have heard this pathetic excuse from people who refuse to compost so many times that I long ago lost count. No matter how many times I hear it, I never get over the stab of irritation that inevitably makes me snap something unattractive like, “Been to any landfills lately, Einstein? You actually believe that your food scraps compost? And how exactly, in this compressed and smothering environment, do you expect anything to breakdown?”

In response to my small act of guerilla investigative journalism, I receive a series of no’s, which finally end with a miraculous “Yes,” at the French Garden Restaurant in Sebastopol. Restaurant owners Joan Marler and Dan Smith compost the scraps from their kitchen at their nearby 30-acre organic farm, and it is this morsel of information that leads me not just to a composting restaurant, but to an organic garden, a way of life and a small community hospital struggling for survival.

Marler tells me that the reason she and Smith have the restaurant is because of the farm. It is the farm that drives their menu, their passion and their dream. “This is our way of manifesting our values in terms of how to live and be earth stewards, supporting local economy and eating locally,” she says. “And how not to support this whole megabusiness of food that’s coming from all over the world. The whole point is: what sustains life?” Their farm provides, almost exclusively, the fruits and vegetables used in the restaurant. Everything is fresh picked and delivered straight to the restaurant’s kitchen, down to the flowers on the tables. Even the butter is churned fresh from local organic cream.

Marler and Smith are actively committed not only to growing and serving their own food, but to using the restaurant space as a positive place of interaction for the community. The last Wednesday of every month, the French Garden sponsors a free documentary series on peace, justice and sustainability; the first Sunday of every month there is an open mic for poets; and the last Sunday, up come the chairs, tables and carpets&mdashand in come the band and the folk dancing.

I meet Smith at the restaurant, and he walks me through the bustling kitchen. The kitchen overflows with produce&mdashtomatoes, lettuces, onions, herbs, multicolored peppers, chives, garlic, berries, apples, pears&mdashall of it brought in fresh from the farm. Buckets of freshly pulled carrots wait to be washed, heirloom tomatoes are lined up on trays, fresh-made sauces and tapenades are in the cooler and edible flowers await. I am surrounded by a priceless array of organic food, and am struck momentarily by an almost overwhelming case of kitchen envy that dissolves into admiration when Smith shows me where the kitchen scraps are collected into trash bags. These scraps are taken back up to the farm, mixed in with composted duck manure, and then turned back into the ground to feed the farm so that, as Smith puts it, the cycle is complete.

Along with running the farm and the restaurant, Smith is director of business and strategic development for Palm Drive Hospital, a volunteer position of utmost importance for this hospital, which is all too often teetering at the brink of extinction. He and Marler have, on more than one occasion, been personally responsible for helping to provide the funding necessary to keep Palm Drive open and functioning. Smith insists, “A hospital isn’t just a corner store. You don’t just let your hospital close!” To this end, the French Garden will host a fundraiser for Palm Drive Hospital on Sept. 30, providing the entire banquet free of charge, which means that 100 percent of the ticket price goes directly to saving the hospital.

As I drive home, it occurs to me that there must be something more to people who compost. On the surface, composting may seem like a small thing. After all, what is a little decomposition compared to the perilous nature of existence? But the facts are irrefutable, and once again I have been shown proof that composting is, indeed, indicative of so much more.

For fresh grown eats, call the French Garden at 707.824.2060; for a list of weekly events, visit www.frenchgardenrestaurant.com; for more information on the Palm Drive fundraiser, call 707.823.8312.


Twiga at Safari

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I haven’t eaten a really good Tunisian brick since I toured northern Africa in the late 1990s. And when was the last time any of us enjoyed a truly tasty Tanzanian bottotie, straight from the Serengeti?

We’ll get our chance at the Twiga at Twilight fundraiser, coming up Oct. 6 at Santa Rosa’s Safari West. The menu for the evening is all about Africa, starting from the reception with its Moroccan-style chicken sticks, to the dessert of fresh berries, pineapple and papaya spiked with star anise and spun sugar.

The event, at $150 per person, benefits the nonprofit educational foundation of the 400-acre wildlife preserve tucked in the Petrified Forest between Santa Rosa and Calistoga. In typical fashion, it includes live entertainment, silent and live auctions, and plenty of wine.In an untypical twist, however, guests will start the evening (promptly at 5:30pm, please) with authentic Sundowners (serious whiskey and gin-based drinks, mixed with malaria-protective quinine tonic water and scurvy-fighting lime juice, thank you). No ho-hum canapés here, either: African-costumed servers will ply guests with peri-peri (fiery Red Devil pepper) prawns slathered in mango-macadamia chutney, banana chips topped with chicken hash and “authentic African maize bowls” (corn dough rolled into little balls and dipped in savory relish).

Dinner will be a three-course feast beginning with cucumber-feta and watermelon-pineapple salads, artichoke-basil-cauliflower flatbreads and those delectable bricks (samosas, actually, as in the popular African street snacks of crispy pastry purses stuffed with raisins, onions, potato and lemon peel; the brick Twiga’s menu refers to is the phyllo-like dough).

Guests are encouraged to dress safari-chic, for gathering around family-style entrées including roasted harissa-rubbed game hen, cumin orange duck legs, saffron couscous with grilled vegetables, green apple roasted potatoes and that delicious bottotie (a traditional casserole of curried ground beef and dried fruits topped with baked custard, bay leaves and lemon). Wrapping things up: spiked fruit, chocolate banana bread pudding and chocolate-rum mini flans.

It gets even better. During the festivities, guests will be set loose to explore the rolling, tree-covered preserve, bidding g’day to the gazelles, offering salutations to the scimitar-horned Oryx and greeting the park’s newest baby giraffe.

Be sure to bring your wallet&#8212the highest bidder at the auction will get the chance to name the cute critter. If Twiga is already taken (an obvious choice, it’s Swahili for giraffe), I vote for “Little Baby Bottotie.”

Twiga at Twilight is slated for Saturday, Oct. 6, at Safari West, 3115 Porter Creek Road, Santa Rosa. 5:30pm to 9pm. $150 per person with optional overnight accommodations available. 707.579.2551 or www.safariwest.com.


Russian River Food & Winefest in Monte Rio

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Gretchen Giles

While the Russian River Food & Winefest is only in its fourth year, its scope has expanded far beyond presumed baby steps. With the culminating event slated for Sept. 30, the RRFW actually begins on Wednesday, Sept. 19, with a little old open mic in Graton. At that town’s Ace-in-the-Hole pub, singer-songwriters will vie to see who gets an opening slot for the Country on the River gig set for the Monte Rio Meadow on Sept. 29, headlined by Hal Ketchum. An outdoor event replete with gourmet box lunches, this afternoon of Americana and lawn-dancing benefits the Russian River’s EcoRing nonprofit, just one of the many river area do-gooders due to receive funds from the overall swathe of the RRFW.

On Sept. 20 at 3pm, the Guerneville School Garden is the recipient of a Planting of the Trees ceremony in which three black walnuts will be added to the school’s teaching garden. On Sept. 28, the RRFW turns its eye to the arts with a unique event to sustain Monte Rio’s plucky Pegasus Theater with staged readings of works about the joys of eating and drinking performed by area actors and foodies. The $100 ticket includes all manner of comestibles as well as two tickets to an upcoming Pegasus production.

The RRFW culminates on Sunday, Sept. 30, in a daylong meadow marketplace with food and wine tastings, chef demonstrations and an author panel, among other treats. Relish Cooking School dons the whites, as do James Beard Award winner Scott Peacock of Atlanta’s Watershed resto and our own Mateo Granados. Carrie Brown of Jimtown, author Michele Anna Jordan and chef Peacock discuss “American Food in American Life”; meanwhile, artisanal cheese tastings will abound. A VIP ticket gives access to a restricted area amassed with special food-, wine- and expert-driven events.

Other recipients of this massive fundraising effort include the Russian River Valley Foundation, assisting arts in the schools, and the benevolent Sisters of Perpetual Indulgence. Eat good, dance good, plant good, enjoy good—do good. Not bad at all. Affiliate events too numerous to list add to the fun. For complete details, go to www.russianriverfoodandwinefest.com.



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Doing the Math

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Picture It: Sonoma County residents alone produced enough solid waste in July 2007 to equal the weight of 90,000 Sumo wrestlers.

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Most people have trouble relating to environmental data. For example, what does it really mean that Sonoma County produced 1,300 pounds of CO2 emissions per capita in July? Is that a lot? A little? Should we be concerned about this, or is that low as far as these things go?

Well, apparently, that 1,300 pounds is the same as sending 70,000 Hummers up into the atmosphere. And that 440 kilowatt-hours of energy used per capita in June? It’s like every person brewed 3,000 pots of coffee that month. Or the 111 pounds per capita of solid waste that Sonoma County residents generated in July? The same weight as 90,000 sumo wrestlers, y’all.

That’s according to Graton-based Community Pulse, a new information source working to draw attention to environmental issues. Its goal is to get people to tune into environmental indicators the same way they pay attention to sports stats or rain predictions.

“There are so many kinds of feedback that people tap into,” says Anna Brittain, program manager for Community Pulse. “They check the weather, traffic reports, get on the scale to see if the diet is going anywhere. We want to make environmental feedback like the weather, something that almost everyone taps into.”

Community Pulse has partnered with agencies like PG&E and the Sonoma County Water Agency to get monthly outputs for four categories: solid waste, water use, energy consumption and CO2 emissions. Once Brittain gets the numbers on the categories, she breaks them down to a per-capita rate to make them easier to understand. On top of that, she tries to get people to visualize the numbers by comparing them to everyday things like Hummers and pots of coffee.

The goal is to use numbers to show how actions like leaving the lights on or not recycling affect the environment. Community Pulse also offers tips on how to make lifestyle changes such as watering after dark to reduce the water bill or keeping the water heater at 120 degrees to reduce electricity use. Other tips are more controversial, like suggesting people go vegetarian to save water, since it takes less water to produce vegetables than it does to produce animals.

“That one was to generate some buzz,” Brittain says. “I’m not sure how many people are actually going to turn vegetarian.”

If it catches on, Community Pulse hopes to expand to other communities in the Bay Area and beyond. Once communities see how they compare with the areas around them, it may stir up a little friendly competition.

“If the strategy is demonstrated as effective, we would want to get [the monthly report] syndicated so that newspapers could purchase it for their community papers,” says cofounder John Garn. “But right now, we’re just trying to figure out the system in Sonoma County.”

Garn, who owns the environmental consulting firm Viewcraft, first thought of Community Pulse 10 years ago when he read a thesis by Dutch graduate student Jan Hanhart.

In the early 1990s, the local government of The Hague, Netherlands, wanted to reduce natural gas consumption in the community by 15 percent. Hanhart suggested they simply show people the amount of natural gas they were using, give them a goal to meet and tell them how they could meet it. The government didn’t like the idea, so Hanhart decided to turn the experiment into his graduate thesis. He began putting ads on the front page of the newspaper explaining how much natural gas the community was using and how people could cut down. People soon took notice. By the end of six months, natural gas emissions had decreased 18 percent, surpassing the government’s goal.

When Garn read Hanhart’s thesis, he decided to try the idea in Sonoma County. However, the project stayed in the background until a year ago when Brittain, then a Yale grad student, became Garn’s intern and took over the project.

First, they started collecting the data, which took almost a year to track down since most agencies aren’t prepared to parse out their statistics on a monthly basis. Since launching in May, some 1,200 visitors have visited the CommunityPulse.org website and the nonprofit has committed to running regular data in the daily press, aiming to reach a larger audience.

It’s a small start, but it’s begun to catch on. “A teacher came up to me and said that every day she cuts out the weather report and hangs it in her class,” Brittain says. “Now that she has discovered Community Pulse, she has started to cut it out and hang it in her class as well so her students can read it along with the weather.”

Still, even Brittain seems unsure whether the project will gain momentum. For one thing, people tend to shut down when they hear terms like “acre foot” or “greenhouse gas emissions.”

In fact, getting people to view environmental information positively is one of the biggest challenges of activists today. And that, more than anything, is Community Pulse’s plan: to change how people look at environmental indicators.

“Signals are missing in the realm of the environment,” says Ann Hancock of the Climate Protection Campaign, a fiscal sponsor of Community Pulse. “So we blithely go along consuming and behaving the way we do because of the absence of those signals. Community Pulse is one of the ways to get those signals. It’s not going to be for everybody, but it is a good thing for many people.”

For this reason, the project consciously uses the word “Community” in its title instead of something like “Eco-Pulse” or “Green Pulse.”

“We don’t want someone to read this title and be instantly done,” Brittain says. “We eventually want this to go to the Midwest or the South and we don’t want someone to see the title and go, ‘Eco-Pulse? No. I’m not reading that.'” Americans, who make up 5 percent of the global population but consume 29 percent of global resources, are slow to make environmental changes because, some theorize, they equate it with giving up their lifestyle.

Garn believes that if Americans see how a simple lifestyle change directly contributes to the overall environmental health of the North Bay, they would be more likely to make these changes.

“Most people in Sonoma County get an energy bill and a water bill and a solid-waste bill,” he says. “Now they have the ability to dial these numbers back into their personal lifestyle. The numbers of salmon in the river or old growth redwoods as indicators are interesting, but these indicators impact people’s lifestyles. With them, people can actually make a change.”


Hook & Ladder Vineyards & Winery

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09.19.07

Many would-be casual wine tasters may not realize this, but one of this region’s most compact and accessible wine roads is only two miles west of Santa Rosa, on a short stretch of Olivet Road. At least a half dozen family-run wineries are practically within stumbling distance of each other, but then I wouldn’t recommend stumbling down Olivet Road in the middle of harvest. Even with a designated driver, the passengers would have to be champs to make it through an afternoon of the world-class wines this country back road has on tap. If I was writing for tourists, I’d say it’s one of those authentic back-road spots where the locals go. Writing for locals, I instead recount that it’s a convenient, quiet area that most tourists haven’t found.

But Hook & Ladder is easy to find. Just look for the old fire truck parked out front. The label seems obscure at first, perhaps having something to do with pirates–until you’re reminded that “hook and ladder” is slang for a fire truck. Owner Cecil De Loach retired from 16 years as a fire captain to smoosh grapes full-time. The same De Loach who helped to bring international recognition to Russian River Valley wines? The very same. Having sold the brand to a Burgundian clan (see Swirl ‘n’ Spit, July 11, 2007), the De Loach family reorganized their operation at their original Barbieri Ranch, retaining some 400 acres of vineyards. Both wineries release some vintages from the same vineyards, as with the Gambogi Zinfandel.

Hook & Ladder is a favorite; I’ve been there three or four times in the past year. Maybe because it’s the straightforward tasting room in the plywood-paneled barrel room, a step from both the lavatory and the laboratory to the right of the wood-plank-across-some-barrels tasting bar. Folks there are friendly, and if they’ve discovered a litter of kittens in the case storage area, they’ll let you see them (sorry–they’ll have long been spoken for). Furthermore, here’s a place where they’ll proudly serve up estate-grown white Zinfandel.

This is the pink stuff that you’ll want to bring to dinner with that relation who just loves white Zin instead of uncompassionately trying to convert her into a connoisseur of extracted, eminently cellarable reds. The best darn white Zin you’re likely to find, off-dry, not cloyingly sweet, a pastel mouthful of strawberries and cream–and it’s $10. The 2006 Estate Grown Sauvignon Blanc ($22) similarly has a broad, creamy aroma, but is dry and astringent, with a fruit corollary of white peach.

I found the 2005 Estate Grown Chardonnay ($16) preferable to the reserve version, for its nut and caramel aroma, hint of hard cider and the special effect of dropping to the bottom of the palate like a dollop of honey. The 2004 Estate Zinfandel ($22) seems to greet the nose as if with beads of raspberry rubies spiraling out of the glass. The 2005 Gambogi Ranch Zinfandel ($30) is somewhat of a blackberry version of the former, drier while juicer. Simpler but somehow brighter and more lip-smackingly raspberry-bright is the bestselling 2004 “Tillerman” ($16). This blend of Cab, Cab Franc and Sangiovese, none of my favorite flavors, comes together in a crowd-pleasing mélange. Might even win over your white Zin sipper.


Hook & Ladder Vineyards and Winery

Address: 2134 Olivet Road, Santa Rosa

Phone: 707.526.2255

Price: No tasting fee

Hours: Tasting room open daily, 10am to 4:30pm

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Review: José González ‘In Our Nature’

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09.19.07

Swedish golden boy troubadour José González’s sophomore effort, In Our Nature, due to be released Sept. 25, takes a hard look at the costs of success while trying to shake off some of the inevitable Nick Drake comparisons. Gone is the easy sheen of 2003’s Veneer with its slow ballads and sweet Kylie Minogue cover; on album opener “How Low,” González talks of hustlers and becoming a monster “in shit up to your knees,” signaling that if we were looking for an album of easy comforts, we’ve come to the wrong place.

Given the amount of critical praise deservedly heaped on González for the excellent Veneer, it’s inevitable that In Our Nature will suffer a touch in its wake. “Killing for Love” is vague in an interesting way (is he playing with the idea of fundamentalists killing for God?), bolstered up by some fantastic acoustic guitar playing.

The second side fares far better than the first. Massive Attack cover “Teardrop” is a standout cut on this curious offering; González is most masterful when handling other artists’ material. Because of the haunting lilt in so many of his best songs, one suspects he’s in earnest even when he may well be taking the piss.

Less immediate than its predecessor, even slightly jarring at times, In Our Nature clocks in at under 33 minutes; only its brevity and slight samey-soundingness can be pointed out as shortcomings. One somehow suspects that José González, a critical favorite with room to grow, is here to stay.


Coco Loco

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In a Nutshell: Plain old coconut joins the sizzling line-up of new so-called super fruits guaranteed to turn a fast profit.

By Lizzy Ratner

Michael Kirban, a young beverage entrepreneur, sits in the cool shade of a conference room on a recent Tuesday, clutching a box of juice. The box is decorated with a private beach’s worth of sand, surf and palm trees, which may explain the goofily tropical theme that pervades the room–from the frond-green carpeting to the small sandbox planted with two potted palms. All that’s missing is the babe in the thong bikini.

The juice box itself has a healthy dose of writing on it—bold, motivational sayings that implore the drinker to “Rehydrate,” “Rejuvenate,” “Revitalize” or simply “Fuel up. Naturally.” It is vaguely octagonal in shape, and within its angled walls sloshed 11.2 ounces of a substance that Kirban refers to alternately, reverently, as a “carbonation vacation,” a “vacation in a bottle,” a “natural isotonic” and a “hangover cure.” Sometimes he simply calls it by its given name, Vita Coco.

“It’s coconut water!” says Kirban, 32, with a salesman’s enthusiasm. “It’s got 15 times more electrolytes than the leading sports drink and two banana’s worth of potassium per serving, which is why we’re not marketing it as just a juice. If it was just a juice, I don’t think it would sell like it sells.”

Kirban has been marketing, and selling, Vita Coco for nearly three years, offering it to the thirsty masses as one of the latest self-help power liquids. He cofounded and runs the business with his friend, Ira Liran, 29, who covers the production and export side of things in Brazil. By their own admission, it is nothing more (or less) than coconut water, the clear if slightly spoogey substance that tropics-dwellers have been slurping from coconuts for centuries. Repackaged as a super beverage, coconut water is a powerful rehydrant, a hangover cure, a genie in a loud, beachy bottle.

“We’re trying to rehydrate the world one coconut at a time,” declares Liran, speaking from his adopted city, São Paulo, Brazil.

Now, with a shiny new sales contract with megaretailer Target, the duo are also hoping to hydrate their business prospects–perhaps even get lucky someday like Glacéau, the New York–based maker of Vitamin Water, which recently sold out to Coca-Cola. The price tag for the Glacéau deal was a mouth-watering $4.1 billion. But its real significance may have been the affirmation, even apotheosis, of functional beverages, those performance-boosting super drinks that lure consumers with that most American of all promises: consume your way to a better you.

Back in the drink-deprived mid-’90s, when Snapple still seemed like some kind of exotic ambrosia, the life of a juice peddler, or even a juice magnate, would probably have held little allure for the likes of Kirban and Liran.

But in the intervening years, something strange happened. Aspirational Americans discovered aspirational beverages, ambition-driven drinks with names like Smart Water, Guru and, yes, Playboy Energy Drink. First one brand then another popped up on store shelves, promising brains, beauty, health, energy, sex, stamina or whatever else today’s urban striver could possibly desire. So when Pepsi and Coca-Cola began snapping up some of the bigger brands like Naked Juice and Vitamin Water last fall, an unmistakable frisson of expectation ran through the beverage sphere.

Of course, even in this age of post–Vitamin Water hype, a company like Vita Coco still has to grapple with some serious challenges–beginning, perhaps, with the fact that coconut water can be an “acquired taste,” the kind of product that requires “customer education,” as Kirban calls it.

Still, the two have managed to “educate” a critical mass, and the beverage will soon take up residence on shelves at 400 Target stores; if it sells well, it will go out to 1,100 more.

The story of Vita Coco begins, as all good stories should, in a bar. In February 2003, our fearless twosome were out for a night of drinking and carousing at a Jewish-Latin salsa party in Manhattan’s East Village.

“I was like a kid in a candy store,” Liran remembers.

Among the bonbons that caught his eye was a pretty blond lass with an alluring Latin flair. Overwhelmed by the sense that she was the One, Mr. Liran approached and, after several hours of concerted charming, managed to seduce a spark from her. Two months later, he hopped a plane and followed her to the land of pubic grooming and coconut water: Brazil.

At the time Liran arrived, two trends were spinning simultaneously, but separately, in the Northern and Southern Hemispheres. The United States was in the early grips of the enhanced-beverage craze, while Brazil was in the throes of a passionate coconut-water mania. Liran knew little about beverages, but he knew a trend when he saw one.

Thus was the Vita Coco brand born in all its splashy glory. From the first, Kirban knew that he wanted the promotions staff to wear green-rimmed soccer jerseys, etched with Brazilian superstar Pelé’s number 10. He also knew, as did Liran, that coconut water’s “life-enhancing” qualities had the potential to be a marketing goldmine–a fact the two continue to celebrate with such inspirational juice-pack text as, “Brazil is a passionate place. And Vita Coco is pure passion fuel. . . . Vita Coco gives you the fuel you need to compete, to love, to do whatever it is you do. With passion.”

As for those frigid customers who have no need for passion but enjoy the occasional giggle now and again, there is Vita Man, an 8-foot-tall inflatable Vita Coco box with legs, arms and, occasionally, played with sweaty fervor by Mr. Liran’s 15-year-old brother, Orin. Vita Man is on his way to California towns of youth and colleges, where Kirban and Liran hope that coconut water’s reputation as a hangover cure, among other qualities, will earn it some loyal customers.

“I can tell you from personal experience,” Liran says of Vita Coco’s hangover-helping properties, “that’s definitely a valid claim.”

At the end of the day, though, Vita Coco’s most enduring success might be one that is not yet splashed across the bottle: the birth in August of Liran’s first son with a certain Jewish-Brazilian blond.

Better living through Vita Coco, indeed.



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First Bite

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A real, old-fashioned French restaurant charms in Marin.

Editor’s note: First Bite is a new concept in restaurant writing. We invite you to come along with our writers as they—informed, intelligent eaters like yourselves—have a simple meal at an area restaurant, just like you do. This is not a go-three-times, try-everything-on-the-menu report; rather, this is a quick snapshot of a single experience.

I’d never have guessed someone could transform a tired Denny’s into a Parisian bistro simply with some new burgundy upholstery, a long white tablecloth draped the length of the old coffee-shop counter, flickering votives on the table tops, a sign proclaiming “French cuisine” and a smattering of French dishes on the menu.

But that’s just what Pierre and Isabelle Awad have done with their new Chez Pierre in downtown Novato. Formerly Pepper’s Diner, and before that, Denny’s, it opened in January under the name Peter’s, until it occurred to the French couple last month that “Pierre’s” made a whole lot more sense for a place offering Gallic fare like escargot ($6.95) served in their shells and swimming in garlic butter.

Good move, that name change. It was the French sign that pulled my companions and me into the parking lot early on a recent Friday evening, struck with an impromptu vision of waiting out the hellacious rush hour with bowls of that savory classic soup, French onion. It ended up being a full feast.

French food isn’t the whole deal—there’s Italian and American on the lengthy breakfast and lunch list, too—but French is the real reason to come here, and at dinner in particular, when most of the magic kicks in and a dozen or so plats Française take center stage.

Pierre’s soup ($5.50) is more soothing than exciting, but good enough, bobbing with strangely pleasing crisp onion curls and a bit of toast in a thinnish broth under a slender cap of cheese. A salmon salad ($11.95), meanwhile, arrived laden with three fat rolls of smoked fish stuffed with Boursin on a bed of arugula, tomato, avocado, cucumber and goat cheese drizzled in an excellent Dijon vinaigrette. Paired with a basket of small crusty bread rounds spread with lots of butter and Pierre’s generous glass of wine ($3), it’s a meal.

There’s nothing fancy here: a simple but soul-satisfying smoked duck salad with berry vinaigrette ($7.95); a big slab of mild, sweet sole ($16.95) bathed in buttery mushroom sauce; half a moist roasted chicken slathered in Dijon herb sauce with green beans, carrots and nicely lumpy mashed potatoes.

And how often do we see chicken Cordon Bleu these days, though I can’t imagine needing to find it anywhere else ever again after the joy that is Pierre’s version ($15.95). A big, beautiful breast of bird is rolled around ham and sundried tomato, crusted in breadcrumbs, fried to a juicy crunch and ladled with rich brown mushroom sauce. The traditional cheese stuffing has gone missing but is made up for in the creamy, dreamy au gratin potatoes alongside.

Pierre’s also has a rousing tableside show of strawberries flambé with Grand Marnier and vanilla ice cream ($6.50), and homemade profiteroles ($5.50), the two oversized cream puffs stuffed with vanilla ice cream under nicely bitter dark chocolate sauce.

By the time my group wandered back out to brave the highway, it was nearly dark, and traffic had dissipated back into a merciful Autobahn. We were stuffed, sated and oh-so-happily surprised.

Chez Pierre

7330 Redwood Blvd., Novato

Open daily for breakfast, lunch and dinner

415.898.4233.



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Quick-and-dirty dashes through North Bay restaurants. These aren’t your standard “bring five friends and order everything on the menu” dining reviews.

Letters to the Editor

September 19-25, 2007

Vaz Iz ‘Meeting Mode’?

Last night I read your article on cell-phone/text-messaging addiction (“Crack 2.0,” Sept. 12). There were some things in it that I didn’t know, but I wasn’t surprised when I read about them. I currently work in a Verizon Wireless store and have heard about people who send up to 600 text messages a month. It seems we can’t control appetites. I also remember seeing a fender-bender where a guy in a van tried to make a right turn in the center lane and hit a pickup truck in the right lane. He was talking on his cell phone at the time. I also notice that some people still drive while holding a cell phone, despite the new law against it. Is it any wonder there are bumper stickers reading, “Hang up and drive”? One simple way to avoid being distracted is set your phone to meeting mode—that way you won’t be distracted at work.

John B., San Jose

Phone Porn

Thanks for the very real laugh on p17 of the Sept. 12 issue. In the middle of the article “Crack 2.0” was a full-page ad for Verizon smart phones, ready to do for the consumer what the article had discussed. Was that meant to be porn for the gadget lover or was it like placing a beer ad in the middle of an article about alcoholism?

Michael Hazen, Cotati

You gave us a very real laugh, because, regrettably, the brains in editorial never even noticed this until you pointed it out.

Alarm!

I am so tired of hearing the lies coming out of Washington. When are we going to wake up? How many more young men and women need to die?

Jimmy Newell, Glen Ellen

An ill system

Have you needed the services of a hospital? No one seems to plan to, if they can help it. The fact the medical care in our culture has become a corporate endeavor is at the root of the problems facing healthcare. I imagine my fellow nurses being heartsick over the idea of a Sutter strike, yet languishing in increasingly difficult positions: being legally responsible for untrained or poorly trained unlicensed staff, for instance; and working in positions hazardous to their own and their patient’s health with not enough staff—not to mention doing work family members would not even do for their own—at wages not keeping up with the economy. I have seen the changes over 30 years and can attest to the fact that, since medicine became corporate, quality of care has deteriorated. If you want to change the system, take informed action. Watch the documentary The Corporation, not to mention Sicko, take a hanky to catch your tears and write our senators.

Pamela Lewis, RN Sebastopol

Sociology 101

Good work on “Stand Up Time” (The Bigotry Tour, Aug. 29), but why are articles like this still necessary? Don’t we all know that racism, classism, ethnicism, homophobia and sexism are wrong?

I suggest two reasons for the persistence of those attitudes. First, suspicion of and aversion to the “other” are deeply programmed into all animals. “They” may be trying to move in on “us” and take what is “ours,” so “they” must be resisted.

Secondly, and particular to humans, certain members of “us” owe their relatively high status to the prevalence of definitions of “them” as inherently inferior and unworthy, fit only to be exploited. These members work relentlessly to inculcate and keep current negative stereotyping about “them.” This is actually fairly easy to do, just ask a Latino or an Asian person what terms come to mind when thinking of black people, generally.

Of course, this is all Sociology 101, because the principles have been around for such a very long time. And why is that? Because we mightily resist the lesson they present. Why again? Because negative stereotyping answers so many interaction questions so easily. The need for reflection, for thinking, is minimized. Can’t get much better than that.

Don MacQueen, Santa Rosa


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Letters to the Editor

September 19-25, 2007Vaz Iz 'Meeting Mode'?Last night I read your article on cell-phone/text-messaging addiction ("Crack 2.0," Sept. 12). There were some things in it that I didn't know, but I wasn't surprised when I read about them. I currently work in a Verizon Wireless store and have heard about people who send up to 600 text messages a month....
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