Risotto is like life. It needs to hold a wonderful blend of different flavors, think of these as community, business, politics, while each grain remains distinct. Each grain - who we are apart from how the world defines us - carries the flavors of all the other ingredients, but - to make a great risotto - should retain its own integrity, bite, satisfactions. Whether or not it turns out the whole is greater than the parts, balance is the essential element.
It seems that given our current COVID-19 situation, now is the time to put that balance into some perspective.
At the height of the Kincade Fires when town was evacuated and our actual existence here in Healdsburg, so specific and unique to each member of our family, seemed to depend, literally, on the vagaries of which way the wind was blowing, I stopped on my way out the front door, framed photograph hastily wrapped in one hand, to hold the moment. An overwhelming sense of gratitude for being able to work and live in Healdsburg with our luxury of space, abundance of products, incredible talent to make use of them.
I also felt frustration and anger. Sure, life is a challenge, we all know that, or should. At the best of times it’s a race to enjoy it while keeping everything humming, at the worst to surmount fear and think creatively … how to survive to keep everything humming.
Leaving the role luck played in sparing us from the fires, then, as now, there are first responders doing the best they can under terrifying and difficult circumstances. But like the fires, when just about everyone participated not just in the evacuation but in helping and coordinating an effective response, we all need to do our part.
What we learned then cannot be forgotten now, though this foe is harder to ‘see,’ which is what is making it, and the numbers it may touch, so potentially deadly. But even given what we know so far of the virus, we must also contend with the fact that it has great potential to harm us beyond our individual immune systems, undermining and threatening our very ability to live together as a wonderfully diverse, resilient community.
We have been taking immediate steps at Barndiva to add layers to our already exacting cleaning protocols to safeguard the health of our guests, our staff, our vendors. I’m amazed how swiftly every member of staff adapted to what feels like a brave new world of surveillance where suddenly all touch point surfaces - tables, handles, bathroom faucets- are constantly being disinfected, all handheld devices getting the same treatment after every use. We have taken tables out of the dining room in excess of guidelines, eliminating service at the bar, and will control the number of guests we have at any one time. Weather permitting (and we need this rain!) we have opened the gardens so guests can dine outside if they prefer to, with heaters. vFor now, we will open Wednesday with all these measures in place.
Starting Wednesday March 18 we will have a comforting, healthful TO-GO menu to mitigate the potential for interaction while still doing what we do best: feeding people, employing people, setting a tone in hospitality which is uniquely Barndiva. We know you and your families will love Jordan and Randy’s gorgeous dishes. We have designated an easy pick up area outside the gallery and will offer free delivery within Healdsburg and Geyserville. Our complete wine list will be available for the TO-GO Menus with all bottles 20% off list price. Our hours of operation for TO-GO will be from Noon - 8:30pm, continuously, Wednesday through Sunday.
We are so grateful for the loyalty shown to Barndiva over the past 16 years, and we hope this wonderfully generous community continues to support all who work here and with us, and ALL the smaller businesses as much as they can, safely, in the coming weeks. Nothing will stop us from trying to up our game, but the health of our community has never been more of a priority.
What we took from the fires of the last few years is that we are stronger as a community when we traverse adversity together. Because your health is our health. And that, as we’ve come to see in the past, is a good thing.
As for that spring risotto, it’s the creation of one Jordan Rosas, who I believe will soon make a profound impact on Barndiva food and culture. It fully captures a new spirit we will hone in the coming months. Here’s how he makes it: Smokey Lapsang Suchong and Dashi broth is infused with a purée of spring onion and garlic, Pecorino Romano and Grana Padano. Slivers of bright sugar snap peas glimmer beneath a wreath of pea shoots woven with comfry flowers and a sprinkling of Furikake- toasted sesame seeds in Nori. It’s called Allum Risotto. It may not make it to the new TO-GO menu (risotto does not usually travel well) but take heart: it will still be on the spring menu when we can gather together in numbers again. It’s a dish that wears a smile. There will be plenty of those in our future.
Be well, everyone. Take a deep breath, but don’t stand to close. Facts not Fear. Clean Hands. Open Hearts.
