When we set out to build Barndiva 16 years ago more than one ‘advisor’ told us we were crazy not to build on over 200% of our commercial plot in the middle of town, which was allowed, if not encouraged. “The gardens are too big!” was the constant refrain. We did not listen and have never looked back. Sure, we’ve taken flack from guests over the years when upon entering and seeing a half empty restaurant inside did not believe we couldn’t seat them because we were fully committed for the afternoon or evening. The gardens are huge. Our kitchens not so much. But building spaces relative to the relationships you want to have in them is paramount for us, cue the vastly different (equally esoteric) DNA of Barndiva, Studio Barndiva, and especially the gardens. We don’t kid ourselves, what looks in retrospect like having the courage of your convictions was at the time more foolhardy than not. Build what you love. Serve what you would want to eat and drink. Treat people well. That we were also able to save two huge and ailing heritage black walnut trees our neighbors wanted us to cut down was a bonus.

We’re very happy we can now open the gardens to diners, especially as we are serving some of the best cooking we’ve ever seen come out of our kitchen, thanks to Jordan Rosas. But the goalposts for everyone in our industry have changed, possibly forever. The pandemic exposed to the world what we already knew - how fragile the restaurant ecosystem has been for far too long, especially if attempting farm to table as we are. If there is opportunity here to tackle better wage equity, offer full healthcare, and throw the net even wider over a locally driven economy, we’re there. But it’s also important for diners to embrace the change as well. This is a tango, friends. “There needs to be a new understanding between diners and the restaurants about the real cost of dining out,” Andrew Zimmern is quoted in “What Will Happen to Restaurants Now,” an article by Matt Goulding in this month’s Atlantic . “From that stems everything.”

Goulding’s article, like most of the dire predictions coming at us right now, is sobering. But even in calling what’s happening in our industry “An Extinction Event“ he leaves the door open for what might emerge for restaurants and diners if we get the steps of this dance right. “The restaurants we love most are never just restaurants. They are mirrors, reflecting the interests and imperfections of the society they feed. They are libraries, repositories of tastes and stories and ideas that catalog our culture. They are power strips, where civilization goes to plug in.”

Not a good year for cherries on the ridge - most of our Bing varieties did not produce at all. Happens. Happily, one large heirloom Queen Ann went bonkers and while the kitchens swiftly ran through what we sent down to Healdsburg, thanks to Front Porch Farm we are able to showcase three stellar dishes made with local cherries.

Jordan’s food, as many are finding out, is remarkable not least for its versatility. Below are two Liberty duck dishes that embrace the janus sides of his talent. He easily knocks out big comforting plates of food but it’s clear as we move more fully into his dinner menus that his passion is creating dishes which pull flavors from surprising combinations, delivering a swirl of intriguing flavors which can leave you saited but still curious. This is the food he moved to Healdsburg to cook. We can’t wait for you to try it -if you haven’t already.

Tale of Two Ducks:
On the left: Liberty duck breast glazed with honey, pink peppercorn, lavender. In this dish thinly sliced raw cherries are served with red Russian kale cooked in duck fat and a sauce made from the bones of the duck, infused with coriander, cherry essence and banyuls vinegar.

On the right: Liberty duck with poached cherries, red Russian kale, forest nameko, radish. Every ingredient on the plate was sourced in Sonoma County. A huge shout out to Liberty Duck, Jim and the lovely Jennifer whose pro-active voice on social media has kept our spirits buoyed through this difficult time.

our cherries ended up in the sprouts

To everyone’s delight…with Journeyman bacon in brown butter and parsley sauce. This side dish is on both lunch and dinner menus.

Big, proud shout out to our amazing staff in both Healdsburg and Philo - many learning to cover new positions right now, working with so many new layers of social distancing but doing so with dedication, diligence, and great care.

Before we leave you…We have been so grateful for all the support and feedback we’ve received on social media the past weeks…. We don’t usually do this, but here are a few reviews that made us smile.