Viewing entries tagged
Easter brunch

Comment

Hot Off The Press

blossom topper2
special menu pic
prix-fixe-menu
Smithsonian

This is one of two gorgeous photographs Erin Kunkel shot at Barndiva

for the April edition of Smithsonian Magazine's much anticipated

Ten Best Small Towns to visit in America

.  Healdsburg is #2 on the list, noted for "Food and Living."  The writer nominates Wendell Berry as Healdsburg's patron saint, which gets my vote, but it took me a moment to get my head around us being "farm-to-table via nirvana, a sophisticated culture of nourriture that would have astonished 19th-century food philosopher Jean Anthelme Brillat-Savarin." The image of Savarin trumbling down Center Street brought a chuckle, but I had to look up nourriture. Turns out it's not far off what we've been saying all along:

mange le terrior

!  Check out the entire article here:

20 Best Small Towns to Visit in 2014

First Weeks of Spring

bud

Poets wax romantic about Spring, but I love Margaret Atwood’s line best: ” in the spring, at the end of the day, you should smell like dirt.”

There’s no substitute for digging in it, but even if you aren’t so inclined, just get out there and wander. The smell of Spring will seep into your soul. For weeks now at the farm (and all around town) trees and vines and even the most ordinary curbside plants have been bursting into leaf and flower. It's Nature just doing it's thing, but to the human heart this has got to be as close as we get to Irrepressible Joy.

reaching out

All text Jil Hales. Photos © Jil Hales

Comment

Comment

Dish of the Week .... In the Gallery .... Easter Brunch Menu

Wednesday at the Barn

Dish of the Week

Artichoke Salad

Chef peeled and lightly cooked the artichokes using the French method of Barigoule, which calls for braising with white wine and carrots. When the artichokes were cool, he  sliced and dressed with champagne vinaigrette. Served with thinly sliced watermelon radish, fava beans, navel orange, kumquat, kale flowers, chervil and tarragon, all this salad needed to finish it was a fragrant citrus vinaigrette.

Color is everything in spring after a dull gray winter of rain ~ but color is just the start.  The flavors have to follow through and in this case they do: green and citrus bright, with a gentle bite of semi-bitter radish. The crunchy texture of al dente vegetables is complimented with soft floral notes, and a mellow finish in the meaty chokes.  Sun is out.

In the Gallery

The Bali artist Ketut Kardana meticulously hand draws his extraordinary "Goddess of Knowledge" series from a small hut in the middle of the rice fields above the mountain town of Ubud.

Trained by village elders from the age of eight, he works primarily in palm fiber for his initial sketches, judiciously using Russian inks for delicate color. He normally finishes his work in acrylic, which gallery owners in Ubud  told him tourists prefer.  For the pieces he creates exclusively for Studio Barndiva we have prevailed upon him to stop before the application of any bright color, giving the work the effect of tintype while allowing a greater appreciation of his masterful drawing skills. Matted in archival linen and framed in patina'd hardwood to the artist's specification.

10.5 x 19 and 12 x 21  each $750

Ketut images:

Easter Brunch Menu

all photos and text,  Jil Hales, unless otherwise noted

Comment