The Epicurean Connection

Creole Cream Cheese with Maple Syrup and Strawberries
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Creole Cream Cheese Recipe
Created by Sheana Davis, The Epicurean Connection
Yields 2 cups
2 Quarts whole Milk
¼ Cup Buttermilk
8 drops Liquid Rennet
Cheesecloth, not too thin
In a heavy bottom saucepan, heat the milk and butter milk to 110 degrees. Remove from heat and pout mixture into a glass bowl, add rennet, gently stir and allow to rest for 24 hours at room temperature (between 60-75 degrees). Check your mixture in 4 hours, as you should have small chunks of curd. *NOTE, do not stir at this point. Cover with cheese cloth and allow to rest overnight.
Line a colander with cheese cloth and gently spoon curds into the cheese cloth and allow to drain for one hour and forms one solid pice of creole cream cheese. Gently place in a clean glass bowl, cover and place in refrigerator for 4 hours.

Vermont Style:
Drizzle with Maple Syrup and server with fresh strawberries and mint!
New Orleans Style:
Drizzle with Cane Syrup and serve with Lake Ponchartrain Strawberries and fresh mint.
California Style
Drizzle with farmstead honey and serve with Farmers Market Strawberries and lemon verbena.

Rennet Source:
www.newenglandcheese.com for rennet

Arugula Pesto

Created by Sheana Davis, The Epicurean Connection

Yields 2 cups

½ pound fresh Oakhill Farm arugula, stems removed


4 cloves fresh garlic


1 cup Sonoma County olive oil


¼ cup white balsamic vinegar


½ teaspoon sea salt


½ teaspoon fresh ground black pepper



Place arugula, garlic and olive oil in a food processor and blend until finely chopped.
 Add in balsamic vinegar, salt and pepper. Blend until smooth. Taste and adjust seasoning. 
Serve with fresh baguettes and Delice de la Vallee!

Store for up to 2 weeks in refrigerator or freeze to use at a later date.





Apricot Compote

Created by Sheana Davis, The Epicurean Connection

Yields 2 cups


1 cup dried Sonoma County Apricots, sliced thin

½ teaspoon Meyer Lemon Zest

2 cups Sonoma County White Wine



Place all ingredients in a heavy bottom pot, over low heat and simmer for 30 minutes. Remove from heat, allow to cool and serve with a Sonoma County Cheese course, fresh baguettes and a glass of wine!

~~~~~
Relish Culinary Adventures
14 Matheson St.
Healdsburg, CA 95448
707.431.9999
toll free 877.759.1004
http://www.relishculinary.com

Locavore's Cheese & Beer:
-Monday, June 22
www.cheeseschoolsf.com

Belgian Beer & Cheese:
-Monday, July 27
www.cheeseschoolsf.com

Summer Cheese & Brews (light, white beers with bright, summery cheese)
-Thursday, August 27
www.cheeseschoolsf.com

April 26, 2009
Women Winemakers of Sonoma County
Conversation and tasting with
Linda Trotta, “Teresina Vintners"
Lynda Hanson, Hanzell Vineyards
Marcy Smothers, Remick Ridge Vineyards and Smothers Winery

Eva Bertran, Executive Vice President at Gloria Ferrer Caves and Vineyards
Moderated by Heather Irwin, The Press Democrat Bite Club
Includes a flight of wines by the guest women winemakers of Sonoma
~~~
All events held at the Sonoma Valley Women's Club
574 1st Street East, Sonoma, Ca. 95476
Doors open at 1:00, conversation and taste times 2:00-4:00
$20.00 per person
Tickets available at Readers' Books, Sonoma
For information please contact Sheana Davis at 707-935-7960 or sheana@vom.com www.sheanadavis.com

Wines to be served:
Gloria Ferrer Blanc de Noirs

Remick Ridge
2003 Cabernet Sauvignon (Certified Organic estate grown)

Hanzell Vineyards
2006 Chardonnay

“Teresina Vintners"
2006 Petite Sirah
(Lodi, Mokelumne River, Ripken Vineyard)
2007 Zinfandel
(Sonoma Valley, Macleod Vineyard)

Spring Ham & Arugula Sandwich
Created by Sheana Davis
1# Ham, sliced thin
½ cup Delice de la Vallee
1 cup Arugula, cut into 1/2 inch strips
Spring Red Onions, sliced thin
1 fresh baked Baguette, sliced lengthwise
sprinkle of fresh cracked pepper and sea salt
Assemble sandwich by slicing baguette lengthwise. Spread Delice de la Vallee on baguette, lay ham sliced on cheese, sprinkle with red onions, arugula and sprinkle with salt and pepper.

Ham Sandwich Chopped Olive Baguette Sandwich
Created by Sheana Davis
1# Ham, sliced thin
Fresh Baked Baguette
½ cup Jimtown Chopped Olive Spread
Laura Chenel Tome, sliced ½ inch thick
Spring Butterleaf Greens, washed and cut into 1 inch strips
Spring Red Onions, sliced thin

Assemble sandwich by slicing baguette lengthwise. Spread chopped olive on baguette, slices of cheese and garnish with greens and red onions.

Grilled Cheese with Ham
Created by Sheana Davis
Place 4 slices ham and 4 slices cheese and grill as directed. Garnish with sweet Alexander Valley pickle.

Grilled Sun Dried Tomato & Ham Sandwich
Created by Sheana Davis
Place 2 tablespoons Timber Crest Farms Sun Dried Tomatoes, 4 sliced ham and 2 tablespoons Delice de la Vallee and grill according to directions.

Grilling Directions: Place the cheese between the slices of bread. Heat one tablespoon of the Clover Storneta butter in a skillet or grill and when melted add the sandwich. Press down bread with a spatula once or twice during the grilling. Grill each side one minute or until golden, add the remaining tablespoon of butter, turn the sandwich over, and cook until cheese is melted and bread is grilled and golden.

Delice de la Vallee, served on Fresh Fava Bean Leaves sprinkled with Rosemary Blossoms.
~~~
Delice de la Vallee, served on rose petals, drizzled with honey
~~~

This is how I will serve the Delice to my friends today when they arrive from NOLA!

2010 Sonoma Valley Cheese Conference
February 20-24, 2010
Hosted by Sheana Davis, The Epicurean Connection
Sonoma California

Max McCalman, Dean of Curriculum at the Artisanal Cheese Center and author of The Cheese Plate; Cheese, a Connoisseur's Guide to the World's Best; and of Mastering Cheese
Ari Weinzweig, Co-Founder Partner & CEO, “Zingerman’s Community of Businesses”
Mateo Kehler, Cellars at Jasper Hill,
Steven Rosenberg, Liberty Heights Fresh Chief Eating Officer
Judy Creigthon, Cheese Educator
Juliana Uruburu, The Pasta Shop
Janet Fletcher, Author and Cheese Columnist
Gordon Edgar, Rainbow Grocery Cooperative
Dee Harley, Harley Farms
Sam Mogannam, Bi Rite Market
Chris Sawyer, Sommelier

~~~
Sponsors:
Zingerman’s
Artisanal Cheese Center
Cheese Plus
Bi Rite Market
Cheese School of San Francisco

Additional information coming soon!!! 2010 is looking fine! Ig Vella is going to review my outline Monday, then I can print a title and seminars in addition to each Max and Ari have amazing suggestions for the conference. I am totally excited!!!!

DELICE DE LA VALLEE & CHIVE BISQUITS
CREATED BY SHEANA DAVIS
2 cups all purpose flour, sifted
1 tablespoon baking powder, sifted
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chilled butter, grated
1/4 cup of freshly chopped chives
6 ounces fresh goat cheese, crumbled
1 cup buttermilk
Preparation:
1 Preheat oven to 400°F. Prepare a baking sheet pan or bake on non stick baking sheet.
2 In a large bowl, sift together flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Sprinkle in cheese and add in buttermilk; stir with fork just until a sticky dough forms, careful not to over mix.
3 Turn dough out onto a lightly floured surface and knead gently for one minute with floured hands. Do not over-knead! Form into a round, about 1 inch inch thick. Cut the round into 8-10 wedges. Gently brush buttermilk over the top prior to baking.
4 Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Makes 8-10 large biscuits. Best eaten just baked and warm, with a taste of butter and honey. Sprinkle with Chive Blossoms!

New Orleans Food & Wine Festival
May 19-24, 2009
www.nowfe.org

New Orleans Food & Wine Experience
May 22, 2009
Grand Tasting
www.nowfe.org


New Orleans Food & Wine Experience
May 23, 2009
Grand Tasting
www.nowfe.org

Savvy Gourmet
Wine and Cheese Event TBA
www.savvygourmet.com

Artisinal Cheese
Craft Brews and Artisan Cheeses of Northern California
Murray's Cheese Shop
June 26, 2009

Artisinal Premium Cheese
June 27, 2009
Unique Wines and Artisan Cheeses of Sonoma County
www.artisanalcheese.com

Fancy Food Show New York
Cheese Works Booth
June 28-30, 2009
www.specialtyfood.com

Fancy Food Show New York
Craft Brew & Artisan Cheese Class
June 29, 2009
www.specialtyfood.com

Franklin Peluso Family Polenta Recipe
Created by Franklin Peluso and Sheana Davis

6 cups chicken stock
2 cups polenta (slow cooking style)
2 teaspoons sea salt
¼ cup sweet butter or olive oil
1/2 lb Franklin’s Teleme cheese, cut into 1 inch pieces

¼ cup sweet butter or olive oil
1 teaspoon fresh garlic, chopped fine
2 cups brown Crimini mushrooms, cut into quarters
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1 teaspoon dried thyme
½ cup white wine

In a heavy bottom saute pan, melt butter and saute garlic until golden. Add in mushrooms, sea salt, black pepper and thyme. Saute until golden and add wine, allowing to simmer for 10 minutes or until wine is reduced by ½. Taste, adjust seasoning and set aside while preparing polenta.

In a heavy bottom stock-pot over a low flame, bring chicken stock to a simmer. Add in butter and sea salt. Slowly pour in polenta, continuously whisking to avoid any lumps. Allow to simmer for 12-15 minutes or until polenta is soft. Stir in Teleme and continue to simmer, uncovered, stirring constantly until smooth and creamy. If mixture begins to stiffen and dry, additional warm water. Taste, adjust seasoning.

Today I served Delice de la Vallee with Fava Leaves & Rosemary Blossoms.
What an amazing spring culinary pairing with a glass of champagne!
THANKS!
Sheana D

Matos St. George, made in Santa Rosa, aged cow milk cheese
Redwood Hill Farm Gravenstein Gold, washed rind goat cheese
Bellwether Farms Toscano, aged sheep milk
Delice de la Vallee, a fresh blend of cow and goat

Sprinkle with organic dried fruits and fresh berries if they have arrived...
Coastal Honey, nuts, both sweet and savory, compotes
Fresh baguettes, toasted baguettes, flatbreads and breadsticks.

YUMMY!

Alpine Lakes Creamery Blue Sheep
Alsea Acre Fromage Blanc Cow
Ancient Heritage Scio Sheep
Andante Dairy Melange Goat/Cow
Appel Farms Cheddar Cow
Beechers Flagship Reserve Cow
Beehive Cheese Company Barely Buzzed Cow
Bellwether Farms Crescenza Cow
Bittersweet Plantation Fluer de Lis Cow
Bodega Artisan Goat Cheese Charolais Goat
Bravo Farms Tulare Cannonball Cow
Bubulus Bubalis Mozzerella di Bufala Cow
Cowgirl Creamery Mt. Tam Cow
Cranberry Ridge Farm Chevre Goat
Cypress Grove Fog Lights Goat
Delice de la Vallee Delice de la Vallee Cow/Goat
Estrella Family Creamery Sublime Goat
Everona Farm Piedmont Sheep
Fagundes Old World Cheese St. Jorge Portuguese Cow
Fiscalini Farmstead Cheese Company San Juaquin Gold Cow
Fraga Farm Goatzarella Goat
Frisian Farms Mature Gouda Cow
Goat’s Leap Cheese Carmela Goat
Golden Glen Creamery Mozzarella Cow
Harley Farms Monet Goat
Hawaii Island Goat Dairy Big Island Feta Goat
Jumpin’ Good Goats Rustic Bleu Goat Goat
Juniper Grove Farm Farmstead Goat Cheeses Tumalo Tomme Goat
Kenny’s Farmhouse Cheese Awe Brie Cow
Larkhaven Farmstead Cheeses Cayuse Mountain Goat Goat
Laura Chenel Taupiniere Goat
Marin French Cheese Company Le Petit Chevre Bleu Cow
Matos St. George Matos St. George Cow
Mid Coast Teleme Mid Coast Teleme Cow
Monteillet Fromagerie Mejean Larzac Sheep
Mou Co ColoRouge Cow
Mt. Townsend Creamery Seastack Cow
Nettle Meadow Farm Kunik Cow/Goat
Oakdale Cheese Company Gouda Cow
Old Chatham Sheepherding Company Ewes Blue Sheep
Pedrozo Dairy Black Butte Cow
Phoila Farm Elk Mt Tomme Goat
Pine Stump Crottin Goat
Pleasant Valley Dairy Mutschli Goat
Point Reyes Original Farmstead Cheese Point Reyes Original Blue Cow
Pug’s Leap Petit Marcel Goat
Pure Luck Texas Claire De Lune Goat
Redwood Hill Farm Gravenstein Gold Goat
Rinconada Dairy Pozo Tomme Sheep
Rivers Edge Farm Up in Smoke Goat
Rogue Creamery Smoky Blue Cheese Cow
Rollingstone Chevre Bleu Age Goat
Sally Jackson Cheese Sally Jackson Guernsey Cow
Shamrock Artisan Goat Cheese (24) Ashed Tomette Goat
Sierra Nevada Cheese Company Cream Cheese Cow
Steamboat Island Goat Farm Gouda Goat
Surfing Goat Dairy Quark Goat
Three Sisters Serena Cow
Tumalo Farms Pond Hopper
Vella Cheese Company Mezzo Secco Cow
Widmers Cellars Brick Cheese Cow
Willamette Valley Cheese Company Brindisi Fondina Cow
Willapa Hills Farmstead Cheese Two Faced Blue Sheep/Cow
Winchester Cheese Company Super Aged Gouda Cow
Yerba Santa Dairy Fresca Goat
Zingerman’s Bridgewater Round Cow

Artisan Cheese Festival Beer & Cheese Pairings
Created by Sheana Davis
Panel with Gordon Edgar and Raymond Hook
~~~
Delice de Vallee, The Epicurean Connection, Sheana Davis
Sonoma, California Pasteurized Holstein cow and mixed herd goat milk
A fresh blend of cow and goat milk cheese, with a sweet essence and creamy delicate flavor to finish named in honor to Sonoma Valley. Delice de la Vallee is made fresh weekly.
Russian River Brewing Company Damnation
~~~~~
Carmody, Bellwether Farms, Liam Callahan
Petaluma, California Pasteurized Jersey Cow Milk
Each 3# wheel is golden in color, with a firm texture, rich buttery flavor and a caramel finish.
Bear Republic Racer 5 IPA
~~~~~
San Joaquin Gold, Ficallini Farms, Mariano Gonzalez
Modesto, California Raw Holstein Cow Milk
A firm cheddar-like cheese named after the San Joaquin Valley. Nutty in flavor with a firm texture. Each bandaged wrapped 25# wheel is aged minimum 6 months.
Marin Brewing Company St. Brendan’s Red Ale



Fog Lights, Cypress Grove, Mary Keehn
Arcata, California Pasteurized Goat Milk
A pure goat milk cheese, wrapped in organic vegetable ash with a flakes of creamy rustic flavors. Each 8 ounce round is aged 2-4 weeks.
Lagunitas Brewing Company Gnarly Wine
~~~~~
Gravenstein Gold, Redwood Hill Farm, Jennifer Bice

Sebastopol, California Raw goat milk

A washed rind cheese, hand rolled wheel is smeared with Gravenstein Apple Cider. Each 2# wheel is aged a minimum of 60 days.
Dragoon’s Dry Irish Stout
~~~~
Monty’s Reserve, Point Reyes Farmstead Blue, Monty McIntyre
Point Reyes, California Raw cow milk
Each 6# wheel is aged a minimum 6 months, with creamy and rich flavor, the deep blue veins throughout the wheel.
Lagunitas & Sheana Davis “Harvest In Our Home”



Craft Brew Selection:
Russian River Brewing Company Damnation, Santa Rosa 7.75% ABV
Bear Republic Racer 5 IPA, Healdsburg 7.0% ABV
Marin Brewing Company St. Brendan’s Red Ale, Larksprur 6.20% ABV
Lagunitas Brewing Company Gnarly Wine, Petaluma 11.0%ABV
Dragoon’s Dry Irish Stout, Novato 5.0%ABV
Lagunitas & Sheana Davis “Harvest In Our Home”, Petaluma 7.5%ABV


BIOS:

Raymond Hook is respected by many for his rare expertise in fine artisan cheeses, Hook is known by his friends and clients simply as "The Cheese Guy." Hook is well known for his depth of knowledge, passion and infectious enthusiasm that he brings to Cheese Works East. www.thecheeseworks.com
~~~
Gordon Edgar has been the cheese buyer for Rainbow Grocery Cooperative in San Francisco, California since 1994. Rainbow (www.rainbow.coop) is San Francisco’s biggest independent grocery store and the country’s largest retail worker co-op. He currently serves on the Board of Directors of the California Artisan Cheese Guild. Gordon’s cheese memoir, Cheesemonger, A Life on the Wedge will be published by Macadam/Cage in July 2009. Gordon has a personal website at www.gordonzola.net or can be reached at gedgar@rainbow.coop.

~~~

Sheana Davis, creator and owner of the The Epicurean Connection, is celebrating 20 years as Chef, Caterer and Culinary Educator. You will find her teaching cooking classes, conducting workshops and participating as a guest chef at local and national culinary events. She offers a creative and versatile range of food experiences and services while traveling between her beloved town of Sonoma and equally beloved city of New Orleans.
Sheana is proud to announce the release of Delice de la Vallee to the national market, available at your preferred cheese and specialty shops.
www.sheanadavis.com & www.delicedelavallee.com

April 26, 2009

Women Winemakers of Sonoma County
Conversation and tasting with
Linda Trotta, “Teresina Vintners"
Lynda Hanson, Hanzell Vineyards
Marcy Smothers, Remick Ridge Vineyards and Smothers Winery

Eva Bertran, Executive Vice President at Gloria Ferrer Caves and Vineyards
Moderated by Heather Irwin, The Press Democrat Bite Club
Includes a flight of wines by the guest women winemakers of Sonoma
~~~
All events held at the Sonoma Valley Women's Club
574 1st Street East, Sonoma, Ca. 95476
Doors open at 1:00, conversation and taste times 2:00-4:00
$20.00 per person
Tickets available at Readers' Books, Sonoma
For information please contact Sheana Davis at 707-935-7960 or sheana@vom.com www.sheanadavis.com

Savor Sonoma Valley
March 21 & 22, 2009

Fresh Made Country Style Pate
Made with Enkidu Pinot Noir

Delice de la Vallee
Served with Apricot Meyer Lemon Compote
Made with Enkidu Sauvignon Blanc

Roasted Chicken with Carmelized Onions
Made with Enkidu Pinot Noir

Artisan Bakers Baguettes
& Sour Country Walnut Bread

Join the fun, 11:00-4:00 each day!
www.heartofsonomavalley.com

Savor Sonoma Valley
March 21 & 22, 2009

Artisan Cheese Course
Delice de la Vallee, fresh blend of cow and goat
Matos St. George, aged Portuguese Style
Rhinette, wash rind cheese
Saxon Creamery, “Pastures”, raw milk cheese
Widmer Cellars 4 year Pasteurized Cheddar
~~~
Almonds, Golden Currant
Pecans & Dried Cherries
~~~
Warmed Wild Mushroom “Bagna Caulda”
Made with Sonoma Valley Olive Oil
Spring Spinach, Arugula & Garlic
~~~
Sweet Baguettes
Cracker Selection

The Epicurean Connection was invited to host a Sunday morning Brunch at the Beautiful Places Villa in Glen Ellen for guests of Sonoma Valley including food writer David Latt.

Thank you to each of our amazing producers here in Sonoma Valley for providing the root of all my Sonoma County menus!

Below is the menu, a list of websites for our producers and a recipe for the Delice de la Vallee Spring Frittata!

Merci,

Sheana Davis
The Epicurean Connection

Sunday Brunch

March 15, 2009

Menu Created by Sheana Davis, The Epicurean Connection


~~~



Sonoma Valley Fritatta

Made with Delice de la Vallee, Lacinato Kale and Spring Onions



Baked Willie Bird Turkey Sausages & Oven Roasted Turkey Bacon

Drizzled with honey



Sonoma Valley Olive Oil Oven Roasted Red Potatoes & Rosemary Blossoms



Valley of the Moon Spring Fruit Bowl

Oranges, Pears and Strawberries



Artisan Bakers, Bakers Selection of fresh baked breads & Cinnamon Swirl Muffins

Handmade Sweet Cream Butter with sea salt

Mayacamas Mountain Harvested Honey



Spring Mimosa’s

2001 Gloria Ferrer Royal Cuvee & Fresh Squeezed Oakhill Farm Orange Juice



Kenwood Farm Fresh Pressed Apple Juice



Barking Dog Coffee Roasters Coffee



~~~



www.delicedelavallee.com

www.sheanadavis.com

www.artisanbakers.com

www.williebird.com

www.oakhillfarm.net

www.gloriaferrer.com

www.barkingdogcoffee.com

www.farmtrails.org

~~~

Sonoma Valley Fritatta

Made with Delice de la Vallee, Lacinato Kale and Spring Onions

Yields one each 12x12x1 inch baking pan

Recipe created and copyright by Sheana Davis, The Epicurean Connection


2 tablespoons Sonoma Valley Olive Oil
2 tablespoons Fresh Made Butter
½ cup red onion, diced
½ cup leeks, cut in half lengthwise and slices ½ inch thin
1 cup Lacinato Kale, cut into ¼ inch strips
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
Sprinkles of crushed red pepper
6 eggs ½ cup whipping cream
½ cup Delice de la Vallee

Preheat ovent to 350 degrees.
Prepare baking pan, by evenly rubbing with butter.
In a heavy bottom saute pan, heat olive oil and butter. Add in onions and leeks and saute for 10-12 minutes or until transluscent. Add in kale, sea salt, pepper and crushed red peppers and gently fold together and saute until kale is tender, approximately 8 minutes. Taste and adjust seasoning. Remove from heat and allow to rest while preparing the recipes.

In a glass or stainless steel bowl, whisk eggs and cream together.

Evenly spread kale mixture in baking pan. Crumble Delice de la Vallee over kale and and gently pour egg mixture over the top. Bake in oven for 25 minutes or until egg mixture is firm and cheese is bubbling. Remove from oven, allow to rest for 10 minutes and serve warm. Enjoy with fresh baked baguettes and a Mimosa for a Sunday Sonoma Valley Brunch!

Sincerely,

Sheana

March 13
Bloomy Rind & Belgium Beers
www.cheeseschoolsf.com

March 14
C Est Le Cheese, BRAND NEW CHEESE SCHOOL IN SACRAMENTO
Sonoma Wine & Cheese
www.cestlecheese.com

March 21
Petaluma Artisan Cheese Festival 12:45
Artisan Cheese & Craft Beer Class with Sheana Davis www.artisancheesefestival.com


March 21 & 22
Heart of Sonoma Valley
Enkidu serving Fresh Pate, Sonoma County Cheeses and Enkidu Roasted Chicken
Wellington Vineyards serving Delice de la Vallee, Wild Mushroom Bagna Caulda
www.heartofsonomavalley.com

March 22
Petaluma Artisan Cheese Festival
Cheesemaking Demo with Sheana Davis, 1:00 with Relish Culinary Adventures
Cheese Tasting with Sheana Davis 11:00-4:00 www.artisancheesefestival.com

April 5
Women Winemakers of Sonoma Valley
Linda Trotta, Teresina Vintners , Lynda Hanson, Hanzell Winery , Carolyn Craig, Larson Family Winery
Moderated by Heather Irwin, The Press Democrat Online Biteclub 1:00-4:00, doors open 1:00, conversation from 2:00-4:00 $20.00 per person, tickets available at Readers Books. Admission includes a flight of wines made by women winemakers in Sonoma Valley. Sonoma Valley Women's Club 574 1St St. East, Sonoma, Ca. 95476

April 14
Cheeses and Beers of the Pacific North West www.cheeseschoolsf.com

April 19
Relish Culinary Adventures, Cheesemaking Class with Sheana Davis, The Epicurean Connection
www.relishculinary.com

May 31, 2009
"From the Farm to the Table"
Meet your local Sonoma Valley Farmers from Oakhill Farm, Green String Farm, Sonoma County Farm Trails, Sonoma Ecology Center, Sonoma Community Garden and more! $20.00 per person, tickets available at Readers Books.
Sonoma Valley Women's Club 574 1St St. East, Sonoma, Ca. 95476


Please contact Sheana Davis for additional information 707-935-7960 or sheana@vom.com

Very cool, the City of Sonoma has Proclaimed Sonoma Valley Cheesemaking Conference WEEK!
Thank you to the City and Community of Sonoma.
Sincerely,
Sheana Davis


7TH ANNUAL Sonoma Valley CHEESEMAKING CONFERENCE


WHEREAS; 2009 marks the seventh year approximately 400 guests attend the three day Sonoma Cheese Conference which is an educational conference for cheesemakers, dairy farmers, distributors, retailers, chefs, cheese mongers and cheese supporters who respect and work in support of agriculture; and



WHEREAS; local, national and international speakers share their expertise in the areas of cheesemaking, dairy farming, business relations, distribution, retail, restaurant sales, consumer sales and more; and



WHEREAS; Chef Sheana Davis, of the Epicurean Connection, who is celebrating 21 years as a Chef, Caterer and Culinary Educator, originated the conference - with help from conference co-chair Ig Vella, and is responsible for planning the date, creating the theme, inviting the speakers to attend and much more; and



WHEREAS, conference themes have included Maintaining Value; Raw Milk Heat Treatment; Sustainability; Cow Milk, Goat Milk and Sheep Milk Cheesmaking; Better Tooling Cheesemaker to meet the Market Expectations; Retail Relations; Sanitation and Safety; and Cheese Quality; and



WHEREAS the Sonoma Cheese Conference creates a new curriculum each year with new and returning panelists, offers an educational reception allowing guests an opportunity to relax and enjoy the amenities of Sonoma while showcasing the beauty of Sonoma Valley and its local businesses; and



WHEREAS; 8 full scholarships are offered annually – 4 to the Sonoma Valley High School Culinary and Agriculture Department and 4 to the Santa Rosa Junior College Culinary and Agriculture Department to foster participation from local young people;



NOW, THEREFORE, I, Ken Brown, Mayor of the City of Sonoma, do hereby congratulate Sheana Davis and Ig Vella for their success in sponsoring the Cheese Conference and wish them continued success..



IN WITNESS WHEREOF, I have hereunto set my hand and cause the Seal of the City of Sonoma to be affixed this 18th day of February 2009.

Mayor Ken Brown