If you haven’t yet experienced The Barlow in Sebastopol, this weekend would be a good opportunity to get your artisan food and wine fix.
The food-and-wine production and retail center will host a Street Fair from 4 to 9 p.m. Saturday featuring lots of yummy sips and nibbles from resident restaurants, food trucks and winery tasting rooms.
From 5 to 7 p.m., the Spirit Works Distillery will shake up some artisan cocktails and serve them with with hors d’oeuvres from Forchetta Bastoni. Take a tour through the distillery, which makesi ts own vodka, gin and sloe gin, and pick up a few cocktail recipes for the holidays.
Other don’t-miss destinations include Taylor Maid Farms Coffee & Tea, Woodfour Brewing Company and Zazu Kitchen + Farm. Some of the tenants have not moved in yet, but there is enough critical mass now to make it one of Sonoma County’s most delicious destinations. It’s located on the east side of Sebastopol between Highway 12, Morris and McKinley streets.
Here is a recipe from Duskie Estes, chef/owner of Zazu, for a bread pudding that makes a perfect side dish for a hearty chili or stew.
Zazu Pecan Cornbread Pudding
Serves 6 to 8
For the cornbread:
3 cups milk
4 ounces melted unsalted butter
2¼ cups cornmeal
3 cups flour
½ cups sugar
3 tablespoons baking powder
2 teaspoons kosher salt
For the pudding:
1/3 cup pecan halves, toasted
2 tablespoons olive oil
1 red onion, julienned
2 teaspoons chpped flat-leaf parsley
3 cups cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the eggs, mlk, and melted butter. IN another mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the wet and dry ingredients with minimal mixing. Spray a baking pan wiht nonstick pray and bake until golden adn a toothpick comes out clean, about 20 minutes. (this will be more cornbread than you need. Freeze half of it and save it for next time). Once cool, dice the cornbread into cubes.
To make th epudding, reduce the oven to 350 degrees. Caramelize the onions in a medium saute pan on medium heat with the olive oil, until soft and golden, about 20 minutes. Spray a baking dish with nonstick spray. Sprinkle with cornbread cubes. Sprinkle with onions and pecans. In a mixing bowl, whisk together the cream, eggs, salt and pepper. Pour the custard over the cornbread and bake until the custard is set, about 40 minutes.