All posts tagged: New Family Farm


The Tale of the Humble French Fry

Two summers ago, Handline participated for the first time as a vendor at the Gravenstein Apple Fair, our little town’s vibrant celebration of its most beloved fruit. We had set our sights on a hopeful, perhaps slightly unrealistic, goal of an early summer opening for the restaurant; however, midsummer was already upon us and we were still in the final phases of construction. This meant that preparing for our debut at the fair was going to bring a unique set of challenges. I had been perfecting our Inglewood burger recipe for the menu and planned to serve it with fries but hadn’t begun recipe development yet. The week before the fair, I set to work on a rented deep fryer experimenting with the humble French fry. I had dabbled in the Lowell’s kitchen with a wedge-cut style fry cooked on the makeshift stovetop fryer we use there, but it wasn’t long before I realized that in order to truly perfect the golden crunchy exterior, fluffy soft interior fry of my dreams it was going to …


Handline’s Roots and Shoots:  An Exploration of Seasonality

At Handline we celebrate the seasons of Sonoma County in a section on our menu titled “The Weather Report.” It is home to “The Mendo,” a medley of wild and cultivated mushrooms, served with creamy fonduta and an arugula salad. It boasts the Smothered Pumpkin, a warming bowl, filled to the brim with roasted and spiced squash, mole and pepitas. And it is here that you will find the “Roots and Shoots,” a staple season after season, changing as quickly as the weather outside. The Roots and Shoots was not a staple when we first opened our doors. However, the demand for vegetable-focused dishes from our community was strong. We often heard requests from some of our favorite guests to make an addition to our menu. “We wish you had something like the Macro Bowl over at Lowell’s,” they would say. And despite the craziness of a newly opened and very popular restaurant, we whole-heartedly agreed. The first conception of the dish began in the fall of 2016, just after our opening. Just like the nutritious …