All posts tagged: Seasonal

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We made a map!

We are so excited to introduce a fun project we’ve been working on! Officially named the West Sonoma County Field Guide, we lovingly refer to it as “the map.” As a tribute to our left coast, it opens left to right and features a custom cut coastline. We highlight the restaurants, wineries, and other locally-owned businesses that approach their work with a similar philosophy to ours. They are small-scale, artisan, seasonal, organic or biodynamic, and community-enriching businesses that are worth supporting! We’ll be blunt: it is very much a curated list. It’s an expression of our point of view, a treasure map to what we consider to be the “gold mines” around West Sonoma County. A precious and beautiful art piece with a touch of whimsy that is useful but not overly so. Of course it’s promotional: a pure-hearted effort to generate more business for the folks who really care and have made a commitment to true sustainability. These restaurants commit to local sourcing, seasonality, and organic ingredients. These wineries use organic and biodynamic practices, hand-harvest their grapes and make wine with minimal intervention. The …

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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 …