Olivia Maki and Mike Reis opened Redfield Cider Bar & Bottle Shop with the goal of connecting people to not only great-tasting cider, but also the history and sense of place behind each bottle. Redfield itself is named for a stunning apple variety that was born on US soil and was very nearly forgotten. It makes a boldly-flavored but elegantly balanced cider— unlike the mass-produced products you’ll find at the supermarket or liquor store— that exemplifies the products sold at Redfield Cider Bar & Bottle Shop.

Prior to opening Redfield, Olivia was a superstar champion and volunteer here at Kitchen Table Advisors. In addition to managing our PR and social media strategies, she often contributed recipes from her blog, the Coast Kitchen. We’re excited for her to lend her knack for delicious food and cider expertise with this recipe.

Let’s raise a glass to Olivia and Mike, and all the entrepreneurs committed to building community around food and agriculture!

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Perfect with on a cheese plate and delicious as a condiment in a salami sandwich, this olive tapenade is really easy to make. I use my favorite type of olives for this, Castelvetrano, which are buttery in flavor and have a firmer texture than the typical Kalamata black olive. I leave this tapenade on the chunkier side, but if you're going for a smoother texture, feel free to blend longer or add more olive oil to the mixture.

Garlicky Green Olive Tapenade

Ingredients:

  • 1.5 cups pitted olives

  • 2 cloves garlic (medium in size or three small)

  • 2 tablespoons extra virgin olive oil (if you have a nicer finishing olive oil, this would be a good time to use it)

  • 1 tablespoon white wine vinegar

  • 1 teaspoon salt

  • 1/2 teaspoon red chili flake

  • Small handful of fresh mint (about 1/4 cup)

  • Small handful of fresh parsley (about 1/4 cup)

This is really as simple as combining the ingredients in a food processor and blending until you reach the desired consistency. I would recommend roughly chopping the garlic and herbs before hand. Enjoy right away or if you make ahead of time, be sure to bring it to room temp before serving so the oil can melt back to a liquid state if it hardens in the fridge.
 

Cider Pairing

For the pairing, I suggest a Spanish cider from Basque or Asturias. Ciders from these regions are typically funky, have low carbonation and are very food-friendly. Right now we're really into the Trabanco Cosecha Propia. This sidra is made with only estate grown, native Asturian apple varieties. It is classic example of a sidra natura that we have at Redfield and would be a delicious compliment to this tapenade!


Redfield is a cider-focused bar, bottle shop, and eatery located at 5815 College Avenue in beautiful Oakland, California. Their mission is to provide a welcoming, lively, and fun environment for our customers to experience all that cider has to offer. Learn more at www.redfieldcider.com.

Posted
AuthorLiv Maki
CategoriesRecipes

A recipe inspired by our ramen-focused Taste of Spring, using product from Ground Stew Organics, these ramen jars are great for lunch on the go, or a quick week night dinner. 

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Ramen in a Jar

Makes 6 jars

Contents:

  • Shoyu concentrate

  • Ramen noodles

  • Blanched chard & kale

  • Shaved carrots

  • English peas

  • Spicy braised radishes

  • Green sriracha

 

Ramen Components

Shoyu Concentrate: 

½ lb. kombu
100 grams bonito flakes
1 bunch scallions
6 quarts cold water
¾ cup tamari
¼ cup mirin

  1. Bring the kombu, bonito flakes, scallions and water to a boil for 2 hours.

  2. Strain and return to heat. Reduce to 1/2 quart.

  3. Cool, then add mirin and tamari.

Ramen Noodles:

2 lbs. ramen noodles, dried
1 teaspoon salt
1 teaspoon sugar
¼ cup oil

  1. Bring a pot of water to a boil, add salt until it tastes like ocean water.

  2. As water comes to a boil, prepare an ice bath in a bowl or large plastic container.

  3. Place separated noodles in a blanching basket.

  4. Once the water starts to boil, place basket in the pot.

  5. Cook for 1.5 minutes, stir constantly, use timer.

  6. When the timer goes off, take the basket out and place in ice water.

  7. Stir noodles until completely cooled.

  8. Remove basket from water and drain noodles well. Reserve liquid for greens.

  9. In a separate bowl add the noodles, oil and sugar/salt mixture and toss well.

  10. Store in fridge until ready to build jars.

Greens:

2 bunches kale
2 bunches chard
Olive oil, salt & pepper

  1. Wash kale and chard leaves by submerging them in water. Drain well.

  2. Prepare ice bath.

  3. Remove stems from kale and chard.

  4. Fold leaves in half, and cut into ⅛” chiffonade

  5. In the same pot used for noodles, blanch greens for 30 seconds and immediately shock in ice bath. Pat dry.

  6. Season lightly with olive oil, salt and pepper.

  7. Store in fridge until ready to build jars.

Baby Carrots:

1 bunch baby carrots

  1. Wash baby carrots well, scrubbing to remove dirt.

  2. Shave with a peeler to create long ribbons.

  3. Sh ock in ice water and hold until ready to build jars.

English Peas:

1 lbs. English peas

  1. Remove peas from pods.

  2. Blanch in salted boiling water 1-2 minutes or until slightly soft.

  3. Shock in ice bath immediately.

  4. Season lightly with salt.

  5. Store in fridge until ready to build jars.

Spicy Braised Radishes:

5 red radishes
1 lb butter
4 chiles de arból, dried
4 fl. ounces water
2 teaspoons salt

  1. Wash radishes very thoroughly, scrubbing to remove all dirt.

  2. Cut radishes in quarters lengthwise.

  3. Melt butter in a nonstick sautee pan over high heat.

  4. Once butter is melted, add in dried chile de arból and continue cooking until butter starts to brown.

  5. Once butter is light golden brown add in radishes and water. Cook until the radishes are soft and the water is reduced enough that it glazes the radishes. Remove chiles.

Green Sriracha:

5 jalapeños, fresh
3 fresno chili peppers, fresh
4 chile serranos, fresh
4 fl. ounces lime juice
6 cloves garlic
3 shallots
2 bunches cilantro
1 tablespoon salt

  1. Rough chop all ingredients and place in food processor.

  2. Process until a smooth paste is formed.

 

Putting it all together

Concentrate – 3 ounces
Noodles – 4 to 5 ounces
Chard/kale – 2 ounces
Shaved carrots – 8 to 12 pieces
English peas – 5 to 8 pieces
Spicy braised radishes – 2 pieces
Sriracha – 1 tablespoon

Notes

Seal tightly with lid and keep stored in the refrigerator until ready to use. Good for up to 5 days.
To serve, boil 8 ounces of water and add to jar. Stir & enjoy!
 


This recipe was created by a local food service partner that is working with us to connect their eaters to local small farms and ranches, in tandem with Kitchen Table Advisors' annual Taste of Spring series. 

Posted
AuthorKitchen Table Advisors
CategoriesRecipes

A recipe highlighting winter citrus, created by our client Doniga Markegard of Markegard Family Grass Fed.

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Citrus-Brined Roast Chicken on Mixed Greens

For the Brine: 
1 cup sea salt flakes
¼ cup maple syrup
3 Tablespoons red wine vinegar
1 bunch each rosemary & thyme
2 oranges
2 lemons
1½ garlic heads, halved horizontally
4-5# whole chicken (bonus if it's a Markegard chicken)

For the Salad:
Large bag of mixed greens
2 avocados
1 orange

  • Stir salt, sugar, vinegar, half the rosemary and thyme and 1 quart water in a saucepan over medium heat to dissolve salt and maple syrup. Halve oranges and 1 lemon and squeeze juice into pan, then add the squeezed fruit with the garlic and bring to a simmer. Transfer to a container large enough to fit chicken, add cold water and refrigerate until chilled.
  • Add chicken to brine, weight with a plate to submerge completely, then cover and refrigerate for 8-12 hours.
  • Pre-heat oven to 425 degrees
  • Pat chicken dry with paper towels and let sit at room temperature for 15 minutes
  • Rub entire bird and the cavity with remaining herbs and insert half a lemon into cavity. Squeeze the other half on top of the chicken
  • Place bird breast side up in shallow roasting pan and add 2 tablespoons water to pan.
  • Roast for 1-2 hours or until the juices run clear and chickens internal temperature is 160-165 degrees.
  • Let chicken cool and shred
  • Place shredded cooled chicken on a big bed of mixed greens and slice up some avocado and oranges to sprinkle on top. Serve with a simple olive oil dressing.
  • Save the chicken carcasses for stock and pick up a pack of Markegard chicken feet to add to the simmering stock

 

Recipe by: Doniga Markegard, Markegard Family Grass Fed

Photo by: Jonathan Fong

Posted
AuthorKitchen Table Advisors
CategoriesRecipes

A recipe inspired by the abundance of spring, created by our volunteer Megan Leaf

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You know it’s spring when there’s an abundance of leeks at the farmers’ market! Until last year, I had no idea how to cook a leek or what they even tasted like. They seemed a little intimidating – like giant overgrown scallions. Was I supposed to use them as garnish?  

 But then I picked some up at the farmers market – 3 GIANT leeks for $2! – and decided to try them out in a potato leek soup. And guess what – they were amazing! Like extra buttery onions. But smoother.

Anyways, since last year I’ve mostly used them in pastas. But they can also go into a quiche for Mother’s Day, into stir fry, into a lovely baked chicken dinner, into puff pastry shells for fancy appetizers. 

This recipe is an example of what I crave when spring rolls around – pasta with very little sauce, but lots of veggies, little bits of salty meat, and a lemony zing. You can easily substitute or add to this dish. I could eat it with a big handful of spinach, cooked down into the pasta at the last minute. Add artichoke hearts, or peas, or asparagus. Substitute fresh baked salmon for the pancetta. Go crazy and get creative with all the green produce in season right now!

Rigatoni with Leeks, Mushrooms & Pancetta

1 16 oz. package rigatoni
salt
¾ cup leftover pasta water
½ cup white wine
1/3 cup parmesan reggiano + extra for topping
3 tbsp butter, divided
4 oz. pancetta or bacon
2 large leeks, chopped
2 large portabella mushrooms
Fresh parsley, chopped
1 lemon, zested and juiced
3 tbsp milk
Salt and pepper to taste

Bring a pot of salted water to boil. Cook the rigatoni according to the instructions on the box, but take out 1-2 minutes early, before they reach the al dente stage. They should still be a little chewy with a snap. Drain the pasta, reserving ¾ cup of the water and set aside in a bowl.

While pasta is cooking, slice the leeks in half, and then into strips (see photo).

Dice the pancetta into tiny cubes. Cut the portabella mushrooms into ½ inch cubes.

Heat a medium saucepan over medium heat, with 1 tbsp of the butter. Add the pancetta to the pan and cook in the butter, about 5 minutes, to become just lightly brown. Using a slotted spoon, transfer pancetta to a plate, leaving the melted fat and oil in the pan.

Add the chopped leeks and mushrooms to the pan (still over medium heat). Cook until the mushrooms are soft and small.  The leeks and mushrooms should cook down to about half. Transfer cooked leeks and mushrooms to a bowl.

In the saucepan, still over medium heat, melt the additional 2 tablespoons of butter. Add lemon zest and juice, pasta water, and white wine. Turn up the heat to medium/high and allow to come to a boil. Stir in the 1/3 cup of parmesan cheese until no longer lumpy. Add the not-quite-al dente pasta to the sauce and stir well until noodles are totally coated and sauce begins to cook down. When there is only about 3-4 tbsp of sauce left in the pan, take the pan off the heat. Stir in the milk until completely incorporated. Add the leeks, mushrooms, and pancetta to the pasta and mix well. Add salt and pepper as desired.

Enjoy topped with fresh parsley and more parmesan!

 

Photos & Recipe by: Megan Leaf, The Bay Leaf Kitchen

Posted
AuthorKitchen Table Advisors
CategoriesRecipes