![]() Look forward to their signature cocktails too, such as the Bacon + Eggs made with whiskey sour, Black Pig bacon bourbon and farm egg, or a rum-based Gravenstein Revival with crystallized ginger and Gravenstein apple cider. In addition to the ingredients the couple source from their own three acres and other local farmers, they will cultivate another one-third acre on-site at The Barlow where customers will be able to pick their own produce for some dishes.Ĭhef Estes in the new larder at Zazu Kitchen + FarmĪnd while Zazu does swine especially fine – consider the Snout-to-Tail Sampler, Sticky Finger Pig Tails, and Pig Face “poutine” (with confit fries no less) – the menu is quite diversified with vegetables, chicken, rabbit, duck, and beef dishes – quite local, all mouth-watering. The gleaming open kitchen, real butcher block tabletops, and the renaming of the restaurant to Kitchen + Farm, all put the emphasis on “makers.” Duskie and John dedicated a surprising 50% of the square footage of the new restaurant to the kitchens so that they and staff can make their own salumi, bacon, pasta, gelati, and more. Also paying homage to the hog is local junk artist Patrick Amiot, whose playful pig’s head sculpture made of recycled oil drums and propane tanks will be installed soon. That honor is commemorated in a large crown sculpture installed above the open kitchen, a focal point of the dining room. Porcine paraphernalia pop up everywhere, reminding guests that Duskie and John are literally the Queen and King of Pork, having won the titles at the Aspen Food & Wine Classic’s Grand Cochon. Barnwood paneling and board and batten counterfaces add to the feeling that the food is direct from the farm. At Zazu Kitchen, a large, U-shaped counter is now the heart of the dining room, made intimate with dropped lighting and long wood planks that mimic a low ceiling. For Duskie, it was the “heartbeat and warmth” of the restaurant. The renamed Zazu Kitchen + Farm, which opened yesterday, is as open, interactive, and creative as the community itself.Īt Zazu Kitchen, the couple brings their culinary values of “knowing the face that feeds you.” At the former restaurant, a cozy space with low ceilings, Duskie and John loved the long counter where they would spend hours interacting with their customers. When she and husband John Stewart sought a new home for their popular Zazu Restaurant + Farm, they chose The Barlow in Sebastopol, not only because it was a “community of makers,” but because most of the current tenants were longtime friends, such as Kosta Browne Winery, Greg La Follette, and Village Bakery. ZAZU has been included in the New York Times, Gourmet, Food & Wine, and other publications.Chef Duskie Estes is known nationally as a fearless Next Iron Chef contender but at heart, she’s a hometown girl. Estes and Stewart have also been featured on Guy’s Big Bite, the Travel Channel, and more. Estes and Stewart also make Black Pig Pinot Noir, Pink Pig Sparkling Wine, and Bacon Hard Cider with their friends at Thomas George Estates and Tilted Shed, respectively.ĭuskie was a fierce competitor on the seasons three and five of the Food Network’s Next Iron Chef and is currently a judge on Food Network's Guy's Grocery Games. They farm in three places in Sonoma County and raise almost 100 animals (rabbits, chickens, ducks, sheep, pigs, and goats). In 2011, Estes and Stewart were crowned King and Queen of Pork at the Grand Cochon at the Aspen Food & Wine Festival. ![]() San Francisco Magazine named ZAZU one of the Top 50 Restaurants in the Bay Area and the restaurant has been included in the San Francisco Michelin Guide since 2008. In 2005, they founded Black Pig Meat Co., making bacon and salumi from pasture-raised pigs (and they now make lard lather soap and lip lardo lip balm too!). In 2001, Estes and her husband, John Stewart, opened ZAZU kitchen + farm in Sonoma County. She also co-authored with Tom Douglas Seattle Kitchen, which received the James Beard Award in 2001. She has worked at numerous restaurants including Baywolf in Oakland, California and the acclaimed Palace Kitchen in Seattle. Growing up in San Francisco, she fell in love with restaurants through her weekly Wednesday night dinners out with her father. Duskie Estes is a graduate of Brown University.
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