The Shed is Cindy and Doug Daniels’ vision to bring the often disparate worlds of Healdsburg local and tourist together. Part grange, part garden and cookware store, part restaurant, bar and café, the bright and airy, barn-shaped building offers the kind of Sonoma-fresh experience that visitors love, but also attracts locals drawn to the Daniels’ relationships with nearby farmers, ranchers and winemakers. Customers can find fresh local produce, house-milled flour from local grains, pulses, cured meats and an array of fermented foods. The Shed’s Fermentation Bar brings all these elements together, offering a selection of local ferments on tap, from home-brewed kombucha and kefir to ciders, beers and wines that the Daniels gather with their own kegs. The rotating selection might include Broc Cellars Carbonic Carignane, Unti Rosso or Ryme Vermentino. The adjacent open kitchen adds light, season-driven sustenance to the drink with dishes such as a corn soup with lovage butter, pizza with broccolini, cherry tomatoes, oil-cured olives and sopressata, or a mezze platter with red quinoa tabouli, tzatziki, braised romano beans and feta.
25 North St., Healdsburg, Sonoma, California
Jamal Rayyis is a NYC-based writer, editor and educator—and copy editor for this magazine. A pioneer in covering Middle Eastern wine, he is at work on a book on the politics of wine in the Middle East and occasionally updates his blog at palatesavvy.com.
This story appears in the print issue of October 2014.
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