T'is the season. Al fresco dining. And for evening-fog-hardy Petalumans, this translates into a rapidly developing trend towards outdoor ovens. Not merely for the fabulous wood-burning taste of a brick oven pizza, but the welcomed opportunity to gather together with friends and family around the glowing embers and heat of the hearth.
Cozy courtyards work best for the continental atmosphere of a tiny outdoor trattoria, and a buffer from those infamous Petaluma Gap winds. Pictured here is the perfect example of such a serene little setting, scene of many a sultry summer soiree at Steph and Lawrence's landmark Petaluma Spanish-style, historic home.
Pizza-crazy Petaluma, home-base of Naomi and Joel's popular, portable Pizza Politano, Bricks, Fregene's and the old faithful New Yorker, calls for Pinot Noir as the perfect pairing for outdoor parties with a slice of wood burning bliss!
One of my absolute favorite Petaluma Gap-grown Pinot's is the tremendous 2004 Griffin's Lair, produced and bottled by Roesseler Wines of Santa Rosa. Guaranteed to get the party started with loudly acclaimed local wine appreciation, this Griffin's Lair pinot comes to the table as pure an earthy specimen of minimal carbon footprint as you'll find in these grape growing parts.
Griffiin's Lair Vineyard is located a few miles north of San Pablo Bay in the Lakeville area. The hillside vines overlook the Petaluma River, Mt. Burdell, Mt. Tamalpais, the Bay, and, to the east, Mt. Diablo.Soils are sandy loam and clay loam with a variety of gravel/rocks. Typical of Sonoma Coast appellation, Griffin's Lair is coastal-warmer in winter, with fog and wind cooling the vineyards in summer. Fog channels in through the Petaluma Gap, and also from the Bay.
Jim and Joan Griffin are quietly blazing a trail for sustainable grape growing in the region, with many of their Petaluma Gap peers looking to this highly dedicated couple for a vineyard trail-map towards organic methods and sustainable irrigation.
As for the pizzas, well, I have yet to get myself down to Marin Farmer's Market early enough on a Sunday morning for one of Joel's legendary brick-oven breakfast pizzas, with fried egg on top. The chef himself informs me that this is a hit with his fellow vendors, hungry after hauling all their fresh fruits and veggies, meats, bread and cheese to fill their stalls.
Petaluma's Wednesday night farmer's market will be back this summer, with Pizza Politano poised for brick-oven action once again. I can't wait to see what toppings Joel and Naomi concoct from the area's organic farm stands, this season.
Until then, Lawrence is busy stock piling the wood for lots of late spring pizza parties where friends and neighbors are pleased to supply their own ingredients. A make-your-own pizza party encourages the creative culinary whiz in one and all with wonderful combinations such as spicy salami, sausage, rocket, goat cheese, figs, zucchini, pancetta, artichokes, rosemary, pinenuts, ricotta....
Are you ready for a sip of that pinot?
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