Zoi: Healdsburg is kind of like America’s Tuscany. You know-rolling hills, hot and dry in the summer. It is very cool in the winter time, which is perfect environment for grapes. Come Bruce, let us go look. It is definitely been a place that has been sort of a hidden gem. There is kind of still rust thickness about it. So, I guess there are two females there and one male, let us see. That black one must be the male. In the animal kingdom-stop it-the farmers are still around and working here. Let me again, let me get some slower detail, that would be great. There is still that kind of original Healdsburg feeling. And it is becoming more the caloric method.
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There are a lot of people that are specializing in a certain kind of craft, turn artist that what you do. We try to specialize in pork and churn meats.
Man 1: Am I regular? I am unfortunately addicted. I am addicted to the salamis.
Zoi: We have the pork cheeks sandwich. That is our signature sandwich, saucy. It is saucy. We have a sandwich on the menu that is called the pork cheek sandwich and it is pork cheeks braised with red wine and tomato and served in a house-made roll with roasted peppers and sauces are ready. It takes days to actually get the cheek from raw to a sandwich. Pork cheek.
Because of all the seasoning and marinating and then slow cooking has to be done and the burger. Hey, guys I will sell it.
The concept for this restaurant is, that it is slow food done fast. The slow food is in response to fast food. Using seasoning, ingredients that are naturally raised, a lot of air living ingredients. So, things have not been modified genetically a lot. I am going also making things from scratch from start to finish.
Ready-ready-ready? We roll the dough out it is really, really thin. So, it has been crust fine so. We also over drip it with sauce. We make our own pepperoni here too.
Female customer: I was a former New Yorkers. We are sort of a picky about our pizza and we are very impressed actually.
Male customer: Very good-very good.
Zoi: I am really trying to show people the best quality ingredients done simply.
Male customer: Good.
Zoi: And done very well. Who will eat lasagna? Can I bring guys anything else right now?
Upon tasting a lot of food, our making specials then I actually do eat over the course of the night, but there are some nights where-you know-I am home and I will be really hungry and I do not particularly want to cook something for myself nor do I still want to go out to dinner. So, I am going –you know-slims are made progresses sweet for dinner.
I definitely would not be like camels. I do not claver.
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