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The Week in Healdsburg: Dec. 30- Jan. 5

Wednesday, January 2nd, 2013 | Posted by

Jan. 3

Cyclists join Spoke Folk Cyclery for a Fixed-gear ride beginning at noon on Thursday, Jan. 3 at 201 Center Street. The rides take place every Thursday, weather permitting for 20 miles of rolling fun, moderate-to-brisk pace. Fixed gear bikes are encouraged but all cyclists are welcome.

Jan. 5

Another bonus for cyclists will take place Saturday at Spoke Folk Cyclery with the showing of the 2011 film Kid with a Bike as part of its Winter Film Series benefiting the Sonoma County Bike Coalition and Healdsburg High MTB team. The showing starts at 6:00 PM. Bring a lawn chair. Kid with a Bike is a movie similar to the Breaking Awayin that this movie is not really about bikes, it’s more about relationships and growing up. In this case a troubled boy who is desperately seeking the attention and love of his father but is unable to find it. (English Subtitles). Spoke Folk Cyclery is located at 201 Center Street. Admission $5. More information: 707.433.7171

Jan. 5.

Diavolo chef Dino Bugica will be teaching a hands-on butchering workshop on Jan. 5 from 10 a.m. to 3:30 p.m. at Relish in Healdsburg located at 14 Matheson Avenue. Each participant will break down an entire 80-pound roaster pig. Chef Bugica will talk about butchering basics, including necessary equipment, safety and hygiene, knife usage, overview of primals and cuts, and other pertinent facts and advice.  There will be a midday break for a pork-inspired lunch, delicious Diavola salumi, a hearty salad, bread, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will discuss curing and demonstrate how to make pancetta to cure at home. Each participant will take home all the cuts from their pig. Participants are asked to bring their own sharp boning knife, cleaver, and a large cooler to transport the meat. We will have extra cleavers for use during the class and we will provide ice for the cooler to keep the meat chilled for your drive home. One or two people can work on a single pig—how you divide or share the meat is up to you. More information: 707-431-9999


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