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Six California Kitchens has won the 2023 IACP Cookbook Award in the American Category!

October 02, 2023 by Byron Hoffman

Sally would be blown away and so grateful.

While the book is, first and foremost, Sally’s book, it was a collaboration of many, including:

Bruce Smith (Co-writer)

Byron Hoffman (Producer and Designer / Sally’s grandson)

Troyce hoffman (Photographer / Sally’s grandson)

Food and Prop Styling: Karen Bates (Sally’s daughter), Kathy Hoffman (Sally’s daughter), Terry Schmitt (Sally’s daughter), Debey Zito (Sally’s daughter-in-law), Perry Hoffman (Sally’s grandson), and Rita Bates (Sally’s granddaughter).

Polly Bates (Transcribing / Sally’s granddaughter)

Brittany Davis (Transcribing)

Nicki Richesin (Agent)

Laiko Bahrs (PR)

Frank Brayton (Production Assistance)

The Chronicle Books Team: Sarah Billingsley (Editor), Vanessa Dina (Design Consulting), Keely Thomas-Menter (PR), and Cynthia Shannon (Marketing)

Thomas Keller (Foreword)

Cindy Pawlcyn (Foreword)

October 02, 2023 /Byron Hoffman
SallySchmitt Cooking atElk Kitchen Mendocino County

Mendocino County Library Event Series Celebrating Sally Schmitt and Six California Kitchens

March 16, 2023 by Byron Hoffman

Mendocino County Library is celebrating the life and legacy of Sally Schmitt who called Philo her home. Libraries across the county are hosting events ranging from book discussions to seed-saving workshops to showcase Sally's lasting influence.

Saturday, March 25th: The author’s daughter, Karen Bates, will host the book talk and the farm tour. Local apple juice and cider will be available as well as a tasting of vinegars and syrups at the farm stand.
2 – 3 PM: Six California Kitchens book discussion hosted by author’s daughter.
3 – 4 PM: Apple Farm tour
Space is limited, so adults who would like to attend should email Coast Community Branch Librarian Mellisa Hannum at hannumm@mendocinocounty.org.

Thursday, April 20th, 6 – 7 PM: Fort Bragg Branch Library will host a discussion with Margaret Fox: Life of a Local Chef. Margaret Fox, who owned Café Beaujolais in Mendocino for 23 years, shares stories from her life as a chef.

Thursday, May 25th from 5 – 6:30 PM: Round Valley Branch will host a book discussion on Six California Kitchens.

Saturday, April 22nd from 11 AM – 4 PM: Round Valley Branch Seed Library will host a seed planting party at the Farmers’ Market.

Saturday, March 18th from 1 – 4 PM: Willits Branch will host a Spring Seed Swap in the meeting room with vegetable, flower, and herb seeds provided. Staff invite the public to bring seeds to share!

March 16, 2023 /Byron Hoffman

Six California Kitchens has Won The 2022 Golden Poppy Award for Best Cookbook!

February 15, 2023 by Byron Hoffman

The full virtual awards ceremony is linked above. Sally’s grandson Byron Hoffman accepts the award for Sally at 1:15 and does a short interview.

As a lifelong Californian, Sally would be immensely proud to have won the Golden Poppy Glen Goldman Award for best cookbook. The Golden Poppy Award recognizes the most distinguished books written and illustrated by creators who have made California their home – it’s especially meaningful to us because the voting was done by independent California bookstores.

February 15, 2023 /Byron Hoffman

THE BEST CHEF IN THE WORLD by Ben Proudfoot and The New York Times

September 13, 2022 by Byron Hoffman

Our secret is out! An incredible documentary on Sally: THE BEST CHEF IN THE WORLD by Oscar winner Ben Proudfoot and Breakwater Studios premiered 9/3/2022 at the Telluride Film Festival and is now available to watch at The New York Times and on YouTube.

Ben Proudfoot writes in The New York Times:

When my father died, he held disappointment in his heart. He was 66 and had only just retired from a life of 80-hour workweeks as a successful lawyer, and this next chapter promised everything he had skimped on since deciding to go to law school: family time, creative pursuits, fun.

His liver paid no mind, however, and he died on the morning of May 1, 2020. Four days later, I interviewed Sally Schmitt, bathed in golden Californian light, via Zoom, from the damp and shadowy basement of my parents’ home in Nova Scotia.

As a filmmaker and entrepreneur, I had always admired and studied the chef Thomas Keller, a walking pinnacle of craftsmanship, refinement and success — my father’s kind of guy. I had only recently learned about Ms. Schmitt, a pioneer of the Napa Valley culinary scene and the creator of the French Laundry, the restaurant Mr. Keller made world-famous. Talking to Ms. Schmitt that morning, I learned she held a different kind of wisdom: that success may have other definitions.

Ms. Schmitt died on March 5, 2022. But in "The Best Chef in the World," she shares with delightfully coy candor a message about the rewards of balance and the trap of ambition. I made this film for all of us who struggle “to stir and taste the soup” that already sits in front of us. Perhaps with time and Ms. Schmitt’s example, we will.

Watch Now!

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September 13, 2022 /Byron Hoffman
Sally Schmitt at the Chutney Kitchen

Museum Exhibit: Sally Schmitt, Six California Kitchens

August 18, 2022 by Byron Hoffman

Sally Schmitt: Six California Kitchens is running now through October 2nd at The Napa Valley Museum Yountville. We couldn’t be more thankful to The Napa Valley Museum Yountville for taking an interest in Sally’s story and putting together a fantastic exhibit!

From the Napa Valley Museum Yountville: Explore the life and legacy of acclaimed Yountville chef Sally Schmitt, a pioneer of California cuisine who with husband Don founded the iconic restaurant The French Laundry. Sally Schmitt started a culinary movement built on seasonal local ingredients, inspiring generations of chefs and helping to solidify Napa Valley’s reputation as a food-and-wine destination.

Yountville’s The French Laundry was founded by the Schmitts in 1978, and was sold to chef Thomas Keller in 1994. As Keller wrote in the foreword to her memoir and cookbook “Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons From a Pioneer of California Cuisine”: “Kind and generous, forthright, and unpretentious … A culinary pioneer but also a throwback, preparing dishes that evoked the most delicious versions of your favorite childhood meals. That is the Sally we all came to know.”

The exhibit includes rare photos of Sally in her kitchens and with her family, and include tributes by those she influenced and delighted with her culinary creations.

August 18, 2022 /Byron Hoffman

Community Event: The Legacy of Sally & Don Schmitt

July 13, 2022 by Byron Hoffman

Watch the entire event in the video linked above. Pictured: Yountville Mayor John F Dunbar presents a formal proclamation to Sally’s family for Sally and Don’s contributions to the Town of Yountville.

The Legacy of Sally & Don Schmitt, presented by Yountville Arts was held Thursday, June 30 at the Yountville Community Center.  It was an evening designed to bring the communities of family, friends, chefs, and residents together to honor the history, spirit, and culinary contributions that Sally & Don Schmitt made to Yountville and the Napa Valley.

The Schmitt Family moved from Fresno to Yountville in 1967; Don took the job of re-imagining the old Grossinger Estate Winery. Their influence began when Don opened the Vintage 1870 shopping arcade, and Sally created the Vintage Café and, shortly after, the Chutney Kitchen. Sally quickly became known for her farm-to-table cooking style. In 1974 the couple left Vintage 1870 and the restaurants and moved down Washington Street to a run-down old building, historically known as The French Laundry. With the help of the entire Schmitt family, The French Laundry restaurant opened in 1978 with Sally in the kitchen and Don at the front of the house, welcoming guests and assisting with wine choices.

Even as their business enterprises took flight, Don became more interested in the future of the Town of Yountville. By 1976 Don had served on the Town Council for thirteen years, four of which were as Mayor. He labored to preserve the Town’s rural charm while setting the stage for businesses to flourish.

The stories and experiences of our community members spawned by knowing Sally & Don were the focus of The Legacy of Sally and Don Schmitt. Writer Lori Narlock served as Moderator to a prestigious panel consisting of Byron Hoffman, grandson of Sally and Don and art director of Sally’s new book Six California Kitchens; Chef and Cookbook Author Cindy Pawlcyn; Yountville business person George Rothwell; Retired Chef Janet Blicker; and Janet Trefethen Co-Founder and Proprietor of Trefethen Family Vineyards. The program was Open-Mic for the community to share their individual experiences of Sally and Don.

As reported by The Yountvillian:

“One could only learn from the past and move on through the present to make a better future.” “The future belongs to those who learn from the past and live brilliantly in the present moment.” – Jason Medina.

This quote very well encapsulates what I learned while listening to the panel speak about Don & Sally Schmitt. A sold-out crowd at the Yountville Community Center listened to a full panel that gave us the history and legacy of Don and Sally. From the current workings with Sally and her grandson, Byron Hoffman, on her book/cookbook, Six California Kitchens, to learning the history of the family from Janet Trefethen, Cindy Pawlcyn, and Joanne Blicker; the event honored Sally and Don’s history, spirit, and culinary contributions to Yountville and the Napa Valley. The three restaurants they operated in Yountville and Don’s tireless contributions to the Town of Yountville as Mayor, councilmember, and advocate are shining examples of what we should expect from all those in our business community. And all our community members.

Definitely Bedford Falls at its finest…

July 13, 2022 /Byron Hoffman

Jil Hales Remembers Sally Schmitt

April 04, 2022 by Byron Hoffman

by Jil Hales

We talk about farm to table a lot these days without understanding the back breaking, thoroughly unglamorous hours of work it takes to accomplish anything close to that profound connection. Or, for that matter, loom to sweater or clay to vase… instead we covet power and the goodies that come with money and recognition as proof of some notion of success that increasingly seems to come and go with the season. But the deeply felt rewards of following your intuition and putting in the time and work because you care was Sally Schmitt’s genius, and clearly something she taught her children. In her case it came in the form of taking honed traditional values and making them ‘true’ to her own time and her family’s ongoing needs. It’s very old fashioned to think of character in this way - in the sense that True North is philosophical as well as directional. Sally Schmitt didn’t set out to be a trendsetter for so many of the things we’ve come back around to valuing today - she lived those values. And it was bloody hard work until it became easier. 

Sally, who passed away peacefully at The Apple Farm on March 5, was the formidable mother of my good friend Karen Bates who moved to Philo with her husband Tim the same year, 1984, that we bought our farm on Greenwood Ridge.  Whenever I saw Sally after she and Don had sold the French Laundry to Thomas Keller and re-located to Anderson Valley, first to Elk and then the Apple Farm, I was still hopping on planes from London every summer to get my family back to our ‘work-in-progress’ farm. Always in her apron, moving slowly but with purpose, she’d stop and break into a beatific smile when she saw me and the kids. I like to think this was because she knew I loved her family, but it also just might have been that she knew I connected all my crazy dots about life in a way that also revolved around family, creativity, hard work. Our backgrounds could not have been more different except that I had a mother for whom nothing was impossible if you believed it was the right thing for you and your family. So. A kindred spirit. 

In interacting and observing the world Sally built with her children over the years, I saw how much it centered around family, and food. Specifically food that exemplified Brillat-Savarin’s ideal that all great dishes must ultimately come down to satisfying ‘le goût du revenez-y’ – the taste you come back to. Savarin never established where this longing started – in childhood perhaps – but it has always rung true. And Sally’s cooking nailed it.  

Read the Full Tribute

Jil Hales is the proprietor and creative director of Barndiva in Healdsburg, California, a restaurant, event space, and gallery. Barndiva grew out of our desire to celebrate the exquisite food sheds of Sonoma and Mendocino Counties from Healdsburg to the ocean, with special attention paid to following the breadcrumbs up Hwy 128 through the Anderson Valley to Philo, where Jill’s family has dry-farmed apples, figs, and chestnuts on a ridge above the pacific for the past three decades.

April 04, 2022 /Byron Hoffman
Sally's grandson, Brooks Schmitt at three in the French Laundry Kitchen

Sally’s grandson, Brooks Schmitt, age three, in charge of quality control in the kitchen of The French Laundry.

A Grandson Remembers Sally Schmitt

March 25, 2022 by Byron Hoffman

by Brooks Schmitt

In the orchestral movements of my life, my Grandma Sally was the oboe, the reedy and powerful note to which everyone around me tuned their instruments. Though proud, and almost unflappably sure of the right way of doing things, she was incredibly humble for such a public figure. It always surprised me growing up as I discovered the profound effect that she had on so many people’s lives outside of our family. Over the years I became increasingly aware of a larger family who had heard the song that my grandmother played and joined along in the chorus, composed their own variations and etudes, sonatas and symphonies.

Perhaps music isn’t the right metaphor to remember my grandmother, given that the Schmitt family is most profoundly not a musically gifted family. Though we all appreciate and love music, almost none of us can sing, and only one or two of us can even play an instrument. When I think of my Grandma Sally, perhaps rather obviously, I think of the wonderful smells that surrounded her. Vanilla bean pods snapping between her fingers, notes of star anise drifting from a boiling copper vat of apricot chutney, duck legs sizzling in the oven, toasted peppercorns cracking in a mortar and pestle, the smell of her lotion and her shampoo, and the faint aroma of jasmine around her neck.

These smells were so intoxicating that her kitchen was always a gravity well, and every day that she was in the kitchen there was this vague feeling that her kitchen was the center of the universe. It always felt strange to see my grandmother in the outside world, where she couldn’t control the balance of light, the temperature, the allocation of tasks. I would watch her eyes dart around and her mouth hang slightly open in the way that it always did when she was assessing a room and about to give orders, and then see her close her eyes and accept that this was not her domain. That even though she knew exactly where those chairs should go, and that the curtains blocking the morning light should be thrown open and were “just awful” as she would say, that this was not her world, her orchestra pit, her little gravity well in an unvarnished little pocket of Northern California.

And maybe that was why she spent so much time in her kitchens. In a world where women do most of the cooking but male chefs get most of the accolades, my grandmother steadily and assuredly transformed every kitchen she inhabited into a living breathing work of art. In her kitchen, I never once saw anyone tell my grandmother what to do. She was a beloved and trusted queen, a culinary Alexander the Great riding bareback at the front of her army, for there were always more worlds to conquer and more apples left to peel in her powerful fingers. Her opinions were unwavering, and everyone fell into line, and most of us have continued to do things the way she told us to for the rest of our lives because, usually, she was right. The world is more beautiful and more fragrant due to all of the wonderful every day tricks that she taught us and that all of us continue to do.

Over the course of my life, I watched my Grandmother slow down, and dismount from her horse. She did it gracefully, albeit reluctantly, and there were times when I would see her basking on her chair in the sun on her porch when I almost believed that leisure came naturally to her. But I knew that wasn’t the case. If her body had allowed it, my grandmother would have continued to cook and garden and reshape the world until long past each of her grandchildren had folded up their aprons and retired.

I see her now in the New York Times, and I can’t help but think of my Grandpa Don, a famously fastidious reader of newspapers, and how proud he was of her. I picture him in his chair, his glasses perched on the tip of his nose, smiling faintly as he reads the story of their lives printed in ink and sipping his morning coffee. My grandmother drops a large spoonful of duck fat into an iron pan and cooks their morning eggs, perfectly runny, and waits for him to finish the article to ask him what he thinks. And I know that they were so proud of each other, and that our entire family and extended family of friends, chefs, and guests at the table felt so proud to have had them in our lives, and I find myself so grateful for the life that Sally Schmitt lived.

Brooks Schmitt is a chef and culinary educator for the Center of Agroecology at the University of California, Santa Cruz. He works with the university farm and Basic Needs program across multiple sites to advance campus food security and advocate for sustainable and culturally relevant farm to table foodways. Through fair wage job opportunities, hands on internships, and co-curricular partnerships, Brooks works with hundreds of university students every quarter to orient them to traditional cooking practices and issues facing our broader food systems.

March 25, 2022 /Byron Hoffman

Sally Schmitt, Pioneer of California Cuisine and Trailblazing Woman Chef, has Died

March 10, 2022 by Byron Hoffman

Sally Schmitt, noted restaurateur, cooking teacher, and one of the earliest woman chefs in America died at her home in Philo, California on Saturday, March 5th, just five days after her 90th birthday. Hailed as a pioneer of California Cuisine, Sally was celebrated for her farm-to-table and locavore cuisine long before the terms were even coined.

Sally didn’t like to be in the limelight. During the years that she planned and cooked dinners at The French Laundry, the restaurant she and her husband Don founded in 1978, she refused to go into the dining room during service to receive compliments. But she made sure that the kitchen was open to anyone who wanted to come and talk with her. Many did, including the likes of Julia Child, Robert Mondavi, Richard Olney, Marion Cunningham, Joe Heitz, Alice Waters, Ruth Reichl, and Jeremiah Tower, who called her cooking “brilliant.”

Sally learned to cook early. Born February 28th, 1932, in Roseville, California, she grew up on a small Northern California homestead where one of her earliest memories was standing on a stool at her mother’s stove stirring the chocolate pudding. “The smell was intoxicating,” she remembered, “as was my awareness that I was responsible for it.” A good technical background came next with a degree in Home Economics from University of California, Berkeley. After her marriage to Don Schmitt in 1953, they moved to Fresno where Don worked in banking.

In 1967, with five children in tow, she and her husband Don moved to Yountville in the Napa Valley to manage the Vintage 1870 [now, the V Marketplace,] a historic winery converted to shops, galleries, and a café. Shortly after their arrival, with Don managing the tenants, Sally took over the running of the café. When she dared to suggest that the cook use romaine rather than iceberg lettuce, and shape the hamburger patties by hand instead of smashing them flat with a five-gallon can, he walked out and Sally’s cooking career began. She started with lunches, and soon lines were forming outside the door at noontime. Within three years, she had taken over an empty space at the Vintage and opened the Chutney Kitchen, a full-on restaurant with monthly Friday night dinners, each one a five-course, pre-fixe meal with accompanying Napa Valley wines, a new menu each month, planned and cooked from scratch by Sally using local, in-season ingredients. 

In 1974, she and Don bought a run-down old stone building, a former saloon converted to a laundry and then a boarding house, which they spent four years renovating before opening it as The French Laundry. They followed the pattern they had set with the Friday night dinners, serving one pre-fixe dinner a night. They never got around to putting up a sign outside, didn’t take credit cards, didn’t advertise, not even a yellow pages listing, and didn’t allow smoking in the restaurant, yet if you didn’t make a reservation months in advance, you didn’t get to eat Sally’s cooking.

In 1994 she and Don sold the restaurant to the young chef, Thomas Keller, to “retire” to an apple farm they had purchased in the Mendocino’s Anderson Valley. This turned into fifteen years of teaching her recipes and techniques to students who came from all across America as well as England and Ireland to study with her. 

When Don and Sally truly retired, they moved to a small cottage in the seaside town of Elk where Sally said she “had to learn to cook for two again.” Eight years later, they returned to the farm so they could be close to their family. She was immensely proud of her five children and their partners: Kathy (and Bill Hoffman), Johnny (and Marcus Magdaleno), Karen (and Tim Bates), Eric (and Melissa Schmitt), and Terry (and Debey Zito;) and she was equally proud of her ten grandchildren and five great-grandchildren. She said of her children, “None of them were college graduates, yet they are all leading successful, satisfying, artistically-oriented lives. And they all love to cook and eat well.” 

In 2017, Sally was preceded in death by her much beloved husband. Following the loss of Don in 2017, Sally went to work recording the stories and recipes she wanted to leave behind for her family and friends. Staying true to form, Sally made her departure once she finished what she wanted to do, but before she had to have the spotlight shine down on her. In it she wrote: “All in all, I really have done just what I loved to do, which has always been simply to cook good food for those I cared for. That’s what mattered. That’s all that mattered.” 

A private family celebration of Sally’s life is planned in the Spring. For those who want to contribute a remembrance in Sally’s name, she supported The Anderson Valley Health Center in Boonville.

March 10, 2022 /Byron Hoffman

Los Angeles Times: Before that French Laundry, there was Sally Schmitt’s French Laundry

February 22, 2020 by Byron Hoffman

by Daniel Miller

PHILO, Calif. — Chef Sally Schmitt remembers the French Laundry.

She remembers the clam spaghetti and blanquette de veau she served on opening night.

She remembers her late husband, Don Schmitt, opening bottles of wine, tending to the blaze in the fireplace and chatting with guests, an amiable host.

They are memories of her French Laundry. Not that French Laundry — the one you are almost certainly thinking of, the three-Michelin-starred restaurant helmed by renowned chef Thomas Keller.

The Schmitts opened the French Laundry in 1978 in a former Yountville, Calif., steam laundry originally built as a saloon, and ran it for 16 years.

“They opened this restaurant in a town that was kind of a backwater,” said Michael Bauer, who covered food and wine at the San Francisco Chronicle from 1986 to 2018. “She created quite a sensation ... it was pretty revolutionary.”

In the late 1970s, Napa Valley was shedding its identity as a rural outpost and embracing its potential as a high-end culinary destination, with the French Laundry front and center. The Schmitts, “along with Chez Panisse, probably shaped the whole Bay Area dining scene for decades” with unfussy food that, owing to their restaurant’s set-menu format, required diners to trust Sally’s French-inflected, California-influenced taste, Bauer said.

“I didn’t have a mission,” Sally said recently from her favorite armchair in her cozy living room when asked about the philosophy behind her cooking. “I wasn’t trying to prove anything to the world about simple, fresh, local food. It was just the way I cooked. I didn’t really have a statement to make. I just put food on the table.”

But it was a statement. Especially at the time.

Read the Full Article

February 22, 2020 /Byron Hoffman

Chronicle Books will be publishing Six California Kitchens

February 17, 2020 by Byron Hoffman

So many of you have asked when and with who Sally’s book will be published. Today, we’re thrilled to announce Chronicle Books will be publishing Six California Kitchens in the Spring of 2022! While most of the book has been written and photographed, we’ll be collaborating with Chronicle to ensure Six California Kitchens is produced to the highest quality and receives the audience her stories and recipes deserve.

12/11/21 Update: You can now preorder Six California Kitchens! Indiebound / Bookshop.org / Barnes & Noble / Amazon / Indigo (Canada) / International

February 17, 2020 /Byron Hoffman

Taste: Ruth Reichl on Early Menus from The French Laundry

January 01, 2020 by Byron Hoffman

In Taste, Ruth Reichl is interviewed on her vast collection of menus. On looking at menus for The French Laundry (1988), Bay Wolf (1970's), Greens (1979 or 1980), and Chez Panisse (1983) she remarks on Sally and Don Schmitt's, French Laundry: "It is interesting to me how similar these menus are in the way that they look, and—this was very unusual for the time—they are all prix fixe. At the French Laundry, before Thomas Keller took it over, it was owned by a family named the Schmitts. You can see how their food is kind of hard to characterize, at this time when so many restaurants were either French or Italian.

Read the Full Article

January 01, 2020 /Byron Hoffman
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The Apple Farm Teaching Kitchen

August 14, 2019 by Byron Hoffman

In The Apple Farm teaching kitchen, Sally demonstrating the preparation of her Lamb en Croute, a dish she loved preparing at The French Laundry.⁣

“A lump comes to my throat as I remember taking my daughter Christie into Sally's kitchen for the first time three years ago,” Moira Johnston wrote for Saveur magazine in 2001. “Sally's cooking class was a rite of passage.”⁣

After sixteen years at The French Laundry, Don and Sally had “retired” to the farm they had purchased ten years before in Mendocino County, just outside the small town of Philo. And there, in a teaching kitchen she designed and had built in the old farmhouse, Sally simply taught others what she had been doing for years. And people came from all over the world to learn from her.⁣

Moira Johnston went on to write “… as I watched my daughter following Sally's deft ways of chopping onions and preparing chutney, I saw values being transmitted to another generation. 'Back to basics' is Sally's slogan for her cooking school: 'You won't find a Cuisinart or microwave here. Just good knives, pots, and chopping blocks.'” 

August 14, 2019 /Byron Hoffman
Sally Schmitt, founder of The French Laundry restaurant in Yountville, right, and her daughter Karen Bates

Sally Schmitt, founder of The French Laundry restaurant in Yountville, right, and her daughter Karen Bates, at The Philo Apple Farm

The Press Democrat: Philo’s Apple Farm shares its legacy through classes and soon-to-be-published cookbook

August 13, 2019 by Byron Hoffman

It's mid-July, and the harvest of heirloom apples has just barely begun at The Apple Farm in Philo, where 32 acres of organic orchards are planted with more than 80 varieties of heirloom apples.

'We just harvested the very first apple, called the Astrachan,' said Karen Bates, who runs the biodynamic farm with her husband Tim Bates. 'It's a Russian apple, and it's a really great, tart apple for applesauce and pies.'

The Navarro River meanders peacefully by the orchards in the summer but during last winter's rains, Bates said, it raged over its banks and changed its course, taking out a big chunk of a pear orchard along with their well.

'We try to use as little water as possible, but it's an old orchard and it's always been irrigated ,' she said. 'The silver lining is we built a new well, and the water is wonderful.'

This summer, Bates said, she and her kitchen crew have been making jams and jellies 'like crazy,' which keeps everyone employed while waiting for the apples to ripen.

'We start with strawberries, then we get the apricots from Capay (Valley), and then the plums and our own berries — raspberries and blackberries,' she said. 'So it's been really busy.'

Once the apples start coming in, the commercial kitchen processes the fruit that is not 'table quality' into a high-end line of apple products: pasteurized apple juice, apple cider syrup (reduced cider that is tart, sweet and caramelized), apple cider vinegar, apple balsamic vinegar (a custom blend of the aged vinegar and the cider syrup) and a Farmhouse cider.

As part of the early season harvest, Bates said they will harvest a few early crab apples, then move onto two early eating apples: the beloved Gravenstein — being celebrated this weekend at Sebastopol's annual fair — and the tart, crisp and aromatic Pink Pearl.

Both apples will make their way to The Apple Farm farmstand at the entrance on the Elk-Hendy Woods State Park Road.

The Apple Farm enterprise comprises three generations, including Bates' mother, Sally Schmitt, a culinary pioneer who opened three Yountville restaurants — The Vintage Cafe and The Chutney Kitchen in 1967, and The French Laundry in 1978 — then sold the old, stone restaurant to the rising young chef Thomas Keller in 1994.

Schmitt started teaching cooking classes at The Apple Farm in 1996, then later retired for real to a cottage in Elk for 10 years with her husband, Don. After her husband died in 2017, Schmitt moved back to the Apple Farm to be closer to her daughter and two of her grandchildren, Sophia and Rita.

'She's 87,' Bates said. 'She lives in the same building as the farmstand, so she can watch what's going on.'

Read the Full Article

August 13, 2019 /Byron Hoffman
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A French Laundry Menu

February 20, 2018 by Byron Hoffman

Thomas Keller and The French Laundry just celebrated the fortieth anniversary of Don and Sally Schmitt serving their first dinners in the restaurant. For the commemorative menu that night, Keller requested that Don and Sally’s daughter, Kathy Hoffman, hand letter the menu, just as she had done during the sixteen years that her parents had owned and operated the restaurant.

February 20, 2018 /Byron Hoffman
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Opening Night at The French Laundry

February 06, 2018 by Byron Hoffman

Sally: On a Tuesday evening just about seven o’clock, forty years ago today, we welcomed our first customers into The French Laundry. It had been raining hard for several weeks, right up to the day we opened. And just a day or two before, it had been a sea of mud outside the front door with leftover lumber and all the remnants of our renovation project stacked in the restaurant garden. And everything, inside and out, was muddy with the workmen coming and going. But on that last day, we moved the lumber, dumping it right next door at our house, and called in a load of gravel to spread over the mud. And Voila! We were ready for service!

Kathy, Sally’s daughter: That day we opened was wild. We were washing, buffing plates and silverware, unwrapping things, glasses, and literally, it was a construction scene with table saws in the middle of the dining room, so we were stashing stuff anywhere we could. We didn’t have a lot of space in the kitchen. Once we filled up the windowsills, we were moving things to the dumbwaiter and were taking them upstairs and putting them in the little waiter’s station next to the private dining room, anywhere we could to keep them clean until dinner. And at a certain point, my mom just had to yell, “Out, you guys! Enough, Enough! We’ve got to roll the tables in and get this place set for dinner!

Sally: We hadn’t intended to do a restaurant in that old stone building. We had just bought this place that everyone called The French Laundry because we loved it so much. We were already running the café at the Vintage 1870 and The Chutney Kitchen, but when our waitress at The Chutney, Lorraine Jones, came in and told us that it was for sale, we went over, looked at it, and bought it the next day.

This was in 1974, and for several years, we didn’t do anything major to it. The building had been vacant for quite some time, and we rented it “as is” to Lorraine, since she needed a place to live, and was excited about it. So she moved in downstairs where there was a living room, a little bedroom, and a small kitchen. The upstairs was pretty much uninhabitable, except that the bathroom was up there with a claw foot tub. It certainly wasn’t lovely.

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The first menu offered Pasta with Clam sauce, Blanquette de Veau, Fresh Asparagus, Rice, Green Salad, Cheese, Rhubarb Mousse, and Coffee, all for the price of $12.50. All menus (including the first) were illustrated by Sally’s daughter, Kathy Hoffman, with the dinner items handwritten in by the wait staff just before service.

The day we decided to do a restaurant there was the day we left the Vintage 1870. This was the summer of 1977, and we had been abruptly told there was no place for us anymore as partners at the Vintage. They did want us to continue as employees, but it was a blow. We decided that that was not our thing. That was in the early afternoon, and after we were told the news, we drove over to Sonoma and had dinner, at our favorite Mexican restaurant there on the square. Over a bottle of wine, we talked it over and decided the thing to do was to open our own restaurant in the building we owned. So the whole decision was made in just a few hours.

The work took a while, about six months to get it to where we could open. The first thing we did was to gut the place. There was plaster all over the old fieldstone walls, so we worked hard removing the plaster and leaving the stone walls bare downstairs. Upstairs had lath and plaster that we had to remove. I don’t remember how many dumpsters we filled, but it was a lot.

Terry, Sally’s daughter: We all helped. I was only twelve then, but I remember working on the floors in the dining room, pulling up all the ‘old school’ linoleum. And then we had to get up this black adhesive that was underneath; we tried using lots of boiling water, and then heat guns, trying to scrape it all off. It seemed to take forever until we could finally sand, and then stain the Douglas fir floors, but they came out beautiful in the end.

Sally: We had one carpenter, Roy, who was full time, and his son, Randy, but the rest of the work was done by family and friends. Our kids helped when they could, but the older ones all had jobs, so they were never full-time. My sister and her husband came out for a few days and helped tear down one of the sheds. We had an architect friend, Ray Rector, who helped us with the plans. A bricklayer, Fritz Dilsaver, who had done work for us at the Vintage, did all of our tuck-pointing on the nooks and crannies and repaired the brickwork around the windows. He was delightful, and did all the work as a friend since he had hung out so much with us at the Vintage. After we opened, we invited him to come to dinner whenever he could manage it, and when he did, there was never a bill."

I had already designed a kitchen for The Chutney Kitchen, so I had a little bit of experience with it, and I knew what I wanted, so I charged ahead. We put the kitchen in where Lorraine’s bedroom used to be, which was quite a small space, limited by the old fieldstone walls that were impossible to move. We did move the stairway over about six inches to give me a little more space; in all though, it was very small, but I had to make everything fit in. The whole kitchen was put together, my appliances, the dishes, silverware, everything, for less than you’d pay for a stove today. I used plates from Cost Plus and things from home that I had. We used artwork that we owned, and very few new things. The tables and chairs were a big deal, but we used second hand bentwood chairs that I managed to find at a really good price. So we really scrounged and put together an eclectic gathering of furnishings and equipment that didn’t cost much of anything, but all together made a warm and inviting atmosphere.

Kathy: Two or three days before opening, just after we had refinished the wood floor, a whole group of people tromped in over the barely-dried floor carrying a wrapped package. Mom had seen this painting in a local art show, a landscape by a Carmel artist named Keith Lindberg, and had just fallen in love with it. Friends of theirs and loyal customers, heard about it and said, “We’re going to buy this for them. You know, they have no money for art. They’re stretching it just trying to get the place open. Sally loves that painting. Let’s buy it for them!” And they all put in money, and then the group of them carried it in and presented it to them. It was last minute because we barely got it up on the wall, but it was very, very special to them.

Sally: One of the most important decisions I made was that, with this restaurant, I was actually going to do the cooking. At the Chutney Kitchen, it had become really too big for me to do that, and I had to have somebody I could trust to make the soup and put up the specials, and that pushed me into the office more than I wanted. So I made the decision that I wanted to be in the kitchen here, and Don decided that he wanted to do the wine and be out front. So this, plus the fact that it was all quite the tight space, had to do with our decision to do dinners only, and to do only one seating because that was all the kitchen could really handle.

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At The French Laundry, as Sally ruled the kitchen, the wine list was the domain of her husband Don. Thanks to him, there was never any pomp and ceremony to the service. Because they had only a small staff and not much space, and with their plain, family-style approach to service, Don opened the wines at his counter near the restaurant entrance, and then the server would pour the first glass, but then leave the bottle for their guests to proceed at their own pace. They never topped off glasses or pushed wine sales; this was wine country, it simply wasn’t needed.

And I decided to do only one menu each night, as I had been doing for our monthly dinners at The Chutney Kitchen. Chez Panisse was already doing that, which gave me the courage to do this. But at the last moment, I panicked. This was very, very close to opening, and I said, “Oh ugh, maybe this one entree is not going to work. Maybe I should have a little steak that would be in the background that I could pull out.”

And then my daughter Karen said, “Mom. Stick to your guns! You decided on this, and let’s just go with it.” So that gave me the courage to do it.

Karen, Sally’s daughter:  The building was in sad shape when my parents bought it, and when they decided to do the restaurant, there was much to be done. We all helped, including my future husband Tim, first with the demolition inside the building, and then, Tim and I went to work on the garden while the rebuilding took place. The herb garden was a major project for us. With Sally, we laid out the pattern, then we put the bricks down, and finally, did the planting; we wanted to have at least the bones of a nice garden in place when the restaurant opened. 

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And then, when it came time for the finish work inside, we moved back inside doing everything we could to get ready for opening. I remember working with my Mom and sister, Kathy, on the kitchen walls above the old wood wainscoting, plastering it with sheet rock mud. We laughed about how it wasn’t all that different from putting the finish frosting on a cake. I think we did a pretty good job of it as it lasted it the entire time we had the restaurant. 

Sally: I had had almost no time before the opening to get used to the kitchen. At three or four that afternoon, I had to kick out the carpenter, Roy, who was fussing around about a shelf over the sinks in the scullery. Of course, I had planned to be in there a couple of weeks before to get to know the kitchen and play around in it and get my prep work done. But that didn’t happen.

But fortunately, even though the space was new, I was still doing the same things that I had been doing before. I was familiar with the steps and the timing, and I had purposely designed the menu to take that into account. So, I put on my apron and went to work for dinner that night.

I was in the kitchen when Don opened the doors about seven and the first customers walked in. And, as I remember, everything went smoothly. We had a full house and we knew everyone in the dining room, all of them past customers and old friends. I prepared only one appetizer that night, a pasta with clam sauce, and the entrée was a Blanquette de Veau, (veal in cream sauce) served with fresh asparagus and rice. This was followed by a green salad with a selections of cheeses, and for dessert, I made a rhubarb mousse. And it all went well, very, very well.

February 06, 2018 /Byron Hoffman
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Introducing Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine

January 29, 2018 by Byron Hoffman

Thirty-four years ago, Sally Schmitt started work on her cookbook. It was the summer of 1984 that she and Don took a much needed vacation, their first ever break from the day-to-day pressure of managing and cooking in their celebrated restaurant, The French Laundry. Leaving their home in Yountville, conveniently sited next to the restaurant, they drove two and a half hours to the coastal community of Sea Ranch. There, in a rented house overlooking the ruggedly beautiful coastline of the Pacific Ocean, they were able to spend the next month. It was a magical time. With two of their five children handling the day-to-day running of the restaurant in their absence, Sally could work on her cookbook.

The house at Sea Ranch was perfect for her. The kitchen was functional and large. She could see the waves crashing over the rocks through her window. And importantly, the kitchen was open to the living room where Don would sit while Sally cooked. In an ideal world, which a restaurant kitchen never is, Sally liked to work alone, but she liked also to have Don nearby to talk to, to ask questions of, and of course, to taste what she cooked. The Sea Ranch house was perfect.

So she started cooking. She first went out shopping, brought back bags of groceries, got a tablet out to write on, and cooked. At the end of the month, not much had actually been written, but she had had a splendid time doing what she liked doing best, trying out recipes, sampling ingredients, checking flavors, cooking.  

A year later, working with her friend, the photographer Faith Echtermeyer, a proposal was submitted to several publishers. Chronicle Books and Simon & Schuster wrote back with encouraging letters, but turned down the project saying that it was too regional.

Through the following years, the dream of a book still stayed with Sally. Friends, customers at the restaurant, students at her cooking classes, kept urging her on. “How soon is it going to be finished?” they would ask. After she and Don had sold The French Laundry, her friend Dorothy Kalins, the founding editor of Saveur, gave her advice, and for a while she worked with a New York writer suggested by a literary agency, but nothing came of that either. Most of all, she kept cooking, at the French Laundry until Thomas Keller bought it; then, with her classes at the Philo Apple Farm where she taught students from all over the world. And finally, now officially retired, she cooked for Don and herself in the kitchen of the cottage in Elk on the Mendocino Coast, which they had lovingly restored.

Over these many years, there was a growing acknowledgment of her as a pioneer of California cuisine. Gourmet magazine wrote as early as 1978 how Sally’s cooking “was stripped of the superfluous, with emphasis on fresh good quality ingredients and things in their seasons,” and Joyce Goldstein, in her 2013 book, Inside the California Food Revolution, called Sally a “locavore before the term was even coined.” The San Francisco Chronicle restaurant critic, Michael Bauer, called Sally one of the “dynamic predecessors” to today’s visionary chefs, and Thomas Keller said her cooking was “a harbinger of what was to become known as Californian cuisine.”

Her innovations set both a standard and a pattern for other restaurants, of shopping local, working with farmers, staying simple, fresh, seasonal, with a single daily menu and one seating each evening, a wine list made up of extraordinary local wines, and a garden outside to stroll in between courses where Sally grew the herbs she cooked with. The restaurant had no sign, and one often had to wait up to two months to get a reservation, but still the likes of Julia Child, Richard Olney, Alice Waters, and Jeremiah Tower, (who spoke of Sally’s “brilliant cooking,”)  all came to dine.  The wine critic, Gerald Asher, said the evenings he “spent at their Yountville restaurant were among my most memorable in California.” And through all these years, the cookbook was always in the back of her mind.   

Finally, in February of 2012, celebrating her eightieth birthday at her son Johnny’s Boonville hotel, her family had a surprise for her. Several of them stood up and announced that it was time to get the book finished. This was their gift to her.

Her grandson Byron took the lead, coordinating the others and taking on the design of the book. He recorded interviews with Don and Sally, with past customers and friends, with Richard Carter who had worked with Sally in the kitchen. His brother, Troyce, took photographs of Sally cooking in the kitchen, of the finished dishes, and of the kitchens that she worked in, visually bringing Sally’s world to life. Her granddaughter, Polly, and a friend, Brittany Davis stepped in to transcribe and test Sally’s recipes.

And Sally herself, writing longhand with a pencil on a white lined tablet, noted down her memories; page after page she wrote, about the farm where she grew up in the 1930s, about learning to cook with her mother, churning butter, canning vegetables, making jam; about cooking at The French Laundry; about the winemakers she cooked for; the books and people that had influenced her; about buying fresh, home-grown vegetables out of the trunk of a car, and a friend who picked chanterelles for her. And she wrote out her recipes, over a hundred of them, and wrote down the stories that go with them.

And now, finally, 34 years after she started work on it, the book, Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine, part memoir, part cookbook, is being finished and readied for publication.

We invite you over the coming months to enjoy some writing from the upcoming book, to read about and try some of Sally’s recipes, to see historic photos and documents, all of which will take you on a journey through the early history of California cuisine, the Napa Valley food culture, and especially, the world of good food and cooking that Sally created that so many have loved through the years.

 

January 29, 2018 /Byron Hoffman
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