Healdsburg SHED, Healdsburg, 12/5/18

building
building

The SHED was a large place that opened in 2013.  It sold cooking/kitchen supplies, take out food, produce, and had a dining area.  Unfortunately the owners, Doug Lipton and Cindy Daniel announced that it would shut its doors Dec. 31, 2018.  They intend to still have an online presence where you can buy things but no more dining opportunities or brick and mortar facitilties, according to several articles I read.  I have no other information about what did happen but decided to share the meal just in case they reopen or you find these folks developing another concept.  The seating area was divided by a service bar and the small space behind the bar had a wall of windows to some patio seating.  On the other side of the bar there were stools and some tables, but they had a lot more shoppers looking over their space.  We were there for lunch and so there was plenty of light due to the windows as well as the general bright lighting a store will tend to have.  There was some background music and the walls around us had shelves containing books, items and lots of jars of vegetables.  The small marble tables were set fairly close and mostly were suitable for 2 people.  The wine list was limited and did include carafes of wine.  

entrance
entrance
interior
interior
sales area
sales area
sales area
sales area
store
kitchen in store
sales area
outer dining area
casual dining area
outer dining area
service area
service bar
dining room
from service bar looking to dining room and patio
dining room looking through to patio
dining room looking through to the patio. Bathroom through curtain on right.
dining area
back dining area
Frankie thought she looked good by the orange jars
Frankie thought she looked good by the orange jars
table set up
table set up
lunch menu
lunch menu
wine list
wine list
other beverage list
other beverage list
Frankie explored
Frankie explored

 

Bread did not come with your meal, you ordered it separately.  MHB&B Country Bread came with olive oil and whipped butter.  It was a sour dough variety, dense and moist with lots of air pockets on the interior and a good crisp crust.  The butter was a bit too whipped for me – it loses its flavor but the olive oil was quite fruity and did have a good strong flavor.

MHB&B Country Bread, olive oil or whipped butter
MHB&B Country Bread, olive oil or whipped butter
closer
closer
crust
crust
olive oil
olive oil
Frankie napped on the bench
Frankie napped on the bench

 

The Roasted Sibley Squash Soup was made with yogurt, poached quince, vadouvan and bee pollen.  We split the soup and they were nice enough to bring two bowls.  The bowls were presented with the ingredients and then the ‘broth’ was poured over them.  It was thick but not pasty with lots of seasonings.  The quince added a touch of sweetness to the mixture and overall I’d call it pretty good, but I’m glad I split it cause it was heavy.

start of the soup
start of the soup
Roasted Sibley Squash Soup, yogurt, poached quince, vadouvan, bee pollen
Roasted Sibley Squash Soup, yogurt, poached quince, vadouvan, bee pollen
Frankie likes to climb
Frankie likes to climb

 

We also split a Tartine of Chicken Liver Paté with mushrooms, onions, mustard seeds and herbs.  The chicken liver flavor was not very diluted with cream or other ingredients, which was fine by me but if you’re not a liver lover or used to more mild preparation it might not be your thing.  The mushrooms and onions added a lot of flavor and it was on the same bread we had ordered earlier, but this was toasted.  It came with a side salad that needed a pinch of salt as did the liver, however there was none on the tables.  In fact the greens in the salad were fairly nice (noted a bit of browning on some pieces) but somehow it came off dull and tasteless, even though it was well dressed.  The paté was improved when mixed with a little extra butter or olive oil.

Chicken Liver Paté, mushrooms, onions, mustard seeds, herbs
Chicken Liver Paté, mushrooms, onions, mustard seeds, herbs
closer
closer
closer
closer
sliced through
sliced through
Frankie thought she looked good by the orange jars
Frankie thought she looked good by the orange jars

 

Lastly we split a Confit Liberty Farms Duck Leg with purple barley, blistered Wickson apples, dried spruce and cabbage and cooked in the wood oven.  The oven process gave the duck meat a vivid color.  It was cooked to a fall-off-the-bone tenderness and it was well salted.  The apples were well flavored (I later saw a basket of fresh ones for sale in the store), as was the cabbage that still had lots of texture.  The purple barley was nice and all added to a very colorful plate.  Not sure they needed to put all that in the dish, as it didn’t all blend well but individually it all was nice.

Confit Liberty Farms Duck Leg, purple barley, blistered Wickson apples, dried spruce, cabbage
Confit Liberty Farms Duck Leg, purple barley, blistered Wickson apples, dried spruce, cabbage
other side
other side
closer
closer
another angle
another angle
meat torn
meat torn
Frankie explored the food in jars
Frankie explored the food in the jars

 

We opted to pass on dessert cause we knew a big meal was in store for that evening.

dessert menu and drinks
dessert menu and drinks
for sale
food for sale
take out department
take out department
take out department
take out department
apples used in duck dish
apples used in duck dish
produce for sale
produce for sale
Frankie posed on the door handles
Frankie posed on the door handles

 

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