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Blog Posts Cocktails, Mocktails, Bitters & Mixers Fall Herbal Nibbles USA

A Bolinas Herbal Sunset

August 6, 2019

A Bolinas Herbal Sunset

AUGUST 6th 2019

Join me for special evening at the Peace Barn in Bolinas on September 7th, 2019. The 27th Annual Benefit Art Auction & Party is one of West Marin’s most coveted events.  The event, which benefits the Bolinas Museum, is the largest and most important fundraiser of the year for the museum and attracts some of the most generous and caring members of our community, all of whom appreciate the importance of art and supporting the local art scene.

The evening begins with a social cocktail hour followed by a live auction featuring artwork generously donated by a diverse section of coastal Marin and Bay Area artists and galleries.  A fully catered and lively party follows the auction.

The mission of the Bolinas Museum is to collect, preserve, and exhibit the art and history of coastal Marin and to present exhibitions and events that provide inspiration and cultural enrichment to residents and visitors alike.

Get Tickets to the Event
27th Annual Benefit Art Auction & Party
Peace Barn
Saturday September 7th, 2019
4:00 PM – 8:00 PM
Bolinas, California

I will be donating some of my own culinary art in the form of a special cocktail soiree for 12 adults. The magical event will happen at my home on the big mesa, just above the cliffs of Agate Beach at sunset. The event will unfold during this upcoming late fall or early winter, when the magical sunsets are abundant and most vibrant.  The menu will feature a bevy of herbaceously forward libations and a buffet of tantalizing nibbles, all of which will use local, organic, sustainable and fairly traded good and products, as is my signature style.

Depending on the timing various local farms and food artisans will be featured in the menu development.

All guests will leave satiated and accompanied by a small pouch of my signature seasonal herb finishing salt.

Guests are allowed to bring their own wine to accompany the cocktails and mocktails if they desire. Most food allergies and preferences can be accommodated if known well in advance. Purchaser must inform me at time of booking of dietary choices.

Date: Dates to be determined (in advance by 3 weeks) between purchaser and Nissa as scheduling permits, any Friday, Saturday or Sunday between September 27th and December 14th.

Time: 3 hours – Date will determine time for sunset hours.

Sample Menu:

Herbal Libations
Non-alcoholic
Verbena Lemon Fizz
Winter Herb Pear Cider
Satsuma Cranberry Sage Punch

With booze
Meyer Lemon & California Bay Leaf Prosecco
Apple Thyme Side Car
Pomegranate Sage Manhattan
Grapefruit Lavender Paloma with Salt

Herbal Nibbles
Local vegetable Crudité Plate with Nissa’s Red Dandelion Goddess Dip
Blue Cheese Pear Crostini with Rosemary Honey
Lamb Meatballs- Mint Chimichurri
Wild Mushrooms with Pesto Butter and Toast
Chard, Feta & Herb Phyllo Parcels
Winter Beet Tart with Goat Cheese, Herbs and Thyme Salt
Meyer Lemon Lavender Pound Cake
Rustic Pear Tart with Riesling Winter Herb Syrup
California Red Walnut Tart with Sage Crust, Crème Fresh and Thyme Grape Honey Drizzle

About the Bolinas Museum

Founded in 1983, the Bolinas Museum is the premier fine arts museum in Marin County. Stimulating the appreciation of visitors from all over the world, the museum reflects regional history and interests and presents the rich talent pool of artists from Coastal Marin as well as nationally acclaimed contemporary art. Admission to the Bolinas Museum is free to all, as are many of our cultural events. Special fundraising events occur throughout the year including the annual Art Auction and the holiday benefit exhibition, both offering for sale exceptional work from well-known Bay Area artists.

The Museum is composed of five galleries and the Wintersteen Courtyard. The Main Gallery offers exhibitions of contemporary art and history. The Helene Sturdivant Mayne Photography Gallery presents exhibitions of diverse fine art photography, and regional artists are featured in the Coastal Marin Artists Gallery. The Margaret Duncan Greene Gallery hosts selections from the museum’s permanent fine art collection from the 1800s to the present. The Floyd Russell Family History Room details the history of the area with photographs, documents and objects from the extensive collections in the Museum’s archive. One wall is reserved for changing displays of regional interest.

Nissa Pierson is a cooking teacher, recipe developer, and small business consultant specializing in local, organic, sustainable, and fairly traded produce. She has worked in organic agricultural and the fresh herb industry on both the agricultural and culinary sectors for over 20 years. She is a noted herb expert and founder of Ger-Nis Culinary & Herb Center and Herbal Roots. Her years of herb knowledge and passion for fresh herbs makes her an excellent teacher and source of herb inspiration. She travels the globe in her agricultural work and spends a lot of time eating in the kitchens/homes of everyday people in places like Israel, Jordan, Mexico, Peru, Turkey, Tunisia, Ecuador, Nicaragua, and more.

She is an extremist in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge and of course good farmers. She started Ger-Nis Culinary & Herb Center, in Brooklyn, NY, back in 2010 where she taught educational and lecture-style hands-on cooking classes for adults & kids, promoting healthy eating, living, and cooking with ease & joy.  The center became a premier source of inspiration in the sustainable and local food world and has garnered success with special events, food collaborations, social outings, and local get-togethers nationwide. In addition to her full-time agricultural work with small global organic farmers that she continues to do since her relocation to west Marin,she continues to teach occasionally from her home in Bolinas, celebrating food and community. She hosts seasonal super clubs and teaches the Bolinas After School Cooking Program. Besides being a passionate teacher of fresh herbs and organics, in her free time she enjoys good conversation & debates, yoga, the ocean, and her dog, Inca. She is happiest when submersing herself in the food and culture of the world.

She writes seasonally for Edible Marin and writes weekly about fresh herbs on her blog www.MyHerbalRoots.com You can also find her www.UnderTheMangoTree.CrespoOrganic.com

Blog Posts Cocktails, Mocktails, Bitters & Mixers Fall Herbal Nibbles USA

A Bolinas Herbal Sunset

August 6, 2019
August 6, 2019
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  • New Year’s Soul Fire Menu
    December 30, 2021

    From an early age, I desired to embrace life to the fullest regardless of the loneliness of such a path. I have spent most of my life traveling. That is when I am happiest and at my most humble and learning. Through my work in agriculture, famers have invited me into their homes and kitchens. Here I discovered the deep connecting power of food, culture, and community. Here I learned my love of cooking. I have witnessed how food ignites and excites and connects humans all over the world. I discovered the same in myself.

  • Soul Fire & Feeling Fully
    December 29, 2021

    2022 will be the year I focus on what and who sets my soul on fire. While I have almost always approached life this way, these days the older and wiser me has a much deeper connection to what that actually means. There has always only been one path to get here, to this position of soul fire clarity: by allowing myself to feel the fullness of things deeply, which is not often a comfortable task. My world, the world that I saw from an early age has always been a large one. My path has always been one that seeks, explores, travels and shares.

  • Making the Effort
    November 25, 2021

    Thanksgiving and the act of giving thanks, the acknowledgement that there is something to be grateful for is something I think we all need to do more often. On Thanksgiving many Americans put forth great effort to make elaborate or in the very least home cooked (from the heart) meals. This effort, that they put forth annually, gives me faith in people and in love because loving people is about showing up and putting in effort.

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My birthday will never end!! (As long as I have the herb salt!)

Nissa’s Italian Birthday Herb Salt

Making my favorite vegetable tonight - #artichokes - Italian style (kind of)

Braising them in lemon, #italian #vermouth and the herb salt - finishing them on the grill and serving them with a garlicky #mint #aioli - a steak with more birthday salt and fresh lemon zest grilled over fresh #rosemary in the hot coals
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That #rhubarb #strawberry #geranium maceration i made days back for the pie??! still haven't made the pie (🤷‍♀️) but have been drinking the nectar of the maceration in #mocktails & #cocktails 

This refreshing little number is with gin and sake and fizzy water and a little lime- delicious on this hot night.

I also put sake in my tomato butter sauce im making with tomatoes past their prime - we shall see,  ideas sometimes work well, mine usually do.
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Early summer (2022h #herbalsalts are coming soon, ideas are percolating
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Strawberry Rose  Geranium leaves. A little goes a long way. Adding it to a rhubarb maceration that will  be mixed with strawberries for a pie.
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Strawberry Pink Peppercorn Rhubarb Gin Cooler with Lemon Verbena
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Grapefruit Honey Red Chlii Glazed Grilled Scallop Salad 

Garden Greens and Herbs

Fennel Fronds, Mint, Chives, Parlay (scallops marinated with lavender and tarragon) 

Avocadoes and grapefruit segments 

Grapefruit Tarragon Floral Salt
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I made this for dinner tonight. One of my favorite light- comfort meals. Fresh tomato butter sauce  and minty beef dumplings with  tangy yogurt. Yum. Yum. Yum. 

I have poor light at night in my MO kitchen so posting a photo from my old good light kitchen in Bolinas. 

Google my herbal@roots Turkish manti for the recipe (and surely a story)
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Parsley is in season. Parsley is fun. Be creative with it. 

Carrot Cake ink in bio. / also Nissa’s Fresh Mint Harissa is in the same post.
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Spicy 🌶 Grilled Shrimp Thai Fried (Egg) Rice and Yuzu & MO Red Bud Pickled Cucumbers 

Fresh Herbs used: Vietnamese Coriander, Cilantro, Thai Basil, Lemon Basil, Chives, VietnameseMint
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Heirloom Tomato Salad with Turkestan Oregano
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Turkestan Oregano
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So, this seasons garden (im closer  to my little MO herb farm and culinary fairyland) has a lot of unusual stuff. I’m not quite ready to give the tour, but I will soon. 

For now I embark a few recipes using some of the new plants- tiny snippets. It’s been hot so things are growing well. 

I have quite a few interesting varietals of oregano this year. I like Greek oregano but that’s not the kind that is sold in grocery stores much anymore because it doesn’t travel and hold up well. So of course most the big herb producers are using hi-bred varietals that can last and are also way too potent and camphor-y for me. It makes me think I don’t like oregano - these new varietals will prove otherwise. 

This  discovery-  these weird little oregano varietals (I have about 8) is exciting. 

Tonight I’m making a simple tomato salad and using my Turkestan Oregano. 

It’s a super pretty green with  dark purple under leaf. It’s native to Tajikistan and Uzbekistan. 

It’s flavor is more mild. It’s peppery and has a softer pungency than Greek or Italian oreganos. 

Apparently (I cannot wait!) it has beautiful deep pink and purple flowers that are much bigger than all the other oreganos. 

 I’m like puppy I’m so excited.
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Read all about Nissa's Middle Eastern herbal wanderings, in her new blog post My Herbaceous Istanbul!… https://t.co/5WdPk1H1U9
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LATEST POSTS
  • December 30, 2021
    New Year’s Soul Fire Menu
  • December 29, 2021
    Soul Fire & Feeling Fully
  • November 25, 2021
    Making the Effort
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North African Mexican Fusion 😂😂🤷‍♀️

Breakfast taco with cumin dusted grilled pork, eggs, yogurt potatoes and green harissa. It’s so good. 

You may not know this about me but I am infatuated with making weird tacos - im really good at it too. I don’t care much about tradition, it’s not my style. The world, food and people aren’t as traditional as people think  anyhow.
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Green (Garden) Harissa (Spicy 🔥)

Toasted cumin, corriander, black pepper, caraway, garlic, lemon juice, olive oil and herbs (cilantro, parsley, Moroccan mint, Syrian oregano, chives and carrot tops) #recipe for @myherbalroots
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This pink Lambrusco is amazing!

Fresh garden herbs and greens will turn into a Green Harissa - that will be drizzled over a lemon, cumin and mint dusted and grilled bone in pork chop / the harissa will also get mixed into yogurt and tossed together with steamed baby potatoes- a deliciously simple  trick/recipe I leaned in Tunisia
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I woke up this morning and spent two hours watering my garden by hand. 

But now we (me and Sapa)sit and do mango work watching the storm - thunder, lightening, wind, rain - it’s so serious and aggressive. It’s a super serious storm and Im  feeling awe This is a great storm house - inca is currently in his upstairs thunder room shaking
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A Bolinas Herbal Sunset | My Herbal Roots