HOUTSKOOL DUMPLINGS is an artisan dumpling pop up, based in Healdsburg, California, combining Japanese heritage with culinary craftsmanship.
We make our dough by hand, with Central Milling 100% organic all-purpose flour, water and salt.
Our fillings are created with responsibly sourced ingredients we gather from earth-conscious purveyors who support sustainable farming practices and the verified non-GMO project. The relationships we have with our growers and purveyors are the inspiration for what we do. click to see our purveyors.
We use 100% binchotan, the highest grade of charcoal, as a natural way to tint our dough a beautiful greyscale, without imparting any added flavor. Using a traditional method, these Japanese oak branches are carefully selected by artisans who determine its maturity, ensuring the process is sustainable and environmentally friendly.
Our kitchen plan is lightweight, low impact and 100% electric power, a renewable resource, retaining a low carbon footprint.
Our method of cooking is with steam; we filter our water with binchotan charcoal. We serve all of our items on Carter & Co ceramics and Tsuchikara Pottery, with all of our take out items in World Centric 100% compostables.
We work openly, to create food that is responsible, sustainable and in support of a healthy environment.
Taste our expression of pure ingredients through artisan milled flour, locally farmed organic vegetables and pastured meats.
We donate a portion of our profits to MAD Foundation (taken from the Danish word for “food”), a non-profit organization that brings together a global cooking community with a social conscience, a sense of curiosity and an appetite for change. We support MAD Foundation's goal of helping chefs lead the way to a better future for food and the people who make it. www.madfeed.co .
HOT GREEN TEA | Red Blossom Tea Company | cloud & mist | 12 oz | $3
MATCHA COLDBREW | Breakaway Matcha coldbrew original | 12 oz | $4
BLACK SESAME OAT MILK | made with OATLY oat milk + WADAMAN black sesame seed + organic cane sugar | $4
we donate a portion of our profits to MAD Foundation (taken from the Danish word for “food”), a non-profit organization that brings together a global cooking community with a social conscience, a sense of curiosity and an appetite for change. we support MAD Foundation’s goal of helping chefs lead the way to a better future for food and the people who make it. www.madfeed.co
We support our local farmers and purveyors. All of our ingredients are handpicked and harvested with mindful and organic farming practices.
We pick up our rice vinegar from the source, at Sonoma Vinegar Works in Calistoga
We pick up our Central Milling flour at Keith Giusto’s in Petaluma
Our shiitakes are grown by Duncan Soldner in Geyserville
Our royal trumpet, brown clamshell and crimini mushrooms are grown by Mycopia in Sebastopol
Our pea greens and micro shiso are grown by certified master gardener Tucker Taylor at Jackson Family Gardens in Santa Rosa
Our miso is handcrafted by family-owned & operated Aedan Fermented Foods in San Francisco
Our sesame seeds, sansho and kombu from Japan are sourced through the Japanese Pantry in San Francisco
Our friends at Oaktown Spice shop select our peppercorns, chili flakes and mustard seeds for us
Our ceramic tableware is handmade by Carter & Co in Pope Valley
Our tiny ceramic cups are handmade by Mitsuko at Tsuchikara Pottery in Orinda
Our oat milk of choice is Oatly, a Swedish company who developed this sustainable + healthy drink based on research from Lund University
CARTER & CO | EVERY FRIDAY & SATURDAY | 12p-4p | 1231 Main St. | St. Helena | CA | 94574 | 707.963.5878
Meander through this incredible wonderland of a shop and you’ll find a little hideout in the back room, filled with Django Reinhardt, a few biergarten tables and a multitude of dumplings…
Every Friday and Saturday we’ll be serving up our artisan dumpling menu in this historic old butcher shop. We serve all of our items on Carter & Co. Come to the source and explore their world of fine ceramics with us!
*Dumplings are dine in or take out. To order ahead, just give the shop a call at 707.963.5878
SEISMIC BREWING TAPROOM | EVERY SUNDAY | 12p-6p | 6700 Sebastopol Ave | Sebastopol | CA | 95472 | 707.544.5996
"Ever since someone tasted the fermented water used in bread making, beer has been an inextricable part of our culture." Christopher Jackson | President & Founder
The Seismic mission is to brew uniquely flavorful, outstanding craft beer, while re-writing the books on sustainable brewing. their philosophy is simple: if we want to make great beer today, tomorrow and for years to come, we must be good stewards of our resources and our community. They subscribe to the "3 P's" of sustainable business: people, planet and prosperity.
Explore their award-winning beers, from Alluvium and Shatter Cone IPA to Namazu Oat Pale Ale. Each one of their beers are brewed true to style, pioneering new brewing tech and utilizing renewable energy.
THE JADE ROOM | EVERY MONDAY NIGHT in OCTOBER | 5p-8p | 643 4th St. | Santa Rosa | CA | 95404 | 707.543.1553
Step inside The Jade Room for a dumplings meets champagne Casablanca experience in the heart of Downtown Santa Rosa. Every Monday night, we’ll be bringing our artisan dumpling service to this plush historical space, to pair with their stellar champagne list, 6 taps of craft beer and wines from around the world.
Dumplings are dine in or take out, but dining here is more fun - see you soon!
PAST EVENTS…you may have missed, but we hope to see you in the future!
With a love of nature and an open mind for breaking new ground, Syd and Lucas embarked on a dumpling adventure together that started in Healdsburg, California…
Syd Kato | Co-Founder
With both Japanese and Polish heritage, dumplings were a gravitational pull for Syd. From gyoza to pierogi, she's been exposed to a wide range of varieties. An avid cook her entire life, she left New York, and her position in high fashion, to follow her calling, starting with a 2-month trip to Japan, where she worked as an apprentice in Omotesando. This adventure turned into a food odyssey that led her through iazkayas, traditional shojin ryori, the Kappabashi restaurant supply district and a visit to the Tsukiji Fish Market.
Originally from Los Angeles, Syd returned to California where she fortified her culinary training at the Culinary Institute of America at Greystone in St. Helena, and stayed within the Napa Valley to hone her skills inside the kitchens and culinary gardens of The Restaurant at Meadowood (St. Helena), Ad Hoc (Yountville) and Bouchon Bakery (Yountville), alongside stages in chocolate at Per Se (NYC) and The French Laundry (Yountville) with an internship with Mast Brothers Chocolate (Brooklyn).
After 6 years of industrious restaurant service, she relocated to Healdsburg where she began work with SHED by developing an exclusive biscuit recipe for their breakfast program, which became a local favorite, filled with house made jam & whipped butter (and also turned into their famous biscuits & gravy dish). Within a year, she moved on to helm their newly formed Retail Division as Head Chef of Research & Development, creating an entire line of pantry products reflecting the philosophies of an agrarian life, including a thriving kombucha program, spice pantry, pickles and shrubs, winning multiple Good Food Awards for SHED.
To date, Syd spent almost a decade in Napa and Sonoma Counties, building friendships and relationships inside a network of influential restaurants and culinary fields. Her appreciation for hard work and honest endeavors solidified her dedication to the agricultural community. Her ethos is in support of environmental sustainability and the artisans and farmers who fuel her traditional yet modern approach to flavor.
Lucas Moderacki | Co-Founder
Lucas grew up on the East Coast and began his creative journey in glass-blowing, earning a BFA in Glass from Tyler School of Art at Temple University (Philadelphia). He found an affinity with glass and pastry and soon evolved to a career in the culinary arts.
A graduate of L’Academie de Cuisine (Maryland) in 2010, Lucas expanded his culinary knowledge and pastry skills at Le Bernardin (NYC) working under the mentorship of pastry chef Michael Laiskonis.
From there, he took on the role of sous chef for Bien Cuit (Brooklyn), where he practiced the methods of slow fermentation, small batch breadmaking, and viennoiserie, trained by award-winning owner/baker Zachary Golper. Meditating on the simplicity of ingredients and the technique of repetition, he mastered the taste and texture of every loaf.
His next position paralleled this idea in chocolate-making, as Production Manager of Research & Development at Mast Brothers Chocolate (Brooklyn), where he helped to develop their line of milk chocolates, balancing sheep, goat and cow’s milk ratios to create original flavors and formulas.
With a love of cycling, Lucas made the move to California, where he continued his explorations in baking at SHED (Healdsburg), supporting their pastry program by contributing his knowledge and expertise to their ancient grain-based production. Next, he moved to their Retail Division as Research & Development Chef, researching and establishing formulas and techniques instilled for the evolution of new products.
His interest in food science also led him to study chemistry at Brooklyn College, an education which he applies daily, to explore the culinary world.
Dedicated to the Arts, Lucas also completed a 6-month internship at the Metropolitan Museum of Art (NYC).