organic dumpling service in northern california | artisan | handmade dough | organic ingredients | hand-shaped to order
Houtskool [Dutch for charcoal] hout • skool / noun: a porous black solid, consisting of an amorphous form of carbon, obtained as a residue when wood, bone, or other organic matter is heated in the absence of air.
We make dumplings!
Our dough is handmade with Central Milling 100% Organic Beehive Flour and is lightly tinted with natural food-grade organic coconut shell activated charcoal, to achieve our distinctive grayscale.
Our fillings are created with organically sourced ingredients from purveyors who support sustainable farming practices and the verified non-GMO project.
Pure ingredients; handcrafted in Healdsburg, California.
6 | $15
12 | $28
SHELLFISH = S
MEAT = M
VEGAN = V
SHRIMP + CARROT | white dumpling | S
CHICKEN + SHIITAKE | grey dumpling | M
PORK + SHRIMP | black dumpling | S | M
PORK + BEEF + WOOD EAR + CHARD | black pepper dumpling | M
CAULIFLOWER + BROCCOLINI FLORET | white dumpling | V
GREENS | wheat dumpling | V
a la carte
INDIVIDUAL DUMPLINGS: $2.5
JAPANESE POTATO SALAD | with FRESH HERBS | rich and creamy | $4
FARM PLATE | THE WHOLE FARM | everything from the pickle plate + little gems + edamame mash + carrot miso purée | V | $8
OOLONG TEA | red blossom tea company jin xuan tea leaves | served hot or cold | $3
SHRUB SODA | seasonal and house made | $3
with appreciation for education, we now donate a portion of the profits to MAD (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. www.madfeed.co
Central Milling | Green Horse Farm | Duncan’s Mushrooms | Beeler's Pork | Mary’s Organic Chicken | Aedan Fermented Foods | F.E.E.D. Sonoma Farmers Exchange | Oaktown Spice Shop | The Japanese Pantry | Red Blossom Tea Company | Sonoma Vinegar Works
of dumplings and ingredients
NEW LOCATION ! ! ! | welcome to our own space at the cafe inside Two Thiry-Five Luxury Suites | every Friday, Saturday and Sunday from 12p-7p (*except Sun 12/30/18) | 235 Healdsburg Ave | Healdsburg | CA | 95448
join us for lunch | afternoon snacks | early dinner | plus take out! | plenty of bar seats, indoor seating + courtyard seating | dumplings | pickle plates | lettuce plates | farm plates | whipped potato salad | house made ginger or shiso shrubs | japanese cheesecake - light + fluffy
kids welcome | families welcome | but alcohol is not permitted (yet) | we’re new and don’t yet have our ABC license, so please refrain from bringing any alcohol (NO BYOB permitted)
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
During a course at the Culinary Institute of America at Greystone, Syd found an affinity with the calm of the Napa Valley and stayed to expand her culinary skills inside the kitchens of Ad Hoc (Yountville), Bouchon Bakery (Yountville) and The Restaurant at Meadowood (St. Helena), along with chocolate-making stages and internships at Mast Brothers Chocolate (Brooklyn), Per Se (NYC) and The French Laundry (Yountville).
After 5 years of industrious restaurant service, she relocated to Healdsburg where she helmed the newly formed Retail Division at SHED (Healdsburg) as Head Chef of Research & Development, creating new pantry products reflecting the philosophies of an agrarian life.
Her appreciation for hard work and honest endeavors solidified her dedication to supporting our local agricultural community. Now in Sonoma County, with an abundance of farm fresh ingredients at hand, her half-Japanese heritage fuels her traditional yet modern approach to flavor.
Lucas Moderacki | Co-Founder
Lucas graduated from L’Academie de Cuisine (Maryland) in 2010. He honed his skills and expanded his knowledge at Le Bernardin (NYC) working under the mentorship of Pastry Chef Michael Laiskonis.
From there, he followed his interest in baking, as Sous Chef for Bien Cuit (Brooklyn), where he meditated on the simplicity of ingredients and the repetition of technique. His next position paralleled this idea with chocolate-making, as Production Manager of Research & Development at Mast Brothers Chocolate (Brooklyn).
His migration to the West Coast brought him to SHED (Healdsburg), where he supported their pastry program, contributing his knowledge and experience to their ancient grain-based production. He then moved to their Retail Division as Research & Development Chef, establishing formulas and techniques instilled for the development 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 earned a BFA in Glass and completed a 6-month internship at the Metropolitan Museum of Art (NYC).