Central Milling | Green Horse Wheatgrass Farm | Duncan’s Mushrooms | F.E.E.D. Sonoma Farmers Exchange | Beeler's Pork | Mary’s Organic Chicken | Sonoma Vinegar Works | The Japanese Pantry | Oaktown Spice Shop | Bitterman Salt Co.
We have a selection of house made dumpling condiments, complimentary in our pop up "spice bar" and also for sale to take home...
BLACK SESAME GRAVEL
We offer different ways to experience our dumplings:
POP UP | pop up dumpling service; individual price per order via Square (see menu for prices)
OPEN DUMPLING BAR | a ticketed price per/head; open dumpling service (please inquire for prices)
LIGHT DUMPLING BAR | a ticketed price per/head; light bite dumpling service (please inquire for prices)
DUMPLING SERVICE | a ticketed price per/head; all-at-once dumpling service (please inquire for prices)
With a love of nature and an open mind for breaking new ground, Syd and Lucas embarked on a dumpling adventure together…
Syd Kato | Co-Founder
During a course at the Culinary Institute of America at Greystone, Syd found an affinity with the calm of 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),
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 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. 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).