a bespoke dumpling house in northern california | artisan | handmade dough | organic ingredients
Houtskool [Dutch for charcoal] hout • skool
This Dutch word is engaged to help express the use of color-coding for Houtskool Dumplings. We use organic coconut shell activated charcoal to tint our handmade dough, achieving a distinctive greyscale, without imparting any added flavor.
We also filter our water with Binchotan Japanese Charcoal (see below). The Binchotan Charcoal surface is made up of macro and micro pores, which allow the charcoal to attract and absorb a range of unwanted particles in water.
We make dumplings!
Our dough is handmade with Central Milling 100% Organic Beehive All-Purpose Flour, we pick it up locally, from Keith Giusto’s in Petaluma. Our fillings are created with organically sourced ingredients from purveyors who support sustainable farming practices and the verified non-GMO project (click here to see our purveyors).
Pure ingredients; handcrafted in Healdsburg, California.
Binchō-tan (Japanese: 備長炭), also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking. Its use dates to the Edo period. High up in the mountains of the Wakayama Prefecture, ubame oak wood branches are carefully selected by artisans who determine its maturity, ensuring the process is sustainable and environmentally friendly. Burned at high temperatures (above 1000 degrees Celcius) and deprived of oxygen in a kiln over a period of weeks, the oak burns until it has turned into carbon.
1 | SHRUB SODA | house made soda | ginger or shiso | 3.
2 | HOT TEA | oolong (jin xuan formosa) or green tea (cloud + mist) | 2.5
with appreciation for innovation and food education, we donate a portion of our 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
HAPPY NEW YEAR with HOUTSKOOL | BENTO BRUNCH | JANUARY 2019 | WEEKENDS ONLY | SATURDAY & SUNDAY 11:30A-3P | at 328A Healdsburg Ave | Healdsburg | CA | 95448
A historic structure, built by Sam Meyer in 1884, encapsulates the 1900sf space we’ll call home for a while. A bowling alley in its former glory, you can still feel the evidence of its layered past, as you peer out the double-hung windows and stroll alongside an original, exposed brick wall. Touch your fingers to the brick and it will take you back in time, over 100 years, when Healdsburg was just a budding town.
Every Saturday & Sunday from 11:30-3p, we’ll be serving up a prix fixe brunch, offering tea and dumplings, tamago gohan and tsukemono pickles, along with our house made ginger or shiso shrubs. Have a seat at one of our 6 classic biergarten tables or at the fresh cut pine wood bar top. Our open seating makes it easy to chat with your neighbors and enjoy a relaxing, low-key meal.
Pre-paid tickets are available by clicking the BOOKINGS button on our home page or via tock.com > search > Healdsburg or Houtskool Dumplings | WALK-INS WELCOME, TOO!
Happy Hour with HOUTSKOOL | every Thursday & Friday 4p-7p | Jan-Mar 2019 | at HenHouse Brewing | Palace of Barrels | 1333 N Mcdowell Blvd | Petaluma | CA | 94954
Join us for happy hour dumplings in the New Year | fresh cans | cold pints | kids welcome | dogs welcome!
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).