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 make dumplings!
Our dough is handmade with Central Milling 100% Organic 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.
1 | SHRUB | house made soda | ginger or shiso | $3
2 | HOT TEA | Red Blossom Tea Company | oolong or green tea | $2.5
with appreciation for innovation and exploration, 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 | Jackson Family Gardens | Duncan’s Mushrooms | Beeler's Pork | Painted Hills Beef | Mary’s Organic Chicken | Aedan Fermented Foods | Oaktown Spice Shop | The Japanese Pantry | Red Blossom Tea Company | Sonoma Vinegar Works
of dumplings and ingredients
MEDLOCK AMES TASTING ROOM | 12p-4p every SUNDAY in April* | 3487 Alexander Valley Rd | Healdsburg | CA | 95448 | 707.431.8845
Escape to the heart of the Alexander Valley for artisan dumplings and sustainably-farmed and handcrafted wines. Stroll the gardens or take a seat on the patio with a glass or bottle. Enjoy the pastoral views and taste our expression of pure ingredients through artisan milled flour, locally farmed vegetables and pastured meats.
This location’s menu will include all of our dumplings and fresh pickles only (no miso soup, tea or shrubs) | *all items served on World Centric 100% fiber compostables | for a look at our full menu, click here
*please check our website schedule to confirm dates, because one or two sundays may change throughout the season
LIOCO WINES TASTING ROOM | 4p-7p every TUESDAY in April 2019 | 125 Matheson St | Healdsburg | CA | 95448 | 707.395.0148
Plan ahead for APRIL! We’ll be kicking off our Spring lineup, starting with LIOCO Wines | Savor an array of steamed dumplings with an ever-rotating selection of LIOCO in tasting flights, by-the-glass and by-the-bottle | Spinning narratives & vinyl | By the bar or at a street-view banquette.
Click here to see our menu | *we will not be serving shrubs at this location
THE HEALDSBURG MUSEUM & HISTORICAL SOCIETY | 4:30p-7:30p every THURSDAY in April | 221 Matheson St | Healdsburg | CA | 95448 | 707.431.3325
We Make Dumplings! and we'll be setting up shop in a very unique space…admission is FREE | dumplings are for purchase | *25% of all dumpling sales will be donated to the museum
Here, you’ll be able to enjoy our handcrafted dumplings with a splash of wine while you experience A SENSE OF PLACE, the current exhibition featuring scenic artwork by local artists, past and present
It’s a dumpling mixer! | dumplings will be sold in 3-packs and 6-packs | feast on sumptuous fresh-steamed dumplings as you mingle and chat with your neighbors about the art & culture of Healdsburg
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. 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 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 earned a BFA in Glass and completed a 6-month internship at the Metropolitan Museum of Art (NYC).