THE MSR KITCHEN | February 2021
CHEF SARA HAUMAN AND SOUS CHEF ELENA MUDRAK
We’re at the end of winter, and you can feel it in the chill resting over the farm. While it may seem we’ve hit a seasonal lull at Mineral Springs Ranch, there are signs everywhere that change is afoot. Spring bulbs have already pushed through the soil, hazelnut blooms are showing off their yellow torpedoes of pollen, and calving season is well underway. Our winery team is busy prepping wines for bottling, our sparkling wines are resting on riddling racks, and our vines are patiently waiting to be pruned. In the kitchen, it feels far from the quiet dampness of the farm. The stoves are fired up, and there’s a hustle and bustle of excitement as we reopen our doors for our Provisions Tasting Experience. We are so excited to welcome guests back to our table this month! Be sure to follow along on our website and social media pages for a sneak peek at what’s on the menu this week.
CHEF SARA HAUMAN
A Leader in the Kitchen
For Chef Sara Hauman, there is no place that resurfaces nostalgia more than the kitchen.
“Like most chefs, cooking with my grandma conjures up many fond food memories. Licking the beaters of the hand mixer after she made her red velvet cake, which was my dad's favorite, or watching her turn last night's mashed potatoes into this morning's potato pancakes. These were highlights for me every time I was in her kitchen, which seemed to be where all the action was, particularly during special occasions. And so, the kitchen was, and still is, where I want to be.”
Before her time at MSR, Chef Sara cultivated her culinary passion in San Francisco’s Bar Agricole and Huxley, and spent time in Spain at the famed Asador Etxebarri. Throughout her experience in these restaurants, Sara gathered appreciation for simple and locally sourced food. During her career she’s garnered many accolades including 3 stars from the San Francisco Chronicle, Eater Young Guns, Zagat 30 under 30 and James Beard semi-finalist Rising Star Chef 2016 and 2017. If you’ve had the pleasure of sitting down for our Provisions Tasting at the Ranch, you know you’re in for a treat.
While many of us take rest by slowing down, Chef Sara can be found working with her hands in the kitchen, thumbing through the pantry for dried herbs and canned goods from past seasons, each ingredient invaluable to her recipe-testing process. Today, she’s landed on her favorite Turkey Meatball Ssam, sure to nourish the soul and excite your taste buds.
Turkey Meatball Ssam
By the time February rolls around, it’s key to find a bright, beautiful, vegetable-forward recipe to outshine the gloomy weather. It doesn’t hurt to make it simple, either! This meal is perfect for 2-3 people or as a great appetizer for those parties we will *hopefully* be throwing soon. Chances are this meatball Ssam will add a bright spot in the winter gloom to push you through to springtime.
Ssam is not your average finger food. Leafy vegetables with homemade meatballs and a delicious sauce, each bite packed with robust flavor! We know you needed a fresh take on game-day grazing, so look no further. No matter who you’re rooting for, this recipe and wine pairing will make Super Bowl LV a sure win. The fermented and umami flavors in this dish call for something bright and bubbly, and we know just the stuff. Want the full effect? Pair with our newly released 2015 Mineral Springs Brut Rose out of Magnum for a match made in bubbly-heaven.
