Flavors of Humboldt to Be Virtually Tasted Nationwide: Local Family Bakery Featured on Guy Fieri’s Cooking Show
Guy Fieri and the Pichulo family gathered in Humboldt Sweets. (All photos provided by Humboldt Sweets.)
Last November, Guy Fieri, cooking superstar and Humboldt native whisked through the area filming local eateries for his food show. Consequently, Humboldt Sweets and Hotel Ivanhoe in Ferndale and Clendenen’s Cider Works in Fortuna all appear on tonight’s episode of Diners, Driveins, and Dives on the Food Network.
According to the daughter of the Humboldt Sweets owners, Sadie Pichulo, Guy Fieri stopped in to their business about a year ago. He tried one of her mom’s molasses cookies and “loved it.”
Then, in early November, the Humboldt Sweets family was asked to participate in Fieri’s food show. The bakery, Sadie Pichulo said, is the first ever to be featured on the program.
“They began filming right before Thanksgiving,” she explained. “Oh my gosh, it was so surreal that that was happening in our restaurant. My mom was just giggling the whole entire time.”
Fieri’s crew filmed the bakery/cafe in operation for about two half days. “Then they had my mom for an entire day with just her.” They focused on her baking.
“My mom—Tami Pichulo the head boss lady—does all the baked goods and candy,” explained Sadie. “My dad, Anthony Pichulo, he makes all the lunches.”
Most of the family helps out in the bakery/cafe though. With kids, that range from age 16 to age 29, there are an assortment of assistants though Mom and Dad manage the place
“I waitress and I do dishes and I help prep food,” Sadie explained. “The three of us, we make it all happen. My other sisters come in and help us when we need it. We are very family run—everyone helps.”
Sadie says their part of tonight’s episode focuses on “our Caramel Pecan Cinnamon Roll [and] our Ham and Cheddar Savory Scone with a side of homemade bacon gravy.” Yum!
Humboldt Sweets’ Caramel Pecan Cinnamon Roll.
The episode’s description, however, features Lemon Squares provided by Humboldt Sweets. There is even a recipe for those who want to bake along.
Humboldt Sweets’ Lemon Squares.
Tami Pichulo was “born and raised in Alderpoint,” according to her daughter and the kids have lived in Humboldt their entire lives, too. Being on T.V. is exciting for the whole family. “We’re on…at 7 on the Food Network,” Sadie says.
If you want to join her and the family, you can stop at the Humboldt Sweets Bakery in Ferndale and pick up some goodies to take home and polish off while watching the show.
The Clendenen’s cider is featured also as is the Hotel Ivanhoe’s Risotto with Italian Sausage. This could be a delicious Humboldt evening!
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Andrew Goff / Monday, Oct. 28, 2013 @ 1:23 p.m. / Food
The owners of Naan of the Above are looking to retire. Are you foodie enough to take the reigns? NOTA release below:
Naan of the Above Indian food in Arcata has been in business for over 3 years and we are now looking for a buyer to continue operations. Don’t worry, our doors will remain open until a new owner is found.
We want to thank everyone who has overwhelmingly supported us in the three years since our opening. The regular customers, as well as the new faces we see every day, have made our family’s experience running Naan of the Above a joy.
Started by Alissa Sobo, an HSU graduate who moved away from Arcata due to her spouse’s job relocation, Naan of the Above is now primarily operated by Lee and Barbara Sobo who are looking to finally retire after managing the business for 2 plus years on their own! Grandkids and camping are calling their name.
We are looking for a passionate foodie to continue operations of this profitable business! Spread the word! Interested parties may contact email@example.com or call 707 267-4832 for more information.
Yes, “The Dude.”
This morning, Food For People uploaded a pair of clips to YouTube of none other than Jeff Bridges thanking the people of Humboldt for attending a screening of his film A Place at the Table, a documentary which explores hunger and food insecurity in America. Presumably, the clip was intended to be shown at the event Humboldt County’s food bank is holding next Tuesday in HSU’s Kate Buchanan room.
We can’t imagine why a certain not-for-profit such as Food For People would spoil the big celebrity surprise in advance. Seems like odd timing, right? Hmm. Anywho, watch Bridges name drop our home below and maybe firm up your Tuesday night plans.
Here is the release about the upcoming screening:
In an effort to engage Humboldt County in a conversation about food insecurity, Food for People, in partnership with the California Center for Rural Policy, invites the community to attend two free community screenings of A Place at the Table. This critically acclaimed documentary, which was nominated for the Grand Jury Prize at the 2012 Sundance Film Festival, and features Oscar award-winning actor and End Hunger Network founder Jeff Bridges, examines the crisis of food insecurity, hunger, obesity and food access in America and the policies that have perpetuated the problem. Doors open at 4:30 p.m. for a light meal and the film will begin at 5:00 p.m. The screening is free and will be immediately followed by a panel discussion of food insecurity in Humboldt County and what community members can do to help. Panelists will include local activists, community leaders and HSU faculty members. For more information contact Heidi McHugh at 445-3166 extension 308 or go to www.foodforpeople.org.
(Note: If you can’t make Tuesday’s screening, there is a second screening taking place at Calvary Lutheran Church on Thursday, Sept. 26)
Andrew Goff / Monday, June 17, 2013 @ 10:21 a.m. / Food
Meet Stefan Parker and Zach Mathieu, AKA The Humshuckers. Why are they important? Because collectively they can force four dozen oysters inside of a human body (through the mouth hole) faster than anyone else in the land. They proved it at Saturday’s Oyster Festival and, as such, they are your KWPT The Point’s 2013 Shuck and Swallow Contest champions. Bow before them.
With a time of 4 minutes and 17 seconds, The HumShuckers easily bested the second place finishers The Shamus Shuckers made up of Lonny Whitlow and Sean Sherrer (5:20) and third place team Shut Up ‘N’ Shuck with members Kevin Jenkins and Rex Bohn (5:31).
(Two other teams, Shuck It Easy and Too Young to Shuck proved unable to complete the 48 oysters required to earn a time and were thus laughed off the Oyster Fest stage in shame.)
So good on you, Stefan and Zach. And thank you for your profanity-laced post oyster-inhaling victory speech. That was worth the $10 all by itself. More sights below … and we’re working on getting video (right, Malcolm?)
(13-year-old Garrison Finck of Too Young to Shuck proved to be just that.)
Andrew Goff / Saturday, June 15, 2013 @ 1:37 p.m. / Food
(Above: Will Startare fulfills a lifelong dream.)
Word to the wise: if anyone ever offers you the chance to be an official Oyster Fest judge, kill whoever they ask you to to get that gig.
Saturday morning at O-Fest, around a dozen judges gathered in Jacoby’s Storehouse’s Plaza View Room to be treated way better than they deserved while deciding which invertebrates would rule the day. The results will be announced at 3:30 p.m. In the meantime, wish you were eating the following.
(Note: Oysters were presented to judges without knowledge as to who prepared them. We’ll update this post with that info when it becomes available.)
Raw Oyster #1: Bing Cherry and Champagne Mignonette with Spiced Almond Crumble.
Raw Oyster #2: Thai Hot and Sour Shooter: Lemongrass, Kaffir lime, lemon, tamarind and chili paste.
Raw Oyster #3: Raw oyster with homemade cocktail sauce.
Raw Oyster #4: Raw oyster with light vinegar and cucumber.
Raw Oyster #5: Raw oyster with garlic, salt and pepper, Thai chili pepper, sugar, fish sauce, ime and cilantro.
Raw Oyster #6: Raw Goose point shooter with sesame-wasabi vinaigrette, green onions, mandarin orange and wasabi and wasabi infused tobiko.
Cooked Oyster #1: Island Curry Oyster: BBQ Pacific Oyster topped with Pineapple Curry Sauce, macadamia nuts and cilantro.
Cooked Oyster #2A: Grilled Oyster with a Garlic, Butter and Bacon.
Cooked Oyster #2B: ??? (Surprise Entry)
Cooked Oyster #3: Grilled Oyster with Saffron Lobster Bisque and Salad of Roasted Sweet White Corn, Creme Fraiche and Lobster Claw
Cooked Oyster #4: Crunchy Oyster Cups: fried oyster on cabbage, carmelized onion and cilantro slaw topped with salsa fresca, chipotle aioli and bacon served in a crispy corn tortilla.
Cooked Oyster #5: Grilled Fanny Boy oyster marinated in Humboldt Hot Sauce’s Jamaican Jerk rub, topped with lime juice.
Cooked Oyster #6: BBQ Oyster with garlic, salt and pepper, Thai chili pepper, sugar, fish sauce, lime and cilantro.
Cooked Oyster #7: Oyster Ice Cone with hints of ginger and a furikake sprinkle.
Cooked Oyster #8: Grilled BLT Oyster with Napa Cabbage Slaw, tomato and bacon.