The Epicurean Connection

Chef Sheana Davis

A fourth-generation Sonoma Valley native, Sheana Davis embraces an “eat fresh, eat local” philosophy in her culinary marketing and education company, the Epicurean Connection.

This popular Sonoma Valley caterer and educator recently opened the Epicurean Connection store, which offers Sonoma County products along with an assortment of sandwiches and soups. The store has one table to enjoy a quick lunch or snack.

With 20 years in the industry as a chef, caterer and culinary educator, Sheana’s passion for regionally based and sustainably grown foods radiates in every detail of her work.

“I focus on sustainable top-quality cheeses, brewing, and winemaking, as well as locally purveyed produce and meats,” Sheana said.

Since its beginning in 1992, The Epicurean Connection has launched number of well-regarded products to the national market: Franklin’s Teleme, Straus Family Creamery, Redwood Hill Farm, Bellwether Farms, Matos St. George, Cowgirl Creamery, Achadinha, Sierra Nevada Cheese Company, Beehive Cheese Company, Tomales Bay Foods, Coturri Winery, and the Bison Brewing Company.

In February of 2009, Sheana released through national distribution her first very own cheese, Delice de la Vallee, a blend of cow and goat milk cheese.

Throughout her career, she has traveled as a guest chef – both locally and nationally – hosting classes, seminars and culinary education. In each class, she features locally sourced products including such wineries, breweries and more as Parmelee-Hill Vineyards, David Noyes, Wellington Vineyards, Gundlach Bundschu, Bartholomew Park Winery, Benziger Winery, Moon Mountain Vineyards, Plumpjack, Three Sticks Vineyard, Lagunitas, Bison Brewing, Rogue Alehouse San Francisco, Rogue Alehouse Oregon, Oz Apple Farm and others.

Sheana created and hosts the annual Sonoma Valley Cheese Conference, addressing industry issues with guests and speakers from around the country.

Sheana is the mother of 16-year-old Karina. Together they live in Sonoma and travel the roadsides looking for fabulous drive-ins and diners.

Sonoma County Macaroni & Cheese

Created by Sheana Davis, The Epicurean Connection

4 tablespoons sweet Clover Stornetta Butter
4 tablespoons all purpose flour
2 cups Clover Stornetta whole milk
1 cup Delice de la Vallee
1 cup Matos St. George, grated
¼ cup fresh basil,
Sea salt and fresh ground black pepper to taste
1 pound elbow macaroni, cooked al dente or according to directions
¼ cup Sweet Clover Stornetta butter
1 cup fresh buttered bread crumbs (recipe to follow)
¼ teaspoon each sea salt, fresh ground black pepper and chili flakes

Cheese Sauce:
Place 1/4 cup butter in a large, heavy-bottom sauce pan over medium flame and melt. Sprinkle in flour and gently whisk for 2 minutes or until light, golden and fluffy. Whisk in milk and gently stir for 3 minutes or until milk begins to simmer, reduce flame to low and, while continuously stirring, allow milk to thicken.

Whisk in Delice de la Vallee, Matos St. Greorge cheese, fresh basil, sea salt and pepper. Adjust seasonings to taste. Remove from heat and allow to rest while preparing the macaroni per the package directions.

Gently fold the cooked macaroni into the cheese sauce.

Pour into a 8-cup baking pan and sprinkle with buttered bread crumbs.

Buttered Bread Crumbs:
Place butter in a large heavy-bottom sauce pan over medium flame and melt.
Sprinkle in crumbs, sea salt, chili flakes and saute until golden and crispy, approximately 5 minutes. Sprinkle over macaroni and cheese and serve warm.

*Optional: Prepare up to 4 hours ahead of time, bake at 350 degrees for 20 minutes or until golden and bubbly on top.

Serve with a Sonoma County Russian River Damnation Beer, or a glass of David Noyes 2005 Dutton Ranch Pinot Noir.