Grits Anyone?

One of my favorite dishes at the festival was the Warm Tomato and Bacon Salad over Creamy White Corn Grits by Zin Restaurant in Healdsburg. All the foodies kept referring to is as the “polenta ” dish. I guess everyone simply assumed that it must be polenta because who in wine country would actually cook with grits? Well, Jeff Mall would. The chef and owner of the ever-popular Zin is pictured above (right), next to his wife Susan, who writes about the polenta incident in her blog. Pastry Chef Cameron Verden is pictured on the left.