“Where does it all lead? What will become of us? These were our young questions, and young answers were revealed. It leads to each other. We become ourselves.”
—Patti Smith





100% profit and 40% art sales going to Camp Fire Relief

These are questions we are facing. Fires burning in California, senseless gun violence (as though there is any other sort), political unrest, gender bias, and racial discrimination bring on anxiety some of us have never felt, and some of us have felt for generations. Some of us have this crisis in our bones. What WILL become of us? How can we move forward and mend our world when the wounds come faster than the healing? One thing is certain. Now is not the time to allow fear to win. We must not hide in our homes digesting the news and letting the panic keep us secluded.
We need connection.
Kinship will keep us healthy and happy. For the past two years, I’ve been writing the phrase, “Now, more than ever” and, to be honest, I’m tired of thinking it, and I’m tired of writing it. However, yesterday, our artist for this month’s Paladar said it to me as we envisioned the walls filled with her art. She said that and it’s true. It’s STILL true. Now, more than ever, we need community bonds.
We need each other.
We at Polly’s Paladar aim to consistently give back to our community and make sure that the bonds stay strong, but it felt a little uncomfortable trying to plan a dinner party in the midst of all the tragedy. We are aiming to give 100% of our profit this month to victims of the Camp Fire as well as the firefighters because… what if it were us? Because…
We must try and help where we can. So, if you’re feeling helpless and pinched for money, need connection, need comfort food, and/or just want to
help us help them.
Buy tickets to the Paladar.
This is #thedepthofdinner.

From “fern” (far) + “weh” (pain).
Can be literally translated as farsickness or longing for far-off places.
Wanderlust; desire to travel.


At times, I gather that it all boils down to one thing. What more can we do but care for others as we would care for ourselves? Except that I would wager that most people don’t care for themselves as they should.  I know that I fall from grace often enough and then shame myself for it. Humans are complicated. So, what is it then? What is the one thing that will help us get better? I keep circling back to self-love. Because then, I would know better how to love others. How can we regard others if we cannot consider ourselves? I have so many ideas on how to spend time on self-care, and yet I find myself falling into bed way too late and going straight for that glorious coffee in the morning to do it all over again. I skip the gym for more time at the office which is NOT helping anyone! Not for a moment, do I step back for perspective on the endless cycle. I can now hear my contrarian side object with the entirely legitimate claim that Americans are some of the most selfish humans on earth and ONLY care about themselves. Although that may be true, I chose to believe that we are good by nature. With that, here is what I propose. I want you to allow yourself the time to do something kind. Something only for you. Go for a walk around the block. Close your eyes for 20 minutes. Permit yourself to eat that ______. Drink water. And then, when you’re all good and clearheaded, book your seats for this Paladar. I kid, I kid (but not really). In all honesty, of course, I want each of you to treat yourself to a Paladar (especially such a soul-nourishing one as this month’s), but mostly, I want everyone to be content. It is from that place, each of us can draw from in times of stress. Satisfaction in knowing that decency and virtue triumph over the obvious opposite can restore a deep breath. Comfort in the pendulum is real. Rest in the predictability of change. Then, we can care for each other…at dinner. Let us pamper you.


im not over you
cabbage. beef. bacon. tomato
(cabbage rolls with mixed meat fillings and tomato broth)

winter is coming 
rye. seeds. maldon butter
(house rye seeded bread with maldon dusted butter)

the american dream
white beans. paprika. chervil
with bratwurst or sour cream
(white bean soup with paprika & chervil topped with either bratwurst or sour cream)

call me the breeze
cuc. sour cream. dill
(Creme fraiche bathed cucumbers)

i never saw a wild thing feel sorry for itself
sauerbraten. beet kraut. potatoes. carrots
vegetarians: turnips. mushrooms
(Sauerbraten roast beef, beet kraut, potato pasta, & roasted carrots)

mother was my first country
apple. almond. cream
(Apple kuchen with toasted almonds and warm cream sauce)


If you require either, or both of these changes to the menu, please fill out the questionnaire at the ticket link. We politely decline changes to the menu at the door.

No Refunds
No Tipping
No Worries
1. Hugo Cocktail

Champagne, Elderflower, Mint, Lime
2. Dry Riesling
3. German Style Bock Beer
4. German Mule Cocktail
Cinnamon Infused Bourbon, Ginger, Apple

1. La Pamplemousse

Grapefruit, Ginger, Lime
2. Surely Temple
Orange Juice, Grenadine, Rosemary
3. Luxardo Cherry Sparkler
4. Hot Apple Toddy

Apple, Ginger, Lemon, Cinnamon


About Chef Jes Taber:

The Nevada County native and the founder of Eye of The Avocado Catering, Jes Taber, is currently based in San Francisco but, really, the world is her oyster.  There, in the city by the bay, she caters events, large and small. Her food is from the heart, rustic, real, herb centered, lemon-soaked & mouth watering delicious.  Real food made from love.  She is an avid nourishing traditions enthusiast, specializing in bone broths and cooking with good fats, local vegetables and quality pasture raised meats.

She has worked for such destination spots as Tartine Bakery, Bi-Rite Market, Blue Bottle Coffee, Three Forks Bakery + Brewery. Upon her move back to San Francisco she ran an impressive food program for the famed biodynamic wine bar Terroir Natural Wine, where she made the delectable Mediterranean influenced tapas for which they became famous. Upon leaving Terroir, Jes established herself in the San Francisco pop-up food scene with her infamous organic egg sandwich “The Roy G. Bev Sandi.” which gained a massive following and the attention of EaterSF, TimeOut & Urban Daddy.

Jes was head chef at Polly’s Paladar for “Like Water for Chocolate” and “Ci Mangiamo.” Take a stroll down memory lane through our photo albums to view her sweet, sweet cuisine and then head over to the archives at KVMR and listen to her radio program aptly titled, Room Temperature Butter.

About Jessica Agnew:

Jessica Agnew grew up in Nevada County in the Foothills of the Sierra Nevada Mountains. She is a potter, jewelry maker and impassioned singer/songwriter who lives on an old artist residency/homestead with teacher and mentor ceramicist Dick Hotchkiss.  She draws deep inspiration from this place; intimacy with the seasons, the landscape of river canyons, and the family of community. She weaves beautiful color and primitive patterns throughout her work. She has recently made the heartfelt decision to devote herself entirely to being an artist, leaving the safety of the day job in the hopes that her art and livelihood can be the same.

About Becky Johnson:

Becky Johnson is an artist, art therapist, and mother. She earned her BA in Art Studio from the University of California, Davis, and Master in Art Therapy and Creativity Development from Pratt University in New York. She currently lives with her husband and their 2 young boys in Grass Valley, Ca. Whenever she has a moment between wrangling her rascals and making paintings in her studio, Becky enjoys taking family walks with their maniac dog, chilling with the g-parents, and spending time with her local community of radical women.

About Sierra Harvest:

Sierra Harvest formed in 2013 after the merger of Live Healthy Nevada County and Living Lands Agrarian Network, two dynamic young organizations with similar missions. They are a non-profit organization with a mission dedicated to educating, inspiring, and connecting western Nevada County’s families to fresh, local, seasonal foods. Sierra Harvest accomplishes this by offering farm to school programming, supporting farm fresh school meals, mentoring aspiring farmers and gardeners, celebrating our local food community and advocating for just, sustainable and organic food systems.  They envision a thriving local food economy where residents of all ages have access to nutritious, local, organic seasonal food through strong connections among farmers, schools, and the community.  They also envision a network of financially viable farms providing good food for the inhabitants, where health and wellness is the norm and people are engaged in growing, harvesting, preparing, and sharing fresh food. Why is this relevant in our county? Let’s get local about it:
•1 in 3 kids in Nevada County are overweight, and a 50% rise in that analysis is expected in the next 15 years.
•Research shows that kids perform better at school when they are not hungry, and when they are eating a healthy diet that includes fresh fruits, vegetables, and grains.
•The average farmer in Nevada County is 58 years old, and less than 2% have a succession plan.
•13,000 families in our county struggle to put food on the table
•If we increase our local food production from 2% to 25%, that adds 67 million dollars to our local economy every year.


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