Ryan & Samantha Ramey of Estero Café (Photo credit: Foodie Chap/Liam Mayclem)

Ryan & Samantha Ramey of Estero Café (Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Heads To Estero Café For Farm-to-Table Corn Dogs

and a visit with owners Ryan and Samantha Ramey

Liam Mayclem
August 27, 2018 - 9:34 am

VALLEY FORD, CA (KCBS Radio) - Meet Ryan & Samantha Ramey, owners of Estero Café in Valley Ford, California. Located in a blink and you’ll miss it little town, it’s worth the drive to eat here. What greets you is a warm welcome, where the smell of good eats fill the air in an elevated diner setting. They serve breakfast and lunch and cater for special events too using nothing but locally sourced ingredients.

As Ryan & Samantha put it "Come and enjoy our relaxed, family style environment homemade meals, and beer and wine. We pride ourselves on our local and organic ingredients. We partner with other local farms and ranches to offer you the best of our local bounty, from our traditional menu to our specials that change with the season. We hope you enjoy Valley Ford as much as we do"

Estero Café is in Downtown Valley Ford, just over an hour north of the Greater Bay Area and a stone’s throw from Bodega Coast Beaches and the Redwood Forests of the Russian River.

We met recently for our Foodie Chap chat and talked up Gravenstein Apple Fair produced by Sonoma Farm Trails. This year they made Farm-to-Table Corn Dogs and as you may imagine they were a hit. Enjoy the recipe below.

Listen to my chat with a lovely couple who bring passion & love to everything they serve at Estero Café in Valley Ford, California.

Cheers, Liam!



Ryan & Samantha Ramey's 'Farm-to-Table' Corn Dog (Photo credit: Foodie Chap/Liam Mayclem)

Ryan and Samantha Ramey's
'Farm-to-Table' Corndog


  • 1 cup yellow corn meal 
  • 1 cup all purpose flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/4 cup white sugar
  • 4 teaspoon baking powder
  • 1 egg
  • 1 cup milk
  • Cornstarch for rolling 
  • Oil for frying (we use rendered pork fat and/or beef tallow) 
  • 6 hot dogs 


  1. Heat oil to 325 degrees.
  2. Mix corn meal, flour, salt, pepper and sugar into a batter in a deep container.
  3. Skewer the hot dog with a long wooden skewer and roll in some cornstarch that you've poured on to a tray.  
  4. Dip the skewered dog into the batter and then slowly add to the preheated oil.  Fry for 4 - 6 minutes until the crust of the corndog is golden brown. 

Serve with ketchup and mustard and enjoy!


Estero Café
14450 CA-1 Valley Ford, CA 94972
(707) 876-3333