Chefs Duskie Estes & John Stewart and Liam at Zazu Kitchen & Farm (Photo credit: Foodie Chap/Liam Mayclem)

(Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits Zazu Kitchen and Farm In Sebastopol

Liam Mayclem
November 05, 2018 - 1:24 pm

SEBASTOPOL (KCBS RADIO) - Meet chef/owners Duskie Estes and John Stewart of 'zazu kitchen & farm'.

"The zazu kitchen is inspired by a real sense of place. We are authentically 'farm to table', growing much of our produce. We are as local as local gets and of the season to the moment. Menus are put together after a hunt through the gardens to see what is ripe and ready. Our style is simple and ingredient driven. We like to get the best ingredients and then not mess them up, but let them shine for what they are. Best ingredients are ones that are just picked, some never refrigerated."

They also believe deeply in the responsibility of their purchases, seeking to support small farmers, diversity of agriculture, pasture living for animals, and respect for their life given, using all parts “snout to tail”. The kitchen’s scraps are saved to feed their farm animals.

Duskie & John are humble chefs, but they have some serious bragging rights having been featured on Guy’s Big Bites, Guy’s Grocery Games, Emeril Green, P.B.S.’s Chefs-A-Field and A Moveable Feast.

Chefs Duskie Estes & John Stewart of zazu kitchen + farm
(Photo credit: Foodie Chap/Liam Mayclem)

I met up with Duskie & John recently to talk up the Heritage Turkey Dinner and hear their “love on the line” story as you’ll discover if you listen to the full interview. They kindly made a super delish "Bangers & Mash" and shared the recipe too, below.

Can’t wait to return to zazu at The Barlow in Sebastopol for more of the menu and more of these two brilliant, spirited chefs.

Cheers, Liam!

Chefs Duskie Estes & John Stewart's Rabbit Boudin Blanc
(Photo credit: Foodie Chap/Liam Mayclem)

Chefs Duskie Estes and John Stewart's 'Rabbit Boudin Blanc'


  • 3 tablespoons unsalted butter
  • 1 medium red onion, peeled & diced
  • 2 tablespoons, fresh thyme picked and chopped
  • ½ cup panko
  • 1 ¾ cup heavy cream
  • 1 # deboned rabbit meat, rough chop 
  • 1 1/2# chicken breast, rough chop
  • ½# fat back, rough chop
  • 4 teaspoons kosher salt
  • 1 bay leaf
  • ½ teaspoon dry thyme
  • 1 ½ teaspoons black peppercorn
  • 3 allspice berries
  • 1 clove
  • 1/4 teaspoon caraway seed
  • ½ teaspoon coriander, toasted
  • a pinch chili flake
  • freshly grated nutmeg to taste
  • casing


  • Sauté the onion in the butter on medium heat about 10 minutes until translucent and fragrant. Add the thyme for another minute. Let cool.
  • Soak the panko in the cream and place in fridge over night. 
  • Grind all the spices in a spice mill.
  • In a bowl, combine the cooled onions, the rabbit and chicken meat and the spices, and marinate overnight in the refrigerator. Grind the meat twice through a meat grinder, first on medium and then on fine. In a mixing bowl with a paddle, whip the soaked panko with the ground meat  about 10 minutes until fluffy. Case. Poach in simmering water 10 minutes and chill in an ice bath. We have successfully frozen these.
  • We then grilled the boudin blanc and served it with roasted fennel and grapes and sour cream mashers and jus.



zazu kitchen + farm
6770 McKinley #150
Sebastopol, CA 95472
(707) 523-4814