Heath De Fount-Haberlin is a 7th generation San Franciscian (original San Francisco 49'ers) and he is a 5th generation Azorean Portuguese resident of southern Marin County. Heath's Azorean Portuguese De Fount (da Fonte Garcia) family hail from the Azorean islands of Pico, Faial and Sao Jorge since the early-17th century (1625 to be exact). His local culinary heritage is full of multi-generational chefs. His great-grandfather Alvan Symons moved to San Francisco the day before the 1906 earthquake and was a chef at Hedgewig's for decades. Both his father, San Francisco Fire Department Battalion Chief Dave Haberlin, and his maternal grandfather, Eugene Aloysious De Fount, were San Francisco Fire Department firemen and chefs in the San Francisco Fire Department for over three decades each. Heath's Azorean Portuguese cousins have owned and run the historic, James Beard award winng Duarte's Tavern in Pescadero, California for over 125-plus years. Heath includes both famed celebrity chef Julia Childs and world renowned three star Michellin-rated French chef Paul Haberlin as a relatives as well.

For the past 6 years, chef/musician Heath De Fount-Haberlin has run (and cooked for thousands of "foodie" guests) at the Far West Festival Oyster-Off at Love Field in Point Reyes, California. In 2014, for 6th consecutive year in a row, chef/musician Heath De Fount-Haberlin won the best-in-show oyster sauce competition (with his signature winning dish was "Heathro's Bingos") as voted for by the public. In addition to handling the Far West Festival's Oyster-Off competition, Heath's Azorean Portuguese catering company also served his signature dish "Portuguese Paella" and sangria.

Recently in 2016, Heath De Fount-Haberlin has been both cooking paella and serving wines at events for Sean Thackrey Wines in both Bolinas, California and in Forestville, California. Sean Thackrey is one of the most influential people in the Bay Area Food & Wine community, and has been for nearly three decades. Along with luminaries like Alice Waters and Kermit Lynch, Sean Thackrey is deeply linked to the shaping of food & wine as we know it, and to this day represents many of the best and most ground-breaking practices in our industry. Since 1980, Sean has been producing wines that are extraordinary not only for great quality and complexity, but also because Sean utilizes unique wine-making techniques, often drawing from historic, sometimes ancient, wine-making practices from all over the world. The results are consistent, as evidenced by Sean’s continued support and enthusiasm from his peers and devoted customers. Sean sources grapes from many locations throughout California, and makes all his wines by hand–”touching every grape”–at his small Bolinas winery. Self-taught, and fully reliant on his intuition and senses, Sean is the antithesis of corporate wine-making. The proof is in the bottle.

"The best paella I have ever had in my life!"-Sean Thackrey famous winer maker.

Adrienne Pfeiffer of Thackrey & Company Fine Wine: We've had a few busy, fun-filled weeks of hosting fine wine-loving friends at Thackrey & Company Fine Wine. We send our gratitude to our true-blue, Team Wine, with an extra special shout-out to Heath De Fount-Haberlin & Gretchen Stagg who brought their paella pans, mad skills and superlative A-game to the occasions. If you're looking for a seriously good paella with authentic Portuguese roots and the finest ingredients, look no further than these two!

Chef/musician Heath De Fount-Haberlin donates money and his time to San Francisco's historic Glide Memorial Church in the city's Tenderloin District helping and feeding the needy.

Chef/musician Heath De Fount-Haberlin resides in both San Francisco and Marin counties with his beloved chihuahua "Tazmania" the devil dog.

Heath De Fount-Haberlin's cousin Paul Haeberlin who was a French chef and restaurateur. He was the owner of Auberge de l’Ill, a classical French restaurant, which was first awarded a 3-star Michelin Rating in 1967 and continues to be one of the oldest 3-star establishments in France. His restaurant has served as a school for many of the world's premier French chefs, including Jean-Georges Vongerichten and Hubert Keller of Fleur de Lys.

MENU

De Fount (da Fonte Garcia) Azorean Portuguese Catering featuring Portuguese Paella and sangria-

Appetizer:

Chorizo, cheese and an anchovy stuffed green olive on a toothpick

Appetizer:

Jumbo Prawns in a garlic, shallots, white wine, butter, paprika, sea salt and peppercorn sauce served on a small plate or on a toothpick

Salad:

Organic mixed greens and avocado served with Sol dressing (garlic and lemon)

Sangria:

Castenada sangria mix, Sonoma (Russian River Valley, Cobb or Thackery red wine (Pinot Noir), brandy, 7 Up, organic agave, ice and fruit (limes, lemons, bananas, peaches, oranges) served in an Igloo with red solo cups (unless the host provides Mason jars)

De Fount (da Fonte Garcia) Paella (served with both an Azorean Portuguese pipi piri hot sauce and a Sol pique hot sauce):

Chorizo, homemade Azorean Portuguese linguica (two different kinds of linguicas), 24 hour marinated boneless/skinless chicken thighs, jumbo prawns (in a garlic, shallots, white wine, butter, red pepper flakes, paprika, sea salt and peppercorn sauce), Bomba paella rice, paprika (sweet and bittersweet), toasted saffron in a white wine reduction, chicken stock, white wine, Sagres Portuguese beer, organic agave/local Azorean Portuguese honey, garlic and roast garlic, Spanish onion, shallots, a blackened jalapeño, green peas, cherry tomatoes, anchovy stuffed green olives (and it's juice), artichoke hearts (and it's juice), marinated red peppers (and it's juice), (green, red, yellow and orange) bell peppers, spring beans, un-salted butter, Meyer lemon, rosemary, thyme, sea salt and black peppercorns. My De Fount (da Fonte Garcia) Paella is served with Meyer lemon wedges and chopped Italian parsley.

Smoked gouda aioli:

Smoked gouda cheese (from the Creekside Smokehouse in Half Moon Bay, California), both butter sautéed and raw garlic, both butter sautéed and raw shallots, un-salted butter, Meyer lemon, red pepper flakes, rosemary, thyme, sea salt and black peppercorns, mayonnaise (either Best Foods Mayonnaise or Hellmann's Real Mayonnaise).