Wine tasting at Grand Cru Custom Crush in Windsor. (Beth Schlanker/The Press Democrat)
Sonoma County is home to more than 425 wineries. Some of them are owned by big players and notable wine families — E&J Gallo, Jackson Family Wines, Ferrari-Carano, Boisset to mention a few — but many of them are small, family-run businesses.
While popular destinations like Boisset’s Buena Vista Winery in Sonoma and Kendall-Jackson’s Wine Estate in Santa Rosa are definitely worth a visit, visitors and locals should also make time to explore smaller — but just as mighty — wine producers.
Some of these wineries may not have grand facilities or even a tasting room, pouring instead at their office, a co-op or pop-up events. But they all contribute in a big way to making Sonoma County one of the top wine regions in the world.
Click through the gallery for some of our favorite small wineries (producing less than 1,000 cases per year).
Mimosa chicken sandwich at Mimosa Cafe in Rohnert Park. Heather Irwin/PD
After 33 years as the culinary crossroads of early bird diners and late night bar crawlers, Adel’s Restaurant on College Ave. in Santa Rosa has closed.
Windows are papered over and the sign has been removed at the 24-hour café that owner Mike Atallah purchased in 1986 at the triangular junction of College, Mendocino and B streets, but it’s not the end of the road for the historic cafe.
This summer, Atallah plans to reopen the renovated Santa Rosa Adel’s space as a hipper, more modern brunch-style restaurant called Cafe Mimosa. Offering seven kinds of mimosas (of course), waffles, Benedicts, biscuits and gravy as well as burgers, sandwiches and lunch fare, he says it was time for a change.
Mimosa chicken sandwich at Mimosa Cafe in Rohnert Park. Heather Irwin/PD
“When the sign came down I had tears in my eyes,” said Atallah. “In 1986, Adel’s was perfect but now it’s different. The place had been there so long, and it got a little tired,” he said. Atallah had owned a second Adel’s in Healdsburg, but has since sold it to another operator.
Atallah hopes that the revamped concept will bring in a younger crowd for $15 bottomless mimosas on Saturday and Sunday and daily raspberry, pineapple, grapefruit, mango and blackberry $6 mimosas. The Mendocino and College Ave. restaurant’s new 7 a.m. to 3 p.m. hours will leave the Tipsy Triangle bar crowd with limited downtown dining options after 10 p.m., but on the plus side, bottomless mimosas and French toast. mmmmm.
“We start at 5 a.m. making fresh food,” said Atallah, who is focusing on organic and fresh ingredients instead of frozen and canned ones.
Veggie Benedict at Mimosa Cafe in Rohnert Park. Heather Irwin/PD
Though there are some lighter dishes, there will still be plenty of gut-busters on the Mimosa menu including a thick brick of sandwich with breaded chicken, chipotle aioli and pickles, the Veggie Benedict — champagne Hollandaise slathered on a pile of veggies and perfectly-poached eggs — as well as tri-tip and club sandwiches, a Reuben, chilaquiles, steak and eggs, grilled pork chops and salads.
It’s not the first Cafe Mimosa for Atallah, however. He and his son Yazen opened their first Cafe Mimosa in Rohnert Park in May. It’s already become a popular spot on the west side of town.
“You just have to keep using your brain in business,” he said of the change, “and I’m not getting any younger.”
You can check out Cafe Mimosa in Rohnert Park at 451 Rohnert Park Expressway, 707-595-3764.
Guests at Willi’s Wine Bar in Santa Rosa on opening day of the new location after the Tubbs fire destroyed the original location in October 2017. (Heather Irwin / Sonoma Magazine)
At 11:28 a.m., exactly two minutes before Willi’s Wine Bar was set to officially open, Chef Mark Stark threw the door open to a waiting crowd of 10 people at the Town & Country shopping center in Santa Rosa. “I guess we’re opening a little early,” he said as the first guests entered the 3,000 square foot dining room and bar marking the start of a new chapter in the restaurant’s history.
“It’s been exactly 550 days since I last saw you,” said Marynye Wagner as she and husband Wells, both of Santa Rosa, hugged Mark and Terri Stark. She showed the restaurateurs a receipt dated October 7, 2017, the day before the Tubbs fire destroyed their Larkfield restaurant.
When Santa Rosa’s iconic Willi’s Wine Bar opened in 2002, owners Mark and Terri Stark described it as a place for “foie gras in flip-flops.” A year and a half after the fire, the restaurant has reopened without the foie gras. Flip-flops, however, are still welcome.
“We’re picking up where we left off,” said Mark Stark of the new 3,000-square-foot space in the Town and Country shopping center, less than 4 miles from their old location near Luther Burbank Center for the Arts.
Guests at Willi’s Wine Bar in Santa Rosa on opening day of the new location after the Tubbs Fire. Heather Irwin/PD
It was the most prominent Sonoma County restaurant destroyed in the fires and for the Starks had served as the roadhouse that launched their restaurant empire, which now includes six restaurants stretching from Santa Rosa to Healdsburg.
Servers at Willi’s Wine Bar in Santa Rosa on opening day of the new location after the Tubbs Fire. Heather Irwin/PD
Willi’s reopening stands as another benchmark in the fire recovery, a now 19-month period punctuated by loss, grief and persistence for thousands of fire survivors — the Starks, as business owners, among them.
Getting Ready
“We simply refused to let the fire be the end of Willi’s,” said Terri Stark. “It didn’t really hit me until opening day. I was just in survival mode. We’re finally open, and it’s all flooding in,” she said. “Look, I was 32 when we opened Willi’s Wine Bar. Now, I’m not,” she said of the nearly 16 years that have passed since the couple opened the popular roadhouse on a shoestring budget.
Journeyman Meats will be featured on the menu at Willi’s Wine Bar in Santa Rosa on opening day of the new location after the Tubbs Fire. Heather Irwin/PD
Inside the new restaurant, a lamp made out of an antique fire extinguisher lends a bit of humor to what’s been an emotional journey for the Starks. Though almost nothing survived the fire, they have paid homage to the original Willi’s with reprints of posters that hung inside and the ruby red paint in the bathrooms. A horseshoe pulled from the ashes has been hung over the bar.
Less than 24 hours left before opening day for Willi’s, Mark Stark was slicing carrots and toting around strawberries in the gleaming new kitchen. Finishing anything was nearly impossible for the popular chef as friends and well-wishers streamed in to congratulate him and wish the restaurant success.
Potstickers at Willi’s Wine Bar in Santa Rosa on opening day of the new location after the Tubbs Fire. Heather Irwin/PD
The new Willi’s menu will include old favorites like tuna tartare, Moroccan lamb chops, mushroom soup shooters, goat cheese fritters, Journeyman Meats’ charcuterie and cheese platters, and Tunisian roasted carrots with mint. The wine list will also remain the same, with their signature wine flights.
“If it was really different, people would have been so disappointed,” said Terri Stark. She’s looking forward to the return of their Tunisian carrots. Though the signature dish appeared on menus at some of their other restaurants in the interim, “they just weren’t the same,” she said.
The site, which housed the former Carmen’s Burger Bar and a cabinetry shop, is unrecognizable, with soaring ceilings, brass lighting, a 13-seat bar and a newly built kitchen. Stark said they demolished everything but the exterior walls and roof, creating an open floor plan. The renovation, he said, cost just under $2 million.
“We always go overboard. I guess we just like to save old buildings,” Stark said.
The New ‘Hood
“The vibe is still a neighborhood gathering place,” Mark Stark said. “There’s no airs about it. This is the same place. The only difference is that 17 years after we opened the first Willi’s, Terri and I don’t have to do the tile and paint.”
Fava bean toast with burrata at Willi’s Wine Bar in Santa Rosa on opening day of the new location after the Tubbs Fire. Heather Irwin/PD
“Most folks we know are really excited. It’s a wonderful addition to the neighborhood,” said Lise Butier, who attended one of the preview events and lives near the restaurant. “It will be so nice to have something to walk to in the neighborhood. It elevates dining here for sure,” she said as she walked her dog past the restaurant. “You can’t beat the Starks,” said Butier. “And the truffle fries,” said Cynthia Axell, who was walking with Butier.
Diane Dolan, who owns La Belle Fleur flower shop in the Town and Country Center, said the restaurant will be a boon for the area.
“This shopping center is a well-kept secret, and a new population of people coming to the restaurant is really going to revitalize it,” she said. There are 15 retail businesses in the two-block area surrounding Willi’s, and include salons, exercise studios, a dry cleaner, Sandy’s Take and Bake, and Pacific Market, which is the largest business.
Crab tacos at Willi’s Wine Bar in Santa Rosa on opening day of the new location after the Tubbs Fire. Heather Irwin/PD
The Starks, who live within walking distance of the restaurant, said that they’re sensitive to the neighborhood concerns.
“I’ve been watching, and there are some peak times, but overall, I think it will be fine. There are so many people — literally thousands — who can just walk here. Maybe we’ll create a ‘Walk to Willi’s’ campaign,” Terri Stark said.
“Parking is an issue everywhere in the city, and parking at Willi’s was always a nightmare in the past. People were walking on Redwood Highway in the dark without a sidewalk. We have a lot more spaces now than what we had,” she said.
Opening Day
During the staff lineup just before service, Mark said emotions were running high even among the usually stoic kitchen staff.
Landon McPherson, an original Willi’s employee and now-owner of Harvest Card with Terri and Mark Stark. Heather Irwin/PD
“The whole team was there, and I was telling them, ‘Let’s do what we do!’ and one of the chefs just started tearing up. I just had to walk away,” he said. When the Starks rehung the original Willi’s sign outside the new restaurant, both Mark and Terri said there were plenty of tears.
More than 70 percent of the original staff are returning to work at the restaurant, including Chef de Cuisine Matt Weinberger. After the fires, the Starks absorbed most of the staff into their other establishments.
“When they all walked in for orientation, it was like a family reunion,” said Mark Stark.
The restaurant will seat 71 people inside and 30 outside, said Terri Stark, who co-owns the restaurant chain in Sonoma County with Mark, her husband. It includes Stark’s Steakhouse, Monti’s, Stark’s Steak and Seafood, Bravas, Bird and Bottle and Willi’s Seafood. The Starks are also opening a Jewish-style deli in Railroad Square called Grossman’s next fall.
Willi’s Wine Bar is at 1415 Town and Country Dr, Santa Rosa, willis-wine-bar, 707-526-3096.
The remodeled dining room at The Harbor House Inn in Elk uses the warmth of redwood found in groves along the Mendocino coast. (John Burgess/The Press Democrat)
A remote Mendocino County restaurant, the Harbor House Inn (Elk), has received the county’s first Michelin star after the first statewide restaurant awards were announced on Monday.
The remodeled dinning room at the Harbor House in Elk uses the warmth of redwood found in groves along the Mendocino coast. (photo by John Burgess/The Press Democrat)
A total of 90 restaurants from the Bay Area, Los Angeles, San Diego, Orange County and outlying areas like Elk and Sacramento, were tapped by the century-old restaurant guide. Michelin stars are considered one of the highest achievements in the culinary world. The 2019 Michelin Guide California, which will be released this month, is notable because of its first-time inclusion of restaurants outside the San Francisco Bay Area.
“We are elated to have been awarded one star from the Michelin Guide,” said Harbor House Inn chef Matt Kammerer, formerly of the two-starred Saison in San Francisco. “We’ve always known Mendocino to be a special place, and we feel honored to be able to display our passion and talents in such a beautiful setting.”
The 25-seat restaurant has received critical acclaim locally since opening in May 2018 after being carefully renovated by owner Edmund Jin.
Restaurants in Sonoma and Napa, which have received previous stars in the 2019 Bay Area guide last fall, remained on the list. They include The French Laundry (Yountville), the Restaurant at Meadowood (St. Helena), and Single Thread (Healdsburg), with the top billing of three stars; and Auberge du Soleil (Rutherford), Bouchon (Yountville), Farmhouse Inn (Forestville), Kenzo (Napa), La Toque (Napa), and Madrona Manor (Healdsburg) with one star. There are no two-star restaurants in Wine Country.
Other one-star notables include Sacramento’s first Michelin-starred restaurant, The Kitchen; Maum in Palo Alto; and 25 restaurants in the Los Angeles area getting their first Michelin nods.
A total of 657 California restaurants will be featured in the 2019 guide, including 151 “Bib Gourmands,” which are described as notable restaurants that are priced under $40 per person.
“Michelin is honored to reveal the 2019 star selection and to celebrate the talented California chefs and their teams included in the first statewide guide in the U.S.,” said Gwendal Poullennec, international director of the Michelin Guides. “California’s trendsetting, laid-back and health-conscious culinary scene continues to boom, and as a result is an amazing showcase for the great local produce.”
The San Francisco Ferry Building—in its current incarnation as a ferry terminal-slash-marketplace for extraordinary goods and foods—is an impressive spot to pass through. If one looks at the ferry building as sort of a foodie microcosm of “the City,” then it’s fair to say that one of the great things about San Francisco is Sonoma. In this Grand Central Station of tastes, Sonoma businesses have a standout presence—click through the gallery for details.
There are so many breathtaking spots to get married in Sonoma County. From small gardens to expansive vineyards, here are just a few of our favorite venues. Keep these in mind if you’ve got some “big day” planning in the near future. If not, consider paying one of these places a visit as many are wonderful to experience sans wedding. Click through the gallery for details.
Now that the weather has finally decided to play nice in Sonoma County, we’re getting in the mood for wine-centric events, barbecues with friends, lots of rosé and picnics aplenty. And just in time to kickoff the warmer season, a new pop-up dinner is happening in Healdsburg.
On Friday, June 7, Idlewild Wines will host a dinner in collaboration with Ali & Alix, a Sebastopol-based food events company founded by New York transplants Ali LaRaia and Alix Brewster. The event will feature a five-course dinner with wine pairings, celebrating Northern California and the Piedmont region in northern Italy – or Piemonte.
LaRaia and Brewster relocated from Brooklyn to Sonoma County last year; their move “sparked by a desire to connect with the land and reconnect with their passion for food, farming and hospitality.” LaRaia, who is a chef, grew up in the restaurant industry and has cooked at the James Beard House, competed in the Barilla US World Pasta Competition and collaborated with culinary powerhouses, Gail Simmons, Alison Roman and Katie Parla. In 2011, she launched a fresh pasta concept in the NoLita neighborhood in Manhattan. Brewster has a background in branding, marketing and PR, working with some of the world’s top chefs and wineries. Together, the two are now getting ready to launch a new project called Nebbiandra, a local agriturismo (“farm stay”). The dinner at Idlewild Wines will serve as a preview of this project.
Idlewild Wines’ founder Sam Bilbro grew up in the wine industry in Sonoma County, tasting wine blends with his father. Later, as he worked in the restaurant industry, he was exposed to wines from all over the world and was “especially struck” by wines from Italy’s Piedmont region, famous for its Barolo and Barbaresco. Now a winemaker himself, Bilbro produces “Piedmontese-inspired wines from the rugged hills of Northern California.” Bilbro met LaRaia and Brewster at a local wine event and the three bonded over their shared love of Piedmontese food and wine.
The pop-up dinner on June 7 will start off with a crostini topped with breakfast radishes and a salsa verde butter, paired with the 2018 Idlewild Flora & Fauna Rosé. The radishes, from Preston Winery & Farm in Healdsburg, were grown and harvested with the help of LaRaia and Brewster along with most of the produce for the dinner. The second course, a crudo, is an arctic char, fennel, and pink beauty radish with finger lime. The third course is a mix of peas, garlic scapes, homemade mozzarella, pea tendrils and preserved lemon, paired with the 2016 Idlewild Dolcetto, from Fox Hill Vineyard.
For entrée, dinner guests will have pasta made by LaRaia and Brewster, with spring pea caramelle, goat’s butter, and crispy prosciutto. The grand finale is C&G, aka cookie and gelato, paired with one of Idlewild Wines’ most popular bottles: the 2015 Idlewild Nebbiolo Fox Hill Vineyard. Nebbiolo is the predominant grape in Piedmont – Idlewild has sold out of this wine every year, including this year (the wine is only available at this pop-up dinner).
According to Bilbro, “there is no other grape that captures the grace and power in the way that Nebbiolo does. The first taste of Nebbiolo I had was the first moment I felt connected to wine and all the aspects of my childhood related to vineyards, gardens, and wine in general.”
Tickets to the Idlewild x Ali & Alix pop-up dinner are $50.00 per person and are available at idlewildwines.com/events.
Clam chowder at Tony’s Seafood in Marshall. (Heather Irwin/Sonoma Magazine)
Tony’s Seafood in the tiny hamlet of Marshall was a charming little seafood restaurant until it wasn’t.
For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era.
After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.
Outdoor seating at Tony’s Seafood in Marshall. Heather Irwin/PD
Old oyster shells litter the ground on the strip of land south of the cozy restaurant, giving a satisfying crunch underfoot. There is almost no parking, so expect to pull perilously close to a steep drop-off, then tiptoe your way over shells to the pier-supported restaurant. The smell of brine is a companion for the slightly harrowing journey, but the reward of a cozy, modern room filled with sunlight and bowls of shells on every table.
Clam chowder at Tony’s Seafood in Marshall. Heather Irwin/PD
Shells, of course, are what you’re here for, or more specifically what’s in them — clams, mussels, crab, shrimp and, of course, oysters. There’s fresh Alaska cod, halibut, salmon and anchovies along with a handful of seafood-free items like the Tony’s burger, or battered-veggies and local greens, but really, seafood is what’s on the menu.
Chef and forager Matt Shapiro runs the kitchen and focuses on seaside classics with his own twists. The longtime Hog Island toque knows what coastal travelers want, from fish and chips and clam chowder to crab sandwiches, raw oysters and oyster po’ boys. What makes Tony’s worth the trip, however, are the little touches — house-made tartar sauce, creamy flourless chowder with piles of sweet clams, and just-from-the-ocean ingredients.
Best Bets
HIOC Clam Chowder, $16: Hog Island owner John Finger developed this recipe with two absolutes, no flour to thicken it and only fresh clams. Hog Island grows Manila clams in addition to oysters, so the sweet little clams are piled high in the bowl, shells on, making it an interactive experience as well as a tasty one. It’s heavy on the good stuff, aromatic herbs, fresh cream and bacon, and light on the fillers (potatoes and carrots). This is what chowder should always be and rarely ever achieves.
Sardines at Tony’s Seafood in Marshall. Heather Irwin/PD
Whole SF Anchovies, $11: Even experienced eaters can be put off by a plate of fish returning your gaze, but these little anchovies are deboned and lightly fried with a blast of furikake (a mix of dried fish, sesame seeds, seaweed, sugar, and salt) and served with togarishi-sesame aioli and lime. Pop the finger-sized fish into your mouth whole and prepare for fireworks of flavor. Bonus, there’s no oily, overly salty, fishy flavor to these fresh anchovies.
Baked Stuffed Butter Clams, $15: Minced clams are mixed with bacon, jalapeno, thyme, celery, and breadcrumbs and baked onto a scallop shell. It’s a great alternative to raw oysters if that’s not your jam.
Fish & Chips & Slaw, $21: Local rock cod is the standard on the coast, but Tony’s uses Alaska “True” Cod, a sweeter, more substantial cod that was originally found on the East Coast. Sustainably sourced, it’s actually a lot better than rock cod. Light breading and house-made tartar sauce that’s flavorful and slightly runny rather than mayonnaise quicksand that swallows up the entire piece of fish.
Tony’s Burger, $17: Is it the best burger ever? Nope, but it’s a really good burger made with locally sourced Stemple Creek beef. The thick patty is cooked perfectly medium-rare and topped with Pt. Reyes Toma cheese and tartar sauce. Served with thin-cut fries. The original Tony’s was known for their burger, and this one pays homage to that tradition.
Halibut Crudo, $15: Thin slices of raw halibut float on slices of Granny Smith apples in a shallow pool of jalapeño oil and lime juice. It’s very, very tart and the lime slightly overpowers. But eaten with the apple, which seems almost sweet in comparison, lightens the dish.
Today’s Oysters: Pacific and Atlantic oysters are both on the menu, though oddly on the day we visited there were no Hog Island oysters from the nearby farm. Apparently, conditions only recently became optimal for the Hogs, and they will soon return.
Drinks
A brief but well-matched wine list with plenty of crisp whites and sparkling wines by the glass or bottle. The Hog Island Oyster Wine, White Rhone Blend, $12 per glass, has nice acidity with hints of lemon. Works beautifully with raw seafood in particular.
Local beers, including Henhouse Oyster Stout plus Mexican Coke and Sprite, house lemonade and teas.
Needs Improvement
CA Dungeness Crab Sandwich, $21: It’s end of season for fresh crab, and this version just doesn’t really do the local crab justice, lacking the sweetness that makes local Dungeness so wonderful. The crab salad felt a little dry, made with celery, dijon and house-made mayo. The ciabatta bun made the whole thing even drier. A smushy roll, more mayo and a little less mustard would have made this a more enjoyable experience.
Overall
A relic has been reborn, bringing back the tradition of just-off-the-boat seafood to a new generation.
Details: 18863 Shoreline Highway, Marshall. Open Friday through Sunday for lunch and dinner, Thursday from 5 to 8 p.m. for dinner only. 415-663-1107, tonysseafoodrestaurant.com.
Still hungry? Check out Heather’s always-updated food and dining blog at BiteClubEats.com
Chili braised pork shoulder sliders on brioche with Napa cabbage slaw by chef Crista Luedtke of boon eat + drink at The Press Democrat’s North Coast Wine & Food Festival at SOMO Village in Rohnert Park, Saturday, June 10, 2017. (Will Bucquoy)
90 gold-medal wines. 25 of the region’s best chefs. And you’re invited.
The North Coast Wine and Food Festival is coming up next Saturday, June 8, at SOMO Village Event Center in Rohnert Park. The wines poured at the event are selected from gold medal winners of The Press Democrat’s North Coast Wine Competition.
What we’re especially excited about, besides tasting all that great wine, are the top-notch chefs from some of Sonoma County’s best restaurants: Mark Stark, Tom Schmidt of John Ash and Co., Mateo Granados of Mateo’s, Niven Patel of Bollywood, Dustin Valette, Shane McAnelly of Chalkboard, Liza Hinman of Spinster Sisters, the gents of Ramen Gaijin, Scott Romano of Dry Creek Kitchen, Duskie Estes and John Stewart of Zazu and many others.
Here’s a preview of what the chefs will be serving:
Jeffry Ross, BACI Chocolatier: Assorted Chocolates Niven Patel, Bollywood Bar & Clay Oven: Tuna Bhel Crista Luedtke, boon eat + drink: Chili Braised Pork, Creamy Polenta and Fiesta Corn Salad Shane McAnelly, Chalkboard: Gulf Shrimp A La Plancha, Cocktail Sauce, Kale Salsa Verde City Garden Doughnuts & Coffee: Old Fashion Doughnut with Vermont Maple Syrup Glaze or Guittard Chocolate Cowgirl Creamery: Assortment of Artisan Cheeses & Crackers Scott Romano, Dry Creek Kitchen: Beet Radiatore and Romano-Palmer Coppa with Cowgirl Creamery Alfredo, Piner Farm Egg Emulsion, Mushroom Soil, Castelvetrano: Olives and Mauritson Olive Oil Armando Navarro, El Dorado Kitchen: Coconut Tapioca with Fruit Salsa Gerard Nebesky, Gerard’s Paella: Chorizo Paella with Marinated Fennel and Arugula Gourmet Mushrooms, Inc.: Mushroom Salsa with Organic Tortilla Chips Hog Island Oyster Co.: Raw Oysters with Hog Wash Mignonette John Ash, John Ash: Exotic Mushroom Street Tacos Tom Schmidt, John Ash & Co. at Vintners Inn: Beef and Fermented Black Bean Pot-Sticker, Chili-Tamari-Scallion Dip Mateo Granados, Mateo’s Cocina Latina: Baby Oregon Shrimp Tacones Niven Patel, Mercato Pasta & Produce: Fusilli with Tomato Vodka Sauce Ted Williams, Perch + Plow: Pulled Jackfruit Barbecue Sliders with Slaw and Pickled Onions Matthew Williams & Moishe Hahn-Schuman, Ramen Gaijin: Honnetsuki Karubi (Japanese Style Korean Short Rib) Sift Dessert Bar: Rosé All Day French Macaron Mark Stark, Stark Reality Restaurants: Niman Ranch Pork Belly Shawarma Michael Degen, The Grove Café: Vegetarian Banh Mi Darren McRonald, The Pullman Kitchen: Bacon Wrapped Dates with Chestnut Honey and Citrus Glaze Liza Hinman, The Spinster Sisters: Monterey Bay Squid with Zucchini, Cabbage, Mint, Peanuts, and a Nuoc Cham Chili Sauce Taylor Lane Organic Coffee: Nitro Coffee Krisztian Karkus, Tisza Bistro: Aromatic Braised Rabbit with Spinach Gruyere Spätzle Dustin Valette, Valette: Seared Ahi Tataki with Soy Kombu, Wakame, and Sesame Snow Duskie Estes – VIP Access Only, Zazu kitchen + farm: Fried Liberty Duck Bologna with Pickled Cherry
Korean Chicken Wings, Corn Cobettes with Smoked Paprika Butter, Cilantro, and Redwood Hill Feta
Saturday, June 8 at SOMO Village Event Center. Tickets $50 to $135, details at northcoastwineandfood.com. This event is presented by The Press Democrat.
Each year I participate in a handful of events benefiting charities and the community. I’m really excited about these two, which will benefit fire survivors and your belly.
Harvest Uncorked: Sample wines from more than 30 wineries and nibble dessert bites from John Ash & Co., Jackson Family Wines, Criminal Baking and Whole Pie at the inaugural Harvest Uncorked event on June 2 at Santa Rosa Golf and Country Club.
Raffle prizes include an 11-course dinner with wine pairing for four at Single Thread Restaurant in Healdsburg, a four-course private dinner with wine in the private dining cellar of Stark’s Steakhouse, a two-night stay at an estate carriage house with five-course tasting menu for two in Healdsburg and many others, including a trip to the new Willi’s Wine Bar with me.
The event benefits Sonoma Family Meal and tickets are $80. $15 discount with promo code SFMUncorked. getharvestcard.com.
North Coast Wine and Food Festival: 90 gold-medal wines and 25 of the region’s best chefs will be serving up their best this annual tasting event.
Wines are selected from gold medal winners of The Press Democrat’s North Coast Wine Competition. Chefs participating include the creme de la creme: Mark Stark, Tom Schmidt of John Ash and Co., Mateo Granados of Mateo’s, Niven Patel of Bollywood, Dustin Valette, Shane McAnelly of Chalkboard, Liza Hinman of Spinster Sisters, the gents of Ramen Gaijin, Scott Romano of Dry Creek Kitchen, Duskie Estes and John Stewart of Zazu and many others.
I’ll be working with Chef John Ash (who is the nicest chef on the planet) making mushroom street tacos that, if I do say so myself, are pretty darned tasty.
Saturday, June 8 at SOMO Village Event Center. Tickets $50 to $135, details at northcoastwinandfood.com.
